spicy knol khol curry(kohirabi)

Knol khol is a vegetable with full of vitamins especially vitamin B. It is called German turnip.It has calcium,potassium and magnesium. It can be eaten raw and the leaves are also suitable for cooking.Today I am going to make a spicy curry.

Spicy knol khol curry

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 5

                                Recipe summary 
                                          For
                  Spicy knol khol curry (kohirabi)

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 5

knol khol

Preparation
Peel and cut knol khol into bite size
Method
1. Add 2 table spoon oil and heat up fry 1 tsp cumin and 1 tsp 
fennel and ½ tsp mustard, ½ tsp fenugreek seeds.

2.Add  1 onion chopped

3. Add 1 green chili, 10 curry leaves,and 3 cloves garlic

4.Add ½ tsp turmeric

5.Add 1 table spoon coriander powder 

Spicy knol khol curry

6.Add 2 cups water  and bring to boil

7. Add 1 tsp salt

8. Add ½ cup coconut milk

9. Cook for three minutes

                                                             
Spicy knol khol curry(kohirabi) is ready.                     

                     

Ingredients
Main 

knol khol

Others
1 onion
1 green chili
3 cloves garlic
10 curry leaves
2 table spoon oil
½ cup coconut milk.
2 cups water
Spices
1 table spoon coriander powder.
½ tsp turmeric
1 tsp cumin
1 tea spoon fennel seeds
½ tsp mustard
 ½ teaspoon fenugreek

Preparation
Peel and cut knol khol into bite size

knol khol pieces

Method
Add oil and heat up fry cumin and fennel and mustard and fenugreek

Frying mustard cumin ,fennel and fenugreek

Add onion

Adding onion

Add green chili, curry leaves,and garlic

Add chili curry leaves and garlic

Add turmeric

Adding turmeric

Add coriander powder 

Adding coriander powder

Add Water bring to boil

Adding water

Add salt

Adding salt

Add coconut milk

Adding coconut milk

Cook for three minutes. The curry is ready.

Final curry

How to store fresh curry leaves

Storing fresh curry leaves

                                 Recipe summary 
                                           For
                     How to store fresh curry leaves 

Preparation time: 20 minutes

Cooking time: 0

Curry leaves

1. Strip the curry leaves from the stem. Wash the curry leaves. 

2.spread on a towel and cover it with the remaining towel.

3. Give some time for the towel to absorb the moisture from the curry leaves.

4. Open the cover and wipe the excess water from the curry leaves using kitchen towel. 

5. Take a clean plastic container and lay a sheet of folded kitchen towel.

spreading fresh 

curry leaves

6. Spread the curry leaves.

7. Cover it with another folded kitchen towel.

Covering curry leaves
with a paper  towel

8. Close the container.

                      Closed curry leaves
                   container

9. Leave the curry leaves container in the refrigerator.


It can be kept for two weeks if you take what you need and put the box back in the refrigerator as soon as possible. If you keep the curry leaves box out for longer time out side the curry leaves will ooze water and get spoilt.

How to store fresh curry leaves  is ready.

                                                                

Recipe follows in detail with pictures.


Preparation time: 20 minutes
Cooking time: 0

                     

Curry leaves

1. Strip the curry leaves from the stem. Wash the curry leaves and spread on a towel 

Stem after stripping curry leaves

2. Cover it with another towel or other side of the towel. Give some time for the towel to absorb the moisture from the curry leaves.

3. Open the cover and wipe the excess water from the curry leaves using kitchen towel. 

4. Take a clean plastic container and lay a sheet of folded kitchen towel.

Lay Kitchen towel  in the container

5. Spread the curry leaves.

Storing fresh curry leaves

6. Cover it with another folded kitchen towel.and close the container.

Covering with
 paper towel

5. Close the container.

Closed container

6. Leave the container in the refrigerator.

It can be kept for two weeks if you take what you need and put the box back in the refrigerator as soon as possible. If you keep the curry leaves box out for longer time the curry leaves will ooze water and get spoilt.

How to store Green chili fresh.

Green chili

Keeping chili in the container

                              Recipe summary 
                                       For
                 How to store fresh Green chili

Preparation time: 15 minutes.

Keeping chili 
in the container

Method
1. Remove the stems from the chili.
2. Wash the chili and wipe out the water using a cloth or paper towel. 

3. Take a clean plastic container and lay a sheet of folded kitchen towel.

4. Spread the chili

5. Cover it with another folded kitchen towel.Close the container.

Covering chili
 with kitchen towel

5. Close the container.

6. Leave the container in the refrigerator.

Closed chili container

 It can be kept for two weeks if you take what you need and put the box back in the refrigerator as soon as possible. If you keep the chili box out for longer time out side the chili  will ooze water and get spoilt.

How to store Green chili fresh is ready.


                                                                                  

Recipe follows in detail with pictures.

                     

Preparation time: 15 minutes
1. Remove the stems from the chili.
2. Wash the chili and wipe out the water. 
3. Take a clean plastic container and lay a sheet of folded kitchen towel.
4. Spread the chili. Cover it with another folded kitchen towel.Close the container.

Covering chili with kitchen towel

c

6. Leave the container in the refrigerator.

It can be kept for two weeks if you take what you need and put the box back in the refrigerator as soon as possible. If you keep the chili box out for longer time the chili will ooze water and get spoilt.

Frozen Coriander leaves cubes

Coriander frozen cubes

Coriander leaves frozen cubes

                                   Recipe summary 
                                             For 
                          Frozen Coriander leaves cubes

 Preparation time:15 minutes
Cooking time: 0

      1. Wash 30 grams coriander leaves with 1/2 tea spoon salted water.  Wash well with water.  

2. Liquidize  with one cup water.

 3. fill the juice in the ice cube tray and leave it in the freezer.

 4. Once it is frozen put two cubes each in small bags.   

5. Put all the bags in a box and keep in the freezer.    

6. You can add in curries, soups  and  juices.  


  Frozen Coriander leaves cubes  are ready.                                                          

                     

Preparation time:15 minutes
Cooking time: 0

Ingredients
Main

30 grams coriander
1 cup water
1/2 tea spoon salt

Coriander leaves

wash the  leaves with salted water. Wash well with water. Liquidize and fill the ice cube tray. Leave it in the freezer.

Frozen Coriander leaves cubes

Once it is frozen put two cubes in small bags.

Cubes in small bags

Put in a box and keep in the freezer.

Packed box for the freezer

This can be used when necessary. Can be used in juices , soups and curries.
I make mint cubes in the same process.

Mock chicken cutlets

Mock chicken cutlet

Mock chicken cutlets

   

                                  Recipe summary
                                           For
                           Mock chicken cutlets


Preparation
1. Boil 250 grams  chicken and shred it.

2. Boil 1 big potato cut into small pieces. You can wash the potatoes and prick the potatoes with a folk and microwave with two table spoon of water for four minutes or till it is soft.

Ingredients

3. Cut 150 grams onion, 20 grams garlic, 10 grams ginger, 10 curry  finely. 

Method
1.  Lightly temper onion,  garlic,  ginger , 1 green chili  and curry leaves in 2 table spoon sesame oil.
2. Mix shredded chicken and potato.  Mix the tempered onion mixture.

Lightly tempered onion mixture.

3. Add 1/2 tea spoon chili powder, 3/4 salt and 1/2 tea spoon pepper and mix well.
4. Make balls and shape the cutlet in to oval shape.

Deep fried Mock chicken cutlets

Mix 1 cup flour and 1 cup water water in a blender to make the batter.
Dip the cutlet in the flour mixture an roll it in 100 grams bread crumbs.
Deep fry in 1 cup oil covering the cutlet.

                                                                                  

                     

Ingredients
main

Mock chicken

250 gr Chicken 
1 big potato

Ingredients

Others
150 grams Onion 
20 grams garlic
10 grams ginger
1 green chili
10 curry leaves
¾ salt
2 table sesame oil
1 cup oil to deep fry.

Spices
½ tea spoon chili powder
½ t spoon pepper

For the batter
1 cup all-purpose flour
1 cup water
100 gr bread crumbs

Preparation
Boil the chicken and shred it
Boil the potato cut into small pieces. You can wash the potatoes and prick the potatoes with a folk and microwave with two table spoon of water for four minutes or till it is soft.
Cut onion, garlic, ginger, curry  finely. 

Method
 Lightly temper onion,  garlic,  ginger  and curry leaves in sesame oil.

Tempering

Lightly tempered onion mixture.

Mix shredded chicken and potato.  Mix the tempered onion mixture.

Mixed items

Add chili powder, salt and pepper and mix well.
Make balls and shape the cutlet in to oval shape.

Cutlets 

Mix flour and water in a blender to make the batter.
Dip the cutlet in the flour mixture an roll it in bread crumbs.

Breaded cutlets

Deep fry in oil covering the cutlet.

Deep fried Mock chicken cutlets

Kale and silken tofu stir-fry

I decided to use silken tofu because I thought that firm tofu will not blend with the soft kale leaves.

Kale and silken tofu stir-fry

                                  Recipe summary
                                           For
                        Kale and silken tofu stir-fry

Preparation time: 20 minutes
Cooking time:20 minutes
Serves:6

Ingredients

Preparation
Wash and clean kale and shred.
Cut onion, garlic and curry leaves

Method

1. In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low.

2. Add ½ tsp cumin seeds and fry for 30 seconds.

3. Add coarsely chopped  150 grams onion and fry for 5 minutes. 

4. Add sliced 4 cloves garlic, and 5 curry leaves finely chopped and fry for 2 minutes. 

5. Add 500 grams kale, cut into fine pieces and sauté for 2 minutes. 

6. Add 3/4 cup of water to cook the ,eaves.

7. 300 grams silken tofu and 1 tsp salt salt and mix well. Saute for 5 minutes. 

We want to evaporate the excess moisture from the tofu. Otherwise the stir-fry will be watery and soggy. We want this dish to be very dry.

That is it. The kale stir-fry is ready. It can be served with rice or noodles.

     Kale and silken tofu stir-fry   is ready .                                                                        

Recipe follows in detail with pictures.

                     

Preparation time: 20 minutes
Cooking time:20 minutes
Serves:6


Ingredients
Main
500 grams kale, cut into fine pieces
300 grams silken tofu

Spices
½ tsp cumin seeds

Others
150 grams onion, coarsely chopped
4 cloves garlic, sliced
5 curry leaves, chopped
1 tsp salt
2 tbsp. vegetable oil
3/4 cup water


Preparation
Wash and clean kale shred them into pieces.
Cut onion.garlic and curry leaves

Ingredients

Method

In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low and add cumin seeds and fry for 30 seconds. 
Add onion and fry for 5 minutes. 

Frying cumin and onion 

Add garlic, and curry leaves and fry for 2 minutes. 

Adding garlic and curry leaves

Add kale and sauté for 2 minutes. 

Adding kale

Add water to cook the green.

Adding water

Add silken tofu and salt and mix well. Sauté for 5 minutes. We want to evaporate the excess moisture from the tofu. Otherwise the stir-fry will be watery and soggy. 

Adding tofu

We want this dish to be very dry,
That is it. The kale stir-fry is ready. It can be served with rice or noodles.

Stir fry is ready