Stir-Fried Red Leaf Lettuce

Red Leaf Lettuce 

Appearance 

It is closely bunched leaves in shades of red and dark purple. It has the same nutritional value of green leaf lettuce, having a boost of Vit A & K. 

Red leaf lettuce has to be refrigerated soon after buying, because it has a shorter shelf life. If refrigerated, it has to be consumed within a week. Choose good looking leaves, not with wilted edges. 

It is mostly fat free, calorie-less, consists primarily of water. So mostly used in weight management. 

Eaten As 
Salad, Soup, Lightly Fried Snack 

Recipe

Stir-Fried Red Leaf Lettuce

Preparation Time : 5 min

Cooking Time : 10 min

Total : 15 min

Method :

Wash the Lettuce leaves well. 
Remove the thick core stem. 

Cut the leaves slightly larger than one normal bite, that is bigger than one inch.

Cut Ginger (2 inch piece), Garlic (5 cloves)
into small lengthy strips. 

Heat tawa. Pour little oil.

Add cut garlic & ginger.

Add red pepper flakes for spiciness. 

Stir well until garlic turns colour.

Add the sliced leaves and little salt.

Now the water content within the leaves will come out.  Add one tsp of Soy Sauce and 
stir fry until it becomes dry. 
But the leaves must not completely wilt.

Now it is ready to eat. 
You can add some olive oil as an option. 

It can eaten with any rice, roti, aloo paratha.

Enjoy Cooking !

  





















  

Baby Corn Gravy

Baby Corn 🙂

Baby corn also known as young corn, mini corn, cornlettes, baby sweetcorn or candle corn. 

Appearance 

Baby corn ears are hand-picked as soon as the corn silks emerge from the ear tips, or a few days after. Corn generally matures very quickly, so the harvest of baby corn must be timed carefully to avoid ending up with more mature corn ears. 

Baby corn ears are typically 4.5 to 10 cm (1.8–3.9 in) in length and 7 to 17 mm (0.28–0.67 in) in diameter.

Baby corn is an appreciated vegetable consumed worldwide.


Eaten As
Fritters, Masala, Manchurian, Soup, Pakoda

Recipe

Baby Corn Gravy

Preparation Time : 10 min

Cooking Time : 15 min

Total : 25 min

Method :

Cut baby corn into 1 inch pieces. 

Better cooked lightly with little salt. 

Cut some vegetables like Peas, Potato, Carrots. 

I added only potato.    

Put a pan on the stove. 

Fry cumin 1 tsp in little oil  

Add 2 onions chopped finely

Add salt, Garam masala - 3/4 tsp, 

Red chilli powder - 1 tsp and fry

Add One tomato cut finely

Fry well & Allow it to cool

Grind nicely & Keep aside

Put the pan on stove

Add oil 

Seasonings like cinnamon, cloves, cardamom are added

Fry a little 

Add the baby corn & the cut vegetables

Add water and let it cook for five mins

Add the ground masala

Cook well by closing with the lid

Its almost cooked 

 Now we are going to garnish either with coriander leaves or celery

I go for celery

Celery Cooking :

Celery cooking in a french way is a different one. Usually I have a little strain over it. 

First separate the leaves and stem. 

Just break near the bulb end and tear the fiber part of it, so that it wont be meshy after cooking. 

Now add to the gravy. 

Baby Corn Gravy is ready for Dinner.

Baby Corn Masala is best combo with chapathy, parottaa and jeera rice.

That's All Folks !

Kovakkaai Curry - Ivy Gourd Curry

Kovakkai Curry (Ivy Gourd)

Ivy gourd, also referred to as baby watermelon, little gourd, gentleman’s toes, Kowai fruit, Small Gourd, Kovakka, little gourd, tonde Kai and Tindora.

Appearance :

The clear white flesh of the fruit looks like the appearance as well as taste of the cucumber, showing numerous seeds.

Geographic Distribution :

Ivy gourd is native to East Africa and has been spread in different parts of tropical Asia, America and Pacific

Nutrients :
Apart from their delightful taste Ivy gourd is a good source of nutrients, vitamins and mineral. 

Consuming 100 gram of ivy gourd supplies, 1.4mg of Iron, 0/08mg of Vitamin B2 (Riboflavin), 0.07 mg of Vitamin B1(Thiamine), 1.6g of Total dietary fiber and 40 mg of Calcium.

Benefits :

Relieves Fatigue, Protects the Nervous System, Maintains a Healthy Metabolism, Prevents Kidney Stones.

Eaten as :
Pickled: Young green fruit are pickled and also can be consumed by dipping in chili paste.
Curry: It can be consumed as a curry, by deep-frying it; stuffing it with masala and sautéing it.
Sambaar: It may also be used in sambaar, a vegetable- and lentil based soup.

Kovakkaai Curry 

Preparation Time : 10 min

Cooking Time : 15 min

Total : 25 min

Method :

Cut Kovakkaai in round shape. Remove the ones that are red, as they become tasteless when ripen. 

Slice small onions, ten in number.

Grate coconut.

Cut one tomato into small pieces.

Keep kadai in stove.

Pour little oil.

Fry cut onion, mustard.

Add Kovakkaai.

Add tomato.

Add turmeric powder, sambaar / chilli powder, corainder powder and salt.

Stir well. 

Add some water.

Cook on a low flame.

After cooked well, add coconut scrapings.

Mix & Cook well.

Add Curry leaves. 

Kovaikaai Curry is Ready..

Have it with any rice / chapathy