Recipes | Yogurt and a few Indian Curries – Time Management in my kitchen
Not so long ago, mornings at home used to be quiet and slow. There was ample time to go for a brisk walk, get fresh vegetables en route, sit back, read newspaper and relax with a cup of tea.
And yes, there was absolutely no temptation to check the social media status, answer emails or to update the blog either.
Five years of online journey and suddenly life has become so fast-paced. I find myself chasing ‘time’ with thousand dreams each day. Times when I feel how much media causes to miss out on simple pleasures of life.
Whoever said that, “Media has a trade-off between its usefulness and its ability to waste your time.”
I am slowly coming to terms with the later part of it, that is ‘how not to waste time on media’ and trying to organize myself in personal as well as professional life, slowly and steadily.
Of late, I feel less stressed out and can see more productive work coming my way. My cooking time is more focused now because of which I get some extra time for my online work.
But there still is lot more good to do with media than there is time to do it.
May be, a few more lessons on time management could do wonders for me 🙂
And yes, a media-free day goes a long way to unwind and to greater self-discovery in this fast & complex world.
Well, it’s not that I don’t like to spend time in my kitchen, but cooking becomes quite hectic and stressful during weekday. So here are a few quick and easy yogurt based recipes from the treasure of ‘time-management in my kitchen’. These recipes make sure that my cooking time is saved without compromising on the nutrition of the food I prepare for my family.
1. Mixed vegetable Indian Stew aka Avail
This coconut based Indian curry called Avial is one of my favorite South Indian recipes.There are many ways to prepare and serve this creamy dish, you can cook keep the gravy slightly runny and serve it with rice or reduce water in the gravy and it becomes a delicious accompaniment to any Indian meal.
Normally Avial is cooked without gravy and is served as a side dish. I like my Avial slightly runny with more coconuty gravy which also makes it a wholesome dish to be served with plain rice or flat breads.
- 3 cups assorted Vegetables*
- 1/2 cup yogurt
- 1 tbsp coconut oil
- salt to taste
- curry leaves
Ground to paste
- 1/2 cup grated Coconut
- 4-5 shallots
- 2-3 green chillies
- 2 tsps. Cumin seeds
- A pinch of Turmeric powder
- Dry red chilly
- Mustard seeds
- Asafoetida powder
Method; Prep all the vegetables, wash and cut into one inch pieces. I have used the following vegetables in this recipe;
- Broad Beans
- French beans
- Red pumpkin
- Chayote or Chow-chow
Grate coconut and grind it with green chilies, cumin seeds and small onions or shallots into fine paste.
Bring about two cups of water to boil in a large pan and add all the chopped vegetables with a pinch of turmeric powder in it.
Let the vegetables boil for 10- 12 minutes till they are almost cooked. Keep the crunch in the vegetables and do not over cook to make them mushy.
Add ground coconut paste, salt and cook for another 3-4 minutes on medium heat.
Whisk the curd well with a fork and add it to the pan. Take the pan off heat.
Heat coconut oil in a small wok and crackle mustard seeds, add asafetida powder, curry leaves in it. Pour this tempering over the cooked mixed vegetable Avial and serve hot with plain rice.
2. Mixed Vegetables in Yogurt Curry or Kadhi
Kadhi-chawal or yogurt curry with plain rice is a favorite weekend dish at home and there is always a mixed vegetable curry or salad to accompany. Adding vegetables to my Kadhi saves me from cooking too many dishes and enjoy more time with my family. A hearty vegetable Kadhi, some lentil poppadoms, fragrant Basmati rice….and my weekend is done.
- 2 cups assorted vegetable*
- 1 cup yogurt
- 2 tbsp. chickpea flour
- 1 onion
- 3 garlic cloves
- 1’ ginger piece
- 3 dry red chillies
- 2 tbsp oil
- Salt to taste
- Water as required
- 1/2 tsp. cumin seeds
- 1/2 tsp. turmeric powder
- 10-12 Fenugreek seeds
- A pinch of asafoetida powder
Method; Prep all the vegetables and chop them into small pieces. I have used the following vegetables in this recipe;
- Chayote or chow-chow
- Fresh Peas
- French Beans
Crush ginger and garlic with the back of your knife or with your rolling pin.
Take a large bowl, add yogurt, chickpea flour (besan), turmeric powder and whisk it with a fork or a beater till frothy.
Add crushed ginger-garlic to the yogurt mixture.
Heat oil in a large wok and crackle cumin seeds in it. Add fenugreek seeds, asafoetida powder and chopped dry red chilies in it, sauté for a few seconds and add the chopped vegetables in it.
Cook all the vegetables for 4-5 minutes on high heat or till the vegetables are half cooked and still retains the crunch. Keep stirring the vegetables.
Take yogurt mixture in a large vessel and simmer it for 4-5 minutes on high heat. While boiling the yogurt mixture it will froth heavily. Keep a large ladle inside the vessel to avoid spilling.
Add all the sauted vegetables and salt in the yogurt mixture and cook for 4-5 minutes. Take the vessel off heat and garnish the vegetable Kadhi with fresh coriander leaves.
- Do not overcook the vegetables, keep them slightly under-cooked and crunchy for a wonderful bite.
- My MIL does not add shallot in her Avial, but I like this way. Small onion or shallots give good flavor in the Avial.
- Avial goes well with plain rice and vegetable Kadhi could be devoured with both rice or flat breads.
- Slightly sour yogurt or curd gives a better taste to these recipes.