Tuesday, June 2, 2020

MITKE SAANG BATATE SUKKE

MITKE SAANG BATATE SUKKE

In our Konkani cuisine, a  "sukke" is a semi-dry side dish made with vegetables, greens or legumes. This medium-spiced dish generally has a coconut-based masala with the flavor of coriander and urad dal.

Elsewhere in this blog you will find recipes for "Sukkes" made with yard beans (alsande); yam ( surnu); cabbage; and Methiye Bajji ( Fenugreek Leaves) :-

Today's recipe is for a sukke made with Cluster Beans and Potatoes which are called Mitke Saang and Batata respectively in my mother tongue, Konkani. It is a satvik dish as it does not call for the use of  onion or garlic.

For best results, make sure the cluster beans are tender.  This side dish goes great with our normal meal of rice and dal.




Ingredients:-
  • Mitke Saang ( Cluster Beans ) , 250 gms
  • Batato ( Potato) medium-sized, 1 
  • Fresh Coconut Gratings, 1 cup
  • Byadgi Red Chilies, 5-6
  • Tamarind, size of a small gooseberry
  • Coriander Seeds, 2 tsp
  • Urad Dal, (Black Gram Dal) 1 tsp
  • Curry Leaves, a sprig 
  • Jaggery, grated, 1 tbsp
  • Oil, 2 tsp + 1 tsp for roasting ingredients 
  • Salt, to taste
Method:- 

Wash the cluster beans  
Snip off the two ends of the cluster beans, de-string them and cut them into 1/2 " pieces
Wash and peel the potato and cut it into cubes
In 1 tsp of oil, roast the coriander seeds and  urad dal till they change colour
Add the red chillies and fry till they become crisp
In a mixer jar, grind together the coconut gratings, roasted ingredients ( red chillies, coriander seeds, urad dal ) and tamarind to a coarse paste using just the required amount of water. Keep aside
Heat 2 tsp of oil in a kadhai and on medium heat add the mustard seeds and when they splutter add the curry leaves and sauté for a few seconds
To this add the cut cluster beans and cubed potato
Mix well and add 3/4 to 1 cup of water
Cover and cook on medium heat till the cluster beans and potato gets cooked
Now add the ground paste, salt to taste, and grated jaggery
Mix well and cook till the excess water evaporates leaving a semi dry sukke
Transfer to serving bowl and serve Mitke Saang Batate Sukke with rice and dal


Friday, May 29, 2020

BHINDI KA SALAN

BHINDI KA SALAN

Today's recipe makes use of a commonly available and largely popular vegetable namely lady's fingers, more popularly known as okra in the US. This is called Bhindi in Hindi, Bendekayi in Kannada and Bhenda in my mother tongue, Konkani.

Lady's fingers have numerous health benefits . One among them is that pectin available in the lady's fingers helps reduce the bad cholesterol in our system.

Elsewhere in this blog you will find other recipes using lady's fingers such as Bhenda Sagle from our Konkani cuisine, Crispy Bhindi Tawa Fried, and Bharwan Bhindi.

From the name itself, you can guess Bhindi ka Salan has to be from Hyderabad, currently the capital of Telangana and Andhra Pradesh. I have adapted this recipe from Bhindi ka Salan in the Vah Chef website.

Do remember that for best results, it is important to select lady's fingers that are tender. If they are very small in size, use them as it is after snipping off both the ends. If they are large,  the lady's fingers can be cut into long pieces after snipping off the two ends.



Ingredients:-
  • Bhindi, (Lady's Fingers/Okra), 200 grams
  • Peanuts, 1 tbsp
  • Sesame Seeds, 1 tbsp
  • Coconut Gratings, 1 tbsp
  • Mustard Seeds, 1/4 tsp
  • Cumin Seeds, 1/4 tsp
  • Broken Red Chillies, 1-2
  • Methi Seeds, 1/8 tsp
  • Medium-sized Onion, 1
  • Curry Leaves, a sprig
  • Ginger Garlic Paste, 1 tsp
  • Turmeric Powder, 1/8 tsp
  • Chilli Powder, 1 and 1/2 tsp, or to taste
  • Cumin Powder, 1/2 tsp
  • Coriander Powder, 1 tsp
  • Green Chillies,  2
  • Coriander, finely chopped, 2 tbsp
  • Tamarind juice, 1/4 cup
  • Jaggery, grated, 1 tbsp
  • Salt, to taste
  • Oil, 1 tbsp + 2 tsp for sautéing the bhindi 
Method:- 

Wash the lady's fingers and pat them dry with a clean kitchen towel
Snip off the two ends and cut the lady's fingers into long pieces. Keep aside.
Slice the onion and slit the green chillies

Heat a kadhai and dry roast the peanuts on medium flame and as they get roasted add the sesame seeds and coconut gratings and sauté till they change colour
Allow this to cool and transfer to a mixer jar
Grind this to a smooth paste using just the required amount of water. Keep aside

Heat 2 tsp of oil in the same kadhai and sauté the bhindi pieces on medium flame till they get cooked yet remain firm. Take care they don't get overcooked. Keep aside.
In the same kadhai, heat 1 tbsp of oil and on medium heat add the mustard seeds, when they splutter add the cumin seeds and when they sizzle add the broken red chillies and methi seeds and sauté till it changes colour
To this add the sliced onion, a little salt and curry leaves.
Saute till the onion turn golden in colour
Next add the ginger garlic paste and saute till the raw smell goes
Now add the turmeric powder , chilli powder, cumin powder, coriander powder, and slit green chillies and mix well
To this add the ground paste of peanuts-sesame seeds- coconut prepared earlier and mix well
Add 1/2 to 1 cup of water and mix well to dilute the mixture which has to be cooked for about 30 minutes
Cook on slow flame for about 30 minutes stirring from time to time till the oil separates and the mixture becomes thicker
Now add the chopped coriander, tamarind juice, jaggery and salt to taste and bring it to boil
To this add the sautéed bhindi and cook covered on slow flame for another 10 minutes
Transfer the Bhindi ka Salan to a serving bowl
Serve hot with biriyani, pulao or steamed rice









Monday, May 25, 2020

SOUTHEKAYI HASI MAJJIGE HULI


SOUTHEKAYI HASI MAJJIGE HULI

"Southekayi" is what we call cucumber in Kannada. This is known as Taushe in Konkani, my mother tongue. We welcome this for its cooling properties during the hot summer months, particularly in combination with curds. Therefore it is commonly used in salads and raita.

Cucumbers also have numerous health benefits.

Elsewhere in this blog, you will find other recipes using cucumbers such as :-

Today's recipe is for a popular dish from my Home State of Karnataka which makes use of cucumber and curds. It is usually served as an accompaniment for another famous Karnataka dish called Nuchina Unde or with rice items like Chitranna.

I hope you will enjoy it as much as we do.



Ingredients:
  • Southekayi (Cucumber), finely chopped, 200 gms 
  • Fresh Curds , 1 cup
  • Salt, to taste
To Be Ground To A Paste: 
  • Coconut Gratings, 1/3 cup
  • Green Chillies, 5
  • Fried Gram, (Hurigadle), 2 tbsp
  • Turmeric Powder, 1/8 tsp 
  • Coriander Leaves, 1/4 cup
  • Roasted Methi Seeds, 1/4 tsp 
For Seasoning:-
  • Mustard Seeds, 1/2 tsp
  • Asafoetida, 1/8  tsp  
  • Red Chillies, 1, broken into halves
  • Curry Leaves, 8-10
  • Oil, 1 tsp

Method:-

Wash the cucumber, cut off the two ends, peel and chop. Keep aside.
Whisk the curds and keep aside.
Roast the methi seeds in a little oil till they turn golden in colour.
In a mixer jar grind together the coconut gratings, green chillies, fried gram, turmeric powder, coriander leaves and roasted methi seeds to a smooth paste using just the required amount of water. Keep aside
In a bowl, mix together the cucumber pieces with salt, the prepared ground paste, and whisked curds
Heat oil in a small pan and on medium heat add the mustard seeds and when they splutter add the asafoetida, broken red chillies and curry leaves and sauté for a few seconds
Add this seasoning to the Southekayi Hasi Majjige Huli
There is no need to boil the dish
Serve with Nuchina Unde or as an accompaniment to the main meal




Wednesday, May 20, 2020

BEETROOT RASAM

BEETROOT RASAM

Some people, for one reason or another, dislike a few vegetables. I have never had such dislikes neither do our children but my husband, conditioned perhaps by years at boarding school, hated certain vegetables, one among them being beetroot! These days, not only does he eat them but eats them quite cheerfully! I guess it all depends on how the vegetables are cooked!!

Beetroots are high in fibre and contain many essential vitamins. These are some of their numerous  health benefits. I make it a point to use beetroot in my cooking from time to time.

Elsewhere in this blog, you will find recipes for :-
Today's recipe is for Beetroot Rasam which I have adapted from Subbu's Kitchen.

In this aromatic rasam, the spices balance the inherent sweetness of the beetroot. We enjoyed this very much with steamed rice and pappadam.


Ingredients:-
  • Medium-sized Beetroot, 1
  • Tamarind, gooseberry-sized ball, 1
  • Asafoetida, 1/8 tsp
  • Turmeric Powder, 1/4 tsp
  • Medium-sized Tomato, 1
  • Green Chilli, slit, 1
  • Salt, to taste
  • Coriander Leaves, 1 tbsp for garnish
For The Spice Powder : 
  • Coriander Seeds, 1 tbsp
  • Byadgi Red Chillies, 2
  • Cumin Seeds, 1 tsp
  • Peppercorns, 1 tsp
  • Curry Leaves, a few
For Seasoning :-
  • Mustard Seeds, 1 tsp
  • Red Chili ( broken into halves) 1
  • Curry Leaves, a sprig 
  • Ghee, 2 tsp
Method:-

Wash the beetroot, snip off the two ends 
Peel and chop the beetroot. Keep aside
Wash and chop the tomato
Soak the tamarind in warm water for about 15 minutes, then extract the tamarind juice and discard the pulp. Keep aside
In a pressure cooker, cook the chopped beetroot along with turmeric powder in adequate water for two whistles
In a small pan, on medium heat dry roast the coriander seeds, cumin seeds, peppercorns, red chillies, and curry leaves stirring continuously till the coriander seeds turn light brown
Allow it to cool and transfer to a small mixer jar
Grind these roasted ingredients to a coarse powder. Keep aside
Once the pressure cooker cools, remove the cooked beetroot
In a mixer, grind the cooked beetroot along with the chopped tomato to a paste
Take the tamarind juice in a vessel and add slit green chilli, salt to taste, asafoetida and half of the freshly prepared spice powder
Boil this for about 5 minutes till the raw smell of  the tamarind goes
To this add the beetroot-tomato paste, mix well and add water as required to get the rasam consistency
Next add the remaining ground powder, mix well and heat till a frothy layer forms on the rasam. Take care that it does not get boiled
Heat ghee in a small pan and on medium heat add the mustard seeds, when they splutter add the broken red chilli and curry leaves and sauté for a few seconds
Pour this seasoning on to the rasam
Garnish with finely chopped coriander leaves and transfer to serving bowl
Serve Beetroot Rasam with hot steamed rice


Friday, May 15, 2020

SURNA SUKKE

SURNA SUKKE

Yams are tuber vegetables that are pretty much available all the year round. Called Suran in Hindi, Surnu in Konkani, my mother tongue and Suranagadde in Kannada, yams have excellent nutritional values and are good for our health.

Elsewhere in this blog, you will find recipes for dishes using yams such  as:-

Today's recipe is for a side dish made with yam from our Konkani cuisine called Surna Sukke. It is a mildly spiced side dish. The Byadgi Red Chillies that I normally use gives the dish a bright colour. 

Tip : At times, yam may cause itchiness when you peel and cut it, so it is advisable to wear some kind of gloves. In India, we usually apply a little oil on our hands before peeling and cutting the yam.




Ingredients:-





  • Yam, (Suran/Surnu), 350 gms
  • Fresh Coconut Gratings, 1 cup
  • Byadgi Red Chillies,  7 
  • Coriander Seeds, 1 tbsp
  • Urad ( Black gram) Dal, 1 heaped tsp
  • Tamarind, size of a small marble 
  • Oil, 1 and 1/2 tsp
  • Salt, to taste
For Seasoning:-
  • Mustard Seeds, 1 tsp
  • Curry Leaves, a sprig
  • Oil, 1 and 1/2 tsp
Method:-

Firstly, peel the yam and cut it into 1/2 inch cubes
Immerse these yam cubes in water to prevent discoloration
Wash the yam thoroughly
In a pressure cooker, cook the yam in adequate water and a little salt for 2 whistles. The yam should be cooked yet firm. Take care that it doesn't get overcooked.
Once the pressure cooker cools, remove the yams and discard the excess water. Keep aside
Heat oil in a kadhai and on medium heat add the Byadgi Red Chilies and roast till they become crisp. Keep aside
In the same kadhai, roast the coriander seeds and urad dal till they change colour and turn golden. Keep aside
In a mixer jar, grind together the fresh coconut gratings, roasted Byadgi Red Chillies, roasted coriander seeds and urad dal along with the tamarind to a coarse paste, adding just the required amount of water
Heat oil in a kadhai and on medium heat add the mustard seeds and when they splutter add the curry leaves and sauté for a few seconds
To this add the cooked yam cubes, salt to taste, the ground masala and a little water
Mix well and cook on medium heat till the excess water evaporates and the yam is well and evenly coated with the masala
Switch off the gas and transfer to a serving bowl
Serve Surna Sukke as a side dish with the main meal of rice and dal


Monday, May 11, 2020

MAAVINAKAYI GOJJU

MAAVINAKAYI GOJJU

In most parts of India, during the summer months ladies prepare dishes made with raw/unripe mangoes which are available in plenty. These range from a wide variety of pickles and chutneys to other dishes too.

Raw Mangoes or unripe mangoes (Maavinakayi in Kannada and Kachchi Keri in Hindi) are known to  to have a cooling effect on our bodies apart from having other numerous health benefits.

Elsewhere in this blog, you will find recipes using Raw Mangoes such as:-
Today's recipe is for a side dish called Maavinakayi Gojju which is popular in my Home State of Karnataka.

While you can use any type of raw/unripe mango for this dish, I have used our local Totapuri raw mangoes, which we love. Since I used Totapuri variety of raw mango today,  there was no need to peel the skin. If you are using any other variety of raw mango, it it better to peel the skin.

Please do try out this spicy, sweet, tangy Maavinakayi Gojju which I am sure you and your entire family will enjoy.



Ingredients:-
  • Totapuri Maavinakayi ( Raw Mango ), 2 or 450-500 grams,  
  • Turmeric Powder, 1/2 tsp
  • Jaggery, grated, 6 tbsp
  • Salt, to taste
To Be Ground To A Paste: 
  • Copra or Coconut Gratings, 1/2 cup
  • Sesame Seeds, (Til) 1 tbsp
  • Black Gram (Urad) Dal, 2 tsp
  • Bengal Gram (Chana) Dal, 1 tsp
  • Fenugreek (Methi) Seeds, 1/8 tsp 
  • Cumin Seeds, (Jeera) ,1/2 tsp
  • Chilli Powder, 1 tsp or Spicy Red Chillies, 2 
  • Byadgi Red Chillies, 4
  • Asafoetida,(Hing), 1/4 tsp 
  • Coconut Oil, 2 tsp 
For Seasoning:




  • Mustard Seeds, 1 tsp
  • Curry Leaves, a sprig 
  • Asafoetida, (Hing), 1/4 tsp 
  • Coconut Oil, 1 tsp



  • Method:-

    Wash the raw mangoes, de-seed them and cut them into cubes 
    In a vessel, cook the raw mango cubes in adequate water, with a little salt and turmeric powder
    Cook the raw mangoes till they become a little soft (take care that they don't get overcooked)
    In a kadhai, dry roast the sesame seeds till they splutter. Keep aside
    In the same kadhai, add 2 tsp of coconut oil and on medium heat add the urad dal, chana dal and methi seeds
    Saute till the dals change colour
    Next add the Byadgi Red Chillies and hing and sauté for a few seconds
    To this add the copra, mix well and switch off the gas
    Allow this to cool
    Transfer to mixer jar adding the roasted sesame seeds and chili powder
    Grind to a smooth paste adding the required amount of water
    Add the ground paste, grated jaggery and salt to taste to the cooked mangoes and mix well
    Adjust the consistency by adding water as required and bring to a boil
    Lower the flame and let it simmer for a few minutes
    Switch off the gas

    Heat 1 tsp of coconut oil in a small pan and on medium heat add the mustard seeds
    When they splutter add the hing and curry leaves and sauté for a few seconds
    Add this seasoning to the Maavinakayi Gojju
    Transfer to serving bowl and serve with steamed rice






    Wednesday, May 6, 2020

    STUFFED KARELA

    STUFFED KARELA

    "Karela" is the Hindi word for bitter gourd which is commonly available all over India. We call it Karathe in my mother tongue, Konkani. It is called Haagalakai in Kannada and Pavakkai in Tamil.

    You might be interested to know that bitter gourd has numerous health benefits.

    I make it a point to use bitter gourd in my cooking at home from time to time. Elsewhere in this blog, therefore, you will find recipes for dishes with bitter gourd such as:-
    Today's recipe for Stuffed Karela has been adapted from Master Chef Sanjeev Kapoor's Khana Khazana.

    This dish calls for the small sized bitter gourd.  Lightly scraping the bitter gourd to reduce the bitterness is optional.  I have not done so.


    Ingredients:-



    • Small Bitter Gourds, 10-12
    • Medium-sized Onion, finely chopped, 1
    • Turmeric Powder, 1/4 tsp
    • Chilli Powder, 1 tsp
    • Coriander Powder, 1 tsp
    • Coconut Gratings, 1/2 cup
    • Peanuts,  roasted and crushed to a coarse powder, 1/2 cup 
    • Fennel Seeds, 1/2 tsp
    • Dry Mango Powder, (Amchoor), 1/2 tsp
    • Coriander Leaves, chopped, 1/2 tbsp + some for garnish
    • Salt, to taste
    • Oil, 1 tbsp for the stuffing + 2 tbsp for shallow frying the karelas 
    Method:-

    Wash the karela and pat them dry. Slit them with a knife and remove the seed without breaking the karela.
    Rub salt to the karela and keep aside for about 30 minutes
    After 30 minutes, wash the karelas and keep aside

    For the Stuffing:

     Heat 1 tbsp of oil in a thick-bottomed kadhai and on medium heat add the chopped onion and sauté till it becomes translucent
    To this add the turmeric powder, chili powder, coriander powder and mix well
    Also add the coconut gratings, roasted and coarsely crushed peanut powder, fennel seeds and 1/2 tbsp of coriander leaves and salt to taste
    Mix and cook well
    This forms the stuffing for the karela




    Stuff each of the karela with the prepared mixture/stuffing




    Heat 2 tbsp of oil in a kadhai and on medium heat shallow fry the stuffed karela till they are evenly cooked on all sides
    Garnish with chopped coriander leaves
    Transfer the Stuffed Karela to a serving plate