Thursday, November 8, 2018

SURNA KISMURI

SURNA KISMURI

Returning to my blog after a short break for our famous festival of Diwali/Deepavali. Since you would have enjoyed many sweets, for a change I offer you today a spicy side dish made with yam.

Yam is known as Suran in Hindi, Surnu in Konkani, Senai Kizhangu in Tamil, and Suvarna Gedde in Kannada. Elsewhere in this blog, you will find the recipe for Yam Kootu.

Today's dish is called Surna Kismuri and is from Konkani GSB cuisine. This has to be one of the top favourites in my house. I used to make this more often in the past but now do not make this so frequently as the yam, which is the main ingredient has to be deep fried.

Tips:


  • Mix in the fried yam only when you are ready to serve the dish so that the yam remains crunchy and does not become soggy
  • When you are adding salt to the ground paste, do remember that the yam to be added later has already been marinated with salt





Ingredients:





  • Surnu (Yam), 500 gms
  • Roasted Byadgi Red Chillies, 3-4
  • Fresh Coconut Gratings, 1/2 cup
  • Tamarind, a small piece
  • Medium-sized Onion, 1
  • Ginger, 1/2 " piece
  • Salt, to taste
  • Oil, as required for deep frying
Method:

Chop the onion and grate the ginger and keep aside

Wash, peel and cut the yam into cubes
Apply salt to this and set aside for 20 minutes





Next squeeze out the water from the yam and deep fry them until they become golden brown and crisp
Remove the fried yam and keep aside on absorbent paper to absorb the excess oil 

In a mixer jar, grind together the fresh coconut gratings, roasted red chillies and tamarind to a smooth paste adding just the required amount of water
The ground paste should be of chutney consistency and should not be too dilute/watery
Remove from the mixer jar, add salt to the ground paste
To this add the chopped onion and the grated ginger and mix well



Just before serving the dish, mix in the fried yam to the chutney paste and serve as a side dish to the main meal of rice and dal




Friday, November 2, 2018

ROASTED BRINJAL CHUTNEY

ROASTED BRINJAL CHUTNEY

In India, where I live, we use the term "brinjal "more than "egg plant" to describe this vegetable. If, like me, you enjoy brinjals, elsewhere in this blog you will find recipes for Baingan BhartaBadanekayi Yennegayi from Karnataka and Begun Bhaja from West Bengal.


While we get different types of brinjals in the market, for today's dish you should use what we locally call the Balloon Brinjal. This has less seeds and is best suited for this dish.

I particularly like the amazing smoky flavour that emanates from dishes in which we roast the brinjal. Today's dish is adapted from Baingan Chutney by Tarlaji Dalal.

Tip: I often use a skewer to roast the brinjal over the open flame.








Ingredients:-


  • Large sized Balloon Brinjal, 1
  • Large Sized Onion, 1 
  • Ginger Paste, 1/2 tsp
  • Garlic Paste, 1 tsp 
  • Chilli Powder, 1/2 tsp
  • Green Chilli, finely chopped, 1-2 
  • Coriander Leaves, finely chopped, 2 tbsp
  • Salt, to taste
  • Oil, 1 tbsp
  • Juice of 1/2 a Lemon

Method:

Finely chop the onion and green chilli
Make a paste of the ginger and garlic and keep aside

Wash the brinjal and wipe it dry. With a knife, make shallow slits evenly on the brinjal. Keep the stalk intact.
On an open flame, directly roast the brinjal rotating it from time to time till it gets roasted evenly on all sides
Take care that it does not get charred







Allow the roasted brinjal to cool
Once it is cool enough to handle, peel off the skin of the brinjal and discard its stem
Mash the brinjal using your hands or with a masher till it is fully mashed and keep aside

Heat oil in a deep non-stick pan.
Add the finely chopped onion, ginger and garlic paste and saute for a couple of minutes till the raw smell goes
To this add the chilli powder, finely chopped green chilli and saute on medium flame for half a minute
Now add the mashed brinjal and finely chopped coriander leaves, mix well and cook on medium flame for 3-4 minutes
Finally, mix in the lemon juice and transfer to a serving bowl







Sunday, October 28, 2018

CAPSICUM MASALA CURRY

CAPSICUM MASALA CURRY

Capsicum (more commonly called Bellpepper in the US)  is a popular vegetable in different parts of India. I use this quite often in my cooking. Elsewhere in this blog, you will find very different recipes which all use capsicum. For example, you can check out the Shimla Mirch Zhunka, from Maharashtrian cuisine; the Podi Capsicum Curry, and the Capsicum & Onion Chutney.

Today's recipe is adapted from Capsicum Masala Curry from Padhu's Kitchen. We had this with rotis and it tasted really yummy.





Ingredients:

  • Medium-sized Capsicum/Bellpepper, 3
  • Large-sized Tomatoes, 2 
  • Large-sized Onion, 1 
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1/2 tsp
  • Coriander Powder, 1 tsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, 2 tbsp, for garnish

To Be Ground To a Paste : 
  • Fresh Coconut Gratings, 1/3 cup
  • Ginger, 1" piece
  • Green Chillies, 2
  • Garlic Cloves, 3
For Seasoning ;
  • Oil, 1 and 1/2  tbsp
  • Cumin Seeds, 1/2 tsp
  • Curry Leaves, 6-8
Method:

Wash the capsicum, remove the stalk and seeds, and cube them and keep aside
Chop the tomatoes and finely chop the onion and coriander leaves and keep aside
In a mixer jar grind together fresh coconut gratings, ginger, garlic, and green chillies to a fine paste adding the required amount of water. Keep aside.

Heat oil in a thick bottomed kadhai and when it gets hot on medium heat add the cumin seeds, when they sizzle add the curry leaves and saute for a few seconds
Add the finely chopped onion and a little salt and saute until the onions turn a golden brown
Add the chopped tomatoes and cook until the tomatoes become soft and mushy
To this add salt, turmeric powder, chilli powder, and coriander powder, mix well and saute taking care that the spice powders do not get burnt
Next, add the ground masala and cook for 3-4 minutes till the raw smell goes
Now add the chopped capsicum, mix well and cook covered stirring from time to time till the capsicum is nearly done
Add 1/4 cup of water and cook on medium heat for 5 minutes more 
Finally, garnish with finely chopped coriander leaves
Serve hot as a side dish



Wednesday, October 24, 2018

MATHANGA ERISSERY

MATHANGA ERISSERY

Today's dish is made with Yellow Pumpkin which is nutrient rich and is an excellent source of Vitamin A as per this article in Mayo Clinic Health System.

Elsewhere in this blog, you will find recipes using Pumpkin such as Red Pumpkin Soup, Yellow Pumpkin Kootu, and Mathanga Pulinkari.

In today's dish which is called Mathanga Erissery,  we make use of pumpkin, (which is called Mathanga in Malayalam) and Red Cowpeas (which are called Van Payar in Malayalam and Alasande in Kannada. We call this chawli in Konkani/Marathi.)

In Kerala cuisine, erissery is a thick side dish which is served as an accompaniment to rice. It is recommended that we use coconut oil as that is used in authentic Kerala cooking.

I have adapted this dish from Mathanga (Pumpkin) Van Payar Erissery from the Kothiyavunu blog.

We had this as a side dish with rice and enjoyed it immensely.



Ingredients:







  • Mathanga (Yellow Pumpkin), chopped, 1 cup 
  • Red Cowpeas, 1/2 cup
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • Salt, to taste
To Make A Ground Paste :
  • Fresh Coconut Gratings, 1/2 cup 
  • Cumin Seeds (Jeera), 1 tsp
  • Green Chillies, 3-4
  • Small Onions, 2

For Seasoning:-
  • Mustard Seeds, 1 tsp
  • Red Chilli, broken into half
  • Curry Leaves, a few
  • Coconut Oil, 2 tsp
For Garnishing :-
  • Grated Coconut, 1/4 cup  
  • Coconut Oil, 1 tsp 

Method:-

Wash and soak the red cowpeas for 6-7 hours or overnight
Drain out the water 
Pressure cook the red cowpeas with adequate water and a little salt for 2-3 whistles or till they get cooked. However, do ensure they do not get mushy or overcooked. Once the cooker cools, remove the cooked red cowpeas, drain the water and keep aside. 

Wash and peel the pumpkin, remove the core and seeds and chop the pumpkin

In a mixer, grind together the fresh coconut gratings, green chillies, cumin seeds and small onions to a smooth paste, adding just the required amount of water. Keep this ground paste aside. 

Cook the pumpkin pieces in adequate water in a pan along with turmeric powder, chilli powder, and salt till it is done
To this,  add the cooked red cowpeas and mash everything lightly
Next add the ground paste and mix thoroughly
Check for salt and bring to a boil

Heat 2 tsp of oil in a small pan and when it gets hot add the mustard seeds on medium heat
When the mustard seeds splutter, add the broken red chilli and curry leaves and saute for a few seconds
Add this seasoning to the mathanga erissery

Heat 1 tsp of oil in the pan and fry the grated coconut till it becomes golden brown
Garnish the mathanga erissery with this fried coconut gratings




Saturday, October 20, 2018

HESARU KAALU USLI

HESARU KAALU USLI

In Bengaluru, where I have lived for most of my life,  we usually make a light snack called an usli or a sundal which is served to guests who come home during the Navaratri festival. These typically do not contain either onion or garlic.

Elsewhere in this blog, you will find recipes for Corn Sundal, Verkadalai (Peanut) Sundal, and Spicy Karamani Sundal.

Today's snack is made using green gram which is called Hesaru Kaalu in Kannada and Sabut Mung in Hindi. In Konkani, we call this as Moog.

This easy to make snack is nutritious and tasty too.




Ingredients:-




  • Hesaru Kaalu ( Green Gram), 1/2 cup
  • Fresh Coconut Gratings, 2-3 tbsp
  • Coriander Leaves, finely chopped, 1 tbsp
  • Jaggery, grated, 1 tbsp
  • Lemon Juice ( from 1/2 a lemon) 
  • Salt, to taste
For Seasoning:-
  • Mustard Seeds, 1/2 tsp
  • Chana Dal, 1/2 tsp
  • Urad Dal, 1/2 tsp
  • Hing (Asafoetida), 1/8 tsp
  • Turmeric Powder, 1/4 tsp
  • Green Chillies, slit, 3
  • Curry Leaves, a few
  • Oil, 1 tbsp 

Method:-

Wash and soak the Hesaru Kaalu ( Green Gram) for 6 hours or overnight
Drain the excess water and transfer the soaked green gram to a vessel
Place this vessel in a pressure cooker with the required amount of water for normal pressure cooking and pressure cook the green gram for 1 whistle without adding any water to the green gram
(By not adding water to the soaked green gram, you are ensuring that they do not get overcooked or mushy)
Wait for the pressure cooker to cool and remove the cooked green gram and keep aside

In a thick bottomed kadhai, heat oil and when it gets hot, on medium heat add the mustard seeds and when they splutter add the chana dal and urad dal
Fry until the dals change colour and give off a fragrance
Next add the asafoetida, turmeric powder,  slit green chillies, and curry leaves and saute
To this add the cooked green gram and salt to taste
Mix well and cook for a couple of minutes
Now add the chopped coriander leaves, grated jaggery and fresh coconut gratings and mix well
Finally mix in the lemon juice and transfer the Hesaru Kaalu Usli to a serving bowl





Tuesday, October 16, 2018

SPICY KARAMANI SUNDAL

SPICY KARAMANI SUNDAL

Sundal is a light snack from the South Indian state of Tamilnadu. It is generally made of legumes like chickpeas, dry green peas, black eyed beans etc. Over the years this has come to become common fare during festivals like Navartri  in many South Indian homes.

Elsewhere in this blog, you will find recipes for the popular Thenga, Manga, Pattani Sundal made with coconut, raw mango and green peas and raw mango; Corn Sundal made with fresh sweet corn , and Verkadalai Sundal, made with peanuts/groundnuts.

While sundals are usually bland, today's recipe is for a spicy sundal made with black-eyed beans. These are called Karamani in Tamil, Lobia in Hindi and Alasande in Kannada and Konkani.

The freshly ground spice powder made of dal and red chilli gives this sundal a distinctive taste.



Ingredients:
  • Karamani (Black-eyed Beans), 1 cup
  • Salt, to taste

For the Spice Powder:
  • Channa Dal ( Bengal Gram), 1 tbsp
  • Urad Dal (Black Gram Dal), 1 tbsp
  • Byadgi Red Chillies, 4
  • Oil, 1/2 tsp
For the Seasoning: 
  • Mustard Seeds, 3/4 tsp
  • Urad Dal, 3/4 tsp
  • Hing, (Asafoetida), 1/8 tsp
  • Red Chilli, 1, broken into halves
  • Curry Leaves, 5-6 
  • Oil, 2 tsp 
Method:

Wash and soak the karamani overnight or for 6-8 hours. Drain away the excess water.
Pressure cook the karamani adding the required amount of water and a little salt for 2 to 3 whistles. Make sure the karamani gets cooked but are not overcooked.
Once the cooker cools, remove the cooked karamani  drain the excess water and keep aside.

Heat 1/2 tsp of oil in a kadhai and on medium flame add the channa and urad dal and red chillies and fry till the dals change colour and become fragrant and the red chillies become crisp.
Allow this to cool and powder in a small mixer jar and keep aside

Heat 2 tsp of oil in the kadhai and when it becomes hot on medium flame add the mustard seeds and when they splutter add the urad dal and saute till it changes colour
Next add the asafoetida, followed by the broken red chilli and curry leaves and saute 
To this add the cooked karamani, salt if required and the prepared spice powder
Mix well and cook for a couple of minutes for the spice powder to get well blended with the cooked karamani





Friday, October 12, 2018

MAJJIGE HULI

MAJJIGE HULI

As one who has lived most of my life in our home State of Karnataka, it is natural that we have a liking for the local cuisine. Elsewhere in this blog, you will find, amongst others, recipes for three favourites : Akki Rotti,  Nimbehannu Chitranna, and Nuchina Unde.


Today's recipe is for Majjige Huli. in which we use Ash Gourd, which has many health benefits. This vegetable is called Boodu Kumbalakayi in Kannada, Neer Poosanikai in Tamil, and Peta in Hindi.

Buttermilk is called 'Majjige' in Kannada and hence the name for this dish, as buttermilk is a prime ingredient in it. Apart from ash gourd, you could make Majjige Huli with vegetables such as bottle gourd, raw banana, ivy gourd, lady's fingers etc.




Ingredients:-




  • Ash Gourd, 250-300 grams
  • Butter Milk, 1 and 1/2 cups 
  • Curry Leaves,  6-8
  • Turmeric Powder, a large pinch
  • Salt, to taste
To Be Ground To A Smooth Paste : 
  • Fresh Coconut Gratings, 1/2 cup
  • Channa Dal, 1 and 1/2 tbsp
  • Coriander Leaves, 1-2 tbsp
  • Cumin Seeds (Jeera), 1 tsp
  • Green Chillies, 4-5
  • Coriander Seeds, 1/2 tsp
For Seasoning:
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds (Jeera), 1/2 tsp
  • Asafoetida (Hing),  a pinch
  • Dried Red Chilly, broken into halves, 1 
  • Oil, 2 tsp

Method:-

Wash, peel and cut the ash gourd into bite sized pieces/cubes after removing and discarding the core and seeds

Wash and soak the channa dal in adequate water for about 30-45 minutes. Keep aside.

In a large pan, cook the ash gourd cubes in adequate water adding salt, turmeric powder and curry leaves. Make ensure the ash gourd does not get overcooked. It should be cooked yet remain firm.

In a mixer jar, grind together the Fresh Coconut Gratings, soaked Channa Dal, Coriander Leaves, Jeera, Green Chillies, and Coriander Seeds, adding just the required amount of water, to a smooth paste

Now, add the ground paste to the cooked ash gourd, mix well and cook on medium flame stirring from time to time and bring to a boil
As the ground paste contains channa dal, you will find that the mixture begins to thicken as it gets boiled
Lower the heat and add the buttermilk (Adding the buttermilk when the mixture is boiling will make it curdle) and continue to cook on low/ medium flame, for a few minutes
Add water as required to get a medium consistency
Majjige Huli traditionally is not too thick or too thin/watery

In a small pan, heat oil and when it is hot on medium flame add the mustard seeds and when they splutter add the cumin seeds/jeera and when they sizzle, add the asafoetida and broken red chilli
Lastly, add this seasoning to the Majjile Huli
Serve hot with rice or Nuchina Unde or Akki Rotti