Wednesday, June 12, 2019

RAW MANGO & CORIANDER CHUTNEY

RAW MANGO & CORIANDER CHUTNEY

This is the mango season and the time to make a variety of pickles and chutneys using raw/green mangoes. Elsewhere in this blog, you will find recipes for Mamidikaya Menthi Pachadi from Andhra Pradesh, Raw Mango Chutney South Canara Style, and Maavinkayi Chitranna or Raw Mango Rice from Karnataka.

Today's recipe is from North India. It is for a chutney made with raw mangoes and coriander leaves which goes great with sandwiches, samosas and other such snacks.

I have adapted this from Raw Mango Coriander Chutney by the famous Chef, Harpal Singh Sokhi.



Ingredients:
  • Raw Mango, cubes, 1/2 cup
  • Coriander Leaves, 2 cups
  • Green Chillies, 3
  • Ginger, chopped, 1/2 " piece 
  • Salt, to taste
  • Black Salt, 1/2 tsp
  • Chaat Masala, 1/2 tsp
  • Lemon Juice, 1 tbsp 
  • Water, as required
Method:-

Wash and peel the raw mango and cut into cubes
Remove the coriander leaves from their stems. Wash them well
In a mixer jar, grind together the raw mango, green chillies, ginger, coriander leaves, salt, black salt , chaat masala and lemon juice to a smooth paste, adding just the required amount of water 
Transfer the chutney to a serving bowl
Serve with sandwiches or samosas or chaat


Saturday, June 8, 2019

CHETTINAD BABY POTATO ROAST

CHETTINAD BABY POTATO ROAST

The Chettinad region of the South Indian state of Tamilnadu is famous for its distinctive cuisine marked with the use of spices of different types. We love the spicy Chettinad food, hence elsewhere in this blog you will find recipes for Mushroom Chettinad, Chettinad Vegetable Curry, and Tomato Chutney Chettinad Style. 

We enjoyed this excellent spicy side dish with our regular meal of rice and dal.  I have adapted this from  Chettinad Urlai Roast by Kannamma Cooks.



Ingredients:-

  • Baby Potatoes, 500 gms
  • Mustard Seeds, 1/2 tsp
  • Urad Dal, 1/2 tsp
  • Curry Leaves, 1 sprig
  • Onions, sliced fine, 2
  • Green Chillies, 2 ( cut into halves)
  • Ginger Garlic Paste, 1 and 1/2 tbsp
  • Tomatoes, chopped, 2
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Salt, to taste
  • Oil, 2-3 tbsp
  • Coriander Leaves, finely chopped, 1 tbsp : for garnish
For the Chettinad Masala:
  • Byadgi Red Chillies, 4
  • Coriander Seeds, 1 tsp
  • Cinnamon,  1 " piece
  • Cardamom, 1
  • Cloves, 1
  • Fennel Seeds, 1 tsp
  • Cumin Seeds, 1 tsp
  • Black Pepper, 1 tsp
  • Fresh Coconut Gratings, 3 tbsp
  • Curry Leaves, 2 sprigs
Method:-

Wash the baby potatoes and pressure cook for 1-2 whistles
Once the pressure cooker cools, remove the baby potatoes peel them and keep aside
In a pan, dry roast the ingredients listed for making the Chettinad Masala
Allow it to cool and transfer to a small mixer jar
Grind the dry roasted ingredients to a fine powder. Keep aside
Heat oil in a thick-bottomed pan and on medium heat add the mustard seeds, when they splutter add the urad dal and the curry leaves and saute till the urad dal changes colour
To this add the onions and fry till they turn golden 
Add the green chillies and the ginger garlic paste, mix well and saute till the raw smell goes 
Next add the tomatoes and saute on low heat for about 5 minutes till the tomatoes become soft and the oil separates 
Add the freshly ground Chettinad masala, turmeric powder, chilli powder, coriander powder, and salt.
Mix well and add 1/2 cup of water
Cook on medium heat till the masala thickens
Now, add the boiled and peeled baby potatoes, and cook till they get well blended with the Chettinad masala and the water evaporates
Lastly, garnish with finely chopped coriander leaves





Tuesday, June 4, 2019

MASALA BHAAT

MASALA BHAAT

If you are too tired or lazy or don't want to cook a full meal for any reason , you could make do with a one pot meal. As the name suggests, in a one pot meal all the essential ingredients are combined in one pot while cooking. Today's recipe of Masala Bhaat is an example,. It is usually served with curds or raita and pappad.

For the Masala Bhaat, we cook rice with vegetables and spice powders. I made this today with ivy gourd and green peas as the veggies. I didn't add brinjal/eggplant though some like to do so. I liked the dish also because we use very little oil.

I have adapted this from Masala Bhaat by Tarlaji Dalal




Ingredients:-

  • Basmati Rice, 1 cup
  • Cumin Seeds, (Jeera), 1/2 tsp
  • Medium-sized Onion, finely chopped, 1
  • Asafoetida, (Hing), a pinch
  • Ginger, grated/finely chopped, 1/2 inch piece
  • Green Chillies, finely chopped, 2-3 
  • Ivy Gourd, sliced, 1/2 cup
  • Green Peas, 1/2 cup
  • Turmeric Powder, 1/2 tsp
  • Oil, 1 tsp
  • Salt, to taste
  • Fresh Coriander Leaves, finely chopped, 1 tbsp, for garnish
For Dry Spice Powder:-
  • Cumin Seeds (Jeera), 1/2 tsp
  • Coriander Seeds (Dhania), 1/2 tsp
  • Cloves ( Laung), 3
  • Black Peppercorns, ( Kali Mirch), 6-7
Method:-

Wash the Basmati rice and soak for 20-30 minutes. Drain away the excess water and keep aside
In a small pan, dry roast the cumin seeds, coriander seeds, cloves and peppercorns on medium flame till they give off a good aroma
Allow it to cool and transfer to a small mixer jar. Grind the dry roasted spices to a smooth powder. Keep aside
Heat oil in a pressure cooker and add the cumin seeds, when they sizzle add the chopped onions and a pinch of asafoetida
Saute on medium flame for a couple of minutes
To this, add the grated ginger, finely chopped green chillies, rice, sliced ivy gourd, and the green peas
Mix well and saute on medium flame for 1-2 minutes
Next add, 2  and 1/2 cups of warm water, salt, turmeric powder, and the dry spice powder you have made earlier
Mix well, close the pressure cooker and pressure cook for 2 to 3 whistles
Allow the pressure cooker to cool before opening the lid 
With a fork, lightly fluff the Masala Bhaat
Transfer to serving bowl and garnish with finely chopped fresh coriander leaves
Serve hot with curds or raita





Friday, May 31, 2019

SUVA MOONG DAL SUBZI

SUVA MOONG DAL SUBZI

There are many of us who are fond of Dill Leaves, which are called Suva Bhaji in Hindi,  Shepu in Konkani and Marathi, and Sabsige Soppu in Kannada. They have a smell and flavour of their own.
Elsewhere in this blog, you will find recipes that use Dill Leaves such as Nuchina Unde, Akki Rotti With Dill Leaves, and Lobia Suva Bhaji Subzi.

Today's recipe is very easy to make. It goes well with rotis. I have adapted this from  Suva Moong Dal Subzi by Tarlaji Dalal.



Ingredients:-










Dill Leaves
                                           













    Yellow Moong Dal     

                                                                                  
  • Dill Leaves, chopped, 1/4 cup
  • Yellow Moong Dal, (Split Yellow Gram), 1 cup
  • Cumin Seeds, (Jeera), 1 tsp
  • Asafoetida Powder, (Hing), 1/4 tsp
  • Turmeric Powder, (Haldi)  1/4 tsp
  • Coriander-Cumin Seeds Powder, (Dhania-Jeera Powder) 2 tsp
  • Chilli Powder, 1 tsp
  • Salt, to taste
  • Oil, 2 tsp

Method:-

Remove the dill leaves from the stem, wash and chop them. Keep aside. 
Wash the moong dal and soak it in warm water for 2 hours. Then drain away the excess water and keep aside.
Heat oil in a thick-bottomed kadhai  and on medium hear add the cumin seeds
When they sizzle add the asafoetida powder and saute for a few seconds
To this, add the Yellow Moong Dal that has been soaked, turmeric powder, coriander-cumin seeds powder, chilli powder and salt along with 1 cup of water
Mix well and cook covered on medium flame stirring from time to time for about 10 minutes or till the dal gets done
Lastly, add the chopped dill leaves, mix well and remove from flame
Serve hot with rotis



Monday, May 27, 2019

CABBAGE MOR KOOTU

CABBAGE MOR KOOTU

In our South Indian cooking, we make use of curds/yogurt in a number of dishes. It is supposed to help keep your system stay cool. We also use curds to make different side dishes which accompany the main meal. Elsewhere in this blog, you will find recipes for Curry Leaves Raita, Mor Kuzhambu, and Avial.

Today's recipe is called Cabbage Mor Kootu which gets its name from "Mor" being the Tamil name for curds. "Kootu" is a curry made with vegetables and lentils.

As you know, cabbage is a vegetable that gets cooked really fast so this dish can be made at fairly short notice. It also does not use onions or garlic. This mildly spiced dish can be served as an accompaniment  with rice and sambar/rasam or had with chappatis.

I have adapted this recipe from Cabbage Morkootu from Gita's Kitchen.



Ingredients:-
  • Cabbage, 500 gms. 
  • Thick Curds, 1 cup
  • Fresh Coconut Gratings, 4 tbsp
  • Green Chillies, 4
  • Chana Dal, (Bengal Gram), 1 tbsp
  • Salt, to taste 
For Seasoning:
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a sprig 
  • Coconut Oil, 2 tsp
Method:-

Wash and finely chop the cabbage
Soak the chana dal in water for about 10 minutes
Cook the cabbage in a vessel by adding water ( less than 1 cup) and salt until it gets done.
In a mixer, grind together the coconut gratings, green chillies, soaked chana dal to a smooth paste adding just the required amount of water
Add this ground paste to the curds and mix well
Next, add the mixture of curds and the ground paste to the cooked cabbage, mix well and bring to a boil
Let this simmer on low flame
In a pan, heat the coconut oil and on medium heat add the mustard seeds
When the mustard seeds splutter, add the curry leaves and saute for a few seconds
Add this seasoning to the mor kootu
Lastly, add 1/2 tsp of coconut oil to the Cabbage Mor Kootu
Serve hot as an accompaniment to rice and sambar/rasam









Wednesday, May 22, 2019

SPROUTED MOONG & PALAK DHOKLA

SPROUTED MOONG & PALAK DHOKLA


Dhokla, as you know, is a popular snack or farsan as they call it in Gujarat. Having lived in that state for some time, I developed a taste for Gujarati food. Elsewhere this blog, you will find recipes for Rava Dhokla, Khaman Dhokla, and Bhindi Sambhariya.

Today's recipe for dhokla makes use of two healthy ingredients: sprouted moong and spinach. The addition of spinach gives it a distinctive colour. It is best served with green coriander chutney. I have adapted this recipe from Sprouts Dhokla from the legendary Tarlaji Dalal.



Ingredients:-
  • Sprouted Moong (Sprouted Green Gram), 1 cup
  • Spinach ( Palak), roughly chopped, 1/2 cup
  • Green Chillies, roughly chopped, 3
  • Besan ( Bengal Gram Flour)  2 tbsp
  • Salt, to taste
  • Eno Fruit Salt, 1 tsp
  • Oil, for greasing the thali 
For Tempering :-
  • Oil, 1 tbsp
  • Sesame Seeds, (Til), 1 tsp
  • Asafoetida Powder (Hing), 1/4 tsp
  • Curry Leaves (Kari Patta), 6-8
  • Green Chillies, slit, 2

Preparation :

Since Sprouted Moong is an integral ingredient in this dish, here's how you would sprout the moong in advance. Soak the moong overnight for 8-10 hours. Drain the water fully the next day, wash and tie the moong beans in a wet muslin cloth and keep it to sprout. You will find them fully sprouted as in the picture below after a day or so.

                                                          Sprouted Moong 


Method: 

Grease a thali and keep it ready to make the dhokla
In a mixer jar, grind together the sprouted moong, chopped spinach and roughly chopped green chillies, using very little water, to a smooth paste.
Transfer the ground paste to a bowl and add salt, and besan along with 1/4 cup of water.
Mix well to ensure that there are no lumps and that the batter is of pouring consistency but not too dilute.
On the batter add 1 tsp of Eno Fruit Salt and 2 tsp of water and mix gently when bubbles begin to form
Next, pour the batter into the thali which you have greased and spread the batter evenly
Add water to the steamer and keep it ready for steaming on a low flame
Keep the thali in a steamer and steam it for about for 10-12 minutes or till the dhoklas are cooked

To make the tempering:
Heat oil in a tadka pan and on medium flame add the sesame seeds. When they sizzle add the  asafoetida, curry leaves and slit green chillies. Saute for a few seconds

Lastly, pour this tempering over the dhokla and spread it evenly
Allow the dhokla to cool slightly and cut it into equal diamond shaped pieces
Serve immediately with green chutney


Saturday, May 18, 2019

AKKI ROTTI WITH DILL LEAVES

AKKI ROTTI WITH DILL LEAVES

Akki Rotti is a popular breakfast/snack item from my home state of Karnataka. It is wholesome and tasty too. Today's version of Akki Rotti makes use of Dill Leaves which add to the aroma and taste of this dish. Dill Leaves are known as Suva Bhaji in Hindi,  Shepu in Konkani and Marathi, and Sabsige Soppu in Kannada. They have a smell and flavour of their own.

In this blog, you will find recipes for other popular dishes from Karnataka  such as Berake Rotti, Rice Rava Undi, and Kayi Sasive Chitranna.


We had Akki Rotti with Dill Leaves for breakfast today and it tasted great! I served this with Coriander Chutney and Store bought Ummadi Groundnut Chutney Powder.




Ingredients:-
  • Rice Flour, (Akki Hittu in Kannada), 1 and 1/2 cups
  • Dill Leaves, finely chopped, 1/3 cup
  • Fresh Coconut Gratings, 1/3 cup
  • Onion, finely chopped, 1/2 cup
  • Cumin Seeds, (Jeera), 1/2 tsp
  • Coriander Leaves, finely chopped, 1/4 cup
  • Green Chillies, finely chopped, 3-4
  • Ginger,  grated, 1/2 to 3/4 " piece 
  • Curry Leaves, chopped, a few 
  • Small sized Carrot, grated, 1
  • Warm Water, approximately 3/4 cup
  • Salt, to taste
  • Oil, as required for making the rottis

Method: 

In a large bowl, mix well together the rice flour along with the finely chopped dill leaves, fresh coconut gratings, finely chopped onion, coriander leaves, and green chillies, grated ginger, cumin seeds, curry leaves, grated carrot and salt.
Knead this to a soft dough by adding some warm water, a little by little
Set aside the dough for 15-20 minutes 
Divide the dough into lemon -sized balls prior for making the rottis
Heat a tawa and slightly grease it with oil
When it is hot place each of the balls of dough on the tawa, wet your hand and pat the dough evenly using your fingers to form a round rotti as thin as possible


Drizzle a little oil around the rotti, cover and cook the rotti on medium flame
After the first side is adequately roasted, flip the rotti and roast the other side as well
Serve hot with chutney of your choice.