Tuesday, July 14, 2020

BEETROOT & POTATO KURMA

BEETROOT & POTATO KURMA

There are some vegetables which people either love or hate! I guess beetroot is one of them. My husband is one of those who over the years has changed from being a beetroot hater to becoming a fan!

I make dishes using beetroots often as it is well established that beetroots have several health benefits. 
This article in NDTV Foods suggests 11 Popular Beetroot recipes from India.

Elsewhere in this blog, you will find dishes made with beetroot such as:-
Today's recipe is for a side dish made with Beetroot and Potatoes. I have adapted this from Beetroot Kurma from Subbu's Kitchen.

We had this with hot rotis and it tasted awesome!





Ingredients:-
  • Beetroots, 2-3 or about 300 gms
  • Medium-sized Potatoes, 2 or about 200 gms
  • Medium-sized Onion, 1
  • Medium-sized Tomato, 1
  • Ginger Garlic Paste, 1 tbsp
  • Turmeric Powder, 1/4 tsp
  • Coriander Powder, 1 tsp
  • Chilli Powder, 1 tsp
  • Kitchen King Masala, 1/4 tsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, 1 tbsp, for garnish
To Be Ground To A Smooth Paste-
  • Fresh Coconut Gratings, 1/4 cup
  • Poppy Seeds, (khus khus) 2 tbsp
  • Fried Gram, ( buna channa) 2 tbsp
  • Cinnamon, 1/2 inch piece
  • Cardamoms, 2
  • Cloves, (Lavang) 2
  • Fennel Seeds, (Saunf) 1/2 tbsp
For Seasoning :-
  • Cumin Seeds, 1 tsp
  • Bay Leaf, 1
  • Oil, 2 tbsp
Method:-

Wash the beetroot thoroughly, peel and cube them
Wash, peel and cube the potatoes
Place the cubed beetroot and potatoes in a vessel, add the required amount of water, a little turmeric and salt
Keep the vessel in a pressure cooker and cook for 3 whistles
Once the cooker cools, remove the boiled beetroot and potatoes . Keep aside
In a mixer jar, grind together the coconut gratings, poppy seeds, fried gram, cinnamon, cardamoms, cloves and fennel seeds to a smooth paste, adding just the required amount of water. Keep aside
Heat oil in a thick-bottomed kadhai and on medium heat add the bay leaf and cumin seeds
When the cumin seeds sizzle add the finely chopped onions and sauté
To this add the ginger garlic paste and salt, and sauté till the raw smell goes and the onions become slightly golden
Now add the chopped tomatoes and mix well
Add the turmeric powder, coriander powder, chilli powder, Kitchen King masala and mix well
Cover and cook on low flame till the oil separates from the onion-tomato mixture
Next add the cooked beetroot, potatoes and the freshly ground paste and mix well
At this stage if it is too thick you can add 1/4 cup of water
Cover and cook on medium flame for about 5 minute
Lastly, garnish with finely chopped coriander leaves
Switch off the gas and transfer the kurma to a serving bowl
Serve hot with chapatis, rotis etc


Friday, July 10, 2020

GARLIC RASAM

GARLIC RASAM

Rasam is basically an aromatic spicy-sweet soup-like preparation used as an accompaniment for rice in a South Indian meal. It is generally made with lentils, tamarind, and spices and seasoned using ghee.

Today's recipe is for a spicy South Indian rasam made with garlic. It goes great with hot steamed rice and ghee.

We use garlic, which is called Lahsun in Hindi, Poondu in Tamil and Bellulli in Kannada, in many dishes in our Indian cooking.

To clarify a doubt once asked by a young lady new to Indian cuisine, the garlic itself is in the form of a pod or bulb as you see in the picture below. This is usually made up of 10-15 cloves, which we peel and use for cooking. You will find garlic commonly used for seasoning in many of our Konkani dishes.

Elsewhere in this blog, you will find recipes using garlic such as :

As was well-known to our forefathers, garlic traditionally was famous for its many health benefits. Even to this day, many home made remedies even in rural areas make use of garlic for its healing powers.

I have adapted this from Garlic Rasam by Padhu's Kitchen.

We enjoyed this very much and I am sure you will like it too!




Ingredients:-
  • Garlic Cloves, peeled 6 + crushed, 1 
  • Tamarind, the size of a small gooseberry 
  • Medium-sized Tomatoes, 2
  • Salt, to taste
  • Coriander Leaves, finely chopped, 1 tbsp - for garnish 
Grind To A Coarse Powder :-
  • Black Peppercorns , 1 tsp
  • Cumin Seeds, 1 tsp
  • Tur Dal, 1 tsp
  • Garlic Clove, peeled, 1
For Seasoning:-
  • Ghee, 2 tsp
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Curry Leaves, a few 
Method:-

Peel 7 garlic cloves and in addition lightly crush 1 unpeeled garlic clove. Keep aside
Wash and chop the tomatoes
Prepare tamarind extract by soaking the tamarind in 1 cup of warm water for about 15 minutes, then  extracting the juice and discarding the seed and pulp. Keep aside

In a small mixer jar, dry grind the peppercorns, cumin seeds, tur dal, and 1 peeled garlic clove to a coarse powder. Keep aside
In a vessel, take the tamarind extract and to this add the chopped tomatoes, salt, the remaining 6 peeled garlic cloves, 1 lightly crushed garlic clove and the coarsely ground spice powder
Mix well and heat on medium flame
Lower the flame and let it cook till the raw smell goes and the volume of the mixture reduces
Now add 1 and 1/2 cups of water and cook till it forms a froth
Switch off the gas
Seasoning:  In a small pan, heat 1 tsp of ghee and on medium heat add the mustard seeds and when they splutter add the cumin seeds and when this sizzles, add the curry leaves and sauté for a few seconds
Pour this seasoning on to the garlic rasam
Lastly, garnish with finely chopped coriander leaves
Serve hot with steamed rice and ghee



Monday, July 6, 2020

PONSA APPO (JACKFRUIT APPO)


PONSA APPO (JACKFRUIT APPO)

Yesterday, we celebrated the festival of Guru Poornima during which I offered what we call "Ponsa Appo" (in my mother tongue, Konkani) as naivedhya.



In Konkani, Ripe Jackfruit is called "Ponosu". This is called "Hallasinu Hannu" in Kannada, Phanas in Marathi and Gujarati, and Chakka in Malayalam.  We make numerous dishes using ripe jackfruit such as Ponsa Polo, (Jackfruit Dosa).

Ripe jackfruit has many health benefits as well.

Appos are typically made for breakfast or as a snack. Elsewhere in this blog, you will find recipes for the usual Appos, and for Godu (Sweet) Appos.

The amount of jaggery depends on your taste and the sweetness of the jackfruit being used. I used 2/3 cup as the jackfruit was very sweet. Please remember that an excess of jaggery could lead to the appos getting burnt.

My "Appe Kayili" or Appo Pan has 11 sockets. With this batter I was able to make two batches of Ponsa Appos.




Ingredients:
  • Ponosu ( Ripe Jackfruit), chopped, 3/4 cup
  • Raw Rice, 1 cup
  • Freshly Grated Coconut, 1/4 cup
  • Jaggery, grated, 2/3 cup
  • Cardamoms, 2
  • Baking Soda, a pinch
  • Salt, 1/4 tsp 
  • Ghee, as required to make the appos 

Method:

Wash and soak the rice for 2-3 hours
Drain the excess water

Remove the seeds from the jackfruit pods
Roughly chop the jackfruit pods and keep aside

Powder the cardamoms and keep aside

In a mixer jar, grind together the soaked rice, and the coconut gratings using the least amount of water possible, to a paste
To this, add the chopped jackfruit, and grated jaggery, and grind again to form a smooth batter adding very  little water if required ( as the jackfruit and the jaggery will leave their own juices).
The batter should be a little thick but of pouring consistency
Transfer to a bowl, add the powdered cardamom, salt and baking soda. Mix well
The batter for the appos is ready.
There is no need to ferment this batter and the appos can be made immediately .




To make the Appos:
Heat the special griddle/ appe kayili/ paniyarakkal on a medium low flame
When it is hot, add ghee to each of the sockets
When the ghee is hot, on medium heat, pour the batter in each of the sockets
Cover and cook for 2-3 minutes on medium/low flame
Using a skewer or knife, flip the appos carefully and fry the other side until they are fully done
Once they are cooked, take out the appos using a knife or the skewer
To check whether the appo is fully done, you can poke it with a skewer or knife
If it comes out clean, it means the appos have been fully done
Transfer to serving plate
Serve hot


Wednesday, July 1, 2020

LASANIYA BATATA

LASANIYA BATATA

The best part of being a foodie in India is that you get to cook and eat such a diverse range of cuisines. Having lived in Gujarat for a while, I developed a taste for Gujarati food and hence you will find in my blog recipes for dishes well known in Gujarat such as:-

The name of the recipe for today indicates what it is all about. It is called Lasaniya Batata and is a hot and spicy side dish made with Baby Potatoes and Garlic. You can, of course, vary the spice level to suit your personal taste.

I have adapted this from Lasaniya Batata  in the Food Viva site.





Ingredients:-
  • Baby Potatoes, 250 gms
  • Garlic Cloves, 8-10 
  • Byadgi Red Chillies, 6
  • Ginger, chopped, 1 "
  • Medium-sized Tomato, 1
  • Coriander Powder, 2 tsp
  • Cumin Seeds, 1 tsp
  • Turmeric Powder, 1/8 tsp 
  • Chaat Masala, 1/2 tsp
  • Kitchen King Masala, 1/4 tsp
  • Medium-sized Onion, 1
  • Salt, to taste
  • Oil, 1 tbsp + 3 tbsp
  • Coriander Leaves, finely chopped, 1 tbsp
Method:-

Wash the baby potatoes thoroughly and pressure cook them in adequate water and a little salt for 2 whistles  or till they are done. Make sure that they don't get overcooked. 
When the cooker has cooled, remove the potatoes and peel when they are cool enough to handle. Keep aside.
Soak the dry chillies in water for about 10 minutes
Finely chop the onion and tomato
In a small mixer jar, grind together the soaked red chillies alone with garlic, ginger, tomato, coriander powder, cumin seeds, turmeric powder and salt, to a smooth paste. Keep aside this tomato-garlic paste
In a thick-bottomed kadhai, heat 1 tbsp and on medium heat add the boiled and peeled potatoes and shallow fry them for about 2 minutes
To this, add the chaat masala and the Kitchen King Masala and fry for 1 more minute
Switch off the gas and transfer the shallow fried potatoes to a bowl
In the same kadhai, heat 3 tbsp of oil and on medium heat add the finely chopped onion and sauté till it is slightly browned
Now add the prepared tomato-garlic paste, and sauté on low flame for about 5 minutes till the oil separates
Add the shallow fried potatoes and mix well till the potatoes are well coated with the masala
Cook on medium/low heat for another 3-5 minutes
Switch off the gas and transfer to serving bowl
Lastly, garnish with finely chopped coriander leaves
Serve hot as a side dish with rotis or rice






Friday, June 26, 2020

TAUSHYA BHAKRI

TAUSHYA BHAKRI

In Konkani, cucumber is called, 'Taushe." This is called Southekayi in Kannada, Kheera in Hindi, and Kakdi in Marathi. We make many dishes using cucumber ranging from dosa to salads.

Elsewhere in this blog, you will find recipes for:-



For breakfast or as a heavy snack, we make a thick dosa-like bhakri using cucumber and semolina (sooji or rava) called Taushya Bhakri.

There are several types of rava available, I use the medium rava for making bhakri. For best results, choose a tender cucumber as it will have less seeds.

Some people add a bit of sugar too but I usually don't as we like the bhakris to be more spicy, hence the use of 5 chillies!

Making Taushya Bhakri with one cup of rava gave me 3 bhakris as seen in the picture below.




Ingredients:-
  • Taushe ( Cucumber) Medium-sized, 1 or about 200 gms
  • Medium Rava/ Sooji (Semolina), 1 cup
  • Fresh Coconut Gratings, 2 tbsp
  • Green Chillies, 3-5, as per taste. I use 5 as we like it spicy. 
  • Ginger, 1/2 " piece to be grated 
  • Hing ( Asafoetida), 1/8 tsp
  • Coriander Leaves, finely chopped, 2 tbsp 
  • Salt, to taste
  • Oil, as required for making bhakris

Method:- 

Wash the cucumber, snip off the two ends, 
Peel and grate the cucumber, remove the seeds if they are not tender
Grate the ginger 
Crush together the green chillies and grated ginger to a coarse paste
In a bowl, mix together the grated cucumber, ginger-chilli paste, asafoetida, rava, fresh coconut gratings, coriander leaves, and salt, to form a dough
Do not add any water as the cucumber will leave it's own juice  





Keep the dough aside for about 10 minutes

Make equal sized balls of the dough so that each ball will be used to make one bhakri 

Prepare the tawa by heating it, lightly grease it, and sprinkle a little water - when it sizzles it means the tawa is ready to make the bhakris
Place a ball of dough on the heated tawa, lightly wet your fingers and flatten the dough gently to form a bhakri



Drizzle a little oil on top and on the sides of the bhakri and cook till one side is done
When it is turns slightly golden and is fully cooked, flip and cook the other side as well
Transfer to serving plate
Serve the Taushya Bhakri with butter, chutney powder, or chutney of your choice.


Sunday, June 21, 2020

PONSA POLO ( JACKFRUIT DOSA)

PONSA POLO  (JACKFRUIT DOSA)

Today being Father's Day, I  wish to dedicate this post to my father with lots of love and gratitude.

This is the season for jackfruits and I was delighted to get a nice, big ripe one from my brother recently. This is from a tree planted by my father more than 50 years ago!

Ripe Jackfruit is called "Ponosu" in my mother tongue, Konkani. This is called "Hallasinu Hannu" in Kannada, Phanas in Marathi and Gujarati, and Chakka in Malayalam.

We make numerous dishes using ripe jackfruit. We also make dishes such as Kadgi Chakko. with the raw jackfruit which we call Kadgi. Even the jackfruit seeds are used to make some dishes!

One dish made of ripe jackfruit- which we love a lot- is a sweet dosa which we call, "Ponsa Polo" or Jackfruit Dosa.

This is usually had as a stand alone snack but some have it for breakfast or in the evenings.  It is eaten as it is or with a dollop of ghee/butter.

Ripe jackfruit has many health benefits as well.

The measures shown in this recipe yielded me with 10-12 Jackfruit Dosas. There is no need to ferment the batter and you can make the dosas once the batter is prepared.

The amount of jaggery used depends on your taste and the sweetness of the jackfruit being used.



Ingredients:-
  • Ponosu, (Ripe Jackfruit), 1 cup or 15-18 pods approx
  • Raw Rice, 1 cup  
  • Fresh Coconut Gratings, 1/4 cup
  • Jaggery, grated, 1 cup, or to taste
  • Cardamoms, 3 pods
  • Salt, a pinch
  • Ghee, for making dosas
Method:-

Wash and soak the rice for about 3 hours
Drain the excess water

Remove the seeds from the jackfruit pods
Roughly chop the jackfruit pods and keep aside

Powder the cardamoms

In a mixer jar, grind together the soaked rice, and the coconut gratings without adding any water to a paste
To this, add the chopped jackfruit, and grated jaggery, and grind again to form a smooth batter adding very  little water if required ( as the jackfruit and the jaggery will leave their own juices).
The batter should be a little thick but of pouring consistency
Transfer to a bowl, add the powdered cardamom and a pinch of salt . Mix well
The batter for the dosas is ready. It need not be fermented.


Prepare the tawa to make dosas by heating the tawa after smearing it with a little ghee
Sprinkle a little water on the tawa and when it sizzles, you know the tawa is ready
On medium heat, pour a ladleful of batter and spread it in a circular motion to make the dosa
Drizzle a little ghee on the top and around the dosa
Cook till one side of the dosa gets done
Next flip and cook the other side as well
Transfer to a serving plate
Serve the Jackfruit Dosa with ghee/butter on the side



Thursday, June 18, 2020

THONDEKAI PALYA

THONDEKAI PALYA

One of the veggies I use pretty often is Ivy Gourd, variously called Thondekai in Kannada, Dondakaya in Telugu, Tindora in Hindi, and Tendle in my mother tongue, Konkani. This vegetable is commonly used all over the country.

Elsewhere in this blog, you will find other recipes made with Ivy Gourd such as:-

Ivy Gourd is rich in beta-carotene and has numerous health benefits. 

Today's recipe is for a side dish which I have adapted from Thondekai Palya from the well-known Kannada cookery channel, Swayam Paaka.

 In Karnataka cuisine, a "Palya " is a side dish usually made with a single sauteed vegetable and green chillies.

You can skip the jaggery in this recipe if you wish but I like to add some to enhance the taste. 

We had this for lunch recently and it tasted great! 





Ingredients:-
  • Thondekai ( Ivy Gourd), 250 gms
  • Jaggery, grated, 1 tsp 
  • Lemon Juice. 1/2 to 1 tsp
  • Salt, to taste 
  • Coriander Leaves, finely chopped, 1 tbsp, for garnish 
Grind To A Coarse Powder:-
  • Fresh Coconut Gratings, 1/4 cup 
  • Green Chillies, 3- 4
  • Mustard Seeds, 1/2 tsp
For Seasoning;-
  • Mustard Seeds, 1/4 tsp
  • Bengal Gram ( Channa Dal) , 1/2 tsp
  • Black Gram ( Urad) Dal, 1/2 tsp
  • Turmeric Powder, 1/4 tsp 
  • Curry Leaves, 8-10
  • Oil, 1 and 1/2 tbsp

Method:-

Wash the ivy gourd,  snip off the two ends, and cut the ivy gourds into small pieces

In a small mixer jar, grind together coconut gratings, green chillies, and mustard seeds to a coarse powder, without adding any water. Keep aside

Heat oil in a thick-bottomed kadhai and on medium heat  add the mustard seeds and when they splutter add the Channa Dal and Urad Dal and saute till the days change colour.
Next add the curry leaves and turmeric powder and sauté for a few seconds

To this add the ivy gourd pieces and sauté for 1 minute
Add 1/2 cup of water, (or more if required), cover and cook on medium heat, stirring from time to time till the ivy gourd gets cooked
When the ivy gourd is cooked ( take care that it doesn't get overcooked) and the water evaporates, add the ground powder prepared earlier, salt, jaggery and mix well
Cook for another 2-3  minutes on medium/low heat
Lastly, add the lemon juice and mix well
Garnish with finely chopped coriander leaves
Serve hot as a side dish with chapatis or rice