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




Monday, October 8, 2018

NADAN TOMATO CURRY

NADAN TOMATO CURRY

My mother's family hailed from present day Kozhikode, in the Southern State of Kerala. We therefore got to eat some dishes from that State as we grew up. I noticed that generally dishes from Kerala were cooked using coconut oil.

Elsewhere in this blog, you will find recipes for dishes from Kerala such as Mathanga Pulinkari, Ulli Theeyal, and Ash Gourd Pumpkin Coconut Stew or Kerala Olan.

Today's recipe is for a side dish made with tomatoes, done in the Kerala style. It has been adapted from Nadan Tomato Curry from Archana's Kitchen.

We had this as an accompaniment for dosas and enjoyed the combination!!



Ingredients:
  • Tomatoes, 5
  • Green Chillies,  2
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1/2 tsp
  • Salt, to taste
To Be Ground To A Paste:
  • Fresh Coconut Gratings, 1/4 cup
  • Cumin Seeds, 1 tsp
  • Sambar Onions,  5
For Seasoning:
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a sprig
  • Coconut Oil, 1 tsp

Method:

Wash and finely chop the tomatoes and green chillies
Peel and cut the sambar onions into halves

In a small mixer jar, first grind together fresh coconut gratings, cumin seeds and halved sambar onions. To this add 1/2 cup of water, and grind once again to make a smooth paste. Keep aside. 

Heat oil in a kadhai and when it gets hot on medium heat add the mustard seeds and when they splutter add the curry leaves and saute for a few seconds
To this add the green chillies, tomatoes, turmeric powder, chilli powder and salt
Cook over low flame till the tomatoes become soft and mushy
Now add the ground paste, mix well and cook on medium flame for another 3-4 minutes
Switch off the gas and transfer the Tomato Curry to a serving bowl
Serve hot as a side dish with rice or as an accompaniment for dosas




Thursday, October 4, 2018

YELLOW PUMPKIN DRY CURRY

YELLOW PUMPKIN DRY CURRY

Have you come across people who now eat all vegetables which they hated as kids? My husband is one such. He never touched pumpkin, gourds and the like in his childhood but these days eats them quite cheerfully. This underscores my view that people (and children especially) dislike not the vegetable, but the way in which it is cooked. My hubby agrees with me now that dishes made with pumpkins can be tasty!

Besides, pumpkins are nutrient rich as shown in this article in the Mayo Clinic Health System.

I use yellow pumpkins in my menus from time to time. Elsewhere in this blog, you will find recipes for Yellow Pumpkin Kootu, Mathanga Pulinkari, and Ash Gourd Pumpkin Coconut Stew.

Yellow Pumpkin is called Parangikkai in Tamil, Kaddu in Hindi, Kumbalkayi in Kannada and Duddhe in my mother tongue, Konkani.

Today's recipe is adapted from Parangikkai Curry from the popular blog, Rak's Kitchen.

We tried this out the other day and enjoyed it very much with rice and rasam.



Ingredients:

  • Yellow Pumpkin, cubed, 1 and 1/2 cup
  • Turmeric Powder, 1/8 tsp 
  • Salt, to taste 
To Be Ground To a Paste: 
  • Fresh Coconut Gratings, 4 tbsp
  • Byadgi Red Chillies, 3
  • Cumin Seeds, 3/4 tsp
  • Small Onions, peeled, 4
For the Seasoning : 
  • Mustard Seeds, 1/2 tsp
  • Urad Dal, 1 tsp
  • Curry Leaves, 1 sprig
  • Oil, 2-3 tsp
Method:

Wash the pumpkin, and remove the skin and seeds. Cut the pumpkin into cubes. Keep aside
In a small mixer jar, grind together the fresh coconut gratings, red chillies, cumin seeds and small onions to a coarse paste using just the required amount of water. Keep aside.

Heat oil in a kadhai and when it gets hot, on medium heat add the mustard seeds, when they splutter add the urad dal and when it changes colour add the curry leaves and saute for a few seconds
Now add the cubed pumpkin and fry for 1 minute
Add turmeric powder, salt and the ground paste prepared earlier, and a little water. Mix well
Cook covered over medium flame for 4-5 minutes till the pumpkin gets done, stirring from time to time. Take care that it does not get overcooked as pumpkins tend to get cooked quickly. 
Once the pumpkin gets cooked and the water evaporates completely, remove the lid and cook the curry till the coconut mixture turns a golden brown
Switch off the gas and transfer the pumpkin dry curry to a serving bowl
Serve as a side dish to the main meal 



Sunday, September 30, 2018

BESAN BREAD TOAST

BESAN BREAD TOAST

If you are in a hurry to make some snacks, you don't have to look beyond bread! You can make sandwiches or other snacks quite easily. Elsewhere in this blog you will find recipes for Oats Moong Toast, Palak and Corn Cutlets, and Masala Bread Toast. 

While you can use any type of bread to make Besan Bread Toast, I prefer to use Brown Bread. For best results, the batter should be of the right consistency and the bread slices should be evenly coated. Needless to say, the onion and tomato which goes into the batter should be finely chopped.



Ingredients:-

  • Besan, (Chickpea Flour), 1 cup
  • Brown Bread Slices, 6-8, cut diagonally
  • Medium-sized Onion, finely chopped, 1/2
  • Medium-sized Tomato, finely chopped, 1/2
  • Ginger, finely grated, 1/4 tsp
  • Green Chilli, finely chopped, 1
  • Hing (Asafoetida), 1/8 tsp 
  • Chilli Powder, 1/4 to 1/2 tsp
  • Haldi (Turmeric) Powder, 1/4 tsp
  • Coriander Leaves, finely chopped, 1 tbsp 
  • Water, as required to make the batter
  • Salt, to taste
  • Butter/ Oil, as required to shallow fry the toasts
Method:

In a bowl mix together finely chopped onion, tomato, ginger, green chilli,  and coriander leaves and salt
Next add besan, chilli powder, turmeric powder, asafoetida and mix well
Add water and mix well again to get a batter of medium consistency, without any lumps in it. The batter should not be too thin or too thick. It should be thick enough to coat the bread slices
Transfer the batter to a flat plate so that it becomes easier to coat the bread slices

Heat butter/oil in a tawa
Dip the bread slices one by one in the prepared batter
Coat both sides of the bread slices evenly with the batter
Using your fingers, place the finely chopped onion and tomato on the bread slices
On medium heat, toast the bread slices on the tawa
When one side is toasted flip and toast the other side
Make sure both sides of the bread slices are evenly toasted
Serve hot with tomato ketchup


Wednesday, September 26, 2018

SHIMLA MIRCH ZHUNKA

SHIMLA MIRCH ZHUNKA

I am fond of some dishes from Maharashtrian cuisine and make them once in a while. You will therefore find elsewhere in this blog recipes for Jhunka Vadi, Kothimbir Vadi, and Hirwi Mirchi cha Thecha. 

Today's recipe is for an easy to make side dish which can be had with rotis or rice called Shimla Mirch Zhunka (also called Jhunka) made with capsicum/bellpepper and besan ( chickpea flour). This is also commonly made in North Karnataka.

I particularly like it if the capsicum stays crunchy without being overcooked.



Ingredients:-
  • Shimla Mirch (Capsicum/Bellpepper), large sized, 2 or about 500 gms
  • Besan ( Chickpea Flour), 3 tbsp
  • Onion, finely chopped, 1
  • Garlic Pods, chopped, 3-4
  • Green Chilli, ( long variety), chopped, 1
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 tbsp 
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Hing, (Asafoetida), 1/8 tsp
  • Curry Leaves, a sprig
  • Salt, to taste
  • Oil, 2 tbsp
  • Coriander Leaves, finely chopped, for garnish

Method:- 

Wash the capsicum, de-seed them and chop them into 1/2 inch cubes
Heat a thick bottomed, non-stick kadhai and dry roast the besan over medium/low flame stirring continuously till it gives off a nice aroma or for about 2-3 minutes. Keep aside
Heat oil in the kadhai and when it gets hot, on medium heat add the mustard seeds and when they splutter add the cumin seeds
When the cumin seeds sizzle add the asafoetida and curry leaves and saute for 10 seconds
Next add the green chilli, onion, garlic and a pinch of salt and saute for a couple of minutes till the onion becomes translucent 
Add the cubed capsicum, salt to taste and cook for about 5 minutes
Add the spice powders (turmeric powder, chilli powder, and coriander powder) and mix well, and cook on medium flame till the capsicum gets done. Take care that the capsicum does not get overcooked or mushy. It should be cooked yet retain its crunchiness.
Now sprinkle the dry roasted besan, little by little and mix well so that it does not form any lumps
Cook, partially covered, over medium flame till the dry roasted besan gets well blended with the capsicum and spice powders
Finally garnish with finely chopped coriander leaves
Serve hot as a side dish with rice or rotis









Saturday, September 22, 2018

FRENCH BEANS & MOONG DAL STIR FRY

FRENCH BEANS & MOONG DAL STIR FRY

French Beans are commonly available all through the year. They are used in  different cuisines in India as typified by Maharashtrian style Farasbi chi Sabzi,  Beans Talasani from our own Konkani cuisine, and  French Beans & Garlic in the Indian-Chinese style.  Recipes for these are available in this blog.

In Tamilnadu, French Beans is used in combination with Moong Dal which is called Paasi Parapu or Payatham Parapu in Tamil. Today's dish is an easy to make yet tasty stir fry using the two. 




Ingredients:-

  • French Beans, 500 gms
  • Moong Dal, ( Split Green Gram Dal or Paasi Parupu) 1/3 cup, soaked
  • Salt, to taste
  • Fresh Coconut Gratings, 2-3 tbsp for garnish
For Seasoning:
  • Mustard Seeds, 1 tsp
  • Urad Dal, 1 tsp
  • Asafoetida, 1/8 tsp 
  • Green Chillies, slit, 2
  • Red Chilli, broken, 1
  • Curry Leaves, a sprig
  • Oil, 2 tsp
Method:

Wash and de-string the French Beans and chop them uniformly and keep aside
Wash and soak the moong dal for 15-20 minutes. Then, discard the water and keep aside the soaked moong dal. 
Heat oil in a thick bottomed kadhai and when it gets hot, reduce the flame and add the mustard seeds
When they splutter, add the urad dal and saute till it changes colour
Add the asafoetida, green chillies, broken red chilli and curry leaves and saute 

To this seasoning, add the cut French Beans, the soaked Moong Dal and salt and mix well
Add 1/3 cup of water, cover and cook on medium/low flame till the dal and the French Beans get done, stirring from time to time
Take care that they do not get overcooked/mushy 
Switch off the gas and garnish with fresh coconut gratings
Serve as a side dish, accompaniment to a meal of rice and rasam