Tuesday, August 14, 2018

JEEV AVARE GHASHI

JEEV AVARE GHASHI

Today's recipe is for a dish from Konkani cuisine which we call Jeev Avare Ghashi. In this, "Jeev Avare" means Fresh Hyacinth Beans in Konkani. We make this whenever hyacinth beans (called Avarekalu in Kannada, Mochakottai in Tamil and Surti Papdi in Hindi)  are available.

Elsewhere in this blog you will find recipes for other dishes made with hyacinth beans, such as Avarekalu Saagu, Avarekalu Menthya Akki Rotti, and Avarekalu Uppitu.

Avare Ghashi can also be made using dry hyacinth beans which are soaked overnight. In today's version,  Jeev Avare Ghashi, we use fresh hyacinth beans.

I find it useful to add a little raw rice while grinding the coconut gratings etc as you get a masala of a better texture.




Ingredients:-



  • Jeev Avaro ( Fresh Hyacinth Beans), 1 and 1/2 cups
  • Medium sized Potatoes, cooked and cubed, 2
  • Fresh Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 7-8, or to taste
  • Tamarind, a small marble sized ball
  • Raw Rice, 1 tsp
  • Garlic Cloves, lightly crushed, 8-10
  • Salt, to taste
  • Oil, for seasoning, 1 tbsp
Method:

Wash, peel, and cook the hyacinth beans in adequate water, adding a little salt, in a pressure cooker for 2-3 whistles or till they are done
Once the cooker cools, remove the cooked beans
Drain the excess water, keeping some of the stock aside for use later. Keep the cooked beans aside
In a mixer, grind together the coconut gratings, roasted red chillies, tamarind and raw rice to a smooth paste using the required amount of water. (You could use some of the stock retained earlier from the cooked hyacinth beans) 
In a pan, add the cooked potatoes and hyacinth beans and to this add the ground paste, salt to taste and mix well
Add enough water to give the ghashi a curry like consistency and bring it to boil
Lower the flame and let it simmer for 4-5 minutes
Heat oil in a small pan and when it gets hot add the lightly crushed garlic cloves and saute till the garlic turns a golden brown and gives off a good aroma
Pour this garlic seasoning on the ghashi and serve hot







Thursday, August 9, 2018

GREEN PEAS MASALA CURRY

GREEN PEAS MASALA CURRY

Fresh Green Peas are generally available during the winter months but these days you get frozen peas all through the year so you don't really have to wait for the fresh green peas. In my house, we like green peas very much and hence you will find elsewhere in this blog many recipes using green peas such as Paneer Peas Masala, Matar ka Shorba, and Peas Pulao.

Today's recipe is an easy- peasy (pardon the pun!) one for Green Peas Masala Curry which can be made very quickly, especially if you have frozen peas and/ or cooked peas readily available. It goes particularly well with rotis. This has been adapted from Green Peas Masala Curry by Tarlaji Dalal.

Hints:

* If the peas you use are quite sweet, you may have to adjust the spice levels suitably
* The milk used should be at room temperature



Ingredients:
  • Green Peas, fresh or frozen, 1 cup
  • Milk, 1 cup
  • All Purpose Flour, (Maida), 1/2 tsp
  • Cumin Seeds (Jeera) Powder, 1/2 tsp
  • Chilli Powder, 1/2 tsp or to taste
  • Cumin Seeds, (Jeera), 1/2 tsp
  • Asafoetida (Hing), 1/8 tsp
  • Onions, grated, 2 tbsp
  • Tomatoes, finely chopped, 2 tbsp
  • Salt, to taste
  • Oil, 2 tsp
Method: 

Shell, wash and cook the green peas (if you are using fresh peas) or thaw and cook the frozen green peas till done. Keep aside
In a bowl, mix well together the milk, flour, cumin seeds powder, and chilli powder and keep aside
Heat oil in a kadhai, and when it gets hot on medium heat add the cumin seeds and let them sizzle  
Next add the asafoetida and grated onion and saute on medium flame for 1 minute
Now add the finely chopped tomatoes and saute on medium flame for 1 more minute
To this, add the milk and flour mixture, cooked green peas and salt and mix well
Cook on low flame for 6 minutes or till the curry thickens, stirring occasionally
Serve hot



Sunday, August 5, 2018

CAULIFLOWER PEPPER MASALA

CAULIFLOWER PEPPER MASALA

Today's dish is made with two vegetables I like a lot namely cauliflower and bell pepper which is commonly called capsicum in India.  You will find recipes of both these dishes elsewhere in this blog such as our Cauliflower Ambat, Gobhi ka Kheema, Capsicum Masala Rice, and Capsicum Masala Curry.

I have made this Cauliflower Pepper Masala to suit my taste. You can of course tweak the recipe to your preferred spice levels.

We had this dish adapted from Cauliflower Pepper Masala by Vah Chef as a side dish with rotis. In case you want to use this in a Chapati Roll/Wrap, you may like to reduce the size of the cauliflower. However, don't cut the cauliflower florets too small as cauliflower cooks very fast and we don't want it to get overcooked or mushy.



Ingredients:-
  • Cauliflower Florets, 2 cups
  • Medium-sized Red Bell Pepper, 1/2
  • Medium-sized Green Bell Pepper, 1/2
  • Cumin Seeds, 1/2 tsp
  • Ginger, chopped, 1/2  tsp
  • Garlic, chopped, 1/2 tsp
  • Onion, sliced, 1
  • Green Chillies, slit, 1-2
  • Tomato Puree, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Coriander Powder, 1/2 tsp
  • Chilli Powder, 1/2  tsp
  • Coriander Leaves, finely chopped, 1 tbsp 
  • Black Pepper, crushed, 1 tsp
  • Lemon Juice, 1 tsp 
  • Salt, to taste
  • Oil, 2 tbsp

Method:-

Wash the cauliflower and break it into florets
Boil the cauliflower florets in water adding a little salt and turmeric powder
Cook the cauliflower (taking care that it remains firm but does not get overcooked), drain the water and keep aside
Wash and cut the red and green bell peppers into bite size pieces and keep aside
Heat oil in a thick bottomed kadhai and when it gets hot add the cumin seeds and when they sizzle add the chopped ginger and garlic and saute till they give off a good aroma
Next add the sliced onion and a little salt and saute till the onion becomes translucent
Add the slit green chillies and tomato puree and saute till the tomato puree evaporates
Add turmeric powder, coriander powder, chilli powder, and mix well
Now add the bell pepper pieces and the cooked cauliflower florets
Saute till the cauliflower florets are well coated with the masala
To this add the finely chopped coriander leaves, freshly crushed black pepper, and the lemon juice
Mix well and stir over high flame
Serve hot as a side dish with rice or rotis or as a filling for Roti/Chappati Rolls/Wraps.


Wednesday, August 1, 2018

AVAREKALU SAARU

AVAREKALU SAARU

One of the most popular vegetables in Bengaluru has to be Avarekai or Hyacinth Beans. The peeled avarekai is called Avarekalu.

Although it usually is available in plenty during the winter months, you do get a crop around this time of the year. Recently, I got some amd decided to make some dish I had not tried out before. Of course, I have used avarekalu in different dishes in the past.  Elsewhere in this blog, you will find recipes for Avarekalu PadduAvarekalu Uppitu, and Avaro Ani Batata Upkari.

I tried out this Avarekalu Saaru adapted from Hitikida Avarekalu Saaru from Chitra's Food Book. Hitikida Avarekalu refers to hyacinth beans which have their skin removed after soaking them in water. I have chosen to use them as it is.

This dish turned out to be quite delicious and we enjoyed it with both rice and rotis.




Ingredients:





  • Avarekalu, (Hyacinth Beans), 1 heaped cup 
  • Large sized Tomato, chopped, 1
  • Large sized Onions, 1 + 1 for the masala/paste 
  • Ginger, 1 " piece, chopped, 
  • Garlic Cloves, peeled, 4-6
  • Chilli Powder, 1 and 1/2 tsp or to taste
  • Coriander Powder, 1 and 1/2 tsp
  • Turmeric Powder, 1/4 tsp
  • Coriander Leaves, 1/4 cup + a few, finely chopped, for garnish
  • Fresh Coconut Gratings, 2 tbsp
  • Khus Khus, (Poppy Seeds), dry roasted, 1 tsp
  • Cinnamon, 1" stick
  • Cloves, 2
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few 
  • Salt, to taste
  • Oil, 2 tsp + 2 tsp
Method:

Wash and pressure cook the avarekalu with adequate water and a little salt for 3-4 whistles or till they get done
Once the cooker cools, remove the cooked avarekalu. Keep aside.
Retain some of the water in which the avarekalu was cooked for later use.


In a thick bottomed kadhai, heat 2 tsp of oil and when it gets hot add one of the chopped onions and saute till it becomes translucent, then add the chopped ginger, garlic cloves, chilli powder, coriander powder,  turmeric powder and the coriander leaves and saute till the coriander leaves wilt
Remove from flame and allow this to cool
Grind the above in a mixer jar using just the required amount of water to a smooth paste
Keep this onion-garlic-spices paste aside

In a small mixer jar, grind together coconut gratings, poppy seeds, cinnamon, and cloves to a smooth paste just the required amount of water
Keep aside

In the kadhai, add  2 tsp of  oil and when it gets hot, add the mustard seeds and when they splutter add the curry leaves and saute for a few seconds.
Add the second chopped onion and saute till it becomes translucent, then add the chopped tomato and cook till it becomes soft and mushy.
Now add the onion-garlic-spices paste and cook for a couple of minutes till the raw smell goes
To this, add the cooked avarekalu and salt to taste. (Remember that the avaarekalu has been cooked in a little salt) and mix well

Next add the coconut gratings- poppy seeds paste and some of the water retained earlier (avarekalu stock) and bring to a boil
Let it simmer for a few minutes
Switch off the gas and garnish with finely chopped coriander leaves
Serve hot with rice or chappatis









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Saturday, July 28, 2018

IVY GOURD STIR FRY


IVY GOURD STIR FRY

Today's recipe is for a dish that goes well with rice and dal as a side dish. It is an easy to make yet tasty stir fry made with ivy gourd which is a commonly available vegetable in India. It is called Tendle in my mother tongue, Konkani; Tondli in Marathi, Tindora in Hindi, Thondekayi in Kannada, Dondakaya in Telegu and Kovaikkai in Tamil.

Elsewhere in this blog you will find other dishes made with ivy gourd such as Tindora Coconut Stir Fry from Andhra Pradesh; Tendle Talasani, from our Konkani cuisine  and Thondekayi Yennegayi from North Karnataka.

For best results, choose tender ivy gourd. I have used store bought MTR Sambar Powder. You could adjust the spice level to suit your taste.



Ingredients:
  • Ivy Gourd, 500 gms
  • Onion, large-sized, 1
  • Mustard Seeds, 1/2 tsp
  • Urad Dal, 1 tsp
    • Curry Leaves, a few
    • MTR Sambar Powder, 1 tbsp or taste
    • Salt, to taste
    • Oil, 1 to 1 and 1/2 tbsp
    • Fresh Coconut Gratings, 2 tbsp, for garnish
    Method:

    Wash the ivy gourd, snip off both the ends and cut them into roundels
    Chop the onion
    Heat oil in a thick bottomed pan and when it gets hot on medium heat add the mustard seeds and when they splutter add the urad dal and fry till the dal changes colour
    Next add the curry leaves and saute for a few seconds
    Add the chopped onion and saute till it becomes translucent
    Now add the ivy gourd roundels and salt to taste
    Mix well and cook covered on medium heat stirring from time to time till the ivy gourd gets done
    Add the sambar powder, mix well and cook for a couple of minutes more till it gets well blended with the ivy gourd
    Finally,  garnish with fresh coconut gratings and serve hot as a side dish







    Tuesday, July 24, 2018

    POTATO & GREEN PEAS MASALA BHAAT

    POTATO & GREEN PEAS MASALA BHAAT

    When you are pressed for time and want to rustle up a quick meal, one option is for you to make masala bhaat using basmati rice, potatoes and green peas. Make a raita or salad as accompaniment and you are ready to go!

    I made this the other day when I was rushed for time and it turned out to be quite delicious! I used frozen peas for convenience. This recipe has been adapted from Potatoes & Green Peas Masala Bhaat by Tarlaji Dalal.



    Ingredients:-
    • Potato, large-sized, 1 
    • Frozen Green Peas, 1/2 cup
    • Long Grained Basmati Rice, 1 cup
    • Ghee/Oil , 1 and 1/2 tbsp
    • Hot Water, 2 and 1/2 cups
    • Chilli Powder, 1/2 tsp
    • Coriander & Cumin Seeds Powder, (Dhania & Jeera Powder) 1 and 1/2 tsp
    • Turmeric Powder, 1/4 tsp
    • Salt, to taste
    • Coriander Leaves, finely chopped, 1 tbsp for garnish
    For the Masala : -
    • Fresh Coconut Gratings, 2 tbsp
    • Ginger, chopped, 1 tsp
    • Green Chillies, roughly chopped, 2
    • Garlic Cloves, 3

    Method:

    Wash and soak the Basmati Rice for about 30 minutes and then drain away the water
    Wash, peel and cube the potato
    In a small mixer jar, grind together fresh coconut gratings, chopped ginger, chopped green chillies and garlic cloves to a smooth paste/masala using very little water.
    Heat the ghee/oil in a deep non-stick kadhai, add the soaked and drained rice and saute for 2 minutes on medium flame
    To this, add 2 and 1/2 cups of hot water, cubed potato, green peas, chilli powder, coriander-cumin seeds powder, turmeric powder, salt and the prepared masala. Mix well
    Cover and cook on medium flame, stirring occasionally, for 12-15 minutes or till all the water evaporates. Stir the rice gently so that the rice grains don't break and that the rice gets cooked evenly.
    Switch off the gas and garnish with finely chopped coriander leaves
    Serve hot with accompanying salad or raita



    Saturday, July 21, 2018

    MASALA BREAD TOAST

    MASALA BREAD TOAST

    In my house, we use bread quite often. I always prefer to use brown bread. Elsewhere in this blog, you will find recipes with bread such as Mint Chutney Sandwich and Oats Moong Toast 

    Masala Bread Toast is an easy to make yet delicious and filling any time snack. It can be made using sandwich bread, white bread or brown bread.

    While adding sugar is optional, I prefer to add this. I also prefer to use the store-bought Catch Chaat Masala.


    Ingredients:-

    • Brown Bread, 6 slices
    • Onion, finely chopped, 1/2 cup
    • Tomato, finely chopped, 1/2 cup 
    • Carrot, grated, 1/2 cup
    • Capsicum, finely chopped, 1/4 cup 
    • Mustard Seeds, 1/4 tsp
    • Cumin Seeds, 1/2 tsp
    • Green Chillies, finely chopped, 2
    • Curry Leaves, 4-5 
    • Chilli Powder, 1/2 tsp
    • Turmeric Powder, 1/4 tsp
    • Cumin Powder, 1/4 tsp
    • Chaat Masala, 1/2 tsp
    • Coriander Leaves, 1 tbsp
    • Sugar, 1 tsp (optional) 
    • Tomato Sauce, 1 tbsp
    • Butter, as required to toast the bread slices 
    • Salt, to taste
    • Oil, 2-3 tsp 
    Method:

    Heat oil in a thick bottomed non-stick pan 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 finely chopped green chillies and curry leaves and saute for a few seconds
    Add the chopped onion and a little salt and saute till the onion becomes translucent
    To this, add the chopped tomatoes and cook till it becomes soft
    Next add the grated carrots and chopped capsicum and mix well
    Cover and cook on medium/low flame till the vegetables are almost done
    (There is no need to add any water. Let the vegetables cook in their own juices)
    Now add salt to taste, chilli powder, turmeric powder, cumin powder, and chaat masala and mix well 
    and cook for a couple of minutes so that the vegetables fully cooked and well blended with the spice powders
    Add sugar and tomato sauce and cook for a minute more
    Finally add the chopped coriander leaves
    The topping for the Masala Bread Toast is ready. Keep aside
    Lightly apply butter on both sides of each of the bread slices
    Heat a tawa and toast the buttered bread slices on both sides
    Add the prepared topping to each of the toasted bread slices
    Serve the Toasted Masala Bread as such or cut diagonally into triangles