Saturday, June 16, 2018

MATTI GULLA PODI

MATTI GULLA PODI

Gulla is a variety of brinjal that is seasonally available in our home district of Dakshina Kannada and Udupi in the coastal belt of Karnataka. History has it that this special type of brinjal was cultivated first in the small village of Mattu, near Udupi. It is from here that this vegetable got its present name of Matti Gulla. For more on the origins of Gulla, you may like to see this very informative article in The Mangalorean.

Matti Gulla preparations are considered a delicacy of sorts in our Konkani cuisine. Elsewhere in this blog, you will find recipes for other favourites from Konkani cuisine such as Batate Saung, Vaingana Puddi Sagle, and Cabbage Sannan.

Today's recipe is for an easy to make shallow fried side dish, which we call Podi, using Matti Gulla.





Ingredients:
  • Matti Gulla, medium-sized, 1
  • Rice Flour, 1 tbsp 
  • Chilli Powder, 2 tsp or to taste 
  • Turmeric Powder, 1/8 tsp
  • Hing (Asafoetida) Powder, 1/4 tsp 
  • Medium Rawa (Semolina), 1 and 1/2 tbsp 
  • Salt, to taste
  • Oil, as required to shallow fry
Method:

Wash the gulla and discard the stem. Pat the gulla dry and slice it into roundels of uniform thickness. These roundels should not be too thick or too thin. 

Mix well together the rice flour, chilli powder, turmeric powder, asafoetida powder, salt, and a little water to make a paste, in a bowl
To this add the gulla roundels one by one and coat them uniformly to marinate them 
Keep aside the coated gulla roundels for 5-10 minutes
Heat the tawa and grease it with a little oil,
Dust each of the coated gulla roundels (on both sides) in the rawa and shallow fry them 
Once the lower side of the gulla gets done, flip and shallow fry the other side as well by drizzling oil around it as required
Transfer to serving plate 
Serve the Matti Gulla Podis as an accompaniment /side dish with the main meal




Tuesday, June 12, 2018

CHOLE PANEER

CHOLE PANEER

Today's recipe is for a side dish called Chole Paneer which is a combination of White Chickpeas ( Chole or Kabuli Chana) and Cottage Cheese (Paneer ). White Chickpeas (which are also called Garbanzo Beans) are known to have numerous health benefits.

Elsewhere in this blog, you will find recipes for other dishes made with chole/Kabuli chana such as Saag Chole, Pindi Chole and Kadhai Chole.

While making Chole Paneer, some add whole spices such as tej patta, cardamom and cinnamon while the chole is being pressure cooked. I have not added these. I have only used black tea bag to add colour to the chole.





Ingredients:-
  • Chole /Kabuli Chana (White Chickpeas), 1 cup
  • Paneer, 150 grams, cut into cubes
  • Black Tea Bag * 2 tsp of black tea leaves tied in a muslin cloth 
  • Onion, 1
  • Ginger Garlic Paste, 1 tsp
  • Tomatoes, 2
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Cumin Powder, 1 tsp
  • Green Chillies, 2-3
  • Ginger, 1/2 inch
  • Kasuri Methi (Dried Fenugreek Leaves), 1/2 tsp
  • Amchur (Dry Mango) Powder, 1 tsp
  • Kitchen King Masala, 1/2 tsp
  • Salt, to taste
  • Oil, 2 tbsp
  • Coriander Leaves, finely chopped, 1-2 tbsp 


Method:

Wash and soak the chole in adequate water for 8 hours or overnight.
Next morning, drain the water and transfer the soaked chole to a pressure cooker
Add 3 cups of water and pressure cook the chole, along with 1/2 tsp of salt and black tea bag till the chole is fully cooked
Once the cooker cools, remove the contents, discard the * black tea bag and keep aside the cooked chole along with the water in which it was cooked
Also keep aside some cooked chole (about 1 tbsp) to be mashed later and used to thicken the gravy

Chop the onion and tomatoes, slit the green chillies and thinly slice the ginger

Heat oil in a thick bottomed kadhai and when it gets hot, add the chopped onion and saute till it becomes translucent
Add the ginger garlic paste and saute until the raw smell goes
Next add the chopped tomatoes, mix well and cook till the tomatoes become soft
To this add salt to taste, and turmeric powder, chilli powder, coriander powder, and cumin powder and mix well. ( Remember that some salt has already been added while cooking the chole) 
Add the slit green chillies and ginger and saute for 1 minute
Now add the cooked chole with some of the water in which it was cooked
Also mash 1 tbsp of cooked chole and add it to the gravy
Adjust the consistency of the gravy by adding water, if required
Bring to a boil, lower the flame and allow the gravy to simmer for about 5 minutes
Add the paneer cubes, crushed kasuri methi, amchur powder and Kitchen King masala
Mix well and let it simmer for a couple of minutes more
Lastly, switch off the gas and garnish with finely chopped coriander leaves
Serve Chole Paneer hot with rotis or as a side dish with pulao











Friday, June 8, 2018

DRUMSTICK TOMATO CURRY

DRUMSTICK TOMATO CURRY

I make dishes using drumsticks (Mashingasaang in Konkani, Muringakkai in Tamil and Nuggekai in Kannada) quite often. While choosing drumsticks, make sure they are a little flexible but don't bend too much. They should not be too hard either. You may be aware that the leaves of the drumstick are also used in cooking. This article in NDTV speaks of the health benefits of drumsticks.

Elsewhere in this blog you will find recipes for Konkani dishes such as Batata Mashingasaang Upkari, Potato and Drumstick Upkari, and Magge & Mashingasaang Koddel,  and for a Maharashtrian dish called Shevgyachya Shenganche Pithla.

Today's recipe is commonly made in South India. Drumsticks and tomatoes make a tasty combination. This dish goes great with curd rice as it is a little spicy. I have adapted this from Drumstick Tomato Curry by Vah Chef.


Ingredients:-
  • Drumsticks, 2-3
  • Tomatoes, medium-sized, 4
  • Onion, large-sized, 1
  • Mustard Seeds, 1/4 tsp
  • Cumin Seeds, 1/4 tsp
  • Green Chillies, slit, 2-3 or as per taste
  • Curry Leaves, 1 sprig
  • Turmeric Powder, 1/4 tsp
  • Ginger Garlic Paste, 1 tsp
  • Cumin Powder, 1 tsp
  • Coriander Powder, 1 tbsp
  • Chilli Powder, 1 tsp
  • Salt, to taste
  • Oil, 2 tbsp
  • Coriander Leaves, finely chopped, 1 tbsp

Method:-

Wash the drumsticks and lightly scrape them. Cut them into pieces of 1 to 1 and 1/2 inches in length.
Chop the onion and tomato and slit the green chillies.
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 cumin seeds. When the cumin seeds sizzle, add the slit green chillies, chopped onion, curry leaves, and salt.
Saute till the onion gets slightly brown in colour. This should not get too browned.
Add turmeric powder, ginger garlic paste, drumstick pieces and mix well.
Cover and cook on medium heat for about 5 minutes till the drumsticks get half cooked
To this add the chopped tomatoes, cumin powder, coriander powder, and chilli powder and cook for 2-3 minutes or till the tomatoes become soft and mushy 
Now add 1/2 cup of water and cook covered for 4-5 minutes
Check for salt and add more water if required depending on the consistency you prefer
Finally, garnish with finely chopped coriander leaves
Serve hot with curd rice or chapati, phulka etc


Monday, June 4, 2018

MASALA BABY POTATOES

MASALA BABY POTATOES

In general you will find that most people like potatoes. Some, like me, not only like potatoes but indeed have a special partiality towards the baby potatoes. I find that baby potatoes add to the visual appeal of the dish. You may also like to read this article on "10 reasons to eat Baby Potatoes." 

Not surprisingly, therefore, you will find elsewhere in this blog several dishes, that call for the use of baby potatoes but are so different from each other,  like Minty Baby Potatoes, Schezwan Potatoes, and Baby Potato Biryani.


Ingredients:-
  • Baby Potatoes, 500 grams
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Green Chillies, chopped, 2-3 
  • Onion, finely chopped, 1
  • Ginger Garlic Paste, 1 tsp
  • Tomato, finely chopped, 1
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 tsp
  • Gram Flour (Besan),  1 tbsp 
  • Salt, to taste
  • Oil, 2 tbsp
  • Coriander Leaves, finely chopped, 1 tbsp
Method:-

Wash the baby potatoes thoroughly, place them in a pressure cooker with adequate water, add a little salt and cook them for 2-3 whistles. Make sure the baby potatoes are firm when cooked and don't get overcooked.
Once the cooker cools, remove the boiled baby potatoes, peel them and keep aside.
 Heat oil in a thick bottomed kadhai and when it gets hot, on medium heat add the mustard seeds. When they splutter, add the cumin seeds and when they sizzle add the chopped green chillies and onions
Saute till the onion becomes translucent
To this add the ginger garlic paste and saute till the raw smell goes 
Next add the chopped tomato and cook till they become mushy 
Add the spice powders (turmeric powder, chilli powder, and coriander powder) and mix well
Now add the boiled and peeled baby potatoes and salt to taste
Mix thoroughly and cook for a few minutes so that the baby potatoes get well coated and absorb the spice masala
Next, sprinkle the gram flour and mix well 
Cook on medium flame stirring from time to time for about 10 minutes or till the baby potatoes get roasted
Lastly, garnish with the finely chopped coriander leaves
Serve hot with as a side dish





Thursday, May 31, 2018

CAULIFLOWER UPKARI

CAULIFLOWER UPKARI

Amongst vegetables, cauliflower is one that has always been popular at my home. I make dishes using cauliflower quite often as they have numerous health benefits.  One of the dishes in this blog that many have tried out and appreciated is Masala Cauliflower. You will also find recipes here for other Konkani dishes namely Cauliflower Ambat and Cauliflower Talasani.

Today's recipe is for the simple, easy to make Cauliflower Upkari.  In Konkani, we use the term
" upkari" for any type of stir fries. This is served as a side dish with the main meal of rice and dal.




Ingredients:

  • Cauliflower, medium-sized, 1
  • Onion, large -sized, 1
  • Green Chillies, chopped, 2-3
  • Curry Leaves, a sprig
  • Mustard seeds, 1/2 tsp
  • Oil, 2-3 tsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, 1 tbsp

Method : 

Wash the cauliflower and break it into florets.
Add a little salt and some turmeric powder to a bowl of water and keep the cauliflower florets immersed in this for about 10 minutes. This keeps away all the impurities, if any,
Drain the water and keep the cauliflower florets aside
Chop the onion and green chillies
Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds. When they splutter add the chopped green chillies and curry leaves and saute for a few seconds
Add the chopped onion and saute till it becomes translucent
To this add the cauliflower florets and salt to taste
Sprinkle a little water, mix well and cook covered on medium flame till the cauliflower gets done
Make sure the cauliflower does not get overcooked. It should be done yet remain firm.
Finally garnish with the finely chopped coriander leaves
Serve hot as a side dish with the main meal



Sunday, May 27, 2018

PANEER AMRITSARI

PANEER AMRITSARI


For vegetarians in India, paneer or Indian cottage cheese is a much liked ingredient in many dishes. At my home too, we make paneer dishes quite frequently. Naturally, elsewhere in this blog you will find recipes for dishes with paneer as diverse as Paneer Korma, Achari Paneer, and  Paneer Tikka Kathi Rolls. 

I made Paneer Amritsari recently and want to share my experience. It came out really well and was greatly enjoyed as a starter by my family and friends. This recipe is adapted from Paneer Amritsari by Chef Sanjay Thumma of VahChef.





Ingredients:

  • Paneer, 200 gms
  • Ajwain ( Carom Seeds), 1/4 tsp
  • Red Chilli Flakes, 1 tsp
  • Ginger, coarsely ground, 1 tsp 
  • Garlic, coarsely ground, 1 tsp 
  • Besan ( Gram Flour), 1/2 cup
  • Chili Powder, 1/2 tsp or to taste 
  • Kitchen King Masala, 1/4 tsp
  • Kasuri Methi ( Dry Fenugreek Leaves) Powder, 1/4 tsp
  • Coriander Leaves, finely chopped, 2 tsp
  • Sugar, 1/2 tsp
  • Lemon Juice, 1 tbsp
  • Salt, to taste
  • Oil, 3 tbsp

Method:

Cut the paneer into long pieces. They should not be too thin as they may crumble. Keep aside.
Heat 1 tbsp of oil in a kadhai, when it gets hot on medium heat add the carom seeds, when they sizzle lower the flame and add the chilli flakes followed by the coarsely ground ginger and garlic
Saute for a minute till the raw smell goes
To this add the besan and roast on medium-low flame till the besan changes colour and gives off a nice aroma 
Switch off the flame and allow it to cool
Once it is cooled, transfer the contents to a bowl
Add salt, chilli powder, Kitchen King Masala, kasuri methi powder, finely chopped coriander leaves and 1/2 tsp of sugar
Next add the lemon juice then add a little water and mix well to make a pasty batter (to marinate the paneer ) which should not be too thick or too thin
Now, add the paneer pieces and individually coat them with the marinade ( the prepared batter)
Keep aside for  at least 30 -45 minutes for the paneer to get well marinated
Heat 2 tbsp of oil in a pan and add the marinated pieces of paneer in batches
Shallow fry the paneer one side at a time, flipping them to cook the other side till they get evenly done
Serve hot as a starter or snack with mint chutney or ketchup






Sunday, May 20, 2018

AMBE UPKARI

AMBE UPKARI

In Konkani, mangoes are called, "Ambo" so today's dish is of a sweet-tangy curry made with mangoes, called, "Ambe Upkari." In our hometown of Mangalore, this dish is typically made with small ripe mangoes which are not very sweet called "Gointo Ambos" available during the mango season.

In case you don't have them, as they are usually not available in other places, you could use any other ripe mango which is not too sweet. Usually, we do not use the more sweet higher quality mangoes such as the Alpohonso etc for this dish settling for the more common varieties like Raspuri, for example.

Ambe Upkari is served as a side dish with the main meal. The amount of jaggery you add will depend on the sweetness of the mangoes used. The maida or rice flour added is essential as it helps thicken the dish.





Ingredients:
  • Mangoes, 6
  • Green Chillies, slit, 2
  • Jaggery, powdered, 1/4 cup
  • Maida ( Refined Flour) or Rice Flour, 1 tbsp
  • Salt, to taste
  • Water, 2 cups

For the Seasoning:
  • Mustard Seeds, 1/2 tsp
  • Urad Dal, 1 tsp
  • Red Chilli, broken into halves, 1
  • Curry Leaves, a few
  • Oil, 2 tsp
Method: 

Wash and peel the mangoes. Take away the mango peels and keep the peeled mangoes in a vessel.
Place the mango peels in a bowl along with 1 cup of water and using your fingers extract the mango pulp from it. Add this extract to the peeled mangoes.
Once again, add 1 cup of water to the mango peels and squeeze them to extract the remaining mango pulp.
Add the mango extract to the vessel with the peeled mangoes and discard the mango peels
To the peeled mangoes and mango pulp/ extract,  add salt, powdered jaggery and the slit green chillies and bring it to a boil
To thicken the ambe upkari, mix the maida with a little water to form a paste without any lumps
Add this maida paste to the mango- jaggery mixture
Mix well and allow the ambe upkari to simmer for 2-3 minutes

For the seasoning:
Heat oil in a pan and when it gets hot add the mustard seeds and when they splutter add the urad dal and saute till the dal changes colour
To this add the broken red chilli and the curry leaves and saute for a few seconds

Lastly, add this seasoning to the ambe upkari and serve it hot