Sunday, March 29, 2020

BROCCOLI BELL PEPPER STIR FRY

BROCCOLI BELL PEPPER STIR FRY

Broccoli ( pronounced with the second "o" being silent) is a vegetable which belongs to the same family as cauliflower and cabbage. It has numerous health benefits as described in this article in BBC Good Food.

Elsewhere in this blog, you will find recipes which make use of broccoli such as:-
Today's recipe has bell pepper (also popularly known as capsicum) apart from broccoli and is relatively easy to make.

It can be served as a side dish with rotis or rice.




Ingredients:-





  • Broccoli, 250 grams
  • Bell Pepper/ Capsicum, medium-sized, 1
  • Chickpea Flour (Besan) , 1/3 cup 
  • Large-sized Onion, finely chopped, 1
  • Garlic Pods, peeled and finely chopped, 3-4
  • Green Chilli, ( long variety), chopped, 1
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 tbsp 
  • Cumin Seeds, 1/2 tsp
  • Salt, to taste
  • Oil, 1 to 1 and 1/2 tbsp
Method:- 

Wash the broccoli and break them into small florets
Wash the bell pepper, de-seed and chop it 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
In the same kadhai add oil and on medium heat add the cumin seeds and when they sizzle add the
chopped onion, garlic, green chilli and saute for a couple of minutes till the onion becomes translucent
To this add the chopped bell pepper and sauté for a minute
Add the broccoli florets, salt to taste, mix well and sprinkle a little water
Cook covered on medium heat, stirring from time to time for about 5 minutes or till the bell pepper and broccoli get done
Take care that they do not get overcooked
Now add the turmeric powder, chilli powder and coriander powder
Mix well and cook till the broccoli and bell pepper get well blended with the spice powders
Next add the roasted besan little by little and mix well taking care to see that they don't form lumps
Sprinkle a little water and once again cook partially covered on medium heat till the besan gets cooked and the stir fry becomes dry
Transfer to a serving bowl and serve hot








Tuesday, March 24, 2020

MASHINGA PALLE SANNA POLO

MASHINGA PALLE SANNA POLO

One of the most popular side dishes in our Konkani GSB cuisine.is what we call Sanna Polo. Though this can be described like some sort of dosa, it is a side dish had with lunch and is not the kind of dosa you would have for breakfast.

Elsewhere in this blog, you will find the recipe for Cabbage Sanna Polo in which we use shredded cabbage ; you will also find Ghosale Sanna Polo made with Ridge Gourd; and Methi Sanna Polo where we use fenugreek leaves.

In today's recipe we make Sanna Polo using Drumstick Leaves which are called "Mashinga Pallo" in my mother tongue, Konkani.

As you might know, drumsticks or Moringa leaves have many health benefits.



Ingredients:
  • Mashinga Pallo ( Drumstick Leaves), 1 cup 
  • Raw Rice, 1 cup
  • Thuvar Dal, 1/2 cup
  • Roasted Byadgi Red Chillies, 10-11
  • Coconut Gratings, 1/2 cup
  • Tamarind, size of a small marble
  • Onion, finely chopped, 1/2 cup 
  • Salt, to taste
  • Oil, as required to make sanna polos

Method: 

Remove the drumstick leaves from their stems, wash them and keep aside
Wash and soak the thuvar dal and raw rice together in adequate water for about 2 hours
After 2 hours drain away the water
In a mixer, grind together the roasted red chillies, coconut gratings, and tamarind till the chillies get fully crushed
To this, add the soaked rice and dal
Using just the required amount of water, grind to a coarse paste without making it too dilute
Now, add the finely chopped onions, drumstick leaves, and salt to taste. Mix well.
You now have the batter to make the sanna polos. This does not require any fermentation.
Heat and grease a non-stick tawa, and when it is hot enough pour a ladleful of batter and spread it to make small sized dosas which are neither too thick nor too thin.
Cover and cook the sanna polos over medium flame for about 2-3 minutes or till one side gets done
Flip the sanna polo, drizzle a little oil on and around it and cook till the other side becomes crisp
Serve hot


Friday, March 20, 2020

VAZHAKKAI VARUVAL

VAZHAKKAI VARUVAL

Today's recipe is from the South Indian state of Tamilnadu. This dish is made with raw bananas - also  known as green bananas. In Tamil, they are called Vazhakkai.  Raw/green bananas are known as Kaccha Kele in Hindi and Balekayi in Kannada. "Varuval" is a kind of dry curry in Tamil.

As you may know, we have always considered raw/green bananas to be a rich source of fibre. This article in NDTV Food speaks of 7 Amazing Green Banana Benefits. 

Elsewhere in this blog you will find recipes for some dishes made with raw bananas such as:-
We had this for lunch and enjoyed it very much. I am sure you will like it too!



Ingredients:-
  • Vazhakkai (Raw/Green Bananas), 2
  • Sambar Powder, 2 tsp
  • Turmeric Powder, 1/4 tsp
  • Mustard Seeds, 1 tsp
  • Urad Dal, 1 tsp
  • Asafoetida, 1/4 tsp
  • Curry Leaves, 8-10
  • Oil, 1 and 1/2 to 2 tbsp
  • Salt, to taste
Method:-



Wash the raw bananas  and snip off the two ends
Peel the bananas and slice them  uniformly 
Do not slice them too thin
Place the banana slices in water to avoid discoloration
Heat some water in a pan and boil the banana slices for 2-3 minutes
Immediately drain away the water and allow the banana slices to cool
Boiling the bananas make them a little soft
In a bowl mix together, salt, turmeric powder, and sambar powder
Coat the banana slices uniformly with this mixture
Heat oil in a wide, thick-bottomed pan and on medium flame add the mustard seeds
When they splutter add the urad dal and sauté till it changes colour and turns golden
Next add the asafoetida and the curry leaves and sauté for a few seconds
To this add the banana slices that have been coated with the spices
Mix well, gently stirring from time to time
Cook on medium flame till the bananas become crisp
Transfer the Vazhakkai Varuval to a serving bowl 
Serve with rice and dal or sambar as a side dish



Monday, March 16, 2020

NUGGE SOPPINA ROTTI

NUGGE SOPPINA ROTTI

When you speak of the local cuisine from my home State of Karnataka, a few dishes spring to mind. One of them is the popular Akki Rotti, made with rice flour. Another Rotti,  made by mixing different flours is called Berake Rotti . Yet another variation is the Avarekalu Menthya Akki Rotti which  is made with hyacinth beans and fenugreek leaves.

Today's recipe is for a variation of the Akki Rotti in which we use drumstick leaves ( Nugge Soppu in Kannada). This is quite easy to make and turned out to be delicious. This is high on nutrition too as drumsticks leaves have several properties which make it good for our health.

This has been adapted from Nugge Soppina Rotti by Swayam Paaka. The quantities given in the recipe below yielded me with 6-7 rottis.

I hope you will enjoy today's dish for your breakfast or as a snack. This is best served with a chutney of your choice.



Ingredients:-
  • Nugge Soppu ( Drumstick Leaves), 1 cup, loosely packed
  • Akki Hittu ( Rice Flour), 1 and 1/2 cups
  • Large -sized Onion, finely chopped, 1
  • Green Chillies, finely chopped, 4-5 
  • Jeera, ( Cumin Seeds), 1 tsp
  • Fresh Coconut Gratings, 1/4 cup
  • Water, 1 cup
  • Salt, to taste 
  • Oil,  as required to make rottis
Method:-




Remove the drumstick leaves from the stems. Wash them thoroughly and allow them to dry. Keep the smaller tender leaves as such but chop the bigger leaves roughly

Boil 1 cup of water in a pan and keep aside

In a large bowl mix together the rice flour, finely chopped green chillies, finely chopped onion, coconut gratings, jeera, salt and the drumstick leaves
Add the boiling water to this mixture and mix well with a spoon to form the dough for the rottis
Cover the bowl and keep the dough aside for about 10 minutes
After 10 minutes, when the dough has adequately cooled, take fistfuls of dough and make balls until all the dough is used. The dough should be soft and pliable.



Tip:- As rice flours differ in quality and texture if the dough is too dry to make them into balls, you can add a little more water and if the dough is too wet you can add little more rice flour

To Make the Rottis:-

Grease the tawa and spread the ball of dough and flatten it uniformly on the tawa by patting it with your fingers after greasing your palm



Sprinkle oil around the rotti, make a few holes in the rotti,  and drizzle oil over it.
Cover and cook the rotti on medium heat for about 2-3 minutes or till one side gets done
Next flip and cook the other side by drizzling oil over it till it becomes crisp and golden
Serve hot with chutney of your choice.








Wednesday, March 11, 2020

DRUMSTICK MASALA

DRUMSTICK MASALA

With the advent of summer, a vegetable that becomes popular is drumsticks. It can be used by itself or in combination with other vegetables.  Besides, it is well-established that drumsticks have several health benefits. It is said that drumsticks can play a part in reducing blood sugar levels. The stem, pods, leaves and flowers are all known to be therapeutic in nature having medicinal properties.

Drumsticks have universal appeal in India and you will find recipes from different parts of the country. Elsewhere in this blog you will find other recipes using drumsticks such as:-
Today's recipe is adapted from Drumstick Masala by Chef Ruchi of Rajshri Foods. I liked the video on YouTube and decided to make it myself.

We enjoyed this side dish very much and would recommend this to you without any hesitation.



Ingredients:-
  • Drumsticks, 2
  • Gram Flour, (Besan), 3 tbsp
  • Groundnuts, 3 tbsp
  • Grated Copra or Coconut Gratings,3 tbsp
  • Chilli Powder, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Coriander Powder, 1 tsp
  • Cumin Powder, 1/2 tsp 
  • Asafoetida, 1/4 tsp
  • Kitchen King Masala, 1/2 tsp
  • Jaggery, grated, 1 tsp
  • Oil, 1 tbsp 
  • Salt, to taste
  • Coriander Leaves, finely chopped, for garnish 
For Seasoning :- 
  • Oil, 1 tbsp 
  • Cumin Seeds, 1/2 tsp
  • Asafoetida, 1/4 tsp
  • Curry Leaves, a sprig 
Method:-

Wash the drumsticks and pat them dry
Snip off the two ends and lightly scrape the drumsticks and cut them into 2" pieces
Slit the drumstick pieces without breaking them
Place the drumstick pieces in a steamer and steam them for about 5-6 minutes or till they get done
Remove from the steamer and allow it to cool

In a pan dry roast the groundnuts for  2-3 minutes on medium heat
Allow it to cool, remove the skin and coarsely grind the groundnuts
In the same pan dry roast the besan on medium heat for about 3-4 minutes till it gives off a good aroma and allow it to cool

Mix together in a large bowl the coarsely ground groundnuts, roasted besan, grated copra or coconut gratings, salt, chili powder, turmeric powder, coriander powder, cumin powder, asafoetida, Kitchen King masala and grated jaggery.
To this add 1 tbsp of oil and mix well once again
This forms the mixture for the stuffing

Take each of the steamed drumsticks and stuff the mixture prepared into the slits
Heat oil in a thick bottomed wide kadhai and on medium heat add the cumin seeds
When they sizzle add the asafoetida and the curry leaves and sauté for a few seconds
To this add the stuffed drumsticks one by one
Saute the drumsticks for a few seconds and add the remaining masala
Mix well and cook for about 2 minutes on medium heat till the masala gets well blended with the drumsticks
Add 1/2 cup- 1 cup of water, mix, cover the kadhai and cook for 3-5 minutes or till the excess water evaporates
Lastly, garnish with finely chopped coriander leaves
Serve Drumstick Masala as a side dish


Saturday, March 7, 2020

CAPSICUM CURRY

CAPSICUM CURRY

A commonly available vegetable in India is the Capsicum, which is called Bellpepper in the United States. In Hindi it is called Shimla Mirch while as in Kannada, it is called Donne Menasinakayi.
It is a versatile vegetable and we can use it in making side dishes, snacks, as well as raita.

As you know, capsicums have several health benefits.

Elsewhere in the blog you will find recipes for :-
This recipe has been adapted from Capsicum Curry by Rekha Aduge, a YouTube video in Kannada.
We enjoyed this for lunch with chappatis.



Ingredients:-
  • Large- sized Capsicums, 2
  • Medium-sized Tomatoes,  2
  • Medium-sized Onions, , 2
  • Green Chillies, slit, 2
  • Ginger Garlic Paste, 1 tbsp
  • Curry Leaves, a sprig
  • Mustard Seeds, 1/2 tsp 
  • Cumin Seeds, 1/2 tsp 
  • Kasturi Methi, (Dry Fenugreek Leaves) crushed, 1 tsp 
  • Salt, to taste
  • Oil, 2 tbsp 
Spice Powders:-
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1/2 tbsp
  • Coriander ( Dhania) Powder, 1/2 tbsp
  • Cumin (Jeera ) Powder, 1/4 tsp
  • Kitchen King Masala, 1/2 tsp
To Be Ground Into A Smooth Paste:-
  • Fresh Coconut Gratings, 1/4 cup
  • Poppy Seeds, 1/2 tbsp
  • Cashewnuts, 5-6
Method:-

Wash and de-seed the capsicums and chop them. Wash and chop the tomatoes. Peel and chop the onions. Keep aside.

Soak the cashew nuts and Poppy Seeds in warm water for about 10 minutes

In a small mixer jar, grind together the fresh coconut gratings along with the soaked cashewnuts and poppy seeds to a smooth paste adding the required amount of water. Keep aside.

Heat 2 tbsp of oil in a thick-bottomed kadhai and on medium heat add the mustard seeds
When they splutter add the cumin seeds and when they sizzle add the chopped onion, a little salt, slit green chillies and curry leaves
Mix well and sauté 
Next add the ginger garlic paste and sauté till the raw smell goes
To this add the chopped capsicum and sauté for 1 minute
Next add the chopped tomatoes and a little salt ( which will make the tomatoes leave water as they get cooked) and cook till the water evaporates and the tomatoes get cooked 
Now add the spice powders one by one, mix well and sauté so that they don't get burnt 
Add 1/4  cup of water and fry till the oil separates
Next, add the ground paste that you have already prepared and a little water and bring to a boil
Check for salt and add only if required
Reduce the heat, cover and cook on medium heat for about 6-7 minutes stirring from time to time 
Lastly, add the crushed Kasuri Methi, mix and let it simmer for a minute more
Transfer to serving bowl and serve hot with chappatis, rotis, or steamed rice



Wednesday, March 4, 2020

POHA SOOJI CHEELA

POHA SOOJI CHEELA

A Chila or Cheela is usually made for breakfast. The cheela can be described as a spicy pancake much like our Uthappam.  This article in NDTV Food describes chila in much detail.

I make chillas once in a while as a healthy breakfast option. So elsewhere in this blog you will find recipes for :
Today's recipe is for cheela made with Beaten Rice ( "Poha" in Hindi) and Semolina ( "Sooji" in Hindi and "Rava" in the South). I have adapted this from Poha Cheela video on YouTube bu Cooking With Manisha.

We should preferably use the thick variety of beaten rice and fresh curds to get a better cheela. 

We had this for breakfast with garlic chutney and loved it! 





Ingredients:-
  • Poha, of the thick variety ( Beaten Rice),  1 cup
  • Sooji, (Semolina), 1/2 cup
  • Ginger, grated, 1" piece
  • Green Chilli, chopped, 1
  • Fresh Curds, 1/2 cup
  • Water, 1/2 to 1 cup
  • Small sized Onion, finely chopped, 1
  • Capsicum, finely chopped, 1/2
  • Tomato, finely chopped, 1
  • Coriander Leaves, finely chopped, 1-2 tbsp
  • ENO Fruit Salt, 1/4 tsp
  • Salt, to taste
  • Ghee/Oil, as required to make the cheelas
Method:-

Wash the poha a couple of times and drain away the excess water. Keep aside for about 5 minutes
Next, in a mixer jar grind together the poha along with sooji, grated ginger, green chili, curds and 1/2 cup of water, to form a batter
If required you may have to add another 1/2 cup of water to grind the batter
Remove the batter and transfer to a bowl
To this add the finely chopped onion, capsicum, tomato and coriander leaves
Add salt to taste
Mix well and adjust the consistency to get a medium thick batter
Cover the batter and keep aside for 10 minutes
Just before making the cheelas, add the Eno Fruit Salt to the batter and mix well
Heat a tawa, grease it with ghee/oil  and when it is sufficiently hot pour a ladleful of the batter and spread it lightly ( like how you would do for a Uthappam rather than for a Dosa)
Cover and cook on low/medium heat till one side of the cheela gets done
Likewise, flip and cook the other side
Drizzle ghee/oil around the cheela for it to become nice and crisp
Serve the Poha Sooji Cheela with a chutney of your choice