Tuesday, August 20, 2019

PUNJABI BHINDI MASALA

PUNJABI BHINDI MASALA

One of the most popular vegetables in India has to be lady's fingers, also called okra. This is called Bhindi in Hindi, and Bendekayi in Kannada.

I make dishes with bhindi fairly often as it can be used in a variety of dishes. Elsewhere in this blog, you will find different recipes using lady's fingers such as Spicy Bhindi Andhra Style, Crispy Bhindi Tawa Fried, and Bhindi Sambhariya.

Today's recipe has been adapted from Punjabi Bhindi Masala from the well known website Sailu's Food.

For best results select bhindi that are tender.

We had this dish with rotis and enjoyed it immensely



Ingredients:-
  • Bhindi, (Lady's Fingers/ Okra), 250 gms
  • Onion, 1
  • Tomato, 1
  • Ginger Garlic Paste, 1 tsp
  • Green Chilli, 1
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp, or to taste
  • Coriander Powder, 1 tsp
  • Amchur (Dry Mango) Powder, 1/4 tsp
  • Kasuri Methi, (Dry Fenugreek Leaves), 1/2 tsp
  • Kitchen King Masala, 1/4 tsp
  • Cumin Seeds, 1/2 tsp
  • Oil, 1 and 1/2  tbsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, 1 tbsp 
Method:-

Wash the bhindi and pat them dry, trim off both the ends and cut them into 1 " pieces
Finely chop the onion, tomato, green chilli, and coriander leaves. Keep aside 
Heat 2 tsp of oil in a thick bottomed kadhai, when it gets hot add the bhindi pieces and saute them, on medium/low flame, stirring from time to time, till they change colour and are almost done. Keep aside
In the same kadhai, heat the remaining 1 tbsp of oil and add the cumin seeds,
When the cumin seeds sizzle add the finely chopped onions and green chilli
Saute till the onions become translucent
To this, add the ginger garlic paste and saute till the raw smell goes
Now add the chilli powder, turmeric powder, coriander powder, amchur powder and kasuri methi and mix well
Next add the chopped tomato and salt to taste.
Cook for a few minutes till the tomatoes become soft, then add the bhindi sauteed earlier, and the Kitchen King masala
Mix well and cook till the bhindis get well-blended with the masala
Lastly, garnish with finely chopped coriander leaves
Serve hot with rice or rotis


Friday, August 16, 2019

MIXED VEGETABLE CLEAR SOUP

MIXED VEGETABLE CLEAR SOUP

In my house we make soups from time to time. They are a good supplement to the meal, especially dinner and can be made quite easily. Elsewhere in this blog, you will find recipes for Spinach Soup, Tomato & Carrot Soup, and Lemon & Coriander Soup.

During the rainy season, soups are always welcome particularly if you add a generous sprinkling of pepper as I do.

Today' s recipe is for an easy to make hot and spicy soup made with cauliflower, carrots, cabbage, capsicum, and tomatoes.  You can adjust the quantity of the chillies, pepper, and ginger to suit your tastes. I have added garlic but you can skip this if you wish. I have used 1 tsp of butter but you can add 1 tsp of olive oil instead if you so prefer.

This has been adapted from Mixed Vegetable Clear Soup from the cookery expert Tarlaji Dalal.

We enjoyed this soup last night when it was cold and raining outside.



Ingredients:-





  • Cauliflower, grated, 1/4 cup
  • Carrot, finely chopped, 1/4 cup
  • Cabbage, finely chopped, 1/4 cup
  • Capsicum, finely chopped, 1/4 cup
  • Tomatoes, finely chopped, 1/4 cup
  • Garlic, finely chopped, 2 tsp * optional 
  • Green Chillies, finely chopped, 1 tsp
  • Ginger, finely chopped, 1 tsp
  • Hot Water, 3 cups
  • Freshly Ground Pepper, to taste
  • Fresh Mint Leaves, finely chopped, 2 tbsp
  • Coriander Leaves, finely chopped, 2 tbsp
  • Lemon Juice, 2 tsp 
  • Salt, to taste
  • Butter, 1 tsp
Method:-

Heat the butter in a pan, add the garlic and saute for a few seconds
Then add the green chillies and ginger and saute till the raw smell goes
Next add the chopped/grated vegetables and saute on medium flame for 2 minutes
To this, add 3 cups of hot water, and salt and pepper to taste
Mix well and cook on a medium flame for 3 minutes stirring from time to time 
Switch off the flame, add the chopped mint and coriander leaves
Lastly, add the lemon juice and mix well
Serve the Mixed Vegetable Clear Soup immediately



Sunday, August 11, 2019

SABUDANA IDLI

SABUDANA IDLI

In South India, in particular, we make many types of idlis which is a popular breakfast item. 
Elsewhere in this blog, you will find recipes for the basic form of Idli, Poha Idli, (made using beaten rice or poha); the soft and fluffy Mallige Idlis, and Urad Dal & Moong Dal Idli ( made without using any rice, hence very useful for those with diabetes etc).

Today's idlis is made with Sago/ Tapioca Pearls which is known as Sabudana in Hindi.  This recipe calls for the use of Idli Rava/Rice Rava for which I used the store bought Vijay brand.

For making the Sabudana Idli, no grinding of the ingredients is involved. We use Sago and Idli Rava in a ratio of 1: 2 to make this. For making the batter, along with the sago and idli rice, I used 1 and 1/2 cups of curds + 1 cup of water as I used thick curds. 

I have adapted this recipe from Sago Idli from Subbu's Kitchen.

We enjoyed the Sabudana Idlis with chutney and sambar.



Ingredients:-
  • Sabudana, (Sago), 1/2 cup
  • Idli Rava/Rice Rava, 1 cup
  • Curds, 2 and 1/2 cups  * I used 1 and 1/2 cups of thick curds + 1 cup of water 
  • Green Chillies, finely chopped, 2
  • Coriander Leaves, finely chopped, 1/4 cup
  • Baking Soda, 1/4 tsp
  • Salt, to taste
  • Oil, for greasing the idli moulds
For Tempering:-
  • Mustard Seeds, 1 tsp
  • Curry Leaves, torn, a few
  • Cashewnuts, 8-10, (broken into pieces) 
  • Oil, 2 tsp

Method:-

In a bowl, add the sabudana and the idli rava 
Add the curds and salt to taste
Mix well to form the batter
Keep the batter to ferment for 8 hours or overnight
Next morning, check the batter consistency
Add a little water if the batter is too thick. 
Heat oil in a pan and on medium heat add the mustard seeds
When the mustard seeds splutter, add the torn curry leaves, and the cashewnut pieces and saute for a few seconds
Add this tempering to the idli batter
Next add the chopped green chillies, chopped coriander leaves and baking soda to the batter and mix well
Allow the batter to rest for a minute
Grease the idli moulds with a little oil 
Fill each of the idli moulds with the prepared batter 
Steam the Sabudana Idlis for 20-25 minutes
(If you are steaming in a pressure cooker, ensure that the weight is not put while steaming)
Once the cooker cools, remove the lid and check if the idlis are cooked by inserting a toothpick or a knife
When they are well cooked, the toothpick/knife comes out clean
Now, de-mould the Sabudana Idlis, transfer to serving bowl
Serve hot with chutney of your choice and sambar






Wednesday, August 7, 2019

GOBHI BESAN SABZI

GOBHI BESAN SABZI

In my house, one vegetable which we like and use quite often is cauliflower, known as Gobhi in Hindi. One reason is that we make rotis every day at home and I find that most gobhi dishes go well with rotis.

In choosing cauliflower, try to get those which are tightly packed. It is also advisable to clean them thoroughly by breaking them into florets and putting them in water with a little salt and turmeric (haldi) powder, to get rid of any impurities.

Elsewhere in this blog, you will find recipes for other cauliflower dishes such as Masala Cauliflower, in which the whole cauliflower is cooked; Cauliflower Ambat, from our Konkani cuisine, and Achari Gobhi with the Punjabi Achari masala.

Today's recipe is adapted from Gobi Besan Sabzi by Indian Food Made Easy.




Ingredients:-
  • Gobhi, (Cauliflower), 1/2 kg
  • Besan, (Chickpea Flour), 4 tsp 
  • Onion, 1
  • Tomato, 1
  • Garlic Cloves, 4-5
  • Long Green Chillies, 2
  • Hing, (Asafoetida), 1/8 tsp 
  • Jeera, (Cumin Seeds), 1/2 tsp
  • Haldi, (Turmeric ) Powder, 1/2 tsp 
  • Chilli Powder, 1/2 tsp
  • Kitchen King Masala, 1/2 tsp
  • Oil, 3 tbsp 
  • Salt, to taste
  • Dhania, (Coriander Leaves), finely chopped, 2 tsp

Method: 

Wash the cauliflower thoroughly, break into florets and putting the florets in water with a little salt and turmeric (haldi) powder for about 10 minutes
Rinse the florets in clean water and keep aside
Cut the onion lengthwise and chop the tomato,
Finely chop the garlic cloves and green chillies
In a thick-bottomed kadhai, heat oil and on medium heat add the asafoetida followed by jeera
When the jeera sizzles add the finely chopped garlic cloves and saute
Next add the green chillies and onions and saute
To this, add the besan and mix well and fry till the besan changes colour and gives off a good aroma
Add the tomato and salt and cook till the tomato becomes soft
Now add the haldi powder and chilli powder, mix well
Add the cauliflower florets, mix well till they are well blended with the masala
Sprinkle a little water and cook covered on medium heat stirring from time to time till the cauliflower gets cooked. (Take care they don't get overcooked)
Next add the Kitchen King Masala and mix well and cook for 1-2 minutes more
Switch off the gas and finally garnish the Gobhi Besan Sabzi with finely chopped coriander leaves
Serve hot with rotis




Saturday, August 3, 2019

KAKORE KI SABZI

KAKORE KI SABZI

Kakore is what we call teasel gourd/spiny gourd/ kantola in Hindi. As far as I know, it isn't available all through the year but comes out mainly in the monsoons around June-August.

It is called Adavihagalakai in Kannada, Kakrol in Bengali, Akakarakaya in Telugu, Kattupavakai in Tamil and Phagil in my mother tongue, Konkani.

Elsewhere in the blog you will find recipes using teasel gourd such as Phagila Puddi Sagle, Phagila Phodis, and Akakarakaya Vepudu

Today's recipe is for an easy to make side dish with kakore/teasel gourd. I have adapted this from Kakore ki Sabzi from Jyotsna's Kitchen.




Ingredients:-
  • Kakore, (Teasel Gourd/Spiny Gourd) 6-7 or about 250 grams
  • Mustard Seeds, 1 tsp
  • Cumin Seeds, 1 tsp
  • Ginger Garlic Paste, 1 tsp
  • Coriander Powder, 1 tsp
  • Turmeric Powder, 1/2 tsp
  • Asafoetida Powder, 1/4 tsp
  • Chilli Powder, 1/2 tsp, or to taste
  • Salt, to taste
  • Oil, 2-3 tbsp

Method:-

Wash the kakore thoroughly and snip off the tips
Cut the kakore into slices. Keep aside
Heat 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 ginger garlic paste and saute till the raw smell goes
Next add the asafoetida, chilli and turmeric powders and mix well
Now add the coriander powder and salt
To this add the sliced teasel gourd and mix well till the teasel gourd slices are well coated with the spices
Saute for about 1-2 minutes on high heat
Then lower the flame and cook covered for 5-6 minutes, stirring from time to time, till the teasel gourd gets done
Transfer to a serving bowl and serve hot as a side dish with roti, naan etc


Monday, July 29, 2019

TILLI PHALLI SHIMLA MIRCH

TILLI PHALLI SHIMLA MIRCH

Green Capsicum or Bellpepper (as it is commonly called in the US) is known as Shimla Mirch in Hindi. I use this vegetable from time to time. Elsewhere in this blog, you will find recipes for Paneer Simla Mirch Masala, Besan Wali Simla Mirch, and Mushroom Pepper Fry.

I am always on the look out for interesting recipes. I liked today's because it has amongst it's ingredients some of my favourites: sesame seeds, roasted peanuts and Shimla Mirch . The name of the recipe comes from Tilli for Sesame Seeds, Phalli for Peanuts and Shimla Mirch for Capsicum/bellpepper

I like to keep the capsicum/bellpepper a little on the crunchy side. This adds to the taste of the dish.
We enjoyed this side dish very much with our afternoon meal.

This recipe has been adapted from Tilli Phalli Shimla Mirch from MasterChef Sanjeev Kapoor's Food Food Channel.




Ingredients:-
  • Shimla Mirch ( Capsicum/Bellpepper), 2
  • Sesame Seeds, (Til), 1 tbsp
  • Peanuts, (Moongphalli), 1/2 cup
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Curry Leaves, a sprig
  • Medium-sized Onion, chopped, 2
  • Ginger Garlic Paste, 1 and 1/2 tsp
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Tamarind Pulp, 1/2 tsp
  • Salt, to taste
  • Oil, 1 and 1/2 tbsp

Method:-

Wash and cut the capsicums, de-seed and cut them into small pieces. Keep aside
In a small pan, dry roast the peanuts on medium heat till they crackle and change colour. Keep aside and allow it to cool.
In the same pan, dry roast the sesame seeds on medium heat till they pop, keep aside and allow it to cool.
In a small mixer jar, coarsely grind the roasted peanuts, in pulse mode
Add the roasted sesame seeds to this and grind again to form a coarse powder. Keep aside.
Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter, add the cumin seeds, and curry leaves and saute for 1 minute
To this add the chopped onions and saute till the onions become translucent
Next add the turmeric powder, and the ginger garlic paste, mix well and saute till the raw smell goes
To this, add the chilli powder, coriander powder and salt and mix well
Add the capsicum pieces, sprinkle a little water and cook covered on medium heat stirring from time to time till the capsicum gets done
Make sure the capsicum remains firm and does not get overcooked
Add the coarsely ground powder of sesame seeds and peanuts prepared earlier, and the tamarind pulp and mix well
Cook for 1-2 minutes more and switch off the gas
Transfer the Tilli Phalli Shimla Mirch to a serving bowl and serve hot


Thursday, July 25, 2019

CARROT BEANS THORAN

CARROT BEANS THORAN

Thoran is a coconut-based vegetable dish which is popular in Kerala cuisine. This side dish is usually served with sambar and steamed rice. In today's recipe, the veggies used are carrots and French Beans.

Elsewhere in this blog, you will find some other popular recipes from Kerala such as Ash Gourd Pumpkin Coconut Stew, Mathanga Erissery, and Ulli Theeyal.

This has been adapted from Carrot Beans Thoran contributed by Karthika Gopalakrishnan in Archana's Kitchen.

I tried out this easy to make side dish recently and we thoroughly enjoyed the Carrot Beans thoran for lunch.



Ingredients:-
  • Large-sized Carrots, 2, approx 150 gms
  • French Beans, 200 gms
  • Fresh Coconut Gratings, 1/2 cup
  • Green Chillies, 3
  • Cumin Seeds, 1 tsp
  • Mustard Seeds, 1/2 tsp
  • Black Gram (Urad) Dal, 1 tsp
  • Baby Onions, 4-5 
  • Curry Leaves, 1 sprig
  • Turmeric Powder, 1/2 tsp
  • Salt, to taste
  • Coconut Oil, 1 tsp

Method:-


Wash the carrots and French Beans. Snip off the ends and de-string the French Beans and chop them.
Peel and chop the carrots
Peel and chop the baby onions
Cook the chopped carrots and French Beans adding turmeric powder, a little salt and 1/4 cup of water in a pressure cooker for 2 whistles
Allow the cooker to cool, remove the steamed vegetables and keep aside
Grind together the fresh coconut gratings, green chillies, and cumin seeds in a mixer jar to a coarse paste without adding any water. Keep aside.
Heat oil in a pan and on medium heat add the mustard seeds
When they splutter add the urad dal
When the dal changes colour add the chopped baby onions
Saute till the baby onions become translucent
Now add the ground masala and saute for a few seconds
To this, add the steamed carrots and French Beans and mix well
Check for salt and add if required
Cook for a minute  and transfer to a serving bowl
Serve hot along with sambar and steamed rice