Sunday, July 15, 2018

CABBAGE SALAD

CABBAGE SALAD

In my house, we make salads from time to time using a variety of vegetables. You will find therefore, elsewhere in this blog recipes for salads such as Sprouted Moong Salad, Radish and Tomato Salad,  and Crunchy Corn Salad.

Today's recipe adapted from Cabbage Salad by the noted cookery expert, Tarlaji Dalal is easy to make yet tasty.

For best results, use fresh cabbage so that you get a crunchy salad.




Ingredients:

  • Cabbage, shredded, 2 cups
  • Green Chillies,  1 or 2 depending on their size 
  • Coriander Leaves, finely chopped, 2 tbsp
To Make the Salad Dressing:-
  • Lemon Juice, 2 tsp
  • Olive Oil, 1 tsp
  • Coriander Powder, 1 tsp
  • Chilli Powder, 1/2 tsp
  • Asafoetida, 1/8 tsp
  • Black Salt, 1/4 tsp
  • Powdered Sugar, 1 tsp
  • Salt, to taste
Method:

Shred the cabbage and finely chop the green chillies and coriander leaves
Mix all the ingredients so listed to form the salad dressing
In a bowl, mix well together the shredded cabbage, finely chopped green chillies and coriander leaves along with the salad dressing
 Serve immediately.


Wednesday, July 11, 2018

JHUNKA VADI

JHUNKA VADI

One of my friends who is originally from Belagavi in North Karnataka sent us some delicious jowar bhakri and the accompanying side dish of brinjal a couple of days ago. This motivated me to look out for new recipes from that region.

I came across this recipe for a dish,  made out of besan, which is common in North Karnataka, Goa,  and Maharashtra. This recipe has been adapted from Jhunka Vadi by Bhavana in Indian Veggie Delight.

The jhunka ( also known as Zunka) can be served with the traditional bhakri ( a flattened roti-like Indian bread made out of flour, rice or millet) during a meal or as Jhunka Vadi, a snack after it is cut into shapes and shallow fried.

We had this as a snack and enjoyed it immensely.




Ingredients:-
  • Besan (Gram Flour) , 1 cup
  • Medium-sized Onion, finely chopped, 1
  • Garlic Cloves, finely chopped, 2
  • Green Chillies, finely chopped, 3
  • Mustard Seeds, 1/2 tsp 
  • Cumin Seeds, 1/2 tsp 
  • Turmeric Powder, 1/2 tsp 
  • Hing (Asafoetida), 1/4 tsp 
  • Curry Leaves, a few
  • Tamarind Extract, 1 tbsp
  • Jaggery, 1/2 tsp or to taste
  • Coconut Gratings, freshly grated, 2 tbsp
  • Oil, 3 tbsp
  • Salt, to taste
  • Water, 1 and 1/2 cups
  • Coriander Leaves, finely chopped, 2 tbsp for garnish

Method:

Finely chop the onion, garlic cloves and green chillies
Soak a small ball of tamarind in warm water for 10-15 minutes and extract the tamarind pulp. Keep aside.
Grease a thali/plate and keep it ready to set the jhunka vadis

In a bowl, combine together the besan and 1 and 1/2 cups of water to make a smooth paste taking care that no lumps are formed. Keep aside
Heat oil in a thick-bottomed pan and on medium heat add mustard seeds and once they splutter add cumin seeds and allow them to sizzle
Add, one after the other, the chopped garlic, green chillies, curry leaves, asafoetida and saute for 30 seconds
Now add the finely chopped onions and fry till they become translucent
Next add the turmeric powder, tamarind extract and jaggery and cook for a couple of minutes
To this, add the besan mixture prepared earlier and salt to taste and cook on medium/low heat stirring continuously so that it does not get burnt at the bottom
Cook till the mixture thickens and leaves the sides of the pan 
Switch off the gas and transfer the mixture to the greased thali/plate
Spread the mixture evenly using the back of the ladle or spoon
Once it cools fully, cut the jhunka into desired shapes like square or diamond 
Serve garnished with fresh coconut gratings and finely chopped coriander leaves



Saturday, July 7, 2018

AKAKARAKAYA VEPUDU (TEASEL GOURD STIR FRY)

AKAKARAKAYA VEPUDU (TEASEL GOURD STIR FRY)

The months of July-August are always associated with the rains.  During the monsoon season, we get  a seasonal vegetable that it popular in Dakshina Kannada called Phagil in my mother tongue, Konkani. Phagil is nothing but teasel gourd/spine gourd/kantola.

This vegetable is called Kantola in Hindi, Adavihagalakai in Kannada, Kakrol in Bengali, Akakarakaya in Telugu and Kattupavakai in Tamil.

We usually make dishes from Konkani cuisine -whose recipes you will find elsewhere in this blog- such as Phagil Phodis (Teasel Gourd Fritters), Phagila Puddi Sagle, and Phagila Talasani.

I was looking for a different kind of recipe for a change. I found this teasel gourd stir fry done in the Andhra style called Akakarakaya Vepudu in the popular website Sailu's Foods. I have adapted today's recipe from this.

It turned out to be quite delicious and we enjoyed it as a side dish with rice and dal






Ingredients:-

  • Teasel Gourd, 3-4, ( approx. 250 gms) 
  • Medium-sized Onions, 2
  • Curry Leaves, a sprig
  • Sugar, a large pinch
  • Turmeric Powder, 1/8 tsp 
  • Chilli Powder, 1 tsp
  • Roasted Methi Powder, 1/8 tsp 
  • Kitchen King Masala or Garam Masala Powder, 1/4 tsp
  • Oil, 2 to 2 and 1/2 tbsp
  • Salt, to taste
Method:-


Wash the teasel gourd, snip off the tip and cut them into quarters if they are of small size or slice them if they are of bigger size.  Remove the teasel gourd seeds only if they are hard. Keep the quartered/sliced teasel gourd aside.
Slice the onions 
Heat 2 tsp of oil in a pan and when it gets hot add the sliced onions and saute them for 3-4 minutes till they become translucent
Remove from the pan, allow it to cool
In a small mixer jar, grind the sauteed onions to form a smooth paste adding 1 tbsp of water if necessary. Keep aside
In the same pan, heat 1 tbsp of oil and fry the teasel gourd (adding a little salt and a pinch of sugar)  till they change colour and become slightly golden brown. Keep aside.
Heat the remaining oil in the same pan and add curry leaves and saute for a few seconds
Now add the ground onion paste and saute for 3-4 minutes
To this add the turmeric powder, chilli powder, roasted methi powder, and Kitchen King Masala powder and salt to taste. (Remember that a little salt has already been added while frying the teasel gourd) Mix well.
Next add the shallow fried teasel gourd, mix well so that they well blended with the onion paste and spice powders
Cook on medium heat for about 15-20 minutes or till they get properly roasted
Transfer to a serving bowl and serve as a side dish





Tuesday, July 3, 2018

VAZHAKKAI PORIYAL

VAZHAKKAI PORIYAL

Recently I happened to get some green/raw bananas from the market. They looked so attractive that I felt like using them immediately. Today's recipe is for a simple yet tasty side dish called "Vazhakkai Poriyal" from Tamilnadu cuisine. It gets it's name from Green Bananas being called  "Vazhakkai" in Tamil. They are called "Kachcha Kela" in Hindi. "Poriyal" is a stir fry of vegetables.

Green Bananas, also referred to as "Raw Bananas" have numerous health benefits as evident in this article in NDTV Food. That is why I make dishes using them from time to time.

Elsewhere in this blog, you will find recipes using green/raw bananas such as Swadisht Vegetable Rolls, Chettinad Vazhakkai Curry, and our own Kele Koddel from Konkani cuisine.
 



Ingredients:


  • Green/Raw Bananas, large-sized, 2
  • Turmeric Powder, 1/4 tsp
  • Mustard Seeds, 3/4 tsp 
  • Black Gram Dal (Urad Dal), 1 tsp
  • Asafoetida (Hing), 1/8 tsp
  • Ginger, finely chopped, 1/2 " piece
  • Green Chillies, chopped, 2-3
  • Red Chilly, 1, broken into halves
  • Curry Leaves, a few
  • Salt, to taste
  • Oil, 1 tbsp 
  • Fresh Coconut Gratings, 2 tbsp
Method:

Wash and peel the bananas and cut them into small pieces. Keep them immersed in adequate water to avoid discolouration.

In a vessel with adequate water, add a little salt and turmeric powder and cook the green banana pieces till they get done. Remember that green bananas get cooked very fast. Take care that they don't get overcooked. Discard the water and keep the cooked green banana aside.

Heat oil in a kadhai and when it gets hot, on medium flame add the mustard seeds. When they splutter, add the urad dal and saute till it changes colour and become a golden brown.
Add the asafoetida, followed by the chopped ginger, green chillies and saute for a few seconds
Next add and saute the broken red chilli and curry leaves

To this add the cooked green bananas and salt to taste
Mix well so that the green bananas get blended well with the seasoning
Lastly, garnish with fresh coconut gratings and transfer to a serving bowl
Serve hot as a side dish with rice, rasam, and sambar






Friday, June 29, 2018

SHAHI BHINDI

SHAHI BHINDI

Okra, (or Lady's Fingers as they are better known in India) has to be one of the most common vegetables, as they are available anywhere in the country. In Hindi, okra is called "Bhindi." Elsewhere in this blog, you will find recipes using okra/lady's fingers such as Masaledar Bhindi from Punjab in the North,  Vendakkai Puli Kuzhambu from Tamilnadu in the South, and Bhenda Sagle, a popular dish from our own Konkani cuisine.

I had some tender lady's fingers at hand and wanted a recipe that I had not tried before.
Today's recipe for a side dish of okra cooked in a rich cashewnut-based masala has been adapted from Shahi Bhindi in Indian Khana.

It tasted great with rotis but can be served with pulao as well.





Ingredients:-

  • Bhindi, (Lady's Fingers/Okra), 300 gms
  • Jeera (Cumin Seeds), 1/2 tsp
  • Onions, 2
  • Ginger Garlic Paste, 1 and 1/2 tsp
  • Chilli Powder, 1 tsp
  • Turmeric Powder, 1/2 tsp
  • Kitchen King Masala or Garam Masala, 1 tsp
  • Kasuri Methi (Dried Fenugreek Leaves), 1/2 tbsp
  • Large-sized Tomato, 1
  • Salt, to taste
  • Oil, 1 tbsp + 2 tbsp
  • Water, 1 cup
  • Coriander Leaves, finely chopped, 2 tbsp, for garnish
To Grind:
  • Whole Cashewnuts, 15
  • Til ( White Sesame Seeds),  1 tbsp
  • Saunf ( Fennel Seeds), 1 tsp 
Method:-

Wash the bhindi, pat them dry, snip off the two ends, cut them into 2 " pieces and keep aside.
Soak the cashewnuts in a little warm water for 15 minutes
In a small mixer jar, grind the soaked cashewnuts with sesame seeds and fennel seeds to a smooth paste adding just the required amount of water. Keep aside.
Finely chop the onions, tomato, and coriander leaves. Keep aside.
Heat 1 tbsp of oil in a non-stick pan, when it gets hot add the bhindi pieces and shallow fry them till they turn slightly brown. Keep aside.
Heat the remaining 2 tbsp of oil in the same pan, and on medium flame add the cumin seeds and when they sizzle, add the chopped onions and saute for a minute
To this add the ginger garlic paste, and a little salt and cook till the onions become translucent
Add chilli powder, turmeric powder, and Kitchen King Masala, along with the crushed kasuri methi
Mix well and cook for 1 minute
Add the chopped tomato, a little salt and cook till they become mushy
Add the shallow fried bhindi and mix well so that the bhindi gets well blended with the masala
Now add the cashew paste, mix well and cook for 2 minutes
Add 1 cup of water, mix gently,  and check for salt (add if required)
Let it simmer for 3-4 minutes and garnish with finely chopped coriander leaves
Serve hot with rotis or pulao




Monday, June 25, 2018

KARAMANI MASALA PORIYAL

KARAMANI MASALA PORIYAL

Karamani is the Tamil word for "Yardlong Beans" which are also known as Long Beans. This is called Alasande in Kannada, and Barbati in Hindi. "Poriyal" in Tamil is a kind of stir fry made with vegetables.

Yardlong Beans are stated to have numerous health benefits.

Today's recipe has been adapted from Karamani Masala Poriyal in Vysyas Recipes. It is best to choose tender yardlong beans for better results. The fried gram used is called Udaithakadalai or Pottukadalai in Tamil and Bhuna Channa in Hindi.

I found this easy to make poriyal to be very tasty and hope you will like it too.




Ingredients:-


  • Karamani ( Yardlong Beans), 300 gms
  • Turmeric Powder, 1/8 tsp
  • Mustard Seeds, 1/2 tsp
  • Urad Dal ( Black Gram Dal), 1 tsp
  • Curry Leaves, a sprig
  • Coconut Gratings, 1/4 cup 
  • Byadgi Red Chillies, 4
  • Coriander Seeds, 1 tsp
  • Cumin Seeds, 1/2 tsp
  • Fried Gram, 2 tbsp
  • Salt, to taste
  • Oil, 2-3 tsp

Method:-

Wash the yardlong beans and snip off the two ends. Chop them into 1/4 " pieces
In a small mixer jar, dry grind together coconut gratings, red chillies, coriander seeds, cumin seeds, and fried gram to a coarse powder. Keep aside
Cook the chopped beans in just the required amount of water adding a little turmeric powder till they are done. The beans should be cooked yet remain firm ( make sure they do not get overcooked)
Heat oil in a thick bottomed kadhai and when it gets hot on medium heat add the mustard seeds. When they splutter, add the urad dal and fry till the dal turns a golden brown
Next add the curry leaves and saute for a few seconds
To this add the cooked beans, salt and fry for a couple of minutes till the excess water evaporates
Now add the freshly ground coarse powder, mix well and cook for a couple of minutes so that the beans get well blended with the masala
Serve hot as a side dish with rice or rotis





Wednesday, June 20, 2018

RAJMA KEBAB

RAJMA KEBAB

In most homes in India, we make snacks of one type or the other in the evenings, more so if there are hungry children at home! You will find elsewhere in this blog, recipes for filling snacks such as  Kothimbir Vadi, Mushroom Tikkis and Palak & Corn Cutlets which I make at home.

Today's recipe for a filling snack is made from nutritious Rajma/Kidney Bean. These kebabs (also called kababs/kabobs) are best had hot off the pan. This has been adapted from Rajma Kebab by the legendary Tarlaji Dalal.



Ingredients:
  • Rajma ( Kidney Beans), cooked and mashed, 1 cup
  • Onions, chopped, 1/2 cup
  • Ginger, grated, 1 tsp
  • Green Chillies, finely chopped, 2, or as per taste 
  • Potatoes, boiled, peeled and mashed, 1/2 cup
  • Coriander Leaves, chopped, 2 tbsp
  • Salt, to taste
  • Turmeric Powder, 1/4 tsp
  • Kitchen King Masala/ Garam Masala, 1/2 tsp
  • Cornflour, 2 tbsp
  • Oil, 2 tsp + as required for shallow frying 
Method:

Wash and soak the rajma in water for about 8-10 hours or overnight. Next morning, drain away the water and transfer the rajma to a pressure cooker
Cook the rajma in adequate water in the pressure cooker till it gets cooked and becomes soft. However, take care to see it does not get overcooked.
When the pressure cooker cools, remove the rajma after separating it from the liquid in which it was cooked. (This liquid or stock can be used to make other curry or soup)
Gently mash the rajma and keep aside
Likewise, wash, boil and peel the potato. Mash it and keep aside.

In a non-stick pan, heat 2 tsp of oil and saute the chopped onion till they become translucent
To this add the grated ginger, finely chopped chillies and saute on medium flame for half a minute
Next add the cooked rajma, boiled and mashed potato, chopped coriander leaves, salt, turmeric powder and Kitchen King Masala
Mix well and cook on medium flame stirring continuously for 2 minutes
Remove from flame and allow it to cool
Now mix in the cornflour and make equal portions of the kebab mixture and shape them as desired
In a non-stick tawa, add oil and shallow fry each of the kebabs till they become golden brown on both sides
Transfer to a plate and serve the Rajma Kebabs hot with tomato sauce/ketchup or a chutney of your choice