tag:blogger.com,1999:blog-20895389636865263702024-03-19T07:04:52.763+05:30Cooking With Shobana Sharing a collection of recipes, some cooking tips and useful hints.Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.comBlogger1028125tag:blogger.com,1999:blog-2089538963686526370.post-43694451896235994662024-03-12T23:49:00.000+05:302024-03-12T23:49:16.049+05:30OUR DINING EXPERIENCE: AGASHIYE IN AHMEDABAD<p> OUR DINING EXPERIENCE: AGASHIYE IN AHMEDABAD </p><p>In my view,<a href="https://houseofmg.com"> The House of MG</a>, is a "must visit" when you are in Ahmedabad, Gujarat, as a tourist. This is an old mansion which was built in the last century and is now part hotel, part museum, and part restaurant. At the roof top of the House of MG is a restaurant called "Agashiye" which I was told means " Terrace" in Gujarati. We enjoyed a typical Gujarati thali here for lunch during our recent visit to Ahmedabad. As their brochure says, it was an experience of Fine Gujarati Dining on the Terrace! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYRhj-APviSvapDB5DtIJ4zsqUd_Vd2mW4LBr2vIIGwOQ5Fb6L0kOoL4sQmuCJQixzzJ_bcMoKWLMVCwi2MB1rpsuUibPqwMUtzbospKXPiWTsIZr3JPjOXy9k1RUz_Ffr8CEw2nZCuRKmM2zdTgV0oAiSGON23sHHdX1u9HFy0tRo7Gfr3eJYH22P6w/s4032/IMG_6650.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYRhj-APviSvapDB5DtIJ4zsqUd_Vd2mW4LBr2vIIGwOQ5Fb6L0kOoL4sQmuCJQixzzJ_bcMoKWLMVCwi2MB1rpsuUibPqwMUtzbospKXPiWTsIZr3JPjOXy9k1RUz_Ffr8CEw2nZCuRKmM2zdTgV0oAiSGON23sHHdX1u9HFy0tRo7Gfr3eJYH22P6w/w480-h640/IMG_6650.jpeg" width="480" /></a></div><br /><p>The entrance of the restaurant has an interesting collection of pots and pans. The diner can choose from three types of thalis. The more expensive of the three types have unlimited quantities of food. We opted for the limited thali-The Agashiye Classic- which though very tasty was itself way too much for us! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_WU4ciEdr2hyLfj32WVVD1F1Gv8uTg7lEx9i9zOu_Tr8tRb9LlfEO48Hjdoxf1tAvnZr4qe_I4AfX21Zbn59T-fBjSjGk3UW1pI3WH9t59u6rRHNC3_ghoDy5zM3eFVWpc1yXKWHQxAPvMi6LTlaQ2Hi5Xi_78pYYvvG0xWEgDkOdsPGDUvHcACMqF0/s4032/Gen%20View5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_WU4ciEdr2hyLfj32WVVD1F1Gv8uTg7lEx9i9zOu_Tr8tRb9LlfEO48Hjdoxf1tAvnZr4qe_I4AfX21Zbn59T-fBjSjGk3UW1pI3WH9t59u6rRHNC3_ghoDy5zM3eFVWpc1yXKWHQxAPvMi6LTlaQ2Hi5Xi_78pYYvvG0xWEgDkOdsPGDUvHcACMqF0/w480-h640/Gen%20View5.jpeg" width="480" /></a></div><br /><p>The meal starts with a welcome drink. On that day it happened to be Pineapple and Jamfal Nu Sharbat. A tasty and refreshing mix of pineapple and guava! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUwOlnKpWQcadJYrAsK7WokiPgpY9-Y4805lq-b1SZMp-mEAfcrDCXCJLJDBUuh9afqMaYOwodg2HvgUvTf66pFlgbeWWrHXOmwc5QDi1h1Uk_MOHxMJ9Xla7V1lUjF5fSJSChs8zzljSSbaoWselpWe3XwbWxnz0biWxW3gwRvfNpOjJRyS2WU2E2Es/s4032/welcome%20drink%20.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUwOlnKpWQcadJYrAsK7WokiPgpY9-Y4805lq-b1SZMp-mEAfcrDCXCJLJDBUuh9afqMaYOwodg2HvgUvTf66pFlgbeWWrHXOmwc5QDi1h1Uk_MOHxMJ9Xla7V1lUjF5fSJSChs8zzljSSbaoWselpWe3XwbWxnz0biWxW3gwRvfNpOjJRyS2WU2E2Es/w480-h640/welcome%20drink%20.jpeg" width="480" /></a></div><br /><p>We loved the main course which was Jodhpuri Bataki ( made with potatoes) , Panchkuti Shaak ( made with 5 types of vegetables), excellent Phulka Rotlis ( so light and delicious), Lila Kopra wala Rice ( a kind of coconut rice) and the slightly sweet but super yummy Gujarati Dal.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWdOUZdPBsXanWXRRJ5tqlqwACZjoX9COW1xlkMieHeTBqvdp0Ts3RyrFWc4F9u5hk4GIwnmUVKOTbC4sqE1UmFPErg6EWlAxyPURs9y0FdH23RHa75Nyp0qZ9Xnlv3-779BwFYwOgPtBH3RGRtK4SN1AqAjWH3oZqCnU9Lt5QGogDCmuZGn7qkWl5qE/s4032/Thali.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWdOUZdPBsXanWXRRJ5tqlqwACZjoX9COW1xlkMieHeTBqvdp0Ts3RyrFWc4F9u5hk4GIwnmUVKOTbC4sqE1UmFPErg6EWlAxyPURs9y0FdH23RHa75Nyp0qZ9Xnlv3-779BwFYwOgPtBH3RGRtK4SN1AqAjWH3oZqCnU9Lt5QGogDCmuZGn7qkWl5qE/w640-h480/Thali.jpeg" width="640" /></a></div><br /><p>Supporting the main coarse was a bevy of salads and chutneys: Fangavela Kathol, Kakdi, (Cucumber), Tomato, Seasonal Vegetable Pickle, Sweet Pickle, Coriander and Peanut Chutney and a spicy Garlic Chutney which was out of this world. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQE_OO_KZnRpGPhCfYg0NLwWuvu4155yKg6D2aeiPiSE6eU9Se-SmCEyYQvwKa8bo0gAE-_Bu901wnJHN5MGIg1fwQCkHSxtR7Q14c3iwxe_5QHUtDrelDOASWSsWcORpSkeSIG8TulWCTyMxYU8n7fIgxBmLLHaeUqnBSy9iEf_xRashRBKnosfxJbg/s4032/chutneys.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQE_OO_KZnRpGPhCfYg0NLwWuvu4155yKg6D2aeiPiSE6eU9Se-SmCEyYQvwKa8bo0gAE-_Bu901wnJHN5MGIg1fwQCkHSxtR7Q14c3iwxe_5QHUtDrelDOASWSsWcORpSkeSIG8TulWCTyMxYU8n7fIgxBmLLHaeUqnBSy9iEf_xRashRBKnosfxJbg/w640-h480/chutneys.jpeg" width="640" /></a></div><br /><p>Accompaniments served with the meal were Dahivada Chaat ( which was super), Fresh Buttermilk, and Papad. </p><p>We were wondering what would be served for dessert and were happy to see it was Mohanthal- supposedly the most famous sweet of Ahmedabad. It was truly delicious and we won't forget this taste for a long time. We have had Mohanthal in different places but the one at Agashiye was by far the best we had.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGa_gX0no0g8kl51zSTPFTCT-0Hsn-DhS2e0HksxjY8_GrAakgonaaxV8X_x4deydcDiTdgJ7Eos7rXpwEaH-dj9FuHasQgf3vDXu6v4MHrdkx3j5QlXiGngrAidZFbvxLXgxHypt9zhrmH6DBopn83ARNaZjjSEDWeWswYZdiX0BbuqUFRrO1SBIb2c/s4032/shob.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGa_gX0no0g8kl51zSTPFTCT-0Hsn-DhS2e0HksxjY8_GrAakgonaaxV8X_x4deydcDiTdgJ7Eos7rXpwEaH-dj9FuHasQgf3vDXu6v4MHrdkx3j5QlXiGngrAidZFbvxLXgxHypt9zhrmH6DBopn83ARNaZjjSEDWeWswYZdiX0BbuqUFRrO1SBIb2c/w640-h480/shob.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">The House of MG, as I mentioned before, is an interesting place to visit. Try to club this visit with a meal at Agashiye to make the experience complete! Highly recommended. </span></div><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> </p><p><br /></p><p><br /></p><p><br /></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-88081919768385556802024-03-04T22:42:00.006+05:302024-03-15T07:03:07.355+05:30 BENGALI NIGHTS KOLKATA FOOD TOUR<p> BENGALI NIGHTS KOLKATA FOOD TOUR</p><p>What do you do when you reach a city you want to see but don't know where to start? There are different ways to enjoy a city that is new to you. One way is to trust someone who knows the city well and can show you sights and places you may not otherwise come across. Being foodies, my husband Prem and I took this approach during our recent stay at Kolkata, the capital of West Bengal. We signed on for a tour called,"<a href="https://www.getyourguide.com/kolkata-l275/kolkata-uptown-15-taster-food-tour-t177780/?campaign_id=20148865340&adgroup_id=&target_id=&loc_physical_ms=9061774&match_type=&ad_id=&keyword=&ad_position=&feed_item_id=&placement=&device=c&partner_id=CD951&gad_source=1&gclid=CjwKCAiA_5WvBhBAEiwAZtCU75L_q7JZzCpxr2woESddrNkjOmIeacL9QfzTesoNTUkmnS0O34eEYxoCL_4QAvD_BwE"> Bengali Nights Kolkata Food Tour" </a>conducted by Avik. </p><p>For the uninitiated, in a tastings tour such as this , the guide explains to you important and interesting aspects of the places you visit and the food you are served as part of the package. We found Avik, our guide, to be an engaging personality. We enjoyed his company as also that of two others who were on that tour with us. There was a connect between us as they were also linked to Bengaluru - where we come from- in some ways.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjwS1i-pGTGUuT-g808ItXPT1nzruWKFsTy_Nxj35QXRYqjuAYN3y_J2JQGf6kYjxuCA3RXdUv4IitwwzHkx1Wlw9bNUOtwRXRr9QpH1DlUX3PmVo57Bw8uEXSVzW-2AvBzSdMF_zC7xN1DbbNsfd9CvCxmzQuzQ7VYhST912OOJtELkb2Pcx0qJ080GR/s4032/IMG_5964.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjwS1i-pGTGUuT-g808ItXPT1nzruWKFsTy_Nxj35QXRYqjuAYN3y_J2JQGf6kYjxuCA3RXdUv4IitwwzHkx1Wlw9bNUOtwRXRr9QpH1DlUX3PmVo57Bw8uEXSVzW-2AvBzSdMF_zC7xN1DbbNsfd9CvCxmzQuzQ7VYhST912OOJtELkb2Pcx0qJ080GR/w640-h480/IMG_5964.jpeg" width="640" /></a></div><br /><p>The rendezvous for the tour was the entrance to the Metro in Esplanade. We took a Uber there from our hotel. Shortly after we got there- well in time to be on the safe side- Avik came and soon after the two other ladies arrived.</p><p>A large part of the fun in this tour is that we used different types of transport peculiar to the old city of Kolkata. Since it was an evening/night tour, we couldn't use the ubiquitous tram. This was a big disappointment for me as I have never travelled in one. We were told the number of trams in use in Kolkata have fallen sharply over the years. We started our tour by using the Metro. Locals say with pride that the Metro service in Kolkata was the first to be started in India. It commenced operations in 1984. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwzKcOFxGiOyrYIr3DeOWaRex3PcM5XJ28DjI6vdLl2AZ67RLJW6_2_VCMWtwNgE08BogDVZUv04RgZIKQ4cy-ohoXC9JrU4AJjqe5Wdr19j7W2bcn5P7noq6VsP7CmfJMkPbNJKOclrzwH7N40AV-wfeju5CpzVRdeL-W7GAjIJeLq_mZuiv6RKVf26s/s4032/IMG_5965%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwzKcOFxGiOyrYIr3DeOWaRex3PcM5XJ28DjI6vdLl2AZ67RLJW6_2_VCMWtwNgE08BogDVZUv04RgZIKQ4cy-ohoXC9JrU4AJjqe5Wdr19j7W2bcn5P7noq6VsP7CmfJMkPbNJKOclrzwH7N40AV-wfeju5CpzVRdeL-W7GAjIJeLq_mZuiv6RKVf26s/w640-h480/IMG_5965%20(1).jpeg" width="640" /></a></div><br /><p>Our first stop on hopping off the Metro was to have an orange- milk shake -served from a stall on the street pavement. We hadn't tried this combination of Orange and Lassi before - so it tasted new and different for us. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXmMplOyx2rjY2qejSUovzCW9o94u-MawGgWup_JptquRQb4I5nFDeow17wsvik6CljG59BVtSkcX8L-klAC5MdAIY5Hl_3rSnAbqBYT2VkoOWoUB1L_vKpt4mAB3u1OErKyGTodrDS-aaomGeW-zNM-Vr-6zMDfr1fNsfgdcbLGdVFjTEiIxSBT15JIV/s4032/IMG_5970.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXmMplOyx2rjY2qejSUovzCW9o94u-MawGgWup_JptquRQb4I5nFDeow17wsvik6CljG59BVtSkcX8L-klAC5MdAIY5Hl_3rSnAbqBYT2VkoOWoUB1L_vKpt4mAB3u1OErKyGTodrDS-aaomGeW-zNM-Vr-6zMDfr1fNsfgdcbLGdVFjTEiIxSBT15JIV/w640-h480/IMG_5970.jpeg" width="640" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;">Our trip also had a ride on the Kolkata bus and we were thrilled to see the statue of Netaji Subhash Chandra Bose. The bus we got was not crowded - which came as a pleasant surprise to us- and it rattled on with the conductor holding on to the notes collected in the form of a fan and issuing old world tickets which we hadn't seen for years. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeivEQ95yk6cFP0n2gFCtEC4EkGjNFeBMlU9UZkxqnge6wU_h5KQibDTwR2Ac6VFplTYwtDwlocpVHFUtP2TQwIfb9FQMQduRVTlH-_m9_EPEi_vYSH8uL5xmE-6HxCVNRS0_P6hr3NIT2RTkws9qZ6ZRZNwJZPXTQt-INVpZfOoAwFDSGv7hVL6eBODQ/s4032/IMG_5974.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeivEQ95yk6cFP0n2gFCtEC4EkGjNFeBMlU9UZkxqnge6wU_h5KQibDTwR2Ac6VFplTYwtDwlocpVHFUtP2TQwIfb9FQMQduRVTlH-_m9_EPEi_vYSH8uL5xmE-6HxCVNRS0_P6hr3NIT2RTkws9qZ6ZRZNwJZPXTQt-INVpZfOoAwFDSGv7hVL6eBODQ/w480-h640/IMG_5974.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>We also travelled. by the quaint rickshaw pulled by a person. We were rather hesitant at first to use this antiquated mode of transport. Avik convinced us that this was a means of livelihood for the rickshaw pullers and our being squeamish would actually deprive them of much needed income. It was an experience we had never had before. <div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdV9Cd3WmCEQbWkUbD9SiCOtOOkWm4hbEH9UU0a4L_7jh-k5mRvgJ8V09LfnD01c2rmmI0360PQQyG-Vo2Y57otm5XB76ZFzUu4bjVYWPucvwC7kcNEDEJJknZP1uKJCiR_cutbD_riSAC5ikg9Y2i5bu0z_0-E81vlaijRU26CwOzuYbVfXaeOn10nsYU/s4032/IMG_5978%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdV9Cd3WmCEQbWkUbD9SiCOtOOkWm4hbEH9UU0a4L_7jh-k5mRvgJ8V09LfnD01c2rmmI0360PQQyG-Vo2Y57otm5XB76ZFzUu4bjVYWPucvwC7kcNEDEJJknZP1uKJCiR_cutbD_riSAC5ikg9Y2i5bu0z_0-E81vlaijRU26CwOzuYbVfXaeOn10nsYU/w640-h480/IMG_5978%20(1).jpeg" width="640" /></a></div><br /><div>In our next stop we had the famous phuchkas of Kolkata. These would be called Golgappas in Delhi and Pani Puri in Mumbai. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8vXEIRjT50chLJ8Yxsg5WBDwEGxiga76_Sspa9FNlQg-Clrr9keD9m70GiNfk9ZqIMO_V1N0ZReuTNCcw-8LJsABV8mPFieFYHph4XBr8qzh9xm7bUzbdIRH_SgxMqKFUlv993euqNs6QUYRBd-VXK14lQ7OrtG8LQJ86WqZY3BW3rMDo0zEUm9zHFQw/s4032/IMG_5985.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8vXEIRjT50chLJ8Yxsg5WBDwEGxiga76_Sspa9FNlQg-Clrr9keD9m70GiNfk9ZqIMO_V1N0ZReuTNCcw-8LJsABV8mPFieFYHph4XBr8qzh9xm7bUzbdIRH_SgxMqKFUlv993euqNs6QUYRBd-VXK14lQ7OrtG8LQJ86WqZY3BW3rMDo0zEUm9zHFQw/w640-h480/IMG_5985.jpeg" width="640" /></a></div><br /><div>There were many sights which were totally new to us. For example, our tour took us through unbelievably narrow streets. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGWe_67u-_98X5pqanyrCbB43NJawAOZrKj3ErbAvPdP2cYrii4yrzMO1xGISlt6BTZWPgmLA2VFxKgpn8xC4P1zJ1DkatufmykUfXwPRv6rNS_5bOL9SE4GOASLRMK_wifxHQWTkNRyBQ7C5hXoF4h2gEYlyHvEm7eO8DwQvrf89l3Yjcoj1HMVBV9vO/s4032/IMG_5991.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGWe_67u-_98X5pqanyrCbB43NJawAOZrKj3ErbAvPdP2cYrii4yrzMO1xGISlt6BTZWPgmLA2VFxKgpn8xC4P1zJ1DkatufmykUfXwPRv6rNS_5bOL9SE4GOASLRMK_wifxHQWTkNRyBQ7C5hXoF4h2gEYlyHvEm7eO8DwQvrf89l3Yjcoj1HMVBV9vO/w480-h640/IMG_5991.jpeg" width="480" /></a></div><br /><p>We had more snacks at Lakshminarayana Shaw , an old joint - established in 1918- where many celebrities have dropped in over the decades. Interestingly it is still called <a href="https://www.indiatoday.in/india/story/netaji-s-favourite-fast-food-joint-in-kolkata-serving-history-as-free-fritters-for-103-years-now-1761947-2021-01-23">"Netaji's Shop"</a> in local parlance as the legendary Netaji Subhash Chandra Bose used to drop in for their famous fritters and other snacks as a college student! This evening decades later, we tasted their onion and chilly fritters which were so yummy! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Qrg3FmDPz3JhWF_Eut-54Kj4nr3P4vv3mi3cSdx7oZpeCAdCJhn2RzuXcAKtFV5iSeV94jtCyHNCcK_tsaDX6ScGR2-x401W5xNbQd0tiw6fCAZ1VZfI6kwDZpDwvnua1VvlIVy26J66gNSI5CYOPj7l9N5VZajcEA-RBWc7UZTC3Zpahrt6cF5J-kXD/s4032/IMG_6003.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Qrg3FmDPz3JhWF_Eut-54Kj4nr3P4vv3mi3cSdx7oZpeCAdCJhn2RzuXcAKtFV5iSeV94jtCyHNCcK_tsaDX6ScGR2-x401W5xNbQd0tiw6fCAZ1VZfI6kwDZpDwvnua1VvlIVy26J66gNSI5CYOPj7l9N5VZajcEA-RBWc7UZTC3Zpahrt6cF5J-kXD/w480-h640/IMG_6003.jpeg" width="480" /></a></div><br /><p>Another stop was at Bhojohori Manna for dinner. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cLzKvFfTY_nhj6iSUzoKyy6xECyaKG8cF1eFuUhYUhQQ9ruxzPVqCCs18DX7t_ZJxY4hEvLQWsoDV0vVamDK16GBpvBroQhfNrI4zqRUYIsaQCmLoEkn77rypFO35G0sDpbRfHV7IZ-V2P8d7hT3RCvuhsVq6eO1Kxr-VhvUvA-CK5zRwpZMP08CQO6F/s4032/IMG_6006.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cLzKvFfTY_nhj6iSUzoKyy6xECyaKG8cF1eFuUhYUhQQ9ruxzPVqCCs18DX7t_ZJxY4hEvLQWsoDV0vVamDK16GBpvBroQhfNrI4zqRUYIsaQCmLoEkn77rypFO35G0sDpbRfHV7IZ-V2P8d7hT3RCvuhsVq6eO1Kxr-VhvUvA-CK5zRwpZMP08CQO6F/w640-h480/IMG_6006.jpeg" width="640" /></a></div><br /><p>Here we had a Bengali style meal- starting with puris which are called Luchis here and a sweetish yet very tasty Bengali dal with fritters as an accompaniment. I remembered an<a href="https://www.whetstonemagazine.com/south-asia-journal/every-occasion-is-right-for-luchi#:~:text=Luchi%20–%20an%20unleavened%2C%20deep%2D,crown%20jewels%20of%20Bengali%20cuisine."> interesting article </a>by Priyadarshini Chatterjee on how the Luchi is perfect with any meal and any occasion in Bengali homes. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihr4S4tOFsj5D-0b_cgrHrbYAbTEMcfFWZg7nsyQMCyaW9IdCABhHBkhHsFXQV6UxQE81NyS7f8fwlFx3EwSAjTNEzj81uSThRKKeCWiSg7O2jZ3Mlrnc29iFv1swVtMBL55fm_nqv3YTev4_6UGiL1qc4LVHMAxgYhKPcfY3L_z8khow6RCK9ic5Y6uCo/s4032/IMG_6007%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihr4S4tOFsj5D-0b_cgrHrbYAbTEMcfFWZg7nsyQMCyaW9IdCABhHBkhHsFXQV6UxQE81NyS7f8fwlFx3EwSAjTNEzj81uSThRKKeCWiSg7O2jZ3Mlrnc29iFv1swVtMBL55fm_nqv3YTev4_6UGiL1qc4LVHMAxgYhKPcfY3L_z8khow6RCK9ic5Y6uCo/w480-h640/IMG_6007%20(1).jpeg" width="480" /></a></div><div><br /></div> The next course was - what else in Kolkata- but fish. While our tour companions had squid, Prem had Bhetki fish with hot steamed rice which he wolfed down before I could take a picture. The dinner also featured a Bengali dish in which the fish was cooked in a banana leaf. The meal was washed down by a welcome drink of Coke. <br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNCES3SFTt-dUNY_bKcDyNCDBgKoOJuQuT1R4Hb9-j0FkbXY5aV5DDi-FXk66Wi2vor0rEJGXpl1l3ZsykTFp7KrMoJawU9qkLbYa2GUtcF-ZKpAD9Ag6QzuO1hxmxIShOKnGK6Sn9kO3Q1aHaFmBcsimjtb2wq6g2wcEQ371wBF0nBqe3grzX8q3Utab3/s4032/IMG_6008.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNCES3SFTt-dUNY_bKcDyNCDBgKoOJuQuT1R4Hb9-j0FkbXY5aV5DDi-FXk66Wi2vor0rEJGXpl1l3ZsykTFp7KrMoJawU9qkLbYa2GUtcF-ZKpAD9Ag6QzuO1hxmxIShOKnGK6Sn9kO3Q1aHaFmBcsimjtb2wq6g2wcEQ371wBF0nBqe3grzX8q3Utab3/w480-h640/IMG_6008.jpeg" width="480" /></a></div><div><br /></div><div>We continued on our walk with Avik pointing out interesting sights and regaling us with stories relating to them. Our next port of call was Food Square where we quenched our thirst with a Pan Sharbat that had the unmistakable taste of betel leaf- paan. It was cold and refreshing. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14jKAkHUNMy1uo9Uv6Iv0t2MsFumVAXVET9RP_IAo56vrgobob6yG0ehhi3kkvimANwZvAbkUWyaQoKqWicRCjrKc45sdRRGOi5_rRKIIRPag0NxKyygbDdG7no-8NLKH6DkzX9N2aUfvziZVa7cD6KRZDw1woOGGbJWPRgtqxGEQaRebb7kTm20Hqrbg/s4032/IMG_6021.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14jKAkHUNMy1uo9Uv6Iv0t2MsFumVAXVET9RP_IAo56vrgobob6yG0ehhi3kkvimANwZvAbkUWyaQoKqWicRCjrKc45sdRRGOi5_rRKIIRPag0NxKyygbDdG7no-8NLKH6DkzX9N2aUfvziZVa7cD6KRZDw1woOGGbJWPRgtqxGEQaRebb7kTm20Hqrbg/w480-h640/IMG_6021.jpeg" width="480" /></a></div><br /><p>No meal in India- least of all in West Bengal- is complete without a sweet. For those of us with a sweet tooth, Kolkata has to be the best place given its innumerable sweet shops that dish out sweets from the morning! Our sweet shop turned out to be Putiram, where we were plied with one sweet after another until we could have no more!! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCODg7AZQWeixOn8xYg1gjNX4gCHTTREMmHvUiBe1S8mmibMmoch8IsAFnCMTtLQLLlxFFsDN4UHnitAGgeK47jlZYKWdH3umvTpqNylIxQEJE55yR1tj8dNuDPJkWuEmHhCc_nakbHagNpyQEEukXw0iFbQmpiomgjBmR8kWTN4v0MniIAMXpoDmWgj8e/s4032/IMG_6027.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCODg7AZQWeixOn8xYg1gjNX4gCHTTREMmHvUiBe1S8mmibMmoch8IsAFnCMTtLQLLlxFFsDN4UHnitAGgeK47jlZYKWdH3umvTpqNylIxQEJE55yR1tj8dNuDPJkWuEmHhCc_nakbHagNpyQEEukXw0iFbQmpiomgjBmR8kWTN4v0MniIAMXpoDmWgj8e/w640-h480/IMG_6027.jpeg" width="640" /></a></div><div><br /></div><div><br /></div>We had the standard Sandesh which was delicious.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsrRSRw50sr93_IXADURCwP-2RORvPSUqbX_i1aoqOoddsZVTW7BZ6UAgXnMjVi2_ienekudFLuVgQ_FgX6Cx_9d5-L1fWLVhn48lY-Kwoa_TOIoCMWq2mUUWSQgT6izRk8C4xMECXmNbrmSqxOah8k1N9FN9wdzW1F7EtGOvvXrEz7kalBHOOyVn8LMw/s4032/IMG_6026.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsrRSRw50sr93_IXADURCwP-2RORvPSUqbX_i1aoqOoddsZVTW7BZ6UAgXnMjVi2_ienekudFLuVgQ_FgX6Cx_9d5-L1fWLVhn48lY-Kwoa_TOIoCMWq2mUUWSQgT6izRk8C4xMECXmNbrmSqxOah8k1N9FN9wdzW1F7EtGOvvXrEz7kalBHOOyVn8LMw/w480-h640/IMG_6026.jpeg" width="480" /></a></div><div><br /></div>My friend - Ganga - a long time resident of Kolkata had recommended that we must try the Gud Rosogolla. This was totally new to us. We had of course had Rosogollas over the years but had never even heard of a Gud Rosagolla. Apparently this is not available all through the year. We got lucky because Putirams had just made a batch of them and we loved this. You must have guessed by now that Gud Rosogolla is made of jaggery or gud- hence its special colouring. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWQIp_RstI4RPJ8eBYU-6sh-IRQcVykMPD8oH5K08AiTHBNjeSVu4ddPBRReQOvdXqvl10WsblyWoq0I86y0mM9A3ONRixyJrQklvS4T8JkFyilqV_-LYc6Wsyix_jjQnPxG4R-nyPm4QA15LPSMt7bonKo2KYWE62tJ0ijmthfgzI8zf_9LhK3DAgif6/s4032/IMG_6030%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWQIp_RstI4RPJ8eBYU-6sh-IRQcVykMPD8oH5K08AiTHBNjeSVu4ddPBRReQOvdXqvl10WsblyWoq0I86y0mM9A3ONRixyJrQklvS4T8JkFyilqV_-LYc6Wsyix_jjQnPxG4R-nyPm4QA15LPSMt7bonKo2KYWE62tJ0ijmthfgzI8zf_9LhK3DAgif6/w480-h640/IMG_6030%20(1).jpeg" width="480" /></a></div><br /><p>It was past 9.00 pm by now and our enjoyable tour was coming to an end. We may have spent more time chatting about the highlights but it began to rain. We had to scamper into a cab to get us back to our hotel.</p><p>Thanks, Avik, for a memorable experience. We weren't sure what we were in for when we decided upon this tour but it was a lot of fun! We would most heartily recommend Avik's tour if you wish to explore the relatively unexplored parts of Kolkata and sample some Bengali cuisine on the way. </p></div></div>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-28406691798061727742024-02-25T15:33:00.001+05:302024-02-25T19:35:54.151+05:30OUR DINING EXPERIENCE: AVARTANA AT ITC ROYAL BENGAL, KOLKATA<p> OUR DINING EXPERIENCE: AVARTANA AT ITC ROYAL BENGAL, KOLKATA</p><p>It was a memorable experience for us to dine at Avartana, the fine dining restaurant at the ITC Royal Bengal, Kolkata where we are staying. This is a new chain of restaurants from <a href="https://www.itchotels.com/in/en/hotel-listing">ITC Hotels</a> and is positioned as " an expression of culinary art featuring re-imagined flavours from the Southern Indian Peninsula crafted with global culinary techniques." </p><p>Believe me, this is not just marketing speak to push a new product range. It is a realistic description of the way the ITC Hotel Chefs have used South Indian ingredients and food forms in innovative and imaginative ways. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuro3ZQf4Uc2JVDEgN-jsT3zs_5JpqtcRCgxziq7OQ4GkOBwchVeetN77KX91rZf1FCP4ShP7pnYPTUVDNjBhZYYsDL1dV4nS-tr8GMe0I_tD-Mxc4hx6uAf4I1hO_l9o7GNZ4fkRFheVzomUsmiN_acA9FMoiZ1QcG-QJ1wXCfvgGOIn6IjjRQRqGdXr/s4032/IMG_5924.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuro3ZQf4Uc2JVDEgN-jsT3zs_5JpqtcRCgxziq7OQ4GkOBwchVeetN77KX91rZf1FCP4ShP7pnYPTUVDNjBhZYYsDL1dV4nS-tr8GMe0I_tD-Mxc4hx6uAf4I1hO_l9o7GNZ4fkRFheVzomUsmiN_acA9FMoiZ1QcG-QJ1wXCfvgGOIn6IjjRQRqGdXr/w640-h480/IMG_5924.jpeg" width="640" /></a></div><br /><p>I am not surprised at all to hear that Avartana at ITC Grand Chola at Chennai has made its debut at #30 in Asia's Top #50 Restaurants! Apparently, this chain will over time be found in more and more of ITC's luxury hotels.</p><p>We were greeted with a welcome drink of -what else but Rasam. This flavourful rasam was made without the use of lentils of any kind.</p><p>While there are 4 different dining options ranging from 7 to 13 courses of fine dining, we opted for "Maya" the 7 course one- which was a smart decision as it more than met our needs.</p><p>My aim here is not to describe each and every dish as that would spoil the culinary experience for you. I would rather you enjoy it for yourself and draw your own conclusions. I am instead sharing a few dishes that really stayed in my mind.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5P-ZbhjgeX8GCwXT1OfqLfaoUmmLJrwr2z6ApUzZfk3u5stDMUu0jm9urhtEfhf8H5A4EB2vd9vQvDoZhmtayuUdjAvs3xnWIN46VSDQ8UeSXPYMpFDQjayELMcYZTN6T_ESg-xUEGRxsbhSqxSlK-71d-D9eOBhr9NVVpTOV8CNV6KLPE2ria_U_FtIu/s4032/IMG_5914.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5P-ZbhjgeX8GCwXT1OfqLfaoUmmLJrwr2z6ApUzZfk3u5stDMUu0jm9urhtEfhf8H5A4EB2vd9vQvDoZhmtayuUdjAvs3xnWIN46VSDQ8UeSXPYMpFDQjayELMcYZTN6T_ESg-xUEGRxsbhSqxSlK-71d-D9eOBhr9NVVpTOV8CNV6KLPE2ria_U_FtIu/w480-h640/IMG_5914.jpeg" width="480" /></a></div><br /><p>The picture above is of Coriander Chicken served with mini-appams. The mini appams really looked so cute and were delicious. The chicken coriander was outstanding- a dish we will remember for very long! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7f6g3qh-CoAtedwsPzSpOrjYZLKV8vsXi61zjLjenie44W-IgJ6_-lvwu63EtzOUsq0rhbCQHSYkEYgLdkAhW7qwpFvOG1S-3m-CTVKRHICn404_znlcZXjrocRJgecz5ZoA2wGb1H8TRuBD-MAlQmm0L9WJxz4xRASk9yq1Y1xPzbMyK5nHfTf8sMy0c/s4032/IMG_3700.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7f6g3qh-CoAtedwsPzSpOrjYZLKV8vsXi61zjLjenie44W-IgJ6_-lvwu63EtzOUsq0rhbCQHSYkEYgLdkAhW7qwpFvOG1S-3m-CTVKRHICn404_znlcZXjrocRJgecz5ZoA2wGb1H8TRuBD-MAlQmm0L9WJxz4xRASk9yq1Y1xPzbMyK5nHfTf8sMy0c/w640-h480/IMG_3700.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Another dish that took us totally by surprise for its innovative presentation and taste was the Fermented Chilli Prawn served with a base of idli! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeO5LlLeNYHJYNTIM2AZe7wBLzqiVdzrxRvwXycQYPWXOK5yl8-J-7bmEF7qEyjBa411hraO51BYERZTpBIQVyxmaSa9B53pz7P92xHBKCMkReBnwqmokvvhiS5KGjRX2am6zCK_irx00-I6QvbdSAwWmdUypQy7jNK6jrVt_VcFfEXjaDd4Zg8r4dSn3l/s4032/IMG_5916.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeO5LlLeNYHJYNTIM2AZe7wBLzqiVdzrxRvwXycQYPWXOK5yl8-J-7bmEF7qEyjBa411hraO51BYERZTpBIQVyxmaSa9B53pz7P92xHBKCMkReBnwqmokvvhiS5KGjRX2am6zCK_irx00-I6QvbdSAwWmdUypQy7jNK6jrVt_VcFfEXjaDd4Zg8r4dSn3l/w640-h480/IMG_5916.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #0000ee;"><span style="caret-color: rgb(0, 0, 238);"><u><br /></u></span></span></div><br /><p>One would expect a gourmet meal such as this to end with a bang! And it surely did! The dessert - Pumpkin and Candied Ginger, made with Jaggery and Sesame Ice Cream - was excellent too.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoRrtyrPyaRFUGOECZUdj51U8GvAv1dQbUVpM9YjUnPUa5YpwGY2ptxpJyBu1fTZrfkZOTTP0Nv_8OY4jBX8m9_YsLM7pl2dlCRrlojCOPRGJdBXHNbJbyjC0TW8d67-qxSRGbTy-MEQbiB7me7VIkCEAWrBiYQteUyXxtVotcU8PBlthjg18hIliN87u/s4032/IMG_5919.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoRrtyrPyaRFUGOECZUdj51U8GvAv1dQbUVpM9YjUnPUa5YpwGY2ptxpJyBu1fTZrfkZOTTP0Nv_8OY4jBX8m9_YsLM7pl2dlCRrlojCOPRGJdBXHNbJbyjC0TW8d67-qxSRGbTy-MEQbiB7me7VIkCEAWrBiYQteUyXxtVotcU8PBlthjg18hIliN87u/w480-h640/IMG_5919.jpeg" width="480" /></a></div><p></p><p>Since it was out wedding anniversary, we were treated to a special extra dessert of pedas and chocolate - in which the principal ingredient was South India's famous Pal Khova! </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_yIGYXnnpiqwAjVwWZygqQoTpbWBakx91vXIeYkY9cO_YJW2KcKMx2aHgKUinSj9JhR3tlyOD8t9WRJsvS-1fkANC0uzn4IvJtffiWseIKikKAsFyKyQciq1J5YZ1IAKpw4JT7JaKOQd0hiRxoT8pKqFbUZ9Ju7OiFTXljwnKwfmNMfx9qITCVkMfhjDQ/s4032/IMG_5913.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_yIGYXnnpiqwAjVwWZygqQoTpbWBakx91vXIeYkY9cO_YJW2KcKMx2aHgKUinSj9JhR3tlyOD8t9WRJsvS-1fkANC0uzn4IvJtffiWseIKikKAsFyKyQciq1J5YZ1IAKpw4JT7JaKOQd0hiRxoT8pKqFbUZ9Ju7OiFTXljwnKwfmNMfx9qITCVkMfhjDQ/w480-h640/IMG_5913.jpeg" width="480" /></a></div><br /><p></p><p>Behind every successful restaurant is a team of people who work hard to give us a perfect dining experience. I had the pleasure of meeting Chef Aditya of Avartana in ITC Royal Bengal. He is one of the modern day young chefs who dare to think big . After our dining experience, I am convinced that very soon ITC Hotels' fledgling Avartana chain of fine dining restaurants will go to great places. </p><div><br /></div><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-54169402567273717822024-02-17T08:28:00.005+05:302024-02-17T08:47:33.458+05:30KUMBALAKAI MAJJIGE HULI<p> KUMBALAKAI MAJJIGE HULI</p><p>Growing up in South Bengaluru -when the summer months arrived, my mother used to make this dish called Kumbalakai Majjige Huli. Kumbalakai is the Kannada name for Ash Gourd and Majjige is what Buttermilk is called in Kannada. Ash gourd has <a href="https://flebo.in/health/informational-page-on-health-benefits-of-ash-gourd/#:~:text=Since%20ash%20gourd%20is%20high,harmful%20toxins%20from%20the%20body.">numerous health benefits</a> and is particularly popular in summer. Buttermilk of course is the perfect coolant for the heated body during the hot summer months. </p><p>Elsewhere in this blog, you will find recipes for dishes made with ash gourd, such as :-</p><p></p><ul style="text-align: left;"><li><a href="https://www.cookingwithshobana.com/2013/08/puli-koddel-curry-with-ash-gourd.html">Puli Koddel</a></li><li><a href="https://www.cookingwithshobana.com/2015/12/kuvale-sasam-ash-gourd-curry.html">Kuvale Sasam</a></li><li><a href="https://www.cookingwithshobana.com/2019/11/ash-gourd-coconut-curry.html">Ash Gourd Coconut Curry</a></li></ul><p></p><p>This goes great served with hot steamed rice. I often make this with hot steamed rice and a tomato rasam.</p><p>I hope you will enjoy this old summer favourite!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNqicwysGOJ9iNfoF6KYkhjkAo7_kJO7NEksgoJa7f-q9GvU1C9y_LX466zxKi8MZouXa9TpEdwaobKR9Unl_Hvy_98qCmjIu6xLSShSV9uU0Q96vERCPcH5yw4A8u0Gq-X2_JghSTLCu2Rx7lDO7ohPExIx6bWVnckyFaPUHpFq9MofOf4Cl6PQZUrbF/s4032/Kumbalakai%20Majjige%20Huli.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNqicwysGOJ9iNfoF6KYkhjkAo7_kJO7NEksgoJa7f-q9GvU1C9y_LX466zxKi8MZouXa9TpEdwaobKR9Unl_Hvy_98qCmjIu6xLSShSV9uU0Q96vERCPcH5yw4A8u0Gq-X2_JghSTLCu2Rx7lDO7ohPExIx6bWVnckyFaPUHpFq9MofOf4Cl6PQZUrbF/w640-h480/Kumbalakai%20Majjige%20Huli.jpeg" width="640" /></a></div><br /><p><b>Ingredients:-</b></p><p></p><ul style="text-align: left;"><li>Kumbalakai (Ash Gourd), 600 grams - yields 3 and 1/2 cups after removing the core and peeling</li><li>Fresh Buttermilk, 1 and 1/2 cups </li><li>Curry Leaves, a few</li><li>Turmeric Powder, 1/8 tsp</li><li>Water, 2-3 cups</li><li>Salt, to taste, </li></ul><div>For the Masala: </div><p></p><ul style="text-align: left;"><li> Fresh Coconut Gratings, 1/2 cup</li><li>Green Chillies, 5</li><li>Channa Dal, (Bengal Gram) 1 and 1/2 tbsp ( soaked in water for 2 hours)</li><li>Jeera, (Cumin Seeds), 1 tsp</li><li>Coriander seeds, 1 tsp</li><li>Coriander Leaves, 1/4 cup</li></ul><div>For Seasoning:</div><ul style="text-align: left;"><li>Mustards Seeds, 1/2 tsp</li><li>Jeera, (Cumin Seeds), 1/2 tsp</li><li>Hing, (Asafoetida)( Hing), 1/8 tsp</li><li>Dried Red Chilli 1, broken into halves</li><li>Coconut Oil, 2 tsp</li></ul><div><b><i>Method:-</i></b></div><div><br /></div><div>Wash and peel the ash gourd and discard the core. Chop the ash gourd into bite sized pieces.</div><div><div>About 600 grams of ash gourd would yield about 3 and 1/2 cups needed for this dish</div><div>Soak the channa dal for about 2 hours in water and drain away the water</div></div><div><br /></div><div>In a thick bottomed pan, cook the ash gourd adding two cups of water, turmeric powder, a few curry leaves and salt </div><div>Cook covered on medium heat for 5 minutes </div><div>In a mixer jar, grind together the fresh coconut gratings, soaked channa dal, green chillies, coriander seeds, cumin seeds and coriander leaves to a fine paste adding just the required amount of water </div><div><br /></div><div>When the ash gourd is half cooked, add the freshly ground masala and mix well and let it cook </div><div>on medium heat till the raw smell of the masala goes. You will find that the curry starts to thicken. </div><div>Lower the heat, add the fresh buttermilk and mix well. Adjust the consistency by adding water if required. </div><div>Let it cook on low/medium heat for a couple of minutes. </div><div>Switch off the gas</div><div><br /></div><div><div>Heat oil in a seasoning pan and on medium heat add mustard seeds, when they splutter add the jeera seeds and let them sizzle</div><div>Next add the asafoetida, dried red chilli and saute for a few seconds</div><div>Pour this seasoning on to the Kumbalakai Majjige Huli and transfer the dish to a serving bowl</div><div>Serve with hot steamed rice </div></div><div><br /></div><div>Tips:</div><div>* If you don't have fresh buttermilk, you can use curds whisked with water </div><div>* Never add buttermilk on high heat as this will result in it curdling. </div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WjVnfyC6SnLdo-AlkefNhxBD9jO_Gyn5uKs6e5l4Web9LRcDOVgiQYn-UYrOv9gRQxiOc6YVyPCeda_MX_xNgemwtkQOMWTEw61Sxmy4mXLnJxIY9zS42wiXwc9CpRsDhtdkE9RxSsYerUJKHF-EZ3R4Ef6ju4FQ9wG-snvyuvEvLLpQsI05kW3kDtqO/s4032/Kumbalakai%20Majjige%20Huli.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WjVnfyC6SnLdo-AlkefNhxBD9jO_Gyn5uKs6e5l4Web9LRcDOVgiQYn-UYrOv9gRQxiOc6YVyPCeda_MX_xNgemwtkQOMWTEw61Sxmy4mXLnJxIY9zS42wiXwc9CpRsDhtdkE9RxSsYerUJKHF-EZ3R4Ef6ju4FQ9wG-snvyuvEvLLpQsI05kW3kDtqO/w640-h480/Kumbalakai%20Majjige%20Huli.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-90234789016673854702024-02-07T08:30:00.002+05:302024-02-07T08:34:59.256+05:30MULLANGI KOSAMBARI <p> MULLANGI KOSAMBARI</p><p>Along with fresh carrots, what caught my eye in our nearby department store were bunches of white radish. They looked so attractive that I had to buy some! </p><p>Of course, Radish called Mooli in Hindi, Mullangi in Kannada and Tamil is not new to us. I make dishes with radish once in awhile as this commonly available root vegetable is strong in antioxidants and hence has several<a href="https://www.webmd.com/diet/health-benefits-radish#1"> health benefits</a>. </p><p>Elsewhere in this blog, you will recipes for dishes made with radish, such as:-</p><p></p><ul style="text-align: left;"><li><a href="https://www.cookingwithshobana.com/2021/03/mullangi-kootu.html">Mullangi Kootu</a></li><li><a href="https://www.cookingwithshobana.com/2022/01/mullangi-palya.html">Mullangi Palya</a></li><li><a href="https://www.cookingwithshobana.com/2017/12/mooli-parantha.html">Mooli Parantha</a></li></ul><div>Today's recipe is for a simple, easy to make Mullangi Kosambari -which roughly translates to Radish Salad- from my Home State of Karnataka. This is served as a side dish to the main meal. </div><div><br /></div><div>Do try this out and I am sure you will like it as much as we do! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUo97qdItvZ0KptLrL-49OzClagbawv7EKlrxjlpi4pTcsex1ICSX1vY5E7Gfd9N8gmU38rfJKrGM4QLylADkUkGCDjHa8wbO1zeZI8LJZ2ODMMXquumSoI4cpoawt7DJTFnbSQcH7e-rTKr2lnOMVNdSlxTX1rTn8Sr1W0fedamM1XxuVe-FTtMWLMJRD/s4032/Mullangi%20Kosambari.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUo97qdItvZ0KptLrL-49OzClagbawv7EKlrxjlpi4pTcsex1ICSX1vY5E7Gfd9N8gmU38rfJKrGM4QLylADkUkGCDjHa8wbO1zeZI8LJZ2ODMMXquumSoI4cpoawt7DJTFnbSQcH7e-rTKr2lnOMVNdSlxTX1rTn8Sr1W0fedamM1XxuVe-FTtMWLMJRD/w640-h480/Mullangi%20Kosambari.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><b><i>Ingredients:-</i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1jx3tbqv_0Z2LyvI7H6LsYZZrxpuSlcc7aGLfeT-jdmwOwdFs1JevyZZnh4PRTX5VxpNmza9P23xEtoGLP5nPRkxawIGkLTl2sDX3Yjl70u6lPazsEjMhwHZtL2lW1K6pdPADrvD_Pglbb8QsvZHSubr56ZKxh9GsBwgz9dEuuiA9QPMNrTkkvQwpoEL/s4032/IMG_3387.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1jx3tbqv_0Z2LyvI7H6LsYZZrxpuSlcc7aGLfeT-jdmwOwdFs1JevyZZnh4PRTX5VxpNmza9P23xEtoGLP5nPRkxawIGkLTl2sDX3Yjl70u6lPazsEjMhwHZtL2lW1K6pdPADrvD_Pglbb8QsvZHSubr56ZKxh9GsBwgz9dEuuiA9QPMNrTkkvQwpoEL/w300-h400/IMG_3387.jpeg" width="300" /></a></div><div><br /></div><div><ul style="text-align: left;"><li>Radish, medium-sized, 2 </li><li>Lemon, Juice, from 1/2 a lemon</li><li>Green Chillies, 2</li><li>Curry Leaves, 10</li><li>Mustard Seeds, 1/4 tsp</li><li>Urad Dal, 1/2 tsp</li><li>Coriander Leaves, finely chopped, 1 tbsp</li><li>Fresh Coconut Gratings, 1/4 cup</li><li>Oil, 2 tsp</li><li>Salt, to taste</li></ul></div><p></p><div><ul style="text-align: left;"></ul><div><br /></div></div><div><b><i>Method:-</i></b></div><div><br /></div><div><br /></div><div>Discard the greens from the radish</div><div>Chop the green chillies</div><div>Wash, peel and grate the radish ( to yield about 1 cup )</div><div>Place the grated radish in a bowl, add the lemon juice and salt. Mix well. </div><div>Heat oil in a small pan and on medium heat add the mustard seeds, when they splutter add urad dal and saute till the dal changes colour</div><div>To this add the chopped green chillies and curry leaves and saute for a few seconds </div><div>Switch off the gas and pour this seasoning on to the grated radish in the bowl. Mix well. </div><div>Finally, add fresh coconut gratings and finely chopped coriander leaves and mix well. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1N5pWG8q-IkLdMhEbG_Bzc4wooKbwaBy4h5za_uIeSRUrSkr9harhHRTQ9JNM0N2q-2Dol8yh6yUAu919dAOEHFnOjYc3nV736bfAl701tfoF2d4xSnAU73dvQyLgZZLqaJmsBxUy70mcAc8BoQvZHLpOGNvsOgvJT8MKGRJ_U8y3xgd69GMgRow8MtI/s4032/Mullangi%20Kosambari.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1N5pWG8q-IkLdMhEbG_Bzc4wooKbwaBy4h5za_uIeSRUrSkr9harhHRTQ9JNM0N2q-2Dol8yh6yUAu919dAOEHFnOjYc3nV736bfAl701tfoF2d4xSnAU73dvQyLgZZLqaJmsBxUy70mcAc8BoQvZHLpOGNvsOgvJT8MKGRJ_U8y3xgd69GMgRow8MtI/w640-h480/Mullangi%20Kosambari.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com1tag:blogger.com,1999:blog-2089538963686526370.post-38360851961207429872024-01-26T20:14:00.002+05:302024-01-26T20:19:22.397+05:30TOMATO PACHADI<p> TOMATO PACHADI</p><p>I remember reading that tomatoes were brought to India in the 16th century by the Portuguese. These days, both in the South of India or in the North, we use tomatoes in so many dishes in our Indian cooking. Call it thakkakli in Tamizh or tamartar in Hindi, we find tomatoes used in almost every place that serves food- from the up market 5-star hotel to the common highway dhaba. </p><p>Tomatoes have numerous<a href="https://www.verywellhealth.com/health-benefits-tomatoes-7644531#:~:text=Raw%20tomatoes%20are%20rich%20in,brain)%2C%20and%20prostate%20health."> health benefits</a> as described in this article in Very Well Health.</p><p>Elsewhere in this blog, you will find recipes for dishes made with tomatoes, such as:-</p><p></p><ul style="text-align: left;"><li><a href="https://www.cookingwithshobana.com/2022/11/tomato-saaru.html">Tomato Saaru</a></li><li><a href="https://www.cookingwithshobana.com/2022/07/tomato-kurma.html">Tomato Kurma</a></li><li><a href="https://www.cookingwithshobana.com/2013/12/tomato-thokku.html">Tomato Thokku</a></li><li><a href="https://www.cookingwithshobana.com/2014/09/tomato-and-carrot-soup.html">Tomato and Carrot Soup </a></li></ul><p></p><p></p><p></p><p></p><p></p><div>Today's recipe is for an easy to make Andhra-style Tomato Pachadi which goes well with our traditional breakfast of idl/dosa. I have adapted this from <a href="https://www.indianhealthyrecipes.com/tomato-pachadi/">Tomato Pachadi</a> from Swasthi's Indian Healthy Recipes. </div><div><br /></div><div>In case you wish to avoid the use of garlic, you can use 1/4 " piece of ginger instead at the time of grinding. </div><p>We tried this out recently and enjoyed it with hot idlis for breakfast. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUgyItlLyY77eu65nZTLVHac-IrLKtLx4o4p88OO-h5jvTue3pr1LZhqBuDEm7oxOBEzHsiM-WBH9vL5JYgYb9OwQprosIEHOaK0KNZnt7IZrZKcBu2C6TD01vqoNieAl9ODqxkBucVSN28rU6RIQmSHhWXDToNXVuF-pKL7bNOD41o4LHyFl25iiNSPce/s4032/Tomato%20Pachadi.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUgyItlLyY77eu65nZTLVHac-IrLKtLx4o4p88OO-h5jvTue3pr1LZhqBuDEm7oxOBEzHsiM-WBH9vL5JYgYb9OwQprosIEHOaK0KNZnt7IZrZKcBu2C6TD01vqoNieAl9ODqxkBucVSN28rU6RIQmSHhWXDToNXVuF-pKL7bNOD41o4LHyFl25iiNSPce/w640-h480/Tomato%20Pachadi.jpeg" width="640" /></a></div><br /><p><i><b>Ingredients:-</b></i></p><p></p><ul style="text-align: left;"><li>Tomatoes, medium-sized, 4 </li><li>Byadgi Red Chillies, 4</li><li>Chana Dal (Bengal Gram), 3/4 tbsp</li><li>Urad Dal, (Black Gram), 3/4 tbsp </li><li>Cumin Seeds, 1/2 tsp</li><li>Turmeric Powder, 1/8 tsp</li><li>Garlic Cloves, 2</li><li>Salt, to taste</li><li>Oil, 1 tsp</li></ul><div><br /></div><div>For Tempering:-</div><ul style="text-align: left;"><li>Mustard Seeds, 1/4 tsp</li><li>Urad Dal, 1/2 tsp</li><li>Hing, (Asafoetida), 1/8 tsp</li><li>Curry Leaves, a few </li><li>Dried Red Chilli, broken into halves, 1</li><li>Oil, 1 and 1/2 tsp</li></ul><div><br /></div><div><b><i>Method:-</i></b></div><div><br /></div><div>Wash and chop the tomatoes</div><div>Peel and chop the garlic</div><div>In a thick bottomed kadhai, heat 1 tsp of oil and on medium heat roast the Byadgi red chillies, chana dal and urad dal until the dals change colour and the chillies become crisp</div><div>Add the cumin seeds and roast for a few seconds</div><div>Transfer to a plate and allow it to cool</div><div>Add the chopped garlic to the same kadhai and saute, to this add the chopped tomatoes, turmeric powder and salt and mix well </div><div>Cover and cook on medium heat till the soft become soft and mushy</div><div>Allow this to cool</div><div>In a mixer grind together the roasted chillies, urad dal, chana dal and cumin seeds on pulse mode till it gets crushed to a coarse powder</div><div>To this add the cooked tomatoes and very little water and grind to get a chutney-like consistency</div><div>Check for salt and add if necessary. Transfer to a bowl</div><div><div>Heat oil in a seasoning pan and when it becomes hot add the mustard seeds, when they splutter add the urad dal and saute till the dal turns golden</div><div>Add the hing, curry leaves and broken red chilli and saute for a few seconds</div><div>Pour this seasoning onto the Tomato Pachadi</div><div>Switch off the gas and transfer to serving bowl</div><div>Serve Tomato Pachadi with idlis or dosas </div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfGrhmt6GwOzcL4ZKbh5FaI5HbMtdMiXXLHoXVSVaWxmfoSgNWRW_upDhYP3DdhDcSleuBh2dRJLT64bz_SEzhJVRJi7q2k-IyAIaS-5Lzc-9lMGPDKZElp-UwKI48QhNy8LJaGzpWf4t8gQXHc2f22evtQXorWEaWyFjgVb4LYmzkMPpB9Grli-_N2PZ/s4032/Tomato%20Pachadi.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfGrhmt6GwOzcL4ZKbh5FaI5HbMtdMiXXLHoXVSVaWxmfoSgNWRW_upDhYP3DdhDcSleuBh2dRJLT64bz_SEzhJVRJi7q2k-IyAIaS-5Lzc-9lMGPDKZElp-UwKI48QhNy8LJaGzpWf4t8gQXHc2f22evtQXorWEaWyFjgVb4LYmzkMPpB9Grli-_N2PZ/w640-h480/Tomato%20Pachadi.jpeg" width="640" /></a></div><br /><div><br /></div><p></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-40225029040072027962024-01-18T08:18:00.000+05:302024-01-18T08:18:22.469+05:30SWEET POTATO SABZI<p> SWEET POTATO SABZI</p><p>In addition to their distinctive flavor, we know that sweet potatoes have several<a href="https://recipes.timesofindia.com/articles/health/sweet-potatoes-more-than-superfood/articleshow/51327325.cms"> health benefits</a>. They provide an excellent source of beta carotene, Vitamin C and potassium. I make dishes using this root vegetable from time to time. </p><p>In India, Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, Ratale in Marathi and Kannang in my mother tongue, Konkani. </p><p>Elsewhere in this blog, you will find recipes for dishes made with sweet potato such as:-</p><p></p><ul><li><a href="https://www.cookingwithshobana.com/2014/09/mergole-sweet-potato-payasu-guest-post.html">Mergole- Sweet Potato Payasu </a></li><li><a href="https://www.cookingwithshobana.com/2021/02/sweet-potato-tikkis.html">Sweet Potato Tikkis</a></li><li><a href="https://www.cookingwithshobana.com/2021/05/sweet-potato-stir-fry.html">Sweet Potato Stir Fry </a></li></ul><p></p><p>Today's recipe is for an easy to make side dish made with sweet potatoes, which can also be had as a snack. I have adapted this from <a href="https://youtu.be/WZdehr-Biik?si=slkGj98iaZNQ-LJq">" Sweet Potato Sabzi" i</a>n the YouTube video by Chef Anupa in Sanjeev Kapoor Khazana. </p><p>We tried this out recently and loved this dish which can be made in a jiffy. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsewLLZSszUzTzHvauyQMLUzYPz-uFIxsveDJI-Aij1_CioU1NHL91E_WN_4urcndr8bAMJ4qT60NA5F2hyphenhyphenKBPT9zo-GKVwo8tSMHPM7n8LSDRhGfapG_eT7eXEnhqyr8t02G9IpMriQceltzVqYVLdYeKSLq5WxBPzbpAjheLByhwTYPoc1_Q7p68dOM/s4032/Sweet%20Potato%20Sabzi%20.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsewLLZSszUzTzHvauyQMLUzYPz-uFIxsveDJI-Aij1_CioU1NHL91E_WN_4urcndr8bAMJ4qT60NA5F2hyphenhyphenKBPT9zo-GKVwo8tSMHPM7n8LSDRhGfapG_eT7eXEnhqyr8t02G9IpMriQceltzVqYVLdYeKSLq5WxBPzbpAjheLByhwTYPoc1_Q7p68dOM/w640-h480/Sweet%20Potato%20Sabzi%20.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><p><b><i>Ingredients:-</i></b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rzJT60_iYqoWvkWug_FiYvC1G_NvovK0R7dv6zMt7xryo3GEOSray7tf1XKOAhzQ089KK6nLDh03TnmtCdeBUQgDlfJpLQSvZu3_2dGzFA1RjQQYs7LU8TOiq-7gEVUhVs3BldTpSAj9LRf0pHuPY7FHSt6koKvGY2TeHkIzz_DNRSyc1GKVNG6XKo8/s320/Sweet%20Potatto.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="218" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rzJT60_iYqoWvkWug_FiYvC1G_NvovK0R7dv6zMt7xryo3GEOSray7tf1XKOAhzQ089KK6nLDh03TnmtCdeBUQgDlfJpLQSvZu3_2dGzFA1RjQQYs7LU8TOiq-7gEVUhVs3BldTpSAj9LRf0pHuPY7FHSt6koKvGY2TeHkIzz_DNRSyc1GKVNG6XKo8/w218-h320/Sweet%20Potatto.jpeg" width="218" /></a></div><br /><p><br /></p><p></p><ul style="text-align: left;"><li>Sweet Potato, 500 gms </li><li>Cumin Seeds, 1 tsp</li><li>Green Chillies, slit, 3</li><li>Curry Leaves, a sprig</li><li>Roasted and Crushed Peanuts, 3 tbsp + some for garnish</li><li>Chilli Powder, 1/2 tsp</li><li>Lemon, juice of 1/2 lemon </li><li>Fresh Coriander Leaves, finely chopped, 2 tbsp</li><li>Fresh Coconut Gratings, 2 tbsp + some for garnish</li><li>Oil, 2 tbsp</li><li>Salt, to taste</li></ul><div><b><i>Method:</i></b></div><div><br /></div><div>Wash the sweet potatoes thoroughly, boil them in a cooker with adequate water for 1-2 whistles. Peel them once they are cool enough to handle</div><div>Cut the boiled sweet potatoes into even- sized cubes and keep aside. </div><div>Dry roast the peanuts on medium heat till they crackle and they brown. Allow this to cool and de-skin the roasted peanuts. Crush them to a coarse powder. Keep aside. </div><div>Scrape the coconut and keep the gratings aside</div><div>Finely chop the fresh coriander leaves</div><div><br /></div><div>Heat oil in a thick- bottomed kadhai, add cumin seeds and saute till they sizzle and change colour</div><div>Lower the heat add the slit green chillies and curry leaves. Saute for a few seconds</div><div>To this add the boiled sweet potato cubes and mix well</div><div>Add 75 % of the crushed peanuts ( keeping some aside to garnish) and salt to taste and mix well</div><div>Let it cook on medium heat till the sweet potatoes get slightly browned </div><div>Now mix in the chilli powder </div><div>Switch off the gas and squeeze the juice of half a lemon and mix well</div><div>Add the coconut gratings and coriander leaves. Mix well</div><div>Transfer to a serving bowl and garnish with finely chopped coriander leaves and coconut gratins and the remaining roasted peanuts</div><div>Serve hot as a side dish or a snack </div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhds7Vdn1J3nn0P-V48-BjkIvPR-HFBDRh-1W8RgFoeaaoFOpnj1AUEIx5I8fkx2i5_WVhMLEu41Bf7yvRdzRjHHG-Hu7rcmU7gD4ydzo8XQJAZNFvv4TWYLR3non4K-q7I89y34T98ZCP_ML83JgEAJQXDqTZHOhQ-MO6QNOv-4RqvpHCIGBkGVzgXnz8/s4032/Sweet%20Potato%20Sabzi%20.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhds7Vdn1J3nn0P-V48-BjkIvPR-HFBDRh-1W8RgFoeaaoFOpnj1AUEIx5I8fkx2i5_WVhMLEu41Bf7yvRdzRjHHG-Hu7rcmU7gD4ydzo8XQJAZNFvv4TWYLR3non4K-q7I89y34T98ZCP_ML83JgEAJQXDqTZHOhQ-MO6QNOv-4RqvpHCIGBkGVzgXnz8/w640-h480/Sweet%20Potato%20Sabzi%20.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><p></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-25533981898764901122024-01-09T19:26:00.000+05:302024-01-09T19:26:11.926+05:30LOBIA MASALA CURRY<p> LOBIA MASALA CURRY</p><p>Black-eyed beans, known as Lobia in Hindi, is a legume commonly used for cooking all over India. They have numerous <a href="https://www.medicalnewstoday.com/articles/black-eyed-peas-nutrition#what-are-they">health benefits.</a> too. These are called Alasande Kalu in Kannada, Karamani in Tamil, Chavali in Marathi and Alasandebee/Bugdo in my mother tongue, Konkani.</p><p>Elsewhere in this blog, you will find recipes for yummy dishes made with lobia such as:-</p><p></p><ul style="text-align: left;"><li><a href="https://www.cookingwithshobana.com/2013/07/masaledar-lobia.html">Lobia Rassedar</a></li><li><a href="https://www.cookingwithshobana.com/2016/09/bugdo-kirla-ghashi.html">Bugdo & Kirla Ghashi </a></li><li><a href="https://www.cookingwithshobana.com/2021/10/chavali-masala.html">Chavali Masala</a></li></ul><div>Today's recipe is for a delicious side dish which goes great with hot steamed rice and rotis. I have adapted this from <a href="https://youtu.be/Q80-pwDrCVI?si=qY5B35ChYUdw8ozV">Lobia Masala Curry </a>from Rajshri Food. </div><div><br /></div><div>I am sure you will enjoy this as much as we did. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXLEqsuoWfhRkQ3kiQRuUIDVdmAeohilp7ZLRG3l1YNjmISZZ0itPOvIT1kNY9KfJQSIpcBw7QnxcruvJsPxI6PcV6jfbwkXsVb11WHawQAIWt07yrg0KPNPo0TMtLj9ZUR3bq9cdoxntvqBS_q-7vkvJvpkN47fAgz3TdvsLYWPL2P-XmHfmyMw8E11eD/s3422/Lobia%20Masala%20Curry.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2566" data-original-width="3422" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXLEqsuoWfhRkQ3kiQRuUIDVdmAeohilp7ZLRG3l1YNjmISZZ0itPOvIT1kNY9KfJQSIpcBw7QnxcruvJsPxI6PcV6jfbwkXsVb11WHawQAIWt07yrg0KPNPo0TMtLj9ZUR3bq9cdoxntvqBS_q-7vkvJvpkN47fAgz3TdvsLYWPL2P-XmHfmyMw8E11eD/w640-h480/Lobia%20Masala%20Curry.jpeg" width="640" /></a></div><br /><div><b><i>Ingredients:-</i></b></div><p></p><ul style="text-align: left;"><li>Lobia (Black-eyed Beans), 1 cup</li><li>Cumin Seeds, 1 tsp</li><li>Bay Leaf, 1</li><li>Cinnamon, 1" </li><li>Asafoetida (Hing), 1/2 tsp</li><li>Dried Red Chillies, 2 (broken into halves) </li><li>Large-sized Onion, 1</li><li>Ginger Garlic Paste, 1 tsp</li><li>Turmeric Powder, 1/2 tsp</li><li>Garam Masala, 1 tsp</li><li>Coriander Powder, 2 tsp</li><li>Kashmiri Red Chilli Powder, 1 tsp</li><li>Medium-sized Tomatoes, 3 </li><li>Curds, 1 tbsp </li><li>Oil, 2 tbsp</li><li>Coriander Leaves, finely chopped- for garnish</li></ul><div><br /></div><div><b><i>Method: -</i></b></div><div><br /></div><div><br /></div><div>Wash the lobia two to three times and soak it overnight in adequate water. The next morning you will find the lobia has increased in volume. Drain away the excess water. </div><div><br /></div><div>Place the lobia in a pressure cooker adding adequate amount of fresh water. and a pinch of salt.</div><div>Pressure cook the lobia for 4-5 whistles till it is well-cooked. Take care that it does not get overcooked and mushy. It should be cooked yet retain some firmness. Once the cooker cools, remove the cooked lobia and keep aside.</div><div><br /></div><div>In a small mixer jar make a puree from 3 medium-sized tomatoes. Keep aside. </div><div>Finely chop the onion and coriander leaves</div><div><br /></div><div>In a thick-bottomed pan, heat 2 tbsp of oil and once the oil gets hot add cumin seeds, bay leaf, cinnamon stick, asafoetida, dry red chillies, finely chopped onion and 1 tsp of ginger garlic paste</div><div>Saute till the onions turn golden brown</div><div><br /></div><div>To this add the turmeric powder, garam masala, coriander powder, Kashmiri Red Chilli Powder and tomato puree. </div><div><br /></div><div>Mix well and cook on medium flame till the masala releases oil. Now, lower the heat, add the curds, mix well and let it simmer for a couple of minutes.</div><div><br /></div><div>Add the cooked lobia and salt to taste, mix well so that the lobia gets well-blended with the masala</div><div>Cover and cook for about 5 minutes on medium flame</div><div>Remove the lid and cook for 2 more minutes</div><div><br /></div><div>Switch off the gas and transfer the Lobia Masala Curry to a serving bowl</div><div>Garnish with finely chopped coriander leaves</div><div>Serve with hot steamed rice or rotis</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAe0vE4XNuwmgTtKTxZ753EIJHuMv2yhOoxqriMkNajcSQa7ystlU5acA6I4l565YHNctb_VCY7I85fcJf_9LMZHACoybMX3QqojWk05wmRdtVWNUpgZV9HXSbGc_5fP2EqE_XGIpSt5yZ_ZAa7ko9XakD0w2BnqCqrlaKrQmqapkw7nbGzXyK9_K8Ujw/s3422/Lobia%20Masala%20Curry.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2566" data-original-width="3422" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAe0vE4XNuwmgTtKTxZ753EIJHuMv2yhOoxqriMkNajcSQa7ystlU5acA6I4l565YHNctb_VCY7I85fcJf_9LMZHACoybMX3QqojWk05wmRdtVWNUpgZV9HXSbGc_5fP2EqE_XGIpSt5yZ_ZAa7ko9XakD0w2BnqCqrlaKrQmqapkw7nbGzXyK9_K8Ujw/w640-h480/Lobia%20Masala%20Curry.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-31879277985414910752023-12-26T09:11:00.005+05:302023-12-26T10:00:24.788+05:30MANGALOREAN EGG CURRY <p>MANGALOREAN EGG CURRY </p><p>As you would know, eggs- both the yolk and the whites- have <a href="https://www.healthline.com/nutrition/10-proven-health-benefits-of-eggs#TOC_TITLE_HDR_3">numerous health benefits</a>. Like in most houses, in ours too we use eggs in different forms for breakfast - scrambled, boiled, fried, and in omelettes. Likewise, for lunch/dinner,, we use eggs in different kinds of curries and side dishes. </p><p>Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-</p><p></p><ul style="text-align: left;"><li><a href="https://www.cookingwithshobana.com/2022/11/ChettinadEggCurry.html">Chettinad Egg Curry</a></li><li><a href="https://www.cookingwithshobana.com/2013/03/egg-curry.html">Egg Curry-</a> the first non-vegetarian dish I learnt to make - after my marriage</li><li><a href="https://www.cookingwithshobana.com/2022/04/herbed-baked-eggs.html">Herbed Baked Eggs</a>- one of the most delicious egg dishes I have ever tasted </li></ul><p></p><p>Today's recipe is for an Egg Curry popular in Mangaluru. This goes great with both rice and rotis.</p><div>I have adapted this from<a href="https://youtu.be/Rr3TH94krVA?si=a4Yl6X0tXqPh8K3A"> Mangalore Style Egg Curry</a> by Home Foods Jovita Noronha's YouTube video. </div><div><br /></div><div>For best results, serve the Egg Curry a few hours after it is made so that the spices are well absorbed by the boiled eggs! </div><div><br /></div><div>I am sure you will love it as much as we do! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1d43ajUfZOE3pek97LwUSZwe1MS3zvF4SZEI1tAtIlPAi4S6nZa9YJjEt7Y6h1daafQDSii-3fQQEFE4aHfGSSm-4JIc36P7wEmBNAvdAeHlgY1d7iPF39HK6NCk1N5uEIa5leL9N45nZxMT1OLqahtcgxWBDGN3EgQQamJdRMfuq_7nz_eOfc41KWpce/s4032/IMG_5740.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1d43ajUfZOE3pek97LwUSZwe1MS3zvF4SZEI1tAtIlPAi4S6nZa9YJjEt7Y6h1daafQDSii-3fQQEFE4aHfGSSm-4JIc36P7wEmBNAvdAeHlgY1d7iPF39HK6NCk1N5uEIa5leL9N45nZxMT1OLqahtcgxWBDGN3EgQQamJdRMfuq_7nz_eOfc41KWpce/w640-h480/IMG_5740.jpeg" width="640" /></a></div><br /><p><b><i>Ingredients:-</i></b></p><p></p><ul style="text-align: left;"><li>Eggs, 6</li><li>Onion, 1</li><li>Curry Leaves, a few</li><li>Coriander Leaves, for garnish</li><li>Oil, 1 tbsp + Ghee 1 tsp </li><li>Salt, to taste</li></ul><div>To Dry Roast:- </div><div></div><ul style="text-align: left;"><li>Byadgi Red Chillies, 6-8</li><li>Coriander Seeds, 1 tbsp</li><li>Cumin Seeds, 1 tsp</li><li>Mustard Seeds, 1/4 tsp</li><li>Fenugreek (Methi) Seeds, 1/4 tsp</li><li>Black Pepper, 1/4 tsp</li><li>Cinnamon, 1/2 " piece</li><li>Cloves, 3</li></ul><div><br /></div><div>To Grind To A Paste ( For the Masala):-</div><ul style="text-align: left;"><li>Fresh Coconut Gratings, 1 cup</li><li>Onion, 1 small</li><li>Garlic Cloves, 5-6</li><li>Tamarind, size of a marble </li><li>Turmeric Powder, 1/4 tsp</li></ul><b><i>Method:-</i></b><br /><div><b><i><br /></i></b></div><div>Boil the eggs and then peel them when they are sufficiently cooled. Make cuts in the boiled eggs and keep aside.</div><div><br /></div><div>Roughly chop the onion for grinding and finely chop the other onion</div><div><br /></div><div>The next step is to roast the spices. Heat a pan and dry roast the Byadgi red chillies on medium heat. Next add the coriander seeds, and cumin seeds and roast these too</div><div>To this, add the mustard seeds, fenugreek seeds, black pepper, cinnamon and cloves and dry roast till they become fragrant.</div><div>Remove from the pan and allow the roasted spices to cool</div><div><br /></div><div>In a mixer, grind together the fresh coconut gratings, roughly chopped onion, garlic cloves, tamarind, turmeric powder along with the roasted spices</div><div>Add a little water and grind to a smooth paste</div><div>Remove from the mixer and keep aside</div><div><br /></div><div>Heat coconut oil in a pan, add ghee, finely chopped onion and curry leaves</div><div>Saute until the onion turns golden brown, add the ground masala and saute for 1 minute</div><div>Add water from the mixer jar to get the desired consistency </div><div>Add salt to taste, mix well, cover and cook </div><div>To this add the boiled eggs, add chopped coriander leaves and cook for 2 minutes</div><div>Switch off the gas and transfer to a serving bowl</div><div>Serve with hot steamed rice </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4GMvphd96o8RJl1lVBf69q0ZfWjeiNRIuNALpr3vDHJEX3VHuhFl9e0qhaQE-OrozJTBmArfVrzXL_A4AgyVXE-4OSgJ9A8FzaR4Il03Om0kIU5PiJ2vgYJo6BgibzI1MELwEc9YDa1YYzpu-vdoZ02xW_uQHb1BwxjcRdLDDDmYFWmw7cXDsyZinIrO/s4032/IMG_5740.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4GMvphd96o8RJl1lVBf69q0ZfWjeiNRIuNALpr3vDHJEX3VHuhFl9e0qhaQE-OrozJTBmArfVrzXL_A4AgyVXE-4OSgJ9A8FzaR4Il03Om0kIU5PiJ2vgYJo6BgibzI1MELwEc9YDa1YYzpu-vdoZ02xW_uQHb1BwxjcRdLDDDmYFWmw7cXDsyZinIrO/w640-h480/IMG_5740.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-65542521113974746162023-12-18T23:21:00.000+05:302023-12-18T23:21:28.883+05:30EGGLESS CHOCO BUTTERSCOTCH CAKE - GUEST POST BY MANJU G. RAO<p> EGGLESS CHOCO BUTTERSCOTCH CAKE - GUEST POST BY MANJU G. RAO</p><p>Christmas is fast approaching and cake lovers the world over look forward to enjoying the festive season with cakes of different kinds.</p><p>A couple of years ago, we had a Guest Post for <a href="https://www.cookingwithshobana.com/2021/12/plum-cake-christmas-fruit-cake-guest.html">Plum Cake ( Christmas Fruit Cake)</a> in this blog by my friend, Manju G. Rao. Manju is an accomplished baker and runs a bakery of her own. She has developed her passion for baking to a home business called "The Cakery by Manju". </p><p>This time we have a guest post for Christmas by Manju where she shares her recipe for her delicious Eggless Choco Butterscotch Cake. I am sure you will enjoy making it to add to the Christmas gaiety for your family and friends!! </p><p>Thanks for this Guest Post, Manju.... and over to you!!!! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAKz4cq7CBvIWTDSQ0wuIiMyhkskSwFohyphenhyphenxCcDT5A3RuL53PIruOZhGSPL-xPAZtNR7efzEc6zWBvhTPsQYnm7PmQEVMY1T2_c8BkeT79DQmFIquQgomZcE69jpxAnMDYuz-qvhUaQUCGbaHYLy81aZoBeEzFk5ClAMz83hzwBI0Y3G72hvvbtEK4oNw/s720/Eggless%20Choco%20Butterscotch%20Cake%20.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="632" data-original-width="720" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAKz4cq7CBvIWTDSQ0wuIiMyhkskSwFohyphenhyphenxCcDT5A3RuL53PIruOZhGSPL-xPAZtNR7efzEc6zWBvhTPsQYnm7PmQEVMY1T2_c8BkeT79DQmFIquQgomZcE69jpxAnMDYuz-qvhUaQUCGbaHYLy81aZoBeEzFk5ClAMz83hzwBI0Y3G72hvvbtEK4oNw/w640-h562/Eggless%20Choco%20Butterscotch%20Cake%20.jpeg" width="640" /></a></div><br /><p> From : Manju G. Rao, The Bakery By Manju" </p><p>Let me start by wishing all of you - wherever you are in the world- A Very Merry Christmas !!!</p><p>I am delighted to present my recipe for Eggless Choco Butterscotch Cake, a melt in the mouth cake, which is liked by kids and elders alike. It's a perfect fusion of chocolate and butterscotch. There are 4 steps in this recipe:- </p><p></p><ol style="text-align: left;"><li>Baking a chocolate sponge</li><li>Whipping the cream</li><li>Making the praline</li><li>Preparing the butterscotch sauce</li></ol><div>It's a slightly lengthy process- but believe me, it is fully worth it! </div><div><br /></div><div><b><i>For Chocolate Sponge:-</i></b></div><div><ul style="text-align: left;"><li>Maida, (All Purpose Flour), 1 and 1/4 cup</li><li>Cocoa Powder, 1/4 cup</li><li>Sugar Powder, 1 cup</li><li>Curd, 1/2 cup</li><li>Salt, a pinch</li><li>Baking Powder, 1 tsp</li><li>Baking Soda, 1/2 tsp</li><li>Sunflower Oil, 1/2 cup</li><li>Milk, 1/2 cup </li></ul><div>In a bowl add curd and sugar powder, mix well then add oil and again whisk until the mixture combines well. Next add the dry ingredients ( maida, baking soda and baking powder should be sifted well 2-3 times). Mix gently, add 1/2 cup milk to get a proper ribbon consistency.</div></div><div>Pour this mix into a well greased baking pan and bake for 30 minutes at 160 degrees Celsius temperature. Take 1 and 1/2 cup of non-dairy whipping cream ( any brand like Tropolite or Fiona), beat it well using an electric blender until a stiff peak is formed. Refrigerate until it is time to use it. </div><div><br /></div><div><b><i>For Butterscotch Praline:-</i></b></div><div><br /></div><div>In a thick bottomed pan, add 1/4 cup sugar, caramelise it in a low flame. When sugar gets caramelised add 1/2 tsp of butter, switch off the gas, add 3 tbsp of cashew bits, mix well and quickly pour into a greased plate. Let it cool, then crush it into small bits using a mortar and pestle. Keep aside. </div><div><br /></div><div><b><i>For Butterscotch Sauce:-</i></b></div><div><br /></div><div>Take a thick bottomed pan, add 1/4 cup sugar, let it caramelise on slow flame </div><div>When sugar turns brownish, mix it well and add 1 tbsp butter and 1/4 cup whipping cream ( at room temperature) , add 1 tsp butterscotch essence too to enhance the flavour. Mix well and switch off the gas when the sauce turns a little thick</div><div><br /></div><div>To wet the cake layers take 1 tbsp of butterscotch sauce, add 3 tbsp of water, mix well and keep aside.</div><div><br /></div><div>Now to assemble the cake:- Cut the cake into 3 layers, place a cake board on the turn table, place the first cake layer, wet the layer fully with 1 tbsp of syrup, spread the whipping cream on the layer, then spread butterscotch sauce and praline on the layer.</div><div><br /></div><div>Then place the second layer and repeat the process.</div><div><br /></div><div>After placing the third layer, wet the cake and spread cream fully, and slowly cover the whole cake with cream until you get a decent finishing.</div><div><br /></div><div>You can decorate the cake with chocolate ganache or butterscotch sauce or both if you wish. </div><div><br /></div><div>Tips:-</div><p></p><div><ul><li>It's always better to use a piping bag to spread the cream. It makes the work easy</li><li>Be very careful while caramelising the sugar. Keep a proper distance during the process as it gets too hot!</li><li>For pouring consistency chocolate ganache, take 1/2 cup grated compound chocolate, pour 1/4 cup hot whipping cream and 1/2 tsp butter, mix well and sieve using a strainer. Pour the mild hot ganache on the chilled cake</li><li>Refrigerate the cake for at least 4-5 hours for it to set properly before serving.</li></ul><div>This is what my Eggless Choco Butterscotch Cake looks like!! </div></div><p></p><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UKMlKXGy8h0Lg508TeD8C2121eCAJlDMUSrR85mpTklsOsaiCIaFg9OiTJ0vqbfuazMYCHwXlECrelo2Ao2P6YIgciu_K8vDCnUV38p9HBpY8XgMyQDHpqyurwE2XJ7EOETlb2orzNSEzeuNg5cRyWIqDyRUZex6K1cHeLurqG-giIOiFIRjDy8eeow/s720/Eggless%20Choco%20Butterscotch%20Cake%20.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="632" data-original-width="720" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UKMlKXGy8h0Lg508TeD8C2121eCAJlDMUSrR85mpTklsOsaiCIaFg9OiTJ0vqbfuazMYCHwXlECrelo2Ao2P6YIgciu_K8vDCnUV38p9HBpY8XgMyQDHpqyurwE2XJ7EOETlb2orzNSEzeuNg5cRyWIqDyRUZex6K1cHeLurqG-giIOiFIRjDy8eeow/w640-h562/Eggless%20Choco%20Butterscotch%20Cake%20.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><p></p><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;"><div dir="auto"><div dir="auto"><br /></div></div></div><p><br /></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-6018553199149028882023-12-02T18:57:00.001+05:302023-12-02T21:18:04.242+05:30NELLIKAI CHUTNEY<p> NELLIKAI CHUTNEY</p><p>This is the time of year when Indian Gooseberries are available in plenty. These are called Nellikai/Nellikayi in Tamil and Kannada, Amla in Hindi, and Avalo in my mother tongue, Konkani.</p><p>As we had gooseberries readily available, I decided to prepare an easy to make yet delicious chutney with them to go with the breakfast dosas! </p><p>We have been told that even in ancient times our rishis knew about the many health benefits of amla. This article details some of the <a href="https://www.organicfacts.net/health-benefits/fruit/indian-gooseberry-amla.html">health benefits </a> of gooseberries. </p><p>Elsewhere in this blog, you will find recipes for dishes made with health-filled gooseberries such as:-</p><p></p><ul style="text-align: left;"><li><a href="https://www.cookingwithshobana.com/2022/11/nellikai-gojju.html">Nellikai Gojju</a></li><li><a href="https://www.cookingwithshobana.com/2021/12/nellikai-saaru.html">Nellikai Saaru</a></li><li><a href="https://www.cookingwithshobana.com/2020/10/nellikai-thayir-pachadi.html">Nellikai Thayir Pachadi </a></li><li><a href="https://www.cookingwithshobana.com/2015/11/avale-kadi.html">Avale Kadi </a></li><li><a href="https://www.cookingwithshobana.com/2014/12/nellikayi-chitranna.html">Nellikayi Chitranna</a></li></ul><p></p><p>Today's recipe is for Nellikai Chutney. For this you can add green chillies as per your taste. The addition of asafoetida and jaggery enhances the taste of this chutney. Overall this goes great as an accompaniment to our usual breakfast fare of idlis and dosas. </p><p>I hope you will try this out and am sure that you will like it as much as we do! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHASuuWsaP4z9rXdbHK_UmdNrN_hdivscssT7tYPG9nvERHfEnm7BzF9_yB4ULy3Uf6N9uVgL-BMks7HG78LC5g_FeNljZOdrQfuVsQz5dKby96V7BSqAqYsQoLKoZuEikuKYmJr8V30YX6de7gyRWQ3dIIJK-p1ZnN8f3_jGBsvQSMC3h5YngF9J4fV3/s4032/IMG_2132.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHASuuWsaP4z9rXdbHK_UmdNrN_hdivscssT7tYPG9nvERHfEnm7BzF9_yB4ULy3Uf6N9uVgL-BMks7HG78LC5g_FeNljZOdrQfuVsQz5dKby96V7BSqAqYsQoLKoZuEikuKYmJr8V30YX6de7gyRWQ3dIIJK-p1ZnN8f3_jGBsvQSMC3h5YngF9J4fV3/w640-h480/IMG_2132.jpeg" width="640" /></a></div><br /><p><b><i>Ingredients:-</i></b></p><p></p><ul style="text-align: left;"><li>Large -sized Nellikai (Gooseberry), 2</li><li>Fresh Coconut Gratings, 1/2 cup</li><li>Green Chillies, 2-3</li><li>Asafoetida, (Hing), 1/8 tsp</li><li>Jaggery, grated, 1 tsp</li><li>Salt, to taste</li></ul>For Seasoning:-<ul style="text-align: left;"><li>Mustard Seeds, 1/4 tsp</li><li>Urad Dal, 1/2 tsp</li><li>Dried Red Chilli, 1- broken into halves</li><li>Curry Leaves, 6-8</li><li>Oil, 1 tsp </li></ul><div><br /></div><div><b><i>Method:-</i></b></div><div><br /></div><div>Wash the gooseberries, chop them and discard the central seed</div><div>In a mixer jar, grind together the gooseberries, fresh coconut gratings, green chillies, asafoetida, jaggery, and salt without adding any water- to a coarse paste</div><div>Now add 1/4 cup of water and grind once again to get a thick chutney</div><div>Transfer the chutney to a bowl</div><div><br /></div><div>Heat oil in a seasoning pan and on medium heat add the mustard seeds and when they splutter, add the urad dal and saute till the dal changes colour. Next add the broken red chilli and the curry leaves and sauté for a few seconds.</div><div>Pour this seasoning onto the chutney</div><div><br /></div><div>Serve the Nellikai Chutney as an accompaniment for idli, dosa etc </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuX6ZRczHhJ2oG2Rbt_woey4sg1TIT2zfc21pjTniRTwiCaC8308jW0XBWnjzzVQIjptioGgblPnxBKNpR0hyphenhyphenpb1_U2PhuqAMLO52cO5LzapNP_gnBF57wcukXJqyshQSh4JKS7skHnC6S5G8ggytzbNjJguP1Jj-j-CZkKQAB6Ngn3GBkXjEtnfzgwiN/s4032/IMG_2132.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuX6ZRczHhJ2oG2Rbt_woey4sg1TIT2zfc21pjTniRTwiCaC8308jW0XBWnjzzVQIjptioGgblPnxBKNpR0hyphenhyphenpb1_U2PhuqAMLO52cO5LzapNP_gnBF57wcukXJqyshQSh4JKS7skHnC6S5G8ggytzbNjJguP1Jj-j-CZkKQAB6Ngn3GBkXjEtnfzgwiN/w640-h480/IMG_2132.jpeg" width="640" /></a></div><br /><div><br /></div> <p></p><p><br /></p><p><br /></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-52247845240872200182023-11-25T08:13:00.000+05:302023-11-25T08:13:00.464+05:30KEERAI KUZHAMBU <p> KEERAI KUZHAMBU </p><p>Today's recipe has health-filled Spinach as the main ingredient. It is from Tamilnadu and is called "Keerai Kuzhambu" with Keerai meaning Spinach in Tamil. As you know, this leafy green veggie is called Palak in Hindi and Palak Soppu in Kannada.</p><p>It has been well- established that Spinach has <a href="https://www.webmd.com/diet/ss/slideshow-health-benefits-of-spinach">many health benefits </a>so I often make dishes using spinach. In my childhood days, we remember reading Popeye comics with the main character eating vast amounts of spinach!</p><p>Elsewhere in this blog, you will find different kinds of dishes made with spinach/palak, such as:-</p><p></p><ul style="text-align: left;"><li><a href="https://www.cookingwithshobana.com/2021/03/palak-tambuli.html">Palak Tambuli </a></li><li><a href="https://www.cookingwithshobana.com/2020/04/aloo-palak.html">Aloo Palak</a></li><li><a href="https://www.cookingwithshobana.com/2018/02/dal-palak.html">Dal Palak</a></li><li><a href="https://www.cookingwithshobana.com/2018/04/tilwale-palak-aloo.html">Tilwale Palak Aloo</a></li></ul><p></p><p>I have adapted this recipe from <a href="https://www.subbuskitchen.com/keerai-kuzhambu/">"Keerai Kuzhambu"</a> from Subbu's Kitchen.</p><p>We tried this out the other day and felt it was very yummy. It goes well with hot steamed rice as well as with chapatis </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlGTo-7n9b4h8JKuYbumAOrmr0bUdglI_frIC0K8w7uSJr35T0H8nZnksIAqr3b7T6qMomvfgniyShkcNQ2Fm_WlZxgrDm9GK_FLLaXWLHEAC0kRTCzIm4_iVZrZ2XoDHopHFQPADaaGZDUWlebLsXenRrcJSG51jo30q6Wy7YjxRKbx5_CinRcE8l2aA/s3913/Keerai%20Kuzhambu.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2935" data-original-width="3913" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlGTo-7n9b4h8JKuYbumAOrmr0bUdglI_frIC0K8w7uSJr35T0H8nZnksIAqr3b7T6qMomvfgniyShkcNQ2Fm_WlZxgrDm9GK_FLLaXWLHEAC0kRTCzIm4_iVZrZ2XoDHopHFQPADaaGZDUWlebLsXenRrcJSG51jo30q6Wy7YjxRKbx5_CinRcE8l2aA/w640-h480/Keerai%20Kuzhambu.jpeg" width="640" /></a></div><br /><p><i><b>Ingredients:-</b></i></p><p></p><ul style="text-align: left;"><li>Spinach (Keerai/Palak) 1 bunch</li><li>Turmeric Powder, 1/2 tsp</li><li>Tamarind, size of a small lemon</li><li>Split Pigeon Peas ( Toor Dal), 3/4 cup</li><li>Asafoetida, (Hing), 1/4 tsp</li><li>Salt, to taste</li></ul><div>To Be Roasted and Ground To A Paste: -</div><div><ul style="text-align: left;"><li>Byadgi Red Chillies, 5</li><li>Bengal Gram ( Chana Dal), 1 tbsp</li><li>Coriander Seeds, 1 tbsp</li><li>Fresh Coconut Gratings, 3 tbsp - <i> not to be roasted </i></li><li>Oil, 1 tsp</li></ul><div>For Seasoning:-</div></div><div><ul style="text-align: left;"><li>Mustard Seeds, 1 tsp</li><li>Coconut Oil, 1 tsp </li></ul><div><br /></div></div><div><b><i>Method:- </i></b></div><div><br /></div><div>Wash the Toor Dal and pressure cook it along with adequate water and 1/4 tsp of turmeric for 3-4 whistles </div><div>Once the cooker cools, remove the cooked dal, mash it and keep aside</div><div><br /></div><div>Soak the tamarind in lukewarm water for 15-20 minutes, then extract the juice and keep aside</div><div><br /></div><div>Remove the spinach leaves from their stems, wash thoroughly and chop them</div><div>Keep the chopped spinach in a vessel, add half cup of water and 1/4 tsp of turmeric powder</div><div>Cook till the spinach gets done. Keep aside</div><div><br /></div><div>Heat another pan, and on medium heat add Byadgi red chillies, chana dal, coriander seeds, and roast till the dal changes colour</div><div>Let it cool and transfer to a mixer jar</div><div>Add the fresh coconut gratings and grind to a smooth paste adding the required amount of water. Keep aside</div><div><br /></div><div>In a vessel, boil the tamarind extract, along with asafoetida and salt till the raw smell of the tamarind goes</div><div>To this add the cooked spinach and mix well, bring to a boil. Next, add the mashed toor dal and mix well</div><div>Now add the ground paste, mix well and bring to a boil. Lower the flame and let it simmer for a couple of minutes and switch off the gas</div><div><br /></div><div>Heat the coconut oil in a seasoning pan and on medium heat add the mustard seeds</div><div>When they splutter, switch off the gas and add the seasoning to the Keerai Kuzhambu </div><div>Transfer to a serving bowl and serve the Keerai Kuzhambu as an accompaniment for hot steamed rice.</div><div> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JyEJGlgQA9vpS_PHa36gmCUy74SR8an_W-1kh3hbUmflNzB69y-q3AgmuWpT90mDETOFjZj2Qh0bZZLJJHbzpfHiHu9_hZdxDfESaVrC3pLf5Sazxdx5qlaWRxkEcWgQ6JZpgtDGOrzZCt_bONN4jHydfisTnK1k0VwkOegmr6XcSnRbbH7uNn0RG0Cy/s3913/Keerai%20Kuzhambu.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2935" data-original-width="3913" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JyEJGlgQA9vpS_PHa36gmCUy74SR8an_W-1kh3hbUmflNzB69y-q3AgmuWpT90mDETOFjZj2Qh0bZZLJJHbzpfHiHu9_hZdxDfESaVrC3pLf5Sazxdx5qlaWRxkEcWgQ6JZpgtDGOrzZCt_bONN4jHydfisTnK1k0VwkOegmr6XcSnRbbH7uNn0RG0Cy/w640-h480/Keerai%20Kuzhambu.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-21150977031975998152023-11-18T08:09:00.002+05:302023-11-18T08:27:12.226+05:30OUR DINING EXPERIENCE- MAINLAND CHINA <p> </p><p> OUR DINING EXPERIENCE- MAINLAND CHINA</p><p>My family and I love the Indian version of Chinese food. Years ago, we thought what we were eating was authentic Chinese food but later we came to know that what we have is Chinese food designed to suit the Indian palates. We call it "Indian Chinese" these days. </p><p>One of the best places for food of this type in Namma Bengaluru is the Mainland Chine chain of restaurants. This is a subsidiary of an Indian restaurant company called Specialty Restaurants Limited. There are four of them nowadays in our city. We usually visit the one in Jayanagar, in South Bengaluru.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPUj6A04X4jRJHx-yABgKXddczayXQS6quKlguZcDZYLvJZ4D2GdV8bHornUHGLq1l6qkBw3RjDBz4WNCfJImCZRYpg_GF2TVmhNzzvAV4EacAdYndrMFDa_iP34eYq3F_PsqJekQHa65gKxxPcwj74xZs3xKQhoqyYT2neeEgtxwvKpATNOCeXa75kUj/s4032/IMG_1992.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPUj6A04X4jRJHx-yABgKXddczayXQS6quKlguZcDZYLvJZ4D2GdV8bHornUHGLq1l6qkBw3RjDBz4WNCfJImCZRYpg_GF2TVmhNzzvAV4EacAdYndrMFDa_iP34eYq3F_PsqJekQHa65gKxxPcwj74xZs3xKQhoqyYT2neeEgtxwvKpATNOCeXa75kUj/w640-h480/IMG_1992.jpeg" width="640" /></a></div><br /><p>We went there for lunch yesterday, to celebrate my husband's birthday. Being a week day there wasn't much of a crowd when we got in at 1.30 pm - the time we had reserved a table for ourselves. By the way, one practice we have honed over the years is to tentatively plan the meal before we actually get there. These days menus are available on the internet, so we go through them and have a broad idea of what we might like to have before the restaurant visit. This helps us as otherwise one would get rather overwhelmed with so many dishes to choose from in a somewhat limited time. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9m9tsO_LkuydoGm1kDCQGkG_dhWhFxx8kdorc3-rsMQxhkLSxTGvzK_8RaR6ALhkY3AkLdE7ukqI8ZpEwFUSoCUeLPKcg4f38MRQOzFneGoPESSYJAK-hpazZ7E5X5fAfcXo4kmdAn2cRpVadGkxFwOu4LMOOf9ZSFcMgCnMNHE9tSJ3MFKUz3ibXFp8/s2715/IMG_1932.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2715" data-original-width="2508" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9m9tsO_LkuydoGm1kDCQGkG_dhWhFxx8kdorc3-rsMQxhkLSxTGvzK_8RaR6ALhkY3AkLdE7ukqI8ZpEwFUSoCUeLPKcg4f38MRQOzFneGoPESSYJAK-hpazZ7E5X5fAfcXo4kmdAn2cRpVadGkxFwOu4LMOOf9ZSFcMgCnMNHE9tSJ3MFKUz3ibXFp8/w592-h640/IMG_1932.jpeg" width="592" /></a></div><br /><p>To start with, we ordered Sangria, the punch made with wine. They didn't have the one with red wine - which was surprising as this is the more common variant- so we settled for the one called Blonde. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZV0B8qwEvHpUYNzPMFWvOtrvhURgEjTw30k-rfy8KVEsHXEdxkXda-ffIrN6Nga0f5OqgxQZ4uNiTJPZYkB2ys4WXahYoVO9hIFq2BI_pZ8oUtMExJ8aOgq6Hyt6S_6k8dSEbKCw_xcDN5w65p_VKqQEvldLHqFLzC_Gw9C-k1fGcMXys29pDYv7JfaD3/s2974/IMG_1936.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2974" data-original-width="2912" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZV0B8qwEvHpUYNzPMFWvOtrvhURgEjTw30k-rfy8KVEsHXEdxkXda-ffIrN6Nga0f5OqgxQZ4uNiTJPZYkB2ys4WXahYoVO9hIFq2BI_pZ8oUtMExJ8aOgq6Hyt6S_6k8dSEbKCw_xcDN5w65p_VKqQEvldLHqFLzC_Gw9C-k1fGcMXys29pDYv7JfaD3/w626-h640/IMG_1936.jpeg" width="626" /></a></div><br /><p>This was made with white wine and brandy, orange liquors and assorted fruits, It tasted pretty good.</p><p>We placed our order for starters and as we waited we munched on the kimchi and the cucumber carrot vinegar salad.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDy6V_wpZe-Z7wgykuIvA6YzJcEMd3uScLbTAUyojG9LrdrwfOeGOuSPBR6-_fqVlhX8EMc58CvRtC7ps5yCAFpSaUFqbEqVLJlAs1p5AufymW3uOc4n_MsLxbk3P4AJq6jDqBkzV3ptKsnjA2try-k-j5CGW6Y_WogpYNc3HTbPtqWSERwjYNoFH5sDPS/s4032/IMG_1918.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDy6V_wpZe-Z7wgykuIvA6YzJcEMd3uScLbTAUyojG9LrdrwfOeGOuSPBR6-_fqVlhX8EMc58CvRtC7ps5yCAFpSaUFqbEqVLJlAs1p5AufymW3uOc4n_MsLxbk3P4AJq6jDqBkzV3ptKsnjA2try-k-j5CGW6Y_WogpYNc3HTbPtqWSERwjYNoFH5sDPS/w640-h480/IMG_1918.jpeg" width="640" /></a></div><br /><p>We decided to skip the soup and go straight for the starters. There was so much to choose from. We chose Shanghai Chicken Spring Rolls which came with a Sweet Chilli Sauce which turned out to be quite fiery! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UXGFuit-xCcGw_heH0tXDTSy7rousqzcJrvj2PpNyzHgxCMHvY6f1gA3AOu_71TqG-7wMeDkbQ2aF428ZgPhP8lzcTNoUrR-FE2rc7TQ2pbuy6X6WInRDXVnoVoDtCJmR9vJjNyp0stZ_6ltpo-Z2T9Q8dD99Fytz4gRDbNY9cSaosKSpS07EA1OHbxt/s3660/IMG_1941.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2524" data-original-width="3660" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UXGFuit-xCcGw_heH0tXDTSy7rousqzcJrvj2PpNyzHgxCMHvY6f1gA3AOu_71TqG-7wMeDkbQ2aF428ZgPhP8lzcTNoUrR-FE2rc7TQ2pbuy6X6WInRDXVnoVoDtCJmR9vJjNyp0stZ_6ltpo-Z2T9Q8dD99Fytz4gRDbNY9cSaosKSpS07EA1OHbxt/w640-h442/IMG_1941.jpeg" width="640" /></a></div><br /><p>The spring rolls were crisp with well done chicken as the stuffing along with water chestnut and Chinese cabbage. </p><p>The next course for us was Spicy Dragon Chicken Fried Rice. The portion was quite generous and it was as tasty as it looked when it was first brought to our table. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1pQGKGIsnb72wh3pk5UsbeW3Ufe0vKAuXVGAAIdJYTknVyXt0gKv5xYA_qF2x_tVosTnaxTVImzIkg7ay6WSws22xzDLLj_9Fte7METRvntdZRVSJwDLVqigdu3OOx8t86KZTA1JWhxVqckytxlwmH03p-prH8wzyoxAT4oaoZGVRoFuVUkAla8HVoah/s3505/IMG_1958.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3505" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1pQGKGIsnb72wh3pk5UsbeW3Ufe0vKAuXVGAAIdJYTknVyXt0gKv5xYA_qF2x_tVosTnaxTVImzIkg7ay6WSws22xzDLLj_9Fte7METRvntdZRVSJwDLVqigdu3OOx8t86KZTA1JWhxVqckytxlwmH03p-prH8wzyoxAT4oaoZGVRoFuVUkAla8HVoah/w552-h640/IMG_1958.jpeg" width="552" /></a></div><br /><p>We had the Chilli Basil Fish in a Clay Pot. I think this was the stand out item of our lunch. The basa fish was incredibly soft and was what is often described as melt in the mouth. It went well with the Chicken Fried Rice.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUtjuZwpFwktCz6S1LS-y5x9vC-lXB-91v_4HyvNaqll2KHPL-rj6s-04vO0zFs4kmR29AvlrqoGvQvBKrl22hKZtqSEJZKNdERTFJFol9s7tP6zZCVuaXi02dkrRB3kLFlnbhcCwgOylkNN67lf72EsJBN1Dj_zMPkUFh2WhkRZX0xkruAB7engYIRc1/s4032/IMG_1955.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2727" data-original-width="4032" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUtjuZwpFwktCz6S1LS-y5x9vC-lXB-91v_4HyvNaqll2KHPL-rj6s-04vO0zFs4kmR29AvlrqoGvQvBKrl22hKZtqSEJZKNdERTFJFol9s7tP6zZCVuaXi02dkrRB3kLFlnbhcCwgOylkNN67lf72EsJBN1Dj_zMPkUFh2WhkRZX0xkruAB7engYIRc1/w640-h432/IMG_1955.jpeg" width="640" /></a></div><br /><p>I had mentioned when booking the table that it was my husband's birthday, so the restaurant gave us a small complimentary cake to celebrate the occasion . </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaH8XsaSYF-2Vz5K6zo3YfF0l-qBv33pVTYiSlbQAfAFOTUDDy3B4EtKxEUM4VXGtctqGsWMQ4hvrxGdIYOvJTFi9aioDqdtw3CDvYS-0Yphi8_5nsRLCHAIpbxrcTN9b1QKCg7E_5O1wgVIV9p08gbwU_a56w2hEgy63g0Yp_RFtZ2ccE2VSCLMFX9fX5/s3432/IMG_1975.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2741" data-original-width="3432" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaH8XsaSYF-2Vz5K6zo3YfF0l-qBv33pVTYiSlbQAfAFOTUDDy3B4EtKxEUM4VXGtctqGsWMQ4hvrxGdIYOvJTFi9aioDqdtw3CDvYS-0Yphi8_5nsRLCHAIpbxrcTN9b1QKCg7E_5O1wgVIV9p08gbwU_a56w2hEgy63g0Yp_RFtZ2ccE2VSCLMFX9fX5/w640-h512/IMG_1975.jpeg" width="640" /></a></div><br /><p>The service was efficient and the guys who served were prompt without hassling us in any way.</p><p>For both the quality of food and the quality of service, I would heartily recommend Mainland China- if you are looking to eat out for "Indian Chinese! " </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXFczeXhtz7i6-R-2vhyphenhyphene2E7a1cCUBDJU32O8aE_UAQT00j02gq7MDAAUn3gu1SbxIjZX8R7Du7x9vq3ftIz-zVSyICYjvzwQEi1J1WP32BYSTD2u83CesKCKVEswQnzwY9vmVEt5Lb6GlaL1XZX10oyS3i6r1KDUIrvVlBFo9Y8k1wCtrsRmmoiDiy1t/s4032/IMG_1993.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXFczeXhtz7i6-R-2vhyphenhyphene2E7a1cCUBDJU32O8aE_UAQT00j02gq7MDAAUn3gu1SbxIjZX8R7Du7x9vq3ftIz-zVSyICYjvzwQEi1J1WP32BYSTD2u83CesKCKVEswQnzwY9vmVEt5Lb6GlaL1XZX10oyS3i6r1KDUIrvVlBFo9Y8k1wCtrsRmmoiDiy1t/w640-h480/IMG_1993.jpeg" width="640" /></a></div><br /><p><br /></p><p><br /></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com1tag:blogger.com,1999:blog-2089538963686526370.post-9038569548576261132023-11-08T23:31:00.001+05:302023-11-08T23:32:13.940+05:30BROCCOLI GARLIC STIR FRY<p> BROCCOLI GARLIC STIR FRY</p><p>Growing up in India, I had never come across Broccoli in my younger days. It was only when we started visiting the United States that I tasted this veggie. It was then that I came to know that it is considered to be one of the <a href="https://www.medicalnewstoday.com/articles/266765.php">healthiest vegetables</a>. These days, of course, broccoli, (which belongs to the cauliflower family), is easily available in India. While it is mostly used in baked or cooked form in Continental cuisine, we in India have adapted its use to our popular dishes too. </p><p>Elsewhere in this blog, you will find the recipes using broccoli, such as:-</p><p></p><ul style="text-align: left;"><li><a href="http://www.cookingwithshobana.com/2016/03/broccoli-almond-soup.html">Broccoli and Almond Soup.</a></li><li><a href="https://www.cookingwithshobana.com/2021/01/broccoli-and-potato-stir-fry.html">Broccoli and Potato Stir Fry </a></li><li><a href="https://www.cookingwithshobana.com/2020/03/broccoli-bell-pepper-stir-fry.html">Broccoli and Bellpepper Stir Fry </a></li></ul>Today's recipe is for an easy to make yet yummy stir fry made with broccoli and garlic. <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhH0AhVeb6JT9WfiBFxwkeiOMKnQorK8VpAeETMKQeWLkE0ECzoRhTUiU4PC_yt9RIkh4rkj7x3nBeojGjz6S-SuYcryNbuqndrX4edT4dmtpO8oAdDi3Gv5qmV0H04VOinwyMnKgdOOudN8LJBsDHIWRDsAUlDyMnUFWtDeqbMzWQBxLvU1qb5lXs20Jm/s3713/Broccoli%20Garlic%20Stir%20Fry.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2993" data-original-width="3713" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhH0AhVeb6JT9WfiBFxwkeiOMKnQorK8VpAeETMKQeWLkE0ECzoRhTUiU4PC_yt9RIkh4rkj7x3nBeojGjz6S-SuYcryNbuqndrX4edT4dmtpO8oAdDi3Gv5qmV0H04VOinwyMnKgdOOudN8LJBsDHIWRDsAUlDyMnUFWtDeqbMzWQBxLvU1qb5lXs20Jm/w640-h516/Broccoli%20Garlic%20Stir%20Fry.jpeg" width="640" /></a></div><br /><div><br /></div><div><div><b><i>Ingredients:-</i></b></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTTdKdbw7Oya_BnPGs12vja7vJftiW7Y_ssaIilKfg-PkwPEdMzo9DjEir_-zebu9OJtY5iadYlE2EnszF1X3mEyITk10BCCOyvwiceoKRnE6l-ggYSvmrMxVNBpnEFb6w0x2yfZH5jS-GbQE243S-GlLlTrDANKZXP68rf_vsuodmxnvKG0_DoWqEMQM/s2802/IMG_5833.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2751" data-original-width="2802" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTTdKdbw7Oya_BnPGs12vja7vJftiW7Y_ssaIilKfg-PkwPEdMzo9DjEir_-zebu9OJtY5iadYlE2EnszF1X3mEyITk10BCCOyvwiceoKRnE6l-ggYSvmrMxVNBpnEFb6w0x2yfZH5jS-GbQE243S-GlLlTrDANKZXP68rf_vsuodmxnvKG0_DoWqEMQM/s320/IMG_5833.jpeg" width="320" /></a></div><br /><ul style="text-align: left;"><li>Broccoli, medium sized, 1</li><li>Garlic Cloves, 6-7 </li><li>Onion, medium-sized, 1 </li><li>Cumin Seeds, (Jeera), 1/2 tsp</li><li>Chilli Powder, 1 tsp</li><li>Oil, 1 tbsp</li><li>Lemon Juice, 1 tsp</li><li>Salt, to taste</li></ul><div><br /></div><div><b><i>Method:-</i></b></div><div><br /></div><div>Wash the broccoli and break them into florets. Immerse these florets in water adding a little salt.</div><div>in a colander </div><div>Peel and chop the garlic</div><div>Finely chop the onion </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHnmGE3j_rz4Xgq1v2U_WUxiMBznj1tFiD_LYT13myhfUxsxl83m7YODmOxmTMJKGSVa6-Z4i54J6blBZM-rvH2YFLDlhyphenhyphenFE55qyVoYJA_d6YXC05NxO84xV_amawIkCgc1Ws5mCSW6rYEFa1nBD-BxzMxiEOqa9RR5G4K_nui5DnT4R5XQV6sZ_RcChw/s4032/IMG_5838.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHnmGE3j_rz4Xgq1v2U_WUxiMBznj1tFiD_LYT13myhfUxsxl83m7YODmOxmTMJKGSVa6-Z4i54J6blBZM-rvH2YFLDlhyphenhyphenFE55qyVoYJA_d6YXC05NxO84xV_amawIkCgc1Ws5mCSW6rYEFa1nBD-BxzMxiEOqa9RR5G4K_nui5DnT4R5XQV6sZ_RcChw/s320/IMG_5838.jpeg" width="320" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Heat 1 tbsp of oil in a kadhai and on medium heat add the cumin seeds and when they sizzle add the chopped garlic</div><div>Saute till the garlic becomes slightly golden and gives off a good aroma. To this add the finely chopped onion and saute till it becomes translucent. Now add salt and chilli powder and mix well.</div><div><br /></div><div>Next add the broccoli florets, mix well and sprinkle a little water</div><div>Cover and cook on medium heat till the broccoli gets done</div><div>Take care that the broccoli does not get overcooked. It should be cooked yet remain crunchy</div><div>Switch off the gas</div><div>Finally squeeze a tsp of lemon juice on to the Broccoli Garlic Stir Fry</div><div>Mix well and transfer to a serving bowl</div><div>Serve as an accompaniment to the main meal </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1iIb7ZO9nfvvJBjfqVJ7T0tHKxRyHsGKnSuw7_xoud21tATyWkzR7SV6OpQzyFqRm3XqaZq66HtqSZANMjRmNcFBM0fsfF5UC1xcjFU4cnNromoxx2lMqCvjV4vPssM5d7BYa_AkpipLo82qYdMvzh_uSv0PIbLpsGlh3W9Qi_eEYTsBZM0UuNTlabjc/s3713/Broccoli%20Garlic%20Stir%20Fry.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2993" data-original-width="3713" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1iIb7ZO9nfvvJBjfqVJ7T0tHKxRyHsGKnSuw7_xoud21tATyWkzR7SV6OpQzyFqRm3XqaZq66HtqSZANMjRmNcFBM0fsfF5UC1xcjFU4cnNromoxx2lMqCvjV4vPssM5d7BYa_AkpipLo82qYdMvzh_uSv0PIbLpsGlh3W9Qi_eEYTsBZM0UuNTlabjc/w640-h516/Broccoli%20Garlic%20Stir%20Fry.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p></p></div>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com2tag:blogger.com,1999:blog-2089538963686526370.post-60666040036165433242023-10-30T18:42:00.007+05:302023-10-30T18:42:56.266+05:30CABBAGE KOOTU<p> CABBAGE KOOTU</p><p>Cabbage is one vegetable that is most commonly used all over India. It is easily available all through the year. It has numerous<a href="https://www.webmd.com/food-recipes/ss/slideshow-cabbage-benefits"> health benefits</a> as it is rich in Vitamin C and has many antioxidants.</p><p>Elsewhere in this blog, you will find recipes for dishes made with cabbage such as :- </p><p></p><ul><li><a href="http://www.cookingwithshobana.com/2013/04/cabbage-sukke.html">Cabbage Sukke</a> from our Konkani cuisine</li><li><a href="https://www.cookingwithshobana.com/2021/01/cabbage-lollipop.html">Cabbage Lollipop</a>- made in an appe pan and not deep fried</li><li><a href="https://www.cookingwithshobana.com/2017/09/cabbage-sanna-polo.html">Cabbage Sanna Polo </a>- a spicy side dish from our Konkani cuisine</li><li><a href="https://www.cookingwithshobana.com/2016/02/khimchi.html">Kimchi </a>- a yummy salad made with cabbage</li></ul><p>Today's recipe is an easy to make yet tasty side dish made with cabbage which is cooked in a pressure pan. This is quick to make. Since this recipe does not call for the use of onion and garlic, it comes in handy on days when you wish to avoid these ingredients. It goes well with both rice and chapatis.</p><p>I have adapted this from <a href="https://www.padhuskitchen.com/2013/05/cabbage-kootu-easy-cabbage-kootu-recipe.html">Cabbage Kootu </a>from Padhu's Kitchen. </p><p>We tried this out recently and really enjoyed the dish. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPB5c5kqTL8YKjFy5WvLJMyHj4_ZHmYnZ3RUNgUFqIP7fvv4AJ0iao18OiE6Jp0LZJRQ48her9-hc1VblM-J7LB2TCfs8Skphk2xsvCC8TrEIZ82p_UO8uYfIPc30O8Mc68coLUBVywea68bbIGW1_KNHw2WhrcBUYHhdAvwnKWhQ6jy16PBbk8QlydHSJ/s4004/IMG_0896.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2823" data-original-width="4004" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPB5c5kqTL8YKjFy5WvLJMyHj4_ZHmYnZ3RUNgUFqIP7fvv4AJ0iao18OiE6Jp0LZJRQ48her9-hc1VblM-J7LB2TCfs8Skphk2xsvCC8TrEIZ82p_UO8uYfIPc30O8Mc68coLUBVywea68bbIGW1_KNHw2WhrcBUYHhdAvwnKWhQ6jy16PBbk8QlydHSJ/w640-h452/IMG_0896.jpeg" width="640" /></a></div><br /><p><b><i>Ingredients:-</i></b></p><p></p><ul style="text-align: left;"><li>Cabbage, chopped, 3 cups</li><li>Moong Dal, 1/4 cup</li><li>Sambar Powder, 2 tsp</li><li>Turmeric Powder, 1/4 tsp</li><li>Curry Leaves, 3-4</li><li>Chickpeas ( Kala Chana), 1/4 cup (optional) </li><li>Salt, to taste</li></ul><div>To Be Ground To A Paste:-</div><div><ul style="text-align: left;"><li>Coconut Gratings, 1/4 cup</li><li>Cumin Seeds, 1 tsp</li><li>Fried Gram, ( Udachakadalai/Hurigadale), 1 and 1/2 tsp</li></ul><div>For Seasoning:-</div></div><div><ul style="text-align: left;"><li>Mustards Seeds, 3/4 tsp</li><li>Urad Dal, 1/2 tsp</li><li>Asafoetida, ( Hing), 1/8 tsp</li><li>Curry Leaves, a sprig</li><li>Dry Red Chilli, broken into halves, 1</li><li>Oil, 1 tsp</li></ul><div><b><i>Method:-</i></b></div></div><div><br /></div><div>Wash and chop the cabbage </div><div>Wash the chickpeas and soak them overnight</div><div><br /></div><div>In a mixer jar, grind together coconut gratings, cumin seeds, and fried gram to a smooth paste using just the required amount of water. Keep aside. </div><div><br /></div><div>In a pressure cooker, cook the soaked chana and keep aside. (This is optional. I happened to have cooked chana ready so used this) </div><div>In a pressure cooker pan, add the chopped cabbage, turmeric powder, sambar powder, salt, moong dal, 3-4 curry leaves, and 1 cup of water</div><div>Pressure cook for 3 whistles </div><div>Once the cooker cools, open the lid and add the cooked chana, the ground paste, water as required, mix well and bring to a boil, lower the heat and let it simmer for a few minutes</div><div>Check for salt and add if required</div><div><br /></div><div>Heat 1 tsp of oil in a seasoning pan and on medium heat add the mustard seeds, when they splutter add the urad dal and when the dal changes colour, add the asafoetida, broken red chilli and curry leaves</div><div>Saute for a few seconds and pour this seasoning on to the Cabbage Kootu.</div><div><br /></div><div>Switch off the gas and transfer to a serving bowl </div><div>Serve Cabbage Kootu as a side dish with rice and rasam, or with chapatis.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yNzhpJg5M0xO0tWSH976zopl5kLWuouBvT1twYu32S0lgFZqCftcQWYAQxy1XKHmkMPpUIV5q675CyheDrFd2kZcCqbELQukNEEmomgEaDfKpx30y28tTxvyMgkJJMTPl806MRxKCIcQTJEw8Dyfdp2GMIzThbsv7EoParO2Wwqw4SxandD0kXLmZulf/s4004/IMG_0896.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2823" data-original-width="4004" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yNzhpJg5M0xO0tWSH976zopl5kLWuouBvT1twYu32S0lgFZqCftcQWYAQxy1XKHmkMPpUIV5q675CyheDrFd2kZcCqbELQukNEEmomgEaDfKpx30y28tTxvyMgkJJMTPl806MRxKCIcQTJEw8Dyfdp2GMIzThbsv7EoParO2Wwqw4SxandD0kXLmZulf/w640-h452/IMG_0896.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-86746719791408285312023-10-09T09:50:00.001+05:302023-10-09T09:50:35.008+05:30OUR DINING EXPERIENCE: ANUPAM'S COAST II COAST<p> OUR DINING EXPERIENCE: ANUPAM'S COAST II COAST</p><p><br /></p><p>When you decide to eat out, what determines your choice of restaurant? Some factors could be the novelty of a new place, positive references from family and friends and the type of cuisine they are famous for. Recently, we had lunch at Anupam's Coast II Coast at Bengaluru's popular Church Street, hosted by Prem's cousin: Rati. I guess all three factors mentioned steered us to this restaurant!! We thoroughly enjoyed the lunch! </p><p>This restaurant carries on the tradition of yummy food started by its older avatar at Koramangala (another part of Bengaluru which is chock full of restaurants catering to myriad tastes). The one at Church Street is open from 11 am to 3.30 pm for lunch and from 7 pm to 11 pm for dinner.</p><p>There wasn't much of a crowd when we walked in around 12.30 but by the time we left after a sumptuous meal all the tables seemed to have filled up.</p><p>Rati and I chose Sol Kadi as an interesting drink to start the meal with. This is a traditional appetiser made with Kokum, buttermilk, and spices. It was tasty and spicy. Prem settled for his usual Bira White beer. The crisp pappads were the perfect accompaniment for our drinks. They kept disappearing as fast as they came in. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDXDVzppk7TD4Lfdcwbkcm2o6EpLa5S0Yoex8xaHRinXFvpRBRyqy8yKK_KWsyVr4mW_Ka9tLXKq3lP2hfG-UVMwxCYlMRxCAYz2Rd2YQg8dZKk9QEHxf8Czpbh0vCfB4aeeln0C8nh09czAmae3N5h0abg3iuCkBZVpfjr1BiOjS4oy2NG-VRi1DKTE/s4032/IMG_0809.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDXDVzppk7TD4Lfdcwbkcm2o6EpLa5S0Yoex8xaHRinXFvpRBRyqy8yKK_KWsyVr4mW_Ka9tLXKq3lP2hfG-UVMwxCYlMRxCAYz2Rd2YQg8dZKk9QEHxf8Czpbh0vCfB4aeeln0C8nh09czAmae3N5h0abg3iuCkBZVpfjr1BiOjS4oy2NG-VRi1DKTE/w640-h480/IMG_0809.jpeg" width="640" /></a></div><br /><p>As you may guessed by now, we had come here in search of our favourite seafood. This restaurant is run by Tulu people who are excellent when it comes to Mangalorean sea food. Naturally we opted for fish and prawns in different forms rather than chicken or mutton.</p><p>The Pomfret Rawa Tawa Fry was lip smacking with the pomfret shallow fried on the tawa with a light coating of semolina or rava. Actually for all these dishes, you get a variety of fish to choose from- such as Pomfret, Kane, Anjal etc. We opted for Pomfret or Maanji as it is called in Tulu. It was so tempting that we started eating before remembering that we had not taken any picture!! </p><p>Next up was something we were craving for, to be honest! Steamed Maanji or Pomfret - cooked with a green masala- was melt in the mouth soft and came served in the pack of banana leaves it was steamed in. The taste was out of this world. Perhaps the best dish of the day for me! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJf1xAlkRixE8iw_NYF229mTmMJX3SjnlVKTo9a_fSUEpchCQR-iu3tRr9HjBu5dLrG5uV9FRskr0YUAKNrWbBEoaG2nCIazD5ax8OW4Suskco-OYqNYyV-jnXODuWTzlUwVZ-ZaHBriu_ZgX9uOYRQTRm7JIyEBF98c97owbGQ2atnBs7ytopK1CZSo/s4032/IMG_0816.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJf1xAlkRixE8iw_NYF229mTmMJX3SjnlVKTo9a_fSUEpchCQR-iu3tRr9HjBu5dLrG5uV9FRskr0YUAKNrWbBEoaG2nCIazD5ax8OW4Suskco-OYqNYyV-jnXODuWTzlUwVZ-ZaHBriu_ZgX9uOYRQTRm7JIyEBF98c97owbGQ2atnBs7ytopK1CZSo/w640-h480/IMG_0816.jpeg" width="640" /></a></div><br /><p>We also loved the Prawn Pullimunchi- again traditional Tulu fare made with Yetti as Prawns are called in Tulu. This came with soft and porous Neer Dosas and with hot steamed rice. Pullimunchi gets its name from "Puli" which means sour and "Munchi" which means chilly in the Tulu language. This was delicious too. It probably looks more fiery hot in the picture than it actually is. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgld966qVirpn2iRRLi5TKRsJfZ-gjL4mUsz3fDG5zdKkZ-AIZjfRxHX0l7FKEJpED8Zgp_FW58-YMMwNv29XkA6SVGWW97abTqkC9KXYmEqO5oCNfcghFdHL4N7gPBZUc8pPxsRymDixIbu1QH40GR-649RIPhtCkWSkeo5Iqb8f2D-J5BFGnMHSE0RW8/s4032/IMG_0815.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgld966qVirpn2iRRLi5TKRsJfZ-gjL4mUsz3fDG5zdKkZ-AIZjfRxHX0l7FKEJpED8Zgp_FW58-YMMwNv29XkA6SVGWW97abTqkC9KXYmEqO5oCNfcghFdHL4N7gPBZUc8pPxsRymDixIbu1QH40GR-649RIPhtCkWSkeo5Iqb8f2D-J5BFGnMHSE0RW8/w640-h480/IMG_0815.jpeg" width="640" /></a></div><br /><div><br /></div><div>We also enjoyed the Kane Raw Fry - this dish had the Kane fish marinated in Mangalorean masala and evenly coated with semolina or rava and then fried till crisp and golden. This too was a big hit! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bTsDOIMwXXiHDhcO7MAsW_wYns5mw94nelODcA_W0GjGSd-V7oaHJSXMZ2rGnPxK-Sdt3GsS5ikQxMFqaTHdx1hVpYsdMHbEVrlWYz09Uy_GIFB79qdKXWxposu61qeVi37MfkwPDnGOiIT_Kp3vDMNk8rNBVhlchQIKpBoFtbSBqMjrucQAjsfosJI/s4032/IMG_0818.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bTsDOIMwXXiHDhcO7MAsW_wYns5mw94nelODcA_W0GjGSd-V7oaHJSXMZ2rGnPxK-Sdt3GsS5ikQxMFqaTHdx1hVpYsdMHbEVrlWYz09Uy_GIFB79qdKXWxposu61qeVi37MfkwPDnGOiIT_Kp3vDMNk8rNBVhlchQIKpBoFtbSBqMjrucQAjsfosJI/w640-h480/IMG_0818.jpeg" width="640" /></a></div><br /><div>When it came to desserts, we had the Tender Coconut Payasam which was a more traditional dessert to finish the meal. It was soothing and cool after the spicy meal.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivym6F3gN2YOV8AC2d0IZk47GDCpWSb4TKEJR4x8luQUHjTWIa3TJGxwDcnKceiHlwdwVpCkH-T_gmIWIhGXG-63nS4xQNIZ8EeFoMqr3oHtk2qmAZylxUdwiCJ7MfixLTOy6BzzBwJY1j30Z2eQ022_AKdwTmBXX0vwQPLwpy9mKcB_Mn6X70FFuaWQQ/s4032/IMG_0820.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivym6F3gN2YOV8AC2d0IZk47GDCpWSb4TKEJR4x8luQUHjTWIa3TJGxwDcnKceiHlwdwVpCkH-T_gmIWIhGXG-63nS4xQNIZ8EeFoMqr3oHtk2qmAZylxUdwiCJ7MfixLTOy6BzzBwJY1j30Z2eQ022_AKdwTmBXX0vwQPLwpy9mKcB_Mn6X70FFuaWQQ/w640-h480/IMG_0820.jpeg" width="640" /></a></div><br /><div>We tried to persuade Prem to join us in this dish but he chose to stick to his favourite - Caramel Custard! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWMX90CGINCnsruM7oH0OvvaivAeMzU_0ufZU8qWjAXHgX4sMgf8JBPgSSsk5_NRQmGbxsYv-0Egz_cM1pWFvTqkB5SD9RWvJiOBzPsRCRFPQ5jsh3hhfKWnAAzP3fwR29IFSZB8WpY6-BstkbLaWrpWU0dyPeNf2zsVdmpdZzlewK-gS9Up-ll9IptQ/s3024/IMG_0822.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3014" data-original-width="3024" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWMX90CGINCnsruM7oH0OvvaivAeMzU_0ufZU8qWjAXHgX4sMgf8JBPgSSsk5_NRQmGbxsYv-0Egz_cM1pWFvTqkB5SD9RWvJiOBzPsRCRFPQ5jsh3hhfKWnAAzP3fwR29IFSZB8WpY6-BstkbLaWrpWU0dyPeNf2zsVdmpdZzlewK-gS9Up-ll9IptQ/w640-h638/IMG_0822.jpeg" width="640" /></a></div><br /><div><br /></div><div>Overall impressions: The service was quick and efficient. They let you take your own time without hassling you but were quick to serve the dishes on time. The food was excellent and I would strongly recommend Anupam's Coast II Coast, especially if you are looking for Mangalorean or Coastal style sea food. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-34258479195995430462023-09-30T17:29:00.000+05:302023-09-30T17:29:20.029+05:30HEEREKAYI TOVVE<p> HEEREKAYI TOVVE</p><p>Ridge Gourd and Moong Dal are the main ingredients for today's recipe- Heerekayi Tovve -which is from my Home State of Karnataka. This dish is called Heerekayi Tovve since Ridge Gourd is called Heerekayi in Kannada and Tovve is the Kannada word for Dal. Ridge Gourd is called Turai in Hindi and Ghosale in my mother tongue, Konkani. We use ridge gourd at home from time to time as it has various properties that make it <a href="https://www.netmeds.com/health-library/post/5-excellent-health-benefits-of-adding-ridge-gourd-to-your-daily-diet">good for health. </a></p><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Elsewhere in this blog you will find recipes for other dishes made with ridge gourd such as:-</div><div dir="ltr" trbidi="on"><ul><li><a href="https://www.cookingwithshobana.com/2016/08/ghosale-sannapolo-ridge-gourd-dosa.html">Ridge Gourd Dosa</a></li><li><a href="https://www.cookingwithshobana.com/2015/06/ghosale-alle-piyava-ghashi.html">Ghosale Alle Piyava Ghashi </a></li><li><a href="https://www.cookingwithshobana.com/2014/06/ridge-gourd-peel-chutney.html">Ridge Gourd Peel Chutney </a></li><li><a href="https://www.cookingwithshobana.com/2014/10/ridge-gourd-pepper-kootu.html">Ridge Gourd Pepper Kootu</a></li></ul></div><p>This easy to make dish tastes delicious and goes well with chapatis. I have adapted this from <a href="https://youtu.be/tx6AdLTdvBE?si=-sjbMtk2cdaHI-q9">Ridge Gourd with Moong Dal </a>by Bhasanur Cooking. </p><p>We loved the dish and I would heartily recommend this for you. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgbikY-J50Nau8iMtnnl1CwBV0LflB16DPyqgnlzw-rygG80IoOYDThdTAFc-kaKeaFhLwZKyxaCAXHJAxVrycfnhicaXEjmCJZsf0jyFpv9eMbXaQ4R8XT6CanTdowsq5AZhH6kpvkpm4MM2TrkdPD-4UJ_bGc1AMd52Q9pX18hvEwBOkS-FenAbSu4/s4032/Heerekayi%20Tovve.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2397" data-original-width="4032" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgbikY-J50Nau8iMtnnl1CwBV0LflB16DPyqgnlzw-rygG80IoOYDThdTAFc-kaKeaFhLwZKyxaCAXHJAxVrycfnhicaXEjmCJZsf0jyFpv9eMbXaQ4R8XT6CanTdowsq5AZhH6kpvkpm4MM2TrkdPD-4UJ_bGc1AMd52Q9pX18hvEwBOkS-FenAbSu4/w640-h380/Heerekayi%20Tovve.jpeg" width="640" /></a></div><br /><p><b><i>Ingredients:-</i></b></p><p></p><ul style="text-align: left;"><li>Heerekayi ( Ridge Gourd), peeled and chopped, 1- about 300-350 gms</li><li>Moong Dal, 1/2 cup</li><li>Turmeric Powder, 1/2 tsp</li><li>Oil, 1 tsp </li><li>Salt, to taste</li></ul><ul style="text-align: left;"><li>Mustard Seeds, 1/2 tsp</li><li>Cumin Seeds, 1/2 tsp</li><li>Curry Leaves, a sprig </li><li>Garlic Cloves, 3</li><li>Green Chillies, 2</li><li>Onion, 1 (small sized) </li><li>Tomato, 1</li><li>Coriander Leaves, finely chopped, for garnish</li><li>Salt, to taste</li><li>Oil, 1 tbsp </li></ul><br /><p></p><p><b><i>Method:-</i></b></p><p>Wash the ridge gourd and peel off the skin using a peeler. Chop the ridge gourd and keep aside. </p><p>Chop the garlic, green chillies, onion, and tomato</p><p>Wash the moong dal and place it in a pressure cooker along with the chopped ridge gourd, adding 1/2 tsp of turmeric powder, a little salt and 1 tsp of oil . Add two cups of water and pressure cook for 3-4 whistles </p><p>Once the cooker cools, remove the cooked ridge gourd-moong dal mixture and mash it lightly with a ladle</p><p>Keep aside</p><p>Heat 1 tbsp of oil in kadhai, on medium heat add the mustard seeds and when they splutter add cumin seeds and when they sizzle add the curry leaves and saute for a few seconds</p><p>To this add, the chopped garlic and chopped green chillies and mix well</p><p>Add the chopped onion and saute till the onions become translucent</p><p>Add the finely chopped tomato and cook till it becomes soft and mushy</p><p>Now add the cooked dal and ridge gourd mixture, 1/2 cup of water and mix well</p><p>Check for salt and add if required</p><p>Add more water if required to get the desired consistency</p><p>Bring to a boil and lower the heat. Allow the dish to simmer for 2-3 minutes</p><p>Switch off the gas. Transfer to serving bowl</p><p>Garnish with finely chopped coriander leaves</p><p>Serve the Heerekayi Tovve with hot chapatis and / or rice. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDkhRr2JEfVBvuM3yCT9z5rLDYHe3yvNSUhPohHzMmgJ0ntn8ZudvJAXASn4L80rDvvmPAwr_ZLJLO95II_NySC1zJ5RHN-ZhJVkUTyWsSvKdOFh4K89H5EdGzQXcLltq_uIxVo0EsSWsfxnEruAUlsLyoapYGR1KcOM4n02oyCXbM0MzuNJ8xnhCs7HM/s4032/Heerekayi%20Tovve.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2397" data-original-width="4032" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDkhRr2JEfVBvuM3yCT9z5rLDYHe3yvNSUhPohHzMmgJ0ntn8ZudvJAXASn4L80rDvvmPAwr_ZLJLO95II_NySC1zJ5RHN-ZhJVkUTyWsSvKdOFh4K89H5EdGzQXcLltq_uIxVo0EsSWsfxnEruAUlsLyoapYGR1KcOM4n02oyCXbM0MzuNJ8xnhCs7HM/w640-h380/Heerekayi%20Tovve.jpeg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com3tag:blogger.com,1999:blog-2089538963686526370.post-61496443416621446832023-09-12T12:51:00.001+05:302023-09-12T15:38:30.335+05:30AVARO BATATE HUMMAN<p>AVARO BATATE HUMMAN </p><p><br /></p><p>One of the favourite dishes in my family from our traditional Konkani cuisine is called Avaro Batate Humman. The name of the dish comes from the two principal ingredients "Avaro" being Hyacinth Beans and "Batato" being Potatoes in Konkani, my mother tongue:.</p><p>We make this whenever Hyacinth Beans (called Avarekalu in Kannada, Mochakottai in Tamil and Surti Papdi in Hindi) are available. </p><p>Also, please note that this does not call for the use of onion and garlic. It is therefore made on days when you may want to avoid using these two ingredients. </p><p>Elsewhere in this blog you will find recipes for other dishes made with hyacinth beans, such as:</p><p></p><ul style="text-align: left;"><li> <a href="http://www.cookingwithshobana.com/2018/01/avarekalu-saagu.html">Avarekalu Saagu</a>, </li><li><a href="http://www.cookingwithshobana.com/2014/01/avarekalu-menthya-akki-rotti.html">Avarekalu Menthya Akki Rotti,</a></li><li><a href="http://www.cookingwithshobana.com/2014/01/avarekalu-uppitu-hyacinth-beans-upma.html">Avarekalu Uppitu</a>.</li></ul><br />Avare Batate Humman can also be made using dry hyacinth beans which are soaked overnight. In making this dish for lunch today, I have used fresh hyacinth beans. <br /><br />Tip: Add 1 tsp of raw rice while grinding the coconut gratings etc to improve the texture of the ground masala. <div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpje5pQLTRxYKCfy-Q7P31mtiFt6FRueIKG-8tbhHd_4-7cJIODGY8s40njr7IBOU0TOCSkpu1_uOY2g1Rqgv3eDLhTKtBiUswIElKgDqLlxd7_PiLwkVhZLO7vFO7HfSBoqgYv4v19rNicjsgwAVHMvo4hT1sNl3sW4nj9gPjzuc6Eu-42IRzXifd34E/s4032/Avaro%20Batate%20Humman.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpje5pQLTRxYKCfy-Q7P31mtiFt6FRueIKG-8tbhHd_4-7cJIODGY8s40njr7IBOU0TOCSkpu1_uOY2g1Rqgv3eDLhTKtBiUswIElKgDqLlxd7_PiLwkVhZLO7vFO7HfSBoqgYv4v19rNicjsgwAVHMvo4hT1sNl3sW4nj9gPjzuc6Eu-42IRzXifd34E/w640-h480/Avaro%20Batate%20Humman.jpeg" width="640" /></a></div><br /><p><b>Ingredients:- </b></p><p><b><br /></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGjEEk5Vvf-D7kvHl96xuTjULYKohzTkTmNV9uM8N1wr5IkHaqmed0LTJtAa0cxZzXYESHFwv7Y3RD6I9RrJK6rRiDPdsAxz8Gflzsc8D2GxHcJteMdmVTotjZtnxKjNQ3-wAP6GkiLHHhyIA3cMpw6My5z3D0TX5cHovsR9OsxZKdivXo3BVDc_0WLA/s320/Peeled%20Avarekalu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGjEEk5Vvf-D7kvHl96xuTjULYKohzTkTmNV9uM8N1wr5IkHaqmed0LTJtAa0cxZzXYESHFwv7Y3RD6I9RrJK6rRiDPdsAxz8Gflzsc8D2GxHcJteMdmVTotjZtnxKjNQ3-wAP6GkiLHHhyIA3cMpw6My5z3D0TX5cHovsR9OsxZKdivXo3BVDc_0WLA/s1600/Peeled%20Avarekalu.jpg" width="320" /></a></div><br /><b> Peeled Avaro</b><p></p><ul><li>Avaro ( Hyacinth Beans): 1 and 1/2 cups</li><li>Potatoes, medium-sized, 2</li><li>Fresh Coconut Gratings, 1 cup</li><li>Roasted Byadgi Red Chillies, 7</li><li>Tamarind, a small marble sized piece</li><li>Hing (Asafoetida), 1/4 tsp</li><li>Coconut Oil, 1 tbsp</li><li>Salt, to taste</li></ul><p><i><b>Method:</b></i></p><p>Peel and wash the hyacinth beans </p><p>Wash, peel and cube the potatoes</p><p>Place the hyacinth beans and cubed potatoes in a vessel in the pressure cooker. Add adequate water and a little salt </p><p>Pressure cook for 2-3 whistles or till they are done</p><div>Once the cooker cools, remove the cooked hyacinth beans and potatoes. Keep aside.</div><div><br /></div><div>To prepare the masala: Grind fresh coconut gratings, along with roasted Byadgi red chillies, tamarind and 1 tsp of raw rice, adding water as required to get a smooth paste (masala) </div><p>Add this masala to the cooked hyacinth beans and potatoes. Mix well. <br />Adjust the consistency by adding water as required. Bring this to a boil then lower the heat and allow it to simmer for about 5 minutes <br />Now add the asafoetida. <br />Check for salt and add more if required<br />Switch off the gas </p><p>Finally, add the coconut oil and mix well</p><p>Transfer to a serving bowl</p><p>Serve the Avaro Batate Humman as a side dish with hot steamed rice and dal</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPN1maZ4zPfTVWyiYv-OgRE0gQ1d5G5tVbBSBVEP-doJvhdYaWM-hzUVWLmxR2PHdME32tVXwVLwK5_2I3x2fq7TaX4JVQhSzF4KcAsmi8LS1T2hQ7jtJ7mW4eF6wE92ZcKngZYTFzNbunkhQuvY0MmOPBb6B7yPOFm9R-CyWYJPhxymWUa2EURlndjo/s4032/Avaro%20Batate%20Humman.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPN1maZ4zPfTVWyiYv-OgRE0gQ1d5G5tVbBSBVEP-doJvhdYaWM-hzUVWLmxR2PHdME32tVXwVLwK5_2I3x2fq7TaX4JVQhSzF4KcAsmi8LS1T2hQ7jtJ7mW4eF6wE92ZcKngZYTFzNbunkhQuvY0MmOPBb6B7yPOFm9R-CyWYJPhxymWUa2EURlndjo/w640-h480/Avaro%20Batate%20Humman.jpeg" width="640" /></a></div><br /><p><br /></p></div>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-50212552964728470072023-08-28T09:42:00.003+05:302023-08-28T09:42:56.528+05:30SOUTHEKAYI TAMBULI<p> SOUTHEKAYI TAMBULI</p><p>Today's recipe gets its name from the principal ingredient - Southekayi - which is what Cucumber is called in Kannada. As you know, cucumber is widely used all over India and is called Kakdi in Hindi, Dosekaya in Telugu and Vellarikka in Tamil</p><p>'Tambuli" is again from Kannada and comes from two words "Thampu" meaning "cool" and "Huli" meaning a curry like dish made with buttermilk and greens/vegetables.This is traditionally made during the hot summers where it has a cooling effect. </p><p>Yesterday, I came across some tender cucumbers in our grocery store and was tempted to make this dish.</p><p>Elsewhere in this blog, you will find recipes for dishes made with cucumber such as:-</p><p></p><ul style="text-align: left;"><li><a href="https://www.cookingwithshobana.com/2016/10/khamang-kakdi.html">Khamang Kakdi </a></li><li><a href="https://www.cookingwithshobana.com/2020/05/southekayi-hasi-majjige-huli.html">Southekayi Hasi Majjige Huli </a></li><li><a href="https://www.cookingwithshobana.com/2021/12/cucumber-idli.html">Cucumber Idli </a></li></ul><p></p><p>For today's Southekayi Tambuli it is preferable that you use a tender cucumber which does not have any seeds. Also it is important that the buttermilk you use is fresh and not sour.</p><p>We love this dish! Do try it out and let me know how it was ! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRS9_yoMQUIltvBK2V7FEgpHCC8OCsBaSmwpYEgxbMagFiAkGbtuaiZALi508a6FwmwQoM59arludSvguKNtjGGisk8hBYdBnjL--UY879wqUr9sdBFVec5-JjyMMwhuNhxiQRD5-uTwF5UWtms1G77O0q7ZCL0Yyhpu8z0aWe627mXHQghF0-pVrprqs/s4032/Southekayi%20Tambuli.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2667" data-original-width="4032" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRS9_yoMQUIltvBK2V7FEgpHCC8OCsBaSmwpYEgxbMagFiAkGbtuaiZALi508a6FwmwQoM59arludSvguKNtjGGisk8hBYdBnjL--UY879wqUr9sdBFVec5-JjyMMwhuNhxiQRD5-uTwF5UWtms1G77O0q7ZCL0Yyhpu8z0aWe627mXHQghF0-pVrprqs/w640-h424/Southekayi%20Tambuli.jpeg" width="640" /></a></div><p><b><i>Ingredients:-</i></b></p><p></p><ul style="text-align: left;"><li>Southekayi (Cucumber), 1 </li><li>Coconut Gratings, 1/2 cup</li><li>Green Chilli, 1</li><li>Buttermilk, 1 cup </li><li>Salt, to taste </li></ul><div>For Seasoning:-</div><div><ul style="text-align: left;"><li>Mustard Seeds, 1/2 tsp</li><li>Urad Dal, 1/2 tsp</li><li>White Sesame Seeds, (Til) 1 tsp</li><li>Broken Red Chilli, 1</li><li>Curry Leaves, 1 sprig</li><li>Turmeric Powder, 1/4 tsp</li><li>Coconut Oil, 1 tsp</li></ul></div><p></p><p><b><i>Method:</i></b></p><p>Wash, peel and chop the cucumber</p><p>In a mixer jar, grind together the chopped cucumber, coconut gratings, and green chill to a smooth paste with just the required amount of water ( as cucumber releases it's own juice)</p><p>Remove from the mixer to a bowl</p><p>Add the buttermilk and salt to taste and mix well </p><p>Heat coconut oil in a small seasoning pan and on medium heat add the mustard seeds</p><p>When they splutter add the urad dal and saute till it changes colour</p><p>Then add the white sesame seeds, broken red chilli and curry leaves and saute for a few seconds</p><p>Finally, add the turmeric powder and saute for a few seconds</p><p>Pour this seasoning to the Southekayi Tambuli </p><p>Serve as an accompaniment to hot steamed rice </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyw2T0BRnNmWmN9nVu9nzXrOelO_YyYU73jLjXfsjjBV_35G3IKXJAZMt_64JOq_ZEDodQVzx2DkF7dLrZ9JARlDV2CGQFkI1zZo6DmpqcmdXPkpXiixQ4s_7qas0jNoiZcE-nCOjZtsS2dx52-HtfBBKyWNLV17vIvywtX1hTaL9BZEkJspQkqgY63Bc/s4032/Southekayi%20Tambuli.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2667" data-original-width="4032" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyw2T0BRnNmWmN9nVu9nzXrOelO_YyYU73jLjXfsjjBV_35G3IKXJAZMt_64JOq_ZEDodQVzx2DkF7dLrZ9JARlDV2CGQFkI1zZo6DmpqcmdXPkpXiixQ4s_7qas0jNoiZcE-nCOjZtsS2dx52-HtfBBKyWNLV17vIvywtX1hTaL9BZEkJspQkqgY63Bc/w640-h424/Southekayi%20Tambuli.jpeg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-30743523209275852232023-08-24T08:04:00.006+05:302023-08-24T08:06:04.311+05:30GULLA MASHINGASAANGA SAGLE<p> GULLA MASHINGASAANGA SAGLE</p><p>Today's recipe is from our own GSB Konkani cuisine and is called Gulla Mashingasaanga Sagle. The name comes from the two principal ingredients: the first is Matti Gulla, ( a special type of brinjal available in the Udupi area of my Home State of Karnataka). Tradition has it that the first crop of Matti Gulla ( named after a place called Matti, near Udupi) is offered at the Udupi Sri Krishna Temple.</p><div>What is called aubergine or eggplant abroad, is more commonly called brinjal in India. Call it what you will, we make much use of it in our Indian cuisine. Brinjals are strong in antioxidants and Vitamin A and C and have numerous <a href="https://www.webmd.com/food-recipes/eggplant-health-benefits">health benefits.</a> They are available in different sizes and forms, ranging from the cute baby brinjal to the voluminous balloon brinjal.</div><p>Elsewhere in this blog, you will find recipes for dishes made with Matti Gulla such as:- </p><p></p><ul style="text-align: left;"><li><a href="https://www.cookingwithshobana.com/2018/06/matti-gulla-podi.html">Matti Gulla Podi</a></li><li><a href="https://www.cookingwithshobana.com/2023/02/matti-gulla-huli.html">Matti Gulla Huli</a></li></ul><div>The second ingredient is Drumsticks, which we call, "Mashingasaang" in my mother tongue, Konkani.</div><p></p><p>Gulla Mashingasaanga Sagle can be made with or without using onions. I prefer using onions as I feel they enhance the taste of this dish. This is generally served with our traditional meal of rice and dal. It also goes well with rotis/chapatis too. </p><p>We love this dish and if you able to get hold of Gullas, I hope you will try it out sometime. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQYSUcfW0pWOyiK2Ar_-O8xw-xQFo65pcqcweLQdn6cNA5Mx-bfgbMJdDsAm5Uv_g0f8-2oWf3VLwGzprJp-eNBeoJzhQfphp9ewDAIUcK4cm270t8hx8GFRVBLJCgZ4b_7u_ZXZu08Rbtu-eyU9cVo_uZs_MjI3yD5Yu5KJNAQQQTbZMc98CimgZJuk/s4032/Gulla%20M%20Sagle.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQYSUcfW0pWOyiK2Ar_-O8xw-xQFo65pcqcweLQdn6cNA5Mx-bfgbMJdDsAm5Uv_g0f8-2oWf3VLwGzprJp-eNBeoJzhQfphp9ewDAIUcK4cm270t8hx8GFRVBLJCgZ4b_7u_ZXZu08Rbtu-eyU9cVo_uZs_MjI3yD5Yu5KJNAQQQTbZMc98CimgZJuk/w640-h480/Gulla%20M%20Sagle.jpeg" width="640" /></a></div><br /><p><br /></p><p><b><i>Ingredients:-</i></b></p><p></p><ul style="text-align: left;"><li>Gulla, 2, about 350-375 gms</li><li>Mashingasaang, (Drumsticks), 2</li><li>Onions, medium-sized, 2 </li><li>Fresh Coconut Gratings, 1 cup</li><li>Byadgi Red Chillies, 5</li><li>Coriander Seeds, 2 tsp</li><li>Methi ( Fenugreek) Seeds, 1/4 tsp</li><li>Tamarind, size of a small marble</li><li>Coconut Oil, 2 tbsp</li><li>Salt, to taste</li></ul><div><br /></div><div><b><i>Method:-</i></b></div><div><br /></div><div>Wash the gulla, remove the stalk and cut them into bite size pieces</div><div>Immerse them in water to prevent discolouration</div><div>Wash, peel and cut the drumsticks into 1 and 1/2 " pieces</div><div>Peel and chop the onions</div><div>Heat a tsp of oil and roast the coriander seeds and methi seeds on medium heat till they turn golden in colour</div><div>Also roast the Byadgi red chillies till they become crisp</div><div><br /></div><div>In a mixer jar, grind together the coconut gratings, roasted red chillies, and tamarind along with the roasted coriander seeds and methi seeds to a coarse paste adding just the required amount of water</div><div><br /></div><div>Heat oil in a thick bottomed kadhai and saute the onions till they become slightly golden in colour</div><div>To this add the drumstick pieces and gulla pieces, add salt to taste and mix well</div><div>Saute for 1-2 minutes</div><div>Now add about 1/2 cup of water and cook covered till it is almost cooked </div><div>Add the freshly ground masala, mix well and cook on medium heat for about 5 minutes till it gets well blended and gets a semi-solid consistency </div><div>Check for salt and add only if required</div><div>Switch off the gas and transfer to a serving bowl</div><div>Serve as an accompaniment with hot steamed rice and dalithoi</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS230bO2GIzAjK6oRsEV1OiS05c7hczg-jPMuiVNjxD55L43067qiDiAJ3QLB2dzPuENWiLHyNl--vmFonPsgROW1-HugVmxS7pIzHKxtiooyQqi35VpP05sKdWb5yqQh1WZ2NWAC8wmZSeeWuG4PE4FavuVqhie0PXAhjuYoBp3qhbjyqMl6sKkeCFUg/s4032/Gulla%20M%20Sagle.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS230bO2GIzAjK6oRsEV1OiS05c7hczg-jPMuiVNjxD55L43067qiDiAJ3QLB2dzPuENWiLHyNl--vmFonPsgROW1-HugVmxS7pIzHKxtiooyQqi35VpP05sKdWb5yqQh1WZ2NWAC8wmZSeeWuG4PE4FavuVqhie0PXAhjuYoBp3qhbjyqMl6sKkeCFUg/w640-h480/Gulla%20M%20Sagle.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><p></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com2tag:blogger.com,1999:blog-2089538963686526370.post-60879556817650997022023-08-13T10:39:00.003+05:302023-08-13T11:39:03.585+05:30AMATEKAI (INDIAN HOG PLUM) GOJJU<p> AMATEKAI (INDIAN HOG PLUM) GOJJU</p><p>The Indian Hog Plum is called Amatekai in Kannada. We call this Ambado in my mother tongue, Konkani. The Indian Hog Plum is used in curries as also in making chutneys and pickles. This is found in plenty in the Mangaluru- Udupi region of my Home State of Karnataka. </p><p>Recently I got some Amatekai/Ambado in the nearby Mangalore Stores and immediately wanted to use the. I have adapted this recipe from <a href="https://swayampaaka.com/recipes/side-dishes/gojju-recipes/amtekai-gojju-hog-plum-gojju/">Amatekai Gojju,</a> from the YouTube video from Swayampaaka.</p><p>Please note how sweet or spicy the dish will be depends on the quality of the amatekai used. You have to adjust the quantity of jaggery you use accordingly. </p><p>We loved this with hot steamed rice. When kept refrigerated it can last for a week or so.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlI2upuysmVonAW46S1wOGvIXvo5fVyajCi-HHygaYfto6E-prhgv3CJ9Tu18VsWRjCyEg07D1DQEWLbjLx_cxCfiwEEmSBO4RclTMzLZzNBY9yQHAaaDGNUfIcbPEIKyDd6L1hgDqR6XiF5yEOMc2I6bT-JRFsOEzsNVRa3UPIu9u6UjUhkIIWGiOtw/s3293/Amatekai%20Gojju.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2630" data-original-width="3293" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlI2upuysmVonAW46S1wOGvIXvo5fVyajCi-HHygaYfto6E-prhgv3CJ9Tu18VsWRjCyEg07D1DQEWLbjLx_cxCfiwEEmSBO4RclTMzLZzNBY9yQHAaaDGNUfIcbPEIKyDd6L1hgDqR6XiF5yEOMc2I6bT-JRFsOEzsNVRa3UPIu9u6UjUhkIIWGiOtw/w640-h512/Amatekai%20Gojju.jpeg" width="640" /></a></div><br /><p><b><i>Ingredients:-</i></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIkSYRh22X4i2zdRYHw9hCIYag9uRN-K0QvnLQuFBhU3dl_UQylGd_pyaVcPSmUoodMRvIqvStpXjvKia_FX9bGe28sbJXNuFlBD56tJn_xD24riMHtIGuX8tlH1psY1Gkzt3sFUdIR6OU8zz8jaO9FHiM6SOajJsAhWo5z2UUSv-on9qgoxj8UfNhPk/s4032/IMG_9788.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIkSYRh22X4i2zdRYHw9hCIYag9uRN-K0QvnLQuFBhU3dl_UQylGd_pyaVcPSmUoodMRvIqvStpXjvKia_FX9bGe28sbJXNuFlBD56tJn_xD24riMHtIGuX8tlH1psY1Gkzt3sFUdIR6OU8zz8jaO9FHiM6SOajJsAhWo5z2UUSv-on9qgoxj8UfNhPk/w400-h300/IMG_9788.jpeg" width="400" /></a></b></div><b><br /><i><br /></i></b><p></p><p></p><ul style="text-align: left;"><li>Amatekai ( Indian Hog Plum), 8-10 </li><li>Fresh Coconut Gratings, 3/4 cup</li><li>Jaggery, 4 tbsp, or to taste</li><li>Salt, to taste</li><li>Coriander Leaves, chopped, for garnish</li></ul><p></p><ul style="text-align: left;"></ul><p></p><div>To Be Roasted & Ground To A Paste: -</div><ul style="text-align: left;"><li>Channa Dal, 1/2 tsp</li><li>Urad Dal, 1/2 tsp</li><li>Fenugreek ( Methi) Seeds, 1/2 tsp</li><li>Mustard Seeds, 1/2 tsp</li><li>Cumin Seeds (Jeera), 1/2 tsp</li><li>Coriander Seeds, 1 and 1/2 tsp</li><li>Byadgi Red Chillies, 8</li><li>Oil, 1/4 tsp </li></ul><p></p><p></p><div>For Seasoning:-</div><div><ul style="text-align: left;"><li>Mustard Seeds, 1/2 tsp</li><li>Urad Dal, 1/2 tsp</li><li>Turmeric Powder, 1/4 tsp</li><li>Asafoetida ( Hing), 1/8 tsp</li><li>Curry Leaves, 10-15</li><li>Oil, 3 tbsp</li></ul><div>Method:-</div></div><div><br /></div><div>Wash the amatekai and crush it lightly using a mortar and pestle</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42hRwb2R1-nuLEqKHRvM7J8kE2XDPsXQqAHPO41GFJW228YfxjfOWTMR1J-6ZRSPVIACIdTf2OqEfpdkOFugyep3mXWYpgG-ITfDirBDp5ZmtHDVYwmX9jv-Ymkt6pnYg-K_1pd_7xSkMOYD_jXl6eKY2BvANTsQbz-vliw54eRdoAXft2a4jILNnwEk/s2549/IMG_9789.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2132" data-original-width="2549" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42hRwb2R1-nuLEqKHRvM7J8kE2XDPsXQqAHPO41GFJW228YfxjfOWTMR1J-6ZRSPVIACIdTf2OqEfpdkOFugyep3mXWYpgG-ITfDirBDp5ZmtHDVYwmX9jv-Ymkt6pnYg-K_1pd_7xSkMOYD_jXl6eKY2BvANTsQbz-vliw54eRdoAXft2a4jILNnwEk/w400-h335/IMG_9789.jpeg" width="400" /></a></div><br /><div><br /></div><div>Heat 3 tbsp of oil in a pan and on medium heat add the mustard seeds, when they splutter add the urad dal and saute until it turns golden brown</div><div>Add the asafoetida and torn curry leaves </div><div>Next add turmeric powder, and the crushed amatekai and mix well</div><div>Add salt, jaggery and 1/2 cup of water</div><div>Cover and cook on medium/low heat stirring from time to time till the amatekai gets cooked</div><div><br /></div><div>Heat 1/4 tsp of oil in a thick bottomed kadhai, and on medium heat add the channa dal, urad dal, methi seeds, and Byadgi red chillies, once by one stirring continuously </div><div>To this add the mustard seeds and cumin seeds</div><div>Once the dals change colour add the coriander seeds and roast till they become fragrant</div><div>Remove from flame, let this cool and transfer to a mixer jar</div><div>Add the fresh coconut gratings and grind to a coarse paste adding just the required amount of water</div><div><br /></div><div>Next add the freshly ground paste to the cooked amatekai, add the required amount of water and bring to a boil. </div><div>Let it simmer for 6-8 minutes till the Gojju gets a thick consistency </div><div>Finally, garnish with the chopped coriander leaves</div><div>Switch off the gas and transfer the Amatekai Gojju to a serving bowl</div><div>Serve with hot steamed rice or chapati</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tHmu-Tkqpx_lCEr3DzPJtGVqLhwgTrs2trwwn1CjUj3bL2C9JGmkAGfIWIIt13G0kFMfUJYCC5l--c6Q2ogeGsBn4lnfUx9mMpFcgnK5r9PjG4tEdUHAQRkRLDWM3E2Nzgqxhzu32o15LgGOhNMUnsb6REUAqhlIcCcu8h5efBMj7MgLhaZxrMoFby4/s3293/Amatekai%20Gojju.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2630" data-original-width="3293" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tHmu-Tkqpx_lCEr3DzPJtGVqLhwgTrs2trwwn1CjUj3bL2C9JGmkAGfIWIIt13G0kFMfUJYCC5l--c6Q2ogeGsBn4lnfUx9mMpFcgnK5r9PjG4tEdUHAQRkRLDWM3E2Nzgqxhzu32o15LgGOhNMUnsb6REUAqhlIcCcu8h5efBMj7MgLhaZxrMoFby4/w640-h512/Amatekai%20Gojju.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p></p><p><br /></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-4336400394192810462023-08-03T11:05:00.002+05:302023-08-03T11:45:54.565+05:30MENTHYA MATVADI PALYA<p> MENTHYA MATVADI PALYA</p><p>Today's recipe is for a dish made with Fenugreek Leaves- which are called Menthe Soppu in Kannada- and lentils.We cook the fenugreek leaves with a ground paste of Bengal Gram/Channa Dal and spices. This dish is popular in my Home State of Karnataka. </p><p>As you know, Fenugreek Leaves have <a href="https://www.healthifyme.com/blog/fenugreek-leaves/">numerous health benefits </a>as detailed in this article in HealthifyMe,</p><p>Elsewhere in this blog, you will find recipes for dishes made with Fenugreek Leaves, such as:-</p><p></p><ul style="text-align: left;"><li><a href="https://www.cookingwithshobana.com/2021/11/menthi-kura-pappu.html">Menthi Kura Pappu</a> from Andhra Pradesh</li><li><a href="https://www.cookingwithshobana.com/2017/01/vendhaya-keerai-sambar.html">Vendhaya Keerai Sambar </a>from Tamilnadu</li><li><a href="https://www.cookingwithshobana.com/2022/11/methiwali-arhar-ki-dal.html">Methiwali Arhar Ki Dal </a>from North India</li><li><a href="https://www.cookingwithshobana.com/2013/11/fenugreek-leaf-rolls.html">Fenugreek Leaves Rolls</a> a snack</li></ul><p></p><p>By the way, we do not use onions or garlic in making this dish, which makes it popular amongst those who don't use these ingredients in their cooking. </p><p>It is easy to make and is rich in proteins making it a good food choice for diabetics in particular.</p><p>Please do try it out and let me know how you liked the Menthya Matvadi Palya.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdiUNz-ACJOIueuVignTC2uZWZM6rSySK2Pd7GF8rkkxBZizEIEKIYXfX3zSN39fuQK4zx7vZktkYIKiQ4yWYvQkAceIXyrcYAyBZHCqJN-5k6JLsTO1PIG1KbOUnFnA6RC0I_aExMI47MgAJROUSFcPn3fk_w9u2GeFsVSNbFgUpNxeJ-tUY7h9y3BdE/s4032/Menthya%20Matvadi%20Palya.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdiUNz-ACJOIueuVignTC2uZWZM6rSySK2Pd7GF8rkkxBZizEIEKIYXfX3zSN39fuQK4zx7vZktkYIKiQ4yWYvQkAceIXyrcYAyBZHCqJN-5k6JLsTO1PIG1KbOUnFnA6RC0I_aExMI47MgAJROUSFcPn3fk_w9u2GeFsVSNbFgUpNxeJ-tUY7h9y3BdE/w640-h480/Menthya%20Matvadi%20Palya.jpeg" width="640" /></a></div><br /><p><b><i>Ingredients:-</i></b></p><p></p><ul style="text-align: left;"><li>Menthe Soppu/ Fenugreek Leaves/ Methi Leaves, 3 cups </li><li>Kadalebele/Bengal Gram/ Chana Dal, 1 cup</li><li>Fresh Coconut Gratings, 1/2 cup</li><li>Ginger, 1 " piece</li><li>Green Chillies, 5</li><li>Lime Juice, 1 tsp </li><li>Salt, to taste</li></ul><div><div>For Seasoning:-</div><div><ul style="text-align: left;"><li>Mustard Seeds, 1 tsp</li><li>Urad Dal/ Black Gram, 1 tsp</li><li>Chana Dal/Bengal Gram, 1 tsp</li><li>Turmeric Powder, 1/4 tsp</li><li>Hing/ Asafoetida, 1/4 tsp</li><li>Curry Leaves, a few</li><li>Red Chilli, broken into halves, 1</li><li>Oil, 3 tbsp</li></ul><div><i><b>Method:- </b></i></div></div><div><br /></div><div>Remove the fenugreek leaves from their stalks, wash thoroughly and chop them. Keep aside</div><div>Wash and soak the chana dal for 2-3 hours</div><div>Discard the water and transfer to mixer jar</div><div>Peel and chop the ginger</div><div><br /></div><div>In a mixer jar, grind together the chana dal, fresh coconut gratings, chopped ginger, and green chillies to a coarse paste without adding any water</div><div>Transfer the ground paste from the mixer to a flat, round plate and add the chopped fenugreek leaves</div><div>Add salt to taste and mix well</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnvObaxbvevSRmtnWmBrSEP0N0rE9Au2U-rrxI_tGi63z5QERBAP4QJcdyYEAu08ctiEWR1MdFZ2Z89Eb-rtT9f9ncbLMKbyOo3VKcxHSyMMYwvt83xqYXvpeyvGehU0g4tFIiFVIrVCQNTQKR2MzpEZwxqhizC_a9qgDyYp44CRZepAjf2t4bkYDbsk/s4032/IMG_3989.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnvObaxbvevSRmtnWmBrSEP0N0rE9Au2U-rrxI_tGi63z5QERBAP4QJcdyYEAu08ctiEWR1MdFZ2Z89Eb-rtT9f9ncbLMKbyOo3VKcxHSyMMYwvt83xqYXvpeyvGehU0g4tFIiFVIrVCQNTQKR2MzpEZwxqhizC_a9qgDyYp44CRZepAjf2t4bkYDbsk/s320/IMG_3989.jpeg" width="240" /></a></div><br /><div>Keep this plate in a steamer with adequate water and steam for about 20 minutes on medium heat</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQUc2PySPECOkeCVBBBHXVjGJhEaxIIjm78fSuXVtuLJ4DZpXaYaXfx-lPvFCESJZlnMORvbMMJDTw1NGGhhNOSquVYMTCjmvhaU4uG7v_w5cCJN-ZqvhZKaPbq6w46BFC-1QfZarSSs3xRMIAkszm38r5pZaY6GjgYmWciITJ9IBiNAXrC0B3Y7Ru6sY/s3698/IMG_3992.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2979" data-original-width="3698" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQUc2PySPECOkeCVBBBHXVjGJhEaxIIjm78fSuXVtuLJ4DZpXaYaXfx-lPvFCESJZlnMORvbMMJDTw1NGGhhNOSquVYMTCjmvhaU4uG7v_w5cCJN-ZqvhZKaPbq6w46BFC-1QfZarSSs3xRMIAkszm38r5pZaY6GjgYmWciITJ9IBiNAXrC0B3Y7Ru6sY/s320/IMG_3992.jpeg" width="320" /></a></div><br /></div><div><br /></div><div>Switch off the gas and allow the steamer to cool </div><div>Remove the steamed mixture of dal and fenugreek leaves and crumble/ break it into small pieces using a fork</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq37D71C7X5_TcumJ6uyYDBg0vR13aDvjNxYhu5Oo7m5gLSqWVPS0a6E-BoQL8LRcsnx_o_2qZ_GetP6OSeHyjIbpMI1OaUiIYFHaPOWoEhiXMJKiWxsuynKLLm0kZKpi5u5mSo2JYzAGqGE0gOBaXR9-3B-qH4dBPGOUw-VDQ2Z_GdAOZnSBzHl0mmEA/s3170/IMG_3994.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3170" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq37D71C7X5_TcumJ6uyYDBg0vR13aDvjNxYhu5Oo7m5gLSqWVPS0a6E-BoQL8LRcsnx_o_2qZ_GetP6OSeHyjIbpMI1OaUiIYFHaPOWoEhiXMJKiWxsuynKLLm0kZKpi5u5mSo2JYzAGqGE0gOBaXR9-3B-qH4dBPGOUw-VDQ2Z_GdAOZnSBzHl0mmEA/s320/IMG_3994.jpeg" width="320" /></a></div><br /><div>Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds</div><div>When they splutter add the chana dal and urad dal and saute till they change colour</div><div>Next add the turmeric powder, asafoetida, curry leaves, and broken red chilli</div><div>Saute for a few seconds</div><div>To this add the steamed and crumbled mixture of dal and fenugreek leaves and mix well</div><div>On medium heat cook this for about 10 minutes, stirring from time to time, till the raw smell goes and the Matvadi Palya gets well roasted</div><div>Switch off the gas</div><div>Finally, squeeze the lime juice on the Matvadi Palya and mix well</div><div>Transfer to serving bowl</div><div>Serve hot as a side dish with hot steamed rice and saaru</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1NAqXAjwttNEs0wrqlIXedTIe-CmlQwt9OJ8NPRrTZmIc289mxSZWsZXTpIuhwffX9DE5w2kz0kAag7xC8Jqwkqi5iREnAt0dAeEqc_hSEnMFHUr57An10bDM-PO0SeMyfv1Ds6FTe_PFZBHe_aozpykZbsiH028QVOSbynPXeQK_kIbMivAN9pyaP0/s4032/Menthya%20Matvadi%20Palya.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1NAqXAjwttNEs0wrqlIXedTIe-CmlQwt9OJ8NPRrTZmIc289mxSZWsZXTpIuhwffX9DE5w2kz0kAag7xC8Jqwkqi5iREnAt0dAeEqc_hSEnMFHUr57An10bDM-PO0SeMyfv1Ds6FTe_PFZBHe_aozpykZbsiH028QVOSbynPXeQK_kIbMivAN9pyaP0/w640-h480/Menthya%20Matvadi%20Palya.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div><p></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-68202478014444512592023-07-27T18:29:00.000+05:302023-07-27T18:29:09.945+05:30BEETROOT SASIVE<p> BEETROOT SASIVE</p><p>In my house over the years my family has got used to hearing me say that people don't dislike particular veggies, they dislike how they are cooked!! A case in point is my husband's old dislike for beetroot. He used to hate beetroots years ago but now eats them quite cheerfully! </p><p>I must mention that beetroot is really good for health as detailed in this article, <a href="https://newsnetwork.mayoclinic.org/discussion/mayo-clinic-minute-the-benefits-of-beets/">" The Benefits of Beets" </a>in the Mayo Clinic website.</p><p>Elsewhere in this blog, you will find recipes for dishes made with the good-for-health beetroots, such as:-</p><p></p><ul style="text-align: left;"><li><a href="http://www.cookingwithshobana.com/2016/02/beetroot-soup.html">Beetroot Soup</a>, </li><li><a href="http://www.cookingwithshobana.com/2018/04/beetroot-poriyal.html">Beetroot Poriyal</a></li><li><a href="http://www.cookingwithshobana.com/2018/01/beetroot-halwa.html">Beetroot Halwa. </a></li></ul>Today's easy to make recipe is from my Home State of Karnataka. It is called "Beetroot Sasive" and is popular in the coastal areas of the state. This dish was on the menu in most of our visits to our old hometown. This is usually served as an accompaniment with hot steamed rice.<div><br /></div><div>This dish does not call for the use of onion or garlic so can be made as a Satvik dish on days when you don't want to use onion or garlic. <br /><p></p><p>Do try this out for yourself and let me know what you thought of it. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVJn3wPbjJ22__-9iEIpQEUbiMEPyvTa9xEKFhbJGwqo16nnnOtL6IgIHSwAgM4BrIWxHwgdIkS9_7qCAGSLYmpec1NikHD0e6pMLPpVMnU1oNPawze2Roxm9GstxxPpXogSq7lT2OsMSEPi6wQpp2lKRuSLrkbjmt5ulNNMfoMvelc3Q0ASVybW8aIE/s4032/Beetroot%20Sasive.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVJn3wPbjJ22__-9iEIpQEUbiMEPyvTa9xEKFhbJGwqo16nnnOtL6IgIHSwAgM4BrIWxHwgdIkS9_7qCAGSLYmpec1NikHD0e6pMLPpVMnU1oNPawze2Roxm9GstxxPpXogSq7lT2OsMSEPi6wQpp2lKRuSLrkbjmt5ulNNMfoMvelc3Q0ASVybW8aIE/w640-h480/Beetroot%20Sasive.jpeg" width="640" /></a></div><br /><p><b><i>Ingredients:-</i></b></p><ul style="text-align: left;"><li>Beetroots, 350-400 gms </li><li>Turmeric Powder, 1/4 tsp </li><li>Fresh Coconut Gratings, 1 cup</li><li>Mustard Seeds, 1/2 tsp</li><li>Byadgi Red Chillies, 4</li><li>Salt, to taste</li></ul><div>For Seasoning:</div><ul style="text-align: left;"><li>Mustard Seeds, 1/2 tsp</li><li>Red Chilli, 1 ( broken into halves) </li><li>Curry Leaves, 1 sprig</li><li>Coconut Oil, 2 tsp </li></ul><b><i>Method:-</i></b><br /><div><br /></div><div>Wash the beetroots thoroughly. Snip off the crown</div><div>Peel and grate the beetroots</div><div><br /></div><div>Take the grated beetroot in a thick bottomed kadhai, add 1 cup of water, turmeric powder and salt</div><div>Mix well and cook covered on medium heat till it gets done. Take care that it does not get overcooked as beetroot tends to get cooked fast.</div><div><br /></div><div>In a mixer jar, grind together the coconut gratings, Byadgi red chillies and mustard seeds to a smooth paste adding just the required amount of water</div><div>Add the freshly ground masala to the cooked beetroot, mix well and bring to a boil</div><div>Check for salt and add only if required</div><div><br /></div><div>Heat coconut oil in a small pan and on medium heat add the mustard seeds, when they splutter add the broken red chilli and curry leaves. Saute for a few seconds</div><div>Pour this seasoning on to the Beetroot Sasive</div><div><br /></div><div>Transfer to a serving bowl</div><div>Serve the Beetroot Sasive along with hot steamed rice</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2JtsUdjgCbmdgMNUDhFvTLu3l6hQ5asmz3msD1ffXEkSAKw5vkp8y2qfqIuVSkFsLV4O76rK0M94tf8NrZxLhku-pIKJErxi2QSeBZ6O9ZdHQYx_a_MTyupfiLJjpoSENHTe-wcTKpYVepdjdhGSqov405hX05erU_3NeqOXvMQdIHpf5JiNKYusd6w/s4032/Beetroot%20Sasive.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2JtsUdjgCbmdgMNUDhFvTLu3l6hQ5asmz3msD1ffXEkSAKw5vkp8y2qfqIuVSkFsLV4O76rK0M94tf8NrZxLhku-pIKJErxi2QSeBZ6O9ZdHQYx_a_MTyupfiLJjpoSENHTe-wcTKpYVepdjdhGSqov405hX05erU_3NeqOXvMQdIHpf5JiNKYusd6w/w640-h480/Beetroot%20Sasive.jpeg" width="640" /></a></div><br /><div><br /></div><p></p></div>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com2tag:blogger.com,1999:blog-2089538963686526370.post-74812608817595070192023-07-23T08:51:00.001+05:302023-07-23T08:51:12.134+05:30BLACK POMFRET CURRY <p> BLACK POMFRET CURRY </p><p>We are back home in India after a few months in the United States. It feels good to be back in my kitchen. I wanted to make a fish dish and decided to try this one made with black pomfret- which is called Kappu Maanji/Paplet/Halwa. </p><p>Apart from being very tasty, one of the biggest benefits of the pomfret is that it is rich in Omega 3 fatty acids and has <a href="https://indiaagronet.com/indiaagronet/Fisheries/Contents/pomfret_fish.htm">numerous health benefits. </a></p><p>Elsewhere in this blog, you will find recipes for dishes made with pomfret, such as:-</p><p></p><ul><li><a href="https://www.cookingwithshobana.com/2021/06/paplet-masaledar.html">Paplet Masaledar </a></li><li><a href="https://www.cookingwithshobana.com/2021/02/maanji-pulimunchi.html">Maanji Pulimunchi</a></li></ul><p></p><p>Often, I just like to shallow fry the pomfret. Today, I went in for a curry which pairs superbly with simple hot steamed rice!! This recipe has been adapted from <a href="https://fb.watch/lW3I6soW7T/">Mangalore Recipes </a>.</p><p>We loved it and I am sure you will too! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4fExekhv_Uq2pYA7vVXZ0kAQy9uDIoFXfrUQgjTT-uy-5B38fEjGyNEq107lxiEnpS1RYLq8XuUNfQzSLyWnA9j5YWLwGFh4YbEmrMjoVX_RpgoqRBPA0yw-e2qHT0WOI4l8srkwXOmGaECsXGZJcAYq1IjN15Q16AT2khAEPOc3zl-pY8chTA3qxiI/s4032/Black%20Pomfret%20Curry.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4fExekhv_Uq2pYA7vVXZ0kAQy9uDIoFXfrUQgjTT-uy-5B38fEjGyNEq107lxiEnpS1RYLq8XuUNfQzSLyWnA9j5YWLwGFh4YbEmrMjoVX_RpgoqRBPA0yw-e2qHT0WOI4l8srkwXOmGaECsXGZJcAYq1IjN15Q16AT2khAEPOc3zl-pY8chTA3qxiI/w640-h480/Black%20Pomfret%20Curry.jpeg" width="640" /></a></div><br /><p><b><i>Ingredients:-</i></b></p><p></p><ul style="text-align: left;"><li>Black Pomfret, about 500-600 gms</li><li>Turmeric Powder, 1/4 tsp + 1/4 tsp </li><li>Coriander Seeds, 3 tsp</li><li>Cumin Seeds, 1 tsp</li><li>Fenugreek Seeds, 1/8 tsp</li><li>Mustard Seeds,1/8 tsp </li><li>Peppercorns, 1/4 tsp</li><li>Raw Rice, 1/8 tsp </li><li>Byadgi Red Chillies, 8</li><li>Short Chillies, 4</li><li>Small sized Onion, 1 + 1 </li><li>Tamarind, size of a small lemon </li><li>Garlic Cloves, 6-8 </li><li>Fresh Coconut Gratings, 1 cup</li><li>Ginger, 1 and 1/2 "</li><li>Green Chillies, 3-5 ( less spicy variety) </li><li>Salt, to taste</li><li>Coconut Oil, 1 tsp + 1 tbsp</li></ul><div><b><i>Method:</i></b></div><div><br /></div><div>Wash and clean the pomfret and slice them into 8-10 fillets</div><div>Mix together turmeric powder and salt. Rub this on the pomfret fillets evenly and let it marinate for about 10 minutes</div><div><br /></div><div>Slice the onions, chop the ginger and slit the green chillies. </div><div><br /></div><div><div>Dry roast the coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, peppercorns, and raw rice all together. Keep aside. </div></div><div><br /></div><div><div>Heat 1 tsp coconut oil in a kadhai. Add both the Byadgi red chillies and the short chillies. Roast the chillies well on medium flame and keep aside</div></div><div><br /></div><div>In a mixer jar, grind together the roasted ingredients along with the roasted chilies, 1 sliced onion, coconut gratings, tamarind, and turmeric powder to a smooth paste adding just the required amount of water. Keep aside.</div><div><br /></div><div><div>Heat 1 tbsp of coconut oil in the kadhai, and on medium heat add the second sliced onion and chopped ginger, and slit green chilies</div><div>Fry till the onion turns slightly golden </div><div>To this add the freshly prepared ground masala and mix well</div><div>Add a little water to form a gravy but make sure the gravy is thick</div><div>Add salt, mix well and bring to a boil</div></div><div><br /></div><div><div>At this stage, drop the marinated fish pieces one by one gently into the gravy and mix carefully </div><div>Cook for 2-3 minutes on medium heat</div><div>Switch off the gas and transfer to a serving bowl</div><div>Serve Black Pomfret Curry with hot steamed rice </div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7o98491qILQYhTNVN3NH9wI3mfKOEDd3b4mSsqRFz3t6LG_FihpMNYVnnXDuLSzdGV8GvVKY9k-TcXrgQ73_JB7_NL22nJJ9UmazHt15unz1aBvqfxLypcF-nBd3B--HXffJhwLeYOhBPUB1uFkO0RBgGkfaMX80qqtfHbUSfF26HjScjVjR0bFTn5k4/s4032/Black%20Pomfret%20Curry.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7o98491qILQYhTNVN3NH9wI3mfKOEDd3b4mSsqRFz3t6LG_FihpMNYVnnXDuLSzdGV8GvVKY9k-TcXrgQ73_JB7_NL22nJJ9UmazHt15unz1aBvqfxLypcF-nBd3B--HXffJhwLeYOhBPUB1uFkO0RBgGkfaMX80qqtfHbUSfF26HjScjVjR0bFTn5k4/w640-h480/Black%20Pomfret%20Curry.jpeg" width="640" /></a></div><br /><div><br /></div><p></p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0tag:blogger.com,1999:blog-2089538963686526370.post-53019466851756110102023-06-28T07:02:00.001+05:302023-06-28T07:02:24.277+05:30OUR DINING EXPERIENCE: VIK'S AT BERKELEY, CA<p>OUR DINING EXPERIENCE: VIK'S AT BERKELEY, CA</p><p><br /></p><p>Recently we had lunch at Vik's -a popular eating place on 4th Street in Berkeley, Ca. <a href="https://vikschaat.com/about/">Vik's Chaat </a> has been around for long. Adjacent to the restaurant is a grocery store which the elderly lady at the counter told us proudly was started over 40 years ago. The person behind this venture is Mr Amod Chopra who came to the US in the 1980s from present day Mumbai ( then called Bombay). </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVjY558ntBX1DkFITy3X96TyzSq94fvhnBP66Zl1pYQznGVVAOapmaDuMmDmg5L7MdizR13vwQLD7nrdd4wzTfu8YiQgeqz5q6FGkro6cvlKAXwU1Ovhzy0oS88Cpj8sRP8MvZXbBganhAuxYmt5_z2xIJFu53gk5RuQ6sSw8LvLKROU8sFoK5CaAKC4/s4032/IMG_8937.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVjY558ntBX1DkFITy3X96TyzSq94fvhnBP66Zl1pYQznGVVAOapmaDuMmDmg5L7MdizR13vwQLD7nrdd4wzTfu8YiQgeqz5q6FGkro6cvlKAXwU1Ovhzy0oS88Cpj8sRP8MvZXbBganhAuxYmt5_z2xIJFu53gk5RuQ6sSw8LvLKROU8sFoK5CaAKC4/w640-h480/IMG_8937.jpeg" width="640" /></a></div><br /><p>The business started in smaller rented premises in a warehouse back in the day and they moved as they prospered. The shift to the present and more spacious location took place in 2009. You do get good stuff in the grocery store. I am sure the lady at the store is right when she says this is the best place for Indian groceries in the East Bay Area.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXE2or7R1uwklg85k66X7TsTWcHffisOgd2DLpqm5fj4Y9i4WSaECwZbGOm9VrogNyiy4HYrzRupHfyQZEqp7vMBwyAiTuht2OVwbDRp-QJskowfXfisMUYgy8djE5IjbKO24ku-1VCDhVSva3YIRrA6MtPM8YHg5u5duD6h6LyCs0_FWin6FZ7YZc9m8/s4032/IMG_8961.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXE2or7R1uwklg85k66X7TsTWcHffisOgd2DLpqm5fj4Y9i4WSaECwZbGOm9VrogNyiy4HYrzRupHfyQZEqp7vMBwyAiTuht2OVwbDRp-QJskowfXfisMUYgy8djE5IjbKO24ku-1VCDhVSva3YIRrA6MtPM8YHg5u5duD6h6LyCs0_FWin6FZ7YZc9m8/w640-h480/IMG_8961.jpeg" width="640" /></a></div><p><br /></p>Let me share our experience at Vik's. Firstly there is ample place to park so that's not an issue. Secondly, you get the choice of eating indoors or outdoors. We went on a Friday so the restaurant wasn't that crowded. We could quite easily get a table of our choice. The decor and furniture is functional. Nothing fancy here. <p></p><p>However, I was told that it is tough to get a table during the weekends when most people visit Vik's. Of course, not everyone eats here. A large section of their clients order "take outs"so that they don't waste time waiting for a place to sit . They can take the food home or elsewhere and eat it at their leisure.</p><p>While we ate I noticed they had a streamlined system. You first placed your order and paid for it. There were different sections for Dosa, Chaat etc, probably six in all. When your order was ready, the staff would call out your name and you would then go and get the food you ordered. I don't think there is any concept of reserving a table here. It works on a first come first served kind of system. . </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptCWCpbOrl8nRGNZ6UYmFxjo84lwZVZPhcuFrpz2As78AAKYryRn-pR8vCdsoyvuyIKllReEZu4E9rmBqdfhHjTTE8WOYJsKD-a89Z7_3hME5hwLOMuOMDieaXgx0krhshAmOJeA3il1SNAX_pXhfmTwfBEVHHPCK8tve1531Forx2j2nJ159vyCadqI/s4032/IMG_8960.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptCWCpbOrl8nRGNZ6UYmFxjo84lwZVZPhcuFrpz2As78AAKYryRn-pR8vCdsoyvuyIKllReEZu4E9rmBqdfhHjTTE8WOYJsKD-a89Z7_3hME5hwLOMuOMDieaXgx0krhshAmOJeA3il1SNAX_pXhfmTwfBEVHHPCK8tve1531Forx2j2nJ159vyCadqI/w640-h480/IMG_8960.jpeg" width="640" /></a></div><div><br /></div><div><br /></div><div>We noticed there were three options for the Indian Thali. Two had vegetarian side dishes to supplement the main dishes in the thali which are rice and roti. The third - which we opted for - had Mangalorean style Chicken Curry. Each thali had a portion of rice, one roti, boondi raitha, (a curd-based salad with fried gram flour balls) , Imli (Tamarind) Chutney, Chole (a North Indian dish made with chickpeas and spices), pappad, and the chicken curry, of course.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHwdiSw-2fZsAZxmPObwT1rOvY2-0s2rIobDH8DJx-xUIJdzlBPYfVXS3E4Wo97qaONh0J16zSZlCckGnqxdDMtZBIqeoHVFLEx4aU6avDJmTnFWh0IpXVQxTDTZfdI2lDnH18KbanC-WpLKYlFJdqcj2y8el-jJARrkPFo59-VivHFI_A9wL2g9xn2E/s4032/IMG_8946.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHwdiSw-2fZsAZxmPObwT1rOvY2-0s2rIobDH8DJx-xUIJdzlBPYfVXS3E4Wo97qaONh0J16zSZlCckGnqxdDMtZBIqeoHVFLEx4aU6avDJmTnFWh0IpXVQxTDTZfdI2lDnH18KbanC-WpLKYlFJdqcj2y8el-jJARrkPFo59-VivHFI_A9wL2g9xn2E/w640-h480/IMG_8946.jpeg" width="640" /></a></div><br /><p>We enjoyed the chicken curry. The size of the helpings was just right. My husband's cousin who took us to Vik's had Masala Dosa served with sambar and chutney, which he said was very tasty. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fZdTRu5ED29o6Amkcl3smjMnVO0xORlPd50sUmpgzX6ksMr22tVZkZ9VIleksFIineisfUBthOQuC9Sxf0_plvNsrhTxwuxE7MNsoNwZCaa59_4Q0x4Vfk6DMt8eV-nvf9Sct3rHpFv4m8gaUwT_G_Y9dRWMnUyEG0rlIqPHy8O1EP6MCcE4wFJLnf0/s4032/IMG_8947.jpeg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fZdTRu5ED29o6Amkcl3smjMnVO0xORlPd50sUmpgzX6ksMr22tVZkZ9VIleksFIineisfUBthOQuC9Sxf0_plvNsrhTxwuxE7MNsoNwZCaa59_4Q0x4Vfk6DMt8eV-nvf9Sct3rHpFv4m8gaUwT_G_Y9dRWMnUyEG0rlIqPHy8O1EP6MCcE4wFJLnf0/w640-h480/IMG_8947.jpeg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><div><br /></div><div>We also shared a plate of Sev Puri which was quite delicious! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYfT385vOE-E6oyGg_ZGvhSEOv_CbunBEO7eskjNm_KEKNy5fBiqwDmYNclxu43aH0c5GHRHuCVKMDlFSiB05aiH89APNOwF_PWFv3wPjKI_45EjleuZH_oAjDb1NjSkUxINgE6lby0F98YrQnF89ZxSEvPscGzy4OMwciEKw59YapCWAVl1vsh_2qGY/s4032/IMG_8943.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYfT385vOE-E6oyGg_ZGvhSEOv_CbunBEO7eskjNm_KEKNy5fBiqwDmYNclxu43aH0c5GHRHuCVKMDlFSiB05aiH89APNOwF_PWFv3wPjKI_45EjleuZH_oAjDb1NjSkUxINgE6lby0F98YrQnF89ZxSEvPscGzy4OMwciEKw59YapCWAVl1vsh_2qGY/w640-h480/IMG_8943.jpeg" width="640" /></a></div><br /><p>Along with our meal, we had cool refreshing Salted Lassi and Rose Lassi which complemented the food.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgBIjEBuH7NlDkPNe_degOqCAECSFqL-ZTaa7c53ZQNjkuYemYlQXFDKDqd-x1nYHy8RSnvcmK3vlLIDkBGjrewVl5A0s6ai-rz3nAZD4VNVD3f7s3yABcMyUPskQQZfkoA1jY1ategh0uhbDzQADANqML1iY9QvO_xu6k16GSd3iel_UPwnM1sXpzKc/s4032/IMG_8957.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgBIjEBuH7NlDkPNe_degOqCAECSFqL-ZTaa7c53ZQNjkuYemYlQXFDKDqd-x1nYHy8RSnvcmK3vlLIDkBGjrewVl5A0s6ai-rz3nAZD4VNVD3f7s3yABcMyUPskQQZfkoA1jY1ategh0uhbDzQADANqML1iY9QvO_xu6k16GSd3iel_UPwnM1sXpzKc/w640-h480/IMG_8957.jpeg" width="640" /></a></div><br /><p>On our way out, we bought some samosas for the evening. This came with usual accompaniments of imli chutney and green chutney. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXp8cbdG_a9nvabZ-Yajnh502kb1CK4S5jLQeF5cbpxW2GKS5P2oUAovwJwln-ukLR8c9eyEAvGZWTehTe1k_PHhAUQP3Khp9jjnncKb3bPkUeT3qoZsqcr5y1U8hcezFNvmoLY_7ELvFYA-j-LLm6TXSIuRDvey0dA80qpkqsB34MweDNPzVwhM1zos/s2048/1066528b-572e-4b6c-88c8-7e97a4e111fd.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXp8cbdG_a9nvabZ-Yajnh502kb1CK4S5jLQeF5cbpxW2GKS5P2oUAovwJwln-ukLR8c9eyEAvGZWTehTe1k_PHhAUQP3Khp9jjnncKb3bPkUeT3qoZsqcr5y1U8hcezFNvmoLY_7ELvFYA-j-LLm6TXSIuRDvey0dA80qpkqsB34MweDNPzVwhM1zos/w480-h640/1066528b-572e-4b6c-88c8-7e97a4e111fd.jpeg" width="480" /></a></div><br /><p>Overall, we enjoyed our dining experience at Vik's Chaat. If you happen to be in the area, do try it out for yourself. </p>Shobana Raohttp://www.blogger.com/profile/06883434079767758921noreply@blogger.com0