KAIRICHI THECHA

 KAIRICHI THECHA

Here in India, we associate the hot summer days with raw mangoes being available in plenty. Raw mangoes are called Kairi in Marathi, Maavinkayi in Kannada, Mamidikayi in Telugu, and Ambuli in my mother tongue, Konkani.

No kid growing up in India would have missed that great experience of eating slices of raw mango dipped liberally in salt and chilli powder! 

As this article explains, raw mangoes have numerous health benefits.

Elsewhere in the blog, you will find recipes for dishes made with raw mangoes, such as:-

• Raw Mango Pachadi
• Maavinkayi Chitranna
• Mamidikaya Menthi Pachadi 

Today's recipe - Kairichi Thecha- is from Maharashtrian cuisine. Raw Mango is called Kairi in Marathi. Thecha is a dry chutney-like popular accompaniment for bhakri and roti. 

Traditionally, thecha is made using a mortar and pestle. These days since most people use mixers, I must mention that the grinding should only be done in the pulse mode to get the coarse texture required for the thecha.

Do try this out and I am sure you will love it! 

Ingredients:- 

• Kairi (Raw Mango), 1 of about 240 grams
• Green Chillies, 10
• Roasted Peanuts, 1/3 cup
• Garlic Cloves, 8
• Cumin Seeds, 1/2 tsp
• Coriander Leaves, 1 handful
• Salt, to taste
• Oil, 1 tsp 

Method:-

Wash the raw mango and wipe it dry. 

Peel and cut the raw mango into cubes and discard the core

Wash the green chillies, remove the stalks, pat them dry and slit them 

Wash, dry and finely chop the coriander leaves

Peel the garlic cloves

Heat 1 tsp of oil in a kadhai and roast the slit green chillies stirring continuously till they get spotted  

Remove from the kadhai and allow them to cool

Transfer to a mixer jar

To the roasted green chillies, add the roasted peanuts, garlic cloves, cumin seeds, coriander leaves and salt to taste. 

Add the raw mango cubes. 

Grind on pulse mode till the ingredients are crushed and blended to get the Kairichi Thecha with a coarse texture

Transfer to serving bowl

Serve as accompaniment to bhakri/roti

BASALE SOPPINA HULI

 BASALE SOPPINA HULI

The Malabar Spinach is a climbing vine much akin to the usual spinach. It is also called Vine Spinach. We call this "Basale Soppu" in Kannada and "Vaali" in my mother tongue, Konkani.

This plant has numerous health benefits. I have this growing in pots at home which comes in handy from time to time. You can easily grow them by planting the firm stem in a pot. 

Elsewhere in this blog, you will find recipes for dishes made with Malabar Spinach such as:-

• Basale Soppina Tambuli
• Malabar Spinach Dal
• Vaali Ambat

Today's dish is popular in my Home State of Karnataka where it is usually served with hot steamed rice. This is an easy to make dish which is both tasty and good for health.  I have adapted this from the  Kannada YouTube video Basale Soppina Huli from Swayam Paaka.

Do try it out and let me know whether you liked it. 

Ingredients:-

• Basale Soppu/ Malabar Spinach, 1 bunch or approximately 3 cups when chopped 
• Thuar dal/ Split Pigeon Peas, 1/2 cup
• Turmeric Powder, 1/4 tsp 
• Fresh Coconut Gratings, 1/4 cup
• Jaggery, small piece
• Tamarind, size of a medium sized lemon 
• Salt, to taste 

To be Roasted and Ground To a Paste:- 

• Oil, 1 tsp
• Urad Dal/Black Gram Dal, 1/2 tsp
• Channa Dal/Bengal Gram Dal, 3/4 tsp
• Byadgi Red Chillies, 8
• Fenugreek/Methi Seeds, 1/4 tsp
• Curry Leaves, a few 
• Hing/Asafoetida, 1/8 tsp
• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/2 tsp
• Coriander seeds, 1 tbsp

For Seasoning:

• Mustard Seeds, 1 tsp
• Cumin Seeds, 3/4 tsp
• Asafoetida/Hing, 1/4 tsp
• Oil, 2 tsp

Method:-

Wash the basale soppu in several changes of water. Drain away the water in a colander. Chop the basale soppu and keep aside

Soak the tamarind in water for about 10-15 minutes and extract the juice 

Wash the thuar dal and pressure cook it in a cooker adding 1 and 1/2 cups of water with a little oil and a little turmeric powder

Cook for 3-4 whistles or till the dal gets done. Once the cooker cools, remove the cooked dal, mash the dal  and keep aside.

 

Heat 1 tsp oil in a pan. On medium heat add the urad dal and channa dal, Byadgi red chillies, fenugreek/methi seeds, and a few curry leaves and fry for a minute

To this add the asafoetida, cumin seeds, mustard seeds and coriander seeds and fry till the dals change colour and turn golden. Switch off the gas.

Transfer the roasted ingredients to a plate and allow it to cool.

Once they cool, grind the roasted ingredients along with fresh coconut gratings in a mixer jar. Grind to a fine paste adding water as required. Keep aside.

Add the chopped basale soppu to the cooked and mashed dal. Mix well and bring to a boil.  

Now add the ground masala, jaggery, salt to taste and tamarind extract 

Mix well and adjust the consistency by adding water as required and once again bring to a boil

Lower the heat and let it simmer for a couple of minutes

Switch off the gas

Heat oil in a seasoning pan, on medium heat add the mustard seeds and when they splutter add the asafoetida and the cumin seeds. Saute for a few seconds. 

Pour this seasoning on to the Huli.

Transfer the Basale Soppina Huli to a serving bowl

Serve with hot steamed rice

DOUBLE BEANS POTATO CURRY

 DOUBLE BEANS POTATO CURRY

My husband and I are very fond of Double Beans - also known as Lima Beans or Butter Beans. We often make dishes with this ingredient which has numerous health benefits.

These are freshly available during the season and in dry form throughout the year. 

In my experience, the dishes with double beans go great with the chapatis we make almost every day at home.

Elsewhere in this blog, you will find recipes for more recipes made with Double Beans such as:-

• Double Beans Ambat 
• Double Beans Saung
• Double Beans Kurma
• Double Beans Curry

We love this dish with hot chapatis ! I am sure you will enjoy this too! 

Ingredients:-

• Dry Double Beans, 1 cup 
• Potato, 1
• Cinnamon, 1 " piece 
• Cloves, 2
• Onions, 2
• Ginger Garlic Paste, 1/2 tsp
• Tomatoes, medium-sized, 2
• Turmeric Powder, 1/2 tsp
• Kashmiri Chilli Powder, 1 and 1/4 tsp
• Oil, 1 tbsp
• Salt, to taste
• Coriander Leaves, for garnish 

To Be Ground To A Paste:-

• Fresh Coconut Gratings, 1/3 cup
• Poppy Seeds, 1 tsp
• Fennel Seeds, 1/2 tsp
• Cashew Nuts,  6

Method:-

Soak the double beans in adequate water for 8 hours or overnight. You will find the beans would have become bigger in size. Discard the water and keep the soaked double beans aside.

Wash, peel and cube the potato 

Peel and chop the onions 

Wash and chop the tomatoes 

Soak the cashew nuts in a little water

Wash and finely chop the coriander leaves 

Place the soaked double beans and the cubed potato in a vessel adding the required amount of water

Keep this vessel in a pressure cooker and pressure cook for 2 whistles or till the beans get done 

Once the cooker cools remove the double beans and potato. Keep aside

Heat 1 tbsp of oil in a thick bottomed kadhai. Add cinnamon stick and cloves and saute 

Add the chopped onion and saute till the onion turns translucent 

Now add the ginger garlic paste and the chopped tomatoes and a little salt

Mix well and cook till the tomatoes become soft and mushy

To this add the turmeric powder and chilli powder and mix

Add the cooked double beans, potatoes and the water in which they were cooked 

Cook covered on medium heat for about 5 minutes

In a mixer jar, grind together the coconut gratings, poppy seeds, fennel seeds and the soaked cashew nuts to a fine paste adding water as required 

Add this ground paste to the cooked double beans and potatoes in the kadhai

Adjust the consistency by adding water if required and bring to a boil

Check for salt and add if required

Lower the heat and let it simmer for about 4-5 minutes

Switch off the gas and garnish with chopped coriander leaves 

Transfer to a serving bowl and serve hot with chapatis

PAANAK AND KOSAMBARI FOR SRI RAMA NAVAMI

 

PAANAK AND KOSAMBARI FOR SRI RAMA NAVAMI

On April 6, we celebrate -Sri Rama Navami , an important festival for us Hindus in India. This day  celebrates the birth of Sri Rama/Shri Ram, one of our most revered deities. This year the age old festival has attained greater significance. This is because on January, 22, 2024, the idol of Shri Ram was consecrated in the famous Shri Ram Mandir in Ayodhya, Uttar Pradesh.

This festival is celebrated all over India. Each region has its own traditions in celebrating the festival.

One of the items we Gowda Saraswath Brahmins traditionally make is what we call Paanak in my mother tongue, Konkani.  

Another item popular in my Home State of Karnataka is Cucumber and Dal Kosambari. 

In Karnataka, a popular dish made during this season is Maavinkayi Chitranna or Raw Mango Rice. 

Enjoy the joyous celebration of Sri Rama Navami on April 6. Jai Sri Ram ! 

GULLA MASHINGASAANGA TALASANI

GULLA MASHINGASAANGA TALASANI

Today's recipe is from our own GSB Konkani cuisine and is called Gulla Mashingasaanga Talasani. The name comes from the two main ingredients: Matti Gulla ( a special kind of brinjal) and Drumsticks ( which we call Mashingasaang, in my mother tongue, Konkani.

Many of us consider Gulla/Brinjal and Drumsticks to be a good combination!  This is an easy to make stir fry which is usually served with our traditional meal of rice and dalithoi. 

For those who may not know, Matti Gulla is a special type of brinjal/eggplant/aubergine 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.

Elsewhere in this blog, you will find recipes for dishes made with Matti Gulla, such as:- 

• Gulla Mashingasaanga Sagle
• Matti Gulla Podi
• Matti Gulla Huli

We enjoyed this dish recently when I was happy to see some Matti Gulla in the nearby Mangalore Stores. 

Ingredients:-

• Matti Gulla, 2 
• Mashingasaang ( Drumsticks), 2 
• Garlic Cloves, 10-12
• Dry Red Chillies, 3 -broken into halves
• Coconut Oil, 2 tbsp 
• Salt, to taste

Method:-

Wash the gulla. Remove the stalks and cut them into pieces. Immerse these pieces in fresh water till they are used in this recipe- in order to avoid discolouration 

Peel the drumsticks and cut them into 1 and 1/2 " pieces. 

Crush the garlic cloves lightly

Heat oil in a thick bottomed kadai. Add the lightly crushed garlic cloves and saute them till they give off a good aroma and turn golden brown in colour. 

Next add the broken red chillies and saute for a few seconds.

To this add the cut gulla pieces and the drumsticks pieces, mix and add salt to taste and saute for a couple of minutes

Now add  1/3 cup of water

Cook covered on medium heat, stirring from time to time, till the gulla and drumsticks are done

Once the gulla and drumsticks are cooked and the excess water has evaporated, switch off the gas and transfer to a serving bowl 

Serve as a side dish with the main meal

MY FOOD BLOG IS 12 YEARS AND GOING STRONG!

 MY FOOD BLOG IS 12 YEARS AND GOING STRONG!

I am in the mood to celebrate today!! My blog, "Cooking With Shobana"  completes 12 years  and moves to teen age. 

 Back in 2013, my husband Prem, who is a blogger himself,  encouraged me to start a blog. When I rather hesitatingly started this blog on March 21, 2013, I had no idea that it would grow as much as it did. I remember we thought it appropriate to start the blog with a sweet. Accordingly, my first post was, "Orange Basundi" 

Both of us have put in so much of hard work behind this initiative but it has been well worth the effort! 

On the third anniversary of CWS, I had written with justifiable pride that the blog had crossed the milestone of 1/2 a million or 500,000 page views.  I am happy to share that today that number has crossed 4.3 million at 4,312,877- and counting! 

I was pleased to see that it ranks 49 in Feedspot's 100 Best Indian Food Blogs & Websites in 2025. 

The picture I have selected for today's celebration is a screenshot of "Images" that appear if you were to do a Google search for "Cooking With Shobana"

From the small slice - pictured above- of the over 1000 posts in this blog, you will note that over the years, I have tried to present a wide variety of recipes that I have tried across different cuisines. Most of the recipes have been vegetarian and from our Indian cuisine. In this endeavour, I have always tried to promote the cooking from our statistically small Konkani speaking Gowda Saraswat Brahmin community and from my Home State of Karnataka. 

Although with the passage of time, I post less frequently than I used to, I must say this blog has given me an opportunity and platform to follow my passion for cooking. 

Thanks to all of you: my family, friends, and over 19,000 followers  on my Facebook Page who have unfailingly supported and encouraged me over the years. 

BROCCOLI KI SUBJI

 BROCCOLI KI SUBJI

Broccoli, which is part of the cauliflower family, ranks as one of the healthiest vegetables as described in this article in Medical News Today. 

I first came across broccoli when visiting the US. We liked it and since it is so good for health, I started using it in our Indian dishes. 

Elsewhere in this blog, you will find recipes for other dishes made with broccoli such as:-

• Broccoli & Almond Soup
• Broccoli Bell Pepper Stir Fry 
• Broccoli Stir Fry

Today's recipe is for Broccoli ki Subji- a side dish made with broccoli - in the North Indian style.

I have adapted this from the YouTube video Broccoli Ki Subji in Hindi by Chef Ashok 

We had this for lunch yesterday and it was quite delicious with hot rotis! 

Ingredients: 

• Broccoli, 500 gms
• Onions, 2
• Tomato, 1
• Fresh Curds, 2 tsp
• Turmeric Powder, 1/2 tsp
• Kashmiri Chilli Powder, 1/2 tsp
• Coriander Powder, 1/2 tsp
• Cumin Powder, 1/2 tsp
• Kasuri Methi (Dried Fenugreek Leaves), 1/4 tsp
• Garlic, chopped, 1 tsp
• Ginger Garlic Paste, 1/2 tsp
• Green Chillies, chopped, 1 tsp
• Whole Spices: 1-2 bay leaves; 1 black cardamom;  1 clove ( laung) ; 1 " stick cinnamon; 1 small cardamom; 1/2 tsp cumin seeds;
• Salt, to taste
• Fresh Coriander Leaves, finely chopped
• Oil, 1 and 1/2 tbsp
• Butter, 1 cube

Method:-

Wash the broccoli and break them into small florets

Chop the stalk and retain only the tender parts 

Steam the broccoli florets and the tender stalk for 3-4 minutes

Peel and chop the onion, chop the tomato, garlic and green chillies

In a thick bottomed kadhai, heat oil and add the whole spices listed above, one by one and saute 

To this add the chopped garlic and saute on medium heat till it gives off a good aroma and changes colour

Next add the chopped onion, a little salt and saute till the onions become slightly golden 

To this add the ginger garlic paste and the chopped green chillies and saute till the raw smell goes

Add the turmeric powder and chilli powder and mix well

Now add the chopped tomato and a little salt and a little water

Cook covered on medium heat till the tomatoes become soft and mushy

Add the coriander powder, cumin powder and kasuri methi and mix them well with the cooked tomato

Mix in the fresh curds and cook on high flame

To this add the steamed tender parts of the broccoli stalk, and cook on low flame for 3-4 minutes

Next add the steamed broccoli florets and cook till it gets well blended with the masala

Cover and cook on low flame for about 2 minutes ( add a little water to get a gravy like consistency if you desire)

Finally add the cube of butter and mix well 

Garnish with the finely chopped coriander leaves

Switch off the gas and transfer to a serving bowl

Serve the Broccoli ki Subji with hot rotis, chapatis