Tuesday, September 27, 2022

CHUTTARACHA MULAGA CHAMMANDHI

 CHUTTARACHA MULAGA CHAMMANDHI

In a cookery group in Facebook in which I am a member, we were asked to share recipes of some favourite dishes. In this way, I was introduced to this lip smacking spicy Chuttaracha Mulaga Chammandhi by Mr Anil Kumar Ramdas whom I thank for this recipe. 

Apparently, in Malayalam, "Chammandhi/Chammanthi" is the word used for chutney. The dish gets its name from the way it is made. Since red chillies, the main ingredient in this chutney, are fried, its name  in Malayalam loosely translates to Fried Red Chillies Chutney. It makes for a delicious accompaniment to dosas and idlis. 

Since this recipe is from Kerala, I may mention that elsewhere in this blog you will some recipes from dishes from this South Indian State such as:-

I tried out the Chuttaracha Mulaga Chammandhi recently- I had not tasted this ever before- and we relished it with hot dosas. 



Ingredients:-

  • Red Chillies, 8 or as per taste
  • Fresh Coconut Gratings, 1/2 cup
  • Deskinned Shallots, 8-10
  • Turmeric Powder, 1/8 tsp
  • Tamarind, size of a small marble
  • Curry Leaves, a sprig
  • Salt, to taste
  • Coconut Oil, 2 tbsp

Method:-

Heat a pan with about 2 tbsp of coconut oil and fry the red chillies. 
Saute the red chillies and when they start changing colour add the deskinned shallots
Saute till the chillies change colour and the shallots become golden in colour 
Add the turmeric powder and sauté for another 1 minute
Add the curry leaves, tamarind, salt to taste and sauté for 2 more minutes
Transfer the roasted ingredients to a plate and allow them to cool
In a small mixer jar grind these roasted ingredients along with fresh coconut gratings 
I have added a little water at this stage though the recipe called for the addition of 1 tbsp of coconut oil 
Grind well till the coconut gets well blended with the ground paste 
Transfer to serving plate
Serve Chuttarcha Mulaga Chammandhi with hot dosas




 

Friday, September 23, 2022

HITIKIDA AVAREKALU SAARU

 HITIKIDA AVAREKALU SAARU


One of the most popular vegetables in Bengaluru has to be Avarekai or Hyacinth Beans. The peeled avarekai is called Avarekalu.

Although it usually is available in plenty during the winter months, you do get a crop around this time of the year. Recently, I got some amd decided to make some dish I had not tried out before. 

Of course, I have used avarekalu in many recipes in the past.  For example, elsewhere in this blog, you will find recipes for :-

" Hitikida Avarekalu" in Kannada  refers to hyacinth beans which have their skin removed after soaking them in water. 

This recipe  for " Hitkida Avarekalu Saaru " has been adapted this from Aahaaram Online.

I tried this out recently and it tasted just great served with hot steamed rice! 



Ingredients:-

  • Avarekalu, (Peeled Hyacinth Beans), 1 cup
  • Tomato, finely chopped, 1/3 cup
  • Onion, finely chopped, 1/2 cup
  • Tamarind Extract, 2 tbsp
  • Turmeric Powder, 1/4 tsp
  • Jaggery, grated, 1 tsp
  • Mustard Seeds, 1 tsp
  • Oil, 1 tbsp
  • Salt, to taste
For the Masala:-
  • Onion, finely chopped, 1/3 cup
  • Poppy Seeds, (Khus Khus), 1 and 1/2 tbsp
  • Coriander Seeds, 1 tbsp
  • Cumin Seeds, 1/2 tsp
  • Cinnamon, 1 and 1/2 inch piece
  • Cloves, (Laung) , 3-4 
  • Garlic Cloves, finely chopped, 3
  • Byadgi Red Chillies, 4
  • Fresh Coconut Gratings, 3 tbsp
  • Oil, 1 tbsp

Method:-











Peel the avarekayi and soak the avarekalu in lukewarm water for about 1 hour 
Press each avarekaayi gently to remove the outer skin. Keep aside. 

Finely chop the tomato, onions, and garlic
Soak tamarind (the size of a marble) in warm water for about 20 minutes and extract the pulp. Keep aside 

In a pan, dry roast the poppy seeds on medium flame till they change colour
Soak the roasted poppy seeds in just enough water to cover them for about 30 minutes. Keep aside 


Heat 1 tbsp of oil in a thick-bottomed kadhai, add 1/3 cup finely chopped onions and sauté till they become translucent
Add the finely chopped garlic and sauté for 1 minute
Next add the cinnamon, cloves, and Byadgi Red Chillies. Saute for 1 minute
Add the cumin and coriander seeds. Saute for 1 minute 
Now add fresh coconut gratings  and mix well and switch off the gas
Remove the roasted ingredients and allow them to cool 

In a small mixer jar, grind together the roasted ingredients along with the soaked poppy seeds and the water in which the poppy seeds were soaked in, to a smooth paste. Keep aside.

Heat 1 more tbsp of oil in the same kadhai and on medium heat add the mustard seeds and when they splutter add 1/2 cup finely chopped onion  and sauté till they turn translucent 
To this add 1/3 cup of finely chopped tomatoes, mix well and sauté till the tomatoes become soft and mushy
Add turmeric powder and salt to taste

Now add the freshly ground masala and the tamarind extract and sauté for 2-3 minutes till the raw smell goes
Add 1/2 cup of water and mix well and bring to a boil
Add the avarekalu, lower the flame and let it cook covered for  7-8 minutes. Add a little more water, if required. Cook till the avarekalu gets done They should be cooked but not get overcooked  
Switch off the gas and transfer to a serving bowl
Serve the Hitikida Avarekalu Saaru with hot steamed rice 






Saturday, September 17, 2022

CARROT AND MOONG DAL STIR FRY

 CARROT AND MOONG DAL STIR FRY

We use carrots fairly often at my house as they are widely used in Indian cuisine. Here's a question for you! Do you know a lot about carrots?  If you think you do, you may like to check out "10 Things You Didn't Know About Carrots!" which I found quite interesting!!  

We often speak of how carrots are good for us. This article in WebMD details the many health benefits we get from them.   

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

Today's recipe is for an easy to make yet delicious side dish made with Carrots and Moong Dal. I have adapted this from Carrot Poriyal by Tickling Palates. 

We enjoyed this for lunch with hot steamed rice and rasam. 


Ingredients:-

  • Carrots, 250 gms 
  • Moong Dal, 1/4 cup
  • Onion, 1
  • Mustard Seeds, 1 tsp
  • Asafoetida, 1/8 tsp 
  • Urad Dal, 2 tsp
  • Dry Red Chillies, 3, broken into halves
  • Curry Leaves, a few
  • Fresh Coconut Gratings, 2-3 tbsp
  • Salt, to taste
  • Oil, 1 tbsp
Method:-

Wash the carrots, snip off the two ends and peel and dice them
Peel and finely chop the onion
Wash and soak the moong dal in a vessel with adequate water for 1/2 hour and drain the water

In a pressure cooker, cook the soaked moong dal without adding any water for 1 whistle
Once the cooker cools remove the cooked moong dal and keep aside

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds
When they splutter add the asafoetida and urad dal and sauté till the dal changes colour
Next add the broken dry red chillies and the curry leaves and sauté
Add the chopped onions and fry till they become translucent

To this add the diced carrots and a little water, mix well and cook covered for 4-5 minutes till the carrots get done
Now add the cooked moong dal and salt to taste
Mix well and cook for about 2 minutes
Now add the coconut gratings and mix well 
Switch off the gas and transfer to serving bowl
Serve Carrot & Moong Dal Stir Fry as an accompaniment to the main meal of rice and sambar/rasam 




Wednesday, September 14, 2022

CAPSICUM MASALA

 CAPSICUM MASALA

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

As you know, capsicums have several health benefits.

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

Today's recipe is for Capsicum Masala, an easy to make side dish which goes well with both rice and rotis. 




Ingredients:-

  • Capsicum, 3
  • Tomatoes, 3
  • Onions, 2 
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 2 tsp
  • Coriander Leaves, 2 tbsp, for garnish
Grind to a Paste:-
  • Coconut Gratings, 1/3 cup
  • Ginger, 1 and 1/2 " piece
  • Green Chillies, 3
  • Garlic Cloves, 3
For Seasoning:-
  • Cumin Seeds, 1 tsp
  • Curry Leaves, a sprig
  • Oil, 2 tbsp
Method:-

Wash the capsicum, cut and discard the core and seeds. Chop the capsicum into pieces 
Chop the onions, tomatoes, and ginger
Finely chop the coriander leaves 

In a small mixer jar, grind together the coconut gratings, green chillies, ginger and garlic cloves to a smooth paste adding just the required amount of water. Keep aside.

Heat 2 tbsp oil in a thick-bottomed kadhai and on medium heat add the cumin seeds. When they sizzle add the curry leaves and sauté for a few seconds
To this add the chopped onions, a little salt, and sauté till they turn slightly golden 
Add the chopped tomatoes and fry till they become soft and mushy
Now add the turmeric powder, chilli powder, and coriander powder and salt to taste
Mix well so that the spice powders do not get burnt. They should get well blended with the onions and tomatoes
Next add the freshly prepared masala paste and mix well. 
Cook on medium heat for 2-3 minutes
Now add the chopped capsicum, and a little water, mix well and cook covered stirring from time to time till they get done
The capsicums should get cooked yet remain firm, take care they don't get overcooked 
Switch off the gas and garnish with finely chopped coriander leaves
Transfer to serving bowl
Serve Capsicum Masala with rice or rotis 




Saturday, September 10, 2022

DRUMSTICK MASALA

 

DRUMSTICK MASALA

The popular veggie, Drumsticks, called Shevaga in Marathi, Nuggekai in Kannada, Murungukkai in Tamil, and Mashingasaang in my mother tongue Konkani are extremely nutritious as well as tasty. They have numerous health benefits. 

The drumstick pods as well as the leaves can be used in different dishes. Elsewhere in this blog, you will find recipes for dishes using drumsticks, such as:-

Today's recipe is for a curry that goes well with both rice and rotis. I have adapted this from Drumstick Curry from Hebbar's Kitchen.

We enjoyed this for lunch with chappatis. 



Ingredients:-

  • Drumsticks, 3-4
  • Mustard Seeds, 1 tsp
  • Cumin Seeds, 1 tsp
  • Asafoetida, (Hing) , a pinch
  • Curry Leaves, 1 sprig
  • Medium-sized Onion, 1
  • Ginger Garlic Paste, 1 tsp
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 tsp
  • Cumin Powder, 1/2  tsp
  • Garam Masala, 1 tsp
  • Tomatoes, 2
  • Salt, to taste
  • Oil, 2 tbsp
  • Coriander Leaves, 2 tbsp
For the Masala
  • Peanuts, 2 tbsp
  • Sesame Seeds ( Til) , 2 tbsp
  • Grated Dry Coconut (Copra), 2 tbsp
  • Poppy Seeds, (Khus Khus)  2 tsp
  • Water, 1/2 cup
Method:-

Wash the drumsticks, snip off the two ends and scrape the outer skin of the drumsticks

Cut the drumsticks into pieces of about 1 and 1/2 inches in size

Chop the tomatoes and finely chop the onions and coriander leaves

In a vessel, cook the drumstick pieces by adding adequate water and a little salt- till they are 50 % cooked and keep aside. (Please remember that drumsticks get cooked quite fast)

Dry roast the peanuts in a pan till they turn change colour then add the sesame seeds, grated dry coconut  and poppy seeds

Roast these on medium heat till they give off a good aroma. Remove from the flame and allow it to cool

Once it is cooled, transfer to a small mixer jar and grind to a fine powder 

Add 1/2 cup of water to this powder and grind to a smooth paste. Keep aside.

Heat 2 tbsp oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the cumin seeds and when they sizzle add the asafoetida and curry leaves

Saute for a few seconds

To this add the chopped onion and ginger garlic paste and sauté til the onion becomes translucent and the raw smell of the ginger garlic paste goes

Next add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and salt to taste. Mix well. 

Now add the chopped tomatoes and cook till they turn soft and mushy, and the oil separates

Add the freshly prepared masala, mix well and cook till the spices get well blended with this masala paste 

To this add the half-cooked drumstick pieces and 1 cup of water and mix well to get the desired curry like consistency

Cover and cook- stirring from time to time-  till the drumsticks get fully cooked and have absorbed the flavour of the masala and spices

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to a serving bowl

Serve Drumstick Masala hot with rice or chappatis 









Tuesday, September 6, 2022

KUZHI PANIYARAM

 KUZHI PANIYARAM

As mentioned in an earlier blog post, Appos are a common breakfast item in our Konkani speaking GSB community. We also make a sweet version, which we call Godu Appo, for festivals when it is offered as naivedhya.  

Over the years, there have been many variations to the standard Appo. Elsewhere in this blog, you will find  recipes for some of them such as:-

Recently I came across another version of Appos, which is called Kuzhi Paniyaram in Tamil. I have adapted this recipe from Kuzhi Paniyaram in Kannan's Kitchen.

I found the addition of finely chopped coconut  as an interesting concept.  We enjoyed this Kuzhi Paniyaram for breakfast, served with garlic chutney which we call Losne Chutney in Konkani.



Ingredients:-

  • Idli Rice, 2 cups
  • Raw Rice, 1/2 cup
  • Urad (Black Gram) Dal, 1 cup
  • Methi Seeds (Fenugreek Seeds), 1 tsp
  • Green Chillies, 2 
  • Salt, to taste
For Seasoning The Batter:- 
  • Mustard Seeds, 1 tsp
  • Urad Dal, 1 tbsp
  • Green Chillies, 2 
  • Curry Leaves, 1 sprig
  • Hing ( Asafoetida), 1/4 tsp
  • Medium-sized Onions, 2
  • Fresh Coconut, finely chopped, 3 tbsp
  • Coriander Leaves, 2 tbsp
  • Oil, 2 tbsp
Method:-

Wash the Idli Rice,  Raw Rice  and Urad Dal thoroughly and soak this in adequate water in a vessel, adding methi seeds, for about 4-5 hours
Finely chop the onion, coriander leaves, green chillies, curry leaves and fresh coconut pieces

After 4- 5 hours, drain the water from the soaked ingredients
In a mixer jar,  grind together the soaked rice and dal along with 2 green chillies to a batter of idli batter consistency
Add salt to this batter and water if required, mix well, and allow it to ferment overnight in a covered vessel 
Heat 2 tbsp of oil in a pan and on medium heat add the mustard seeds, when they splutter add the urad dal and sauté till the dal changes colour
Next add the finely chopped green chillies and curry leaves and the asafoetida
To this add the finely chopped onion and sauté till they become translucent
Add this seasoning to the batter  along with finely chopped fresh coconut pieces and coriander leaves 
Mix well and add water and salt if necessary to get a slightly thick batter 

Heat the paniyarakkal or appe pan and pour a little oil in each of the sockets
Now pour the prepared batter in each of the sockets 
Cover and cook on medium flame for a couple of minutes till one side of the paniyaram gets a golden brown colour
Flip each of the paniyarams in their sockets using a skewer 
Add oil as required and cook the paniyaram for 2-3 minutes or till the other side gets done
Check if the paniyarams are done by piercing  the skewer. When the paniyarams are done, the skewer should come out clean
Remove the paniyarams to a plate and repeat the process to make more batches of paniyarams
Serve the Kuzhi Paniyaram hot with a chutney of your choice 







Friday, September 2, 2022

MALABAR SPINACH DAL

 MALABAR SPINACH DAL

This nutritious climbing vine with the botanical name of "Basella alba" is called "Malabar Spinach", "Indian Spinach" or "Ceylon Spinach". In my mother tongue, Konkani, we call it "Vaali". It is called "Basale Soppu" in Kannada and "Bachali Kura" in Telugu. 

This fast growing creeper plant has numerous health benefits. 

Even with the limited space available in a balcony garden, I have grown Vaali in pots 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 other recipes for dishes made with Malabar Spinach such as:-
Today's recipe is from Andhra Pradesh and is made with Malabar spinach and Toor Dal. I have adapted this from Bachali Kura Pappu from Sailu's Foods.  

We enjoyed this for lunch with hot steamed rice.  



Ingredients:-

  • Toor Dal/ Arhar Dal, 3/4 cup 
  • Malabar Spinach, chopped and tightly packed, 2 and 1/2 cups
  • Onion, 1
  • Turmeric Powder, 1/4 tsp
  • Green Chillies, 3
  • Ginger, finely chopped, 1/2 tsp
  • Salt, to taste
  • Water, 2 cups
  • Tamarind Paste, 1 tbsp
For Seasoning:-
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Garlic Cloves, crushed, 4
  • Byadgi Dry Red Chillies, 2 (broken into halves)
  • Curry Leaves, 1 sprig
  • Oil, 2 tsp
Method:-

Wash the Malabar Spinach thoroughly in several changes of water, remove the leaves from the stems
(You can also add stems which are tender)
Chop the spinach leaves and the stems 
Chop the onion and ginger
Slit the green chillies

Wash the Toor Dal  and pressure cook it in a vessel along with the chopped spinach, chopped onion, slit green chillies, finely chopped ginger and turmeric powder, adding 2 cups of water
Pressure cook for two whistles and wait for the cooker to cool
Remove the vessel and lightly mash the cooked dal

Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter add the cumin seeds and when they sizzle add the crushed garlic, broken red chillies and curry leaves and sauté 
Add this seasoning to the cooked dal, add salt to taste, and tamarind paste and mix well
Now add 1/2 cup of water and bring to a boil
Lower the flame and let it simmer for about 5-7 minutes
Adjust the consistency of the dal by adding water only if required 
Transfer the Malabar Spinach Dal to a serving bowl 
Serve hot with steamed rice or rotis.