Saturday, November 26, 2022

SPICY FISH FRY

 SPICY FISH FRY 

If, like us, you enjoy eating fish, you can be happy to know that fish are strong in protein and Vitamin D. They also have Omega 3 fatty acids which are of significant use to the body as well as the brain. You can read about this in more detail in this article "11 Evidence-Based Benefits of Eating Fish". 

I make fish dishes from time to time so elsewhere in this blog, you will find recipes for dishes such as;-

Today's recipe is for a spicy fish fry which I have adapted from Spicy & Tasty Fish Fry from the Telugu video in YouTube by Mana Chef.

We tried this out recently and enjoyed it with peas pulao for lunch. 



Ingredients:-

  • Fish, 6 pieces, 500 gms 
  • Coriander Leaves, small bunch
  • Green Chillies, 4
  • Curry Leaves, torn into pieces, 2
  • Turmeric Powder, 1/4 tsp
  • Ginger Garlic Paste, 1 tsp
  • Coriander powder , 1 tsp
  • Chilli Powder, 1 tsp
  • Garam Masala, 1 tsp
  • Pepper Powder, 1/2 tap
  • Lemon ( squeeze 1/2 a lemon)
  • Salt, to taste
  • Oil, 4 tbsp, or as required to shallow fry the fish 
Method:-

Wash, clean, and dry the fish pieces
Grind together a small bunch of coriander leaves in a mixer jar along with green chillies to make a paste without adding any water
Transfer this paste to a bowl
Add torn pieces of 2 curry leaves, salt, turmeric powder, ginger garlic paste, coriander powder, chilli powder, garam masala powder, and pepper powder and mix well
Squeeze the juice of half a lemon and mix well
This forms the marinade for the fish
Immerse the fish pieces in this paste and apply evenly with your fingers 
Allow the fish to marinate for about one hour 


In a thick bottomed pan, heat 4 tbsp of oil 
Add the marinated fish pieces one by one
Use whatever masala/paste remains by applying to the fish at this stage
Fry the fish for about 3-4 minutes on medium flame. The heat should not be too high or low.
Cover and let it simmer for a couple of minutes
Then flip and fry the other side as well in the same manner
Switch off the gas
Transfer the fried fish to a serving plate
Serve the fried fish with onion slices and lemon wedges 










Tuesday, November 22, 2022

AVARAKKAI KUZHAMBU

AVARAKKAI KUZHAMBU

One variety of beans that are commonly available in the winter months in Bengaluru where we live is Flat Beans, also known as Broad Beans. This is known as Chapparada Avarekayi in Kannada. In Gujarati they are called Surti Papdi  and are called Val Papdi in Maharashtra and Goa.

Flat beans are a good source of Vitamins for us apart from having numerous other health benefits. 

Today's recipe is for a delicious Kuzhambu (sambar) made with flat beans. I have adapted this from Avarakkai Kootan/Avarakkai Kuzhambu from the popular cooking site, Subbu's Kitchen. 

We tried this with hot steamed rice and appalams and it tasted just great! 


Ingredients:-

  • Avarakkai (Flat/Broad Beans), 250 grams
  • Tamarind, size of a lemon
  • Toor Dal ( Split Pigeon Peas), 1/2 cup
  • Turmeric Powder, 1/8 tsp
  • Salt, to taste
  • Asafoetida, 1/8 tsp
For the Masala Paste :-
  • Chana Dal (Split Bengal Gram), 1 tbsp
  • Coriander Seeds, 1 tbsp
  • Red Chillies, 4
  • Fenugreek Seeds, 1/4 tsp
  • Fresh Coconut Gratings, 1/4 cup
  • Oil, 2 tsp
For Seasoning:-
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few
  • Oil, 2 tsp 

Method:-

Wash and de-string the flat beans and finely chop them
Soak the tamarind in lukewarm water for about 10 minutes and extract the tamarind juice
Wash and pressure cook the toor dal in 1 cup of water , along with turmeric powder, for 4-5 whistles or till done 
When the cooker is cool enough to handle, remove the cooked dal, mash it well and keep aside
In a thick-bottomed pan, heat oil and add the chana dal, coriander seeds, red chillies, and fenugreek seeds and roast on medium flame till the dal changes colour
Allow this to cool and transfer to a mixer jar
To this add the coconut gratings and grind to a smooth paste adding the required amount of water
Keep the masala/paste aside
In the same pan,  heat oil and on medium heat add the mustard seeds
When they splutter add the curry leaves and saute for a few seconds 
Now add the chopped flat beans and turmeric powder and saute on high flame for about 2 minutes
Add 1 cup of water and cook till the flat beans get done
Add the tamarind extract, asafoetida and salt and mix well
Let it cook for about 10 minutes till the raw smell of the tamarind goes
Next add the mashed dal and the coconut-spices masala prepared earlier and mix well 
Add water as required to get a desired consistency - it should be thick  and not too watery
Bring this to a boil and allow it to simmer for a couple of minutes
Switch off the gas and transfer the Avarakkai Kuzhambu to a serving bowl
Serve with hot steamed rice and appalam








Thursday, November 17, 2022

TOMATO SAARU

 TOMATO SAARU

We use tomatoes in so many dishes in our Indian cooking, be it from the South or the North of India.  Tomatoes have numerous health benefits as they are strong in lycopene as per this article in WebMD. 

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

Today's recipe is for an aromatic and flavourful saaru which goes great with hot steamed rice. I have adapted this from the Kannada YouTube video Simple Tomato Saaru in Veg Recipes of Karnataka.

This easy to make Tomato Saaru does not call for the addition of dal so can be made quite fast. 

I am sure you will like it as much as we did. We usually have hot steamed rice, with saaru, and pappads or pappadam, as we call them in the South. 


Ingredients:-

  • Tomatoes (medium-sized), 2
  • Tamarind, size of a small gooseberry
  • Jaggery, 2 tsp, or to taste
  • Green Chilli, slit, 1
  • Turmeric Powder, 1/4 tsp 
  • Coriander Leaves, finely chopped, 2 tbsp
  • Salt, to taste
To Be Roasted & Ground For The Masala:-
  • Byadgi Red Chillies, 4
  • Coriander Seeds, 2 tsp
  • Cumin Seeds, 1 tsp
  • Asafoetida, a pinch
  • Fenugreek Seeds, 1/4 tsp
  • Coconut Gratings, /4 cup
  • Oil, 1 tsp - for roasting the ingredients
For Seasoning:-
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Asafoetida, a pinch
  • Dry Red Chilli, broken into halves, 1
  • Curry Leaves, a sprig
  • Ghee, 2 tsp
Method:-

Wash the tomatoes and roughly chop them.
Grate the jaggery  and slit the green chilli
Soak the tamarind in luke warm water and extract the juice
Finely chop the coriander leaves


In a pan, heat 1 tsp of oil and roast the coriander seeds, cumin seeds, red chillies, fenugreek seeds and asafoetida till the cumin seeds splutter and the roasted ingredients turn slightly golden. 
Transfer to a mixer jar and grind these roasted ingredients along with 1/4 cup of coconut gratings to a fine paste adding just the required amount of water. This forms the masala for the saaru. Keep aside 

In the same mixer jar, grind the chopped tomatoes to a paste with very little water
Transfer to a vessel and add slit green chilli, turmeric powder, tamarind juice and salt to taste
Bring to a boil the lower the flame and let it simmer for 5 minutes till the raw smell of the tomato goes
To this add the ground masala prepared earlier, mix well and add the required amount of water to get the saaru consistency
Once again bring to a boil, add the finely chopped coriander leaves and switch off the gas 

Heat 2 tsp of ghee in a small seasoning pan and on medium heat add the mustard seeds, when they splutter add the cumin seeds, asafoetida, broken red chilli and curry leaves and saute for a few seconds
Add this seasoning to the Tomato Saaru

Transfer to a serving bowl and serve hot with steamed rice and pappadams






Sunday, November 13, 2022

CHETTINAD EGG CURRY

CHETTINAD EGG CURRY 


From time to time, I make dishes using eggs as they have numerous health benefits. We can make use of eggs for breakfast where we can have Omelettes, Boiled Eggs, Scrambled Eggs, Fried Egg etc or they can be used for curries and other dishes for lunch or dinner.

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

  • Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
  • Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
  • Egg Curry, goes great with pulao or fried rice

Today's recipe is for an Egg Curry, done in the Chettinad style. As you might know, Chettinad is a part of the South Indian State of Tamilnadu and is famous for its hot, spicy food. The main component of the Chettinad style of cooking is the Chettinad Masala which is made using many different spices.

I have adapted this from Chettinad Egg Curry in Indian Healthy Recipes. This dish goes well with hot rotis or with hot steamed rice. 

We tried this out and it tasted great! 


Ingredients:-
  • Eggs, 4
  • Large sized Onion, 1
  • Medium-sized Tomatoes, 2 
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few
  • Ginger Garlic Paste, 1 tsp
  • Salt, to taste 
  • Oil, 2-3 tbsp
  • Coriander Leaves, a few
For the Chettinad Masala:-
  • Byadgi Red Chillies, 5
  • Coriander Seeds, 2 tsp
  • Green Cardamom, 2
  • Fennel Seeds, 3/4 tsp
  • Cumin Seeds, 1/2 tsp
  • Peppercorns, 1/4 tsp
  • Cloves, 3
  • Cinnamon, 1 " piece
  • Poppy Seeds, 1 and 1/2 tsp 
  • Coconut Gratings, 1/4 cup

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Pierce the eggs with a fork and keep aside. 
Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep this tomato puree aside
Peel and finely chop the onion
Finely chop the coriander leaves

In a thick-bottomed pan, dry roast red chillies and coriander seeds on low-medium flame
When you get a good aroma from the roasted coriander seeds add green cardamom, fennel seeds, cumin, peppercorns, cloves and cinnamon 
Roast these on low flame making sure the spices get roasted but do not get burnt
Transfer to mixer jar 

In the same pan, saute poppy seeds for 1 minute then add the coconut gratings and saute for 2 minutes till it gives off a good aroma
Remove from flame and allow this to cool 
Add this to the roasted spices in the mixer jar 
Grind this to a powder.
To this, add a little water and make the masala paste and keep aside.

Add oil to the pan and on medium heat add the mustard seeds, when they splutter add the curry leaves and saute for a few seconds
To this add the finely chopped onion and saute till they turn golden 
Now add the ginger garlic paste and saute till the raw smell goes
Add the tomato puree and mix well  and saute till the raw smell of the tomato goes
Next add the ground masala prepared and salt to taste
Add water as required to get a gravy like consistency
Bring this to a boil then lower the flame and add the boiled eggs 
Allow the eggs to simmer in the gravy for 5 minutes 
Switch off the gas
Finally, garnish with finely chopped coriander leaves
Transfer the Chettinad Egg Curry to a serving bowl 
Serve hot with rotis, chapatis, fried rice 


















Wednesday, November 9, 2022

METHIWALI ARHAR KI DAL

 METHIWALI ARHAR KI DAL

It is essential that we have a fair amount of lentils in our daily diets for better health. Spilt Pigeon Peas, is one of the most popular of these lentils in our Indian cooking. It is called Toor Dal or Arhar Dal in Hindi; Togaribele in Kannada; and Thori Dali in my mother tongue, Konkani. Toor Dal is considered to be a great source for proteins, carbs and dietary fibres as detailed in this article in NetMeds

Often the simple, comfort foods taste great especially after the festival season when we tend to eat a lot of rich food. 

Today's recipe is for an easy to make dish from North Indian cuisine made with Fenugreek Leaves (Methi Leaves) and Arhar/Toor Dal. I have adapted this from "Methiwali Arhar Ki Dal" from the YouTube video in Sanjeev Kapoor's Khazana. 

We enjoyed this immensely with hot rotis! 



Ingredients:-

  • Arhar/Toor Dal (Split Pigeon Peas), 1 cup 
  • Methi (Fenugreek) Leaves, 1/2 of a medium bunch
  • Turmeric Powder, 1/4 tsp
  • Jaggery, grated, 1 tsp or to taste
  • Chilli Powder, 1/2 tsp
  • Garlic, chopped, 1 tbsp
  • Hing (Asafoetida) Powder, 1/4 tsp
  • Salt, to taste
  • Ghee, 1 tbsp
Method:-

Remove the methi leaves from their stems, wash thoroughly in several changes of water
Finely chop the methi leaves
Chop the garlic 
Grate the jaggery

Wash and soak the arhar dal in a vessel with 3 cups of water for about 2-3 hours
Add turmeric powder to this and keep this vessel in a pressure cooker
Cook for 3-4 whistles or till the dal gets fully cooked
When the cooker cooks remove the cooked dal, mash it lightly 
Add the grated jaggery, chilli powder, salt and 1/2 cup of water
Mix well and bring to a boil
Heat ghee in a thick-bottomed pan and add the chopped garlic and saute till it turns a golden brown and gives off a nice aroma
To this add the asafoetida powder and saute
Now add the chopped fenugreek leaves and saute for 1 minute till they wilt
Add a little salt, (the methi leaves will shrink in volume), mix well and cook for 1 minute 
Next add the cooked and mashed arhar dal, mix well and add water to get the desired consistency 
Cook for 1-2 minutes 
Switch off the gas and transfer to a serving bowl
Serve the Methiwali Arhar Ki Dal hot with rotis, naan etc





Saturday, November 5, 2022

UNNI APPAM

 UNNI APPAM

Toady's recipe is for a sweet/snack that is very popular in Kerala called "Unni Appam" also written as "Unniyappam". The main ingredients for making this are: rice, banana, and jaggery. It gets its name from "Unni "meaning "small" in Malayalam the local language there. "Appam" is for the round rice cake which we call Appo/Appe in Konkani and Paniyaram in Tamil. 

This can be made in different ways. One method is to soak the rice and grind it to a batter. I use the other method which is simpler in which we use use rice flour.  I particularly love the addition of small pieces of roasted coconut in the batter which adds to the taste of the Unni Appams. 

I have adapted this recipe from Unni Appam in Gita's Kitchen. In this, however, she has not roasted the coconut pieces.

Please remember that the sweetness of the Unni Appams will depend on quantity of the jaggery and the sweetness of the banana used. Some prefer to use over ripe banana while others prefer to use less sweet bananas so that they don't overpower the taste of the appams. This of course is a matter of individual taste!

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



Ingredients:-

  • Rice Flour, 1 cup
  • Jaggery, 1 cup
  • Ripe Banana, 1
  • Coconut Pieces, 1/2 cup
  • Cardamom Powder, 1/4 tsp
  • Ghee, as required to make the Unni Appams

Method:-

Wash and peel the banana and chop this into pieces 
Grate the jaggery
Cut the coconut into small pieces and fry them in ghee till they give off a good aroma. Keep aside. 


In a thick bottomed kadhai, dry roast the rice flour for a couple of minutes
Transfer to a bowl and keep aside
Make the jaggery syrup by dissolving the grated jaggery with a little water and boiling it for about 5 minutes
Strain the jaggery syrup and add it to the rice flour and mix well
To this add the chopped banana pieces  and transfer the rice flour-banana mixture to a mixer jar 
Grind the ingredients adding water a little by little to get a thick batter 
The batter should be thick but of a flowing consistency 
Remove the batter to a vessel and add the cardamom powder and pieces of fried coconut
Mix well and allow it to ferment for 3 to 4 hours

After about 3 hours, mix the batter before use

Heat the special griddle/appe kayli/paniyarakkal on a medium low flame
When it is hot, pour about 1/2 tsp of ghee in each of the sockets
When the ghee gets heated, pour the prepared batter to fill each of the sockets.
Cover and cook for 2-3 minutes on low/medium flame
Using a skewer, flip the Unni Appams carefully and fry the other side
Once the Unni Appams are cooked, take them out using a skewer
Serve hot

Hints: 
  • Take care not to overfill the sockets with the batter
  • If you are not sure whether the Unni Appam is cooked, you can poke it with the skewer to check. It should come out clean when it is well cooked. 
  • Keeping the Unni Appams for too long on one side results in it getting burnt. Flip to fry the other side at the right time
  • When the Unni Appams turn a golden brown, you know they are well cooked.










Tuesday, November 1, 2022

MANGALURU SOUTHEKAYI HULI

 MANGALURU SOUTHEKAYI HULI

Today we celebrate Kannada Rajyotsava since it was on this day in 1956 that my Home State of Karnataka came into being. I have therefore chosen to post a dish which is popular in the Mangaluru- Udupi areas of Karnataka. 

 "Field Marrow" is commonly known in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber. We call this "Magge" in my mother tongue, Konkani and it is called, "Mangaluru Southekayi" in Kannada. 

Elsewhere in this blog, you will find recipes for some dishes made with Mangaluru Southekayi such as:-

Today's recipe is for a side dish made with Mangaluru Southekayi. I have adapted this from the Kannada YouTube video Mangalore Cucumber Sambar from Ambika Shetty's Kitchen.

We enjoyed this with hot steamed rice. I am sure you will like this too! 


Ingredients:-

  • Mangaluru Southekayi (Mangalore Cucumber), 1/2 or 350-400 gms
  • Urad Dal, 1 tbsp
  • Coriander Seeds, 1 and 1/2 tsp
  • Fenugreek (Methi) Seeds, 15
  • Cumin Seeds, 1/2 tsp
  • Byadgi Red Chillies, 6
  • Fresh Coconut Gratings, 1/2 cup
  • Turmeric Powder, 1/4 tsp
  • Tamarind Juice, 2 tbsp
  • Jaggery, grated, 2 tbsp
  • Cooked Toor Dal, 1/4 cup 
  • Salt, to taste
  • Oil, 1 tsp 
For Seasoning :-
  • Mustard Seeds, 1 tsp
  • Dry Red Chilli, broken into halves, 1
  • Asafoetida (Hing), 1/8 tsp 
  • Curry Leaves, a sprig
  • Oil, 2 tsp
Method:-

Wash the Mangaluru Southekayi and chop this into bite-sized pieces. Peeling the outer skin is optional. I have retained this.

Heat 1/2 tsp of oil in a thick-bottomed pan and add urad dal, coriander seeds, fenugreek seeds and cumin seeds and roast them on medium heat till the dal changes colour 
Remove the roasted ingredients and allow it to cool
In the same pan add a few drops of oil and roast the Byadgi red chillies till they become crisp

In mixer jar, grind together the roasted ingredients (mentioned above) along with 1/2 cup of coconut gratings, turmeric powder, and grind to a fine paste using the required amount of water. Keep aside

Heat 3 cups of water in a vessel and when it boils add the Mangaluru Southekayi pieces, lower the flame and cover and cook for about 5 minutes
Add the tamarind extract, grated jaggery, and salt to taste and mix well
Cook covered for another 5 minutes on medium heat
To this add the freshly prepared ground paste and mix well
Add water as required to get a gravy like consistency 
Now add the cooked toor dal and mix well
Check for salt and add if required
Bring this to a boil, then lower the flame and let it simmer for 5 minutes

Heat 2 tsp of oil in a small pan and on medium heat add the mustard seeds, when they splutter add the broken dry red chilli, hing, and curry leaves and saute for a few seconds
Pour this seasoning on to the Mangaluru Southekayi Huli and mix well
Switch off the gas and transfer the Huli to a serving bowl
Serve Mangaluru Southekayi Huli with hot steamed rice