POTATO CAPSICUM CURRY

 POTATO CAPSICUM CURRY 

Today's recipe is for a side dish made with two veggies, commonly available all over India namely potato and capsicum. By the way, capsicum is called bellpepper in the USA. 

Both potatoes and capsicum have health benefits and I make it a point to use them in my cooking fairly often. Together they make a good combination! 

Elsewhere in this blog, you will find dishes made with potatoes, and capsicum, such as:-

• Baby Potatoes Curry
• Kashmiri Dum Aloo
• Gobhi Simla Mirch
• Capsicum Masala

I have adapted this dish from Potato Capsicum Masala from Manchatti Kitchen. 

We tried this out recently and enjoyed the dish with hot rotis. 

Ingredients:-

• Potatoes, Medium sized , 2 
• Capsicum, Large sized, 1 
• Onions, medium sized, 2
• Tomato, 1
• Ginger Garlic paste, 1 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Kitchen King Masala/ Garam Masala, 1/2 tsp
• Salt, to taste
• Coriander leaves, finely chopped, 1 tbsp for garnish

Dry Roast and Grind to a Fine Powder:-

• Fennel, 1 tsp 
• Peanuts, 1 tbsp, 
• Cashewnuts, 4

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Urad dal, 1 tsp
• Curry Leaves, 6-8
• Oil, 2 tbsp

Method:-

Wash, peel and cube the potato. Keep immersed in water to avoid discoloration

Wash, deseed, and cube the capsicum

Finely chop the onion and coriander leaves

Chop the tomato

In a kadhai, dry roast the fennel seeds till they become fragrant, keep aside

Next, dry roast the peanuts and cashew nuts 

In a small grinder jar, grind these roasted ingredients- fennel seeds, peanuts, and cashew nuts to a fine powder. Keep aside. 

In the same kadhai, heat 2 tbsp of oil and on medium heat add the mustard seeds

When they splutter add the urad dal and sauté till it changes colour, add the curry leaves and sauté for a few seconds

To this add the finely chopped onions, and a little salt

Fry till the onions turn a little golden in colour  

Add the potato cubes, mix well and cook covered for 2-3 minutes

Next, add the ginger garlic paste and fry till the raw smell goes

Now add the spice powders- coriander powder, turmeric powder, and chilli powder and mix well

Add the tomatoes and salt to taste. Mix well

Add some water, mix well and cover and cook till the potatoes are almost done

To this add the ground powder prepared earlier and mix well

Add the cubed capsicum and 1/2 cup of water

Cook for another 3 minutes till the capsicum gets done . Make sure the capsicum is cooked yet remains crunchy 

Add water to get the desired consistency

Add the Kitchen King masala or garam masala, mix well and cook for a couple of minutes

Finally, garnish with finely chopped coriander leaves

Serve hot with rotis

ALASANDE KAALU USLI

ALASANDE KAALU USLI 

Usli in Karnataka and Sundal in Tamilnadu  are a light snack generally made of legumes like chickpeas, dry green peas, black eyed beans etc. Over the years this has come to become common fare during festivals like Navartri  in many South Indian homes.

As I write this, we in India are celebrating the festival of Navaratri. It is customary to offer some prasad or snack to guests who drop in, usually one sweet and one savoury. Today's recipe is for the easy to make Alasande Kaalu Usli, which is made with black-eyed beans.

Black-eyed beans are called Alasande Kaalu in Kannada, Karamani in Tamil, Lobia in Hindi and Alasande Bi in my mother tongue, Konkani.

This recipe does not call for the use of onion or garlic, so it can also be made on days when many in Hindu families fast or avoid dishes using onion or garlic.

Elsewhere in this blog, you will find recipes for other types of Uslis , such as :-

• Kadale Kaalu Usli
• Hesaru Kaalu Usli

Do try out these yummy Uslis. They are easy to make and are healthy too!

Ingredients:-

• Alasande Kaalu,  (Black Eyed Beans) , 1/2 cup (yields 1 and 1/4 cup on soaking)
• Green Chillies, slit or chopped , 2
• Red Chilli, broken into halves, 1
• Mustard Seeds, 1/2 tsp
• Hing, ( Asafoetida), 1/8 tsp
• Curry Leaves, 6 to 8
• Coconut Gratings, 1/3 cup 
• Salt, to taste
• Oil, 2 tsp
• Coriander Leaves, finely chopped, 2 tbsp, for garnish
• Lemon Juice, as required (optional) 

Method:-

Wash and soak the Alasande Kaalu ( black-eyed beans) for about 4 hours in adequate water 

Please note that 1/2 cup of Alasande Kaalu, when soaked increases in volume to become 1 and 1/4 cups 

Next, pressure cook the soaked Alasande Kaalu with fresh water along with a little salt for about 2 whistles

Make sure this does not get overcooked
Wait for the cooker to cool and remove the cooked Alasande Kaalu 
Drain the excess water and keep aside
Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter add the green chillies and sauté till they change colour

Add the broken red chilli and curry leaves and saute for a few seconds

To this add the cooked Alasande Kaalu and salt to taste
Cook uncovered for a few minutes till the excess water evaporates
Mix in the fresh coconut gratings and finely chopped coriander leaves

If you wish, you can add a little lemon juice and mix once again 

PANEER DO PYAZA

 PANEER DO PYAZA

We eat paneer (Indian Cottage Cheese) fairly often in my house. It is a common ingredient in our Indian vegetarian cooking. One of the reasons is that paneer has numerous health benefits. 

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

• Paneer Masala
• Tomato and Paneer Soup 
• Paneer Lababdar
• Paneer Jhalfrezi

Today's recipe is for the popular dish, Paneer Do Pyaza. There are many stories about the origins of the name. I heard the name comes from the fact that lots of onions are used and they are used in two different stages in two forms while making this dish- finely chopped in the initial stage and in the form of onion petals in the final stage. 

We enjoyed this with hot rotis. 

Ingredients:-

• Paneer, 200 gms, 
• Medium-sized Onions, 2
• Small -sized Onions, 2 
• Green Chillies, 2
• Ginger Garlic Paste, 1 and 1/4 tsp 
• Medium-sized Tomato, 1 
• Cashewnuts, 10 -12
• Cumin Seeds, 1/2  tsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 to 1 and 1/2 tsp
• Coriander Powder, 1 and 1/2  tsp
• Kitchen King Masala, 1/2 tsp
• Kasuri Methi, 1 tsp
• Oil, 2 and 1/2  tbsp
• Salt, to taste 

Method:--

Cut the paneer into 1" pieces and keep aside

Finely chop the medium-sized onions

Quarter the small sized onions and separate the layers  to form onion petals

Slit the Green Chillies and de-seed them

Soak the cashew nuts in some warm water for 10-15 minutes, then grind them in a small mixer jar to a smooth paste 

Make a puree of the medium -sized tomato

Heat 1/2 tbsp oil in a pan and lightly fry the paneer pieces evenly. Keep aside

In the same pan, lightly sauté the onion petals and the slit green chillies. Keep aside

Heat 2 tbsp of oil in a thick bottomed kadhai and on medium heat add the cumin seeds

When they sizzle add the finely chopped onions and sauté for 4-5 minutes till they turn slightly golden

To this add the ginger garlic paste and sauté till the raw smell goes

Now add the tomato puree, mix well and cook for a couple of minutes 

Next add the turmeric powder, chilli powder, coriander powder, and fry till the spices get well blended and the oil separates

Mix in salt to taste and the cashew nut paste, add 1 cup of water and bring to a boil 

At this stage, add the lightly fried paneer pieces, sautéed onion petals, and sautéed green chillies

Mix gently and add water if required to bring to the desired consistency 

Add Kitchen King masala

Lightly crush the kasuri methi between your palms and add to the Paneer Do Pyaza 

Cover and cook on medium flame for about 4-5 minutes

Switch off the gas and garnish with finely chopped coriander leaves

Transfer the Paneer Do Pyaza to a serving bowl

Serve with rice or rotis 

 

UDID BHAJJUNU GOZZU (URAD DAL COCONUT CHUTNEY)

UDID BHAJJUNU GOZZU (URAD DAL COCONUT CHUTNEY) 

The South Indian breakfast frequently has idlis, dosa, appos etc, which call for some accompaniments, such as chutneys, chutney powders, and gozzus/gojjus. We are therefore always on the look out for more recipes for accompaniments for idli, dosa, etc.. 

Elsewhere in this blog, you will find recipes for different types of accompaniments, like:-

• Thogari Bele Chutney
• Raw Mango Chutney South Canara Style
• Groundnut Chutney
• Kara Chutney

Today's recipe is for a simple, easy to make yet delicious chutney made with roasted urad dal and coconut gratings. I must thank my friend, the renowned cookery book author, Asha Satish Philar, for sharing this recipe.

The consistency of the chutney can be varied depending on your preference. 

We enjoyed it with hot idlis for breakfast. 

Ingredients:-

• Urad Dal (Black Gram Dal),  2 tbsp
• Hing, (Asafoetida) a tiny pepper size piece
• Byadgi Red Chillies, 2-3
• Fresh Coconut Gratings, 1 cup
• Tamarind, a small piece
• Salt, to taste
• Coconut Oil, 1 tsp 

For the Seasoning :- 

• Mustard Seeds, 1/2 tsp 
• Curry Leaves, a few 
• Coconut Oil, 1 tsp

Method:-

Heat 1 tsp of coconut oil, in a pan and fry the urad dal till it becomes slightly golden in colour

To this add the asafoetida and the Byadgi red chillies and sauté for a few seconds

In a mixer jar, blend together the coconut gratings, tamarind and salt, along with the roasted Byadgi red chillies, roasted asafoetida and the roasted urad dal, to a smooth paste, adding the required amount of water

Remove the ground paste from the mixer to a bowl 

In a small pan, heat 1 tsp of coconut oil and on medium heat add the mustard seeds

When they splutter add the curry leaves and sauté for a few seconds

Pour this seasoning on to the chutney/gozzu

Serve the Udid Bhajjanu Gozzu with idli, dosa or appos. 

EGG CURRY

 EGG CURRY

Eggs have always been considered a useful addition to our diet as they have numerous health benefits. They can be had for breakfast, brunch, lunch or dinner and in so many forms. More commonly they are served as fried eggs, boiled eggs, scrambled eggs etc for breakfast and are also used in a variety of curries in our Indian cuisine. 

Today's recipe is for a delicious Egg Curry which goes great with pulao, fried rice or rotis. I have adapted this from Egg Curry in Swasthi's Indian Healthy Recipes to suit my needs.

We enjoyed this for lunch recently served with jeera rice. 

Ingredients:-

• Eggs, 6
• Onions, 2 
• Tomatoes, 3
• Small Bay Leaf, 1
• Cinnamon piece, small
• Cumin Seeds, 1/4 tsp
• Cloves,( Laung), 2,
• Ginger Garlic Paste, 1 tsp 
• Turmeric Powder, 1/8 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1/2 tsp 
• Kitchen King Masala, 1/2 tsp
• Sugar, 1 tsp,
• Water, 1 to 1 and 1/4 cup
• Kasturi Methi, 1/4 tsp
• Salt, as required
• Oil, 2 tbsp
• Coriander Leaves, finely chopped, 1 tbsp for garnish

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool, peel and keep aside

To make the Onion Puree:- Peel the onions and cube them. Boil them in 2 cups of water for about 4-5 minutes, drain the water, cool and transfer to blender and make a smooth paste of the onions. Keep aside

To make the Tomato Puree:- Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep aside.

With a fork, prick each of the boiled eggs. Heat 1/2 tbsp oil in a pan and lightly fry the boiled eggs  together, sprinkling a little salt on them, until they turn slightly golden. Keep aside

Heat the remaining oil in the same pan, and on medium heat add the bay leaf, cinnamon, cumin seeds  and cloves and sauté till they sizzle and give off a good aroma 

Add the freshly prepared onion paste and sauté till it turns golden in colour and the raw smell goes

To this add the ginger garlic paste and sauté till the raw smell goes

Next add the tomato puree and sauté till the mixture thickens  

Now add the turmeric powder, chilli powder, coriander powder, Kitchen King masala, sugar, and salt to taste 

Mix well and cook for another 3-4 minutes till the oil separates 

Add 1 to 1 and 1/4 cups of water and mix to form a gravy 

Boil the gravy till it thickens

At this stage, add the eggs and stir gently

Crush the kasuri methi between your palms and add to the gravy 

Cover and cook on low/medium heat for about 4-5 minutes till the eggs get well blended with the masala and absorb the flavours

Switch off the gas and garnish with finely chopped coriander leaves

Transfer the Egg Curry to a serving bowl

Serve the Egg Curry with pulao, fried rice or rotis 

BENDEKAYI PALYA

 BENDEKAYI PALYA

Lady's Fingers (as okra is commonly called in India) is a vegetable with many health benefits. In Hindi, lady's fingers are called Bhindi. They are called Bendekaya in Telugu, Bendekayi in Kannada and Bhenda in my mother tongue, Konkani. 

 Elsewhere in this blog you will find recipes for other dishes using lady's fingers such as:-

• Masaledar Bhindi
• Bhindi Masala
• Spicy Bhindi Andhra Style
• Bhenda Sasam 

Today's recipe is for a side dish made with lady's finger from the Malnad region of my Home State of Karnataka. I have adapted this from Bendekai Palya from the popular website Veg Recipes of Karnataka. 

We enjoyed this with both rice and chapatis.

Ingredients:-

• Bendekayi (Lady's Fingers), 250 grams
• Urad Dal (Black Gram Dal),  1 tsp
• Channa Dal,( Bengal Gram),  1 tsp
• Mustard Seeds, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Hing Powder, ( Asafoetida), 1/4 tsp
• Curry Leaves, a sprig
• Tamarind, size of a gooseberry
• Jaggery, grated, 1-2 tsp 
• Salt, to taste
• Oil, 1 and 1/2 tbsp

To Be Ground To A Coarse Paste:-

• Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 2
• Mustard Seeds, 1/4 tsp 

Method:-

Wash the lady's fingers, pat them dry and snip off the two ends and cut them into roundels

Soak the tamarind in 1/4 cup of water for about 10 minutes and extract the juice. Keep aside. 

In a small mixer jar, dry grind coconut gratings, Byadgi Red Chillies and 1/4 tsp mustard seeds to a coarse paste ( without adding any water). Keep aside

In a thick-bottomed kadhai, heat 1 and 1/2 tbsp of oil and on medium heat add the mustard seeds

When they splutter add the urad dal and channa dal and fry till the dals change colour

To this add turmeric powder, asafoetida powder, and curry leaves and sauté for a few seconds

Next add the lady's fingers roundels and sauté on high heat for about 2 minutes

To this add salt, tamarind extract and jaggery and mix well

Cover and cook on medium heat till the lady's fingers get done, stirring from time to time.

Please take care not to overcook the lady's fingers as they get cooked very fast

Next add the freshly ground coarse masala and mix well 

Cook for a couple of minutes till the raw smell goes

Switch off the gas and transfer the Bendekayi Palya to a serving bowl

Serve Bendekayi Palya as a side dish to the main meal  

PRAWN MASALA

 PRAWN MASALA

My husband and I love shrimps, or prawns as they are commonly called in India. Prawns are known as Jinga in Hindi, Zinga in Marathi, Sigadi in Kannada, and Sungat in my mother tongue, Konkani. 

Apart from being very tasty, prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins . 

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

• Sungta Humman, a spicy dish made with prawns- from our coastal Konkani cuisine.
• Goan Prawn Curry
• Prawn Curry 

Today's recipe is for a yummy and spicy Prawns Masala which goes great with peas pulao or jeera rice. 

I have adapted this recipe  for Prawn Masala  from the famous Master Chef, Sanjeev Kapoor. 

We tried this out recently and loved it served with Peas Pulao. 

Ingredients:-

• Large- sized Prawns, 20 or about 250 grams 
• Large-sized Onion, 1
• Curry Leaves, about 15
• Ginger, roughly chopped, 1 " piece
• Garlic Cloves, 4-5
• Byadgi Red Chillies, 3
• Medium-sized Tomato 1
• Coconut Gratings, 1 tbsp
• Fennel Seeds ( Saunf), 1 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Green Chillies, 2
• Kitchen King Masala, 1/2 tsp 
• Salt, to taste
• Oil, 3 tbsp

Method:-

Wash, peel and devein the prawns, clean them well 

Marinate the prawns by adding a little salt, chilli powder and turmeric powder and keep aside for about 10 -15 minutes

Cut the onion into thin slices 

Slit green chillies without cutting through

Cut the tomato into quarters

In a small mixer jar, grind together ginger, garlic cloves, Byadgi red chillies, tomato, along with the coconut gratings, fennel seeds and 3 tbsp of water to a smooth paste. Keep aside

In a non-stick pan, heat 3 tbsp of oil and on medium heat add the curry leaves and the sliced onions

Saute till the onions get slightly golden brown 

To this add the freshly ground paste and cook for about 2-3 minutes till the raw smell goes

Add salt as required ( remember that salt has been added to marinate the prawns) 

Add the slit green chillies and the marinated prawns. Mix well

Cover and cook for about 4-5 minutes till the prawns curl to a "C" as they get done

Gently stir in the Kitchen King masala, 

Switch off the gas and transfer the Prawn Masala to a serving bowl

Serve Prawn Masala with rice, or rotis or parathas.