Thursday, September 26, 2024

PHOVA CHATNI

 PHOVA CHATNI

I remember my mother used to often make a tasty snack for us when we were kids called, " Phova Chatni."  This name comes from the main ingredient which is Beaten Rice. We call this "Phovu" in my mother tongue, Konkani. "Chatni "is appended as this snack is both sweet and spicy. However, please don't mistake this to be a chutney served as accompaniment for dosa, idli etc. 

Beaten or Flattened Rice is readily available all over the country. It is called Avalakki in Kannada, Poha in Marathi, Aval in Tamil and Malayalam and Chira in Bengali. 

Elsewhere in this blog, you will find recipes for other dishes made with Beaten or Flattened Rice, such as:-

"Phova Chatni" is an easy to make snack for evening tea. To make this, we should use the thin variety of beaten rice which we call " Paper Avalakki" or "Nylon Avalakki" in Kannada and "Patla Poha" in Hindi.  You can tweak the amount of sugar and sambar powder used to make this dish to suit your taste.

 This dish always brings back happy memories of my childhood with my siblings. I hope you will try this out and like it too. 



Ingredients:-

  • Beaten Rice/ Poha/Phovu   (Thin Variety) , 2 and 1/2 to 3 cups
  • Fresh Coconut Gratings, 1 cup
  • Sambar Powder, 1 and 1/2 tsp or to taste
  • Sugar, 3 tsp or to taste
  • Salt, to taste
Method:-

Place the beaten rice and the fresh coconut gratings in a large bowl.
Using your fingers, mix the beaten rice with the coconut gratings till the beaten rice becomes soft
You can sprinkle a little water if the coconut gratings are a bit dry 
To this, mix in the sugar, salt and sambar powder
Mix well till the poha gets well blended with the coconut gratings and all the other ingredients. 
Serve as a snack with tea/coffee





Sunday, September 15, 2024

BROCCOLI AND GREEN PEAS CURRY

 BROCCOLI AND GREEN PEAS CURRY

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. Nowadays it has become a regular item in my cooking. 

    Broccoli is part of the cauliflower family and ranks as one of the healthiest vegetables.

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

    Today's recipe is for a yummy dish made with broccoli and green peas. I have adapted this from the YouTube video for Broccoli Curry in Sharadhini's Kitchen.

    This dish goes great with both rice and rotis. We had this for lunch recently and loved it!! 


    Ingredients:-

    • Broccoli, 350 gms 
    • Green Peas, 1 cup
    • Cardamom, 2
    • Cloves, 4
    • Cinnamon, 1 " piece
    • Cumin Seeds. 1 tsp
    • Onion, 1
    • Coriander Powder, 1 tsp
    • Chilli Powder, 1 tsp
    • Turmeric Powder, 1/4 tsp
    • Garam Masala, 1/2 tsp
    • Salt, to taste
    • Water, 1 cup
    • Oil, 2 tbsp 
    • Coriander Leaves, for garnish 
    For the Masala Paste:-
    • Garlic Cloves, 10
    • Ginger, 1 " piece
    • Green Chillies, 2
    • Onion, 1
    • Tomatoes, 2
    • Oil, 2 tsp

    Method:-

    Wash the broccoli and break it into florets
    Immerse in water with a little salt and drain after 10 minutes and wash again with fresh water
    Wash the green peas
    Chop the onion, tomatoes, ginger and coriander leaves 
    Peel the garlic cloves
    Slit the green chillies 

    Boil 2 cups of water in a kadhai and add the broccoli florets and green peas
    Add a little salt, mix well and cook uncovered for 4-5 minutes
    Cooking the broccoli uncovered helps retain its colour
    Drain away the water and keep the broccoli and peas aside

    Heat 2 tsp of oil in a kadhai and on medium heat add the peeled garlic, ginger, and green chillies and saute for 1 minute 
    Next add the chopped onion and saute till it becomes translucent
    Add the chopped tomatoes and cook till the tomatoes becomes soft and mushy
    Allow this to cool then transfer to a small mixer jar
    Grind to a smooth paste without adding any water. Keep aside.

    Heat 2 tbsp oil in a thick bottomed kadhai and when hot add the cardamom, cloves, and cinnamon 
    followed by cumin seeds
    When the cumin seeds sizzle add the chopped onion and saute till it becomes translucent
    Now add the freshly ground masala paste and mix well
    To this add the coriander powder, chilli powder, turmeric powder, garam masala, and salt to taste
    Mix well
    Add 1 cup of water and cook covered on medium heat till the oil separates

    To this add the boiled broccoli and green peas and mix well 
    Cook for another 2 minutes for the broccoli and green peas to get well blended with the masala paste
    Switch off the gas and garnish with chopped coriander leaves
    Transfer to serving bowl
    Serve the Broccoli and Green Peas Curry with rice or rotis






    Tuesday, September 3, 2024

    TENDLI KI SUBZI

     TENDLI KI SUBZI

    A frequently used vegetable in my house is Ivy Gourd. We use them in a wide variety of dishes. Ivy Gourd is commonly available all over India. It is called Tindora in Hindi and Tendli/Tondli in Marathi, Tondekai in Kannada, and Tendle in my mother tongue, Konkani. In Bengal and Odisha it is known as Kundru.

    This article in Lybrate explains the health benefits of Ivy Gourd. 

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

    Today's recipe is for an easy to make side dish which I have adapted from the YouTube video Kundru Ki Sabzi in the Home Cooking Show.

    We had this for lunch yesterday and enjoyed it. Do try it out for yourself! 


    Ingredients:-

    • Tendli ( Ivy Gourd), 500 gms
    • Channa Dal, 1 tbsp
    • Peanuts, 1 tbsp
    • Mustard Seeds, 1 tsp
    • Urad Dal, 1 tsp
    • Cumin Seeds, 1 tsp
    • Asafoetida Powder, 1/4 tsp
    • Medium-sized Onion, 1
    • Garlic Cloves, 15
    • Curry Leaves, a sprig 
    • Turmeric Powder, 1/4 tsp
    • Chilli Powder, 2 tsp
    • Water, 1/4 cup
    • Oil, 1 tbsp
    • Salt, to taste

    Method:-

    Wash the Tendli and snip off both the ends. Cut into length-wise strips
    Dry roast the peanuts, allow it to cool and de-skin them 
    Chop the onion
    Peel and lightly crush the garlic cloves

    To make the masala powder: Dry roast the channa dal and the roasted peanuts till the channa dal turns golden. Allow it to cool transfer to small mixer jar
    Grind to a powder. Keep aside.

    Heat oil in a thick bottomed kadhai, and on medium heat add the mustard seeds and when they splutter add the urad dal and cumin seeds 
    Saute for a few seconds till the dal changes colour
    Now add the asafoetida powder and saute for a few seconds 
    Add the chopped onion and saute till they become translucent 
    To this add the lightly crushed garlic and curry leaves and saute till it gives off a good aroma
    Next add the tendli strips and saute for 5 minutes 
    Add salt, turmeric powder and chilli powder. Mix well.
    Cover and cook on medium heat for 5 minutes stirring from time to time
    Once the Tendli is fully cooked and the excess water has evaporated, check for salt and add if required 
    Finally mix in the freshly ground masala powder and saute till it gets well blended with the Tendli 
    Switch off  the gas and transfer to serving bowl
    Serve hot as a side dish with rice or chapati 

     





    Wednesday, August 21, 2024

    KANTOLE KI SUBZI

     KANTOLE KI SUBZI

    In the houses of most Konkani speaking people - such as ours- the rainy season sees a clamour for one particular veggie. This veggie is sought after as it makes an appearance only during the monsoon months. We call this "Phagil" in my mother tongue, Konkani. It is called Teasel Gourd/Spiny Gourd in English, Kantola in Hindi, Adavihagalakai in Kannada, Kakrol in Bengali, Adavikakarakaya in Telugu and Kattupavakai in Tamil.

    It has various health benefits being rich in protein and iron and low in calories.

    Elsewhere in this blog, you will find recipes for dishes made with teasel gourd/spinygourd, such as :

    Today's recipe is for a side dish made with teasel gourd which goes great with rice and chapatis. This is a North Indian recipe. I have adapted this from "Kantole Ki Suzi" YouTube video by the famous Masterchef Sanjeev Kapoor's Khana Khazana.  

    We loved this dish and hope you will like it too! 



    Ingredients:-



    • Kantola (Teasel Gourd/Spiny Gourd), 300 gms
    • Onion, medium-sized, 2
    • Ginger, 1 " piece
    • Tomato,  medium-sized, 1
    • Green Chilli, 1
    • Cumin Seeds, 1/2 tsp
    • Garlic Cloves, 5-6 
    • Coriander Powder, 2 tsp
    • Cumin Powder, 1/2  tsp
    • Red Chilli Powder, 1 tsp
    • Turmeric Powder, 1/4 tsp
    • Oil, 1 and 1/2 tbsp
    • Salt, to taste
    Method:-

    Wash the kantola and snip off the two ends. Cut them into half and slice them length-wise
    Discard the seeds if they are hard- if they are tender they can remain and be used
    Apply a little salt to the sliced kantola and keep aside
    Slice the onion and tomato
    Chop the ginger, garlic and green chill

    Heat oil in a thick bottomed kadhai  and on medium heat add the cumin seeds
    Once they sizzle and change colour add the chopped garlic, green chilli, and ginger
    Saute till the garlic gives off a good aroma
    To this add the sliced onion and a little salt
    Saute till the onion becomes translucent
    Next add the chopped tomato and cook till it turns soft and mushy 
    Now add the coriander powder, cumin powder, red chilli powder, turmeric powder,  and mix well
    Add 1/4 cup of water and let it come to a boil 
    Add the sliced kantola and cook on medium heat for about 8-10 minutes stirring from time to time till it gets done
    Switch off the gas
    Transfer the subzi to a serving bowl
    Serve as a side dish with rice and rotis 





    Wednesday, August 14, 2024

    BUTTER GARLIC BROCCOLI

     BUTTER GARLIC BROCCOLI  

    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 them more frequently. It's great to see broccoli more easily available here than before. 

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

      Today's recipe is for a healthy and delicious side dish made with broccoli, garlic cloves and butter.  I have adapted this from the YouTube video Butter Garlic Broccoli by Rajshri Food.

      We tried this out yesterday and it was truly delicious with fried rice. 


      Ingredients:-


      • Broccoli, 200-250 gms
      • Butter, 1 tbsp
      • Garlic Cloves, 7
      • Onion, small -sized, 1
      • Chilli Flakes, 1 tbsp or to taste 
      • Cornflour, 1 tbsp 
      • Oil, 1 tsp
      • Salt, to taste 

      Method:-


      Wash the broccoli and break it into florets and keep immersed in fresh water with a little salt
      Peel and chop the garlic cloves
      Slice the onion
      In a small bowl, make a slurry of the cornflour adding a little water- make sure there are no lumps

      Heat oil in a thick bottomed kadhai and on high heat add the butter and allow it to melt fully 
      Now add the chopped garlic and saute till it gives off a good aroma
      Add the sliced onion and a pinch of salt, mix well  and saute till the onion gets translucent 
      To this add the broccoli florets and a little salt  and cook uncovered 
      Sprinkle a little water and cook till the broccoli gets done but retains its crunch and green colour
      Mix in the chilli flakes and saute 
      Next add the cornflour slurry to the centre of the dish and stir till it gets fully blended with the broccoli
      Switch off the gas and transfer to a serving bowl
      Serve as a side dish with fried rice or noodles. 




      Wednesday, July 31, 2024

      VAZHAKKAI PODI CURRY

       VAZHAKKAI PODI CURRY

      I make it a point to make dishes using raw/green bananas from time to time in my house. They can be used in a variety of dishes and have numerous health benefits.

      Today's recipe is for a simple yet tasty side dish called "Vazhakkai Podi Curry"  which translates to Raw Banana Fry in Tamil. Raw/ Green Bananas are called Vazhakkai in Tamil, Baalekayi in Kannada, and "Kachcha Kela" in Hindi. 

      Elsewhere in this blog, you will find recipes using green/raw bananas such as :-

      Today's recipe of raw bananas has an interesting element to it. The flavour is derived from the aromatic spice powder used for making this dish by freshly roasting and grinding various spices. This spice powder  is called "Podi" in Tamil. I have adapted today's recipe from this YouTube video from Padhu's Kitchen. 

      We enjoyed this dish with hot steamed rice and dal. 


      Ingredients:-

      • Raw Bananas, 2
      • Mustard Seeds, 1 tsp
      • Curry leaves, a few
      • Turmeric Powder, 1/4 tsp
      • Salt, to taste
      • Oil, 2-3  tbsp
      To roast and grind for Podi:
      • Coriander Seeds, 2 tbsp
      • Chana Dal, 2 tsp
      • Whole Black Peppers, 1/2 tsp
      • Dried Red Chillies, 3  (broken into halves)
      • Oil, 1/2 tsp
      Method:-

      Wash the raw bananas and snip off the two ends. Peel them and cut into pieces and keep them immersed in water to avoid discolouration

      In a thick bottomed kadhai, heat 1/2 tsp oil, and on medium heat roast the coriander seeds, chana dal, whole black peppers, and red chillies till the dal changes colour
      Switch off the gas and allow it to cool
      Transfer this to a small mixer jar and grind to a powder- this forms the spices Podi.

      Heat oil in the thick bottomed kadhai, 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 raw banana pieces, turmeric powder and cook covered on medium heat, 
      Add salt to taste,  sprinkle a little water and once again cook covered stirring from time to time till the raw bananas are almost 
      Now mix in the freshly prepared spices powder pods, mix well so that the bananas get evenly coated with the spices
      Cover and cook till the raw bananas get fully done yet remain firm t
      Switch off the gas and transfer to a serving bowl
      Serve the Vazhakkai Podi Curry with rice or chapati




      Wednesday, July 24, 2024

      ALASANDE SUKKA

       ALASANDE SUKKA

      Black-eyed beans, known as Lobia in Hindi, is a legume commonly used for cooking all over India. They have numerous health benefits. too. These are called Alasande Kaalu in Kannada, Karamani in Tamil, Chavali in Marathi and Alasandebee/Bugdo in my mother tongue, Konkani.

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

      Today's recipe is for "Alasande Sukka" - an easy to make side dish. It is very popular in the coastal areas of my Home State of Karnataka. I have adapted this from the recipe for Lobia Sukka  by Ambika Shetty. 

      I hope you will try this out and I am sure you will like it as much as we do! 


      Ingredients:-

      • Alasande Kaalu( Lobia), 1 cup
      • Mustard Seeds, 1 tsp
      • Curry Leaves, a few 
      • Onion, finely chopped, 1/2
      • Tomato, chopped, 1
      • Salt, to taste
      • Oil, 1 and 1/2  tbsp
      • Coriander Leaves, for garnish]
      • Lime Juice, 1 tbsp
      For the Masala Paste:-
      • Fresh Coconut Gratings, 1/2 cup
      • Coriander Seeds, 1 tsp
      • Peppercorns, 1/8 tsp
      • Cinnamon, 1 or 2 small sticks
      • Cloves, 2
      • Dry Red Chillies, 2
      • Garlic Cloves, 3
      • Ginger, 1/2  " piece
      • Onion, roughly chopped, 1/2 
      • Turmeric Powder, 1/4 tsp
      Method:-

      Wash the Alsande Kaalu ( Lobia) and soak it in adequate water for 8 hours or overnight 
      Next morning, in a pressure cooker cook the soaked lobia in 3/4 cup of fresh water and a little salt for 2 whistles 
      When the cooker cools, remove the cooked lobia and keep aside

      Take a onion and roughly chop half and finely chop the other half
      Wash and chop the tomatoes

      In a mixer jar, grind together the fresh coconut gratings, coriander seeds, peppercorns, cinnamon sticks, cloves, dry red chillies, garlic cloves, ginger, roughly chopped onion, and turmeric powder to a coarse paste adding just the required amount of water. Keep aside

      Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and the finely chopped onion 
      Saute till the onion becomes translucent 
      To this add the freshly ground masala paste and mix well
      Cook for 3-4 minutes till the raw smell goes
      To this add the chopped tomato, add salt to taste - remember that a little salt has already been added while cooking the lobia
      Cook covered for 3 minutes on low flame
      Now add the cooked lobia, mix well and cook covered for another 5 minutes on low flame
      Finally switch off the gas, add the lime juice, mix well and garnish with finely chopped coriander leaves 
      Transfer to a serving bowl and serve as a side dish with rice or chapati