CELEBRATING 13 YEARS OF BLOGGING !

 CELEBRATING 13 YEARS OF BLOGGING ! 

March 21 will always be a special day for me! It was on this day 13 years ago that I started my food blog, "Cooking With Shobana".  As they say, " Another Year! Another Great Reason to Celebrate! " 

Since our start in 2013, we have come a long, long way.  When I started this blog, encouraged by my husband and partner in this venture, I never imagined that it would still be going strong beyond a decade. I am happy to say it now has close to 1100 posts- mostly recipes. Over time it has had over 5.3 million page views. 

Nothing escapes AI these days- not even cooking blogs! A friend shared with me an AI overview that she had come across. It said, '(the blog) focusses on home style Indian cuisine, providing detailed steps, tips and personal culinary experiences.It is known for its extensive collection of traditional vegetarian dishes and curated recipes."  It concluded with : " The blog is highly regarded for it's authentic, simple approach to daily Indian cooking! " 

That, for me, is really gratifying! 

My sincere thanks go out to my family, friends and followers who have always been a source of encouragement and support. 

If you are a new follower of "Cooking With Shobana", I would like to remind you that you can also catch us on Instagram  or on our Facebook Page .

Thanks once again! I look forward to your feedback and comments. 

RECIPES YOU HAVE LIKED FROM COOKING WITH SHOBANA

 RECIPES YOU HAVE LIKED FROM COOKING WITH SHOBANA

This post is more for the benefit of newer followers of my blog "Cooking With Shobana". Those who have been following the blog for long will know that from time to time, I feature dishes from my blog tried out by friends. These are featured in two albums of " Recipes You Have Liked From CWS"  and "More Recipes You Have Liked From CWS" in the Facebook Page of the blog. 

It may interest you to know that Shobha Shenoy was the first to send in her picture of a dish tried out from my blog. This was way back on May 22, 2014! She had liked my post for "Khaman Dhokla", tried it out and sent me the picture commenting how much she liked it!

Since than, I am happy to say that I have received and posted 430 pictures of dishes tried out by friends. I take this opportunity to thank them, too many to name individually ! 

Today, I received two more pictures of dishes from Cooking With Shobana, tried out by a friend who prefers to remain unnamed. 

The first was for Thondekayi (Ivy Gourd) Palya- a side dish made with ivy gourd from my Home State of Karnataka. Thondekayi being the Kannada word for ivy gourd. The link to the recipe is below. 

https://www.cookingwithshobana.com/2021/07/thondekayi-ivy-gourd-palya.html

The second was for Double Beans Saung - made with double beans/Lima beans - from our Konkani GSB cuisine. 

The link to this recipe is below. 

https://www.cookingwithshobana.com/2021/01/double-beans-saung.html

If you like any recipe from Cooking With Shobana blog and would like to share the picture of your dish, I would love to add that to the relevant album! So, please feel free to reach out and share your picture and comments. 

CHETTINAD SEER FISH FRY

 CHETTINAD SEER FISH FRY

Amongst the fish available in India, in my house we like the Seer Fish more than most others. Also called King Fish, it is known as Surmai in Hindi and Marathi, Anjal in Kannada, Vanjaram in Tamil and Visonu, in my mother tongue, Konkani. 

We like seer fish because it is fleshy and flavourful. Besides, it is easy to handle as it has one single central bone. 

Seer Fish are strong in Omega 3 fatty acids and are considered very good for overall health. This article in InvestoHealth speaks of the 10 Astonishing Benefits Of Consuming Seer Fish. 

Being fond of seafood, from time to time I use fish to make some yummy dishes. Elsewhere in this blog you will find recipes for dishes such as:-

• Mangalorean Fish Curry 
• Goan Fish Curry 
• Maanji Pulimunchi

Today's recipe is for an easy to make fish fry done in the Chettinad style. Chettinad cuisine, famous for its use of spices, is from the South Indian state of Tamilnadu. I have adapted this from the YouTube video by Kannamma Cooks.

I made this for lunch yesterday, serving the Chettinad Seer Fish Fry with Peas Pulao - and

it tasted just great! 

Ingredients:-

• Seer Fish, 500 gms
• Garlic Cloves, 10-12 
• Chilli Powder, 2 heaped tbsp
• Pepper Powder, 1 tsp
• Salt, to taste
• Corn Starch, 2 tbsp
• Oil, for shallow frying
• Lime wedges + Onion rings

Method:

Wash and clean the fish fillets. Place them on a paper towel to remove the excess water

Peel the garlic cloves

In a small mixer jar, grind the garlic cloves adding very little water to get a smooth paste

Apply this paste evenly on both sides of the fish fillets. Keep aside for 5 minutes

In a plate, mix together chilli powder, pepper powder, salt and corn flour 

This mixture forms the marinade for the fish fillets

Dust the fish fillets individually in the marinade making sure they are evenly coated on both sides

Let the marinated fish fillets rest for about 20 minutes

Heat oil in a shallow frying pan  and when it gets hot, gently slide in the marinated fish fillets- 1 or 2 at a time

Shallow fry them for about 2 minutes then flip them over carefully and fry the other side for 2 more minutes

Remove each fried fish to a paper towel for the extra oil to be absorbed

Transfer to a serving plate

Serve the Chettinad Seer Fish Fry with lemon wedges and onion rings  

Tip: Don't squeeze the lime as soon as the fish is fried as it will make it soggy. It's best to squeeze the lime on the fried fish just before you eat them! 

EGG CURRY-COASTAL STYLE

 EGG CURRY- COASTAL STYLE

We can use eggs in different forms for  breakfast - scrambled, boiled, fried, and in omelettes. Likewise, for lunch/dinner, eggs can be used in different kinds of curries and side dishes. 

As you would know, eggs- both the yolk and the whites-  have numerous health benefits. 

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!
• Egg Green Masala- with the distinctive flavour of mint 
• Chettinad Egg Curry- lip smacking flavours of Chettinad cuisine

Today's recipe is for another Egg Curry- this one done in our Coastal Style. When I say Coastal style, I mean the West Coast of India running from Goa to Karnataka.

The world famous Chef Vikas Khanna once said that our coastal Saraswat/GSB cuisine is characterized by a trinity of foundational elements that provides its unique delicate yet bold flavour profile. These elements are Fresh Coconut Gratings, Coconut Oil, and Tamarind or Kokum.

This Egg Curry goes great with hot steamed rice. Do try it out and let me know how you liked it! 

Ingredients:-

• Eggs, 6
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1/2 tsp
• Fenugreek Seeds/ Methi Seeds, 5-6 
•  Black Peppercorns, 1/4 tsp
• Curry Leaves, 6-8
• Garlic Cloves, 8
• Ginger, 1 " piece
• Medium-sized Onion, 1
• Fresh Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 5
• Turmeric Powder, 1/2 tsp
• Tamarind, size of a small marble 
• Salt, to taste
• Coconut Oil, 2 tsp

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Small sized Onion, sliced, 1
• Curry Leaves, a sprig 
• Coconut Oil, 2 tsp

Method:-

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

Peel and chop the garlic cloves 

Peel and chop the ginger 

Peel and chop the onion for the curry 

Peel and slice the small onion for seasoning

Heat coconut oil in a thick bottomed kadhai and on medium heat add the coriander seeds, cumin seeds, methi seeds, black peppercorns, curry leaves, chopped garlic cloves, chopped ginger, chopped onions, fresh coconut gratings and Byadgi red chillies 

Roast them till they become fragrant 

Allow the roasted ingredients to cool 

Transfer them to a mixer jar. 

Add turmeric powder, tamarind  and salt

Grind to a smooth paste by adding the required amount of water 

Remove the freshly ground paste (masala) to the kadhai, add water as required to get a curry like consistency 

Bring this curry to a boil and add the boiled eggs to it 

Lower the flame and let it simmer for about 5 minutes

Switch off the gas

In a seasoning pan, heat 2 tsp of coconut oil and on medium heat add the mustard seeds, when they splutter add the sliced onions and the curry leaves. Sauce till the onions become slightly golden.

Pour this seasoning on to the egg curry

Transfer to a serving bowl

Serve Egg Curry with hot steamed rice

DOUBLE BEANS POTATO HUMMAN

 DOUBLE BEANS POTATO HUMMAN

In India, Lima Beans or Broad Field Beans are popularly called "Double Beans". Fresh Double Beans are  more commonly available during the winter months but at other times of the year are available in dry form. When using the dry Double Beans, you will have to soak them in adequate water overnight. They would have increased in size next morning.  

It might interest you to know that they have numerous health benefits apart from being so tasty when used in dishes. 

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

• Double Beans Gravy Karwar Style
• Double Beans Saung
• Double Beans Kurma
• Double Beans Ambat

Today's recipe is again from our Konkani GSB cooking. It is for a "Humman" made with Double Beans and Potatoes. "Humman" is a spicy, thick coconut based curry with the distinctive flavour of asafoetida and coconut oil. It is a saatvik dish as we don't use garlic or onion. Consequently, this is often made when one wishes to avoid these ingredients.  Hummans are usually made with potatoes in combination with hyacinth beans or double beans. It is served a side dish to the main meal.

Ingredients:

• Double Beans, 1 cup
• Potatoes, medium-sized, 2
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 7
• Tamarind, a small marble sized piece
• Raw Rice, 1 tsp
• Asafoetida Powder, (Hing), 1/4 tsp
• Coconut Oil, 1 tbsp
• Salt, to taste

Method:

Soak the Double Beans overnight. Next morning, discard the water.

Wash, peel and cube the potatoes

Place the soaked double beans and cubed potatoes in a vessel with adeqaute water and a little salt. Pressure cook  for 2-3 whistles or till they are done. The double beans should be cooked yet remain firm. 

Once the cooker cools, remove the cooked double beans and potatoes. Keep aside.

To prepare the masala: In a mixer jar, grind together fresh coconut gratings, along with roasted Byadgi red chillies, tamarind and 1 tsp of raw rice, adding water as required to get a smooth paste (masala) 

Add this masala to the cooked double beans and potatoes. Mix well. 
Add water to get a curry-like consistency. Add salt to taste. 

Bring this to a boil then lower the heat and allow it to simmer for about 3- 5 minutes 
Now add the asafoetida powder and mix well. 

Switch off the gas 

Finally, drizzle coconut oil and mix well. Let it rest for a couple of minutes so that flavours of the asafoetida and coconut oil get well infused. 

Transfer to a serving bowl

Serve the Double Beans Potato Humman as a side dish. 

Tip: Adding raw rice while grinding the masala helps improve the texture of the ground masala. 

SEER FISH TAWA FRY

 SEER FISH TAWA FRY

India is a vast and diverse country so our people are used to eating so many different types of fish- be they saltwater fish or freshwater fish! In the coastal belt of Karnataka, a very popular fish- despite it being more expensive than most others- is the Seer Fish.  Also called King Fish, it is known as Surmai in Hindi and Marathi, Anjal in Kannada, Vanjaram in Tamil and Visonu, in my mother tongue, Konkani. 

Seer Fish are strong in Omega 3 fatty acids and are considered very good for overall health. This article in InvestoHealth speaks of the 10 Astonishing Benefits Of Consuming Seer Fish. 

We like seer fish because it is fleshy and flavourful . Besides, it is easy to handle as it has one single central bone.  

Being fond of seafood, from time to time I use fish to make some yummy dishes. Elsewhere in this blog you will find recipes for dishes such as:-

• Mangalorean Fish Curry 
• Goan Fish Curry 
• Maanji Pulimunchi

Today's recipe is for an easy to make yet delicious shallow fried fish done in the Mangalorean style. I prefer to shallow fry rather than deep fry. The Byadgi Red Chillies which are soaked and ground add to the colour and visual appeal. I have adapted this recipe from the YouTube video for Surmai Fish Fry by Spice Dhamal.

We tried this out for lunch yesterday. It tasted so yummy with fried rice.

Ingredients:-

• Seer Fish Fillets, 250 gms
• Garlic Cloves, 8
• Ginger, chopped, 1/2 " piece
• Curry Leaves, 8
• Turmeric  Powder, 1/2 tsp
• Byadgi Red Chillies, 8
• Cumin Seeds, 1 tbsp
• Coriander Seeds, 2 tbsp
• Black Peppercorn, 8 
• Cloves, 4
• Cinnamon, small stick
• Lemon Juice, 2 tbsp 
• Salt, to taste
• Oil, as required for shallow frying 

Method:-

Wash the Seer Fish fillets and pat them dry

Soak the Byadgi Red Chillies in hot water for about 25 minutes. Discard the water and keep the soaked chillies aside.

In a mixer jar, grind together the soaked Byadgi Red Chillies, chopped ginger, garlic cloves, cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon, lemon juice, and salt to taste 

Grind this to form a thick smooth paste, without adding any water

Remove the ground paste from mixer to a bowl. This forms the marinade for the seer fish. 

Apply the marinade generously and evenly on both sides of the fish fillets

Marinate for about 20 minutes

Heat oil in a thick bottomed pan. Allow it to become very hot, then reduce the heat and pan fry the marinated fish fillets for about 3 minutes on medium heat

Once one side is done, carefully flip the fillet ( so that it does not break) and fry the other side

Transfer the seer fish tawa fry to a serving plate

Serve with lemon wedges and onion rings

GREETINGS FOR MAKAR SANKRANTI

GREETINGS FOR MAKAR SANKRANTI 

Tomorrow, January 14 we celebrate the festival of Makar Sankranti. This article in The Art Of Living describes in great detail the significance of the Makar Sankranti festival.

Traditionally, in this festival we enjoy sweets made with sesame seeds, called "Til" in Hindi,  Every year, I make some of these sweets for family and friends.

I thought I would share these recipes with you in case you wish to make them in your homes.

As they say in Maharashtra, on the festive occasion of Makar Sankranti, " Til Gud Ghya, God God Bhola" which means " Have Til and Gud (Jaggery) and say Sweet Words". The essence of this phrase is for one to enjoy the sweets made with sesame seeds and jaggery and speak sweet words to others." 

We wish you and your families a Happy Makar Sankranti! 

TIL GUD KI CHIKKI

https://www.cookingwithshobana.com/2021/01/til-gur-ki-chikki.html

This one is special even though we love chikkis of all types. 

TIL KE LADOO

In this delectable guest post, my friend Mallika Nanda shared how she makes a sweet we used to crave for so much- Ladoos made with Til (Sesame seeds).

https://www.cookingwithshobana.com/2014/01/til-ke-ladoo-guest-post-by-mallika-nanda.html

PEANUT SESAME LADOO 

https://www.cookingwithshobana.com/2021/04/peanut-sesame-ladoo.html

This ladoo has the taste of both peanuts and sesame seeds making it a delicious addition to the Makar Sankranti platter!