RIDGE GOURD SAMBAR

 RIDGE GOURD SAMBAR

Ridge Gourd is commonly available in most parts of India. It is called Turai in Hindi, Heerekayi in Kannada, Jhinge in Bengali, and Gossale in my mother tongue, Konkani.

This article in the Times of India gives details of the many benefits of using ridge gourd in our cooking. 

We make dishes from ridge gourd quite often, and it may interest you to know that we even making chutney out of the ridge gourd peel. 

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

• Ridge Gourd Peel Chutney, 
• Ridge Gourd Dosa, 
• Ridge Gourd Pepper Kootu.

In making sambar, we can either prepare the masala by freshly grinding the ingredients or we can use sambar powder- often store bought. I prefer to use freshly ground masala. 

Today's recipe is for South Indian style Ridge Gourd Sambar which goes great with hot steamed rice and pappadams.

Ingredients:-

• Ridge Gourd, medium-sized, 2
• Tomatoes, medium-sized, 2 
• Cooked Tur Dal, 1 cup
• Turmeric Powder, 1/4 tsp
• Tamarind, size of a marble 
• Jaggery, grated, 1 tsp 
• Coriander Leaves, finely chopped, 1 tbsp
• Salt, to taste

For the Ground Masala:

• Bengal Gram ( Chana Dal), 1 tsp
• Black Gram Dal ( Urad Dal), 1 tsp
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Fenugreek Seeds, 1/4 tsp
• Byadgi Red Chillies, 5-7
• Fresh Coconut Gratings, 1/4 cup
• Oil, 1 tsp- for roasting the ingredients

For the Seasoning:

• Mustard Seeds, 1 tsp
• Asafoetida, 1/8 tsp 
• Red Chillies, 2 broken into halves 
• Curry Leaves, a sprig 
• Oil, 1 and 1/2  tsp

Method:-

Wash and peel the ridge gourd after snipping off both the ends

Cut the ridge gourd into roundels 

Chop the tomatoes

Finely chop the coriander leaves

In a kadhai, heat 1 tsp of oil and on medium heat add the chana dal, urad dal, coriander seeds, cumin seeds, red chillies and fenugreek seeds . Fry till the dals change colour and the chillies become crisp. Next add the fresh coconut gratings and fry for 1-2 minutes.  

Transfer the roasted ingredients to a mixer jar, add tamarind and water as required and grind to a fine paste. Keep aside. 

In the same kadhai, add the ridge gourd pieces, tomatoes, salt, turmeric powder and 1 cup of water and cook till the ridge gourd gets done. Take care that they don't get overcooked as they get cooked very fast.

To this add the cooked tur dal, the freshly ground masala, and jaggery and mix well

Adjust the consistency by adding water if required and bring to a boil

Now lower the heat and cook covered on medium heat for 5-7 minutes

Add the coriander leaves and mix well 

Switch off the gas

Heat 1 tsp of oil in a seasoning pan, add mustard seeds and when they splutter add the asafoetida, broken red chillies and curry leaves and saute for a few seconds. Pour this seasoning on to the sambar.

Transfer to a serving bowl and serve the Ridge Gourd Sambar with hot steamed rice. 

OUR DINING EXPERIENCE: CCDD, BENGALURU

OUR DINING EXPERIENCE: CCDD, BENGALURU

Seeing the title of this post, you could well ask, "What is CCDD? It sounds almost like a Government Department". But you have to be a Bangalorean Foodie to know this one. We know that MTR is Mavalli Tiffin Room, CTR is Central Tiffin Room, TRC is The Rameswaram Cafe and so on,..... CCDD stands for Chulha Chauki Da Dhaba! You will find CCDD - a chain of Punjabi- dhaba style restaurants - in as many as seven locations in Namma Bengaluru. We went to the one in Rajajinagar, situated bang opposite the Orion Mall, for lunch the other day.

Pro tip: There is no system of reservations here! It's FCFS or First Come....First Served. If there is a crowd, as there will be -especially on weekends- you need to give your name to a guy who notes it down in a register. When a table is free, he calls out your name and that's it! 

The seating is designed to give a rustic charm to the restaurant as it serves dhaba style food. For the uninitiated, the "dhaba" traditionally is a restaurant on the highways where hungry truckers would stop to grab a bite and some rest.  Today, dhabas are as much frequented  by city folk who drive long distances to eat there. Hence at CCDD we sit on moodahs ( low bamboo stools) or charpoys (low slung cots with interlocking ropes) and the food is served on low bamboo based tables.

From the wide varieties of starters, we began with Babycorn Manchurian. The portion served was quite generous. We found the babycorn to be crunchy, spicy and totally delicious! We loved it!   

After that we went for a dish which was highly recommended: the CCDD Special Chicken Kabab. The chicken kababs were luscious and very well marinated. They were served with a salad of onions and a green chutney. This dish can easily be described: lip smacking.!

For the main course, we opted for the Chicken Lahsuniya which we enjoyed with hot Garlic Butter Naans. As the name suggests, this medium-spiced dish of chicken had a flavour of garlic. We deliberately chose to have a milder dish after the fiery starters we had.  

By now we were feeling too full! So the Kadhai Paneer that we had ordered  was packed for us to take away. We enjoyed this for dinner. It tasted just great with succulent pieces of paneer ( Indian cottage cheese)  well blended with the coarse masala that characterises Kadhai Paneer. 

And yes, I must mention that as we enjoyed our lunch we sipped at our tall glasses of Sweet Lassi. This  provided an ideal foil to the spicy food and was delicious in itself.

Being a Saturday afternoon, the restaurant was full. There were no vacant tables to be seen. Yet we could enjoy a leisurely meal. We found the service to be excellent. There wasn't much of a delay in getting one dish after the other. We weren't rushed either!

Overall, if you like  high quality Punjabi food, CCDD should fit your bill ( no pun intended).  The awards CCDD have won and proudly displayed speak volumes of the quality of this restaurant. 

 

BRINJAL PODI CURRY

 BRINJAL PODI CURRY 

In case readers abroad are puzzled by the word 'Brinjal", I must explain that in India eggplants or aubergines are commonly known as brinjals. They are called Baingan in Hindi, Badanekayi in Kannada, Begun in Bengali and Vaingan in my mother tongue, Konkani.

We get several types of brinjals in India. There is considerable evidence to suggest that brinjals contain bioflavonoids that help in managing stress and regulating blood pressure. They also have good quantities of useful nutrients like calcium and iron.

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

• Masala Brinjal
• Roasted Brinjal Chutney
• Vaingana Puddi Sagle 
• Baigan Bharta

Today's recipe is for a dish made with brinjals and a freshly ground powder of assorted spices. This powder is known as Podi in Tamil. I have adapted this from Brinjal Podi Curry in Subbu's Kitchen. 

Please do try this out. I am sure you will like it as much as we did. 

Ingredients:-

• Brinjals/Eggplant, 350 gms
• Turmeric Powder, 1/4 tsp
• Tamarind, size of small marble 
• Salt, to taste

For Masala Powder/Podi

• Split Bengal Gram/Chana Dal, 1 tbsp
• Coriander Seeds, 1 tbsp
• Byadgi Red Chillies, 3
• Fenugreek Seeds, 1/4 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Asafoetida/ Hing, 1/8 tsp
• Curry Leaves, 1 sprig
• Oil, 2 tbsp

Method:-

Wash the brinjals and remove the stems. Slice the brinjals lengthwise and immerse them in water to prevent discolouration. Discard the water just before we use the brinjals. 

Soak a small piece of tamarind in 1/4 cup of water and extract the tamarind juice. Keep aside.

Dry roast the chana dal, coriander seeds, red chillies and fenugreek seeds in a kadhai till the dal changes colour

Remove the roasted ingredients from the kadhai and allow them to cool 

Now transfer to a mixer jar

Grind the roasted ingredients to a coarse powder and keep aside. This forms the Podi for the Brinjal Podi dish.

Heat 2 tbsp of oil in the same kadhai  and when it gets heated add the mustard seeds, when they splutter add the urad dal and fry till the dal changes colour

Next add the asafoetida and curry leaves and saute for a few seconds

To this, add the sliced brinjals and mix well

Add turmeric powder and salt to taste and saute for a couple of minutes  

Add the tamarind extract and mix well

Cover and cook on medium heat till the brinjals are cooked yet remain firm 

Take care that they don't get overcooked/mushy

Now add the freshly ground spice powder (podi) 

Mix till the brinjals are well coated with the podi

Cook on low flame for 2-3 minutes and switch off the gas

Transfer to serving bowl

Serve the Brinjal Podi Curry as a side dish with the main meal 

 

EGG CURRY

 EGG CURRY

My husband has loved eggs since his childhood and insists on having some egg dish or the other from time to time. We therefore have eggs for breakfast from time to time and also make curries with boiled eggs. As you would have experiences, egg curries are very versatile dishes and go well with Indian breads- such as naan, rotis, as well as with hot steamed rice, jeera rice and the like.

This article in Web MD speaks of the numerous health benefits of boiled eggs. 

Elsewhere in this blog you will find recipes for several types of Egg Curry including:- 

• Mangalorean Egg Curry
• Chettinad Egg Curry
• Egg Green Masala

Today's dish is for North Indian style Egg Curry which I have adapted from Dhaba Style Egg Curry by Swasthi's Indian Healthy Recipes. 

We had this for lunch yesterday and enjoyed it immensely! High recommended!! 

Ingredients:-

• Eggs, 6
• Onions, medium,  2
• Tomatoes, medium-sized, 3 
• Green Chilli,1
• Ginger Garlic Paste, 1 tsp
• Coriander Leaves, finely chopped, 1 tbsp
• Kasuri Methi (Dried Fenugreek Leaves), 1/4 tsp
• Sugar, 1/2 tsp
• Cashews, 10 

• Bay Leaf, small size, 1
• Cinnamon, small piece, 
• Cardamoms, 2
• Red Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Garam Masala, 1/2 tsp

• Oil, 2 tbsp
• Ghee, 1 tsp
• Water, 1 to 1 and 1/4 cups
• Salt, to taste

Method:-

Wash and boil the eggs for about 8-10 minutes, allow them to cool and then peel the boiled eggs

Pierce the eggs with a fork - so that they absorb more of the masala

Peel the onions, dice them and boil them in 2 cups of water for about 4-5 minutes

Discard the water and transfer the onion to a blender. Blend the onions ( without adding any water) to make a puree. (This helps to remove the pungency of the onions). Keep aside.  

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Wash and chop the tomatoes, transfer to blender and blend them without adding any water to make a puree. Keep aside.

Slit the green chilli 

Finely chop the coriander leaves

Soak 10 cashew nuts in 1/2 cup of water for about 10 minutes. Transfer to a blender and make the cashew nut paste. Keep aside. 

Heat 1 tsp of ghee in a non-stick pan, add the boiled eggs and fry them till they become blistered and a  little golden in colour. Remove them to a plate, sprinkle a little chilli powder and garam masala on the eggs. Keep aside.

Heat 2 tbsp of oil in the same pan and add bay leaf, cardamoms, and cinnamon. Saute for a few seconds till they sizzle. To this add the onion puree and slit green chilli and saute till the onion puree turns golden. This may take a few minutes. 

Next add the ginger garlic paste and saute for a minute till the raw smell goes

Now add the tomato puree and cook till it gets well blended with the onion puree. 

Add the chilli powder, turmeric powder, coriander powder, garam masala powder and salt

Saute till the spices get well blended with the mixture, ,gives off a good aroma and the oil separates 

Add 1 to 1 and 1/4 cups of water and mix well

Cover and cook on medium heat until the gravy thickens, add sugar and check for salt and add if required. 

Add the fried eggs and dried fenugreek leaves and let the eggs simmer in the gravy 

To this, add the cashew nut paste and cook covered on medium heat for 2-3 minutes till the gravy thickens

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to serving bowl

Serve the Egg Curry with roti, naan or plain rice. 

MOOLI KI SUBZI

 MOOLI KI SUBZI

Today's recipe is called, "Mooli Ki Subzi" after the main ingredient radish - which is called Mooli in Hindi. In Kannada and my mother tongue, Konkani we call it Mullangi. This vegetable has numerous health benefits and is fairly easily available.

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

• Mullangi Sambar 
• Mulangi Batate Sukke
• Mullangi Kosambari 
• Mooli Parantha

This simple to make yet tasty stir fry has been adapted from the YouTube video " Mooli Ki Sabzi" by Chef Varun Inamdar of Rajshri Foods. 

The number of green chillies used depends on your preference for spicy food. I have toned down the number of green chillies used to suit our taste. 

I tried this out the other day and we loved it. 

Ingredients:-

• Mooli / Radish, 2 
• Green Chillies, 4-5 
• Garlic Cloves, 8-10 
• Onion, large- sized, 1
• Oil, 2 tsp
• Salt, to taste

Method:-

Wash the radish thoroughly and snip off the two ends

Lightly peel the radish and chop them into cubes.

Chop the onion

Cut the green chillies into pieces  

Using a mortar and pestle, roughly crush the green chillies

Likewise, lightly crush the garlic cloves retaining the skin. If you so prefer, you can peel the garlic before crushing. 

Heat oil in a kadhai and on medium heat add the crushed green chillies then immediately add the crushed garlic cloves

Saute this till it gives off a good aroma

To this add the chopped onions and saute till they become translucent

Now add the radish cubes and mix well

Add salt to taste 

Cook the radish on medium heat for 8-10 minutes stirring from time to time 

Switch off the gas and transfer the Mooli Ki Subzi to a serving bowl

Serve as a side dish with the main meal 

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:-

• Masale Avalakki
• Bajjile Phovu or Roasted Beaten Rice
• Poha Idlis

"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

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:-

• Broccoli and Almond Soup 
• Broccoli and Potato Stir Fry 
• Butter Garlic Broccoli

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