Thursday, February 6, 2025

BROCCOLI & GREEN PEAS KURMA

 BROCCOLI & GREEN PEAS KURMA 

Broccoli ( pronounced with the second "o" being silent) is a vegetable which belongs to the same family as cauliflower. It 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 it in our Indian dishes. 

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

Today's recipe is for Broccoli & Green Peas Kurma - a yummy dish which goes great with chapatis and rotis. 




Ingredients:-

  • Broccoli, medium sized, 1 
  • Green Peas, 1/2 cup 
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few
  • Large sized Onion, 1
  • Tomatoes, 2
  • Chilli Powder, 1/2  tsp 
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
  • Oil, 1 tbsp
  • Fresh Coriander Leaves, finely chopped, 1 tbsp, for garnish

For the Kurma Masala: 
  • Fresh Coconut Gratings, 3/4 cup
  • Green Chillies, 3
  • Ginger, 1/2 " piece
  • Garlic Cloves, 3-4 
  • Fried Gram, 1 tbsp
  • Poppy Seeds, 1 tsp
  • Cinnamon, 1 small stick
  • Fennel Seeds, 1/2 tsp

Method:-


Wash the broccoli and break them into florets, cut the tender parts of the stalk and discard the rest
Steam cook the broccoli florets for about 5 minutes- this helps in the broccoli retaining its nutrients and colour
Separately, cook the tender stalks of the broccoli
Wash and cook the green peas 
Finely chop the onion, tomatoes and coriander leaves

In a mixer jar, grind together the coconut gratings, green chillies, ginger, garlic cloves, fried gram, poppy seeds, cinnamon and fennel seeds to a smooth paste adding the required amount of water
Remove from the mixer jar and keep the ground paste aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and sauté for a few seconds
Then add the chopped onion and sauté till it becomes translucent
Next add the chopped tomatoes and a little salt
Mix well and cook till the tomatoes becomes soft and mushy
Add the chilli powder and turmeric powder, mix well and cook for 1 minute

To this add the cooked green peas and the cooked stalks of the broccolli
Next add the freshly ground masala 
Add water to get a gravy-like consistency, 
Add salt to taste and and mix well
Bring this to a boil then add the steamed broccoli florets 
Lower the heat and allow it to simmer for 2-3 minutes
Switch off the gas and garnish with finely chopped fresh coriander leaves 
Transfer to serving bowl
Serve the Broccoli & Green Peas Kurma with chapatis, rotis etc 








Monday, January 27, 2025

OUR DINING EXPERIENCE: KHANDANI RAJDHANI AT ORION MALL, BENGALURU

 OUR DINING EXPERIENCE: KHANDANI RAJDHANI AT ORION MALL, BENGALURU


If, like me, you enjoy Rajasthani food, I would urge you to try the thali at Khandani Rajdhani at the Orion Mall in Bengaluru. They have several restaurants in different parts of Namma Bengaluru. At Orion Mall, you can't miss Khandani Rajdhani as this is the first restaurant you see when you go up to the Food Court in the second level. They offer lunch ( from 12 noon to 3.30 pm) and dinner ( from 7.30 to 10.30 pm). 

Last month, I went to this restaurant with my family. There is something about Rajasthani food that I love so we chose this restaurant. Here, I am told, the most popular offering is the Rajasthani Thali though they have Gujarati Thalis too. 


We also enjoyed the jal jeera and mango lassi along with the thali, though this does not come as part of the deal. 


It is recommended that you reserve a table because it can get quite crowded especially on Friday 
evenings and on Saturday and Sunday. When you reach your table, you are first offered warm water  to wash your hands in a basin. Then the colourfully attired waiters start the service with their customary efficiency. 


Instead of having too much of one particular dish, here the focus is on giving the diner small portions of many dishes. We loved the Rajasthani Thali.  Rotis or rice, you can have as much as you want enjoying the delicious dishes that are served with it. As expected,  I loved my favourite Rajdhani Special Dal Baati Churma, without which no Rajasthani meal is complete. 

In brief, the thali is made up of 2 starters ( I particularly liked the Rajwadi Samosa), 4 veg dishes: Paneer Butter Masala, Sarson ka Saag; Aloo Lasooniya and Jaisalmeri Chana. I must admit that some of the dishes are really not of Rajasthani origin! We also had  Cholar Dal, and Kadhi. These dishes were had with Indian breads such as phulka, puris, and rotlas. The rice offerings were Peas Pulao, Rajputana Khichdi and Anardana Curd Rice (curd rice with pomegranates). The accompaniments were green mint chutney, garlic chutney ( which was lip smacking!), masala chaas (buttermilk), and roasted papads.  


In the desserts, I particularly liked the Malpuas with rabdi (which is made by condensing milk on low heat for a long time). The other desserts were Fruit Shrikhand and Gajar Halwa. 

Interestingly, if yours is an all-women's group, you can choose to eat here on Wednesdays when they offer a special price for their Women's Wednesday Thali!!  If you live far away from their restaurants, don't be discouraged, you can order food from Khandani Rajdhani using the Zomato App. 




Wednesday, January 22, 2025

IDLI USLI

 IDLI USLI

I guess Idli and Dosa are the dishes most often associated with a South Indian breakfast anywhere you go to in the world today! Many even prefer idlis to dosas believing that idlis are more healthy as they are  steamed and not roasted. In the process, they reduce their consumption of oil. 

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

It may interest you to know that in our Konkani GSB community, an age old item we make for breakfast with the excess idlis that remain is Idli Usli. Please note we make Idli Usli using the regular idli and not with any of the variations. 

We also use the excess or idlis that remain to make Roasted Idlis - where we slice the idlis and shallow fry them on the tawa. But that's for another day! 

You will find Idli Usli very easy to make.  It can be made for breakfast or for an evening snack. While adding salt for making Idli Usli, do remember that salt has already been added while making the idli! 

Unlike Idlis which are eaten with an accompaniment of chutney or sambar, Idli Usli is eaten just as it is. 

So the next time you have extra idlis at home, do try out Idli Usli and let me know what you think of this. . 



Ingredients :-

  • Idlis, 8
  • Salt, to taste
  • Mustard Seeds, 1 tsp
  • Black Gram Dal /Urad Dal, 2 tsp
  • Green Chillies,  2-3 
  • Dry Red Chilli, 1
  • Curry Leaves, a sprig
  • Coconut Oil, 2 tbsp
  • Asafoetida (Hing) Powder, 1/4 tsp
  • Fresh Coconut Gratings, 3 tbsp

Method: 


Preparation: 

Break the idlis into pieces and crumble them using your fingers 
Make sure they are evenly crumbled and do not have large pieces 
Sprinkle a little salt and mix well - remember the idlis already have salt in them 
Slit the green chillies
Break the dry red chilli into half
Add asafoetida powder to the fresh coconut gratings and mix well

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds
When they splutter add the urad dal and saute till the dal changes colour
Next add the slit green chillies,  broken dry red chilli and curry leaves and saute 
To this add the crumbled idlis and mix well
Cover and cook on medium heat for 3-4 minutes
Switch off the gas
Mix in the asafoetida- fresh coconut gratings mixture
Transfer to a serving bowl
Serve the Idli Usli




Thursday, January 16, 2025

SOUTHEKAYI HASI GOJJU

 SOUTHEKAYI HASI GOJJU 

Today's recipe is from my Home State of Karnataka. It is for a dish made with Cucumber -which is called "Southekayi" in Kannada. Cucumber is called Kakdi in Marathi and Taushe in my mother tongue, Konkani. 

There are many health benefits attributed to adding cucumbers in our diets. 

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

In Kannada, "Hasi Gojju" is a dish where the ground paste is added to the vegetable - cucumber in this case- without any cooking/boiling. This dish is a Satvik dish - so this is often made on days when you want to avoid using onion/garlic. 

I have adapted this from Southekayi Hasi Gojju from the YouTube video in Kannada by Veg Recipes of Karnataka.

It was delicious and I am sure you will enjoy this too! 




Ingredients:-

  • Cucumber, medium-sized, 1
  • Byadgi Red Chillies, 2
  • Fresh Coconut Gratings, 1/2 cup
  • Mustard Seeds, 1/2 tsp
  • Salt, to taste
For Seasoning:-
  • Mustard Seeds, 1/2 tsp 
  • Red Chilli, 1, broken into halves
  • Curry Leaves, a few
  • Coconut Oil, 2 tsp

Method:-

Wash the cucumber and snip off both the ends 

Peel and grate the cucumber

In a mixer jar grind together the fresh coconut gratings, red chilli and mustard seeds to a smooth paste adding water as required

Next add the grated cucumber to the ground paste and just pulse once

Transfer this to a bowl, add salt to taste and mix well

Heat oil in a small seasoning pan, add the mustard seeds, when they splutter add the red chili and curry leaves and saute for a few seconds

Switch off the gas 

Pour this seasoning on to the Southekayi Hasi Gojju 

Serve as an accompaniment to the main meal








Wednesday, January 8, 2025

EGG MASALA CURRY

 

EGG MASALA CURRY

In my house, I make sure we have dishes using eggs from time to time as they have numerous health benefits. Eggs are really versatile -we use them for breakfast, brunch, lunch or dinner! In India, you will find many different types of Egg Curries made for lunch or dinner. For breakfast and brunch, we have scrambled eggs, fried eggs, boiled eggs, omelettes of different types, egg sandwiches etc. 

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

Today's recipe is for Egg Masala Curry. In this we first boil the eggs and then fry them which gives them a special taste of their own. I have adapted this from the YouTube video for Egg Masala Curry by Mangalore Recipes. 

We tried this out recently and loved it! 


Ingredients:-

  • Eggs, 6
  • Large sized Onion, 1
  • Garlic Cloves, 5
  • Ginger, 1 " piece
  • Tomato, 1
  • Cinnamon, 1 " stick
  • Cloves, 2-3
  • Cardamom, 1
  • Fennel Seeds, 1/2 tsp
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • Pepper Powder, 1/4 tsp
  • Coriander Powder, 1/2 tsp
  • Cumin Powder, 1/4 tsp
  • Garam Masala Powder, 1/2 tsp
  • Chicken Masala Powder, 1 tsp
  • Coriander Leaves, for garnish
  • Kasuri Methi, 1 tsp 
  • Salt, to taste
  • Oil, 2 tbsp 


Method:-

Boil the eggs in adequate water for 8-10 minutes
Once they are boiled allow them to cool and peel them. Pierce the boiled eggs with a fork so that they can better absorb the masala. Keep aside. 
Chop the onion, tomato and coriander leaves

In a small mixer jar, grind together the onion, garlic cloves and ginger to a paste adding as little water as possible. Keep aside
Next, grind the tomato to a paste and keep aside.

Heat oil in a thick bottomed kadhai and on medium heat add the boiled eggs.  Sprinkle a little salt and turmeric powder on the eggs. Fry them till they get blistered and turn a golden brown in colour. Keep aside.
In the same kadhai, add to the heated oil, cinnamon, cloves, cardamom, and fennel seeds and fry till they give off a good aroma
Add the prepared paste of onion and ginger garlic and fry till the raw smell goes
To this add the tomato paste, mix well and saute
Now add the spice powders: turmeric powder, chilli powder, pepper powder, coriander powder, cumin powder, garam masala powder and chicken masala powder. Mix well. 
Add salt to taste and enough water to give the curry a gravy-like consistency and bring this to a boil
Add the boiled eggs
Rub the kasuri methi in your palms and add this to the Egg Masala Curry
Cook for 2 minutes, adding water if required. 
Bring it to a boil 
Switch off the gas and garnish with chopped coriander leaves
Transfer to a serving bowl
Serve the Egg Masala Curry with rotis or hot steamed rice 





Thursday, January 2, 2025

OUR DINING EXPERIENCE: THE LEELA PALACE, BENGALURU

 OUR DINING EXPERIENCE: THE LEELA PALACE, BENGALURU

There is something about luxury hotels that draw you like a magnet. It is probably a combination of grace, style, and customer service- apart from the gourmet food of course. One such hotel that comes readily to mind for us in Bengaluru has to be The Leela Palace on the Old Airport Road.  As you wander around the plush interiors, you are reminded of the Founder of the Leela Group, Capt C P Krishnan Nair. The connect was that much stronger since my husband Prem recently wrote a review of a book on Capt Krishnan Nair authored by Bachi Karkaria. 


We started the evening by heading to the cool confines of the brilliantly appointed Library Bar. As the name suggests, it had an old world charm you would associate with the libraries of Clubs and stately houses of yore.  You can't miss the leather and dark wood that give it a distinctly stately ambience. We enjoyed our drinks in the quiet confines of the Library Bar: conversations went on as waitresses efficiently got you short eats to go with your drinks. 


The drinks menu itself needs to be seen to be believed. They have every conceivable top brand on offer.

The table we had reserved was ready for us at the Jamavar -the Indian fine dining restaurant. Jamavar is named after the intricate brocades of Kashmir. However we found the a la carte menu had dishes from different parts of India. This was not just for Kashmiri cuisine as one might imagine. To go with our food, we chose Jal Jeera and Masala Chaas (Buttermilk with roasted cumin and fresh coriander). 

We skipped the soup and dug into the starters. From what we had, top marks go to the Meen Varuval - in which Seer Fish darnes were served excellently marinated with lemon, chilli, and curry leaves. 


We also relished the succulent Tandoori Murgh ( chicken kebabs) - the vegetarian touch was provided by the Palak Benazeer- these were spinach and corn kernel patties served with a delicious roasted tomato chutney. All the dishes were superb! 


For the main course, reflecting our love for seafood, we had Kadhai Tossed Lobster, ( cubes of lobster cooked with onions, tomatoes and roasted coriander seeds) and Malabar Prawn Curry ( prawns simmered in a tangy curry , tempered with shallots and curry leaves). The spice levels were perfect and they went so well with the thin Roomali Rotis, baked on a glowing wok bottom. 


After a sumptuous dinner, we took a stroll in the lovely grounds- enjoying the cool night air.


All said and done, our dining experience at The Leela Palace Bengaluru was a memorable one.








Saturday, December 21, 2024

SPANISH DELIGHT CAKE- GUEST POST BY MANJU G RAO

 SPANISH DELIGHT CAKE- GUEST POST BY MANJU G RAO

Here's wishing you and your families a Merry Christmas! For most of us Christmas time is Cake time!! 

You may remember we had a Guest Post for Plum Cake ( Christmas Fruit Cake) in this blog by my friend, Manju G. Rao. She is an accomplished baker who has developed her passion for baking to a home business called "The Cakery by Manju" which is doing exceedingly well. 

Last year she shared her recipe for Eggless Choco Butterscotch Cake  which was very well received.

I am happy that this year too she gladly accepted my invitation to contribute a Guest Post in the festive season. I am sure you will enjoy making her Spanish Delight Cake to add to the Christmas gaiety for your family and friends!! 

Thanks for this Guest Post, Manju.... and over to you!!!! 


From Ms. Manju G Rao of "The Cakery" :

Dear Friends, 

Wish you all a Merry Christmas and a Very Happy New Year!

I am so delighted and proud to present my cake recipe in Shobana Akka's popular blog,  "Cooking With Shobana" for the third consecutive year. Thanks, Akka. I am honoured.

Spanish Delight Cake as the name suggests is truly a delight, so yummy and "melt in the mouth", chocolaty and crunchy! This cake is on my best seller list and I am so happy to share the recipe with you. 

Ingredients ( For a 1 Kg Spanish Delight Cake)

 To Bake The Sponge:

  • All Purpose Flour (Maida), 3/4 cup
  • Cocoa Powder, 1/4 cup
  • Sugar Powder, 3/4 cup
  • Eggs, 4
  • Vanilla Essence, 1 tbsp
  • Baking Powder, 1 tsp
  • Baking Soda, 1/4 tsp
  • Sunflower Oil, 1/4 cup
  • Milk, 2 tbsp
Mix the maida, cocoa powder, baking powder, and baking soda well. Sieve it in a strainer 2-3 times and keep aside.

Grease a 7" aluminium cake tin with oil and butter paper, preheat the oven  for 10 minutes
In the mean time, crack the four eggs in a dry bowl , add vanilla essence and start beating the eggs with an electric beater at low speed

Then start adding the sugar powder little by little and continue beating the eggs till they become foamy and pale white
Add oil and mix once. Then add the maida and mix three or four times very gently so that the egg mix should not lose its foamy texture
Add a little milk and mix if the batter is too thick then pour the batter in the greased tin and bake for 35 to 40 minutes @ 160 degrees Celsius
After 35 minutes, insert a toothpick and check whether the cake is done, if not bake again for 5 more minutes then let it cool.


Mean while boil 1 and 1/2 glass water with 1/2 cup sugar in it  for 2 minutes and let it cool. This is the sugar syrup to soak the cake

Nesxt step is to make the caramel sauce. Take 1/2 cup sugar in a thick bottomed pan, keep in low flame until it melts, when it turns light brown add 2 tbsp of butter  and 1/2 cup fresh cream  or whipping cream, stir continuously for 3-4 minutes, switch off when the sauce starts to thicken.

For crunchiness, take some almonds and cashew, dry roast them, crush them lightly ( but do not powder) and keep aside

Finally to prepare the cream to frost the cake:-

Take 2 cups of chilled non-dairy whipping cream, start to beat the cream in low speed and increase the speed slowly, within 7 minutes the cream gets ready for frosting. Add the prepared caramel sauce, 1 tsp instant coffee powder and 1 tbsp Boost powder to the cream. Beat again until the cream gets well incorporated  with the sauce and powders. The special cream is ready for frosting

Divide the cake sponge in 3 equal layers, in a turn table keep the cake board, keep the first cake layer, soak it with the prepared sugar syrup, spread the cream, add the roasted nuts and keep second layer repeat the process and cover the cake with cream and gently finish the frosting. (Frequent practice needed for perfect frosting)

You can decorate the cake as per your choice- with chocolates or with flowers or with nozzle decorations
Cakes will be more moist and tasty if refrigerated for 7-8 hours before they are cut

Try this out , dear friends, and enjoy Spanish Delight Cake this Christmas with your family and friends!!