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:-

• Thondekayi Palya
• Tendle Talasini 
• Tendle Bhuthi
• Tindora Masala

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 

 

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 :

• Akakarakaya Vepudu ( Andhra style teasel gourd stir fry) 
• Phagila Talasani
• Phagila Puddi Sagle
• Phagila Phodi  ( Teasel Gourd Fritter) 

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 

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:-

• Broccoli and Potato Stir Fry 
• Broccoli and Almond Soup 
• Broccoli and Bellpepper Stir Fry 

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. 

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 :-

• Chettinad Vazhakkai Curry 
• Raw /Green Banana Roast
• Raw Banana Curry 

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

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:-

• Alsande Kalu Gojju
• Spicy Karamani Sundal 
• Bugdo and Kirla Ghashi

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 

OUR DINING EXPERIENCE: THE RAMESHWARAM CAFE, RAJAJINAGAR, BENGALURU

 OUR DINING EXPERIENCE: THE RAMESHWARAM CAFE, RAJAJINAGAR, BENGALURU

A new home in the making. A new cooking hob to fire up in a new kitchen. But these things take time. The kitchen doesn't get operational until so many other things fall into place. I shall talk about my new kitchen in a future blog post but till the kitchen gets going you have to eat somewhere, right? 

We are indeed fortunate to have The Rameshwaram Cafe, (TRC, for short) Rajajinagar within a short walking distance from where we live. This naturally became our port of call for the first few days- be it for breakfast, lunch or dinner. Sometimes for more than one meal a day here. 

Based on this experience, let me share my views on TRC with you readers, especially the ones in Namma Bengaluru. As you might know, there are The Rameshwaram Cafe  in Whitefield, in Indiranagar and in JP Nagar apart from the one we are speaking of. You can read about this chain of Quick Service Restaurants in their website. 

In the picture below, it was about 7.30 am and not crowded at all by TRC standards. . We ordered idlis and our friends have gone to get us the hot South Indian filter coffees! 

The Rameshwaram Cafe  is crowded almost all the time, more crowded during the lunch and dinner hours, and packed to the rafters on Sundays when you have difficulty getting in! It is said to be open from 5.00 am to 1.00 am and that says a lot! 

There is no system of reservation so the question of reserving a table and having a leisurely meal doesn't arise. The tables are the typical type you find in most fast food joints. Three- four people share a table and eat as they stand there. 

Self service is the name of the game. You can order and get your food in one of several ways. You can stand in the queue and order your food and pay for it. You will get a bill - a part of which has the items ordered listed on it. This is then passed on to the flock of staff waiting behind numerous counters. One for rice items, one for dosas, idlis, etc. They typically give you what you ordered very quickly but if the crowds are too much,  be prepared for a wait. Note your order number and wait for the guy to shout it out. " 257" he will yell or " 361" and you rush there and collect your order.

Modern tech has made it possible for you to use self- order kiosks which are linked to UPI systems so you place your order and make payment without any human interface.

The food is undoubtedly very tasty and is consistently of an extremely high standard. Whether it is idlis, dosas, akka rottis, puliogare, chitranna, or the wholesome full meals called Annalakshmi ( for which you have to be really, really hungry to do full justice) we found the food to be lip smacking. 

Top of the charts Ghee Roast Dosa! We had this sparingly but worth trying once in a while!! 

On another day we had rava idlis for a change!

The lacy Neer Dosa is a super hit with two types of spicy chutney and a sweet chutney to go with it. 

Crisp Akki Rottis with a variety of accompaniments make for a delicious snack !

By and large the prices are quite reasonable, the staff is efficient, and the place- an important consideration for diners- is really clean. If you want a quiet place to have a chat and eat your food leisurely, this may not be the place for you. But if you are up for some excitement amidst a lot of hustle and bustle to savour some amazing South Indian food, I would definitely recommend The Rameshwaram Cafe to you.

As I write this, my kitchen is up and functioning. I don't have to go to TRC for breakfast/lunch/dinner every day. However, you can bet that I will go there from time to time to savour the tastes and sounds of what was an unforgettable and enjoyable experience.  

CHOW CHOW KOOTU

 CHOW CHOW KOOTU

The reason why there was a lull in this blog for the last couple of months was because we were shifting house. This was a big project for us and took up most of my time and energy! I am glad to say that everything went off well and we are fast settling down in our new home. The time has come to get back to my passions for cooking and blogging! 

Readers outside India may wonder what "Chow Chow" is! Some may think it is something to do with Chinese cuisine. In many parts of India, "Chow Chow" is a common name for  Chayote Squash, a vegetable belonging to the squash family. In Kannada, it is called Seemebadnekai. 

This vegetable is reasonably priced and has numerous health benefits which make it quite popular especially in South India. 

Today's recipe is for a "Kootu" (which is an accompaniment for rice or chapati commonly made in Tamilnadu). This is easy to make and is quite tasty.

We had this with hot steamed rice and a spicy rasam. We loved it! I hope you will try it out and let me know what you think of this dish.

Ingredients:-

• Chow Chow (Chayote Squash) 2
• Turmeric Powder, 1/4 tsp
• Moong Dal, 1/4 cup
• Salt, to taste

For the Masala Paste:-

• Chana Dal, 1 tbsp
• Coriander Seeds, 1 tbsp
• Red Chillis, 2
• Peppercorns, 1/2 tsp 
• Fresh Coconut Gratings, 2-3 tbsp
• Oil, 1 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Curry Leaves, a few
• Red Chilli, (broken into halves), 1
• Oil, 1 tsp

Method:-

Wash and peel the chow chow and cut them into cubes. 

Wash the moong dal and keep in a small vessel with water. 

Place the cubed chow chow in another small vessel, add turmeric powder and water. Keep these two vessels in a pressure cooker and cook for 2 whistles. When the cooker cools, remove the vessels. Mash the dal and keep aside.

In a small pan add 1 tsp of oil and fry the chana dal, coriander seeds, peppercorns and red chilli on medium heat till the dal changes colour. Transfer this to a mixer jar, add the fresh coconut gratings and grind to a fine paste adding the required amount of water. Keep this masala paste aside

Heat oil in a kadhai and on medium heat add the mustard seeds, Once they splutter add the urad dal, curry leaves and broken red chilli and saute till the dal changes colour.

To this add the cooked chow chow and mix well. Next add the cooked and mashed moong dal, salt to taste and the freshly ground masala paste.  Mix well and adjust the consistency by adding water to get a curry like consistency. Bring to a boil then lower the heat and let it simmer for a few minutes. Finally drizzle a little coconut oil to enhance the taste. 

Switch off the gas. Transfer to a serving bowl  and serve hot with steamed rice and rasam or chapatis.