MUSHROOM CHILLI; GUEST POST BY NANDINI KINI

MUSHROOM CHILLI: GUEST POST BY NANDINI KINI

This delightful recipe comes from my friend, Nandini Kini. Nandini is a very accomplished cook and many of us look forward to her recipes. I found this recipe of particular interest. It is spicy and makes for a good accompaniment for fried rice, noodles and the like.


Ingredients:
For the mushrooms:

• Mushrooms ,1 packet (about 15 nos)
• Salt, to taste
• Soya Sauce, 1tsp
• Ginger garlic paste, 1tsp
• Corn flour, 4 tbsp
• Rice flour 2 tbsp
• Maida, 1 tbsp
• Oil, for frying

For the gravy: 

• Garlic flakes, finely chopped, 12
• Green chillies, finely chopped, 2
• Ginger, 1/2 " piece, chopped
• Onions, medium sized, chopped, 2
• Chilli powder, 1 tsp
• Tomato sauce, 2 tsp
• Soya Sauce, 2 tsp
• Vinegar, 3/4 tsp
• Corn flour, 1 tsp
• Salt, to taste
• Oil, 4 tsp
• Curry leaves,
• Coriander leaves

Method:

Wash the mushrooms and add salt
Add 1 tsp of soya sauce, ginger garlic paste, corn flour, rice flour and maida,
Mix well with a little water
Deep fry like pakodas
Keep aside

In a kadai, heat 4tsp oil and add the finely chopped garlic flakes
Fry till brown
Add the finely chopped green chillies, chopped ginger and two onions and stir
Next, add chilli powder, tomato sauce, soya sauce, vinegar and 1/4 cup of water
To this, add the corn flour and boil for 1 minute
When it becomes a thick gravy, add the fried mushrooms and salt, to taste
Garnish with fried curry leaves, and fresh coriander leaves
Serve hot

Thank you, Nandini for this nice recipe.

 

GREEN MOONG IDLIS

GREEN MOONG IDLIS

I am always on the look out for new recipes that I haven't tried before. I was therefore quite intrigued when my friend, Roopa V. Shenoy, shared a recipe for Green Moong Idlis.

I tried it out and we enjoyed it very much.  It has become a healthy addition to my collection of breakfast dishes. Seeing her suggestion that one could add either finely chopped spinach, methi or mint, to the idli batter,  I opted to add 2 tbsp of methi (fenugreek) leaves. This definitely added to the taste of the idlis. 

You can serve the idlis hot with sambar ( as I have done in the accompanying picture) or chutney of your choice.

Ingredients:

• Green Moong, 1 cup 
• Grated Coconut, 1 cup
• Tamarind paste, 1tsp
• Minced Ginger, 1tbsp
• Onion, medium sized, 1/2 (optional)
• Green chillies, 2-3 (optional)
• Turmeric powder, a pinch
• Asafoetida, a pinch
• Salt, to taste

Method:
1. Soak the moong in water overnight
2. Using very little water, grind together coconut, green chillies, ginger, onion, tamarind, and a pinch of salt until it forms a paste
3. To this add the moong, a handful at a time and keep grinding till you get a smooth batter.
4. Grease idli stand. Pour the batter and steam on medium heat for 10-12 minutes or until the idlis get  done. 
5. Serve hot with sambar or chutney of your choice.
Optional : You may add finely chopped spinach/mint/methi leaves to the idli batter before steaming

PUDINA (MINT) THOGAYAL

PUDINA (MINT) THOGAYAL

In a cooking group in which I am a member, we from time to time make dishes based on recipes from well-known chefs and cooking experts. Today, there are ever so many cooking blogs and this gives us a huge variety of dishes to choose from. We were recently asked to choose and cook any recipe from Rak's Kitchen, a website/blog run by Rajeswari Vijayanand.

Being very fond of mint (pudina) and chutneys, I chose to make Pudina Thogayal, based on her recipe. Thogayal is a kind of thick, lentil-based chutney that you have with rice, along with some sesame oil. I find that thogayal is made, amongst other things, with lentils, mango, coriander, and mint.

Once the thogayal is made, store it in an air tight container in the fridge.

Ingredients:

• Fresh Mint Leaves, 1 cup
• Byadgi Red Chillies, 10
• Urad (Blackgram) Dal, 3 tbsp
• Fresh Coconut Gratings, 2 tbsp
• Tamarind, of the size of a small gooseberry 
• Jaggery, 1 tsp
• Salt, 1 and 1/2 tsp approx.

Method: 

Wash the mint leaves
In a kadhai, dry roast the red chillies together with the urad dal until the dal turns golden
Add the tamarind and mint leaves
Fry for 20-30 seconds until the mint leaves reduce in volume
Allow it to cool
Add the coconut gratings, jaggery, and salt
Transfer to a mixer, add 2-3 tbsp of water and grind to form a thick chutney which is the thogayal

GOBHI (CAULIFLOWER) PARANTHA

GOBHI ( CAULIFLOWER) PARANTHA

Following the other paranthas that have been put up on this blog, namely, Hare Pyaz Aur Aloo Parantha; Spring Onion Parantha; Palak Parantha and Methi Parantha, here's one more, this one made of Cauliflower ("Gobhi"in Hindi.)

This dish has been prepared based on a recipe from Manjula of  Manjula's Kitchen, a popular cooking site which I follow from time to time. Manjula has many videos on YouTube in which she explains her recipes in an easy to understand manner. I would heartily recommend her website.



Ingredients:

• Dough:
  • Atta, ( whole wheat flour) 2 cups
  • Water, 1 cup or as required
  • Salt,1 tsp, or to taste
• Filling:
  • Gobhi/Cauliflower, shredded, 4 cups
  • Ajwain (carom seeds) 1tsp
  • Jeera ( Cumin Seeds) 1/2 tsp
  • Green chillies, chopped, 1-2
  • Dhania, (Coriander leaves) 3 tbsp
  • Salt, 1 tsp or to taste
• For rolling:
  • 1/2 cup whole-wheat flour
  • Oil to cook
  
  Method:
   
  Dough
  
• Knead the dough by mixing flour, salt and water together
• Keep aside for about 15-20 minutes

          Filling

• Wash, clean and grate the cauliflower 
  Mix the grated cauliflower with ajwain, cumin seeds, green chillies, dhania and salt 
  Squeeze as much water as possible from out of this mix for the filling
  

Making of parantha

1. Divide the dough and cauliflower filling into equal parts.
2. Roll the dough into 3" diameter circles. Place some of the filling in the center of each circle.
3. Seal the filling by pulling the edges of the rolled dough together to make a ball. Do the same for all the remaining balls.
4. Keep aside for at least two minutes before rolling. If you don’t wait long enough the cauliflower filling will seep through the edges when rolling the paranthas
5. Dip the balls in dry atta to make it easier to roll out the paranthas
6. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed into 6" circles.
7. Heat the tawa on medium heat. Place the paratha over the tawa. You will see the color change and the parantha will bubble in different places.
8. Turn the parantha over. It should now have golden-brown spots. Wait a few seconds and put a little oil over parantha and spread the oil on the topside. Flip the parantha and lightly press the puffed areas with a spatula.
9. Flip again and press with the spatula making sure the parantha is golden-brown on both sides 
10. Serve hot with curry of your choice or with pickle and raitha.

KADGI CHAKKO - SIDE DISH OF RAW JACKFRUIT

KADGI CHAKKO - SIDE DISH OF RAW JACKFRUIT

"Kadgi" is what we call the raw jackfruit in Konkani. By the way, the raw jackfruit is called Kathal in Hindi and Halasinakai in Kannada.

Interestingly, it is said that jackfruit got it's name from " jaca" in Portugese which in turn came from "chakka" in Malayalam, the language spoken in Kerala, India.

"Chakko" is what we in Konkani, call the coconut-based curry made of raw jackfruit

I don't use it myself, but I know that some like to add a dash of jaggery in the making of the dish.

Here's a tip: Grease your fingers with some oil before you begin to cut and peel the raw jackfruit. This reduces the sticky effect of the white milky liquid that flows when the jackfruit is cut.

Ingredients:

• Kadgi (Raw Jackfruit), medium sized, 1 :  or about 500 grams
• Fresh Coconut Gratings, 3/4 cup
• Byadgi Red Chillies, 6-8
• Tamarind, pellet size
• Coriander seeds, 2 tsp heaped 
• Urad Dal, (Blackgram dal) 1 tsp 
• Methi (Fenugreek)  Seeds, 1/4 tsp
• Curry leaves, 1 sprig
• Oil, 1 to 1 and 1/2 tbsp
• Salt, to taste

Method:

Cut the jackfruit into bite sized pieces and cook in adequate water till its done, taking care not to over cook it and make it too soft.

If using a pressure cooker, cook for 1 whistle using adequate water then wait for the cooker to cool and remove the kadgi pieces.

Remove the excess water from the cooked jackfruit pieces and keep aside.
With a rolling pin, press the cooked jackfruit pieces to flatten them without breaking into smaller pieces and set them aside

In a kadhai, heat a little oil and roast the red chillies. Keep aside
Now, roast coriander seeds, urad dal and methi separately till they change colour and give off an aroma
Grind together coconut gratings, roasted red chillies, coriander, urad dal and methi along with tamarind in the blender to a coarse paste
For the seasoning, heat oil in a kadhai on medium heat, add mustard seeds. When they splutter, add curry leaves
Add the cooked jackfruit pieces and salt. Sprinkle a little water and stir well. (You can use the water in which the kadgi had been cooked earlier.)
Next add the ground paste, keep the kadhai covered and cook on a low flame, stirring from time to time, till the jackfruit fully absorbs the ground masala
Serve hot as a side dish

MADRAS POTATO CHIPS

MADRAS POTATO CHIPS

No, these are not the usual potato wafers!  I thought the ingredients which made up the coating very intriguing. I had not come across one where you use a mixture of garlic, ginger and curry leaves which gave it an amazing flavour.

d of shallow frying you can also pan roast these potato slices with very little oil. - See more at: http://www.sanjeevkapoor.com/madras-potato-chips.aspx#sthash.nH1ztNYf.dpuf

ead of shallow frying you can also pan roast these potato slices with very little oil. - See more at: http://www.sanjeevkapoor.com/madras-potato-chips.aspx#sthash.nH1ztNYf.dpuf

I am not sure how the name "Madras Potato Chips" came about but I do know the recipe is from that wonderful Master Chef Sanjeev Kapoor. I have adapted this recipe to suit my requirements.

I have sliced the potatoes thinner than the recommended half inch given in the recipe. I have shallow fried the potato slices using very little oil. As far as the taste goes, we found them to be delicious.

 Ingredients

• Potatoes, 4 large
• Ginger, roughly chopped, 1 inch piece
• Garlic, peeled , 4-6 cloves
• Curry leaves, 16-20 
• Red Chilli Powder, 1 tablespoon
• Turmeric powder, 1/2 teaspoon
• Coriander powder, 1/2 tablespoon
• Rice Flour, 2 tablespoons
• Salt,  to taste
• Oil, 4 tablespoons + to shallow fry

Method

Wash and peel the potatoes, then cut them into slices of about 1/4 " in thickness
Soak them in water to prevent discolouration
Take a thick bottomed vessel, pour water and add salt and a pinch of turmeric
Boil the water and add the potato slices
Cook on high heat for 2-3 minutes
Take out the potato slices and place them out to cool and dry
In a mixer, grind ginger, garlic and curry leaves to a smooth paste
To this, add red chilli powder, the remaining turmeric powder, coriander powder, rice flour and salt with 4 tbsp of oil
Apply this paste on the parboiled potato slices, as evenly as you can, and keep aside for 10 minutes
Heat a little oil in a pan
Shallow fry the parboiled potato slices in small batches without overcrowding the pan
Turn them over a couple of times and cook till they are crisp and completely cooked
Drain well on absorbent kitchen paper and serve hot.

ead of shallow frying you can also pan roast these potato slices with very little oil. - See more at: http://www.sanjeevkapoor.com/madras-potato-chips.aspx#sthash.nH1ztNYf.dpuf

PHAGILA PHODIS ( TEASEL GOURD FRITTERS)

PHAGILA PHODIS (TEASEL GOURD FRITTERS)

Phagil is what we call the teasel gourd/kantola in Konkani . As far as I know, it isn't available all through the year but comes out mainly in the monsoons around June-July. It is called Adavihagalakai in Kannada, Kakrol in Bengali, Adavikakarakaya in Telugu and Kattupavakai in Tamil. 

This dish is considered a Konkani delicacy- and rightly so. I made some "Phodis", which is what we call these fritter-like shallow fried dish, the other day and my husband and I loved them.

I thought I would share that recipe with you today. We got about 20 fritters/slices from this recipe.

The accompanying pictures show what the phagil looks like (for the uninitiated): how it is coated before frying and the final "ready to be grabbed" podhis.






Ingredients:

• Phagil, (Teasel Gourd), 5
• Red Chilli Powder 2 tsp
• Haldi (Turmeric) powder, 1/4 tsp
• Hing ( Asafoetida) powder, 1/4 tsp
• Salt, to taste
• Rava (Semolina), 1 tbsp
• Rice flour, 1 tbsp
• Oil, for shallow frying

Method:

Wash and clean the phagils before cutting each of them vertically into 4-5 slices

Mix chilli powder, hing, haldi and salt.
Apply this on both sides of the phagil slices.
Keep aside for about 10-15 minutes
































Mix together rava and rice flour in a plate
Dip each of the marinated phagil slices in the rice flour-semolina mixture till they are adequately coated on both sides
This helps to make the fritters more crunchy and crisp 

Heat oil in a non-stick pan and when it gets hot shallow fry the phagil slices on medium flame till they become golden brown in colour
Drizzle oil as required around each piece and flip them when done to fry both sides evenly
Serve hot

MINT & CORIANDER RAITA

MINT & CORIANDER RAITA

A raita is a yogurt based relish, dip or salad of sorts, frequently used in Indian cooking. It can be made using vegetables, pulses or fruits. Today, I present to you one made of mint and coriander. As you know, mint is an aromatic herb which has many interesting properties as you can see from this post in FitDay.

The beauty of a raita is that it is cool and supplements a main dish, usually of rice such as a biriyani or a pulao. It is always served as an accompaniment.

I like this easy-to-make dish for its minty flavour and aroma which blends well with the taste of the whisked yogurt. The sprinkling of chilli powder and jeera (cumin) powder as garnishing adds to the looks as well as the taste of this raita.



Ingredients:

• Mint leaves, 1/2 cup
• Coriander leaves, 1/2 cup
• Green chilli, chopped, 1
• Yogurt, 1 cup
• Sugar, 1 tsp
• Black salt, (Kala Namak), to taste
• Salt, to taste
• Roasted Cumin Powder, 1/4 tsp
• Chilli Powder, 1/4 tsp

Method:

Wash and clean the mint and coriander leaves thoroughly
In a blender, grind together the mint and coriander leaves along with the green chilli, to a paste using a little water
Whisk yogurt using a fork till smooth
Add the ground mint-coriander-chilli paste to the whisked yogurt
Next add the sugar, black salt and regular salt
Mix well and garnish with roasted cumin powder and red chilli powder
Refrigerate until you are ready to serve

MANGALOREAN CHANNA SUKKA

MANGALOREAN CHANNA SUKKA

 Mangalorean Channa Sukka is a side dish made of Chick Peas which can be served with both rice as well as with rotis. I found this easy to prepare and liked the flavour and special taste that comes from the use of saunf.

As you might know, apart from its flavour, saunf is considered very good for digestion. The use of mint leaves for garnishing enhances the aroma and taste of the dish.

I was introduced to this dish by my niece, Shilpa Pai, who tells me it is a very popular dish in and around Mangalore.

Ingredients:

• Black Channa (chick peas), 1 cup
• Onion, chopped, 1
• Tomato, 1
• Chilli Powder, 1 tsp
• Saunf (Fennel Seeds), 1 tsp 
• Turmeric Powder, 1/4 tsp
• MTR Sambar powder, 1 tsp
• Tamarind Pulp, 1/2 tsp
• Garlic, 5-6 cloves, lightly crushed
• Oil, 1 tbsp
• Coriander leaves, 1 tbsp
• Mint leaves, chopped, a few

Method: 
Soak the channa overnight and pressure cook it the next morning for 2-3 whistles
After it is cooked, keep the channa aside after removing the excess water
Heat oil in a thick-bottomed kadhai on medium flame,
Add the lightly crushed garlic cloves,  roast till they change colour and give off a good aroma
Add saunf, when it sizzles add the chopped onion and fry till it becomes translucent
Add cut tomato and cook till it becomes soft
Add a little tamarind pulp
When the tomato is cooked, add chilli powder, turmeric powder, sambar powder and salt
Stir for a while and add the cooked channa
Keeping the kadhai covered, cook on low flame till the channa fully absorbs the spices
Finally, garnish with coriander leaves and chopped fresh mint leaves.

EXPRESSO CHOCO-CHIP BUNDT CAKE: GUEST POST BY SAIGEETHA PAI

EXPRESSO CHOCO-CHIP BUNDT CAKE: GUEST POST BY SAIGEETHA PAI

Cooking is all about variety. It's about the joy you get in cooking a great dish and sharing it with family and friends. To develop a larger collection of diverse recipes, I encourage family and friends on occasion to guest post in this blog. I believe this enhances the value of the blog considerably.

Today's guest post is from my friend, Saigeetha S. Pai, who is an accomplished cook and blogger. You will find a lot of interesting recipes in her well-maintained blog, "Geeth's Dawath" which she rightly describes as a "multi-cuisine kitchen." 

Today she presents a very attractive and delicious Bundt cake which she has adapted from Divya Kudua’s Easycooking

Link: http://www.divyascookbook.com/2013/06/espresso-choco-chip-bundt-cake.html

Ingredients:

• Instant coffee powder-1 tsp
• Vanilla extract-1 tsp
• Hot water-1/2 tsp
• All purpose flour-1 ½ cups
• Cocoa powder-1/4 cup
• Salt-a fat pinch
• Baking powder-a fat pinch
• Choco chips or dark chocolate pieces-1 cup
• Butter-1/2 cup
• Granulated sugar-1 cup
• Brown sugar-1/3 cup
• Eggs-3
• Curds-1/2 cup

Method:

Preheat the oven at 180 degree C and grease the bundt pan well.

Stir  together coffee powder,hot water and vanilla extract  in  a small bowl and keep it aside.

Sieve all purpose flour,cocoa powder,salt, baking powder and baking soda.

Take one more small bowl and add a tbsp of sieved flour in the choco chips,mix it  and keep it aside.

Cream the butter for a minute and add sugar in 3 lots.

Add brown sugar and beat for 2 more minutes.

Add eggs one at a time beating for 45 seconds each after each addition.

Mix in the coffee mixture and beat again.

Scrape the sides and mix well.

Fold in the sifted flour and curds alternatively in 3 additions of the flour and 2 additions of the curds.

Switch to a spatula and fold in the choco chips.

Pour the batter in a prepared pan and bake for 40 – 45 minutes or until the skewer comes out clean when inserted after the given baking time.

Cool the cake in the pan on a cooking rack for 10 -15 minutes.

Loosen the edges with a knife and remove the cake from the tin and let it cool for 20 – 25 minutes.

Pour ganache and let it set for 10 minutes.

Chocolate ganache

Ingredients:

• Dark chocolate-200g
• Fresh cream-200 ml
• Butter-2 tbsp

Method:

In a thick bottomed pan heat the fresh cream until bubbles start appearing on the sides.

Mix in the chopped chocolates and mix it well.

Switch off the flame and let it sit for 5 minutes.

Whisk well until all lumps disappear and ganache becomes smooth and creamy.

Mix in the butter and let it cool down completely and come down to room temperature.

Use it as required.

 
 Thank you, Saigeetha

POTATO ROAST

POTATO ROAST

There are some dishes which can double as starters and side dishes. Also, I find that potatoes are generally liked by most people. Based on this, I tried out Potato Roast, which we loved.

I used baby potatoes instead of the regular potatoes as they make the dish more attractive and can be more easily served as starters.  As a side dish, this complements the main meal of rice and dal very well.

Ingredients:

• Baby Potatoes, 25
• Rice Powder, 1 heaped tbsp 
• Salt to taste
• Red Chilli Powder, 1-2 tsp or to taste
• Turmeric Powder (Haldi) , 1/2 tsp 
• Coriander Powder, (Dhania) 2 tsp 
• Cumin Powder, (Jeera) 3/4 tsp
• Juice from ½ Lime (Optional)

For Tadka/Tempering:

• Cumin Seeds, (Jeera) 1 tsp 
• Asafoetida, (Hing) 1/4 tsp
• Curry Leaves, 1 sprig
• Oil, 2 tbsp

Method:

Pressure cook or boil potatoes until they are well cooked. They shouldn't be overcooked and mushy.
When cool enough to handle, peel the baby potatoes.
Place the potatoes in a large bowl and sprinkle the rice flour. Toss the potatoes gently so that each of them is coated well with the rice flour. Keep aside till needed.
Heat oil in a large kadai and add cumin seeds, curry leaves and asafoetida
When cumin seeds crackle and change colour, add the coriander powder, cumin powder, red chilli powder, turmeric powder and salt. 
Stir them for 45-60 seconds on a low flame till the spices as well as the salt get cooked. Make sure you don’t burn the spices.
Next mix in the potatoes coated with rice flour and toss gently so that they are well and evenly coated with the spices.
Cook the potatoes, stirring occasionally, on medium to low flame until they turn crisp.
Add lemon juice 
Serve Potato Roast hot with rice and dal, or with rotis or chapatis, or just as a starter.

* If you like, you can garnish this with chopped coriander leaves

SPINACH & CABBAGE PARANTHA

SPINACH & CABBAGE PARANTHA

My husband and I are major fans of paranthas of different types and I make them very often. As you might know, elsewhere in this blog, in the past I have posted different types of paranthas such as:

1. Methi ( Fenugreek) Paranthas
2. Spring Onion Paranthas
3. Hare Pyaz Aur Aloo Ka Parantha
4. Palak (Spinach) Paranthas

I came across another interesting combination of veggies used in the making of a parantha in this YouTube video for Spinach and Cabbage Parantha by Master Chef Sanjeev Kapoor. I have adapted this dish from this recipe.

This came out very well. I would urge you to try this out. It is very nutritious considering the spinach and cabbage used and the ajwain (carom seeds) gives it a flavour all of its own. We had this with curds and fresh pickles which was a great combination.

Ingredients:

• Spinach, (Palak) shredded, 1 bunch
• Cabbage, shredded, 1/4 of medium sized
• Atta, 2 cups
• Besan, 1/2 cup
• Red Chilly Powder, 1 tsp or to taste
• Green Chillies, finely chopped, 2
• Ajwain (Carrom Seeds), 1/4 tsp
• Milk, 1/4 cup
• Oil, as required
• Salt, to taste

Method:

Wash the spinach in several changes of water and shred it. Keep aside
Shred the cabbage leaves
Chop the green chillies
Mix the atta and besan in a large bowl
Add salt, red chilly powder, ajwain, green chillies and the shredded cabbage and spinach, along with 3 tsp of oil
Mix thoroughly
Add 3/4 cup of water to the 1/4 cup of milk, Add this to the atta mixture and knead to make a soft dough
Divide the dough into eight equal portions and roll out into fairly thick paranthas
Heat the tawa and when it is hot, place the rolled out parantha
Cook it adding as much oil as you require
Flip it to cook the other side, till both the sides are evenly done
Serve hot with curds and pickle

AMBE SASAM

AMBE SASAM

The mango season is still on. We use this time of the year to make dishes out of the luscious mangoes that are available in plenty in most parts of India. Some time ago, I had posted a easy to make dessert made out of mangoes called Aamras.

Today, I present a popular Konkani side dish made of ripe mangoes ( hence "Ambe") mixed in coconut and mustard gravy ("Sasam".) You will find this delicacy a regular feature at every Konkani wedding lunch.

Ingredients:

• Ripe Mangoes, 2 big
• Coconut Gratings, 1/2 cup
• Red Byadgi Chillies, roasted, 2 small
• Mustard Seeds, 1/4 tsp
• Tamarind Pulp, 1 tsp
• Jaggery, grated, 2 tbsp
• Salt, to taste

Method:

Wash and peel the mangoes, discard the seeds and cut into bite sized pieces
In a mixer, grind together coconut gratings, red chillies, mustard seeds and tamarind pulp using 1/4 cup of water to a coarse paste. I prefer to splutter the mustard seeds in a little ghee before grinding it with coconut gratings etc.
Now add the grated jaggery to the paste and grind once again till it is well blended
Keep the mango pieces in a bowl, add salt and pour in the ground paste
Mix well with a ladle and refrigerate until it is time to serve

KHAMAN DHOKLA

KHAMAN DHOKLA


If you are looking for a light snack which is relatively easy to make, you need look no further than Khaman Dhokla, the popular snack from Gujarat.

This dish is made using besan (Chickpea Flour).  I know this can be made in different ways with some people adding curds too. I have used lemon flavoured Eno fruit salt in place of the conventional sodium bicarbonate.

I must thank my friend Mallika Nanda for this recipe. We found this version easy to make. It was perfect for our requirement for an evening snack that was relatively light yet very tasty.

This snack is best served with freshly made Mint and Coriander Chutney.

Ingredients:

• Besan, ( Chickpea flour) 1 cup
• Medium Rava, (Semolina) 1 tsp
• Green Chilly and Ginger Paste, 1 tsp
• Sugar, 1 tsp or more as per taste
• Salt, to taste
• Haldi, (Turmeric powder), 1/4 tsp
• Fruit Salt, 1 tsp
• Coriander Leaves, chopped, 1 tbsp
• Fresh Coconut Gratings, 1 tbsp
• Oil, for greasing the thali

For seasoning:

• Mustard 1/2 tsp
• Sesame seeds (Til) 1/2 tsp
• Curry leaves, a few
• Green Chillies, slit, 1-2
• Hing ( Asafoetida), a pinch
• Oil, 2 tsp

Method:

Mix the besan, rava, chilly ginger paste, sugar, haldi and salt in a bowl.
Add the required water to get a batter of dosa-like consistency.
Keep the pressure cooker/steamer ready by heating up water.
Add the fruit salt to the batter to help it ferment
Immediately pour the batter on to a greased thali
When the water boils, place the greased thali in the cooker
Steam this for about 20 minutes without the weight
Remove the thali from the cooker and allow it to cool
Season it with mustard seeds, til, hing, slit green chillies and curry leaves
Pour the seasoning on the khaman dhokla in the thali
Garnish with fresh coconut gratings and chopped coriander leaves
Cut into pieces of desired shape
Serve with mint and coriander chutney

BAINGAN BHARTA

BAINGAN BHARTA

The dish gets its name from Baingan, the Hindi word for brinjal and Bharta which means a dish of minced vegetables, in this case brinjal.




This brinjal dish is perhaps unique as it is grilled over a direct flame. This gives it its distinctive smoky flavour. It is served as an accompaniment with rotis or as a side dish with rice etc. The recipe for this dish is adapted from a Chef whom I admire a lot, Master Chef, Sanjeev Kapoor. I have reduced the quantity mentioned to suit my needs.

It is advisable to use a large sized brinjal, rather than small ones, as it shrinks in size after it is roasted. Besides, this dish involves peeling the skin after it is roasted and it is far easier to peel a large brinjal. Dip the roasted brinjal in cold water to make the peeling easier.

 Ingredients:

• Baingan (Brinjal) 500 grms
• Onions, large, 2
• Tomatoes, 2
• Green chilly, 1
• Oil, 1 and 1/2 tbsp
• Cumin seeds, 1/2 tsp
• Ginger, chopped, 1 tsp
• Red chilly powder, 1 tsp
• Salt, to taste
• Coriander leaves, chopped, 1 tbsp - for garnishing.

Method:

Wash the brinjal, wipe it dry. Prick and roast it over an open flame till the skin gets dark, taking care not to char the brinjal. Allow it to cool.
Peel the skin, mash the roasted brinjal and keep aside.
Chop the onion, green chilly and tomatoes.
Heat oil in a kadhai and over medium flame add cumin seeds. When it sizzles, add chopped onions and saute it till it becomes translucent.
Add chopped ginger and green chilly. Cook for about 1/2 minute.
Add chilly powder and the mashed brinjal. Cook on medium flame for about 8 minutes stirring continuously.
Add salt to taste.
Now add the tomatoes and cook on medium flame till oil separates
Serve hot after garnishing with chopped coriander.

GREEN MANGO CHUTNEY

GREEN MANGO CHUTNEY

Some days ago, I had shared the recipe for a spicy Raw Mango Chutney. With the mango season in full swing, here is one more chutney made of mango.

This is a fresh green mango chutney just for you. I am sure you will enjoy the special taste of the mint and coriander, which also gives this chutney its green colour. 

It is easy to make and goes well as an accompaniment for tea time snacks like samosas, kachoris and the like.

Ingredients:

• Green Mango, large, 1
• Fresh Coriander (Dhania) leaves, chopped, 2 cups
• Mint (Pudhina), chopped, 1/2 cup
• Asafoetida (Hing), a large pinch
• Salt, to taste
• Black Salt ( Kala Namak) 1/2 tsp
• Cumin seeds (Jeera), roasted, 1 tsp
• Ginger  (Adrak) 1" piece
• Green Chillies, 3-4

Method:
Wash and peel the green/raw mango.
Remove the seed and cut the mango into small pieces.
In a mixer, grind together the mango pieces, finely chopped mint and coriander leaves, finely cut ginger, green chillies, cumin seeds, black salt, asafoetida, and salt, with 1/2 cup of water, to a smooth paste.

Remove from the blender, mix well and serve as accompaniment to samosa or kachori. 

MASALA DOSA

MASALA DOSA

In an earlier post, I have written about the dosa. This also covered how to prepare the batter for the dosa. The same method is applicable for what I am presenting today, one of the most popular of the dosa variations, one which has a potato stuffing in it called the Masala Dosa.

Ingredients:

For the Dosa Batter:

• Idli rice (Parboiled rice) 1 cup
• Regular rice 1 and 1/2 cups
• Urad dal (Black gram dal) 1/2 cup
• Methi (Fenugreek) seeds 1 tsp
• Oil, as required
• Salt, to taste

For the Masala:

• Potatoes, large, 3
• Oil, 1tbsp
• Mustard seeds, 1/2 tsp
• Hing, (Asafoetida),1/4 tsp
• Channa dal, (Bengal gram), 1 tsp
• Green chillies, chopped, 2
• Curry leaves, 6-8
• Onion, large, chopped, 1
• Haldi, (Turmeric) powder, 1/2 tsp
• Coriander leaves, chopped, 2 tbsp
• Salt, to taste
• Lemon Juice, 1 tbsp

 Method:

Wash and cook the potatoes. Peel and cut them after they cool and keep aside. 


For the filling, heat oil in kadhai on medium flame. Add the mustard seeds and when they splutter, add the hing and channa dal. Saute till the dal changes colour. Add the green chillies, curry leaves and onion. Saute till the onion is translucent.
Now, add the cooked potatoes, turmeric powder and salt.
Next, add the chopped coriander and lemon juice. Mix well to form the masala or potato stuffing.

Heat the tawa ( griddle.) Sprinkle a few drops of water. When the water sizzles, the tawa is ready for use.
Pour a ladleful of the batter. Spread this quickly using a continuous spiral motion till the dosa measures about 6 ".
Pour a teaspoon of oil around it. 
Cook for a couple of minutes till it becomes crisp at the edges.
Now place the required quantity of the potato filling in the centre of the dosa
Fold the dosa and serve hot with sambar or chutney of your choice.

RAW BANANA STIR FRY

RAW BANANA STIR FRY

Bananas are a rich source of vitamins and potassium. I understand that green bananas have several health benefits too. While the banana is more commonly known as a fruit, we in India prepare a variety of dishes using the green, raw banana as a vegetable.

The one I present today is again easy to make, nutritious and tasty. This goes well as a side dish with the main meal. 

Ingredients:

• Raw/Green Bananas, 3
• Cumin Seeds (Jeera), 1/2 tsp
• Curry Leaves, 1 sprig
• Green Chillies, chopped, 2
• Tomatoes, 2
• Turmeric powder, (Haldi) 1/2 tsp
• Red Chilli Powder, 1/2 tsp
• Garam Masala Powder, 1/2 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, chopped, for garnishing

Method:

Wash and peel the raw bananas
Slice the bananas into uniform-sized round pieces ( not too thick or too thin)
Heat a little oil on medium heat in a kadhai, add jeera,
When it sizzles, add a few curry leaves, chopped green chillies and tomatoes
Add salt to taste
Add turmeric powder, red chilli powder, and garam masala
Stir once again and cover the kadhai and allow the tomatoes to cook
Next add the raw banana pieces and mix them well
Once again cover the kadhai and cook for 8-10 minutes
When the bananas are fully cooked, garnish with chopped coriander leaves
Serve hot


Hint:

• The bananas should not be cut too thick as they will become ungainly, or too thin

CABBAGE STUFFED CAPSICUM

CABBAGE STUFFED CAPSICUM

This snack can be prepared in a short time and it turned out to be as filling as it was delicious.

What caught my fancy in this dish was the (at least to me) unique combination of having a capsicum stuffed with cabbage. When complete, the stuffing, primarily because of the besan, reminded me of that famous Gujarati snack, Khaman Dhokla.

This recipe has been adapted from Tarla Dalal who is a household name in India and needs no introduction.

Ingredients:

• Capsicums, 2 medium-sized

For the Filling:

• Grated Cabbage, 1/2 cup
• Besan, 1/2 cup
• Sugar, 2 tsp
• Citric acid, (Nimbu ka phool), 1/4 tsp *Instead of Citric Acid,  I used 1/4 tsp of fresh lime juice. 
• Ginger Green Chilli paste, 1 tsp
• Chopped Coriander, 2 tbsp.
• Fruit salt, 3/4 tsp * Used Eno fruit salt
• Salt, to taste

For the Tempering:

• Mustard Seeds, 1/2 tsp
• Sesame Seeds, 1 tsp
• Asafoetida, 1/4 tsp
• Oil, 2 tbsp.
• Oil, for greasing

Method:
Cut the capsicums into halves vertically, remove the seeds carefully so as to retain the shape of the halves
Mix all the ingredients for the filling, except the fruit salt, in a bowl with 4 tbsp. of water
Add the fruit salt with 1 tsp of water and mix gently
Fill each capsicum half with the filling
Place the capsicum halves in a greased glass bowl, cover with a lid and microwave on high for 3 minutes
Allow the capsicums to cool. Cut each capsicum half into thick strips
Heat the oil in a large pan. Add the mustard seeds and when they crackle add the sesame seeds and asafoetida
Add the capsicum pieces carefully and saute for 1-2 minutes till they brown lightly
Serve hot.