MUSHROOM CHETTINAD

MUSHROOM CHETTINAD

Here is yet another dish made of mushrooms, after Achari Khumb ( Khumb being mushrooms in Hindi) and Mushroom Sukka.


I liked this dish because it features mushrooms which I am fond of and it is cooked in the distinctive Chettinad style. As you know, this style of South Indian cuisine calls for the use of a tasty masala made up from many spices. This is adapted from Master Chef Sanjeev Kapoor's Mushroom Chettinad as shown in this video.

I preferred to have more of gravy rather than make this a semi-dry dish as I like to serve this with rotis.

Ingredients:

• Mushrooms,(Khumb) 400 gms
• Oil, 2 tbsp
• Coconut Gratings, 1/2 cup
• Coriander seeds, (Dhania), 1 tsp
• Cumin seeds, ( Jeera) 1/2 tsp
• Fennel seeds, (Saunf) 1 tsp
• Dried Red Chillies, 3-4
• Green Cardomoms, 3
• Cloves, ( Laung) 2-3
• Cinnamon, (Dalchini) 1 "
• Ginger, chopped, (Adrak)  1 "
• Garlic, chopped, (Lahsun) 1 tbsp
• Poppy seeds (khus khus) 2 tsp, soaked for 15 minutes
• Cashewnuts, 8-10, soaked for 15 minutes
• Onion, medium-sized, finely chopped, 1
• Curry leaves, (Kari patte) 8-10
• Tomatoes, medium, finely chopped, 2
• Turmeric powder, 1/4 tsp
• Salt, to taste
• Red Chilli Powder, 1/2 tsp
• Crushed Black Peppercorns, 1 tsp
• Fresh Coriander Leaves, finely chopped, 1/4 cup

Method:

Wash the mushrooms thoroughly. Cut them into halves and keep aside.
In a non-stick pan, heat 1 tbsp of oil. Add coconut gratings, coriander seeds, cumin seeds, fennel seeds, red chillies, cardamoms, cloves and cinnamon.
Saute this for 4-5 minutes on medium heat. Allow this to cool.
Grind the cooled mixture with garlic, ginger, poppy seeds and cashewnuts using required amount of water to make a smooth paste
In another pan, heat 1 tbsp of oil and add the onion and saute till golden brown,
Add the curry leaves, and saute.
Now add the ground paste and saute for 1 minute
Next, add the tomatoes, turmeric powder, salt and red chilli powder and mix well.
Cook for 5-7 minutes or till the oil separates
Add the mushrooms, crushed peppercorns and saute for 5-6 minutes
Serve hot garnished with chopped coriander leaves.

INSTANT RAVA APPO

INSTANT RAVA APPO

I have posted elsewhere in this blog about Appos, which is a breakfast item made with rice and dal. You will also find recipes for several types of Appos including the Masala Appo.

Today's recipe for Instant Rava Appo is different in that instead of rice, we use semolina or rava for making the appos. I am thankful to my friend, Suphala Shenoy, for sharing her recipe. You may recall that Suphala has earlier contributed a Guest Post for Mangalore Ghee Dosa.

Appos are made in a particular kind of tava which has sockets, which we call Appe kayli in Konkani and Paniyarakkal in Tamil.  I use this one from Prestige's Omega series which makes 11 Appos in one round.

The beauty about this dish is that you don't need time for fermenting the batter or anything of that sort. It is truly "instant".  I made this out of 1 and 1/2 cups of medium rava which yields about 25 appos.

Ingredients:

• Fine Rava, (Semolina) 1 cup * I preferred to use Medium Rava
• Curds, 1 cup
• Water, 1/2 cup 
• Soda Bicarbonate, 1/2 tsp
• Salt, to taste
• Green Chillies, finely chopped, 2-3
• Ginger, grated, 1/2  " piece
• Green Peas, 1/4 cup *  I used frozen peas
• Carrot, grated, 1 
• Coriander leaves, finely chopped, 2 tbsp * I added this to the recipe
• Oil, for frying 

Method:

In a bowl, mix together the rava, curds, water and salt.
Add the soda bicarbonate.
Keep this mixture aside for 15 minutes.
Next, add the chopped chillies, grated ginger and chopped coriander leaves to the batter and mix well
Pour a little oil in the sockets and heat the "appe kayili"
Put a few green peas and carrot gratings in each of the sockets
Pour in the prepared batter
Cook the appos covered over medium heat till they are done
Flip them and roast the other side
Serve hot with chutney of your choice.

RASGULLAS: GUEST POST BY GAYATRI PRAVEEN KAMATH

RASGULLAS: GUEST POST BY GAYATRI PRAVEEN KAMATH

If you were to take a poll and ask people in India about their favourite sweets for dessert, I am sure the Bengali delight, Rasgullas will feature in many people's list as the most popular ones.

In my mind, I associate Rasgullas with the firm of K C Das as I remember buying this dessert sold in tins by them. All of us in our family loved them.

Today, I am grateful to my friend, Gayatri Praveen Kamath for sharing her recipe for making rasgullas. The ones she made indeed look delicious!

Ingredients:

• Full Fat Milk, 1 litre, to boil and then curdle
• Juice of 1 Lemon
• Water, about 1 and 1/2 cups
• Sugar, about 2 cups

Method:

Heat the milk in a thick-bottomed kadhai, stirring continuously

When it starts to boil, squeeze the juice of one lemon ( after discarding the seeds)

Stir again till the milk gets curdled

Now sieve the chenna* for preparing the rasgulla balls

Tie the chenna in a muslin cloth and squeeze till the last drop of water is squeezed out from the chenna

Now knead the chenna properly, at least for 10 minutes to get a very, very soft dough and prepare balls

This kneading is very important

Next, in a pressure cooker measure 1 and 1/2 cups of water and 2 cups of sugar and slowly add these paneer balls to it

Put the cooker lid and cook on high flame till the first whistle

Let it cook for about 2 minutes more and then switch off the flame

The rasgullas are now ready

Allow them to cool and serve as per your choice.

* chenna is a variety of Indian cottage cheese always made out of cow's milk.

SPRING ONION BHUTHI

SPRING ONION BHUTHI

A bhuthi is a semi-dry dish in Konkani cuisine which we make with a base of coconut-masala. It can be made out of mushrooms, ivy gourds, and onions, among other vegetables. I have elsewhere in the blog, my recipe for Tendle Bhuthi made out of ivy gourd.

Today, I share my recipe for making a bhuthi out of Spring Onions. This serves as an accompaniment to the main meal.

Ingredients:

• Spring Onions, 1 bunch
• Fresh Coconut Gratings, 1/2 cup
• Tamarind, a small piece
• Roasted Byadgi Red Chillies, 3-4 (roasted in a little oil )
• Coriander Seeds, 1 tsp  ( Roasting not required) 
• Onion, medium-sized,1
• Oil, 1 tbsp
• Salt, to taste

Method:

Wash and chop the spring onions, (greens and bulbs)
Wash and chop the onion
In a blender, grind together coconut gratings, roasted red chillies, tamarind, coriander seeds, using a little water, to a coarse paste. Keep aside.
In a thick bottomed kadhai, add oil. When the oil gets heated, add chopped onion and fry till it becomes transparent 

Add the chopped spring onions, salt and cook covered on low flame till done
Now add the ground paste and fry till the masala gets fully blended with the mixture of onion and spring onion.
Serve as a side dish with the main meal.

ROASTED PEANUT CHUTNEY

ROASTED PEANUT CHUTNEY

The combination of onion and garlic enhances the taste of this chutney which can be used as an accompaniment for idli, dosa, chapati etc.

It is necessary to roast the onion and garlic properly as this makes it last longer. In any case, do remember that this chutney will last only for a few days under refrigeration.

I prefer to get the taste of crunchy peanuts so add limited water to get a coarse and semi-dry finish. You may increase the amount of water if you prefer it to be less dry. Likewise, you can adjust the number of red chillies used, to suit your taste.

Ingredients:

• Peanuts, 1/2  cup
• Onions, medium sized, 2
• Garlic Cloves, 5
• Byadgi Red Chillies, roasted, 4, or as per requirement
• Oil, 1 and 1/2 tbsp
• Tamarind, marble sized ball
• Asafoetida, (Hing), 1/8 tsp
• Salt, to taste

Method:

Dry roast the peanuts on medium heat to a golden brown colour,

Allow the peanuts to cool and deskin them

Peel and chop the onion and garlic cloves

Heat oil in a kadhai, add the chopped onions, and garlic and saute for about 5 minutes till it turns golden brown

Add the roasted peanuts, roasted red chillies, tamarind, asafoetida and salt and combine well.

Keep it on the flame for 1-2 minutes and then remove it 

Allow it to cool to room temperature

In a blender, grind this mixture to a coarse chutney adding water as per the consistency you desire

Transfer to an airtight container and store under refrigeration.

PANEER TIKKA KATHI ROLLS

PANEER TIKKA KATHI ROLLS

Today's recipe has a spicy paneer filling stuffed in chapati rolls. These are enjoyed as a snack in Punjabi cuisine. I served this for brunch and it was much appreciated. The success of this dish depends, I feel, on how well the paneer is marinated.

While eating them in the form of rolls has its own charm, if you are serving them as starters, you can cut them into 2 " pieces and serve them.

This recipe for Paneer Tikka Kathi Rolls is adapted from Master Chef Sanjeev Kapoor

Ingredients:

(a) Paneer Tikka Filling:

• Paneer (Cottage Cheese) , 1 cup, cut into 1/2 inch cubes
• Tomatoes, medium-sized, seeded and chopped, 2
• Oil, 1 tsp
• Green Capsicums, medium sized, chopped, 2

(b) Marinade:

• Yogurt, whisked, 1/4 cup
• Red Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Ginger Paste, 1/2 tsp
• Garlic Paste, 1/4 tsp
• Besan (Gram Flour), 1 tbsp
• Chaat Masala, 1/2 tsp
• Kasuri Methi, (Dried Fenugreek Leaves), 1/2 tsp
• Garam Masala Powder, 1/2 tsp
• Salt, to taste

(c) Chapati

• Atta, (Whole Wheat Flour), 1 cup
• Milk, 1/4 cup
• Salt, to taste
• Oil, as required 

Method:

First, prepare the marinade. In a deep bowl of glass or food safe plastic, combine all the ingredients listed under (b) above.

Add the paneer cubes and chopped tomatoes and mix lightly

Marinate for 10 minutes. Keep aside.

Heat oil in a kadhai. When it gets heated, add the chopped capsicums and saute for 2 minutes

Add the marinated paneer mixture and increase heat to saute over high heat for 4-5 minutes stirring occasionally

Cook till the liquid evaporates. Your paneer tikka filling is ready. Keep aside.

To prepare chapatis, combine atta, milk and salt and knead this to form a soft dough

Divide the dough into 8 equal portions

Roll out each portion into a thin chapati

Heat a tawa and roast each chapati lightly on both sides. Set aside

Now divide the paneer tikka filling into 8 equal portions
Keep each of the portions in the centre of a chapati and roll tightly. You can use a toothpick to keep the rolled chapati in place.
Heat the rolls on a tawa serve. Wrap the chapati rolls in tissue paper or aluminium foil. Here I have tied them with spring onion after wrapping them in tissue paper.
Alternatively, without wrapping them, you can serve these hot, cut into 2 " long pieces.

BELLAPPA DOSA

BELLAPPA DOSA


The Bellappa Dosa is fried only on one side and the beauty of it is the porous finish and soft texture that we get when it is made perfectly. As you can see from the pictures, it is rather more thick than the usual dosa.

The addition of yeast helps the batter to ferment better which results in a more spongy and soft dosa.
Remember to keep a large enough vessel for the fermenting as the batter rises due to the yeast.

This recipe has been adapted from Bellappa Dosa by my friend, Nandini Kini, in her delightful blog called, "Kini's Kitchen." I must confess that I had not come across this dish before. I am glad I now did as it turned out to be delicious.

It is generally served with a spicy curry or chutney. Today I have served this with Tomato Thokku.

Ingredients:

• Dosa Rice, 250 gms
• Urad Dal, ( Split Black Gram Dal), 1 tbsp
• Methi  (Fenugreek) Seeds, 1/2 tsp
• Cooked Rice, 1 cup
• Dry Yeast, 1/2 tsp, to be dissolved in 2 tbsp of warm water
• Salt, to taste
• Oil, as required to make dosas

Method:

Wash and soak the dosa rice along with urad dal and methi seeds for about 4 hours

In a mixer, grind this with 1 cup of cooked rice to a fine batter using just the required amount of water

Next, dissolve the dry yeast in a little warm water
Add the yeast to the prepared batter and keep it overnight for fermentation ( 6-7 hours)

Add salt to the batter before spreading the dosa
Heat the tawa and on medium heat pour a ladle of the batter without spreading it too much
Drizzle a little oil around the dosa and cook keeping it covered till the bottom gets roasted and pores appear on top of it 

There is no need to flip the dosa as it is cooked only on one side

Serve with any spicy gravy or chutney.

MERGOLE-SWEET POTATO PAYASU: GUEST POST BY SHOBHA KAMATH

MERGOLE-SWEET POTATO PAYASU: GUEST POST BY SHOBHA KAMATH

I am grateful to my friend, Shobha Kamath for this Guest Post in which she shares her recipe for Mergole, which is the Konkani name for this payasu made of Sweet Potato. Reflecting her diverse interests, Shobha has a blog imaginatively called, "Ladle, Brush & Spade" 

Shobha says that though traditionally the skin is not removed from the sweet potato (Kanang in Konkani, Genasu in Kannada, Shakarakanda in Hindi) , she has done it this time. She also advises that it is better to dissolve the powdered jaggery in water and strain it so as to remove any insoluble impurities.

Here is her recipe:-

Ingredients:

• Sweet Potato ( small ), 1
• Coconut Milk, 150 ml ( 1 and 1/2 cup)
• Jaggery Powder, 3 tbsp, or as per taste
• Salt, a pinch
• Cardamom Powder, 1 tsp
• Cashews* halved & roasted in ghee, 6 whole  *optional
• Raisins *, roasted in ghee, 8-10 * optional

Method:

Wash and skin the sweet potato. Cut it into small cubes.

Steam the cubed bits in a steamer or boil them in a little water till soft. This should take about 20 minutes

Add salt, jaggery powder and the coconut milk to the boiled sweet potato bits and bring it to a boil

Finally add the roasted cashews, raisins and cardamom powder.

Mix well and remove from flame.

Serve hot or cold as per your choice.

PALAK BABY CORN SUBZI

PALAK BABY CORN SUBZI

I am very fond of palak which is what spinach is called in Hindi. This has many health benefits and features in several recipes you will find elsewhere in this blog such as Palak and Corn Cutlets and Palak Parantha.

This recipe from North India is adapted from Palak Baby Corn Subzi by Tarla Dalal in her book, "Cooking With 1 Tsp of Oil". I liked the taste of the dish especially the crunch of the baby corn.

Ingredients: 

• Palak ( Spinach), 1 bunch or 3/4 cup palak puree
• Cumin Seeds, 1/2 tsp
• Asafoetida, 1/4 tsp
• Onion, finely chopped,1
• Garlic Cloves, 3
• Green Chilli, 1
• Ginger, 1/2 Inch piece
• Kasuri Methi ( Dried Fenugreek Leaves), 1/4 tsp
• Coriander Powder, 1 tsp
• Baby Corn, 1/ 2 cup
• Low Fat Milk, 1/2 cup
• Salt, to taste
• Oil, 1 tsp

Method:

Wash the palak in several changes of water and cook it briefly in boiling water

Drain the water and after it cools transfer the blanched palak to a blender 

Blend the palak to a smooth puree. Keep aside
Likewise, blanch and slice the baby corn. Keep aside

Grind the garlic cloves, green chilli and ginger to a paste. Keep aside. 

Heat oil in a non-stick kadhai. When it it is hot, add the cumin seeds and asafoetida

When the seeds crackle, add the finely chopped onion and then the garlic-chilli-ginger paste

Saute for 4-5 minutes till the onion turns golden brown

Add the kasuri methi and coriander powder and saute for 1 more minute

Now add the spinach puree, baby corn, milk and salt
Stir it well and bring to a boil

Serve hot with rotis/naans etc.

SABUDANA THALIPEETH

SABUDANA THALIPEETH

Sabudana Thalipeeth is from Maharashtrian cuisine and gets it's name from "Sabudana" the common name for Sago, which we call Sabakki in Kannada. Sabudana is made out of Tapioca,  and "Thalipeeth" is a dosa like pancake. This is had for breakfast or as a snack. It is often made when people observe "vrat" or  fast on certain days.

I have adapted this recipe from a YouTube video by Madhura.

This is served with chutney or yogurt. We chose to have this yogurt and it tasted great!

Ingredients:

• Sabudana, (Sago) 1 cup
• Green Chillies, 6-7, or to taste
• Cumin Seeds, 1 tsp
• Coriander Leaves, chopped, 2 tbsp
• Roasted Peanut Powder, 1/2 cup
• Potato, boiled and mashed, 2 of small size
• Salt, to taste
• Butter/Ghee/Oil, for roasting the Thalipeeth

Method:

Wash the sabudana a couple of times and soak it in enough water for 30 minutes.

Then drain the excess water and keep covered overnight 

In the morning, splash a little water over the sabudana, cover it again and keep for 1 hour.

For making thalipeeth, it is better to have the soaked sabudana more mushy than dry

In a blender, coarsely blend together the green chillies and the cumin seeds 

Make a soft dough by mixing the soaked sabudana, the blend of green chillies and cumin seeds, coriander leaves, mashed potatoes, roasted peanut powder, and salt

If required, add some water to make this dough.

Make small balls from this dough

Use any thin plastic sheet and sprinkle a few drops of water on it

Place the ball of dough in the centre of this plastic sheet and using your fingers pat it evenly into a round dosa like shape 

Next, heat oil in a pan on medium heat. When it is sufficiently heated, peel off the plastic sheet and transfer the thalipeeth onto the pan
Adding butter/oil/ghee around the edge, roast the thalipeeth till it becomes crisp and golden in colour
Flip it gently and roast the other side till it becomes golden as well
Serve hot with yogurt, chutney or sauce.

TOMATO AND CARROT SOUP

TOMATO AND CARROT SOUP

I make sure we have soups from time to time. They are a great supplement to the meal. You can search for Soups in this blog and you will find a wide variety of soups to choose from.

I liked that no oil or butter is used at all in making this soup. Also as the tomatoes and carrots are boiled all their nutrients are totally retained.

This recipe for a healthy Tomato and Carrot Soup is adapted from a YouTube video from Master Chef Sanjeev Kapoor's Khana Khazana.

Ingredients:

• Medium-sized Tomatoes, roughly chopped, 8
• Medium-sized Carrots,  roughly chopped, 2
• Medium-sized Potato, peeled and sliced, 1
• Brown Bread, 2 slices
• Medium-sized Onion, sliced, 1
• Garlic Cloves, crushed, 4 
• Vegetable Stock or Water, 2 cups
• Bay Leaf, 1
• Black Peppercorn, 4-6
• Fresh Mint Leaves, 4-6
• Salt, to taste

Method:

In a pressure cooker place the tomatoes, carrots, potato, onion, garlic, bay leaf, black peppercorns with 1 cup of water

Add salt

Mix well together and pressure cook for one whistle

While the vegetables are getting pressure cooked, cut off the edges of the bread slices and cut them into small squares.

On a non-stick pan, dry roast these bread croutons, tossing them from time to time to prevent them from getting burnt

After the vegetables are cooked in the pressure cooker, allow them to cool.

Remove the bay leaf.

Put the vegetables in a blender and blend them to a puree. 

Put the puree in a pan and add vegetable stock or water to get the desired consistency.

Boil this once and add salt.

Check for salt as it has already been added once.

Serve hot after adding the roasted bread croutons.