COLOCASIA STIR FRY

COLOCASIA STIR FRY


Did you know that Colocasia, known popularly as Arbi in Hindi, Arvi in Gujarati , which we call Alvamando in Konkani is supposed to be one of the oldest cultivated plants in the world? This article in NDTV Cooks says it has been cultivated for some ten thousand years! It also shares different recipes that can be made of Arbi, which has good benefits to health as well.

By the way, we use the colocasia leaves to make a delicacy called Pathrodo.

I am sharing what we make in many Konkani homes, a simple and tasty stir fry called "Alvamande Upkari."  If you prefer the dish to be more spicy, you can vary the amount of chilli powder.

Ingredients:

• Colocasia Corms, about 15-20 or about 500 gms
• Oil, 2 tbsp
• Mustard Seeds, 1 tsp
• Chilli Powder, 1 tsp or as per taste
• Turmeric Powder, 1/4 tsp
• Asafoetida, a large pinch
• Curry Leaves, a few
• Salt, to taste

Method: 

Firstly, wash the colocasia thoroughly 

In a pressure cooker, with a little water, cook the colocasia until soft  ( 1 whistle) 

Remove, drain the water and allow it to cool

Then peel the skin of the colocasia and cut them into longish  pieces

In a thick bottomed kadhai, heat oil. When it is hot, add the mustard seeds.

When they splutter, add asafoetida, followed by curry leaves

Add the colocasia pieces and salt to taste

Mix well

Now add the turmeric powder, and the chilli powder

Once again mix well to ensure the powders are well blended with the colocasia pieces

Continue to stir fry till is becomes golden and crisp

HEALTHY MOONG CHAAT

HEALTHY MOONG CHAAT

It's not true that snacks that are healthy are dry and boring. The mixture of the healthy moong sprouts coupled with fresh tomatoes and onions and topped off with curds makes for a good snack in the evening for kids and adults alike, or indeed whenever you feel like a bite. This Healthy Moong Chaat has been adapted from the recipe by one of my favourite Chefs, the Late Tarlaji Dalal. This is both healthy and tasty too.

I love the taste of sprouted moong and if you are interested I would suggest you also try the Sprouted Moong Salad elsewhere in this blog.

We were four of us that evening so I have made this for four servings but you can tweak it to meet your taste and the quantity that you require.

Ingredients:

• Sprouted Moong, 2 cups
• Oil, 2 tsp
• Mustard, 1/2 tsp
• Cumin seeds, 1/2 tsp
• Curry leaves, a few
• Onions, finely chopped, 1/2 cup
• Ginger Garlic Paste, 2 tsp 
• Chilli Powder, 1 tsp
• Turmeric Powder, a large pinch
• Coriander-Cumin Seeds Powder, 1 tsp
• Tomatoes, chopped, 1/2 cup
• Salt, to taste

For  4 Servings:

• Whisked Curds, (Fresh Dahi), 8 tbsp
• Salt, to taste
• Onion, finely chopped, 4 tbsp
• Tomato, chopped, 4 tbsp
• Coriander leaves, finely chopped, 4 tbsp
• Chilli powder, to taste

Method:

Heat the oil in  a thick bottomed kadhai. When hot, add mustard and cumin seeds. When the seeds crackle, add curry leaves and finely chopped onions

Saute on medium flame for 1-2 minutes

Add the ginger garlic paste, chilli powder, turmeric powder, coriander-cumin seeds powder, chopped tomatoes, sprouted moong, 1/2 cup of water and salt, to taste

Mix well and cook on medium flame for 4-5 minutes stirring occasionally till the moong is partially cooked, 

Switch off the gas and allow the mixture to cool

Divide the sprouted moong mixture into equal portions and transfer them to four plates

For each of the servings of the sprouted moong mixture, pour 2 tbsp of fresh curds, sprinkle a little salt, 1 tbsp of finely chopped onions, 1 tbsp of chopped tomatoes and 1 tbsp of  chopped coriander leaves.
To top it off, before serving, sprinkle a pinch of chilli powder, or as per taste.

RAW BANANA BHAAJI

RAW BANANA BHAAJI

After the rich foods, sweets and other delicacies, eaten during the Diwali festival here is a simple side dish which you will enjoy.

One thing nice about this recipe is that by pressure cooking the raw bananas and then peeling it, you avoid staining your fingers, which would happen if you were to first peel and cut the raw bananas.

This Raw Banana Bhaaji is adapted from a recipe shared by my friend, Leena Muzumdar.

Ingredients:

• Raw Bananas, 3
• Large Onion, chopped, 1
• Garlic Flakes, chopped, 3-4
• Mustard Seeds, 1/2 tsp
• Turmeric Powder, 1/2 tsp
• Red Chilli Powder, 1 tsp, or to taste
• Oil, 1 tbsp
• Salt, to taste
• Coriander leaves, chopped, 1 tbsp

Method:

Wash and pressure cook the raw bananas for one whistle

Allow it to cool

Peel and cube the raw bananas. Keep aside.

In a kadhai, heat the oil, and when it is gets hot, add the mustard seeds

When they splutter, add chopped onion and saute till translucent

Add the chopped garlic and stir

Add turmeric powder and chilli powder and mix well

Now add the raw banana cubes, salt and stir

Finally, add the chopped coriander leaves

CUSTARD POWDER HALWA

CUSTARD POWDER HALWA

I first came across this simple to make yet delicious halwa ( a type of Indian sweet)  in a cooking group in which I am a member in September 2014. It was shared by my friend, Deepika Shenoy and it went viral!

Unlike the traditional Indian sweet which has a high ghee content, this halwa can be made with relatively less ghee.

It is primarily made of custard powder which is store bought. I used the Vanilla Flavoured Custard Powder from Weikfield. .As regards shapes in which the halwa is to be cut, you can try different forms but I have stuck to my old favourite diamond shape.

I found this lasts for 5-6 days if kept refrigerated. I must say that the cold halwa acquires a taste of its own which I personally liked very much.

I find that this halwa, which has undergone some changes over time, was put up as early as in 2012 by Hari Chandana in her blog, " Indian Cuisine.".

Ingredients:

Custard Powder, 1 cup
Sugar, 2 and 1/2 cups, or to taste
Water, 4 cups
Ghee, 3 tbsp
Roasted Cashewnuts, chopped, 10-15,
Cardamom Powder, from 3-4 cardamoms
 + Ghee, for greasing the plate & roasting the cashewnuts

Method:

Using a little ghee, grease a plate and set aside
Powder 3-4 cardamoms, and keep aside
In a bowl, mix together the custard powder, sugar and water
Ensure that no lumps are formed while making this custard powder mixture
Heat a non-stick pan, and on medium heat, add the custard powder mixture, stir it continuously till it becomes thick
Now add the ghee and mix it thoroughly till the custard powder mixture becomes transparent and jelly like
Add the chopped roasted cashewnuts and the powdered cardamom
Mix well so that they are evenly distributed
Switch off the flame
Transfer the mixture onto the greased plate and allow it to cool completely
Cut the halwa into desired shapes

RIDGE GOURD PEPPER KOOTU

RIDGE GOURD PEPPER KOOTU

As you know, Ridge Gourd, (Turai in Hindi, Gossale in Konkani, and Heerekai in Kannada) is commonly available in India. It is considered to have many benefits to our general health. I make dishes out of this vegetable from time to time. An interesting dish is the Ridge Gourd Peel Chutney.

A "kootu" is a type of dish made of lentils and vegetables popular in Tamil cuisine and is usually of semi-solid consistency. This recipe is adapted from Ridge Gourd Pepper Kootu by Kamala's Corner.

I like to serve this with hot steamed rice and rasam. 

Ingredients:

• Ridge Gourds, of medium-size, 2-3
• Green Gram Dal, (Split Moong Dal), 1/4 cup
• Turmeric Powder, 1 pinch 
• Salt, to taste
• Red Chillies,2
• Coriander Seeds, 1 tsp
• Bengal Gram Dal, (Channa Dal), 2 tsp
• Black Pepper, 1 tsp
• Cumin Seeds (Jeera), 1/2 tsp
• Coconut Gratings, 2 tbsp
• Oil, 1 tsp

For Seasoning:

• Oil, 1 tsp 
• Mustard, 1/2 tsp
• Asafoetida Powder, a pinch
• Curry leaves, a few
• Sambar Onion, 2

Method:

Wash, clean and peel the ridge gourds 

Cut the ridge gourds into small pieces
In a vessel, cook the green gram dal together with a pinch of turmeric powder till it becomes soft. Keep aside.
Add turmeric powder and salt to the ridge gourd pieces and cook them covered till they become soft
Take care not to overcook them
In a kadhai, put 1 tsp of oil and when it is hot, add red chillies, coriander seeds, Bengal Gram dal, pepper and jeera. Fry them for a few seconds.
Next add the coconut gratings and fry for few more seconds
Remove this from the kadhai and allow it to cool
In a mixer, grind this to a fine paste with very little water
When the ridge gourd is cooked, add the ground paste and the cooked dal with a little water
Mix well and allow this to boil for a few minutes on low heat
Finally, season by heating oil in a kadhai, when it gets hot add mustard seeds and when they splutter, add asafoetida powder, curry leaves and chopped onion
Pour the seasoning into the kootu and mix well
Serve hot as a side dish

RAJMA SAUNG

RAJMA SAUNG

For Konkanis, saung is a popular spicy dish  which is generally made of potatoes and onions. As an interesting variation, here is one which includes Rajma ( Red Kidney Beans) in addition to potatoes and onions. You can vary the spice level depending upon your preference. I have adapted this recipe from the one shared by my friend, Roopa Suraj.

Ingredients:

To be pressure cooked:

• Rajma, (Red Kidney Beans), 1 cup, light coloured and spotted
• Potato, medium-sized, 1, cut into cubes
• Onion, 1, chopped

For the Seasoning:

• Oil, 2 tbsp
• Onion, large, 3-4 finely chopped
• Red Chilli Powder, 4 tsp or as per taste
• Tamarind, marble sized ball, 

Salt, to taste

Method:

Wash and soak the rajma overnight. 

Next morning, pressure cook rajma along with potato cubes and chopped onion, adding a little salt, for 3 whistles. Keep aside.

Soak the tamarind ball in enough water and extract the juice
Heat oil in a kadhai.
On medium heat, add the finely chopped onions
Fry till they turn golden brown

Add red chilly powder and fry for a few minutes more

Add the tamarind extract and fry till the raw smell goes
Add salt to taste
Add the pressure cooked mixture of rajma, potato and onion
Mix well and boil till you get the required consistency
Serve hot with rice and dal.

SURNA NONCHE ( YAM PICKLE) : GUEST POST BY SANDHYA PURANIK

SURNA NONCHE ( YAM PICKLE) : GUEST POST BY SANDHYA PURANIK

I have great pleasure in sharing a Guest Post from my young friend, Sandhya Puranik who is very enthusiastic about cooking. She has contributed her recipe for a delicious pickle made of Elephant Foot Yam /Elephant Yam which we call Surnu in Konkani, Suran in Hindi and Surnagadde in Kannada.

She writes, "When we have large family get-togethers we often make pickles which can be prepared soon."

Another example of the "quick to make pickle" is the Mixed Vegetable Pickle which you will find elsewhere in this blog.

We love the freshness of the pickle, but the down side is that since no preservatives are added, they can at best be used for 2-3 days if kept refrigerated: provided of course they are not finished off by then.

Sandhya points out that the pickle tastes better on the next day so you should prepare it a day in advance.

Thank you, Sandhya for this Guest Post.

Ingredients:

• Surnu, (Elephant Foot Yam), 1 cup, chopped into small pieces
• Byadgi Red Chillies, 8-10, or as per taste
• Tamarind, size of a small marble
• Mustard Seeds, 1/2 to 1 tsp
• Methi (fenugreek ) seeds, a few
• Hing ( Asafoetida), a small piece
• Salt, to taste
• Jaggery, a small piece ( optional)
• Oil, for deep frying/shallow frying, as per your requirement

For seasoning:

• Coconut Oil, 1 tsp
• Mustard Seeds, 1/2 tsp

Method:

Apply salt to the chopped surnu pieces and keep aside

In a little oil, roast the red chillies

Then roast the mustard seeds, methi seeds and hing

When cool, grind the roasted ingredients along with the tamarind to a smooth paste adding just the required amount of water
Squeeze out the water given off by the surnu pieces because of the applying of salt

Deep fry the surnu pieces till golden and place on a kitchen towel to absorb the excess oil
Add the fried surnu pieces to the ground paste,
Add salt to the ground paste ( remember that the surnu pieces already have salt)
Add water, add jaggery ( if you are using ) and boil it

Finally season with mustard seeds

Notes: 

• You can also shallow fry the surnu pieces or roast them with a little oil in a non-stick pan till crisp
• The red chillies can be increased or decreased as per your requirement
• Add mustard seeds carefully as too much of this will make the pickle bitter

CRUNCHY CORN SALAD

CRUNCHY CORN SALAD

I have always been fond of salads and elsewhere in this blog you will find a variety of salads listed under "Soups & Salads." I like salads because they are good for health, tasty and yet light on the stomach.

Today's salad is made up of sweet corn, capsicum, tomatoes, and spring onions. Incidentally, I love all these veggies! The best part of this salad that I like is the crunch of the corn and the capsicum.

Recommend that you serve this chilled.

Ingredients:

• Sweet Corn Kernels,  1 and 1/2 cups
• Spring onions, chopped with greens, 1/4 cup
• Capsicum, diced into cubes, 1/4  cup
• Tomato, chopped into cubes, 1/4  cup
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• Vinegar, 2 tsp

Method:

Boil the sweet corn cobs in salt water and remove the kernels
Chop the spring onions along with the greens
Dice the capsicum and the tomato into cubes
Mix the corn kernels, spring onions, capsicum and tomato in a bowl
Add salt and freshly ground black pepper
Toss the salad lightly
Top this with vinegar and mix well again
Refrigerate and serve chilled

PANEER JHALFREZI

PANEER JHALFREZI


I have seen over the years that some dishes made from Paneer (Indian Cottage Cheese) continue to be favourites although they have been made many, many times before. Two examples that come readily to mind are Palak Paneer and Paneer Tikka Kathi Rolls.

Today, I share my experience in preparing a simple to make yet popular dish made of Paneer called Paneer Jhalfrezi. This is adapted from Master Chef Sanjeev Kapoor's Khana Khazana series of books recently published by Popular Prakashan.

I read somewhere that "Jalfrezi" or "Jhal Frezi" originated from the days of the British Raj and came from the Bengali for a "spicy dish."

Ingredients:

• Paneer, (Cottage Cheese), 200 gms, cut into long, finger-sized pieces
• Capsicum, medium-sized, 1, de-seeded and cut into long slices
• Tomato, large-sized, 1, de-seeded and cut into long slices
• Dry Red Chilly, 1, broken into two halves
• Onion, large, cut into thick slices, 1
• Ginger, 1 " piece, peeled and cut into julienne (short, thin strips) 
• Green Chillies, chopped, 1-2
• Oil, 1 and 1/2 tbs
• Cumin Seeds, 1/2 tsp
• Red Chilly Powder, 1 tsp, or to taste
• Turmeric Powder, 1/2 tsp
• Salt, to taste
• Vinegar, 1 tbsp
• Garam Masala Powder, 1/2 tsp
• Coriander leaves, chopped, 1 and 1/2 tbsp

Method:

Peel onion and cut into thick slices and separate the different layers
Heat oil in a thick-bottomed kadhai. When it is hot, add cumin seeds and when they sizzle add the broken red chilly

Add the ginger julienne and onion and saute for 1/2 minute

Add red chilly powder and turmeric powder and stir well

Add the capsicum slices and cook for 2-3 minutes. Take care not to overcook the capsicum slices as they need to remain crisp.

Next add the paneer pieces and mix well

Add salt and vinegar and cook for 2-3 minutes

Add tomato slices and garam masala powder and mix again

Garnish with chopped coriander leaves

Serve hot

PAPER DOSA

PAPER DOSA

Dosas are a very common breakfast item in South India. We make ever so many varieties of dosas that I cannot list here individually. For example, I have elsewhere in this blog, recipes for the basic dosa and for some other varieties like Masoor Dal Dosa and Bellappa Dosa.

Today's post is for Paper Dosa, which as the name suggests, is thin and crisp. Like any other dish, there are many ways you can make a paper dosa, this version was shared by my friend, Jayashri Baleri, for which I thank her.

Ingredients:

• Raw Rice or Dosa Rice, 1 cup
• Urad Dal ( Split Black Gram), 1/4 cup
• Moong Dal ( Split Green Gram ) , 1 tbsp
• Channa Dal, (Split Chick Peas), 1 tbsp
• Tur Dal, ( Split Pigeon Peas) 1 tbsp
• Methi ( Fenugreek) Seeds, 1 tsp
• Patla Poha, ( Thin Variety of Beaten Rice), 1/2 cup
• Salt, to taste
• Oil, for making dosas

For greater clarity, here is a pic of the major ingredients: Top row (L-R) Raw Rice, Urad Dal,Tur Dal. Bottom Row (L-R) Poha, Moong Dal, Channa Dal,

Method:

Wash and soak raw rice, urad dal, moong dal, channa dal, tur dal and methi seeds together for at least 5-6 hours.
Separately soak the beaten rice for about 1 hour..
In a mixer, grind the soaked beaten rice with all the above ingredients to form a smooth batter
Add salt to the batter
Allow this batter to ferment for 10-12 hours or overnight
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 on the tawa
Using the ladle, quickly spread the batter as thin as possible
Move outwards from the centre 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, flip the dosa and cook the other side till done.
Serve hot with chutney of your choice.