TAUSHE ULLEL ( CUCUMBER PACHADI/SALAD)

TAUSHE ULLEL ( CUCUMBER PACHADI/SALAD)

Taushe Ullel is a Konkani dish which can perhaps be described as some kind of salad made of cucumber.  I made this recently after a long time and it was enjoyed by all.

It is advisable that you use a tender cucumber for this dish, otherwise the seeds will have to be removed. The ground masala added is from coconut gratings, red chilly and mustard seeds.  You will notice that even one Byadgi Red Chilly gives the dish its bright colour.

The Taushe Ullel is served as a side dish . You can serve it as such or cold after refrigeration, if you so prefer.

Ingredients:

• Cucumber, medium-sized,1
• Fresh Coconut Gratings, 1/4 cup
• Roasted Dry Red Chillies, (Byadgi), 1
• Tamarind, pellet size piece
• Mustard Seeds, 1/2  tsp
• Green Chilly, chopped fine, 1
• Ginger, grated, 1 " piece
• Salt, to taste

Method:

Wash, peel and chop the cucumber. Sprinkle a little salt and keep aside.
Chop the green chilly and grate the ginger.

In a mixer, make a fine paste by grinding the coconut gratings, roasted red chilly, tamarind,and  mustard seeds  using just the required amount of water
Add the chopped green chilly and the grated ginger to the ground paste
Finally, add the chopped cucumber, mix well with the ground paste and check for salt
Serve immediately or later after refrigeration as per your choice

PANEER STUFFED PAPPAD ROLLS

PANEER STUFFED PAPPAD ROLLS

There are starters, and then there are starters! Usually the same items are served so I was on the look out for something quite different. One such interesting starter is Paneer Tikka Kathi Rolls which you will find elsewhere in this blog.

Here's another cocktail snack or a starter which can be served in an attractive way, which I have adapted from the recipe by Master Chef Sanjeev Kapoor.

I have sliced the paneer cubes to be of a bigger size to make them easy to eat with a toothpick or a cocktail fork. I have also reduced the ginger to suit my taste. Instead of using a grill tawa, I have
directly roasted the papad on the flame.

Ingredients:

• Paneer (Cottage Cheese), 150 gms
• Pappads, 8
• Oil, 1 tbsp
• Ginger, grated, 1/2 " piece
• Green Chillies, chopped, 2
• Red Chilli Powder, 1/2 tsp
• Chaat Masala, 1 tsp
• Mint leaves, chopped, 4-5
• Coriander leaves, finely chopped, 1 tbsp
• Salt, to taste
• Mint leaves, to garnish

Method:

In a kadhai, heat oil and when it gets hot, add ginger and saute for one minute

Add the green chillies and continue to saute

Add the paneer cubes, salt, red chilli powder, chaat masala, mint leaves and coriander leaves

Mix well and take the pan off the heat. Keep aside to cool.

Cut each pappad into half and roast them directly on a flame 

Shape each half into a cone immediately

Place each of the pappad cones in a short glass

Fill each of the pappad cones with the paneer stuffing prepared earlier

Serve garnished with a mint leaf

VERMICELLI UPMA

VERMICELLI UPMA

Upma is an easy to make breakfast item very popular in South India. Generally, it is made of sooji/rava. It can be made plain or you can make it with assorted vegetables as you can see in this recipe for Vegetable Upma. 

Another variation of upma is to make this out of wheat vermicelli ( which is a spaghetti-like pasta) which is called Seviya in Hindi, Shevige in Kannada and Semiya in Tamil. I have used store bought vermicelli of the MTR brand.

In today's upma, I have added only green peas but you can add beans, carrots and the like. To save time, I have used frozen peas but if you use fresh green peas, you would need to shell and cook them.

The consistency of the upma is a matter of individual taste, and is determined by the quantity of water used. Some people prefer their upma to be more soft, while others like it less soggy.  I have always preferred to use a ratio of  3/4  measure of water to 1 measure of vermicelli to give it the consistency preferred in my family.

Ingredients:

• Wheat Vermicelli, 3 cups
• Mustard Seeds, 3/4 tsp
• Chana Dal, (Bengal Gram),1 tbsp
• Green Chillies, 5-6
• Curry Leaves, a sprig
• Onion, chopped, 1
• Ginger, finely chopped, 1/2 " piece
• Green Peas, 1/2 cup * I used frozen peas
• Turmeric Powder, 1/2 tsp
• Water, 2 and 1/4 cups
• Coriander leaves, finely chopped, 1 tbsp
• Lime juice ( of 1 lime)
• Salt, to taste
• Oil, 2 tbsp

Method:

Chop the onion, slit the green chillies,

Shell and cook the green peas. (if using fresh peas and not frozen ones). Keep aside

Boil the water and keep it aside

In a kadhai, add a  little oil, roast the vermicelli till it turns slightly golden brown, stir constantly to ensure it does not get burnt. Transfer the roasted vermicelli to a bowl.

In the same kadhai, add oil and once it gets heated, add mustard seeds 

When they splutter, add the chana dal, 

When the dal changes colour, add the slit green chillies and curry leaves

Saute for a while and then add the chopped onion and ginger
Fry till the onion becomes translucent

Add the green peas and saute for a minute

Now add the turmeric powder, and salt.

Add the water which you have boiled and kept aside, lower the flame  and add the roasted vermicelli 

Keep it covered and cook for 4-5 minutes or till it is done, stirring it in between 

Lastly, add the finely chopped coriander leaves and lime juice

Serve hot.

SAGO & RICE IDLI

SAGO & RICE IDLI

As you know, idlis the popular South Indian breakfast item comes in many varieties. Elsewhere in this blog, you will find recipes for, amongst others, Rava Idlis, Vermicelli Idlis and Mallige Idlis. In this context, I was interested to find that my friend, Aparna G. Prabhu had a recipe for Sago Idlis in her blog Apskitchen: Good Food Good Health.

I wanted to try this out and so have adapted this from her recipe. I chose not to add the coconut gratings.

We enjoyed the sago (Sabudana) and rice idlis which came out to be soft and fluffy.

Ingredients:

• Idli Rice, 1 cup
• Sago, (Sabudana) 1/2 cup
• Curds, 3/4 cup
• Baking Soda, 1/4 tsp
• Coconut gratings, 1/4 cup * I did not use this
• Salt, to taste
• Coriander leaves, finely chopped, 1 tbsp
• Oil, for seasoning 1 tsp + some to grease the idli moulds

For seasoning:

• Mustard Seeds, 1/2 tsp
• Green Chillies, finely chopped, 2
• Curry leaves, 6-8, made into pieces

Method:

Wash and soak the rice and sago separately for at least 2-3 hours

Drain out the water

Grind sago into a coarse paste using just the required amount of water

Now add the drained rice and grind again until you get a rava consistency

Take care that the ground paste does not become smooth or fine as we want a coarse finish

Transfer this batter into a vessel

Add the curds and salt and mix well

Keep this aside for fermenting for 8-10 hours or overnight 

Season the batter once it is ready, with mustard seeds, green chillies, and curry leaves 

Add the baking soda, coconut gratings and chopped coriander leaves to the batter

Mix well and ensure the batter is of the right consistency for making idlis
For this you may add water only if the batter is too thick

Grease the idli moulds and pour in the batter

Steam them for about 15 minutes or till done
* If using a pressure cooker, steam the idlis without putting the weight

Wait for the idlis to cool before you demould them

Serve hot with sambar or chutney of your choice

MINT PULAO

MINT PULAO

Mint Pulao has been one of the favourites in my family among the many dishes I have made over the years. There are different ways in which you can make this. I have described how I usually make it below.

I generally use frozen green peas to save time. If you use fresh green peas, you will have to shell and cook them before adding them to the masala. Likewise, I usually use cooked rice, which again saves time. Otherwise you would have to cook rice, and allow it to cool before adding it to the masala.

I hope you will enjoy the Mint Pulao as much as I do.

Ingredients:

• Cooked Rice, 4 cups
• Mint Leaves, 1/2 cup
• Coriander Leaves, 1/2 cup
• Potatoes, 2
• Fresh Green Peas or Frozen Peas, 1/2 cup
• Coconut Gratings, 1/4 cup
• Green Chillies, 4-5
• Ginger, chopped, 1 " piece
• Garlic, 5 pods
• Cloves, 2- 3
• Cinnamon, 1 stick
• Bay Leaf, 1
• Onion, sliced, 1
• Turmeric Powder, 1/4 tsp
• Lemon, 1
• Oil,  2 tbsp
• Salt, to taste

Method:

Wash the mint and coriander leaves
Boil and cube the potatoes. Keep aside.
Cook the fresh green peas. Keep aside

In a blender, grind the coconut gratings, green chillies, ginger, garlic, and the mint and coriander leaves to a smooth paste (masala) using just the required quantity of water

In a thick bottomed kadhai, add oil and when it is heated add cloves, cinnamon and bay leaf

Fry till they become fragrant

Add the sliced onion and fry till it turns golden
Next add the ground paste and turmeric powder and fry till the raw smell goes
Add the potatoes, green peas ,salt and cooked rice
Mix thoroughly so that the rice, potatoes and green peas get well blended in the masala
Squeeze the juice of 1 lemon 

Mix well and serve hot with salad or raita of your choice

MATAR MUSHROOM

MATAR MUSHROOM

My husband and I are quite fond of mushrooms, which can be used to make a wide variety of dishes in Indian cooking. As I make them from time to time elsewhere in this blog you will find recipes for Mushrooms, Peas and Spring Onions Curry; Mushroom Soup ; and Mushroom Sukka.  

 This recipe is adapted from Master Chef Sanjeev Kapoor's Matar Mushroom in his book " Khazana of Indian Recipes."  It makes use of two of my favourites, green peas (matar in Hindi) and mushrooms.

The ground cashewnut paste adds a little thickness to the gravy and enhances the taste of the dish, which tasted excellent with rotis. To save time, I used frozen peas instead of shelled green peas. I did not use this but if you want you can also add 1 tsp of garam masala.

Ingredients:

• Shelled Green Peas, 1 and 1/2 cups * I used frozen peas
• Mushrooms. 200 gms
• Onions, large-sized, 2
• Cashewnut Paste, 1/2 cup * Made a paste from 10-12 cashewnuts
• Green Cardamoms, 4
• Cinnamon, 1 " stick
• Ginger Paste, 1 tbsp
• Garlic Paste, 1 tbsp
• Tomato Puree, 1/2 cup
• Red Chilli Powder, 1 tbsp
• Coriander Powder, 1 tbsp
• Turmeric Powder, 1 tsp
• Salt, as per taste
• Oil, 2 tbsp

Method:

Wash and shell the green peas. * I used the frozen green peas as there was no shelling involved

Clean, wash and cut mushrooms into quarters

Peel onions and chop them finely

Soak the cashewnuts in warm water for about 20 minutes and make a paste. Keep aside.

Heat oil in a kadhai, and when it gets hot add green cardamom, cinnamon and chopped onions

Saute until it turns light golden brown

Add ginger paste, garlic paste and cook for half a minute

Add tomato puree, red chilli powder, coriander powder, turmeric powder,  and salt and cook till oil separates

Add cashewnut paste mixed with one cup of water and bring it to a boil

Now add the green peas and mushrooms

Cook on high flame for 7-8 minutes or till the peas are done

Cook on a low flame for 5 more minutes

Serve hot with rotis.

OATS MOONG TOAST

OATS MOONG TOAST

I tried out this recipe as both oats and moong are nutritious and this dish is easy to make. It can be had as a filling snack, served during tea time or even as a healthy addition to your breakfast.

I have used the regular store bought Quaker Oats for making this.

This healthy snack is adapted from a recipe by Nita Mehta, the cookery expert. It is from her book, which if I remember correctly was titled, "Tasty & Nutritious Oats Cookbook."

You can serve this with chutney or ketchup. I have used store bought tomato ketchup today.

Ingredients:

• Quaker Oats, 1/2 cup 
• Dhuli Moong Dal (Split Green Gram), soaked for 1 hour, 1/4 cup 
• Green Chillies, chopped, 2
• Fresh Coriander Leaves, finely chopped, 1/2 cup
• Lemon Juice, 1 and 1/2 tsp
• Chilli Powder, 1/4 tsp or to taste 
• Eno Fruit Salt, 1/2 tsp
• Salt, to taste
• Brown Bread, 4 slices 
• Oil/Butter, for making the toasts 

Method:

Soak the Dhuli Moong Dal for an hour (picture above)
In a kadhai, roast the oats for about 2 minutes
Wash and chop the coriander leaves and green chillies
Drain the soaked dal
Grind this dal along with the roasted oats, chopped green chillies, coriander leaves, lemon juice, salt and a pinch of chilli powder, adding just the required amount of water, to a fine paste.
Transfer this ground paste to a bowl
To this, add the Eno Fruit Salt
Heat a non-stick tawa and grease it lightly with oil or butter
Spread the oats topping on  each of the bread slices
Invert the slice on the tawa with the oats paste down
Spread some oats paste on the upper side of the bread slices too
Flip them to toast on both sides until they are a golden brown
Once they are toasted, cut these into two triangles
Serve with chutney or ketchup.

EGGLESS CHOCOLATE CAKE: GUEST POST BY SANDHYA KINI MAYENKAR

EGGLESS CHOCOLATE CAKE: GUEST POST BY SANDHYA KINI MAYENKAR

Who doesn't love a cake? And if it doesn't contain eggs, it is a special treat for those who love cakes but don't make or eat them because they usually are made with eggs. Today's guest post for some excellent eggless chocolate cake comes from my friend, Sandhya Kini Mayenkar. Her fondness for and expertise in baking is reflected in her Facebook Page "SKM Cakes & Bakes."

Ingredients:

• Maida, 200 gms
• Cocoa Powder, 30 gms
• Baking Powder, 1 tsp
• Baking Soda, 1/4 tsp
• Margarine, 100 gms
• Powdered Sugar, 30 gms
• Milkmaid Condensed Milk, 400 gms
• Water, 140 ml
• Salt, 1/4 tsp
• Vanilla Essence, 1 tsp
• Honey, 2 tsp

Method:

1. Grease and dust a cake tin and keep aside
2. Sieve three times the maida, cocoa powder, baking powder, baking soda and keep aside
3. Sieve the sugar powder and keep aside
4. Mix honey, vanilla essence, salt and water, and keep aside
5. Cream the fat and keep adding sugar powder little by little. Continue creaming till the mixture is light and fluffy.
6. Gradually add the Milkmaid condensed milk little by little. Continue creaming till the entire mixture is smooth and fluffy
7. Then fold in the flour mixture little by little so that no lumps are formed. Lastly add the water mixture little by little and continue creaming till you get a smooth batter without any lumps
8. Pour the mixture in a baking tray and bake at 200 degrees Centigrade for 40-45 minutes
9. Once it is baked, remove the cake on a plate and leave it to cool

For the Icing:

• Icing Sugar, 45 gms
• Fresh Cream, 200 gms
• Tinned Cherries, 1/4 tin
• Sugar Syrup from the Cherry Tin, 1/4 cup
• Grated Chocolate, 50 gms

Beat the cream vigorously till it froths

Gradually keep adding the mixing sugar and keep beating till you get a light and fluffy icing

Cut fine a few cherries and mix it with a little of the icing mixture

Cut the baked cake horizontally into two halves

Pour the sugar syrup evenly with a spoon so as to moisten the cake from the inside

Sandwich the cherry and icing mixture in between the cake
Then pour the remaining mixing on top of the cake and spread it evenly

Decorate with grated chocolate and cherries on top.

OATS APPOS

OATS APPOS


In the past, I have posted the recipe for Instant Rava Appos. Here is one more variation to the many different types of Appos we make. This one includes healthy oats.

I have adapted this recipe from the one shared by my friend, Suphala Shenoy.

As you would probably know, for making Appos of different kinds, we use a special 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.

I have used peas and carrots but you could use other veggies such as cooked beans or cauliflower by adding them to the batter.

Ingredients: 

• Quaker Oats, 1 cup
• Rice Flour, 1 tbsp
• Besan, 1 tbsp
• Rawa/Semolina, 1/4 cup
• Onion, 1
• Green Chillies, 2
• Ginger, 1/2 " piece
• Green Peas (Frozen), 1/4 cup
• Carrot, 1
• Coriander leaves, 2 tbsp
• Curds, 1 cup
• Soda Bicarbonate, 1/2 tsp
• Salt, to taste
• Oil, as required

Method:

Finely chop the onion, chop the coriander leaves and grate the carrot

Crush the green chillies and grate the ginger

In a bowl, mix together the oats, rice flour, besan, rawa and curds with the required amount of water to make a batter

Add the frozen peas, chopped onion, grated carrot, and chopped coriander leaves, 

Add the crushed green chillies and grated ginger

Add salt to taste 

Add the soda bicarbonate 

Mix well and keep aside for about 10 -15 minutes

Your batter for the oats appos is ready

Pour a little oil in the sockets and heat the "appe kayili"

Pour in the prepared batter into each of the sockets
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.

DONNE MIRSANG DHAMAAL

DONNE MIRSANG DHAMAAL

In Konkani, we refer to Capsicum or Bell Pepper as "Donne Mirsang." This has been one of favourite veggies. You may know that it has several health benefits.

Elsewhere in this blog, you will find, amongst others, recipes for Cabbage Stuffed Capsicum,  and Capsicum Masala Rice.

The recipe for this dish is adapted from the one shared by my friend, Anuradha M. Kamath .
Many thanks, Anuradha for this lovely recipe.

Having sesame seeds (til) in the recipe gave it a distinctive taste. Of course, there's always the crunch of the capsicums, which I love, in this dish. Like I have done, you can use more capsicum or if you so prefer, you can reduce the amount of capsicum and increase the masala/ gravy.

Ingredients:

• Capsicum, diced, 3-4
• Onions, chopped, 2
• Chana dal, 2 tbsp
• Til ( Sesame seeds), 2 tbsp
• Coconut gratings, 2 tbsp
• Red Chillies, 6-7
• Tamarind, the size of gooseberry
• Oil, 2 tbsp
• Turmeric Powder, 1/2 tsp
• Salt, to taste

Method:

Wash and dice the capsicum, and chop the onions
In a kadhai, add a  little oil, and roast the sesame seeds, chana dal coconut gratings and red chillies together, until they give off a good aroma. 

To this, add tamarind, salt, turmeric powder, and grind to a coarse paste, adding a little water. Keep aside

Next, heat oil in the kadhai and when it becomes hot, add the chopped onions and saute 

Add the capsicum pieces and saute for 2-3 minutes. Don't over cook the capsicum as it has to remain crunchy

Add the ground paste to the mixture of capsicum and onions and mix well.
Bring this to a boil.
Serve hot with chappatis, rotis or as a side dish with rice.

*  If onions are not used, you can season with mustard seeds and curry leaves.