ELEPHANT FOOT YAM KOOTU

ELEPHANT FOOT YAM KOOTU

We spent some days in Chennai recently and enjoyed typical Tamilian food. I love their "kootu" and here in this blog you will find recipes for Podlangai (Snake Gourd) Kootu and Mixed Vegetable Kootu.

Since we got some Elephant Foot Yam ( Suran in Hindi, Surnu in Konkani, Senai Kizhangu in Tamil, and Suvarna Gedde in Kannada) from the market I wanted to make some dish using this. You can read about the health benefits of Elephant Foot Yam in this article in OmTimes.

I have adapted this recipe from Senai Kizhangu Kootu in Padhu's Kitchen. It came out very well and we had it, as suggested, with steamed rice.

Important Tip : Fairly often, Elephant Foot Yam tends to cause itchiness when you skin and cut it, so it is advisable to wear some kind of gloves. Alternatively, you may also apply oil on your hands before peeling and cutting the elephant foot yam.

Ingredients:

• Elephant Foot Yam, chopped, 2 cups
• Tur Dal, (Split Pigeon Peas), 1/3 cup
• Tamarind, small gooseberry sized ball
• Turmeric Powder, 1/4 tsp
• Salt, as per taste

To Grind To A Paste:

• Coriander Seeds, 1 tbsp
• Channa Dal (Bengal Gram), 2 tsp
• Byadgi Red Chillies, 4
• Coconut Gratings, 1/4 cup
• Raw Rice, 1 tsp

For the Seasoning:

• Oil, 1 tsp
• Mustard Seeds, 1 tsp
• Hing, (Asafoetida), a pinch
• Curry Leaves, a few

Preparation: 

Peel the elephant foot yam, wash it thoroughly and cut it into small cubes. Keep aside.
Soak the tamarind in a cup of water for 15 minutes and extract the juice. Keep aside.
Heat oil in a kadhai, add coriander seeds, channa dal, red chillies, raw rice, and saute till dal turns golden brown. Add coconut gratings and fry for a few seconds.
Switch off the gas and saute it in the heat of the pan itself.

Once it cools, transfer to a mixer and grind to a smooth paste using just the required amount of water. Keep aside. 

In a pressure cooker, cook the tur dal till it is soft. Mash it well and keep aside.

Method:

In a pan, cook the yam in 1 cup of water adding salt and turmeric powder. 

Once the yam is half-cooked, add the tamarind extract and cook till the raw smell of the tamarind goes and the yam becomes soft

Next add the ground paste that you have already prepared

Add the cooked and mashed tur dal, 1/2 cup of water, mix well and cook on low flame till everything gets well blended

Check for salt

Finally season the kootu with mustard seeds, asafoetida and curry leaves
Serve the kootu with hot steamed rice

MUSKMELON DELIGHT

MUSKMELON DELIGHT

With the advent of summer, there is invariably a flood of summer fruit such as muskmelon, also called cantaloupe ( Kharbuja in Hindi and  Kannada, Chibad in my mother tongue, Konkani.)
You may be aware that muskmelon is good for health as detailed in this article in The HealthSite

Today I share a simple to make yet extremely tasty dessert made of muskmelon. I am sure you will enjoy after a good meal on a hot summer's day.

The amount of sugar to be used depends on the sweetness of the muskmelon as also your individual taste.

Ingredients:

• Muskmelon, 700-800 grams
• Milk, 1 cup/ 200 ml.
• Sugar, 1/4 cup, or as per taste
• Cardamom Powder, from 3-4 Cardamoms
• Almonds or Pistachios, a few, for garnishing

Method:

Wash and cut the muskmelon into half
Remove and discard the core and the seeds.

Using a melon scoop, take out a few melon balls and keep aside to be used later for garnishing

Next, take out the fleshy parts of the melon from both the halves and keep it in a bowl.

Add milk and sugar ( as required)
Transfer the contents of the bowl to a mixer

Run the mixer for a few minutes till the muskmelon is well blended with the milk and sugar
Remove this to the bowl

Add the cardamom powder and mix well

Garnish with the scoops of the melon and dry fruits like almonds or pistachio

Refrigerate and serve chilled in individual dessert bowls

Tip : To make the cardamom powder, peel and crush the cardamoms along with 1/2 tsp of sugar. This helps the cardamoms to get powdered easily.

MUSHROOM KURMA

MUSHROOM KURMA

As you would know by now, I am fond of mushrooms and amongst others, you will find in this blog recipes for Matar Mushroom, Mushroom Chettinad, and  Mushroom Sukka.

I am always on the look out to make new dishes using mushrooms as they are one of my favourites and are also good for health. I have adapted this from the recipe for Mushroom Kurma in Padhu's Kitchen. It goes best served hot with rotis.

Ingredients:-

• Button Mushrooms, 200 grams
• Oil, 1 tbsp
• Mustard Seeds, 1 tsp
• Onion, big-sized, finely chopped, 1
• Ginger Garlic Paste, 1 tsp
• Green Chillies, finely chopped, 2
• Turmeric Powder, a pinch
• Tomatoes, finely chopped, 2
• Salt, to taste
• Coriander Powder, 1 tbsp
• Red Chilli Powder, 1 and 1/2 tsp
• Coconut Milk, 1/2 cup
• Coriander leaves, finely chopped, 2 tbsp: for garnishing

Method:

Clean the button mushrooms thoroughly and pat them dry. Slice them into bite sized pieces. Keep aside.

Extract the coconut milk by grinding 4 tbsp of grated coconut with 1/2 cup of water. Alternatively, you can use 1/2 cup of ready made coconut milk.

Heat oil in a thick-bottomed kadhai and when it is hot, add the mustard seeds. When they splutter, add the chopped onion and saute till they turn a golden brown.

Add ginger-garlic paste, chopped green chillies, turmeric powder and saute for some time

Add the chopped tomatoes and cook till they become soft

Now add the button mushrooms, coriander powder, red chilli powder, and salt.
Cook till the mushrooms are done. Remember that the mushrooms get cooked very quickly

Add the coconut milk and bring it to a boil on low flame

Garnish with chopped coriander leaves

Serve hot with rotis or parathas.

PANEER MAKHMALI

PANEER MAKHMALI

"Makhmali" means "smooth like velvet" and this dish gets the smoothness from the use of ground cashewnuts and fresh curds. This dish is fairly easy to make and tastes great when served hot with rotis.

What I found most striking about this dish is the aroma you get from the marinade prepared from coriander, mint and green chillies to coat the paneer.

I have adapted this recipe for Paneer Makhmali from the late Tarlaji Dalal, a chef I admire enormously. This paneer dish is one more in the collection of paneer dishes in this blog such as Kadhai Paneer With Bellpepper, Paneer Jhalfrezi, and Palak Paneer.

Ingredients:

• Paneer, 250-300 grams
• Butter, 1 tbsp
• Oil, 1 tsp
• Onions, medium-sized, sliced, 2
• Milk, 1/2 cup
• Garam Masala, 1/2 tsp
• Salt, to taste

To Prepare The Paste For Marination

• Coriander leaves, chopped, 2 cups
• Mint Leaves, chopped, 1/2 cup
• Green Chillies, chopped, 2-3
• Ginger, 1/2 " piece
• Broken Cashewnuts, 1/4 cup 
• Curds, 1/4 cup
• Garlic cloves, 2
• Lemon Juice, 1 tbsp
• Salt, to taste

Method:

Cut the paneer into cubes
Soak the cashewnuts in warm water for about 10 minutes
In a mixer, grind together the ingredients listed under "To Prepare The Paste" using 2 tbsp of water to form a thick paste

Transfer the paste to a deep bowl and add the paneer cubes. Mix gently so that the paneer cubes don't crumble. Keep aside for 10- 15 minutes for marination.
In a thick bottomed kadhai, heat the butter and oil. When it gets heated, add the sliced onions and

saute on medium flame for 2-3 minutes

Add the marinated paneer, milk, garam masala and little salt

Mix gently and cook on medium flame for a couple of minutes stirring occasionally till the paneer cubes get done.

Serve hot with parathas or rotis.

KARA CHUTNEY

KARA CHUTNEY

Since we make idlis, dosas and other such items for breakfast fairly often, I am always on the look out for new varieties of chutneys. These days, I prefer chutneys which call for the minimum use of coconut or don't use coconut at all.

Unlike most chutneys, this one requires the boiling of the chutney at the last stage as it is served hot. Goes well with idlis and dosas of different types.

This recipe which does not require coconut at all is adapted from Kara Chutney from Subbu's Kitchen

It tasted great so I am sharing my experience. As usual I used Byadgi Red Chillies.

Ingredients:

• Onions, finely chopped, 3
• Tomato, finely chopped, 3
• Byadgi Red Chillies, 5
• Salt, to taste
• Oil, 2 tbsp
• Mustard Seeds, 1 tsp
• Curry Leaves, 6-8

Method:

Heat oil in a kadhai and when it gets heated, add the red chillies, followed by the chopped onions, and the chopped tomatoes, along with a pinch of salt.
Saute on medium flame till the onions become translucent and the tomatoes become soft. The salt added makes the onions and tomatoes leave a little water which helps them to get cooked and become soft. 

Allow this to cool. Transfer it to a mixer and grind it to a smooth paste.
Season this ground chutney paste with mustard seeds and curry leaves.
Check for salt, and add only if required.
Boil the chutney over low flame for about 10 minutes.
Serve piping hot with idlis or dosas.

KANCHIPURAM IDLIS

KANCHIPURAM IDLIS

As you know, Idlis are a commonly made breakfast item in South India. There are several types of idlis you will find in this blog such as Rava Idlis and Vermicelli Idlis.  Today's dish is another variety called Kanchipuram Idlis which is supposed to have originated from the ancient temple town of Kanchipuram in Tamil Nadu.

While many blogs have the recipe for Kanchipuram Idlis, I have adapted this recipe from Mrs. Subbalakshmi's blog Subbu's Kitchen. As mentioned by her, this goes best with kara chutney which you can see in the picture. I shall write about this in my next post

I have also used regular cooking oil instead of the suggested Gingelly Oil.

We loved this and I am sure you will, too! 

Ingredients:

• Urad Dal, 1 cup
• Fenugreek seeds, 1 tsp
• Raw Rice, 1 cup
• Par Boiled Rice (Idli Rice), 1 cup
• Salt, to taste
• Ginger Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Cumin Seeds, 1 tsp
• Peppercorns, 1 tsp
• Mustard Seeds, 1 tsp 
• Ghee, 1 tbsp 
• Oil, 1 tbsp
• Channa Dal, 1 tbsp
• Curry leaves, a few
• Cashewnuts, 10

Method:

Soak the urad dal along with the fenugreek seeds for about 3-4 hours.
Soak the raw rice and par boiled rice together for 3-4 hours.

Drain the water from the dal, then grind the urad dal and fenugreek seeds in a mixer till it is light and fluffy using the required amount of water.
Transfer this to a large vessel.
Next, drain the water from the rice and in a mixer grind it to a coarse batter using the required amount of water. The batter should be fairly thick and not runny.
Transfer this to the same vessel.
Mix the two batters well and add salt. Allow it to ferment for 10-12 hours or overnight.
The next day you will find the batter has increased in volume hence the need for a large vessel
Add ginger powder and turmeric powder to the batter and mix well.

Roast the cashewnuts, break them into pieces and keep aside,

Grind the peppercorns and cumin seeds together in a small mixer jar and keep aside.

Heat oil and ghee in a kadhai and when it gets heated add the mustard seeds. When they splutter add the channa dal and fry till the dal turns golden brown
Next add the curry leaves, cumin and pepper powder and fry for 10 seconds

Add this cumin and pepper powder to the batter and mix well. 

Grease the idli moulds with oil
Place a few of the roasted cashew nut pieces in each of the moulds. This will ensure the cashew nut pieces are clearly visible on top of the idlis when they are steamed.

Now, pour the batter in the idli moulds and steam the idlis in a pressure cooker (without keeping the weight) for about 10-12  minutes.

Take it off the flame, allow it to cool and de-mould the idlis

Serve Kanchipuram idlis hot with any chutney of your choice or sambar.

HYDERABADI BAGHARA BAINGAN

HYDERABADI BAGHARA BAINGAN

I often make dishes using small brinjals. Two of them which appear in this blog are the Maharashtrian- style Barli Vaangi and our Konkani-style Vaingana Puddi Sagle.

Today's brinjal dish is made in the Hyderabadi-style. What I like most of all about some of the dishes from Andhra is the use of sesame seeds, peanuts, tamarind and  coconut to make the masala which goes into the dish. One such dish is Hyderabadi Baghara Baingan made with brinjals (baingan) adapted today from the celebrated chef, Tarlaji Dalal.

This tasted great when served with hot rotis.

Ingredients:

• Brinjals, 8-10
• Mustard Seeds, 1/4 tsp
• Fenugreek Seeds, 1/4 tsp
• Nigella Seeds, (Kalonji) , 1/4 tsp
• Curry Leaves, 8-10
• Green Chillies, slit, 3
• Oil, 3-4 tbsp 
• Salt, to taste
• Coriander leaves, chopped, 2 tbsp - for garnishing

For the Masala:

• Sesame Seeds, (Til), 2 tbsp
• Coconut, grated, 2 tbsp
• Peanuts, 2 tbsp
• Ginger, chopped, 1 tsp
• Garlic, chopped, 1 tsp
• Onions, chopped, 1/4 cup
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Cumin Seeds Powder, 1 tsp
• Chilli Powder, 1 tsp
• Tamarind Pulp, 1 tsp

Method:

Wash and slit the brinjals lengthwise into four, taking care to leave the stems intact. Keep aside

Prepare the masala by first dry roasting the sesame seeds, coconut gratings, peanuts, chopped ginger, chopped garlic and chopped onions in a pan over slow flame

Dry roast these ingredients till they give off a nice aroma and are lightly browned
To the roasted ingredients add the turmeric powder, coriander seed powder, cumin seed powder, chilli powder, and tamarind pulp
Transfer this to a mixer and grind it to a smooth paste adding 1/2 cup of water. Keep aside.

In a thick-bottomed kadhai, add oil and once it gets heated, add the mustard seeds, fenugreek seeds and nigella seeds.

When they splutter, add the slit brinjals, curry leaves and slit green chillies and saute over medium heat for a couple of minutes. Remove and keep aside.

In the same pan, add the ground masala  and cook till the masala leaves the sides of the pan

Now add the cooked brinjals, 1/2 cup of water and salt 

Cover the dish and cook over slow flame till the brinjals are soft and done

Serve hot, garnished with chopped coriander leaves.

ACHARI GOBHI

ACHARI GOBHI


In Punjabi cooking, they make frequent use of the achari masala which is made by blending different spices, such as onion seeds (kalonji), mustard, fennel, fenugreek, and cumin seeds with curds. Though the name suggests so, we dont actually use pickle or "achar" in making this dish. You can make dishes using this achari masala and different vegetables such as brinjal and cauliflower.

Elsewhere in this blog, you will find the recipe for Aloo Achari, You can also make Achari Kumbh, using mushrooms and Achari Paneer, using cottage cheese.

I have adapted this recipe for Achari Gobhi from a YouTube video by Sanjeev Kapoor's Kitchen. We had this dry dish with rotis and it tasted great.

Though the original recipe called for Filtered Mustard Oil, I have used the regular cooking oil. I have used store bought Ginger Garlic Paste to save time, instead of making the ginger paste and the garlic paste.

Ingredients:

• Cauliflower, (Gobhi), medium-sized, 1
• Onion, medium-sized, 1
• Green Chillies, finely chopped, 3
• Oil, 1 and 1/2 tbsp
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, (Jeera), 1/2 tsp
• Fenugreek Seeds, (Methi) 1/2 tsp
• Fennel Seeds, (Saunf), 1/2 tsp
• Crushed Cumin Seeds, 1 tsp
• Onion Seeds, ( Kalonji) 1/4 tsp
• Asafoetida, (Hing), 1/4 tsp
• Turmeric Powder, (Haldi),1/2 tsp
• Salt, to taste
• Ginger Paste, 1 tsp
• Garlic Paste, 1 tsp
• Yogurt, (Dahi), 3/4 cup
• Fresh Coriander Leaves, 1-2 sprigs, for garnishing

Method:

Wash the cauliflower thoroughly and soak it in water with a pinch of turmeric powder and salt for about 10 minutes, to get rid of worms, if any.
Break the cauliflower into florets, keep aside

Chop the onions and finely chop the green chillies, keep aside

Heat oil in a thick-bottomed kadhai. When the oil gets hot, add mustard seeds, when it splutters add cumin seeds, fenugreek seeds, fennel seeds, crushed cumin seeds, onion seeds, and asafoetida.

Add the chopped onions and saute till the onions become translucent

Add the cauliflower florets, turmeric powder and salt. Toss to mix well

Add the finely chopped green chillies, sprinkle some water and mix well

Cover with a lid and cook on medium-flame

Then add ginger and garlic paste and yogurt. Mix well

Cook till the cauliflower fully absorbs the yogurt and the masala 

Serve hot garnished with fresh coriander leaves.

PANEER KE PAKODE: GUEST POST BY SHWETHA AMIT PAI

PANEER KE PAKODE: GUEST POST BY SHWETHA AMIT PAI

As you know, from time to time to get more variety into my blog, I request contributions by way of Guest Posts from my friends. Today's Guest Post is from Shwetha Amit Pai, a talented young lady whose blog is called, "Shwet's Sizzling Wok." I can tell you that this blog sizzles and will grow to be a huge success in the future. Thanks, Shwetha.

Paneer ke Pakode makes for an excellent tea time snack or a starter.

Ingredients:

• Paneer ( Cottage Cheese), 400 grams
• Red Chilli Powder, 1 and 1/2 tsp
• Salt, to taste
• Gram Flour (Besan), 1 and 1/2 cups
• Ginger-Garlic Paste, 1 tsp
• Carom Seeds (Ajwain), 2 tsp
• Soda Bicarbonate, a pinch
• Rice Flour, 2 tbsp
• Lemon Juice, 1 tbsp
• Oil, to deep fry

Method:

• Cut paneer into cubes.Mix half teaspoon red chlli powder and salt in a plate and coat the paneer with this mixture all over
• Mix gram flour with ginger-garlic paste, carom seeds, soda bicarbonate, rice flour, remaining red chilli powder, lemon juice and salt
• Add sufficient water and blend to make a thick and smooth batter. Set aside for 10-15 minutes.
• Heat sufficient oil in a kadhai. Dip the paneer cubes in the batter and deep fry till golden.
• Drain and place on an absorbent paper. Serve hot with tomato ketchup or chutney of your choice.

DEVASTHANA SAARU

DEVASTHANA SAARU

The other day we were returning from a lunch organised by our Konkani community and couldn't help talking about the aroma that lingered from one of the dishes served: "Devasthana Saaru."
The name literally translated from Konkani, my mother tongue means, " Saaru" ( a kind of rasam) from the temple (Devasthan). As the name suggests, this dish originates from the "saaru" served with rice in the traditional lunch served in our temples.

While there are several versions of this dish, I have today adapted the recipe from that of my friend, Madhukantha Kamath. I am thankful to her for sharing this recipe.

Ingredients:

• Grated Coconut, 2 tbsp
• Coriander Seeds, 2-3 tsp
• Cumin Seeds (Jeera), 1 and 1/2 tsp
• Fenugreek, 3/4 tsp
• Turmeric Powder, 1/2 tsp
• Peppercorns, 4-5
• Black Gram Dal, (Urad Dal), 3/4 tsp
• Fried Gram, (Bhuna Chana), 2 tsp
• Roasted Red Chillies, 4-6, or as per taste
• Tamarind, small marble sized ball
• Tomato, chopped, 1
• Jaggery, grated, 1 tsp
• Salt, to taste
• Coriander leaves, finely chopped, for garnishing

For Seasoning:

• Mustard seeds, 1/2 tsp
• Curry leaves, 6-8
• Oil, 2 tsp

Method:

Heat the kadhai using a little oil and roast the grated coconut, coriander seeds, cumin seeds, fenugreek, turmeric powder, peppercorns, urad dal and fried gram, till you get a good aroma, the coconut gratings turn golden and the dals change colour.
In a blender, grind together the above roasted ingredients along with the roasted red chillies and tamarind to a fine paste, using the required amount of water.
Transfer the ground paste to a vessel and add water to get a rasam like consistency
Add the chopped tomato and bring it to a boil
Add the grated jaggery and salt to taste
Mix well and let it simmer for 5 minutes
Season with mustard seeds and curry leaves
Garnish with finely chopped coriander leaves
Serve hot with rice