DAHI PAPAD KI SUBZI

DAHI PAPAD KI SUBZI

I had the pleasure of trying out what, for me, was a new, simple yet interesting dish from Rajasthan.

While the original recipe called for the use of  Bikaneri Moong Papad,  to try something different I  instead used Garlic Papad from Lijjat. Also, instead of ghee, I used the regular cooking oil.

Notes :

• Please use yogurt that is slightly sour. 
• In this recipe, the besan (gram flour) helps to prevent the yogurt from curdling.
• Boondi is also used in this dish. For those who don't know, it is a popular snack from Rajasthani made from fried besan or gram flour.

Today's recipe for Dahi Papad Ki Subzi is adapted from the YouTube video by Master Chef Sanjeev Kapoor. This dish turned out to be very tasty.

Ingredients:

• Garlic Papad ( in place of Bikaneri Moong Papad), 2 to 4 
• Yogurt, 1 and 1/2 cups
• Gram Flour, (Besan) 3/4 tbsp
• Turmeric Powder, 1/2 tsp
• Salt, to taste
• Red Chilli Powder, 3/4 tsp
• Pure Ghee/Oil, 1 and 1/2 tbsp
• Cumin Seeds, (Jeera) 1 tsp
• Asafoetida, (Hing), 1/2 tsp
• Dried Red Chillies, broken into bits, 2
• Coriander Powder, 1 and 1/2 tsp
• Ginger, chopped, 1/2 tsp
• Boondi, 1/4 cup
• Garam Masala Powder, 1/2 tsp
• Fresh Coriander Leaves, chopped, 1 tbsp

Method:

Dry roast the papad over a gas flame on both sides, let it cool and keep aside.
Mix together yogurt, besan, turmeric powder, salt and red chilli powder by adding 2 cups of water in a large bowl. Take care that no lumps are formed and you get a smooth mixture.
In a non-stick pan, heat the oil and when it gets hot add the cumin seeds
When they sizzle add the hing, followed by the broken red chillies and coriander powder and saute for 1 minute
Next add the chopped ginger and saute for 1 more minute
Add the yogurt mixture and stir continuously till the mixture comes to a boil
Reduce the heat
Break the roasted papad into pieces and add them followed by the boondi
Mix well and cook over medium flame for 2-3 minutes
Add the garam masala powder and remove from the flame
Garnish with chopped fresh coriander leaves and serve hot

NILGIRI MOONG KA KORMA

NILGIRI MOONG KA KORMA

Whole Green Gram or Sabut Moong  as it is popularly called in India, has many health benefits  detailed in this article from The Health Site. We use this to prepare the Andhra favourite Pesarattu.

The recipe for Nilgiri Moong Ka Korma has been adapted from the recipe by Master Chef Sanjeev Kapoor to suit my requirements. This dish cooked in coconut-based masala, yogurt and spices
turned out to be delicious and we enjoyed it with hot rotis.

Ingredients:

• Whole Green Gram (Sabut Moong), 1 cup
• Oil, 2 tbsp
• Cumin Seeds, 1/2 tsp
• Coriander Seeds, 1/2 tbsp
• Ginger, finely chopped, 1/2 tbsp
• Garlic Pods, finely chopped, 4
• Poppy Seeds (KhusKhus), 1/2 tbsp
• Onion, grated, 1
• Fresh Coriander Leaves, chopped, 1/2 cup
• Green Chillies, large -sized, ground to paste, 2
• Turmeric Powder, 1/4 tsp
• Fresh Coconut, grated, 1/2 cup
• Yogurt, 2 tbsp
• Salt, to taste

Method:

Wash and soak the whole Green Gram for about 8 hours
In a pan, cook the whole green gram in water with salt and turmeric powder till it is fully cooked but not mushy or overcooked. Keep aside
Chop the fresh coriander leaves. Keep aside.

Grind the green chillies to a paste and keep aside.
In a non-stick pan, heat 1 tbsp of oil and when it gets heated add cumin seeds and when they sizzle, add coriander seeds and saute for a minute
Add the finely chopped ginger and garlic and saute till the garlic turns a light brown and gives off a nice aroma
Add the poppy seeds and saute for a couple of minutes
Add the grated onion, mix well and saute for 2-3 minutes
Add the ground chilli paste, followed by turmeric powder, grated coconut and the chopped coriander leaves. Mix well and saute for 1 minute.
Let it cool and transfer this to a blender.
Add yogurt and grind to a smooth paste, using just the required amount of water
In the non-stick pan, heat the remaining 1 tbsp of oil. Add the ground paste from the blender and saute for 4-5 minutes or till the raw smell goes
Now add the cooked green gram and salt and mix well. In adding salt, keep in mind that the green gram has already been cooked in salt.
Cook this for another 3-4 minutes, add water depending on the consistency you prefer, mix well and bring it to a boil
Serve hot with rotis or rice.

CHILLI PANEER

CHILLI PANEER

We use paneer (Cottage Cheese) in moderation, from time to time, in my house as both my husband and I are fond of it. Elsewhere in this blog, you will find recipes for some of the paneer dishes I have tried out such as Paneer Jhalfrezi, Palak Paneer, and Matar Paneer. 

Today's recipe is different in that it has elements of Indian-Chinese cuisine. This version of Chilli Paneer is adapted from this video on YouTube from one of my favourite chefs, Nisha Madhulika. I used the regular cooking oil instead of olive oil. I also did not add mint leaves.

I loved the crunchiness of the capsicum coated with different sauces which complemented the paneer.

Ingredients:

• Paneer, 200-250 grams
• Corn Flour, 3 tbsp (incl. 1 tbsp for dusting the paneer cubes)
• Garlic, finely chopped, 2 cloves
• Onion, small-sized, finely chopped, 1
• Ginger, grated, 1 " piece
• Green Chillies, finely chopped, 2-3
• Green Capsicum, 1
• Red Capsicum, 1
• Tomato Sauce,  3 tbsp
• Soya Sauce, 1 tsp
• Vinegar, 1 tsp
• Chilli Sauce, 1 tsp
• Chilli Flakes, 1/4 tsp
• Ajinomoto, 1 pinch
• Black Pepper, 1/4 tsp
• Salt, to taste
• Oil, 3 tbsp

Method:

Cut the paneer into cubes, dust them in the corn flour and keep aside.

Cut the Red and Green Capsicums into cubes and keep aside.

In a non-stick pan, heat 2-3 tsp of oil and when it is hot, add the paneer cubes which have been dusted in the corn flour.

Shallow fry them on medium/low heat and when they change colour, turn them over to lightly fry the other side as well making sure they do not get burnt. Keep aside.
In a wok heat the remaining oil. Add the finely chopped garlic and when you get a good aroma add the chopped onion and saute till it becomes translucent

Next add the grated ginger and finely chopped green chillies and saute
Add the green capsicum cubes and fry for one minute, then add the red capsicum cubes and fry for another minute

The capsicum should retain their crunchiness and not get overcooked

Now add the shallow fried paneer cubes, followed by tomato sauce, soya sauce, vinegar, and chilli sauce,
Mix well and saute on medium flame

Add chilli flakes, ajinomoto, black pepper, and salt and mix thoroughly.

Next, dissolve the remaining corn flour in 1/4 cup of water taking care that no lumps are formed

Pour this corn flour mix in the pan and cook for just one minute
The Chilli Paneer is ready to be served with noodles or fried rice

MUSHROOM MINT PULAO

MUSHROOM MINT PULAO

While I have tried out many dishes with mushrooms (which we love) such as Hakka Mushrooms, and Matar Mushrooms, I wanted to use mushrooms along with rice.

As is usually done, remember to soak the Basmati Rice for 1/2 hour before you use it. Also, the ratio of rice to water should be 1:1 and 1/2.

I have adapted this from Chef Sanjay Thumma's Mushroom Mint Pulao by VahChef, which has a delectable blend of flavours.  It turned out to be quite delicious had with spicy curry.

Ingredients:

• Mushrooms, 200 gms
• Mint leaves, a bunch
• Basmati Rice, 1 cup
• Ghee, 2 tbsp
• Bay Leaves, (Tej Patta), 2
• Cloves, (Laung) 2, 
• Cinnamon, (Dalchini), 2
• Cardamom, ( Elachi), 2
• Cumin Seeds, (Jeera), 1 tsp
• Fennel Seeds, ( Saunf), 1/4 tsp
• Cashewnuts, 8-10
• Onion, sliced, 1
• Green Chillies, slit, 8 or as per taste
• Water, 1 and 1/2 cups
• Salt, to taste

Method:

Wash and soak the basmati rice for 1/2 hour. Keep aside.

Wash and clean the mushrooms, cut them into quarters and keep aside.

Wash and clean the mint leaves and chop them. Keep aside. 

In a non-stick pan, heat the ghee and when it becomes hot add the bay leaves, cloves, dalchini and cardamom, and saute

Then add the cumin seeds, and fennel seeds and let them sizzle 

Add the cashewnuts and saute till they turn golden brown

Next add the sliced onion, quartered mushrooms, salt, slit green chillies and chopped mint leaves

Add 1 and 1/2 cups of water

Mix it well and check the taste of the water. It should be slightly salty as we will next be cooking the rice in this.

When the water comes to a boil, add the basmati rice, and cook covered on high flame for 4 minutes

Remove the cover and gently stir the rice to ensure it is getting cooked evenly

Place the cover on again and simmer for another 3 minutes

Your Mushroom Mint Pulao is ready to be served hot with a curry of your choice.

NUCHINA UNDE

NUCHINA UNDE

This preparation which is famous in my home state of Karnataka can be loosely translated to mean Steamed Dal Dumplings.

This is a snack I remember from my childhood being born and bred in Bengaluru. Often the "Nuchina Unde" is used as a side dish to the meal when it is immersed in Majjige Huli, the Karnataka version of the Mor Kozhambu. However, I prefer to have the "Nuchina Unde" as a nutritious and filling snack which I serve with a chutney. One more advantage is that it is healthy being steamed as distinct from being fried.

This dish is made using either tur dal or chana dal or both as I have done. The addition of Dill Leaves, ("Sabsige Soppu" in Kannada, which we call "Shepu" in Marathi/Konkani) gives a nice aroma to the preparation. Alternatively, you can use chopped coriander in place of Dill Leaves. As usual, I used the Byadgi variety of red chillies.

Ingredients:

• Toor dal,  (Split Pigeon Peas), 1 cup
• Chana dal, ( Split Bengal Gram), 1/4 cup
• Dried Red Chillies, 6
• Hing (Asafoetida) a large pinch
• Coconut Gratings, 1 tbsp
• Onion, finely chopped, small-sized, 1
• Dill Leaves, (Sabsige Soppu), finely chopped, 1/4 cup
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, for greasing the idli stand

Method:

Wash the toor dal and chana dal and soak them together for about 2-3 hours

Drain the water completely before the next step of grinding them together

In a mixer, grind the toor dal and chana dal along with the red chillies and asafoetida to a coarse paste without adding any water at all

I generally use the pulse mode in the mixer which helps to get a more coarse finish

Transfer the ground coarse paste to a vessel and steam this for about 10 minutes in a pressure cooker without using the weight

After the pressure cooker cools, transfer the steamed contents to a plate
Allow it to cool

Next, add the coconut gratings, chopped onions, chopped dill leaves, turmeric powder and salt

Mix well and using your fingers shape the mixture into oval "unde" or dumplings as seen in the accompanying picture

Grease the idli stand and steam the dumplings in the pressure cooker once again without using the weight for about 10 minutes

Remove and serve hot with chutney of your choice

MENTHE SOPPU BATH (FENUGREEK LEAVES RICE)

MENTHE SOPPU BATH ( FENUGREEK LEAVES RICE)

We make different types of rice in South India. Often these are made using cooked rice, which is readily available at home, which saves time as well. In this blog, for example, you will find recipes for Maavinkayi Chitranna, using Raw Mangoes; Nellikayi Chitranna, using Gooseberries, and Coriander Leaves Rice using Coriander Leaves.

Today's dish 'Menthe Soppu Bath" is made using Fenugreek Leaves which we call Menthe Soppu in Kannada. "Bath" is a word for rice as in the more famous Karnataka dishes like Bisibele Bath and Vangibath.

This recipe is adapted from Savi Ruchi which specializes in Karnataka cuisine.

Here I have used store bought MTR brand Vangibath Powder but you can make your own at home as well. I have also used frozen green peas which save me more time than using fresh green peas and having to cook them,

Ingredients:

• Cooked Rice, 3 cups
• Menthe Soppu ( Fenugreek Leaves), 1 cup, tightly packed
• Frozen Green Peas, 1/3 cup
• Turmeric Powder, a pinch
• Tamarind, marble sized ball
• Jaggery, grated, 1/2 tbsp
• Salt, to taste
• Vangi Bath Powder, 1 tbsp

For the Seasoning:

• Oil, 1 tbsp
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/4 tsp
• Urad Dal, 1 tsp
• Peanuts, 1 tbsp
• Curry Leaves, a sprig
• Asafoetida, a pinch
• Red Chilli, broken, 1

Method:

Remove the fenugreek leaves from their stems and wash them
Finely chop the fenugreek leaves and keep aside
Soak the tamarind in 1/4 cup of warm water and extract the juice. Keep aside
In a kadhai, heat 1 tsp of oil and when it is hot add the finely chopped fenugreek leaves.
Saute on medium heat till they are half-cooked and shrink in size
Add the frozen peas, turmeric powder and the tamarind extract. Mix well.
Add jaggery, salt and vangi bath powder. Mix well.
Continue to cook on medium heat till the mixture thickens
Now add the cooked rice and mix thoroughly so that there are no lumps and the rice is evenly and well coated with the fenugreek leaves mixture
Next, prepare the seasoning with the ingredients mentioned under "Seasoning" in the order in which they are listed
Pour this on to the Fenugreek Leaves Rice and mix well

CRISPY BHINDI TAWA FRIED

CRISPY BHINDI TAWA FRIED

Elsewhere in this blog you will find the recipe for a dish made of lady's fingers (popularly called Okra in the United States, and "Bhindi" in Hindi), called Bharwan Bhindi. I use lady's fingers, not only for its taste but also because of its many health benefits.

Since I have cut down drastically on food that is deep fried, I was very happy to see this recipe in Sushma Mallya's blog Authentic Food Delights for lady's fingers that are shallow fried called Crispy Fried Bhindi.

We tried it out the other day and it came out very well as a side dish to the main meal. Make sure the lady's fingers you use are tender. As regards chilli powder, you can vary the amount to suit your individual taste.

Ingredients:

• Bhindi (Lady's Fingers), 10-15
• Red Chilli Powder, 1 and 1/2 tsp,
• Coriander Powder, 1/2 tsp
• Rice Flour, 3 tbsp
• Salt, to taste
• Oil, 3 tbsp for shallow frying

Method:

Wash the bhindi (lady's fingers) and pat them dry with a kitchen towel
Without snipping off the ends, slit the lady's fingers individually from the tip to the end
In a bowl, make a thick paste of the red chilli powder, coriander powder, rice flour, salt and a little water.
Stuff this paste into the slit bhindis and also apply a coat of the paste outside each of them
Heat oil in a non-stick tawa and shallow fry the bhindis on medium/low flame till they are crisp and golden brown on all sides by turning the bhindis to make sure they are evenly shallow fried. 

KOLAMBE GOJJU

KOLAMBE GOJJU

Mention of Kolambe Gojju, a kind of chutney made of raw mangoes, brings back memories of my husband's grandmother who used to make this delicious gojju often as it was one of his favourite dishes. Traditionally, raw mangoes were immersed in brine and stored in ceramic jars which we call "bharnis."

Since it is the mango season now and I didn't have any brined raw mangoes I hit upon another method to make Kolambe Gojju. I cooked the raw mango in a pressure cooker in salted water for 1-2 whistles. I found that it had almost the same taste as the ones stored in brine in the olden days.

Needless to say, if you are using brined raw mangoes, all you need to do is to wash it properly to remove the excess salt, de-seed and cut into pieces and grind as described in the recipe below.

Ingredients:

• Raw Mango, large, 1
• Coconut Gratings, 1/2 cup
• Roasted Byadgi Red Chillies, 3
• Garlic Cloves, 3
• Salt, to taste, only if required

Method:

Wash and cook the raw mango in salt water in a pressure cooker for 1-2 whistles

Allow it to cool, remove the cooked raw mango, de-seed and cut it into pieces

In a blender, grind together the coconut gratings, roasted red chillies, garlic cloves and the cooked raw mango pieces, to a smooth paste ( of chutney-like consistency) using minimum amount of water.

Transfer to a bowl, check for salt, and add some only if required as the raw mango has already been cooked in salt water

The Kolambe Gojju is ready to be served as an accompaniment to the main meal

METHI MUTTER PASANDA

METHI MUTTER PASANDA


I am fond of recipes made with methi leaves (fenugreek leaves) as they give a good flavour to the dish besides being  rich in iron, Vitamin A and fibre. In this blog, for example, you will find recipes for Methi Mutter Pulao and Methi Theplas.

While looking for healthy dishes, I was delighted to come across this low-calorie version of  Methi Mutter Pasanda from the legendary Tarla Dalal.  which I have adapted.  In this recipe, the pureed cauliflower-onion paste gives a creamy texture which substitutes for the high calorie paste made of cashewnuts and cream.

The cauliflower-onion paste, along with the sweetness of the cooked green peas counters the slight bitterness of the methi leaves.

Ingredients:

• Mutter (Green Peas), cooked or frozen, 1 cup
• Methi (Fenugreek Leaves), finely chopped, 1 cup
• Jeera (Cumin Seeds), 1/4 tsp
• Kasuri Methi, (Dried Fenugreek Leaves), 1/2 tsp
• Milk, 1/4 cup
• Curds, 1/4 cup
• Besan (Bengal Gram Flour), 1/2 tsp
• Garam Masala Powder, 1/4 tsp
• Oil, 2 tsp
• Salt, to taste

For the Cauliflower-Onion Paste:

• Cauliflower, finely chopped, 1/4 cu
• Onions, sliced, 2
• Green Chillies, chopped,  2-3
• Chinese Garlic, chopped, 2 pods
• Ginger, sliced, 1/2 " piece
• Dalchini (Cinnamon), 1 stick
• Laung, (Clove) 1
• Milk, 1 cup

Method:

Wash and clean the methi leaves in several changes of water, finely chop and keep aside.
In a bowl, mix the milk, curds and besan, whisk well to make sure that no lumps are formed. Keep aside.

To prepare the Cauliflower-Onion paste: In a non-stick pan, add the finely chopped cauliflower, sliced onions, chopped green chillies, garlic, ginger, dalchini and laung. Add a cup of milk and mix well. Cook this over a medium flame for 8-10 minutes till the onions become soft and the milk has nearly evaporated.  Allow this to cool and then puree this in a blender to form a smooth paste. Keep aside.

In a non-stick kadhai, heat oil and when it is hot add the cumin seeds. When they crackle add the kasuri methi followed by the chopped methi leaves and saute for about 2-3 minutes.
Next add the pureed Cauliflower-Onion paste, mixture of milk, curds and besan, garam masala powder, and salt with 1/2 cup of water.
Mix well and bring this to a boil

Lastly, add the cooked green peas, mix well  and cook for another 2 minutes

Serve hot with naan or rotis.