GARLIC RICE

GARLIC RICE

In the South of India, we have no problems whatsoever if we find we have an excess of cooked rice as we make different dishes using cooked rice such as Curry Leaves Rice, Coriander Leaves Rice, and Capsicum Masala Rice.

Another rice variety which I make is Garlic Rice where we use roasted garlic cloves. This goes well served with raitha and pappad,

It is important to peel the garlic and lightly crush them, as otherwise unpeeled garlic is likely to spurt when put in hot oil.

Ingredients:

• Cooked Rice, 3 cups
• Garlic Cloves, 5 + 10
• Byadgi Red Chillies, 3-4
• Coriander Seeds, 1 and 1/2 tsp
• Bengal Gram Dal (Channa Dal), 1 and 1/2 tsp
• Black Gram Dal (Urad Dal), 1 and 1/2 tsp
• Oil, 5 tsp
• Mustard, 1/2 tsp
• Curry leaves, a few
• Salt, to taste

Method:

Peel and lightly crush the garlic pods

In a small pan, heat 1 tsp of oil and roast the channa dal, urad dal, coriander seeds, red chillies and 5 garlic cloves till the dals change colour, the chillies become crisp and the garlic pods give off a good aroma.

Remove from the gas and allow it to cool

Once it cools, grind it to a powder in a mixer. Keep aside.

In a thick-bottomed kadhai, add oil and when it gets hot add the remaining 10 garlic cloves and sprinkle a little salt on them,  Saute the garlic till they turn a light brown. Keep aside. 

In the same kadhai add the mustard seeds. When they splutter, add the curry leaves, saute for a few seconds

Lower the heat and add the cooked rice along with salt, and the ground spice powder. Mix thoroughly till the cooked rice and the spice powder get well-blended

Lastly garnish with the roasted garlic cloves

Serve with pappad and raitha or your choice

  

SOYI BAJJILE GHASHI WITH CHANNA & YAM

SOYI BAJJILE GHASHI WITH CHANNA & YAM

Today's dish is a popular Konkani dish called "Soyi Bajjile Ghashi" in which coconut gratings, red chillies, urad dal and coriander seeds are roasted to make a masala. The roasting of these ingredients gives off a nice aroma. The name of the dish is derived from this process, with "Soyi" meaning Coconut Gratings and "Bajjile" meaning roasted in Konkani.

Earlier I have posted Soyi Bajjile Ghashi made with potatoes and drumsticks. Today's variation is with Kabuli Chana, (which we call "Channo" and Yam which we call "Surnu"). As you know, Yam is called Suran in Hindi, and Suvarna Gadde in Kannada.

Ingredients:

• Kabuli Chana, 1 cup
• Yam, 100-150 gms
• Coconut Gratings, 1 cup
• Byadgi Red Chillies, 10-12, or to taste
• Urad Dal, 1 tbsp.
• Coriander Seeds, 1 tbsp.
• Tamarind, marble sized ball
• Cooked and Mashed Tur Dal, 1/4 cup
• Salt, to taste
• Oil, as required. 

Method:

Wash and soak the Kabuli Chana for 8-10 hours or overnight.
Pressure cook the Kabuli Chana in sufficient, fresh water with a little salt, for 3-4 whistles or till done. Once the cooker cools, remove the cooked chana and keep aside. The water in which the chana is cooked can be kept aside for later use. 

Peel and wash the yam. Cut them into bite- size cubes
Cook the yam cubes in adequate water till they are done and keep aside.
In a little oil, roast red chillies, urad dal and coriander seeds separately till the red chillies become crisp, the urad dal changes colour to a light brown; and the coriander seeds turn golden brown. Keep aside.
Next roast the coconut gratings to a golden brown, stirring continuously to prevent it from getting burnt. Allow it to cool
In a mixer, grind together roasted coconut gratings, roasted red chillies, roasted urad dal, and roasted coriander seeds along with the tamarind, adding the required amount of water, to a smooth paste. (Here, you can use the water collected earlier when the chana was cooked). 
In a vessel, mix the cooked Kabuli Chana and the yam with the ground masala to get a curry like consistency, adding water only if necessary.
Add salt, and the cooked and mashed tur dal, mix well and bring to a boil stirring from time to time Reduce the flame and allow it to simmer for a few minutes stirring from time to time

Switch off the gas and transfer to a serving bowl 
Serve the Soyi Bajjile Ghashi as a side dish with the main meal

PANEER KOLHAPURI

PANEER KOLHAPURI

For the vegetarians in India, Paneer (Cottage Cheese) remains a popular ingredient in many delicious dishes. Elsewhere in this blog, you will find recipes for Palak Paneer, Paneer Chettinad, and Paneer Tikka Kathi Rolls.

Kolhapur in the State of Maharashtra has become famous for its spicy food, especially the Kolhapuri Masala. This recipe for Paneer Kolhapuri is adapted from Nisha Madhulika's website.

Ingredients:

• Paneer, 200 gms
• Tomatoes, 3
• Green Chillies, 2
• Ginger, 1 " piece
• Cashewnuts, 10-12
• Cumin Seeds, 1/2 tsp for seasoning
• Asafoetida, (Hing) , 1 pinch
• Turmeric powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Red Chillies, 2 for seasoning
• Salt, to taste
• Red Chilli Powder, 1/2 tsp
• Coriander Leaves, chopped, 2 tbsp
• Oil, 2 tbsp

For the Kolhapuri Masala:

• Sesame Seeds, (Til) 2 tsp
• Cumin Seeds, (Jeera) 1 tsp
• Fennel, (Saunf) 1 tsp
• Whole Garam Masala : Cinnamon, 1/2 " stick; Green Cardamoms, 2; Cloves, 4 and Peppercorns, 8
• Grated Coconut, 1/3 cup
• Red Chillies, 2

In a pan, dry roast sesame seeds, then add cumin seeds, and fennel. 

Lower the heat and add the whole garam masala and continue to saute it taking care they don't get burnt

Next add the grated coconut and saute for 1 and 1/2 to 2 minutes till the spices change colour and give off a good aroma and the coconut becomes a light golden brown 

Switch off the gas and remove the spices and coconut mixture to cool in a plate 

Transfer to a mixer, add the red chillies and make a coarse powder using the pulse mode to form the Kolhapuri Masala.

Method:

Cut paneer into 1 " cubes

Soak the cashewnuts in warm water for about 20 minutes.

Roughly chop the tomatoes, green chillies and ginger.

In a mixer, grind together tomatoes, green chillies, ginger and cashewnuts to a smooth paste. Keep aside.

Heat oil in a pan and when it gets hot add 1/2 tsp of cumin seeds, when they sizzle add asafoetida, turmeric powder, coriander powder, 2 red chillies and saute

Next add the ground paste of tomatoes, green chillies, ginger and cashewnuts

Saute till the oil separates
Add the 1/2 tsp of red chilli powder, or more if you want to increase the spice level 

Next add the Kolhapuri Masala which you have prepared and saute till you get a good aroma and again the oil separates

Add 1/2 cup of water and bring to a boil

Add salt and some of the chopped coriander leaves and mix well

Add the paneer cubes and mix properly.

Cover the pan and cook on medium heat for 2-3 minutes

Garnish with the remaining chopped coriander leaves and serve hot with rotis, parathas or naan.

MOONG DAL DOSA

MOONG DAL DOSA

Dosa is a common breakfast item, particularly since there are so many varieties of dosas to choose from. Elsewhere in this blog, for example, you will find recipes for Urad and Moong Dal Dosa, Pancharatna Dosa,  and Paper Dosa.

Today's post is adapted from the recipe for Moong Dal Dosa in Sarika's blog. Like the Urad & Moong Dal Dosa, this too doesn't require fermentation. The dosas came out nice and crisp which we enjoyed with Coriander Chutney.

Ingredients:

• Moong Dal (Split Green Gram), 2 cups 
• Green Chillies, 4-5 
• Ginger, chopped, 1 " piece
• Rice Flour, 1/2 cup
• Salt, to taste
• Oil, for making dosas

                                                       Moong Dal 

Method:

Wash and soak the moong dal for about 2 hours. Drain and keep aside.

Crush the green chillies and chopped ginger to a paste 

In a mixer, grind together the soaked moong dal along with the green chilli-ginger paste adding required amount of water to a smooth batter

To this add the rice flour and grind it once again so that it gets well-blended to form a batter of the pouring consistency required to make dosas
Remove the batter to a vessel, add salt and mix well

To make the dosa: 
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.
Spread this quickly using the ladle.
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.

SEMOLINA ROAST POTATO

SEMOLINA ROAST POTATO

If, like me, you like any dish with potatoes, you will definitely find this of interest. I like to use baby potatoes in my dishes as they are easier to handle and make the dish look more attractive. Elsewhere in this blog, you will find recipes for Batata Losne Saung and Urulai Idicha Masala.

Today's recipe for Semolina Roast Potato is adapted from my friend Sushma Mallya's blog, Authentic Food Delights. I am sure you will enjoy it as much as we did. There are different varieties of semolina available. I have chosen the medium variety- which is neither too fine or too thick.

You can serve this dish as starters or as a side dish to the main meal.

Ingredients:

• Baby Potatoes, 15
• Medium Semolina, 2 tbsp
• Red Chilli Powder, 1 tsp
• Asafoetida, 1/8 tsp
• Coriander Leaves, finely chopped, 2 tbsp + 1 tbsp for garnishing
• Salt, to taste
• Oil, 2 tbsp

Method:

Wash and boil the baby potatoes, ensuring that they are not overcooked. Peel them after they cool. Smear salt on them and keep aside. 

In a thick-bottomed non-stick pan, dry roast the semolina till it slightly changes colour and gives off a good aroma. Keep aside
Heat oil in the pan and when it gets hot, add the asafoetida. Once it sizzles, lower the heat and add 2 tbsp of finely chopped coriander leaves, saute for a minute
Add the baby potatoes, sprinkle the red chilli powder on them and mix well
Roast the baby potatoes till they are evenly done and golden brown in colour
Now add the roasted semolina and mix well so that the baby potatoes are well coated with the roasted semolina
Cook on low flame for another 2-3 minutes
Lastly, garnish with the remaining chopped coriander leaves.

Tips: * Choose, to the extent possible, baby potatoes of roughly the same size, for greater effect.
         * Sprinkle the red chilli powder on the baby potatoes to avoid it from getting burnt easily.
             This also helps to coat the baby potatoes more evenly .

BHENDA SAGLE ( LADY'S FINGER CURRY)

BHENDA SAGLE  (LADY'S FINGER CURRY)

Did you know that lady's finger, also called okra, which we call "Bhend" in Konkani,  has many health benefits?  Elsewhere in this blog, you will find recipes for different types of dishes using this vegetable: like Okra and Peanut Stir Fry and Crispy Bhindi Tawa Fried.

I have been enjoying this dish which we call Bhenda Sagle in Konkani since my childhood. In this, we cook lady's fingers in a coconut based masala with coriander and fenugreek. It is much appreciated in my family when served as a side dish with the main meal.

It is advisable to choose tender bhindi/bhend for making this dish. At times, even though the lady's fingers look fresh and tender from the outside, they could have small worms. This is why we slit the lady's fingers before cooking them to check for this,

Ingredients: -

• Lady's Fingers, (Bhenda) 200 grms
• Coconut Gratings, 1 cup
• Roasted Red Chillies, (Byadgi variety), 6
• Tamarind, small gooseberry size
• Coriander Seeds, 1 tsp
• Fenugreek (Methi) Seeds, 1/4 tsp
• Salt, to taste
• Mustard , 1/2 tsp
• Curry Leaves, a few
• Oil, 1 to 1 and 1/2 tbsp

Method:

Wash the lady's fingers and pat them dry on a kitchen towel 

Snip off the two ends and cut the lady's fingers into 1 and 1/2 " pieces 

Slit the cut pieces without breaking them

Heat 1 tsp of oil and roast the coriander seeds and methi seeds in a pan till they change colour and give off a good aroma. Keep aside 

In a mixer, grind together coconut gratings, roasted red chillies, tamarind, and the roasted coriander and methi seeds, adding the required amount of water, to a coarse paste 

In the same pan, heat 2 tsp of oil and add the lady's fingers pieces and a little salt, and saute.
Cook covered over low flame till the lady's fingers are half done. As lady's fingers gets cooked fast, make sure they are not overcooked
Now add the ground masala and salt ( remember you have already added a little salt while cooking the lady's fingers), mix well and bring to a boil

In the pan, heat oil and add mustard when it splutters add the curry leaves

Pour this seasoning onto the bhenda sagle

Serve hot

DUM ARBI

DUM ARBI

The recipe today is made of a potato- like vegetable  called Colocasia ( also called Taro Root) which in India is known as "Arbi" in Hindi, "Kesuvina Gedde" in Kannada, and ''Alva Mande" in Konkani. I have shared earlier the recipe for "Colocasia Stir Fry" and Arbi Masala Fry elsewhere in this blog.

This dish is adapted from the recipe by Nisha Madhulika for Dum Arbi, a dish of fried arbi ( colocasia) in a thick gravy. Though the recipe calls for the deep frying of the arbi, I have shallow fried it to make a more healthy version.

Though it is optional, I chose to add onion and garlic to enhance the taste of the dish.

Ingredients:

• Arbi ( Colocasia), 350 gms
• Onion, chopped, 1
• Garlic cloves, chopped, 5-6
• Tomato, 2-3
• Green Chilli, 2
• Ginger, chopped, 1 " piece
• Curds, 1/2 cup
• Asafoetida, 1-2 pinches
• Ajwain ( Carom Seeds), 1/4 tsp
• Red Chilli Powder, 1/2 tsp
• Turmeric powder, 1/4 tsp
• Coriander Powder, 1 and 1/2 tsp
• Salt, to taste
• Garam Masala Powder, 1/4 tsp
• Oil, to fry arbi ( deep fry or shallow fry ) + 2 tbsp 
• Coriander Leaves, chopped, for garnish, 2-3 tbsp 

Method:

Wash and cook the arbi in a pressure cooker for one whistle. Take care not to overcook the arbi. Allow it to cool. Keep aside.

In a mixer, make a fine paste of tomatoes, green chillies and ginger. Keep aside

Peel the cooked arbi and press each piece between the palms to flatten it

In a pan, heat oil and when it gets hot, shallow fry the flattened arbi. Keep aside.

Heat 2 tbsp of oil in the pan and when it gets heated add the carom seeds, and asafoetida.

Next add the chopped onion and chopped garlic. Fry till they turn pinkish in colour and give off a good aroma.

Then add the turmeric powder, coriander powder, and the tomato-green chilli-ginger paste and stir till oil separates

Add the curds and stir continuously till the masala starts boiling 

Add the garam masala powder, and add 1 cup of water or enough water to get the consistency you require of the gravy 

Cook and stir the gravy until it boils again

Add salt as per taste #

Add the shallow fried arbi, a little of the chopped coriander leaves and cook covered for about 10 minutes on low flame to allow the arbi to fully absorb the spices in the masala

Finally garnish with the remaining fresh, chopped coriander leaves.

Serve hot with either rotis or rice ( as a side dish) 

# Whenever you use curds in such dishes, add salt at the end as the curds would curdle if the salt is added earlier.

SOYA METHI MUTTER

SOYA METHI MUTTER

It's been a long time since I made a dish with Soya nuggets. I last used soya chunks years ago when my children were kids. Recently, this dish was pointed out to me by my friend Sandhya Puranik. Given below is how I adapted this from Soya Methi Mutter Sabzi in Sangeetha's blog, Spicy Treats.

Soya chunks are made from the soya bean and are by themselves relatively tasteless but when made into a dish they absorb the flavours and spices they are cooked in. They have great nutritional value and are a safe bet for people of all ages.  I used the Nutrela Soya Chunks made by Ruchi Soya Industries.

Ingredients:

• Soya Chunks/Nuggets, 1 cup 
• Methi Leaves, 3/4 cup
• Mutter/ Green Peas, 1/4 cup
• Fennel Seeds, (Saunf) 1/4 tsp
• Cumin Seeds, 1/2 tsp 
• Curry Leaves, a few
• Onion, large-sized, 1
• Tomato, large-sized, 1
• Wheat Flour, 1 tsp
• Chilli Powder, 1 tsp
• Turmeric powder, a pinch
• Cumin Powder, 1/4 tsp
• Garam Masala Powder, 1/2 tsp
• Amchur (Dry Mango Powder), 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp

Method:

In a pan, cook the soya chunks in 3 cups of water after adding a pinch of salt for about 5 minutes, then allow it to cool

Drain the water, squeeze the chunks dry and chop into smaller  pieces. Keep aside
Boil the green peas and keep aside. 

Clean and wash the methi leaves. Keep aside.
Chop the tomato and slice the onion. Keep aside.

In a kadai, heat oil and when it gets hot add fennel and cumin seeds. When they sizzle, add the curry leaves and sliced onion. 

Saute till the onion becomes translucent then add the chopped tomato and saute for another minute

Add the wheat flour and fry for 1 minute

Add chilli, turmeric, cumin and garam masala powders, mix well and fry for a minute

Add the chopped soya chunks, and fry for 1-2 minutes

Add the green peas, methi leaves, and salt. Mix well and cook covered adding a little water, till the green peas and methi leaves are done and the soya chunks fully absorb the spices..

Lastly add amchur powder and mix well 

Cook, covered, on low flame, for a few minutes

Serve hot with rotis

KIWI FRUIT CHUTNEY

KIWI FRUIT CHUTNEY

The kiwi fruit, which is famous for its unique sweet flavour, has a wide range of health benefits. It is usually used in salads, desserts and the like but I was interested to find that my friend, Suphala Shenoy had shared a recipe for a chutney made of kiwi fruit, coriander and mint. This has been adapted from her recipe. Many thanks, Suphala for introducing me to this unusual but awesome chutney.

I made this recently and we enjoyed it thoroughly. We had this with rotis but you could use it for your bread sandwich as well.

Ingredients:

• Kiwi Fruits, 2 
• Coriander Leaves, 1 cup
• Mint Leaves, 1/2 cup
• Green Chillies, 3
• Ginger, 1 " piece
• Salt, to taste
• Lime Juice, 2 tsp

Method:

Remove the coriander leaves and mint leaves from the stems and wash thoroughly

Wash and peel the kiwi fruits and cut them into pieces

Chop the green chillies and ginger

In a mixer, grind all the ingredients mentioned to a smooth paste to make the chutney.

BUTTON MUSHROOM KHAL KHAL PANNAPKHARI

BUTTON MUSHROOM KHAL KHAL PANNAPKHARI

As you would know by now if you have been following my blog we are fond of mushrooms. You will find in this blog many recipes for Mushrooms cooked in different styles, including Achari Kumbh, in the Punjabi style and Mushroom Chettinad in the Chettinad style.

Today I share a recipe for Button Mushrooms cooked in our Konkani style. This is adapted from Button Mushroom Khal Khal Pannaphkari from my friend Saigeetha Pai's popular blog Geeth's Dawath. The recipe below is how I have made the dish.

By the way, there is another version of this which we make with onions instead of garlic. I will share that some other time.

Ingredients:

• Button Mushrooms, 200 gms
• Byadgi Red Chillies, roasted, 4
• Tamarind, marble -sized
• Garlic Cloves, 2 + 10
• Oil, 1 tbsp 
• Tomatoes, chopped, 2
• Salt, to taste

Method:

Wash the button mushrooms and dab them dry using a clean kitchen towel. Cut them into quarters. Keep aside.
Peel the garlic cloves, lightly crush them and keep aside.
In a mixer grind together roasted red chillies, tamarind, and 2 garlic cloves, using very little water, to a fine paste. Keep aside.

Heat oil in a pan and when it gets hot, add the remaining 10 garlic cloves lightly crushed and saute till they change colour and give off a nice aroma
To this add the ground chilli-tamarind-garlic paste and fry for a few minutes
Next add the chopped tomatoes, sliced mushrooms, salt, and very little water * When adding water, remember that both the tomatoes and the mushrooms leave a little water.
Mix well and cook covered on low flame till the mushrooms get done
Serve hot with rotis or as a side dish with the main meal.