CABBAGE & CAPSICUM STIR FRY

CABBAGE & CAPSICUM STIR FRY

If you are looking for an easy to make, simple side dish using two commonly available vegetables, namely cabbage and capsicum, do try this out.

In making this dish, take care not to overcook the cabbage and capsicum. I prefer the cabbage and capsicum to be cooked yet remain crisp and crunchy to add to the taste.

If you wish you may add turmeric powder, but today I have made the dish without using this.

Ingredients:

• Cabbage, 200 gms
• Capsicum, medium-sized, 1
• Mustard Seeds, 1/2 tsp
• Channa Dal, 1 tsp 
• Curry Leaves, a few 
• Green Chillies, slit, 2
• Asafoetida, a pinch
• Turmeric Powder, 1/4 tsp (optional)
• Salt, to taste
• Oil, 1 tbsp

Method:

Wash and shred the cabbage and keep aside

Wash and cut the capsicum into small pieces and keep aside

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

When they splutter, add the channa dal and saute till it changes colour 

Next add the slit green chillies, followed by the curry leaves

Saute for about half a minute

Add the asafoetida and turmeric powder, and mix well

Now add the capsicum pieces and saute for a minute

Next add the shredded cabbage and salt 

There is no need to add water 

Mix well and cook covered for another 6-8 minutes over medium flame

Remove and serve hot as a side dish

COFFEE FLAVOURED HALWA

COFFEE FLAVOURED HALWA

Especially if you like coffee, you will find this Coffee Flavoured Halwa a tasty addition to your collection of desserts/Indian sweets. It is easy to make so I prepared this when I had some unexpected guests recently.

Unlike the traditional Indian sweet which has a high ghee content, this halwa can be made with relatively less ghee. To make this halwa, I used Coffee Flavoured Custard Powder available in packets from Weikfield.

Once the halwa is made, you can cut it into the desired shape. I usually stick to my old favourite diamond shape.

This halwa lasts for 5-6 days if kept refrigerated. I prefer this version as I think the Coffee Flavoured Halwa tastes much better when it is chilled.

Ingredients:

Coffee Flavoured Custard Powder, 1 cup
Sugar, 2 and 1/2 cups, or to taste
Water, 4 cups
Ghee, 3 tbsp
Cashewnuts, 10-12,
 + Ghee, a little for greasing the plate & roasting the cashewnuts

Method:

Grease a plate with a little ghee and set aside.
Break the cashewnuts into pieces and roast them in a pan in a little ghee. Set 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, taking care that it does not get burnt at the bottom
Now add the ghee and mix it thoroughly and stir till the custard powder mixture becomes transparent and jelly like
Add the roasted cashewnut pieces, keeping a few pieces aside for garnishing
Mix well for the cashewnuts to get 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, garnish with nuts and serve
You can also store it in the refrigerator and serve chilled

AVALE KADI

AVALE KADI

Gooseberries (which we call "Avale" in Konkani, "Nellikayi" in Kannada and "Amla" in Hindi) are an excellent source of vitamins, and have many health benefits. We use them in a variety of dishes like for example Nellikayi Chitranna.

Today's dish, "Avale Kadi" has been made by generations of Konkanis. I remember my husband's grandmother used to make this often, many years ago. She would keep the gooseberries in brine in ceramic jars which we called "Barnis." Since I didn't have the brined gooseberries, I used fresh ones.
Ideally, for this dish we use the bigger sized gooseberries.

Of course, there is nothing like making this with fresh gooseberries when they are in season. 

We love this Avale Kadi with hot steamed rice! 

Ingredients:

• Gooseberries, large-sized, 4-5
• Fresh Coconut Gratings, 3/4 cup
• Roasted Red Chillies, 5 * I used the Byadgi variety
• Tamarind, a small piece
• Salt, to taste
• Crushed Garlic, 8-10 pods
• Oil, for seasoning, 2 tsp

Method:

Wash, chop and de-seed the gooseberries
Lightly crush 8-10 pods of garlic
In a mixer, grind the coconut gratings, roasted red chillies, and tamarind along with the chopped gooseberries to a smooth paste adding a little water
Transfer this to a vessel and add water to get a saaru-like consistency
Add salt, mix well, and bring the kadi to a boil
Heat oil in a pan and when it gets hot, add the crushed garlic
Saute till you get a good aroma and the garlic turns golden brown
Pour this seasoning on to the avale kadi
Serve hot with rice

PANEER PEAS MASALA

PANEER PEAS MASALA

We are fond of paneer, which is what cottage cheese is popularly called in India. Elsewhere in this blog you will find recipes using paneer in dishes like Paneer Kolhapuri, Achari Paneer, and Paneer Simla Mirch Masala.

I was therefore very happy when this recipe for Paneer Peas Masala was pointed to us by my friend, Usha Bhat, which I have adapted from the original by Revathi Shanmugam.

It is important that the curds should be fresh and not sour. Though the recipe calls for the use of ghee, I have used the regular cooking oil.

Ingredients:

• Paneer, 200 gms
• Green Peas, 1/2 cup
• Cashewnuts, 8-10
• Coconut Gratings, 2 tbsp
• Fresh Curds, 1/2 cup
• Ginger Garlic Paste, 2 tsp
• Onion, chopped, 1
• Sugar, 1 tsp
• Tomatoes, pureed, 3
• Chilli Powder, 1 tsp
• Lemon Juice, 2 tsp
• Salt, to taste
• Oil/Ghee, 2 tbsp

To Be Ground To A Paste:

• Red Chillies, 5 * I used the Byadgi variety
• Onion, large sized, 1
• Cumin Seeds, (Jeera) 1 tsp
• Coriander Seeds, (Dhania) 1 tbsp

Method:

Cut the paneer into cubes and keep aside.

Soak the cashewnuts in warm water for 10 minutes. Then grind them along with the coconut gratings to a smooth paste. Keep aside.

Prepare the onion paste by grinding together large sized onion, red chillies, cumin seeds, and coriander seeds, using minimal water. Keep aside.

In a bowl, mix the fresh curds with 1 tsp of the ginger garlic paste, and keep aside.

In a thick bottomed kadhai, add oil and when it gets heated add chopped onion, and sugar

Saute till the onion get caramelized (turns golden brown). The sugar helps to caramelize the onion.

Add the remaining 1 tsp of ginger garlic paste, followed by the prepared onion-chillies paste and saute on low flame

Next add the mixture of curds and ginger garlic paste, a little by little, and saute till the oil separates

Now add the tomato puree and saute till it is cooked

Add chilli powder and mix well

Add the peas and paneer cubes and mix well 

Boil some water in another stove and add this to the paneer peas masala, to get the desired consistency 

Add the coconut and cashewnut paste. Mix well and add salt to taste.

Let it simmer for a short while

Lastly, stir in the lemon juice 

Serve hot with rotis or rice

PALAK MUSHROOM

PALAK MUSHROOM

One of the veggies we love is spinach, called Palak in Hindi. They are extremely good for health. Elsewhere in this blog you will find recipes for other palak dishes such as Palak Paneer, and Dal Palak Lasooni . Likewise I often make dishes with mushrooms, such as Kadai Mushoom, and Mushroom Chettinad.

I was delighted therefore to see this dish which is made with both spinach and mushrooms in Spice Up The Curry from where I have adapted the recipe for Palak Mushroom.

I hope you will enjoy it as much as we did.

Ingredients:

• Button Mushrooms, 200 grms
• Cumin Seeds, 1/2 tsp
• Coriander Powder, 1/2 tsp
• Red Chilli Powder, 1/2 tsp
• Garam Masala, 1/2 tsp
• Kasoori Methi, 1 tsp, lightly crushed
• Cashewnut Paste (made from 8-10 cashewnuts)
• Salt, to taste
• Oil, 1 tbsp

For Spinach Puree:

• Spinach, 2 cups,
• Onion,  roughly chopped, 1/2 cup,
• Ginger, chopped, 1/2 " piece
• Garlic, chopped, 2 cloves
• Green Chilli, chopped, 1
• Tomato, roughly chopped, 1 small 
• Oil, 1 tbsp

Method:

Clean the mushrooms thoroughly and slice them

Wash and roughly chop the spinach
Soak the cashewnuts in 2 tbsp of warm water for 10 minutes then grind them into a smooth paste. Keep aside.
In a kadhai, heat 1 tbsp of  oil. When it gets hot, add the onion, ginger, garlic and green chilli and saute on medium heat till the onion becomes translucent.

Add the tomato and cook it till it becomes soft
Next add the chopped spinach and cook till the leaves get wilted
Allow this mixture to cool, transfer to a mixer and grind it to a smooth puree. Keep aside.
In the same kadhai, heat the remaining 1 tbsp oil on medium heat, and once it gets hot add the cumin seeds. When they sizzle, add the sliced mushrooms, and salt and cook for 2-3 minutes

Add the red chilli powder, and coriander powder, and cook till the mushrooms are tender

Then stir in the prepared spinach puree.
Add water if needed to make a gravy consistency. Let it come to a boil.

Now, add the prepared cashewnut paste, and mix well.

Finally add garam masala and kasoori methi and mix well.
Let it simmer for a couple of minutes.

Serve the Palak Mushroom as a side dish with roti and nan, or with jeera rice.

KESAR PEDA

KESAR PEDA

This guest post for a popular Indian sweet called Kesar Peda is from my friend, Sarita Bhat. Kesar is the Hindi word for saffron. While you can add artificial colouring to make the colour of the pedas more saffron, here she has added pure saffron milk which is far more healthy.

Thanks, Sarita, for your recipe and attractive picture.

Ingredients:

• Ghee, 2 tbsp
• Sweetened Condensed Milk, 200 gms
• Milk Powder, 200 gms
• Cardamom Powder, 1/2 tsp, ( Cardamom crushed with sugar)
• Kesar Milk, a few strands of saffron soaked in 2 tbsp of milk
• Kesar or any dried fruit of your choice, for garnish

Method:

In a thick-bottomed kadhai, heat the ghee on medium flame.
Once it melts, add the condensed milk 

Keep stirring it for one minute or so

When the ghee and the condensed milk are fully mixed, add the milk powder

Keep stirring continuously on low-medium flame, taking care to see that no lumps are formed and that it doesn't stick to the bottom of the kadhai

Next add the cardamom powder and mix well

Keep stirring till you get a smooth dough-like mixture

Add the kesar milk and mix well

Keep stirring till the mixture gets a saffron colour evenly 

The consistency of the mixture should be such that it does not stick to the bottom of the kadhai

Switch off the gas and transfer the peda mixture to a plate

Once it is cool enough to handle, grease your fingers and palms with a little ghee and take small parts of the mixture and form the pedas with a smooth finish 

The pedas can be of the desired size
Alternatively, you can form the pedas using an appropriate mould

Slightly flatten the top of the pedas with your finger and garnish them with kesar or any dried fruit of your choice

BHINDI MASALA

BHINDI MASALA

We use bhindi ( which is the Hindi word for lady's fingers/okra) in several dishes at home. For example, elsewhere in this blog you will find recipes for Bharwan Bhindi, Okra & Peanut Stir Fry, and Crispy Bhindi Tawa Fried.

I have adapted this recipe from Bhindi Masala Gravy in FoodViva.com. We had this with rotis and enjoyed the dish. It is important that you use fresh curds or curds that are not sour in making this dish.  Likewise, please choose tender bhindi to make a better dish.

Ingredients:

• Bhindi (Lady's Fingers/Okra), 250 gms
• Large Sized Tomatoes, chopped, 2
• Green Chillies, chopped, 1
• Cashewnuts, 5-6
• Ginger, finely chopped, 1/2 tsp
• Garlic, 2 cloves
• Fresh Curds, 4 tbsp
• Onion, medium-sized, 2
• Cumin Powder, 1/2 tsp
• Coriander Powder, 1 tsp
• Turmeric powder, 1/4 tsp
• Red Chilli Powder, 3/4 tsp
• Garam Masala Powder, 1/4 tsp
• Fennel seeds, 1/4 tsp
• Coriander leaves, finely chopped, 1 and 1/2 tbsp
• Oil, 1 and 1/2 + 1 and 1/2 tbsp
• Salt, to taste

Method:

Wash the bhindi, pat them dry on a clean kitchen towel. Snip off the heads and tails of the bhindis and cut them into 1 and 1/2 " long pieces.
In a grinder, make a coarse paste of the green chilli, ginger, and garlic. Keep aside.
Make a puree of the tomatoes in a grinder and keep aside
In a pan, dry roast the cashewnuts and once they are cooled, make a coarse powder of the roasted cashewnuts in a grinder and keep aside
Heat 1 and 1/2 tbsp of oil in a thick bottomed kadhai. When it gets heated, add the bhindi pieces and sprinkle salt on them.
Shallow fry the bhindis on medium flame for 6-8 minutes till they shrink in size and become dark green in colour. Transfer to a plate and keep aside.
Heat the remaining 1 and 1/2 tbsp of oil and when it gets hot, add the fennel seeds. When they crackle, add the finely chopped onion and saute till it becomes light brown.
Add the prepared green chilli-ginger-garlic paste and saute for a minute
Next add the tomato puree and cook till the oil separates
Add turmeric powder, red chilli powder, garam masala powder, and salt. Mix well
Add curds, cumin-coriander powder, and coarsely powdered cashewnuts and mix well
Now add the shallow fried bhindis and mix well

Cook over medium flame for 2-3 minutes

Garnish with chopped coriander leaves

Serve hot with rice, naan or rotis.

TOMATO CURRY WITH DUMPLINGS

TOMATO CURRY WITH DUMPLINGS


I frequently use tomatoes to make a variety of dishes. Elsewhere in this blog, you may like to see recipes for Tomato Thokku and Kara Chutney.

This recipe was pointed out to me by my friend, Shobha Kumar. It was easy to make and turned out to be a delicious accompaniment for chappatis.

Ingredients:

• Tomatoes, chopped, 4
• Oil, 2 tsp
• Mustard Seeds, 1/2 tsp 
• Asafoetida, a pinch
• Curry Leaves, a few
• Water, 3 cups
• Coriander Powder, 1 tsp
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Sugar, 1 tsp
• Salt, to taste
• Coriander Leaves, chopped, for garnishing

For The Batter for the Dumplings: 

• Gram Flour, (Besan), 3/4 cup
• Coriander Leaves, chopped, 1/4 cup 
• Green Chilli, chopped, 1
• Asafoetida, a pinch
• Turmeric Powder, a pinch
• Water, as required
• Oil, 1 tsp
• Salt, to taste

Method:

In a bowl, mix together all the ingredients specified above to form a semi-thick batter. This is to make the dumplings. Keep aside.

Heat oil in a kadhai and when it gets hot, add the mustard seeds, when they splutter add asafoetida and curry leaves and saute

Add the chopped tomatoes and saute for 2-3 minutes, then add 3 cups of water,
Once the tomatoes are nearly cooked, add the turmeric powder, chilli powder, and coriander powder, chilli powder, followed by sugar and salt. 

Mix well and cook till it gets a gravy-like consistency

When this comes to a boil, using a spoon drop the batter into the gravy to form the dumplings
Cover with a lid and cook on medium flame for about 5-6 minutes

Garnish with chopped coriander leaves and serve hot with chappatis

Tip * Remember to make the batter semi-thick. It should not be too runny or too thick, for that matter.