SWEET CORN & SPRING ONION SOUP

SWEET CORN & SPRING ONION SOUP

With the weather being somewhat inclement in Bengaluru, many have taken to bed with bouts of cough, cold, fever and the like. We too had our share of cough and cold. During this time I made several soups to supplement our diet as they are both filling and healthy.

There are different types of soup. Some are rich and thick while others are light and clear. Elsewhere in this blog, you will find recipes for Spinach Soup, Beetroot Soup, Mushroom Soup, and Lemon & Coriander Soup. 

A few days ago I tried out another soup, adapted from Sweet Corn & Spring Onion Soup by MasterChef Tarlaji Dalal. It turned out to be excellent and we enjoyed this thick and rich soup. The spring onions proved to be the perfect foil for the sweet corn.

I hope you will enjoy this soup as much as we did.

Ingredients:

• Sweet Corn Kernels, 1 cup
• Spring Onion Whites, chopped, 1 cup
• Spring Onion Greens, chopped, 1/2 cup
• Garlic, finely chopped, 1 tsp
• Salt, to taste
• Black Pepper, freshly ground, to taste
• Oil, 1 tsp

Method:

In a mixer, blend together the sweet corn kernels with a cup of water to get a coarse mixture. Keep aside

Heat oil in a non-stick kadhai and when it gets hot add the chopped spring onion whites and chopped garlic

Saute on medium flame for 2-3 minutes

To this, add the ground mixture of corn and water, salt, and 2 cups of water

Mix well and cook on medium flame for 6-7 minutes, stirring from time to time

Next add the spring onion greens and the freshly ground black pepper

Mix well and cook on medium flame for 2 minutes again stirring from time to time

Serve hot

HARA TAWA PANEER

HARA TAWA PANEER

Paneer, the cottage cheese so popular in India, lends itself to making some attractive and tasty starters. For example, elsewhere in this blog you will find recipes for Garlicky Chilli Paneer and Chatkedar Paneer.

Today's dish is for a healthy starter for which the recipe is adapted from Hara Tava Paneer by Masterchef Tarlaji Dalal.  Here the paneer pieces are marinated in a Hara Chutney and sandwiched with a filling made of sweet corn and onions and then tawa fried. The lemon juice and the sugar added while making the green Hara Chutney enable it to retain the colour.

The ingredients listed will yield about 20 pieces. We loved this starter and I am sure you will too!

Ingredients:

• Paneer, (Cottage Cheese) 20 pieces cut into 1" x 1 " cubes
• Sweet Corn Kernels, boiled, 3/4 cup
• Sugar, a pinch
• Salt, a pinch
• Dhania (Coriander Leaves), finely chopped, 2 tsp
• Milk, 2 tbsp.
• Onions, finely chopped, 1/4 cup
• Oil, for cooking

For the Hara Chutney: makes 7 tbsp. approx.

• Dhania, (Coriander Leaves), chopped, 1 cup
• Coconut Gratings, 3 tbsp.
• Sugar, 3/4 tsp
• Lemon Juice, 1 tsp
• Green Chillies, chopped, 2
• Dahi, (Low Fat Curds), 2 tbsp.
• Salt, to taste

Method:

To make the Hara Chutney: (yields approx. 7 tbsp.)

In a mixer jar blend together all the ingredients listed above, except dahi, to a smooth paste without adding any water
Transfer to a bowl, then add the dahi, mix well again and keep aside

Cut the paneer pieces into half to get 40 pieces

In a bowl, marinate the paneer pieces with 5 tbsp of the Hara Chutney. Mix gently and set aside for 30 minutes
In a mixer jar, blend together the boiled sweet corn, sugar, salt and the remaining two tbsp. of the Hara Chutney to a coarse paste

Transfer this paste to a bowl, add the chopped coriander and milk and mix well. Keep aside

Heat 1 and 1/2 tsp of oil in a thick-bottomed kadhai, when it gets hot add the chopped onions and saute on high flame till the onions become translucent

To this add the corn mixture and saute on medium flame for another 2-3 minutes

Switch off the gas and allow it to cool. This form forms the filling for the paneer.

Divide the filling into 20 equal portions and keep aside

Place each of the paneer pieces on a dry flat surface
Spread a portion of the filling evenly over it

Sandwich it using another piece of paneer and press gently

Repeat with the remaining ingredients to make 19 more stuffed paneer pieces

Heat the oil in a non-stick tawa, place about 8-10 of the stuffed paneer pieces and cook them by drizzling oil around them till they are golden brown in colour from both the sides

Serve hot

BATATE SAUNG

BATATE SAUNG

A saung ( pronounced "song" ) is a spicy side dish popular in Konkani cuisine which can be made with potatoes or legumes. Elsewhere in this blog, you will find recipes for Tingalavre Saung, using Navy Beans, Batate Losne Saung using Potatoes and Garlic, and Rajma Saung using Red Kidney Beans.

One of my favourites is a simple to make yet delicious side dish called Batate Saung. This is made of potatoes and onions cooked in a red chilli and tamarind sauce. There are other versions of this saung where you use coconut gratings and coriander seeds. This is the simple version, which can be made soon particularly if you have boiled potatoes ready.

We serve this as an accompaniment to our meal of rice and dhal. It can also be served with rotis or chappatis.

Ingredients:

• Potatoes, medium-sized, 4-5
• Onions, large-sized, 2
• Roasted Byadgi Red Chillies, 7 or to taste
• Tamarind, size of a small lemon
• Turmeric Powder, 1/4 tsp 
• Oil, 1 and 1/2 tbsp
• Salt, to taste

Method:

Wash and boil the potatoes. After they cool,  peel and cut them into cubes. Keep aside

Peel and finely chop the onions. Keep aside

Soak the tamarind in a small bowl of water

In a small mixer jar, grind together the roasted red chillies and the soaked tamarind to a smooth paste. Keep aside. 

Heat oil in a thick-bottomed kadhai and when it gets hot add the finely chopped onions and fry them till they change colour and become a little golden

To this, add the ground paste of roasted red chillies and tamarind and saute till the raw smell goes

Now add the boiled and cubed potatoes, salt to taste, turmeric powder, and a little water and mix well

Bring this to a boil then lower the flame and allow it to simmer for about 5 minutes

Transfer the saung to a serving bowl and serve as a side dish with rice and dhal, or with rotis or chappatis

CHILLI MUSHROOM

CHILLI MUSHROOM

From time to time we make dishes using mushrooms as they are good for health apart from being so tasty. They lend themselves well to Indian-Chinese cuisine and elsewhere in this blog you will find recipes for Schezwan Mushroom, and Mushroom Pepper Fry.

One of the advantages of making dishes of mushroom is that they get cooked very fast and can be cooked and served in relatively short times.

Today's dish is adapted from the recipe for an Oriental Starter called Chilli Mushroom from the website of The MJ Residency, one of the premier hotels of  Dehradun. I have used the regular green capsicum (bell pepper) but if you want a more attractive presentation, you could use red and yellow capsicums as well.

We loved the Indian-Chinese flavours of the mushrooms with ginger and garlic blended with vinegar and soy.

Ingredients:

• Button Mushrooms, 200 gms
• Garlic, finely chopped, 1 tsp
• Ginger, finely chopped, 1 tsp
• Green Chillies, finely chopped, 1 tbsp.
• Spring Onions, chopped, 1 cup
• Capsicum, sliced, 1/2 cup
• Black Pepper Powder, freshly crushed, to taste
• Salt, to taste
• Oil, 1 and 1/2 to 2 tbsp.

For the Cornflour Mixture:

• Cornflour, 1 tbsp.
• Vinegar, 1 tsp
• Soy Sauce, 1 tsp
• Water, 1/4 cup

Method:

Clean the button mushrooms and slice or quarter them. Keep aside
In a bowl, mix together the cornflour, vinegar, soy sauce and water to form a mixture. Make sure there are no lumps by mixing it well. Keep aside

Heat oil in a thick-bottomed kadhai and when it gets hot, add the chopped garlic, ginger, and green chillies. Saute on medium flame for about 1 minute till the garlic gives off a good aroma

Add the chopped spring onions and saute on medium flame for 1 minute

Add the capsicum and saute on medium flame for 1 minute. Do not overcook the capsicum as they should remain crisp and crunchy

Add the sliced mushrooms and salt, and mix gently. There is no need to add water as the mushroom give off their own juice when salt is added. Cook on medium flame for 2-3 minutes tossing occasionally.

When the mushrooms are nearly cooked, add the cornflour mixture and pepper powder, mix gently and cook on medium flame for 2 minutes stirring occasionally

Serve hot as a starter or as a side dish

PANEER METHI BHURJEE

PANEER METHI BHURJEE

In most vegetarian houses in urban India, you will find that paneer (cottage cheese) is very popular. We make a wide variety of dishes using paneer which include starters, pulaos and side dishes. In today's dish - Paneer Methi Bhurjee- we have a tasty combination of paneer and methi (fenugreek leaves).

Today's dish is adapted from the YouTube video recipe for Paneer Methi Bhurjee from Chef Harpal Singh Sokhi. Elsewhere in this blog, you will find another of his recipes: for the very popular Palak Paneer. I consider the talented Harpal Sokhi to be the most entertaining of all the Chefs who display their skills.

 I made the bhurjee more semi-solid than the porridge-like consistency suggested in the recipe. I also skipped adding the crushed roasted papads in the end.

Ingredients:

• Paneer (Cottage Cheese), 200 gms
• Methi ( Fresh Fenugreek Leaves) 1 bunch
• Hing, (Asafoetida), 1 pinch
• Jeera, (Cumin Seeds), 1 tsp
• Dry Red Chillies, broken, 2-3
• Garlic, chopped, 1 tbsp.
• Ginger, chopped, 1 tbsp.
• Onion, large-sized, chopped, 1
• Green Chillies, slit, 2
• Chilli Powder, 1 tsp, or to taste
• Turmeric Powder, 1/4 tsp
• Kasoori Methi, (Dry Fenugreek Leaves Powder), 1 tsp + some for sprinkling at the end
• Salt, to taste
• Milk, 1/2 cup
• Oil, 1 tbsp.

Method:

Grate the paneer and keep aside
Remove the methi leaves from their stalks. Wash thoroughly and keep aside without cutting or chopping them

Heat oil in a thick-bottomed kadhai  and when it gets hot, add the asafoetida, cumin seeds, dried red chillies, and saute for a minute

Add chopped garlic and ginger. Mix well and saute till garlic is evenly browned

Add chopped onion and saute for 2 minutes

Next add the slit green chillies and saute for 1 more minute

Add methi leaves , mix well and saute for 4-5 minutes

Add chilli powder, turmeric powder, salt and kasoori methi powder. Mix well and saute for 2 minutes

Now add the grated paneer and mix well

Add milk, and stir the bhurjee and cook for a minute

Transfer into a serving dish and sprinkle a little kasoori methi powder
Serve hot

BUGDO & KIRLA GHASHI

BUGDO & KIRLA GHASHI

In our Konkani cuisine,  a "ghashi" is a coconut-based curry made with legumes or vegetables. Their spice levels may vary. They can be made in two ways. In one, we roast the coconut gratings as we do for Soyi Bajjile Ghashi.  In the other, like for Ghosale Alle Piyava Ghashi ( Ridge Gourd-Ginger-Onion Curry), coconut gratings are not roasted.

Today's ghashi gets its name from its main ingredients namely black-eyed beans/ lobia, and bamboo shoots.  We call black-eyed beans (which are also known as Cow Pea or Lobia) as "Bugdo" in Konkani, and tender bamboo shoots are known as "Kirlu." Today's ghashi is of the mildly spicy variety. It comes in handy on days when you don't want to use onion and or garlic.

Usually the tender bamboo shoots are kept in brine before use. They therefore have to be washed well before they are cooked to get rid of the excessive salt. I add 1 tsp of raw rice while grinding coconut gratings etc as it helps to thicken the gravy.

Ingredients:

• Bugdo ( Black eyed Beans) 1 cup
• Kirlu ( Tender Bamboo Shoots) brined, 1/2 cup
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 4, or as per taste
• Tamarind, size of a small gooseberry
• Raw Rice, 1 tsp
• Salt, to taste
• Mustard Seeds, 1 tsp
• Curry Leaves, a sprig 
• Oil, 2 tsp * traditionally, coconut oil is used

Method:

Wash and soak the black-eyed beans for 6-8 hours or overnight in adequate quantity of water

Drain the excess water
Transfer to a vessel, add adequate water and pressure cook the black-eyed beans for 1-2 whistles, taking care that it does not get overcooked. Keep aside.

Wash the brined bamboo shoots in several changes of water to get rid of the excess salt

Cook it in the pressure cooker for 1-2 whistles or till they became tender

(The cooking of the above two can be done in separate vessels in the same pressure cooker)
In a mixer, grind together the coconut gratings, roasted red chillies, tamarind, and raw rice to a smooth paste adding the required amount of water

Add this ground paste to the cooked black-eyed beans and the cooked bamboo shoots
Add salt, (remember that the cooked bamboo shoots have been brined) mix well and bring it to a boil, after adjusting the consistency to make the ghashi

Heat oil in a kadhai and when it gets hot add the mustard seeds

When they splutter, add the curry leaves and fry for a few seconds

Add this seasoning to the ghashi

Serve hot

KHATTI ARBI KA SALAN

KHATTI ARBI KA SALAN

A salan is a gravy dish popular in Hyderabadi cuisine. Elsewhere in this blog you will find the recipe for Mirchi ka Salan.

Arbi is what colocasia (also known as Taro Roots) is called in Hindi. We call this Alvamande in my mother tongue, Konkani and Kesavuna Gedde in Kannada.

 I use this vegetable from time to time. If you are interested, do check out the recipes for Crispy Arbi, and Arbi Masala Fry in this blog.

This recipe is adapted from "Khatti Arbi ka Salan" from Master Chef Sanjeev Kapoor in his book, "Simply Indian."

We thoroughly enjoyed this flavourful salan which we had both with pulao and with rotis.

Ingredients: 

• Colocasia, ( Arbi), 250 gms
• Onion, medium-sized, 1
• Ginger, 3/4 " piece
• Garlic, 7 cloves
• Green Chillies, 3
• Curry Leaves, a sprig
• Groundnuts, 3 tbsp.
• Sesame seeds (Til), 1 tbsp
• Panch Phoran, 1 tsp **** 
• Tamarind Pulp, 2 tbsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Cumin Powder, 1 tsp
• Salt, to taste
• Oil, 1 & 1/2 to 2 tbsp
• Fresh Coriander Leaves, chopped, for garnishing, 1 tbsp

*** Panch Phoran is a mixture of equal quantities of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and onion seeds. 

Method:

Wash and cook the arbi in salted water till they become tender. Take care that they don't get overcooked. Peel and slice into roundels.

Peel, wash and slice the onion

Make a fine paste of ginger and garlic

Chop the green chillies (de-seed, if you want lower spice level)

Wash curry leaves and pat them dry

Wash and chop coriander leaves, for garnish

In a kadhai, dry roast the groundnuts and sesame seeds separately until lightly browned.
Allow it to cool and transfer to a small mixer jar. Grind to a fine paste with a little water. Keep aside.

Heat oil in the kadhai on medium flame, when it gets hot add the panch phoran. Stir fry till the seeds splutter

Add curry leaves and sliced onions and saute till onions turn golden brown

Next, add chopped green chillies, ginger-garlic paste and saute for a couple of minutes

To this add tamarind pulp, turmeric powder, chilli powder, coriander powder, cumin powder, and saute for 3-4 minutes on low heat, taking care not to burn the spices

Add the groundnut-sesame seeds paste and stir fry till oil separates

Add 2 cups of water and simmer for about 3-4 minutes

Now add the cooked arbi roundels, and salt, to taste

Mix well and simmer for another 5 minutes

Finally, garnish with chopped coriander leaves
Serve hot with rotis, naan, or parantha