HIRVA VATANA BATATA BHAJI

HIRVA VATANA BATATA BHAJI

This easy to make dish from Maharashtrian cuisine is called Hirva Vatana Batata Bhaji. It gets its name from the main ingredients namely, Green Peas (Hirva Vatana in Marathi) and Potatoes (Batata in Marathi).

Traditionally, in most Maharashtrian homes they make the masala mixes themselves but here I have used the store bought Bedekar's Goda Masala which does equally well. This Goda Masala is made up of Coriander Seeds, Dry Coconut, and various spices.

I make this especially in the winter months when fresh green peas are available in plenty. In case you don't have fresh green peas, you could use frozen peas too.

The extent of gravy in the dish can be varied as per your preference. This simple dish goes best with hot rotis and we enjoy this very much.

Ingredients:

• Fresh Green Peas, (Hirva Vatana), 1/2 cup
• Potatoes (Batata), 2
• Mustard Seeds, 1/2 tsp
• Turmeric Powder, 1/2 tsp
• Coriander Leaves, chopped, 1 tbsp
• Onion, 1
• Chilli Powder, 1/2 tsp
• Bedekar Goda Masala, 1 tsp
• Salt, to taste
• Oil, 1 and 1/2 tbsp
• Coriander Leaves, finely chopped, for garnishing

Method: 

Wash the shelled fresh green peas and keep aside

Wash, peel and cube the potatoes and place them in water so that they don't get discoloured

Peel and finely chop the onion. Keep aside

Wash and chop the coriander leaves

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

When they splutter, lower the flame add the turmeric powder and some of the chopped coriander leaves
Next add the finely chopped onion and salt
Mix well and cook covered on medium flame till the onions get cooked (about 3-4 minutes)
Then add the green peas, cubed potatoes, chilli powder and the Goda Masala
Mix well, add about 1/2 a cup of water and cook covered on medium flame for about 8-10 minutes
or till the green peas and potatoes are fully done
Transfer to serving bowl and garnish with finely chopped coriander leaves
Serve hot with rotis

KELE (RAW BANANA) KODDEL

KELE (RAW BANANA) KODDEL

In our Konkani GSB cuisine, a "koddel" is a spicy coconut-based curry made with vegetables or pulses. Elsewhere in this blog you will find the recipe for Magge & Mashingasaang Koddel, made using Mangalore Cucumber and Drumsticks.

Today's recipe is made with Raw Bananas and hence the name "Kele Koddel". The distinctive feature of this dish is the seasoning using lightly crushed garlics. Raw Bananas are called "Kachhe Kele" in Hindi and "Balekayi" in Kannada.

I always add 1/2 tsp of raw rice when grinding ingredients for the coconut-based masala as it improves the texture of the koddel.

Ingredients:

• Raw Bananas, 2 of Medium Size or 250 gms 
• Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 6-7
• Tamarind, size of a small marble
• Raw Rice, washed, 1/2 tsp
• Garlic Pods, (Lightly Crushed) 10-12
• Salt, to taste
• Oil, 2-3 tsp

Method:

Wash, peel and cut the raw bananas into roundels. If the roundels are too big, they can be halved.

Cook the banana roundels in a pan adding water and a little salt

Make sure the bananas are cooked but don't become mushy since raw bananas get cooked very fast

In a mixer, grind together coconut gratings, roasted red chillies, tamarind and 1/2 tsp of rice to a smooth paste adding required amount of water

Add the ground paste to the cooked raw bananas,mix well and check for salt and add if required (as you have already added salt while cooking the raw bananas)
Add water to get the desired curry-like consistency and bring to a boil
Reduce flame and allow it to simmer for a few minutes 

Heat oil in a pan and when it gets hot add the lightly crushed garlic and saute till it gives off a good aroma and becomes golden brown in colour
Pour this seasoning of garlic to the raw banana koddel
Serve hot as a side dish

CORN SEV PURI

CORN SEV PURI

Today's dish is a take off on the famous Mumbai snack of Sev Puri.  This version is healthier than the conventional Sev Puri that is commonly available as street food.  We loved the taste of the Corn Sev Puris and I am sure you will enjoy it too.

The recipe actually called for the use of papdi which are small, flat mini-puri like discs made of plain flour.  I have instead used store-bought Mathris from Haldiram as the base for the Corn Sev Puri. As you know mathris are made of wheat flour and are popular in Rajasthan

This is adapted from Corn Sev Puri by one of my favourite cookery experts the late Tarlaji Dalal. The ingredients listed are to make 4 plates. Both kids and adults will love this yummy snack which will virtually disappear in minutes.

Ingredients: ( for 4 plates)

• Mathris, 24
• Nylon Sev, 3/4 cup
• Fresh Pomegranate, 1/4 cup

For making the Tomato Chutney:

• Fresh Tomato Pulp, 1 and 1/2 cups  # see tip below
• Oil, 1 and 1/2 tbsp
• Carom Seeds, (Ajwain) , 1/3 tsp
• Asafoetida, (Hing) a pinch
• Garlic Paste, 3/4 tsp
• Chilli Powder, 3/4 tsp
• Sugar, 3/4 tsp
• Salt, to taste

For making the Corn Topping:

• Boiled Sweet Corn Kernels, 3/4 cup
• Onions, finely chopped, 1/3 cup
• Tomatoes, finely chopped, 1/4 cup
• Green Chillies, finely chopped, 1 and 1/4 tsp
• Lemon Juice, 1 and 1/4 tsp
• Chaat Masala, 1 and 1/4 tsp
• Salt, to taste

For Garnish:

• Coriander Leaves, finely chopped, 4 tbsp

Method:

We first start with the Tomato Chutney:

Heat oil in a non-stick pan and when it gets hot add the carom seeds. Once they crackle, add the asafoetida and garlic paste

Mix well and saute on medium flame for 30 seconds

Add the tomato pulp and mix well
Stirring occasionally cook on low flame for 4 to 5 minutes

Now add the chilli powder, sugar and salt

Mix well and cook on medium flame for 1 minute

Switch off the gas, transfer the tomato chutney to a bowl and keep aside.

We then prepare the Corn Topping:

In a large bowl, mix well together all the ingredients specified under this head, and keep aside.

Putting It Together:

Place the mathris - 6 at a time- on a serving plate

Top each mathri with 2 tsp of the corn topping and 1 and 1/2 tsp of the tomato chutney

Sprinkle 1/2 tsp of pomegranate and 1 and 1/2 tsp of sev on each of the mathris

Repeat this for the remaining 3 more sets of mathris 

Serve garnished with finely chopped coriander leaves

# Tip :

Boil water in a pan and place 4 medium sized tomatoes in it for 2-3 minutes

Switch off the gas and drain the water
Once they cool, peel and de-seed the tomatoes
Blend them in a mixer to form a smooth pulp
This yields 1 and 1/2 cups of tomato pulp

SCHEZWAN GOBHI MATAR

SCHEZWAN GOBHI MATAR


Gobhi Matar, a vegetarian dish made of cauliflower (phoolgobhi ) and green peas (matar)  is an old favourite in most of our homes. Can you imagine this traditional dish being given an interesting twist?

This is what attracted me to Schezwan Gobhi Matar in Food Food TV.  I have adapted this from Master Chef Sanjeev Kapoor's recipe in which this dish is given an Indian-Chinese touch by using Schezwan Chutney, a key ingredient in many Chinese dishes.

I was very keen on trying it out and I am glad I did because it tasted great both with fried rice and with rotis. We loved the spice level but if you prefer your dishes to be more mild, you can reduce the Schzewan Chutney and the Green Chillies.

Ingredients:

• Gobhi (Cauliflower), medium-sized, 1/2
• Matar (Green Peas), frozen, 1 cup
• Ching's Schezwan Chutney, 4 tbsp, or to taste
• Asafoetida, 1/4 tsp
• Ginger, finely chopped, 2 tsp
• Green Chillies, chopped. 2
• Lemon Juice, from half a lemon
• Oil, 1 tbsp
• Salt, to taste
• Fresh Coriander Leaves, roughly chopped, a few sprigs

Method:

Break the cauliflower into florets. Place the florets in salt water with a little turmeric powder for about 5 minutes to get rid of impurities. Wash the florets and keep aside.
Heat oil in a non-stick wok and when it is hot add the asafoetida, followed by the finely chopped ginger and the chopped green chillies
Saute for about a minute
To this add the cauliflower florets and the frozen green peas and mix well
Next add the Schezwan Chutney and mix well
Add 3/4 cup of water, mix and cook till the cauliflower florets get done and the excess water evaporates to make a semi-dry dish. Take care that the cauliflower florets are not overcooked.
Now add the lemon juice and mix well
Finally, garnish with roughly chopped coriander leaves
Serve hot with fried rice or rotis

KAALI THORI SUKKE

KAALI THORI SUKKE

This dish derives its name from the main ingredient, "Kaali Thori" which is the Konkani word for Whole Black Pigeon Peas. A "Sukke" is a semi-dry coconut-based side dish which can be made either with vegetables or legumes.

Today's tasty side dish is adapted from the recipe for "Kaali Thori Piyava Sukke" contributed by Priya R. Shenoy to the popular KKAJ Blog, which has a large collection of Konkani dishes.

We enjoyed this as a side dish with rice and dal.

Ingredients:

• Kaali Thori ( Whole Black Pigeon Peas), 1 cup

• Large Sized Onion, finely chopped, 1 
• Fresh Coconut Gratings,  1/2 cup
• Coriander Seeds, 1 tsp
• Urad Dal, ( Black Gram Dal), 1 tsp
• Roasted Byadgi Red Chillies, 5-6
• Tamarind, a small piece
• Mustard Seeds, 1/2 tsp
• Salt, to taste
• Oil, for seasoning, 2-3 tsp

Method:

Wash and soak the thori for 6-8 hours or overnight

Place the thori in the pressure cooker and cook till the thori gets done
Remove the cooked thori and keep aside. Retain the water in which it was cooked.
Add a little oil in a kadhai and roast the coriander seeds till they turn golden. Keep aside
Separately, roast the urad dal until it becomes reddish in colour
In a mixer, grind the coconut gratings, roasted Byadgi red chillies, roasted coriander seeds and urad dal together with the tamarind to a coarse paste adding just the required amount of water. Keep aside

Heat oil in a pan and when it gets hot add the mustard seeds and when they splutter, add the finely chopped onion and saute till it becomes translucent

Now add the cooked thori, salt, and a little of the water in which the thori was cooked and bring it to a boil

To this add the ground paste, mix well and cook on low flame till it thickens to a semi-dry sukke consistency
Serve hot as a side dish with rice and dal

VEGETABLE KURMA

VEGETABLE KURMA

Vegetable Kurmas are a common accompaniment for chapatis, puris, parottas etc in the South of India.. They can be made in many ways.

The recipe caught my attention as I have had the pleasure of dining in the past in Saravanaa Bhavan in Chennai. I know this is a very popular chain of hotels which has outlets in 19 countries. My family and friends have enjoyed their fare not only in Chennai but also in New York and in San Fransisco!

I tried out and liked this dish which is adapted from Saravana Bhavan Vegetable Kurma by Shobha in her blog Anubhavati- Tastes From My Kitchen.

The spice levels can be varied based on individual choice.

Ingredients:

• Carrots, cubed, 1/2 cup
• Beans, cut into 1/2 " pieces, 1 cup
• Cauliflower Florets, 1 cup
• Frozen Green Peas, 1/4 cup
• Onion, chopped fine, 1
• Ginger Garlic Paste, 2 tsp
• Tomato, chopped, 1
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp 
• Coriander Powder, 2 tsp
• Garam Masala Powder, 1/4 tsp
• Lemon Juice, 2 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander leaves, finely chopped, 1 tbsp for garnish

For Seasoning:

• Bay Leaves, 2
• Curry Leaves, a sprig
• Mint Leaves, 2 tbsp ( 1 tbsp if using dry mint leaves)

To Be Ground to a Smooth Paste

• Coconut Gratings, 1/2 cup
• Cashews, 8-10
• Fennel Seeds, (Saunf) 1 tbsp
• Poppy Seeds, (Khus Khus) 1 tsp
• Green Chillies, 3
• Fried Gram ( Chutney Dal ) 1 tbsp
• Cinnamon, 1 " piece, broken into pieces
• Cardamom Powder, 1 tsp or Cardamom Pods, 2

Method:

Wash and chop the carrot and beans
Break the cauliflower into florets and keep them in salt water with a pinch of turmeric for about 10 minutes
In a pan, cook the carrot, beans and green peas in water adding a little salt until they are half cooked
Drain the vegetables and keep them aside
Retain the water in which they were cooked for later use
Separately, cook the cauliflower florets in a little salt water ( this is done as the cauliflower gets cooked much faster) . Make sure they remain firm and don't get over cooked. Keep aside
Grind all the ingredients specified adding a little water to a smooth paste and keep aside
Heat oil in a thick-bottomed kadhai and when it gets hot add the bay leaves, curry leaves and mint leaves and saute for about half a minute
Add the chopped onion and saute till it becomes translucent
Add the ginger garlic paste and saute till the raw smell goes
To this add the chopped tomatoes and saute till it becomes mushy
Add the ground paste prepared earlier  and mix well
Next add the turmeric powder, chilli powder, coriander powder, and garam masala powder, mix well and saute
Mix in the lemon juice and stir taking care that the gravy does not stick to the bottom of the kadhai and get burnt

Cook on medium flame, stirring until the oil separates

Add the half cooked vegetables as well as the water in which they were cooked (which have been kept aside)

Add water depending on the consistency you desire for the kurma (Generally, it should not be too thick or too runny)

Bring it to boil, lower the flame and let it simmer for a few minutes
Switch off the gas and garnish the kurma with finely chopped coriander leaves

Serve hot with chappatis or parottas

KHUMB MASALA

KHUMB MASALA

From time to time, I make dishes using Button Mushrooms as they are said to be especially strong on antioxidants. I have tried out many mushroom dishes. You will find recipes for mushrooms cooked in different ways to make very tasty dishes such as Mushroom Pepper Fry, Mushroom Sukka, and Schezwan Mushrooms. elsewhere in this blog.

Today's recipe is for an easy to make side dish from North India called Khumb Masala. As you might know, "Khumb" is the Hindi word for Mushrooms. This is a time saver as mushrooms get cooked pretty quickly.

I prefer this dish to be quite spicy as reflected in the ingredients used. You can scale down the spice level if you so wish. This side dish goes well with rotis, naans and the like.

Ingredients:

• Khumb ( Button Mushrooms) 200 gms
• Onion, large-sized, finely chopped, 1
• Tomato, large-sized, chopped, 1
• Haldi (Turmeric) Powder, 1/4 tsp
• Chilli Powder, 1 to 1 and 1/2 tsp or to taste
• Dhania (Coriander) Powder, 1 and 1/2 tsp
• Cumin (Jeera) Powder, 1/2 tsp
• Salt, to taste
• Oil, 1 tbsp
• Coriander Leaves, finely chopped, for garnish 

Method:

Clean the button mushrooms and quarter them. Keep aside.

Heat oil in a kadhai and when it gets hot add the chopped onion and saute till it becomes a light golden brown 

Add the chopped tomato and saute for a couple of minutes till it becomes mushy
To this add haldi, chilli, dhania, and jeera powder. Mix well and fry till the spices get well blended with the onion and tomato mixture

Next add the quartered khumb/ mushrooms and salt

There is no need to add any water as the mushrooms themselves will give off water when you add salt
Mix well and cook covered on medium flame till the mushrooms get done

Transfer to a serving bowl and garnish with fresh chopped coriander leaves

Serve hot with rotis, phulkas, naan etc