IVY GOURD STIR FRY

IVY GOURD STIR FRY

Today's recipe is for a dish that goes well with rice and dal as a side dish. It is an easy to make yet tasty stir fry made with ivy gourd which is a commonly available vegetable in India. It is called Tendle in my mother tongue, Konkani; Tondli in Marathi, Tindora in Hindi, Thondekayi in Kannada, Dondakaya in Telegu and Kovaikkai in Tamil.

Elsewhere in this blog you will find other dishes made with ivy gourd such as Tindora Coconut Stir Fry from Andhra Pradesh; Tendle Talasani, from our Konkani cuisine  and Thondekayi Yennegayi from North Karnataka.

For best results, choose tender ivy gourd. I have used store bought MTR Sambar Powder. You could adjust the spice level to suit your taste.

Ingredients:

• Ivy Gourd, 500 gms
• Onion, large-sized, 1
• Mustard Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Curry Leaves, a few
• MTR Sambar Powder, 1 tbsp or taste
• Salt, to taste
• Oil, 1 to 1 and 1/2 tbsp
• Fresh Coconut Gratings, 2 tbsp, for garnish

Method:

Wash the ivy gourd, snip off both the ends and cut them into roundels
Chop the onion

Heat oil in a thick bottomed pan and when it gets hot on medium heat add the mustard seeds and when they splutter add the urad dal and fry till the dal changes colour
Next add the curry leaves and saute for a few seconds
Add the chopped onion and saute till it becomes translucent
Now add the ivy gourd roundels and salt to taste
Mix well and cook covered on medium heat stirring from time to time till the ivy gourd gets done
Add the sambar powder, mix well and cook for a couple of minutes more till it gets well blended with the ivy gourd
Finally,  garnish with fresh coconut gratings and serve hot as a side dish

POTATO & GREEN PEAS MASALA BHAAT

POTATO & GREEN PEAS MASALA BHAAT

When you are pressed for time and want to rustle up a quick meal, one option is for you to make masala bhaat using basmati rice, potatoes and green peas. Make a raita or salad as accompaniment and you are ready to go!

I made this the other day when I was rushed for time and it turned out to be quite delicious! I used frozen peas for convenience. This recipe has been adapted from Potatoes & Green Peas Masala Bhaat by Tarlaji Dalal.

Ingredients:-

• Potato, large-sized, 1 
• Frozen Green Peas, 1/2 cup
• Long Grained Basmati Rice, 1 cup
• Ghee/Oil , 1 and 1/2 tbsp
• Hot Water, 2 and 1/2 cups
• Chilli Powder, 1/2 tsp
• Coriander & Cumin Seeds Powder, (Dhania & Jeera Powder) 1 and 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp for garnish

For the Masala : -

• Fresh Coconut Gratings, 2 tbsp
• Ginger, chopped, 1 tsp
• Green Chillies, roughly chopped, 2
• Garlic Cloves, 3

Method:

Wash and soak the Basmati Rice for about 30 minutes and then drain away the water
Wash, peel and cube the potato
In a small mixer jar, grind together fresh coconut gratings, chopped ginger, chopped green chillies and garlic cloves to a smooth paste/masala using very little water.
Heat the ghee/oil in a deep non-stick kadhai, add the soaked and drained rice and saute for 2 minutes on medium flame

To this, add 2 and 1/2 cups of hot water, cubed potato, green peas, chilli powder, coriander-cumin seeds powder, turmeric powder, salt and the prepared masala. Mix well

Cover and cook on medium flame, stirring occasionally, for 12-15 minutes or till all the water evaporates. Stir the rice gently so that the rice grains don't break and that the rice gets cooked evenly.
Switch off the gas and garnish with finely chopped coriander leaves

Serve hot with accompanying salad or raita

MASALA BREAD TOAST

MASALA BREAD TOAST

In my house, we use bread quite often. I always prefer to use brown bread. Elsewhere in this blog, you will find recipes with bread such as Mint Chutney Sandwich and Oats Moong Toast 

Masala Bread Toast is an easy to make yet delicious and filling any time snack. It can be made using sandwich bread, white bread or brown bread.

While adding sugar is optional, I prefer to add this. I also prefer to use the store-bought Catch Chaat Masala.

Ingredients:-

• Brown Bread, 6 slices
• Onion, finely chopped, 1/2 cup
• Tomato, finely chopped, 1/2 cup 
• Carrot, grated, 1/2 cup
• Capsicum, finely chopped, 1/4 cup 
• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/2 tsp
• Green Chillies, finely chopped, 2
• Curry Leaves, 4-5 
• Chilli Powder, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Cumin Powder, 1/4 tsp
• Chaat Masala, 1/2 tsp
• Coriander Leaves, 1 tbsp
• Sugar, 1 tsp (optional) 
• Tomato Sauce, 1 tbsp
• Butter, as required to toast the bread slices 
• Salt, to taste
• Oil, 2-3 tsp 

Method:

Heat oil in a thick bottomed non-stick pan and when it gets hot on medium heat add the mustard seeds and when they splutter add the cumin seeds.
When the cumin seeds sizzle add the finely chopped green chillies and curry leaves and saute for a few seconds
Add the chopped onion and a little salt and saute till the onion becomes translucent

To this, add the chopped tomatoes and cook till it becomes soft

Next add the grated carrots and chopped capsicum and mix well
Cover and cook on medium/low flame till the vegetables are almost done
(There is no need to add any water. Let the vegetables cook in their own juices)
Now add salt to taste, chilli powder, turmeric powder, cumin powder, and chaat masala and mix well 

and cook for a couple of minutes so that the vegetables fully cooked and well blended with the spice powders
Add sugar and tomato sauce and cook for a minute more
Finally add the chopped coriander leaves
The topping for the Masala Bread Toast is ready. Keep aside
Lightly apply butter on both sides of each of the bread slices
Heat a tawa and toast the buttered bread slices on both sides
Add the prepared topping to each of the toasted bread slices
Serve the Toasted Masala Bread as such or cut diagonally into triangles

OUR DINING EXPERIENCE : GO NATIVE

OUR DINING EXPERIENCE : GO NATIVE

A couple of days back we had a wonderful lunch at Go Native in 5th Block, Jayanagar in our city of Bengaluru. As you can see from their website they have a boutique there but our main focus today is on the restaurant at the same premises.  We had read positive reviews for this restaurant at Zomato and decided it was worth checking out. Believe me, it most certainly was!

It was a week day and there wasn't too much of a crowd but there were a fair number of diners when we got there. We were led up the stairs to the balcony restaurant from where one gets a view of greenery which is becoming increasingly in short supply in Bengaluru. It was nice to see this restaurant was located in a lovely nook in a relatively uncrowded part of bustling Jayanagar.

We were delighted with the food. All the items were very tasty and we got our money's worth. The service was impeccable and Sooraj the guy who looked after us was knowledgeable in helping us navigate the menu which was full of dishes we hadn't come across before. The focus is on providing customers with seasonal products so we saw that many dishes had jackfruit in them. A few weeks earlier perhaps it would have been mangoes.

We started with the Mushroom Chilli Potato Soup which was simply superb!! If you like a spicy soup you can't find anything better. It was a splendid start to our meal.

There were many items on offer- all of them vegetarian, by the way- and we decided to opt for Harabhara Sabudana Kababs served with two types of chutneys. Sabudana, as you know is tapioca.

While we ate this we sipped at the Jackfruit and Coconut Milk Shake. It was surprisingly light given the ingredients and very refreshing.

The next item in our order was Cheesy Maddur Vada. As you would have guessed by now, this was not the conventional Maddur Vada as it had a light stuffing of cheese in it. The accompanying coconut chutney was delicious as were the crisp Maddur Vadas.

We hesitated between the Kathal (Jackfruit) Biryani and the Masala Banana Flower Rotis. We already had some jackfruit so we opted for the rotis. This was served with a spicy green peas gravy and a dry salad of healthy sprouts, groundnuts and the like.  The combination was great with the spicy peas curry paired with the relatively bland rotis and kosambari.

For dessert there were many items of offer. We chose the Lemon Cheesecake Tarts with Jackfruit Compote. This again was something very different from what we had tasted before and the freshly baked tarts were accentuated with the dahi and jackfruit compote. Lip smacking indeed!!

Over all we liked the ambience, the decor and the service. With all this we had a delicious meal with dishes we had never tasted before in this form. What more can one ask for??

In conclusion, this restaurant is highly recommended, if you like something different from the ordinary.

CABBAGE SALAD

CABBAGE SALAD

In my house, we make salads from time to time using a variety of vegetables. You will find therefore, elsewhere in this blog recipes for salads such as Sprouted Moong Salad, Radish and Tomato Salad,  and Crunchy Corn Salad.

Today's recipe adapted from Cabbage Salad by the noted cookery expert, Tarlaji Dalal is easy to make yet tasty.

For best results, use fresh cabbage so that you get a crunchy salad.

Ingredients:

• Cabbage, shredded, 2 cups
• Green Chillies,  1 or 2 depending on their size 
• Coriander Leaves, finely chopped, 2 tbsp

To Make the Salad Dressing:-

• Lemon Juice, 2 tsp
• Olive Oil, 1 tsp
• Coriander Powder, 1 tsp
• Chilli Powder, 1/2 tsp
• Asafoetida, 1/8 tsp
• Black Salt, 1/4 tsp
• Powdered Sugar, 1 tsp
• Salt, to taste

Method:

Shred the cabbage and finely chop the green chillies and coriander leaves
Mix all the ingredients so listed to form the salad dressing
In a bowl, mix well together the shredded cabbage, finely chopped green chillies and coriander leaves along with the salad dressing

 Serve immediately.

JHUNKA VADI

JHUNKA VADI

One of my friends who is originally from Belagavi in North Karnataka sent us some delicious jowar bhakri and the accompanying side dish of brinjal a couple of days ago. This motivated me to look out for new recipes from that region.

I came across this recipe for a dish,  made out of besan, which is common in North Karnataka, Goa,  and Maharashtra. This recipe has been adapted from Jhunka Vadi by Bhavana in Indian Veggie Delight.

The jhunka ( also known as Zunka) can be served with the traditional bhakri ( a flattened roti-like Indian bread made out of flour, rice or millet) during a meal or as Jhunka Vadi, a snack after it is cut into shapes and shallow fried.

We had this as a snack and enjoyed it immensely.

Ingredients:-

• Besan (Gram Flour) , 1 cup
• Medium-sized Onion, finely chopped, 1
• Garlic Cloves, finely chopped, 2
• Green Chillies, finely chopped, 3
• Mustard Seeds, 1/2 tsp 
• Cumin Seeds, 1/2 tsp 
• Turmeric Powder, 1/2 tsp 
• Hing (Asafoetida), 1/4 tsp 
• Curry Leaves, a few
• Tamarind Extract, 1 tbsp
• Jaggery, 1/2 tsp or to taste
• Coconut Gratings, freshly grated, 2 tbsp
• Oil, 3 tbsp
• Salt, to taste
• Water, 1 and 1/2 cups
• Coriander Leaves, finely chopped, 2 tbsp for garnish

Method:

Finely chop the onion, garlic cloves and green chillies
Soak a small ball of tamarind in warm water for 10-15 minutes and extract the tamarind pulp. Keep aside.
Grease a thali/plate and keep it ready to set the jhunka vadis

In a bowl, combine together the besan and 1 and 1/2 cups of water to make a smooth paste taking care that no lumps are formed. Keep aside

Heat oil in a thick-bottomed pan and on medium heat add mustard seeds and once they splutter add cumin seeds and allow them to sizzle

Add, one after the other, the chopped garlic, green chillies, curry leaves, asafoetida and saute for 30 seconds

Now add the finely chopped onions and fry till they become translucent
Next add the turmeric powder, tamarind extract and jaggery and cook for a couple of minutes

To this, add the besan mixture prepared earlier and salt to taste and cook on medium/low heat stirring continuously so that it does not get burnt at the bottom
Cook till the mixture thickens and leaves the sides of the pan 

Switch off the gas and transfer the mixture to the greased thali/plate
Spread the mixture evenly using the back of the ladle or spoon
Once it cools fully, cut the jhunka into desired shapes like square or diamond 

Serve garnished with fresh coconut gratings and finely chopped coriander leaves

AKAKARAKAYA VEPUDU (TEASEL GOURD STIR FRY)

AKAKARAKAYA VEPUDU (TEASEL GOURD STIR FRY)

The months of July-August are always associated with the rains.  During the monsoon season, we get  a seasonal vegetable that it popular in Dakshina Kannada called Phagil in my mother tongue, Konkani. Phagil is nothing but teasel gourd/spine gourd/kantola.

This vegetable is called Kantola in Hindi, Adavihagalakai in Kannada, Kakrol in Bengali, Akakarakaya in Telugu and Kattupavakai in Tamil.

We usually make dishes from Konkani cuisine -whose recipes you will find elsewhere in this blog- such as Phagil Phodis (Teasel Gourd Fritters), Phagila Puddi Sagle, and Phagila Talasani.

I was looking for a different kind of recipe for a change. I found this teasel gourd stir fry done in the Andhra style called Akakarakaya Vepudu in the popular website Sailu's Foods. I have adapted today's recipe from this.

It turned out to be quite delicious and we enjoyed it as a side dish with rice and dal

Ingredients:-

• Teasel Gourd, 3-4, ( approx. 250 gms) 
• Medium-sized Onions, 2
• Curry Leaves, a sprig
• Sugar, a large pinch
• Turmeric Powder, 1/8 tsp 
• Chilli Powder, 1 tsp
• Roasted Methi Powder, 1/8 tsp 
• Kitchen King Masala or Garam Masala Powder, 1/4 tsp
• Oil, 2 to 2 and 1/2 tbsp
• Salt, to taste

Method:-

Wash the teasel gourd, snip off the tip and cut them into quarters if they are of small size or slice them if they are of bigger size.  Remove the teasel gourd seeds only if they are hard. Keep the quartered/sliced teasel gourd aside.
Slice the onions 

Heat 2 tsp of oil in a pan and when it gets hot add the sliced onions and saute them for 3-4 minutes till they become translucent
Remove from the pan, allow it to cool
In a small mixer jar, grind the sauteed onions to form a smooth paste adding 1 tbsp of water if necessary. Keep aside
In the same pan, heat 1 tbsp of oil and fry the teasel gourd (adding a little salt and a pinch of sugar)  till they change colour and become slightly golden brown. Keep aside.
Heat the remaining oil in the same pan and add curry leaves and saute for a few seconds
Now add the ground onion paste and saute for 3-4 minutes
To this add the turmeric powder, chilli powder, roasted methi powder, and Kitchen King Masala powder and salt to taste. (Remember that a little salt has already been added while frying the teasel gourd) Mix well.
Next add the shallow fried teasel gourd, mix well so that they well blended with the onion paste and spice powders
Cook on medium heat for about 15-20 minutes or till they get properly roasted
Transfer to a serving bowl and serve as a side dish

VAZHAKKAI PORIYAL

VAZHAKKAI PORIYAL

Recently I happened to get some green/raw bananas from the market. They looked so attractive that I felt like using them immediately. Today's recipe is for a simple yet tasty side dish called "Vazhakkai Poriyal" from Tamilnadu cuisine. It gets it's name from Green Bananas being called  "Vazhakkai" in Tamil. They are called "Kachcha Kela" in Hindi. "Poriyal" is a stir fry of vegetables.

Green Bananas, also referred to as  "Raw Bananas" have numerous health benefits as evident in this article in NDTV Food. That is why I make dishes using them from time to time.

Elsewhere in this blog, you will find recipes using green/raw bananas such as Swadisht Vegetable Rolls, Chettinad Vazhakkai Curry, and our own Kele Koddel from Konkani cuisine.

Ingredients:

• Green/Raw Bananas, large-sized, 2
• Turmeric Powder, 1/4 tsp
• Mustard Seeds, 3/4 tsp 
• Black Gram Dal (Urad Dal), 1 tsp
• Asafoetida (Hing), 1/8 tsp
• Ginger, finely chopped, 1/2 " piece
• Green Chillies, chopped, 2-3
• Red Chilly, 1, broken into halves
• Curry Leaves, a few
• Salt, to taste
• Oil, 1 tbsp 
• Fresh Coconut Gratings, 2 tbsp

Method:

Wash and peel the bananas and cut them into small pieces. Keep them immersed in adequate water to avoid discolouration.

In a vessel with adequate water, add a little salt and turmeric powder and cook the green banana pieces till they get done. Remember that green bananas get cooked very fast. Take care that they don't get overcooked. Discard the water and keep the cooked green banana aside.

Heat oil in a kadhai and when it gets hot, on medium flame add the mustard seeds. When they splutter, add the urad dal and saute till it changes colour and become a golden brown.
Add the asafoetida, followed by the chopped ginger, green chillies and saute for a few seconds
Next add and saute the broken red chilli and curry leaves

To this add the cooked green bananas and salt to taste
Mix well so that the green bananas get blended well with the seasoning
Lastly, garnish with fresh coconut gratings and transfer to a serving bowl
Serve hot as a side dish with rice, rasam, and sambar