KURKURI FRIED ARBI

KURKURI FRIED ARBI

Colocasia (Taro Root) is a commonly available vegetable in India. In Hindi, it is called Arbi, while as in Kannada it is called Kesavuna Gedde. In my mother tongue, Konkani we call it Alvamande.

In different parts of the country, it is used to make a variety of dishes using the leaves or the roots or both.  Elsewhere in this blog, you will find recipes for Arbi Masala Fry, Dum Arbi, and Alvamande Fry

Today's recipe is for a starter made with arbi. It is adapted from Kurkuri Fried Arbi , a YouTube video from Sanjeev Kapoor Khazana.

I made this recently and we loved it as a snack.

Ingredients:

• Arbi (Colocasia),  250 grams
• Chilli Powder, 1 tsp
• Black Peppercorns, crushed, to taste
• Turmeric Powder, 1/4 tsp
• Coriander Seeds, roasted and crushed, 1/2 tsp
• Cumin Seeds, roasted and crushed, 1/2 tsp
• Ginger Garlic Paste, 1/2 tsp
• Tamarind Pulp, 1/4 tsp
• Rice Flour, 2 tbsp + some for dusting/ coating 
• Semolina, 1 tbsp + some for dusting/ coating
• Fresh Coriander Leaves, finely chopped, 1/2 tbsp
• Mint Leaves, finely chopped, 1/2 tbsp
• Salt, to taste
• Oil, for shallow frying

Method:

Wash and pressure cook the arbi in adequate water for 2 whistles or till it is cooked
Wait for the cooker to cool, remove the arbi and peel off the skin
In a bowl, mash the arbi properly either with a potato masher or using your hands
To this add salt, chilli powder, crushed black peppercorns, turmeric powder, roasted and crushed coriander seeds, roasted and crushed cumin seeds, ginger garlic paste and tamarind pulp
Mix well
Next add the finely chopped coriander leaves and mint leaves
Add 2 tbsp of rice flour and 1 tbsp of semolina and mix well kneading the mixture to make a dough

In another plate, mix together some rice flour, semolina, a little salt and some pepper powder and keep aside. We will use this for dusting/coating the arbi later.

As the arbi tends to be sticky, wet your palms and divide the arbi dough into equal portions
Flatten each of the portions and make them into even sized and shaped small discs of about 1/2 cm thickness

Wet your palms and apply a little water on the discs and dust them in the mixture of rice flour and semolina.

Heat oil in a non-stick pan and and when it is moderately hot, place the discs on the pan
Shallow fry the arbi discs till they are golden and crisp on one side
Flip the discs, drizzle some oil and shallow fry till they are crisp and golden on both sides
Serve hot as a starter or snack

SPICY AMLA CHUTNEY

SPICY AMLA CHUTNEY


In India, it is the time of the year when gooseberries ( which are called Amla in Hindi, Nellikayi iin Kannada and Tamil, and Avalo in my mother tongue, Konkani), are available in plenty. In my mind I associate gooseberries with our traditional Tulsi Puja and Tulsi Vivah on the Utwana Dwadashi day during the Karthik month.

After the Puja, we used to make some dish using these gooseberries. I also associate gooseberries with pickles and chutneys, made since my childhood. Elsewhere in this blog, you will find recipes using gooseberries such as Nellikayi Chitranna, Nellikayi Thokku, and Avale Kadi.

Today's recipe is for a spicy chutney adapted from Spicy Indian Gooseberry Chutney by one of my favourite cookery experts, Nisha Madhulika.

This chutney makes for an excellent accompaniment to our traditional snacks such as samosa, kachori etc. Today, I have served this with store bought Khakra and it tasted awesome!!

Ingredients:-

• Amla ( Gooseberries) 3 to 4, or about 100 grams
• Dhania ki Patte( Coriander Leaves), a medium sized bunch or about 100 grams
• Kali Mirch ( Black Pepper Corns), 10
• Hing ( Asafoetida), 1/8 tsp 
• Jeera (Cumin Seeds), 1/2 tsp
• Green Chillies, cut into halves, 3 to 4
• Salt, to taste

Method :-

Wash the gooseberries, de-seed them and discard the seeds

Roughly chop the gooseberries and keep aside

Remove the coriander leaves from their stems, wash them in several changes of water

Drain away the excess water in a collander

Roughly chop the coriander leaves and keep aside

Lightly crush the black pepper corns and keep aside

In a mixer jar, add the gooseberries, coriander leaves, green chillies, asafoetida, cumin seeds, crushed black pepper and salt
Initially grind them till they are fully crushed
Add 4 tbsp of water and blend it well to make the chutney
( Don't add too much water as the chutney will then become runny and dilute)
Transfer to serving bowl and serve with samosa, kachori etc

BHINDI IN PEANUT MASALA

BHINDI IN PEANUT MASALA

This dish makes use of two commonly available and largely popular vegetables namely lady's fingers and peanuts. Lady's fingers ( more popularly known as okra in the US) is called " bhindi' in Hindi. Elsewhere in this blog you will find other recipes using lady's fingers such as Bhenda Sagle from our Konkani cuisine, Crispy Bhindi Tawa Fried, and Bharwan Bhindi.

We have always been fond of peanuts in my house. Therefore, it is not surprising that you will find several recipes using peanuts ( often called Groundnuts in India) in this blog, such as Verkadlai ( Peanut) Sundal, Peanut & Garlic Chutney,  and Shengdana Kadhi.

For best results choose lady's fingers that are tender.

 I have adapted this recipe from Bhindi in Peanut Masala by Tarlaji Dalal. I have added gur ( jaggery) to enhance the taste of the dish. We enjoyed this as a side dish both with rice and rotis.

Ingredients:

• Bhindi (Lady's Fingers/Okra), 200 grams
• Hing (Asafoetida), 1/8 tsp 
• Oil, 2 tbsp

For the Peanut Masala

• Peanuts, 1/4 cup
• Fresh Coconut Gratings, 1/4 cup
• Dhania ( Coriander Leaves), finely chopped, 1/2 cup
• Amchur ( Dried Mango Powder),  1 and 1/2 tsp
• Green Chillies, finely chopped,  1 or 2  
• Dhania-Jeera Powder ( Coriander-Cumin Seeds Powder),  2 tsp
• Gur ( Jaggery), grated, 1 tsp or to taste
• Salt, to taste

Method:

Wash and pat dry the lady's fingers, snip off the two ends and then cut them diagonally and keep aside

Dry roast the peanuts, ( I microwave them for 2 and 1/2 minutes) allow them to cool and de-skin them 

In a small mixer jar, pulse to coarsely grind the roasted peanuts 

In a bowl, mix together the coarsely ground peanuts, coconut gratings, finely chopped coriander leaves, finely chopped green chillies, dried mango powder, coriander-cumin powder, gur, and salt.

Heat oil in a thick bottomed kadhai and when it gets hot on medium heat add the asafoetida, and saute till it gives off a good aroma 

To this add the lady's fingers, sprinkle a little salt, mix well and cook on medium flame for 4-5 minutes or till the lady's fingers get done stirring from time to time

Make sure that the lady's fingers remain crunchy and do not get overcooked

Next add the prepared Peanut Masala which already has salt added to it  

Mix well and cook on medium flame for another 2 minutes stirring occasionally till the lady's fingers get well blended with the ground masala  

Transfer to serving bowl and serve hot as a side dish with rice or rotis

KASHMIRI DUM ALOO

KASHMIRI DUM ALOO

I had baby potatoes at home and was looking for a new recipe to use them. This led me to try out this dish today and I was so happy with the result. I have to admit that this recipe calls for many ingredients and has several different processes but overall you will be delighted with the result.

This has been adapted from Kashmiri Dum Aloo by Tarlaji Dalal and I hope you will like it as much as we did when we had this with Peas Pulao.

Ingredients:-

• Baby Potatoes, 20-25 
• Chilli Powder, 1/2 tsp
• Fresh Tomato Puree, made from 2 Medium-sized Tomatoes or 3/4 cup
• Fresh Curds, 1/2 cup
• Sugar, 1/2 tsp
• Cumin Seeds, (Jeera), 1 tsp
• Dried Fenugreek Leaves, (Kasuri Methi), 1 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Kitchen King Masala/ Garam Masala, 1/4 tsp
• Salt, to taste
• Oil, 2-3 tbsp
• Coriander Leaves, finely chopped, 2 tbsp- for garnish

For the Onion Paste

• Medium-sized Onion, sliced, 1
• Cloves, (Laung) 2
• Cinnamon,(Dalchini),  a small stick
• Ginger, roughly chopped, 1 tsp
• Garlic, roughly chopped, 2 tsp
• Green Chillies, roughly chopped, 1 
• Kashmiri Red Chillies, 3 ( broken into halves)
• Turmeric Powder, 1/2 tsp
• Oil, 1 tbsp
• Salt, to taste

Method:

Preparation:

Wash, boil and peel the baby potatoes
Make a puree of the tomatoes

Roughly chop the ginger, garlic and green chilli

Finely chop the coriander leaves

To Make the Onion Paste:-

Heat 1 tbsp of oil in a thick bottomed non-stick pan and when it gets hot on medium heat add the cloves, cinnamon, ginger, garlic, green chillies, broken red chillies and turmeric powder

Saute on medium heat for 1 minute

Add the sliced onions and saute for 1 more minute

Allow the mixture to cool
Transfer to a small mixer jar and grind it to a smooth paste adding 1-2 tbsp of water
Keep the onion paste aside

In a bowl, mix the fresh curds with 1/4 cup of water and keep aside

In another bowl, mix the boiled and peeled baby potatoes with chilli powder, and salt and keep aside 

Heat oil in a thick-bottomed non-stick pad, and when it gets hot add the chilli potatoes, and cook on medium flame for 5 minutes stirring from time to time

Drain the potatoes and keep aside
In the same pan, add the cumin seeds and when they sizzle, add the onion paste prepared earlier, coriander powder, turmeric powder, and Kitchen King masala, mix well and cook on medium flame for 2 minutes stirring continuously

To this add the tomato puree, 1/4 cup of water, and salt.
Mix well and cook on medium flame for 2 more minutes stirring occasionally 

Switch off the flame ( so that the curds do not curdle)
Now add the curds-water mixture and sugar and mix well

Switch on the flame, add the dried fenugreek leaves and baby potatoes, mix gently and cook on medium flame for 1 minute stirring occasionally 

Finally, garnish with finely chopped coriander leaves
Serve hot with pulao of your choice

CABBAGE, CARROT, AND BEANS STIR FRY

CABBAGE, CARROT, AND BEANS STIR FRY

On some days, particularly after you have had rich food for days in a row, you would like to have some simple food. Today's recipe is perfect under these circumstances.! It is an easy to make stir fry using the commonly available veggies of cabbage, carrots and beans.

Tip: As the chopped cabbage looks voluminous but shrinks in volume as it gets cooked, be careful when you add salt. 

I like to serve this as a side dish with rice and rasam.

Ingredients:- 

• Cabbage, 300 grams
• Carrots, 100 grams or 2-3 small sized
• French Beans, 50 grams
• Onion, 1
• Chana Dal, (Bengal Gram) 1 tsp
• Mustard seeds, 1/2 tsp
• Curry Leaves, a few
• Green Chillies, 2
• Oil, 2 tsp
• Salt, to taste

Method:-

Wash and chop the cabbage, carrots, French Beans
Peel and chop the onion and finely chop the green chillies 

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds

When it splutters, add the chana dal and saute till it changes colour

To this add the finely chopped green chillies and curry leaves and saute for a few seconds

Next add the chopped onion and fry till it becomes translucent

Now add the chopped cabbage, carrots and French Beans, and salt to taste

Sprinkle a little water and cook covered on medium heat stirring from time to time till the veggies get done

Make sure the cabbage gets cooked but remains crunchy 

Transfer to a serving bowl
Serve as a side dish with rice and rasam

SURNA KISMURI

SURNA KISMURI

Returning to my blog after a short break for our famous festival of Diwali/Deepavali. Since you would have enjoyed many sweets, for a change I offer you today a spicy side dish made with yam.

Yam is known as Suran in Hindi, Surnu in Konkani, Senai Kizhangu in Tamil, and Suvarna Gedde in Kannada. Elsewhere in this blog, you will find the recipe for Yam Kootu.

Today's dish is called Surna Kismuri and is from Konkani GSB cuisine. This has to be one of the top favourites in my house. I used to make this more often in the past but now do not make this so frequently as the yam, which is the main ingredient has to be deep fried.

Tips:

• Mix in the fried yam only when you are ready to serve the dish so that the yam remains crunchy and does not become soggy
• When you are adding salt to the ground paste, do remember that the yam to be added later has already been marinated with salt

Ingredients:

• Surnu (Yam), 500 gms
• Roasted Byadgi Red Chillies, 3-4
• Fresh Coconut Gratings, 1/2 cup
• Tamarind, a small piece
• Medium-sized Onion, 1
• Ginger, 1/2 " piece
• Salt, to taste
• Oil, as required for deep frying

Method:

Chop the onion and grate the ginger and keep aside

Wash, peel and cut the yam into cubes

Apply salt to this and set aside for 20 minutes

Next squeeze out the water from the yam and deep fry them until they become golden brown and crisp

Remove the fried yam and keep aside on absorbent paper to absorb the excess oil 

In a mixer jar, grind together the fresh coconut gratings, roasted red chillies and tamarind to a smooth paste adding just the required amount of water

The ground paste should be of chutney consistency and should not be too dilute/watery

Remove from the mixer jar, add salt to the ground paste
To this add the chopped onion and the grated ginger and mix well

Just before serving the dish, mix in the fried yam to the chutney paste and serve as a side dish to the main meal of rice and dal

ROASTED BRINJAL CHUTNEY

ROASTED BRINJAL CHUTNEY

In India, where I live, we use the term "brinjal "more than "egg plant" to describe this vegetable. If, like me, you enjoy brinjals, elsewhere in this blog you will find recipes for Baingan Bharta, Badanekayi Yennegayi from Karnataka and Begun Bhaja from West Bengal.

While we get different types of brinjals in the market, for today's dish you should use what we locally call the Balloon Brinjal. This has less seeds and is best suited for this dish.

I particularly like the amazing smoky flavour that emanates from dishes in which we roast the brinjal. Today's dish is adapted from Baingan Chutney by Tarlaji Dalal.

Tip: I often use a skewer to roast the brinjal over the open flame.

Ingredients:-

• Large sized Balloon Brinjal, 1
• Large Sized Onion, 1 
• Ginger Paste, 1/2 tsp
• Garlic Paste, 1 tsp 
• Chilli Powder, 1/2 tsp
• Green Chilli, finely chopped, 1-2 
• Coriander Leaves, finely chopped, 2 tbsp
• Salt, to taste
• Oil, 1 tbsp
• Juice of 1/2 a Lemon

Method:

Finely chop the onion and green chilli
Make a paste of the ginger and garlic and keep aside

Wash the brinjal and wipe it dry. With a knife, make shallow slits evenly on the brinjal. Keep the stalk intact.
On an open flame, directly roast the brinjal rotating it from time to time till it gets roasted evenly on all sides
Take care that it does not get charred

Allow the roasted brinjal to cool
Once it is cool enough to handle, peel off the skin of the brinjal and discard its stem
Mash the brinjal using your hands or with a masher till it is fully mashed and keep aside

Heat oil in a deep non-stick pan.

Add the finely chopped onion, ginger and garlic paste and saute for a couple of minutes till the raw smell goes
To this add the chilli powder, finely chopped green chilli and saute on medium flame for half a minute
Now add the mashed brinjal and finely chopped coriander leaves, mix well and cook on medium flame for 3-4 minutes

Finally, mix in the lemon juice and transfer to a serving bowl