GREEN PEAS CHUTNEY

GREEN PEAS CHUTNEY

In South India, where we often have idlis and dosa for breakfast, chutneys are an essential part of our cuisine. These are generally made with coconut, dals, and also from vegetables. For example, elsewhere in this blog you will find recipes for Carrot Chutney, Tomato Chutney, and Cabbage Chutney.

Today's recipe is for a chutney made with Green Peas. This has been adapted from Green Peas Chutney YouTube video by Master Chef Sanjeev Kapoor. This is part of his series of Simple Vegetarian Cooking recipes.

We tried it out and liked it very much. The addition of mint and coriander leaves enhances the taste of the chutney. This goes well, not only with idli, dosa etc but can be had with rotis and akki rotti too.

Ingredients:-

• Green Peas, boiled, 1 cup
• Fresh Coriander Leaves, roughly chopped, 1 cup
• Fresh Mint Leaves, roughly chopped, 1/2  cup
• Garlic Cloves, 2-3
• Ginger, roughly chopped, 1/2 " piece
• Green Chilli, chopped, 2
• Black Salt, (Kala Namak), to taste
• Sugar, 1/2 tsp
• Lemon Juice, 1 tbsp

Method:

Wash and peel the green peas ( if you are using fresh ones)
Boil the green peas and drain away the water
In a blender, grind together the green peas, coriander leaves, mint leaves, garlic, ginger and green chilli to a smooth paste, adding very little water
Add the black salt and sugar and blend it once again
Lastly, add the lemon juice, mix well and transfer to a serving bowl to serve the Green Peas Chutney

CHATPATI ARBI

CHATPATI ARBI

In my mother tongue, Konkani we call Colocasia (also known as Taro Root) as Alvamande. We make a dish called Alvamande Upkari, a stir fry made using the roots of the colocasia. With the leaves of the colocasia, we make one of the most popular dishes in Konkani cuisine called Pathrodo.

Colocasia is called Arbi in Hindi and Kesavuna Gedde in Kannada. Many dishes  are made across India using colocasia/arbi. Some which are featured in this blog include Khatti Arbi ka Salan,  Crispy Arbi, and Kurkuri Fried Arbi.

Today's recipe can be made in a jiffy. It is a simple, yet tasty side dish which goes well with both rice and rotis. This has been adapted from Chatpati Arbi, a YouTube video from Sanjeev Kapoor Kazana. I particularly liked the addition of the tamarind pulp which enhanced the taste of the dish.

Ingredients:

• Colocasia (Arbi), 250 gms, 
• Cumin Seeds, 1/2 tsp
• Green Chillies, slit, 2
• Curry Leaves, 6-8
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1/2 tsp
• Kitchen King Masala, 1/4 tsp 
• Tamarind Pulp, 2 tsp
• Salt, to taste
• Oil, 2 tbsp

Method:

Wash and boil the arbi in the pressure cooker, with the required quantity of water,  for 2 whistles. Please make sure the arbi is cooked but does not get overcooked and become mushy.
After the cooker cools, remove the arbi and peel it once it is cool enough to handle
Next cut each of the peeled arbi roots into 2-3 pieces
Flatten the arbi pieces between your palms and keep aside

Heat oil in a thick-bottomed non-stick pan 

Once it gets hot, on medium heat add the cumin seeds and when they sizzle add the slit green chillies and saute
Now add the flattened arbi and curry leaves
Cook on high flame for 4-5 minutes till they get slightly browned 

To this add salt, coriander powder, turmeric powder, chilli powder, Kitchen King Masala and tamarind pulp
Mix well, reduce the heat and cook for 2-3 minutes on medium flame
Transfer the Chatpati Arbi to a serving bowl

RINGNA VATANA

RINGNA VATANA

Today's dish is a popular one in Gujarati. The name for this dish comes from the two main ingredients namely Brinjals/Eggplants ("Ringan" in Gujarati) and Green Peas ("Vatana" in Gujarati).

You would have seen, if you are a follower of this blog, that we make Gujarati dishes at home once in a while. That is because as soon as I got married, we lived for a few years in that State in the West of India. You will find, for example elsewhere in this blog recipes for Bhindi Sambhariya,  Khaman Dhokla, and Gujarati Kadhi.

This recipe has been adapted from Ringna Vatana by Tarlaji Dalal. It is described as a being a healthy, low calorie dish. We should choose balloon brinjals for this dish as they are seedless. We can use either fresh or frozen green peas.

We enjoyed this with hot rotis.

Ingredients:-

• Balloon Brinjals, cut into bite-sized cubes, 4 cups
• Frozen Green Peas, 1 and 1/2 cups
• Cumin Seeds, 1/2 tsp
• Oil, 2 tsp
• Salt, to taste
• Lemon Juice, 1 tsp
• Coriander Leaves, a sprig- for the garnish

For the Marinade Powder: 

• Coriander -Cumin Seeds Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1/2 tsp
• Salt, to taste

For The Onion Coriander Paste ; 

• Onion, roughly chopped, 1/2 cup
• Coriander Leaves, chopped, 1/4 cup
• Green Chillies, roughly chopped, 2
• Ginger, chopped, 1/2 tsp
• Cardamom, 2
• Garlic, 4 cloves

Method:-

Wash the brinjals and remove the stalk. Cut the brinjals into bite-sized cubes.
In a deep bowl, mix together the brinjal cubes along with the coriander -cumin seeds powder, turmeric powder, chilli powder and salt. Keep aside for 10 minutes for marination.
In a mixer jar grind together all the ingredients mentioned under "For The Onion Coriander Paste" to a smooth paste, with 1 tbsp of water. Keep aside.

Heat oil in a non-stick kadhai and on moderate heat add the cumin seeds

When the cumin seeds sizzle, add the onion-coriander paste and saute on medium flame for a couple of minutes till the raw smell goes 

Now add the marinated brinjal cubes, green peas, and salt. Mix well
(Remember you have already added salt for the marinade powder)
Add 1/2 cup of water and mix well
Cover and cook on medium flame for 8-10 minutes stirring from time to time

Finally stir in the lemon juice
Garnish with finely chopped coriander leaves
Serve hot with rotis

MUSHROOM CURRY ANDHRA STYLE

MUSHROOM CURRY ANDHRA STYLE

I use Button Mushrooms in dishes made for lunch or dinner from time to time as they have numerous health benefits. This article in the website of Livestrong , "The Health Benefits of Button Mushrooms" lists these in some detail.

We make dishes from different parts of India with button mushrooms. For example, elsewhere in this blog, you will find recipes for Chilli Mushroom, Matar Mushroom,  and Mushroom Chettinad.

Today's recipe is from Andhra Pradesh and is adapted from a YouTube video "Andhra Style Mushrooms" from Sanjeev Kapoor Khazana.

The original recipe called for the use of Dried Coconut Strips but I have used the regular coconut gratings. I have also not garnished the dish with dried coconut strips.

Ingredients:-

• Button Mushrooms, 200 grams
• Mustard Seeds, 1 tsp
• Garlic Cloves, finely chopped, 7
• Medium-sized Onion, finely chopped, 1
• Curry Leaves, 7-8
• Crushed Black Peppercorns, 1/4 tsp
• Coriander Leaves, finely chopped, 1 tbsp
• Salt, to taste
• Oil, 1 and 1/2 tsp

To Grind To A Paste:-

• Coconut Gratings, 1/3 cup 
• Byadgi Red Chillies, 4
• Bay Leaf, 1
• Cinnamon, 1 "
• Coriander Seeds, 1 tsp
• Split Black Gram, (Urad Dal), 1 tsp
• Green Cardamoms, 2-3
• Cumin Seeds, 1 and 1/2 tsp

Method:-

Wash and clean the mushrooms by dabbing them with a wet cloth and patting them dry

Quarter or slice the mushrooms into halves depending on their size

Heat 1/2 tsp of oil in a non-stick pan and when it gets hot add the coconut gratings, red chillies, bay leaf, cinnamon, coriander seeds, split black gram, green cardamoms, and cumin seeds and roast till  it gives off a good aroma 

Switch off the gas and allow it to cool
Transfer to small mixer jar and grind into a fine paste adding just the required amount of water

In the same non-stick pan, heat the remaining 1 tsp of oil and on moderate heat add the mustard seeds and when they splutter add the finely chopped garlic and saute till if turns golden
To this add the finely chopped onion and curry leaves and saute till the onions get slightly browned
Add the prepared ground paste and saute till the raw smell goes
Now add the mushrooms and salt to taste, mix well and cook for 3-4 minutes on medium flame
Next add the freshly crushed peppercorns and chopped coriander leaves and mix well
Lastly, add very little water to adjust the consistency and cook for 1 minute
Transfer to serving bowl and serve hot with rice or rotis

BEETROOT PACHADI

BEETROOT PACHADI

One of the veggies that my husband hated years ago but eats cheerfully now is the beetroot. I have always maintained that it is how it is cooked and not the vegetable itself that makes people like or dislike a particular vegetable.

Besides, beetroot is good for your health as explained in this article, " The Benefits of Beets" in the Mayo Clinic website.

Elsewhere in this blog, you will find recipes for Beetroot Soup, Beetroot Poriyal, and Beetroot Halwa. 

Today's recipe is for a pachadi made with beetroot. A pachadi is a kind of salad or chutney, used as a side dish.

Ingredients:-

• Beetroot, 300 grams
• Fresh Curds,  1/2 cup
• Turmeric Powder, 1/8 tsp
• Salt, to taste

To Be Ground To A Paste:- 

• Fresh Coconut Gratings, 1/2 cup 
• Green Chillies, 2
• Ginger, 1/2 " piece
• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/4 tsp

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Red Chilli, broken into halves, 1
• Curry Leaves, a sprig
• Coconut Oil, 1 tsp

Method:

Wash the beetroot thoroughly, then peel and grate it
Add a little salt and turmeric powder, sprinkle a little water and cook the grated beetroot on medium flame. Take care that it does not get overcooked. Keep aside.

Whisk the fresh curds and keep aside

In a mixer jar, grind together fresh coconut gratings, green chillies, ginger, mustard seeds and cumin seeds to a smooth paste adding just the required amount of water.

Now add the ground paste you have prepared to the cooked beetroot
Mix well and cook for 1 or 2 minutes
Allow it to cool and then add the curds and mix again
( Important to add the curds only after it has cooled otherwise the curds will curdle)
Check for salt and add if required

Heat the coconut oil in a small pan and on moderate heat add the mustard seeds
When the mustard seeds splutter, add the broken red chilli and curry leaves and saute for a few seconds

Add this seasoning to the beetroot pachadi and transfer to serving bowl

RAW BANANA MASALA CURRY

RAW BANANA MASALA CURRY

In my house, I make it a point to make dishes using Raw Bananas, also known as Green Bananas, from time to time. As explained in this article in Livestrong.com, raw/green bananas have numerous health benefits.

These are called Vazhakkai in Tamil, Balekayi in Kannada and Kache Kele in Hindi.  You will find elsewhere in this blog recipes for other dishes using Raw Bananas such as Swadisht Vegetable Rolls, Kele Koddel,  and Vazhakkai Podimas.

I liked a new dish I tried out today. This is a side dish made with raw bananas supposed to be in the Iyengar style. It is adapted from the YouTube video for Raw Banana Masala Curry by Right Click Creations.

Ingredients:

• Raw Bananas, chopped, 2
• Tamarind Juice, 2 tbsp
• Jaggery, crushed, 1 tbsp
• Water, 1/4 cup
• Salt, to taste

For The Powder:-

• Chana Dal, 1 tsp
• Urad Dal, 1 tsp
• Sesame Seeds, 1 tbsp
• Curry Leaves, a sprig
• Byadgi Dry Red Chillies, 3
• Fenugreek Seeds, 1/2 tsp
• Asafoetida Powder, 1/8 tsp
• Turmeric Powder, 1/8 tsp 

For the Seasoning:-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Dry Red Chilli, broken into halves,  1
• Oil, 1 tbsp

Method:-

Wash, peel and cube the raw bananas and keep aside
In a pan, dry roast on medium heat chana dal, urad dal, sesame seeds, curry leaves, dry red chillies and fenugreek seeds for 3-4 minutes or till the dals change colour
Allow it to cool and transfer to a small mixer jar
To this, add the asafoetida powder and turmeric powder
Grind this to make a fine powder and keep aside

Heat oil in the same pan and on moderate heat add the mustard seeds and when they splutter add the urad dal
When the dal changes colour add the broken red chilli
Saute for a few seconds

Now add the cubed raw bananas and tamarind juice and mix well
Add the crushed jaggery and salt to taste
Mix well and cook covered for about 3 minutes on medium flame
Next add the prepared powder of dals and spices and mix well
Add 1/4 cup of water and mix thoroughly and cook for a couple of minutes so that the bananas and the masala get well blended
Transfer to a serving bowl and serve hot as a side dish

PYAZ KI SUBZI

PYAZ KI SUBZI

While "Pyaz" is the generic word in Hindi for Onions, in today's recipe we specifically use Baby Onions. These are known to be flavourful and less pungent than the conventional onions. They are used in South India for making sambar etc and are also called "Sambar Onions". You will find them used in many recipes from both Tamilnadu and Kerala.

Elsewhere in this blog you will find other dishes using baby onions such as Vendhaya Keerai Sambar, Chinna Vengaya Sambar, and Ulli Theeyal.

We are used to peeling the baby onions but in today's world of everyday conveniences, you can get ready to use peeled baby onions in the departmental stores!

This aromatic side dish from Rajasthan can be served with both rice and rotis. It is adapted from Pyaz ki Subzi by the legendary Tarlaji Dalal.

Ingredients : -

• Pyaz ( Baby Onions), 200 - 225 gms
• Chilli Powder, 1 tsp
• Dhania (Coriander ) Powder, 1 tsp
• Saunf ( Fennel Seeds), 1 tsp : to be powdered
• Amchur, (Dry Mango Powder), 3/4 tsp
• Oil, 2 tsp
• Salt, to taste

Method:-

Clean and peel the baby onions and keep aside
To peel the baby onions, place them in boiling water for 2-3 minutes then drain and transfer them to a bowl of cold water. Cut off the roots and press the baby onions lightly to remove the skin. 

Powder the Saunf or fennel seeds

In a bowl, mix well together chilli powder, coriander powder, Powdered fennel seeds,  dry mango powder, and salt to make the masala. Keep aside

Carefully cut the baby onions into four without breaking them. Stuff the prepared masala in each of  the baby onions using these slits. 

Heat oil in a non-stick pan and when it gets moderately hot add the stuffed onions
Cook over low flame for 7-8 minutes till the onions get lightly browned and become soft
Serve as a side dish