TILLI PHALLI SHIMLA MIRCH

TILLI PHALLI SHIMLA MIRCH

Green Capsicum or Bellpepper (as it is commonly called in the US) is known as Shimla Mirch in Hindi. I use this vegetable from time to time. Elsewhere in this blog, you will find recipes for Paneer Simla Mirch Masala, Besan Wali Simla Mirch, and Mushroom Pepper Fry.

I am always on the look out for interesting recipes. I liked today's because it has amongst it's ingredients some of my favourites: sesame seeds, roasted peanuts and Shimla Mirch . The name of the recipe comes from Tilli for Sesame Seeds, Phalli for Peanuts and Shimla Mirch for Capsicum/bellpepper

I like to keep the capsicum/bellpepper a little on the crunchy side. This adds to the taste of the dish.
We enjoyed this side dish very much with our afternoon meal.

This recipe has been adapted from Tilli Phalli Shimla Mirch from MasterChef Sanjeev Kapoor's Food Food Channel.

Ingredients:-

• Shimla Mirch ( Capsicum/Bellpepper), 2
• Sesame Seeds, (Til), 1 tbsp
• Peanuts, (Moongphalli), 1/2 cup
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Medium-sized Onion, chopped, 2
• Ginger Garlic Paste, 1 and 1/2 tsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 and 1/2 tsp
• Tamarind Pulp, 1/2 tsp
• Salt, to taste
• Oil, 1 and 1/2 tbsp
• 
  

Method:-

Wash and cut the capsicums, de-seed and cut them into small pieces. Keep aside

In a small pan, dry roast the peanuts on medium heat till they crackle and change colour. Keep aside and allow it to cool.
In the same pan, dry roast the sesame seeds on medium heat till they pop, keep aside and allow it to cool.
In a small mixer jar, coarsely grind the roasted peanuts, in pulse mode
Add the roasted sesame seeds to this and grind again to form a coarse powder. Keep aside.
Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter, add the cumin seeds, and curry leaves and saute for 1 minute
To this add the chopped onions and saute till the onions become translucent
Next add the turmeric powder, and the ginger garlic paste, mix well and saute till the raw smell goes
To this, add the chilli powder, coriander powder and salt and mix well
Add the capsicum pieces, sprinkle a little water and cook covered on medium heat stirring from time to time till the capsicum gets done
Make sure the capsicum remains firm and does not get overcooked
Add the coarsely ground powder of sesame seeds and peanuts prepared earlier, and the tamarind pulp and mix well
Cook for 1-2 minutes more and switch off the gas
Transfer the Tilli Phalli Shimla Mirch to a serving bowl and serve hot

CARROT BEANS THORAN

CARROT BEANS THORAN

Thoran is a coconut-based vegetable dish which is popular in Kerala cuisine. This side dish is usually served with sambar and steamed rice. In today's recipe, the veggies used are carrots and French Beans.

Elsewhere in this blog, you will find some other popular recipes from Kerala such as Ash Gourd Pumpkin Coconut Stew, Mathanga Erissery, and Ulli Theeyal.

This has been adapted from Carrot Beans Thoran contributed by Karthika Gopalakrishnan in Archana's Kitchen.

I tried out this easy to make side dish recently and we thoroughly enjoyed the Carrot Beans thoran for lunch.

Ingredients:-

• Large-sized Carrots, 2, approx 150 gms
• French Beans, 200 gms
• Fresh Coconut Gratings, 1/2 cup
• Green Chillies, 3
• Cumin Seeds, 1 tsp
• Mustard Seeds, 1/2 tsp
• Black Gram (Urad) Dal, 1 tsp
• Baby Onions, 4-5 
• Curry Leaves, 1 sprig
• Turmeric Powder, 1/2 tsp
• Salt, to taste
• Coconut Oil, 1 tsp

Method:-

Wash the carrots and French Beans. Snip off the ends and de-string the French Beans and chop them.
Peel and chop the carrots
Peel and chop the baby onions
Cook the chopped carrots and French Beans adding turmeric powder, a little salt and 1/4 cup of water in a pressure cooker for 2 whistles
Allow the cooker to cool, remove the steamed vegetables and keep aside
Grind together the fresh coconut gratings, green chillies, and cumin seeds in a mixer jar to a coarse paste without adding any water. Keep aside.
Heat oil in a pan and on medium heat add the mustard seeds
When they splutter add the urad dal
When the dal changes colour add the chopped baby onions
Saute till the baby onions become translucent
Now add the ground masala and saute for a few seconds
To this, add the steamed carrots and French Beans and mix well
Check for salt and add if required
Cook for a minute  and transfer to a serving bowl
Serve hot along with sambar and steamed rice

PARUPPU RASAM

PARUPPU RASAM

When we talk of the use of rice in South Indian cuisine, the conversation usually turns to the accompaniments of sambar and rasam. There are in fact so many different types of both sambar and rasam. They can be made by using sambar or rasam powder or by grinding the ingredients as in Arachuvitta Sambar.

Today's recipe is for Paruppu Rasam  which has Split Pigeon Peas as its main ingredient. Pigeon Peas are called Paruppu in Tamil, Toor Dal or Arhar Dal in Hindi, Thogari Bele in Kannada and Thori Dali in my mother tongue, Konkani.

This recipe is best enjoyed with steaming hot plain rice.

I have adapted this recipe from cookery expert Smt Chandra Padmanabhan's book, "Simply South."  I have always been impressed by her authentic recipes and am so proud to be her friend.

Ingredients:-

• Split Pigeon Peas (Paruppu/Toor Dal), 1/2 cup
• Tamarind, ball of a medium-sized lime 
• Turmeric (Haldi) Powder, 1/2 tsp
• Tomatoes, medium-sized, 2,  cut into quarters
• Jaggery, powdered, 2 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 2 tbsp, for garnishing

For the Spice Paste

• Coriander Seeds, 1 tbsp
• Mustard Seeds, 1 tsp
• Fenugreek (Methi) Seeds, 1/4 tsp
• Black Peppercorns, (Kali Mirch), 3/4 tsp
• Cumin Seeds, (Jeera), 3/4 tsp
• Byadgi Red Chillies, 2
• Asafoetida (Hing) Powder, 1/4 tsp
• Fresh Coconut Gratings, 1/2 cup
• Oil, 1 tsp

For Tempering

• Ghee/Oil  2 tsp
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Dried Red Chilli, broken into halves, 1
• Curry Leaves, 1 sprig

Method:-

Wash the toor dal and pressure cook with 1 cup of water for 2-3 whistles
Once the pressure cooker cools, remove and mash the cooked dal. Keep aside

Soak tamarind in 1 and 1/2 cups of water for 10 minutes

Extract the juice and discard the pulp. Keep aside

In a small pan, dry roast the coriander seeds, mustard seeds, fenugreek seeds, peppercorns, and cumin seeds on medium heat till the spices give off a good aroma and change colour slightly. Keep aside. 

In the same pan, heat 1 tsp of oil and fry the asafoetida powder and the Byadgi red chillies on medium heat till the asafoetida gives off an aroma and the chillies change colour 

Next, in a mixer jar grind together the fresh coconut gratings along with the roasted spices and the roasted asafoetida and red chillies adding the required amount of water to form a smooth paste. Keep aside.
In a large pan, heat the tamarind extract, turmeric powder, chopped tomatoes, powdered jaggery, and salt and simmer uncovered for 10-12 minutes till the raw smell of the tamarind goes
To this, add the cooked dal and the ground spice paste and bring to a boil
Reduce the flame and allow it to simmer for 5-7 minutes stirring from time to time 

Add more water to get the rasam of desired consistency and bring to a boil

In a small pan, heat ghee and on medium heat add the mustard seeds, when they splutter add the cumin seeds and when they sizzle add the broken dry red chillies and the curry leaves and saute for a few seconds
Pour this tempering over the rasam
Lastly, garnish with finely chopped coriander leaves and serve the Paruppu Rasam hot with plain rice

BATATA PHODI

BATATA PHODI

Today's recipe is for "Batata Phodi" which is the term for Potato Fritters in my mother tongue, Konkani. Normally we peel the potatoes, slice them, put them in water to avoid discolouration, then marinate them and make them into fritters by shallow frying them on the tawa.

I happened to have boiled potatoes readily available (excess from those boiled for another dish) and decided to make fritters out of them. By doing so, I saved time as the potatoes were already boiled  and ready for use.

Hints:-

• It is better to use large size potatoes for making these fritters to get larger slices
• The amount of chilli powder you use will depend on the spice level of the chilli powder and your taste. For example, there are chilli powders such as Kashmiri Chilli Powder which add to the colour but are not too hot. 
• I use medium rawa ( semolina) for making these fritters

This dish makes for a tasty accompaniment to our main meal of rice and dal.

Ingredients: -

• Large-sized Potatoes, boiled,  2
• Chilli Powder, 2 tsp, or to taste
• Turmeric (Haldi) Powder, 1/4 tsp
• Asafoetida, (Hing)  Powder, 1/4 tsp
• Rice Flour, 2 tbsp for dusting the fritters
• Semolina (Rawa), 2 tbsp,  for dusting the fritters
• Salt, to taste
• Oil, as required for shallow frying the fritters

Method:-

Peel the boiled potatoes and cut them into thick slices

In a bowl, mix together the chilli powder, turmeric powder, asafoetida and salt

Apply this mixture evenly to the potato slices and keep them aside for 10-15 minutes to marinate

In a small plate, mix together the rice flour and the semolina (medium rawa)
Dust each of the potato slices in the rice flour-rawa mixture
Heat 1 tbsp of oil in a tawa and when it gets hot, on medium heat place the dusted potato slices on the tawa

Now shallow fry the potato slices in batches without putting too many of them at one time on the tawa

Once the potato slices get well roasted on one side, flip them over and fry on the other side by drizzling some oil around them
Shallow fry till the Batata Phodis are well roasted and turn golden brown

RAW BANANA STIR FRY

RAW BANANA STIR FRY

In the South of India, we often make dishes using raw/green bananas. Elsewhere in this blog, you will find recipes for Raw Banana Stir Fry (Kerala Style), Raw Banana Masala Curry, and Raw Banana Roast. 

Today's dish is from Tamilnadu. It is a side dish made with raw bananas which I have adapted from Raw Banana Curry from Gita's Kitchen, one of my favourite websites.

While you can use any cooking oil, it is suggested that you use coconut oil which adds to the taste of this dish.

Ingredients:-

• Raw/Green Bananas, 3 or about 550 gms
• Turmeric Powder, 1/4 tsp
• Mustard Seeds, 1 tsp
• Curry Leaves, a sprig 
• Salt, to taste
• Coconut Oil, 1 tbsp
• Fresh Coconut Gratings, 2 tbsp, for garnishing

To Be Roasted & Ground To A Coarse Powder

• Coriander Seeds, 2 tbsp
• Urad Dal, ( Black Gram Dal) 1 tbsp
• Channa Dal, ( Split Chickpea) 1 tbsp
• Byadgi Red Chillies, 3-4 

Method:-

Wash the raw bananas and snip off their two ends

Peel the bananas and cut them into cubes

Place the banana cubes in water to avoid discolouration

Heat 1/2 tsp of oil in a pan and on medium heat roast the coriander seeds, urad dal, chana dal and the red chillis till the dals change colour

Remove from the flame and allow them to cool

Transfer the roasted ingredients to a small mixer jar and grind them to a coarse powder. Keep aside

In a vessel, add the required amount of water and cook the raw bananas along with the 

turmeric powder and a little salt till the bananas get done. Take care the bananas don't get overcooked as they get cooked very fast. Drain away the excess water .

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds. When they splutter add the curry leaves and saute for a few seconds

To this, add the cooked bananas and 1 and 1/2 tbsp of the coarsely ground spice powder
Check for salt and add if necessary.  Mix well

Finally garnish with the fresh coconut gratings

**Hint: The measurements for the coarsely ground powder give you more than what you require for this dish. I have used 1 and 1/2 tbsp of the ground powder and kept the remaining for future use in an air tight container.

SPROUTED MOONG SABZI

SPROUTED MOONG SABZI

Today's recipe is an easy to make side dish made with Sprouted Moong (Green Gram Sprouts), a nutritious legume. Green Gram is called Hesarukalu in Kannada and Sabut Moong in Hindi.

We usually have this dish with rotis.

Elsewhere in this blog, you will find recipes for Sprouted Moong Cutlets, Sprouted Moong Curry, and Sprouted Moong Salad.

While sprouting the moong, do remember that 1 cup of soaked moong normally germinates to give 2-3 cups of sprouted moong.

Ingredients:-

• Sprouted Moong, 2 cups
• Medium-sized Onions, finely chopped, 2
• Large-sized Tomato, chopped, 1
• Cumin Seeds, 1/2 tsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 and 1/2 tsp
• Kitchen King Masala, 1/2 tsp
• Jaggery, grated, 2 tsp
• Salt, to taste
• Oil, 1 and 1/2 tbsp
• Fresh Coriander Leaves, finely chopped, 2 tbsp, for garnish

Method:-

Since Sprouted Moong is an integral ingredient in this dish, here's how you would sprout the moong in advance. Soak the moong overnight for 8-10 hours. Drain the water fully the next day, wash and tie the moong beans in a wet muslin cloth and keep it to sprout. You will find them fully sprouted as in the picture below after a day or so.

Heat oil in a thick-bottomed kadhai and on medium heat add the cumin seeds, when it sizzles and changes colour add the finely chopped ronion and saute till it becomes slightly golden in colour

To this add the chopped tomato, and cook till the tomato becomes soft and mushy

Now add the salt, turmeric powder, chilli powder, and coriander powder. Mix well. 

Add the sprouted moong along with 1 cup of water and cook covered on medium heat stirring from time to time till the sprouts get cooked. Take care that they don't get overcooked.

Next add the grated jaggery and the Kitchen King Masala, mix well and cook for 2-3 minutes more

Lastly, garnish with the finely chopped coriander leaves

SABSIGE SOPPU KOOTU

SABSIGE SOPPU KOOTU

Today's recipe is from my home State of Karnataka where we eat a lot of greens which are called Soppu in Kannada, the local language. For this dish, we use what we call "Sabsige Soppu" in Kannada. This is nothing but Dill Leaves which, as you know, have a flavour of their own.

Dill Leaves are called Suva Bhaji in Hindi and Shepu in Marathi/Konkani. They are used in different parts of the country.  Elsewhere in this blog you will find recipes for Moong Dal With Dill Leaves, Shepu Cha Dosa, and Akki Rotti With Dill Leaves.

"Kootu" is a side dish with vegetables and lentils. In this case, we have dill leaves, potato and toor  dal

I have adapted this recipe from Sabsige Soppu Kootu from Madhuri's blog MADaboutkitchen.  We tried this out and loved it with rotis.

Ingredients:-

• Sabsige Soppu ( Dill Leaves), 1 bunch
• Toor Dal, ( Split Pigeon Peas), 1/2 cup
• Potato, 1 
• Groundnuts, 1/4 cup
• Jaggery, grated, 1 tsp 
• Salt, to taste

To Be Ground To A Paste:- 

• Urad Dal, ( Black Gram Dal), 1 tbsp
• Green Chilli, slit, 1
• Black Peppercorns, 1 tsp
• Coconut Gratings, 1/4 cup

For the Seasoning: 

• Mustard Seeds, 1 tsp
• Dry Red Chillies, 2 ( broken into halves) 
• Curry Leaves, a sprig
• Oil, 2 tsp

Method:-

Pluck the dill leaves from their stems, wash them well and finely chop them 

Wash, peel, and cut the potato into cubes
Wash the toor dal and cook it in a pressure cooker adding 1 cup of water along with the dill leaves, potato cubes, and groundnuts. Cook for 2 whistles or till the dal is done.
Allow the pressure cooker to cool
In a small pan, dry roast the urad dal, slit green chilli, and black peppercorns till the dal changes colour and the peppercorns start popping
Transfer the dry roasted ingredients to a small mixer jar, add the coconut gratings and grind to a fine paste adding just the required amount of water
Transfer the contents of the pressure cooker to a vessel and to this add the ground paste, salt, jaggery powder and 1 cup of water
Mix well and bring to a boil
Cook over medium flame, stirring from time to time, till the kootu thickens and gets a creamy texture
Heat 2 tsp of oil in the small pan and when it gets hot add the mustard seeds and when they splutter add the broken dry red chillies and curry leaves. Saute for a few seconds
Pour this seasoning on to the kootu
Serve the Sabsige Soppu Kootu along with rice or rotis

KADALE MANOLI SUKKA

KADALE MANOLI SUKKA

This is a popular side dish among the Tulu-speaking people in Dakshina Kannada District of my home state of Karnataka. It is made of black chickpeas (kadale in Tulu ) and ivy gourd (Manoli in Tulu). Ivy Gourd, as you know, is called Tindora in Hindi, Thondekayi in Kannada, and Tendle in my mother tongue, Konkani.

Elsewhere in this blog, you will find other well-known dishes from Mangaluru area in Dakshina Kannada such as Mangalore Ghee Dosa, Mangalorean Channa Sukka, and Matti Gulla Podi.

This recipe has been adpated from Kadale Manoli Sukka from Shetty's Kitchen. This website has many authentic recipes from the Tulu-speaking Bunt community who have their origins in Dakshina Kannada.

Ingredients:-

Kadale ( Black Chickpeas), 1 cup
Manoli ( Ivy Gourd), 200 gms
Water, 1/2 cup
Fresh Coconut Gratings, 1 cup
Mustard Seeds, 1 tsp
Urad Dal, 1 tsp
Curry Leaves, 6-7
Lightly Crushed Garlic Cloves, 5
Medium-sized Onion, finely chopped, 1
Turmeric Powder, 1/8 tsp
Oil, 2-3 tbsp 
Salt, to taste
Coriander Leaves, finely chopped, for garnish

To Be Roasted and Ground For the Masala Powder :

Byadgi Red Chillies, 7 ( to be roasted in 1/2 tsp of oil)
Coriander Seeds, 2 tsp
Cumin Seeds, 1/2 tsp
Methi ( Dry Fenugreek ) Seeds, 10-12
Cinnamon, 1 small stick
Cloves, 2-3
Curry Leaves, 10

Method:

Wash the kadale and pressure cook with required amount of water till done. Keep aside.
Wash the ivy gourd and snip off the two ends. Cut the ivy gourd into thin vertical strips
In a pan, add 1/2 cup of water and salt to the ivy gourd and cook till they are done. Take care that they don't get overcooked. They should remain slightly crisp. Keep aside.
In another small pan, roast the Byadgi Red Chillies in 1/2 tsp of oil. Keep aside
Next dry roast the fresh coconut gratings and keep aside.
In the same pan, dry roast the coriander seeds, cumin seeds, methi seeds, cinnamon, cloves, and curry leaves on medium heat till they change colour. Keep aside.
Allow the roasted spices to cool and transfer them to a small mixer jar
Grind the roasted spices and the roasted Byadgi Red Chillies to a fine powder and keep aside. This forms the masala powder.
In a thick bottomed kadhai, add oil and on medium heat add the mustard seeds, when they splutter add the urad dal, curry leaves and lightly crushed garlic cloves
Saute till the dal changes colour, the curry leaves become crisp and the garlic cloves give off a good aroma
To this, add the finely chopped onion and saute till they become translucent
Add the masala powder prepared earlier, the cooked black chickpeas, and the cooked ivy gourd
Mix well and add turmeric powder, and salt to taste
Now add the roasted coconut gratings and cook on low flame for 2-3 minutes
Finally, garnish with finely chopped coriander leaves
Serve hot