KATHIRIKAI PITLAI

KATHIRIKAI PITLAI

Brinjals/egg plants is a commonly available and popular vegetable in different parts of India. In Tamil, Brinjal is called Kathirikai. Today's dish - Kathitikai Pitlai- is from Tamilnadu cuisine and is for a curry- like Pitlai, which is served as an accompaniment for hot steamed rice. Pitlai is a form of Kuzhambu or sambar.

Elsewhere in this blog you will find some very tasty dishes using brinjals such as Ringna Vatana from Gujarat; Badanekayi Yennegayi from my home State of Karnataka; and Bharli Vaangi from Maharashtrian cuisine.

I have adapted today's recipe from Kathirikkai Pitlai from Subbu's Kitchen.

We had this for lunch yesterday and it was indeed delicious!

Ingredients:-

• Kathirikai ( Brinjals), 250 grams
• Thuar Dal (Split Pigeon Peas), 1/2 cup
• Tamarind, size of a small lemon
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 2 tbsp

For Grinding:-

• Coconut Gratings, 1/2 cup
• Byadgi Red Chillies, 8
• Coriander Seeds, 2 tbsp
• Urad Dal, (Black Gram Dal), 1 tbsp
• Chana Dal, (Bengal Gram Dal) 1 tbsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Curry Leaves, 8-10
• Oil, 1 tsp

Method:-

Wash the brinjal,  remove the stalk and cut them into small sized pieces
Soak the tamarind in warm water for about 10-15 minutest. Extract the tamarind juice and discard the rest.
Wash the thuar dal and cook in a pressure cook with 1 and 1/2 cups of water for 2-3 whistles
Once the cooker cools, remove the thuar dal, mash it well and keep aside
In a thick-bottomed kadhai, heat 1 tbsp of oil and on medium heat roast the red chillies, coriander seeds, urad dal and chana dal by stirring continuously till the dal turn golden brown and the red chillies become crisp
To this, add the coconut gratings and roast till they become golden brown in colour
Allow this to cool and transfer to a mixer jar
Grind this, adding the required amount of water, to a smooth paste. Keep aside.
In the same kadhai, heat 1 tbsp of oil, add the brinjal pieces and a little salt and sauté them for 1 minute
Add 1/2 cup of water and turmeric powder and mix well
Cook covered till the brinjals get done. Please note that brinjals get cooked very fast.
Now add the tamarind extract, salt to taste and bring to a boil for about 5 minutes or till the raw smell of the tamarind goes
Add the mashed thuar dal and the ground paste
Mix well and bring to a boil. Simmer for a few minutes and switch off the gas.
Lastly do the seasoning by heating oil in a small pan, add the mustard seeds on medium heat
When they splutter add the curry leaves and sauté for a few seconds
Pour this seasoning on to the Kathirikai Pitlai
Serve with hot steamed rice

BHINDI RAITA

BHINDI RAITA

In our Indian cooking, raitas are curd-based salad-like accompaniments usually served with different types of pulaos, and biriyanis. Elsewhere in this blog, you will find recipes for Curry Leaves Raita, Garlicky Spinach Raita, and Mint & Coriander Raita.

Today's raita is made with Lady's Fingers/Okra, a commonly available vegetable that is called "Bhindi" in Hindi. This is an easy to make yet delicious raita. You can either deep fry the bhindi or shallow fry them as I have done.

For best results, choose lady's fingers that are tender. Also, make sure you use fresh curds for a better taste.

This recipe has been adapted from Bhindi Raita by Tarlaji Dalal.

Ingredients:-

• Bhindi (Lady's Fingers/Okra), 15
• Fresh Curds, whisked, 1 cup
• Jeera ( Cumin) Powder, 1/4 tsp
• Chilli Powder, 1/4 tsp
• Kala Namak (Black Salt),  1/4 tsp 
• Sugar, 1/2 tsp
• Salt, to taste
• Oil, 1 and 1/2 tbsp

Method:-

Wash the bhindi (lady's fingers/okra), pat them dry on a clean kitchen towel

Snip off both the ends of the bhindi and cut them into small roundels 

Heat oil in a thick-bottomed kadhai and shallow fry the bhindi on medium heat stirring occasionally until they turn slightly golden brown and become crisp

Remove from the kadhai and transfer to a plate

Sprinkle a little salt on the shallow fried bhindi, mix well and keep aside 

In a bowl, mix well together the whisked curds, jeera powder, chilli powder, black salt, sugar and salt to taste

In adding salt, remember you have already sprinkled a little on the bhindi earlier 

Finally, add the shallow fried bhindi to the mix of whisked curds and spices just before you serve the Bhindi Raita

PYAZ WALE KARELE

PYAZ WALE KARELE

The name for this dish comes from the two major ingredients namely Onions ( called Pyaz in Hindi) and Bitter Gourd ( called Karela in Hindi). Bitter Gourd is a vegetable which I have found draws two kinds of reactions. There are those, like in our house, who welcome it and we make this quite often. Others do not like the basic taste of this vegetable and avoid it!!!

Elsewhere in this blog, you will find recipes for dishes made with Bitter Gourd, such as Andhra-style Karela , Haagalakai Gojju from my Home State of Karnataka, and Karathe Puddi Sagle, from our GSB Konkani cuisine.

Today's dish was much appreciated in my house. It is adapted from Onion and Karela Subzi by Tarlaji Dalal the noted cookery expert. The sweetness of the onions and the addition of jaggery counter the inherent bitterness of the Bitter Gourd and give the dish a delicious taste.  If you wish you may use sugar in place of jaggery.

Ingredients:-

• Pyaz (Onions), large sized, 2 
• Karela (Bitter Gourd), medium-sized, 2
• Haldi (Turmeric) Powder, 1/2 tsp
• Chilli Powder, 2 tsp
• Jaggery, grated, 1 tbsp or to taste 
• Amchur ( Dry Mango Powder), 1 tsp
• Til (Sesame Seeds), 1 tbsp 
• Salt, to taste
• Oil, 2-3 tsp

Method:-

Cut the large sized onions length wise into thin slices so as to get about 2 cups
Wash the bitter gourds, snip off the two ends, cut them into thin roundels and de-seed them 

In a deep bowl mix together the bitter gourd roundels along with a little salt and keep aside for 20 to 30 minutes
The bitter gourds release water due to the addition of the salt
Squeeze out the water from the bitter gourd and spread them out on a clean kitchen towel and allow them to dry
Dry roast the sesame seeds on medium heat stirring continuously till they turn slightly golden. Keep  aside
Heat oil in a thick bottomed kadhai and on medium heat add the thin slices of onions and saute for 2 minutes
To this add the bitter gourd roundels, mix well, cover and cook on low heat for about 15 minutes stirring from time to time
Next add the turmeric powder, chilli powder, amchur powder, roasted sesame seeds, grated jaggery, salt, and 1 tbsp of water
Mix well and cook on medium flame for 2 minutes so that the bitter gourd gets well blended with the spices
Serve as a side dish with rice or rotis

GOBHI MATAR BHURJI

GOBHI MATAR BHURJI

Cauliflower remains one of our favourite vegetables. This is evident from the number of dishes you will find in this blog made with cauliflower. For example, you can check out the delicious Masala Cauliflower, the easy to make but yummy Gobhi Besan Subzi, and Schezwan Gobhi Matar made in the Indian-Chinese style.

Today's recipe is for a bhurji made with two popular veggies, cauliflower (Gobhi in Hindi) and Green Peas ( Matar in Hindi).  Bhurji or Burji is a side dish that is served as an accompaniment for Indian breads such as rotis, naans and the like.

I have adapted this from Gobi Bhurji by the reputed cookery expert, Nisha Madhulikaji. I have not done this but if you wish you can add 1 chopped onion after the cumin seeds sizzle and saute till it becomes translucent.

Ingredients:-

• Gobhi ( Cauliflower), 500 gms
• Matar ( Green Peas) fresh or frozen, 1 cup
• Medium-sized Tomatoes, 3
• Hing (Asafoetida) Powder, 1/8 tsp
• Jeera (Cumin Seeds) 1/2 tsp
• Onion, chopped, 1 (Optional) 
• Haldi (Turmeric )Powder, 1/2 tsp
• Green Chillies, finely chopped, 1-2
• Ginger, 1" piece (grated)
• Dhania ( Coriander) Powder, 1 tsp
• Chilli Powder, 1/4 tsp
• Kitchen King Masala, 1/4 tsp
• Oil, 3 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped,  2 tbsp

Method:-

Wash the cauliflower and break it into florets

Keep the cauliflower florets in adequate amount of warm water along with a little salt for about 10 minutes
Wash the florets again and drain away the excess water
Transfer the washed florets to a food processor to chop them or grate them manually
Keep the grated cauliflower aside
Wash the tomatoes and blanch them by immersing them for about 2 minutes in boiling water and then transferring them to cold water. next de-skin the tomatoes and chop them into small pieces.
Heat oil in a thick bottomed kadhai and on medium heat add the hing powder and the cumin seeds and allow them to sizzle ( ** Add the chopped onion here if you are using onions)
To this, add the turmeric powder, finely chopped green chillies, and grated ginger
Saute for a few seconds and add the coriander powder,  chilli powder and mix well
Now add the chopped tomatoes and salt to taste
Cook covered for about 2-3 minutes till the tomatoes become soft
Next add the frozen green peas, mix well and cook for another 3 minutes
To this, add the grated cauliflower along with 2 tbsp of water
Mix well and cook covered on medium heat stirring from time to time till the cauliflower gets done
Add the Kitchen King masala and cook for 1 more minute
Lastly, garnish with the finely chopped coriander leaves 

TOMATO PEANUT CHUTNEY

TOMATO PEANUT CHUTNEY

In South India, we make a large variety of chutneys as accompaniments for the common breakfast items like idli, dosa etc. These are relatively easy to make and made with different combinations of vegetables and /or legumes.

Elsewhere in this blog, for example, you will find recipes for Kara Chutney made with tomatoes and onions;  Carrot Chutney, Groundnut Chutney, and Coconut & Dal Chutney

Today's recipe is for a chutney made with Tomatoes and Peanuts (commonly called Groundnuts in South India). We enjoyed the tanginess of the tomatoes and the crunch of the peanuts in this tasty chutney.

I have skipped the use of onion and garlic but these can also be used to make Tomato Peanut Chutney which is a popular chutney from the states of Andhra Pradesh/Telangana.

Ingredients:-

• Medium-sized Tomatoes, 3
• Peanuts, 1/2 cup
• Byadgi Dry Red Chillies, 3-4 
• Green Chillies, slit, 2
• Turmeric Powder, 1/8 tsp
• Tamarind, size of a small marble 
• Salt, to taste
• Oil, 2 tsp

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Asafoetida (Hing) Powder, 1/8 tsp 
• Urad Dal, 1/2 tsp
• Curry Leaves, 8-10
• Oil, 1 tsp

Method:-

Wash and roughly chop the tomatoes. Keep aside.
In a small kadhai, dry roast the peanuts stirring continuously till it changes colour
Allow it to cool

In the same kadhai, heat 2 tsp of oil and on medium heat add the Byadgi Red Chillies and roast for a minute

To this add chopped tomatoes and the salt and cook till the tomatoes become soft and mushy

Add the slit green chillies, turmeric powder, and saute for a few seconds
Remove from flame and allow it to cool
In a mixer jar, grind the roasted peanuts along with the tomato-chilli mixture and tamarind to a coarse paste without adding any water
Transfer the ground Tomato Peanut Chutney to a bowl
Next prepare the seasoning by heating 1 tsp of oil in the same kadhai and on medium heat adding the mustard seeds
When the mustard seeds splutter, add the asafoetida powder and the urad dal and saute till the dal changes colour
Now add the curry leaves and saute for a few seconds
Lastly, pour the seasoning on to the Tomato Peanut Chutney and serve it with idli or dosa.

KARAMANI SUNDAL

KARAMANI SUNDAL

Sundal is a light snack from the South Indian state of Tamilnadu. It is generally made of legumes like chickpeas, dry green peas, black eyed beans etc. Over the years this has come to become common fare during festivals like Navartri  in many South Indian homes.

As I write this, we in India are celebrating the festival of Navaratri. It is customary to offer some prasad or snack to guests who drop in, usually one sweet and one savoury. Today's recipe is for an easy to make "sundal " called Karmani Sundal as it is made with black-eyed beans.

As you know, black-eyed beans are called Karamani in Tamil, Lobia in Hindi and Alasande in Kannada and Konkani.

This recipe does not call for the use of onion or garlic, so it can also be made on days when many in Hindu families fast or avoid dishes using onion or garlic.

Elsewhere in this blog, you will find recipes for Corn Sundal made with fresh sweet corn , and Verkadalai Sundal, made with peanuts/groundnuts.

Ingredients:-

• Karamani , Black-eyed Beans, 1 cup
• Dry Red Chillies, broken into two, 1-2 
• Hing (Asafoetida) Powder, 1/8 tsp
• Curry Leaves, 8-10
• Mustard Seeds, 1/2 tsp
• Urad Dal ( Black Gram Dal), 1/2 tsp
• Oil, 1 and 1/2 to 2 tsp
• Salt, to taste
• Fresh Coconut Gratings, 2 -3 tbsp,

Method:-

Wash and soak the karamani overnight or for about 8 hours in adequate water 

Next morning, pressure cook the karamani with fresh water along with a little salt for about 2 whistles
Make sure that the karamani does not get overcooked
Wait for the cooker to cool and remove the cooked karamani
Drain the excess water and keep aside
Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter add the asafoetida powder, urad dal and saute till it changes colour
Next add the broken dry red chilli pieces and the curry leaves and saute for a few seconds
To this add the cooked karamani and salt to taste
Cook uncovered for a few minutes till the excess water evaporates
Finally, mix in the fresh coconut gratings