BENDEKAYI GOJJU

BENDEKAYI GOJJU

Lady's Fingers (as okra is commonly called in India) is a vegetable with many health benefits. In Hindi, lady's fingers are called Bhindi while they are called Bendekayi/Bendekai in Kannada.

 Elsewhere in this blog you will find recipes for other dishes using lady's fingers such as:-

• Masaledar Bhindi
• Bhindi Masala
• Spicy Bhindi Andhra Style

Today's recipe is for a side dish popular in my Home State of Karnataka. I have adapted this from the YouTube video on Bendekai Gojju by Brunda Kukke, in which she explains this recipe in Kannada.

In this dish the lady's fingers are initially cooked in the tempering of mustard seeds and curry leaves.

We enjoyed this  spicy, tangy and sweet Bendekayi Gojju immensely with steamed rice. It can be served with rotis/ chappatis as well.

Ingredients:-

• Bendekayi (Okra/Lady's Fingers),  500 gms
• Fresh Coconut Gratings, 1 cup
• Tamarind,  size of a small lemon
• Kadale Bele (Channa Dal / Bengal Gram), 1 tbsp
• Uddina Bele ( Urad Dal/Black Gram0 , 1 tbsp
• Sesame Seeds, 1 tbsp
• Mustard Seeds, 1/2 tsp
• Jaggery, grated, 1 tbsp or to taste 
• Byadgi Red Chilies, 6-8 
• Salt, to taste
• Oil, 1 tsp

For tempering:- 

• Oil, 2 tbsp
• Mustard Seeds, 1/2 tsp 
• Curry Leaves, a sprig

Method:-

Wash the lady's fingers/okra, and dab them dry on a clean kitchen towel

Snip off the two ends of the okra into 1/4 " roundels. Keep aside

Soak the tamarind in warm water and extract the juice. Keep aside.

In a thick bottomed kadhai, heat 1 tsp of oil and on medium heat add the channa dal and roast it and when it is almost done, add the urad dal and fry till the dals change color
To this add the sesame seeds and mustard seeds and roast for about 30 seconds till they splutter
Remove from the kadhai and keep aside

In the same kadhai, add a little oil and roast the Byadgi Red Chillies till they become crisp. Keep aside.

In a mixer jar grind together the fresh coconut gratings, roasted red chillies along with the mixture of roasted dal, mustard seeds andd sesame seeds to a smooth paste adding the required amount of water . Keep aside.

Heat 2 tbsp of oil in the kadhai and on medium heat add the mustard seeds and when they splutter add the curry leaves and sauté for a few seconds
To this add the lady's fingers and sauté for 1 minute
 Add a little salt and mix well
Cover and cook leaving the lid partly open
(Leaving the lid partly open helps some of the steam to escape and this prevents the lady's fingers from becoming slimy/gooey )
Stir from time to time till the lady's fingers get done
Now add the ground paste prepared earlier and mix well

Add water if required to get the medium thick consistency
To this add the tamarind extract, salt to taste ( remember that a little salt has already been added earlier) and bring to a boil
Lastly, add the grated jaggery and allow it to simmer for a few minutes 

Serve Bendekayi Gojju with steamed rice or rotis/ chapatis

MATAR MASALA

MATAR MASALA


Green Peas ("Matar" in Hindi) are available in plenty during the winter months. Besides, these days you get frozen green peas in most department stores.

It is well-known that green peas are good for health as they are high on nutrients and anti-oxidants

In my house, we use green peas fairly often. Naturally you will find many recipes featuring green peas in this blog.

Some amongst them include:-

• Hare Matar ki Ghugni 
• Spinach & Green Peas Rice 
• Matar chi Usal

Today's recipe is for a side dish made with green peas adapted from Dhaba Style Matar Masala from the Home Cooking Show.

We enjoyed this with hot rotis.

Ingredients:-

• Green Peas, (Fresh or Frozen), 1 cup
• Onion, finely chopped, 1
• Whole Spices (Cinnamom 1 piece, Cloves 2, Green Cardamom 2 ) 
• Turmeric Powder, 1/4 tsp
• Kashmiri Chilli Powder, 2 tsp
• Kitchen King Masala, 1/2 tsp
• Tomato Puree, made from 4 Tomatoes
• Water
• Sugar, 1 tsp
• Kasturi Methi, crushed, 1 tsp 
• Salt, 1 tsp
• Oil, 1 tbsp
• Coriander Leaves, finely chopped, 1 tbsp, for garnish

For Chilli Ginger Garlic Paste:-

• Green Chillies, 1-2
• Ginger, chopped, 1/2 " piece
• Garlic Cloves, chopped, 3

For Onion Cashew Paste:-

• Medium-sized Onions, roughly chopped, 2
• Cashewnuts, 10
• Oil, 1 tbsp

Method:-

First, make the tomato puree by blanching 4 medium-sized tomatoes, cooling them, removing the skin and grinding them in a mixer without adding any water, to form the tomato puree. Keep aside.

Next prepare the Chilli Ginger Garlic Paste : Make a fine paste of the green chillies, ginger and garlic cloves, adding just the required amount of water. Keep aside. 

Prepare the Onion Cashew Paste: In a kadhai, heat 1 tbsp of oil and when it is hot add the roughly chopped onions and the cashew nuts and sauté till the onions turn  slightly golden. Allow this to cool and grind to a fine paste in a mixer jar adding the required amount of water. Keep aside.

In the same kadhai, add 1 tbsp of oil and on medium heat add the whole spices
Sauté for a few seconds till it gives off an aroma
To this add the finely chopped onion and sauté till it turns slightly golden
Next add the prepared Chilli Ginger Garlic Paste and sauté for 1-2 minutes till the raw smell goes
Now add the green peas ( these can be fresh or frozen), turmeric powder, chili powder, salt to taste, and the tomato puree and mix well
Add the required amount of water and cook covered till the green peas get done ( about 15-20 minutes)
Once the green peas get cooked, add sugar, and the Kitchen King Masala and mix well
Cook till the oil separates then add the prepared Onion Cashew Paste and mix till it is well blended
(Adjust the consistency by adding water only if required)
Lastly, mix in the crushed Kasuri Methi
Switch off the gas
Transfer to serving bowl and garnish with finely chopped coriander leaves

Serve hot with roti or chappatis

TOMATO ONION CURRY

TOMATO ONION CURRY

The tomato has to be one of the most common yet popular vegetables. You will probably know that apart from its attractive colour the tomato has numerous health benefits. Although botanically it is a fruit, it is pretty much considered a vegetable as far as the kitchen and cooking goes.

You will find a wide variety of dishes made with tomatoes. You will find recipes for some amongst them elsewhere in this blog :-

• Tomato Peanut Chutney
• Tomato Curry With Dumplings
• Tomato and Carrot Soup

Today's recipe is for a simple yet tasty side dish made with tomatoes, onions, and spices. This has been adapted from Spicy Tomato Onion Curry from Sasi Rekha's Kitchen.

This dish can be made fairly soon.
We had this with rotis for dinner and it tasted awesome. I am sure you will like it too.

Ingredients:-

• Large -sized Tomatoes, 4
• Large-sized Onion, 1
• Ginger Garlic Paste, 1 tbsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Cumin Powder, 1/2 tsp
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp, for garnish 

For Seasoning:- 

• Mustard Seeds, 1 tsp
• Cumin Seeds, (Jeera), 1/2 tsp
• Asafoetida (Hing), 1/8 tsp 
• Curry Leaves, a sprig 
• Chana Dal, 1 tbsp
• Urad Dal, 1 tbsp
• Oil, 2 tbsp

Method:-

Wash and chop the tomatoes to small pieces

Peel and chop the onion
Heat oil in a thick-bottomed kadhai and when it gets got on medium heat add the mustard seeds and when they splutter add the cumin seeds
Next add the asafoetida and curry leaves and sauté for a few seconds
Now add the chana dal, followed by the urad dal and sauté till they change colour
Add the chopped onion, a little salt and ginger garlic paste
Saute till the onion turns translucent and the raw smell of the ginger garlic goes
To this add the chopped tomatoes, and salt to taste,
(While adding salt remember that a little salt has already been added)
Add the turmeric powder, chili powder, coriander powder, and cumin powder. Mix well
The tomatoes will release water because of the salt added
In case it is too dry, sprinkle a little water to prevent the spice powders from getting burnt
Cover and cook on medium flame for about 5 minutes till the tomatoes become soft and mushy
Switch off the gas and transfer to a serving bowl
Lastly, garnish with finely chopped coriander leaves
Serve the Tomato Onion Curry hot with rice or chappatis

MOONG DAL POHA DOSA

MOONG DAL POHA  DOSA

For us in South India, dosa has long been a traditional favorite for breakfast. Thanks to its popularity dosas are now available virtually all over the world. In the United States, they are often referred to as crepes . Many years ago, I remember a survey in the United States announced that our Masala Dosa was among the Top 10 Must Try Dishes in the world!

As most of you would know, there are innumerable types of dosas and their variants. Elsewhere in this blog, you will find, amongst other Dosas,  recipes for :

• The most common and basic Dosa
• Masoor Dal Dosa
• Pancharatna Dosa

Today's recipe is for Moong Dal Poha Dosa which is made with Moong Dal (Split Yellow Gram)  and Jada Poha ( Thick variety of Beaten Rice).

One of the advantages of this recipe is that it does not call for the fermentation of the batter and thereby saves time. Besides, Moong Dal has numerous health benefits.

I have adapted this from Poha Moong Dal Dosa from Simply Tadka. I tried this out for today's breakfast and we enjoyed it very much served with garlic chutney.

Ingredients:- 

• Moong Dal, (Split Yellow Gram), 1 cup
• Jada Poha (Thick Beaten Rice), 1/2 cup
• Rice Flour, 2 tbsp
• Green Chillies, chopped, 2
• Ginger, grated, 1/2 " piece
• Jeera (Cumin Seeds), 1/2 tsp
• Coriander Leaves, finely chopped, 2 tbsp
• Oil, as required for making dosas 
• Salt, to taste

Method:-

Wash the Moong Dal and soak it in adequate water for about 1 hour. Drain the excess water and keep aside.
Wash the Poha and soak it in adequate water for about 15-20 minutes.  Drain the excess water and keep aside.
In a mixer jar, grind together soaked moong dal, poha, green chillies, ginger, and rice flour to form a smooth batter using about 1/2 cup of water    

Remove the batter to a bowl, add salt and mix well. Add more water if required to get the right consistency for the dosa batter. This should not be too thick or too runny. 

To this add the chopped coriander leaves, and cumin seeds and mix well
Check for salt and add only if required

Heat a tawa and when it is sufficiently hot add a ladleful of batter and spread it to form the dosa
Drizzle a little oil on and around the dosa 

Cook covered on medium heat till one side of the dosa gets done
Flip and cook the other side likewise
Serve hot Moong Dal Poha Dosa with a chutney of your choice

AVAREKALU USLI

AVAREKALU USLI

This dish made with hyacinth beans (which are called "Avarekai" in Kannada) is popular in Karnataka especially during the winter months when it is available in plenty. The peeled avarekai is called avarekalu and we make many dishes using this.

In Bengaluru where I live, it is generally available in December-January. In fact, one of the most awaited events of the year for foodies is the annual Avarebele Mela held each year at V V Puram.

We are fond of avareaklu and use it whenever it is available.  Elsewhere in this blog, you will find recipe making use of Avarekalu, such as:-

Avarekalu Saaru
Avarekalu Uppitu
Avarekalu Saagu

Today's recipe is for an easy to make side dish called Avarekalu Usli.

Ingredients:-

• Avarekalu ( Hyacinth Beans), 2 cups
• Fresh Coconut Gratings, 3 tbsp
• Fresh Coriander Leaves, chopped, a handful 
• Lemon Juice, 1 tbsp
• Sugar, 1/2 tsp (optional) 
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Asafoetida Powder, 1/8 tsp
• Urad Dal, 1/2 tsp
• Green Chillies, finely chopped, 3
• Ginger, grated or finely chopped,  1/2 "piece
• Oil, 1 tbsp

Method:-

Avarekai                                                                                           Peeled Avarekalu

Peel the avarekai/hyacinth beans and remove the avarekalu

You now have two options. You can de-skin the avarekalu by soaking it in water for a couple of hours and removing the skin  with your fingers. This is called the Hitikida Avarekalu. 

I have done this in today's recipe. 

Alternatively, you can use the avarekalu along with the skin. 

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

When they splutter add the asafoetida, and urad dal and sauté till the dal changes colour

Next add the chopped green chillies and grated ginger and sauté for about 30 seconds

To this add the avarekalu, salt to taste , sugar ( if being used) and adequate water and cook covered on medium heat till the avarekalu gets done

Now mix in the lemon juice and lastly garnish with the fresh coconut gratings and finely chopped coriander leaves

THOGARI BELE CHUTNEY

THOGARI BELE CHUTNEY

Chutneys are commonly made in South India as accompaniments of our popular breakfast items such as dosas, idlis etc. Elsewhere in this blog, you will find recipes for different types of chutneys such as:-

• Raw Mango Chutney
• Tomato Chutney Chettinad Style
• Spicy Amla Chutney

In my last post we had sampled Southekayi Dosas in which we make use of cucumbers. I had mentioned there that these dosas taste great in combination with a chutney made with thuar dal. We call this chutney Thogari Bele Chutney as Thogari Bele is the Kannada word for Thuar Dal.

This Thogari Bele Chutney is easy to make and I am sure you will enjoy this as much as we do!

Ingredients:-

• Thogari Bele ( Thuar Dal), 2 tbsp
• Dry Coconut/Copra Pieces, 2 tbsp
• Byadgi Red Chillies, 4-5 
• Tamarind, size of a small lemon or gooseberry
• Jeera, (Cumin Seeds), 1/4 tsp
• Garlic Cloves, 4-5 
• Jaggery, a small piece, or as per taste 
• Salt, to taste

For Seasoning:- 

• Mustard Seeds, 1/4 tsp 
• Asafoetida ( Hing), 1/8 tsp
• Red Chilli, broken into halves, 1 
• Oil, 1 tsp 

Method:-

In a small kadhai, dry roast the thuar dal on medium heat till it gives off a good aroma and changes color to a golden brown
To this add the Byadgi Red Chillies and sauté for a few seconds
Remove from the kadhai and allow it to cool

In a mixer, grind together the thuar dal, dry coconut pieces, Byadgi Red Chillies, tamarind, cumin seeds , garlic cloves and jaggery to a paste adding about 1/3 cup of water
Keep this chutney aside
Heat 1 tsp of oil in a seasoning pan and on medium heat add the mustard seeds,
When they splutter add the asafoetida and broken red chili and sauté for a few seconds
Switch off the gas
Pour this seasoning onto the chutney
Serve Thogari bele Chutney with dosa, idli etc

SOUTHEKAYI DOSA

SOUTHEKAYI DOSA

As is commonly known, in the South of India we make many types of dosas, which continue to be a popular item on the breakfast table. For readers from abroad who may not be familiar with this crepe like goodie, for the young living alone and others new to cooking, here's the link for making the plain and simple Dosa. 

For those looking for more variety, elsewhere in this blog, you will find recipes for :-

• Moong Dal Dosa
• Set Dosa
• Rice Rava Dosa

Today's recipe is for an easy to make dosa from my Home State of Karnataka called "Southekayi Dosa".  Southekayi is the name, in Kannada, for Cucumber, a vegetable with numerous health benefits. 

This dosa goes particularly well with a chutney made with Thuar Dal which we call Thogari Bele Chutney in Kannada.  I am posting this recipe separately in the next post. 

I have adapted this recipe from Instant Cucumber Dosa  in Namma Adige, a popular Kannada Cooking Channel.

Tips:-

• When grinding the raw rice etc in the mixer, don't add too much water as the grated cucumber added in the next step will release its own juice/water
• Don't add Eno Fruit Salt to the batter too early. You must add it just before you actually start making dosas

We had Southekayi Dosas for breakfast and they tasted great! 

Ingredients:-

• Southekayi,  (Cucumber) Medium-size,  1
• Raw Rice/ Dosa Rice, 250 gms
• Green Chillies, 4
• Ginger, 1/2 " piece
• Coriander Leaves, a handful
• Lime Juice, 1 tbsp
• Eno Fruit Salt, 1/4 tsp 
• Salt, to taste
• Oil, as required to make dosas

Method:-

Wash and soak the raw rice in adequate water for a minimum of 4 hours or overnight. Then discard the excess water.
Wash, peel and grate the cucumber. Discard the seeds. Keep the grated cucumber aside
In a mixer jar, grind together the soaked raw rice, green chillies, ginger, coriander leaves to a coarse paste/ batter adding very little water
To this add the grated cucumber and grind briefly for about 30 seconds
Transfer the contents to a bowl
Mix in the lime juice, salt to taste and Eno Fruit Salt
Adjust the consistency by adding water if required. The batter should be of pouring consistency and not be too thick or too dilute.
The batter for the Southekayi Dosa is now ready
Heat a tawa and when it is hot pour a ladleful of the batter
Spread the batter in a circular manner to form the dosa
Add oil around the dosa and cook covered on medium heat till one side gets done
Then flip, cover and cook the other side

Serve with chutney of your choice, preferably with Thogari Bele ( Thuar Dal) Chutney