MULLANGI KOOTU

 MULLANGI KOOTU

A commonly available root vegetable in India is the radish.This is called Mooli in Hindi, Mullangi in Kannada and Tamil. It is strong in antioxidants and hence has several health benefits. 

A Kootu is frequently made in our South Indian cuisine. It is a side dish of semi-solid consistency made with lentils and vegetables. 

Elsewhere in this blog, you will find recipes for dishes made with radish such as:-

• Mullangi Sambar
• Mullangi Batate Sukke
• Radish Chutney

Today's recipe is for a side dish made with radish called Mullangi Kootu. The taste of this dish is enhanced by the addition of peanuts. You should use coconut oil if possible, for the seasoning. 

This is a saatvik dish as it contains no onion or garlic. 

 I made this recently and we enjoyed it.

Ingredients:-

• Mullangi (Radish), 2 or about 250 gms
• Moong Dal, (Split Green Gram), 1/4 cup
• Groundnuts, 2 tbsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste

Roast & Grind To A Paste:-

• Coriander Seeds, 1 tbsp
• Channa Dal, ( Split Bengal Gram), 1 tbsp
• Byadgi Red Chillies, 2
• Fresh Coconut Gratings, 1/4 cup
• Oil, 1 tsp

For Seasoning :-

• Mustard Seeds, 1 tsp
• Urad Dal, (Black Gram Dal), 1 tsp
• Curry Leaves, 1 sprig 
• Coconut Oil, 2 tsp

Method :-

Wash the radish thoroughly, snip off the two ends, peel and cut the radish into cubes

Wash the moong dal and groundnuts, 

In a pressure cooker, cook together the radish cubes along with moong dal, groundnuts and a little turmeric powder, in adequate water for 3 whistles

Once the cooker cools, remove the contents and keep aside

Heat 1 tsp of oil in a small pan,  and on medium heat fry the coriander seeds, channa dal, and Byadgi red chillies till the dal changes colour to a golden brown 

Once these roasted ingredients cool, transfer to a small mixer jar and grind, along with the fresh coconut gratings,  to a smooth paste adding the required amount of water. Keep aside. 

Heat 2 tsp of coconut oil in a thick bottomed pan and on medium heat add the mustard seeds

When they splutter add the urad dal and sauté till it changes colour, then add the curry leaves and sauté for a few seconds

To this add the cooked radish-dal-groundnuts, salt to taste and mix well

Now add the freshly ground paste and mix well

Adjust the consistency of the Kootu by adding water if required. The Kootu should have a thickish consistency. 

Bring to a boil and allow it to simmer for 2-3 minutes, then switch off the gas

Transfer to serving bowl

Serve the Radish Kootu as a side dish along with hot steamed rice and rasam

PALAK TAMBULI

 PALAK TAMBULI

Palak is what spinach is popularly called in many parts of India. As you know, it has numerous health benefits and is therefore commonly used in all our cuisines, both in North and South India, especially amongst the vegetarians. 

Elsewhere in this blog, you will find recipes using palak such as:-

• Palak Paneer
• Palak Babycorn Subzi
• Palak Shorba

Today's recipe is for a side dish called Palak Tambuli and is from Karnataka. Tambuli is a curd based raita kind of accompaniment to rice dishes and is served with the main meal. It is considered to be especially good for the hot summer months as it has a cooling effect thanks to the curds. 

I have adapted this Palak Tambuli from the well-known Kannada cookery channel Swayam Paaka. 

We had this for lunch the other day and it was truly delicious. Highly recommended. 

Ingredients:-

• Palak ( Spinach) Leaves, 1 bunch
• Fresh Coconut Gratings, 1/2 cup 
• Fresh Curds, 1/2 cup
• Water, 1/2 cup
• Salt, to taste

For the Masala:

• Peppercorns, 15
• Jeera (Cumin), 1/2 tsp
• Green Chilli 1
• Ghee, 1 tsp 

For Seasoning:-

• Mustard Seeds, 1/4 tsp
• Jeera ( Cumin), 1/2 tsp
• Ghee, 1 tsp

Method:- 

Pluck the Palak leaves from the stems, wash them thoroughly and dab them dry. Roughly chop and keep aside.

Whisk the curds and slit the green chilli

Heat 1 tsp of ghee/oil in a pan and on medium heat add the pepper corns and saute

Next add the cumin seeds (jeera),when they sizzle add the green chilli and sauté for a few seconds

To this add the chopped palak and sauté till the leaves wilt 

Cover and cook the palak for 5-6 minutes on low heat till the leaves are well cooked stirring from time to time 

Now add the fresh coconut gratings, mix well and turn off the gas. Allow it to cool.

Transfer to a small mixer jar and grind to a fine paste adding 1/2 cup of water

Next add this ground paste to the whisked curds along with salt, and mix well

Add more water if required to get the desired Tambuli consistency

Heat 2 tsp of ghee/ oil in a tadka pan, and on medium heat add the mustard seeds 

When they splutter add the cumin seeds and when they sizzle switch off the gas 

Pour the seasoning to the  Palak Tambuli and mix well

Serve the Palak Tambuli with hot steamed rice or as an accompaniment to the main meal 

NENDRA PAZHAM PRADHAMAN

 NENDRA PAZHAM PRADHAMAN

I am delighted to share with you that today, March 21, 2021 happens to be the 8th anniversary of my blog. I would like to thank you my family, friends and followers of this blog, for your continued encouragement and support for "Cooking With Shobana" since I started this in 2013.  

The blog allows me to follow my passion for cooking. To learn new dishes and share them through this medium. By God's grace, my blog has received over 3.21 million hits so far and has over 18900 followers on Facebook. 

When my husband encouraged me to start this blog in 2013, I never imagined it would reach this level of featuring in The Best Food Blogs of India from the reputed Indian Bloggers website. I am grateful to Shri Ganesha for his blessing. 

Today's recipe called Nendra Parzham Pradhaman is for a dessert made with ripe Nendra Pazham, a speciality banana of Kerala. Pradhaman is a popular dessert made for festivals in Kerala though it involves a lot of work! Usually, coconut milk (both thick and medium/thin) is first extracted to make this dish. These days this is available in Tetrapacks too! The amount of jaggery added will depend upon the sweetness of the ripe bananas used, and of course, your individual taste. The colour of the Pradhaman will vary with the amount and color of the jaggery used. I have added cardamom powder for flavour but have not added dry ginger powder. 

 I have adapted this from Nendra Pazham Pradhaman in Radhika's Tickling Palates website.

We enjoyed this very much and hope you will- too! 

Ingredients:-

• Nendra Pazham ( Ripe Bananas) , 2
• Thick Coconut Milk, (first extract), 1 cup
• Medium Coconut Milk, (next extract),  1 and 1/2 cups
• Jaggery, grated, 3/4 to 1 cup
• Ghee, 4 tbsp
• Cashewnuts, 8-10, 
• Coconut Slivers, 2 tbsp
• Cardmom Powder, 1/2  tsp

Preparatory Work:-

Wash the Nendra Pazham and snip off the ends. Cut them into 2-3 pieces depending upon the size of the bananas. Place the cut banana pieces in a steamer and steam them for about 10 minutes or till they fully done. Allow them to cool and peel off the skin. 

Grind them to a pulp in a mixer jar without adding any water. 

Cut a piece of the coconut and cut into slivers. Keep aside. 

Break the cashewnuts into halves. Keep aside. 

Extract the coconut milk, first thick and then thin and keep aside. ** Process for extracting coconut milk given below 

Heat the grated jaggery in a pan on medium flame adding 2 tbsp of water. Mix till the jaggery dissolves fully. Switch off the flame and strain the jaggery syrup through a strainer and keep aside. 

Method :- 

Heat a thick bottomed pan and add 3 tbsp of ghee. Once it melts add the cooked Nendra Pazham pulp and mix well. Cook for about 5 minutes stirring continuously on medium/low flame. 

To this add the prepared jaggery syrup, mix well and cook for 2-3 minutes 

Now add the second or medium/thin coconut milk, mix and cook for 8-10 minutes, stirring continuously  till the mixture thickens- take care to see that it doesn't get burnt at the bottom 

Next add the first or thick coconut milk and mix well 

Cook the pradhaman for 2 minutes on low flame then switch off the gas

(Please note that at this stage you should not cook on high heat or for too long as the thick extract could curdle) 

In a small pan heat 1 tbsp of ghee

On medium heat add the broken cashew nuts and roast them till they turn golden in colour. Keep aside

In the same pan, add the coconut slivers and sauté till they turn golden brown. Keep aside. 

Finally, add the roasted cashewnuts and coconut slivers to the pradhaman along with the cardamom powder and mix well 

Keep the pradhaman covered for  a few minutes

The Nendra Pazham Pradhaman can be served hot immediately or served later after it is chilled as per your choice.

** Extracting The Coconut Milk: 

Take a medium-sized coconut. Break it and keep the coconut water aside. Scrape the coconut gratings and grind them well in a mixer jar with 1 cup of water. Next, filter this coconut pulp through a sieve or through a muslin cloth. This gives you the first or thick coconut milk extract.

Place back the coconut gratings pulp  in the mixer, add 1 and 1/2 cups of water and grind once again. Repeat the filtering process to get the second/medium/thin coconut milk extract. 

PRAWN CURRY

 PRAWN CURRY

Today's recipe is for a yummy Prawns Curry -cooked in a tomato-onion based masala with spices - that goes great with fried rice and rotis. 

My husband and I love shrimps, or prawns as they are commonly called in India. Prawns are known as Jinga in Hindi, Zinga in Marathi, Sigadi in Kannada, and Sungat in my mother tongue, Konkani. 

Apart from being very tasty, prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins . 

Elsewhere in this blog, you will find the recipe for Sungta Humman, a spicy dish made with prawns- from our coastal Konkani cuisine.

I have adapted this recipe from Prawn Curry in Swasti's Indian Healthy Recipes. 

We tried this out recently and loved it served with Jeera Rice . 

Ingredients:-

• Prawns, 20-25, about 250 gms
• Cumin Seeds, 1/4 tsp
• Garlic Cloves,, 2 
• Green Chilli, 1
• Curry Leaves, 1 sprig
• Coriander Leaves, 1 tbsp, for garnish
• Salt, to taste
• Oil, 1 tbsp 

For the Masala:-

• Large -sized Onion, 1 
• Ginger Garlic Paste, 1 tsp
• Large-sized Tomato, 1
• Coconut Gratings, 2 tbsp 
• Turmeric Powder, 1/8 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Kitchen King Masala, 1/3 tsp
• Oil, 1 tbsp 

Method:-

Wash, peel and devein the prawns, clean them, drain away the water and keep aside

Chop the onion, tomato and garlic cloves

Slit the green chilli

Finely chop the coriander leaves 

Heat 1 tbsp of oil in a thick-bottomed kadhai and add the chopped onion and sauté till it turns translucent

To this add the ginger garlic paste and sauté till the raw smell goes

Add the chopped tomato, salt and turmeric powder and cook till the tomato becomes soft and mushy

Next add the chilli powder, coriander powder and the Kitchen King masala and coconut gratings

Mix well and fry for 3-4 minutes 

Switch off the gas and allow the mixture to cool

Transfer to mixer jar, add the required amount of water and grind it to a smooth paste/masala

Heat 1 tbsp of oil in the same kadhai and on medium heat add the cumin seeds and when they sizzle add the slit green chilli and chopped garlic

Saute till the garlic changes colour and gives off a nice aroma 

Add the curry leaves and sauté for a few seconds

Now add the freshly prepared masala and mix well, add water as required to get a curry consistency

Check for salt and add if required, then bring to a boil

Reduce the heat and let it simmer for a few minutes

To this add the prawns 

Cook on medium heat till the prawns get done

You will know the prawns are done when they swirl to a a C shape 

Switch off the gas and garnish with finely chopped coriander leaves

Serve with fried rice or rotis 

METHI DAL

METHI DAL

Today's recipe is made with Fenugreek Leaves, called Methi in Hindi, Menthe Soppu in Kannada and Methye Bajji in my mother tongue, Konkani. . This is a popular ingredient in many dishes in our Indian cuisine. Apart from their taste, methi leaves have numerous health benefits.  

These leaves have a slightly bitter taste which some people don't much care for. We like to use the methi leaves as they are but if you are averse to the bitterness, you can apply some salt on them, keep aside for 10-15 minutes and squeeze out the juice which gets rid of the bitterness. 

Elsewhere in the blog, you will find recipes for dishes made with methi leaves, such as:-

• Methi Paneer
• Fenugreek Leaves Rolls
• Methi Mutter Pulao

Recently we had Methi Dal, a tasty side dish made with fenugreek leaves and Tur Dal. This dish can be made with any other dal too, like Masoor Dal or Moong Dal. Since I had cooked Tur Dal readily available, I chose to use this, saving time in the bargain. 

This healthy and tasty side dish goes great with both rice and rotis. 

Ingredients:-

• Methi ( Fenugreek) Leaves, chopped, 1 cup
• Cooked Tur Dal (Split Pigeon Peas/ Arhar Dal) , 2 cups
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1 tsp
• Dried Red Chilli, broken into halves, 1
• Asafoetida, 1/8 tsp
• Curry Leaves, a few
• Garlic Cloves,  4-6
• Medium-sized Onion, 1
• Green Chillies, slit, 2
• Tomato, 1
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp, or to taste
• Kitchen King Masala, 1/4 tsp- optional 
• Salt, to taste
• Oil, 1 tbsp 

Method:-

Remove the methi leaves from their stems and wash them thoroughly, chop and keep aside

Finely chop the onion and tomato

Slit the green chillies

Peel and chop the garlic cloves

Heat 1 tbsp oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the cumin seeds, and when they sizzle add the asafoetida, broken red chillies, and curry leaves and sauté for a few seconds

To this add the chopped garlic cloves and sauté till it goes off a good aroma and turns slightly golden in colour

Next add the finely chopped onion and the slit green chillies, mix well and sauté till the onion becomes translucent 

Add the finely chopped tomato , mix well and cook till it becomes mushy

Now add salt, turmeric powder, and chilli powder, mix well

To this add the chopped methi leaves, mix well and cook till the methi leaves wilt 

After the methi leaves have wilted,  add the cooked Tur Dal, mix well 

Add the required amount of water depending upon the consistency you desire 

Bring this to a boil, then lower the flame, mix in the Kitchen King Masala and allow it to simmer for 5-7 minutes 

Switch off the gas and transfer the Methi Dal to a serving bowl

Serve hot with either rice or rotis. 

NENDRA PAZHAM FRITTERS

 NENDRA PAZHAM FRITTERS 

The State of Kerala is famous for bananas of different types. Amongst them a very popular one is the  Nendra Pazham. This is called Nendra Baale Hannu in Kannada and Nandra Baale Kele in my mother tongue, Konkani. This variety grows to large sizes and has many health benefits since it is rich in fibre, vitamins and minerals.

Several dishes can be made using the Nendra Pazham. Today I have made shallow fried fritters which are easy to make yet delicious! In Konkani, we call these Nandra Baale Kele Phodis. For best results, the Nendra Pazham has to be fully ripe yet firm. It does not matter if the banana skin has blackened as this indicates the banana has ripened. However it should not be so ripe that it becomes squishy and difficult to slice. 

These fritters are served as an accompaniment to the main meal or can be had as a snack. The inherent sweetness of the Nendra Pazham is complemented by the mild addition of spices. 

Ingredients:-

• Nendra Pazham, 2
• Chilli Powder, 1/2 tsp
• Asafoetida, 1/8 tsp 
• Salt, 1 tsp or to taste 
• Rice Flour, 1 tbsp
• Sooji/ Rava, 1 tbsp
• Oil, for shallow frying, 

Method:-

Wash the Nendra Pazham and cut it into half. Peel and discard the skin. Cut each of the halves of the banana into three slices. You will get 12 slices from the two bananas used. 

Mix together chilli powder, asafoetida and salt and apply this to both sides of the banana slices 

Keep aside for about 5 minutes

In a plate, mix together the rice flour and sooji

Dust both sides of each of the marinated banana slices in the rice flour-sooji mixture

Heat a thick bottomed wide pan, add 1 tbsp of oil and spread it evenly 

On medium heat place the banana slices and roast till one side gets done and becomes golden brown in colour. 

Take care that the fritters don't get burnt as the sweetness of the bananas tend to make them get burnt fast. 

Flip and similarly roast the other side adding oil as required 

Switch off the gas and transfer the Nendra Pazham Fritters to a serving plate

MYSORE RASAM

 MYSORE RASAM

In the typical South Indian meal, steamed rice- which forms an integral part of the meal- is served with various accompaniments like sambar, dal, rasam and curds. 

Typically rasam is made with vegetables, tamarind extract and spices, and served as an accompaniment to steamed rice. There are many types of rasams/saarus. 

Elsewhere in this blog, you will find recipes for rasams/saarus, such as:-

• Jeerige Saaru
• Beetroot Rasam
• Channa Saaru
• Devasthana Saaru

Today's recipe is for an aromatic rasam from Mysore. I have adapted this from Mysore Rasam by Nithya Anantham in Archana's Kitchen.

As I had cooked thuar dal readily available, this saved time for me.  If you don't have cooked dal ready, you will have to wash and pressure cook the thuar dal in adequate water for 2-3 whistles and then mash it. 

The freshly ground rasam powder made with spices enhances the flavor of this rasam which we enjoyed with hot steamed rice and pappadams. 

Ingredients:-

• Cooked & Mashed Thuar Dal, 1/2 cup
• Tomatoes, 2
• Tamarind, size of a lemon,
• Jaggery,  2 tsp or to taste
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp - for garnish 

Roast & Grind To Make The Rasam Powder:-

• Chana Dal, 2 tsp
• Coriander Seeds, 2 tsp
• Cumin Seeds, 1/2 tsp
• Black Pepper Powder, 1/2 tsp
• Byadgi Dry Red Chillies, 2
• Coconut Gratings, 1/4 cup 

For The Seasoning:-

• Mustard Seeds, 1 tsp
• Asafoetida, 1/8 tsp 
• Curry Leaves, a sprig 
• Ghee, 2 tsp 

Method:-

Soak the tamarind in a cup of warm water for about 10-15 minutes and extract the pulp

Roughly chop the tomatoes

Heat a little ghee in a pan and roast the ingredients listed under Rasam Powder until the chana dal changes colour and the spices give off an aroma

Once the spices are roasted add the coconut gratings and fry for a few minutes till the coconut gratings become a little golden 

Allow this to cool and transfer to a small mixer jar and grind to a fine powder. Keep the rasam powder aside. 

Take the cooked and mashed thuar dal in a vessel, add the chopped tomatoes and the tamarind extract along with 2 cups of water, mix well and cook stirring from time to time till the tomatoes become soft and mushy 

To this add the freshly ground rasam powder, salt to taste, jaggery and mix well

Check that you have got the desired consistency and bring to a boil

Switch off the gas

In a seasoning pan, heat ghee and when it becomes hot add the mustard seeds and when they splutter add the asafoetida and the curry leaves and sauté for a few seconds

Pour this seasoning on to the Mysore Rasam

Lastly, garnish with the finely chopped coriander leaves

Serve the Mysore Rasam with hot steamed rice, pappadam etc

SWEET POTATO MASALA FRY

 SWEET POTATO MASALA FRY 

Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, and Kannang in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for dishes made with sweet potato such as:-

• Mergole- Sweet Potato Payasu 
• Sweet Potato Tikkis

In addition to their distinctive flavor, we know that the sweet potatoes have several health benefits.

Today's recipe is for a side dish made with sweet potatoes in which the masala balances the inherent sweetness of the main ingredient. I have adapted this from Sweet Potato Masala Fry from Chef Sanjay Thumma of VahRehVah.com .

I have adjusted the spice levels to suit my needs.  

Ingredients:-

• Sweet Potato, 500 gms
• Onion, 1
• Garlic Cloves, 4
• Cumin Seeds, 1 tsp
• Mustard Seeds, 1/2 tsp
• Black Gram Dal ( Urad Dal), 1 tbsp
• Turmeric Powder, 1/2 tsp
• Green Chillies, 2 
• Curry Leaves, 2 sprigs
• Chilli Powder, 1 tsp 
• Salt, to taste
• Oil, 2 tbsp

Method:-

Wash the sweet potatoes thoroughly and pressure cook them in adequate water -with a little salt- for two whistles or till they get done. Please take care to see that they don't get overcooked.

When the cooker cools remove the cooked sweet potato, peel and cube them. Keep aside. 

Chop the onion and slit the green chillies

Crush together the garlic cloves and the cumin seeds and keep aside. (You can use either a mortar and pestle or a rolling pin to crush them)

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

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

Next add the chopped onion, turmeric powder, slit green chillies and curry leaves and salt to taste

Saute till the onion becomes translucent 

To this add the garlic-cumin seeds mixture  and mix well

Saute till the raw smell of the garlic goes 

Add the chilli powder and mix well

Lastly add the cooked sweet potato pieces and sauté for 3-5 minutes, stirring from time to time, till the sweet potatoes get well browned and blend well with the masala

Transfer to serving bowl

Serve hot as a side dish with rotis or rice