DOUBLE BEANS & POTATO CURRY

 DOUBLE BEANS & POTATO CURRY

Today's recipe is made with a vegetable popularly called Double Beans in India. The formal name for them is Lima Beans or Broad Field Beans. 

It is well-established that  Double Beans have numerous health benefits apart from being so tasty when used in dishes. 

Elsewhere in this blog, you will recipes for other dishes made with double beans such as:-

• Double Beans Saung
• Double Beans Curry 
• Double Beans Ambat 

I have used fresh double beans as I had some handy. However, if you do not get fresh double beans, you can use the dried ones after soaking them in water overnight and pressure cooking them for 3 whistles. 

This recipe has been adapted from Double Beans Curry in Rak's Kitchen. I have added potatoes which go well with double beans. Don't miss the drizzling of coconut oil in the end as it enhances the taste of the dish.

We enjoyed this dish very much and I am sure you too will like it! 

Ingredients:-

• Double Beans, 1 cup
• Medium-sized Potatoes, 2
• Medium-sized Onion, 1
• Turmeric Powder, 1/8 tsp
• Salt, to taste
• Coconut Oil, 1-2 tsp

To Grind To A Coarse Paste:- 

• Coriander Seeds, 1/2 tbsp
• Fresh Coconut Gratings, 2 tbsp
• Byadgi Red Chillies, 3
• Garlic Cloves, 2 
• Peppercorns, 1 tsp
• Cumin Seeds, 1/2 tsp

For Seasoning : -

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

Method:-

Wash and peel the fresh double beans 

Wash, peel and cube the potatoes

In a pressure cooker, cook the double beans and potatoes, with a little salt, and adequate water for 1-2 whistles 

Once the cooker cools, remove and keep aside

Peel and slice the onion length wise

In a small mixer jar, grind together coriander seeds, coconut gratings, dried red chillies, garlic cloves,  peppercorns and cumin seeds in pulse mode till the ingredients get crushed 

Add a little water and grind again to a coarse paste. Keep aside

Heat 1 tbsp of oil in a thick bottomed kadhai and on medium heat add the mustard seeds

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

To this add the curry leaves and the sliced onion and sauté till the onion becomes slightly golden 

Now add the cooked double beans and potatoes, salt to taste and turmeric and mix well

Add the freshly ground masala and cook on medium/low heat, stirring from time to time, till the excess water evaporates and the double beans and potato gets well blended with the masala

Switch off the gas and drizzle the coconut oil

Transfer to serving bowl and serve as accompaniment to the main meal, with rice or rotis. 

MINTY JALJEERA

 MINTY JALJEERA

With the advent of the summer the days become blazing hot and we yearn for something to cool off. Jaljeera is an age old drink which has the necessary cooling effect. The basic version of jaljeera is made with water ( Jal) and Cumin Seeds (Jeera). It is considered good for digestion and also improves one's appetite. 

This version in addition to water and cumin seeds, has mint leaves, coriander leaves and assorted spices.

I have adapted this from Minty Jaljeera by the legendary Tarla Dalal. I have not garnished it with "boondi" out of my personal preference. 

Try it out for yourself and you can enjoy it to beat the heat outside. 

Ingredients:-

• Mint Leaves (Pudina),  1/2 cup
• Coriander, Leaves, (Dhania), 1/4 cup
• Lemon Juice, 1/4 cup
• Sugar, 2-3 tbsp or to taste
• Ginger, (Adrak), chopped, 1 tsp
• Cumin Seeds, (Jeera), 1 tbsp
• Dried Mango Powder (Amchur) 1 and 1/2 tsp
• Black Salt, (Sanchal), 2 tsp
• Salt, 2 tsp
• Chilled Water,  3 and 3/4 cups

Method:-

Remove the mint and coriander leaves from their stems

Wash them thoroughly and shake off the excess water and chop them  

Dry roast the cumin seeds 

Roughly chop or grate the ginger 

Blend well together in a mixer jar the chopped mint and coriander leaves, dry roasted cumin seeds, lemon juice, sugar, ginger, dried mango powder, black salt and salt, adding 1/4 cup of water 

Strain this blended mixture through a sieve into a vessel

To this add 3 and 3/4 cups of chilled water and mix well 

Pour the Minty Jaljeera into 4 glasses, add ice cubes as required, and serve garnished with boondi 

IVY GOURD MASALA

IVY GOURD MASALA

A commonly available vegetable in India is ivy gourd which is called Tindora in Hindi, Thondekayi in Kannada, and Tendle in my mother tongue Konkani. This vegetable has several health benefits. 

I make dishes using ivy gourd quite often so elsewhere in this blog you will find recipes for dishes such as

• Tendle Talasani, 
• Tindora Coconut Stir Fry,
• Stuffed Tindora Masala.
• Garlicky Ivy Gourd Stir Fry

Recently I made one more dish using ivy gourd. This was Ivy Gourd Masala adapted from Thondekai Masala Curry  from Veg Recipes of Karnataka. 

We enjoyed this as a side dish with rice and rotis. 

Ingredients:-

• Ivy Gourd,  500 gms
• Large sized Onion, 1
• Tamarind, size of a gooseberry
• Turmeric Powder, 1/4 tsp
• Curry Leaves, a few 
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, finely chopped, 1 tbsp

To Be Roasted and Ground To A Paste:-

• Peanuts, 1/4 cup
• Coriander Seeds, 2 tsp
• Byadgi Red Chillies, 3
• Sesame Seeds, 2 tsp
• Large Sized Tomato, 1
• Coconut Gratings, 1/4 cup

Method:-  

Wash the ivy gourd, snip off the two ends and slice them length-wise

Finely chop the onion, tomato and coriander leaves

Soak the tamarind in warm water for about 10 minutes and extract the juice

Cook the sliced ivy gourd in a pressure cooker with a little salt and very little water for 1 whistle

Once the cooker cools, removed the cooked ivy gourd and keep aside

In a pan, dry roast the peanuts, coriander seeds and red chillies on medium heat stirring continuously till the peanuts change colour 

To this add the sesame seeds and sauté till they splutter 

Now add the chopped tomato and coconut gratings, and sauté for a few seconds and switch off the gas

Allow this to cool, then transfer to a mixer jar

Grind to a smooth paste adding the required amount of water. Keep aside 

Heat 2 tbsp of oil in a pan, add the chopped onions and curry leaves and sauté till the onions turn slightly golden 

To this add the cooked ivy gourd, salt to taste, turmeric powder, tamarind extract and the ground masala and mix well. Add a little water if required. 

Cook on medium heat till the ivy gourds get well blended with the masala 

Lastly, switch off the gas and garnish the dish with finely chopped coriander leaves 

Transfer to a serving bowl and serve the Ivy Lord Masala as a side dish with rice or rotis

YELLOW PUMPKIN DRY CURRY

 YELLOW PUMPKIN DRY CURRY

In our South Indian cooking, we make many dishes with yellow pumpkins. These are highly nutritious and strong in Vitamin A and other vitamins but have a low calorie count. This gives them many health benefits.

Yellow Pumpkin is called Manjal Poosinikai or Parangikai in Tamil, Kaddu in Hindi, Sihi Kumbalkai in Kannada, and Duddhi in my mother tongue, Konkani.

 I use yellow pumpkins in my menus from time to time. Elsewhere in this blog, you will find recipes for Yellow Pumpkin Kootu, Mathanga Pulinkari, and Ash Gourd Pumpkin Coconut Stew.

Today's recipe is for an easy to make yet delicious side dish. I have adapted this from Yellow Pumpkin Dry Curry from Rak's Kitchen. 

You can either cube or slice the yellow pumpkin. I prefer to slice them for this dish. The addition of coconut oil as the last step enhances the taste of the dish.  

We enjoyed this as a side dish with steamed rice and rasam.

Ingredients:-

• Yellow Pumpkin, 200 grams,
• Turmeric Powder, 1/8 tsp
• Salt, to taste
• Coconut Oil, 2 tsp for drizzling at the end 

To Be Ground To A Coarse Paste:-

• Fresh Coconut Gratings,  1/4 cup
• Byadgi Red Chillies, 3
• Cumin Seeds, 3/4 tsp
• Small Onions, 4, peeled and roughly chopped

For The Seasoning :-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Curry Leaves,  a few 
• Oil, 1 tbsp 

Method:-

Wash and peel the pumpkin, discarding the inner core and seeds, 

Slice the pumpkin into thin strips or cube them as per your preference. Keep aside 

In a small mixer jar, grind together the coconut gratings, red chillies, cumin seeds, and baby onions on pulse mode adding 1/4 cup of water to a coarse paste . Keep aside.

Heat 1 tbsp of oil in a thick bottomed kadhai 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 sliced pumpkin and sauté for 1 minute

Add turmeric powder, salt and the prepared coarse paste and a little water and mix well

Cover and cook on medium heat for about 2-3 minutes till the pumpkin gets well cooked stirring from time to time 

(Take care to see it don't get overcooked as pumpkin gets cooked fast) 

Cook till the water evaporates completely

Lastly, drizzle with coconut oil

Serve Yellow Pumpkin Dry Curry as a side dish with steamed rice and rasam 

DRUMSTICK MASALA

 DRUMSTICK MASALA 

The popular veggie, Drumsticks, called Shevaga in Marathi, Nuggekai in Kannada, Murungukkai in Tamil, and Mashingasaang in my mother tongue Konkani are extremely nutritious as well as tasty. They have numerous health benefits. 

The drumstick pods as well as the leaves can be used in different dishes. Elsewhere in this blog, you will find recipes for dishes using drumsticks, such as:-

• Magge & Mashingasaang Koddel  from our Konkani cuisine
• Potato & Drumstick Upkari from our Konkani cuisine
• Murungukkai Kara Kuzhambu from Tamilnadu
• Shevgyacha Shenganche Pithla from Maharashtra 
• Nugge Soppina Rotti from Karnataka

Today's recipe is for a delicious dish made with drumsticks which I have adapted from Masala Drumsticks by Chef Ruchi Bharani of Rajshri Foods.

I tried this out recently and we simply loved it! 

Ingredients:-

• Drumsticks, chopped, 2
• Gram Flour, (Besan), 3 tbsp
• Peanuts, 3 tbsp
• Fresh Coconut Gratings, 2-3 tbsp
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Cumin Powder, 1/2 tsp
• Asafoetida, 1/4 tsp 
• Jaggery, grated, 2 tsp
• Kitchen King Masala, OR Garam Masala,  1/4 tsp
• Water, 1/2 cup 
• Oil, 1 tbsp
• Salt, to taste

For Seasoning:

• Cumin Seeds, 1/2 tsp
• Asafoetida, 1/8 tsp
• Curry Leaves, 1 sprig
• Oil, 1 tbsp

Method:-

Wash the drumsticks, snip off the two ends, lightly scrape the skin and cut the drumsticks into 2" pieces

Slit each of the drumstick pieces without breaking them

Steam the drumstick pieces in adequate water with a little salt in a steamer for about 8-10 minutes 

Make sure they are cooked yet remain firm 

Remove from the steamer and allow it to cool. 

In a pan, dry roast the besan for about 3-4 minutes till it gives off a good aroma. Keep aside

In the same pan, dry roast the peanuts till they pop and the skin becomes dark brown.

Transfer to a mixer jar and grind the roasted peanuts to a coarse powder. Keep aside. 

In a big plate, mix together the roasted besan, the roasted peanut powder, fresh coconut gratings, salt, chilli powder, turmeric powder, coriander powder, cumin seeds powder, asafoetida , grated jaggery and Kitchen King masala with 1 tbsp of oil 

Make sure they are well mixed as this forms the stuffing for the drumsticks 

Take each of the steamed drumstick pieces and stuff the prepared masala in them 

Heat 1 tbsp of oil in a pan and on medium heat add the cumin seeds, when they sizzle add the asafoetida and curry leaves and sauté 

To this add the stuffed drumstick pieces and the remaining masala

Mix gently and sauté for about 2 minutes on medium heat 

Add 1/2 cup of water, mix again and cook for 2-3 minutes till the water evaporates and the drumsticks get well coated with the masala

Transfer to serving plate

Serve Drumstick Masala as a side dish with the main meal 

VAINGANA SAUNG

 VAINGANA SAUNG

Brinjals - as eggplants or aubergines are more commonly known in India- are available all through the year. They are called Vaingan in my mother tongue, Konkani; Baingan in Hindi, Katirikai in Tamil and Badanekai in Kannada. They are considered good for health being specially suited for those who have diabetes. 

Elsewhere in this blog, you will find recipes for some other yummy dishes made with brinjals such as:-

• Vaingana Puddi Sagle from our Konkani cuisine
• Bharli Vaangi from Maharashtra
• Kathirikai Pitlai from Tamilnadu
• Roasted Brinjal Chutney from North India

Today's recipe is from our Konkani GSB cuisine. A saung ( pronounced "song" ) is a spicy side dish popular in Konkani cuisine which is usually made with potatoes or legumes with onions. 

I have adapted today's recipe from Eggplant/Brinjal Saung from my cousin, Vinaya Prabhu's popular cooking blog: Vinaya's Culinary Delights. 

We generally use tamarind extract to give the tanginess to the saung, but in this recipe tomatoes have been used instead. The amount of chilli powder you use will depend on your taste and the spice level of the chilli powder used. For example, Kashmiri Red Chilli Powder is relatively less spicy but gives good colour while as others are far more spicy. I have used measurements to suit our requirements in terms of oil and spice level. 

Ingredients:-

• Vaingan (Eggplant/Brinjals),  8-10 (baby brinjals)
• Large-sized Onions, 2 
• Medium-sized Tomatoes, 3 or about 200 grams 
• Coriander Powder, 1 tbsp
• Chilli Powder, 2-3 tsp or to taste  
• Coconut Oil, 3 tbsp
• Salt, to taste

Method:-

Wash the baby brinjals, cut them at the base in a criss cross manner keeping the stem intact

Wash and finely chop the tomatoes and onions

Heat oil in a thick-bottomed kadhai and on medium heat add the finely chopped onions, brinjals and a little salt and sauté till the onions change colour and become golden brown 

To this add the chilli powder, coriander powder, and salt to taste. Mix well.

Add the finely chopped tomatoes and cook till they become soft and mushy 

Add 1 cup of water ( or a little more if required) , mix well and bring to a boil

Lower the heat and cook covered on medium heat stirring from time to time till the brinjals get done

Transfer to serving bowl and serve the Vaingana Saung as a side dish with the main meal 

PANEER URAD METHI

 PANEER URAD METHI 

Paneer or Indian Cottage Cheese is one of the most popular ingredients in many Indian kitchens. Earlier it was restricted to North Indian especially Punjabi cuisine but over the decades has become popular everywhere!  If you are interested you may like this article on the History of Paneer in India!

From time to time, I use store-bought paneer in making dishes for lunch or dinner. Elsewhere in this blog, you will find recipes for various Paneer dishes, such as:-

• Paneer Amritsari 
• Paneer Pulao
• Paneer Payesh

In Goa and Coastal Karnataka, they make a dish of fish with Urad (Black Gram Dal) and Methi (Fenugreek Seeds). Today's recipe is for a dish which uses paneer in the same combination. I have adapted this from Paneer Urad Methi by Master Chef Sanjeev Kapoor in his Food Food channel. 

We had this with rotis and it tasted very yummy! 

Ingredients:-

• Paneer, 250 grams, 
• Urad Dal, (Black Gram Dal) , 1 tbsp
• Methi (Fenugreek) Seeds, 1/4 tsp
• Coriander Seeds, 2 to 3 tsp 
• Black Peppercorns, 10
• Byadgi Red Chillies, 4
• Fresh Coconut Gratings, 1/3 cup 
• Raw Rice, 1 tsp
• Medium sized Onion, 1 ( Roughly sliced, 1/2  + finely chopped 1/2) 
• Kokum Petals, 4-5 
• Salt, to taste
• Oil, 1 tsp +1 tbsp 

Method:-

Cut the paneer into cubes. Keep aside

Cut the onion into half. Roughly slice one half of the onion and finely chop the other half. Keep aside.

Heat 1 tsp of oil in a thick-bottomed pan . On medium heat roast the urad dal, methi, coriander seeds, peppercorns and dried red chillies, till the dal and the coriander seeds change colour and become golden

To this add the roughly chopped onion and sauté 

Next add the coconut gratings and sauté till fragrant

Switch off the gas, remove the roasted ingredients and keep aside to cool

Then move it to a mixer jar, add the rice and the required amount of water and grind to a smooth paste. Keep aside

In the same pan, heat 1 tbsp of oil and on medium heat add the finely chopped onion and sauté till it becomes translucent

To this add the paneer cubes and mix gently 

Now add the freshly prepared ground paste, kokum petals, 1/2 cup of water, salt to taste and mix gently 

If the gravy is too thick, add more water to adjust the consistency

Bring this to a boil then lower the flame and let it simmer for a couple of minutes 

Transfer to a serving bowl

Serve hot with rice or rotis 

PEANUT SESAME LADOO

 PEANUT SESAME LADOO

Most of us love to eat sweets ! We are ever ready to have one or the other of the many different types of sweets we make in India. A popular Indian sweet made in every Indian home is the Ladoo/Laddu.

Elsewhere in this blog, you will find recipes for different types of Ladoos such as:-

• Churmondo (Wheat Flour Ladoos) 
• Dates-Dry Fruits Ladoo
• Til ke Ladoo

Today's recipe is for a delicious ladoo made with just three ingredients: Peanuts, Sesame Seeds, and Jaggery. 

As you know, peanuts and sesame seeds have numerous health benefits. Peanuts are rich in protein , fat and fibre. Sesame Seeds are rich in nutrients vital to bone health. The third ingredient jaggery is again rich in many minerals and vitamins. It scores over refined sugar in many ways. 

Also, this recipe does not call for the use of ghee. So the good news is that these ladoos- in moderation, of course- are healthy as well being very tasty! 

I have adapted this from Peanut Sesame Ladoo or Palli Nuvvala Laddu by blogger Hari Chandana.

The quantities mentioned of the ingredients yielded me with 10-12 Ladoos. 

Ingredients:-

• Peanuts, 1 cup
• Sesame Seeds, (Til), 1/2 cup
• Jaggery, grated/powdered, 3/4 cup
• Cardamom, 2 :  Peel and powder / 

Method:-

In a thick-bottomed pan, dry roast the peanuts on medium flame for about 6-8 minutes stirring continuously till they crackle and they become brown in colour 

Remove from the pan and allow it to cool then remove the skin of the peanuts by rubbing them between your palms. Keep aside

In the same pan, dry roast the sesame seeds on medium heat stirring continuously till they turn golden in colour and start popping. Keep aside and allow it to cool.

In a mixer jar, grind together the roasted peanuts and the roasted sesame seeds, in pulse mode, to a coarse powder

To this add the grated/ powdered jaggery and pulse it again so that the jaggery gets well blended with the peanuts-sesame powder 

Transfer the contents to a plate, break up lumps if any and mix in the cardamom powder

Take small portions of this mixture and shape them into ladoos using your fingers and palms 

Store the Peanut Sesame Ladoos in air tight container

* Tips : Running the mixer in normal mode will result in the sesame seeds and peanuts releasing too much oil, hence we should use the pulse mode with frequent intervals