MASALE AVALAKKI

 MASALE AVALAKKI

Today's recipe is for an easy to make yet delicious breakfast item made with beaten rice, coconut gratings and spices. This can also be had as an evening snack. It is popular in the Udupi-Mangaluru area of my Home State of Karnataka. In those parts, it is called Bajil in the local Tulu language. 

Flattened or Beaten Rice is commonly used in various parts of India. It is called "Avalakki" in Kannada,   Poha in Hindi and Phovu in my mother tongue, Konkani.

There are two types of beaten rice: the thin variety called "Patla Poha" in Hindi  and "Paper Avalakki" in Kannada and a thick variety. 

This article details how good beaten rice is for us due to its several health benefits. 

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

• Poha Idlis
• Godu (Sweet) Phovu  
• Phova Usli
• Kanda Poha

I have adapted this from "Masala Avalakki/Bajil Upkari" from Swayam Paaka.

Please note that it is essential to use the thin variety of beaten rice to make this dish. It is advisable to use coconut oil for the seasoning. The use of Byadgi red chillies adds to the colour of the dish without making it too spicy.

We simply love this and I am sure you will too! 

Ingredients:-

• Thin Beaten Rice (Paper Avalakki//Patla Poha), 2 cups
• Fresh Coconut Gratings, 3/4 cup
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Byadgi Red Chillies, 5
• Jaggery grated, 1 to 2 tbsp
• Salt, to taste 

For the Seasoning:- 

• Mustard Seeds, 1/2 tsp
• Cumin Seeds, (Jeera), 1 tsp
• Asafoetida, ( Hing), 1/8 tsp
• Coconut Oil, 2 tsp

Method:-

In a small mixer jar, grind together coriander seeds, cumin seeds and Byadgi red chillies, without adding any water. Use the pulse mode for best results.

To this add the coconut gratings and grind once again to a coarse powder. 

In a large bowl, mix well together the avalakki, the freshly ground powder, grated jaggery and salt to taste

Use your fingers to mix thoroughly so that the avalakki gets properly blended with the masala.

In a small pan, heat 2 tsp of coconut oil, on medium heat add the mustard seeds

When they splutter add the cumin seeds  and the asafoetida

Saute till the cumin seeds sizzle and change colour

Switch off the gas 

Pour this seasoning onto the Masala Avalakki and mix once again

CAPSICUM CURRY

 CAPSICUM CURRY

Capsicums -more commonly known as bell peppers in the US- come in different colours. The yellow and red ones are particularly attractive but more common are the green ones, which I use quite frequently.

Capsicums are strong in Vitamin C and have other health benefits as well. Elsewhere in this blog, you will find other recipes made with capsicum, such as :-

• Tilli Phalli Shimla Mirch
• Capsicum Masala Curry 
• Capsicum & Onion Chutney

Today's recipe is adapted from Capsicum Curry from the popular website Indian Healthy Recipes. 

We enjoyed this with hot chapatis. 

Ingredients:-

• Capsicum/Bell pepper, 250 to  300 gms
• Onions, 2  
• Ginger Garlic Paste, 1 and 1/2 tsp
• Tomato, 1
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Garam Masala, 1/2 tsp
• Dried Fenugreek Leaves (Kasuri Methi), 1 tsp
• Curry Leaves, a few
• Cumin Seeds, 1/4 tsp
• Salt, to taste
• Oil, 2 tbsp ( 1 + 1) 

To Roast & Blend For the Masala : 

• Peanuts, 1 and 1/2 tbsp 
• Coconut Gratings OR Dry Copra, 1 and 1/2 tbsp
• Sesame Seeds, (Til), 3/4 tbsp 

Method:-

Wash the capsicum, discard the core and seeds. Cube the capsicum and keep aside

Finely chop 1 onion 

Cube the other onion separating the layers 

Chop the tomato

In a thick-bottomed kadhai, dry roast the peanuts till they change colour

Lower the heat, add coconut gratings and sesame seeds and roast till the sesame seeds begin to pop

Transfer to a plate and let it cool

Heat 1 tbsp of oil in the same kadhai and add the finely chopped onion and fry till it turns slightly golden

Add the ginger garlic paste and sauté till the raw smell goes

Next add the chopped tomatoes and cook till they become soft and mushy 

To this add salt, turmeric powder, chilli powder, coriander powder and garam masala 

Mix well and fry till the mixture gets well cooked  and leaves the sides of the kadhai

Allow this to cool completely 

In a mixer jar, grind together the roasted peanuts-coconut-sesame seeds, and the onion-tomato mixture to a smooth paste adding required amount of water 

Heat 1 tbsp oil in the kadhai and on medium heat add the cumin seeds and when they sizzle add the curry leaves and sauté 

Next add the cubed capsicum and cubed onion with the separated layers 

Saute on high flame for a couple of minutes

Add the freshly ground mixture and required water to get the desired consistency 

Mix well and bring to a boil. Check for salt and add if required 

Reduce the heat, cover and cook for a few minutes till the capsicums get cooked but remain crunchy

Take care not to overcook the capsicum

Lightly crush the kasuri methi between your palms and add this to the curry and stir well

Switch off the gas and transfer to a serving bowl

Serve Capsicum Curry with fried rice, or chapatis

DHANIYA WALE DUM ALOO

 DHANIYA WALE DUM ALOO

From time to time, I make sure we have some potato dish at home. If cooked in the right way, potatoes can be tasty and though they have earned a dubious reputation through the popularity of dishes like French Fries, they are a good source of fibre. Potatoes have numerous health benefits as detailed in this article in WebMD.

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

• Baby Potatoes Curry
• Batata Phodi
• Schezwan Potatoes

Today's recipe is for a side dish of shallow fried potatoes (Aloo in Hindi) cooked in a masala made with coriander leaves (Dhaniya in Hindi) and spices. I have adapted this recipe from Dhaniya Wale Dum Aloo by the noted cookery expert Nisha Madhulika.

 I tried this out recently and we enjoyed it 

Ingredients:-

• Small sized Potatoes, 10 or about 400 gms,
• Coriander Leaves, (Dhaniya) 100 gms
• Medium-sized Chillies, 3
• Ginger, 1/2 " piece + a little to make juliennes for garnish 
• Cumin Seeds, (Jeera), 1/2 tsp
• Dry Fenugreek,(Kasuri Methi), 1 tsp
• Black Peppers, (Kali Mirch), 4
• Cardamom, (Elaichi), 1
• Cloves, (Laung), 2
• Small -sized Lemon, 1
• Oil, 3 tbsp
• Salt, to taste

Method:-

Wash and cook the potatoes in a pressure cooker with adequate water , adding a little salt , for 2 whistles

Once the cooker cools, remove the potatoes and peel them. Keep aside

Wash and roughly chop the coriander leaves,

Chop the green chillies and ginger

In a small mixer jar, grind together the coriander leaves, green chillies, ginger, to a smooth paste adding just the required amount of water 

Heat 2 tbsp of oil in a thick-bottomed pan and add the potatoes and fry them till they become slightly golden in colour

Transfer to a plate

In the same pan, add and heat 1 tbsp of oil and on medium heat add the cumin seeds

When they sizzle add the cardamom, cloves and black peppers and sauté till they give off a good aroma

Lightly crush the kasuri methi between your palms. Add this and mix well

Next add the freshly ground coriander paste and little water (about 1/2 cup) from the mixer jar 

Add salt to taste and mix well

Add the shallow fried potatoes and mix them well with the masala and cook on medium heat for about 4-5 minutes

Switch off the gas

Squeeze the lemon juice and mix well 

Lastly, garnish with ginger juliennes 

Serve with chapati, nan etc 

Tips: 

* The potatoes should be roughly of equal size

* Ginger juliennes are thin strips of ginger used for garnish

SOUTHEKAYI SASMI (MANGALORE CUCUMBER CURRY)

 SOUTHEKAYI SASMI (MANGALORE CUCUMBER CURRY)

One of the famous places in my Home State of  Karnataka is the city of Udupi, which is famous for both the Sri Krishna Temple and its vegetarian cuisine. 

Elsewhere in this blog, you will find recipes for dishes from the Udupi/Mangalore area -such as:- 

• Haagalakai Gojju
• Akki Halbai
• Pineapple Menaskai

Today's recipe is made with Mangalore Cucumber- which is also known as Field Marrow, Malabar Cucumber and Madras Cucumber. We call this Magge in my mother tongue, Konkani. It is called Mangaluru Southekayi in Kannada ( while the ordinary cucumber is called Southekayi.) 

Southekayi Sasmi is a coconut based side dish with a distinctive flavour of ground mustard. It is usually  served with hot steamed rice.  I have adapted this recipe from Southekayi Sasmi by Udupi Recipes.

We had this for lunch recently and loved it! 

Ingredients:-

• Medium -sized Mangalore Cucumber,  1/2
• Turmeric Powder , 1/4 tsp
• Fresh Coconut Gratings, 3/4 cup
• Mustard Seeds, 1/2 tsp
• Roasted Dry Red Chillies, 3
• Tamarind, small piece
• Salt, to taste

For Seasoning:-

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

Method:

Wash the Mangalore Cucumber and cut it into half. Peel the cucumber and remove the core and seeds. 

Chop into small pieces and keep it in a vessel 

Cook the Mangalore Cucumber in 1 cup of water, adding a little turmeric powder, till it turns soft but not mushy

Grind together the fresh coconut gratings, roasted red chillies, tamarind  and mustard seeds, adding 1/2 cup of water to a smooth paste.

Add this freshly ground paste to the cooked Mangalore Cucumber, add salt to taste and mix well and bring to a boil. Switch off the gas . 

Heat oil in a small pan and on medium heat add the mustard seeds, when they splutter add the curry leaves and broken red chillies and sauté

Pour this seasoning to the Southekayi Sasmi and transfer it to a serving bowl

Serve the Southekayi Sasmi with hot steamed rice

SHAHI TAMATAR

 SHAHI TAMATAR

There are few vegetables that are more visually appealing than the bright red tomatoes! In our Indian vegetarian cooking, you will find very extensive use of tomatoes.

This article in WebMD.com gives details of just how good tomatoes are for our health. 

Elsewhere in this blog, you will find many dishes made with tomatoes as the main ingredient. Some of them are:-

• Tomato Saaru
• Tomato Onion Curry
• Tomato Thokku
• Nadan Tomato Curry

Today's recipe is for Shahi Tamatar which roughly translates to a "royal dish made with tomatoes". I have adapted this from a recipe shared by Bharti Ahuja Dar in a cooking group in which I am a member. 

We enjoyed this dish as I am sure you will too!

Ingredients:-

• Medium Sized Tomatoes, 5 or about 300 gms
• Peanuts, 2 tbsp
• White Sesame (Til) , 2 tsp
• Fresh Coconut Gratings, 2 tbsp
• Green Chillies, chopped, 2
• Asafoetida ( Hing), 1/4 tsp
• Chilli Powder, 1 tsp or to taste 
• Cumin (Jeera) Seeds, 1 tsp
• Medium sized Onion, sliced, 1
• Dry Red Chillies, broken into halves, 2
• Curd, 1 cup
• Garam Masala Powder, 1/2 tsp
• Curry Leaves,1 sprig
• Salt, to taste
• Oil, 2-3 tbsp
• Turmeric Powder, 1/4 tsp

Method:-

Wash the tomatoes, remove the heads and pierce the tomatoes from the top in a few places. Keep aside

Slice the onions

Chop the green chillies

Whisk the curds

In a pan, dry roast the peanuts, sesame seeds, and coconut gratings till they turn slightly golden

Allow it to cool

Then transfer to small mixer jar, add chopped green chillies and a little water and grind to a smooth paste. Keep aside. 

Heat oil in the same pan and add cumin seeds and when they sizzle add the asafoetida and the broken red chillies

To this add the sliced onion, a little salt. Saute till they turn slightly golden 

Next add chilli powder, turmeric powder, and curry leaves and mix well 

Now add the freshly ground paste of coconut-peanut- sesame seed and mix well

Add a little water to get the desired consistency

Bring to a boil, then lower the flame and cook covered till the gravy thickens

Add the whisked curds and mix well

Add the tomatoes, cover and cook on low flame till the tomatoes get cooked and become soft but retain their shape 

Turn off the heat 

Transfer the Shahi Tamatar to a serving bowl

Sprinkle the garam masala powder

Serve hot with rotis or paranthas

MASALA KARELA

 MASALA KARELA

Bitter Gourd, (which is called Karela in Hindi, Haggalakai in Kannada and Karathe in my mother tongue, Konkani) is one of the popular vegetables used in my house.

I use this often mainly because it has so many health benefits.

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

• Haagalakai Gojju
• Karathe Puddi Sagle
• Pyaz Wale Karele

Today's recipe is for an easy to make yet yummy side dish from North India made with bitter gourd called Masala Karela.

In this dish, the bitter gourd can either be deep fried or shallow fried. I choose to shallow fry it.

It goes great as an accompaniment to a meal of rice and dal.

Ingredients:

• Bitter Gourd ( Karela) , 3  or about 450 gms
• Onions, medium -sized, 2
• Chilli Powder, 1 tsp or to taste 
• Turmeric Powder, 1/2 tsp
• Coriander Powder, 1 and 1/2 tsp
• Tamarind Paste, 1/2 tsp 
• Garam Masala, 1/2 tsp
• Salt, to taste
• Oil, as required- deepening on whether you deep/shallow fry

Method:-

Wash the karela, chop off the two ends and cut into equal -sized roundels

Discard the seeds if they are too hard , retain if they are tender

Apply salt to the roundels and keep aside for about 30-45 minutes

Then squeeze out the water from the karela ( this makes it less bitter) and keep aside

Peel and slice the onions

Heat oil in a thick-bottomed pan and shallow fry the karela till they get cooked and become golden brown in colour. Keep aside

(Alternatively, you can deep fry the karela) 

In the same kadhai, heat  1 and 1/2  to  2 tbsp of oil, add the sliced onion and a little salt and sauté till they become translucent

To this add the chilli powder, turmeric (haldi) powder, coriander powder and the tamarind paste

Mix well and sauté on low flame till the onions get well mixed with the spice powders

Now add the shallow fried karela and the garam masala powder

Mix again to ensure that the karela, onions and spices are well blended  

Switch off the gas and transfer the Masala Kareal to a serving bowl

Serve as a side dish with hot steamed rice and dal