RAW BANANA CURRY

 RAW BANANA CURRY

Today's dish is made using Raw Bananas- which are also called Green Bananas. They are called "Kachcha Kela" in Hindi, "Balekayi" in Kannada, and  "Vazhakkai" in Tamil.

I frequently make dishes using raw/green bananas as they have numerous health benefits .

Elsewhere in this blog, you will find recipes using green/raw bananas such as:-

•  Swadisht Vegetable Rolls, 
• Chettinad Vazhakkai Curry,
• Kele Koddel from our Konkani cuisine.

I have adapted this from Ambika Shetty's YouTube video for Raw Banana Curry. 

We enjoyed this yummy side dish with hot steamed rice. 

Ingredients:-

• Raw Bananas, 2
• Turmeric powder, 1/4 tsp
• Tamarind Juice, 2 tbsp
• Jaggery, 1 tsp
• Hot Water, 1 cup 
• Salt, to taste

To Be Roasted and Ground To A Paste:- 

• Byadgi Red Chillies, 6
• Coriander Seeds, 1 tsp
• Cumin Seeds, 1/2 tsp
• Methi Seeds, 10-15
• Urad Dal, 1 tbsp
• Oil, 1/2 tsp 
• Fresh Coconut Gratings, 1/3 cup (* Not to be roasted) 

For Seasoning :

• Mustard Seeds, 1/2 tsp
• Curry Leaves, 8-10
• Oil, 1 tbsp

Method:-

Wash, peel and cube the raw bananas. Immerse them in water to avoid discolouration

Heat 1/2 tsp of oil in a kadhai and roast the Byadgi Red Chillies till they become crisp. Keep aside

In the same kadhai, roast the coriander seeds, cumin seeds, methi seeds and urad dal on medium heat till the dal changes colour. Remove from flame and allow it to cool

In a mixer jar, grind together these roasted ingredients ( Byadgi red chillies, coriander seeds, cumin seeds, methi seeds and urad dal ), along with 1/3 cup of coconut gratings to a smooth paste adding just the required amount of water. Keep aside

Heat 1 tbsp oil in the kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and saute 

To this add the raw banana cubes and fry for about 2 minutes 

Next, cover and cook on low flame for 1 minute

Now add the turmeric powder, salt to taste, tamarind juice, grated jaggery and 1 cup of hot water

Mix well and let it cook for 2 minutes

Add the freshly prepared/ ground masala and required amount of water to get a gravy like consistency

Check for salt and add if required

Cover and cook on low/medium flame for 5 minutes so that the raw bananas get well blended with the masala

Switch off the gas and transfer to a serving bowl

Serve as accompaniment for hot steamed rice 

MALABAR SPINACH SAMBAR

MALABAR SPINACH SAMBAR 

The Malabar Spinach is a climbing vine much akin to the usual spinach. It is also called Vine Spinach. This is called "Basale Soppu" in Kannada and "Vaali" in my mother tongue, Konkani.

This plant has numerous health benefits. I have this growing in pots at home which comes in handy from time to time. You can easily grow them by planting the firm stem in a pot. 

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

• Basale Soppina Tambuli
• Malabar Spinach Dal
• Vaali Ambat

Today's dish is popular in my Home State of Karnataka where it is usually served with hot steamed rice. This is an easy to make dish which is both tasty and good for health.  

I have adapted this from Basale Soppina Sambar from Swayam Paaka. 

Do try this out and I am sure you will like this dish. 

Ingredients:-

• Malabar Spinach (Basale Soppu/Vaali), a big bunch -to yield 3 cups when chopped 
• Toor Dal, 1/2 cup
• Turmeric Powder, 1/4 tsp
• Oil, 1/2 tsp
• Jaggery, 1-2 tsp
• Onion, 1
• Tamarind, size of a small lemon
• Salt, to taste

For The Masala:-

• Chana Dal, 1 tbsp
• Byadgi Red Chillies, 7
• Coriander Seeds, 2 tbsp
• Cumin Seeds, 1/2 tsp
• Fenugreek seeds, 1/4 tsp
• Oil, 1/4 tsp
• Fresh Coconut Gratings, 1/4 cup (heaped) 

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Asafoetida (Hing), 1/8 tsp 
• Broken Red Chilli, 1, broken into half 
• Oil, 2 tsp

Method:-

Remove the Malabar Spinach/ Basale Soppu from their stems. The tender stems can also be used in this dish.

Wash and chop the leaves and the tender stems

Chop the onion

Soak the tamarind in adequate water and extract the juice

Wash and pressure cook the toor dal in 1 and 1/2 cups of water, adding 1/4 tsp of turmeric powder and 1/2 tsp of oil

Cook for 2 to 3 whistles or till the dal gets done

Once the cooker cools, remove the cooked dal, mash it and keep aside

In a small pan, heat 1/2 tap of oil and on medium heat add the chana dal, cumin seeds, fenugreek seeds and red chilies and roast till the dal changes colour

To this add the coconut gratings and mix. Switch off the gas.

Allow the roasted ingredients to cool then transfer them to a small mixer jar

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

In a vessel, boil 1/2 cup of water and add the chopped Malabar Spinach and cook on medium heat for about 5 minutes. Do remember that this spinach gets cooked quite fast. 

To this add the chopped onion, the prepared masala, salt to taste, jaggery and tamarind extract and mix well 

Cook on medium heat for 5-6 minutes 

Now add the cooked and mashed toor dal and enough water to get the required consistency

Let it cook for another 6-8 minutes stirring from time to time

Switch off the gas

In a small pan, heat 2 tsp of oil and on medium heat add the mustard seeds. When they splutter add the asafoetida and broken red chilli and saute for a few seconds

Pour this seasoning on to the Malabar Spinach Sambar

Transfer to serving bowl and serve hot with hot steamed rice 

CARROT & PEANUT SALAD

 CARROT & PEANUT SALAD

Today's recipe is for an easy to make yet tasty salad made with carrots and peanuts. This is a refreshing addition to the lunch menu for a summer day.

Carrots have numerous health benefits including having a wealth of anti-oxidants and being rich in beta-carotene,

Elsewhere in this blog, you will find other recipes made with carrots, such as:-

• Carrot Methi Pachadi
• Carrot Chutney
• Gajar ka Halwa
• Tomato and Carrot Soup

The addition of peanuts ( commonly called Groundnuts in India) adds to the crunch and the taste of today's salad.

Ingredients:-

• Carrots, 3 or about 250 gms
• Peanuts, 1/4 cup
• Small- sized Onion, 1 
• Green Chillies, 2
• Fresh Coconut Gratings, 2 tbsp
• Coriander Leaves, 2 tbsp
• Salt to taste
• Juice of 1/2 a Lemon 

Method:-

Wash, peel and grate the carrots

Dry roast the peanuts. Allow this to cool then de-skin the peanuts

Chop the onion 

Finely chop the green chillies and coriander leaves

In a bowl mix together the finely chopped onions, green chillies,  roasted and de-skinned peanuts and a little salt. Mix well. 

To this add the grated carrots, fresh coconut gratings, and chopped coriander leaves and mix well 

Check for salt and adjust as required

Lastly, sprinkle the juice of half a lemon on the salad

Transfer the Carrot and Peanut Salad to a serving bowl

GULLA PUDDI SAGLE

 GULLA PUDDI SAGLE 

Today's recipe is from our own GSB Konkani cuisine and is called Gulla Puddi Sagle. It is a side dish generally served with our traditional meal of rice and dal. It also goes well with rotis.

For this dish, I have used Matti Gulla which is a special type of brinjal available in the Udupi area of my Home State of Karnataka. Tradition has it that the first crop of Matti Gulla ( named after a place called Matti, near Udupi) is offered at the Udupi Sri Krishna Temple.

What is called aubergine or eggplant abroad, is more commonly called brinjal in India. Call it what you will, we make much use of it in our Indian cuisine.

Brinjals  are strong in antioxidants and Vitamin A and C and have numerous health benefits.  They are available in different sizes and forms, ranging from the cute baby brinjal to the voluminous balloon brinjal.

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

• Bharli Vaangi : made with baby brinjals
• Roasted Brinjal Chutney: made with large balloon brinjals 
• Kathirikai Rasavangi : made with the regular brinjals  
• Matti Gula Podi: made with a special type of brinjal available in the Udupi area of Karnataka
• Matti Gulla Huli 

We love this dish and I hope you will make and enjoy it too! 

Ingredients:- 

• Matti Gullas, 2-3
• Medium-sized Onions, 2
• Fresh Coconut Gratings, 1 cup
• Byadgi Red Chillies, 7-8
• Tamarind, size of a small marble
• Coriander Seeds, 1 and 1/2 tsp
• Fenugreek (Methi) Seeds, 1/4 tsp 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few 
• Coconut Oil, 2 tbsp
• Salt, to taste 

Method:-

Wash the gulla, remove the stalk, and cut into bite-size pieces

Keep them immersed in water to avoid discolouration 

Peel and chop the onions

Add a little coconut oil in a kadhai and roast the Byadgi Red Chillies till they become crisp and keep aside
Next roast the coriander seeds and the fenugreek seeds till they turn golden. Keep aside.

In a mixer, grind together the fresh coconut gratings along with the roasted ingredients:  red chillies, coriander seeds, and fenugreek seeds, and tamarind, to form a coarse paste adding just the required amount of water.  Keep aside

Heat oil in the kadhai and on medium heat add the mustard seeds
When they splutter add the curry leaves and sauté for a few seconds

To this, add the chopped onions and sauté for 2-3 minutes till they become translucent

Next add the gulla pieces and salt to taste. Mix well

Cover and cook on medium heat till the gullas are almost half cooked

Add the freshly prepared ground paste and mix well

Cook on medium/low flame till the excess water evaporates and the gullas get well blended with the masala 

Check for salt and add only if required 
Transfer to a serving bowl and serve Gulla Puddi Sagle hot as a side dish with rice and dal 

SURMAI TAWA FRY

 SURMAI TAWA FRY

SURMAI TAWA FRY

Seer Fish, also called King Fish is known as Anjal in Kannada and Visonu, in my mother tongue, Konkani. 

Seer Fish are strong in Omega 3 fatty acids and are considered very good for overall health. This article in InvestoHealth speaks of the 10 Astonishing Benefits Of Consuming Seer Fish. We like seer fish because it is fleshy and flavourful . Besides, it is easy to handle as it has one single central bone. 

We are fond of seafood in my house and from time to time I use fish to make some yummy dishes. Elsewhere in this blog, you will find recipes for:-

• Rava Pomfret Fry 
• Maanji Pulimunchi 
• Goan Fish Curry
• Mangalorean Fish Curry

 Today's recipe is for a simple tawa fried Seer Fish. I have adapted this from Surmai Tawa Fry from the YouTube video of Chef Nehal Karkera. I have used rice flour but you can use corn flour instead as an option to make the marinade. 

We loved this dish. 

Ingredients:-

• Surmai/King Fish, 5-6 slices
• Coriander Powder, 1 tsp
• Kashmiri Chilli Powder, 2 tsp
• Turmeric Powder, 1/2 tsp
• Garam Masala, 1/2 tsp to 1 tsp
• Rice Flour, 2 to 3 tsp
• Ginger Garlic Paste, 1 and 1/2 to 2 tbsp
• Juice of 1 Lemon,
• Crushed Pepper, 1 tsp
• Oil, 2 tbsp
• Oil, as required for shallow frying
• Salt, to taste

Method:-

Wash the Surmai slices and pat them dry. 

In a large bowl mix together the coriander powder, chilli powder, turmeric powder, garam masala, rice flour and a little salt

Add the ginger garlic paste, a little lemon juice, crushed black pepper, and 2 tbsp of oil

Mix all this well to form the marinade paste 

Apply the marinade generously and evenly on both sides of the fish slices

Marinate for 10-15 minutes

Heat oil in a thick bottomed kadhai. Allow it to become very hot, then reduce the heat and pan fry slices of the fish  for 3-4 minutes on medium/low flame 

Flip and fry the other side

Lastly, sprinkle juice of lemon on the fried fish slices

Serve with lemon wedges and onion rings

SOUTHEKAYI MOSARU PALYA

 SOUTHEKAYI MOSARU PALYA

Today's recipe is for an easy to make yet tasty side dish made with cucumber and curds from my Home State of Karnataka. It gets its name from the two principal ingredients, Cucumber (Southekayi in Kannada) and Curds (Mosaru in Kannada.) Cucumber is called  "Taushe" in my mother tongue, Konkani, and "Kakdi" in Marathi. 

We welcome cucumber - which is largely made up of water- for its cooling properties during the hot summer months, particularly in combination with curds. Therefore it is commonly used in salads and raita, both in the South and North of India.

Cucumbers also have numerous health benefits. 

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

• Taushe Ullel (Cucumber Pachadi)
• Cucumber Pachadi
• Khamang Kakdi
• Southekayi Hasi Majjige Huli 

Tips:-

1.  Choose tender cucumber for best results. If they are not so tender, you will have to peel the cucumber. 

2. The curds used should be fresh to get a better taste for your dish. 

Ingredients:-

• Cucumber, medium sized, 1
• Fresh Curds, 1/2 cup
• Onion, 1
• Green Chillies, 2
• Asafoetida ,(Hing), 1/8 tsp 
• Turmeric Powder, 1/8 tsp 
• Salt, to taste

For Tempering:-

• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Red Chilli, 1, broken into halves
• Curry Leaves, a few
• Oil, 1 tbsp

Method:-

Wash and chop the cucumber. 

Whisk the fresh curds

Chop the onions

In a kadhai, heat the oil and on medium heat add the mustard seeds, when they splutter add the cumin seeds. When they sizzle add the urad dal and saute till it changes colour

Next add the broken red chilli and saute for a few seconds

Now add the chopped onion, green chilli, and curry leaves and saute till the onions become translucent

To this add the chopped cucumber and salt to taste

Mix in the asafoetida and turmeric powder

Cook till the cucumber becomes slightly soft. It should be cooked yet remain crunchy.

Switch off the gas and allow it to cool

When it comes to room temperature, add the whisked curds and mix well

Check for salt and add if required

Transfer to a serving bowl

Serve the Southekayi Mosaru Palya as a side dish with the main meal 

SPROUTED MOONG CURRY

 SPROUTED MOONG CURRY

Today's recipe is an easy to make side dish made with Sprouted Moong (Green Gram Sprouts), a nutritious legume. Whole Green Gram is called Hesarukalu in Kannada, Sabut Moong in Hindi and Moog in my mother tongue, Konkani. 

Sprouted Moong Dal has numerous health benefits.  

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

• Sprouted Moong Cutlets, 
• Sprouted Moong Salad.
• Sprouted Moong and Methi Chila
• Kirlayil Mooga Ghashi 

The first step is to sprout the moong beans. You do this by soaking moong beans overnight for 7-8 hours. Drain the water the next day and keep the beans in a wet muslin cloth in a cool place for it to germinate. On the third day, you will find that the beans have sprouted. Usually 1 cup of moong beans should give you about 3 cups of sprouted moong. Of course, these days you can use store-bought sprouted moong for convenience. 

I happened to have sprouted moong at home so did not have to use the above procedure.  

We enjoyed the Sprouted Moong Curry with hot chappatis. 

Ingredients:-

• Sprouted Moong (Sprouted Green Gram), 2 cups
• Medium-sized Onions, 2
• Garlic Cloves, 4
• Green Chillies, 3
• Cumin Seeds, 1 tsp
• Coriander Leaves, 1/4 cup
• Turmeric Powder, 1/4 tsp
• Salt, to taste

For Seasoning :--

• Mustard Seeds, 1 tsp
• Urad Dal, (Black Gram Dal), 1 tsp
• Curry leaves, a sprig
• Oil, 1 tbsp 

Method:-

Wash the sprouted moong and discard the excess water 

Chop the onions

In a vessel, cover and cook the sprouted moong with adequate water adding a little salt till it gets fully cooked

Take care that the spouted moong does not get overcooked. It should be cooked but remain firm.

 

In a small mixer jar, grind together green chillies, garlic cloves, coriander leaves, and cumin seeds to a smooth paste adding very little water. Keep aside

In a thick-bottomed kadhai, heat the oil and on medium heat add the mustard seeds. When they splutter add the urad dal and saute till it changes colour. Next add the curry leaves and saute for a few seconds.

To this add the chopped onions and saute till they become translucent.

Now add the freshly ground paste, mix well and saute till the raw smell goes

Next add the cooked sprouted moong, turmeric powder, and salt to taste. (Remember you have added a little salt while cooking the sprouted moong). Mix well. 

Cover and cook for 5 minutes on medium flame.

Switch off the gas and transfer the Sprouted Moong Curry to a serving bowl

Serve hot with chapatis, rotis. 

PASALAI KEERAI KOOTU

 

PASALAI KEERAI KOOTU

Today's recipe - Pasalai Keerai Kootu from Tamilnadu -is made with spinach and moong dal. It gets its name from the fact that Spinach is called Pasalai Keerai in Tamil. As you know, spinach is called Palak in Hindi and Palak Soppu in Kannada.

As a kid you may remember stories of Popeye eating vast amounts of Spinach! It has been well- established that Spinach has many health benefits so I often make dishes using spinach. 

Elsewhere in this blog you will find dishes as diverse as :-

• Palak Corn Subzi, 
• Palak Parantha,
• Palak Paneer

Many people have ascribed their good health levels to having generous portions of greens in their meals. 

Pasalai Keerai Kootu is a delicious accompaniment for both hot steamed rice and for rotis/chapatis. I hope you will try this out and I am sure you will love it as much as we did. 

Ingredients:-

• Pasalai Keerai (Spinach), a big bunch which yields 3 cups 
• Pasi Paruppu (Split Green Gram /Moong Dal), 1/2 cup
• Turmeric Powder, 1/2 tsp
• Salt, to taste

Grind To A Paste :- 

• Fresh Coconut Gratings, 1/3 cup
• Byadgi Red Chillies, 3
• Cumin Seeds, 1 tsp
• Peppercorns, 1/2 tsp

For the Seasoning:- 

• Mustard Seeds, 1/2  tsp
• Black Gram Dal ( Urad Dal), 1 tsp
• Dry Red Chillies, broken into halves, 2 
• Coconut Oil, 1 tsp

Method:- 

Remove the spinach leaves from their stems, wash them in several changes of water then drain away the water

Roughly chop the spinach leaves and keep aside

Wash and soak the moong dal for 15-20 minutes

In a pressure cooker, cook the moong dal along with a little turmeric powder with 1 and 1/2 cups of water for 2 whistles or till the dal gets done. Take care that it does not get overcooked.

Once the cooker cools, remove the cooked dal, mash it and keep aside 

In a small mixer jar, grind together the coconut gratings, Byadgi Red chillies, cumin seeds and peppercorns to a smooth paste adding just the required amount of water. Keep aside

Take the chopped spinach leaves in a vessel and add 1 cup of water, a little salt and turmeric powder, and cook till the spinach leaves get fully cooked. Remember that spinach gets cooked in very little time.

To this add the cooked and mashed moong dal, salt to taste and the freshly ground coconut paste

and mix well

Add a little water to get a gravy like consistency and bring to a boil

Lower the flame and let it simmer for a couple of minutes

Heat 1 tsp of coconut oil in a seasoning pan and on medium heat add the mustard seeds, when they splutter add the urad dal and saute till the dal changes colour

Add the broken red chillies and saute for a few seconds

Pour the seasoning on to the Pasalai Keerai Kootu

Switch off the gas and transfer the Kootu to a serving bowl

Serve hot with steamed rice or chapatis

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