EGG CURRY

 EGG CURRY

Eggs have always been considered a useful addition to our diet as they have numerous health benefits. They can be had for breakfast, brunch, lunch or dinner and in so many forms. More commonly they are served as fried eggs, boiled eggs, scrambled eggs etc for breakfast and are also used in a variety of curries in our Indian cuisine. 

Today's recipe is for a delicious Egg Curry which goes great with pulao, fried rice or rotis. I have adapted this from Egg Curry in Swasthi's Indian Healthy Recipes to suit my needs.

We enjoyed this for lunch recently served with jeera rice. 

Ingredients:-

• Eggs, 6
• Onions, 2 
• Tomatoes, 3
• Small Bay Leaf, 1
• Cinnamon piece, small
• Cumin Seeds, 1/4 tsp
• Cloves,( Laung), 2,
• Ginger Garlic Paste, 1 tsp 
• Turmeric Powder, 1/8 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1/2 tsp 
• Kitchen King Masala, 1/2 tsp
• Sugar, 1 tsp,
• Water, 1 to 1 and 1/4 cup
• Kasturi Methi, 1/4 tsp
• Salt, as required
• Oil, 2 tbsp
• Coriander Leaves, finely chopped, 1 tbsp for garnish

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool, peel and keep aside

To make the Onion Puree:- Peel the onions and cube them. Boil them in 2 cups of water for about 4-5 minutes, drain the water, cool and transfer to blender and make a smooth paste of the onions. Keep aside

To make the Tomato Puree:- Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep aside.

With a fork, prick each of the boiled eggs. Heat 1/2 tbsp oil in a pan and lightly fry the boiled eggs  together, sprinkling a little salt on them, until they turn slightly golden. Keep aside

Heat the remaining oil in the same pan, and on medium heat add the bay leaf, cinnamon, cumin seeds  and cloves and sauté till they sizzle and give off a good aroma 

Add the freshly prepared onion paste and sauté till it turns golden in colour and the raw smell goes

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

Next add the tomato puree and sauté till the mixture thickens  

Now add the turmeric powder, chilli powder, coriander powder, Kitchen King masala, sugar, and salt to taste 

Mix well and cook for another 3-4 minutes till the oil separates 

Add 1 to 1 and 1/4 cups of water and mix to form a gravy 

Boil the gravy till it thickens

At this stage, add the eggs and stir gently

Crush the kasuri methi between your palms and add to the gravy 

Cover and cook on low/medium heat for about 4-5 minutes till the eggs get well blended with the masala and absorb the flavours

Switch off the gas and garnish with finely chopped coriander leaves

Transfer the Egg Curry to a serving bowl

Serve the Egg Curry with pulao, fried rice or rotis 

VENDAKKAI PULI KUZHAMBU

 VENDAKKAI PULI KUZHAMBU 

Today's dish is from Tamilnadu and gets its name from the principal ingredients: Lady's Fingers/Okra or Vendakkai in Tamil, and Tamarind or Puli in Tamil. 

Lady's fingers has to be one of the most common vegetables in India. Called Bhindi in Hindi, Bhenda in my mother tongue, Konkani and Bendekai in Kannada, this vegetable has numerous health benefits. It is strong in Vitamins and has good quantity of proteins as well. 

Elsewhere in this blog, you will find recipes for dishes made with lady's fingers/okra such as:- 

• Lahsuni Bhindi
• Bendekayi Gojju 
• Bhenda Puddi Sagle
• Bharwan Bhindi

Today's recipe is for a side dish called Vendakkai Puli Kuzhambu and has been adapted from Kannamma Cooks. 

We enjoyed this for lunch served with hot steamed rice. 

Ingredients:-

• Vendakkai, (Lady's Fingers/ Okra), 250 grams
• Puli ( Tamarind), lemon sized
• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Fenugreek Seeds, 1/4 tsp
• Byadgi Dried Red Chillies, 2
• Curry Leaves, 1 sprig
• Turmeric Powder , 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 and 1/2 tsp
• Sambar Powder, 1 tsp
• Jaggery, 1 tsp
• Salt, to taste
• Oil, 3 tbsp (1+1+1) 

For the Masala:-

• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Garlic Cloves, 4-5 
• Onions, 2
• Tomatoes, 2
• Coconut Gratings, 4 tbsp
• Oil, 1 tbsp

Method:-

Wash the lady's fingers and pat them dry, snip off the two ends and cut them into 1" pieces 

Wash and chop the tomatoes and onions, and peel the garlic

Soak the tamarind in 2 cups of warm water for about 10-15 minutes and extract the juice. 

Heat 1 tbsp of oil in a thick bottomed kadhai and sauté the cut lady's fingers, adding a little salt, for about 6-8 minutes. Keep aside

In the same kadhai, add 1 tbsp of oil and on medium heat add the cumin seeds, curry leaves and garlic cloves. Saute for a few seconds, then add the chopped onions and fry till they become soft

Now add the chopped tomatoes and the coconut gratings and sauté for a few minutes

Remove from the flame and allow this to cool 

Transfer to a small mixer jar and grind to a smooth paste adding water as required

Remove and keep aside

Heat 1 tbsp oil in the kadhai and on medium heat add the mustard seeds and when they splutter add the urad dal and fenugreek seeds and sauté till it changes colour

To this add the dried red chillies and curry leaves and sauté for a few seconds

Now add the freshly ground masala and the tamarind juice and mix well

Add the coriander powder, turmeric powder, chilli powder, sambar powder, salt and jaggery along with one cup of water and bring to a boil

Lower the flame, cover the dish and let it simmer for 15 minutes

Now add the sauteed lady's fingers, mix well and let it cook for another 5 minutes till the oil appears on the surface

Switch off the flame and transfer to serving bowl

Serve Vendakkai Puli Kuzhambu with hot streamed rice 

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 

GUTTI VANKAYA KURA

GUTTI VANKAYA KURA

This vegetable is known by several names: eggplant, aubergine or more commonly as brinjal in India. It is fairly popular in Indian vegetarian cooking and is known as Bhaigan in Hindi, Vaangi in Marathi, Kathirikai in Tamil, Vaingan in Konkani and Vankaya in Telugu.

Eggplants are rich in antioxidants and have numerous health benefits.

I frequently make dishes using eggplants, so elsewhere in this blog you will find recipes for :-

• Vaingana Puddi Sagle from our Konkani cuisine
• Bharli Vaangi from Maharashtrian cuisine
• Kathirikai Rasavangi from Tamilnadu cuisine

Today's recipe is for a side dish in which eggplants are stuffed with a yummy masala! I have adapted this from Gutti Vankaya Kura from Swasthi's Recipes.

For best results, choose tender baby brinjals so that they get cooked quickly and uniformly.

Ingredients:-

• Eggplants/Brinjals, 5
• Medium-sized Onion, 1
• Ginger Garlic Paste, 1 tsp
• Green Chillies, 2
• Tamarind Paste, 1 and 1/2 tbsp
• Curry Leaves, a sprig
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Oil, 2 tbsp
• Salt, to taste
• Coriander Leaves, chopped, for garnish

To Roast and Powder For The Stuffing:-

• Peanuts, 4 tbsp
• Byadgi Red Chillies, 6
• Coconut Gratings, 2 tbsp
• Sesame Seeds, (Til)  1 tbsp
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1/2 tsp
• Cinnamon (Dalchini) Stick, small, 1
• Cloves, ( Laung), 2

Method:-

Wash the brinjals and make 2 slits at the base of each of the brinjals keeping the stalk intact

Keep the brinjals in salt water until they are used
Peel and thinly slice the onion and slit the green chillies
In a kadhai, dry roast each of the ingredients listed for the stuffing one by one
Allow them to cool and transfer to a small mixer jar and grind them to a coarse powder
Remove the ground powder to a bowl and mix in salt and tamarind paste
This forms the stuffing for the brinjals
Now stuff each of the brinjals with this stuffing
Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds and when they splutter add the cumin seeds and when they sizzle add the curry leaves and sauté for a few seconds
Next add the thinly sliced onions and slit green chillies and sauté till the onions turn slightly golden
To this add the ginger garlic paste and fry till the raw smell goes
One by one add the stuffed brinjals and add any of the stuffing that may have remained
Fry the brinjals for a few minutes till they get well blended with the onions
Add 1/2 cup of water and cook covered on medium flame stirring from time to time till the brinjals get done
You can add more water if required to get the consistency you desire
Switch off the gas, transfer to serving bowl and garnish the stuffed brinjals with finely chopped coriander leaves
Serve Gutti Vankaya Kura with rice or rotis

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

ASH GOURD COCONUT CURRY

ASH GOURD  COCONUT CURRY

My husband used to hate some vegetables like pumpkins, ash gourd etc in his youth and childhood. I always tell him that there is nothing wrong with any vegetable, it all depends on how it is cooked !!
I am glad to say that he not only eats them without complaint these days but has actually begum to enjoy them!!

One such vegetable is ash gourd, also known as White Pumpkin or Winter Melon. We  call this  "Kuvale" in my mother tongue, Konkani. It is called, "Boodagumbala " in Kannada, "Petha" in Hindi, and "Neer Poosinikai" in Tamil.  Elsewhere in this blog, you will find recipes for our Konkani style Kuvale Sasam, for Ash Gourd Mor Kuzhambu from Tamilnadu and for Ash Gourd Pumpkin Coconut Stew from Kerela.

Today's recipe is adapted from Ashgourd Coconut Curry from Udupi Recipes a website which largely features recipes from the Udupi region of my home state of Karnataka.

Ingredients:-

• Ash Gourd, about 750 grams 
• Tamarind, a ball of gooseberry size
• Jaggery, grated, 1 and 1/2 tbsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste 

For the Coconut Masala :-

• Coconut Gratings, 1 cup
• Coriander Seeds, 3 tsp
• Urad Dal (Black Gram), 1 tsp
• Chana Dal ( Bengal Gram), 1/2 tsp
• Cumin Seeds, 1 tsp
• Fenugreek Seeds, 1/2 tsp
• Byadgi Red Chillies, 4
• Curry Leaves, a sprig
• Oil, 2 tsp

For Seasoning :- 

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

Method:-

Wash, peel and cut the ash gourd to bite-size pieces discarding the core and seeds
Soak the tamarind in warm water for 15-20 minutes, extract the tamarind juice and keep aside
In a small pan, heat 2 tsp of oil and on medium heat roast separately, one after the other, the urad dal, chana dal, coriander seeds, cumin seeds, fenugreek seeds, Byadgi red chillies, and curry leaves
Allow this to cool and transfer to a small mixer jar
Grind these roasted ingredients along with the coconut gratings and the required amount of water to a smooth paste and keep aside
In a vessel cook the ash gourd pieces along with 1 cup of water, salt, and turmeric powder and bring to a boil
To this, add the tamarind extract and cook till the ash gourd gets done. Make sure the ash gourd is cooked but remains firm. (Please note that ash gourd gets cooked very soon so take care that it does not get overcooked.)
Now add the ground coconut masala and the grated jaggery and mix well
Adjust the consistency of the curry by adding water, if required. Check for salt and add only if required.
Bring to a boil  then let it simmer for a few minutes and switch off the gas
Finally season by heating oil in a small pan. On medium heat add the mustard seeds and when they splutter add the urad dal and sauté till the dal changes color
Add the broken red chili and the curry leaves and sauté for a few seconds
Pour this seasoning on to the Ash Gourd Coconut Curry
Transfer to serving bowl and serve hot with rice or chapatis.

RAW BANANA MASALA CURRY

RAW BANANA MASALA CURRY

In my house, I make it a point to make dishes using Raw Bananas, also known as Green Bananas, from time to time. As explained in this article in Livestrong.com, raw/green bananas have numerous health benefits.

These are called Vazhakkai in Tamil, Balekayi in Kannada and Kache Kele in Hindi.  You will find elsewhere in this blog recipes for other dishes using Raw Bananas such as Swadisht Vegetable Rolls, Kele Koddel,  and Vazhakkai Podimas.

I liked a new dish I tried out today. This is a side dish made with raw bananas supposed to be in the Iyengar style. It is adapted from the YouTube video for Raw Banana Masala Curry by Right Click Creations.

Ingredients:

• Raw Bananas, chopped, 2
• Tamarind Juice, 2 tbsp
• Jaggery, crushed, 1 tbsp
• Water, 1/4 cup
• Salt, to taste

For The Powder:-

• Chana Dal, 1 tsp
• Urad Dal, 1 tsp
• Sesame Seeds, 1 tbsp
• Curry Leaves, a sprig
• Byadgi Dry Red Chillies, 3
• Fenugreek Seeds, 1/2 tsp
• Asafoetida Powder, 1/8 tsp
• Turmeric Powder, 1/8 tsp 

For the Seasoning:-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Dry Red Chilli, broken into halves,  1
• Oil, 1 tbsp

Method:-

Wash, peel and cube the raw bananas and keep aside
In a pan, dry roast on medium heat chana dal, urad dal, sesame seeds, curry leaves, dry red chillies and fenugreek seeds for 3-4 minutes or till the dals change colour
Allow it to cool and transfer to a small mixer jar
To this, add the asafoetida powder and turmeric powder
Grind this to make a fine powder and keep aside

Heat oil in the same pan and on moderate heat add the mustard seeds and when they splutter add the urad dal
When the dal changes colour add the broken red chilli
Saute for a few seconds

Now add the cubed raw bananas and tamarind juice and mix well
Add the crushed jaggery and salt to taste
Mix well and cook covered for about 3 minutes on medium flame
Next add the prepared powder of dals and spices and mix well
Add 1/4 cup of water and mix thoroughly and cook for a couple of minutes so that the bananas and the masala get well blended
Transfer to a serving bowl and serve hot as a side dish

NADAN TOMATO CURRY

NADAN TOMATO CURRY

My mother's family hailed from present day Kozhikode, in the Southern State of Kerala. We therefore got to eat some dishes from that State as we grew up. I noticed that generally dishes from Kerala were cooked using coconut oil.

Elsewhere in this blog, you will find recipes for dishes from Kerala such as Mathanga Pulinkari, Ulli Theeyal, and Ash Gourd Pumpkin Coconut Stew or Kerala Olan.

Today's recipe is for a side dish made with tomatoes, done in the Kerala style. It has been adapted from Nadan Tomato Curry from Archana's Kitchen.

We had this as an accompaniment for dosas and enjoyed the combination!!

Ingredients:

• Tomatoes, 5
• Green Chillies,  2
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1/2 tsp
• Salt, to taste

To Be Ground To A Paste:

• Fresh Coconut Gratings, 1/4 cup
• Cumin Seeds, 1 tsp
• Sambar Onions,  5

For Seasoning:

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

Method:

Wash and finely chop the tomatoes and green chillies
Peel and cut the sambar onions into halves

In a small mixer jar, first grind together fresh coconut gratings, cumin seeds and halved sambar onions. To this add 1/2 cup of water, and grind once again to make a smooth paste. Keep aside. 

Heat oil in a kadhai and when it gets hot on medium heat add the mustard seeds and when they splutter add the curry leaves and saute for a few seconds
To this add the green chillies, tomatoes, turmeric powder, chilli powder and salt
Cook over low flame till the tomatoes become soft and mushy
Now add the ground paste, mix well and cook on medium flame for another 3-4 minutes
Switch off the gas and transfer the Tomato Curry to a serving bowl

Serve hot as a side dish with rice or as an accompaniment for dosas

TINDORA MASALA

TINDORA MASALA

A commonly available vegetable in India is ivy gourd which is called Tindora in Hindi, Tendle in my mother tongue Konkani and Thondekayi in Kannada. 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, and Stuffed Tindora Masala.

Today's recipe has been adapted from Tindora Masala in Bethica's Kitchen Flavours.

I tried it out recently and it was very tasty as a side dish which went well with our meal of rice and dal.

Ingredients:-

• Tindora (Ivy Gourd), slit length wise, 500 grams
• Large sized Onion, chopped, 1
• Garlic Cloves, chopped, 2-3
• Mustard Seeds, 1/2 tsp
• Hing, (Asafoetida Powder), 1/4 tsp
• Curry Leaves, a sprig
• Byadgi Red Chillies, 4-5
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Til  ( Sesame Seeds) , 1 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 1 and 1/2 tbsp
• Lime Juice, 1 tbsp

Method:

First step is to steam cook the tindora (ivy gourd). Wash the sliced tindora and keep it in a vessel without adding any water

Place this vessel in a pressure cooker with the usual quantity of water

Keep the tindora uncovered, and pressure cook for 3-4 whistles or till they are done

When the pressure cooker cools, remove the steamed tindora

Dry roast the coriander seeds, cumin seeds, red chillies and sesame seeds
Once it cools, in a small mixer jar grind this to a coarse powder and keep aside

Heat oil in a thick bottomed kadhai and when it gets hot add the mustard seeds and when they splutter add the asafoetida and curry leaves and saute for a few seconds
To this, add the chopped onion and garlic and saute till it turns slightly golden in colour
Now add the steam cooked tindora, turmeric powder and salt to taste and cook covered for 4-5 minutes stirring from time to time
Next add the coarsely ground spice powder, mix well so that the spice powder is well blended with the tindora and cook uncovered for a couple of minutes
Lastly, add the lime juice and mix once again
Serve hot as a side dish

GREEN PEAS MASALA CURRY

GREEN PEAS MASALA CURRY

Fresh Green Peas are generally available during the winter months but these days you get frozen peas all through the year so you don't really have to wait for the fresh green peas. In my house, we like green peas very much and hence you will find elsewhere in this blog many recipes using green peas such as Paneer Peas Masala, Matar ka Shorba, and Peas Pulao.

Today's recipe is an easy- peasy (pardon the pun!) one for Green Peas Masala Curry which can be made very quickly, especially if you have frozen peas and/ or cooked peas readily available. It goes particularly well with rotis. This has been adapted from Green Peas Masala Curry by Tarlaji Dalal.

Hints:

* If the peas you use are quite sweet, you may have to adjust the spice levels suitably
* The milk used should be at room temperature

Ingredients:

• Green Peas, fresh or frozen, 1 cup
• Milk, 1 cup
• All Purpose Flour, (Maida), 1/2 tsp
• Cumin Seeds (Jeera) Powder, 1/2 tsp
• Chilli Powder, 1/2 tsp or to taste
• Cumin Seeds, (Jeera), 1/2 tsp
• Asafoetida (Hing), 1/8 tsp
• Onions, grated, 2 tbsp
• Tomatoes, finely chopped, 2 tbsp
• Salt, to taste
• Oil, 2 tsp

Method: 

Shell, wash and cook the green peas (if you are using fresh peas) or thaw and cook the frozen green peas till done. Keep aside
In a bowl, mix well together the milk, flour, cumin seeds powder, and chilli powder and keep aside

Heat oil in a kadhai, and when it gets hot on medium heat add the cumin seeds and let them sizzle  

Next add the asafoetida and grated onion and saute on medium flame for 1 minute

Now add the finely chopped tomatoes and saute on medium flame for 1 more minute

To this, add the milk and flour mixture, cooked green peas and salt and mix well

Cook on low flame for 6 minutes or till the curry thickens, stirring occasionally

Serve hot

DRUMSTICK TOMATO CURRY

DRUMSTICK TOMATO CURRY

I make dishes using drumsticks (Mashingasaang in Konkani, Muringakkai in Tamil and Nuggekai in Kannada) quite often. While choosing drumsticks, make sure they are a little flexible but don't bend too much. They should not be too hard either. You may be aware that the leaves of the drumstick are also used in cooking. This article in NDTV speaks of the health benefits of drumsticks.

Elsewhere in this blog you will find recipes for Konkani dishes such as Batata Mashingasaang Upkari, Potato and Drumstick Upkari, and Magge & Mashingasaang Koddel,  and for a Maharashtrian dish called Shevgyachya Shenganche Pithla.

Today's recipe is commonly made in South India. Drumsticks and tomatoes make a tasty combination. This dish goes great with curd rice as it is a little spicy. I have adapted this from Drumstick Tomato Curry by Vah Chef.

Ingredients:-

• Drumsticks, 2-3
• Tomatoes, medium-sized, 4
• Onion, large-sized, 1
• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/4 tsp
• Green Chillies, slit, 2-3 or as per taste
• Curry Leaves, 1 sprig
• Turmeric Powder, 1/4 tsp
• Ginger Garlic Paste, 1 tsp
• Cumin Powder, 1 tsp
• Coriander Powder, 1 tbsp
• Chilli Powder, 1 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, finely chopped, 1 tbsp

Method:-

Wash the drumsticks and lightly scrape them. Cut them into pieces of 1 to 1 and 1/2 inches in length.
Chop the onion and tomato and slit the green chillies.

In a thick bottomed kadhai, heat oil and when it gets hot on medium heat add the mustard seeds, and when they splutter add the cumin seeds. When the cumin seeds sizzle, add the slit green chillies, chopped onion, curry leaves, and salt.
Saute till the onion gets slightly brown in colour. This should not get too browned.

Add turmeric powder, ginger garlic paste, drumstick pieces and mix well.
Cover and cook on medium heat for about 5 minutes till the drumsticks get half cooked

To this add the chopped tomatoes, cumin powder, coriander powder, and chilli powder and cook for 2-3 minutes or till the tomatoes become soft and mushy 

Now add 1/2 cup of water and cook covered for 4-5 minutes
Check for salt and add more water if required depending on the consistency you prefer

Finally, garnish with finely chopped coriander leaves
Serve hot with curd rice or chapati, phulka etc

CARROT AND BEANS CURRY

CARROT AND BEANS CURRY

Today's recipe uses two common vegetables, namely carrots and French Beans cooked in a masala made with coconut, peanuts and tomatoes. The gravy adds to the distinctive taste of this dish and makes it a good choice as an accompaniment for rotis and chapatis.

I have preferred to add onion and garlic but this dish can be made without them too.  This is adapted from Gajar Beans Sabzi by the noted culinary expert, Nisha Madhulika.

Ingredients:

• Large-sized Carrot,  1
• French Beans, 200 gms
• Medium-sized Tomatoes, 2-3
• Green Chillies, 2
• Peanuts, 1/4 cup
• Fresh Coconut Gratings, 1/2 cup
• Cumin Seeds, 1/2 tsp
• Small- sized Onion, 1
• Ginger Garlic Paste, 1 tsp
• Asafoetida, (Hing) a pinch
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Chilli Powder, 1/2 tsp or to taste
• Garam Masala Powder, 1/8 tsp
• Salt, to taste
• Oil, 1 and 1/2 to 2 tbsp
• Coriander Leaves, finely chopped, for garnish

Method:

Wash, peel and dice the carrot

Wash, de-string and cut the French Beans into 1 " pieces
Peel and chop the onion
Dry roast the peanuts and allow them to cool. Remove the skin and keep aside. 

Cook the beans and carrot together with adequate water and a little salt, making sure they remain crunchy and don't get overcooked or you could pressure cook them for 1 whistle. Keep aside.

Roughly chop the tomatoes into chunks. Grind this along with green chillies to make a paste

To this add the roasted peanuts and coconut gratings and grind again to a fine paste. Keep aside.

Heat oil in a thick bottomed kadhai and when it gets hot add the cumin seeds. When they sizzle add the chopped onion and saute till it becomes translucent
Add the ginger garlic paste and saute till the raw smell goes
Now add the asafoetida, turmeric powder, coriander powder, chilli powder and garam masala. Mix well and saute
Add the ground paste of tomatoes- peanuts and coconut gratings and mix well.
Fry the masala till the oil leaves the sides of the kadhai
Add 1 cup of water and salt to taste and bring the mixture to a boil *
Next add the cooked carrot and beans, adjust the consistency of the gravy and let it simmer on medium flame for about 4-5 minutes
Switch off the gas and garnish with finely chopped coriander leaves

* When adding salt, remember that the carrots and beans have already been cooked in a little salt.

DRUMSTICK, BRINJAL & MOONG DAL CURRY

DRUMSTICK, BRINJAL & MOONG DAL CURRY

In Konkani and Maharashtrian cuisine, we often use Drumsticks which are a good source of calcium, iron and vitamins apart from having other health benefits. Elsewhere in this blog, you will find recipes for Potato & Drumstick Upkari,  Drumsticks Pithla, and Magge and Mashingasaang Koddel. 

Today's recipe is for a side dish made with drumsticks paired with brinjals (eggplants) and moong dal curry. I have adapted this from Drumstick, Brinjal & Moong Dal Curry video by the well-known Chef Sanjay Thumma in his cookery channel, Vah Chef.

As you know, there are different types of brinjals. I have used the purple ones as shown in the picture below. Adding of moong dal is optional but I would recommend using this as it adds to the nutritional value of the dish. I have used only 1 green chilli instead of 3 recommended in the original recipe.

Ingredients:

• Drumsticks, 2
• Brinjals, 3 or about 150 grams
• Moong Dal, 1/4 cup 
• Onion, 1
• Turmeric Powder, 1/8 tsp
• Ginger Garlic Paste, 1/2 tsp
• Tomato, medium-sized, 1
• Green Chilli, 1
• Coriander Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Salt, to taste
• Oil, 1-2 tbsp
• Coriander Leaves, 2 tbsp

Method:

Wash, scrape and cut the drumsticks into 1" pieces

Wash and slice the brinjals into bite size pieces. Immerse them in water to avoid discolouration.
Soak the moong dal in adequate water for  about  2 hours
Slice the onion
Wash and slice the tomato.
Slit the green chilli and chop the coriander leaves

Heat oil in a thick-bottomed kadhai and when it gets hot add sliced onion and a little salt and saute for 2 minutes till the onions turn translucent 

Then add turmeric powder, ginger garlic paste, and the drumstick pieces. Mix well

To this add the sliced brinjals and salt to taste. Adjust the salt keeping in mind that a little has been added to the onions earlier.
Cover and cook on low flame for 5 minutes, stirring from time to time

After about 4 minutes, add the sliced tomato, slit green chilli, coriander powder, and chilli powder, 

Mix well and cook covered till the tomato gets cooked and becomes mushy
Now add the soaked moong dal, chopped coriander leaves, mix well and cook covered on medium heat till the moong dal is fully cooked
Switch off the gas and transfer to serving bowl

Serve with rotis etc

BABY POTATOES CURRY

BABY POTATOES CURRY

We are fond of baby potatoes in my home. This is evident from the recipes you will find elsewhere in this blog which use baby potatoes such as Minty Baby Potatoes, Batata Losne Saung, and Potato Roast.

Baby potatoes are reputed to have a sweeter flavour than the regular potatoes. They are full of health benefits too as shown in this article in Boldsky.

I usually sprinkle a little salt on the baby potatoes when shallow frying them so that they absorb the salt and taste better.

Today's dish goes great both with rotis and rice. It has been adapted from Potato Curry With Baby Potatoes from FoodViva. I hope you will like it as much as we did.

Ingredients:

• Baby Potatoes, 15
• Tomatoes, 3 (Medium sized)
• Onion, finely chopped, 1 (Large sized)
• Coriander Powder, 1 tbsp
• Cumin Seeds, 1/2 tsp
• Cinnamon, 1 small piece
• Bay Leaf, 1 large
• Ginger, grated, 1/3 tsp
• Green Chilli, finely chopped, 1
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Garam Masala, 1/3 tsp
• Kasuri Methi, crushed, 1 tsp
• Sugar, 1/2 tsp
• Salt, to taste
• Oil, 3 tbsp

Method:

Wash the baby potatoes and transfer to pressure cooker.

Add adequate water and salt and pressure cook the baby potatoes for 1-2 whistles 

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

Prepare the tomato puree * (see note below) and keep aside 

Heat 1 tbsp of oil in a non-stick pan and shallow fry the baby potatoes till they turn slightly golden in colour. Keep aside.

Add the remaining oil to the non-stick pan and when it becomes hot add cumin seeds and when they sizzle add cinnamon and bay leaf and saute for a few seconds

Next add the finely chopped onion, green chilli and grated ginger. Saute till the onion turn golden brown

To this add the tomato puree and mix well. Then add the coriander powder, sugar, turmeric powder and chilli powder.

Mix well and cook on medium heat for about 4-5 minutes stirring from time to time till the oil begins to separate
Now add the shallow fried potatoes, crushed kasuri methi, garam masala powder, and salt to taste
Mix well, add a little water if required and cook for a couple of minutes on medium heat so that the baby potatoes absorb the masala
Serve hot with rotis or rice

Notes: * To make the tomato puree:

Immerse the tomatoes in boiling water for about 3-4 minutes then transfer them to a bowl of cold water

Once they are cooled, peel them and chop them roughly 

Grind them to make a smooth puree in a blender  

LOBIA CURRY

LOBIA CURRY

Today's dish is a curry made with Black-eyed Beans (which are called "Lobia" in Hindi and "Alsande" in Kannada and " Karamani" in Tamil) cooked in the Punjabi style. Black-eyed beans are also known as Cow Peas and have numerous health benefits.

 Elsewhere in this blog, you will find other recipes using lobia such as Lobia Rassedar, Lobia Suva Bhaji Subzi, and Masala Chawli.

Soaking the lobia overnight is essential for it to get cooked better.

In this dish the channa masala added gives it a distinctive taste. I did not add garam masala in addition to this as suggested. This recipe is adapted from Lobia (Black-Eyed Beans) Curry in Monica's Flavouroma.

We enjoyed this dish with hot rotis.

Ingredients:

• Lobia ( Black-eyed Beans), 1 cup
• Medium-sized Onion, finely chopped, 1
• Medium-sized Tomato,  finely chopped, 1
• Green Chillies, slit, 2-3
• Garlic Cloves, 5
• Ginger, 1/2 inch piece
• Cumin Seeds, 1/2  tsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• "Catch" Channa Masala, 2 tsp
• Kasoori Methi, (Dry Fenugreek Leaves), roasted and crushed, 1 tsp
• Salt, to taste
• Oil,  2 tbsp
• Coriander Leaves, finely chopped, 2 tbsp

Method:

Wash and soak the lobia overnight 

Next morning, drain the soaked lobia and pressure cook in adequate water for about 2 whistles

Once the cooker cools, remove the lobia and keep aside. Retain the stock for later use.
Crush the ginger and garlic and keep aside. 

Heat oil in a thick-bottomed kadhai and when it gets hot add the cumin seeds and when they sizzle add the chopped onion and a little salt and saute till thy onions turn a little golden

To this, add the slit green chillies, crushed garlic, and ginger. Saute till the raw smell goes away.

Add the chopped tomatoes, mix well and cook on medium flame till the tomatoes get mushy and the oil separates

Add the turmeric powder, red chilli powder, coriander powder, and channa masala, 

Mix well and saute for a few seconds 

Next add the cooked lobia, (keeping aside 2 tbsp for later use), salt, some of the stock kept aside earlier and the kasoori methi and bring to a boil. Let it simmer for a couple of minutes.
To thicken the curry, mash 2 tbsp of the cooked lobia and add this to the curry
Adjust the consistency of the curry by adding the remaining stock if required
Finally, garnish with finely chopped coriander leaves
Serve as an accompaniment with hot rotis.

MUSHROOM, PEAS & SPRING ONION CURRY

MUSHROOM PEAS & SPRING ONION CURRY

At our home, we make dishes from mushrooms quite often as they are considered good for health in many ways. You will therefore find many recipes for mushroom dishes elsewhere in this blog, such as Mushroom Kurma, Mushroom Mint Pulao, and Matar Mushroom.

I came across this dish which has an unusual and interesting combination of mushroom, green peas, and spring onions. The recipe is adapted from the YouTube video for Mushroom Peas and Spring Onion Curry by Chef Sanjay Thumma of Vah Chef.

I have reduced the spice levels to suit my taste. We enjoyed this curry with hot rotis and hope that you will like it as much as we did.

Ingredients:

• Button Mushrooms, 200 gms
• Frozen Green Peas, 1/2 cup
• Spring Onion Whites & Greens, 1/2 cup
• Black Cumin ( Shahi Jeera), 1 tsp
• Onion, finely chopped, 1 cup
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/4 tsp
• Tomato Puree, 1 cup
• Cashewnut Paste, from 8-10 cashewnuts
• Chilli Powder, 1 to 1 & 1/2 tsp, or to taste
• Cumin (Jeera) Powder, 1 tsp
• Coriander (Dhania) Powder, 1 tsp
• Oil, 2 tbsp
• Salt, to taste

Method:

Clean the mushrooms, pat them dry and quarter or slice them as per your preference. Keep aside

Soak the cashewnuts in a little warm water for about 10-15 minutes. Then grind them to a smooth paste. Keep aside.

Wash and clean the spring onions. Chop the whites into discs, and cut the greens into long pieces. Keep aside.

Heat a little oil in a thick-bottomed kadhai and when it gets hot, add the black cumin and when they sizzle add the finely chopped onions. Saute till they turn golden brown

Add some salt, ginger garlic paste, turmeric powder, tomato puree and cook on medium flame till the moisture evaporates and the oil separates

Now add the cashewnut paste, chilli powder, cumin powder, coriander powder, and stir taking care not to let the spice powders burn

Add some water and add the mushrooms and cook for about 7-8 minutes

Add the frozen green peas, and cook for another 2 minutes till the gravy gets a thick consistency 

Add the spring onion whites which are cut into discs and then the spring onion greens

Mix it and switch off the gas as the spring onion greens should remain crunchy and not get cooked.

Serve hot with rotis, chappatis or rice.

PIYAVA THAMBALI

PIYAVA THAMBALI

Thambali is a kind of curry and Piyavu is what we call Onions in Konkani, hence the name of this dish, which is like an Onion Curry. It is typically eaten as an accompaniment to our main meal of rice and dal.

This is a popular dish made by many Konkani people. It must rank as one our favourites at home. I have fond memories of this dish from my childhood when my Mom used to make this for us. However, I don't make this often because of the coconut content but a few days ago I made this for a change and we loved it!

Ingredients:

• Onion, medium sized, finely chopped, 2
• Coconut gratings, 1 cup,
• Roasted Byadgi Red Chillies, 3-4
• Tamarind, size of a seed
• Ginger, 1/2 " piece, grated
• Salt, to taste
• Coconut Oil, 1 tsp

Method:
As the first step, finely chop the onions, and grate the ginger.
Add a little salt, mix well and keep aside.
Next grind the freshly grated coconut along with the roasted red chillies, tamarind and a little salt to a
smooth paste using the required amount of water. Since salt has already been added to the onion-ginger mixture, take care not to add too much salt at this stage.
Now add the finely chopped onions and grated ginger to the ground paste. Mix well
If necessary, add a little water to get the right consistency for the thambali.
Drizzle the coconut oil and mix well
The thambali is ready to be served.