EGG CURRY-COASTAL STYLE

 EGG CURRY- COASTAL STYLE

We can use eggs in different forms for  breakfast - scrambled, boiled, fried, and in omelettes. Likewise, for lunch/dinner, eggs can be used in different kinds of curries and side dishes. 

As you would know, eggs- both the yolk and the whites-  have numerous health benefits. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Egg Green Masala- with the distinctive flavour of mint 
• Chettinad Egg Curry- lip smacking flavours of Chettinad cuisine

Today's recipe is for another Egg Curry- this one done in our Coastal Style. When I say Coastal style, I mean the West Coast of India running from Goa to Karnataka.

The world famous Chef Vikas Khanna once said that our coastal Saraswat/GSB cuisine is characterized by a trinity of foundational elements that provides its unique delicate yet bold flavour profile. These elements are Fresh Coconut Gratings, Coconut Oil, and Tamarind or Kokum.

This Egg Curry goes great with hot steamed rice. Do try it out and let me know how you liked it! 

Ingredients:-

• Eggs, 6
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1/2 tsp
• Fenugreek Seeds/ Methi Seeds, 5-6 
•  Black Peppercorns, 1/4 tsp
• Curry Leaves, 6-8
• Garlic Cloves, 8
• Ginger, 1 " piece
• Medium-sized Onion, 1
• Fresh Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 5
• Turmeric Powder, 1/2 tsp
• Tamarind, size of a small marble 
• Salt, to taste
• Coconut Oil, 2 tsp

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Small sized Onion, sliced, 1
• Curry Leaves, a sprig 
• Coconut Oil, 2 tsp

Method:-

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

Peel and chop the garlic cloves 

Peel and chop the ginger 

Peel and chop the onion for the curry 

Peel and slice the small onion for seasoning

Heat coconut oil in a thick bottomed kadhai and on medium heat add the coriander seeds, cumin seeds, methi seeds, black peppercorns, curry leaves, chopped garlic cloves, chopped ginger, chopped onions, fresh coconut gratings and Byadgi red chillies 

Roast them till they become fragrant 

Allow the roasted ingredients to cool 

Transfer them to a mixer jar. 

Add turmeric powder, tamarind  and salt

Grind to a smooth paste by adding the required amount of water 

Remove the freshly ground paste (masala) to the kadhai, add water as required to get a curry like consistency 

Bring this curry to a boil and add the boiled eggs to it 

Lower the flame and let it simmer for about 5 minutes

Switch off the gas

In a seasoning pan, heat 2 tsp of coconut oil and on medium heat add the mustard seeds, when they splutter add the sliced onions and the curry leaves. Sauce till the onions become slightly golden.

Pour this seasoning on to the egg curry

Transfer to a serving bowl

Serve Egg Curry with hot steamed rice

DOUBLE BEANS POTATO CURRY

 DOUBLE BEANS POTATO CURRY

My husband and I are very fond of Double Beans - also known as Lima Beans or Butter Beans. We often make dishes with this ingredient which has numerous health benefits.

These are freshly available during the season and in dry form throughout the year. 

In my experience, the dishes with double beans go great with the chapatis we make almost every day at home.

Elsewhere in this blog, you will find recipes for more recipes made with Double Beans such as:-

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

We love this dish with hot chapatis ! I am sure you will enjoy this too! 

Ingredients:-

• Dry Double Beans, 1 cup 
• Potato, 1
• Cinnamon, 1 " piece 
• Cloves, 2
• Onions, 2
• Ginger Garlic Paste, 1/2 tsp
• Tomatoes, medium-sized, 2
• Turmeric Powder, 1/2 tsp
• Kashmiri Chilli Powder, 1 and 1/4 tsp
• Oil, 1 tbsp
• Salt, to taste
• Coriander Leaves, for garnish 

To Be Ground To A Paste:-

• Fresh Coconut Gratings, 1/3 cup
• Poppy Seeds, 1 tsp
• Fennel Seeds, 1/2 tsp
• Cashew Nuts,  6

Method:-

Soak the double beans in adequate water for 8 hours or overnight. You will find the beans would have become bigger in size. Discard the water and keep the soaked double beans aside.

Wash, peel and cube the potato 

Peel and chop the onions 

Wash and chop the tomatoes 

Soak the cashew nuts in a little water

Wash and finely chop the coriander leaves 

Place the soaked double beans and the cubed potato in a vessel adding the required amount of water

Keep this vessel in a pressure cooker and pressure cook for 2 whistles or till the beans get done 

Once the cooker cools remove the double beans and potato. Keep aside

Heat 1 tbsp of oil in a thick bottomed kadhai. Add cinnamon stick and cloves and saute 

Add the chopped onion and saute till the onion turns translucent 

Now add the ginger garlic paste and the chopped tomatoes and a little salt

Mix well and cook till the tomatoes become soft and mushy

To this add the turmeric powder and chilli powder and mix

Add the cooked double beans, potatoes and the water in which they were cooked 

Cook covered on medium heat for about 5 minutes

In a mixer jar, grind together the coconut gratings, poppy seeds, fennel seeds and the soaked cashew nuts to a fine paste adding water as required 

Add this ground paste to the cooked double beans and potatoes in the kadhai

Adjust the consistency by adding water if required and bring to a boil

Check for salt and add if required

Lower the heat and let it simmer for about 4-5 minutes

Switch off the gas and garnish with chopped coriander leaves 

Transfer to a serving bowl and serve hot with chapatis

CHOW CHOW KOOTU

 CHOW CHOW KOOTU

The reason why there was a lull in this blog for the last couple of months was because we were shifting house. This was a big project for us and took up most of my time and energy! I am glad to say that everything went off well and we are fast settling down in our new home. The time has come to get back to my passions for cooking and blogging! 

Readers outside India may wonder what "Chow Chow" is! Some may think it is something to do with Chinese cuisine. In many parts of India, "Chow Chow" is a common name for  Chayote Squash, a vegetable belonging to the squash family. In Kannada, it is called Seemebadnekai. 

This vegetable is reasonably priced and has numerous health benefits which make it quite popular especially in South India. 

Today's recipe is for a "Kootu" (which is an accompaniment for rice or chapati commonly made in Tamilnadu). This is easy to make and is quite tasty.

We had this with hot steamed rice and a spicy rasam. We loved it! I hope you will try it out and let me know what you think of this dish.

Ingredients:-

• Chow Chow (Chayote Squash) 2
• Turmeric Powder, 1/4 tsp
• Moong Dal, 1/4 cup
• Salt, to taste

For the Masala Paste:-

• Chana Dal, 1 tbsp
• Coriander Seeds, 1 tbsp
• Red Chillis, 2
• Peppercorns, 1/2 tsp 
• Fresh Coconut Gratings, 2-3 tbsp
• Oil, 1 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Curry Leaves, a few
• Red Chilli, (broken into halves), 1
• Oil, 1 tsp

Method:-

Wash and peel the chow chow and cut them into cubes. 

Wash the moong dal and keep in a small vessel with water. 

Place the cubed chow chow in another small vessel, add turmeric powder and water. Keep these two vessels in a pressure cooker and cook for 2 whistles. When the cooker cools, remove the vessels. Mash the dal and keep aside.

In a small pan add 1 tsp of oil and fry the chana dal, coriander seeds, peppercorns and red chilli on medium heat till the dal changes colour. Transfer this to a mixer jar, add the fresh coconut gratings and grind to a fine paste adding the required amount of water. Keep this masala paste aside

Heat oil in a kadhai and on medium heat add the mustard seeds, Once they splutter add the urad dal, curry leaves and broken red chilli and saute till the dal changes colour.

To this add the cooked chow chow and mix well. Next add the cooked and mashed moong dal, salt to taste and the freshly ground masala paste.  Mix well and adjust the consistency by adding water to get a curry like consistency. Bring to a boil then lower the heat and let it simmer for a few minutes. Finally drizzle a little coconut oil to enhance the taste. 

Switch off the gas. Transfer to a serving bowl  and serve hot with steamed rice and rasam or chapatis. 

CABBAGE KOOTU

 CABBAGE KOOTU

Cabbage is one vegetable that is most commonly used all over India. It is easily available all through the year.  It has numerous health benefits as it is rich in Vitamin C and has many antioxidants.

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

• Cabbage Sukke from our Konkani cuisine
• Cabbage Lollipop- made in an appe pan and not deep fried
• Cabbage Sanna Polo - a spicy side dish from our Konkani cuisine
• Kimchi - a yummy salad made with cabbage

Today's recipe is an easy to make yet tasty side dish made with cabbage which is cooked in a pressure pan. This is quick to make. Since this recipe does not call for the use of onion and garlic,  it comes in handy on days when you wish to avoid these ingredients. It goes well with both rice and chapatis.

I have adapted this from Cabbage Kootu from Padhu's Kitchen. 

We tried this out recently and really enjoyed the dish. 

Ingredients:-

• Cabbage, chopped, 3 cups
• Moong Dal, 1/4 cup
• Sambar Powder, 2 tsp
• Turmeric Powder, 1/4 tsp
• Curry Leaves, 3-4
• Chickpeas ( Kala Chana), 1/4 cup (optional) 
• Salt, to taste

To Be Ground To A Paste:-

• Coconut Gratings, 1/4 cup
• Cumin Seeds, 1 tsp
• Fried Gram, ( Udachakadalai/Hurigadale), 1 and 1/2 tsp

For Seasoning:-

• Mustards Seeds, 3/4 tsp
• Urad Dal, 1/2 tsp
• Asafoetida, ( Hing), 1/8 tsp
• Curry Leaves, a sprig
• Dry Red Chilli, broken into halves, 1
• Oil, 1 tsp

Method:-

Wash and chop the cabbage 

Wash the chickpeas and soak them overnight

In a mixer jar, grind together coconut gratings, cumin seeds, and fried gram to a smooth paste using just the required amount of water. Keep aside. 

In a pressure cooker, cook the soaked chana and keep aside. (This is optional.  I happened to have cooked chana ready so used this) 

In a pressure cooker pan, add the chopped cabbage, turmeric powder, sambar powder, salt, moong dal, 3-4 curry leaves, and 1 cup of water

Pressure cook for 3 whistles 

Once the cooker cools, open the lid and add the cooked chana, the ground paste, water as required, mix well and bring to a boil, lower the heat and let it simmer for a few minutes

Check for salt and add if required

Heat 1 tsp of oil in a seasoning pan and on medium heat add the mustard seeds, when they splutter add the urad dal and when the dal changes colour, add the asafoetida, broken red chilli and curry leaves

Saute for a few seconds and pour this seasoning on to the Cabbage Kootu.

Switch off the gas and transfer to a serving bowl 

Serve Cabbage Kootu as a side dish with rice and rasam, or with chapatis.

JEERIGE SAARU

 JEERIGE SAARU

In Kannada, cumin seeds are known as Jeerige, so today's recipe is for a "saaru" made with Cumin Seeds called Jeerige Saaru. A Saaru from Karnataka is like the rasam of Tamilnadu. It is made with vegetables, tamarind and spices, and served as an accompaniment to steamed rice.

This is a popular dish in my Home State of Karnataka as Jeerige helps in digestion and in building immunity. 

Elsewhere in the blog, you will find some other well-known dishes from Karnataka, such as:-

• Majjige Huli
• Akki Rotti with Badanekayi Yennegayi 
• Menthe Soppu Bath ( Fenugreek Leaves Rice) 

I have adapted this from Jeerige Saaru from the popular website Veg Recipes of Karnataka. 

The amount of tamarind required will depend on the sourness of the tomatoes. 

We enjoyed this light yet tasty Saaru and I am sure you will like it too! 

Ingredients:-

• Medium-sized Tomatoes, 2
• Turmeric Powder, 1/4 tsp
• Tamarind, marble sized ball, 1
• Jaggery, grated, 1 tsp
• Salt, to taste
• Coriander Leaves, finely chopped, 2 tbsp
• Oil, 1 tsp

Roast & Grind To A Powder:- 

• Byadgi Red Chillies, 4-5
• Toor Dal, 2 tbsp
• Cumin Seeds, (Jeerige), 1 tbsp
• Oil, 1 tsp

For Seasoning;- 

• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Asafoetida, 1/8 tsp 
• Red Chili, broken into halves, 1
• Curry Leaves, 1 sprig
• Ghee, 2 tsp

Method:-

Wash and roughly chop the tomatoes

Soak the tamarind in a little warm water for about 10-15 minutes, then extract the juice and keep aside

Heat 1 tsp of oil in a pan and on medium heat add the Byadgi Red Chillies and roast till they become crisp

Add toor dal and cumin seeds and roast till the dal changes colour and the cumin seeds splutter

Remove from the flame and allow it to cool

Once it cools off transfer to a small mixer jar and grind to a powder. Keep aside.

Heat 1 tsp of oil in the same pan and add the chopped tomatoes, a little salt and turmeric powder

Saute for 1 minute, sprinkle a little water then cover and cook till the tomatoes become soft and mushy 

To this add the freshly ground spice powder and mix well

Add 500 ml of water, salt to taste, tamarind extract and a little jaggery

Mix well and bring to a boil, switch off the gas and add the finely chopped coriander leaves 

Heat ghee in a small tadka pan and on medium heat add the mustard seeds and cumin seeds and when they start spluttering add the asafoetida, broken red chilli, and curry leaves

Saute for a few seconds and pour this seasoning on to the Jeerige Saaru

Serve with hot steamed rice 

PANEER CAPSICUM STIR FRY

PANEER CAPSICUM STIR FRY

We use paneer (Indian cottage cheese) quite often in my house. I go in for store bought paneer and do not make this at home.

Elsewhere in this blog, you will find recipes for some yummy starters such as Paneer Tikka Kathi Rolls, Garlicky Chilli Paneer, and Chatakedar Paneer.

Today's recipe is for a stir fry made with paneer and capsicum ( bell pepper) which can be made very easily and quickly. It is a time saver and makes for a much sought after starter.

This can be also be served as a side dish. We had this as a side dish yesterday and later I used what was left as a filling for grilled sandwiches and it tasted great! Today's recipe has been adapted from Paneer Capsicum Stir Fry by the legendary Tarlaji Dalal.

Ingredients:-

• Paneer (Cottage Cheese), 200 grams 
• Capsicum/Bell Pepper, small-sized, 1
• Garlic Paste, 1 tsp
• Chilli Paste, 1/2 tsp
• Coriander Seeds, coarsely crushed, 1 tsp
• Green Chillies, 1 or 2
• Ginger, chopped, 1/2 tsp
• Tomato, medium- sized, 1 
• Kasuri Methi, (Dried Fenugreek Leaves), 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp
• Coriander Leaves, 1 tbsp, for garnish

Method:-

Cut the paneer into even sized cubes

Cut the capsicum into thin slices

Finely chop the green chillies, tomato and coriander leaves

In a non-stick kadhai, heat the oil and when it gets hot add the garlic paste and saute on medium flame for a few seconds till you get a nice aroma 

Add the capsicum slices, chilli paste,  and crushed coriander seeds and saute on low flame for 1 minute

Next add the chopped green chillies, chopped ginger and saute again for a few seconds

Add the chopped tomato, mix well and cook on medium flame for 2 minutes  

Add the kasuri methi and salt to taste and mix well

Cook on medium flame for 1 minute

Now add the paneer cubes, and mix them taking care that they don't break and cook for 1 more minute on medium flame 

Finally, garnish with finely chopped coriander leaves

Serve hot as a starter or as a side dish

SHEVGYACHYA SHENGANCHE PITHLA ( DRUMSTICKS PITHLA)

SHEVGYACHYA SHENGANCHE PITHLA (DRUMSTICKS PITHLA)

We are fond of Maharashtrian dishes and elsewhere in this blog you will find recipes for some of our favourites like Barli Vaangi , Sabudana Khichdi and Shengdana Kadhi..

 Pithla which is made of chickpea flour (besan) is a popular dish in Maharashtra. Today's recipe is of  pithla made using drumsticks which are called "Shevgyacha Shenga" in Marathi.

Hence, this variety of pithla is called, "Shevgyachya Shenganche Pithla." What I made is adapted from the recipe by Aruna Panangipally in Ahaaramonline.

Ingredients:

• Shevgyacha Shenga (Drumsticks) , 2
• Besan (Chickpea Flour), 1/2 cup
• Water, 1 and 1/2 cups to 2 cups
• Large-sized Onion, chopped, 1
• Green Chillies, slit, 3
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Turmeric Powder, 1/8 tsp
• Hing (Asafoetida) , a small pinch
• Curry Leaves, a few
• Salt, to taste
• Oil, 1 tbsp
• Coriander leaves, chopped, 2 tbsp, for garnish

Method:

Wash the drumsticks and snip off the two ends. Cut the drumsticks into 2 " pieces
In a vessel, cook the drumstick pieces in water with a little bit of salt till they become tender
(Take care that the drumsticks do not get overcooked)
 Drain the water and keep aside the cooked drumsticks
In a kadhai, dry roast the besan for a few minutes till the raw smell goes and the besan begins to change colour
Remove from the flame and allow it to cool
To this add the turmeric powder and mix well
Gradually add 1 and 1/2 cups of water and stir till you get a smooth batter without any lumps
Heat oil in the kadhai and when it gets hot add the mustard seeds, when they splutter add the cumin seeds and wait till they sizzle and change colour
Now add the hing, slit green chillies and curry leaves. Saute for a few seconds
Next add the chopped onion. Fry till it changes colour and turns pink
To this add the cooked drumsticks and mix well
Lower the flame and add the besan batter stirring continuously to avoid it forming lumps
Cook on medium/low flame till the batter thickens
Add some water if required to get the consistency you desire
Finally, garnish with chopped coriander leaves
Serve hot with rice, rotis or bhakri.

BHINDI SAMBHARIYA

BHINDI SAMBHARIYA

Having lived in Gujarat for a few years, I developed a liking for their cuisine. Elsewhere in this blog, you will find recipes for Gujartai Kadhi, Khandvi, and Rava Dhokla.

Sambhariya Masala is commonly used in Gujarati cuisine, for example vegetables like lady's finger (bhindi) or potatoes are stuffed with this masala. This stuffing is made with coconut gratings, coriander leaves, peanuts, sesame seeds and spices. It also has a hint of sweetness through the jaggery or sugar used.

For best results for making today's dish, please ensure that the lady's fingers are tender. You can use sugar instead of jaggery but I have preferred to use jaggery.

Today's recipe is adapted from Bhindi Sambhariya from one of my favourite cookery experts, the late Tarlaji Dalal.

Ingredients: 

• Bhindi/ Lady's Fingers, 250 gms
• Hing (Asafoetida), a generous pinch
• Oil, 1-2 tbsps

For The Sambhariya Masala: 

• Freshly grated Coconut, 3 tbsp
• Fresh Coriander Leaves, finely chopped, 3-4 tbsp
• Roasted Peanuts, de-skinned and coarsely powdered, 2 tbsp  
• Jaggery, grated, 1 tbsp
• Ginger Green Chilli Paste, 1 and 1/2 tsp
• Coriander Powder, 1 and 1/2 tsp
• Cumin Powder, 1 tsp
• Garam Masala, a pinch
• Haldi ( Turmeric) Powder, 1/4 tsp
• Til ( Sesame seeds) 1/2 tbsp
• Salt, to taste
• Oil, 1/2 tbsp
• Lime Juice, 1 tbsp

Method:

Wash the tender lady's fingers and pat them dry. 

Snip off the two ends of the lady's fingers and slit each of them length-wise and keep aside.

In a bowl, mix well together all the ingredients listed under For The Stuffing. 

Take each of the slit bhindis and gently fill them with the stuffing as seen in the picture alongside.

Heat oil in a wide thick bottomed kadhai.
When it gets hot, add the hing and saute for a few seconds

Place the stuffed bhindis in the kadhai and cook over medium/low flame till they are nearly done

Next, flip the bhindis so that they are evenly cooked on both sides

Serve hot as a side dish with rice or with rotis

PALAK CORN SUBZI

PALAK CORN SUBZI

Amongst vegetarians in India, palak ( spinach) is popular in most households particularly since it is rich in iron and has many health benefits.. Elsewhere in this blog, you will find recipes for Palak Paneer and Aloo Dumplings in Palak Puree.

Today's dish is a good combination of palak and sweet corn. This easy to make yet delicious side dish is adapted from the recipe for Palak Corn Subzi by the legendary Tarlaji Dalal.

It has an interesting list of ingredients in that we use the spinach both as puree and in chopped form. I used the conventional cooking oil instead of ghee, which you can use if you wish to. Apart from the taste, I think the dish was also quite colourful and attractive to the eye.

Ingredients:

• Palak (Spinach) Puree, 3/4 cup
• Palak (Spinach), chopped, 1/2 cup
• Sweet Corn Kernels, boiled, 1 cup
• Oil, 1/2 tbsp.
• Jeera (Cumin Seeds), 1/2 tsp
• Garlic, finely chopped, 2 tsp
• Green Chillies, finely chopped, 2 tsp
• Ginger, grated, 1 tsp
• Salt, to taste
• Fresh Cream, 2 tbsp
• Garam Masala, a pinch
• Chilli Powder, 1/2 tsp

Method:

Wash and clean two bunches of palak and blanch them
Chop enough palak to get 1/2 cup of chopped palak leaves. Keep aside
Make a puree out of the remaining spinach leaves to get 3/4 cup of spinach puree. Keep aside
Boil the sweet corn cob in a pressure cooker after adding the required amount of water and a little salt for 1 or 2 whistles  Once it cools remove the corn kernels and keep aside.
In a thick-bottomed kadhai heat oil and when it gets hot, add the cumin seeds

When the cumin seeds sizzle, add the finely chopped garlic, finely chopped green chillies, and grated ginger

Saute on medium flame for 1 minute

Add the palak puree, chopped palak, boiled corn kernels, and salt along with 1/4 cup of water and mix well.

Next add the fresh cream, garam masala and chilli powder

Mix well again and cook on medium flame for 2-3 minutes

If it is a bit pungent you can add a pinch of sugar

Serve hot with rotis, parathas, or bajra rotis.

CAPSICUM & PEANUT SUBZI

CAPSICUM & PEANUT SUBZI

Capsicum is a versatile vegetable and I use it fairly often to make dishes as diverse as Capsicum Raita , Capsicum Masala Rice, and Capsicum Tomato Curry. This vegetable also provides several health benefits.

Capsicum and potatoes make a good combination.This dish is adapted from a recipe shared by my friends Vidya Nayak Shenoy and Shyamala Kini.  In this easy to make dish, I liked the crunchiness of the capsicum and the taste being enhanced by the coarse peanut powder. I have not used this, but if you so prefer you can garnish with coconut gratings.

Ingredients:

• Capsicum, medium-sized, 3
• Boiled Potatoes, medium-sized, 2
• Cumin Seeds (Jeera), 1/2 tsp
• Red Chilli Powder, 1 tsp, or to taste
• Coriander Powder, 1 tsp
• Cumin (Jeera) Powder, 1/2 tsp
• Turmeric Powder (Haldi), 1/4 tsp
• Peanuts, roasted and crushed, 3 tbsp
• Oil, 1 tbsp
• Salt, to taste

Method:

Wash and cut the capsicum into cubes after discarding the seeds.

Peel the boiled potatoes and cut them into cubes

In a small pan, dry roast the peanuts and when they cool, remove the skin and grind to a coarse powder

Heat oil in a thick-bottomed kadhai. When it gets hot, add the cumin seeds and when they sizzle add the capsicum cubes and a little salt and cook covered for a few minutes. There is no need to add water. Ensure that the capsicum gets cooked yet remains crunchy  

Next add the turmeric powder, red chilli powder, coriander powder, cumin powder, and a little salt and mix well. Remember that some salt has already been added.
Now add the cubed potatoes, and cook over medium flame till the capsicum and potatoes are well-blended with the spices

Lastly, add the roasted and crushed peanut powder and mix well.

LEMON AND CORIANDER SOUP

LEMON AND CORIANDER SOUP

I like to supplement our dinners with soups from time to time as they are both healthy and tasty, especially when they are designed not to be too heavy on the stomach. You will find recipes for Tomato & Carrot Soup and Spinach Soup elsewhere in this blog.

Recently while lunching at the Bangalore Club we had Lemon and Coriander Soup as part of the Chinese Buffet and I liked it so much that on reaching home, I looked for recipes for this. Based on this search, I have adapted today's dish from the recipe for Lemon and Coriander Soup done in the Indian-Chinese style by one of my favourite cookery experts, the late Tarlaji Dalal.

The vegetable stock adds to the flavour of the soup while the cornflour and water mixture helps to thicken it.

Ingredients:

• Lemon Juice, 1 tbsp
• Coriander leaves, finely chopped, 1/4 cup
• Oil, 2 tsp
• Garlic, finely chopped, 2 tsp
• Green Chillies, finely chopped, 2 tsp
• Onions, finely chopped,1/4 cup
• Cabbage, finely chopped, 1/4 cup
• Carrots, finely chopped, 1/4 cup
• Vegetable stock, 3 cups  # see note below for making vegetable stock
• Cornflour, 2 tsp 
• Salt, to taste

Method:

Prepare the vegetable stock ( as given below) and keep aside
Dissolve 2 tsp of cornflour in 2 tbsp of water and mix well to avoid forming of any lumps. Keep aside
In a pan, add oil and when it gets heated add the chopped garlic and chopped green chillies.
Saute on medium flame for a few seconds.
Next add the chopped onions and saute for a couple of minutes
Add the chopped cabbage and carrots and saute on medium flame for 1 minute
Now add the prepared vegetable stock, lemon juice, salt, and the mixture of cornflour and water
Mix well and cook on medium flame for 2-3 minutes
Lastly, add the chopped coriander leaves and mix well
Serve hot immediately.

# To prepare the vegetable stock : Simmer in water for about 20 minutes, 1/4 cup each of roughly chopped onion, cabbage, carrot, cauliflower. You may also add 2 tbsp of celery. Then obtain the stock by straining the mixture, retaining the liquid and discarding the boiled vegetables.

PANEER MAKHMALI

PANEER MAKHMALI

"Makhmali" means "smooth like velvet" and this dish gets the smoothness from the use of ground cashewnuts and fresh curds. This dish is fairly easy to make and tastes great when served hot with rotis.

What I found most striking about this dish is the aroma you get from the marinade prepared from coriander, mint and green chillies to coat the paneer.

I have adapted this recipe for Paneer Makhmali from the late Tarlaji Dalal, a chef I admire enormously. This paneer dish is one more in the collection of paneer dishes in this blog such as Kadhai Paneer With Bellpepper, Paneer Jhalfrezi, and Palak Paneer.

Ingredients:

• Paneer, 250-300 grams
• Butter, 1 tbsp
• Oil, 1 tsp
• Onions, medium-sized, sliced, 2
• Milk, 1/2 cup
• Garam Masala, 1/2 tsp
• Salt, to taste

To Prepare The Paste For Marination

• Coriander leaves, chopped, 2 cups
• Mint Leaves, chopped, 1/2 cup
• Green Chillies, chopped, 2-3
• Ginger, 1/2 " piece
• Broken Cashewnuts, 1/4 cup 
• Curds, 1/4 cup
• Garlic cloves, 2
• Lemon Juice, 1 tbsp
• Salt, to taste

Method:

Cut the paneer into cubes
Soak the cashewnuts in warm water for about 10 minutes
In a mixer, grind together the ingredients listed under "To Prepare The Paste" using 2 tbsp of water to form a thick paste

Transfer the paste to a deep bowl and add the paneer cubes. Mix gently so that the paneer cubes don't crumble. Keep aside for 10- 15 minutes for marination.
In a thick bottomed kadhai, heat the butter and oil. When it gets heated, add the sliced onions and

saute on medium flame for 2-3 minutes

Add the marinated paneer, milk, garam masala and little salt

Mix gently and cook on medium flame for a couple of minutes stirring occasionally till the paneer cubes get done.

Serve hot with parathas or rotis.

TENDLE TALASANI: A STIR FRY OF WHOLE IVY GOURD

TENDLE TALASANI: A STIR FRY OF WHOLE IVY GOURD

I share today one of my favourite Konkani recipes, that of "Tendle Talasani." Tendle is the Konkani word for Ivy Gourd, which is called Thondaikai in Kannada, Tindora in Hindi and Tondli in Marathi. A "talasani" is a stir fry in which no water is used and the vegetable is cooked in oil.

The secret of making a good Tendle Talasini is to choose tender ones and discard those which are even slightly ripe. Also, you should slightly crush the whole ivy gourds without breaking them up or smashing them to a pulp. This helps them absorb salt and garlic and adds to the flavour and taste of the dish. I still continue the age old practice of lightly crushing the tendle individually by using a mortar and pestle.  There is no need to add any water as the talasani tastes best when cooked wholly in oil.

Ingredients:

• Ivy Gourd/Tendle, 2 cups
• Red Chillies, broken into two pieces, 3-4
• Garlic pods, crushed, 10-12
• Oil, 1 to 1 and 1/2 tbsp
• Salt, to taste

Method:

First, wash the tendle thoroughly then snip off the two ends

Lightly crush the tendle by using a mortar and pestle or a rounded stone. The secret is to crush them whole without smashing them to a pulp.

Apply salt to the tendle and set aside for about 20 minutes

Squeeze out the tendle  as the salt applied to it leaves a little water. Keep aside.

Heat oil in a kadhai and when it gets heated, add the crushed garlic pods

Allow them to fry and when they turn golden and you get a good aroma, add the broken red chillies.

Fry till the chillies are crisp

Now add the marinated tendle  and cook on medium heat keeping the dish covered

From time to time, stir the tendle
Once the tendles are cooked, remove the cover, check for salt  and add salt only if required
Allow it cook for some more time till the tendle get evenly roasted

I prefer to cook them a little longer as we like to have the tendle well roasted.

PALAK BABY CORN SUBZI

PALAK BABY CORN SUBZI

I am very fond of palak which is what spinach is called in Hindi. This has many health benefits and features in several recipes you will find elsewhere in this blog such as Palak and Corn Cutlets and Palak Parantha.

This recipe from North India is adapted from Palak Baby Corn Subzi by Tarla Dalal in her book, "Cooking With 1 Tsp of Oil". I liked the taste of the dish especially the crunch of the baby corn.

Ingredients: 

• Palak ( Spinach), 1 bunch or 3/4 cup palak puree
• Cumin Seeds, 1/2 tsp
• Asafoetida, 1/4 tsp
• Onion, finely chopped,1
• Garlic Cloves, 3
• Green Chilli, 1
• Ginger, 1/2 Inch piece
• Kasuri Methi ( Dried Fenugreek Leaves), 1/4 tsp
• Coriander Powder, 1 tsp
• Baby Corn, 1/ 2 cup
• Low Fat Milk, 1/2 cup
• Salt, to taste
• Oil, 1 tsp

Method:

Wash the palak in several changes of water and cook it briefly in boiling water

Drain the water and after it cools transfer the blanched palak to a blender 

Blend the palak to a smooth puree. Keep aside
Likewise, blanch and slice the baby corn. Keep aside

Grind the garlic cloves, green chilli and ginger to a paste. Keep aside. 

Heat oil in a non-stick kadhai. When it it is hot, add the cumin seeds and asafoetida

When the seeds crackle, add the finely chopped onion and then the garlic-chilli-ginger paste

Saute for 4-5 minutes till the onion turns golden brown

Add the kasuri methi and coriander powder and saute for 1 more minute

Now add the spinach puree, baby corn, milk and salt
Stir it well and bring to a boil

Serve hot with rotis/naans etc.