SOUTHEKAYI HASI GOJJU

 SOUTHEKAYI HASI GOJJU 

Today's recipe is from my Home State of Karnataka. It is for a dish made with Cucumber -which is called "Southekayi" in Kannada. Cucumber is called Kakdi in Marathi and Taushe in my mother tongue, Konkani. 

There are many health benefits attributed to adding cucumbers in our diets. 

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

• Khamang Kakdi
• Southekayi Tambuli 
• Southekayi Dosa
• Cucumber Pachadi

In Kannada, "Hasi Gojju" is a dish where the ground paste is added to the vegetable - cucumber in this case- without any cooking/boiling. This dish is a Satvik dish - so this is often made on days when you want to avoid using onion/garlic. 

I have adapted this from Southekayi Hasi Gojju from the YouTube video in Kannada by Veg Recipes of Karnataka.

It was delicious and I am sure you will enjoy this too! 

Ingredients:-

• Cucumber, medium-sized, 1
• Byadgi Red Chillies, 2
• Fresh Coconut Gratings, 1/2 cup
• Mustard Seeds, 1/2 tsp
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 1/2 tsp 
• Red Chilli, 1, broken into halves
• Curry Leaves, a few
• Coconut Oil, 2 tsp

Method:-

Wash the cucumber and snip off both the ends 

Peel and grate the cucumber

In a mixer jar grind together the fresh coconut gratings, red chilli and mustard seeds to a smooth paste adding water as required

Next add the grated cucumber to the ground paste and just pulse once

Transfer this to a bowl, add salt to taste and mix well

Heat oil in a small seasoning pan, add the mustard seeds, when they splutter add the red chili and curry leaves and saute for a few seconds

Switch off the gas 

Pour this seasoning on to the Southekayi Hasi Gojju 

Serve as an accompaniment to the main meal

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.

BEETROOT SASIVE

 BEETROOT SASIVE

In my house over the years my family has got used to hearing me say that people don't dislike particular veggies, they dislike how they are cooked!! A case in point is my husband's old dislike for beetroot. He used to hate beetroots years ago but now eats them quite cheerfully! 

I must mention that beetroot is really good for health as detailed in this article,  " The Benefits of Beets" in the Mayo Clinic website.

Elsewhere in this blog, you will find recipes for dishes made with the good-for-health beetroots, such as:-

• Beetroot Soup, 
• Beetroot Poriyal
• Beetroot Halwa. 

Today's easy to make recipe is from my Home State of Karnataka. It is called "Beetroot Sasive" and is popular in the coastal areas of the state. This dish was on the menu in most of our visits to our old hometown. This is usually served as an accompaniment with hot steamed rice.

This dish does not call for the use of onion or garlic so can be made as a Satvik dish on days when you don't want to use onion or garlic. 

Do try this out for yourself and let me know what you thought of it. 

Ingredients:-

• Beetroots, 350-400 gms  
• Turmeric Powder, 1/4 tsp 
• Fresh Coconut Gratings, 1 cup
• Mustard Seeds, 1/2 tsp
• Byadgi Red Chillies, 4
• Salt, to taste

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Red Chilli, 1 ( broken into halves) 
• Curry Leaves, 1 sprig
• Coconut Oil, 2 tsp 

Method:-

Wash the beetroots thoroughly. Snip off the crown

Peel and grate the beetroots

Take the grated beetroot in a thick bottomed kadhai, add  1 cup of water, turmeric powder and salt

Mix well  and cook covered on medium heat  till it gets done. Take care that it does not get overcooked as beetroot tends to get cooked fast.

In a mixer jar, grind together the coconut gratings, Byadgi red chillies and mustard seeds to a smooth paste adding just the required amount of water

Add the freshly ground masala to the cooked beetroot, mix well and bring to a boil

Check for salt and add only if required

Heat coconut oil in a small pan and on medium heat add the mustard seeds, when they splutter add the broken red chilli and curry leaves. Saute for a few seconds

Pour this seasoning on to the Beetroot Sasive

Transfer to a serving bowl

Serve the Beetroot Sasive along with hot steamed rice

BABY POTATO PODI CURRY

 BABY POTATO PODI CURRY 

We love baby potatoes in my family. They look cute and add to the visual appeal of the dish. They can be used in many recipes in place of the regular potatoes.

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

• Masala Baby Potatoes
• Batata Losne Saung
• Schezwan Potatoes 

Today's recipe is for a side dish of baby potatoes coated with spice powders. I have adapted this from Potato Podi Curry from Tickling Palates. 

This is a saatvik -no onion-no garlic- recipe which can come in handy on days when you wish to skip these. 

It tastes great with both rice and rotis. Try serving this with steamed rice and rasam. You will love it! 

Ingredients:-

• Baby Potatoes,  250 grams
• Mustard Seeds, 1 tsp
• Asafoetida, (Hing) 1/8 tsp
• Curry Leaves, a sprig
• Salt, to taste
• Oil, 2 tbsp

To Roast & Grind For The Podi  (Spice Powder)

• Coriander Seeds, 1 tbsp
• Urad Dal, (Black Gram ), 1 tsp
• Channa Dal, (Bengal Gram), 1 tsp
• Byadgi Dry Red Chillies, 5-6
• Coconut Gratings , 4 tbsp
• Til, (White Sesame Seeds), 1 tsp
• Khus Khus ( Poppy Seeds), 1/2 tsp
• Oil, 1 tsp

Method:-

Wash the baby potatoes thoroughly and pressure cook them in adequate water for 1-2 whistles or till they are done

They should be cooked yet remain firm

When the cooker cools, remove the boiled potatoes and when they are cool enough to handle, peel them and keep aside.

In a kadhai, heat 1 tsp of oil and on medium heat roast the coriander seeds,  urad dal, channa dal and  Byadgi dry red chillies, until the dals change colour. Remove from heat and keep aside to cool

In the same kadhai, add the coconut gratings, white sesame seeds, and poppy seeds and sauté on low heat till the coconut gratings turn slightly golden and give off a good aroma

Remove from heat and allow this to cool. 

In a small mixer jar, grind together all the roasted ingredients (mentioned above ) to a coarse powder. Keep aside. This forms the Podi ( spice powder) 

Heat 2 tbsp of oil n the kadhai and on medium heat add the mustard seeds, when they splutter add the asafoetida, and sauté till it gives off a good aroma. Now add the curry leaves and sauté for a few seconds.

To this, add the boiled and peeled baby potatoes, and salt to taste

Mix well and cook on medium/low heat for about 5-7 minutes stirring gently from time to time till the baby potatoes get a little roasted and begin to change colour 

Next add the Podi (spice powders) 

Mix /toss gently and cook on low flame for a couple of minutes till the baby potatoes get well coated with the powders

Switch off the gas and transfer to serving bowl

Serve the Baby Potato Podi Curry along with steamed rice and rasam