OUR DINING EXPERIENCE: SEMMA, NEW YORK

 OUR DINING EXPERIENCE; SEMMA,  NEW YORK

For me, our recent visit to New York was a food blogger's dream come true! I had the opportunity to dine at Chef Vikas Khanna's Bungalow,  where we were fascinated by the personal charm of Chef Vikas Khanna, apart from the delicious food.

We then dined at Chef Raveesh Kapoor's IndianAccent. This was a unique experience in tasting Indian fusion food presented so very innovatively by Chef Raveesh  Kapoor. 

The third great "foodie" experience for me was dining at Semma, This Indian restaurant is located at 60, Greenwich Avenue in the Greenwich Village neighborhood of Manhattan. It is presided over by Head Chef Vijay Kumar, who won the prestigious James Beard Award for the Best Chef in New York State in 2025. Foodies the world over often call this Award the "Oscars of the Culinary World". 

The byline for Semma is  Heritage Southern Indian Cuisine! You can make out the food traces its roots back to the earthy, rural foods of the South Indian State of Tamilnadu, India where Chef Vijay Kumar spent his early years. 

Recently Semma ( which I am told means "Fantastic" in Tamil) was named No 41 in North America's 50 Best Restaurants! This is such a huge honor as Semma became the first Indian restaurant to feature in this much coveted list. Moreover, it has been only 5 years since Semma was founded by Vijay Kumar and his friends and partners Roni Mazumdar and Chintan Pandya. Their aim was to provide diners with food that was "unapologetically Indian." The Michelin Guide summed up this approach by describing Semma as "Indian cooking that does not pander to American expectations"! Semma has retained its Michelin Star for several years in a row.

We were naturally very excited to get a dinner reservation through Seven Rooms.com as at times it can take months to get one. It was all the more thrilling when Chef Vijay Kumar took time to chat with us. 

The decor - as one would expect- is traditionally Indian as seen in the pictures below. 

The drinks on offer had both exotic names and ingredients- all named after places in South India. We chose Konkan ( Tequila, Kokum, Coconut Oil, Chilli, Salt) and Chikmagalur ( Whiskey, Filter Coffee, Chicory, Cream). Both were totally delicious!! 

Since we love sea food, we knew what we wanted for appetizers! Our unanimous choice was Eral Thokku: tiger prawns cooked in a gravy of green chillies, fenugreek, and fresh curry leaves. I considered this by far the best dish of the evening.

We next had what is perhaps the most popular dish in Semma in terms of volume! The Gunpowder Dosa, which was our crisp Masala Dosa with a filling of potato masala, served with chutney powder affectionately called "gunpowder", sambar and two chutneys. . 

For the main course, we selected the Meen Pollichathu- a delicacy from Kerala. In this dish, the fish ( they used sea bass here) is well marinated in spices, wrapped tightly in wilted banana leaf and steam or pan cooked with  tomatoes, ginger and shallots. We were served this with hot steamed rice and an accompanying gravy. While it was enjoyable, we would have preferred it to have been more spicy.

We ended the meal with Elaneer Payasam, a dessert made with tender coconut, coconut milk, cashews, raisins and ghee. This was an excellent way to close the evening.

We thoroughly enjoyed ourselves at Semma. We would like to thank Chef Vijay Kumar and his team for the wonderful dining experience. 

DRUMSTICK CURRY

DRUMSTICKS CURRY

I was recently reading an article which highlighted the health benefits of Drumsticks- so commonly available in all parts of India. Drumsticks are called Muringakkai in Tamil, Nuggekai in Kannada, Mulakkada in Telugu, Sahajan in Hindi, Shevga in Marathi and Mashingasaang in my mother tongue, Konkani. 

As they are so good for health- and very tasty too- in my house, we make dishes with drumsticks quite often. Interestingly, the leaves of the drumstick are also used in cooking. 

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

• Potato and Drumsticks Upkari
• Murungakkai Kara Kuzhambu
• Drumsticks Tomato Curry
• Shevgyacha Shenganche Pithla

Today's recipe is from Andhra Pradesh. It goes well with hot steamed rice as well as with rotis. I have adapted this from Drumsticks Curry in Hebbar's Kitchen. 

We enjoyed it with hot steamed rice! 

Ingredients:

• Drumsticks, 2
• Onion, 1
• Tomatoes, medium-sized, 2
• Mustard Seeds, 1 tsp
• Cumin Seeds, 1 tsp
• Asafoetida, (Hing), 1/8 tsp 
• Curry Leaves, a few'
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Cumin Powder, 1/2 tsp
• Garam Masala, 1 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, 2 tbsp

To Be Roasted & Ground To A Paste:-

• Groundnuts, 2 tbsp
• Sesame, (Til),  2 tbsp
• Copra/ Dry Coconut, 2 tbsp
• Poppy Seeds, (Khus Khus) 2 tsp

Method:-

Wash and peel the drumsticks. Snip off the two ends. Cut the drumsticks into 1 and 1/2 " pieces

Finely chop the onion and coriander leaves

Chop the tomatoes

Firstly cook the drumstick pieces in adequate water adding a little salt till they get done 

(Keep in mind the drumsticks get cooked quite fast). Keep aside 

Dry roast the groundnuts in a thick bottomed kadhai till they get spotted

Add sesame seeds, copra, and poppy seeds and roast on medium heat till the sesame seeds splutter and the roasted ingredients become aromatic 

Remove the roasted ingredients to a plate and allow them to cool completely

Transfer to a mixer jar and grind on pulse mode till they get crushed

Add 1/2 cup of water and grind to a smooth paste. Keep aside

In the same kadhai, heat 2 tbsp oil and on medium heat add the mustard seeds, when they splutter add cumin seeds, and when they sizzle, add asafoetida and curry leaves and saute for a few seconds

To this add the finely chopped onion, ginger garlic paste and saute till the onion becomes translucent  and the raw smell of the ginger garlic paste goes

Lower the heat, add turmeric powder, chilli powder, coriander powder, cumin powder, Garam Masala powder and salt to taste. Mix well. Remember that you had added a little salt already while cooking the drumsticks. 

To this add the chopped tomatoes and cook till the tomatoes turn soft and mushy

Next mix in the freshly prepared ground masala paste 

Cook on medium heat till the oil separates

Add the cooked drumstick pieces, mix well and add water as required to get a curry like consistency 

Bring to a boil, then lower the heat and let it simmer for a couple of minutes.

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to a serving bowl and serve Drumstick Curry with hot steamed rice or chapatis

RIDGE GOURD CURRY

 RIDGE GOURD CURRY

Ridge Gourd is commonly available in most parts of India. This is called Heerekayi in Kannada, Dodka in Marathi, Turai in Hindi, and Ghosale in my mother tongue, Konkani. 

We use ridge gourd at home from time to time as it has various properties that make it good for health. 

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

• Ridge Gourd Dosa
• Ghosale Alle Piyava Ghashi 
• Ridge Gourd Peel Chutney 
• Ridge Gourd Pepper Kootu

I have adapted today's recipe from Heerekayi Gojju in Veg Recipes of Karnataka. .

Tip: It is essential  to first taste the ridge gourd and make sure it is not bitter before using it in any dish. 

We tried out this easy to make dish recently and I must say it tasted great.  We enjoyed it with hot rotis for dinner. 

Ingredients:-

• Ridge Gourd, 350 gms approx. 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Medium-sized Onion, 1
• Medium-sized Tomato, 1
• Small- sized Capsicum, 1
• Tamarind Paste, 1/2 tsp 
• Jaggery, grated, 1 tsp
• Turmeric Powder, 1/4 tsp
• Asafoetida, 1/4 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, to garnish 

To Roast and Grind to a powder:-

• Groundnuts, 2 tbsp 
• Byadgi Red Chillies, 4
• Coriander Seeds, 1 tbsp
• Sesame Seeds, 1 tbsp
• Coconut Gratings, 1/4 cup

Method:-

Wash the ridge gourd and snip off both ends

Peel and chop the ridge gourd

Chop the onion, capsicum, and tomato

Finely chop the coriander leaves 

In a thick bottomed kadhai, dry roast the ingredients listed above one by one, remove from the flame and transfer to a plate. 

Dry roast the groundnuts till they get spotted

Dry roast the coriander seeds till they turn golden, 

Dry roast  the Byadgi red chillies

Dry roast the sesame seeds till they start to splutter,

Lastly, dry roast the coconut gratings 

Allow the roasted ingredients to cool. Transfer them to a mixer jar and grind to a fine powder. Keep aside. 

Heat oil in the same kadhai and on medium heat add the mustard seeds, when they splutter add the cumin seeds and when they sizzle add the curry leaves and saute for a few seconds

To this add the chopped onion and capsicum and saute till the onion becomes translucent

Next mix in the turmeric powder and asafoetida 

Add the chopped tomato and cook till they become soft and mushy

Now add the chopped ridge gourd and saute 

Add salt to taste and a little water

Cover and cook on medium flame for about 5 minutes or till the ridge gourd gets done.

To this add tamarind and grated jaggery, followed by the freshly ground masala powder. Mix well

Add water as required to get a curry like consistency. Check for salt and add if required

Bring to a boil then lower the flame and let it simmer for a couple of minutes

Switch off the gas and transfer the Ridge Gourd Curry to a serving bowl

Finally, garnish with finely chopped coriander leaves

Serve hot with rotis, chapattis or as a side dish to the main meal 

CARROT PORIYAL

 CARROT PORIYAL

In my house, I make it a point to include carrots in our food from time to time. This is because carrots have a wealth of health benefits being particularly strong in beta-carotene and antioxidants.

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

• Carrot Chutney
• Carrot Kismuri
• Carrot Soup
• Gajar ka Halwa

Today's recipe is for an easy to make yet tasty stir fry (called Poriyal in Tamil). This dish tastes better through the use of freshly ground spice powder.  I have adapted this from Carrot Poriyal from Subbu's Kitchen.

We tried it out today and it tasted great. We especially loved the crunch of the urad dal in the seasoning! 

Ingredients:-

• Carrots, 300 gms 
• Turmeric Powder, 1/4 tsp
• Salt, to taste

For the Spice Powder :

• Fresh Coconut Gratings , 2 tbsp
• Fried Gram, 2 tbsp
• Byadgi Red Chillies, 3
• Cumin Seeds, 1/2 tsp

For the Seasoning:-

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

Method:-

Wash the carrots thoroughly and snip off the two ends

Lightly peel the skin and cut the carrots into cubes

In a small mixer jar, grind together fresh coconut gratings, Byadgi red chillies, fried gram, and cumin seeds -initially in pulse mode till the ingredients get crushed- then in regular mode to a fine powder. Keep aside

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and saute till the dal changes colour

Next add the curry leaves and saute for a few seconds

To this add the cubed carrots, turmeric powder, and salt

Cook covered on medium heat, stirring from time to time, till the carrots get cooked yet remain firm

Now add the freshly ground powder and mix well

Switch off the gas and transfer to a serving bowl

Serve the Carrot Poriyal hot as an accompaniment with rice and sambar/rasam

IDLI USLI

 IDLI USLI

I guess Idli and Dosa are the dishes most often associated with a South Indian breakfast anywhere you go to in the world today! Many even prefer idlis to dosas believing that idlis are more healthy as they are  steamed and not roasted. In the process, they reduce their consumption of oil. 

Elsewhere in this blog, you will find recipes for several types of Idlis, such as:-

• Idli
• Sabudana Idli
• Poha Idli
• Kanchipuram Idli

It may interest you to know that in our Konkani GSB community, an age old item we make for breakfast with the excess idlis that remain is Idli Usli. Please note we make Idli Usli using the regular idli and not with any of the variations. 

We also use the excess or idlis that remain to make Roasted Idlis - where we slice the idlis and shallow fry them on the tawa. But that's for another day! 

You will find Idli Usli very easy to make.  It can be made for breakfast or for an evening snack. While adding salt for making Idli Usli, do remember that salt has already been added while making the idli! 

Unlike Idlis which are eaten with an accompaniment of chutney or sambar, Idli Usli is eaten just as it is. 

So the next time you have extra idlis at home, do try out Idli Usli and let me know what you think of this. . 

Ingredients :-

• Idlis, 8
• Salt, to taste
• Mustard Seeds, 1 tsp
• Black Gram Dal /Urad Dal, 2 tsp
• Green Chillies,  2-3 
• Dry Red Chilli, 1
• Curry Leaves, a sprig
• Coconut Oil, 2 tbsp
• Asafoetida (Hing) Powder, 1/4 tsp
• Fresh Coconut Gratings, 3 tbsp

Method: 

Preparation: 

Break the idlis into pieces and crumble them using your fingers 

Make sure they are evenly crumbled and do not have large pieces 

Sprinkle a little salt and mix well - remember the idlis already have salt in them 

Slit the green chillies

Break the dry red chilli into half

Add asafoetida powder to the fresh coconut gratings and mix well

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds

When they splutter add the urad dal and saute till the dal changes colour

Next add the slit green chillies,  broken dry red chilli and curry leaves and saute 

To this add the crumbled idlis and mix well

Cover and cook on medium heat for 3-4 minutes

Switch off the gas

Mix in the asafoetida- fresh coconut gratings mixture

Transfer to a serving bowl

Serve the Idli Usli

BRINJAL PODI CURRY

 BRINJAL PODI CURRY 

In case readers abroad are puzzled by the word 'Brinjal", I must explain that in India eggplants or aubergines are commonly known as brinjals. They are called Baingan in Hindi, Badanekayi in Kannada, Begun in Bengali and Vaingan in my mother tongue, Konkani.

We get several types of brinjals in India. There is considerable evidence to suggest that brinjals contain bioflavonoids that help in managing stress and regulating blood pressure. They also have good quantities of useful nutrients like calcium and iron.

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

• Masala Brinjal
• Roasted Brinjal Chutney
• Vaingana Puddi Sagle 
• Baigan Bharta

Today's recipe is for a dish made with brinjals and a freshly ground powder of assorted spices. This powder is known as Podi in Tamil. I have adapted this from Brinjal Podi Curry in Subbu's Kitchen. 

Please do try this out. I am sure you will like it as much as we did. 

Ingredients:-

• Brinjals/Eggplant, 350 gms
• Turmeric Powder, 1/4 tsp
• Tamarind, size of small marble 
• Salt, to taste

For Masala Powder/Podi

• Split Bengal Gram/Chana Dal, 1 tbsp
• Coriander Seeds, 1 tbsp
• Byadgi Red Chillies, 3
• Fenugreek Seeds, 1/4 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Asafoetida/ Hing, 1/8 tsp
• Curry Leaves, 1 sprig
• Oil, 2 tbsp

Method:-

Wash the brinjals and remove the stems. Slice the brinjals lengthwise and immerse them in water to prevent discolouration. Discard the water just before we use the brinjals. 

Soak a small piece of tamarind in 1/4 cup of water and extract the tamarind juice. Keep aside.

Dry roast the chana dal, coriander seeds, red chillies and fenugreek seeds in a kadhai till the dal changes colour

Remove the roasted ingredients from the kadhai and allow them to cool 

Now transfer to a mixer jar

Grind the roasted ingredients to a coarse powder and keep aside. This forms the Podi for the Brinjal Podi dish.

Heat 2 tbsp of oil in the same kadhai  and when it gets heated add the mustard seeds, when they splutter add the urad dal and fry till the dal changes colour

Next add the asafoetida and curry leaves and saute for a few seconds

To this, add the sliced brinjals and mix well

Add turmeric powder and salt to taste and saute for a couple of minutes  

Add the tamarind extract and mix well

Cover and cook on medium heat till the brinjals are cooked yet remain firm 

Take care that they don't get overcooked/mushy

Now add the freshly ground spice powder (podi) 

Mix till the brinjals are well coated with the podi

Cook on low flame for 2-3 minutes and switch off the gas

Transfer to serving bowl

Serve the Brinjal Podi Curry as a side dish with the main meal 

 

VAZHAKKAI PODI CURRY

 VAZHAKKAI PODI CURRY

I make it a point to make dishes using raw/green bananas from time to time in my house. They can be used in a variety of dishes and have numerous health benefits.

Today's recipe is for a simple yet tasty side dish called "Vazhakkai Podi Curry"  which translates to Raw Banana Fry in Tamil. Raw/ Green Bananas are called Vazhakkai in Tamil, Baalekayi in Kannada, and "Kachcha Kela" in Hindi. 

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

• Chettinad Vazhakkai Curry 
• Raw /Green Banana Roast
• Raw Banana Curry 

Today's recipe of raw bananas has an interesting element to it. The flavour is derived from the aromatic spice powder used for making this dish by freshly roasting and grinding various spices. This spice powder  is called "Podi" in Tamil. I have adapted today's recipe from this YouTube video from Padhu's Kitchen. 

We enjoyed this dish with hot steamed rice and dal. 

Ingredients:-

• Raw Bananas, 2
• Mustard Seeds, 1 tsp
• Curry leaves, a few
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 2-3  tbsp

To roast and grind for Podi:

• Coriander Seeds, 2 tbsp
• Chana Dal, 2 tsp
• Whole Black Peppers, 1/2 tsp
• Dried Red Chillies, 3  (broken into halves)
• Oil, 1/2 tsp

Method:-

Wash the raw bananas and snip off the two ends. Peel them and cut into pieces and keep them immersed in water to avoid discolouration

In a thick bottomed kadhai, heat 1/2 tsp oil, and on medium heat roast the coriander seeds, chana dal, whole black peppers, and red chillies till the dal changes colour

Switch off the gas and allow it to cool

Transfer this to a small mixer jar and grind to a powder- this forms the spices Podi.

Heat oil in the thick bottomed kadhai, and on medium heat add the mustard seeds, when they splutter, add the curry leaves and saute for a few seconds

To this, add the raw banana pieces, turmeric powder and cook covered on medium heat, 

Add salt to taste,  sprinkle a little water and once again cook covered stirring from time to time till the raw bananas are almost 

Now mix in the freshly prepared spices powder pods, mix well so that the bananas get evenly coated with the spices

Cover and cook till the raw bananas get fully done yet remain firm t

Switch off the gas and transfer to a serving bowl

Serve the Vazhakkai Podi Curry with rice or chapati

OUR DINING EXPERIENCE: AVARTANA AT ITC ROYAL BENGAL, KOLKATA

 OUR DINING EXPERIENCE: AVARTANA AT ITC ROYAL BENGAL, KOLKATA

It was a memorable experience for us to dine at Avartana, the fine dining restaurant at the ITC Royal Bengal, Kolkata where we are staying. This is a new chain of restaurants from ITC Hotels and is positioned as " an expression of culinary art featuring re-imagined flavours from the Southern Indian Peninsula crafted with global culinary techniques." 

Believe me, this is not just marketing speak to push a new product range. It is a realistic description of the way the ITC Hotel Chefs have used South Indian ingredients and food forms in innovative and imaginative ways. 

I am not surprised at all to hear that Avartana at ITC Grand Chola at Chennai has made its debut at #30 in Asia's Top #50 Restaurants! Apparently, this chain will over time be found in more and more of ITC's luxury hotels.

We were greeted with a welcome drink of -what else but Rasam. This flavourful rasam was made without  the use of lentils of any kind.

While there are 4 different dining options ranging from 7 to 13 courses of fine dining, we opted for "Maya" the 7 course one- which was a smart decision as it more than met our needs.

My aim here is not to describe each and every dish as that would spoil the culinary experience for you. I would rather you enjoy it for yourself and draw your own conclusions. I am instead sharing a few dishes that really stayed in my mind.

The picture above is of  Coriander Chicken served with mini-appams. The mini appams really looked so cute and were delicious. The chicken coriander was outstanding- a dish we will remember for very long! 

Another dish that took us totally by surprise for its innovative presentation and taste was the Fermented Chilli Prawn served with a base of idli! 

One would expect a gourmet meal such as this to end with a bang! And it surely did! The dessert - Pumpkin and Candied Ginger, made with Jaggery and Sesame Ice Cream  - was excellent too.

Since it was out wedding anniversary, we were treated to a special extra dessert of pedas and chocolate - in which the principal ingredient was South India's famous Pal Khova! 

Behind every successful restaurant is a team of people who work hard to give us a perfect dining experience. I had the pleasure of meeting Chef Aditya of Avartana in ITC Royal Bengal. He is one of the modern day young chefs who dare to think big . After our dining experience, I am convinced that very soon ITC Hotels'  fledgling Avartana chain of fine dining restaurants will go to great places. 

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.

MENTHYA MATVADI PALYA

 MENTHYA MATVADI PALYA

Today's recipe is for a dish made with Fenugreek Leaves- which are called Menthe Soppu in Kannada- and lentils.We cook the fenugreek leaves with a ground paste of Bengal Gram/Channa Dal and spices. This dish is popular in my Home State of Karnataka. 

As you know, Fenugreek Leaves have numerous health benefits as detailed in this article in HealthifyMe,

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

• Menthi Kura Pappu from Andhra Pradesh
• Vendhaya Keerai Sambar from Tamilnadu
• Methiwali Arhar Ki Dal from North India
• Fenugreek Leaves Rolls a snack

By the way, we do not use onions or garlic in making this dish, which makes it popular amongst those who don't use these ingredients in their cooking. 

It is easy to make and is rich in proteins making it a good food choice for diabetics in particular.

Please do try it out and let me know how you liked the Menthya Matvadi Palya.

Ingredients:-

• Menthe Soppu/ Fenugreek Leaves/ Methi Leaves, 3 cups 
• Kadalebele/Bengal Gram/ Chana Dal, 1 cup
• Fresh Coconut Gratings, 1/2 cup
• Ginger, 1 " piece
• Green Chillies, 5
• Lime Juice, 1 tsp 
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal/ Black Gram, 1 tsp
• Chana Dal/Bengal Gram,  1 tsp
• Turmeric Powder, 1/4 tsp
• Hing/ Asafoetida, 1/4 tsp
• Curry Leaves, a few
• Red Chilli, broken into halves, 1
• Oil, 3 tbsp

Method:- 

Remove the fenugreek leaves from their stalks, wash thoroughly and chop them. Keep aside

Wash and soak the chana dal for 2-3 hours

Discard the water and transfer to mixer jar

Peel and chop the ginger

In a mixer jar, grind together the chana dal, fresh coconut gratings, chopped ginger, and green chillies to a coarse paste without adding any water

Transfer the ground paste from the mixer to a flat, round plate and add the chopped fenugreek leaves

Add salt to taste and mix well

Keep this plate in a steamer with adequate water and steam for about 20 minutes on medium heat

Switch off the gas and allow the steamer to cool 

Remove the steamed mixture of dal and fenugreek leaves and crumble/ break it into small pieces using a fork

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds

When they splutter add the chana dal and urad dal and saute till they change colour

Next add the turmeric powder, asafoetida, curry leaves, and broken red chilli

Saute for a few seconds

To this add the steamed and crumbled mixture of dal and fenugreek leaves and mix well

On medium heat cook this for about 10 minutes, stirring from time to time, till the raw smell goes and the Matvadi Palya gets well roasted

Switch off the gas

Finally, squeeze the lime juice on the Matvadi Palya and mix well

Transfer to serving bowl

Serve hot as a side dish with hot steamed rice and saaru

TOMATO SAARU

 TOMATO SAARU

We use tomatoes in so many dishes in our Indian cooking, be it from the South or the North of India.  Tomatoes have numerous health benefits as they are strong in lycopene as per this article in WebMD. 

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

• Tomato Thokku
• Tomato Peanut Chutney
• Red Bellpepper & Tomato Chutney
• Tomato & Carrot Soup

Today's recipe is for an aromatic and flavourful saaru which goes great with hot steamed rice. I have adapted this from the Kannada YouTube video Simple Tomato Saaru in Veg Recipes of Karnataka.

This easy to make Tomato Saaru does not call for the addition of dal so can be made quite fast. 

I am sure you will like it as much as we did. We usually have hot steamed rice, with saaru, and pappads or pappadam, as we call them in the South. 

Ingredients:-

• Tomatoes (medium-sized), 2
• Tamarind, size of a small gooseberry
• Jaggery, 2 tsp, or to taste
• Green Chilli, slit, 1
• Turmeric Powder, 1/4 tsp 
• Coriander Leaves, finely chopped, 2 tbsp
• Salt, to taste

To Be Roasted & Ground For The Masala:-

• Byadgi Red Chillies, 4
• Coriander Seeds, 2 tsp
• Cumin Seeds, 1 tsp
• Asafoetida, a pinch
• Fenugreek Seeds, 1/4 tsp
• Coconut Gratings, /4 cup
• Oil, 1 tsp - for roasting the ingredients

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Asafoetida, a pinch
• Dry Red Chilli, broken into halves, 1
• Curry Leaves, a sprig
• Ghee, 2 tsp

Method:-

Wash the tomatoes and roughly chop them.

Grate the jaggery  and slit the green chilli

Soak the tamarind in luke warm water and extract the juice

Finely chop the coriander leaves

In a pan, heat 1 tsp of oil and roast the coriander seeds, cumin seeds, red chillies, fenugreek seeds and asafoetida till the cumin seeds splutter and the roasted ingredients turn slightly golden. 

Transfer to a mixer jar and grind these roasted ingredients along with 1/4 cup of coconut gratings to a fine paste adding just the required amount of water. This forms the masala for the saaru. Keep aside 

In the same mixer jar, grind the chopped tomatoes to a paste with very little water

Transfer to a vessel and add slit green chilli, turmeric powder, tamarind juice and salt to taste

Bring to a boil the lower the flame and let it simmer for 5 minutes till the raw smell of the tomato goes

To this add the ground masala prepared earlier, mix well and add the required amount of water to get the saaru consistency

Once again bring to a boil, add the finely chopped coriander leaves and switch off the gas 

Heat 2 tsp of ghee in a small seasoning pan and on medium heat add the mustard seeds, when they splutter add the cumin seeds, asafoetida, broken red chilli and curry leaves and saute for a few seconds

Add this seasoning to the Tomato Saaru

Transfer to a serving bowl and serve hot with steamed rice and pappadams

MUSHROOM PEPPER FRY MASALA

 MUSHROOM PEPPER FRY MASALA

There was a time years ago in India when mushrooms were available only during the monsoon season. These days, however, button mushrooms are available all through the year in supermarkets as they have become much more popular than before.

Mushrooms are good for health as they have immune-supporting nutrients. I therefore make mushroom dishes fairly often at home. 

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

• Khumb Masala
• Mushroom Bhuthi
• Mushroom Pepper Fry
• Mushroom Chettinad

Today's recipe is for an easy to make  Mushroom Pepper Fry Masala which goes great with chappatis and rotis or with fried rice.  I have adapted this from the YouTube video for  Easy Mushroom Pepper Fry Masala from Padhu's Kitchen.  

Pepper is the star ingredient in this recipe. It adds a lot of zing to the dish. You can tweak the recipe to suit your taste especially as regards the spice level. 

I tried this out recently and we enjoyed it for lunch with chappatis.

Ingredients:-

• Button Mushrooms, 200 gms, 
• Peppercorns, (Kali Mirch), 1 tsp ( to be dry roasted and ground) 
• Fennel Seeds, (Saunf), 1 tsp ( to be dry roasted and ground) 
• Oil,  2 tbsp
• Fennel Seeds, (Saunf) , 1 tsp
• Onion, 1
• Curry Leaves, a few
• Ginger Garlic Paste, 1 tsp
• Small sized Tomato, 1
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1/2 tsp
• Coriander Powder, 2 tsp
• Salt, to taste

Method:-

Wash the button mushrooms and pat them dry. Cut/slice the mushrooms into two/four pieces.

Chop the onion and tomato

In a kadhai, dry roast 1 tsp of peppercorns and 1 tsp of  fennel seeds on medium heat till the fennel seeds change colour

Transfer to a small mixer jar and grind these roasted ingredients to a powder. Keep aside. 

In the same kadhai, heat 2 tbsp of oil and when it is hot add 1 tsp of fennel seeds and when they sizzle add the chopped onion and a few curry leaves and saute till the onion become translucent

Mix in a little salt and add the ginger garlic paste and saute till the raw smell goes and the onions turn slightly golden

Now add the chopped tomato, turmeric powder, chilli powder and coriander powder and mix well 

Saute till the tomato becomes soft and mushy

To this add the chopped mushrooms and salt to taste

Cook covered on medium heat for a couple of minutes stirring from time to time till the mushrooms get done. There is no need to add any water as the mushrooms themselves will release their juices.

Once the mushrooms are cooked, add the roasted pepper-fennel powder prepared earlier 

Mix well so that the mushrooms get well blended with the spices

Switch off the gas and transfer to a serving bowl

Serve the Mushroom Pepper Fry Masala with fried rice or chappatis 

SOUTH INDIAN EGG CURRY

 

SOUTH INDIAN EGG CURRY 

It is well-established that eggs have numerous health benefits. They can be had in different forms for breakfast such as scrambled, boiled, fried, and in omelettes and for lunch/dinner in different kinds of curries and side dishes. 

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!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Egg Curry, goes great with pulao or fried rice

Today's recipe is for another Egg Curry, this one done in the South Indian style. In this we make a masala paste of coconut gratings and spices which adds thickness to the gravy and enhances its flavour. 

I make this from time to time and we usually enjoy it with hot rotis/chapatis. 

Ingredients:-

• Eggs, 4-5
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Onion, large sized, 1
• Ginger Garlic Paste, 1 tsp
• Tomatoes, medium-sized, 2
• Water, 3/4 to 1 cup
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, 2 tbsp 

To Be Ground To A Smooth Paste:- 

• Fresh Coconut Gratings, 1/4 cup
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Garam Masala Powder or Kitchen King Masala, 1/2 tsp

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Make a few gashes on each of the boiled eggs and keep aside. 

Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep this tomato puree aside.

Peel and chop the onions

Finely chop the coriander leaves

In a small mixer jar, grind together 1/4 cup of coconut gratings, 1 tsp chilli powder,  1/4 tsp turmeric powder, 1 tsp of coriander powder, and 1/2 tsp Garam Masala Powder or Kitchen King Masala to a smooth paste, adding just the required amount of water. Keep aside 

Heat oil in a thick-bottomed kadhai and add the cumin seeds, when they sizzle add the curry leaves  and sauté for a few seconds

Next add the chopped onions and sauté till they turn slightly golden in colour

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

Add the tomato puree and sauté till this is well blended 

Next add the freshly ground paste of coconut gratings and spices and mix well 

Cook on medium heat for a couple of minutes till the raw smell goes

Now add the boiled eggs and cook for 2 minutes stirring gently

Add 3/4 to 1 cup of water and mix so as to get a gravy consistency 

Cover and cook on medium heat for a couple of minutes till the gravy thickens 

Check for salt and add if required

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to a serving bowl

Serve the South Indian Egg Curry with hot steamed rice or chapatis

CARROT AND MOONG DAL STIR FRY

 CARROT AND MOONG DAL STIR FRY

We use carrots fairly often at my house as they are widely used in Indian cuisine. Here's a question for you! Do you know a lot about carrots?  If you think you do, you may like to check out "10 Things You Didn't Know About Carrots!" which I found quite interesting!!  

We often speak of how carrots are good for us. This article in WebMD details the many health benefits we get from them.   

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

• Carrot Soup
• Gajar ka Halwa
• Sweet Corn Carrot Kosambari
• Carrot Beans Thoran

Today's recipe is for an easy to make yet delicious side dish made with Carrots and Moong Dal. I have adapted this from Carrot Poriyal by Tickling Palates. 

We enjoyed this for lunch with hot steamed rice and rasam. 

Ingredients:-

• Carrots, 250 gms 
• Moong Dal, 1/4 cup
• Onion, 1
• Mustard Seeds, 1 tsp
• Asafoetida, 1/8 tsp 
• Urad Dal, 2 tsp
• Dry Red Chillies, 3, broken into halves
• Curry Leaves, a few
• Fresh Coconut Gratings, 2-3 tbsp
• Salt, to taste
• Oil, 1 tbsp

Method:-

Wash the carrots, snip off the two ends and peel and dice them

Peel and finely chop the onion

Wash and soak the moong dal in a vessel with adequate water for 1/2 hour and drain the water

In a pressure cooker, cook the soaked moong dal without adding any water for 1 whistle

Once the cooker cools remove the cooked moong dal and keep aside

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds

When they splutter add the asafoetida and urad dal and sauté till the dal changes colour

Next add the broken dry red chillies and the curry leaves and sauté

Add the chopped onions and fry till they become translucent

To this add the diced carrots and a little water, mix well and cook covered for 4-5 minutes till the carrots get done

Now add the cooked moong dal and salt to taste

Mix well and cook for about 2 minutes

Now add the coconut gratings and mix well 

Switch off the gas and transfer to serving bowl

Serve Carrot & Moong Dal Stir Fry as an accompaniment to the main meal of rice and sambar/rasam 

DRUMSTICK LEAVES CURRY

 DRUMSTICK LEAVES CURRY

In case you didn't know, drumstick leaves ( also known as Moringa Leaves) are considered to be super healthy. It can do you a lot of good in many ways as detailed in this article from PharmEasy. "Moringa Leaves- 16 Health Benefits You Should Know".

Decades ago almost every house in Bengaluru used to have a drumstick tree in their back yard. In my parents house we had one such tree so I have been used to dishes made with drumsticks and drumstick leaves since childhood. These days of course things are very different. Yet, if you can get hold of drumstick leaves, please do use them as often as you can. 

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

• Murungai Keerai Poricha Kuzhambu from Tamilnadu
• Mashinga Palle Sanna Polo from our Konkani cuisine
• Nugge Soppina Rotti from Karnataka

Today's recipe is for a curry made with these health-filled drumstick leaves. I prefer to make this rather thick so that we can enjoy them with hot chapatis but you can adjust the consistency and make it more gravy- like to have with hot steamed rice. 

Do give it a try and let me know what you thought of this dish. 

Ingredients:-

• Drumstick/ Moringa Leaves, 2 cups
• Green Gram (Moong) Dal, 1/3 cup
• Turmeric Powder, 1/2 tsp
• Medium-sized Onion, 1
• Medium-sized Tomato, 1
• Salt, to taste

To Be Ground To A Paste:-

• Fresh Coconut Gratings, 1/3 cup
• Green Chillies, 2
• Cumin Seeds, 1 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Dry Red Chilli, broken into halves, 1
• Blackgram (Split Urad) Dal, 2 tsp
• Oil, 2 -3 tsp

Method:-

Remove the drumstick leaves from their stems 

Discard the stems -retaining only the very tender and small ones

Wash and chop the drumstick leaves. Keep aside

Finely chop the onion, chop the tomato and green chillies

Wash the moong dal and pressure cook in adequate water adding a little turmeric powder, for 3-4 whistles

Once the cooker cools, remove the cooked dal and mash it with the back of a ladle. Keep aside

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

Heat oil in a thick-bottomed pan and on medium heat add the mustard seeds

When they splutter add the urad dal  and broken red chilli and sauté till the dal changes colour

To this add the finely chopped onion and sauté till they turn translucent

Next add the chopped tomato and a little salt and turmeric powder and sauté till the tomato becomes soft and mushy 

When the tomato is cooked add the chopped drumstick leaves, mix well and add a little water

Cook the drumstick leaves on medium heat stirring from time to time

Do not cover this while cooking

Once the drumstick leaves are cooked, add the mashed dal and the ground paste prepared earlier

Mix well and add salt to taste

Add water as required to get the desired consistency

Cook for another 2-3 minutes

Switch off the gas and transfer the Drumsticks Leaves Curry to a serving bowl

Serve with rice, chapati, etc   

TOMATO KURMA

 TOMATO KURMA

Credit for introducing tomatoes to the world, it is said, should go to the Spanish who first brought it to Europe from South and Central America. It then spread to all parts of the world. Tomatoes have numerous health benefits as they are strong in lycopene as per this article in WebMD. 

We use tomatoes in so many dishes in our Indian cooking, be it from the South or the North of India.  Elsewhere in this blog, you will find recipes for dishes made with tomatoes, such as:-

• Tomato Saaru
• Tomato Peanut Chutney
• Red Bellpepper & Tomato Chutney
• Tomato & Carrot Soup

I have adapted today's recipe from  "Tomato Kurma" in Anusha's blog Tomato Blues. It is advisable to choose ripe and tangy tomatoes for best results when making this dish.

We loved this spicy and tangy South Indian accompaniment to hot idlis and idlis. You can adjust the spice level to suit your taste. 

Ingredients:-

• Tomatoes, (medium-sized), 4 
• Onion, (medium-sized), 2
• Cloves, (Laung), 2
• Cinnamon Stick, 1/2 inch piece
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp or to taste
• Oil, 2 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 2 tbsp- for garnish

To Be Ground To A Paste:-

• Coconut Gratings, 1/2 cup
• Fennel Seeds,(Saunf), 1/2 tsp
• Poppy Seeds, (Khus Khus), 1tsp 
• Green Chillies, 3-4 

Method:-

Wash and finely chop the tomatoes - to yield a little over 2 cups

Finely chop the onion - to yield about 1 cup

In a mixer jar, grind together the coconut grating, fennel seeds, poppy seeds and green chillies to a smooth paste adding just the required amount of water. Keep aside

Heat 2 tbsp of oil in a thick-bottomed pan, and when it gets hot add the cloves and cinnamon and sauté for 30 seconds or till they swell

Add the finely chopped onions and the ginger garlic paste

Saute till the onions turn slightly golden in colour and the raw smell of the ginger garlic paste goes 

To this add the salt to taste, turmeric powder, and chilli powder and mix well

Now add the finely chopped tomatoes and sauté till the turn soft and mushy

Next add 1 cup of water and bring to a boil

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

Add the freshly ground paste prepared earlier and 1/2 cup of water and mix well

Cook on medium heat for about 5 minutes

Switch off the gas and transfer to serving bowl

Finally, garnish with finely chopped coriander leaves

Serve with idli, dosa, chapati