MOOLI KI SUBZI

 MOOLI KI SUBZI

Today's recipe is called, "Mooli Ki Subzi" after the main ingredient radish - which is called Mooli in Hindi. In Kannada and my mother tongue, Konkani we call it Mullangi. This vegetable has numerous health benefits and is fairly easily available.

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

• Mullangi Sambar 
• Mulangi Batate Sukke
• Mullangi Kosambari 
• Mooli Parantha

This simple to make yet tasty stir fry has been adapted from the YouTube video " Mooli Ki Sabzi" by Chef Varun Inamdar of Rajshri Foods. 

The number of green chillies used depends on your preference for spicy food. I have toned down the number of green chillies used to suit our taste. 

I tried this out the other day and we loved it. 

Ingredients:-

• Mooli / Radish, 2 
• Green Chillies, 4-5 
• Garlic Cloves, 8-10 
• Onion, large- sized, 1
• Oil, 2 tsp
• Salt, to taste

Method:-

Wash the radish thoroughly and snip off the two ends

Lightly peel the radish and chop them into cubes.

Chop the onion

Cut the green chillies into pieces  

Using a mortar and pestle, roughly crush the green chillies

Likewise, lightly crush the garlic cloves retaining the skin. If you so prefer, you can peel the garlic before crushing. 

Heat oil in a kadhai and on medium heat add the crushed green chillies then immediately add the crushed garlic cloves

Saute this till it gives off a good aroma

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

Now add the radish cubes and mix well

Add salt to taste 

Cook the radish on medium heat for 8-10 minutes stirring from time to time 

Switch off the gas and transfer the Mooli Ki Subzi to a serving bowl

Serve as a side dish with the main meal 

KANTOLE KI SUBZI

 KANTOLE KI SUBZI

In the houses of most Konkani speaking people - such as ours- the rainy season sees a clamour for one particular veggie. This veggie is sought after as it makes an appearance only during the monsoon months. We call this "Phagil" in my mother tongue, Konkani. It is called Teasel Gourd/Spiny Gourd in English, Kantola in Hindi, Adavihagalakai in Kannada, Kakrol in Bengali, Adavikakarakaya in Telugu and Kattupavakai in Tamil.

It has various health benefits being rich in protein and iron and low in calories.

Elsewhere in this blog, you will find recipes for dishes made with teasel gourd/spinygourd, such as :

• Akakarakaya Vepudu ( Andhra style teasel gourd stir fry) 
• Phagila Talasani
• Phagila Puddi Sagle
• Phagila Phodi  ( Teasel Gourd Fritter) 

Today's recipe is for a side dish made with teasel gourd which goes great with rice and chapatis. This is a North Indian recipe. I have adapted this from "Kantole Ki Suzi" YouTube video by the famous Masterchef Sanjeev Kapoor's Khana Khazana.  

We loved this dish and hope you will like it too! 

Ingredients:-

• Kantola (Teasel Gourd/Spiny Gourd), 300 gms
• Onion, medium-sized, 2
• Ginger, 1 " piece
• Tomato,  medium-sized, 1
• Green Chilli, 1
• Cumin Seeds, 1/2 tsp
• Garlic Cloves, 5-6 
• Coriander Powder, 2 tsp
• Cumin Powder, 1/2  tsp
• Red Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Oil, 1 and 1/2 tbsp
• Salt, to taste

Method:-

Wash the kantola and snip off the two ends. Cut them into half and slice them length-wise

Discard the seeds if they are hard- if they are tender they can remain and be used

Apply a little salt to the sliced kantola and keep aside

Slice the onion and tomato

Chop the ginger, garlic and green chill

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

Once they sizzle and change colour add the chopped garlic, green chilli, and ginger

Saute till the garlic gives off a good aroma

To this add the sliced onion and a little salt

Saute till the onion becomes translucent

Next add the chopped tomato and cook till it turns soft and mushy 

Now add the coriander powder, cumin powder, red chilli powder, turmeric powder,  and mix well

Add 1/4 cup of water and let it come to a boil 

Add the sliced kantola and cook on medium heat for about 8-10 minutes stirring from time to time till it gets done

Switch off the gas

Transfer the subzi to a serving bowl

Serve as a side dish with rice and rotis 

SWEET POTATO SABZI

 SWEET POTATO SABZI

In addition to their distinctive flavor, we know that sweet potatoes have several health benefits. They provide an excellent source of beta carotene, Vitamin C and potassium. I make dishes using this root vegetable from time to time. 

In India, Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, Ratale in Marathi and Kannang in my mother tongue, Konkani. 

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

• Mergole- Sweet Potato Payasu 
• Sweet Potato Tikkis
• Sweet Potato Stir Fry 

Today's recipe is for an easy to make side dish made with sweet potatoes, which can also be had as a snack. I have adapted this from " Sweet Potato Sabzi" in the YouTube video by Chef Anupa in Sanjeev Kapoor Khazana. 

We tried this out recently and loved this dish which can be made in a jiffy. 

Ingredients:-

• Sweet Potato, 500 gms 
• Cumin Seeds, 1 tsp
• Green Chillies, slit, 3
• Curry Leaves, a sprig
• Roasted and Crushed Peanuts, 3 tbsp + some for garnish
• Chilli Powder, 1/2 tsp
• Lemon, juice of 1/2 lemon 
• Fresh Coriander Leaves, finely chopped, 2 tbsp
• Fresh Coconut Gratings, 2 tbsp + some for garnish
• Oil, 2 tbsp
• Salt, to taste

Method:

Wash the sweet potatoes thoroughly, boil them in a cooker with adequate water for 1-2 whistles. Peel  them once they are cool enough to handle

Cut the boiled sweet potatoes into even- sized cubes and keep aside. 

Dry roast the peanuts on medium heat till they crackle and they brown. Allow this to cool and de-skin the roasted peanuts. Crush them to a coarse powder. Keep aside. 

Scrape the coconut and keep the gratings aside

Finely chop the fresh coriander leaves

Heat oil in a thick- bottomed kadhai, add cumin seeds and saute till they sizzle and change colour

Lower the heat add the slit green chillies and curry leaves. Saute for a few seconds

To this add the boiled sweet potato cubes and mix well

Add 75 % of the crushed peanuts ( keeping some aside to garnish) and salt to taste and mix well

Let it cook on medium heat till the sweet potatoes get slightly browned 

Now mix in the chilli powder 

Switch off the gas and squeeze the juice of half a lemon and mix well

Add the coconut gratings and coriander leaves. Mix well

Transfer to a serving bowl and garnish with  finely chopped coriander leaves and coconut gratins and the remaining roasted peanuts

Serve hot as a side dish or a snack 

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.

DODKA (RIDGE GOURD) BHAJI

 DODKA (RIDGE GOURD) BHAJI

Ridge gourd is called Ghosale in my mother tongue, Konkani. It is called Dodka in Marathi, Turai in Hindi and Heerekayi  in Kannada. 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 Turai ki Subzi from the well-known cookery website, Veg Recipes of India.

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. 

Ingredients:-

• Dodka (Ridge Gourd), 250-300 gms 
• Moong Dal, 2 tbsp
• Medium-sized Onion, 1
• Green Chilli, 2
• Garlic Cloves, 4
• Turmeric Powder, 1/8 tsp
• Asafoetida, (Hing), 1/8 tsp
• Fresh Coconut Gratings, 1/4 cup
• Coriander Leaves, 2 tbsp
• Oil, 1 and 1/2 tbsp
• Salt, to taste

Method:-

Wash the ridge gourd and cut off the two ends

Peel and chop the ridge gourd to bite-size pieces

Chop the onion and garlic

Finely chop the green chillies and coriander leaves

Heat oil in a thick-bottomed kadhai and add the chopped onions and garlic

Saute on medium heat till the onions become translucent 

Add the chopped green chillies, turmeric powder and asafoetida and mix well

To this add the chopped ridge gourd and the soaked moong dal and the water in which it was soaked

Add salt to taste

Cover and cook on medium heat till the ridge gourd gets done 

Now add the freshly grated coconut and the finely chopped coriander leaves 

Mix well and switch off the gas

Transfer the Dodka Bhaji to serving bowl

Serve hot with chapati or as a side dish with the main meal 

RAW BANANA CURRY

 RAW BANANA CURRY

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

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

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

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

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

We enjoyed this yummy side dish with hot steamed rice. 

Ingredients:-

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

To Be Roasted and Ground To A Paste:- 

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

For Seasoning :

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

Method:-

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

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

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

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

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

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

Next, cover and cook on low flame for 1 minute

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

Mix well and let it cook for 2 minutes

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

Check for salt and add if required

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

Switch off the gas and transfer to a serving bowl

Serve as accompaniment for hot steamed rice 

SOUTHEKAYI MOSARU PALYA

 SOUTHEKAYI MOSARU PALYA

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

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

Cucumbers also have numerous health benefits. 

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

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

Tips:-

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

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

Ingredients:-

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

For Tempering:-

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

Method:-

Wash and chop the cucumber. 

Whisk the fresh curds

Chop the onions

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

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

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

To this add the chopped cucumber and salt to taste

Mix in the asafoetida and turmeric powder

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

Switch off the gas and allow it to cool

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

Check for salt and add if required

Transfer to a serving bowl

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

SPROUTED MOONG CURRY

 SPROUTED MOONG CURRY

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

Sprouted Moong Dal has numerous health benefits.  

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

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

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

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

We enjoyed the Sprouted Moong Curry with hot chappatis. 

Ingredients:-

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

For Seasoning :--

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

Method:-

Wash the sprouted moong and discard the excess water 

Chop the onions

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

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

 

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

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

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

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

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

Cover and cook for 5 minutes on medium flame.

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

Serve hot with chapatis, rotis. 

ALOO MATAR

 ALOO MATAR

Every family has its particular liking for one vegetable or another. These feature fairly often in dishes cooked at home. In our case, potatoes and green peas are universally liked by all my family. I therefore use them quite often in my cooking.

Elsewhere in this blog, you will find recipes for dishes made with Potatoes, and dishes made with Green Peas, such as:-

• Aloo Parantha
• Dahiwale Aloo
• Peas Masala
• Peas Pulao

Today's recipe is for a dish that is very common all over North India- it is called Aloo Matar after the two main ingredients Potatoes ("Aloo" in Hindi) and Green Peas ("Matar" in Hindi).  I have adapted this from the YouTube video by Chef Anupa  for "Aloo Matar" in Sanjeev Kapoor Khazana.

This yummy easy to make dish goes great with both rice and rotis! 

Ingredients:-

• Potatoes (Aloo), 2-3
• Green Peas, (Matar), 1/2 cup
• Cumin Seeds, (Jeera), 1/2 tsp + 1/2 tsp
• Turmeric Powder, 1/4 tsp + 1/4 tsp
• Cloves, (Laung) 2
• Green Cardamom, 1
• Cinnamon, 1/2 "
• Black Peppercorns, 4-5
• Onion, medium-sized, 1
• Ginger Garlic Paste, 2 tsp
• Kashmiri Red Chilli Powder, 1 tsp or to taste
• Tomato, medium-sized, 1
• Salt, to taste 
• Oil, 2 tbsp

Method:-

Wash and peel the potatoes and cube them  and keep them immersed in water so that they don't get discoloured

Chop the tomato

Finely chop the onion

Heat 1 tbsp of oil in a thick-bottomed kadhai  and on medium heat add 1/2 tsp cumin seeds and when they sizzle add 1/4 tsp of turmeric powder and saute

To this add the cubed potatoes and a little salt and saute

Add water as required and cook covered till the potatoes get done

Heat another pan with 1 tbsp of oil and on medium heat add 1/2 tsp of cumin seeds, cloves, green cardamom, cinnamon, and black peppercorns 

Saute for a few seconds till the spices become aromatic

Now add the finely chopped onion and saute till they become golden brown in colour

Next add the ginger garlic paste and 1/4 tsp turmeric powder, chilli powder, and saute for 1 minute

Add the chopped tomatoes, a little salt and 1/4 cup of water

Mix well

Cover and cook on medium heat till the tomato becomes soft and mushy

Then allow this to cool 

Transfer the tomato-onion mixture to a mixer jar and grind to a smooth paste

Add the ground paste and water from the mixer jar to the cooked potatoes

Mix well and bring to a boil

Add the green peas, cover and cook on medium heat stirring from time to time till the green peas are fully cooked

Check for salt and add if requiredTransfer to a serving bowl

Serve hot with rotis or jeera rice

CABBAGE STIR FRY

 CABBAGE STIR FRY 

Cabbage is one vegetable that we use often in my house. The cabbage 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, 
• Spinach & Cabbage Parantha from Punjab, 
• Cabbage Kheer from West Bengal.

Today's recipe is for an easy to make yet tasty side dish - Cabbage Stir Fry-that goes well with rasam and hot steamed rice. I am sure you will like it when you try it out for yourselves.

Ingredients:-

• Cabbage, 500 gms or about 5 cups
• Mustard Seeds, 1 tsp
• Urad Dal, 1 and 1/2 tsp
• Chana Dal, 1 and 1/2 tsp
• Asafoetida, 1/8 tsp
• Turmeric Powder, 1/2 tsp
• Curry Leaves, a few
• Water, 1/4 cup
• Salt, to taste
• Oil, 1 tbsp

To Be Ground for the Masala:- 

• Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 3 
• Cumin Seeds, 1 tsp
• Jaggery, grated, 1 and 1/2 tsp 

Method:-

Wash and chop the cabbage

In a small mixer jar, grind together the coconut gratings, red chillies, cumin seeds  and grated jaggery to a coarse paste without adding any water. Keep aside. 

Heat 1 tbsp oil in a thick bottomed kadhai, and on medium heat add the mustard seeds

When they splutter add the urad dal and chana dal. Saute till the dals change colour

Add the asafoetida, turmeric powder and the curry leaves and saute for a few seconds

To this add the finely chopped cabbage and salt to taste. Saute for 1 minute

Add 1/4 cup of water, mix well and cover and cook for 5 minutes on medium heat stirring from time to time, till the cabbage gets done

Take care not to overcook the cabbage, as it gets cooked fast. It should get cooked yet remain crunchy

Add the prepared masala paste to the cabbage and mix well

Cook for a couple of minutes so that the cabbage gets well blended with the masala

Transfer to a serving bowl

Serve Cabbage Stir Fry as a side dish with hot steamed rice and rasam 

HURALIKAYI PALYA

 HURALIKAYI PALYA

Here's wishing you and your families a Very Happy and Peaceful New Year! 

After the heavy food we enjoy in the holiday season - both eating out and hosting at home- we feel like having some simple homely food for a change! Even an easy to make side dish with rice and rasam or dal tastes great!! 

I decided to make one using French Beans which is one of the most commonly available vegetables in India. It is used in cuisines of different parts of the country. 

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

• South-Indian style French Beans Moong Dal Stir Fry, 
• Farasbi chi Sabzi from Maharashtrian cuisine
• Beans Talasani. from our Konkani cuisine 
• French Beans Sesame Masala

Today's recipe is from my Home State of Karnataka. It is a "Palya" (stir fry) made with French Beans, called "Huralikayi" in Kannada. We enjoy this from time to time, as it is a simple, quick to make yet delicious side dish.

The addition of onion adds to the flavour of this dish.  For best results, choose French Beans that are tender. 

We enjoyed this with hot steamed rice and rasam. 

Ingredients:-

• Huralikayi (French Beans), 500 grams
• Medium-sized Onions, 2
• Green Chillies, 2
• Mustard Seeds, 1/2 tsp
• Hing, (Asafoetida), 1/4 tsp
• Channa Dal, 1 and 1/2  tsp 
• Urad Dal, 1 and 1/2 tsp
• Curry Leaves, 8-10
• Turmeric Powder, 1/4 tsp 
• Fresh Coconut Gratings, 1/4 cup 
• Salt, to taste
• Oil, 2 tbsp

Method:-

Wash and de-string the French Beans and chop them fine 

Finely chop the onions

Slit the green chillies

Place the French Beans in a vessel, sprinkle a little water and cook this in a pressure cooker for 2 whistles

Once the cooker cools, remove the French Beans and keep aside

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

Once they splutter add the hing followed by channa dal and urad dal and saute till the dals change colour

Next add the chopped onions, split green chillies, and curry leaves and saute till the onion turns translucent

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

Cover and cook on medium heat for a couple of minutes till the excess water evaporates

Switch off the gas and add the fresh coconut gratings

Transfer to serving bowl 

Serve as a side dish with hot steamed rice and rasam or with chappatis

TAWA PANEER

 TAWA PANEER

Wherever you travel in India, you will find that paneer ( Indian Cottage Cheese)  is frequently used in Indian vegetarian cooking. Most houses these days especially in the urban areas have developed a taste for paneer dishes. In earlier years, paneer was had only in restaurants. 

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

• Methi Paneer, 
• Paneer Lababdar
• Paneer Chettinad 
• Paneer Kolhapuri

 Today's recipe gets its name from the way it is made. It is prepared on a tawa ( which is a flat griddle used extensively in Indian cooking)  and these days is commonly available as street food. It can be made relatively fast. I have adapted this from Tawa Paneer from the well-known cookery site Veg Recipes of India. 

It tasted great served with hot rotis! 

Ingredients:-

• Paneer, (Indian Cottage Cheese) 200 grams I need large size, large size
• Large-sized Onion, 1 
• Medium-sized Capsicum/Bellpepper, 
• Medium-sized Tomatoes, 3 
• Ginger, 1 " piece
• Garlic Cloves, 4-5
• Green Chilli, 1 
• Carom Seeds, (Ajwain) , 1/2 tsp
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Pav Bhaji Masala, 1 tsp
• Kasuri Methi ( Dry Fenugreek Leaves), 1 tsp
• Salt, to taste 
• Butter, 2 tbsp
• Coriander Leaves, chopped, 1 tbsp for garnish

Method:- 

Cut the paneer into cubes

Finely chop the onion, capsicum, and green chilli

Finely chop the ginger and crush together with the garlic cloves to make a paste 

Roughly chop the tomatoes and puree them in a small mixer jar without adding any water

Heat 2 tbsp of butter on a tawa and when it melts add the carom seeds and saute on medium heat for a few seconds

To this add the onions and sauté till they become translucent 

Next add the freshly prepared ginger-garlic paste, green chilli, and capsicum  and saute on medium heat for 2-3 minutes 

Then add the chilli powder, turmeric powder, coriander powder and pav bhaji masala and mix well

Saute the spices for 1 minutes taking care that they don't get burnt 

Add the tomato puree and salt to taste and mix well

Saute for 8-10 minutes on low heat till the masala thickens

Now add the paneer cubes and mix well so that they are evenly coated with the masala

Rub the kauri methi between your palms and add to the tawa paneer

Switch off the gas and lastly garnish with finely chopped coriander leaves

Transfer to serving bowl

Serve Tawa Paneer hot with naan or rotis

EGG GREEN MASALA

 EGG GREEN MASALA

Till I got married, I was a strict vegetarian. I never even ate eggs. But over time, I started eating eggs and then cooking dishes made with eggs.  We love the tasty egg curries common in different parts of India. 

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

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 ,but this one is significantly different from the others in that it has a green masala from which it gets its name.  The masala for this dish is made with mint and coriander leaves which give it the green colour. The cashew nuts added while grinding the masala gives the masala a thick and creamy texture.  The use of coconut oil is important to get the authentic flavour of this dish but you can make this with any cooking oil. 

 This dish is common in the Mangaluru region of my Home State of Karnataka. I have adapted this from the Kannada video on YouTube for Egg Green Masala from Mangalore Recipes. 

We loved this with peas pulao and I am sure you will too!! 

Ingredients:-

• Eggs, 5-6 
• Turmeric Powder, 1/4 tsp (used while roasting the eggs)
• Garam Masala Powder, 1/2 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Lemon juice, from 1/2 a lemon 
• Salt, to taste
• Coconut Oil, 3 tbsp 

For the Green Masala:- 

• Medium-sized Onions, 2
• Green Chillies, 5 or as per taste
• Coriander Leaves, 1 cup
• Mint Leaves, 1/2 cup
• Curry Leaves, a few
• Ginger, 1" piece
• Garlic Cloves, 12
• Cashewnuts, 15-20

For Tempering:-

• Bay Leaf, 1
• Cinnamon, 1"
• Star Anise, 1
• Cloves, 4
• Peppercorns, 5-6
• Fennel Seeds, 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

Chop the onions

Slit the green chillies

Wash and remove the coriander leaves from their stems

Wash and remove the mint leaves from their stems

In a thick bottomed kadhai, heat 1 tbsp of coconut oil and saute the chopped onions till they turn translucent, add the slit green chillies, coriander leaves, mint leaves and a few curry leaves 

Saute till the leaves wilt

Remove from the heat and allow it to cool

Transfer these sautéed ingredients once they are cool to a mixer jar

Add ginger, garlic cloves, and cashew nuts 

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

In the same kadhai add 1 tbsp coconut oil and turmeric powder, roast the boiled eggs till they turn slightly golden. Keep aside. 

Now add 1 tbsp coconut oil to the kadhai, add bay leaf, star anise, cloves, peppercorns and fennel seeds

Saute till they give off a good aroma

To this add the freshly ground masala paste and the water from the mixer jar

Add garam masala,  coriander powder, and turmeric powder

Add salt to taste 

Mix well and let it come to a boil 

Cook on medium heat till the oil separates 

Now add the boiled and roasted eggs one by one

Immerse the eggs in the masala and let them eggs cook on low/medium  heat for a couple of minutes and  absorb the flavours of the masala  

Lastly squeeze juice of 1/2  a lemon 

Switch off the gas and transfer to a serving bowl 

Serve the Egg Green Masala with hot steamed rice 

FRENCH BEANS DRY CURRY

 FRENCH BEANS DRY CURRY

French Beans are commonly available all through the year. They are used in  different cuisines in India.

Some of my favourite dishes made with French Beans include:

• Farasbi chi Sabzi,  from Maharashtra 
•  Beans Talasani from our own Konkani cuisine
• French Beans & Garlic in the Indian-Chinese style.  

Recipes for these are available elsewhere in this blog.

You may be surprised to know how much French Beans can be useful to your health by reading this article in Healthifyme. 

Today's recipe is for an easy to make dry curry using French Beans. My aunt in Mangaluru used to make this often and I am reminded of her each time I make this. 

For best results, please use tender French Beans. This dish goes great with hot steamed rice and dal or rasam

Ingredients:-

• French Beans, 250 gms
• Red Chillies, 3
• Fresh Coconut Gratings, 1/4 cup
• Cumin Seeds, 2 tsp
• Mustard Seeds, 1/2 tsp
• Asafoetida, (Hing), 1/4 tsp
• Curry Leaves, 6-8
• Salt, to taste
• Oil, 1 tbsp 

Method:-

Wash the French beans, de-string them and chop them fine

In a small mixer jar, grind together the coconut gratings, red chillies and cumin seeds to a coarse paste adding very little water. Keep aside

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

When they splutter add the asafoetida and curry leaves and saute for a few seconds

To this add the chopped beans, a little water and cook covered on medium heat till the beans get done. Take care that they get cooked yet remain firm

Add salt to taste and the ground masala paste and mix well

Cook for a couple of minutes on medium heat stirring from time to time till the beans get well blended with the masala

Switch off the gas and transfer to a serving bowl

Serve French Beans Dry Curry with hot steamed rice and dal or rasam 

BENDEKAYI KAYIRASA

 BENDEKAYI KAYIRASA

 Lady's Fingers, a vegetable commonly available in India, is known as Bendekayi in Kannada. Those of you from North America would know this as Okra. It is called "Bhindi" in Hindi and "Bhend" in my mother tongue, Konkani.  Both my husband and I like this vegetable and I make this in one form or the other quite often.

It is well-established that lady's finger has many health benefits. 

Elsewhere in this blog, you will find recipes for different dishes using this vegetable, such as:-

• Okra and Peanut Stir Fry 
• Crispy Bhindi Tawa Fried.
• Bhenda Sagle
• Spicy Bhindi Andhra Style

Today's recipe is for a side dish made with lady's fingers from my Home State of Karnataka. This is popular in the Udupi- Mangaluru area. Make sure you do the seasoning with coconut oil to get the authentic taste of this dish. I have adapted this from the YouTube video in the popular cookery site, Veg Recipes of Karnataka. 

We had this with hot steamed rice and it tasted great! Please do try it out for yourselves. 

Ingredients:-

• Bendekayi (Lady's Fingers/Okra), 250 gms
• Turmeric Powder, 1/4 tsp
• Tamarind, size of a gooseberry
• Jaggery, grated, 2 tsp
• Salt, as per taste

For The Masala/Paste :-

• Byadgi Red Chillies, 5
• Urad Dal, 1 tsp
• Fenugreek Seeds, 1/4 tsp
• Fresh Coconut Gratings, 1/2 cup
• Coconut Oil, 1 tsp- for roasting these ingredients

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Red Chilli, broken into halves, 1
• Asafoetida,(Hing), 1/4 tsp
• Curry Leaves, a sprig
• Coconut Oil, 1 tbsp

Method:-

Wash the lady's fingers and pat them dry with a clean kitchen towel

Snip off the two ends and cut them into 1/2 " pieces

Soak the tamarind in lukewarm water for about 20 minutes, then extract the juice

Place the lady's fingers pieces in a vessel, to this add turmeric powder, salt, grated jaggery and tamarind juice and 1 cup of water and cook till the lady's fingers get done. Keep aside

Heat 1 tsp of oil in a pan and on medium heat add the red chillies and saute for a while then add the urad dal and fenugreek seeds. Roast till the dal changes colour

Transfer the roasted ingredients to a mixer jar

Grind them along with coconut gratings to a smooth paste adding the required amount of water. 

Add the ground paste to the cooked lady's fingers and mix well

Add water to get the desired consistency, check for salt and add if required

Bring this to a boil and remove from flame 

Heat 1 tbsp of coconut oil in a seasoning pan and on medium heat add the mustard seeds

When they splutter add the asafoetida, broken red chill, and curry leaves and saute for a few seconds

Pour this seasoning on to the Bendekayi Kayirasa

Transfer to a serving bowl and serve with hot steamed rice

FLAT BEANS STIR FRY

FLAT BEANS STIR FRY

In today's recipe from my Home State of Karnataka, we use Flat Beans also called Broad Beans. In Bengaluru, these are available in plenty in the winter months. 

In Kannada, Flat Beans are known as Chapparada Avarekayi. They are called Surti Papdi in Gujarati and Val Papdi in Maharashtra and Goa. 

Flat beans are a good source of Vitamins for us apart from having numerous other health benefits. 

Today's recipe is for an easy to make yet yummy stir fry which is served as a side dish to the main meal. 

I have adapted this from " Flat Beans Fry" from the YouTube video made by Gruha Paaka.  

We had this for lunch yesterday and it was delicious! 

Ingredients:-

• Flat Beans, 300 grams,
• Cumin Seeds, 1 tsp
• Mustard Seeds, 1 tsp
• Guntur Red Chillies, 3-4 or as per taste
• Mustard Seeds, 1/2 tsp
• Large-sized Onion, 1
• Curry Leaves, a few
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Water, 1/2 cup
• Fresh Coconut Gratings, 3 tbsp
• Oil, 2-3 tbsp

Method:-

Wash and de-string flat beans and cut into 1 " pieces

Peel and chop the large-sized onion

Dry roast the mustard seeds and cumin seeds in a thick bottomed kadhai on medium flame

Then add the red chillies and saute till the mustard seeds start spluttering. Take care that the chillies don't get burnt

Allow this to cool and. transfer the roasted ingredients to a small mixer jar. Grind to a coarse powder and keep aside.

Heat oil in the same kadhai and on medium heat add 1/2 tsp of mustard seeds. When they splutter add the chopped onions, curry leaves, and turmeric powder

Saute till the onion turns translucent

To this add the flat beans and salt  to taste, mix well and saute for 1 minute

Add 1/2 cup of water and cook covered for 10 minutes on medium heat, stirring from time to time till the beans get cooked

Once they are cooked, mix in the freshly ground masala powder and the coconut gratings

Saute for about 2 minutes

Switch off the gas and transfer the Flat Beans Stir Fry to a serving plate

Serve as a side dish to the main meal 

AVARAKKAI KUZHAMBU

AVARAKKAI KUZHAMBU

One variety of beans that are commonly available in the winter months in Bengaluru where we live is Flat Beans, also known as Broad Beans. This is known as Chapparada Avarekayi in Kannada. In Gujarati they are called Surti Papdi  and are called Val Papdi in Maharashtra and Goa.

Flat beans are a good source of Vitamins for us apart from having numerous other health benefits. 

Today's recipe is for a delicious Kuzhambu (sambar) made with flat beans. I have adapted this from Avarakkai Kootan/Avarakkai Kuzhambu from the popular cooking site, Subbu's Kitchen. 

We tried this with hot steamed rice and appalams and it tasted just great! 

Ingredients:-

• Avarakkai (Flat/Broad Beans), 250 grams
• Tamarind, size of a lemon
• Toor Dal ( Split Pigeon Peas), 1/2 cup
• Turmeric Powder, 1/8 tsp
• Salt, to taste
• Asafoetida, 1/8 tsp

For the Masala Paste :-

• Chana Dal (Split Bengal Gram), 1 tbsp
• Coriander Seeds, 1 tbsp
• Red Chillies, 4
• Fenugreek Seeds, 1/4 tsp
• Fresh Coconut Gratings, 1/4 cup
• Oil, 2 tsp

For Seasoning:-

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

Method:-

Wash and de-string the flat beans and finely chop them

Soak the tamarind in lukewarm water for about 10 minutes and extract the tamarind juice

Wash and pressure cook the toor dal in 1 cup of water , along with turmeric powder, for 4-5 whistles or till done 

When the cooker is cool enough to handle, remove the cooked dal, mash it well and keep aside

In a thick-bottomed pan, heat oil and add the chana dal, coriander seeds, red chillies, and fenugreek seeds and roast on medium flame till the dal changes colour

Allow this to cool and transfer to a mixer jar

To this add the coconut gratings and grind to a smooth paste adding the required amount of water

Keep the masala/paste aside

In the same pan,  heat oil and on medium heat add the mustard seeds

When they splutter add the curry leaves and saute for a few seconds 

Now add the chopped flat beans and turmeric powder and saute on high flame for about 2 minutes

Add 1 cup of water and cook till the flat beans get done

Add the tamarind extract, asafoetida and salt and mix well

Let it cook for about 10 minutes till the raw smell of the tamarind goes

Next add the mashed dal and the coconut-spices masala prepared earlier and mix well 

Add water as required to get a desired consistency - it should be thick  and not too watery

Bring this to a boil and allow it to simmer for a couple of minutes

Switch off the gas and transfer the Avarakkai Kuzhambu to a serving bowl

Serve with hot steamed rice and appalam

MANGALURU SOUTHEKAYI HULI

 MANGALURU SOUTHEKAYI HULI

Today we celebrate Kannada Rajyotsava since it was on this day in 1956 that my Home State of Karnataka came into being. I have therefore chosen to post a dish which is popular in the Mangaluru- Udupi areas of Karnataka. 

 "Field Marrow" is commonly known in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber. We call this "Magge" in my mother tongue, Konkani and it is called, "Mangaluru Southekayi" in Kannada. 

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

• Magge & Mashinagasaang Koddel
• Southekayi Sasmi
• Magge Polo

Today's recipe is for a side dish made with Mangaluru Southekayi. I have adapted this from the Kannada YouTube video Mangalore Cucumber Sambar from Ambika Shetty's Kitchen.

We enjoyed this with hot steamed rice. I am sure you will like this too! 

Ingredients:-

• Mangaluru Southekayi (Mangalore Cucumber), 1/2 or 350-400 gms
• Urad Dal, 1 tbsp
• Coriander Seeds, 1 and 1/2 tsp
• Fenugreek (Methi) Seeds, 15
• Cumin Seeds, 1/2 tsp
• Byadgi Red Chillies, 6
• Fresh Coconut Gratings, 1/2 cup
• Turmeric Powder, 1/4 tsp
• Tamarind Juice, 2 tbsp
• Jaggery, grated, 2 tbsp
• Cooked Toor Dal, 1/4 cup 
• Salt, to taste
• Oil, 1 tsp 

For Seasoning :-

• Mustard Seeds, 1 tsp
• Dry Red Chilli, broken into halves, 1
• Asafoetida (Hing), 1/8 tsp 
• Curry Leaves, a sprig
• Oil, 2 tsp

Method:-

Wash the Mangaluru Southekayi and chop this into bite-sized pieces. Peeling the outer skin is optional. I have retained this.

Heat 1/2 tsp of oil in a thick-bottomed pan and add urad dal, coriander seeds, fenugreek seeds and cumin seeds and roast them on medium heat till the dal changes colour 

Remove the roasted ingredients and allow it to cool

In the same pan add a few drops of oil and roast the Byadgi red chillies till they become crisp

In mixer jar, grind together the roasted ingredients (mentioned above) along with 1/2 cup of coconut gratings, turmeric powder, and grind to a fine paste using the required amount of water. Keep aside

Heat 3 cups of water in a vessel and when it boils add the Mangaluru Southekayi pieces, lower the flame and cover and cook for about 5 minutes

Add the tamarind extract, grated jaggery, and salt to taste and mix well

Cook covered for another 5 minutes on medium heat

To this add the freshly prepared ground paste and mix well

Add water as required to get a gravy like consistency 

Now add the cooked toor dal and mix well

Check for salt and add if required

Bring this to a boil, then lower the flame and let it simmer for 5 minutes

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

Pour this seasoning on to the Mangaluru Southekayi Huli and mix well

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

Serve Mangaluru Southekayi Huli with hot steamed rice 

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