Sunday, August 31, 2008

Wet Garlic Chutney

Garlic Chutney - Wet
Ingredients
2 tbsp freshly grated coconut
1/2 cup roasted peanut or walnuts
2-3 dry red chilies
3 clove of garlic
salt to taste
1 tsp tamarind pulp
Method
1. Grind all the ingredients adding water as necessary
Note -
I used Kashmiri chilies

Moong Daal Chilla

One of our favorites for the Sunday brunch!!

Moong Daal Chilla
Yellow Moong Daal Pancake
Ingredients
2 cup yellow moong daal
1/4 tsp asafoetida
1/2 tsp turmeric powder

1/8 tsp owa/ajmo/ajwain/ajowan
salt to taste
1 green chili , chopped
1 red chili , chopped
1/2 of medium onion, chopped
2 tbsp cilantro/coriander leaves, chopped

Oil as needed for shallow frying

Method
1. Soak moong daal in water for 4-6 hours.
2. Grind along with turmeric powder, asafoetida.
3. Stir in all the remaining ingredients.
4. Heat a pan or griddle.
5. Spread dosa, using oil as needed - cook on both sides.
6. Serve hot with Wet Garlic Chutney.

Note -
1. Sometimes, I chop spinach or methi/fenugreek leaves and add to the batter.


This post of moong daal chila with garlic chutney is my entry to WBB:Combi Breakfast at Masala Magic.

WBB event is started by Dr. Nandita of saffron Trail

Methi Bhaaji na Pooda


Methi Bhaaji na Pooda
Fenugreek Leaves Pancake
Ingredients
2 cups Methi or fenugreek leaves, chopped
1 cup wheat flour
1 cup besan/bengal gram flour/chickpeas flour
Salt to taste
1/4 cup plain yogurt
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp owa/ajmo/ajwain/ajowan/thymol seeds
1 clove garlic, chopped
1 small onion, minced
oil for shallow frying

Method
1. Mix all the ingredients except last 3.
2. Add water gingerly to make a batter.
3. Cover and keep aside for 2-3 hours.
4. When ready to make poodas or dosas, add garlic & onion. Stir well.
5. Heat a pan or griddle. Pour a ladleful of batter. Drizzle a drop or two of oil. Cover.
6. Flip over and cook on both the sides till brown spots appear.

Note -
1. You can add green garlic clove along with greens in the same batter instead of garlic clove.
2. You can adjust the amount of yogurt per your desire for sourness.
3. If you do not want to keep the batter for 2 - 3 hours, you can add a pinch of baking soda and proceed.

This post is my contribution to Red Chilies' Herb Mania - Fenugreek
Herb Mania event is started by Dee of Ammalu's Kitchen.

Saturday, August 30, 2008

Daal Palak - 2

Daal palak or Spinach with daal is made in pretty much all the states of India. and hence there are multiple versions. Well, I am sharing my second version of daal-palak after supermarket daal palak. The key ingredient in this daal is 1 1/2 tsp freshly powdered methi seeds which impart a unique bitterish taste. If you do not care for that taste, reduce the amount.

Daal Palak -2
Spinach with daal
Ingredients
1-cup toor dal
2 bunches of spinach, chopped
4 green chilies , slit
1 tsp Tamarind pulp
1 ½ tsp. Fenugreek Seeds powder, freshly made
Tempering
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 dry red chilies

Method
1. Pressure cook the daal. Mash and keep aside
2. Heat oil. Add Mustard Seeds, asafetida and turmeric powder. Add red chilies
3. Add spinach and green chilies. Let it cook.
4. Now add tamarind water
5. Add Fenugreek powder.
6. Now add mashed daal and salt
7. Bring to boil. Let it simmer for 5 minute.
8. Serve hot with rice.
Note -
1. The consistency should be thick
2. Reduce the amount of chilies if you find it too spicy.

This post is going to SWC-Karnataka hosted by Anisheetu.

Oil-free Chili-Lemon Pickle

This pickle does not even have a drop of oil but tastes awesome with the unique blend of masalas & lemon juice. I have approximated the spices for our taste and it came out pretty good.

Chili Pickle
Ingredients
4 - 5 big , green chilies (mild variety like banana peppers)
2 red jalapenos (optional)
1/4 tsp cumin seeds
1/4 tsp cloves
1/4 tsp owa/ajmo /Ajwain/Ajowan/carrom seeds
1/4 tsp black peppercorn

2 lemons or as needed
salt
1" ginger - chopped or 2 drops Supreme Spice ginger extract

Method
1. Wash and dry the chilies completely.
2. Cut them into strips.
3. Pound the dry spices but do not powder them completely.
4. Mix with the chilies.
5. Add salt, lemon juice, ginger or extract. Pour the mixture in a clean, sterlized glass bottle. The lemon juice should cover the chili pieces completely.
6. Leave the bottle in the sunny window for 2-3 days.
7. It is ready to eat after 2-3 days.

Note -
1. Use freshly squeezed lemon juice.
2. Use this pickle within 2 weeks.
3. Refrigerate the unused portion.
4. The pickle should be a little watery due to lemon juice.
5. Bell peppers (capsicum) can also be used for this recipe.

Shelf Life -
2 weeks in the refrigerator.


The fresh lemon juice is the ingredient which makes this pickle oil-free and tasty. So this post is my entry to EasyCraft's AFAM-Lemon.

AFAM event is originally started by Maheshwari of Beyond Usual.

This post is also my entry to Roma' Long Live the Shelf event.

Friday, August 29, 2008

Udka Tauy


If you actually try to translate this konkani word - Udka Tauy - it will mean water water!!:-) You can imagine this as a broth like soup. Kokum adds such a pretty color to this simple soup which is traditionally served with rice.

I thought it will be great if Tiwal/Footi Kadhi & Udka Tauy are one after the other for my own quick reference in the future. So publishing both these posts today.

More information about Kokum - here & here.

Udka Tauy
Kokum Saar - South Canara Way
Ingredients

7-9 Amsol/Kokums, rinsed & soaked

salt to taste

A pinch of sugar

Tempering

1 tsp ghee

1/2 tsp mustard seeds

1/4 tsp asafoetida

3-4 cloves of garlic, smashed or slivered

2 sprigs of curry leaves, torn

2 red chilies, broken

Garnish

2 tsp fresh coconut

Method

1. Soak kokums in about 2 cups water for 3-4 hours

2. Bring to boil adding more water as necessary

3. Add salt & pinch of sugar.

4. In a small saucepan, heat ghee and add the ingredients for tempering.

5. Add it to the boiling kokum water and immediately cover it with a lid. Switch off the gas.

6. Garnish with coconut.

7. Serve with plain rice or a soup/broth.

Note
1. Adjust sugar to balance the sourness of kokum. But do not make it too sweet for the traditional taste.

2. If soaked kokums do not give the vibrant color and sour taste, then you may need to increase the quantity.

Tiwal or Footi Kadhi

In Malvani cuisine, this kadhi is called Tiwal. In Goan cuisine, it is called Footi Kadhi. I call it Soul kadhi on diet as it does not have coconut milk. :-) I absolutely love this kadhi for its vibrant color and taste and of course low calories.


Tiwal or Footi Kadhi
Kokum Kadhi w/o coconut
Ingredients
7-9 kokums
2 green chilies, slit
A pinch of asafoetida
salt to taste
Sugar to taste

Method
1. Wash and soak the kokums in 1 cup water overnight.
2. Next morning add the remaining ingredients and more water, if needed
3. Refrigerate. Serve chilled.

Note -
1. The quantify of kokum really depends on the quality of kokum. If you have really good quality kokums, 4-5 kokum may be sufficient to get the vibrant color and sour taste. The soaked kokum water should be dark pink/maroon in color.
2. If you want, you can add the tempering of mustard seeds. It actually is not needed though!


I am sending this Kadhi over to EasyCraft for the celebration of colors.

Thursday, August 28, 2008

MadgaNe - Chana Daal Kheer


It's impossible for me to name any one spice as my favorite spice. I love pretty much all the spices -especially while making spicy curries but for sweets, I love one and only one spice and that is cardamom. So here is one of the many recipes that includes only one spice and that is Velachi or Elchi or Veldoda or Elaichi or Cardamom of course!:-)

This very same kheer is called "Madgane", "Majgane" or "Mangane" in different GSB households. I will use the one that is called in mine.

Madgane (pronounced as Mud-ga-Nay)

Chana Daal Kheer

Ingredients

1/2 cup chana daal

1 cup water

1/4 cup cashews

1 tbsp fresh coconut pieces (optional)

2 tbsp jaggery

a small pinch of salt

3/4 cup coconut milk

2-3 green cardamoms, crushed

Method

1. Soak chana daal for 1 hour in water.

2. Drain and add 1 cup water and bring to boil.

3. Lower the gas and let it cook for few more minutes till it is half cooked. Now add washed cashews & fresh coconut pieces - if using. Cover and let it cook.

4. Now add jaggery. As jaggery melts, add pinch of salt. Stir well. Add coconut milk.

5. Bring to a gentle boil. Switch off the gas.

6. Stir in the freshly ground cardamom powder.

7. Cover. Serve warm or chilled.

Note -

1. I used reduced fat organic coconut milk.

2. While cooking the chana daal, if water evaporates, add more, but do not let the daal burn.

3. Traditionally, freshly scraped coconut is used to extract thick coconut milk for this kheer.


This kheer is celebrating Think Spice -Favorite Spice at Sunita's world.

Wednesday, August 27, 2008

Silver Dollar Idlis




Silver Dollar Idlis
Ingredients
Mini idli stand
oil for greasing
Method
1. Grease the mini idli stand.
2. Pour a spoonful leaving enough room for idlis to rise after steaming.
3. Steam the idlis without using pressure. If you do not have pressure cooker, you can steam idlis in a big saucepan/dutch oven.

Microwave Spinach Rice

I was all set to make Alu-Palak, but at the very last moment, I decided to make a one dish meal out of it, adding rice.

Palak Pullao
Spinach Rice
Ingredients
1 cup basmati rice, soak for 30 minutes
1 cup chopped spinach
1 small onion, chopped
1 small tomato, chopped
3 black peppercorns
1 bay leaf
1 small piece of cinnamon
2 tsp oil
1 tsp kashmiri garam masala or any other garam masala
salt to taste

Method
1. Add oil to a micorwave safe casserole. Heat for 30 sec
2. Add black peppercorns, bay leaf, cinnamon and onions. Microwave for 3 minutes
3. Add spinach & tomatoes. Microwave for 2 1/2 minutes
4. Add garam masala. Stir and microwave again for 1 minute.
5. Add drained rice, 1 3/4 cup water, salt to taste.
6. Microwave for 10 minutes.
7. Stir. Microwave again for 5 minutes.
8. Let it stand for 5 minutes in microwave.
9. Serve immediately.


Notes -
1. You can follow the recipe for the stove top method.
2. Microwave cooking time varies. Please use your own judgement.




I am going to take this easy breezy spinach rice over to Srivalli's for the potluck - MEC:Potluck that is!

Tuesday, August 26, 2008

Soybean Ambat


If you think this is my own experiment of fusion cooking to include healthy soybean in the traditional Manglorean fare, then you are mistaken. :-) I actually had this ambat at Mumbai's vegetarian, Konkani food restaurant - Rama Nayak's Udupi Shrikrishna. If you love Konkani vegetarian food, and if you happen to be in Mumbai, do not give it a miss. You will get a wonderful combo of dalitauy, upkaris, randayis, ghasshis, nonche & pathrodo at a very economical price.

Interesting Read
Ram Nayak's Udupi Shrikrishna by Busybee

Soybean Ambat
Soybean Curry - South Canara Way
Ingredients
1 cup dry soybean, soaked overnight
salt to taste

Grind to a fine paste
1/2 cup fresh coconut
4-5 byadgi chilies, roasted in a drop of coconut oil
1 tsp tamarind paste

Tempering
2 tsp oil
1 small onion, minced

Method
1. Drain & pressure cook soybean and keep aside.
2. Add cooked soybean in a saucepan.
3. Add ground masala and water to get the desired consistency.
4. Bring to boil. Add salt.
5. Heat oil in a small saucepan. Add minced onion.
6. As the onion turns brownish, but not burnt - add immediately to the Ambat and cover with the lid. Switch off the gas.
7. Serve this ambat with plain rice.

Note -
1. Use coconut oil to get the traditional flavor.
2. When cooking the south Canara way, "Ambat" is the curry when minced onion is used in tempering while the ground masala (coconut, byadgi chilies & tamarind) remains the same for most of the curries.



This Soybean Ambat is my contribution to Sia's JFI - Soya at The Monsoon Spice.

Monday, August 25, 2008

Kallya Undo for BalKrishna

We used to enjoy Janmashtami celebration at my grandmother's house. My grandfather used to tell us all the beautiful stories about Krishna, that day. and all the grand kids from teenagers to toddlers used to gather around him. Grandmother used to make delicious naivedya for "Balkrishna". One of the naivedya items used to be Kallya Undo in Konkani or Dahi pohe in Marathi. Those dahi pohes used to be rolled into ladoos and hence were called "Undo" which means ladoo in Konkani. These undos are served (along with Panchkhadya/Panchkadayi) as the prasad in the temples of South Canara.



Kallya Undo (pronounced as oon -dough) or Dahi Pohe
Pressed Rice with yogurt salad
Ingredients
1 cup thick pohe/poha/phow/pavva/pressed rice
1 cup plain yogurt
1 tbsp milk
salt to taste
A pinch of sugar

1 green chili, chopped (optional)
1 tsp ginger, grated
1 tbsp coriander leaves, chopped
1 tbsp fresh coconut, grated


Tempering
1 tsp ghee/clarified butter/toop
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves, torn


Method
1. Wash and drain poha and keep aside for 10 minutes.
2. Mix all the ingredients except tempering.
3. Add tempered ghee on top.
4. Mix well and roll into spheres/ladoos


Note -
1. When you roll the laddoos it is difficult to locate the green chilies, so you can omit it if you like.
2. If you do not want to roll the laddos, and serve it in a bowl, you can add more yogurt.


 

Kuler - Bajra Laddoo

Kuler is a bajra/bajri flour laddoo eaten during winter in Gujarat. It can also be called Bajra loat na laadva because that's what it is - a laddoo made from bajara flour. But it is called Kuler in my family.

I wrote the following proportions as "measures" because you can decide the proportion based on the quantity. If you want to make it on a very small scale, like me , you can proceed with 1/4 cup bajra flour, 2 tbsp sugar & 1 tbsp ghee. This proportion will give you 2 laddoos as shown above!

As long as you maintain the proportion of 1 : 1/2 : 1/4 for bajara flour : sugar : ghee, you are okay.

Update - Sonu, a new friend shared that jaggery is used in this ladoo instead of sugar, in her family. Thanks, Sonu for sharing your family's version.

Kuler - Bajra Loat na laadva

Bajra Laddoo
Ingredients
1 measure bajra flour
1/2 measure sugar
1/4 measure ghee/clarified butter
A pinch of salt (optional)
1 or 2 cardamoms, crushed (or as needed for your proportion)

Method
1. Dry roast bajra flour for 2 minutes on a low flame. Let it cool down completely.
2. Mix sugar, flour, salt well with hand.
3. Add ghee & cardamom powder. Knead into spheres of equal sizes using pressure of hands.

Note -
1. These ladoos break easily.



This laddoo is my contribution to Sweet Series - Ladoos & Chikkis (Not deep fried) at Mythreyee's Paajaka

Sunday, August 24, 2008

Fangavela Mag - Moong Sprouts Stir Fry

Fangavela Mag
Moong sprouts Stir Fry from Gujarat
Ingredients

1 1/2 cups moong sprouts/mung bean sprouts

salt to taste

1/2 tsp coriander-cumin seed powder

Tempering

2 tsp oil

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1 red chili, halved

1 tsp ginger-green chili paste

Garnish

1 tbsp chopped coriander leaves/cilantro

Method

1. Heat oil. Add the ingredients for tempering.

2. Add mung sprouts. Add 2 tbsp water and keep a lid on top.

3. Let it cook on low flame. Add more water if necessary.

4. Add coriander-cumin seeds powder & salt.

Note

1. I love to squeeze some fresh lemon juice while serving.



This post is my contribution to Susan's My Legume Love Affair - Second Helping.

Saturday, August 23, 2008

Maya's Raspberry Kulfi for MBP - FruitFare



I found fresh & juicy raspberries at the farmer's market. As soon as I saw them, I knew I am trying Maya's Rasberry Kulfi. I accidentally crushed the raspberries more than needed. I wanted mine to be exactly like Maya's with those nice raspberry bits. Better luck next time!!

Original Recipe by - Maya

Blog - KonkanWorld




This is my entry for MBP - Fruit Fare at Aparna's My Diverse Kitchen.
MBP event is started by Coffee of The Spice Cafe.

Friday, August 22, 2008

Orange Peels Chutney

The peels of the fresh oranges add a mild citrus flavor to this unique chutney.

Naarangi ni chhal ni chutney
Orange Peels Chutney
Ingredients
Peels of 1 Orange
2 tbsp coconut
1 tbsp jaggery
1/4 tsp cumin seeds
salt to taste
2 dry, red chilies (mild chilies like Kashmiri)

Also add later -
1 tbsp yogurt
Method
1. After using oranges, take out the peels. Soak them in water for 4 hours. If soaking for more than 4 hours, refrigerate.
2. You will notice that inside white part of the orange peels have swollen up. Discard the water.
3. As shown here, remove that white part using knife and discard.
4. Chop the orange colored peels.
5. Grind to a smooth chutney along with salt, coconut, jaggery, cumin seeds, chilies.
6. Pour it in a container and add yogurt.
7. Refrigerate the leftovers. Use within two days.


Note -
1. While using peels, make sure that the oranges are organic and are free from all the chemicals, wax or pesticides.

2. You may try this Orange Peels Methamba as well.

Orange Peels Methamba

If you get really fresh, organic, chemicals-free, wax-free and pesticides-free oranges, you can use the peels as well. I used them making Methamba. I think I have tried so many different things for making Methamba, I better blog about the original recipe soon!!:-)


Orange Peels Methamba
Orange Peels Relish
Ingredients
Peels of 1 orange
1 tbsp jaggery
salt
3/4 cup freshly squeezed orange juice

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1/4 tsp fenugreek seeds

Method
1. Soak orange peels in water for 4 hours.
2. You will notice that inside white peel of orange peels has swollen up.
3. Using a knife, remove the white pith and discard.
4. Dice the orange peels. It was about 3/4 cups for the peels of the orange that I used.
5. Heat oil in a saucepan.
6. Add all the ingredients for tempering.
7. Add orange peels. Cook till they are soft.
8. Add jaggery, salt, chili powder and orange juice.
9. Stir at once till it thickens up.
Note -
1. Check out this unique chutney using Orange Peels.

Orange Rasam

After making Lemon Rasam, I was wondering how an Orange Rasam will taste. I do not know if it is authentic.

Orange Rasam
Ingredients
1/2 cup boiled daal, mashed
1 orange, peeled, segments removed - Save the peels for something else!!
1 orange, peeled, extract juice - save the peels for something even different!!

salt to taste

Tempering
1 tsp ghee/oil
2 sprigs curry leaves
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp cumin seeds
2 red chilies, halved

Garnish
Red chili flakes

Method
1. Heat oil or ghee. Add the ingredients for tempering
2. Add mashed daal and 7 cups water. Bring to boil.
3. Add orange segments, salt and simmer for 5 minutes.
4. Switch off the gas. Add orange juice.
5. Cover with a lid.
6. While serving, add red chili flakes if you like.

Note -
1. Do not keep boiling again and again. Adjust the proprtions so as it can be slurped at once.
2. Tempering of ghee tastes better than that of oil.
3. Make this Rasam when oranges are in season and are very fresh & sweet.



This post with the first picture of Orange Rasam is my entry to Click:Citrus at Jugalbandi

Thursday, August 21, 2008

Indori Alu Vada for a BYOB party!!

Anita of The Mad Tea Party has sent over the invitations on her blog for everyone to celebrate a wonderful party. It is BYOB - I mean - Bring Your Own Batata-vada! :-D Yippee, I said, I was going to sneak in with my old post, but then I read further on the invitation which said old posts don't count!!! Of course, how can you have stale food for a zany party? ;-) So here I am deep-frying and trying out my friend, Bhagyashree's recipe of Indori Alu Vada. I have to join the party after all. & I hope the hostess likes this version.

Indori Alu Vada - (Makes about 12 - 15 vadas )
Ingredients
3 - 4 medium potatoes,boiled, peeled and mashed
1/2 tsp of cumin powder
1/2 tsp of red chili powder
1/2 tsp dry mango powder (Amchur)
1/2 tsp ground cloves
2 green chilies chopped
1/2 tsp of garam masala
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp oil
salt to taste

Batter
1 cup besan /chickpea flour
salt to taste
A pinch of baking soda
1/2 tsp turmeric powder

Deep frying
Oil

Method
1) Heat oil in a frying pan then add green chilies & ginger garlic paste. Saute for a minute and then add turmeric powder.

3) Add the mashed Potatoes, clove powder, dry mango powder (Amchur), chili powder, garam masala, cumin powder & salt.

4) Reduce the heat and allow above mixture to cook for 5 min in a pan. Switch off the gas. Let it cool down completely.

5) Mix besan with the remaining ingredients for batter. Add water and make a batter. The batter should not be very thin. It should coat the vadas nicely & easily.

6) Make equal sized balls, dip in the batter and deep fry till golden on both sides.

7) Serve hot with tamarind chuntey , chaat chutney or tomato ketchup.


Note -

See how innovative Jai's method is to "deep fry" batata vada. How I wish I had read it before I actually deep fried these vadas. Oh well!! Since we - especially I - just llllllooooovvvvveeee batata vadas, I will use Jai's method pretty soon.

With this post, I am joining the party. What are you waiting for? Let's go...

Wednesday, August 20, 2008

Bhoplyacha Rassa - Pumpkin Curry


It will be extremely difficult for me if someone asks me to choose the best food cooked by my grandmother - whether it was her authentic Konkani (South Canara) cuisine or traditional Maharashtrian cuisine. Of course back then, I didn't differentiate the food with labels like Konkani or Maharashtrian but I just devoured the food made by her. Sharing with you a simple Maharashtrian recipe of Pumpkin curry from my grandma's kitchen.

Bhoplyacha Rassa
Pumpkin Curry
Ingredients
1 acorn squash/pumpkin/butternut squash, peeled & cubed about 2 cups
salt to taste
1 tbsp jaggery
1/2 tsp chili powder

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp turmeric powder
2 tsp goda masala

Garnish
1 tbsp coconut
1 tbsp chopped cilantro

Method
1. Heat oil. Add all the ingredients for tempering. Saute on a low flame till the goda masala aroma has filled your kitchen.
2. Add squash or pumpkin pieces. Saute and add 1/4 cup water.
3. Cover with a lid and keep some water on the lid.
4. Cook till the pumpkin/squash cubes are cooked through.
5. Add 1 cup water, jaggery, salt & chili powder.
6. Using the back of the spoon, smash some of the pumpkin pieces (but not all). The mashed pumpkin pieces will add some thickness to the gravy.
7. Bring to boil. Simmer for 5 minutes.
8. Garnish with coconut & cilantro.
9. Cover till ready to eat.

Note -
1. Our supermarket carries precut, diced butternut squash bags. This can be used for making this curry.
2. For a variation, you may add about 2 tbsp roasted, unsalted peanut powder - daaNyache KooT.


This post is my contribution to Srivalli's Curry Mela.

Tuesday, August 19, 2008

Alsandiye Kolumbo - Black Eyed Peas curry


Alsandya KoLumbo
Black Eyed Peas Curry
Ingredients
1 cup black eyed peas sprouts, boiled
1 tsp tamarind pulp
2 tbsp koLumbo masala
salt to taste

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1 red chili, halved
1 sprig of curry leaves, torn

Method
1. Pressure cook black eyed peas and keep aside.
2. Mix tamarind paste with koLumbo masala and keep aside.
3. Pour cooked black eyed peas in a saucepan. Add tamarind mixture and water.
4. Bring to boil. Add salt.
5. In a small saucepan, heat oil and add the ingredients for the tempering.
6. As the mustard seeds start spluttering, add the hot tempered oil to the simmering koLumbo.
7. Cover with the lid immediately & switch off the gas.

This post is my contribution to Srivalii's Curry Mela.

Moogache Miritale Birde - Moong Peppercorn Curry

I love moong. I love coconut. If you like these ingredients so much that you do not want to overpower them with other spices, try this very mild curry. I learned this curry from my aunt. It is made on Mondays of Shravan while breaking the fast for "Shravan Somwar". So it does not have any onion or garlic.

I read a comment from SoWhat'snew today who said that this curry is called "White Birda" in her family. This comment triggered a nostalgic moment for me. I remember my aunt meticulously peeling off the peels of the green mung sprouts so the curry used to look serene white. I retain the peels for the dietary fiber but just decided to share the delicacy & the intricate process.

Moogache Miritale Birde
Mild Moong Curry
Ingredients
2 cups moong sprouts
1 tsp black pepper powder, freshly ground
2 green chilies, slit
1 tsp fresh ginger, minced
salt to taste
1 cup coconut milk (I used reduced fat organic)
1 tsp rice flour

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
few sprigs of curry leaves

Method
1. Add moong sprouts in a saucepan with 1/4 cup water. Add slit green chilies and ginger.
2. Cover and let it cook.
3. Mix salt, coconut milk, black pepper and rice flour till there are no lumps.
4. Add to the moong. Let it simmer on a low flame.
5. Heat oil in another small saucepan. Add mustard seeds, curry leaves and cumin seeds.
6. As they splutter, add to the curry and switch off the gas.

Note -
1. Instead of coconut milk, you can use freshly grated coconut. In that case, grind it along with black pepper and rice flour and add to the curry. Add enough water to adjust the consistency.
2. Freshly made coconut milk adds a wonderful taste.
3. This delicately flavored curry is considered a delicacy in the CKP community of Maharashtra.


This post is my contribution to Srivalii's Curry Mela.

Monday, August 18, 2008

Purple Potatoes

Picture : The potato in the bottom left corner is not peeled.

Purple Potato Poriyal


This is a simple poriyal recipe. Since I had purple potatoes (from the Farmers Market) at hand, i decided to use them. The idea to use curry powder in the poriyal came from the book "Dakshin" by Mrs. Chandra Padmanabhan. When I checked the recipe for the curry powder, it was more or less like sambar powder. So I decided to use sambar powder instead.


Purple Potatoes Poriyal

Ingredients

4-5 Purple potatoes, boiled, peeled, diced

Salt to taste

1/2 tsp curry powder or sambar powder

Tempering

1 tsp oil

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp chana daal

1/2 tsp urad daal

2 sprigs curry leaves

2-3 red chilies, halved

Method

1. Heat oil in a wok or a pan.

2. Add all the ingredients for tempering.

3. As the mustard seeds splutter, and urad daal changes the color, add potatoes, salt & sambar powder.

4. Heat through for 5 minutes. Cover with a lid. Switch off the gas.

5. Serve with chapatis or sambar & rice.

Note -

1. Regular potatoes can also be used.

This post is my entry to EC's celebration of color in food for the color purple.

Orange Juice extractor


This is a glass juice extractor from India. My grandmother used this to extract juice from oranges and sweet limes (Mosambi).

Sunday, August 17, 2008

"Supermarket" Daal Palak (1)


When I was brand-new in this land of opportunity, many times I used to crave for the simple home cooked meal. Our kitchen was not set up fully then and the nearest Indian stores was many miles away. My best friend, Rakhee had arrived here few months earlier and she shared this fantastic recipe. All the ingredients are readily available in the usual American supermarket so we call it "Supermarket Daal palak". and with just a few ingredients, the daal gets ready in no time even when you are super busy. and the resulting daal, when served with plain rice, transports you - or at least me - straight to India. I love to slurp this daal like soup as well.


"Supermarket" Daal- Palak (1)
Ingredients

1 cup split green peas /green peas daal
1 bunch fresh spinach, shredded
salt to taste

Tempering
2 tsp oil
3 - 4 cloves garlic, peeled, slivered
1/2 tsp turmeric powder
2 dry, red chilies

Method
1. Pressure cook daal adding double amount of water. Keep aside.
2. Heat oil. Add chilies, turmeric powder and garlic pieces.
3. As garlic changes color, add shredded spinach. Saute till the spinach is wilted.
4. Add cooked, mashed daal and water to get the desired consistency.
5. Add salt. Bring to a rapid boil.
6. Switch off the gas. Cover with a lid. Serve with plain rice.
This simple green daal goes straight to EC's celebration of colour in food for the color Green.

Saturday, August 16, 2008

Thanks Nupur & Anjali

When I returned from my trip last week, a pleasant surprise was awaiting me. I won a giveaway at one of my most favorite blogs - Nupur's One Hot Stove!! I was thrilled. I won a ginger extract from Anjali Damerla's Supreme Spice. The parcel arrived with a note from Anjali. She says that just a drop can be used in a cup of tea. And, it sure was refreshing. Just one drop of ginger extract is equivalent to 1/4" ginger powder. I already have a few ideas about using this purest possible extract. Stay tuned for some of my creations.

Thanks, Nupur & Anjali.


For more information about Supreme Spice, read here.

Check out Anjali's blog for the recipes using Supreme Spice here.

Bhenda Sagalay -Okra Curry

Bhenda Sagalayn
Okra Curry
Ingredients
16 okras, cut into halves, slit
Salt to taste

Grind to a coarse paste
1/2 cup fresh coconut
3-4 byadgi chilies, roasted quickly in a drop of coconut oil
1 tbsp coriander seeds, roasted quickly in a drop of coconut oil
1/4 tsp fenugreek seeds, roasted quickly in a drop of coconut oil
2 tsp tamarind pulp

Tempering
1 tsp oil
1/2 tsp mustard seeds

Method
1. Grind the masala according to the instructions above and keep aside.
2. Heat oil. Add mustard seeds. As they splutter, add okra. Stir and add 2 tbsp water. Cover and let it cook.
3. Add masala paste and 1/2 cup water. Bring to boil. Add salt to taste
4. Let it simmer.
5. Serve with rice.

Note -
1. The masala needs to be coarse but coriander seeds and fenugreek seeds need to be completely ground. The coarse consistency is for the coconut.

2. You can follow exacly same recipe for making equally delicious vayaganna sagalay using eggplants or the mixture of eggplants and potatoes. Just dice the eggplants and/or potatoes and proceed as above.

3. Though it is not a dry side dish, this curry should not be too thin either.



This post is my contribution to Srivalii's Curry Mela.


&


This post is also my contribution to EC's Color in Food for the color Orange.

Friday, August 15, 2008

Dudhi Chi Kheer


Dudhi Chi Kheer
BottleGourd Pudding
Ingredients
2 cups grated dudhi
3/4 - 1 cup sugar
3 cups milk
6 cardamoms, peeled, crushed
4-5 strands of saffron
1/4 tsp charoli

Method
1. Mix milk and dudhi together & bring to boil. Keep stirring in between.
2. Lower the gas and let it simmer for 20 minutes or till dudhi is cooked.
3. Add sugar. Mix well.
4. Add cardamoms, charoli & saffron.
5. Switch off the gas. Serve warm or chilled.

Note -
1. Though I omitted the step, dudhi can be fried quickly in 1 tsp ghee before adding milk.

Thursday, August 14, 2008

Bharala Karla

It's really frustrating that you plan to make a dish, it comes out well, but then due to winter, there is just no sun in the sky and then your photo comes as disappointing as above. Hopefully, I will make this again in Summer and will get a better picture.

Bharla Karla
Stuffed Bittergourds
Ingredients
4-5 small bittergourds

Grind to paste
2 tbsp coconut
2 tsp coriander seeds
1/2 tsp chili powder
1 green chili
1 tsp tamarind paste
salt to taste
1 tsp sugar

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
Method
1. Scrape the bittergourds. Slit in the middle. Sprinkle some salt and rub all over the gourds. Keep aside for 15 minutes
2. Squeeze the water out & rinse after 15 minutes.
3. Stuff the paste carefully inside the bittergourds. Place remaining paste on top of the gourds.
4. Heat oil in a pan or wok. Add mustard seeds, turmeric powder and asafoetida.
5. Place stuffed bittergourds carefully in a single layer.
6. Cover & keep water on top. Let it cook on a low flame.
7. Serve hot.
Note -
1. You can tie a thread around the stuffed bittergourds.

Theme of The Week - Kobichi Bhaaji & Happy Independence Day, India!

This is one of the most common subzies made in the Maharashtrian kitchens. Traditionally, green chilies are used instead of red chili powder and hence the color is bright yellow. Since I didn't have them at hand, I decided to use red chili powder. To my surprise, it resulted into three bright colors and it was a tad bit spicier than the usual yellow one. but it was just perfect for Pooja's Saffron, White & Green event.

Kobichi (Chana Daal Ghalun) Bhaji
Cabbage Stir Fry
Ingredients
2 cups shredded cabbage
1/4 cup chana daal, washed and soaked for at least 1 hour
1/2 tsp chili powder
salt to taste

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp cumin seeds
Garnish
1 tbsp fresh coconut
1 tbsp chopped coriander leaves/cilantro

Method
1. Heat oil. Add all the ingredients for tempering. Add chana daal and 1 tbsp water. Cover with a lid with water on top. Let it cook for about 10 minutes.
2. Add cabbage and saute for a minute.
3. Cover with a lid on top with some water.
4. Lower the gas and let it cook till cabbage and chana daal are cooked.
5. Add salt. Garnish with coconut & cilantro.
6. Serve hot with chapatis or fulkas.
Note -
1. For the traditional method, you can use chilies cut into halves along with the ingredients for tempering.
2. For a different flavor, you can use fresh green peas or diced/peeled potatoes instead of chana daal.


This entry is my contribution to Pooja's Theme of the week - Saffron White Green.


Happy Independence Day, India!!! (August 15th)

Jaya Jaya Jaya Jaya Hey!

Long live our Independence!

Wednesday, August 13, 2008

Red Hot Tomato che Saar(1)


Tomato che saar is very common broth like curry that is served with rice, in Maharashtrian households. Today's recipe is the one which does not involve pressure cooking tomatoes.

Tomato Che Saar(1)
Ingredients

Grind to paste
4 medium Tomatoes, chopped
2 tbsp Fresh Coconut
2 cloves of Garlic
1" Ginger
1/2 tsp Chili Powder
1 - 2 Green Chilies

Tempering
2 tsp Oil or ghee
7 - 9 Curry Leaves
2 cloves of Garlic, smashed or chopped
1/2 tsp Turmeric powder
1/2 tsp Mustard Seeds
1/4 tsp Asafoetida
1/2 tsp Cumin Seeds

Misc
A pinch of Sugar
Salt to taste

Garnish
1 tbsp chopped cilantro/coriander leaves

Method
1. Chop tomatoes finely and make a paste using a blender.
2. Add coconut, ginger, turmeric powder, garlic cloves, green chilies, chili powder
3. Heat oil or ghee. Add Mustard Seeds, asafoetida & Cumin Seeds
4. Add curry leaves and garlic.
5. As garlic changes its color, add the tomato paste.
6. Add water to get the desired consistency. Bring to boil.
7. Add sugar and salt to taste. Let it simmer.
8. Sprinkle chopped coriander leaves on top.

Note -
For traditional flavor, use ghee for tempering.


This red hot tomato saar is my entry to Sunshine Mom's celebration of color Red.
This is also my entry to Easy Craft's WYF:Color in food.

Tuesday, August 12, 2008

White Asparagus

White Asparagus from my Farmers Market

Jai & Bee's Asparagus Patoli for Tried & Tasted

I love to use the vegetables that I didn't grow up eating. Asparagus is one such vegetable. But I almost always land up broiling it or using it in pasta. My mom once paired it with eggplant and it tasted great. But I myself couldn't come up with any other Indianized version and then I stumbled upon Jai & Bee's Asparagus Patoli. Coincidentally, I too have the same recipe since I too have "Cooking at home with Pedatha" by Jigyasa Giri & Pratibha Jain. but I could never ever have imagined using Asparagus. It was simply superb.

Thanks to the talented and creative bloggers, Jai & Bee for sharing this and many more healthy & creative recipes in their famous blog - "Jugalbandi".
Blog - Jugalbandi by Jai & Bee

Recipe Name & Source - Asparagus Patoli

Note - My version looks more greenish because I have added more coriander leaves in the daal paste.

This post is my entry to Zlamushka's Tried & Tasted : Jugalbandi.

Monday, August 11, 2008

Boiled corn



Thanks to all of those who sent me emails asking if everything's ok! It meant so much. Yes. Everything is OK. I was out of town so couldn't check the blogger and missed all the fun around the blogosphere. I did think of scheduling the posts while I was gone, but was not sure if I would be able to manage/reply to the comments. Last few weeks were hectic so I apologize for the delay in replying/responding to the emails/comments/queries/awards/events. Sorry. I promise to get back on the track real soon. Anyways, hope you all are enjoying the summer as well.


Today, I am blogging about a simple summer favorite at our place. We went to the local farmer's market and picked up loads of fresh summer veggies. So let's start with the simplest!


Turmeric infused boiled corn
Ingredients
6 corn on cobs, peeled/silk removed
1 tbsp salt
1/2 tbsp turmeric powder
3 cups water



Method
1. Wash the corn.
2. Fill the pressure cooker with water, salt and turmeric powder.
3. Add corns - if needed halved - and soak for 30 minutes.
4. Pressure cook for about 3-4 whistles.
5. Let the pressure drop completely.
6. Let the boiled corn soak in the cooked water for about 1 hour.
7. Drain, and serve immediately.


Note -
1. Make sure, that corn is not super hot while serving but it should be warm.
2. You may find the amount of salt a bit too much, but the salty water is later drained and that's how boiled corn gets the salty taste. You can vary the amount per your liking.

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