Wednesday, September 30, 2009

Cholar Daal

While flipping through the pages of Hawkins recipe booklet, I came across this recipe. I modified it to suit our taste as well as the availability of the ingredients in my pantry and fridge. So I do not claim that it's an original or authentic Bengali recipe. I would like to admit that it's definitely "loved by all" recipe for us. ;-)

Cholar Daal
Bengali Chana Daal
1 cup chana daal/Bengal grams, washed

2 tsp mustard oil
2-3 red chilies, halved
1 green chili, chopped
1/2 tsp cumin seeds
2 bay leaves
2 green cardamoms
3 cloves
2" cinnamon stick
2" ginger, peeled & chopped

You will also need,
1 tsp jaggery
salt to taste

1 tsp ghee/clarified butter/toop

1. Heat oil in a pressure cooker. Add all the ingredients for tempering.
2. As they start spluttering, add drained daal and 1 1/2 cup water.
3. Pressure cook for 2-3 whistles. Let the pressure drop down.
4. Open the lid of the pressure cooker. Add salt, jaggery. Bring to simmer.
5. Garnish with ghee

Note -
1. Make sure that the daal is not completely mashed. So the whistles should not be more than 3 max.
2. Small cut coconut pieces can also be fried and added to this daal.

Hawkins Recipe Booklet

Tuesday, September 29, 2009


TamboLi is a coconut based kadhi which is served cold/room temperature. TamboLi, fried fish and rice - that surely makes the Konkani in me very happy!:-D

Coconut Curry
1/2 cup fresh coconut
2 -3 byadgi chilies, roasted quickly in 2 drops of coconut oil
1/2 tsp tamarind pulp
water as needed

2 tbsp minced onion
salt to taste

1. Grind coconut, roasted chilies and tamarind to very fine paste adding water as needed.
2. Add salt and water to adjust the curry like consistency,
3. Stir in minced onion
4. Serve at room temperature with rice and fried fish

Note -
1. Since this curry is not boiled, use filtered or boiled and then cooled water for adjusting the consistency.
2. Since we use raw onion for this recipe, make sure it's minced very finely.

KeLya Upkari, TamboLi, Fried Fish & Plain Rice

Monday, September 28, 2009

Mango Sanjori for Dasra

I posted this mango shira recipe a while back. I decided to present it in a new avatar by making sanjori. This variation was loved by all.

The recipe is similar to the regular sanjori. Just stuff the mango shira inside and make chapati and roast it without any oil or ghee. I will post it in detail when I have some time.

Happy Vijayadashsmi 2009!!

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Friday, September 25, 2009

Stuffed Zucchini Shaak

The original recipe asks for longish baby eggplants which are very difficult to find here. But this summer, my generous neighbor shared her baby zucchinis with me. I thought of using my MIL's stuffed masala for these beauties.

Bharela Zucchini nu shaak
Stuffed Zucchini
5 baby zucchinis, stems removed, make pockets around the length, thus, leaving each zucchini whole

Grind to a smooth paste
1/2 cup fresh cilantro/coriander leaves
2-3 green chilies (more or less per taste)
2 garlic cloves
1 tsp coriander-cumin seed powder
1/2" ginger
1/2 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp Gujarati Garam Masala
1/2 tsp sugar
salt to taste

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

1. Stuff green paste in the pockets of each zucchini. Leave remaining green masala aside
2. Heat oil in a saucepan. Add tempering ingredients.
3. As they splutter, switch the gas to low. Place the stuffed zucchinis carefully. Add remaining green masala and 1/4 cup water. Cover and let it cook for about 7 minutes.
4. Flip the zucchinis. Cook for another 7 minutes or so. The vegetable should be cooked but still hold its shape. It shouldn't be mushy.
5. If needed add more water.

Note -
1. The original recipe calls for long baby eggplants.

Thursday, September 24, 2009

Alphabet Idli

The inspiration for this idli came from the recipe of Sevya Idli that I haven't posted yet! Instead of sevya, I used the small alphabet pasta that's generally used in the soup. You can even add star shaped small pasta.

Alphabet Idli


1/2 cup rawa/semolina/sooji

1/2 cup alphabet pasta or any small fun shaped pasta

1/2 cup yogurt

Water as needed


2 tsp oil

1/2 tsp mustard seeds

1/2 tsp asafoetida

1 curry leaves sprig, torn

You will also need,

1/2 tsp ginger, grated

1 tsp cilantro, chopped (optional)

1 tbsp carrot, shredded (optional)

1 green chili, minced (optional)

1 tbsp coconut


1. Roast rawa on a medium flame for 5 minutes and set aside.

2. Add 1 tsp oil. Roast alphabet pasta for 5 minutes or till it changes color.

3. Mix rawa and pasta. Add yogurt. Stir well. add water as needed to make a batter like consistency. Heat oil for tempering. Add all the ingredients for tempering. Add the sizzling oil over the batter. Also add the remaining ingredients.

4. Cover and set aside for 30 minutes. Check if the alphabet pasta is soft to touch.

5. Steam the idlis. Serve with chutney of your choice.

Note -

1. I didn't use chilies, carrots, cilantro in this recipe.

2. If you want, you can use pre-cooked alphabet pasta and reduce the soaking time.

This post is my contribution to Srivalli's Kids' Delight at Spice Your Life.

Wednesday, September 23, 2009

GhosaLe/Spongegourd Plant

GhosaLe/Spongegourd/Gilki/Chinese Okra plant from my container garden.

Ghevda Plant

I had read somewhere that lima beans are the fastest growing beans and are used in lots of children's veggie gardens. So Gudiya and I threw some lima beans from the pantry in the soil. and voila, in no time, we got lima beans/ghevda/Pavte.

Tuesday, September 22, 2009

Rajma Plant

Our Vasaiwala - A vegetable vendor from the suburb Vasai - used to bring ola rajma/fresh rajma. So I decided to grow it this time. I threw some kidney beans from the pantry. and I got this.

SurnoLi - A Konkani Pancake

SurnoLi is a Konkani pancake. Try to make this when the weather is good for fermenting because the batter needs to be well fermented to get those nice holes.

SurnoLi - Makes 10 count
Konkani Pancake
1 cup rice
1 cup sour buttermilk
1/2 tsp fenugreek seeds

Grind with,
1/2 cup pohe, washed
1/2 tsp turmeric powder
1/4 cup fresh coconut
1/8 tsp salt
2 tbsp jaggery (more or less per taste)

Oil/ghee for frying

Suggested accompaniment
Homemade white butter/loNi/Makhan

1. Wash rice and fenugreek seeds. Drain and soak in the buttermilk for 4 - 6 hours.
2. Grind along with the remaining ingredients.
3. Cover and keep it aside in a warm place for fermenting for 10 hours.
4. Heat a tawa/griddle/pan. Pour a ladleful of batter. Spread like you would do for a pancake or oothapam. The pancake should get lots of holes now.
5. Cover and cook for 2 - 3 minutes or so. The top portion should appear cooked.
6. Serve immediately along with homemade butter.

Note -
1. Do not flip this pancake to cook on the other side.
2. A jaggery-free version is made by not adding jaggery and turmeric powder and following the same recipe. This version goes by the name - takka poLay.

Monday, September 21, 2009

Surti Lilva nu Shaak

I discovered a frozen pack of surti lilva in my freezer, which I had bought to make panchkutiyu shaak or undhiyu. I ran out of time for making any of those two, so finally made a simple surti lilva nu shaak.

Surti Lilva Nu Shaak
Fresh Beans Stir Fry
1 1/2 cup frozen fresh surti lilva
4 baby potatoes, quartered
2 roma tomatoes, quartered
1 tsp Gujarati garam masala
1 cup water
salt to taste
1/2  tbsp jaggery

Grind to a paste
1/2" ginger
2 cloves garlic
1/4 cup cilantro/coriander leaves
1 green chili (or per taste)

2 tsp oil
1/4 tsp owa/ajmo/ajwain/carrom seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida

1 tbsp coriander leaves/cilantro, chopped

1. Pressure cook surti lilva and potatoes. Set aside.
2. Heat oil in a saucepan. Add carrom seeds, asafoetida and turmeric powder. as they splutter, add green paste. Saute for 1 minute.
3. Add tomatoes & Gujarati Garam Masala. Saute for 2 minutes.
4. Add cooked beans, potatoes, water, salt & jaggery.
5. Bring to boil. Let it simmer till the water is evaporated.
6. Garnish with coriander leaves.

1. You can leave the water to get the gravy of the desired consistency.
2. I used the surti lilva from the frozen section of the Indian stores.
3. Tuver na lilva can also be used for the above recipe.

Sunday, September 20, 2009

South Canara Curries at a glance

Those who are not very familiar with the South Canara curries may feel that these curries have same type of ground masala - coconut, red chilies and tamarind and they all look orange. But the beauty of these curries is that each curry not only has a distinct name but also have a distinct taste. And how to achieve the distinct taste though the masala is more or less same (or similar?) Well, every curry has a different tempering and every curry uses particular vegetable or beans which lends the unique flavor. So you make bhenda sagaLay but not bhenda koddel; you make Kobi bhutti but not kobi ambat; you make moggan ghasshi but not moogan sukke .

Now of course, if you so like, you can mix and match but the flavors that linger in my heart, the taste and aroma that brings back the redolent memories won't be the same.

The following post is my work in progress document which will get updated as I get time to summarize more Konkani curries, seafood curries and stir-fries (upkaris/talasanis)

P.S. - There may be variations to these curries depending on the tastebuds of different families. I do not claim that this is an authetic way of making Konkani/South Canara GSB curries. However, this is how they are made in "my" home and hence they are close to my heart.

(1) Curry Name:- Ambat
Vegetables/Legumes/Beans used:- Toor Daal+Cauliflower, Toor Daal + Chinese Spinach, Dry white peas, Dry green peas
Ground Masala:- Fresh coconut, byadgi chilies, tamarind
Masala Consistency:- Fine
Curry Consistency:- Curry Like
Taste :- Mild
Tempering:- Onion + Coconut oil
Example of ambat - VaaLi ambat (a.k.a. Vaali-Daali ambat), Vatanya Ambat, Daali Ambat

(2)Curry Name:- Ghashi
Vegetables/Legumes/Beans used:- Moong, Chana, Chana + Yam (Suran)
Ground Masala:- Fresh coconut, byadgi chilies, tamarind
Masala Consistency:- Fine
Curry Consistency:- Curry Like
Taste:- Mild
Tempering:- Coconut oil + Mustard seeds + Curry leaves + Asafoetida
Example:- Moogan Ghashi, Chanyan Ghasshi
Exception:- Karate Ambuli Ghasshi

(3) Curry Name:- SagaLay
Vegetables/Legumes/Beans used:-
Okra, Small eggplants + Potatoes, Potatoes
Ground Masala:- Fresh coconut, byadgi chilies, tamarind, coriander seeds, fenugreek seeds
Masala Consistency:- Coarse
Taste:- Mild
Curry Consistency:- Thicker than usual curry
Tempering:- Coconut oil + Mustard seeds
Example:- Bhenda SagaLay, Vyangana SagaLay

(4) Curry Name:- Sukke

Vegetables/Legumes/Beans used:- Mixed vegetables like parwar & kantole, Potatoes

Ground Masala:- Fresh coconut, byadgi chilies, tamarind, coriander seeds, fenugreek seeds, Urad daal
Masala Consistency:- Coarse
Taste:- Mild

Curry Consistency:- Dry

Tempering:- Coconut oil + Mustard seeds

Example:- Sukke

(5)Curry Name:- Koddel
Vegetables/Legumes/Beans used:-
Horsegram (KuLith)
Ground Masala:- Fresh coconut, byadgi chilies, tamarind

Masala Consistency:- Fine
Curry Consistency:- Like curry
Taste:- Hot
Tempering:- Coconut oil + Garlic (smashed)
Example:- KuLtha Koddel
Exception:- PuLi Koddel, koddel with teppal

(6)Curry Name:- Bendi
Vegetables/Legumes/Beans used:-
Rajma (not traditional/authentic), Alsandiye (Black eyed peas)
Ground Masala:- Fresh coconut, byadgi chilies, tamarind
Masala Consistency:- Fine
Curry Consistency:- Curry Like
Tempering:- Coconut Oil + Garlic smashed
Taste:- Fiery Hot
Example:- Alsande biye Bendi
Exception:- Rajma Bendi with teppal

(7)Curry Name:- Bhutti
Vegetables/Legumes/Beans used:- Cabbage
Ground Masala:-Fresh coconut, byadgi chilies, tamarind, coriander seeds
Masala Consistency:- Coarse
Curry Consistency:- Dry
Tempering:- Coconut oil+onion+Coriander seeds
Taste:- Medium
Example:- Kobi Bhutti

(8)Curry Name:- Chakko
Vegetables/Legumes/Beans used:- Bamboo Shoots (Keerlu)
Ground Masala:-Fresh coconut, byadgi chilies, tamarind, coriander seeds, fenugreek seeds, urad daal
Masala Consistency:- Coarse
Curry Consistency:- Dry
Taste:- sweetish due to jaggery
Tempering:- Coconut Oil + Curry Leaves + Mustard seeds + asafoetida
Sweetener:- Jaggery
Example:- Keerla Chakko

Saturday, September 19, 2009

Kobij-Kanda nu Shaak

A very simple, daily recipe from my kitchen.

Kobij-Kanda nu Shaak
Cabbage-Onion Stir Fry
1 small head of cabbage, shredded
1/2 cup yellow moong daal, soak for 2 hours
1 onion, chopped
1 tsp ginger-green chili paste /watela aadu-marcha
1 tsp coriander-cumin seed powder
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 sprig curry leaves, torn

1 tbsp chopped coriander leaves/cilantro
1 small lemon

1. Heat oil in a wok or kadai
2. Add mustard seeds, asafoetida, turmeric powder and curry leaves
3. As they splutter, add onion & chili-ginger paste. Saute for 2 minutes.
4. Now add drained moong daal. Saute for 2 minutes without letting it stick to the bottom of the pan. Add a spoonful of water if needed.
5. Add shredded cabbage, coriander-cumin powder. Sprinkle some water. Cook on a low flame by keeping a lid on top. Add some water on the lid.
6. When cabbage is cooked, add salt to taste.
7. Garnish with coriander leaves. Just before serving, add lemon juice.

Note -
1. If you prefer spicier version, add cut green chilies or red chili powder.
2. I like to keep cabbage little crunchy and not totally mushy.

Friday, September 18, 2009

KoLa Na Halwa - Pumpkin Halwa

KoLu means pumpkin in Gujarati (or BhopLa in Marathi and Kaddu in Hindi). I get butternut squash more easily here than the regular red pumpkin. Butternut squash tastes really good and does a good job in all the Indian recipes of pumpkin.

KoLa na Halwa
Pumpkin/Squash Halwa
1 medium butternut squash, peeled & grated = 4 cup
1 1/2 cup sugar (or per taste)
1 1/2 cups milk
1/2 cup ricotta cheese (part skim OK)

Crush to powder
5 cardamoms, peeled

1 tbsp chopped/slivered almonds (optional)

1. Cook grated squash adding milk. You can use pressure cooker too.
2. Once the squash is half-cooked, add sugar. Once sugar is added, the squash mixture will leave a lot of moisture. Let it evaporate.
3. Now add ricotta cheese. Cook till the mixture has reached the porridge like consistency.
4. Garnish with cardamom powder and almonds , if using.

Note -
1.Serve chilled.

Thursday, September 17, 2009

Gajar na Thepla - Carrot Flatbread

As I have mentioned before, my MIL uses pretty much all the vegetables available and turn them into delicious theplas. Today was carrots' turn!:-D

Gajar na Thepla
Carrot Flatbread
1 cup grated, peeled carrots
1 cup wheat flour
2 tbsp jowar /sorghum flour
2 tbsp besan/chickpea flour
2 tbsp cilantro, chopped
1 tbsp sesame seeds
1/4 tsp owa/ajwain/ajmo/carrom seeds
1/2 tsp turmeric powder
1/2 tsp chili powder
1 tsp coriander-cumin powder
1/2 tsp ginger-green chili paste
salt to taste

1. Combine all the flours and dry ingredients together. Now add carrots, ginger-green chili paste. Adding water as needed, knead into a dough. Cover and set aside for 15 minutes.
2. Roll into thin discs.
3. Roast on a hot griddle/tawa/pan using oil as necessary. Make sure, you get brown spots on the both sides of thepla.

1. Since carrot is sweet there is no need to add any jaggery or sugar in this thepla.

Wednesday, September 16, 2009

Gujarati Khichadi - 1

There are two types of Gujarati that we make. One is very soft, porridge like khichdi with minimal spices and the other one is with onion & green masala paste. Since we like the second one, I make it more often that the first one.

Gujarati Khichdi


1 cup rice

1 cup yellow moong daal

1/2 tsp Gujarati Garam Masala (or per taste)

salt to taste

4 cups water

Grind to paste

2 cloves garlic

1" ginger

2 green chilies


2 tsp oil

1 small onion, thinly sliced

1/2 tsp turmeric powder

1/4 tsp asafoetida

Suggested Accompaniment

Gujarati Kadhi

Goad Kairi (Gujarati Sweet Mango Pickle)




1. Pick rice and daal for the impurities. Soak in water for 30 minutes.

2. Heat oil in a saucepan. Add onion, turmeric powder and asafoetida.

3. Saute till onion is soft. Now add green masala paste. Saute for 2 minutes. Add Gujarati Garam Masala. Fry for 1 minute.

4. Drain rice-daal mixture. Add to the pot. saute for 1 minute.

5. Add water & salt. Bring to boil.

6. Switch the gas to low. Cover and let it cook for about 15-20 minutes till rice and daal get cooked.

7. Switch off the gas. Keep covered for 5 minutes.

8. Serve hot with ghee or kadhi. I served my khichdi with goad keri (Gujarati sweet mango pickle ) & roasted papad.

Note -

1. You can add more water to get porridge like consistency.

2. Use Surti Kolum rice if it is available.

Tuesday, September 15, 2009

Anjeer Ice-Cream - Figs Icecream

Ever since I came across this recipe link, I wanted to make that figs Ice-cream. Needless to say, it reminded me of Naturals. But suddenly, it appeared that fresh figs just disappeared from the supermarket. I kept searching for them and finally found them at Whole Foods last week.

Happily, I announced to my family about my splendid plan of anjeer ice-cream and I was taken aback by their protest! Gudiya wondered why am I not making chocolate ice-cream and my husband thought pretty much the same. Well, I was not going to give up though I was outnumbered by them!;-) But I wanted them to be happy too. So I added 2 tbsp of chocolate-hazelnut spread to the ice cream.

As I was going to proceed with the final step of peeling and chopping the figs, I was afraid Gudiya might not really enjoy this ice-cream after all, so instead of stirring the figs inside the ice cream, I just topped it with fresh chopped (& peeled!) figs. Gudiya enjoyed it & My husband absolutely loved this delicious figs ice cream, of course I didn't leave the opportunity to tell them "I told you so!" :-D

Anjeer Ice-Cream
Recipe Inspired by Southern Living
2 cups whole milk
1 can sweetened condensed milk
2 tbsp Hazelnut Chocolate spread like Nutella
1 can evaporated milk
1 tsp vanilla essence

2 cups fresh figs, peeled & chopped

1. Whisk first 5 ingredients in a bowl. Pour in your ice cream container.
2. Freeze according to your ice-cream maker instructions.
3. Place in the freezer for 15 minutes or till firm.
4. Before serving, make sure the ice cream is little soft.
5. Top it with fresh figs or mix in figs in the individual ice-cream bowl.

Note -
1. I didn't use mint as the original recipe asks for.
2. I didn't use additional sugar as nutella and condensed milk had plenty of sugar already.
3. Please note that this ice cream doesn't have cream or any stabilizer or eggs. So it tends to be icy if kept for a long time in the freezer.
4. I used fresh, organic figs.

Recipe Source -

Monday, September 14, 2009

Tamatillo Chutney

The original recipe calls for green tomatoes. But I think most of the home cooks I know, have substituted tomatillo in green tomatoes recipes just to check it out. I did the same.

Tomatillo Chutney
Tomatillo Chutney

5-6 tomatilloes, roughly chopped to make 2 cups
1 small red onion, peeled & roughly chopped to make 1/2 cup
2 tbsp white sesame seeds
1 tbsp oil
1/2 cup cilantro/coriander leaves, roughly chopped
1/2 cup roasted, unsalted peanuts
3-4 green chilies (or per heat level tolerance)
1 tbsp jaggery
salt to taste
1 cup plain yogurt (fat free ok)

1. Heat oil in a saucepan. Add onions & green chilies and saute till the raw smell disappears.
2. Now add sesame seeds, cilantro and tomatollos. And saute till the tamatillos are mushy.
3. Let the mixture cool down completely.
4. Grind along with salt, jaggery and 1 cup yogurt.

Note -
1. The original recipe asks for green tomatoes. I substituted the tomatillos.
2. I ground the yogurt along with the remaining ingredients. But you can grind the chutney without adding yogurt and then later just whisk the yogurt in.

Thursday, September 10, 2009

Ridgegourd Plant

My ridgegourd plant with its baby ridgegourd/dodka/shirale/turiya!

Wednesday, September 9, 2009

Moogachi Usal

Moogachi UsaL is stir fried moong sprouts. We use lots of sprouts in Maharashtrian cuisine. When sprouts or beans are used, it is called "UsaL" and when it's made with vegetables, it's simply "bhaaji" (e.g. Bhendichi bhaaji/Okra stir fry)

Follow these directions to sprout moong beans. My mom always uses ginger while making moogachi usal.

Moogachi UsaL
मुगाची उसळ
Mung Sprouts Stir Fry
3 cups Mung sprouts
salt to taste
1/2 tsp sugar

2 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp asafoetida
1-2 green chilies, slit
1 tbsp minced/grated/chopped ginger,

2 tbsp chopped cilantro/coriander leaves
1 tbsp fresh coconut

Lemon wedges

1. Pressure cook sprouts for 2 whistles. Do not overcook. Let them cool down completely before proceeding.

2. Heat oil in a wok or kadai. Add mustard seeds, cumin seeds,asafoetida and green chili.

3. As the seeds sizzle, add ginger. Saute for 2 minutes.

4. Now add cooked mung sprouts, salt and sugar. Add 1/4 cup water.

5. Let the sprout heat through and the water evaporate completely.

6. Garnish with coconut & cilantro.

7. While serving,  top the usal with some crunchy sev and squeeze some lemon.

Note -
1. You can cook the sprouts in the wok instead of pressure cooking before. In that case, add more water and cover with a lid.
2. Do not keep stirring more than necessary after sprouts arte added to avoid breaking of the sprouts.

Simple Daily Meal - Moogachi Usal garnished with Sev, Cut salad and Chapati

Tuesday, September 8, 2009

Puris for Pani Puri

Let me be honest. If I were in Mumbai, I would have never ever made these puris at home. But I am not in Mumbai. So this is one of the first American Desi recipes I learnt from my friends. It has worked for me. But it sure is labor intensive. If you are making 300 puris, make sure, you have help from your spouse, friends, relatives or anyone you can get hold of! Especially making the small balls and rolling puris is a labor intensive task. I have made these at home after 6 years!

Puris for Pani - Puri (Makes 300 puris)
4 cup rawa/sooji/semolina
2 cup all purpose flour
1 cup rice flour
salt to taste
1 can club soda
1. Sieve all purpose flour, rice flour and salt.
2. Add rawa and mix well.
3. Using club soda, make a dough.
4. Keep covered for 30 minutes
5. Make small balls (smaller than a marble)
6. Make small puris
7. Heat oil. Deep fry evenly. Make sure to fry one shade lighter than the usual panipuris.
8. Preheat oven to 350 F
9. Keep the fried (& now cooled) puris in a single layer on a cookie sheet. Bake for 15 - 20 minutes.
10. Take off the oven. Let them cool down completely.
11. Store in an airtight container.
Note -
1. Never plan to make the pani puri on the same day you make these puris. You will be very tired. Instead make puris ready in advance and then plan on making pani puri program after taking good a rest!:-D
2. You can halve the recipe but keep the ratio of rawa:AP flour:Rice flour as 2:1:1/2

Thursday, September 3, 2009

Chori-Dhokli nu Shaak

A simple yet delicious shaak from my MIL's kitchen.

Chori-Dhokli nu Shaak
Yardlong beans-Dumplings Curry
1 bunch yard long beans/chawli/Chori, string removed, chopped finely
salt to taste
1/2 tsp chili powder
A generous pinch of sugar

2 tsp oil
1/4 tsp owa/ajmo/ajowan/ajwain/carrom seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

For dumplings
1/4 cup wheat flour
1 tbsp besan/chickpea flour
salt to taste
1/2 tsp turmeric powder
1/2 tsp chili powder
1/8 tsp owa/ajmo/ajowan/ajwain/carrom seeds
1/2 tsp oil

1. Cut yard long beans into small roundels. Steam in the pressure cooker for 2-3 whistles. Set aside.
2. Mix all the ingredients for dumplings. Adding water gingerly, knead to a soft dough like that of chapati. Using greased palms, make small balls and press them to make small disks. Cover and keep aside.
3. Heat oil in a wok or kadai. Add tempering ingredients. As the carrom seeds splutter, add steamed chowli, salt, chili powder & sugar. Add 1 cup water. Bring to boil.
4. As the curry boils, gently slide the disks. Cover and let it cook for about 15 minutes.
5. Serve hot with chapati/rotli/thepla.

1. The same shaak can be prepared with faNsi (green beans), guvarsing (cluster beans)

Wednesday, September 2, 2009

Zucchini-Cranberry Handvo

Our neighbor gave us a bucketful of zucchinis from her garden. This was the first recipe I tried.

Zucchini Handvo
Zucchini - Cranberry Bread
1 1/2 cup handvo flour
2 cups sour buttermilk
1 or 2 zucchini, grated to make 1 1/2 cups
2 tbsp dried cranberries or raisins
2 tsp green chili-ginger paste
salt to taste
1/2 tbsp sugar
1 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp baking soda

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp asafeotida
1/8 tsp ajwain/owa/ajmo/carrom seeds
1 tsp sesame seeds

1. Mix handvo flour with buttermilk. Cover and keep it for fermenting for 8 - 10 hours in a warm place.
2. Stir in all the remaining ingredients except for tempering ingredients. Preheat oven 375 F
3. Grease a deep cake pan. Pour the handvo batter evenly.
4. Heat oil in a small saucepan. Add the tempering ingredients. Pour over the batter.
5. Bake in the oven for 25 minutes or when the skewer inserted in the middle of the handvo comes out clean.

Note -
1. Handvo can also be made in deep dish pan (cast iron pan) like American corn bread. In that case, let it cook evenly on the gas on a low flame, covered with a lid on top. It should be nicely browned.
2. Though the original recipe for Handvo needs dudhi or bottlegourd, but, zucchini or yellow squash works just as well.

Tuesday, September 1, 2009

Buns or Bhubhusroti 1&2 - Konkani Deep Fried Biscuits

Buns just take me back to my childhood days. It wasn't made often since it had "maida" & "baking soda" and my grandmother wasn't fond of both of those ingredients. It was also called "Bhubhusroti" in my family and I used to love that name a lot. The best thing about buns was to open the brown, puffed up puri and touch the cotton like fluff inside. Yum! However, I saw one major difference between buns that were made in my home vs. buns being blogged around the blogosphere. Surprisingly, our buns never had any ripe banana. Actually we have two family recipes of buns - one with homemade white butter/LoNi (grandmother's) and the other with yogurt (grandmother's sister). But both recipes don't have banana. Personally, I loved Maya's choice of using wheat flour. I should have used that approach, but I have this maida at home that I needed to use up quickly and also, it's been really a long time since I ate these buns last. So I feel it's OK to indulge, once in a while. ;-)

Buns/Bhubhusroti 1 & 2 - (Makes 25 count)
Deep Fried Biscuits
1 1/2 cup maida/all purpose flour
1/2 cup + 2 tbsp sugar
1/2 tsp baking soda
1/4 tsp salt
1 tbsp homemade white butter/loNi/Makhan
1/4 cup + 2 tbsp plain yogurt
Method for Buns/Bhubhusroti 1 - Akka Aaji Style
1. Mix all the dry ingredients like flour, sugar, salt and baking soda together. Set aside.
2. Using spoonful at a time, add yogurt and knead not-very-soft dough. Keep kneading till the dough does not stick to your hands anymore. Cover and keep aside for 8 - 10 hours
Method for Buns/Bhubhusroti 2 - Amma Sytle
1. Dissolve sugar, salt and baking soda in 1/2 cup water
2. Take flour in a big paraat. Add melted homemade butter/loNi on top of the flour. Mix well.
3. Knead not-so-soft dough using water, spoonful at time.
4. Knead till dough no longer sticks to your hands.
5. Cover and keep aside for 8 -10 hours
Method continues -
- After 8 - 10 hours, the dough will rise. Knead well again to punch it down.
- Make small balls and roll out thick discs/puris.
- Heat oil for deep frying
- Deep fry buns till they are dark brown in color - not burnt
- Drain on the absorbent paper
- Serve with tea
Note -
1. Traditionally, buns dough is made early in the morning to get the buns/bhubhusroti along with evening/afternoon tea.
2. The real trick is to achieve the cotton like soft & fluffy consistency inside and crunchy consistency outside and not just puri like hollow space.
3. I made my buns using yogurt and not the white butter.
4. They need to get the deep brown color while frying however, make sure they don't get burnt.


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