Cooking With Shobana

BABY ONION SALAN

Once in a while, I like to make dishes using Baby Onions, which are commonly known as Sambar Onions in South India. These cute onions enhance the aroma and flavour of the dish. Elsewhere in this blog, you will find recipes for Shallot Sambar, from the South of India, and Pyaz ki Subzi, from the North of India.

These days we get baby onions in a peeled and packed state. However, if you have bought them as they are you would need to peel them first. This can be quite tedious but I can assure you that this tasty dish is well worth the effort.

Today's recipe is from Hyderabadi cuisine and is adapted from Pyaz ka Salan by Yummy Tummy. Salan is a side dish made with a masala made from groundnuts, sesame seeds, coconut and spices.

We had this as a side dish with rotis and it tasted quite delicious.

Ingredients:-

Baby Onions (Sambar Onions), 200 grams
Chilli Powder, 2 tsp
Coriander Powder, 1 tbsp
Cumin Powder, 1 tsp
Turmeric Powder, 1/4 tsp
Kitchen King Masala, 1/4 tsp -1/2 tsp
Jaggery, grated, 1 tbsp
Tamarind, size of small gooseberry
Salt, to taste

For Roasting & Grinding:

Groundnuts, 1 and 1/2 tbsp
White Sesame Seeds, 1 and 1/2 tbsp
Fresh Coconut Gratings, 2 tbsp

For Seasoning :

Mustard Seeds, 1/2 tsp
Fennel Seeds, 1/2 tsp
Cumin Seeds, 1/2 tsp
Cinnamon, 1 " stick
Curry Leaves, a few
Oil, 2 tbsp

Method:

Peel the baby onions and keep aside
Soak the tamarind in a little warm water, extract the pulp and keep this aside
In a pan, dry roast the groundnuts till they change colour, then add the white sesame seeds and coconut gratings and roast for a few minutes till the sesame seeds pop
Transfer to a small blender jar and grind this to a smooth paste adding just the required amount of water. Keep aside.
In the same pan, heat oil and on medium heat add the mustard seeds, when they splutter add the fennel seeds and cumin seeds, when they sizzle add the cinnamon stick and lastly the curry leaves. Saute for a few seconds.
To this, add the baby onions and saute for a couple of minutes till they become translucent
Next add the turmeric powder, chilli powder, coriander powder, cumin powder, and Kitchen King Masala and salt. Mix well.
Add a little water and the prepared groundnut-sesame-coconut paste
Now add the tamarind extract and jaggery. Mix well and bring to a boil
Reduce the heat and let it simmer till the oil separates
Transfer to serving bowl
Serve hot with rotis

BERAKE ROTTI

Usually for breakfast, we make the more common items like idli, dosa, upma etc. In my home state of Karnataka, we also make Akki Rotti etc for breakfast.

In Kannada, "Berake" means "mixed" therefore today's easy to make breakfast dish is called Berake Rotti as it is made using different flours that are mixed together.

The measurements shown below yielded me with 11 Berake Rottis which we enjoyed for a hearty breakfast with garlic chutney

This recipe is adapted from "Berake Rotti" from the popular website Shetty's Kitchen which I came across in Facebook.

Ingredients:-

Wheat Flour, (Atta), 1/2 cup + some for dusting
Besan ( Gram Flour), 1/2 cup
Rice Flour, 1/2 cup
Small Rava, 1/2 cup
Small- sized Onion, finely chopped, 1 * optional
Green Chillies, finely chopped, 2-3
Coriander Leaves, finely chopped, 1/3 cup
White Sesame, 2 tsp
Cumin seeds, 1/2 tsp
Carom seeds, 1/4 tsp
Salt, to taste
Ghee/Oil, as required to make the rottis

Method:-

In a large bowl, mix well together all the above ingredients ( except the ghee/oil)
To this, add water as required and knead well to make a soft dough

Keep aside and allow the dough to rest for 15 -20 minutes

After that, knead the dough once again
Divide the dough so as to make equal sized balls for making the rottis
Dust each of the balls with wheat flour and roll the balls to form circular discs (rottis)

Heat a tawa and on medium heat roast each of the rottis one by one, first on one side then when they

are done, drizzle ghee/oil and flip to roast the other side

Serve the Berake Rotti with chutney of your choice

MURUNGAKKAI KARA KUZHAMBU

It is that time of the year when drumsticks are available in plenty. I make a number of dishes using drumsticks, which as you would know are called : Mashingasaang in my mother tongue, Konkani; Shevgyacha Shenga in Marathi, Sahajan in Hindi, Murungakkai in Tamil, and Nuggekkai in Kannada.

Elsewhere in this blog, you will find recipes for Potato & Drumsticks Upkari, and Magge Mashingasaang Koddel, which are popular dishes in our GSB Konkani cuisine and Shevgyachya Shenganche Pithla from Maharashtrian cuisine.

My friend, Sandhya N. Kamath pointed out a recipe from Tamilnadu called Murungakkai Kara Kuzhambu which I tried out and we liked very much. This is adapted from Murungakkai Kara Kuzhambu by Hema Subramanian of Home Cooking.

The recipe called for the use of gingelly oil but since I don't ordinarily use it, I used my regular Saffola cooking oil.

Ingredients :-

Murungakkai (Drumsticks), 2, cut into pieces

Chana Dal, ( Bengal Gram), 1 tsp

Urad Dal, ( Black Gram Dal) , 1 tsp

Mustard Seeds, 1/2 tsp

Cumin Seeds, 1/2 tsp

Byadgi Red Chillies, 3

Asafoetida, 1/4 tsp

Fenugreek Seeds, 1/4 tsp

Garlic Cloves, 7-8

Baby Onions/ Shallots, peeled, 1 cup

Curry Leaves, a sprig

Medium-sized Tomato, chopped, 1

Turmeric Powder, 1/4 tsp

Chilli Powder, 1 tsp

MTR Sambar Powder, 3 tsp

Salt, to taste

Oil, 2 tbsp

Tamarind Puree, 1/2 cup

Water, 1 and 1/2 cups

Method:-

Wash and cut the drumsticks, without peeling them, into pieces of about 1 and 1/2 inches
In a thick bottomed kadhai, heat oil and on medium heat add the chana dal and urad dal, followed by mustard seeds, then cumin seeds, red chillies, asafoetida, and fenugreek seeds

When the mustard seeds splutter add the garlic cloves and saute

Reduce the flame and add shallots and curry leaves and mix well

Next add the chopped tomato and cook for 2-3 minutes till they become soft

To this, add turmeric powder, chilli powder, sambar powder and salt

Now add the drumstick pieces, the tamarind puree and water and bring to a boil

Lower the flame, cover and cook for about 10 minutes or till the drumsticks get done and the oil separates
Transfer to a serving bowl
Serve hot with steamed rice

KHARBUJA PAANAKA

In the summer months, anything cool is most welcome. In the South of India, we make a drink which we call "Paanaka" which is usually made with lemon.

Today's paanaka is made using muskmelon, which is a fruit most commonly available in the summer. We call muskmelon "Kharbuja" in Kannada so today's drink is called "Kharbuja Paanaka." You can make this as thick or dilute depending upon your preference. I, for one, would opt for the thicker version.

It is advisable to blend the pulp first and later add the water in a separate vessel as adding the water in the blender itself may not be feasible. Once you add water, you can bring it to the consistency you desire. After adding water, it is better to check for sweetness before you serve the paanaka because the taste would also depend on the sweetness of the muskmelon.

Ingredients:-

Muskmelon, 500 gms
Jaggery, grated, 1/2 cup, or to taste
Salt, a large pinch
Black Pepper Powder, 1/4 tsp
Cardamom Powder, made from 1-2 Cardamom/Elachi Pods
Lemon Juice, 1 tsp
Water, 1 and 1/2 to 2 cups

Method:-

Wash and cut the muskmelon into two halves.
Remove and discard the core and seeds. Remove the muskmelon pulp using a scoop or a spoon and keep aside.
In a mixer jar, blend together the muskmelon pulp along with the grated jaggery, a pinch of salt, black pepper powder and cardamom powder
Transfer to a vessel, to this add 1 and 1/2 to 2 cups of water and mix well
(The amount of water you add will depend on the consistency you desire)
Check for sweetness
Lastly, add the lemon juice and mix well again
Serve chilled

CHONKHA MATAR

These days frozen peas are available in many houses as they are indeed time savers. They come in handy to make dishes in a jiffy. I too use frozen peas quite often. They save you the time spent in cleaning and shelling them as well.

Elsewhere in this blog, you will find recipes for Green Peas Spicy Gravy, Green Peas Masala, and Green Peas Red Gravy.

Today's recipe is for an easy to make side dish from Uttar Pradesh called Chonkha Matar which I have adapted from Khaana Khazana by MasterChef Sanjeev Kapoor.

As we don't use onions or garlic in making this dish, this can be one more saatvik dish in your collection.

You can garnish this dish with ginger juliennes but I have not done that.

I tried out this dish and we enjoyed it very much.

Ingredients:-

Frozen Green Peas, 2 cups
Cumin Seeds, 1 tsp
Ginger, chopped, 1 " piece
Green Chillies, chopped, 1
Red Chilli Powder, 1 tsp
Turmeric Powder, 1/4 tsp
Coriander Powder, 1 tsp
Kitchen King Masala, 1/4/ to 1/2 tsp
Juice of 1 lemon
Fresh Coriander Leaves, chopped, 2 tbsp
Oil, 1 tbsp
Salt, to taste

Method:

Wash the frozen peas and keep aside
Heat oil in a thick- bottomed non-stick pan and on medium heat add the cumin seeds and when they sizzle, add the chopped ginger and green chillies and saute.
Next add the chilli powder, turmeric powder, coriander powder and mix well and saute for 1/2 minute, taking care that the powders don't get burnt

Now add the frozen green peas and mix well

Cook till they get done

Add salt and Kitchen King Masala and mix well

Finally add the lemon juice and garnish with coriander leaves

Serve hot

ALOO GOBI

Cauliflower is one of our favourite vegetables. It is widely used in different cuisines across India. Elsewhere in this blog, you will find recipes for Masala Cauliflower , Gobhi Parantha, and Gobhi ka Kheema.

Today's recipe is for a simple yet so tasty dish made with potatoes (Aloo in Hindi) and cauliflower ( Gobi in Hindi). This has been adapted from Aloo Gobi by the renowned Chef Harpal Singh Sokhi.

The addition of curds is optional, but I chose to add curds as it enhances the taste of the dish.

I made Aloo Gobi recently and it tasted great. We enjoyed it with hot rotis.

Ingredients:-

Aloo (Potatoes), medium-sized, 3-4
Gobi, (Cauliflower), 250 gms
Cumin Seeds, 1 tsp
Ginger, 1 " piece
Green Chillies, 4-5
Onions, small-sized, 2
Turmeric Powder, 1/2 tsp
Water, 1/2 cup
Chilli Powder, 1/2 tsp
Kitchen King Masala, 3/4 tsp
Tomatoes, small-sized, 2
Curds, whisked, 3 tbsp
Coriander, chopped, for garnish
Oil, 2 tbsp
Salt, to taste

Method:-

Wash, peel and cube the potatoes and keep aside in water so as to avoid discoloration. Drain away the water before using the potatoes.
Wash the cauliflower and break it into small florets. Keep aside.
Wash and chop the tomatoes and keep aside
Chop the onions and ginger and slit the green chillies. Keep aside
Heat oil in a thick-bottomed kadhai and on medium heat add the cumin seeds
When they sizzle, add the chopped ginger and saute for about half a minute
Add the green chillies and saute for a while
Now add the chopped onions, mix well and saute for 2 minutes

To this, add the potato cubes and the cauliflower florets
Add salt, turmeric powder, mix well and cook over medium heat
Next, add 1/2 cup of water and cook covered till the potatoes and cauliflower get done, stirring from time to time
Add the red chilli powder, Kitchen King masala and the chopped tomatoes
Mix well and cook for 1 minute
Add the whisked curds and cook on medium heat till it gets well blended
Lastly, garnish with chopped coriander
Serve hot with rotis

PATICHYA KANDYACHI ZUNKA

There is something cute about spring onions which I like, apart from the taste of course. There are many dishes you can make using spring onions. Elsewhere in this blog, you will find recipes such as Sweet Corn & Spring Onion Soup, Spring Onion & Chilli Fried Rice, from Indian-Chinese cuisine and Spring Onion Bhuthi from our own Konkani cuisine.

Today's dish is from Maharashtrian cusine. Patichya Kanda means spring onions in Marathi while Zunka is a popular besan ( gram flour) based dish. This dish is served with phulkas or rotis. I have adpated this recipe from "Patichya Kandyachi Zunka" by Swapna Sunil in Better Butter.

Ingredients:-

Patichya Kanda ( Spring Onions), finely chopped, 2 cups
Besan ( Gram Flour), 1 cup
Green Chillies, chopped, 3, or to taste
Turmeric Powder, 1/4 tsp
Chilli Powder, 1 tsp
Mustard Seeds, 1 tsp
Cumin Seeds, 1 tsp
Curry Leaves, a few
Oil, 2 tbsp
Salt, to taste

Method:

Wash and clean the spring onions. Separate the bulbs from the greens, finely chop both the bulbs and the greens and keep aside
In a thick-bottomed kadhai, dry roast the besan on medium heat, stirring continuously till it gives off a good aroma. Keep aside.

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

Now add the chopped green chillies and saute for half a minute
To this add the chopped spring onion whites (bulbs) and saute till translucent
Next add the spring onion greens and salt. Mix well and cook on medium flame till the spring onions get done

Add the turmeric powder, chilli powder and the dry roasted besan, little by little, and mix well
Sprinkle a little water and cook covered on medium flame, stirring from time to time, till the besan gets fully cooked ( about 8-10 minutes)
Typically, the texture of the zunka should be crumbly.
Transfer the zunka to a serving bowl and serve hot with phulkas or rotis

GARLICKY IVY GOURD STIR FRY

Today's recipe is for a side dish that goes well with rice and dal. It is an easy to make yet tasty stir fry made with garlic and ivy gourd which is a commonly available vegetable in India. It is called Tendle in my mother tongue, Konkani; Tondli in Marathi, Tindora in Hindi, Thondekayi in Kannada, Dondakaya in Telegu and Kovaikkai in Tamil.

Elsewhere in this blog you will find other dishes made with ivy gourd such as Tindora Coconut Stir Fry from Andhra Pradesh; Tendle Talasani, from our Konkani cuisine and Thondekayi Yennegayi from North Karnataka.

For best results, choose tender ivy gourds. Make sure they are not ripe.

Ingredients: -

Ivy Gourd, 500 gms
Garlic, 10-12 cloves
Chilli Powder, 1 tsp, or to taste
Salt, to taste
Oil, 1 tbsp

Method:-

Wash the ivy gourd and snip off both the ends

Cut the ivy gourd into roundels or slice them evenly

Apply salt to the ivy gourd roundels and set aside for about 10 minutes

Then squeeze out the water and keep the roundels aside

Lightly crush the unpeeled garlic cloves

Heat oil in a thick bottomed kadhai and on medium heat add the lightly crushed garlic cloves

Saute the garlic cloves till they turn golden in colour and give off a good aroma

To this add the ivy gourd roundels and cook covered, stirring from time to time, till they get done Make sure that they don't get overcooked as this dish tastes better if the ivy gourd is a little crisp

Once the ivy gourd gets cooked, add the chilli powder, and mix well
Check for salt and add if necessary

Cook till the ivy gourd gets well blended with the chilli powder

Transfer to a serving bowl and serve hot as a side dish with the main meal

RAW MANGO CHUTNEY SOUTH CANARA STYLE

Since childhood, we have always associated the summer months with mangoes which are available in plenty. While we enjoy the ripe mangoes, we also use the raw/green mangoes to make many dishes. Elsewhere in this blog, you will find recipes for Thenga, Manga, Pattani Sundal; Green Mango Chutney; and Maavinkayi Chitranna.

Today's recipe is for a raw mango chutney made in the South Canara District ( now called Dakshina KannadaDistrict) of my home state of Karnataka. Traditionally we use coconut oil for most of our cooking in these parts and therefore in this chutney too, the use of coconut oil is recommended.

This recipe has been adapted from South Canara Style Mavinakayi Chutney by Pavithra M. Adiga in the popular website Archana's Kitchen.

We enjoyed this chutney with dosas.

Ingredients:-

Raw Mangoes, 2
Byadgi Red Chillies, 5
Mustard Seeds, 1/2 tsp
Cumin Seeds,( Jeera), 1/4 tsp
Fenugreek (Methi) Seeds, 1/2 tsp
Asafoetida (Hing), 1/8 tsp
Coconut Oil, 1 tbsp
Salt, to taste

Method:-

Wash the raw mangoes and chop them after discarding the central seed

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

When they splutter add the fenugreek seeds, cumin seeds, and asafoetida

and saute for half a minute

To this, add the Byadgi red chillies and saute for a minute till they become crisp

In a mixer jar, grind together the above roasted ingredients along with the chopped raw mangoes and salt to form a paste without adding any water

The raw mango chutney is ready to be served

ARACHUVITTA SAMBAR

The popular South Indian accompaniment called Sambar made with lentils and vegetables can be prepared in different ways. Sambar, which is served with steamed rice, forms an integral part of the traditional South Indian meal.

One method of making sambar is by adding the sambar powder ( which in turn can be either made at home or bought out) while the other is by freshly grinding the spices and coconut gratings to be used in the sambar.

The second type of sambar in which the masala is made with ingredients that are freshly ground is called Arachuvitta Sambar in Tamil. This can be made with one or more vegetables.

Today's recipe has been adapted from Arachuvitta Sambar from the popular website Subbu's Kitchen.

Ingredients:-

Split Pigeon Peas (Toor Dal), 1/2 cup
Tamarind, size of a small lemon
Sambar Onions/ Baby Onions, peeled, 10-12
Small-sized Tomato, 1
Drumstick, 1
Carrot, 1
Potato, 1
Turmeric Powder, 1/4 tsp
Salt, to taste
Asafoetida, (Hing), 1/8 tsp
Coriander Leaves, 2 tbsp for garnish

To Be Roasted & Ground To A Paste :

Coriander Seeds, 2 tbsp
Bengal Gram ( Chana Dal), 1 tbsp
Peppercorns, 1/2 tsp
Fenugreek Seeds, 1/4 tsp
Byadgi Red Chillis, 6
Fresh Coconut Gratings, 1/4 cup
Oil, 1 tsp

For Seasoning:

Mustard Seeds, 1 tsp
Slit Green Chilli, 1
Curry Leaves, a few
Oil, 1 tbsp

Method:-

Wash the vegetables. Cube the carrot and potato, chop the tomato, and peel and cut the drumstick into 1" pieces

Soak the tamarind in a bowl of warm water for about 10-15 minutes and extract the juice. Keep aside
Wash the toor dal and pressure cook adding a little turmeric powder and the required amount of water for about 3-4 whistles or till the dal is fully cooked
Once the cooker cools, remove the cooked dal and mash it. Keep aside
Heat 1 tsp of oil in a pan and on medium heat roast the Coriander Seeds, Bengal Gram ( Chana Dal), Peppercorns, Fenugreek Seeds, Byadgi Red Chillis, till the dal changes colour and the chillies become crisp
Allow them to cool and transfer to a small mixer jar
Grind these roasted ingredients along fresh coconut gratings to a smooth paste adding just the required amount of water. Keep aside
In the same pan, heat oil again and on medium heat add the mustard seeds. When they splutter, add the slit green chilli and the curry leaves and saute for a few seconds
To this add the sambar onions, and saute till they turn translucent
Now add the chopped tomato, potato, carrot and drumsticks
Saute for a couple of minutes, add water and cook till they are half done
Add the tamarind extract and the asafoetida and cook till the raw smell goes
Next add the mashed dal, mix well, and bring to a boil
To this, add the ground paste and mix well
Adjust the consistency of the sambar by adding water as required and cook for another 2 minutes
Lastly, garnish with coriander leaves
Serve hot with steamed rice and pappadams

MAMIDIKAYA MENTHI PACHADI

There are different types of pickles that we make using raw mangoes which are available in plenty during these summer months. Elsewhere in this blog, you will find recipes for Raw Mango Palu, Raw Mango Thokku, and Instant Sweet Raw Mango Pickle.

I prefer these instant pickles as they are easy to make and can be made quickly. They do not call for a long waiting/pickling period unlike the regular pickle. In fact, today's instant raw mango pickle can be consumed within a day of its making.

Today's recipe for one such pickle from Andhra Pradesh has been adapted from Mamidikaya Menthi Pachadi from Sailu's Kitchen. It gets it's name from the Telugu words for Raw Mango ( Mamidikaya) and Fenugreek Seeds ( Menthi).

When refrigerated in an air tight bottle, this pickle can last for about 2-3 months. Make sure you use a clean dry spoon each time you serve the pickle.

Ingredients:

Chopped Raw Mangoes, 2 heaped cups, each cup = 240 ml.
Fenugreek Seeds, 1 heaped tsp
Mustard Seeds, 1 tbsp
Chilli Powder, 2 tbsp
Asafoetida (Hing) Powder, 1/2 tsp
Salt, to taste
Sesame Oil or Groundnut Oil, 100 ml or a little less than 1/2 cup

Method:

Wash the raw mangoes and wipe them dry. Chop the mangoes with the skin. Discard the central seed.
In a pan, dry roast the mustard seeds till they pop and then set them aside

Dry roast the fenugreek seeds till they change colour and become a liitle red.
Transfer the dry roasted mustard seeds and fenugreek seeds to a small mixer jar
Grind them together to a fine powder and keep aside.
Heat oil in a heavy-bottomed kadhai and when it is hot add asafoetida powder and immediately turn off the flame. Allow the oil to cool to room temperature. Keep aside.

In a large bowl, mix together the chopped mango pieces, chilli powder, salt, roasted mustard and fenugreek seeds powder till they are well blended

To this, add the oil that you have infused with asafoetida and mix well

Transfer to a clean, dry bottle and refrigerate

PANEER MASALA

In most vegetarian households in India, especially in the urban areas, paneer or Indian cottage cheese is a popular ingredient. We too use paneer from time to time at home.

Elsewhere in this blog, you will find a variety of recipes using paneer, such as the healthy version of Paneer Lababdar, the versatile Paneer Paratha. and the dessert from Bengal called Paneer Payesh.

Today's recipe is for a paneer dish that goes great with rotis. It is adapted from this YouTube video for Paneer Masala from Tarlaji Dalal.

Ingredients:-

Paneer ( Indian Cottage Cheese), 200 gms
Tomatoes, finely chopped, 1 cup
Fresh Cream, 1/2 cup
Water, 1/2 cup
Salt, to taste
Oil, 1 tbsp
Coriander Leaves, finely chopped, for garnish

For the Masala:-

Onions, roughly chopped, 3/4 cup
Poppy Seeds, (Khus Khus), 2 tsp
Coconut Gratings, 1 tbsp
Cinnamon Stick of 1 " length, 1
Cloves, (Laung), 2
Peppercorns, 6
Byadgi Red Chillies, broken into pieces, 5 to 6
Coriander Seeds, 3 tsp
Cumin Seeds, 1 and 1/2 tsp
Garlic Cloves, 3
Water, 2 tbsp

Method:-

Cut the paneer into cubes
In a mixer jar, grind together all the ingredients listed under " For The Masala" to form a smooth paste/masala
Heat oil in a thick-bottomed kadhai and on medium heat add the prepared masala and cook for 2 minutes stirring from time to time till the raw smell goes

To this, add the finely chopped tomatoes , mix well and cook on medium flame for 2-3 minutes stirring occasionally

Next , add the fresh cream , 1/2 cup of water and salt

Mix well and cook on medium flame for 5-6 minutes stirring from time to time

Lastly, add the paneer cubes and mix gently so that they don't break off
Cook on medium flame for 1 to 2 minutes and switch off the gas

Garnish with chopped coriander leaves and transfer the Paneer Masala to a serving bowl
Serve hot with parathas

AKKI ROTTI WITH DILL LEAVES

Akki Rotti is a popular breakfast/snack item from my home state of Karnataka. It is wholesome and tasty too. Today's version of Akki Rotti makes use of Dill Leaves which add to the aroma and taste of this dish. Dill Leaves are known as Suva Bhaji in Hindi, Shepu in Konkani and Marathi, and Sabsige Soppu in Kannada. They have a smell and flavour of their own.

In this blog, you will find recipes for other popular dishes from Karnataka such as Berake Rotti, Rice Rava Undi, and Kayi Sasive Chitranna.

We had Akki Rotti with Dill Leaves for breakfast today and it tasted great! I served this with Coriander Chutney and Store bought Ummadi Groundnut Chutney Powder.

Ingredients:-

Rice Flour, (Akki Hittu in Kannada), 1 and 1/2 cups
Dill Leaves, finely chopped, 1/3 cup
Fresh Coconut Gratings, 1/3 cup
Onion, finely chopped, 1/2 cup
Cumin Seeds, (Jeera), 1/2 tsp
Coriander Leaves, finely chopped, 1/4 cup
Green Chillies, finely chopped, 3-4
Ginger, grated, 1/2 to 3/4 " piece
Curry Leaves, chopped, a few
Small sized Carrot, grated, 1
Warm Water, approximately 3/4 cup
Salt, to taste
Oil, as required for making the rottis

Method:

In a large bowl, mix well together the rice flour along with the finely chopped dill leaves, fresh coconut gratings, finely chopped onion, coriander leaves, and green chillies, grated ginger, cumin seeds, curry leaves, grated carrot and salt.
Knead this to a soft dough by adding some warm water, a little by little
Set aside the dough for 15-20 minutes

Divide the dough into lemon -sized balls prior for making the rottis
Heat a tawa and slightly grease it with oil
When it is hot place each of the balls of dough on the tawa, wet your hand and pat the dough evenly using your fingers to form a round rotti as thin as possible

Drizzle a little oil around the rotti, cover and cook the rotti on medium flame
After the first side is adequately roasted, flip the rotti and roast the other side as well
Serve hot with chutney of your choice.

SPROUTED MOONG & PALAK DHOKLA

Dhokla, as you know, is a popular snack or farsan as they call it in Gujarat. Having lived in that state for some time, I developed a taste for Gujarati food. Elsewhere this blog, you will find recipes for Rava Dhokla,Khaman Dhokla, and Bhindi Sambhariya.

Today's recipe for dhokla makes use of two healthy ingredients: sprouted moong and spinach. The addition of spinach gives it a distinctive colour. It is best served with green coriander chutney. I have adapted this recipe from Sprouts Dhokla from the legendary Tarlaji Dalal.

Ingredients:-

Sprouted Moong (Sprouted Green Gram), 1 cup
Spinach ( Palak), roughly chopped, 1/2 cup
Green Chillies, roughly chopped, 3
Besan ( Bengal Gram Flour) 2 tbsp
Salt, to taste
Eno Fruit Salt, 1 tsp
Oil, for greasing the thali

For Tempering :-

Oil, 1 tbsp
Sesame Seeds, (Til), 1 tsp
Asafoetida Powder (Hing), 1/4 tsp
Curry Leaves (Kari Patta), 6-8
Green Chillies, slit, 2

Preparation :

Since Sprouted Moong is an integral ingredient in this dish, here's how you would sprout the moong in advance. Soak the moong overnight for 8-10 hours. Drain the water fully the next day, wash and tie the moong beans in a wet muslin cloth and keep it to sprout. You will find them fully sprouted as in the picture below after a day or so.

Sprouted Moong

Method:

Grease a thali and keep it ready to make the dhokla
In a mixer jar, grind together the sprouted moong, chopped spinach and roughly chopped green chillies, using very little water, to a smooth paste.

Transfer the ground paste to a bowl and add salt, and besan along with 1/4 cup of water.
Mix well to ensure that there are no lumps and that the batter is of pouring consistency but not too dilute.

On the batter add 1 tsp of Eno Fruit Salt and 2 tsp of water and mix gently when bubbles begin to form
Next, pour the batter into the thali which you have greased and spread the batter evenly
Add water to the steamer and keep it ready for steaming on a low flame
Keep the thali in a steamer and steam it for about for 10-12 minutes or till the dhoklas are cooked

To make the tempering:
Heat oil in a tadka pan and on medium flame add the sesame seeds. When they sizzle add the asafoetida, curry leaves and slit green chillies. Saute for a few seconds

Lastly, pour this tempering over the dhokla and spread it evenly
Allow the dhokla to cool slightly and cut it into equal diamond shaped pieces

Serve immediately with green chutney

CABBAGE MOR KOOTU

In our South Indian cooking, we make use of curds/yogurt in a number of dishes. It is supposed to help keep your system stay cool. We also use curds to make different side dishes which accompany the main meal. Elsewhere in this blog, you will find recipes for Curry Leaves Raita, Mor Kuzhambu, and Avial.

Today's recipe is called Cabbage Mor Kootu which gets its name from "Mor" being the Tamil name for curds. "Kootu" is a curry made with vegetables and lentils.

As you know, cabbage is a vegetable that gets cooked really fast so this dish can be made at fairly short notice. It also does not use onions or garlic. This mildly spiced dish can be served as an accompaniment with rice and sambar/rasam or had with chappatis.

I have adapted this recipe from Cabbage Morkootu from Gita's Kitchen.

Ingredients:-

Cabbage, 500 gms.
Thick Curds, 1 cup
Fresh Coconut Gratings, 4 tbsp
Green Chillies, 4
Chana Dal, (Bengal Gram), 1 tbsp
Salt, to taste

For Seasoning:

Mustard Seeds, 1/2 tsp
Curry Leaves, a sprig
Coconut Oil, 2 tsp

Method:-

Wash and finely chop the cabbage

Soak the chana dal in water for about 10 minutes
Cook the cabbage in a vessel by adding water ( less than 1 cup) and salt until it gets done.
In a mixer, grind together the coconut gratings, green chillies, soaked chana dal to a smooth paste adding just the required amount of water
Add this ground paste to the curds and mix well
Next, add the mixture of curds and the ground paste to the cooked cabbage, mix well and bring to a boil
Let this simmer on low flame
In a pan, heat the coconut oil and on medium heat add the mustard seeds
When the mustard seeds splutter, add the curry leaves and saute for a few seconds
Add this seasoning to the mor kootu
Lastly, add 1/2 tsp of coconut oil to the Cabbage Mor Kootu
Serve hot as an accompaniment to rice and sambar/rasam

SUVA MOONG DAL SUBZI

There are many of us who are fond of Dill Leaves, which are called Suva Bhaji in Hindi, Shepu in Konkani and Marathi, and Sabsige Soppu in Kannada. They have a smell and flavour of their own.
Elsewhere in this blog, you will find recipes that use Dill Leaves such as Nuchina Unde, Akki Rotti With Dill Leaves, and Lobia Suva Bhaji Subzi.

Today's recipe is very easy to make. It goes well with rotis. I have adapted this from Suva Moong Dal Subzi by Tarlaji Dalal.

Ingredients:-

Dill Leaves

Yellow Moong Dal

Dill Leaves, chopped, 1/4 cup
Yellow Moong Dal, (Split Yellow Gram), 1 cup
Cumin Seeds, (Jeera), 1 tsp
Asafoetida Powder, (Hing), 1/4 tsp
Turmeric Powder, (Haldi) 1/4 tsp
Coriander-Cumin Seeds Powder, (Dhania-Jeera Powder) 2 tsp
Chilli Powder, 1 tsp
Salt, to taste
Oil, 2 tsp

Method:-

Remove the dill leaves from the stem, wash and chop them. Keep aside.

Wash the moong dal and soak it in warm water for 2 hours. Then drain away the excess water and keep aside.
Heat oil in a thick-bottomed kadhai and on medium hear add the cumin seeds
When they sizzle add the asafoetida powder and saute for a few seconds
To this, add the Yellow Moong Dal that has been soaked, turmeric powder, coriander-cumin seeds powder, chilli powder and salt along with 1 cup of water
Mix well and cook covered on medium flame stirring from time to time for about 10 minutes or till the dal gets done
Lastly, add the chopped dill leaves, mix well and remove from flame
Serve hot with rotis

MASALA BHAAT

If you are too tired or lazy or don't want to cook a full meal for any reason , you could make do with a one pot meal. As the name suggests, in a one pot meal all the essential ingredients are combined in one pot while cooking. Today's recipe of Masala Bhaat is an example,. It is usually served with curds or raita and pappad.

For the Masala Bhaat, we cook rice with vegetables and spice powders. I made this today with ivy gourd and green peas as the veggies. I didn't add brinjal/eggplant though some like to do so. I liked the dish also because we use very little oil.

I have adapted this from Masala Bhaat by Tarlaji Dalal

Ingredients:-

Basmati Rice, 1 cup
Cumin Seeds, (Jeera), 1/2 tsp
Medium-sized Onion, finely chopped, 1
Asafoetida, (Hing), a pinch
Ginger, grated/finely chopped, 1/2 inch piece
Green Chillies, finely chopped, 2-3
Ivy Gourd, sliced, 1/2 cup
Green Peas, 1/2 cup
Turmeric Powder, 1/2 tsp
Oil, 1 tsp
Salt, to taste
Fresh Coriander Leaves, finely chopped, 1 tbsp, for garnish

For Dry Spice Powder:-

Cumin Seeds (Jeera), 1/2 tsp
Coriander Seeds (Dhania), 1/2 tsp
Cloves ( Laung), 3
Black Peppercorns, ( Kali Mirch), 6-7

Method:-

Wash the Basmati rice and soak for 20-30 minutes. Drain away the excess water and keep aside

In a small pan, dry roast the cumin seeds, coriander seeds, cloves and peppercorns on medium flame till they give off a good aroma
Allow it to cool and transfer to a small mixer jar. Grind the dry roasted spices to a smooth powder. Keep aside
Heat oil in a pressure cooker and add the cumin seeds, when they sizzle add the chopped onions and a pinch of asafoetida
Saute on medium flame for a couple of minutes

To this, add the grated ginger, finely chopped green chillies, rice, sliced ivy gourd, and the green peas

Mix well and saute on medium flame for 1-2 minutes
Next add, 2 and 1/2 cups of warm water, salt, turmeric powder, and the dry spice powder you have made earlier

Mix well, close the pressure cooker and pressure cook for 2 to 3 whistles

Allow the pressure cooker to cool before opening the lid

With a fork, lightly fluff the Masala Bhaat
Transfer to serving bowl and garnish with finely chopped fresh coriander leaves
Serve hot with curds or raita

CHETTINAD BABY POTATO ROAST

The Chettinad region of the South Indian state of Tamilnadu is famous for its distinctive cuisine marked with the use of spices of different types. We love the spicy Chettinad food, hence elsewhere in this blog you will find recipes for Mushroom Chettinad, Chettinad Vegetable Curry, and Tomato Chutney Chettinad Style.

We enjoyed this excellent spicy side dish with our regular meal of rice and dal. I have adapted this from Chettinad Urlai Roast by Kannamma Cooks.

Ingredients:-

Baby Potatoes, 500 gms
Mustard Seeds, 1/2 tsp
Urad Dal, 1/2 tsp
Curry Leaves, 1 sprig
Onions, sliced fine, 2
Green Chillies, 2 ( cut into halves)
Ginger Garlic Paste, 1 and 1/2 tbsp
Tomatoes, chopped, 2
Turmeric Powder, 1/2 tsp
Chilli Powder, 1 tsp
Coriander Powder, 1 and 1/2 tsp
Salt, to taste
Oil, 2-3 tbsp
Coriander Leaves, finely chopped, 1 tbsp : for garnish

For the Chettinad Masala:

Byadgi Red Chillies, 4
Coriander Seeds, 1 tsp
Cinnamon, 1 " piece
Cardamom, 1
Cloves, 1
Fennel Seeds, 1 tsp
Cumin Seeds, 1 tsp
Black Pepper, 1 tsp
Fresh Coconut Gratings, 3 tbsp
Curry Leaves, 2 sprigs

Method:-

Wash the baby potatoes and pressure cook for 1-2 whistles
Once the pressure cooker cools, remove the baby potatoes peel them and keep aside
In a pan, dry roast the ingredients listed for making the Chettinad Masala
Allow it to cool and transfer to a small mixer jar
Grind the dry roasted ingredients to a fine powder. Keep aside
Heat oil in a thick-bottomed pan and on medium heat add the mustard seeds, when they splutter add the urad dal and the curry leaves and saute till the urad dal changes colour

To this add the onions and fry till they turn golden

Add the green chillies and the ginger garlic paste, mix well and saute till the raw smell goes

Next add the tomatoes and saute on low heat for about 5 minutes till the tomatoes become soft and the oil separates

Add the freshly ground Chettinad masala, turmeric powder, chilli powder, coriander powder, and salt.
Mix well and add 1/2 cup of water
Cook on medium heat till the masala thickens
Now, add the boiled and peeled baby potatoes, and cook till they get well blended with the Chettinad masala and the water evaporates
Lastly, garnish with finely chopped coriander leaves

RAW MANGO & CORIANDER CHUTNEY

This is the mango season and the time to make a variety of pickles and chutneys using raw/green mangoes. Elsewhere in this blog, you will find recipes for Mamidikaya Menthi Pachadi from Andhra Pradesh, Raw Mango Chutney South Canara Style, and Maavinkayi Chitranna or Raw Mango Rice from Karnataka.

Today's recipe is from North India. It is for a chutney made with raw mangoes and coriander leaves which goes great with sandwiches, samosas and other such snacks.

I have adapted this from Raw Mango Coriander Chutney by the famous Chef, Harpal Singh Sokhi.

Ingredients:

Raw Mango, cubes, 1/2 cup
Coriander Leaves, 2 cups
Green Chillies, 3
Ginger, chopped, 1/2 " piece
Salt, to taste
Black Salt, 1/2 tsp
Chaat Masala, 1/2 tsp
Lemon Juice, 1 tbsp
Water, as required

Method:-

Wash and peel the raw mango and cut into cubes
Remove the coriander leaves from their stems. Wash them well
In a mixer jar, grind together the raw mango, green chillies, ginger, coriander leaves, salt, black salt , chaat masala and lemon juice to a smooth paste, adding just the required amount of water

Transfer the chutney to a serving bowl
Serve with sandwiches or samosas or chaat

IVY GOURD AND PEANUTS STIR FRY

In my house we often make dishes using Ivy Gourd, the commonly available veggie which is called Tindora in Hindi, Thondekayi in Kannada and Tendle in my mother tongue, Konkani. This vegetable is used all over the country.

Elsewhere in this blog you will find recipes for Tendle Bhuthi from Konkani cuisine, Thondekayi Yennegayi, from North Karnataka and the North Indian Tindora Masala.

I have adapted today's recipe from Maharashtrian Tindora Subzi With Peanuts contributed by Nithya Anantham in the popular website, Archana's Kitchen.

We enjoyed this addition to my collection of ivy gourd/ tendle recipes as a side dish with our meal of rice and dal.

Ingredients:-

Ivy Gourd, 500 grams,
Peanuts/Groundnuts, 1/4 cup
Garlic Cloves, chopped, 4-5
Green Chillies, finely chopped, 3
Coriander Leaves, finely chopped, 2 tbsp
Turmeric Powder, 1/2 tsp
Mustard Seeds, 1/2 tsp
Oil, 1 tbsp
Salt, to taste
Juice of 1/2 a Lemon

Method:

Wash the ivy gourds, snip off the two ends and slice them into equal sized roundels. Keep aside

In a small pan, dry roast the peanuts on medium heat till they crackle and get slightly browned

Allow the roasted peanuts to cool and then in a small mixer jar grind them in pulse mode to a coarse powder. Keep aside
In a thick bottomed pan heat oil and add the mustard seeds on medium heat. When they splutter add the chopped garlic and saute till they give off a good aroma and turn slightly golden
Next add the finely chopped green chillies and saute
To this add the ivy gourd roundels, turmeric powder, and salt and mix well
Sprinkle a little water and cook covered on medium heat, stirring from time to time, till the ivy gourds get cooked yet remain crunchy
Now add the coarsely ground peanut powder and the chopped coriander leaves and mix well
Lastly, squeeze the lemon juice and mix once again
Transfer Ivy Gourd & Peanuts Stir Fry to a serving bowl