Cooking With Shobana

PANEER TIKKA MASALA GRAVY

Over the decades, paneer ( Indian cottage cheese) has increasingly become a popular ingredient in Indian vegetarian cooking. In all parts of the country, you will find paneer dishes- at homes and at eateries, big or small.

Elsewhere in this blog, you will find recipes for dishes such as Chatakedar Paneer, Paneer Methi Chaman, and Paneer Kolhapuri.

Today's recipe is for a dish which goes well with both rotis and rice. I have adapted this from Paneer Tikka Masala Gravy by the popular cookery expert, Nisha Madhulika.

In this dish, paneer is marinated in a masala of spices and later roasted as tikkas. These are then added to a rich gravy. We loved this dish when I made and served it with Jeera Rice.

Ingredients:-

Paneer ( Indian Cottage Cheese), 250 gms
Tomatoes, 300 gms
Besan (Chickpea flour), 2 tbsp
Curds, 2 tbsp
Chilli Powder, 1 tsp
Coriander Powder, 1 and 1/2 tsp
Turmeric Powder, 1/2 tsp
Cumin Seeds, 1/2 tsp
Asafoetida, 1/8 tsp
Dry Fenugreek Leaves, 1 tsp
Ginger Paste, 1/2 tsp
Coriander Leaves, finely chopped, 2-3 tbsp
Salt, to taste
Sugar, 1/2 tsp
Kitchen King Masala, 1/4 tsp
Butter, 2 tbsp
Oil, 2-3 tbsp

Method:-

Cut the paneer into pieces of 1 cm

Roughly chop the tomatoes and in a small mixer jar grind them to a smooth paste and keep aside
Heat 1 tsp of oil in a small pan and on medium heat add 1 tbsp of besan and roast it till it changes colour slightly. Keep aside.
Take a large mixing bowl and place in it the curds, the remaining 1 tbsp of besan, 1/2 tsp of chilli powder, 1/2 tsp of coriander powder, 1/4 tsp of turmeric powder and less than 1/2 tsp of salt.
Mix well to make a masala in which the paneer pieces are to be marinated

To this, add the paneer pieces and mix gently so as to coat the paneer pieces with the masala.
Make sure they are evenly and well coated
Marinate the paneer pieces for 20 minutes in the refrigerator

After 20 minutes, heat a non-stick pan with 2 tsp of oil and roast the marinated paneer pieces till they turn golden brown on both sides. Keep aside
In the same pan, heat 2 tbsp of oil and on medium heat add the cumin seeds; when they sizzle add the asafoetida, 1/4 tsp of turmeric powder, 1 tsp of coriander powder, dry fenugreek leaves, and ginger paste

Saute the spice powders on low flame taking care that they don't get burnt
Next add the tomato paste prepared earlier and 1/2 tsp of chilli powder and saute till the oil separates

Add the roasted besan prepared earlier to the masala, mix well and cook for a few minutes
When the oil starts leaving the sides of the masala, add 1/2 cup of water and mix well

Add salt to taste, sugar, Kitchen King Masala and 2 tbsp of the finely chopped coriander leaves
and mix well
Now add the roasted paneer tikkas and mix thoroughly

Cover and cook on low flame for 4 minutes

After 4 minutes, add butter as desired and and mix well
Lastly, garnish with the remaining 1 tbsp of finely chopped coriander leaves

Serve with rotis, naans or with plain rice or jeera rice

KADALE MANOLI SUKKA

This is a popular side dish among the Tulu-speaking people in Dakshina Kannada District of my home state of Karnataka. It is made of black chickpeas (kadale in Tulu ) and ivy gourd (Manoli in Tulu). Ivy Gourd, as you know, is called Tindora in Hindi, Thondekayi in Kannada, and Tendle in my mother tongue, Konkani.

Elsewhere in this blog, you will find other well-known dishes from Mangaluru area in Dakshina Kannada such as Mangalore Ghee Dosa, Mangalorean Channa Sukka, and Matti Gulla Podi.

This recipe has been adpated from Kadale Manoli Sukka from Shetty's Kitchen. This website has many authentic recipes from the Tulu-speaking Bunt community who have their origins in Dakshina Kannada.

Ingredients:-

Kadale ( Black Chickpeas), 1 cup
Manoli ( Ivy Gourd), 200 gms
Water, 1/2 cup
Fresh Coconut Gratings, 1 cup
Mustard Seeds, 1 tsp
Urad Dal, 1 tsp
Curry Leaves, 6-7
Lightly Crushed Garlic Cloves, 5
Medium-sized Onion, finely chopped, 1
Turmeric Powder, 1/8 tsp
Oil, 2-3 tbsp
Salt, to taste
Coriander Leaves, finely chopped, for garnish

To Be Roasted and Ground For the Masala Powder :

Byadgi Red Chillies, 7 ( to be roasted in 1/2 tsp of oil)
Coriander Seeds, 2 tsp
Cumin Seeds, 1/2 tsp
Methi ( Dry Fenugreek ) Seeds, 10-12
Cinnamon, 1 small stick
Cloves, 2-3
Curry Leaves, 10

Method:

Wash the kadale and pressure cook with required amount of water till done. Keep aside.
Wash the ivy gourd and snip off the two ends. Cut the ivy gourd into thin vertical strips
In a pan, add 1/2 cup of water and salt to the ivy gourd and cook till they are done. Take care that they don't get overcooked. They should remain slightly crisp. Keep aside.
In another small pan, roast the Byadgi Red Chillies in 1/2 tsp of oil. Keep aside
Next dry roast the fresh coconut gratings and keep aside.
In the same pan, dry roast the coriander seeds, cumin seeds, methi seeds, cinnamon, cloves, and curry leaves on medium heat till they change colour. Keep aside.
Allow the roasted spices to cool and transfer them to a small mixer jar
Grind the roasted spices and the roasted Byadgi Red Chillies to a fine powder and keep aside. This forms the masala powder.
In a thick bottomed kadhai, add oil and on medium heat add the mustard seeds, when they splutter add the urad dal, curry leaves and lightly crushed garlic cloves
Saute till the dal changes colour, the curry leaves become crisp and the garlic cloves give off a good aroma
To this, add the finely chopped onion and saute till they become translucent
Add the masala powder prepared earlier, the cooked black chickpeas, and the cooked ivy gourd
Mix well and add turmeric powder, and salt to taste
Now add the roasted coconut gratings and cook on low flame for 2-3 minutes
Finally, garnish with finely chopped coriander leaves
Serve hot

SABSIGE SOPPU KOOTU

Today's recipe is from my home State of Karnataka where we eat a lot of greens which are called Soppu in Kannada, the local language. For this dish, we use what we call "Sabsige Soppu" in Kannada. This is nothing but Dill Leaves which, as you know, have a flavour of their own.

Dill Leaves are called Suva Bhaji in Hindi and Shepu in Marathi/Konkani. They are used in different parts of the country. Elsewhere in this blog you will find recipes for Moong Dal With Dill Leaves, Shepu Cha Dosa, and Akki Rotti With Dill Leaves.

"Kootu" is a side dish with vegetables and lentils. In this case, we have dill leaves, potato and toor dal

I have adapted this recipe from Sabsige Soppu Kootu from Madhuri's blog MADaboutkitchen. We tried this out and loved it with rotis.

Ingredients:-

Sabsige Soppu ( Dill Leaves), 1 bunch
Toor Dal, ( Split Pigeon Peas), 1/2 cup
Potato, 1
Groundnuts, 1/4 cup
Jaggery, grated, 1 tsp
Salt, to taste

To Be Ground To A Paste:-

Urad Dal, ( Black Gram Dal), 1 tbsp
Green Chilli, slit, 1
Black Peppercorns, 1 tsp
Coconut Gratings, 1/4 cup

For the Seasoning:

Mustard Seeds, 1 tsp
Dry Red Chillies, 2 ( broken into halves)
Curry Leaves, a sprig
Oil, 2 tsp

Method:-

Pluck the dill leaves from their stems, wash them well and finely chop them

Wash, peel, and cut the potato into cubes
Wash the toor dal and cook it in a pressure cooker adding 1 cup of water along with the dill leaves, potato cubes, and groundnuts. Cook for 2 whistles or till the dal is done.
Allow the pressure cooker to cool
In a small pan, dry roast the urad dal, slit green chilli, and black peppercorns till the dal changes colour and the peppercorns start popping
Transfer the dry roasted ingredients to a small mixer jar, add the coconut gratings and grind to a fine paste adding just the required amount of water
Transfer the contents of the pressure cooker to a vessel and to this add the ground paste, salt, jaggery powder and 1 cup of water
Mix well and bring to a boil
Cook over medium flame, stirring from time to time, till the kootu thickens and gets a creamy texture
Heat 2 tsp of oil in the small pan and when it gets hot add the mustard seeds and when they splutter add the broken dry red chillies and curry leaves. Saute for a few seconds
Pour this seasoning on to the kootu
Serve the Sabsige Soppu Kootu along with rice or rotis

SPROUTED MOONG SABZI

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

We usually have this dish with rotis.

Elsewhere in this blog, you will find recipes for Sprouted Moong Cutlets, Sprouted Moong Curry, and Sprouted Moong Salad.

While sprouting the moong, do remember that 1 cup of soaked moong normally germinates to give 2-3 cups of sprouted moong.

Ingredients:-

Sprouted Moong, 2 cups
Medium-sized Onions, finely chopped, 2
Large-sized Tomato, chopped, 1
Cumin Seeds, 1/2 tsp
Turmeric Powder, 1/2 tsp
Chilli Powder, 1 tsp
Coriander Powder, 1 and 1/2 tsp
Kitchen King Masala, 1/2 tsp
Jaggery, grated, 2 tsp
Salt, to taste
Oil, 1 and 1/2 tbsp
Fresh Coriander Leaves, finely chopped, 2 tbsp, for garnish

Method:-

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.

Heat oil in a thick-bottomed kadhai and on medium heat add the cumin seeds, when it sizzles and changes colour add the finely chopped ronion and saute till it becomes slightly golden in colour

To this add the chopped tomato, and cook till the tomato becomes soft and mushy

Now add the salt, turmeric powder, chilli powder, and mix well

Add the sprouted moong along with 1 cup of water and cook covered on medium heat stirring from time to time till the sprouts get cooked. Take care that they don't get overcooked.

Next add the grated jaggery and the Kitchen King Masala, mix well and cook for 2-3 minutes more

Lastly, garnish with the finely chopped coriander leaves

RAW BANANA STIR FRY

In the South of India, we often make dishes using raw/green bananas. Elsewhere in this blog, you will find recipes for Raw Banana Stir Fry (Kerala Style), Raw Banana Masala Curry, and Raw Banana Roast.

Today's dish is from Tamilnadu. It is a side dish made with raw bananas which I have adapted from Raw Banana Curry from Gita's Kitchen, one of my favourite websites.

While you can use any cooking oil, it is suggested that you use coconut oil which adds to the taste of this dish.

Ingredients:-

Raw/Green Bananas, 3 or about 550 gms
Turmeric Powder, 1/4 tsp
Mustard Seeds, 1 tsp
Curry Leaves, a sprig
Salt, to taste
Coconut Oil, 1 tbsp
Fresh Coconut Gratings, 2 tbsp, for garnishing

To Be Roasted & Ground To A Coarse Powder

Coriander Seeds, 2 tbsp
Urad Dal, ( Black Gram Dal) 1 tbsp
Channa Dal, ( Split Chickpea) 1 tbsp
Byadgi Red Chillies, 3-4

Method:-

Wash the raw bananas and snip off their two ends

Peel the bananas and cut them into cubes

Place the banana cubes in water to avoid discolouration

Heat 1/2 tsp of oil in a pan and on medium heat roast the coriander seeds, urad dal, chana dal and the red chillis till the dals change colour

Remove from the flame and allow them to cool

Transfer the roasted ingredients to a small mixer jar and grind them to a coarse powder. Keep aside

In a vessel, add the required amount of water and cook the raw bananas along with the

turmeric powder and a little salt till the bananas get done. Take care the bananas don't get overcooked as they get cooked very fast. Drain away the excess water .

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

To this, add the cooked bananas and 1 and 1/2 tbsp of the coarsely ground spice powder
Check for salt and add if necessary. Mix well

Finally garnish with the fresh coconut gratings

**Hint: The measurements for the coarsely ground powder give you more than what you require for this dish. I have used 1 and 1/2 tbsp of the ground powder and kept the remaining for future use in an air tight container.

BATATA PHODI

Today's recipe is for "Batata Phodi" which is the term for Potato Fritters in my mother tongue, Konkani. Normally we peel the potatoes, slice them, put them in water to avoid discolouration, then marinate them and make them into fritters by shallow frying them on the tawa.

I happened to have boiled potatoes readily available (excess from those boiled for another dish) and decided to make fritters out of them. By doing so, I saved time as the potatoes were already boiled and ready for use.

Hints:-

It is better to use large size potatoes for making these fritters to get larger slices
The amount of chilli powder you use will depend on the spice level of the chilli powder and your taste. For example, there are chilli powders such as Kashmiri Chilli Powder which add to the colour but are not too hot.
I use medium rawa ( semolina) for making these fritters

This dish makes for a tasty accompaniment to our main meal of rice and dal.

Ingredients: -

Large-sized Potatoes, boiled, 2
Chilli Powder, 2 tsp, or to taste
Turmeric (Haldi) Powder, 1/4 tsp
Asafoetida, (Hing) Powder, 1/4 tsp
Rice Flour, 2 tbsp for dusting the fritters
Semolina (Rawa), 2 tbsp, for dusting the fritters
Salt, to taste
Oil, as required for shallow frying the fritters

Method:-

Peel the boiled potatoes and cut them into thick slices

In a bowl, mix together the chilli powder, turmeric powder, asafoetida and salt

Apply this mixture evenly to the potato slices and keep them aside for 10-15 minutes to marinate

In a small plate, mix together the rice flour and the semolina (medium rawa)
Dust each of the potato slices in the rice flour-rawa mixture
Heat 1 tbsp of oil in a tawa and when it gets hot, on medium heat place the dusted potato slices on the tawa

Now shallow fry the potato slices in batches without putting too many of them at one time on the tawa

Once the potato slices get well roasted on one side, flip them over and fry on the other side by drizzling some oil around them
Shallow fry till the Batata Phodis are well roasted and turn golden brown

PARUPPU RASAM

When we talk of the use of rice in South Indian cuisine, the conversation usually turns to the accompaniments of sambar and rasam. There are in fact so many different types of both sambar and rasam. They can be made by using sambar or rasam powder or by grinding the ingredients as in Arachuvitta Sambar.

Today's recipe is for Paruppu Rasam which has Split Pigeon Peas as its main ingredient. Pigeon Peas are called Paruppu in Tamil, Toor Dal or Arhar Dal in Hindi, Thogari Bele in Kannada and Thori Dali in my mother tongue, Konkani.

This recipe is best enjoyed with steaming hot plain rice.

I have adapted this recipe from cookery expert Smt Chandra Padmanabhan's book, "Simply South." I have always been impressed by her authentic recipes and am so proud to be her friend.

Ingredients:-

Split Pigeon Peas (Paruppu/Toor Dal), 1/2 cup
Tamarind, ball of a medium-sized lime
Turmeric (Haldi) Powder, 1/2 tsp
Tomatoes, medium-sized, 2, cut into quarters
Jaggery, powdered, 2 tbsp
Salt, to taste
Coriander Leaves, finely chopped, 2 tbsp, for garnishing

For the Spice Paste

Coriander Seeds, 1 tbsp
Mustard Seeds, 1 tsp
Fenugreek (Methi) Seeds, 1/4 tsp
Black Peppercorns, (Kali Mirch), 3/4 tsp
Cumin Seeds, (Jeera), 3/4 tsp
Byadgi Red Chillies, 2
Asafoetida (Hing) Powder, 1/4 tsp
Fresh Coconut Gratings, 1/2 cup
Oil, 1 tsp

For Tempering

Ghee/Oil 2 tsp
Mustard Seeds, 1/2 tsp
Cumin Seeds, 1/2 tsp
Dried Red Chilli, broken into halves, 1
Curry Leaves, 1 sprig

Method:-

Wash the toor dal and pressure cook with 1 cup of water for 2-3 whistles
Once the pressure cooker cools, remove and mash the cooked dal. Keep aside

Soak tamarind in 1 and 1/2 cups of water for 10 minutes

Extract the juice and discard the pulp. Keep aside

In a small pan, dry roast the coriander seeds, mustard seeds, fenugreek seeds, peppercorns, and cumin seeds on medium heat till the spices give off a good aroma and change colour slightly. Keep aside.

In the same pan, heat 1 tsp of oil and fry the asafoetida powder and the Byadgi red chillies on medium heat till the asafoetida gives off an aroma and the chillies change colour

Next, in a mixer jar grind together the fresh coconut gratings along with the roasted spices and the roasted asafoetida and red chillies adding the required amount of water to form a smooth paste. Keep aside.
In a large pan, heat the tamarind extract, turmeric powder, chopped tomatoes, powdered jaggery, and salt and simmer uncovered for 10-12 minutes till the raw smell of the tamarind goes
To this, add the cooked dal and the ground spice paste and bring to a boil
Reduce the flame and allow it to simmer for 5-7 minutes stirring from time to time

Add more water to get the rasam of desired consistency and bring to a boil

In a small pan, heat ghee and on medium heat add the mustard seeds, when they splutter add the cumin seeds and when they sizzle add the broken dry red chillies and the curry leaves and saute for a few seconds
Pour this tempering over the rasam
Lastly, garnish with finely chopped coriander leaves and serve the Paruppu Rasam hot with plain rice

CARROT BEANS THORAN

Thoran is a coconut-based vegetable dish which is popular in Kerala cuisine. This side dish is usually served with sambar and steamed rice. In today's recipe, the veggies used are carrots and French Beans.

Elsewhere in this blog, you will find some other popular recipes from Kerala such as Ash Gourd Pumpkin Coconut Stew, Mathanga Erissery, and Ulli Theeyal.

This has been adapted from Carrot Beans Thoran contributed by Karthika Gopalakrishnan in Archana's Kitchen.

I tried out this easy to make side dish recently and we thoroughly enjoyed the Carrot Beans thoran for lunch.

Ingredients:-

Large-sized Carrots, 2, approx 150 gms
French Beans, 200 gms
Fresh Coconut Gratings, 1/2 cup
Green Chillies, 3
Cumin Seeds, 1 tsp
Mustard Seeds, 1/2 tsp
Black Gram (Urad) Dal, 1 tsp
Baby Onions, 4-5
Curry Leaves, 1 sprig
Turmeric Powder, 1/2 tsp
Salt, to taste
Coconut Oil, 1 tsp

Method:-

Wash the carrots and French Beans. Snip off the ends and de-string the French Beans and chop them.
Peel and chop the carrots
Peel and chop the baby onions
Cook the chopped carrots and French Beans adding turmeric powder, a little salt and 1/4 cup of water in a pressure cooker for 2 whistles
Allow the cooker to cool, remove the steamed vegetables and keep aside
Grind together the fresh coconut gratings, green chillies, and cumin seeds in a mixer jar to a coarse paste without adding any water. Keep aside.
Heat oil in a pan and on medium heat add the mustard seeds
When they splutter add the urad dal
When the dal changes colour add the chopped baby onions
Saute till the baby onions become translucent
Now add the ground masala and saute for a few seconds
To this, add the steamed carrots and French Beans and mix well
Check for salt and add if required
Cook for a minute and transfer to a serving bowl
Serve hot along with sambar and steamed rice

TILLI PHALLI SHIMLA MIRCH

Green Capsicum or Bellpepper (as it is commonly called in the US) is known as Shimla Mirch in Hindi. I use this vegetable from time to time. Elsewhere in this blog, you will find recipes for Paneer Simla Mirch Masala, Besan Wali Simla Mirch, and Mushroom Pepper Fry.

I am always on the look out for interesting recipes. I liked today's because it has amongst it's ingredients some of my favourites: sesame seeds, roasted peanuts and Shimla Mirch . The name of the recipe comes from Tilli for Sesame Seeds, Phalli for Peanuts and Shimla Mirch for Capsicum/bellpepper

I like to keep the capsicum/bellpepper a little on the crunchy side. This adds to the taste of the dish.
We enjoyed this side dish very much with our afternoon meal.

This recipe has been adapted from Tilli Phalli Shimla Mirch from MasterChef Sanjeev Kapoor's Food Food Channel.

Ingredients:-

Shimla Mirch ( Capsicum/Bellpepper), 2
Sesame Seeds, (Til), 1 tbsp
Peanuts, (Moongphalli), 1/2 cup
Mustard Seeds, 1/2 tsp
Cumin Seeds, 1/2 tsp
Curry Leaves, a sprig
Medium-sized Onion, chopped, 2
Ginger Garlic Paste, 1 and 1/2 tsp
Turmeric Powder, 1/2 tsp
Chilli Powder, 1 tsp
Coriander Powder, 1 and 1/2 tsp
Tamarind Pulp, 1/2 tsp
Salt, to taste
Oil, 1 and 1/2 tbsp

Method:-

Wash and cut the capsicums, de-seed and cut them into small pieces. Keep aside

In a small pan, dry roast the peanuts on medium heat till they crackle and change colour. Keep aside and allow it to cool.
In the same pan, dry roast the sesame seeds on medium heat till they pop, keep aside and allow it to cool.
In a small mixer jar, coarsely grind the roasted peanuts, in pulse mode
Add the roasted sesame seeds to this and grind again to form a coarse powder. Keep aside.
Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter, add the cumin seeds, and curry leaves and saute for 1 minute
To this add the chopped onions and saute till the onions become translucent
Next add the turmeric powder, and the ginger garlic paste, mix well and saute till the raw smell goes
To this, add the chilli powder, coriander powder and salt and mix well
Add the capsicum pieces, sprinkle a little water and cook covered on medium heat stirring from time to time till the capsicum gets done
Make sure the capsicum remains firm and does not get overcooked
Add the coarsely ground powder of sesame seeds and peanuts prepared earlier, and the tamarind pulp and mix well
Cook for 1-2 minutes more and switch off the gas
Transfer the Tilli Phalli Shimla Mirch to a serving bowl and serve hot

KAKORE KI SABZI

Kakore is what we call teasel gourd/spiny gourd/ kantola in Hindi. As far as I know, it isn't available all through the year but comes out mainly in the monsoons around June-August.

It is called Adavihagalakai in Kannada, Kakrol in Bengali, Akakarakaya in Telugu, Kattupavakai in Tamil and Phagil in my mother tongue, Konkani.

Elsewhere in the blog you will find recipes using teasel gourd such as Phagila Puddi Sagle, Phagila Phodis, and Akakarakaya Vepudu.

Today's recipe is for an easy to make side dish with kakore/teasel gourd. I have adapted this from Kakore ki Sabzi from Jyotsna's Kitchen.

Ingredients:-

Kakore, (Teasel Gourd/Spiny Gourd) 6-7 or about 250 grams
Mustard Seeds, 1 tsp
Cumin Seeds, 1 tsp
Ginger Garlic Paste, 1 tsp
Coriander Powder, 1 tsp
Turmeric Powder, 1/2 tsp
Asafoetida Powder, 1/4 tsp
Chilli Powder, 1/2 tsp, or to taste
Salt, to taste
Oil, 2-3 tbsp

Method:-

Wash the kakore thoroughly and snip off the tips

Cut the kakore into slices. Keep aside
Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds
When they splutter, add the cumin seeds and when they sizzle add the ginger garlic paste and saute till the raw smell goes
Next add the asafoetida, chilli and turmeric powders and mix well
Now add the coriander powder and salt
To this add the sliced teasel gourd and mix well till the teasel gourd slices are well coated with the spices
Saute for about 1-2 minutes on high heat
Then lower the flame and cook covered for 5-6 minutes, stirring from time to time, till the teasel gourd gets done
Transfer to a serving bowl and serve hot as a side dish with roti, naan etc

GOBHI BESAN SABZI

In my house, one vegetable which we like and use quite often is cauliflower, known as Gobhi in Hindi. One reason is that we make rotis every day at home and I find that most gobhi dishes go well with rotis.

In choosing cauliflower, try to get those which are tightly packed. It is also advisable to clean them thoroughly by breaking them into florets and putting them in water with a little salt and turmeric (haldi) powder, to get rid of any impurities.

Elsewhere in this blog, you will find recipes for other cauliflower dishes such as Masala Cauliflower, in which the whole cauliflower is cooked; Cauliflower Ambat, from our Konkani cuisine, and Achari Gobhi with the Punjabi Achari masala.

Today's recipe is adapted from Gobi Besan Sabzi by Indian Food Made Easy.

Ingredients:-

Gobhi, (Cauliflower), 1/2 kg
Besan, (Chickpea Flour), 4 tsp
Onion, 1
Tomato, 1
Garlic Cloves, 4-5
Long Green Chillies, 2
Hing, (Asafoetida), 1/8 tsp
Jeera, (Cumin Seeds), 1/2 tsp
Haldi, (Turmeric ) Powder, 1/2 tsp
Chilli Powder, 1/2 tsp
Kitchen King Masala, 1/2 tsp
Oil, 3 tbsp
Salt, to taste
Dhania, (Coriander Leaves), finely chopped, 2 tsp

Method:

Wash the cauliflower thoroughly, break into florets and putting the florets in water with a little salt and turmeric (haldi) powder for about 10 minutes
Rinse the florets in clean water and keep aside
Cut the onion lengthwise and chop the tomato,
Finely chop the garlic cloves and green chillies
In a thick-bottomed kadhai, heat oil and on medium heat add the asafoetida followed by jeera
When the jeera sizzles add the finely chopped garlic cloves and saute
Next add the green chillies and onions and saute
To this, add the besan and mix well and fry till the besan changes colour and gives off a good aroma
Add the tomato and salt and cook till the tomato becomes soft
Now add the haldi powder and chilli powder, mix well
Add the cauliflower florets, mix well till they are well blended with the masala
Sprinkle a little water and cook covered on medium heat stirring from time to time till the cauliflower gets cooked. (Take care they don't get overcooked)
Next add the Kitchen King Masala and mix well and cook for 1-2 minutes more
Switch off the gas and finally garnish the Gobhi Besan Sabzi with finely chopped coriander leaves
Serve hot with rotis

SABUDANA IDLI

In South India, in particular, we make many types of idlis which is a popular breakfast item.
Elsewhere in this blog, you will find recipes for the basic form of Idli, Poha Idli, (made using beaten rice or poha); the soft and fluffy Mallige Idlis, and Urad Dal & Moong Dal Idli ( made without using any rice, hence very useful for those with diabetes etc).

Today's idlis is made with Sago/ Tapioca Pearls which is known as Sabudana in Hindi. This recipe calls for the use of Idli Rava/Rice Rava for which I used the store bought Vijay brand.

For making the Sabudana Idli, no grinding of the ingredients is involved. We use Sago and Idli Rava in a ratio of 1: 2 to make this. For making the batter, along with the sago and idli rice, I used 1 and 1/2 cups of curds + 1 cup of water as I used thick curds.

I have adapted this recipe from Sago Idli from Subbu's Kitchen.

We enjoyed the Sabudana Idlis with chutney and sambar.

Ingredients:-

Sabudana, (Sago), 1/2 cup
Idli Rava/Rice Rava, 1 cup
Curds, 2 and 1/2 cups * I used 1 and 1/2 cups of thick curds + 1 cup of water
Green Chillies, finely chopped, 2
Coriander Leaves, finely chopped, 1/4 cup
Baking Soda, 1/4 tsp
Salt, to taste
Oil, for greasing the idli moulds

For Tempering:-

Mustard Seeds, 1 tsp
Curry Leaves, torn, a few
Cashewnuts, 8-10, (broken into pieces)
Oil, 2 tsp

Method:-

In a bowl, add the sabudana and the idli rava

Add the curds and salt to taste
Mix well to form the batter

Keep the batter to ferment for 8 hours or overnight

Next morning, check the batter consistency
Add a little water if the batter is too thick.

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

When the mustard seeds splutter, add the torn curry leaves, and the cashewnut pieces and saute for a few seconds
Add this tempering to the idli batter
Next add the chopped green chillies, chopped coriander leaves and baking soda to the batter and mix well
Allow the batter to rest for a minute

Grease the idli moulds with a little oil

Fill each of the idli moulds with the prepared batter

Steam the Sabudana Idlis for 20-25 minutes
(If you are steaming in a pressure cooker, ensure that the weight is not put while steaming)

Once the cooker cools, remove the lid and check if the idlis are cooked by inserting a toothpick or a knife
When they are well cooked, the toothpick/knife comes out clean
Now, de-mould the Sabudana Idlis, transfer to serving bowl
Serve hot with chutney of your choice and sambar

MIXED VEGETABLE CLEAR SOUP

In my house we make soups from time to time. They are a good supplement to the meal, especially dinner and can be made quite easily. Elsewhere in this blog, you will find recipes for Spinach Soup, Tomato & Carrot Soup, and Lemon & Coriander Soup.

During the rainy season, soups are always welcome particularly if you add a generous sprinkling of pepper as I do.

Today' s recipe is for an easy to make hot and spicy soup made with cauliflower, carrots, cabbage, capsicum, and tomatoes. You can adjust the quantity of the chillies, pepper, and ginger to suit your tastes. I have added garlic but you can skip this if you wish. I have used 1 tsp of butter but you can add 1 tsp of olive oil instead if you so prefer.

This has been adapted from Mixed Vegetable Clear Soup from the cookery expert Tarlaji Dalal.

We enjoyed this soup last night when it was cold and raining outside.

Ingredients:-

Cauliflower, grated, 1/4 cup
Carrot, finely chopped, 1/4 cup
Cabbage, finely chopped, 1/4 cup
Capsicum, finely chopped, 1/4 cup
Tomatoes, finely chopped, 1/4 cup
Garlic, finely chopped, 2 tsp * optional
Green Chillies, finely chopped, 1 tsp
Ginger, finely chopped, 1 tsp
Hot Water, 3 cups
Freshly Ground Pepper, to taste
Fresh Mint Leaves, finely chopped, 2 tbsp
Coriander Leaves, finely chopped, 2 tbsp
Lemon Juice, 2 tsp
Salt, to taste
Butter, 1 tsp

Method:-

Heat the butter in a pan, add the garlic and saute for a few seconds
Then add the green chillies and ginger and saute till the raw smell goes
Next add the chopped/grated vegetables and saute on medium flame for 2 minutes
To this, add 3 cups of hot water, and salt and pepper to taste
Mix well and cook on a medium flame for 3 minutes stirring from time to time

Switch off the flame, add the chopped mint and coriander leaves
Lastly, add the lemon juice and mix well

Serve the Mixed Vegetable Clear Soup immediately

PUNJABI BHINDI MASALA

One of the most popular vegetables in India has to be lady's fingers, also called okra. This is called Bhindi in Hindi, and Bendekayi in Kannada.

I make dishes with bhindi fairly often as it can be used in a variety of dishes. Elsewhere in this blog, you will find different recipes using lady's fingers such as Spicy Bhindi Andhra Style, Crispy Bhindi Tawa Fried, and Bhindi Sambhariya.

Today's recipe has been adapted from Punjabi Bhindi Masala from the well known website Sailu's Food.

For best results select bhindi that are tender.

We had this dish with rotis and enjoyed it immensely

Ingredients:-

Bhindi, (Lady's Fingers/ Okra), 250 gms
Onion, 1
Tomato, 1
Ginger Garlic Paste, 1 tsp
Green Chilli, 1
Turmeric Powder, 1/4 tsp
Chilli Powder, 1 tsp, or to taste
Coriander Powder, 1 tsp
Amchur (Dry Mango) Powder, 1/4 tsp
Kasuri Methi, (Dry Fenugreek Leaves), 1/2 tsp
Kitchen King Masala, 1/4 tsp
Cumin Seeds, 1/2 tsp
Oil, 1 and 1/2 tbsp
Salt, to taste
Coriander Leaves, finely chopped, 1 tbsp

Method:-

Wash the bhindi and pat them dry, trim off both the ends and cut them into 1 " pieces
Finely chop the onion, tomato, green chilli, and coriander leaves. Keep aside

Heat 2 tsp of oil in a thick bottomed kadhai, when it gets hot add the bhindi pieces and saute them, on medium/low flame, stirring from time to time, till they change colour and are almost done. Keep aside
In the same kadhai, heat the remaining 1 tbsp of oil and add the cumin seeds,
When the cumin seeds sizzle add the finely chopped onions and green chilli
Saute till the onions become translucent
To this, add the ginger garlic paste and saute till the raw smell goes

Now add the chilli powder, turmeric powder, coriander powder, amchur powder and kasuri methi and mix well

Next add the chopped tomato and salt to taste.
Cook for a few minutes till the tomatoes become soft, then add the bhindi sauteed earlier, and the Kitchen King masala
Mix well and cook till the bhindis get well-blended with the masala
Lastly, garnish with finely chopped coriander leaves
Serve hot with rice or rotis

CABBAGE KOOTU

Cabbage is one of the popular vegetables in India. East, West, North or South you will find cabbage being used frequently in homes. Elsewhere in this blog, you will find recipes with cabbage such as Cabbage Sukke from our Konkani cuisine, Spinach & Cabbage Parantha from Punjab, and Cabbage Kheer from West Bengal.

I tried out this recipe from Tamilnadu, for a side dish of semi-solid consistency called, "Kootu" which is made with lentils and vegetables. Today's Kootu uses moong dal (Split Green Gram Dal) and cabbage.

This recipe has been adapted from Cabbage Kootu from the popular website Hebbar's Kitchen.

We had this for lunch with rice and rasam and it tasted just great!!

Ingredients:-

Cabbage, finely chopped, 2 to 2 and 1/2 cups
Moong Dal, (Split Green Gram Dal)1/2 cup
Turmeric Powder, 1/4 tsp
Salt, to taste

To Be Ground To A Smooth Paste :

Fresh Coconut Gratings, 1/2 cup
Cumin Seeds, 1 tsp
Rice Flour, 1 tbsp
Green Chillies, 3 or to taste

For Seasoning: -

Mustard Seeds, 1 tsp
Urad Dal, 1 tsp
Asafoetida,( Hing), 1/8 tsp
Dried Red Chilli, 1
Curry Leaves, a few
Oil, 2 tsp

Method:-

Wash and finely chop the cabbage
Wash and soak the moong dal in adequate water for about half an hour
In a mixer jar, grind together the coconut gratings, green chillies, cumin seeds and rice flour with 1/2 a cup of water till you get a smooth paste. Keep aside.
In a pan, cover and cook the soaked moong dal with 2 cups of water on medium heat for about 10 -15 minutes stirring from time to time till it gets half done

To this, add the finely chopped cabbage, salt and the turmeric powder and mix well
Cook covered on medium heat stirring from time to time for another 10 minutes or till the cabbage gets cooked
Now add the smooth ground paste prepared earlier, 1/2 cup of water, mix well and bring to a boil
Lower the heat and allow it to simmer for about 5 minutes and switch off the gas
Do the seasoning by heating oil in a small pan and on medium heat add the mustard seeds and when they splutter add the urad dal, and fry till it changes colour
Add the asafoetida, dried red chilli and curry leaves and saute for a few seconds
Pour this seasoning on to the Cabbage Kootu
Serve hot along with rice and rasam

HAAGALAKAI GOJJU

In Kannada, bitter gourd is called, "Haagalakai." This vegetable is known as "Karela" in Hindi and "Kaarathe" in my mother tongue, Konkani. Elsewhere in this blog you will find recipes for dishes using bitter gourd, such as Karela Andhra Style, Besan Karela, and Karathe Puddi Sagle.

Today's recipe is for a sweet and spicy gravy called, "Haagalakai Gojju" from my home state of Karnataka. I have adapted this from "The Udupi Kitchen"by Malati Srinivasan and Geetha Rao. If you are a foodie with an interest in trying out authentic dishes from different cuisines, you may like to read this collection of recipes from the Madhava Brahmin community of Karnataka.

As per the original recipe the bitter gourd had to be scraped but I haven't done that. We enjoyed this dish with rice and also with chapatis.

Ingredients:-

Haagalakai, ( Bitter Gourd), 500 gms
Salt, 1/2 tsp (for applying to the bitter gourd) + 1 and 1/2 tsp, or to taste
Turmeric Powder, 1/4 tsp
Tamarind, torn into small pieces, 1/4 cup
Jaggery, grated, 4 tbsp
Curry Leaves, torn, 12
Salt, to taste

To Be Roasted & Ground To A Coarse Paste:-

Oil, 1 tsp
Hing ( Asafoetida) Powder, 1/8 tsp
Urad Dal, (Split Black Gram) 1 tbsp
Chana Dal, (Split Bengal Gram), 1 tbsp
Methi Seeds ( Fenugreek Seeds), 1 tsp
Til, (White Sesame Seeds), 2 tbsp
Byadgi Red Chillies, 12
Copra (Dried Coconut), grated, 1/2 cup

For Seasoning :-

Mustard Seeds, 1/2 tsp
Hing ( Asafoetida ) Powder, 1/8 tsp
Oil, 1/4 cup

Method:-

Wash the bitter gourds and snip off the two ends

Slit the bitter gourds vertically, de-seed them and cut them into 1/2 " slices
With your fingers apply salt and turmeric powder to the bitter gourd pieces and keep aside
After about 30 minutes, squeeze out the juice from the bitter gourd pieces
Transfer the marinated bitter gourd pieces to a microwave- compliant plate and microwave for 4 minutes
(This makes the bitter gourd pieces dry)
Soak the tamarind in 1 cup of warm water for 5-10 minutes and then extract the juice. Keep aside.
In a thick- bottomed kadhai, heat 1 tsp of oil and on medium heat add the asafoetida powder
Saute for a few seconds, then add the Urad Dal and Channa Dal, fenugreek seeds, sesame seeds, and the Byadgi Red Chillies and roast till the dals change colour and the chillies become crisp
To this, add the copra and roast for 2-3 minutes or till it becomes fragrant
Transfer the roasted ingredients to a plate and allow it to cool
In a small mixer jar, grind the roasted ingredients, adding the required amount of water, to a coarse paste. Keep aside.
In the same kadhai, heat 1/4 cup of oil and on medium heat add the mustard seeds and when they splutter add the asafoetida powder and saute for a few seconds
To this add the bitter gourd and fry for about 5 minutes or till they turn golden brown in colour
Now add the tamarind juice extracted earlier and salt to taste
Mix well and cook for about 3 minutes
Next add the coarsely ground paste, and some hot water as required to adjust the consistency, mix well and cook for about 5 minutes
Add the grated jaggery and the torn curry leaves and allow it to simmer for about 3-4 minutes
Switch off the gas and transfer the Haagalakai Gojju to a serving bowl
Serve with rice or chapatis

BEANS PORIYAL

French Beans is perhaps one of the most commonly available vegetables in India. It is used in cuisines of different parts of the country. Elsewhere in this blog, you will find recipes using French Beans in the South-Indian style French Beans Moong Dal Stir Fry, Farasbi chi Sabzi from Maharashtrian cuisine, and our very own Konkani dish, Beans Talasani.

Today's recipe is from Tamilnadu. It is a poriyal (stir fry) made with French Beans. We enjoy this from time to time, as it is a simple, easy to make side dish - yet delicious.

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

Ingredients:-

French Beans, 250 grams
Mustard Seeds,1/2 tsp
Bengal Gram Dal ( Channa Dal), 1/2 tsp
Black Gram Dal, (Urad Dal), 1/2 tsp
Dry Red Chilli, broken into halves, 1
Asafoetida (Hing) Powder, 1/8 tsp
Medium-sized Onion, chopped, 1
Green Chillies, slit, 2
Curry Leaves, a few
Turmeric (Haldi) powder, 1/8 tsp
Salt, to taste
Oil, 2 tsp
Fresh Coconut Gratings, 3 tbsp,

Method:-

Wash the French Beans, snip off both the ends and de-string them. Chop the beans and keep aside.

In a thick-bottomed kadhai, heat oil and on medium heat add the mustard seeds and when they splutter, add the chana dal and urad dal
Saute till the dals change colour
Next add the dry red chilli, and asafoetida powder and saute for a few seconds
To this, add the chopped onion, green chillies, curry leaves and turmeric powder
Saute till onions turn translucent
Add the chopped beans along with salt, and 1/4 cup of water
Cover and cook stirring from time to time till the beans get done
Switch off the gas, add fresh coconut gratings and mix well
Serve hot as a side dish

CORN CUCUMBER PEANUT SALAD

Many of us, and children in particular, love sweet corn especially in the rainy season when it is roasted on hot coals. Apart from eating it this way, we can use sweet corn to make a variety of dishes. Elsewhere in this blog, you will find recipes for Sweet Corn & Vegetable Soup,Corn ki Subzi, and Palak & Corn Cutlets.

Today's recipe is a for a simple yet yummy salad made with sweet corn, cucumber and roasted peanuts. I am sure you will love this as much as we do.

Ingredients:-

Sweet Corn Kernels, 1 cup,
Cucumber, chopped, 1/2 cup
Peanuts, 2 tbsp
Green Chillies, finely chopped, 2
Lemon Juice, juice of 1/2 a lemon
Salt, to taste
Coriander Leaves, finely chopped, 1 tbsp

Method:-

Boil the sweet corn cob in a pressure cooker with water and a little salt for 1-2 whistles

Once the cooker cools, remove the corn cob and take out the boiled corn kernels and keep aside
Wash, peel and chop the cucumber and finely chop the green chillies and coriander leaves
Dry roast the peanuts in a small pan till they turn slightly brown or microwave them on high for 2-3 minutes. When they cool, coarsely powder them in pulse mode in a small mixer jar
In a bowl, mix together the boiled sweet corn kernels, chopped cucumber, finely chopped green chillies and salt
To this add the coarsely ground roasted peanuts and mix well
Add the finely chopped coriander leaves and the lemon juice and mix well once again
Serve as an accompaniment

PEANUT CHAAT

When it rains in the evenings, we are tempted to have some yummy fried snacks. However, I usually avoid fried snacks to the extent possible and instead opt for other snacks which are easy to make, yet are delicious!

For example, elsewhere in the blog you will find recipes for Chatpata Corn Chaat, Healthy Moong Chaat, Congress Kadalekayi, and Chatpata Moongphali.

Today's recipe has been adapted from Peanut Chaat by Tarlaji Dalal. I tried this out recently and it tasted great.

To make this dish, we need peanuts (commonly known as groundnuts in India), which are called Moongphali in Hindi and Kadalekayi in Kannada. I used store bought Catch Brand Chaat Masala and Haldiram's Fine Sev/ Bhel Sev.

Ingredients:-

Peanuts/Grounduts, (Moongphali), 1 cup
Turmeric (Haldi) Powder, 1/4 tsp
Salt, to taste
Medium-sized Tomato, chopped, 1
Cucumber, chopped, 1/2 cup
Small-sized Onion, finely chopped, 1
Coriander (Dhania) Leaves, finely chopped, 2 tbsp
Green Chillies, finely chopped, 1 tsp
Chilli Powder, 1/2 tsp
Cumin (Jeera), Powder, 1/4 tsp
Catch Brand Chaat Masala, 1 tsp, or to taste
Lemon Juice, 3 tsp
Haldiram's Fine Sev, 2 tbsp
Pomegranate Arils, 2 tbsp

Method:-

Pressure cook the raw peanuts in adequate water along with a little salt and turmeric powder for 3 whistles

Once the cooker cools, remove the boiled peanuts, discard the excess water and keep it aside for it to fully cool

In a deep bowl, mix together the boiled peanuts, chopped tomatoes and cucumber, finely chopped onion, coriander leaves and green chillies, and pomegranate arils

To this add the chilli powder, cumin powder and chaat masala powder and mix well again

Check for salt, and add only if required

Mix in the lemon juice

Serve garnished with the Fine Sev

GOBI SHIMLA MIRCH

In my house, we are fond of vegetables and two that are commonly used are cauliflower (Gobhi in Hindi) and capsicum or bellpepper ( Shimla Mirch in Hindi). Elsewhere in this blog, you will find recipes for other dishes using cauliflower and capsicum such as Achari Gobhi, Masala Cauliflower,
Capsicum Masala Curry, and Capsicum & Peanut Subzi.

I find that during the last few weeks cauliflowers in particular have appeared in very large numbers in Bengaluru where I live. When I got some, I made this side dish of cauliflower and capsicum which has been adapted from Gobi Simla Mirch by Tarlaji Dalal, one of my favourite cookery experts.

This tasted great with hot rotis.

Ingredients:-

Cauliflower, 300 grams
Medium-sized Capsicum, 1
Medium-sized Tomato, 1
Turmeric (Haldi) Powder, 1/2 tsp
Cumin (Jeera) Seeds, 1 tsp
Medium-sized Onion, 1
Ginger Garlic Paste, 1/2 tbsp
Chilli Powder, 1/2 tsp
Kitchen King Masala, 1/2 tsp
Green Chillies, finely chopped, 2
Dried Fenugreek Leaves, (Kasuri Methi), 1 tsp
Coriander Leaves, finely chopped, 1 tbsp + 1 tbsp for garnish
Salt, to taste
Oil, 2 + 2 tbsp

Method:-

Wash the cauliflower well and break it into florets
Chop the tomato and capsicum and finely chop the onion, green chillies, and coriander leaves
In a vessel with adequate water, boil (without covering it ) the cauliflower florets with a little salt and turmeric powder for about 4-5 minutes or till the cauliflower is half cooked (parboiled)
Drain the excess water from the cauliflower

In a thick-bottomed kadhai, heat 2 tbsp of oil and on medium heat add the cauliflower florets and saute for 2-3 minutes till they get slightly browned
To this, add the chopped capsicum, mix well and cook for another 2-3 minutes stirring occasionally
Take care that the capsicum does not get overcooked. It should remain crunchy
Keep the sauteed cauliflower and capsicum aside
In the same kadhai, heat the remaining 2 tbsp of oil and when it gets hot add the cumin seeds

When the cumin seeds crackle, add the chopped onion, ginger garlic paste and mix well

Saute on medium flame for 2-3 minutes till the onions get cooked but not browned

Now add the chilli powder, Kitchen King masala, chopped green chillies, and dried fenugreek leaves and saute on medium flame for 1 minute stirring continuously

Add the chopped tomatoes, 2 tbsp of water, sauteed cauliflower and capsicum, salt to taste and 1 tbsp chopped coriander leaves

Mix well and cook on low flame stirring occasionally, for 2-3 minutes till the vegetables get well blended with the masalas

Finally garnish with the remaining chopped coriander leaves
Serve hot with rotis