CHATPATA CORN CHAAT

February 23, 2016, 5:44 pm

CHATPATA CORN CHAAT

There are many times when a snack can change your mood, one such snack is the snappy very Indian Chatpata Corn Chaat. There is no apt description in English for Chaat which is such a popular street food all over India, though it originated in Uttar Pradesh. Today, you will find hordes of people eating them in road side eateries, malls and of course in their own homes.

Here's how to rustle up this easy to make any time snack! For best results, get a fresh cob of corn. While some people make their own chaat masala powder at home, I have used the store bought Catch brand of Chaat Masala. Likewise, for the garnish, I used store bought Sev which is an Indian savoury made of besan or chickpea flour.

Ingredients:

Cob of Corn, large-sized, 1
Tomato, finely chopped, 1
Onion, small- sized, finely chopped, 1
Coriander Leaves, finely chopped, 2-3 tsp
Lemon Juice, 2 tsp
Chilli Powder, 1/4 tsp or to taste
Catch Brand Chaat Masala Powder, 1 tsp
Salt, to taste
Sev, for garnishing

Method:

In a pressure cooker, cook the corn cob in water to which salt is added for 1 or 2 whistles or till the corn is well cooked

Once the cooker cools completely, remove the corn cob from the cooker and take out the corn kernels

In a salad bowl, mix together the corn kernels with the onion, tomato, coriander leaves, chilli powder, salt and chaat masala powder

(While adding salt, remember that the corn has already been cooked in salt water)

Mix well and then add the lemon juice

Toss and mix thoroughly

Transfer to serving bowls and garnish with a little Sev (a crunchy Indian savoury) and some finely chopped coriander leaves.

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MOONG DAL WITH DILL LEAVES

February 27, 2016, 5:42 pm

≫ Next: GROUNDNUT CHUTNEY

≪ Previous: CHATPATA CORN CHAAT

MOONG DAL WITH DILL LEAVES

Dill leaves have a delicate smell and flavour of their own. Known as Shepu in Marathi, Suva Bhaji in Hindi and Sabsige Soppu in Kannada, they are used in a variety of dishes such as, for example, Nuchina Unde,

Today's recipe for Moong Dal With Dill Leaves is adapted from this YouTube video by the famous cookery expert, Nisha Madhulika.

I have cooked this in oil while as you can cook it in ghee, if you wish. I have by choice not added ghee at the last stage or garnished with coriander leaves, as suggested.

This dish goes very well with rotis, chapatis, etc.

Ingredients:

Dill Leaves, chopped, 2 cups
Moong Dal, 1/2 cup
Tomatoes, medium-sized, chopped, 2
Ginger, chopped, 1 " piece
Green Chillies, 2
Oil, 1 and 1/2 tbsp
Cumin Seeds, 1/2 tsp
Asafoetida, 1/8 tsp or a pinch
Turmeric Powder, 1/4 tsp
Coriander Powder, 1 tsp
Salt, to taste
Chilli Powder, 1/4 tsp
Garam Masala Powder, 1/4 tsp * optional
Coriander Leaves, for garnish

Method:

Remove the tender Dill leaves from their stems, wash thoroughly and allow the water to drain, then chop and keep aside

Wash the moong dal and keep aside

In a mixer, make a smooth paste by grinding together tomatoes, ginger, and green chillies without adding any water. Keep aside

Heat oil in a cooker, when it gets hot add cumin seeds, and when they sizzle add asafoetida,

Next, add turmeric powder and coriander powder

Mix well and saute for a while

To this add the tomato-ginger and green chilli paste and stir on medium/low flame till the oil separates

Now add the moong dal and the chopped dill leaves and mix well

Add chilli powder and salt and cook for 2 minutes stirring continuously

Add 2 cups of water, close the cooker lid and cook for 1 whistle

Switch off the gas and when the cooker cools, open it and check for consistency depending on your preference

If the cooked dal is too thick, you can add required amount of water

Add the garam masala, mix well and cook the dal for another 2 minutes

Finally, if you wish to do so, add a dollop of ghee and garnish with chopped coriander leaves

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GROUNDNUT CHUTNEY

March 2, 2016, 6:45 am

≫ Next: CAULIFLOWER AMBAT

≪ Previous: MOONG DAL WITH DILL LEAVES

GROUNDNUT CHUTNEY

There are many types of chutney that we make out of groundnuts (peanuts). You will find recipes for some of them like Roasted Peanut Chutney and Moongphali Ki Chutney elsewhere in this blog. Today's recipe for another type of Groundnut Chutney is adapted from one given by my friend, Veena Mallya. In this recipe, we don't use any coconut at all unlike many South Indian chutneys which call for the use of considerable amounts of coconut.

The taste of the chutney is enhanced by the use of Fried Gram (which is called Bhuna Chana in Hindi and Hurigadale in Kannada). This chutney goes very well with idli, dosa, vada etc.

Ingredients:

Groundnuts, 1 cup
Green Chillies, slit, 5
Curry Leaves, a sprig
Tamarind, a small piece,
Coriander Leaves, loosely packed, 1 cup
Cumin Seeds (Jeera) 1 tsp
Garlic Cloves, 5
Fried Gram, 2 tbsp
Sugar, 1/2 tsp (optional)
Salt, to taste
Oil, 1 tsp

Method:

In a kadhai, dry roast the groundnuts and when they are cool enough to handle, de- skin them and keep aside

Heat 1 tsp of oil in the same kadhai, and when it gets heated add the slit green chillies and fry for a few seconds

Add the curry leaves and tamarind and fry for a while

Next add the coriander leaves and fry for a few seconds

Switch off the gas and allow it to cool
To this add cumin seeds, garlic cloves, fried gram, sugar, and salt.

Transfer this to a mixer and grind using just the required amount of water to make a coarse chutney

#Tip: Always slit or cut the green chillies before frying them as whole green chillies are likely to spurt.

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CAULIFLOWER AMBAT

March 5, 2016, 6:02 pm

≫ Next: MUSHROOM & CABBAGE STIR FRY

≪ Previous: GROUNDNUT CHUTNEY

CAULIFLOWER AMBAT

In our Konkani style cuisine, "Ambats" are a popular coconut-based curry, which can be made with or without dal. They are characterized by having a seasoning of onion and are of various types. You could have ambat made with Valli (spinach), Peas & Potatoes, Gherkins etc. Today's recipe is for Ambat made with Cauliflower and Potatoes.

Ingredients:

Cauliflower, medium-sized, 1
Turmeric powder, (Haldi), a large pinch.
Toor Dal, 1/2 cup
Coconut Gratings, 1 cup
Roasted Red Byadgi Chillies, 5
Tamarind, seed -sized ball
Rice, 1 tsp (optional)
Potatoes, medium-sized, 2
Onion, small- sized, chopped, 1, (for seasoning)
Salt, to taste
Oil, 1 tbsp

Method:

Wash the cauliflower and break off the florets
Add turmeric powder and salt to the water and soak the cauliflower florets in this for about 10- 15 minutes and then drain the water
In a vessel, cook the cauliflower florets in water, add salt and cook till the cauliflower florets are almost done.
Wash and cook the toor dal and the potatoes in a pressure cooker for 2-3 whistles or till done. Once it cools, remove the cooked dal, mash it well and keep aside.
Peel and cube the boiled potatoes and keep aside.
In a mixer, grind together coconut gratings, roasted red chillies and tamarind, adding the required amount of water, to a smooth paste
In a vessel, to the cooked and mashed toor dal, add the ground paste, add salt to taste, and bring to a boil after adjusting the consistency by adding water as required
Now add the cooked cauliflower florets and the boiled and cubed potatoes, mix well and once again bring to a boil
To season the ambat, heat oil in a small pan and when it gets hot, add the chopped onions and fry till they turn golden
Pour this onion seasoning on to the ambat and serve hot

# Tip: I always add a teaspoon of raw rice while grinding the coconut gratings etc to make the masala (ground paste) for the ambat. This improves the consistency of the ground paste.
# Tip: Generally, vegetables are cooked along with the dal but since cauliflower gets cooked very fast, it is better to cook it separately.
# Tip: Add salt while cooking the cauliflower florets. This helps the cauliflower to better absorb the salt and adds to the taste of the dish.

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MUSHROOM & CABBAGE STIR FRY

March 9, 2016, 6:07 pm

≫ Next: KAYI SASIVE CHITRANNA

≪ Previous: CAULIFLOWER AMBAT

MUSHROOM & CABBAGE STIR FRY

If you have been following my blog, you would have guessed by now that my husband and I are fond of mushrooms. I look out for different dishes which use mushrooms as they have many benefits for health. Therefore elsewhere in this blog you will find recipes for dishes like Mushroom Mint Pulao, Kadai Mushroom, and Mushroom Chettinad.

Today's recipe is adapted from Padhu's Kitchen as I was attracted by this somewhat unusual combination of mushrooms with cabbage. Both take very little to cook and this dish is simple to make. This dish tastes great and goes well with both rice and rotis.

Ingredients:

Mushrooms, 200 gms
Cumin Seeds, 1 tsp
Onions, medium-sized, 2
Cabbage, finely shredded, 1 cup
Chilli Powder, 1 tsp or to taste
Turmeric Powder, 1/4 tsp
Salt, to taste
Spring Onion Greens, chopped, 1/3 cup
Oil, 1 tbsp

Method:

Clean and slice the mushrooms and keep aside.

Wash and shred the cabbage and keep aside.
Cut the onions into thin slices and keep aside.
Heat oil in a kadhai and when it gets hot add the cumin seeds. Once they sizzle, add the thinly sliced onions and saute till the onions become translucent.

Add the finely shredded cabbage, sprinkle a little water, and mix well.
Cover and cook on medium/low flame till the cabbage is nearly cooked
Then add chilli powder, turmeric powder, the sliced mushrooms and salt as required. Mix well.
Do not add any more water as the mushrooms leave water when you add salt
Also ensure that the cabbage does not get overcooked.

Continue to cook covered over medium/low flame, stirring from time to time until the mushrooms are done

Lastly, add the chopped spring onion greens and cook for a couple of minutes more.

Serve hot.

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KAYI SASIVE CHITRANNA

March 12, 2016, 5:38 pm

≫ Next: CHATAKEDAR PANEER

≪ Previous: MUSHROOM & CABBAGE STIR FRY

KAYI SASIVE CHITRANNA

In our State of Karnataka, Chitranna is a popular dish generally made of cooked rice. Of course, you can use freshly made rice too but you would have to cool it adequately. I prefer to use cooked rice which is often available at home as this saves time and puts the extra rice to profitable use.

Elsewhere in this blog, you will find recipes for Nellikayi Chitranna, (Gooseberry Rice), Nimbehannu Chitranna, (Lime Rice) and Maavinkayi Chitranna, (Raw Mango Rice).

Today's recipe was pointed out to me by my friend, Shamala Bhat. I have adapted this from
Kayi Sasive Anna from Mysoorean blog. Now, Kayi means coconut, and Sasive means mustard in Kannada. Hence this dish derives its name from the two main ingredients that are ground together to make it.

Ingredients:

Cooked Rice, 3 to 3 and 1/2 cups
Salt, to taste

To Be Ground To A Paste:

Coconut Gratings, 1/2 cup
Roasted Red Byadgi Chillies, 3
Tamarind, small gooseberry-sized
Green Chillies, 2
Mustard Seeds, 1 heaped tsp
Cumin Seeds, 1/4 tsp
Turmeric Powder, 1/4 tsp
Asafoetida, a generous pinch

For Seasoning

Mustard seeds, 1/2 tsp
Groundnuts,1 tbsp
Black Gram (Urad Dal), 1/2 tsp
Bengal Gram (Chana Dal), 1/2 tsp
Dried Red Chillies, broken, 1-2
Curry Leaves, a sprig
Oil, 2 tbsp

Method:

In a mixer, grind together the coconut gratings, roasted red chillies, tamarind, and green chillies along with mustard seeds, cumin seeds, turmeric powder and asafoetida to a smooth paste using very little water. Keep aside.
Heat oil in a thick-bottomed kadhai and when it gets hot, add mustard seeds and when they splutter add the groundnuts and fry for a while
Add the Urad Dal and Chana Dal and fry till the dals change colour and become golden
Next add the broken dried red chillies and curry leaves and fry till they become crisp
Now add the ground paste that you have prepared and fry for 1-2 minutes
Lastly, add the cooked rice and salt and mix thoroughly so that the rice grains are evenly coated with the ground paste

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CHATAKEDAR PANEER

March 15, 2016, 11:38 am

≫ Next: SCHEZWAN MUSHROOM

≪ Previous: KAYI SASIVE CHITRANNA

CHATAKEDAR PANEER

As I have often said in this blog before, for vegetarians in India, paneer or cottage cheese is an ingredient which is greatly appreciated. Elsewhere in this blog, you will find recipes for Garlicky Chilli Paneer, Paneer Jhalfrezi, and Paneer Tikka Kathi Rolls.

This interesting snack is adapted from Chatakedar Paneer by Tarlaji Dalal. This came in handy yesterday evening when it was raining and we felt like having a spicy snack while sitting at home. I think this will also make an awesome starter. It is preferable that we use fresh paneer to get the best results. I used store bought Pav Bhaji Masala.

Ingredients:

Paneer, 250 gms
Green Chilli Paste, 1 tbsp
Medium Sized Tomato, chopped, 1
Tomato Puree, 2 and 1/2 tbsp
Chilli Powder, 1 tsp
Coriander Powder, 1 and 1/2 tsp
Everest Pav Bhaji Masala, 1 tsp
Kasoori Methi, (Dried Fenugreek Leaves) 1/2 tsp
Lemon Juice, 1/2 tbsp
Oil, 1 tbsp
Salt, to taste
Fresh Coriander Leaves, chopped, for garnish

Method:
Cut the paneer into cubes and keep aside.
In a thick bottomed non-stick kadhai heat the oil and when it gets hot add the green chilli paste and saute on medium flame for a few seconds
Next add the following, one after another: chopped tomato, tomato puree, chilli powder, coriander powder, pav bhaji masala, kasoori methi, and salt. Mix well.
Continue to cook on medium flame, stirring once in between, for 1-2 minutes
Now add the paneer cubes, mix well so that they are well- coated with the masala and cook for 1-2 minutes more
Add the lemon juice, mix well and finally garnish with chopped coriander leaves
Serve immediately as a snack or starter

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SCHEZWAN MUSHROOM

March 19, 2016, 11:34 am

≫ Next: THIRD ANNIVERSARY FOR "COOKING WITH SHOBANA"

≪ Previous: CHATAKEDAR PANEER

SCHEZWAN MUSHROOM

Indo-Chinese cuisine is something that many of us in India relish. Noodles, fried rice, chop suey, with their many variations are made and served in every nook and corner of our country. Elsewhere in this blog, you will find recipes for a few Indo-Chinese dishes such as Schezwan Potatoes,Hakka Mushrooms, and Schezwan Rice.

Today's recipe is for Schezwan Mushroom adapted from Tasty Indian Recipes. I like the dry version of this dish which can serve as a starter or as a side dish. While you can make and use home made Schezwan Sauce, I have used my favourite, the store bought Ching's brand of Schezwan Sauce.

Ingredients:

Button Mushrooms, 200 gms
Onion, medium-sized, sliced, 1
Ginger and Garlic, finely chopped, 2 tbsp
Cabbage, shredded, 1/2 cup
Green Chillies, slit, 2
Carrot, cut into thin strips,1/4 cup
Capsicum, medium-sized, sliced, 1
Tomato Ketchup, 2 tsp
Cornflour, 1 tsp
Sugar, 1/4 tsp
Vinegar, 1/2 tsp
Ching's Schezwan Sauce, 2 tbsp
Dark Soy Sauce, 1/4 tsp
Salt, to taste
Oil, 1 tbsp
Spring Onion Greens, finely chopped, for garnishing

Method:

Clean the mushrooms and keep aside

Dissolve the cornflour in 1/4 cup of water, keep aside

In a thick bottomed non-stick kadhai, heat the oil and when it gets hot add the sliced onions and stir fry

Immediately add the chopped ginger and garlic and stir fry for a couple of minutes on high flame till it gives off a good aroma

Now add the mushrooms, shredded cabbage, slit green chillies, carrot strips, and the sliced capsicum

Add salt, mix well and continue to stir fry

Add the tomato ketchup, cornflour, and sugar, mix well and toss the vegetables quickly

When the mushrooms are almost cooked, add the vinegar, Schezwan sauce and dark soy sauce

Toss once again, mix well and cook for two more minutes

Garnish with chopped spring onion greens and serve hot

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THIRD ANNIVERSARY FOR "COOKING WITH SHOBANA"

March 21, 2016, 6:06 am

≫ Next: BROCCOLI & ALMOND SOUP

≪ Previous: SCHEZWAN MUSHROOM

THIRD ANNIVERSARY FOR "COOKING WITH SHOBANA"

I am delighted to share that my blog, "Cooking With Shobana" which is so close to my heart, completes three years today. Celebrating with Chocolate Liqueurs from Anthon Berg, Estd 1884. Cheers!

It was on March 21, 2013 that I made a start in blogging- and I am so happy that I did so. My thanks go out to all my readers and well-wishers, family and friends, for their encouragement and support during this journey. I must also thank friends who have contributed Guest Posts, which I include from time to time.

I am grateful to my husband, Prem Rao, co-Admin of this blog, for his being there with me at every stage and helping me in so many ways.

It was a proud moment for me to see that by a happy co-incidence today my blog crossed the milestone of 500,000 page views.

Looking forward to your continued support as "Cooking With Shobana" begins a new year.

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BROCCOLI & ALMOND SOUP

March 23, 2016, 8:41 pm

≫ Next: ASH GOURD MOR KUZHAMBU

≪ Previous: THIRD ANNIVERSARY FOR "COOKING WITH SHOBANA"

BROCCOLI & ALMOND SOUP

We usually have soup as part of our dinners from time to time as they are both healthy and tasty, especially when they are designed not to be too heavy on the stomach. You will find recipes for Tomato & Carrot Soup and Spinach Soup elsewhere in this blog.

Today's soup is made up of two very healthy ingredients: broccoli and almonds. Here are 7 Health Benefits of Broccoli from an article in the Times of India. Likewise, almonds are described as being "heart-healthy" being rich in fibre, calcium and vitamins in this article in LiveScience,

This recipe is adapted from Broccoli and Almond Soup by the legendary Tarlaji Dalal in her collection of Protein Rich Recipes. This version does not call for the addition of butter or cream but yet is was delicious. I used coriander leaves in place of celery.

Ingredients:

Broccoli Stalks, 1/2 cup
Broccoli Florets, 1 cup
Onions, finely chopped, 1/4 cup
Garlic, finely chopped, 1 tsp
Coriander leaves, finely chopped, 1 tsp
Salt, to taste
Cornflour, 1/2 tsp
Milk, 1/2 cup
Freshly Ground Pepper, 1 tsp
Almond Slivers, 1 tbsp + 2 tsp for garnish

Method:

Wash the broccoli and separate the florets from the stalk.
Finely chop the broccoli stalk and keep aside
Dissolve the cornflour in 1/2 cup of milk, making sure there are no lumps. Keep aside
Dry roast or microwave the almonds, make slivers and keep aside.
In a thick bottomed kadhai, heat 2 cups of water and first add the broccoli stalks as they take longer to cook than the florets
Cook the broccoli stalks on medium flame for 4-5 minutes

Add the broccoli florets, finely chopped onion, garlic, and coriander leaves
Add salt, mix well and cook for 5 minutes stirring from time to time

Once they are cooked, put off the gas and allow it to cool a little

When it is cooled, blend it till it is smooth in a mixer
Transfer the smooth broccoli mixture back to the kadhai,
Add the cornflour-milk mixture, mix well, add water if required to get the desired consistency. and cook on medium flame for 2 minutes stirring continuously.

Add the pepper powder and 1 tbsp of roasted almond slivers, mix well and cook on medium flame for another 1 minute

Garnish with the remaining roasted almond slivers and serve hot

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ASH GOURD MOR KUZHAMBU

March 27, 2016, 6:33 pm

≫ Next: IDLI

≪ Previous: BROCCOLI & ALMOND SOUP

ASH GOURD MOR KUZHAMBU

Mor Kuzhambu is a coconut-based side dish with buttermilk and vegetables, originally from Tamil Nadu. You can make this with ash gourd, as I have done today or with other vegetables like lady's fingers/okra etc. This version is called Vellai Poosanikai Mor Kuzhambu in Tamil as Vellai Poosanikai is the Tamil word for ash gourd. This vegetable is called Petha in Hindi and Boodhagumbalkaayi in Kannada.

In Konkani cuisine too we use ash gourd, which we call Kuvale. Elsewhere in this blog you will find recipes for two types of curries called Kulave Sasam and Pulikoddel.

The buttermilk gives this Mor Kuzhambu a distinctly different flavour which I hope you will relish. Make sure the buttermilk you use is fresh.

Ingredients

Ash Gourd, cut into bite-sized pieces, 2 cups
Buttermilk, 2 cups
Toor dal ( Split Pigeon Peas), 1 tsp
Coriander Seeds, 1 tsp
Cumin Seeds (Jeera), 1/2 tsp
Raw Rice, 1/2 tsp
Turmeric Powder 1/4 tsp
Salt, to taste
Grated Coconut, 2 tbsp
Green Chillies, 3

For seasoning:

Mustard Seeds, ½ tsp
Curry Leaves, 1 sprig
Red Chilli, 1 (broken into 2)
Oil, 1 tsp

Method:

Wash and peel the ash gourd and remove and discard the core/seeds
Cut the ash gourd into bite-sized pieces
Soak toor dhal, coriander seeds, jeera and raw rice in water for about 15 minutes
In a vessel, add water, turmeric powder and salt and boil the ash gourd pieces till they are done. Make sure they do not get over cooked.
Drain the excess water and add the cooked ash gourd to the buttermilk
In a mixer, grind the coconut gratings and green chillies along with the soaked mixture of toor dhal, coriander seeds, jeera and raw rice, to a fine paste adding just the required amount of water
Add this ground paste to the butter milk and cooked ash gourd and bring to a boil.
Lastly season with mustard seeds, curry leaves and red chilli
Serve hot

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IDLI

March 31, 2016, 2:39 am

≫ Next: MAGGE POLO ( MANGALORE CUCUMBER DOSA)

≪ Previous: ASH GOURD MOR KUZHAMBU

IDLI

This is one of the most popular breakfast items in South India. Idlis (these are flat savoury cakes made of rice and lentils) are considered very healthy as they are made by steaming as distinct from frying etc. Recently we celebrated World Idli Day on March 30 with a postal stamp being released on the occasion, so universally popular has the humble idli become!!

A recent conversation with a friend made me realize that though I have many recipes for different types of idlis such as Mallige Idlis, Poha Idlis and Oats Idlis in this blog, I hadn't posted the basic version of idlis in all these days!!

The secret to making perfect idlis lies in the batter you use. There are two ways in which we can make idli batter. Traditionally, we used parboiled rice or idli rice as it frequently called in the shops in South India. More recently, since perhaps parboiled rice may not be available everywhere and more for convenience/to save time, people make idlis by using idli rava instead of parboiled rice and raw rice.

Today, I share how I learnt to make idlis from my mother. Over the years I have started adding a bit of fenugreek to the urad dal as this helps make a better quality of batter and adds a nice mild aroma of it's own.

Nowadays with time being at a premium mostly for urban folk, ready made idli/dosa batter such as the one made by ID Foods has become immensely popular. I have used this once in awhile and I must say the idlis/dosas have come out pretty well with this batter. If you use the ready made batter, all you need to do is to steam the idlis!!

Ingredients:

Parboiled Rice,(Idli Rice), 2 cups
Raw Rice, 1 cup
Urad Dal, ( Black Gram Dal), 1 cup
Fenugreek (Methi) Seeds, 1/2 tsp
Salt, to taste
Oil, for greasing the idli moulds

Method:

In a vessel, wash and soak the parboiled rice and the raw rice in water for about 5 hours. Drain the excess water.

In another vessel, wash and soak the urad dal along with the fenugreek seeds (if you are using them) in water for about 5 hours. Drain the excess water

In a mixer, grind the soaked rice to a paste which is more coarse than smooth using the required amount of water. Remove from mixer and pour into a large vessel.
Next, grind the soaked dal and fenugreek seeds to a smooth paste using the required amount of water.
Combine the rice paste and the dal paste together, add salt, and mix thoroughly to form a thick batter
I usually do this mixing using my hand as this helps the fermentation process later
Keep the batter to ferment overnight or for 8-10 hours in a large vessel. The vessel should be large enough as the batter will swell to twice its original volume.
Grease the idli moulds lightly with oil
Boil enough water in the idli cooker or pressure cooker
Pour the fermented batter into the idli moulds evenly and place them in the cooker
If you are using a pressure cooker, make sure that you do not use the weight while steaming the idlis
Steam the idlis for 7-10 minutes then check to see that they are done. Inserting a toothpick should result in its coming out clean if properly done.
Once the idlis are cooked, remove the idli moulds from the cooker, allow it to cool for a minute or two
Using a knife, take out individual idlis from the idli moulds
Serve hot with chutney, of your choice, sambar, or milagai podi

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MAGGE POLO ( MANGALORE CUCUMBER DOSA)

April 3, 2016, 7:41 pm

≫ Next: MOONG DAL & PANEER CHILA

≪ Previous: IDLI

MAGGE POLO ( MANGALORE CUCUMBER DOSA)

I got a nice Mangalore Cucumber, from the market recently. We call this Magge in my mother tongue, Konkani and it is called, "Mangalooru Southekai" in Kannada. While it is strictly speaking called, "Field Marrow" this is variously know in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber.

I was planning to make a Konkani favourite curry called Magge Koddel when a visiting relative asked if I was making dosas from the magge which she spotted. This brought back memories of my childhood when my mother used to make Magge Polos for us (Polos being the Konkani name for Dosas). We used to relish them with generous dollops of butter. I can't imagine having this with butter now but I changed my mind and we settled for Magge Polos served with Losne (Garlic) Chutney.

These dosas are thicker than the ordinary dosas and the batter need not be spread so thin when making them.

Ingredients:

Mangalore Cucumber, 1 and 1/2 cups
Coconut, freshly grated, 1/2 cup
Dosa Rice, 1 and 1/2 cups
Beaten Rice, 1/2 cup
Jaggery, grated, 1 tsp
Salt, to taste
Oil, for making dosas

Method:

Soak the dosa rice in water for 2 to 3 hours and drain it
Wash and drain the beaten rice
Wash and peel the Mangalore Cucumber, remove the core and seeds and roughly chop it into pieces
In a mixer, grind together grated coconut, dosa rice, beaten rice, and chopped Mangalore Cucumber, without adding any water,* to a smooth paste.
Add jaggery, and salt and grind for 1-2 minutes more till they get well blended in the batter.
Transfer the batter to a large vessel and allow it to ferment overnight or for 8 hours.
Next morning, stir the batter and mix it well before making dosas.
Heat the dosa tawa (griddle) and pour a ladle of the batter and spread it a little but not as much as you would for an ordinary dosa
Pour oil at the sides of the dosa and cook for 2-3 minutes over medium flame
Once the edges are roasted, flip the dosa and similarly cook the other side
Serve hot with butter or chutney of your choice

*We need not add water when we grind the Mangalore Cucumber as it already has a high water content which it gives off when it is being ground.

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MOONG DAL & PANEER CHILA

April 6, 2016, 6:49 pm

≫ Next: PUDINA CHAAS (MINTY BUTTERMILK)

≪ Previous: MAGGE POLO ( MANGALORE CUCUMBER DOSA)

MOONG DAL & PANEER CHILA

A chila is a dosa-like pancake which is usually made out of besan (Bengal Gram Flour) and served as a snack or breakfast item in Rajasthan. I make it for breakfast once in a while. You will find in this blog the recipe for Sprouted Moong & Methi Chila.

Today's chila is made with protein-rich moong dal in place of besan. It is enriched with the use of grated paneer (cottage cheese). I have adapted this from the recipe for Moong Dal & Paneer Chila by the legendary Tarlaji Dalal.

We had these chilas with a green chutney made of mint and coriander.

Ingredients:

Moong Dal, (Split Yellow Gram), 1/2 cup
Green Chillies, 3-4, or to taste
Salt, to taste
Hing, (Asafoetida), a pinch
Sugar, 2 pinches (optional)
Paneer, grated, 8 tbsp
Coriander, finely chopped, 4 tbsp
Chaat Masala, 1 tsp
Oil, to make chilas

Method:

Wash and soak the moong dal for 3-4 hours
In a mixer, grind the soaked moong dal with a little water to form a smooth batter
Make sure the batter is neither too thick or too thin
Transfer the batter to a bowl
Crush the green chillies to make a paste
To the moong dal batter add the green chilli paste along with salt, hing, and sugar
Mix together well

To make 4 Chilas:
Heat the non-stick tawa (griddle) and grease it with a little oil
When it is hot pour a ladleful of batter
Spread the batter evenly to make a thin chila with a diameter of about 5 inches
Add oil around the chila and cook on medium flame till it becomes golden brown
Sprinkle 2 tbsp of grated paneer, 1 tbsp of chopped coriander and 1/4 tsp of chaat masala
Flip the chila and similarly cook the other side
Make the other 3 chilas using the remaining ingredients
Serve hot with a chutney of your choice

* In case the moong dal batter is too thin, you may add 1 tbsp of Besan to thicken it.

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PUDINA CHAAS (MINTY BUTTERMILK)

April 9, 2016, 10:07 pm

≫ Next: PANCHRANGA PULAO

≪ Previous: MOONG DAL & PANEER CHILA

PUDINA CHAAS (MINTY BUTTERMILK)

With the summer temperatures soaring all over India, this is the time for us to have lots of liquids to beat the heat. This Minty Buttermilk scores in many ways. Firstly, buttermilk has been traditionally had in India for generations serving both as an appetizer before the meal and as a digestive after the meal.

Mint has many health benefits and besides having the highest antioxidant capacities of any food, it is good for the digestive system too. Elsewhere in this blog you will find the recipe for Mint & Lemon Juice.

I have been making this for decades and am happy to recommend this to you as a truly refreshing drink, especially for the summers. You can modify the salt and spice content to suit your individual taste. It is advisable that you use fresh curds to get the best out of this healthy, tasty, and refreshing drink.

Ingredients:

Pudina (Mint Leaves), chopped, 1/4 cup
Dahi, (Curds), 1 cup
Jeera Powder, (Cumin Seeds Powder), 1 tsp
Green Chilli, 1, or to taste
Kala Namak (Black Salt), 1/4 tsp
Salt, to taste
Chilled Water, 1 and 1/2 cups
Pudina (Mint Leaves), a few, for garnish

Method:

Make a paste of the Green Chilli (adjust quantity as per taste)
In a mixer, add the dahi, green chilli paste, chopped pudina, jeera powder, kala namak, and salt to taste
Blend them well together till you get a frothy mixture
Next add the chilled water and blend for 1 more minute

Transfer to individual glasses or earthenware khullads
Garnish with pudina and serve chilled

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PANCHRANGA PULAO

April 13, 2016, 6:41 pm

≫ Next: MAGGE & MASHINGASAANG KODDEL

≪ Previous: PUDINA CHAAS (MINTY BUTTERMILK)

PANCHRANGA PULAO

Since I had different types of vegetables in small quantities, I decided to make vegetable pulao and have adapted this recipe from Panchranga Pulao by Master Chef Sanjeev Kapoor. As the name suggests, this is a colourful pulao which is both tasty and appealing to the eye.

As you know, whenever we use Basmati rice it is important to soak it for about 30 minutes before cooking it.

We had this with Boondi Raitha and it tasted delicious.

Ingredients:

Basmati Rice, 1 and 1/2 cups
Medium-sized Carrot, 1
French Beans, , 6-8
Medium-sized Cauliflower, 1/2, broken into florets
Frozen Green Peas, 1/4 cup
Medium-sized Capsicum, 1
Ghee, 3 tbsp
Cinnamon, (Dalchini) 1 " stick
Green Cardamoms, (Elaichi), 3-4
Cloves, (Laung), 3-4
Black Peppercorns, (Kali Mirch), 7-8
Bay Leaves, (Tej Patta), 2
Cumin Seeds, (Jeera), 1 tsp
Medium-sized Onions, 2
Salt, to taste

Method:

Wash and soak the basmati rice for about 1/2 hour and drain completely. Keep aside.
Cut the onion into thin slices.
Dice the carrot, and French beans
De-seed and dice the capsicum
Separate the cauliflower into florets
Heat the ghee in a thick-bottomed pan and when it gets hot add the whole spices (cinnamon, cardamoms, cloves, peppercorns, bay leaves and cumin seeds). Fry this for a few seconds till they give off a good aroma
Add the onion and saute till translucent
Add the diced carrot, French beans, cauliflower and green peas and cook for 1-2 minutes
Now add the soaked basmati rice and stir fry for 1 minute
Add 4 cups of water and salt to taste. Mix well and bring to a boil.
Lower the flame and cook on medium heat for 3-4 minutes stirring in between till all the water is absorbed
Add capsicum, lower the heat and cook covered for 6-8 minutes till the rice and vegetables are cooked
Switch off the gas and allow it to rest for 5 minutes
Serve hot with raitha of your choice.

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MAGGE & MASHINGASAANG KODDEL

April 21, 2016, 6:04 pm

≫ Next: PANEER BURJI

≪ Previous: PANCHRANGA PULAO

MAGGE & MASHINGASAANG KODDEL

A "Koddel" is a spicy coconut-based curry which we make in our GSB community. This can be made with pulses or with vegetables like raw banana, Mangalore Cucumber etc. Today I share my recipe for a koddel made using Mangalore Cucumber (which we call, "Magge" in Konkani) and Drumsticks, which we call, "Mashingasaang" in Konkani.).

Magge is called, "Mangalooru Southekai" in Kannada. While it is strictly speaking called, "Field Marrow" it is variously know in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber. Elsewhere in this blog you will find the recipe for Magge Polo where we make dosas using Mangalore Cucumber.

The addition of raw rice while grinding coconut gratings etc is optional but I always do this as it impoves the texture of the ground masala. Magge Koddel is served as a curry with rice in the main meal

Ingredients:

Mangalore Cucumber (Magge), cut into bite-sized pieces, 2 cups
Drumstick (Mashinasaang), 1
Coconut Gratings, 1 cup
Roasted Byadgi Red Chillies, 7
Tamarind, size of a small marble
Raw Rice, washed, 1/2 tsp
Garlic Pods, lightly crushed, 10
Salt, to taste
Oil, for seasoning, 2 tsp

Method:

Wash, peel and cut the magge into bite sized pieces after removing the core and seeds

Cut the drumsticks into 1 inch to 1 & 1/2 inch pieces and remove the skin

Cook the magge and drumsticks separately in required amount of water after adding a little salt, taking care not to overcook them. Keep aside.

In a mixer, grind together coconut gratings, roasted red chillies, tamarind, and raw rice to a fine paste adding just the required amount of water

Add the paste (masala) you have ground to the cooked magge and drumstick
Check for salt and add more only if required as per taste
Add a little water to get a curry-like consistency and bring to a boil then allow it to simmer for a few minutes

In a small pan, add oil and when it gets hot add the lightly crushed garlic
Saute till it gives off a good aroma and turns a golden brown
Lastly, pour this garlic seasoning on to the curry
Serve hot with rice

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PANEER BURJI

April 26, 2016, 12:16 am

≫ Next: MAMIDIKAYA PAPPU

≪ Previous: MAGGE & MASHINGASAANG KODDEL

PANEER BURJI

As you know, Paneer (Cottage Cheese) is frequently used in vegetarian cooking in India. It is widely appreciated by most families. Elsewhere in this blog, you will find recipes for Garlicky Chilli Paneer, Palak Paneer, and Paneer Chettinad.

In earlier years, I used to make Egg Burji often but these days since I have cut down on our intake of eggs, I make Paneer Burji. This can be served as a side dish with the main meal with rotis. You can also have it as a snack with toasts.

You can vary the spice level by adjusting the chilly powder to suit your taste. The advantage of this dish is that it can be made in a fairly quick time, especially if you have chopped vegetables handy.

Ingredients:

Paneer, (Cottage Cheese), 200 gms
Frozen Peas, 1/2 cup
Large-sized Capsicum, 1
Medium-sized Tomatoes, 2
Cumin Seeds, 1/4 tsp
Green Chilly, finely chopped, 1
Ginger, grated, 1/2 " piece
Turmeric Powder, a large pinch
Coriander Powder, 1 tsp
Chilly Powder, 1/4 tsp, or to taste
Salt, to taste
Oil, 1 and 1/2 tbsp
Coriander Leaves, chopped finely, 2 tbsp + 1 tbsp for garnishing

Method:

Grate the paneer and keep aside
Chop the capsicum and tomatoes. Keep aside.
Finely chop the coriander leaves and keep aside.
In a thick-bottomed pan, add oil and when it gets heated add cumin seeds.
When it sizzles, reduce the flame and add chopped green chilly, grated ginger, turmeric powder, coriander powder
Saute the spices taking care that they don't get burnt
Then add the frozen peas, mix well, cover and cook on low flame for a couple of minutes
Once the peas are nearly cooked, add the chopped capsicum, chopped tomatoes and chilly powder
Add salt and mix well
Cover and cook the vegetables on low/medium flame for 1 minute, stir well and cook for 1 more minute
Now add the grated paneer, and 2 tbsp of the chopped coriander leaves and mix well so that the paneer and the vegetables gets well blended
Transfer the burji to a serving bowl and garnish with the remaining chopped coriander leaves
Serve hot with rotis, naans

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MAMIDIKAYA PAPPU

April 29, 2016, 8:09 pm

≫ Next: MANGO & SAGO PUDDING

≪ Previous: PANEER BURJI

MAMIDIKAYA PAPPU

This is the season for raw mangoes and we find them in plenty in the market nowadays. Naturally, this dish of raw mangoes and dal pointed out by my friend Sandhya Puranik came to my mind. In Andhra Pradesh where it is very popular it is called Mamidikaya Pappu. This means Mango Dal in Telugu and I have adapted this from Sailu's Kitchen.

We liked the tanginess of the raw mango in the dal (which is generally of a thick consistency) complemented by the garlic seasoning which gave this dish a distinctive taste.

Ingredients:

Tur Dal, (Split Pigeon Peas), 1 cup
Raw Mango , 1/2 cup, peeled and chopped
Green Chillies, slit, 3
Onion, chopped, 1
Ginger, 1/2 " piece, chopped,
Turmeric Powder, 1/4 tsp
Water, 2 and 1/2 cups
Mustard Seeds, 1/2 tsp
Cumin Seeds, 1/2 tsp
Garlic Cloves, lightly crushed, 4-5
Dry Red Chillies, 2, broken into halves
Fresh Curry Leaves, a sprig
Salt, to taste
Oil, 1 tbsp

Method:

Wash the tur dal and place it in a vessel along with chopped raw mango, slit green chillies, chopped onion, chopped ginger, turmeric powder, and 2 and 1/2 cups of water in a pressure cooker.*
Pressure cook this for 2-3 whistles or till the dal is fully cooked.
Allow the cooker to cool, remove the vessel and keep aside.
Heat oil in a pan and when it gets hot add mustard seeds and the cumin seeds, when they splutter, add the crushed garlic and saute till it gives off a good aroma and turns slightly golden
Add the broken red chillies and curry leaves and saute for a few seconds
Next add this seasoning to the mixture of cooked dal and raw mangoes
Add salt to taste and mix well. Add a little water, if required, to adjust the consistency you desire.
Bring it to boil and cook on low/medium flame for 6-8 minutes
Serve hot with rice or rotis

*If you wish you can cook the raw mango separately and add it to the dal later.

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MANGO & SAGO PUDDING

May 3, 2016, 6:51 pm

≫ Next: "FROM MOTHERS TO DAUGHTERS....." TRIBUTE ON MOTHERS' DAY

≪ Previous: MAMIDIKAYA PAPPU

MANGO & SAGO PUDDING

The mango season is here and we get a large variety of mangoes to indulge ourselves with. Elsewhere in this blog you will find recipes for Mango Phirni, and Aam ka Lassi.

One of the desserts I had been wanting to make for long was Mango & Sago Pudding but I kept putting it off as my husband dislikes sago. This is more popularly known as "sabudana" in many parts of India. Sabudana/Sago (Tapioca Pearls) is made by extracting starch from the tapioca roots. When I got some luscious Badami mangoes the other day I could not hold back any longer and took the plunge. The pudding turned out to be delicious and my husband said that he didn't mind sago in this form!

While you can use any type of mangoes, Alphonso or Badami give a better and richer taste and colour to this pudding. I used Amul Mithai Mate Sweetened Condensed Milk.

I find that the pudding is sweet enough through the natural sweetness of the mangoes supplemented with the condensed milk, but if you want it to be more sweet, you can add a little sugar.

In terms of visuals, you can't see the sago pearls clearly but you can make them out under the creamy, rich layer of mangoes.

Ingredients:

Mangoes, 2
Sago, (Tapioca Pearls/Sabudana), 1/4 cup
Sweetened Condensed Milk, 1/2 cup
Milk, 1/2 cup
Mango, 1 slice, cut into pieces, for garnish
Mint Leaves, for garnish

Method:

Wash the sago and soak it in sufficient amount of water for an hour

Wash it once again to remove the excess starch

Boil water in a vessel and add the soaked sago

Cook the sago until it becomes soft and transparent

Once it is fully cooked, drain the excess water through a strainer and wash the cooked sago again under running water. Keep aside.
Wash and peel the mangoes
Roughly chop them after keeping aside one slice (to be cut into pieces for garnish later)
In a mixer, add the roughly chopped mango pieces and the milk and blend them to get a puree
Transfer the mango puree to a bowl, add the condensed milk and mix thoroughly
Next, add the cooked sago to this and mix well
If the consistency is too thick, you may add another 1/4 cup of milk
Place the bowl in the refrigerator for 2-3 hours
Serve the pudding in individual bowls garnished with chopped mango pieces and fresh mint leaves

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