Cooking With Shobana

KHAMANG KAKDI

The use of groundnuts is common in Maharashtrian cuisine. You will find, for example, elsewhere in this blog recipes for Hirwi Mirchi cha Thecha, and Peanut & Garlic Chutney.

Being fond of groundnuts, I particularly like this dish made of cucumbers, coconut gratings and roasted groundnut powder. The coarsely powdered groundnuts add to the texture and flavour of this salad.

Ingredients:

Medium-sized Cucumber, 2
Groundnuts, 1/3 cup
Freshly Grated Coconut, 1/4 cup
Green Chillies, finely chopped, 2
Lemon Juice, 1 tbsp.
Sugar, 1 tsp
Salt, to taste
Mustard Seeds, 1/2 tsp
Cumin Seeds, 1/4 tsp
Oil, 1 tbsp.
Fresh Coriander Leaves, chopped, 1-2 tbsp, for garnish

Method:

Wash and peel the cucumber cut them into halves, de-seed and chop them. Remove the excess water and keep aside.
Dry roast the groundnuts and when they are cool, de-skin them

In a small mixer jar, using the pulse mode coarsely powder the roasted groundnuts

To the chopped cucumber add the coconut gratings, finely chopped green chillies, roasted groundnut powder, lemon juice, and sugar

Heat a little oil in a small pan, and when it gets hot add the mustard seeds

When they splutter, add the cumin seeds and when they sizzle add this seasoning to the cucumber-groundnut mixture and mix well

Add salt to taste and mix well

Garnish with finely chopped coriander leaves and serve immediately

SPROUTED METHI SEEDS SUBZI

From time to time I make dishes using fenugreek ("methi " in Hindi) leaves. You will find, for example, elsewhere in this blog recipes for Paneer Methi Chaman, Methi Mutter Pasanda, and Methi Sanna Polo.

Recently this easy to make and healthy dish made with Methi Seeds was shared by my friend, Sarojini Kini in a cooking group in which we are members. I have used my own measurements for the ingredients. I was happy to find that sprouted methi ( fenugreek) seeds have many health benefits.

Methi seeds generally have a slightly bitter taste but in this dish any bitterness is off set by soaking and sprouting them as also by the use of onions and jaggery. We had this with rotis and it tasted excellent.

Ingredients:

Sprouted Methi (Fenugreek) Seeds, 1 heaped cup (made by soaking 1/3 cup methi seeds)
Mustard Seeds, 1/2 tsp
Asafoetida ( Hing), a pinch
Medium-sized Onion, chopped, 2
Ginger Garlic Paste, 1 tsp
Tomato, chopped, 1
Turmeric Powder, 1/4 tsp
Chilli Powder, 1 tsp
Jaggery, a small ball or to taste
Coriander Powder, 1 tsp
Jeera Powder, 1/2 tsp
Salt, to taste
Oil, 2-3 tsp
Coconut Gratings, 1- 2 tbsp, for garnishing
Coriander Leaves, chopped, 1 tbsp, for garnishing

Method:

The first step is to sprout the methi seeds
Soak the methi seeds overnight or for 8-10 hours. Drain the water the next day and keep the methi seeds in a wet muslin cloth for it to germinate.
Check the moistness of the muslin cloth once in a few hours. If the muslin cloth is not wet enough, sprinkle a little water whenever required to keep it moist.
On the third day, you will find that the methi seeds have sprouted.

Heat oil in a kadhai and when it gets hot add the mustard seeds and when they splutter add the asafoetida, followed by the chopped onion.
Saute till the onions become translucent
Add the ginger garlic paste and saute briefly
Next add the chopped tomato, mix well and cook till the tomatoes become mushy

Add the turmeric powder and chilli powder,

Now add the sprouted methi seeds along with 1 cup of water
Cook covered on medium heat for about 8-10 minutes or till the methi seeds get done
Add salt, a small piece of jaggery, coriander powder, and jeera powder and mix well
Allow it to simmer for a couple of minutes

Switch off the gas, transfer the srpouted methi seeds subzi to a serving bowl
Finally, garnish with chopped coriander leaves and coconut gratings

BEGUN BHAJA

A few days ago we celebrated the auspicious day of Kojagari Lakshmi Puja and I was invited for dinner by some Bengali friends. One of the items served was Begun Bhaja (Fried Brinjals), a well- known dish which is traditionally served in Bengal with the meal of rice and dal.

In this we use the purple coloured vegetable which we call "balloon" brinjals in India, which has much less seeds. As you would know, brinjals are called egg plant or aubergine in North America

I tried out this dish after getting the recipe from my friend. I made some changes from the recipe shared with me. Firstly, since we are not accustomed to cooking in mustard oil which was recommended for this dish, I used the regular cooking oil. In my experience, you need to acquire a taste for food cooked in mustard oil.

Since the begun bhajas have to be served hot, it is customary to keep them marinated and ready and fry them only when people start the meal. Usually these are deep fried but I have preferred to shallow fry them to use less oil.

Ingredients:

Brinjal, large-sized, 1,
Chilli Powder, 1 tsp
Turmeric Powder, 1/2 tsp
Rice Flour, 2 tbsp. or as required for dusting
Salt, to taste
Oil, as required for shallow frying

Method:

Wash the brinjal and pat it dry.
Cut the brinjal into thick slices of about 1/2 " thickness. Ensure that the slices are not thin.
Place the brinjal slices in a bowl and add salt, turmeric powder and chilli powder
Mix them well with your hand so that the slices are well and evenly coated with the powders
Marinate them for about 10-15 minutes

Take rice flour in a plate and dust each of the marinated brinjal slices on both sides with the rice flour

Heat oil in a non-stick pan and when it gets hot place a few slices of the rice flour coated brinjal in the pan
Shallow fry till they turn golden brown and crisp at the edges then flip them to fry the other side as well
Remove and place the begun bhaja on paper tissues so that the excess oil gets absorbed by the paper
Transfer to serving plate to be served hot as an accompaniment to the main meal of rice and dal

FRESH TOMATO SALSA

When entertaining guests recently, I served as starters fresh tomato salsa, made by me at home, with store-bought tortilla chips or nachos. As you know Salsa is a kind of spicy sauce or salad derived from a Spanish word. What I made was adapted from the recipe for The Best Fresh Tomato Salsa by Cheryl Dressler in All Recipes.

I modified the recipe to suit our Indian palate and it came out really well. I am glad to say that my guests enjoyed the salsa, and left me wishing I had made more!

Ingredients:

Tomatoes, chopped, 2 cups
Green Bell Pepper, chopped, 1/3 cup
Onion, diced, 1/4 cup
Coriander Leaves, finely chopped, 2 tbsp.
Fresh Lime Juice, 1 tbsp.
Green Chillies, chopped, 2
Cumin Powder, 1/4 tsp
Salt, to taste
Freshly Ground Black Pepper, 1/2 tsp

Method:

In a bowl, mix together the chopped tomatoes, green bell pepper, onion, and green chillies
Add the coriander leaves and cumin powder
Stir in the lime juice and mix well
Sprinkle the salt and black pepper
Toss until the salsa is well mixed and serve with Nachos

BEETROOT PEDE: GUEST POST BY KANWALJEET CHHABRA

From time to time, I invite friends to contribute recipes to my blog by way of guest posts. Today's Guest Post is from my friend Kanwaljeet Chhabra, a talented young lady who has kindly agreed to contribute her recipe for Beetroot Pede. You can see some of her recipes in her page in Better Butter.

Pedas or Pede (as they are called in Hindi) are very popular sweets in India for any festival. They are generally made out of milk (which is condensed to make khoya) and sugar. Sometimes, milk powder or ready made condensed milk is used instead to save time.

Kanwaljeet says she has added beetroot to this conventional sweet to make it, "more healthy and colourful."

With Diwali, the festival of lights, coming up soon this is an appropriate and timely contribution. Thank you very much, Kanwaljeet.

Ingredients:

Small -sized Beetroot,1
Milk Powder, 2 cups
Clarified Butter/Ghee, 2 tbsp.
Milk, 1/2 cup
Dry Coconut Powder, 1 cup
Cardamom Powder, 1 tsp
Chopped Dry Fruits, for garnishing

For Sugar Syrup

Sugar, 1/4 cup
Water, 1/4 cup

Method:

First mix milk powder, milk and clarified butter

Mix all ingredients well and make a dough

Keep this dough in the refrigerator for about 15 minutes

Meanwhile grate the beetroot and squeeze all juice from it

Keep this juice and grated beetroot aside

Now for sugar syrup, take water, sugar and cardamom powder and cook until one string consistency is reached. Turn off the gas

Take out milk powder dough from fridge and crush it with hands

In a pan put the grated beetroot and roast it for 2 minutes

Now add crushed milk powder to this and stir well

Add squeezed beetroot juice and dry coconut powder and mix well

Then add sugar syrup to this

Cook until the mix leaves the sides of the pan

Turn off the gas. Let it cool

Make small size pede with this mix

Garnish it with chopped dry fruit

Beetroot pede are ready.

PANEER PULAO

In India, we make a wide variety of pulaos which are usually made with Basmati rice. Elsewhere in this blog, you will find recipes for Panchranga Pulao, Mint Pulao, and Aloo Chutney Pulao. Today's dish is an easy to make pulao in which we add Paneer or Cottage Cheese, adapted from Paneer Pulao by the legendary Tarlaji Dalal.

Do remember that whenever we use Basmati rice, it is best to wash and soak it for a minimum of 30 minutes to about an hour. Then drain out the excess water before you cook the rice. This pulao is best cooked directly in the pressure cooker.

The combination of paneer and the spices gives the pulao a nice aroma and taste.

Ingredients:

Paneer Cubes, 1 cup
Basmati Rice, 1 cup
Onions, thinly sliced , 1/2 cup
Ginger, chopped, 1 tbsp.
Garlic, chopped, 1 tbsp.
Green Chilli Paste, 1 tbsp.
Tomato Puree, 3 tbsp.
Sugar, a pinch
Garam Masala, 1/2 tsp
Curds, 1 tbsp.
Butter, 2 tsp
Oil, 1 tsp
Salt, to taste
Coriander Leaves, chopped, 2 tbsp., for garnishing

Method:

Wash and soak the basmati rice for 1 hour and drain the excess water. Keep aside.
Heat the pressure cooker and when it gets hot add 1 tsp of oil and 2 tsp of butter

Add the thinly sliced onions and saute on medium flame for a couple of minutes or till the onions become translucent

Next, add the ginger, garlic and green chilli paste, and continue to saute on medium flame for 1 minute

Add the tomato puree, mix well and saute for 1 more minute

Now add the soaked and drained Basmati rice and saute for 1 minute

Add the paneer cubes and saute for 1 more minute

Next, add 2 cups of hot water, salt, sugar, garam masala, and curds

Mix well and pressure cook for 2 whistles

Allow the cooker to cool before opening

Carefully transfer the pulao to a serving bowl taking care that the cooked rice does not break

Garnish with chopped fresh coriander leaves
Serve hot with raitha or side dish of your choice

CRISPY CHILLI BABY CORN

I am always on the look out for recipes for starters, as they set the tone for a dinner as it were. Some of the interesting starter recipes you will find elsewhere in this blog are Hara Tawa Paneer, Semolina Roast Potato, and Paneer Tikka Kathi Rolls.

I recently came across this Indian Chinese starter which I have adapted from Crispy Chilli Baby Corn by Richa Sharma in Sify Bawarchi. I particularly liked that in this dish we shallow fry the baby corn and not deep fry it.

As is common with dishes in Indian Chinese cuisine there are a large number of items in the Ingredients but I assure you the final result is well worth getting them all together.

Ingredients:

Baby Corn, 250 gms,
Small-sized Onions, 2
Spring Onion Whites, 1/3 cup.
Spring Onion Greens, 1/4 cup.
Ginger, chopped, 1 tbsp
Garlic, chopped, 1 tbsp
Capsicum, large-sized, 1,
Green Chilli Paste, 1 tsp
Tomato Sauce, 1 and 1/2 tbsp.
Soya Sauce, 2 tsp
Vinegar, 2 tsp
Sugar, 1/2 tbsp.
Corn Flour, 1 tbsp.
Water, 5 tbsp.
Salt, to taste,
Oil, 2+ 1 tbsp.

For the Marinade:

Corn Flour, 1 tbsp.
Ginger Garlic Paste, 1/4 tsp
Black Pepper Powder, a large pinch or 1/8 tsp
Salt, to taste
Water, a few tbsp.

Method:

Cut the baby corn into 1 " pieces, quarter the onions, and chop the spring onion whites and greens. Keep aside.

Thinly slice the capsicum. Keep aside.
Prepare the marinade by mixing the ingredients listed under "For The Marinade" (black pepper powder, ginger garlic paste, salt, corn flour and water) in a bowl.
Marinate the baby corn in this for about 10 minutes
Heat 2 tbsp of oil in a thick-bottomed pan and when it gets hot add the marinated baby corn and shallow fry on medium flame till it turns golden brown on all sides. Keep aside.
Heat 1 tbsp oil in a thick-bottomed wok and when it gets hot add the chopped ginger and garlic
Saute on high flame for 1/2 a minute
Add the chopped spring onion whites and quartered onions and saute for 2-3 minutes
Next add the thinly sliced capsicum and stir fry for about 2 minutes
Add green chilli paste, tomato sauce, soya sauce, vinegar, sugar and mix well

Add the shallow fried baby corn and toss for a minute on high flame

Add 1/4 cup of water, mix well, check for salt (and add if necessary)

Now add the paste made of 1 tbsp of corn flour and 5 tbsp of water
Mix well and toss on high flame for 2- 3 minutes

Add most of the chopped spring onion greens and combine

Lastly, garnish with some more spring onion greens

Serve hot

BHINDI SHENGDANA

"Bhindi" and "Shengdana" are the Marathi words for Lady's Fingers (Okra) and Groundnuts (Peanuts) respectively hence the name of this dish. I am fond of both lady's fingers and groundnuts as you will see from the recipes for Bhindi Masala, Bhenda Sagle (Lady's Fingers Curry), and Okra & Peanut Stir Fry elsewhere in this blog.

In a cookery group in which I am a member, this dish was made by my friend Vidya Nayak Shenoy. I have adapted this from the outline given by her. For best results, it is better to choose lady's fngers that are tender. We enjoyed this dish very much, both as an accompaniment with rice and rotis.

Ingredients:

Bhindi ( Lady's Fingers), 250 gms
Medium-sized Onion, chopped, 1
Cumin Seeds, (Jeera) 1/2 tsp
Turmeric Powder, (Haldi)1/4 tsp
Chilli Powder, 1 tsp or to taste
Coriander Powder, 1 tsp
Cumin Powder, 1/2 tsp
Kasoori Methi, roasted and crushed, 1 tsp
Groundnuts, 1 and 1/2 tbsp
Salt, to taste
Oil, 1 tbsp

To Be Ground to a Coarse Paste

Coconut Gratings, 1 tsp
Green Chillies,2
Ginger, 1/2 " piece
Coriander Leaves, a few sprigs

Method:

Wash and pat dry the bhindi. Snip off the two ends and cut them into roundels. Keep aside

Dry roast the groundnuts and powder it coarsely in a mixer in a pulse mode. Keep aside

In a small mixer jar, grind together coconut gratings, green chillies, ginger and coriander leaves to a coarse paste, without adding any water. Keep aside.

Heat oil in a thick-bottomed kadhai and when it gets hot add the cumin seeds, when they sizzle add the chopped onion and fry till it becomes translucent

Lower the flame. Add the turmeric powder, chilli powder, coriander powder, and cumin powder and mix well making sure the spice powders don't get burnt

Now add the coarsely ground paste of coconut gratings, green chillies, ginger and coriander leaves and fry for a couple of minutes

To this add the chopped bhindi, salt and cook on medium/low flame without adding any water till the bhindi gets done. Make sure the bhindi does not get over cooked

Finally add the crushed kasoori methi and the coarsely ground groundnut powder

Mix well and transfer to serving bowl

Serve hot with rice or rotis

CARROT METHI PACHADI

Today's recipe made of Carrots and Fenugreek Leaves (Methi Leaves) along with lentils and spices is from the State of Andhra Pradesh. Ths "pachadi" is nothing but a kind of semi-dry chutney. I liked this recipe as it does not call for the use of coconut. We enjoyed this both with rice and rotis.

I must thank my friend Shamala Bhat for pointing out this recipe in a cookery group in which we are members. This has been adapted from Carrot Methi Pachadi in the popular web site Sailu's Food.

The sweetness of the carrots offset the bitterness of the methi leaves and the use of lentils gives the chutney a crunch. I hope you will like it as much as we did.

Ingredients:

Grated Carrots, 2 cups
Methi Leaves (Fenugreek Leaves), loosely packed, 1 cup
Urad Dal (Split Black Gram Dal, 1 tbsp
Chana Dal (Split Bengal Gram), 1 tbsp
Jeera (Cumin Seeds), 1 tsp
Mustard Seeds, 1/2 tsp
Roasted Byadgi Red Chillies, 2
Garlic Flakes, 5
Green Chillies, slit, 2
Grated Jaggery, 1 tbsp,
Salt, to taste
Lemon Juice, 1 tbsp
Oil, 3 tsp

For Seasoning:-:

Mustard Seeds, 1/ 2 tsp
Urad Dal, 1/2 tsp
Curry Leaves, 8-10
Oil, 1 tsp

Method:

Wash and grate the carrots and keep aside

Pluck the methi leaves from their stems, wash well and pat dry. Keep aside.
Grate the jaggery and keep aside
In a thick-bottomed non-stick kadhai heat 1 tsp of oil and when it gets hot add the garlic, cumin seeds, urad dal, chana dal, and mustard seeds. Fry on medium heat till the dals change colour, become golden and give off a good aroma. Transfer to a plate and keep aside. *Since I used Roasted Byadgi Red Chillies, I have not added red chillies in this step for roasting
In the same kadhai, add 1 tsp oil, fry the slit green chillies and the grated carrot for about 3-4 minutes till the rawness of the carrot goes. Remove and keep aside.
Next add 1 tsp oil and the methi leaves and saute for about 3 minutes till the methi leaves wilt
Remove to a plate and allow it to cool
Grind the mixture of dals, garlic and spices and roasted red chillies to a coarse paste without adding any water
To this add the sauteed carrot and methi, along with grated jaggery and salt
Grind once again using the minimum water required to get a coarse semi-dry chutney
Finally, season the chutney with mustard seeds, urad dal, and curry leaves
Pour the seasoning to the chutney, add the lemon juice and mix well

TOMATO & PANEER SOUP

As we head into the winter, I make soups more often as they are healthy and nutritious. Elsewhere in this blog you will find recipes for Red Pumpkin Soup, Spinach Soup, and Carrot Soup.

I liked the combination of tomato and paneer (cottage cheese) in this recipe adapted from MasterChef Sanjeev Kapoor's book, "Simply Indian".

To save time, I made this soup using water but you could make vegetable stock and use it instead. A nice feature of this soup is that you get to eat the paneer cubes as you enjoy the soup.

Ingredients:

Tomatoes, medium-sized, 5
Paneer (Cottage Cheese), 100 gms
Onion, medium-sized, 1
Ginger, 1 " piece
Garlic, 4 cloves
Green Chillies, 2
Tomato Ketchup, 4 tbsp
Water, 4 cups
Salt, to taste
Pepper, crushed, 1/4 tsp
Rice Powder, 1/2 tbsp
Fresh Coriander Leaves, a few sprigs
Oil, 2 tsp

Method:

Cut the paneer into small cubes and keep aside
Wash and chop the tomatoes.
Chop the onion
Peel, wash and chop ginger and garlic.
Wash and chop the green chillies and fresh coriander leaves.
Add 1/2 cup of water to 1/2 tbsp of Rice Powder to make a smooth paste, without any lumps. Keep aside.

Heat oil in a thick-bottomed pan and when it gets hot add the chopped onion. Saute on high flame till it becomes translucent
Add the chopped ginger and garlic and saute for a couple of minutes.
Add the chopped tomatoes, green chillies and saute for a minute
Next add the tomato ketchup, and water and bring the mixture to a boil
Let the mixture cool, then mash and strain it through a strainer
Puree the vegetables that remain and add it to the soup
Heat the soup on medium flame and allow it to simmer
Add the salt and crushed pepper and mix well
To this add the paneer cubes and the rice powder paste to thicken the soup
Cook for a minute on medium flame
Serve hot garnished with chopped fresh coriander leaves

OUR DINING EXPERIENCE: BARBECUE NATION

If you want to eat at Barbecue Junction, even on a week day, please make a booking. Their centralized reservation system will book a table for you at any of their outlets. We booked a table for two at their JP Nagar, Bengaluru restaurant for a birthday lunch for my husband recently. It was a Wednesday afternoon but the place was full up.

Let me start by saying that you need to have a huge appetite if you are to do full justice to the spread laid out before you. We generally have the starters to our fill and go straight on to the desserts on offer. Naturally, there is a main course on offer too which we usually skip! The menus below give you an idea of what is in store. They are not as strong in their spellings as they are in the food they serve. I am glad it is not the other way around!

The non-vegetarian starters were wholesome and delicious, especially the prawns and the fish, We had a choice of chicken, fish, mutton and prawns. For the vegetarians there were starters with mushroom, corn and pineapple as far as we could make out.

The mojito which came as a complimentary drink with its minty and lemony flavours was most refreshing.

The service was prompt and efficient. The starters were replenished quickly with new ones on the hot grill placed on our table. As accompaniment to the starters were various dips and sauces which you chose to match the starter you were having.

After a leisurely lunch, we headed to the dessert counter. We had chocolate brownies, vanilla ice cream with chocolate sauce and some mango ice cream skipping the gulab jamuns, pastries, and fresh fruit.

Last but not the least were the kulfis. Again there was a wide variety to choose from. We sampled the chocolate kulfi, the kesar and badam kulfi and the best of all the pan kulfi.

I must mention that since I had told them it was my husband’s birthday when I made the booking, they had rustled up a cake with his name on it and the staff gave a robust rendition of their own birthday song!

The approximate cost for a meal for two is Rs.1800/- All in all, we came away very satisfied with our experience at Barbecue Nation and would most happily recommend this to you.

PANEER PARATHA

Whether you have them for breakfast, lunch or dinner, parathas ( also called paranthas) are tasty and filling. They can be served with curds as I have done today or with pickles, curries, or even ketchup. We make parathas very often so elsewhere in this blog you will find recipes for many varieties of parathas, like for example Aloo and Pudhina Paranthas made with potatoes and mint, Gobhi Paranthas made with cauliflower, and the less common, Spring Onion Paranthas.

Today's recipe is adapted from Paneer Paratha by Nisha Madhulika who I greatly admire, and uses paneer or cottage cheese as the stuffing. You can use either ghee or oil for making the parathas, I normally use regular cooking oil to avoid the use of ghee. The stuffed parathas are usually kept thick, with the thickness and size of the parathas depending on individual taste.

Ingredients:

Atta (Wheat Flour), sieved, 300 gms + some for dusting the parathas while making them
Paneer (Cottage Cheese), 100 gms
Green Chillies, finely chopped, 1-2
Ginger, grated, 1/2 " piece
Coriander Leaves, chopped, 1 tbsp
Coriander Powder, 1 tsp
Chilli Powder, 1/4 tsp or to taste
Amchur (Dry Mango) Powder, 1/8 tsp
Garam Masala, 1/8 tsp
Salt, to taste
Oil, as required to knead the dough, and to make the parathas

Method:

In a bowl, add the sieved atta, salt, and 1 tsp of oil and adding luke warm water little at a time knead the dough for the parathas. Keep the dough aside to rest for about 15-20 minutes

In another bowl, grate or crumble the paneer and mix together the paneer, green chillies, chopped coriander leaves, chilli powder, coriander powder, amchur powder, garam masalal and salt to prepare the stuffing for the parathas
Make a lemon sized ball of the dough that has been rested, dust it with atta and roll it into 3 " discs
In each of the discs, evenly spread 2 tsp of the paneer mixture, and fold the disc from the edges to the centre to enclose the stuffing
Once again dust it in the atta and roll it into 6" discs
Grease and heat a tawa and place a paratha on it, apply ghee/oil on both sides and on the corners of the paratha
Keep flipping the paratha till it gets nicely browned on both sides
Prepare all the parathas in the same manner with the remaining dough
Serve the hot parathas with a curry or chutney of your choice or with curds and pickles.

ALOO POSTO

This popular Bengali dish was pointed out to me by my friend, Vidya Pai (who has lived for long in West Bengal) in a food group in which we are members.

I tried to find out more about this dish which gets its name from the two main ingredients namely potatoes ("aloo") and poppy seeds ("posto" in Bengali). Poppy seeds are called "khus khus" in Hindi/Marathi, and "gasagase" in Kannada. I was happy to know that poppy seeds have many health benefits.

I do realize that Aloo Posto gets a distinct flavour when cooked in mustard oil. However, not being accustomed to using this, I used the regular cooking oil. I feel you need to develop a taste for mustard oil over time.

According to Vidya, if you are using mustard oil, you would first heat it to a smoking point, then switch off the gas and let it rest for about 5 minutes. Then you would heat the oil again. This process is called "burning the oil" and helps to reduce the pungency of the mustard oil.

This was my first time trying out Aloo Posto. The potatoes perhaps could have been coated more with the poppy seeds paste but nevertheless my husband and I enjoyed the dish very much.

Ingredients:

Aloo (Potatoes) 2
Posto ( Khus Khus or Poppy Seeds), 2 tbsp
Green Chillies, 3
Kalonji (Nigella), 1/2 tsp
Turmeric Powder, 1/4 tsp
Salt, to taste
Mustard Oil, 2-3 tbsp * I used the regular cooking oil

Method:

Wash, peel and cut the potatoes into bite-size cubes and place them in water so that they don't get discoloured
In another bowl, soak the posto/khus khus in a little water for about 30 minutes
In a small mixer jar, grind together the soaked posto/khus khus and the green chillies, adding 3-4 tbsp of water to get a thick and smooth paste. Keep aside
Heat the oil in a pan and when it gets hot add the nigella seeds and when they sizzle, add the potato cubes
Saute the potatoes on medium flame for 3-4 minutes till they soften slightly
Add salt to taste and turmeric powder and mix well
Add a cup of water and cook covered till the potatoes are done
Now, to this add the ground poppy seeds paste and mix well
Cover the pan and let it simmer till you get the desired semi-dry consistency

KHUMB MASALA

From time to time, I make dishes using Button Mushrooms as they have many health benefits, especially being strong on antioxidants. I have tried out many mushroom dishes. You will find recipes for mushrooms cooked in different ways to make very tasty dishes such as Mushroom Pepper Fry, Mushroom Sukka, and Schezwan Mushrooms. elsewhere in this blog.

Today's dish is an easy to make Khumb Masala with "Khumb" being the Hindi word for Mushrooms. This is a time saver as mushrooms get cooked pretty quickly. I prefer this dish to be quite spicy as reflected in the ingredients used. You can scale down the spice level if you so wish. This side dish goes well with rotis, naans and the like.

Ingredients:

Khumb ( Button Mushrooms) 200 gms
Onion, large-sized, finely chopped, 1
Tomato, large-sized, chopped, 1
Haldi (Turmeric) Powder, 1/4 tsp
Chilli Powder, 1 to 1 and 1/2 tsp or to taste
Dhania (Coriander) Powder, 1 and 1/2 tsp
Cumin (Jeera) Powder, 1/2 tsp
Salt, to taste
Oil, 1 tbsp
Coriander Leaves, finely chopped, for garnish

Method:

Clean the button mushrooms and quarter them. Keep aside.

Heat oil in a kadhai and when it gets hot add the chopped onion and saute till it becomes a light golden brown

Add the chopped tomato and saute for a couple of minutes till it becomes mushy
To this add haldi, chilli, dhania, and jeera powder. Mix well and fry till the spices get well blended with the onion and tomato mixture

Next add the quartered khumb/ mushrooms and salt

There is no need to add any water as the mushrooms themselves will give off water when you add salt
Mix well and cook covered on medium flame till the mushrooms get done

Transfer to a serving bowl and garnish with fresh chopped coriander leaves

Serve hot with rotis, phulkas, naan etc

VEGETABLE KURMA

Vegetable Kurmas are a common accompaniment for chapatis, puris, parottas etc in the South of India.. They can be made in many ways. I tried out and liked this dish which is adapted from Saravana Bhavan Vegetable Kurma by Shobha in her blog Anubhavati- Tastes From My Kitchen.

The recipe caught my attention as I have had the pleasure of dining in the past in Saravanaa Bhavan in Chennai. I know this is a very popular chain of hotels which has outlets in 19 countries. My family and friends have enjoyed their fare not only in Chennai but also in New York and in San Fransisco!

The spice levels can be varied based on individual choice.

Ingredients:

Carrots, cubed, 1/2 cup
Beans, cut into 1/2 " pieces, 1 cup
Cauliflower Florets, 1 cup
Frozen Green Peas, 1/4 cup
Onion, chopped fine, 1
Ginger Garlic Paste, 2 tsp
Tomato, chopped, 1
Turmeric Powder, 1/4 tsp
Chilli Powder, 1 tsp
Coriander Powder, 2 tsp
Garam Masala Powder, 1/4 tsp
Lemon Juice, 2 tsp
Salt, to taste
Oil, 2 tbsp
Coriander leaves, finely chopped, 1 tbsp for garnish

For Seasoning:

Bay Leaves, 2
Curry Leaves, a sprig
Mint Leaves, 2 tbsp ( 1 tbsp if using dry mint leaves)

To Be Ground to a Smooth Paste

Coconut Gratings, 1/2 cup
Cashews, 8-10
Fennel Seeds, (Saunf) 1 tbsp
Poppy Seeds, (Khus Khus) 1 tsp
Green Chillies, 3
Fried Gram ( Chutney Dal ) 1 tbsp
Cinnamon, 1 " piece, broken into pieces
Cardamom Powder, 1 tsp or Cardamom Pods, 2

Method:

Wash and chop the carrot and beans
Break the cauliflower into florets and keep them in salt water with a pinch of turmeric for about 10 minutes
In a pan, cook the carrot, beans and green peas in water adding a little salt until they are half cooked
Drain the vegetables and keep them aside
Retain the water in which they were cooked for later use
Separately, cook the cauliflower florets in a little salt water ( this is done as the cauliflower gets cooked much faster) . Make sure they remain firm and don't get over cooked. Keep aside
Grind all the ingredients specified adding a little water to a smooth paste and keep aside
Heat oil in a thick-bottomed kadhai and when it gets hot add the bay leaves, curry leaves and mint leaves and saute for about half a minute
Add the chopped onion and saute till it becomes translucent
Add the ginger garlic paste and saute till the raw smell goes
To this add the chopped tomatoes and saute till it becomes mushy
Add the ground paste prepared earlier and mix well
Next add the turmeric powder, chilli powder, coriander powder, and garam masala powder, mix well and saute
Mix in the lemon juice and stir taking care that the gravy does not stick to the bottom of the kadhai and get burnt

Cook on medium flame, stirring until the oil separates

Add the half cooked vegetables as well as the water in which they were cooked (which have been kept aside)

Add water depending on the consistency you desire for the kurma (Generally, it should not be too thick or too runny)

Bring it to boil, lower the flame and let it simmer for a few minutes
Switch off the gas and garnish the kurma with finely chopped coriander leaves

Serve hot with chappatis or parottas

KAALI THORI SUKKE

This dish derives its name from the main ingredient, "Kaali Thori" which is the Konkani word for Whole Black Pigeon Peas. A "Sukke" is a semi-dry coconut-based side dish which can be made either with vegetables or legumes.

Today's tasty side dish is adapted from the recipe for "Kaali Thori Piyava Sukke" contributed by Priya R. Shenoy to the popular KKAJ Blog, which has a large collection of Konkani dishes.

We enjoyed this as a side dish with rice and dal.

Ingredients:

Kaali Thori ( Whole Black Pigeon Peas), 1 cup

Large Sized Onion, finely chopped, 1
Fresh Coconut Gratings, 1/2 cup
Coriander Seeds, 1 tsp
Urad Dal, ( Black Gram Dal), 1 tsp
Roasted Byadgi Red Chillies, 5-6
Tamarind, a small piece
Mustard Seeds, 1/2 tsp
Salt, to taste
Oil, for seasoning, 2-3 tsp

Method:

Wash and soak the thori for 6-8 hours or overnight

Place the thori in the pressure cooker and cook till the thori gets done
Remove the cooked thori and keep aside. Retain the water in which it was cooked.
Add a little oil in a kadhai and roast the coriander seeds till they turn golden. Keep aside
Separately, roast the urad dal until it becomes reddish in colour
In a mixer, grind the coconut gratings, roasted Byadgi red chillies, roasted coriander seeds and urad dal together with the tamarind to a coarse paste adding just the required amount of water. Keep aside

Heat oil in a pan and when it gets hot add the mustard seeds and when they splutter, add the finely chopped onion and saute till it becomes translucent

Now add the cooked thori, salt, and a little of the water in which the thori was cooked and bring it to a boil

To this add the ground paste, mix well and cook on low flame till it thickens to a semi-dry sukke consistency
Serve hot as a side dish with rice and dal

SCHEZWAN GOBHI MATAR

Gobhi Matar, a vegetarian dish made of cauliflower (phoolgobhi ) and green peas (matar) is an old favourite in most of our homes. Can you imagine this traditional dish being given an interesting twist?

This is what attracted me to Schezwan Gobhi Matar in Food Food TV. I have adapted this from Master Chef Sanjeev Kapoor's recipe in which this dish is given an Indian-Chinese touch by using Schezwan Chutney, a key ingredient in many Chinese dishes.

I was very keen on trying it out and I am glad I did because it tasted great both with fried rice and with rotis. We loved the spice level but if you prefer your dishes to be more mild, you can reduce the Schzewan Chutney and the Green Chillies.

Ingredients:

Gobhi (Cauliflower), medium-sized, 1/2
Matar (Green Peas), frozen, 1 cup
Ching's Schezwan Chutney, 4 tbsp, or to taste
Asafoetida, 1/4 tsp
Ginger, finely chopped, 2 tsp
Green Chillies, chopped. 2
Lemon Juice, from half a lemon
Oil, 1 tbsp
Salt, to taste
Fresh Coriander Leaves, roughly chopped, a few sprigs

Method:

Break the cauliflower into florets. Place the florets in salt water with a little turmeric powder for about 5 minutes to get rid of impurities. Wash the florets and keep aside.
Heat oil in a non-stick wok and when it is hot add the asafoetida, followed by the finely chopped ginger and the chopped green chillies
Saute for about a minute
To this add the cauliflower florets and the frozen green peas and mix well
Next add the Schezwan Chutney and mix well
Add 3/4 cup of water, mix and cook till the cauliflower florets get done and the excess water evaporates to make a semi-dry dish. Take care that the cauliflower florets are not overcooked.
Now add the lemon juice and mix well
Finally, garnish with roughly chopped coriander leaves
Serve hot with fried rice or rotis

CORN SEV PURI

Today's dish is a take off on the famous Mumbai snack of Sev Puri. This version is healthier than the conventional Sev Puri that is commonly available as street food. We loved the taste of the Corn Sev Puris and I am sure you will enjoy it too.

The recipe actually called for the use of papdi which are small, flat mini-puri like discs made of plain flour. I have instead used store-bought Mathris from Haldiram as the base for the Corn Sev Puri. As you know mathris are made of wheat flour and are popular in Rajasthan

This is adapted from Corn Sev Puri by one of my favourite cookery experts the late Tarlaji Dalal. The ingredients listed are to make 4 plates. Both kids and adults will love this yummy snack which will virtually disappear in minutes.

Ingredients: ( for 4 plates)

Mathris, 24
Nylon Sev, 3/4 cup
Fresh Pomegranate, 1/4 cup

For making the Tomato Chutney:

Fresh Tomato Pulp, 1 and 1/2 cups # see tip below
Oil, 1 and 1/2 tbsp
Carom Seeds, (Ajwain) , 1/3 tsp
Asafoetida, (Hing) a pinch
Garlic Paste, 3/4 tsp
Chilli Powder, 3/4 tsp
Sugar, 3/4 tsp
Salt, to taste

For making the Corn Topping:

Boiled Sweet Corn Kernels, 3/4 cup
Onions, finely chopped, 1/3 cup
Tomatoes, finely chopped, 1/4 cup
Green Chillies, finely chopped, 1 and 1/4 tsp
Lemon Juice, 1 and 1/4 tsp
Chaat Masala, 1 and 1/4 tsp
Salt, to taste

For Garnish:

Coriander Leaves, finely chopped, 4 tbsp

Method:

We first start with the Tomato Chutney:

Heat oil in a non-stick pan and when it gets hot add the carom seeds. Once they crackle, add the asafoetida and garlic paste

Mix well and saute on medium flame for 30 seconds

Add the tomato pulp and mix well
Stirring occasionally cook on low flame for 4 to 5 minutes

Now add the chilli powder, sugar and salt

Mix well and cook on medium flame for 1 minute

Switch off the gas, transfer the tomato chutney to a bowl and keep aside.

We then prepare the Corn Topping:

In a large bowl, mix well together all the ingredients specified under this head, and keep aside.

Putting It Together:

Place the mathris - 6 at a time- on a serving plate

Top each mathri with 2 tsp of the corn topping and 1 and 1/2 tsp of the tomato chutney

Sprinkle 1/2 tsp of pomegranate and 1 and 1/2 tsp of sev on each of the mathris

Repeat this for the remaining 3 more sets of mathris

Serve garnished with finely chopped coriander leaves

# Tip :

Boil water in a pan and place 4 medium sized tomatoes in it for 2-3 minutes

Switch off the gas and drain the water
Once they cool, peel and de-seed the tomatoes
Blend them in a mixer to form a smooth pulp
This yields 1 and 1/2 cups of tomato pulp

KELE (RAW BANANA) KODDEL

In our Konkani GSB cuisine, a "koddel" is a spicy coconut-based curry made with vegetables or pulses. Elsewhere in this blog you will find the recipe for Magge & Mashingasaang Koddel, made using Mangalore Cucumber and Drumsticks.

Today's recipe is made with Raw Bananas and hence the name "Kele Koddel". The distinctive feature of this dish is the seasoning using lightly crushed garlics. Raw Bananas are called "Kachhe Kele" in Hindi and "Balekayi" in Kannada.

I always add 1/2 tsp of raw rice when grinding ingredients for the coconut-based masala as it improves the texture of the koddel.

Ingredients:

Raw Bananas, 2 of Medium Size or 250 gms
Coconut Gratings, 1 cup
Roasted Byadgi Red Chillies, 6-7
Tamarind, size of a small marble
Raw Rice, washed, 1/2 tsp
Garlic Pods, (Lightly Crushed) 10-12
Salt, to taste
Oil, 2-3 tsp

Method:

Wash, peel and cut the raw bananas into roundels. If the roundels are too big, they can be halved.

Cook the banana roundels in a pan adding water and a little salt

Make sure the bananas are cooked but don't become mushy since raw bananas get cooked very fast

In a mixer, grind together coconut gratings, roasted red chillies, tamarind and 1/2 tsp of rice to a smooth paste adding required amount of water

Add the ground paste to the cooked raw bananas,mix well and check for salt and add if required (as you have already added salt while cooking the raw bananas)
Add water to get the desired curry-like consistency and bring to a boil
Reduce flame and allow it to simmer for a few minutes

Heat oil in a pan and when it gets hot add the lightly crushed garlic and saute till it gives off a good aroma and becomes golden brown in colour
Pour this seasoning of garlic to the raw banana koddel
Serve hot as a side dish

HIRVA VATANA BATATA BHAJI

This easy to make dish from Maharashtrian cuisine is called Hirva Vatana Batata Bhaji. It gets its name from the main ingredients namely, Green Peas (Hirva Vatana in Marathi) and Potatoes (Batata in Marathi).

Traditionally, in most Maharashtrian homes they make the masala mixes themselves but here I have used the store bought Bedekar's Goda Masala which does equally well. This Goda Masala is made up of Coriander Seeds, Dry Coconut, and various spices.

I make this especially in the winter months when fresh green peas are available in plenty. In case you don't have fresh green peas, you could use frozen peas too.

The extent of gravy in the dish can be varied as per your preference. This simple dish goes best with hot rotis and we enjoy this very much.

Ingredients:

Fresh Green Peas, (Hirva Vatana), 1/2 cup
Potatoes (Batata), 2
Mustard Seeds, 1/2 tsp
Turmeric Powder, 1/2 tsp
Coriander Leaves, chopped, 1 tbsp
Onion, 1
Chilli Powder, 1/2 tsp
Bedekar Goda Masala, 1 tsp
Salt, to taste
Oil, 1 and 1/2 tbsp
Coriander Leaves, finely chopped, for garnishing

Method:

Wash the shelled fresh green peas and keep aside

Wash, peel and cube the potatoes and place them in water so that they don't get discoloured

Peel and finely chop the onion. Keep aside

Wash and chop the coriander leaves

Heat oil in a non-stick kadhai and when it gets hot add the mustard seeds

When they splutter, lower the flame add the turmeric powder and some of the chopped coriander leaves
Next add the finely chopped onion and salt
Mix well and cook covered on medium flame till the onions get cooked (about 3-4 minutes)
Then add the green peas, cubed potatoes, chilli powder and the Goda Masala
Mix well, add about 1/2 a cup of water and cook covered on medium flame for about 8-10 minutes
or till the green peas and potatoes are fully done
Transfer to serving bowl and garnish with finely chopped coriander leaves
Serve hot with rotis