Monthly Archives: October 2020

Cluster Beans in yogurt gravy


Cluster Beans in Yogurt gravy

Gavar or Cluster beans have only limited ways of preparation and are usually cooked by us with prawns and potatoes as the vegetable by itself is quite bland and sometimes has a bitter after taste. Hence it is usually cooked with a lot of spices to make the vegetable more tasty and palatable. This recipe with yogurt and spice powders makes it quiet tangy and savoury and goes well with rotis. If you wish to use over steamed rice, add a little more water to make the gravy lighter.

An excellent vegetable, the more tender the better as the mature beans render thick stems on either side of the bean which must be removed before cooking.

Gavar dahi sabji

Ingredients

  • ½ kg. Cluster Beans (Gavar)
  • ½ tsp. mustard seeds
  • 1 tsp. Cumin seeds
  • ¼ tsp. asafoetida (hing)
  • 1 tsp. fennel seeds (saunf)
  • 1 sprig curry leaves
  • 1 cup yogurt
  • 1 tbsp. coriander powder
  • 2 tsp. chilli powder
  • 2 tsp. gram flour (Bengal gram flour)
  • 2 tbsp. oil
  • Salt to taste

Method

  1. Remove head and tail and string the cluster beans. 
  2. Instead of cutting the beans, break into pieces with your hands while stringing the pieces. 
  3. Boil the beans for 10 to 15 minutes, with ½ tsp. salt till cooked. 
  4. Drain the water and keep aside. 
  5. Mix the yogurt with the coriander powder, chillie powder, gram flour and ½ tsp salt and beat well. 
  6. Heat a vessel, add 2 tbsp. oil, add mustard, cumin and fennel seeds, asafoetida. 
  7. When the seeds crackle, add the yogurt masala mixture and cook till oil separates. 
  8. Add the curry leaves and mix, cook for a minute, add ¼ cup water, mix and bring to a boil. 
  9. Simmer for 5 minutes, stirring at intervals. 
  10. Add the cooked beans, mix and simmer 5 minutes. 
  11. Check seasoning. 
  12. Serve hot with any Indian bread.

Mutton Korma Gosht Korma


Mutton Korma Gosht Korma

Gosht Korma is a great lamb curry which does not make use of turmeric.  The consistency of the curry can be made to your choice of taste, thin gravy or thick to almost dry and all are delicious.  Adjust the amount of water accordingly. The thin gravy can be served as a main course with steamed rice. The thick/dry version with any Indian bread.

Ingredients

  • 1 Kg. Lamb, assorted cuts if desired
  • ½ cup ghee
  • 10 green cardamoms
  • 5 cloves
  • 2 sticks cinnamon (1”)
  • 2 Bay leaves
  • 1 cup  chopped onions
  • 4 to 6 tbsp. ginger-garlic paste
  • 2 tsp. coriander powder
  • 1 tsp. red chilli powder
  • Salt to taste
  • 1 cup yogurt
  • 1 tsp. garam masala
  • ½ tsp. black pepper powder
  • 2 drops vetivier (optional)
  • ½ tsp. saffron
  • 2 tbsp. milk
  • Chandi-ka-Varq (optional)
  • 20 Roasted Almonds (optional)
  1. Clean and cut lamb into 1” chunks, clean chops.
  2. Whisk yogurt in a bowl
  3. Dissolve saffron in warm milk
  4. Pound Almonds lightly with a pestle
  5. Heat ghee in a vessel, add cardamoms, cloves, cinnamon and bay leaves, sauté over medium heat until they begin to crackle.
  6. Add onions, sauté until light brown, add the ginger and garlic pastes and sauté until the moisture has evaporated.
  7. Then add the coriander powder, red chillies and salt and stir.
  8. Add lamb, fry for 5 minutes, add yogurt, bring to a boil, add approx. 3 to 4 cups water, cover and simmer stirring occasionally until lamb is almost cooked.
  9. Now add garam masala, and pepper and mix well.
  10. Add vetivier, stir and cover.  Simmer for 10 minutes.  Adjust seasoning.
  11. Add saffron and stir.
  12. Remove to a bowl, garnish with varq and roasted almonds.
  13. Serve with any Indian bread or pulao.

Chilli Chicken from leftover Grilled Chicken


Chilli Chicken

Any leftover grilled or roasted chicken can be put to good use. Shred the chicken meat, chop some lettuce, mix with mayonnaise and make some sandwiches or chicken mayo rolls the next day. Another excellent way to use up the chicken is to make chilli chicken (not the chinese chilli chicken) like chillie fry. Besides, you don’t need only leftover chicken for this recipe. Boil some boneless breasts or if you prefer with bone, boil a whole chicken and proceed to make this delicious dish!

Chilli Chicken (from leftover Grilled Chicken)

  • Left over grilled chicken, with or without bones
  • 2 large onions cut into thick slices
  • 2 green chillies
  • 2 large tomatoes cut into thick slices
  • ½ tsp turmeric powder
  • ½ tsp. chilli powder, or to taste
  • ½ tsp garam masala powder
  • ½ tsp. salt
  • 1 tbsp. lemon juice
  • ½ cup coriander leaves, chopped
  • 1 tbsp. oil

Method

  1. Shred the grilled chicken and discard the bones. Or cut the grilled chicken into small pieces with the bone. 
  2. Heat a vessel with a tbsp. of oil, add the sliced onion and chillies and fry till light brown. 
  3. Add the turmeric, chilli powder, salt and mix, add the chicken and toss. 
  4. Add a ¼ cup of water so the mixture does not burn. 
  5. Heat through and let cook on low 5 minutes. 
  6. Add the sliced tomatoes and cook for two minutes, you don’t want the tomatoes to dissolve completely. 
  7. Add the coriander leaves, lemon juice and garam masala powder and mix well. 
  8. Switch off after a minute.

Radish Vegetable


Raddish Vegetable

Radish is in season in winters and an excellent way to add fibre and nutrients to your diet. Radish also helps in fighting cough and cold. Have your tried eating fresh radish marinated in vinegar? If you have a blocked nose, it provides instant relief. East Indians make a lamb curry with radish called Lonvas using east indian bottle masala. Turns out delicious. Mooli parathas a North Indian speciality are famous all over. So enjoy the goodness of radish this winter.

Radish Vegetable (Moolo Bhaji)

Ingredients

  • 1 large bunch radishes with leaves
  • 1 onion sliced
  • 2 red chillies
  • 4 flakes garlic
  • ¼ cup fresh coconut
  • 1 tbsp. coconut oil
  • 1 tsp. salt

Method

  1. Clean the radish by discarding the yellow and stained leaves and reserve the tender and unblemished leaves.
  2. Peel the radish
  3. Place everything in salted water for 10 minutes. 
  4. Drain an rinse well. 
  5. Chop the leaves and slice the radish into thin slices.
  6. Heat the oil in a pan, add the crushed garlic, and red chillies broken into half. Saute a few seconds. 
  7. Add the sliced onion and toss, then add the vegetable, salt, cover and cook 5 to 7 minutes. 
  8. Not necessary to add water as the vegetable releases water. 
  9. However, half way through cooking if the water has dried up, add a quarter cup of water, cover and cook till the radish is tender. 
  10. Add the coconut, mix and cook further 2 minutes. 
  11. Remove and serve hot as accompaniment with Rice curry or serve with rotis. 
  12. Makes a light and healthy dinner with just chapatis (rotis) and moolo bhaji.

Prawn & Kuwalo Curry


Prawn & Kuwalo Curry

A delicious Prawn curry made by adding Ash Pumpkin. Same can be made with Lady Fingers, Spinach, White Pumpkin (Doodhi), Potatoes, etc. Or simply with prawns and raw mango. If mango is used in any preparation, tamarind is omitted, as the raw mango adds the required tartness. Serve this delicious lip-smacking curry with steamed rice, chapattis, or kadak pav (hard bread) that Mumbai is famous for, to mop up the gravy…. Leaving the shells on the prawns adds another dimension to the preparation, it renders the prawns juicy and succulent. Suck the juicy curry trapped in the shell of the prawns before removing the peel and devouring them!!

Ingredients

  • 1 Cup Large or medium prawns
  • ½ kg. Kuwalo (Ash Gourd)
  • 2 medium onions, sliced
  • Salt to taste
  • 1 tbsp. oil
  • Grind to a paste
  • 2 to 3 red chillies
  • 1 tbsp. coriander seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. peppercorns
  • ¼ tsp. turmeric
  • 2 to 3 tbsp. coconut
  • 1 raw mango
  • 2 flakes garlic
  • 1 small onion

Method

  1. Keeping the shell intact, remove the head, tail and legs of prawns and carefully pull out the vein. 
  2. Wash, apply little salt and set aside. 
  3. Cut the kuwalo into wedges, deseed and peel. Check out my ‘Mutton Polov’ recipe – to prepare the Kuwalo
  4. Cut into 1” cubes and rinse in water, drain.
  5. Heat oil in a vessel, add 1 sliced onion and fry till light brown. 
  6. Add the kuwalo cubes, 1 tsp. salt and cook till half done.
  7. Add the ground masala paste, masala water, adjust the curry.
  8. Bring to a boil, reduce flame and simmer till oil appears around the edges. 
  9. Add the prawns and cook 10 minutes or till oil surfaces.
  10. Check salt and add if necessary.  Serve with steamed rice.

Quick Raw Mango Curry


Quick Raw Mango Curry

A delicious tart & spicy curry made with 6 fleshy mango seeds. I had used the mango flesh to make “God Lonche” pickle (Sweet & Sour Mango Pickle) and didn’t want to waste the mango seeds.

Served the curry for lunch with boiled rice, valchi bhaji tel piyav, kaane fry (lady fish fry) and prawn balchao (made by my friend Melville). Lip smacking!!

Ingredients

  • 3 raw mangoes, peeled and cut into wedges
  • 1” pc. Ginger, shredded
  • 2 green chillies, slit
  • 3 flakes garlic, chopped
  • 1 onion, sliced
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds
  • Salt to taste
  • 1 tsp. jaggery
  • 2 tbsp. oil

Grind to a paste

  • 2 tbsp. Bafat masala powder
  • 2 to 3 tbsp. coconut

Method

  1. Heat oil in a vessel, add the mustard seeds and cumin,
  2. When they pop, add the garlic, ginger, chillies and onion and fry till light brown. 
  3. Add the masala paste, with the masala water, salt, stir and cook till oil appears on the edges. 
  4. Add the raw mangoes and bring to a boil, lower flame and simmer till oil surfaces. 
  5. Add jaggery, cook further 2 minutes and take off flame. 
  6. Serve hot with plain boiled (steamed) rice. 
  7. We had this curry with rice, valchi bhaji (check out my Valchi Bhaji Tel Piyav video) and Kaane fry (Lady fish fry)
  8. Was simply awesome!

Valchi Bhaji Tel Piyav


Valchi Bhaji Tel Piyav

Valchi Bhaji (Malabar Spinach or Buffalo Spinach)

Always a delight to lay hands on fresh and tender valchi bhaji in this part of the world. In India it is grown in home gardens and easily available. A very simple and easy way to cook is just steaming it with oil, garlic, chillies and onion and garnished with fresh coconut and hence referred to as “Tel Piyav”. Other variations of cooking this spinach is a curry with shrimp or with tur dal or black-eyed beans for a vegetarian version.

Thoroughly enjoyed the vegetable with a meal of steamed rice, raw mango curry and lady fish fry!!

Ingredients

  • 1 Large Bunch Valchi Bhaji about 1 kg.
  • 1 Onion
  • 4 cloves garlic
  • 2 green chillies
  • ¼ cup fresh coconut
  • 1 tsp. salt
  • 2 tbsp. coconut oil

Method

  1. Clean the valchi bhaji.  Separate the leaves from the thick stems, the tender stems keep with the leaves.
  2. Cut stems into large pieces, keep the leaves whole  and soak in salted water for 10 minutes to loosen dirt & kill insects if any. 
  3. Drain, rinse in clean water and drain again. 
  4. Chop the thick stems, tender stems and leaves into 1” pieces. 
  5. Transfer the vegetable to a cooking pot.
  6. Slice the onion, slit the green chillies and crush the garlic and add to the vegetable alongwith the salt and oil. 
  7. Keep on medium flame and cook 10 minutes until stems are tender.
  8. Not necessary to add water as the vegetable will leave water while cooking. 
  9. Add the fresh coconut and cook 3 to 5 minutes. 
  10. Serve hot. 
  11. Makes a very healthy and satisfying addition to any main meal.
Valchi Bhaji Tel Piyav

Mutton Polov


Mutton Polov

This is a traditional Mangalorean dish typically served at Roce ceremonies.  The Lunch or dinner at Roce ceremonies is either fish curry or mutton polov alongwith the other main items of the menu like chone tendli sukhe, sannas, vorn etc.

In Mangalore in old times, “Korpo” was used for this preparation i.e. fresh coconut and sliced onion would be put out to dry in the sun and used with the spices for the masala paste.  I am sure this is still being done when cooking is done on a large scale for weddings, etc. For home cooking, we would go with the quicker method of roasting the coconut and onion on a pan!

Mutton Polov

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

  • 1 kg. mutton
  • ½ kg. Ash Gourd (Kuwalo) (Winter Melon)
  • 2 medium onions
  • 3 bay leaves
  • 1 cup light coconut milk
  • 1 tsp. salt or to taste
  • 2 to 3 tbsp. coconut

Roast and grind to a paste

  • 1 cup heaped fresh coconut
  • 1 onion
  • 4 cloves garlic
  • 6 red Kashmiri chillies
  • 1 tbs. coriander seeds
  • 1 tsp.cumin seeds
  • ½ tsp. mustard seeds
  • 1 tsp. raw rice
  • 1” cinnamon
  • 4 cloves
  • 3 cardamoms

Method

  1. Clean and cut mutton into cubes, wash and drain well. 
  2. Clean the ash gourd, cut into wedges, remove the seeds, peel and cut into ½” cubes.  Wash and drain.
  3. Slice one onion and fry in a little oil to light brown
  4. Add the mutton pieces and cook till they change color and most of the water that is released evaporates. 
  5. Add sufficient hot water to the mutton, bring to a boil and cook for about 60 minutes.  If using a cooker, it will be quicker.
  6. Stir in between and add salt half way through cooking. 
  7. When the mutton is tender remove to another dish and set aside. 
  8. In the same vessel add a cup of water, the ash pumpkin cubes, 3 bay leaves, 1 tsp. salt (or to taste) and cook the vegetable adding a cup of thin coconut milk. 
  9. When half done, add the cooked mutton alongwith the stock. 
  10. Bring to a boil and simmer 5 minutes. 
  11. Then add the ground masala paste, adjust the curry by adding the masala water. 
  12. Cook on medium till oil surfaces. 
  13. Test seasoning and add salt if required. 
  14. Meanwhile, take a frying pan add a tbsp. of coconut oil and fry the sliced onion till golden brown. 
  15. Garnish the curry and serve hot with rice or sannas, etc.

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