Local and Seasonal food

Mattar ka Nimona


Mattar Ka Nimona

A delicious potato and peas gravy!

A winter special dish celebrating fresh peas and newly harvested potatoes.  This dish was prepared during the receding winter days but had to delay posting due to other commitments.

Peas and potatoes are a favorite of many but in my family, several members dislike peas.  So this dish is strictly for those who like both peas and potatoes, and for those who love them, I think you can enjoy it for breakfast, lunch, dinner or as snack… essentially whenever your feel like enjoying it!! 

This preparation also doesn’t use any onion or garlic.

Ingredients

2 cups green peas, shelled and boiled

2 medium potatoes, boiled, peeled, cut into wedges

1 medium tomato, sliced

2 to 3 tbsp. mustard oil or any suitable oil

1 tsp. cumin seeds

¼ tsp. asafoetida (hing)

2 dried red chillies

¼ tsp. turmeric

½ tsp. coriander seeds powder

½ tsp. garam masala powder

1 tsp. salt or to taste

Grind to a paste:

½ bunch coriander leaves

1” pc. Ginger

2 green chillies

Grind the green masala to a paste.  Mash the green peas into a coarse paste, keep some whole.   Heat a pan, add oil and when hot add the potato wedges and fry till light brown. Frying the potatoes may be avoided, if you wish. Remove the potatoes, and set aside.  To the same oil add the cumin seeds, when they start spluttering, add the whole red chillis and asafoetida.  Saute few seconds and add the green masala, fry till oil surfaces.  Then add the sliced tomato and saute till it softens.  Then add the turmeric and coriander powder and saute for 3 to 4 minutes.  Add salt and mix. Add the green peas and mix well.  Cook till oil separates.  Then add a cup of water or more to adjust consistency of gravy to your liking.  Add potatoes and garam masala powder.  Test salt and add if required.  Mix everything gently and allow to simmer 10 minutes till oil surfaces.  Take off heat.  Remove to a serving dish and squeeze some lemon juice, if desired, before serving.  Serve hot with pulao, steamed rice, rotis or pooris and enjoy this delicious dish!!  Yummy…….

Pink Radish Salad


Pink radishes are rich in antioxidants and minerals like potassium and calcium and also contain additional phytonutrients. Available in the winter season, and consumed in winters, the vegetables are at their peak in season being fresh and sourced from farms locally. The also help lower blood pressure and are low in calories. Their crisp and crunchy flesh adds a delicious dimension to this simple yet healthy salad.

Ingredients

1 medium radish

1/2 tsp. Salt + 1/2 tsp. salt

1/2 tsp. sugar

2 tbsp. olive oil

A few sprigs dill leaves

Scrub and wash the radish and slice thinly. Add 1/2 tsp. salt, mix and leave to let it release its excess moisture for about 15 minutes. Squeeze out the water. Mix the oilive oil, salt, sugar and chopped dill and pour over the sliced radish. Mix well and refrigerate. Serve chilled.

Undhiyu vegetables bhaji, but it is not Undhiyu!


Winter vegetables have hit the markets in India, which means they are ‘in season’ now. It is always best to align your meals according to nature by consuming what is in season. This ensures your are ingesting food that is absolutely fresh and at its peak and this also goes a long way in supporting farmers and reducing our carbon footprints.

A traditional Gujarati preparation made in winters is the Undhiyu because most of the vegetables used in this dish are available only in winters as they are in season during the Indian winters. However, I love these seasonal vegetables and have made a simple and quick bhaji using the main veggies used in Undhiyu but it is not Undhiyu!!

Ingredients
1 Cup Surti Papdi
1 Cup Fresh Toovar (fresh Pegeon Peas)
1 Cup Papdi (flat broad beans)
1.5 cups Kand (Purple yam) cubes
5 to 6 small brinjals
1 small bunch fresh garlic
1 cup fresh coriander leaves
½ tsp. chilli powder
½ tsp. turmeric powder
½ tsp. cumin powder
½ tsp. coriander powder
½ tsp. garam masala powder
½ tsp. cumin seeds
1 tbsp. ghee
½ tsp salt or to taste

String the head and tail of the surti papdi and keep whole.  Shell the fresh toovar.  String the papdi and split it open and break into pieces.  Peel the purple yam and chop into cubes.  Cut the brinjal into four quarters.  Immerse the yam and brinjals in water till required.  Cut the roots of the fresh garlic, wash, drain the water.  Chop and keep aside.  Wash the coriander leaves and chop.

Heat a kadai, add the ghee, when hot add the cumin seeds and when it splutters, add the chopped yam and saute for 2 minutes till slightly brown.  Then add the spice powders from chilli to coriander powder, a little water to avoid burning the spices and mix.  Then add all the vegetables, chopped fresh garlic, salt, give it a mix and cover with a lid and cook for 5 minutes.  Then reduce the flame and cook till the veggies are soft.  Stir in between and add a little water to prevent the veggies sticking to the bottom of the kadai and burning. Once the veggies are done, add the garam masala powder, mix and cook further 2 minutes.  Then add the chopped fresh coriander and mix well.  Cover and cook 2 minutes more.  Take off heat.  Serve hot with rotis or pooris.  Enjoy!

Amla Chutney


Indian Gooseberry Sweet and Spicy Chutney

A powerhouse of Vitamin C, Amlas or Indian Gooseberry is a winter favorite as it’s a perfect immunity booster in the cold winter months!

Ingredients
6 Amlas or approx. 250 gms
5 cloves garlic, chopped
1 to 2 green chillies, chopped
1″ pc ginger, chopped
3 tbsp. Mustard oil (preferably)
1 tsp. mustard seeds
1/2 tsp. methi seeds (fenugreek)
1 tbs. Fennel seeds (saunf)
1/2 tsp. salt
1/2 tsp. black salt
1/2 tsp. black pepper prowder
1 tbsp. cumin powder
2 tsp. Kashmiri chilli powder
Pinch of Hing (Asafoetida)
3 tbsp. Jaggery
3 tbsp, White Vinegar
1/2 tsp. cardamom powder
1/2 tsp. garam masala powder

Wash and boil the amlas till soft.  Deseed and crush the flesh lightly.
Heat oil in pan, temper with mustards seeds, fenugreek and fennel seeds.  Add the curshed amlas with the green chilli, ginger and garlic and saute few minutes.Add the dry masala powders and salt.  Mix ell.  Then add jaggery, vinegar and cook on low heat till jaggery melts and oil surfaces.
Then add cardamom powder and garam masala powder and simmer 2 minutes.  Take off heat and serve with meals for a healthy and delicious accompaniment.

Ripe Mango Curry


Monsoon Cooking- Monsoon recipes

Mangalorean style Ripe Mango Curry – Sweet, Sour, Spicy delicious mango curry

Ingredients

6 ripe mangoes, small round juicy and fiborous variety

1 mendium onion, chopped

1 sprig curry leaves

1 tsp. mustard seeds

2 tbsp. Oil

1 tsp. Jaggery

1 tsp. salt or to taste


For masala paste
Roast and grind to a paste with 1/2 inch ginger
6 red chillies
2 tbsp. Coriander seeds
1 tsp. Cumin seeds
1/2 tsp. Fenugreek seeds
1/2 tsp. Turmeric powder
2 tbsp. Coconut
6 flakes garlic

Choose mangoes that are small and round and typical for curry.  They are usually the chewing mangoes which are full of fibre.  Wash and peel the mangoes.

Press to squeeze the mangoes to loosen the flesh and extract some juice.

Roast all the ingredients for the masala paste, except ginger.  Grind to a smooth paste with water.

Place the mangoes and the juice in a pan.  Add 3 cups water and bring to a boil.

Then add the masala paste and salt and cook till curry appears glossy and the mangoes are cooked.  Add jaggery, stir and simmer 5 minutes.  Take off heat.

Take a pan, heat the oil.  Add mustard seeds, when they splutter add the curry leaves and the chopped onion and fry till light brown.  Immediately pour over the curry and serve hot with steamed rice.   Have the rice with the curry and chew the mango till nothing is left on the seed.  Super delicious!

Hare Chane Ki Chaat


Hare Chane Ki Chaat

Healthy snacking…

Hare Chane or Green Chana, also known as Chholia in hindi are a winter speciality as the fresh chana are available during the winter season in India. It is full of nutrients. You will find the chana sometimes in bunches with the stems and leaves and the chana and it is quite common to see people walking around with a bunch of the chana, plucking them directly, peeling off the shell and popping the chana in the mouth and munching on them.

This is a simple chaat recipe

Ingredients

2 cups Green chana (Shelled)

1 large Onion, chopped

2 Tomatoes, chopped

Small bunch fresh coriander, chopped

1 tsp. Red chilli powder

1 tsp. Chaat masala, or to taste

1 Lemon, juice

Boil the Chane with salt.  Drain and mix with the onion, tomato, coriander leaves, red chilli powder, chaat masala and lemon juice.  Serve in individual bowls and top with a lemon wedge.

To add some crunch, sprinkle with sev or potato salli.  Enjoy this tasty and healthy chaat as a snack, appetizer or an accompaniment to a main meal.

Ponsache Gariyo Jackfruit Fritters


Ponsache Gariyo – Jackfruit Fritters

Halasina Hannina Mulka

½ cup boiled rice

½ cup basmati rice

2.5 cups jackfruit

¼ cup jaggery or to taste

1/2 cup fresh coconut

¼ tsp. Black pepper

Salt to taste

1 tsp. cardamom seeds

Oil as required for frying

Method

Soak rice for minimum 4 hours.  Grind Alongwith all ingredients to a smooth thick paste.  Drop spoonful of batter in hot oil or use your fingers to scoop up the batter and drop into the oil.  Fry on medium heat to golden brown.  Enjoy as tea-time snack or for breakfast.

How to clean and cook Kandi Pith of Banana Stem


Banana Stem, Plantain “Kandi” Vegetable

How to clean and cook Kandi

Banana stem has a wide range of health benefits and it is advisable to consume this vegetable periodically, where available.  Some of the health benefits include helps prevent constipation, acts a detoxifier, helps with kidney issues, regulates blood pressure, prevents urinary tract infection, prevents diabetes, etc. It is highly beneficial to health especially in summers and is full of fibre.

Ingredients

1 Kg. Kandi

1 Onion sliced

1 tsp. urad dal

1 tbsp. Bafat or any mixed masala to taste

1 tsp. Mustard seeds

1 sprig curry leaves

2 tbsp. tamarind pulp

1 tbsp. jaggery

½ cup fresh grated coconut

Salt to taste

2 tbsp. oil

Method

Kandi is the pith, the innermost tender portion of the banana tree trunk which is used after the tree bears its fruit to full term.  Try to get a very tender kandi. Remove the top and bottom of the trunk, and slice vertically to remove the outer layers to reveal the inner most pith the cylindrical white part which is called the “Kandi”.  Slice the Kandi into thin circles and remove all the fibers and cut the vegetable into small cubes and immediately immerse in water to prevent oxidation.

Rinse the chopped Kandi and boil with 1 tsp. salt and ¼ tsp. turmeric powder  till tender.  In a pan add oil  And when hot add the mustard seeds and allow to splutter.  Then add the curry leaves and sliced onion and fry till soft and translucent.  Add the bafat masala powder, toss and add the boiled kandi and mix well.  Cook 5 to 7 minutes then add the jaggery and tamarind pulp.  Stir well and simmer 5 minutes, then add the grated coconut, mix and let it heat through and simmer 5 minutes.  Serve hot as an accompaniment with any main meal.

Salted Raw Jackfruit Vegetable Stir Fry


Salted raw jackfruit vegetable / Brined raw jackfruit stir fry / Uppad Pachir Aajadina / Salla Upkari / Ghare Sukhe

Ingredients

2 Cups Brined raw jackfruit

1 Onion, sliced

1 tsp. mustard seeds

1 sprig curry leaves

4 flakes garlic, crushed

1 tbsp. bafat masala powder, or to taste

(Alternately use 1 tsp. chilli powder, ½ tsp. coriander powder, ¼ tsp. turmeric powder & ¼ tsp. cumin powder)

¼ cup fresh grated coconut

2 tbsp. Oil

Remove the jackfruit petals from the brine and soak in plain water for an hour or two and rinse in 2 to 3 changes of water to remove excess salt.  Then shred the petals by hand and set aside.

Heat a pan, add oil and when hot add the mustard seeds.  When they splutter add the crushed garlic and curry leave and toss.  Then add the sliced onion and fry till light brown.  Add the chilli, turmeric, coriander & cumin powder and mix well.  Then add the shredded jackfruit and mix well.  Add ¼ cup water, mix and let cook for 5 to 7 minutes.  Then add the grated coconut, mix well and cook 1 minute.  Remove from heat and serve hot as an accompaniment with any meal.  Tastes delicious.

P.S.: How to salt raw jackfruit

500 gms. Jackfruit bulb

3 to 4 tbsp. salt

½ cup boiled and cooled water

Slit the jackfruit bulb and remove the seed and pith.  Wash the jackfruit petals and place a layer of the jackfruit in a glass dish.  Sprinkle a tablespoon of sea salt over the layer.  Cover with another jackfruit layer and add salt.  Repeat till all the jackfruit is used.  Pour the water over the jackfruit, cover the dish and set aside for 2 to 3 month to marinate.  However, after one month, the jackfruit is ready for use.

Aamle ka Murabba


Candied Indian Gooseberry

Aamle Ka Murabba

Aamla (Indian Gooseberry)

These fruits have a rich amount of Vitamin C which not only keeps winter blues away but also helps keep the body cool in summers. 

The amla fruit is eaten raw or cooked into various dishes, such as dal (a lentil preparation) and amle ka murabbah, a sweet dish made by soaking the berries in sugar syrup until they are candied. It is traditionally consumed after meals

In Ayurvedic traditional medicine, dried  and fresh fruits of the plant are used as a common constituent

Ingredients

15 Aamlas (Indian Gooseberry)

Salt

¼ cup water

1/4 kg. Sugar

1 Lemon                                                       

Method of preparation

Wash the Aamla and soak in salted water for 2 days to make the skin firm to avoid rupturing the skin when cooking.  Drain, prick with a fork.  Transfer to a vessel, cover with water and boil for 3-4 minutes.  Drain.

Wash the lemon and cut into quarters.

Boil ½ cup water in a vessel, add sugar and lemon, bring to a boil and remove the scum. Continue to cook until 2 string consistency.  Add the boiled aamla and cook for 2-3 minutes.  Remove and cool. Transfer to a sterilized glass or ceramic jar, cover with a muslin and secure.  Leave to mature for 2 days.  Remove the muslin and cover with a lid.  Enjoy one aamla after lunch and dinner to reap its healthy benefits.

Stuffed Prawns, Extra Colossal Stuffed Prawns


Shrimp have high levels of omega-3 fatty acids and low levels of mercury. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation.  Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides

Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially and are often referred to as prawns.

When buying prawns there are several considerations. Firstly, see that they have all of their legs, feelers and eyes in tact and that the tail has a firm spring when curled. It should feel firm in texture and when you taste the meat it should be immediately sweet, with a long clean finish, no strong after taste.

Prawn sizing is based not only on form (HOSO or PDTO) but also on the actual number of prawns per pound or kilogram. The charts below will give you a quick and easy guide on sizing of the two forms. 

HOSO Head on Tail On

PDTO Peeled Deviened Tail On

Stuffed Prawns, Extra Colossal Stuffed Prawns

This recipe may be used for any large sized prawns

Ingredients

4 Nos. Extra Colossal Prawns

4 red chillies

4 cloves

1” cinnamon

8 peppercorns

½ tsp. turmeric powder

1 tsp. ginger garlic paste

1 small onion, chopped

1 tbsp. garlic

½ tsp. cumin seeds

1 tbsp.vinegar

½ tsp. sugar

1 tsp. salt or to taste

1 egg and rava for coating

Oil for shallow frying

Method

Clean prawns by chopping off the tip of the head and then slitting the back including the shell to devein, but not cutting through. Wash well and apply salt, turmeric and ginger garlic paste.  Set aside to marinate.

Grind together the chillis, cloves, peppercorns, cumin seeds, garlic, onion, vinegar, salt and sugar, with a little water to a smooth paste.

Heat ½ tsp. oil in a pan and fry the ground masala on low heat till the raw smell disappears, about 1 or 2 minutes. Take off heat and cool.

Stuff the prawns with the masala paste.  Then tie with thread, roll in beaten egg and rava and shallow fry 3 to 5 minutes on each side. 

Remove the thread if you wish and serve immediately with lemon wedges and sliced onion.

Aam Panna


Aam panna or Aam Jhora is an Indian drink renowned for its cooling properties. It is made from unripe mangoes and is yellow to light green in color, and is consumed to fight against the intense Indian summer heat. Mint leaves are often added to the drink, enhancing its green color. Raw mango is a rich source of pectin, which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric and malic acids. Aam panna or Aam Jhora, which is prepared using raw mangoes, cumin, and an assortment of other spices, quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating. The drink is considered beneficial in the treatment of gastrointestinal disorders. It is also a good source of vitamin B1 and B2, niacin, and vitamin C. In Indian culture, it is regarded as a tonic believed to increase resistance against tuberculosis, anemia, cholera and dysentery.

Recipe: Aam Panna

Ingredients 2 green Mangoes

Sugar or Jaggery equal proportion to mango pulp

1 tsp cardamom powder

1 tsp cumin powder

1 tsp. Pepper powder

1 tsp. Salt

Mix well and store the concentrate in the refrigerator in a glass bottle. Method Wash the mangoes. Boil (with the peel). When cooked, and cool enough to handle, peel and deseed the mangoes and extract the pulp. Measure the pulp and add equal quantity of sugar or jaggery. Place in a blender and add the cardamom, cumin, pepper and salt. Blend till smooth. Transfer to a glass jar or bottle. To prepare Aam Panna Take 2 tbsp. Aam panna concentrate and add to a glass or goblet and top with chilled water. Stir to mix well, garnish with mint leaves and enjoy chilled.

Raw Jackfruit Vegetable


Raw Jackfruit Vegetable

Raw Jackfruit blooming time is from December until February, March and the fruit matures during the rainy season in India i.e. from July to August.  Raw Jackfruit is fibre rich and excellent for gut health in addition to containing moderate levels of Vitamin C and Potassium.  For optimum health benefits, it is always advisable to consume local and seasonal produce.

Ingredients

1 Small Raw Jackfruit

½ cup fresh coconut

2 tbsp. Tamarind pulp

2 tsp. Jaggery or to taste

Salt to taste

2 tbsp. oil

Roast, each separately and grind coarsely with the coconut

1 tbsp. coriander seeds

2 to 3 red chillis

½ tsp. cumin seeds

½ tsp. mustard seeds

½ tsp. peppercorns

½ tsp. fenugreek seeds (methi)

Tempering

1 medium onion

4 to 5 garlic crushed

1 sprig curry leaves

½ tsp. mustard seeds.

Method

Cut the Jackfruit and peel it.  Cutting the jackfruit is the difficult part as skin is very hard and the sap is sticky and will also make the knife sticky.  This can be controlled by oiling your fingers and palm and the knife.  Alternately, the sticky sap can be washed off later by first rubbing some oil all over your hands and the knife.

Cut the jackfruit into wedges and discard the pith.  Then cut into small slices and immediately immerse in plenty of water.  Once cut, wash well and place in a vessel, add some water and bring to a boil and cook 10 minutes.  Add a tsp. of salt.

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Stuffed Brinjals with green masala


The simple brinjal turned into an exotic dish with a fragrant green masala stuffing. From Mai’s Recipes!

Stuffed Brinjals

Aubergine, Eggplant, Bathinjan, Baigan

Ingredients

6 to 8 Brinjals, small round variety

2 tbsp.oil

1 large onion

Grind to a paste

1 Onion

4 green chillis

5 to 6 flakes garlic

1 bunch coriander leaves

½ tsp. black pepper

½ to 1 tsp. cumin seeds

¼ tsp. turmeric

1 tbsp. lemon juice

Salt to taste

1 tbsp. sugar or to taste (optional)

Method

Remove the stem and slit each brinjal into four taking care to leave the stem side intact.  Immerse in water till required. Chop the onion.  Heat oil in a pan, add the chopped onion and fry till soft.  Add the ground paste and fry well till oil separates.  Stuff this masala paste, when cool, into each brinjal and arrange the brinjals in a pan in a single layer,  sprinkle some water and cook on medium low flame till water evaporates and brinjals are tender.

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