Simple recipes

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!

Palak Paneer


Main ingredient being Spinach, it would be worthwhile noting that spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, manganese, and folate, with an especially high content of vitamin K. Spinach is a moderate source of the B vitamins, riboflavin and  vitamin B6, vitamin E,  potassium, iron, manganese, and dietary fibre.

Ingredients

200 gms. Paneer, cut into desired cubes

2 bunches palak (spinach)

1 large onion, chopped

1 large tomato, blanched and chopped

1 green chilli, or to taste

1” pc ginger

5 flakes garlic

½ tsp. turmeric (optional)

½ cup milk

2 tbsp. cream

½ tsp. salt or to taste

2 tbsp. ghee or oil

Clean and wash spinach leaves, immersing in plenty of salted water.

Steam the leaves for 3 to 4 minutes, cool and grind to a paste.  Set aside.

Grind the chilli, garlic and ginger to a paste. 

Heat the ghee/oil and fry the chopped onion till soft and translucent.  Add the ground paste and saute till ghee separates, about 2 to 3 minutes.  Add the chopped tomato and cook till soft.  Add turmeric (if using), salt and palak paste and cook for 2 to 3 minutes. Add milk, stir and let it come to a simmer.  Then add the paneer stir and remove from flame.  It’s best not to overcook and to use minimum spices to avoid diluting the taste of the palak and ruin the texture of the paneer.  Just before serving garnish with cream.  Serve hot with rotis, pulao or jeera rice.

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.

Dill Leaves Dal


Dill Leaves dal

Shepu/Suva

In India, dill is prepared in the manner of yellow ‘moong dal’, as a main-course dish. It is considered to have very good antiflatulent properties, so it is used as ‘mukhwas’, or an after-meal digestive. Traditionally, it is given to mothers immediately after childbirth. Source Wikipedia

Ingredients

1 cup Tur dal

1 large Onion, chopped

2 tomatoes, chopped

4 to 5 flakes garlic,

chopped 2 green chillies, slit

2 cups dill leaves, cleaned and roughly chopped

1/2 tsp. turmeric powder

1 tsp. salt or to taste

Tempering

2 tbsp. Coconut oil

1 tsp. mustard seeds

3 to 4 flakes garlic, crushed

1 sprig curry leaves

5 to 6 button red chillies or 2 whole kashmiri chillies

Pick and wwash dal, drain and add 2 to 3 cups water and add to a pressure cooker alongwith chopped onion, tomatoes, green chillies, garlic, turmeric powder and salt.  Cook on 5 minute setting in a nutripot.  Transfer the cooked dal to a norml essel and bring to a boil. 

Prepare tempering:  Heat oil in a pan, when hot add 1 tsp. mustard seeds.  When they splutter add 1 tsp. cumin seeds, 4 to 5 whole garlic crushed,  to 6 button chillies or 2 kashmiri chillies broken in pieces and curry leaves.  When light brown and aromatic, immediately add to the dal and cover with a lid to trap the falvors.  Serve hot with rice or any bread of your choice.

Bhindi Kadhi and Khichidi Combo


Bhindi Kadhi

Ingredients

100 to 250 gms. Lady’s fingers (as desired)

1” Ginger

4 medium green chillies or to taste

2 tbsp. coriander leaves

2 tbsp. ghee

2 cups buttermilk, undiluted
1 tsp. Turmeric powder

1 tbsp. gram flour

½ tsp salt or to taste

Wash lady fingers and slit each in half.  Deseed if desired. Chop ginger, green chillies and coriander leaves.  Heat ghee in a vessel and fry the lady’s fingers on very gently heat till tender. Add all the remaining ingredients, mix well, and bring to a boil.  Reduce flame and simmer for about five minutes. Serve hot with plain rice or khichdi.

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.

Taikulo ani Bikna Cassia Tora and Jackfruit Seeds Vegetable


Taikulo ani Bikna (Casia Tora & Jackfruit seeds Vegetable)

The early monsoon brings an array of wild foods that are super healthy and delicious. The rain makes wild vegetables grow in abundance alongside roads and in the hilly regions. Taikulo is one of these seasonal, local, monsoon vegetables, available for free, with all of its healthy goodness.  I, however, purchased this lot from the ladies at Mapusa market for Rs.30/-.  The vegetable looks a bit faded as I could not cook it the same day.

Taikulo also called Senna tora or Casia tora (Botanical name) is a wild leafy vegetable that grows along all the roadside and can be plucked straight from the plant and cooked into a simple and nutritious vegetable.  Only the tender leaves are used in cooking. Although the whole plant and roots and seeds are widely used in traditional Indian and South Asian medicine. It is said to have numerous health benefits. From an Ayurvedic stand-point the leaves and seeds of this plant are said to contain acrid, laxative, anthelmintic, ophthalmic, liver tonic, cardio tonic and expectorant properties. Adapted from : Vayuvision

Ingredients

4 to 6 cups Taikulo leaves

3 red chillies

6 flakes garlic

1 medium onion

½ tsp. Turmeric powder

½ cup coconut

10 to 12 jackfruit seeds (pre-boiled)

2 tbsp. oil

½ tsp. salt or to taste

Remove the tender leaves from the stems and discard the thick stems. Wash the taikulo leaves well, add some salt and soak in salted water for 15 minutes.  Drain and chop finely.  Slice the onion, crush the garlic and break the chillies into bits.  Heat the oil, add the red chillies, garlic and onion.  When onion is translucent, add 1/2 tsp. turmeric and mix.  Avoided excessive spices to get optimum benefit from the vegetable. Then add taikulo leaves, salt, some water and cook for 15 to 20 minutes till tender.  Add the boiled jackfruit seeds, cut in half and the coconut, mix and cook 5 minutes. Remove from heat and serve as an accompaniment with any main meal.

N.B.: When jackfruit is in season, collect the seeds and dry they for a day or two which makes the skin a bit loose and becomes easier to peel. Then, wash and boil jackfruit seeds, cool and store in zip lock bags in the freezer. 

Spiny Gourd Kantola


Spiny Gourd, Kantola

Spiny Gourd (Phagil) is a spiky green vegetable. It is also known as kantola, kakora, kakrol, spine gourd, teasle gourd etc. Available during the monsoon season this vegetable is not only super tasty but also provides a whole lot of health benefits. The appearance (and name) of the vegetable is quite misleading.  Looks spiny but when cooked is so tender, it rather took me by surprise.  Turned out to be delicious!

Seasonal vegetables are great if you are looking for regular intake of nutrition and still go easy on your pocket. The best part of including seasonal fruits and vegetables in your diet is their inherent ability to fight seasonal illnesses and flu.

Ingredients

½ Kg. Spiny Gourd

1 tsp. chilli powder or to taste

½ tsp. turmeric

1 lemon, juice (optional)

1 tsp.salt or to taste

2 tbsp. oil

Wash the kantola and chop the ends and slice.  Hard seeds, if any may be removed or can be discarded while eating.  Sprinkle the chilli and turmeric powders and salt and lemon juice and mix well.  Set aside for 15 minutes.  Fry the slices and stir fry, till cooked.  The appearance (and name) of the vegetable is quite misleading.  Looks spiny but when cooked is so tender, it rather took me by surprise.  Turned out to be delicious!

How to clean and cook Terem Leaves Alun Leaves and Alsande curry


How to clean and cook Terem leaves

Also called Taro, Alu, Colocassia, Pathra leaves are high in nutrition and Iron rich.  Available in plenty in the monsoon, they grow abundantly in and around gardens and fields and along the roadside where there is plenty of greenery.  However it is only the leaves that have red/purple stems that are edible and those that have green stems cannot be consumed.

Terem/Taro/Alu leaves and Alssone Curry

Ingredients

15 Terem leaves and 3 to 4 stems

1 cup Alsande/Alsone beans (or 15 jackfruit seeds or 1 cup Black eyed beans)

1 cup fresh grated coconut

1 tsp. cumin seeds

1 tsp. mustard seeds

1 tsp. turmeric powder

1” pc cinnamon stick

2 cloves

2 red chillies

5 flakes garlic

1 medium onion

2 medium tomatoes

8 Kokum petals

1 tsp. Salt or to taste

2 tbps. Coconut oil

Wash the leaves well and wash and peel the stems.  Chop finely.  Apply some oil on your hands or wear gloves to avoid the itchy feeling on your hands post cleaning.  Slice the onion and tomatoes and keep aside. Wash and boil the alsone beans till tender.  Add salt and then add the chopped terem leaves and stem and cook 10 minutes.  Meanwhile, dry roast the fresh coconut and grind with the cumin, mustard, chillies, garlic, turmeric cinnamon and cloves to a smooth paste.  Take another vessel and when hot, add the oil and fry the sliced onion till light brown.  Then add the tomatoes and when soft add the ground masala paste and sautee for 3 minutes.  Add the kokum petals. Then add the boiled alsone and terem leaves to the gravy alongwith water from the rinsed masala jar and additional water if thinner gravy is required.  Adjust seasoning and cook 15 minutes till oil surfaces.  Remove to a serving dish and serve hot with rice or poee or any bread for a sumptuous and healthy local and seasonal meal, protein and iron rich!!

Water Chestnuts How to consume tender water chestnuts


Water Chestnuts – how to consume them

NUTRITION Evidence Based 5 Surprising Benefits of Water Chestnuts (Plus How to Use Them) Written by Ryan Raman, MS, RD on April 20, 2018

Despite being called chestnuts, water chestnuts are not nuts at all. They are aquatic tuber vegetables that grow in marshes, ponds, paddy fields and shallow lakes. Water chestnuts are native to Southeast Asia, Southern China, Taiwan, Australia, Africa and many islands in the Indian and Pacific oceans. They are harvested when the corm, or bulb, turns a dark brown color. They have a crisp, white flesh that can be enjoyed raw or cooked and are a common addition to Asian dishes such as stir-fries, chop suey, curries and salads Water chestnuts are very nutritious and contain high amounts of fiber, potassium, manganese, copper, vitamin B6 and riboflavin. Most of their calories come from carbs. Water chestnuts are a great source of the antioxidants ferulic acid, gallocatechin gallate, epicatechin gallate and catechin gallate. These antioxidants can help the body combat oxidative stress, which is linked to many chronic diseases. Also known as Water Caltrop, Paniphal, Singhara

Eaten raw

Wash, peel and eat raw. Delicious, crunchy.

Boiled

Wash, cut off the stems and boil 15 minutes. Drain, cool, peel and eat as a delightful healthy nutritious snack

Sauteed Water chestnuts

1 medium onion, chopped ½ tsp. chilli powder 4 flakes garlic, chopped, 1” pc ginger, copped 1 tbsp. coriander leaves, chopped ½ tsp. salt 1 tbsp. lemon juice Optional: 1 tbsp. green chutney sauce, 1 tbsp. sweet chutney sauce or Schezwan sauce or combination of soy sauce and tomato ketchup 1 tbsp. each. Etc.

Wash and peel the water chestnuts and immerse in water till required. Add 1 tbsp. oil to a pan and stir fry for 10 minutes. Drain and remove. Add 1 tbsp. oil to the pan and sautee the chopped ginger garlic for a minute, then add the chopped onion and sautee till saoft. Add the chilli powder, green chutney and sweet chutney and salt and 2 t 3 tbsp. water and add the chestnuts and cook till the moisture dries and the sauce thickens. Sqyeeze over the lemon and garnish with coriander leaves. Serve as an accompaniment with any main meal or as a starter! Absolutely delicious!!

How to effectively cook Dry Prawns and Lady Fingers in a Curry Mangalorean & Goan Style Curry


Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste.] A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Source: Wikipedia

Dried Shrimp and Lady Finger Curry with Sola (Dried mango)

Ingredients

  • 1 Cup Dry Prawns (Before cleaning)
  • 20 to 25 Lady Fingers
  • 8 flakes dried mango (Sola)
  • 1 small onion, sliced
  • 1/2 tsp. Salt or to taste
  • 2 tbsp. coconut oil

Grind to a paste

  • 4 red Kashmiri chilies
  • 6 small round chilies (from Goa)
  • 3 tbsp. coconut powder
  • 1 tbsp. coriander seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. pepper corns
  • 1/4 tsp. turmeric powder
  • 4 flakes garlic
  • 1 small onion
  • 4 to 5 flakes tamarind (small ball)

Roast prawns gently on medium low flame till aromatic and crisp. Becpmes easier to clean when crisp, the heads etc. fall off easily. Leave aside to cool. Prepare the masala ingredients and grind to a smooth paste using some water.

Wash the lady fingers and drain. Cut off the heads and tails and cut each slantwise into 2 to 3 pieces depending on the length of the lady finger. Cutting slantwise gives you a better view of the inside of the lady ifnger which can be sometimes infested with worms.

When the prawns are cool, clean them by removing the head, tail and legs and immerse in water for 10 minutes to soften. Soak the mango sola in water in a cup till required.

Slice the onion and fryin 2 tbsp. oil till light brown. Squeeze out the water (discard the waer) from the prawns and add to the onion. Remove the dried mango from the water (reserve the water) and add to the prawns and saute for 2 minutes. Add the masala paste, sufficient water for the curry, salt and bring to a boil. Then add the lady fingers, adjust the consisency of the curry and cook 10 minutes. Reduce flame when it starts boiling. After 10 minutes check if the vegetable is cooked, if not simmer further 5 minutes. Remove from eat when curry appears glossy and fat surfaces. Serve hot with rice for a delicious, nutritious and satisfying meal.

Galmbi Chutney Dry Prawn Chutney


Typical mangalorean dry prawn chutney, served as an accompaniment at any main meal. Delicious with simple dal rice or with pez!

  • Ingredients
  • 1 cup dry prawns, cleaned with head, tail and legs removed
  • 2 cups fresh grated coconut
  • 4 green chillies
  • 4 flakes garlic (reduce to taste)
  • 1/2 ” pc. ginger
  • 4 tpo 5 sprigs coriander leaves
  • 1 small lemon sized ball tamarind
  • 1 small onion

Roast the dry prawns on a heated pan on medium low flame till aromatic and crisp. Leave aside to cool.

Grind the chutney ingredients to a coarse almost dry paste, I like to add 2 tbsp. of the prawns to the grinder alongwith the chutney ingredients. Otherwise prawns are not be be ground. Mix prawns with the chutney wiht your hands, squeezing and crushing the prawns somewhat. Serve as an accompaniment with any main meal. Excellent with a simple meal of dal rice or with pez!!

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