Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
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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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!!
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.
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!!
The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics. My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood. Thankfully these are now available worldwide at Asian stores, albeit at a price!
Ingredients
2 Bunches Drumstick Leaves
1 medium onion
1 tsp. mustard seeds
2 tbsp. coconut oil
Roast and grind to a coarse paste
1 medium onion chopped
2 flakes garlic
¼ tsp. turmeric powder
4 dry red chilies
½ cup fresh or dessicaed coconut
Salt to taste
1 to 2 tbsp. coconut oil
Method
Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained. Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off. Drain and set aside.
The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics. My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood. Thankfully these are now available worldwide at Asian stores, albeit at a price!
Ingredients
2 Bunches Drumstick Leaves
1 medium onion
1 tsp. mustard seeds
2 tbsp. coconut oil
Roast and grind to a coarse paste
1 medium onion chopped
2 flakes garlic
¼ tsp. turmeric powder
4 dry red chilies
½ cup fresh or dessicaed coconut
Salt to taste
1 to 2 tbsp. coconut oil
Method
Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained. Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off. Drain and set aside.
Heat a pan and add oil. When hot add the red chilies, garlic and onion. When light brown add the coconut, turmeric powder and salt and saute for 2 minutes till light brown and you get a nice roasted aroma. Set aside to cool. Then grind to a coarse paste.
Slice the remaining onion. Heat a pan and add oil, when hot add the mustard seeds, when they pop add the sliced onion and fry till translucent and soft. Add the ground masala and saute 2 to 3 minutes adding the rinsed water from the jar. Add the drained drumstick leaves, mix and stir fry for 10 minutes. Remove to a serving dish and serve hot. The vegetable will have a slight crunch to it and a slight bitter taste so is very healthy and excellent for diabetics, is very nutritious and good for gut health due to it’s fibre content. Some may want the leaves to be more tender, in this case add ¼ cup water and cook further 5 minutes. Serve hot.
Sarapatel or Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai Sarpatel. The former Estado da Índia Portuguesa colony. It is also prepared in northeastern Brazil. The word ‘sarapatel’ literally means confusion, referring to the mish-mash of ingredients which include Pork meat and offal (which includes heart, liver, tongue and even pork blood sometimes). However, in modern-day version, blood is rarely used as now getting the pure blood is slightly difficult. The meat is first parboiled, then diced and sauteed before being cooked in a spicy and vinegary sauce.
The flavourings and spices differ from region to region, for example, some use more vinegar. The size of the pieces also varies, as does cooking technique: some sautee the meat prior to cooking it in the sauce, while others add the diced parboiled meat directly to the sauce.
In Goa and Mangalore, Sorpotel is often accompanied by “sanna” – a spongy, white, and slightly sweet steamed rice and coconut bread. However, it can also be enjoyed with bread, on rice, or in a bun as a sandwich.
Made by African slaves in Brazil, the dish had the tail, ear, intestines, tongue and a hint of blood. It was a filling, rich ode to offal. The pork-loving Portuguese got it to India. What came to India was the version popular from Alentejo region of Portugal, to which the native Goan Christians and East Indians added their own tricks to make it even more interesting. It is this variety that is available today. Source – Wikipedia
Sorpotel
Ingredients
1 1/2 Kg. Fatty Pork (Belly preferably). If using Pork Liver, use 1 Kg pork and ½ kg liver (I have not used liver as it’s not available here)
2 Large onions, minced
2 tsp. salt or to taste
Grind to a paste with vinegar
1.5 cups vinegar
25 Kashmiri Red chilies
1 tsp. mustard seeds
8 to 10 pepper corns
1/2 tsp. Turmeric powder
1 to 2 tsp. cumin seeds
24 flakes garlic
4” pc. Ginger
4” pc. Cinnamon
8 cardamoms
8 cloves
Clean and wash pork (and liver if using) and cut into large pieces. Heat the pork on pan and fry for 10 minutes to release the fat, turning the pieces. Do not add any additional oil. Drain the pork and keep the fat aside.
Add the pork pieces to a large pan, add salt and enough water to cover the meat and bring to a boil. Reduce flame and cook 30 minutes till meat is almost done. Remove from heat, drain and reserve the stock.
When meat is cool enough to handle, chop into tiny pieces. If using liver, chop and keep the pork and liver pieces separate. Do not mix them at this stage. Heat the pan again and add the fat which was set aside. Add the chopped pork and fry for 10 minutes till light brown. Drain and remove. Then add the liver pieces and fry 2 to 3 minutes, drain and remove.
To the same pan, add the minced onion and fry till light brown. Then add the ground paste and fry 2 to 3 minutes, add pork and liver pieces and continue frying for 5 minutes. Add the reserved stock and more water for the gravy and bring to a boil, cover and simmer till meat is tender. Check seasonings and add salt, vinegar, as required. Add water to thin down the gravy.
Enjoy with Sannas, steamed rice, bread, poee or Fugias. For those who don’t eat pork, try this recipe with lamb or chicken liver…… delicious.
Sannas
Ingredients
2 cups Idli Rice
1 cup fresh grated coconut
Coconut water or Toddy as required to grind the batter
1 tsp. salt or to taste
¾ tsp. active dry yeast
1 tsp. sugar
2 tbsp. luke warm water
Method
Wash and soak rice overnight. Grind with the coconut using coconut water or toddy, in 2 batches to a smooth paste of pouring consistency (not too thick).
Bloom the yeast by adding the yeast to a mug, then add the sugar and lukewarm water, stir well, cover and leave aside for 10 minutes. Once it blooms add to the rice batter and mix and beat the batter well with your hand. In warm weather the batter should ferment in 2 to 3 hours. In cold weather will take longer.
When batter is fermented, set the steamer on heat. Grease the sanna molds and fill them half way with batter allowing room for the sanna to rise. Steam for 20 to 25 minutes. After 20 minutes pierce a thoothpick in the sanna and it should come out clean, if not steam for another 5 minutes and test.
Transfer the sannas to a water bath to cool slightly. Demould with a butter knife, back of a spoon or simply pull them away from the edges with your fingers. Place in a casserole spread with a muslin cloth or a wooden bowl or tray to prevent the warm sannas from sticking to the base.
Enjoy for breakfast with a dollop of ghee or butter or with Sorpotel, any Pork curry or chicken or mutton curry.
The video is full of tips and steps for the perfect Sorpotel texture and taste and soft and spongy sannas!!
If you don’t have a steamer, cook your Sannas in an Oven. Check out the video below.
Sprouted Vaal, Butterbeans, Lima Beans, field beans
Lima beans provide more protein per serving than any other type of beans and are rich in vitamins & minerals. Good source of fibre alongwith micronutrients like manganese, copper and magnesium – source: healthline
Ingredients
2 cup Sprouted and Peeled Vaal beans
3 medium onions, chopped
1 sprig curry leaves
¼ tsp. asafoetida
1 tsp. cumin seeds
1 tsp. ginger garlic paste
1 tsp. salt
2 tsp. chilli powder
½ tsp. turmeric
2 tsp. jaggery
6 Kokum petals
½ cup coriander leaves, chopped
2 tbsp. oil
Soak the Vaal beans for 12 to 15 hours. Drain the water, rinse and leave in the bowl to sprout for 24 hrs.
Sprinkle water or cover the beans and drain 2 or 3 times so that the beans stay moist to aid sprouting. In most markets in India, sprouted beans are readily available.
Once sprouted, peel and discard the skin. Keep immersed in water whilst peeling which makes it easier for the peels to slip off. Put the peeled beans in a bowl of water. Soak the kokum in a little water.
Heat a vessel, add oil. When hot, add the cumin seed, asafoetida and curry leaves. Stir and add ginger garlic paste, saute for a minute and add the chopped onions and fry till translucent. Add the drained beans, salt and a cup of water. Cook for 10 to 15 minutes till tender. Then add, chilli powder, turmeric, kokum with the water and cook futher 5 minutes. Substitute with 1 tbsp. tamarind pulp if kokum not available. Then add the jaggery and coriander leaves. Cook 2 minutes, adjust seasoning and consistency of gravy and take off flame. Serve hot with rice for lunch or dinner or any bread of your choice for breakfast! Delicious, spicy, tangy with a hint of sweetness makes this Usual an all time favorite!
Kele Mulik Recipe – Konkani Banana Modak Recipe – Ganesh Chaturthi Special Recipes – Kela Muluk (Banana Sweet Dish), Kela Fritters.
Known by several names, this quick recipe is easy, simple and delicious. Don’t ever throw away leftover bananas, when you can use them to make these crunchy, crispy, scrumptious muluks!!
Makes 12 to 14 lemon sized Muluks
Ingredients
2 medium ripe bananas, mashed
½ cup coconut fresh or dessicated coconut
½ cup jaggery
Pinch of salt
Cardamom powder
Rawa as much as required to make a smooth dough
Mash the bananas well, add the coconut and jaggery and mix well ensuring the jaggery is melted. Add salt and cardamom powder and add rawa as much as required to make a smooth soft dough. Set aside for 15 minutes. Heat oil in a wok, when hot add spoonful of dough or form soft balls by hand and drop gently into the pan. Fry on medium low till golden brown and cooked through. Remove and serve immediately.
A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on Good Friday. They are available all year round in some places.
Traditions: English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or grow mouldy during the subsequent year. Another encourages keeping such a bun for medicinal purposes. A piece of it given to someone ill is said to help them recover. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.
The cross: The traditional method for making the cross on top of the bun is to use shortcrust pastry, though some 21st century recipes recommended a paste of flour and water. – Source Wikipedia
Hot Cross Buns –
Makes 12 buns approx. 65 gms each
Soft fluffy anyone and everyone can make anytime!
Easiest Hot Cross Buns
Ingredients
2.5 cups all purpose flour
2 ½ tsp. active dry yeast (approx.. 9 gms.)
½ cup caster sugar
½ tsp. ground all spice
½ tsp. ground cinnamon
1 tsp. salt, or to taste
200 ml milk (luke warm)
3 tbsp.(42 gms) butter, softened
1/2 cup black raisins soaked in hot water for 15 mns., drain and pat dry
½ cup Mixed fruit peel
1 tbsp. grated orange zest (if not using mixed peel) zest of ½ orange
1 egg whisk with milk
1 tsp. vanilla essence
375 F for 10mns then reduce to 350 for 12 to 15mns
Glaze with sugar water or apricot jam + water
For the Cross
½ cup Maida (all purpose flour)
5 tbsp. water and more as required
For glaze
½ cup caster sugar
150 ml boiling hot water
Method
In a large bowl mix the dry ingredients, add the flour, salt, sugar, yeast, all spice, ground cinnamon and mix.
Heat milk on stove top or microwave 30 to 40 seconds. Add the softened butter and egg and whisk.
Then add the wet ingredients, mix. If kneading by hand, tip the ingredients onto a floured surface and knead. In a stand mixer knead 2 mns. On speed 1. Scrape down the bowl in between. Dough may be sticky but don’t be tempted to add anymore flour. Then 7 to 8 mns. On speed 2 till dough becomes smooth and comes together in a ball.
Grease a bowl, place the dough and cover with plastic wrap or a damp kitchen towel. Keep in a warm place until double in volume 1 to 2 hours depending on the room temperature. This is the first proving. Once double, punch to release the air.
Divide into 12 equal portions. You may weigh each portion to make sure the buns are even in size about 62 to 65 gms each. Form each portion into a smooth ball. Place all the shaped dough portions next to each other into a large baking tray 1 inch apart lined with parchment and cover with greased cling wrap. leave on the counter to prove until double in size. This is the second proving.
To Prepare the flour paste for the cross: Add water to the flour and whisk until smooth. Add water or flour to get the right consistency. Pipe the cross on each bun using a piping bag or zip lock bag with the tip cut off.
Bake in a preheated oven at 180 deg C for 20 to 25 minutes (depends on the oven) or until tops are golden brown. Place tray in the middle of the oven.
Remove the baked buns, glaze with the sugar water. Allow to sit in the tray 10 mns to soak up the sugar water, then leave on wire rack to cool a bit. Slice and apply butter while still warm. You can store in airtight container for 4 days and in the freezer for 4 months, then toast and enjoy!
Breadfruit is a staple food in many tropical regions. Most breadfruit varieties produce fruit throughout the year. Both ripe and unripe fruit have culinary uses; unripe breadfruit is cooked before consumption. Before being eaten, the fruit are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to freshly baked bread. Breadfruit is exceptionally high in fibre and excellent for gut health!!
posted, but the method is different. Here the breadfruit is marinated in the spices
and vinegar and then dipped in the batter prepared with the remaining marinade and
addition of flours.
Ingredients
1 medium Breadfruit
1 tsp. ginger garlic paste
2 tbsp. Vinegar or Lemon juice, or to taste
½ tsp. turmeric powder
1 tsp. chilli powder or to taste
1 cup water, approx.
½ cup all purpose flour
¼ cup rice flour
¼ cup corn flour
¼ tsp. soda bicarb (optional)
Salt to taste
Oil for frying
Method
Cut the end of the breadfruit and peel. Cut into half, then fours. Remove the pith and cut into 1/4 slices lengthwise or horizontally if its a large fruit. Immerse in plenty of salted water, to prevent oxidation.
In a separate bowl, mix the ginger garlic paste, chilli & turmeric powder, salt with the vinegar/lemon juice and water. Add the breadfruit slices to this marinade and leave for 15 to 20 minutes.
Remove the breadfruit and set aside. To the marinade add all purpose flour, rice flour, corn flour, soda bicarb and make a thick smooth paste. If it’s too watery add some more of the flours. Batter should coat the slices. Test salt and add if necessary.
Heat oil in a kadai or wide frying pan. Dip the breadfruit in the batter to cover well. Deep fry in batches till crisp and golden on medium flame. Drain on kitchen towel. Serve as a side with a main meal or with tomato ketchup as a snack or appetizer.
P.S.: The same batter can be used to fry arbi, egg plant, zucchini, cauliflower, raw banana, potatoes, yam, mushrooms, etc.
Traditional way to make fried breadfruit is to just add some chilli powder, turmeric, salt and lemon juice or tamarind pulp to the slices and then shallow fry till cooked and lightly browned on both sides.
Radishes are a good source of antioxidants like catechin, pyrogallol, vanillic acid, and other phenolic compounds. These root vegetables also have a good amount of vitamin C, which acts as an antioxidant to protect your cells from damage. Some health benefits of radishes include: Reduced Risk for Diabetes, Enhanced Liver Function, Cardiovascular Improvement. Their nutrition Calcium, Vitamin C, Riboflavin, Niacin, Thiamine, Vitamin B6, Folate, Potassium, Iron, Manganese – Source: Wedmed
Ingredients
2 medium white radish, with the leaves
½ tsp. cumin seeds
½ tsp. ajwain seeds (carom seeds)
1 tsp. green chillie paste
1 tsp. Ginger paste
¼ tsp. turmeric powder
1 tsp. coriander powder
1 tsp. amchur powder
2 tbsp. oil
Salt to taste
Method
Clean the radish, immerse the leaves in salted water. Use only tender leaves. Chop the leaves fine. Grate the radish or chop into thin slices. Heat oil in a pan, add the cumin, ajwain, ginger & green chilli paste and saute for few seconds.
Add the chopped radish, turmeric powder, coriander powder, chilli powder, amchur and salt. Mix well and cook for 10 minutes, adding a little water if necessary, till vegetable is tenderand moisture is almost absorbed. Serve hot Serve hot with rotis for breakfast or dinner or as an accompaniment to any meal.
A delicious and healthy breakfast option or snack. The spicy, tangy peanut chutney can be used for dosas, idlis, as a sandwich spread or as a dip!
Ingredients
1 1/2 cup matta rice (or 1/2 cup basmati and 1 cup boiled rice)
Salt to taste
Tempering
1 tsp. Mustard seed
1 tsp. Cumin seeds
1 tsp. Chana dal
1 tsp. Urad dal
1 medium onion, chopped
2 green chillies, chopped
1” pc. Ginger, chopped (optional)
1 sprig curry leaves, chopped
A pinch Asafoetida
Wash and soak rice for 4 to 6 hours, or overnight. Grind to a smooth paste adding as little water as possible. In case the rice paste has excess moisture, microwave at 30 second intervals, until the paste is dry and easy to form into a ball. For the tempering, add 2 tbsp. oil to a heated pan. When oil heats up, add 1 tsp. mustard seeds, cumin, asafoetida, chana dal, urad dal, chopped green chillies, chopped curry leaves and saute for a minute. Add one chopped onion and fry till soft and translucent. Remove from heat and when cool add to the rice paste and mix well. Add salt and mix. Form into 2” diameter balls. Steam for 20 minutes till done.
Peanut Chutney
Ingredients
½ cup raw peanuts
8 red chillies
2 tbsp. coconut
1 tbsp. tamarind paste
1 tsp. salt or to taste
Tempering
½ tsp. mustard seeds
3 to 4 flakes garlic crushed
1 sprig curry leaves
2 tbsp. oil
Roast the peanuts with a little oil till light brown. Transfer to a grinder. Roast the red chillies and when you get an aroma and the chilles are roasted add 2 tbsp. grated fresh or dessicated coconut. Add this to the peanuts, add tamarind pulp and salt, some water to grind to a thick paste.
For tempering, heat oil in pan, then add mustard seeds, when they splutter, add cumin and curry leaves. Saute for a minute then add the ground peanut paste and mix well to heat thru.
Serve alongwith steamed vadas for a delicious & healthy breakfast!
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. javla: made from a tiny species of shrimp called karandi, which is typically dried head and shell on and consumed whole. (Wikipedia).
Dired shrimp is a unique way to add flavor to a array of dishes. Baby shrimp are extremely tiny shrimps that appear translucent when dried. They are tender and delicate but have a strong seafood taste. Dried shrimp can be stored for prolonged periods compared to fresh shrimp and are widely stored and used during monsoon season in India and Asia.
Ingredients
2 medium purple brinjals
1 cup dried zavla (baby shrimp)
3 spring onion with greens
½ cup coriander leaves
6 flakes garlic
1” pc. Ginger
4 green chillies
2 tbps. Mixed masala (East Indian/Sunday Masala/Bafat powder available at grocers)
2 tbsp. oil
1 tsp. Salt or to taste
4 top 5 petals kokum (dried mangosteen)
1 tbsp. tamarind pulp (use 2 tbsp. if kokum is not available)
Soak the dried zavla in plenty water for few minutes. Wash well and squeeze out the water. Set aside. Wash the brinjals, cut off the stem and chop into cubes. Chop the green onions, garlic and green chillies. Heat oil in a vessel, add onion, ginger, garlic, chilies and kokum and saute for a minute. When onion is translucent, add the masala powder, mix well and add the zavla and brinjal, add ½ cup water and bring to a boil. Reduce flame and cook 10 minutes till brinjals are tender. Add the chopped coriander leaves (save some for garnish) and salt. Simmer 3 minutes. Add the tamarind pulp and cook till oil surfaces. Adjust seasoning. Serve hot with chapatis or any bread of your choice or as side to any main mail.
Theplas are synonymous with Gujarati breakfast! A Versatile item as they can be served even as tea-time snack or to satisfy a hunger pang! For travellers it makes a great home-made food as it preserves well for long periods. Theplas can make for quick and sumptuous wraps with your desired filling or simply have them with yogurt, pickle, garlic chutney, raita or any vegetable.
Instead of methi try using pumpkin (doodhi), zucchini or raddish with dried herbs, etc. as variations!! However, methi leaves (fenugreek greens) are found in plenty in winters and have many health benefits. They are full of fibre and nutrients, vitamin C & K in particular.
Ingredients
2 cups wheat flour
Pinch of asafoetida
1 tsp. turmeric powder
½ cup each of bajra (pearl millet) and gram (chick pea flour) flour
1 tsp. chilli powder
1 tsp.Salt
4 green chillies
A small bunch fenugreek leaves
3 tbsp. ghee
Remove the methi leaves and tender stems and place in a bowl. Cover with water, add a tsp. of salt and let soak 10 minutes. Rinse and drain the water. Chop roughly and keep aside. Chop green chillies. In the stand mixer bowl, add the ingredients from wheat flour to salt and sieve. Add chopped green chilies, fenugreek leaves and ghee, mix on speed 1 for 2 minutes. Add water (1 to 1.5 cups) to form a stiff dough. Add the water little at a time. Divide the dough into approx.. 6 equal portions and roll out into round discs as thin as possible. Shallow fry on pre-heated pan till golden brown on both sides. Serve hot with pickle, garlic chutney, raita or any vegetable of your choice.
Banana blossom, Banana flower or banana heart, is the end of the stem holding the bunch of bananas. It is tropical vegetable used in Asian cooking and is available worldwide in Asian and Indian grocery stores year round. Banana flowers are high in vitamins A and C and have modest amounts of calcium and iron. They are a good source of fibre. Banana flowers are commonly used as vegetables for cooking in countries such as Laos, India, Thailand, China, Burma, Philippines, Sri Lanka, and Vietnam,
Ingredients
1 Banana Blossom, cleaned and chopped
2 tbsp. oil
1 tsp. mustard seeds
1 tbsp. urad dal (split black gram)
1 tbsp. chana dal (split Bengal gram)
2 medium onions
3 top 4 garlic, chopped
2 green chilies, chopped
3 to 4 Kokum petals (Mangosteen)
1/4 tsp. turmeric powder
1.5 tsp. salt or to taste
¼ cup fresh grated coconut
¼ cup fresh coriander
½ cup butter milk
Preparing the banana blossom for cooking and a bit tedious and lengthy process, but totally worth it. Before cleaning the blossom, apply oil to your palms and fingers to avoid them becoming sticky and black from the sap. Also makes it easier to wash-off.
First cut-off the tip and the stem so removal of the leaves (bracts) becomes easier. Remove the deep crimson outer bracts from banana blossoms. Beneath each bract is a row of fronds/florets, remove and set aside. These are the male flowers that did not grow into bananas. Thus continue till you reach the inner petals, or bracts, which are the edible parts. Clean the florets by looking for the Calyx (the small petal in the front) and the Pistil (the long stem with a head like a matchstick). Remove these as they don’t cook. Discard the crimson bracts and the pistil and calyx. You may reserve two to three clean and deep colored bracts to serve the bhaji and use them as decorative plates to enhance presentation.
Then take a bowl of water and add ½ cup butter milk and mix. Chop the heart and florets finely and immediately immerse in the diluted butter milk till required to prevent oxidation and discoloration.
To cook, boil water in a vessel and add the chopped vegetable and cook 10 minutes, adding 1 tsp. Salt. Strain in a sieve or colander and keep aside. Chop the onion, garlic and green chillies. Heat oil in a vessel, when hot add the mustard seeds, when they crackle, add the urad dal and the chana dal. Saute till light brown. Then add the curry leaves and kokum, garlic and green chillies. Fry 30 seconds and add the onions and fry till translucent. Add ½ tsp. salt and ½ tsp. turmeric powder and mix well. Add the boiled banana blossom, ½ cup water, mix. Cover and cook 5 to 7 minutes. Stir at intervals. Then add the fresh coconut and cook 2 minutes. Add 1/4 cup coriander leaves chopped, reserve some for garnish. Mix well, take off flame and serve hot with chapatis, neer dosa, panpole or with rice as an accompaniment. Tastes great with any Indian bread.
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