Tag Archives: vegan

Alu Knots curry


Alu knots curry
What you’ll learn in this video:
​How to clean and prep Taro (Alu) leaves.
​The trick to tying perfect, secure knots.
​Making the signature tangy masala base.

Alu knots curry. Traditional recipe/village cooking.  Fresh tender Taro leaves, these Alu knots are a labor of love.  Have you tried them this way?

Making “Knots” (called ghatte) out of the leaves is a traditional technique used to ensure the leaves don’t just disintegrate, giving you a meaty, satisfying texture in every bite.
A traditional monsoon delicacy from the konkan/Mangalorean region, featuring tender colocasia leaves tied into beautiful knots and cooked in a tangy, spicy & slightly sweet gravy. If you love authentic Indian flavors, this recipe is a must-try!”


Ingredients:
12-15 Tender Alu (Colocasia) leaves,
Stems removed, washed and wiped clean.
15 Jackfruit seeds, white skin removed, halved.
1 tsp. Tamarind paste (tanginess is key).  If not using raw mango, use 1 tbsp. Tamarind paste.
1 Raw mango, washed, peeled and cut into wedges
1 tbsp Jaggery.
4 green chilies, chopped
1 tsp Mustard seeds
1 tsp. Cumin seeds
4-5 Garlic cloves

Grind to a paste:
6 Kashmiri chillis
4 flakes garlic
1 small onion
1/2   tsp. Turmeric
1 tsp. Mustard seeds

Instructions:
Prep: Wash and peel the white skin off the jackfruit seeds and chop them in half.
TIP: Wash the jackfruit seeds and dry in the sun for 2 to 4 hrs.  The skin drys out and becomes easier to peel.

Clean the alu leaves, fold each leaf into half, roll tightly into a thin compact roll and form into a knot.  Set aside.

Wash and peel the mango and cut into wedges. Set aside.

Boil: In a pressure cooker, add the alu knots, jackfruit seeds, raw mango, tamarind paste, jaggery, turmeric and salt. Add enough water (about 1 cup) and pressure cook for 1-2 whistles until tender. For 5 minutes in a nutripot.

Tempering (Tadka): In a kadai, heat oil. Add mustard seeds, when they stop spluttering add the cumin seeds, then garlic, chopped green chillis, and saute until fragrant.

Add the cooked mixture to the tempering.

Finish: Add the ground masala paste and simmer for 5–10 minutes until the flavors meld together, and fat surfaces.

Serve: Serve hot with rice, chapati, or any bread of your choice.

Tips:
Always use enough tamarind to balance the oxalates in the leaves. An alternative to tamarind and raw mango is Ambade (hog plums), do use if available.
 
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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…….

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!

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