Sattvic Tuesdays: Methi Dal / Lentils with fresh fenugreek leaves

Recipe: Tempered lentils cooked with tomato and garnished with methi/fenugreek leaves.

      All across, I bet there will be more than 1000 ways of how to prepare a daal/lentil soup or curry, each one different with lentils, spices, tempering ingredients and all other additional ingredients that can go into preparing it. A little math, permutation and combination with the number of ingredients and you will get a large number…and that many ways one can make the curry !!! One of my friends asked if I use fresh methi leaves in curry, to which I nodded in a yes, but the most often and preferred way of including fenugreek leaves in our cooking is preparing it as a bhaji, a dry curry.
     This being sattvic recipe, meaning no onions, garlic and of course no non-veg ingredients in it, a perfect for any Hindu or Jain religious occasions and is vegan recipe too. I’ve combined two lentils, mung daal and masoor daal for the recipe. Once done garnish with some freshly chopped methi/fenugreek leaves.  So here’s the recipe for you’ll to try…

Ingredients:
1/2 cup red lentils (masoor daal)
1/2 cup yellow lentil (mung daal)
2 tbsp oil
1/4 tsp mustard seeds
1/8 tsp cumin seeds
2 green chilies, chopped
pinch of asafetida
pinch of turmeric
1/2 tomato, finely chopped
salt to taste
1 cup methi/fenugreek leaves, chopped

Preparation
1. Wash the lentil and soak them in water for few minutes.
2. Heat oil in a deep vessel. Add mustard seeds, as they splutter add cumin seeds and green chilies. Add asafetida.
3. Immediately add the lentils, chopped tomatoes, salt, turmeric and water as required. Close the lid and let it cook.
4. About 15 –20 minutes on medium flame, the curry will be cooked.
5. Add the chopped methi/fenugreek leaves and close the lid. Keep for another 2 –3 minutes.
6. Remove from heat and serve as a soup or with plain rice or roti.

Preparation Time: 25 – 30 mins

Note: One can also separately cook the lentils and then temper it.
Variation: Use curry leaves for tempering if not using fenugreek leaves in the dish.
                      You can also cook the leaves along with the lentils; or use kasoori methi for garnish.

Amaranth Leaves / Rajgira Bhaji

     It’s been sometime now with my last post, last month, not to mention how much of recipes I've missed posting as well as visiting. I believe everyone is enjoying the holiday season with lots of sweets, cake and other baked goods. Wishing everyone a wonderful holiday season !!
     Today’s post is a simple sautéed amaranth leaves, also known as rajgira or lal/tambdi bhaji in marathi, also named as Chinese spinach or Thai spinach in Korean stores that I frequent here for vegetables. I’ve posted the picture here, so you will know the regional names for the same. And for those who’ve never tasted this leafy vegetable, it’s a must try. I feel sad and sorry for whoever classified this healthy leafy vegetable as a weed..phew…. But anyways, these leaves are eaten in most parts of the world. Important to note is that the word Amaranth comes from Greek word, Amaranthos, which means ‘ that which never dies’. The Greek word root itself has a Sanskrit word ’Amar’, which means ‘forever’.
     I just pluck the leaves and the tender stems and do not chop. This, I believe gives a better taste to the dish than when you chop it. Here’s a simple and easy breezy side dish that goes well with chapati (tortilla)/bhakri. 


Ingredients:
1 bunch of amaranth leaves (1  1/2 lb), rinsed
5 –6 big garlic cloves, minced
3 small green chilies, chopped
1 small onion, finely chopped (1/2 cup)
3 tbsp. oil
salt to taste
pinch of turmeric
fresh coconut for garnish (if required)

Preparation:
1. Pluck the leaves and break the tender stems in 1/2 inch pieces.
2. Rinse the vegetable.
3. Heat oil in a vessel or pan. Add the chopped garlic and saute till it turns slightly brown.
4. Add green chilies and onions and saute till onions turn translucent.
5. Add the vegetable, salt and turmeric. Close the lid and let it cook for 8 – 10 mins.
6. Remove from heat and garnish if necessary. Serve !


Note: Add very little salt, as the vegetable wilts, the volume decreases once cooked.
Other variation is to use a little daal (2 – 3 tbsp moong/masoor)while cooking.

Happy Diwali !

Wishing Everyone a Very Happy and Prosperous Diwali !!

 

Picture Source:in.com

Murg Methi – Fenugreek /Methi Chicken

Recipe: Chicken pieces combined with methi/fenugreek leaves, spices, tomato and yogurt !

In the evening for our dinner,I wanted to prepare both chicken and a vegetable as well, I like to include and prefer vegetables in my diet. So I thought why not combine both and prepare a dish, as I had a fresh bunch of methi leaves and a perfect combination with chicken. There are many versions of this dish, and this is the simplest one and perfect with the flavor of methi and the limited amount of spices combined with tomato and yogurt.

Ingredients:
2 full cups chicken,cubed
2 full cups methi/fenugreek leaves, chopped (* if unavailable see note below)
1/2 cup yogurt
1 cup tomatoes, chopped
1 tsp chili powder
3 tbsp oil
1/2 cup onions, chopped
2 tbsp ginger garlic paste
1 tsp cumin powder
2 tsp coriander powder
1 tsp of garam masala
1/8 tsp turmeric
salt to taste
cilantro/coriander leaves for garnish

Pre-Prep
Rinse methi and chop.

Preparation Method:
1. Heat oil in a deep vessel. Add the onions and sauté till translucent.Add ginger garlic paste and saute for few seconds.
2. Add chopped tomatoes, cumin powder, coriander powder, garam masala and saute for few minutes till tomatoes turn into a sauce like consistency.
3. Add methi/fenugreek leaves, chicken, yogurt, chili powder, salt and turmeric and let it cook for 10 –15 minutes.
4. Once done, garnish with cilantro leaves and serve.

Preparation Time: 25 – 30 minutes
Serves: 2 - 4

Note: If fresh methi/fenugreek leaves are not available you can use 1/4 cup – 1/2 cup of kasoori methi, a dried form of methi leaves.
Other option is to sprout methi seeds and use them in the dish about 1/4 – 1/2 cup

Note: The different varieties of garam masala may have a little change in flavor.

Tomato Daal – Red Lentil & Tomato Curry

Red lentil and tomatoes cooked with a tempering of mustard seeds, curry leaves and onions !



You must have read the stories of lost and found, about there are hundreds of Bollywood movies spun around the storylines of how siblings are lost from each other and later how they meet or the situations that make them come together. But, why this discussion about movies or stories? This is one of those recipes that makes me remember the lost and found stories, not to mention, this recipe is kind of lost and found one for me !! Every time I cook this recipe, I remember the taste, the flavor of this curry lingering in my mouth, as a kid which I had at one of my relatives place(I was so much interested in food you see :-) and found it back with my experiments in the kitchen.  So here is my favorite lost and found curry recipe -

Ingredients:
1 cup red lentils (masoor dal)
2 tbsp oil
1/4 tsp mustard seeds
1/2 cup onions, sliced
1 strand of curry leaves
pinch of asafetida
2 cups tomatoes, finely chopped
pinch of turmeric
1 tsp chili powder
salt to taste

Preparation Method:

1. Heat oil in a deep vessel. Add mustard seeds, as they splutter add onions, curry leaves and sauté till onions are translucent. Add asafetida.
2. Rinse the lentils with water and add into the vessel.
3. Add water, tomatoes, salt and chili powder. Close the lid and let it cook on medium heat.
4. Once cooked, garnish with chopped cilantro.
5. Serve with nan or with plain white rice.

Preparation Time: 15 – 20 mins
Serves: 4

Batatyache Kees / Grated Potato Snack

How is everyone doing? I know, I have been on and off with my posting lately. Hopefully I’ll do better as I’ve got so many recipes to share and also see some recipes that I’ve been missing.
So here is one of the very traditional Maharastrian/North Karnataka snack prepared during the fasts. Very similar to this recipe is using sweet potato instead of the regular potato which is also made during fasts or rather is made as a quick snack.  I’ve added mustard seeds for tempering which can be skipped as some people do not use it during fasts. The grated potato is combined with flavorful ghee and the nutty flavor of peanuts, would definitely make this one of the favorite snacks.

Ingredients:
4 medium potatoes/ 4 cups grated
2 tbsp ghee/clarified butter
1/4 tsp mustard seeds (optional)
1 tsp cumin seeds
2 green chilies, finely chopped
4 tbsp peanut, coarsely ground
salt to taste

Preparation Method:
1. Peel the potato skin and grate the potatoes. Keep them soaked in water.
2. Rinse the grated potatoes atleast 2 - 3 times to remove any starch.
3. Meanwhile, heat ghee/butter in a vessel or a pan.
4. Add mustard seeds. As they splutter, add cumin seeds and green chili.
5. Add the coarsely ground peanut and sauté for few seconds.
6. Squeeze any extra water from the grated potatoes and add them to the tempering.
7. Stir for 5 –6 minutes on med-high heat. Garnish with fresh coconut/cilantro/lemon juice.

Preparation Time: 20 mins

Happy Ganesh Chaturthi !!

WISHING YOU ALL A VERY HAPPY AND BLESSED 

GANESH CHATURTHI !!

ImageSource: www.sai-ka-aangan.org

Anniversary – A Year of Blogging !

First of all, a big thanks to all my fellow bloggers who take the time to read and comment on my posts here. Thanks you all for also having showered with awards, for sending recipes for events and friendships !!!
I certainly can’t believe, its been a year now, having started the food blogging. Lot of reasons why  I started blogging and one of them certainly was to record the ingredients of the recipes. Even though I’ve been cooking since school days, I can’t cook the same dish twice, the very reason why I had to write down the amounts of ingredient that goes into a dish. So this blog is a record of my experiments in the kitchen to create the regular healthy dishes and to share with you all readers !!

SE

Mexican Cilantro Lemon Rice

Rice cooked with cilantro and lemon !

If you happen to travel a lot, at which place/food joint do you find your closest comfort food? For me, I sure head out to the chipotle’s for a bowl of vegetarian burrito..love the rice and beans, the closest it can get to my comfort food. While working up in MA, I had to change train/bus on my way to MD, and so religiously I made sure to get a pack of the rice and beans from nearest chipotle.
So here’s what was for lunch, a zesty, lemony cilantro rice with beans. The recipe is just for the rice and one can combine this with different beans curry. For a moment you’ll not realize that its a Mexican recipe, its almost like an Indian meal !

Ingredients:
1 full cup rice
1 1/2 tbsp oil
1/2 cup onions, chopped
1 small green chili, chopped
1/2 lemon juice & zest
1/2 cup cilantro
salt to taste

Preparation Method:
1. Soak the rice in a enough water for 5 – 7 minutes. Then drain the water.
2. Heat oil in a deep vessel, add the green chili, onions and sauté till translucent.
3. Add the rice and lemon zest and stir for few minutes. Add lemon juice and 2 1/2 cups of water.
4. Add salt and cilantro and let it cook.
5. When done, garnish with some more cilantro and lemon juice and give a stir. Serve with beans

Preparation Time: 20 mins
Serves: 2 - - 4

Ambadi/Gongura Bhaji – Red Sorrel Leaves Side Dish

Recipe: Cooked red sorrel leaves tempered with garlic and peanut powder !

Here, I am back after more than a month, having missed a lot of your posts. I am waiting to see lot of yummy recipes which have been posted. I’ve got a 10 day break before I start by fall semester, so hopefully I make best use of my free time now.
I had prepared this curry/sabzi a while ago, finally it gets its due by getting it published. This Ambadi/Gongura also know as Red Sorrel Leaves is one of the famous and my favorite leafy vegetables. The leaves are tangy and mildly acidic,although has a lot of medicinal properties. It helps cool the body and is also used in reducing fever, an ideal greens during summers to take off that extra body heat. There are lot of other health benefits which you can read here.
There are lot of recipes using these ambadi/gongura leaves, and this one is my favorite cooked in combination with little rice and coarse peanut powder.

Ingredients:
Boil:
1 large bunch of ambadi/gongura leaves
1/4 cup raw rice
3 –4 green chilies or according to taste
Tempering
2 –3 tbsp oil
5-6 big garlic cloves – minced
1/4 cup peanut power (coarsely ground)
pinch of asafetida
salt to taste

Preparation Method:
1. Rinse the sorted the leaves. Add these leaves and rice in a vessel with boiling water. Let it simmer for 10 –12 minutes. Once the rice get cooked, drain. Collect the water if you like to use it in a curry or rasam/soup.
2. Heat oil in a vessel. Add the minced garlic and saute.
3. Add asafetida and peanut powder and roast for few seconds.
4. Add the cooked drained ingredients and mash. Add salt and turmeric. Cook for few minutes and then turn off heat.
5. Garnish with a 1/2 tsp of oil and chili powder
6. Serve with bhakri/chapati or bread.

Preparation time: 10 –12 mins boiling
5 – 6 mins preparation

Serves: 2 - 4

Palak/Spinach & Tomatoes

I wanted to whip up quickly something for lunch and what better than using tomatoes and greens for a quick dish. A quick sauté of tomatoes and spinach with just the chili powder as spice, tangy and very fulfilling with a bowl of rice. This dish can be prepared in so many ways and different flavors just by using different ingredients like garlic or curry leaves or some whole masala/spices for a different flavor!

Ingredients:
1 bunch Spinach, chopped
2 –3  medium tomatoes, chopped
2 tbsp oil
1/2 cup chopped onions
1/4 tsp mustard seeds
1 tsp chili powder or according to taste
pinch of turmeric
julienned ginger
salt to taste

Preparation Method:
1. Clean, rinse and chop the spinach leaves.
2. Heat oil in vessel or large pan. Add mustard seeds. As they splutter, add onions and sauté till translucent.
3. Add chopped tomatoes and saute till cooked.
4. Add chopped spinach, turmeric, chili powder and salt. Add julienned ginger and stir for few minutes.
5. Remove from heat and serve with rice, roti or bread.

Preparation Time: 10 mins
Serves: 2 – 3

Note: For a dry curry, let the water evaporate and oil separate from the sides before adding spinach.

Chicken Ghee Roast (Hirva / Green Masala)

By now if you have seen couple of my last posts, there is always a post every few days with this tasty and flavorful green masala, yes its my favorite. The use of green chilies, ginger, garlic and cilantro is my most favorite combination/masala that I regularly use for rice or non-veg preparations. It is also called Malvani Hirwa Masala based on the region it is most famous for. Malvan is a town on India’s West Coast and most of the konkani food specializing in seafood and/or chicken recipes heavily use this mixture.
I have another ghee roast recipe here with regular chili powder and tamarind. The one posted below is using the green masala and it tasted just awesome. With the flavor and aroma of the green masala, the dish goes best with rice flour roti/ghavne.

Ingredients:
2 full cups chicken (~ 2 lb)
2 tbsp yogurt
4 tbsp ghee/clarified butter
whole masala (1 bay leaf, 1/2 tsp pepper corns, 5 cloves, 5 cardamoms, 2 in cinnamon)
1 tsp coriander seeds powder
1/2 tsp cumin powder
1/4 lemon-juice
salt to taste
Grind:
1 cup cilantro/coriander leaves
4 in ginger
8 cloves of garlic
4 green chilies

Preparation Method:
1. Grind the green masala (garlic, ginger, green chilies, cilantro) to a coarse paste.
2. Marinate the chicken with green masala, yogurt and salt. Leave it for 15 –20 mins
3. Heat ghee in a deep vessel. Add the whole masala and sauté. Immediately add the marinated chicken and saute for few minutes.
4. Add the remaining marinade, coriander powder and cumin powder.
5. Close lid and let it cook till ghee separates from the sides.
6. Garnish with chopped cilantro, lemon juice and serve with chapati/ghavne/nan/rice.


Preparation Time: 25 mins
Serves: 3 – 4

Badaam / Almond Chicken

Marinated Chicken pieces simmered in almond masala/sauce !

Preparing this dish had been pending since such a long time, so today sure, I finally managed to prepare this. In one of my previous posts I had mentioned that I have a 4 lb almond bag sitting since such a long time, that I am still not able to finish it off. Of course, if I make sweet it will finish sooner, but we are in no mood to prepare sweets !
This recipe is a variation from our regular curry with the only variation is the coconut being replaced with almonds. Very easy to prepare, although the ingredients list looks huge and tastes nice and creamy !

Ingredients:
Marinate:
2 full cups chicken (~2lb)
2 tsp chili powder
2 tbsp ginger garlic paste
1/8 tsp turmeric
2 green chilies, sliced
salt to taste

Lightly roast in oil and grind:
5 cardamoms
2 in cinnamon (uncoiled)
1 bay leaf
5 cloves
2 tsp coriander seeds
1 tsp cumin seeds
2 tbsp dry coconut
1/2 cup almonds

Saute in oil & Grind to paste
1 cup onions, chopped
1 large tomato (or 2 cups, chopped)

Other:
2 tbsp oil
1/4 cup onions
cilantro/coriander for garnish

Preparation Method:
1. Marinate the chicken with chili powder, green chili, salt, turmeric and ginger garlic paste. Let it sit for 10 –15 minutes till you prepare the masala.
2. Roast the dry ingredients and spices and grind them to a fine powder.
3. In a pan heat oil and sauté the onions till light brown. The add the tomatoes and sauté for few minutes.
4. Combine the dry masala(step 2) and the onions & tomatoes in a blender and grind to a fine paste using some water.
5. Heat oil in a deep vessel. Add the 1/4 cup chopped onions and sauté.
6. Add the marinated chicken and roast for couple of minutes. Add water and bring it to boil.
7. Then add the masala paste (step 4) and let it simmer over low heat. Add salt and/or water according to consistency required.
8. Let it cook for 15 – 20 minutes. Garnish with chopped cilantro.
9. Serve with nan/chapati or with rice.

Preparation Time: 40 mins

Serves: 4

Note: This dish can be varied to make butter chicken by adding 3 –4 tbsp of butter and 2 –3 tbsp of kasuri methi.

          Another variation is to just use dry unsweetened coconut or any other nuts/dry fruits instead of almonds.

Masoor Amti (Brown Lentil Curry)

This is one of the widely used pulses across the world,  I believe. Back home Belgaum is famous for this pulse and the locally grown variety is different from the one we get in stores here. The Belgaum masoor is tiny in shape and tastes much better. My grandmothers side, in Belgaum have large farms where they grow this lentil and the other being kale vatane/black peas. So everytime we went for a visit, we were always sent with bag full of these lentils. These lentils are a staple and are always stocked back home and so we have so many variations of preparing this curry.
Today’s recipe is just as simple with use of goda masala and tempered with garlic & curry leaves. We used to also use the spiced chili powder(Belgaum chili powder,masala tikhat, ghati masala, or masala khara) which when used, there is no need to add any additional masala. The recipe for the masala tikhat(spiced chili powder) will have to wait until I make, till then follow this recipe :

Ingredients:
1 cup masoor/ brown lentils
1/2 tomato, sliced
1/2 small onion, sliced

2 tbsp oil
4 –5 big cloves garlic, minced
4 – 6 curry leaves
1 tsp chili powder
1 tbsp goda masala
2 tbsp fresh/frozen coconut & cilantro for garnish
salt to taste

Preparation Method:
1. Pressure cook the lentils along with onion and tomato, with enough water. Allow for 1 –2 whistles and let it cool.
2. Heat oil in a deep vessel. Add the minced/pressed garlic and sauté slightly. Add the curry leaves.
3. Add the contents in the pressure cooker(cooked lentils).
4. Add salt, chili powder, turmeric, masala and let it simmer for about 5 – 10 minutes.
5. Garnish with cilantro & fresh coconut.
6. Serve with bhakri/chapati or with plain rice.

Preparation Time: 30 mins
Serves: 2 – 4

Note: The lentils can be cooked in a vessel separately although it will take more time, so soak it for few hours before cooking.
Variation: The fresh coconut can be ground with cumin and coriander and added to the curry. Skip goda masala in that case.

White Kidney Beans in Tomato-Coconut Masala

These days I have religiously preparing the dishes that may help in making some space in my pantry. Lot of different lentils and beans have been lying for such a long time. So have decided to make sure I use all those different beans/lentils.
I don’t remember having white kidney beans but there are so many varieties of this seeds and this preparation is our regular recipe that could be used with any other types of beans or peas. I have separately used the ginger garlic paste here, although a fresh ginger-garlic used in grinding the spice mix will make the curry taste much better. Although I have used the goda masala, use garam masala incase you do not have one, though it could read the link to add few more ingredients to get the spice mix.

Ingredients:
3 cups white kidney beans, soaked overnight & cooked
2 tbsp oil
strand of curry leaves
1/2 cup onions
1 1/2 tbsp ginger garlic paste
1 1/2 tsp chili powder
1 1/2 tbsp goda masala/garam masala
1/8 tsp turmeric
salt to taste

Grind:

1/2 cup fresh/frozen coconut
2 medium tomatoes
1/2 cup cilantro
1/2 cup cooked beans (from above 3 cups)

Preparation Method:
1. Soak the bean overnight. Then cook them in a pressure cooker or in a vessel(will take time) until soft but not mushy.
2. To prepare the masala, grind all the ingredients mentioned. Use the same 1/2 cup beans from the above.
3. Heat oil in a deep vessel. Add chopped onions, curry leaves and saute.
4. Add ginger garlic paste and slightly saute.
5. Add the cooked beans along with its water, ground masala, goda masala/garam masala, chili powder, turmeric and salt. Let it simmer for 15 – 20 minutes.
6. Remove from heat and serve with rice or bhakri/chapati.

Preparation Time: 25 mins
Cooking Time: 30 mins
Serves: 4 – 6

Gawar ani Phanasbi chi Bhaji / Cluster Beans & Jackfruit Seeds Curry

 

A combination curry with jackfruit seeds and cluster beans is very much a konkan recipe. This is the season when the market is flooded with jackfruits, the raw ones used in making lot of curries and the seeds of the ripe ones. I was able to get these frozen jackfruit seeds at our local Indian grocery store which were already slightly cooked, shelled and sliced, else you would need to follow the steps. One of the other ways of preparing this recipe can be followed here. I did not have the green chilies, instead used the chili powder.

The jackfruit seeds resemble like the Brazilian nuts. Whenever we used to get the jackfruit back home, it was a huge task, we used to enjoy though, applying oil to palms, then each one removing the fruits from their own share, collecting the seeds to roast and eat as they are. If you want to have a look at some best pictures of jackfruit and its seeds, find them here @ jugalbandi.

Ingredients:
1 cup jackfruit seeds, boiled,shelled,sliced (phanasachi be)
1 cup cluster beans/gawar/tupshenga
2 tbsp oil
1/2 cup onions, chopped
1/2 cup tomatoes, chopped
1 tsp chili powder
1/2 tsp garam masala (optional)
pinch of turmeric
salt to taste

Preparation Method:
1. If you have the seeds, slightly cook them to remove the outer cover. Then slice or press the seeds.
2. Heat oil in a pan or vessel. Add the onions and sauté till translucent.
3. Add the cluster beans and jackfruit seeds and sauté for a while.
4. Add tomatoes, chili powder, turmeric, masala, salt and water. Close the lid and let it cook.
5. Once cooked, remove from heat and garnish with fresh coconut.
6. Serve with bhakri/chapati.

Preparation Time: 25 mins (may be more if starting from scratch)
Serves; 2 -3

Green Chicken Curry – Variation from a regular one !

I had actually planned to prepare our regular green chicken curry with coconut and little more spices. But since I had a lot of yogurt lying in the fridge, decided to use yogurt instead and a little less spices. We use this masala to make the Belgaum style Biryani which I might post later on, till then enjoy this nice green and creamy curry !

Ingredients:
2 cups chicken, cubed
whole masala (1 bay leaf, 2 in cinnamon, 4 –5 cardamoms, 4 –5 cloves, 1 mace/javitri)
1/2 cup onion, chopped
1 tsp coriander powder
1/2 tsp cumin powder
1/2 cup yogurt
2 tbsp oil
salt to taste
Grind to paste:
5 – 6 big garlic cloves
3 in ginger
5 –6 mint leaves
1 cup cilantro/coriander
2 – 3 small green chilies

Preparation Method:
1. Grind garlic, ginger, mint, cilantro and green chilies to a fine paste.
2. Marinate the chicken with this paste along with yogurt and some salt. Leave aside for 15 – 20 mins
3. Heat oil in a deep vessel, add the whole garam masala. Then add the onions and saute till they turn translucent.
4. Add the chicken pieces and saute for few minutes. Then add all the remaining marinade, coriander and cumin powder.
5. Close the lid and let it simmer till the chicken is cooked or the oil separates from the side.
6.Garnish with cilantro and a dash of lemon juice. Serve with nan/chapati or with rice.

Variation: To make a dry version of the curry, just add 2 –3 tbsp of yogurt and/or use some butter to make the buttery version of the curry.

Preparation Time: 20 mins
Serves: 2 – 4

Fava Beans Curry – Middle Eastern Recipe

I have heard and read lot about fava beans and its use in the middle eastern and Mediterranean cuisine, but never happen to use them in our cooking. Last week one of our friends bought us some cans of fava beans and mentioned the ingredients that go into making a simple side with pita bread. Not much use of spices but with the ingredients it does come close to an Indian recipe, so the name curry.
Since I was having these beans for the first time, the taste and flavor seemed to be very much like the cooked jackfruit seeds. I can even say the flavor, taste, texture could match 99.9 % to that of jackfruit seeds. So in case you don’t get your hands on a fava beans, try out the recipe with jackfruit seeds, if you happen to be in the tropical !!

Ingredients:
1 can(15 oz) fava beans, drained, rinsed
1/2 cup onions, chopped
1/2 cup tomatoes, chopped
1 tsp cumin powder
1/2 tsp chili powder
1tsp parsley
1 tsp lemon juice
3 tsp olive oil
salt to taste

Preparation Method:
1. Drain and rinse the beans.
2. In a vessel add the bean with some water and bring it to boil.
3. Mash the beans a little and then add all the remaining ingredients.
4. Let it simmer for up to 10 min.
5. Serve with pita/chapati

Preparation Time: 10 minutes
Serves: 2

Onion Tomato Raita – Onion & Tomato in Yogurt

It has been almost close to a month that I have posted. Thank you everyone for having checked on how I was doing. Now that I am done with the exams, I should be posting some new tried and tasted recipes. I am sure everyone here is enjoying their summers and those of you back home, it is nostalgic with monsoons and the rains especially this is a season to be on the India’s West Coast !
BTW, it is hot summer here, with temperatures soaring upto 100 F. To keep the body and mind cool, today’s post is a blend of ingredients according to Ayurveda,  have cooling effect on the body, a mixture of tomato and onion in yogurt. A perfect accompaniment with both vegetarian and non-vegetarian meals !

Ingredients:
1 cup onions, finely chopped
1 cup tomato, finely chopped
2 cups yogurt
1 green chili, minced
5 –6 fresh mint leaves, minced
2 tsp sugar (add more or less)
salt to taste

Preparation Method:
1. Beat the yogurt to a smooth consistency.
2. Add finely chopped onions, tomatoes, chili, mint
3. Add salt and sugar and mix.
4. Serve as a condiment with meals

Variation:
To different versions of the condiment, add all or any of these: grated cucumber, carrot, radish, fresh coconut etc

Preparation Time: 5 –10 mins
Serves: 2 - 6

Methi Fish – Fish with Fenugreek leaves

A combination dish which came up as I wanted to prepare both fish and methi leaves. A very flavorful dish, probably is a specialty of Bengali, Punjabi cuisine. The use of fenugreek seeds for tempering gives a wonderful aroma to the dish. I cooked this dish in tomato and to add a touch of variation, one could add yogurt to this dish while cooking. I personally do not mix milk products and seafood while cooking nor do I  combine them in my meals. Recipe for this flavorful dish follows !

Ingredients:
4 fish pieces

4 cups of fresh fenugreek leaves
2 tbsp oil
1 tsp fenugreek seeds
1/2 cup onion, finely chopped
1 tbsp ginger garlic paste
1 large tomato, finely chopped
2 tsp chili powder or according to taste
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric
salt to taste
1/2 lemon juice

Preparation Method:
1. Rub salt to the fish pieces and keep aside, then rinse.
2. Heat oil in a pan, add the fenugreek seeds and saute till dark brown. Then remove the seeds from the oil.
3. Add onions in the same oil and saute till translucent.
4. Add ginger garlic paste and saute.
5. Add finely chopped tomatoes, chili powder, turmeric, coriander powder, cumin powder and let it cook till the mixture turns into a sauce like consistency.Stir in the fenugreek leaves.
6. Add the fish pieces,salt, little water(if desired) and let it cook on a slow flame.
7. Squeeze in some lemon juice before serving.

Serves: 2
Preparation time: 20 mins

Variation: One could add about 2 cups of thick beaten yogurt to make a gravy.

Dry Shrimps in Tomatoes & Tomatillos

Recipe: Dry shrimps cooked with tomatoes and tomatillos !

 

Recipes using dry shrimp, dry salted fish, either you love these or simply hate them due to the smell of the dry shrimps..two extreme cases, I believe its a acquired taste and takes a while to like dishes with dry shrimps. I fall under the first category, being bought up closer to the Indian west coast, it is very natural to include seafood in the diet. Mostly the dry fish/shrimps are used during the monsoon or rainy season as most often fishing is not allowed or people don’t venture into seas during this time of the season.

Very simple and easy,  the original recipe calls for raw tomatoes, but I use tomatillos as they look and taste like raw/green tomatoes plus they give a nice tangy flavor to the recipe. Serve this as a side with bhakri/akki rotti or plain white rice !

Ingredients:
3 medium tomatoes, finely chopped
4 tomatillos, finely chopped (one can use green/raw tomatoes too !)
1 cup onions, chopped
1/2 cup dry shrimps, small, rinsed
2 tbsp of oil
1 tsp chili powder or according to taste
1 tsp of coriander powder
1/2 tsp of cumin powder
pinch of turmeric
salt to taste

Preparation Method:
1. Heat oil in a pan and sauté the onions till translucent.
2. Add the chopped tomatillos and tomatoes and sauté for few minutes.
3. Add salt, chili powder, turmeric and dry shrimps. Add water according to consistency required and let it cook.
4. Give a stir and remove from heat.
5. Serve with plain white rice or bhakri/rotti.

Preparation Time: 10 mins
Serves: 2 –4

Note: Do not cook dry shrimps if you are planning to have visitors at home :-)
One can replace tomatillos with raw/green tomatoes

Green Fish Curry (Fish in Coconut & Mango Masala)

Fish pieces cooked in coconut, raw mango and spice masala !

It has been a while I’ve posted on the blog and thought of posting this recipe. Having prepared this curry, I had to take the time to post it on the blog. As it is I don’t have that many seafood recipes posted on my blog and therefore a good one to start with. I’ve bought some good amount of salmon/tilapia from the market and so don’t be astonished to see couple of seafood recipes coming soon !!

It’s a mango season in India and couldn’t stop not having to use mangoes in cooking. This recipe using green/raw mangoes for the sour taste and one can use tamarind/kokum to impart the flavors. But if you need a nice go green color to the dish, it is better to use the raw mango. The other unique thing about the dish is not having to temper the curry as the coconut and fish oils are sufficient enough to not have any extra oil in the dish !

Ingredients:
3 fillets tilapia (6 – 8 pieces)
salt to taste
Grind
1 cup fresh/frozen coconut
1/3 cup raw/green mango, peeled, chopped
1/2 cup cilantro
1/2 cup onion,chopped
2 –3 green chilies or according to taste
2 –3 big garlic cloves
1/4 in of ginger piece
1 tbsp coriander seeds
1 tsp cumin seeds
1 in cinnamon

Preparation Method:
1. Apply salt to tilapia pieces and leave it for few minutes. Rinse
2. Grind all the ingredients mentioned above into a fine paste.
3. Transfer the masala paste in a vessel. Add water according to consistency required (do not make watery though !)
4. Bring it to boil. Add tilapia fish pieces and salt.
5. Let it simmer for few minutes. Serve with rice.

Preparation Time: 15 mins
Serves: 4

Note: Use a coffee grinder to powder the spices if preferred

Moong Bean Sprouts Stirfry !

It has been a while I posted on the blog, thanks for having stopped by though. Last couple of days there isn’t much of heavy cooking and have been preparing some simple easy dishes. I had prepared this simple moong sprouts stirfy, very healthy and nutritious, prepared in Indian style, mentioning it because when it comes to mung sprouts, people tend to think of Chinese dishes. This used to be our snack as kids, as we were not allowed to have too much of chips or chocolates or eating anything out. This is a perfect dish if someone is on a diet plan !

Ingredients:
3 cups moong sprouts
1 1/2 tbsp oil
1/4 tsp  mustard seeds
2 –3 small green chilies, chopped
1 strand of curry leaves
1/2 cup onions, chopped
salt to taste
pinch of turmeric

Preparation Method:
Pre –Prep: To make the sprouts, soak moong beans in water for 6 –8 hours. Then drain the water and keep the soaked mung in closed container. Rinse with cold water after every 6 –8 hours. Sprouts will be ready in 36 – 48 hours
1. Heat oil in a large pan. Add mustard seeds, as they splutter, add curry leaves, chilies and onions. Sauté
2. Add the moong bean sprouts and saute for couple of minutes till cooked. Sprinkle little water if required
3. Add salt and turmeric and stir for few more minutes.
4. Serve as a snack/side with chapti or bread

Preparation Time: 10 mins
Serves: 2 – 3

Phodni Bhaat / Indian Fried Rice

This glowing yellow color rice is actually a breakfast dish prepared in Maharastra and Northern Karnataka where it is known as Phodni Bhaat, literally meaning tempered rice. A little dash of lemon and few more ingredients like chana dal converts it to a dish known Chitranna and Lemon rice down South. A leftover rice is usually used to prepare this, however if you are using a freshly prepared rice, then make sure to cool it down before using it to prepare the dish.
I had actually prepared this for brunch and made it wholesome by adding few veggies and nuts. These are optional but they sure make dish a little rich !

Ingredients:
4 cups rice, previously cooked
3 tbsp oil
1/2 tsp mustard seeds
1 tsp cumin seeds
1 strand of curry leaves
1/2 cup onions, chopped
2 –3 green chilies, chopped
1 cup spring onions, chopped
1/2 cup fresh/frozen (peas + chikpeas)
1/4 cup nuts (almonds, cashews, raisins)
1/8 tsp turmeric
salt to taste
cilantro for garnish

Preparation Method:
1. Separate the previous cooked rice with a fork. If using a freshly cooked rice, allow it to cool before using.
2. Heat oil in a large pan. Add mustard seeds, as they splutter, add cumin seeds, curry leaves, chopped onions, chilies and sauté for few minutes.
3. Then add the chopped spring onions, peas, chickpeas, nuts and saute for few more minutes
4. Add salt and turmeric. Add rice and give a nice stir till all the rice is coated with the mixture.
5. Garnish with cilantro and serve
 
Preparation Time: 10 mins
Serves: 2 - 4

Dalichi Koshimbir / Lentil Salad Side

This koshimbir/lentil side is a must during any festival occasions, a must when we made puran poli. With little variations, this dish is famous across Maharashtra and Northern Karnataka. The lentils are soaked for 3 – 4 hours and then coarsely ground and combined with other ingredients as mentioned below. I understand some people do not like the smell of the black salt, so you can skip it although it is a good digestive aid. Very nutritious, this dish does not have any oil or tempering and is a good option if you are on a self regulated diet plan :-) !

Ingredients:
2 cups chana dal/split gram/yellow split peas, soaked
1 small green chili (optional)
1/2 cup onions, thinly sliced
1 tomato, sliced
1 lemon juice
1/2 pinch of black salt
salt to taste
cilantro for garnish
Note:Could replace lemon juice with 1 cup of yogurt
         If needed, Add more veggies like tomato, cucumber, radish, carrots

Preparation Method:
1. Soak the gram dal/lentils for 3 – 4 hours.
2. Coarsely grind the green chili and soaked dal together.
3. In a bowl combine together sliced onions, tomatoes, ground dal, juice, black salt and salt.
4. Add other veggies if required
 
Preparation Time: 10 mins
Serves: 4 - 8

Palak Daal / Lentil Spinach Curry/Soup

 

I am unable to get some nice red chili powder so seriously contemplating of buying the whole byadgi chilies & grinding them to fine powder. These chilies give a blazing red hot color to the dish and is milder in taste.

I had a huge bunch of spinach and used all of it to make the curry. Since we wanted to have it as a soup, I’ve used very less amounts of lentil/toor dal. So if you prefer to have thick dal with roti’s, parathas or even rice,  use generous amounts of toor dal. The rest steps will remain the same !

Here’s a simple recipe !

 

Ingredients:

1/2 cup toor dal /split pigeon peas

6 cups fresh spinach, chopped

1 medium tomato, chopped

1/2 cup onion, chopped

2 tbsp oil

5 –6 big garlic cloves, minced

1 tsp chili powder

1/8 tsp turmeric

1/4 tsp tamarind pulp

salt to taste

 

Preparation Method:

1. Add chopped spinach, toor dal/lentil, tomatoes and onions into a pressure cooker and let it cook till about 3 whistles. Let it cool.

2. Heat oil in a deep vessel. Add the minced garlic and saute till you get the aroma of the fried garlic.

3. Immediately add the cooked contents from the pressure cooker. Add salt, chili powder, turmeric, tamarind pulp and bring it to boil.

4. Let it simmer for few minutes. Serve with rice, chapati or have it as a soup !

 

Preparation Time: 30 mins

Serves: 2 – 4

Badne Yennagai / Bagara Baingan (Stuffed Brinjals / Eggplants)

Eggplants in masala/spice mixture !

I am a big fan of brinjals/eggplants and my favorite is to prepare it with goda/kala masala. The preparation with few minor changes in the ingredients is known by different names at different places, Bharleli Vangi, Badnekayi Yennagai or Bagara Baingan, whatever the name is, the dish is scrumptious with a loaf of Indian bread, chapati or akki roti (rice flour bread).
My previous post also is a stuffed eggplant but is a sattvic version, meaning it does not contain any onions or garlic and of course no meat. Today’s version has the onions and ginger garlic paste in it. For a badnekayi ennegai recipe, one could make the masala using the individual spices, but since I had the goda masala handy, I’ve used the same. Look for the goda masala to make the spice mix in advance !

Ingredients:
8 small Brinjals/eggplants, slit crosswise
1/8 cup oil
1/2 cup onions, finely chopped
1 tbsp ginger garlic paste
1/8 cup goda/kala masala
1 1/2 tbsp chili powder
1/8 tsp turmeric
1/2 tsp tamarind pulp
1 tbsp jaggery/brown sugar (optional)
salt to taste
Coarsely grind
1/4 cup peanuts, roasted
1/2 cup coconut, dry desiccated, roasted
1/8 cup tbsp sesame seeds, roasted


Preparation Method:
1. Dry roast the peanuts, coconut, sesame seeds individually and grind them together to a coarse powder.
2. Heat oil in a vessel, add the onions and sauté till lightly brown. Add ginger garlic paste and sauté for few seconds.
3. Add the slit eggplants and toss them for few minutes so that they are nice coated with the oil mixture.
4. Add all the remaining ingredients and the ground mixture. Add little water(or according to consistency required) and let it cook with lid closed.
5. Once cooked, let the oil separate from the sides. Remove from heat and serve with chapati/nan/akki roti.



Preparation Time: 20 mins
Serves: 4 - 6
Note: Check the preparation method here for a little different version/style of preparation.