VAZHA /RAW BANANA PODIMAS

Hi. So people who know me know that I am a talker. I like to talk to people to know about their culture, style, hobbies and most importantly their food. And so it happened one Saturday morning when I came to buy veggies from the veggie van that visits my building I met a neighbor friend who was buying raw bananas. While talking I came to know about this awesome recipe known as ‘podimas’. I was curious and wanted to try it.

20170813_120329 - CopyINGREDIENTS:

Raw Banana – 2

Onion – 1 medium

Green Chilli – 2

Grated ginger – 1 tsp

Grated coconut – 1/4 cup

Curry leaves – 1 stem

Coconut Oil – 1 tblspn (Preferred)

Mustard Seeds – 1 tsp

Turmeric powder – 1/2 tsp

Urad Dal – 1 tsp

20170813_120323 - CopyINSTRUCTIONS:

  1. In a pressure cooker take the Raw banana with little water and pressure cook for 1 whistle. (Yes with skin on.)
  2. Once the pressure has settled, peel the raw banana. Using a grated with big holes grate the banana and keep aside.
  3. In a pan heat oil.
  4. Add urad dal.
  5. Splutter mustard seeds.
  6. Add finely chopped onion and green chilli and saute well.
  7. When the onion turns translucent add curry leaves.
  8. Add finely chopped ginger. Mix well.
  9. Now add the grated banana.
  10. Add turmeric powder and salt and mix well.
  11. Add grated coconut and mix well.
  12. Cook for another minute and then switch off the flame.

Serve with rice.

20170813_120317 - Copy

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TOMATO PEANUT CHUTNEY + CORIANDER COCONUT CHUTNEY

Happy Independence Day. Today, I won’t talk much but will leave you with two chutneys. Sometimes we all need more than one chutney with our dosa, don’t we?

2COCONUT CORIANDER CHUTNEY

INGREDIENTS:

Grated coconut – 1 cup

Coriander – 1 cup

Green chilly – 1

Ginger – 1/2 inch piece

Sugar – 1 tsp

Lemon Juice – 1/2 tsp

Mustard Seeds – 1/4 tsp

Urad Dal – 1/4 tsp

Curry Leaves – 1 stem

Asafoetida – a pinch

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Blend together coriander, coconut, ginger, sugar, green chilly, lemon juice and salt with little water and blend to a smooth paste. Transfer to a bowl.
  2. Take a tadka pan and heat oil.
  3. Add urad dal.
  4. Add mustard seeds.
  5. Add curry leaves and asafoetida.
  6. Transfer this on the chutney and mix well.

1TOMATO PEANUT CHUTNEY

INGREDIENTS:

Chopped Tomato – 1 cup

Roasted Peanuts – 1 cup

Garlic – 2-3 cloves

Green chilly – 2-3

Cumin – 1 tsp

Chilly powder – 1 tsp (optional)

Oil – 2 tblspn

Mustard – 1/4 tsp

Urad Dal – 1/4 tsp

Curry Leaves – 1 stem

Asafoetida – a pinch

Salt to taste

INSTRUCTIONS:

  1. Heat oil in a pan.
  2. Splutter cumin and add chopped cloves.
  3. Add green chillies and tomatoes and salt.
  4. Cook till the tomatoes have softened.
  5. Take it in a blender along with roasted peanuts and blend well.
  6. Transfer it to a bowl.
  7. In a pan heat oil.
  8. Add urad dal.
  9. Splutter mustard seeds.
  10. Add curry leaves and asafoetida.
  11. Transfer it to the peanut-tomato chutney and mix well.

 

Enjoy with dosa/idli/ uthappam, etc.

 

 

 

 

 

 

QUICK CHOLE/ CHICKPEA CURRY

1Hey there. So yesterday I celebrated my birthday. Not that it was a grand affair. But I had pre-birthday celebration when my colleagues came home for a baking class. And we baked my birthday cake. Will soon share a recipe of the same.

For today’s post is this quick version of chole masala. I need variety in my food. And dosa is a regular in any south indian home. I like to pair it up with various different options. One such wonderful combination is chole masala.

3INGREDIENTS:

Kabuli Chana – 1 cup soaked overnight

Onion – 1 big

Tomato – 2 medium

Coriander Powder – 2 tsp

Chilly Powder – 1 tsp

Chole Masala – 1 tsp

Turmeric Powder – 1/4 tsp

Dry mango powder – 1/4 tsp

Chopped Coriander Leaves – 1 tblspn

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Pressure cook chana for 1 whistle and then lower the flame for 15 minutes. ( the cooking time also depends on the quality of the chana)
  2. In a blender blend together onion and tomato.
  3. Heat oil in a kadai.
  4. Add the onion-tomato paste and saute till it starts leaving oil from the sides of the kadai.
  5. Add coriander, chilly, chana masala, dry mango powder and turmeric powder and mix well.
  6. Add the cooked chana masala and mix well.
  7. Let it boil for 5 minutes. Add water if required.
  8. Garnish with chopped coriander leaves.

Enjoy with dosa or rotis.Β 2

 

 

BAIGAN BHARTA/ ROASTED BRINJAL/ AUBERGINE SPICY DISH

1Hello. So I love all things roasted. I mean I think so…Roasted potato, roasted sweet potato, roasted brinjal, roasted cashew, roasted tomato,etc. I mean the person who might have invented this brilliant idea must be a genius. Roasting gives a earthy flavor to the ingredients which is not only healthy but also yummy.

So this recipe is roasted brinjal/ aubergine. The brinjal considered is the big ones since it has more flesh. I have also mentioned the variations you can try with this recipe.

2INGREDIENTS:

Brinjal – 2 big

Onion – 1 big

Tomato – 2 big

Chilly Powder – 2 tsp

Roasted cumin powder – 1 tsp

Coriander Powder – 2 tsp

Garam Masala – 1/2 tsp

Ginger – Garlic Paste – 1 tsp

Coriander Leaves – 2 tblspn chopped

Lemon Juice – 1 tsp (optional)

Oil – 2 tbslpn

Salt to taste

INSTRUCTIONS:

  1. Roast brinjals on direct flame. You can place the brinjals on stove and keep rotating them within every 2-4 minutes till every side is charred and roasted.
  2. Take a bowl of room temperature water and a plate. Takethe roasted brinjals on another plate.
  3. When the brinjals are hot enough to handle with hands start peeling the charred skin.
  4. The soft inner flesh is what we need. Remove the flesh and place them in the clean plate.
  5. Dip you fingers in water to clean your hands of small charred bits and continue peeling and removing the flesh.
  6. If you are using tender brinjals then the seeds will be soft and can be digested. Hence it need not be discarded. However, if you have dark and more seeds then discard it as it will be bitter to taste in the dish.
  7. Now you got the tender roasted flesh of the brinjals.
  8. Heat a pan with oil.
  9. Add chopped onions and saute till translucent.
  10. Add ginger-garlic paste and saute till the raw smell leaves.
  11. Add chopped tomatoes and close and cook till the tomatoes are cooked and mushy.
  12. Once the tomatoes are mushy and starts leaving oil from the sides of the pan, add chilly, coriander, garam masala, cumin powder and salt and mix well.
  13. Add the roasted brinjal flesh and mix well to make a smooth paste.
  14. Saute for 2 -4 minutes and then switch off the flame.
  15. Optionally add lemon juice and mix well.
  16. Garnish with chopped coriander leaves. (Highly suggested)

Enjoy it hot with phulkas. I enjoyed it with beetroot phulkas and it was so yummmmmmmm…………

NOTES:

Sometimes we get less amount of brinjal flesh and the dish won’t suffice the whole family. Hence you can make the following additions:

  1. You can add boiled mashed potatoes as it will give nice texture and volume to the dish.
  2. You can add cooked green peas. It will not only raise the volume of the dish but also provide a different taste and texture.
  3. You can also add roasted pumpkin but make sure you increase the spiciness to adjust your taste buds since pumpkins would add to the sweetness also.

Go ahead. Let me know if you enjoyed this post. Till next time see ya…3

 

SHAHI PANEER/ COTTAGE CHEESE IN YOGURT GRAVY

Hello World. So its Lent and that’s why you are seeing mostly vegetarian dishes on blog these days. And its summer. Heat is unbearable. Under the fan too I am sweating. Unless I am in AC the heat is unbearable. The heat plays with your mind. You tend to be moody and sensitive. Even food can make or break your day.

The last couple of weeks I have been experimenting with baking and baking related stuffs and failing miserably. I feel horrible of wastage. Wastage of effort, time, money, ingredients and good mood. But if you have to learn something you will make mistakes. Hence not loosing heart.

Today’s recipe is one delicious dish of paneer. I am not a big fan of paneer. Hence, whichever paneer dishes I prepare it has to be tasty if I have to eat. This one seemed to fit the bill. I got it for my office friends and they just loved it.

I don’t like paneer and moreover I don’t like raw paneer. I mean I have to toast it some way for me to even taste it. So I grilled it in my sandwich maker. You can grill it in grilling pan too. If you have none of these then you can just toast it on a tawa too.

It does taste good so please do go and try it out.

1Adapted from here

INGREDIENTS:

Paneer – 100 gm ( slit lengthwise)

Cashew – 4-5

Sunflower Seeds – 1 tblspn (Optional)

Onion – 1 big

Yogurt/ Curd – 1/2 cup

Cumin/ Jeera – 1 tsp

Red Chilly Powder – 1 tsp

Turmeric Powder – 1 tsp

Garam Masala – 1/2 tsp

Green Cardamom – 1-2

Back Peppercorn – 2-3

Cinnamon – 1 inch piece

Dry red chilly – 2-3

Asafoetida/ Hing – a pinch

Ginger – garlic paste – 2 tsp

Oil – 1 tblspn

Salt to taste

Chopped Coriander leaves – 2 tblspn

2INSTRUCTIONS:

  1. Toast paneer with a little ghee. Keep it aside.
  2. Boil chopped onion, cashew and sunflower seeds with little salt in water until the onion is cooked and cashews are soft.
  3. Once cooled strain and make a smooth paste of the onion-cashew-seeds.
  4. In a pan heat oil.
  5. Toast cumin, cinnamon, red chilly, cardamom, pepper for a minute.
  6. Add asafoetida powder and mix.
  7. Add ginger – garlic paste and mix well till the raw smell leaves.
  8. Add theΒ onion-cashew-seeds paste and mix well for 1-2 minutes.
  9. Add turmeric powder, red chilly powder and garam masala and mix well.
  10. Whisk the curd so there are no lumps. You can also blend it in blender.
  11. Add the curd in and stir continuously.
  12. Add 1/2 cup water and stir continuously. (you can use the strained water from the onion-cashew-seeds)
  13. Adjust salt and stir continuously till it thickens.
  14. Add the paneer pieces and mix well for 1 minute.
  15. Switch off the flame and garnish with coriander leaves.

Enjoy with hot phulkas

Note:

  1. The onion and cashew provided a little sweetness to the curry. Adjust the spices according to your taste.
  2. You can cut the paneer into small pieces after it is grilled. I chose to keep the lengthy pieces as it is.
  3. Keep stirring the curry after you add curd or it will curdle.Β 3

 

 

BAIGUN BHAJA/ AUBERGINE DISCS

Hey There. I always wonder where did the vegetables get their names. I mean think of it na – Baigan or as they say in bengali – Baigun which means without any ‘gun’ or qualities. Then there is ‘Lady finger’. I mean why lady finger and why not gent finger? Then there is a range of ‘gourds’. Bitter gourd aka pavakya or karela, snake gourd aka padavalanga, ridge gourd aka turai, bottle gourd aka louki. Why “drumstick” when it is actually slender and thin and not at all drum like?

Anyways moving on to today’s recipe is this baigun bhaja. Well Brinjal needs special attention. If not used with proper spices or prepared well then this veggie is not tasty. It is said to have originated from Bengal. Brinjal is also known as ‘aubergine’ or ‘eggplant’. Phew what a name – “ahh – berrrr- gene” and “egg” + “plant”. So ideally we are eating the plant or the egg ? Did I confuse you? πŸ™‚

There are many recipes for this simple dish. You can make your own combinations and try different flavors.

IMG_2375INGREDIENTS:

Big purple brinjals – 1

Red Chilly powder – 1 tsp

Coriander Powder – 1 tsp

Lemon Juice – 1/2 tsp

Amchur powder/ Dry Mango powder – 1/4 tsp

Turmeric Powder – 1/4 tsp

Besan / Gram Flour – 1 tblspn

Salt to taste

Oil for shallow frying

INSTRUCTIONS:

  1. Cut the brinjal in round pieces of 1 inch thickness.
  2. Soak them in water for 10 minutes.
  3. Remove them and wipe it dry.
  4. In a plate mix well chilly, coriander, amchur, turmeric, besan, salt and lemon juice to make a smooth paste. Add little water if required.
  5. Coat the brinjal pieces with this paste and keep it aside for 10 minutes.
  6. Heat a tawa with little oil for shallow frying.
  7. Once oil is hot place the pieces of brinjal and fry them on both sides till top is crispy and insides are cooked.
  8. Remove and place on tissue paper.

Enjoy it hot as snacks or as a side for rice or roti.

IMG_2375

 

MOOLI KI SABJI/ RADISH SIDE DISH

Hello There. Hope you all are in pink of your health. Hoping that you are eating healthy with a little sneak sometimes here and there. πŸ™‚

Confession time. I do not eat salads. Raw onions, raw radish, pepper are not my thing. The onions sprinkled on top of pav bhaji – well I am the person who will remove them. The salad served with tangdi kebab – well I ask others to finish it off. Yep. That’s me. Maximum I can try to eat the cucumber and carrot. That’s it.

So when you say Radish only 2 things pops on my mind – salad or paratha. Salad I hate and paratha I love. But I was in no mood to prepare those. So what else can be done with radish. I tried to prepare a simple side dish. And it was news to me when it didn’t taste like radishy at all. It was perfect for rotis.

2So here we go,

INGREDIENTS:

Radish – 2 small

Tomato – 1 medium

Cumin – 1 tsp

Chilly Powder – 1 tsp

Mustard – 1/2 tsp

Turmeric powder – 1/4 tsp

Coriander Powder – 1/2 tsp

Garam Masala – a pinch

Curry leaves – 1 to 2 stem

Oil – 1 tblspn

Sugar – a pinch (optional)

Lemon JuiceΒ – 1/4 tsp

Salt to taste

INSTRUCTIONS:

  1. Wash and grate the radish. ( You can keep the skin on but I removed it).
  2. In a kadai, heat oil.
  3. Splutter mustard and cumin seeds.
  4. Add curry leaves.
  5. Add the grated radish and saute on high flame. Radish will start leaving lots of water.
  6. After the water content has reduced add turmeric, chilly, coriander powder and mix well.
  7. Add chopped tomato and mix well.
  8. Add salt and close and cook on low flame.
  9. Keep stirring in the between till the tomatoes have softened.
  10. Add sugar and garam masala and mix well.
  11. Take it off the flame.
  12. Add lemon juice and mix well.

Serve hot with rotis.

Enjoy your day. Till we meet next time keep smiling.Β 1