What’s your indulgence on a cold miserable day? NC brought out in full spate some miserable and grumpy days to the boot. Nagging cold weather accompanied by some rain and a weather that could not decide between holding onto winter and hopping aboard the spring train. Yikes !
Now imagine a day where the sun refused to peek out and the bare branches of the trees formed a sticky silhouette to temper the gray dull skies. The weather even managed to incite my boisterous and slightly neurotic lab to snooze . And quite a vent hugger she was. The warm draft of air from the heater vent provided the perfect huggable carpet spot for her and I could hear her stretching and yawning.
I would have loved to take out that raggedy brown blanket, stretch out on the recliner with a hot cuppa and indulge in a book. Any book. But since kids would arrive from school and look forward to something that could perk them up.
So a hot steaming cup of chai it is and a plate piled with piping hot and steaming baby kale and baby spinach masala vada(i). Chockful of these and the lentils provide much of the protein and flavors of fennel and ginger and garlic. Seriously folks, you would be missing out if you do not make these.
A plate piled high with piping hot, crispy, golden brown masala vada(i).. packed with kale and spinach and spiced with those flavors that make it extra special – protein packed indulgence and hot steaming cuppa to make it even more better. It’s ok to indulge once in a while and it sure calls for it today !
Now what’s your excuse and what’s your indulgence?
Soaking time : 3 hrs Prep time : 15 min Cooking time : 25-30 min Pieces : about 30
Serves a hungry lot !
Pulses and Cereals: Soaked for about 3 hrs or so.
Dry split Channa dal : 3/4 cup
Dry Toor Dal : 1/4 cup
Flax seeds : 2 Tbsp
Rice : brown/ white : 2 Tbsp.
Baby Spinach : 1 cup : chopped
Baby Kale : 1 cup chopped
Onion : 1 medium size : chopped fine
Garlic cloves: 3 : chopped fine
Cilantro : 1/4 cup, chopped fine
Mint leaves : 8-10, chopped fine
Green chilies : 8-10. chopped fine ( adjusted to spice level)
Ginger : peeled, 1 inch , chopped fine
Dry Spices: ( preference can dictate the kind of spices added)
Fennel seeds / Saunf : 1 Tbsp
Salt : 1.5 tsp , adjusted to taste.
Deep frying in peanut/ canola/vegetable /saffola oil of your choice.
Grind to a thick and coarse consistency the soaked ingredients listed under pulses/ cereals
The batter should not be extra fine or smooth but be ground enough to show occasional whole soaked dals with coarse consistency and done so just the little amount of water required. Do not make it too watery or mush, then the vada(i)s will soak up extra oil.
Add in all the ingredients listed in spices and mix well.
Add in the ingredients listed in vegetables and herbs and mix well.
Let the batter rest for about 5 to 10 minutes.
Meanwhile heat the oil on medium high heat.
Test the temperature of oil by putting in a tiny dropful of batter. If it floats immediately to the top and is sizzling, you can begin the process of making vada(i)s.
Shaping, Frying the Vada(i)s
You can use the flat side of a ziploc bag, dab it with oil and drop 2 Tbsp. of coarse batter, flatten to get a round disc and gently slide it the oil.
Or the method I prefer, is to use my fingers and palms to shape the flattened discs and slide them gently in oil.
Fry in medium high heat about 6-8 in batch or so. The discs are about 2-3 inches in diameter.
Fry these in medium high heat to a nice even brown. Do not fry in very high heat. If you do so, the outer layer will get cooked faster than the inner one and it is not something you will relish!
Enjoy with a hot cup of tea and the mush awaited book of your choice!
New year and new beginnings? Nah , more like everyday is a clean slate to make something out of yourself. It’s what I keep telling myself . There is joy in small things. It’s the small things that build it up for the grand finale – life . Calvin and Hobbes sum it up the best in a beautiful snippet on watching the stars and losing yourself in it its infinity.. Sometimes it’s good to be lost.
So all the while, NC gets about a few inches of snow and ice and we get snowed in at home – School is far far away in another land. Tee hee.. The joy of skipping school – even my high schooler fell prey to its charm and exhibited an uncharacteristic elation.
So while mom and kids lazed around and spent quality time and lost themselves in snowmen and hot cocoa, DH was stranded trying to make his way back amongst the sea of travelers and some 8500 canceled flights. Over night layover and a really bizarre circumnavigation apart, a welcome face pops in after nearly couple of days of journey. Home sweet home !
Welcome home – with a hot cup of tea and wonderful tandoori bites…
When fresh veggies were not exactly ruling the roost in this part of the country, I usually have a stock of fresh frozen (if I can manage the non GMO kind, then definitely ) of vegetables in my freezer. Cauliflower florets – a favorite here. I used this to make the tandoori bites. It was a full head of fairly medium – big sized cauliflower that I had cut in florets and frozen. I would say about a pound of it.
Baked Cauliflower Tandoori Bites:
Prep time : 5-10 min Marination time : 5 hours to over night
Baking time : 15 -20 min
Cauliflower florets – A head of cauliflower cut into bite sized florets or frozen 16 oz. bag
For the Marinade:
Thick plain yogurt : 1/4 cup
Plain chili powder / Kashmiri powder : 1 tbsp. ( use your judgment for the heat)
Defrost the cauliflower florets or if using fresh ones, either nuke it in the microwave for a couple of minutes or quick blanch it. Let it come to room temperature.
Whisk all the ingredients listed under marinade. Taste test if desired so.
Pour the marinade on the cauliflower pieces and mix it to ensure all of it is coated thoroughly. Keep it covered in the refrigerator for minimum of 4-5 hours , but can be left overnight for best results as well.
Pre heat oven to 400 F.
Layer a baking sheet with aluminum foil. Spray oil if desired so on them so the pieces do not stick.
Spread the cauliflower florets so they are in single layer on the sheet.
Bake for 15-20 min or so. Keep an eye after about 12 minutes of baking. A lot depends on the tenderness of the cauliflower and your oven.
HUGE TIP : In the 8- 10 min interval, flip the cauliflower florets and rotate the pans to ensure even baking. If not you run the risk of burning the smaller sized ones.
You should get crisp but tender cauliflower florets bursting with flavor.
An absolutely packed schedule just before the winter break sets in. There are days and then there is today …
So while the going gets crazy , the crazy get going ??
The breakfast was bit of a dud ..Cold winter morning , not freezing but still cold enough for you to want to pull in the blankets closer. You might want to reach out for the warm toasted bread and dab of butter. Or a warm cinnamon roll. But not a single loaf of bread was baked and we were all out bread, cinnamon rolls, hot and tasty dosa or anything nice – according to the kids.
It was the second last day of school before winter break sets them free. And the kiddos are to be out for a long time and were fed fig bars(tsk tsk ) for break fast – all natural very good ,stone ground wheat and natural fig in it .But it was not exactly a cold morning choice ! Sigh ! Even the apple oat smoothie did not soften the wounded eyes of A2 ( A1 was more preoccupied with his gazillion tests in school today ) . And mom decided to make an after school treat.( Sucker for those wounded eyes , me thinks! )
A1 and A2 are a huge fan of samosas ! I mean honestly what’s not like about it – there’s all sorts of spiced laden veggies in a pastry dough which is usually fried. And mom kind of relented( guilty of momism) and made a quick batch of – samosas . With whole wheat partially ( I cheated ) and BAKED it ! Corn and potatoes and carrots and so much more bring the burst of flavors and fresh mint/ coriander chutney – I need chai now !
Not very labor intensive. It was done pretty fast.
Time for prep : 30 min Resting time for dough : 30 min Shaping and filling : 15 – 20 min
Baking 25-30 min Yields : 12 -14 pieces
For the stuffing:
Large potatoes : 3 nos.( boiled and mashed roughly )
Onion : 1 , diced fine
Sweet corn : boiled : 1/4 cup
Mix of peas and carrots : 1/4 cup
Oil : 1 tbsp.
Red chili powder : 1/2 tsp.
Garam masala : 1 tsp.
Chaat masala : 1/2 tsp.
Cilantro : chopped : 1/4 cup
Salt : 1 tsp + as required
Cumin seeds : 1 tsp.
For the dough:
White whole wheat flour : 1 cup
All purpose flour : 1 cup
Ajwain/ Carrom seeds : 1 Tbsp.
Oil : 3 Tbsp.
Water : as required
Baking powder : 1/4 tsp.
Salt : 1/2 tsp.
For the dough :
In a wide bowl. Mix all the dry ingredients first and whisk well to ensure even distribution of salt and baking powder.
Add the oil and mix thoroughly so the dough now resembles fine crumbs.
Now sprinkle water ( DO NOT ADD EXCESS WATER. SPRINKLE LITTLE BY LITTLE ) and bring the dough together to form a very tight dough. It has to be tight dough. Do not knead it excessively. We do not want to form gluten in the dough and then you will have stretchy outer covering instead of a flaky one.
As soon as the dough comes together to form a ball, keep it covered for about 30 min. It is important to rest the dough.
For the filling:
In a wide skillet or fry pan, add the oil and add the cumin / jeera seeds and let it sputter. Add the onions and fry well. Subsequently add the boiled and mashed potatoes, boiled corn and peas and carrots . I microwaved the frozen peas and carrots and then corn for a couple of min each to aid the cooking process.
Add the salt and then spice powders listed and mix well. Do not mash it too much
Add the fresh chopped cilantro, stir once and take it out to cool.
After cooling divide it into 12 – 14 portions depending on the number of dough pieces.
If you have excess left , then it makes a great sandwich filler.
Making the samosa:
Pre heat the oven to 350 deg F
Fill a small cup with water and keep aside.
After the dough has rested for 30 min, knead it once to get a smoother one. Divide it into about 6-7 portions.
Roll out each portion into a big circle. Try to keep it on the thinner side.
Slice it in the middle to form 2 semi circles.
Now using the tips of your finger wet the edges of the semi-circle.
Bring the edges together so it overlaps to form an open cone and seal the edges .
Fill the cone with your stuffing and seal the third side as well by wetting the line edge of the dough.
Repeat for the rest.
Baking the samosa:
Arrange the triangular pastries on a single layer on parchment lined baking sheet.
Brush with a dab of cooking oil on the surface.
Bake for about 15 minutes in the pre heated oven.
The increase the heat to 375 F and bake another 10-12 minutes.
You will have flaky and crisp shell with spiced filling inside.
A staple in most tambram households, ours was no different and this was a relished dish back home. The process is a multistep one and is not at all labor intensive to be feared. You can entirely cut down the process by a step when you use Rice Rava or Idli Rava. Please note this is entirely different from sooji/ wheat rava .
The idea that this being rice based, is more easier on the stomach for digestion unlike the sooji which is more stripped of its fiber content.
If you would like to make the rava at home, then you will simply have to coarsely powder the raw rice to a granular stage. Sieve it to get rid of the flour , so you have only the granular stage of rice with you.
There are 2 ways to make this
—— Take 2 cups of raw rice ( basmati, sona masoori ) and run it through your food processor/ blender to get the coarse stage.
—— In a wide wok, heat 2 -3 Tbsp. of Tuvar dal, 1 Tbsp. of channa dal and 1/2 tbsp of whole black pepper. Slightly warm it to get the flavors crackling and coarsely pound it along with the raw rice. This option has a more fiery outcome but is simply delicious .
For my preparation, I used the store bought Idli rice rava. I believe this would be the parboiled variety, but it works well too.
Serves : 6
Prep time :
Stage 1 : Making the upma : 10-15 min
Stage 2 : Cooling time 10 min
Stage 3 : Making the globes : 15 min
Stage 4 : Steaming : 12- 15 min
Makes about 18-24 ( depending on the size of the globe )
You will need a heavy bottomed or good non stick kadai or saucepan for this with a well fitting lid.
Heat the kadai/ sauce pan with the oil and temper with asafoetida, mustard seeds and jeera. Once the seeds crackle add the channa dal and urad dal and on golden -browning ( it is a term, I made it up ), add the split red chilies and curry leaves and ginger and black peppercorns.
Add the 5 cups of water and when it reached a slight boil , add in the grated coconut and salt. Stir to ensure distribution of salt. Let it come to a full boil now.
Once it reaches the full boil, lower the heat to medium and add the rice rava ( idli rava) and stir well.
Cover with the lid and let it cook on low for about 7-8 minutes.
The water would be completely absorbed when you open the lid after this time and you can turn off the flame now. Stir once again very well and let it cool for a few minutes.
Meanwhile get a steamer ready. You can use pressure cooker vessel with idli stand. It works perfect or I just used a colander over a pot of boiling water to steam it.
Dip you hands in cold water or if you can handle the heat just go ahead, make big lemon or golf sized balls with cooked upma. I particularly like the round globes, but my grandma would make the oblong ones.
Steam it for about 12 – 15 minutes.
Let it stand for a couple of minutes and then serve hot with chutney and sambar.
Usually the Idli rava / rice rava cooking ratio is 1 cup : 2 cups of water. But the brand I seem to use yields a very dry mix. Hence I increased the rava : water ratio. Use what works for you.
I would not omit the grated coconut. It adds to tenderness of the upma outcome. It is worth it.
If you do not have red chilies, use green chilies.
Another variation would be to pulse the coconut along with few sprigs of cilantro. It yields a good flavor too.
75 years of experience all bundled in a 5 feet petite frame. Hands that have worked a gazillion times to feed much of the family, friends of the family, extended family and friends of the extended family. And not necessarily gone by the book. She does not need measuring cups and tools. Her weathered hands just scoops and scores. Nothing fancy about it , but the taste is always impeccable.
A bit of this and bit of that, and much love added as well. The age has definitely slowed down the bundle of activity a lot and I am witness to it . And just as to defy it, she clears the fridge out of 3 bundles of cilantro – fresh and not so fresh ones and makes her spice mix . Oh and what a hit it is at home. The flavor and aroma of it is simply outstanding and is a great accompaniment to everything from Idli’s and Dosai’s to a great topping on buttered toasts and sprinkled over fresh plain yogurt…Just eat it plain, with oil, swirled in yogurt or as you wish…Whatever you do , do not miss out on this one !
A great way to finish up large bunches of abundant cilantro or coriander leaves, a great substitute for regular coconut or tomato chutney and molagaipodi, a wonderful spice flavoring for rice and an awesome way to eat up large quantities of green. A finger licking concoction from the hands of a culinary expert , my MIL .
Prep time : 10-15 min + over night drying time for washed coriander leaves
Active time : 15 min
Shelf life : 1 month , best stored in refrigerator to prevent loss of flavor
Fresh coriander bunches, trimmed : 3 -4, large bunches
Channa Dal : 1/2 cup
Split, de husked Urad dal : 1/2 cup
Dry red chilies – 10 ( spicy kind)
Dry Bydagi or kashmiri chilies – 4 ( non spicy, but adds vibrant hue)
Sesame Oil/ Saffola oil/ canola oil : 2 Tbsp.
Asafoetida : A generous pinch ( 1 tsp.)
Salt : 1.5 tsp. + adjusted to taste
Dry tamarind : 3-6 inches
Powdered Jaggery : 1/2 tsp.
Turmeric powder : 1/2 tsp.
Preparation of the coriander leaves:
Trim the ends of the large bunches. I simply twisted out about 3 inches from the bottom to remove the stems. Wash in cold water very well. At least 3-4 times to remove the impurities.
Spread out on a paper towel or napkin, in a cool dry place to dry in shade. I usually do this very late in the evening and it dries overnight on the counter.
Preparation of the dry chutney mix:
In a wide skillet add half a tbsp. of the oil of choice and roast dry chilies and dry tamarind and set aside to cool.
Add in additional 1 Tbsp. of oil and roast the channa dal and urad dal sequentially to yield brown roasted lentils. Do not speed up this process. You will have burnt lentils on your hand. Medium high is the way to go. Also do not roast both the lentils together. Channa dal takes time to roast and split urad dal will brown faster. So take it step by step. Remove and set aside to cool.
Add in the remaining half tbsp. of oil and add the washed, dried cilantro with turmeric and half a tsp. of salt and wilt the cilantro. I believe this will also preserve the green color of the leaves. Remove and set aside to cool
In a blender, add the red chilies and roasted tamarind and blend to a coarse mix and set aside in a mixing bowl.
Add in the dals and jaggery and salt and whiz to a very coarse mix and empty out in the same mixing bowl.
Add in the wilted cilantro and whiz a couple of times to shred it, add in the dal- chili mix to give a final couple of spins to yield a very coarse, granular, dry mix.
Remove , taste test for salt and spices and store in cool dry place. As in my case, these were transferred to mason jars and stored in the refrigerator.
Notes: Do not over blend , you will be left with a thick paste. Pulsing is the way to go. Your aim is to have a coarse powdery mix of cilantro and lentils. You will notice the natural flavor and texture of cilantro this way. Another option is to roughly chop the cilantro after drying it and before wilting it in the skillet. This way you will have more even mix rather than rustic texture. Either way you cannot go wrong with it.
Pic ref : If you are wondering above the tag on Manirathnam on one of my pictures it refers to a maverick and extremely talented director of Indian cinema – who made movies using the diffused and dark light effect. When I shot this picture, I thought of him 🙂
Joaquin, the category 4 hurricane mercifully spared the inner city areas of NC while it unleashed a torrential outpour in outer lying areas and SC and submerged quite a few as well . We, in the heart of the city were subjected to cold and drafty weather and incessant rain. The entire week was under its onslaught and to add to its mix a housebound active Labrador , what do you get? You might just have some America’s Funniest Videos happening right here ( unintentional of course !)…
Maybe I should send in a couple so I can finally hit the jack pot . M alternated between hyper playing in the basement and moping at the front door. Add to drinking copious amounts of water, it was quite funny to watch this one who would not hesitate to roll in pack of slimy mud ( mud bath anyone? Au natural therapy for shiny skin) to recoil on wet grass. Wet grass really ? Go figure!!
So with soccer games and classes cancelled ( Really the fields were marshes. I could imagine a LOTR scenario. Frodo….step back !) and a conscious cancelling ( is that even a term ?) of Sunday classes for the rest, it was a day or rather morning of respite. M got to have her bath – A2 and A3 gave her one and joined in the soapy shower and I could hear them laughing away like loonies. Yours truly got a bit sappy and sort of Brady Brunch kind and made this for a Sunday afternoon lunch !
Tender Baby eggplants are stuffed with a special blend of spices, lentils and one secret ingredient ( ha ha ha). Trimmed and cut to be filled ( or rather stuffed) with this special dry mix powder/ stuffing , they are then gently slid on to a wide skillet with seasoning and covered and cooked with minimal oil. Yep! You heard me right , reduced quantity of oil and yet these baby beauties pack a punch when had – with a bowl of steaming hot rice and accompanying sambar or with hot phulkas and tadka moong dal.
Prep time : 20 min Cooking time 15-25 min Serves : 3-4
12 baby purple eggplants
1.5 Tbsp. of oil
1/4 tsp. of mustard seeds
A generous pinch of Asafoetida
4-5 fresh green curry leaves
1/4 tsp of split, washed, de husked Urad dal
Stuffing: to be roasted and ground to yield coarse mix
Oil : 1 tsp.
Channa Dal : 1/4 cup
Coriander seeds / Dhania : 1/4 cup
Sesame seeds/ Til : 2 Tbsp.
Split urad dal : 2 Tbsp.
Dry red chilies : 8 ( adjust to spice level)
Bydagi or Kashmiri chili : 2 ( optional, yield rich red color without heat)
Dry tamarind : 1 inch piece
Peanuts w or w/o skin: 2 tsp.
1 tsp. of salt. – to be added to the final mix
Preparing the Stuffing mix:
In a wide bottomed , thick non stick or cast iron skillet heat a tsp of oil and roast/fry the dry red chilies initially. Drain and set aside. In the seasoned skillet with remnants of oil add in the peanuts and tamarind piece, roast well and set aside.
Now sequentially roast the ingredients listed. You do not want these to be roasted all together as the sesame seeds are quick to burn by the time the lentils/dal are done. Trust me it takes only a few minutes , so do it sequentially. Worth it .
Set it aside to cool well. Once cooled very well, grind to a granulated state aka coarse powder. Add a tsp. of salt and mix well.
Use as much as required for the stuffing and a tbsp. or so to sprinkle some on the top. Reserve the rest of it, if any, as seasoning or topping for other vegetables. Makes an awesome one for potatoes as well. And for tondli too.
Trimming, slicing and stuffing the eggplant:
I personally do not like to retain the tails of the eggplants, hence I trim them out . And quarter them so they open like a flower ( take care not to slice them completely ).
In a wide saucepan fill it with water and dunk these eggplants in them. Why? Well if you do not you will black oxidized ones on your hands. Very unappealing:-(
Once the prep for all these eggplants are done, drain them out one by one and fill them with dry stuffing mix you have prepared.
They should be gently pried apart and stuffed with dry mix. Because they were dunked in water, the moisture will help the dry stuffing mix to adhere to the eggplants.
Cooking the stuffed aubergines:
In a wide bottomed skillet ( use the one you previously used for roasting the stuffing), add the 1.5 Tbsp of oil.
On heating add the generous pinch of Asafoetida , curry leaves, mustard seeds and urad dal. Let them crackle and the lentils brown.
Now gently slide and arrange each stuffed eggplant in a single layer. Reduce the flame to medium high and sprinkle some water – about a couple of tablespoons worth at the most and cover. Let it cook / steam/braise for about 7-10 minutes or so. If they are really tender eggplants they would be cooked near through now.
Remove the lid and with aid of tongs, gently flip it so now it roasts on the other side. If the eggplants are completely cooked, you can leave it uncovered at this stage. If not cover it and let it cook again for another 5 minutes.
Finish the cooking process with uncovered cooking for about 5 -7 minutes to aid in removing any sogginess left and to crisp up the eggplants a bit.
Note: add a dash of salt if you think you might need a bit more.
Serve hot with steaming hot rice with a dollop of ghee and fresh Sambar. Ambrosia !
Don’t you just love greens??…We love it here too. Love green chutneys and sandwich spreads.. but this one is special.. It indulges your senses with the tanginess of tamarind and the freshness of the coriander leaves sautéed, oh but just for a minute.
Thickened by browned urad dal and black pepper it is a culinary sensation when you let your self indulge in it when mixed with hot steaming rice and ghee ( if you are really really brave) or with gingelly oil . Goes great as well with puffed up phulkas and Molagaootal. C’mon now the last one cannot surprise you.. for anyone with a remote connection to Palakkad will understand one’s love for it. In my household the love for Molagootal can sometimes rival familial bonds of affection 🙂
A quick and easy prep and takes about 15 – 20 minutes;
Prep time : 5-8 minutes Cook time : 5-7 minutes Serves – 6-8
Split , Skinned Urad Dal : 1/2 cup
Tamarind piece : 1 inch ( alternate : use 1 tsp. of tamarind paste)
Red chilies : 4 ( adjust to spice level)
Black peppercorns : 1 tsp.
Salt : 1 tsp.
Oil of choice : 1.5 – 2 tsp.
Water : 1 tbsp. to aid in grinding
Coriander leaves : 1.5 – 2 cups , chopped roughly
Warm a non stick or cast iron skillet or kadhai and add the oil in it.
Add the red chilies and urad dal and black pepper corns and roast it until the dal attains a golden brown color and the black pepper corns start to sputter. Add the tamarind piece if using and sauté for another min or so.
Drain and set aside to cool.
Turn of the flame and in the remnants of the oil with sustained heat, add the chopped fresh coriander leaves and sauté for a min or two. The idea is to take the raw edge of the coriander leaves but retain the natural color and freshness of it.
Remove and set aside to cool.
Once sufficiently cooled, in an efficient blender grind the sautéed dal and spices first. You will get a coarse powder . Add the salt and the slightly wilted coriander leaves next and grind it with the aid of a tablespoon or so of water.
Note : if you are using tamarind paste, you will add it along with the leaves to be ground.
The consistency of this chutney or relish is not very smooth or find ground. It is not meant to be. The coarseness of it will lend a very earthy and rustic flavor.
There is not need to add any extra seasoning to this. But if it becomes too spicy to handle then definitely season it with mustard seeds spluttered in a tsp. of hot oil . It will bring down the spice level a couple of notches.
Bitter gourd. The name usually sends shivers down the spine of many . Nope not the scary kind but the Yikes! So bitter kind that I do not want to attempt it at home kind !
Sources quote that ” Momordica charantia” known as bitter melon, bitter gourd, bitter squash or balsam-pear in English, has number of uses that are thought to be beneficial treatment of diabetes, fever and infections. Widely grown in the Indian sub continent, it is believed to have made it way to China from there. But we love it here at home here. I know 🙂 Cooked the right way it is delectable one, I say . Back in the golden days of my youth it was a staple part of the diet for us when we grew up. I make it a gazillion ways , but this particular one is popular as well as it could be simply rolled up in the flat bread of your choice.
There are a couple of ways to reduce the bitterness if one would like to do so. Scraping the skin helps as well as salting the cut slices and removing the water extruded . I have chosen to retain the natural flavor and the bitterness as I also believe it retains the maximum health benefits that way.
Near crispy slices of bitter gourd skillet cooked to retain its natural flavor with a mélange of dry spices and mix. The result is truly delectable. A perfect accompaniment for soft rotis and mild dal fry and steaming bowl of rice.
Prep time : 10 minutes Cooking time : 20 min Serves : 4-6
Bittergourd or Bitter melon : 5-6
Turmeric Powder / Haldi : 1 tsp.
Amchur or Dried Mango Powder : 1-1.5 tsp.
Jeera/ Cumin powder : 1/2 tsp.
Dhania/ Coriander seeds powder : 1/2 tsp.
Garam Masala : 1.5 tsp.
Red chili powder : 1- 1.5 tsp. – Depends n your spice level
Besan / Chickpea flour : 1 Tbsp.
Powdered Jaggery/ Brown sugar: 1 tsp. ( optional)
Mustard seeds : 1/2 tsp.
Split Urad Dal : 1 tsp.
Hing / Asafoetida: A generous pinch
Curry leaves : 5-6 . Washed well, patted dry and in pieces.
Oil of your choice : 1 Tbsp.
Salt : 1 tsp. + extra if needed.
Fresh Chopped Cilantro for garnish.
Preparing the Karela/ Pavakkai/Melon:
Wash the vegetable very well and pat dry to remove the moisture from the skin. Trim the ends.
Slice down the center and remove the spongy seed center mass.
Slice each half further into thin strips or you can choose to retain the crescent shape .
Thinly slice the strips to yield half-inch pieces.
Keep aside to be cooked next.
In a big flat skillet ( preferably well seasoned cast iron or non stick ) add the tablespoon of oil and let it heat up. You do not want this smoking so it should only take a couple of minutes.
Add the Asafoetida, it should sizzle and then add the mustard seeds. These will splutter. Add the Split Urad dal next and let it brown for a minute or so.
Add the haldi or turmeric powder next.
Now add the bitter gourd pieces and toss it so the oil is coated evenly. Let it cook for about 6-8 min. You should see them browning about .
Add in the salt now and cook for another 2-3 minutes. You will see hints of moisture and possibly some more because salt will cause to extrude water from the vegetable.
Add the amchur powder, garam masala, dhania powder, jeera powder and chili powder. Toss the vegetables so they coat it evenly and cook for another 5 minutes or so. At this stage if you check the vegetable, a piece would nearly split in half as it should be cooked to near doneness.
Add the sugar if using at this stage and toss it one more time.
Finally sprinkle the besan over the vegetable and cook for another 4 -5 minutes.
The final stage will ensure you do not taste the raw nature of chickpea flour.
Taste for spices and salt and then finally garnish with fresh chopped cilantro and serve hot with rice, rotis and dal.
If the bitterness of the melon makes it an unpalatable and unpopular choice in your household perhaps you can adopt one of the 2 methods cooking it so you can definitely introduce it in your weekly cuisine.
Scraping the skin and removing the seeds from the center definitely reduces bitterness quotient for sure.
The other method popularly used is to salt the raw cut pieces of karela and set aside for about 15 minutes or so. This will cause the water to extrude out and you can squeeze out the pieces party dry and use for cooking.
No Amchur powder? : Alternatively a tsp. of tamarind paste dissolved in a about a Tbsp.of water can be used.
No Garam Masala? : Try using Sambar powder instead.
A trip to any grocery store invariably ends up in me looking for fresh beets. And if it is usually packed with leaves, then the fresher the better naturally. The gorgeous color and crispness of the leaves is a natural draw for me. Actually I am a sucker when it comes to all kinds of fresh leafy greens (Make it most of the veggies ). Can never resist the siren’s call !!!
So there was this lushest pack of beets beckoning to me in the produce section of HT. Gorgeous bright green leaves with veins of deep red and big fat beets clustered to it. I just had to pick it up! Don’t judge me please, I can always rationalize it as how one can never have too many veggies. So in any case, these gorgeous beauties came home and I was itching to make something out of it. Usually the leaves can be sautéed and made with a bit of soaked dal to yield a side accompaniment. But I want something else.. I wanted to make this relish that my mom and grandma could practically whip out of any vegetable. The basic recipe remains the same but the varieties it yields with it as the base is amazing. This is great as a spread, a side dish or to simply use it up mixed with rice and veggies as well.
Beet leaves sautéed and fine ground with roasted urad dal, tamarind, red chilies, whole black pepper to yield a slightly spicy, a bit tangy and wonderful earthy relish/ spread/thogayal. Chockfull of nutrients in a bowl!
Prep time : 10 min Cook time : 10 min Yields : 8 -10 servings
Shelf life : 1 week refrigerated.
Beet leaves – trim stem, chop roughly to yield 2 cups
Skinned, split Urad Dal : 1/2 cup
Wet tamarind : 1 inch piece
Whole black pepper : 1/4 Tbsp.
Red chilies ( mix mild to high heat) – 4-6 or lower according to spice level
Oil : 2 tsp.
Salt : 1 tsp + to taste
Water : 1/3 cup – add as required to grind
Optional : Seasoning ( but highly recommended)
Oil : 1 tsp.
Curry leaves : 4-6
Mustard seeds : 1 tsp.
Hing : a generous pinch
In a skillet add initially 1 tsp. of oil and on heating add chilies and whole black peppers,
Add washed,skinned, split urad dal and roast till it is a nice brown in color. Drain and set aside to cool.
In the same skillet , add another tsp. of oil and now add the thoroughly washed and cut beet leaves and sauté till it is tender. Say about 5 minutes. Add the piece of tamarind. Turn off the flame and scoop it side in another plate to cool.
On cooling , grind the dal and chili and pepper mix initially along with salt to a rough grind.
Add the leaves and tamarind and a couple of tablespoons of water and grind till you reach your desired consistency. Add more water if desired. A smoother relish will be easier to handle but will have lower shelf life if you add too much water.
Optional Seasoning but highly recommended:
Heat oil in skillet, add hing and when it sizzles add mustard seeds which will splutter in the heat and then add curry leaves.
Turn off the flame and pour it over the relish and mix it well.
This is a great way to temper the spices as well enhance the taste if the relish along with increasing the shelf life a bit.
Enjoy with hot steamed rice, phulkas , dal and even a slice of toast!
Disclaimer : This post had been sitting in the drafts for quite sometime . Why ? No clue but it surely deserves its place in the sun. I hope you too would enjoy making it.
Back to Basics:
Some days you just want to reach deep down and go all the traditional style.. More like listening to call from your soul and indulge int the food you grew up on.. At least partially for me. While I was certainly exposed to a wide range, but a few just stick by you. Take this dish made out of raw banana for example. I have just about made anything from kabab to koftas from it, but this simple steamed version with just a hint of tanginess is so easy to make. Huge plus, it uses just a couple of tbsp. of oil for about 5-6 of those plantains and uses lime/ lemon for the tart effect. Fresh taste that simply lingers in your mouth ! So when I do talk about the raw banana it is not the banana which u peel and eat. This is the tropical version or plantains which gets cooked.
If you are familiar with the southern part of India, two particular states enjoy these – Kerala and Tamill Nadu. They each have their variations and I suppose each family would have their own spin of it. Well this is mine 🙂
Cook time : 25-30 min Serves : 4-6
Vazhakkai/Raw Banana – 5-6 medium numbers
Ginger – skinned, 1 inch, grated
Turmeric Powder/ Haldi : 1 tsp
Asafoetida/ Hing : A pinch
Salt : 1 tsp. + to taste
Dry Red chillies ( medium spice ) : 4 , split in half
Mustard Seeds – 1.5 tsp.
Split, de husked Urad Dal : 1.5 Tbsp.
Curry Leaves : 8-10
Oil – 1.5 – 2 Tbsp.
Juice of lime / lemon – 1 -2 Tbsp. depending on the sourness level
Take a huge stock pot and fill it nearly 2/3 with water. The idea being to immerse all the cut pieces of the raw banana in it. Therefore give enough room for it.
Trim the ends of the raw banana and cut it into 2-3 pieces depending on the length of it. You are looking for about 3-4 inches of it in length.
Add a pinch of salt and bring it boil for a about 5 minutes or so. DO NOT OVERCOOK IT. You just want it a tad tender. A prick in the center of the banana will tell you if you cooked al dente.
Strain the water, cool & peel the thick outer layer. If done properly, these would just peel off . Cool well and grate.
Heat a wok, stir fry pan or kadai with oil.
Add the Hing, turmeric powder then mustard seeds and once it splutters add grated ginger, and the add the split red chilies and then urad dal and fry till golden brown . Stir it for another 30 seconds.
Add curry leaves, and the grated plantains stir once.
Add salt to taste and toss gently. You want to retain the individual grate texture and not mushy it .
Cook this on low heat for about 5 minutes or so. Stir it a couple of times gently to ensure the spices are coated well.
Turn off the heat and let it cool for a few minutes.
Add the juice of limes and toss it once and serve with hot rice and any stew of your choice.
Substitute the red chilies for 3-4 green chillies and 1/4 cup of fresh grated coconut.
Do not add the red chilies and ginger during the tadka stage , but add the dry grind mix of green chilies, ginger and coconut at the penultimate step.
Cook, cool and then add the juice of lime. Tastes really good !