VEGETABLE SAAGU (KARNATAKA STYLE)

My whole family loves the poori saagu we get in Bangalore. It is not that we don't like the poori bhaaji in Mumbai, but the saagu, i miss here. To compensate i make the saagu at home atleast once a month. It goes well with not only poori but also with dosa, idli, phulka, appam and even rice.....
I use less coconut since the gravy has a thick consistency from the roast gram dal used in the recipe. I learnt this from one of the cooks who we had hired for a feast at home.
It is packed with a lot of vitamins and minerals from the various vegetables used in the recipe. There is no hard and fast rule of the vegetables that can be used. So, use your own combination and pack a punch in your family meal!!!!

 

Ingredients:

All vegetables to be cut to the same size, into small cubes.
1 big carrot
1/4 bowl green peas (fresh/frozen)
1 big knol-khol (I get this in mumbai only in the winter)
12 french beans
1 big potato (optional)
1 small cauliflower
1 pinch turmeric

For the gravy paste:

1 tbsp fresh grated coconut
3 tbsp roast gram dal (puttani, dahliya, bhuna chana)
1 tsp coriander seeds
1/4 tsp cumin seeds
5 green chilli (adjust according to your taste)
1 clove
1 inch cinnamon
1 handful of coriander (hara dhania, cilantro, kothimiri)
1 inch ginger (optional)

For tadka:

2 byadagi chilli (torn in half)
1 tsp mustard
a pinch of hing
curry leaves
1 tsp oil

Method of Preparation:

1. Dry roast the coriander seeds, clove, cinnamon and cumin seperately. Let it cool.
2. Pressure cook all the vegetables with a pinch of salt and turmeric for 1 whistle. It should be almost cooked.
3. Blend all the ingredients for the gravy paste.
4. Heat oil in a kadai, splutter the mustard seeds, add hing, red chillies and curry leaves.
5. Add the vegetables to the kadai, the gravy paste, salt as per taste and bring everything together.
6. Adjust water as per your like and requirement and let it simmer for 5 mins.

Serve hot with poori, parantha, dosa, idli, appam, rice.....

Hunisehannina Gojju (Tamarind Sauce)

I always prepare this dish alongwith Pongal. This tangy, spicy sweet dish tastes delightful and enhances the taste of Pongal unfailingly every single time. I always make extra sauce as the kids love eating chips and crispy snacks with this sauce as a dip. This is another recipe that i made a practise to prepare after relishing its combined taste at "Kadambams" in Bangalore.

HUNISEHANNINA GOJJU (TAMARIND SAUCE) FOR PONGAL:





Ingredients:

1/2 cup thick tamarind extract
1/2 cup powdered jaggery
4 slit green chillies
1 tbsp grated ginger
1/4 tsp turmeric
salt to taste
1 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp jeera
1 sprig curry leaves
1 tsp oil

Method of preparation:

1. Bring together tamarind extract, jaggery, turmeric, ginger and salt.
2. Add 3/4 cup water and bring to a boil.
3. As the mix is coming to a boil, make a tempering of oil, mustard seeds, asafoetida, jeera, green chillies and curry leaves.
4. Add this tempering to the tamarind mix, mix well and switch off the flame.

Cool this and serve with Pongal.

Prawn Fry (Royalla vepudu)

There are so many different kind of prawns in all sizes available in the market here, i enjoy shopping for them. They are sold in small heaps and the price differs on the size of the prawns. I love the tiger and jumbo prawns than the small ones. Though it is tedious to de-vein them, i just love the taste. If you are averse to the smell of prawn you can make use of the following method to get rid of the smell. After de-veining the prawns, wash it well and marinate in lime juice and turmeric for 15-20 mins and then use it in your recipe.

PRAWN FRY: (ROYALLA VEPUDU):

Ingredients:

1/4 kg prawns (de-veined)
1 large onion (chopped)
1 tomato (chopped)
1/2 tsp ginger-garlic paste
1 tsp red chilli powder
2 sprigs curry leaves
1 tsp vadiyam
salt to taste
coriander leaves to garnish
1 tbsp oil

Method of preparation:

1. Heat oil in a kadai (wok), add vadiyam, fry for 30 seconds and add onion.
2. Once the onion turns translucent, add the ginger garlic paste and fry till the raw smell goes.
3. Add curry leaves and fry.
4. Add the chopped tomato and fry well till it gets mushy.
5. Add chilli powder and salt and mix well. Let this cook for a minute
6. Add the prawns and cook for 15 mins.
7. Garnish with coriander leaves

Goes well as an accompaniment with rice and dal.

Brinjal Slice fry

The bharta variety brinjal is available in abundance, like i have mentioned in my earlier posts, brinjals are in plenty in mumbai. I bought a big brinjal 2 days back for preparing bharta and this morning when i was looking for vegetables to prepare a side dish, i hit upon this idea or making brinjal slice fry. I make it rarely, simply because of the time it takes for shallow frying.

BRINJAL SLICE FRY:



Ingredients:

1 brinjal (bharta kind)
1 tsp chilli powder
1/2 tsp dhania powder
a pinch of turmeric
salt to taste
4 tbsp oil for shallow frying

Method of preparation:

1. Slice the brinjal thinly and wash it.
2. Make a paste of chili powder, dhania powder, turmeric, salt with a little water and apply it on the slices.
3. Fry this with a little oil on a tava.

Ready to eat.... goes well with everything. My kids eat it as a snack.

Raw Banana fry

My kids would never eat raw banana in curries or avial. Incorporating raw bananas in their diet was a big challenge to me till i cooked it the below mentioned way quite by chance, actually. I have learnt different ways to cook banana from my mother, but always using coconut in one form or the other. One day i just tried cooking without coconut and VOILA!! everyone in my house became a fan of this dish, including my mom..... It is a great hit especially with my daughter. She doesn't mind having it without sharing with anyone..... Hence a dish which doesn't require much work from my side and is absolutely enjoyed by the kids and my husband.

RAW BANANA FRY




Ingredients:

2 raw bananas
1 tsp chilli powder
1 tsp dhania powder
a pinch of turmeric
salt to taste
1 tbsp oil
Method of Preparation:

1. Peel the skin and slice the bananas round. If you want it extra crunchy, slice very thinly.
2. Heat oil in a kadai, add the bananas and stir fry for a minute.
3. Add all the spice powders and keep stir frying till done.

Serve as a side dish. My daughter eats it as a snack.

Methi Aloo

I love the methi leaves available in mumbai. It is less expensive than the stuff we get in Bangalore. A bunch of leaves would be 1kg in weight and cost 5rs. The same would cost around 20rs in Bangalore and would still not be as fresh as the greens available in mumbai. This is my personal experience and the opinions of others may differ. Back to the recipe, the flavor of methi is so luscious in this recipe, so i have used very less seasoning to retain the flavor.

METHI ALOO:



Ingredients:

1kg methi leaves
1 medium sized aloo (you can peel it, i have left the skin on)
1/2 tsp jeera
7-8 coriander seeds
1 inch ginger (chopped fine)
1/2 tsp chilli powder
a pinch of turmeric
salt to taste
1 tbsp oil
Method of preparation:

1. Wash the methi leaves and chop it finely. Cut the potatoes into 1 inch pieces.
2. Heat 1 tbsp oil in kadai and splutter jeera and coriander seeds. Add the ginger and stir fry for 20 seconds.
3. Add the chopped methi leaves and potatoes and stir fry for 1 minute. Close the lid.
4. Keep stirring intermittently for another 3 minutes.
5. Add the spice powders and salt, mix well and close the lid. Cook till the potatoes are well done.

Serve hot with chapathis or as a side dish with rice and curry.

Pepper Chicken

PEPPER CHICKEN:

Ingredients:

1/2 kg chicken
1 medium sized onion (thinly sliced)
1 tsp ginger-garlic paste
2 tsp pepper powder (coarsely powdered)
a pinch of turmeric
3 tbsp oil


For paste:

1 medium sized onion (thinly sliced and browned) (To brown onions, fry onion, on medium flame, in oil)
4-5 chillies
1/2 cup coriander
Blend all the above ingredients to a smooth paste and keep aside.
Method of Preparation:

1. Heat oil in a kadhai and add the onions. Fry the onions till they turn translucent.
2. Add the ginger-garlic paste and fry till the raw smell goes.
3. Add chicken pieces and stir fry for a minute. Add turmeric, mix well.
4. Add the paste, mix well and close with a tight lid. Keep stirring every 5 mins. Once the chicken is cooked, add the pepper powder, mix and cook for 30 seconds.
5. Garnish with chopped coriander and a wedge of lime.

I have added potato to this recipe, which is optional.

Serve with chapathi, as a side dish with rice and dal or just enjoy it as an appetizer.

Brinjal and Potato fry

This dish is so simple and easy and yet tastes very good. It requires minimal energy and ingredients to prepare and tastes very good with phulkas, chapathis and as a side dish with rice and dal. The potato is this dish is optional.

BRINJAL AND POTATO FRY:




Ingredients:

1/2 kg brinjals (preferably the long green ones)
1 medium sized potato
1 tbsp chilli powder
1/2 tbsp dhania powder
a pinch of turmeric
salt to taste
1 tsp mustard
3 tbsp oil

Method of preparation:

1. Cut the vegetables evenly and wash well.
2. Heat oil in the kadai and splutter the mustard.
3. Add the vegetables and stir fry for a minute.
4. Add the spice powders and mix well. Close the lid and let it cook.

Goes very well with phulkas/chapathis.

Kumbalakayi palya (Yellow pumpkin side dish)

Very easy dish to make which goes well with chapathis. I usually make it in the nights when chapathis are a must for everyone at home. This dish goes excellent with plain akki roti as well.

KUMBALAKAYI PALYA (YELLOW PUMPKIN SIDE DISH):

Ingredients:

1/2 kg yellow pumpkin
3 large onions
6-7 green chillies (use according to taste)
1/2 tsp mustard seeds
curry leaves
2 tbsp oil
Method of Preparation:

1. Cut the pumpkin evenly, keeping the skin on and wash it well.
2. Heat oil in a kadai, splutter mustard seeds, add the curry leaves.
3. Add onions and fry till it turns translucent, now add the vegetable and salt.
4. Mix well and close a lid. Cook on medium flame. Add water only if you feel the vegetable is st
icking to the bottom of the pan. Closing the kadai with a tight lid usually helps cook without water, using the vegetables moisture itself.

Serve this hot with chapathis.

Anapakaya, alu and vankaya thalimpu (Flat beans, potato and brinjal sabji)

Another dish with avarekayi. We can make this dish with variety of vegetable combinations. I use vegetables based on seasonal availability. Some yummy combinations:

1. Alu, brinjal and drumstick
2. Heerekayi and Avarekayi/Thogarikayi (Ridge gourd and flat beans/tuvar lilva)
3. Thogarikayi, Alu and badanekayi (tuvar lilva, alu and brinjal)
and many more...... Will keep posting as i prepare

ANAPAKAYA, ALU AND VANKAYA THALIMPU:

Ingredients:

100 gms Anapakaya/Avarekai/Flat beans
2 medium sized alu (cut lengthwise)
4-5 green round brinjals (cut lengthwise)
2 medium sized onions
3 tomatoes
7 cloves of garlic
1 tsp chilli powder
1/2 tsp dhania powder
a pinch of turmeric
1 tsp mustard
curry leaves
coriander leaves (dhania leaves/cilantro)
salt to taste

Method of preparation:

I use the pressure cooker instead of pan as it saves time and i don't have to keep stirring it.

1. Heat oil, splutter mustard, Add garlic, add onions and fry till translucent
2. Add the curry leaves and fry for a minute. Now add the tomatoes.
3. Fry the tomatoes for a minute and add the flat beans. Fry for 2 minutes and then add alu and brinjal.
4. Mix well and fry for a minute.
5. Add all the spice powders and coriander leaves, a little water. Check taste and close the cooker lid.
6. Cook for a whistle. Open the lid when the pressure goes down. there will be a little water in the vegetable so cook the vegetable without the lid for a further 2 minutes till the vegetable is semi dry. Take care not to stir it a lot as it will mash the vegetables.

Enjoy this with hot rice, chapathi or as a side dish for rasam rice.

Bangala Dumpa Puttu (Potato dry sabji)

There are so many different ways of preparing potato dry dish. The recipe given below is my favorite. This combined with dal and rice is comfort food for me.

BANGALA DUMPA PUTTU:

Ingredients:

1/2 kg potatoes (boiled and cubed)
2 medium sized onions
1 tsp mustard
1 tsp urad dal
1 tsp chilli powder
1/2 tsp dhania powder
a pinch of turmeric
curry leaves
salt to taste
Oil

Method of Preparation:

1. Heat oil in a kadai, add urad dal and as it grows slightly brown splutter mustard.
2. Add the onions and fry till they are translucent.
3. Now, add the curry leaves and all the spice powders.
4. Add the boiled and cubed potatoes and mix well.
5. Fry well stirring gently.

Goes very well with dal rice and rasam rice.

Avarekayi husuli (Flat beans salad)

Come Avarekayi (flat beans) season and every alternate day there is a dish of these beans in the menu. There are so many dishes which can be dished of these beans. Avarekayi uppit, avarekayi bath, avarekayi saaru, huli, hitak bele saaru, sihi gojju and so many more...... Below is a recipe which my kids love and a good way to get them eat their proteins.


Avarekayi Husuli:




Ingredients:

2 cups Avarekaalu (preferably the smaller green ones)
1/4 cup coconut
1 medium onion
4-5 green chillies (cut lengthwise)
curry leaves
coriander leaves
1/2 tsp mustard
1/2 tsp jeera
1 tbsp oil
salt to taste
a pinch of turmeric.
Method of Preparation:

1. Pressure cook the flat beans for 2 whistles with a little salt.
2. Drain the beans of the water.
3. Heat the oil in a kadai, splutter the mustard, add jeera to this.
4. Add the chillies and onions, stir till the onions turn translucent.
5. Add the curry leaves and stir for half a minute, add turmeric and salt. Mix well.
6. Add the cooked beans to this and mix everything well. Add the coconut and coriander leaves to it and stir this for a further 1 minute.

This goes well as a side dish or can be enjoyed individually.

Bhindi Masala

This is my first recipe on my newly created blog. I have always loved to cook but never had the time to cook when i was working. Now with 2 kids and sitting at home, i have all the time (of course, only when kids are at school) to cook and try out my hand at new dishes i browse from different blogs. Today i decided to start my own blog and here i am with my first recipe.





BHINDI MASALA (Bendekayi gojju)

Ingredients:

1/4 kg Bhindi (Okra, bendakayi, lady finger)
3 medium onions
3 tomatoes
1 inch piece cinnamon
2 cloves
1 tsp ginger-garlic paste (u can prepare larger amount and store it in the freezer)
1 tsp (as per your taste) chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tbsp oil
curry leaves
salt as per taste

Directions to prepare:

1. Cut bhindi into 1-1/2 inch pieces.
2. Fry them till a little brown (you can either dry fry or fry with a little oil)
3. In a kadai, add 1 tbsp oil and when the oil is hot add the cinnamon and clove to it.
4. Add onions and fry till it turns lightly translucent, then add the ginger-garlic paste.
5. Once the raw smell of paste is gone, add the curry leaves (adding curry leaves at this stage increases the flavor)
6. Add the tomatoes and fry for a minute.
7. Add all the spice powders and mix everything well and fry it. Add 5 tbsps of water and simmer it to a boil.
8. Now add the fried bhindi to this and cook for a further 3-4 mins, stirring occasionally.
9. If necessary, sprinkle finely cut coriander leaves to garnish. The dish is ready to serve.

This dish goes well with Rice and Chapathi. I also enjoy this with dosa.