Wednesday, March 30, 2011

[Mangalore Cuisine]------Bitter Guard(Karela/Kanchal/Hagalkai) Gojju/Chatney

This is really one of the Bitter Guard recipe in which you won't feel its bitter guard,the bitter taste of it is reduced.I really like bitter guard any how so its ok if its real bitter taste comes also,but for people who don't like bitter guard then this recipe you can try.Bitter guard is very nutritious vegetable.
This recipe is Mangalore style and my mother in makes a really tasty one.
Ingredients:
  • 1 cup cut bitter guard.
  • 1/2 cup tamarind pulp
  • 3-4" jaggary paste
  • salt
  • turmeric powder
  • Rasam powder/Sambhar powder
  • seasoning
  • oil
  • 1 red chili pieces
  • curry leaves
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • pinch of asafoetida(hing)
  • coriander leaves(optional)
  • 1-2 green chilies

Method :
Wash,peel and remove inner part of Bitter guard.You can cut the Bitter guard into two half and scoop the inner seed part to remove it.
Then cut the Bitter guard into small pieces.If you are using the Frozen one then most of the time there is no seeds,just you have to cut into small pieces.

Take 4-5 cups of water(if warm is better),add salt and put this cut Bitter guard pieces for atleast 1/2hour.This lessens the bitter taste of bitter guard.after 1/2 hour squeeze the bitter guard and remove all water.
Before hand make tamarind pulp by soaking tamarind in water for 1/2 hour and then making pulp by squeezing it with hands.
Take a wok,add tamarind pulp,jaggary,salt,turmeric powder,green chilies and bitter guard and cook the bitter guard in that closing the lid.Let it simmer for 5-10 minutes or till the bitter guard is completely cooked.Keep checking in between and adding water if needed.
Once the bitter guard is cooked add rasam powder/sambhar powder,water and let it simmer for atleast 30 minutes stirring in between and adding water if needed,so that it won't be burned.

Finally take a pan add oil and all seasoning and when the mustard start spluttering you can put this above.garnish the gojju with coriander leaves.In thadka you can add garlic if you want.
Enjoy this gojju/chutney with plain hot rice or also can be eaten with chapathi.

Carrot Parathas(Carrot Indian Wheat Bread)

As my kids won't eat all the vegetables i always keep thinking the way to feed them these vegetable.so i prepare all types of parathas and give them as in parathas they don't get what vegetable there are eating.
This one is healthy and tasty too.
Ingredients:
  • 2 cup Atta(wheat flour)
  • 3-4 carrot grated
  • coriander leaves chopped
  • green chilies chopped(optional)
  • 1" ginger chopped
  • 1/2 red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1 tsp chat masala
  • 1/2 tsp garam masala(optional)
  • salt
  • 1/4 cup curd(optional)
  • water to knead
  • oil

Method:
Wash,peel and grate carrots.Take a bowl,add all the ingredients above except water and oil.
Mix them well,now add 1 tsp of oil and mix again.
Take water and pour little by little on the mixer ,knead them into smooth ,soft dough.knead them properly for 2minutes.
Now add again 1 tsp of oil and knead them for 2 more minutes.keep them aside for at least 15 minutes,covering it with wet cloth/kitchen paper towel.
Make equal size portions of the dough like golf size balls.
Using wheat flour for rolling,roll this balls into 5-6 inch diameter round parathas.
Heat the griddle and cook these parathas on both sides putting oil on it.
When brown bubbles pops up on both sides ,remove from griddle.
Serve this parathas with pickle/curd/any curry/you can eat just like that with ghee/butter.

Tuesday, March 29, 2011

North Indian cuisine-----Healthy Moong Dal Khichadi [Green Gram Dal Rice]

This is a very healthy,nutritious,easy rice dish.Its a very good kids/baby food too.Green Gram dal is very healthy pulse.the basic recipe of moong dal khichadi is nothing but cook moong dal and rice together adding little ghee and salt while cooking.this plain khichadi also tastes good and we used eat with achar or some curry.My Massi(mom's sister)taught me this recipe of chatpati khichadi.  when you are not feeling well this dish is very good to prepare as it is easy to digest and gives you energy to recover.
Ingredients:
  • 1 cup Rice
  • 1/2 cup Green Gram dal (moong dal)
  • 1 carrot grated
  • 1/2 onion chopped(optional)
  • 1/4 Capsicum cut into small size(optional)
  • 1 potato cut lengthwise
  • 4-5 french beans(optional)
  • 2tbsp Ghee
  • 1/2 tsp turmeric powder
  • 3-4 green chilies cut lengthwise
  • 1" ginger chopped
  • coriander leaves
  • 1 big/2 small tomatoes(optional)
  • lemon juice according to your taste
  • salt
  • sugar(optional)
  • for masala
  • 1tsp jeera(cumin seeds)
  • 1 tsp back pepper
  • seasoning
  • ghee
  • 1 tsp jeera
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida(hing)
  • curry leaves
  • 1 red chili pieces
  • 1 tsp cashew pieces
Method:
Wash rice and moong dal together.
Soak in just enough water to cover for 5 minutes off water and keep aside.
Peel and wash carrot and potato.grate carrot and cut potato into half sized lengthwise.
Wash tomatoes,capsicum ,onion and cut into half inch sized dices.
String ,wash and cut french beans into half inch sized pieces.
Take a pan dry roast jeera and black pepper .dry ground them into powder.
Take washed and cleaned pressure cooker.heat the pressure cooker without water.
Put ghee and all seasoning ingredients.
when mustard starts spluttering add  onion stir fry for 1 minute then add all vegetable and masalas,salt,sugar and again stir fry for 1 minutes.
Now add rice ,dal and stir for 1 more minutes.
Finally add 3-4 cups of water and mix it properly.close the lid of the cooker and put whistle on.
Let the cooker takes 3 whistle time and after that 5 more minutes on slow flame.
when cooker is cooled off remove the lid when all pressure is gone from the cooker.
Your chatpaty Khichadi is ready,Garnish with coriander leaves,ghee and lemon juice.
I like my Khichadi to be sticky and mushy.But you can add little less water and the khichadi will be like palav.enjoy.

Alu Paratha (Potato Indian Bread)

This is a very famous ,tasty and loved by all paratha .Kids just love this paratha very much.In northern parts of India they eat most of the parathas for breakfast with plain yogurt and pickle.There are many ways making this recipe,here is mine.
Ingredients:
  • Dough:
  • 2 cups Atta(wheat flour)
  • 1 tsp oil
  • water to knead
  • salt
  • Filling:
  • 2 Alu(potato) boiled
  • 1/2 Onion finely chopped
  • coriander leaves
  • 2 green chilies chopped
  • 1" ginger chopped
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 3 tsp oil
  • 1 tsp cumin seeds
  • 1 tsp aamchur(mango)powder
  • 1/2 tsp garam masala
  • salt
  • sugar(optional)

Method:
 For Dough:
Take a mixing bowl,add Atta(wheat flour),salt and 1 tsp oil.mix well and knead adding little by little water into soft smooth dough.knead properly for several time ,finally add 1 more tsp of oil and knead for a while.Then keep this aside for 15 minutes covering it with wet clean cloth/kitchen paper towel.
For filling:
Take a pan,add oil jeera.when jeera turns brown add onion,coriander leaves,ginger  and green chilies and  stir fry till onion turns red color.Now add turmeric powder,red chili powder,coriander powder,salt and sugar.stir fry for 1 minute.finally add gram masala,aamchur powder,boiled and mashed potatoes.stir properly for 2-4 minutes,add remaining  coriander leaves and mix it properly.After the filling is cooled off make small golf size ball of the mixer and keep aside.
Final method:
Break the dough into equal  pieces,rolling into small golf size balls of dough .take one dough ball roll small cookie size round with roller using flour for rolling.Now place filling ball on this and fold like modaka/flower bud.seal it properly and now again roll this with applying flour in between into 5-6 inches diameter round parathas.


Heat the gridlle and put this parathas on the hot thava/griddle.
Cook both sides putting oil till brown bubbles pops up on both sides.When parathas are brown on both sides remove from the griddle.












Serve hot with plain curd and pickle/ any raithas/ tomato chatpati curry.  

Monday, March 28, 2011

Black Pepper (Kal Mensu) Saru/Rasam

This Rasam have many medicinal value.whenever in my house somebody is not feeling well i prepare this Rasam.This Saru is also called Bannathi(after Delivery) saru.If you have sour throat/cold this is very useful in recovering from cold.After my both delivery ,my mom made me eat this saru for 2 months daily.They say it is ushna(it prevents you from getting cold during that period when your body is recovering).I really believe our Indian spices have many Medicinal value and they help us to gain our resistance.This Saru  not only have medicinal value it really taste good too.
Ingredients:
  • 1/4 cup cooked toor dal/dal water(belle kattu)
  • 1 big tomato cut into medium pieces
  • 1 tsp tamarind paste
  • 1/2 tsp back pepper
  • 1 tsp cumin seeds
  • salt
  • 2" jaggary
  • 1/2 tsp turmeric powder  
  • 1  green chili(optional)
  • coriander leaves chopped
  • seasoning
  • 2 tsp ghee
  • 1/2 tsp mustard seeds(optional)
  • 1/2 tsp jeera
  • 2-4 garlic cut into pieces
  • curry leaves
  • 1 red chili pieces
Method:
Cook toor dal in pressure cooker adding more water.
Cut all the vegetables.
Take a wok,add tomatoes,green chili,salt,jaggary,turmeric powder and little water and let them simmer for 3-4 minutes.Here you can use tomato puree also  instead of cut tomatoes.
When tomatoes are cooked add toor dal with water and let it boil for 2 minutes.
Meanwhile take a pan add cumin seeds and black pepper whole.Dry roast them on medium flame.when cumin seeds become brown turn off the flame and dry powder the same.
Add this powder masala above  and let it simmer for 2 more minutes.
Finally season it with the above seasoning ingredients.Seasoning method is take a pan add ghee,mustard,jeera,garlic pieces,red chili pieces.when mustard splutter and garlic turns brown add this on above rasam.
Garnish it with coriander leaves.Some people use lemon juice instead of tamarind and the lemon juice is added at the end .
Serve hot with hot plain Rice and papad/hapla.

Stir Fry[North Indian cuisine]-----Alu Palak (spinach-potato) Sabji/Curry

This is very tasty palak curry,many prepare the same curry with methi leaf instead spinach.I feel both leafy vegetables tastes good. so according to availability i make the dish.It goes well with phulka,chapati and also with plain rice.
Ingredients:
  • 1 Alu/potatoes
  • 1 bunch of palak
  • 1 big tomato
  • 1 onion chopped
  • 1" ginger chopped
  • 1 green chili chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1tsp coriander powder
  • 1/2 tsp garam masala
  • sugar(optional)
  • chat masala
  • seasoning
  • 3 tsp oil
  • 1/2 jeera(cumin seeds)
  • 1/4 tsp asafoetida(hing)
Method:
Wash ,peel and cut potato into  medium pieces.
Clean,wash and chop palak and drain the water.
Finally chop all the other vegetable like onion,tomato,ginger and green chili.
Take a pan add oil ,jeera and hing.when jeera is brown add potato and stir for 1 minute.close the lid and let the potato is cooked for 2 minute in that oil.now add onion,green chili ,ginger and turmeric powder.
stir fry till onion  turns red in color.
Now add palak,red chili powder,coriander powder,little salt and sugar.stir properly for 1 minute and close the lid so that palak is cooked in its steam.
when palak is almost done add tomato,remaining salt,garam masala and stir them for 2 minutes.Add chat masala,mix and let them simmer for 2 more minutes.
Serve hot with phulka's,chapati or even plain hot rice.

Mangalore cuisine---Alu/Potato/ Masru bajji/Curd chutney

This is a very simple,tasty and easy to cook dish.this dish i prepare when there is no vegetables left in my refrigerator and also when there is very less time left for lunch/dinner.When you are preparing multiple dishes
this can be one of it.Kids do love it as it is made of potatoes.
Ingredients:
  • 1 big potato
  • 1 cup curd
  • coriander leaves chopped
  • 2-4green chilies chopped
  • 1"ginger chopped 
  • salt
  • seasoning
  • 2 tsp ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1/4 tsp asafoetida(hing)
  • 1 red chili pieces
  • curry leaves
Method:
Cook the potato in pressure cooker/microwave.
Mash the cooked potato nicely.
Add salt and all the other ingredients and mix them properly.if you don't want green chili and ginger to bit then you can also make paste of ginger and chili together and then add.
Finally season it.take a pan add ghee,and all the seasonings.when mustard start spluttering add this seasoning on above.
Garnish it with coriander leaves.serve with hot plain rice.

Karnataka Special Cuisine------Veggi Cutlet

Its one of the mouthwatering appetizer in India ,prepared by all parts of India probably.From spicy type to mild type you can prepare according to your taste. You can use as much vegetable  as you want.Many people make this by deep frying it,but i just shallow fry the same.It is served hot with sweet and sour sauces/ketchup.Still i remember when we used to travel to our native in train,just one time they used to bring this veggi cutlet and we used to wait whole day for it.that cutlet used to taste really good.so when ever i prepare cutlet it reminds me of that train cutlet.
Ingredients:
  • 2-3 potatoes
  • 1/4 cup carrot finely diced
  • 1/4 cup french beans trimmed and snapped
  • 1/4 cup peas
  • 1/4 cup corn
  • 1/4 cup cauliflower/any suitable vegetable(optional)
  • 1 small onion
  • 1" ginger
  • 1-3 green chilies
  • coriander leaves chopped
  • salt
  • 1 tsp chat masala
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 coriander powder
  • 1 tsp red chili powder
  • 1-2  slice bread
  • 1 cup bread crumbs
  • seasoning
  • 3 tsp oil
  • 1 tsp jeera(cumin seeds)
Method:
Wash and cut all the vegetable.Pressure cook all the vegetables sprinkling little salt on them.you can cook this vegetable in microwave too.after the vegetables are cooked drain the vegetables completely.
Wash and pressure cook potatoes whole.same way you can cook potatoes in microwave too.
Take a bowl,put all the vegetable,peel and add boiled potatoes too.try to mash everything .
Take a pan put oil and cumin seeds,when jeera is roasted add finely chopped onions,ginger,coriander leaves,cut green chilies and stir them till onion turns red.
Now add turmeric powder,red chili powder,coriander powder,salt,sugar(optional) and stir them properly.
Finally add the vegetable mixer,stir them thoroughly ,add chat masala and mix it properly.after 2 minutes of stirring switch off the flame.
when the mixer is cooled off take this in a mixing bowl and  mix it properly.
Take bread slice,remove brown part of it.put this in the bowl of water and squeeze water from the bread.
Add this wet bread into the vegetable mixer,and mix it properly.make small golf size balls of the mixer.
Take bread crumbs in a plate.put this balls in the bread crumbs and try to flatten the balls to make 2" round shape.after the patties is covered with bread crumbs start frying the same.

In small batches shallow fry these cutlets on the griddle.fry till cutlet turns brown on both sides/cooked on both sides.

Serve this hot with sweet and sour Tamarind chutney,ketchup/mint chutney.enjoy!

Thursday, March 24, 2011

Soppinna(all type leafy vegetable) / Cabbage Pathrode Ogarne(upma) [Mangalore Cuisine Special]

This is the next step or you can say leftover next day or evening snack.When pathrode is leftover we put masala thadka to it.like when idli's are left we do idli upma,the same way here we do pathrode upma.This is loved by all including kids.
Ingredients:
  • soppina pathrode/cabbage gatti( pathrode )[refer my soppina pathrode recipe]
  • masala
  • 1/4 cup coconut
  • 2- 3 red chilies
  • 1/2 tsp mustard seeds
  • salt
  • jaggary(optional)
  • lemon juice
  • 1/2 onion chopped(optional)
  • seasoning
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • hing
  • 1 red chili pieces
  • curry leaves
  • 1 tsp urad dal
Method:
Grind without water coconut,red chilies and mustard seeds.
Make very small pieces /powder of the pathrode and keep it aside.
Take a pan add oil, and all seasonings.when the mustard seeds start spluttering add onion,and stir till it turns light brown.
add the masala powder,salt,jaggary and stir for 1 minute.
Finally add pathrode powder and mix it properly.stir 2-3 minutes.

sprinkle lemon juice and garnish with coriander leaves.

Idli (Break fast [Mangalore Cuisine]----Soppinna(all type leafy vegetable) / Cabbage Pathrode/Unnde/Dumplings

This is yet another "The Authentic Dish" of Mangalore cuisine.the Name Pathrode came from  pathra and vada.pathra means leaf and vada is spicy fritters.The original leaf used in this dish is Colocasia(kessuvina soppu in kannada) leaf.different part of Indian it is known by different name.

This dish requires lot of effort,but the end result is worthwhile.Also it is very healthy as not a single drop of oil is needed in preparing this and its whole and sole leafy veggie.As here in this part of USA i didn't find this leaf yet in stores,so i did its second version of the recipe.

This recipe is my mother-in-laws favourite.back in India  when at 7 am morning the leafy vegetable street seller /vendor comes you feel like buying all the fresh leafy vegetable at once.And we used to do that too.Then cleaning that all types of soppu is the main big task.finally cutting it up and preparing the batter comes next.By evening we all are set to prepare the final dish.She used to say that its really a very healthy sort as we are using all the types of leafy veggie here and also she used to use less coconut while preparing the one.
My search for the Colocasia leaf here going on,when i will get that one i will post the famous Pathrode recipe,by then try this  Soppina Unde/Dumplings.You can prepare the same as a  spicy cake too.My mom makes the same recipe using cabbage which tastes good too.

Ingredients:
  • 2-4 cups all types of leafy vegetable(palak,methi,dantina soppu,harve soppu,etc)
  • 1.5-2cup dosa rice
  • 6-8 red chilies
  • 3" tamarind /3tsp of tamarind paste
  • salt
  • 2" jaggary
  • 1/2 tsp cumin seeds
  • 1full tsp coriander seeds
  • 1/2 tsp turmeric powder
  • 1/4 tsp hing(asafoetida)
  • 1/4-1/2 cup fresh grated coconut
  • additional ingredient from the actual recipe
  • 2tsp split black gram dal
  • 2tsp cup split green gram dal
  • 2tsp toor dal
  • 2tsp cup chana dal(kadlle belle)
Here in this recipe if  you are not using all types of dal then little more like 1/2 cup coconut has to be used and same way the 2 cups of rice should be used.but as using all sort of dal is Nutritious,so why not use less coconut and instead add dal.Taste wise also not much difference is there with the substitution.

Method:
Clean ,wash and finely chop leafy vegetable. water should be drained completly from the leafs.
Wash and soak raw rice for 3-4 hours.In another bowl wash and soak all the dal together .
Grind soaked dals,cumin seeds,coriander seeds,red chilies,salt,jaggary,hing,tamarind together into smooth paste adding sufficient amount of water.now add the soaked raw rice and grind them coarsely by adding little amount of water needed.finally add coconut and grind it for 2 minutes.the consistency of the batter should be of idli batter.
In actual recipe we use only the raw rice,spices and coconut and grind it into coarse batter.
After the battter is ready add all the cut leafy vegetable in it.In the same manner you can add finely chopped cabbage here instead of leafy vegetable.

Now make medium balls of the mix and put in the greased container which fits in pressure cokker or steamer.steam this for 20-25 minutes till it is cooked properly.keep checking inbetween.
here if you don't want make ball shape ,you can pour it in idli stand too.also one more way of doing it is put the batter in the greased container which fits in the steamer and steam it for 20 minutes.the end product will be like rice spicy cake.

For those who needs little chatpata/oily type they can make dose from the same batter.

North Indian cuisine------Palak Paneer(Spinach Cottage Cheese Gravy)

This is a very special ,nutritious and famous North Indian dish.Goes very well with Nan and Chapati's,and i like it with hot plain cooked basmati/sonamasuri rice.As many people feel Palak(Spinach) is bland in taste ,but when you prepare this  recipes,really you will love eating palak.If some times you don't have paneer and not much time available to prepare one then you can substitute paneer with peas/tofu(if you like tofu taste) also.there are few tips required in this recipe otherwise its a very tasty and easy recipe.
Ingredients:
  • 1 big bunch palak(Spinach)
  • 1 big onion cut lengthwise
  • 2 small tomatoes cut lengthwise
  • 2" ginger chopped
  • 3-5 garlic pods chopped
  • 2-3 green chilies
  • 1 cup paneer pieces(cubes)(see my paneer recipe)
  • 1 tsp moong dal(split green gram dal)
  • 1-2 tsp sugar  
  • salt to taste
  • 1 tsp red chili powder
  • 1/4 tsp  haldi(turmeric powder)
  • 1 tsp coriander powder
  • 1 tsp gram masala
  • 1/2 tsp amchur powder/lemon juice
  • 1/2 cup whole milk
  • 1 tsp butter
  • 1 tsp cashew (optional)
  • red chilies (optional)
  • seasoning
  • 3 tsp oil
  • 1 full tsp cumin seeds
  • 1 bay leaf cut into pieces
  • 1 cardamon
  • 1 tsp cashews
Method:
Clean ,wash and chop the palak.prepare paneer and keep it ready.
Cut onion,tomatoes,ginger and garlic.

Take a pan,put oil ,cumin seeds.when cumin seeds are light roasted add 3/4 onion,ginger,garlic,3/4 of green chilies,red chilies and cashews stir fry for 2 minutes till onion turns red.add turmeric powder,moong dal,red chili powder,coriander powder and stir  fry for 2 minutes.Now add palak,little salt,sugar,3/4 of tomatoes ,stir and close the lid.let the palak is cooked in that steam.

when the palak is almost cooked switch of the flame.The purpose of adding Moong dal and sugar(green gram dal)is they help retaining the color of the palak while cooking.

When the mixer is cooled off put this in blender and grind it into paste(not very smooth and even very coarse).In the same above pan add butter,bay leaf,cardamon .After few seconds add the palak paste and stir continuously.

Now add salt according to your taste,whole milk,garam masala and amchur powder.let the gravy simmer for 2-3 minutes.by that time take a pan put very little oil/butter.add remaining onion,cashews and stir fry till it turns brown.now add tomatoes ,green chili and stir fry for 1 minutes.when tomatoes are almost done switch off the flame.

when the gravy is cooked quite a while add paneer cubes and mix it properly.You can keep aside few paneer cubes aside for decoration.let it simmer for 1-2 minutes and switch off the heat.

Decorate this delicious gravy with above fried,onion,cashews,tomatoes and paneer cubes.enjoy eating with your choice of combination.
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