What sets Indian cuisine apart from a lot of others is the spices. In fact, it is for these spices, the traders from all over the world came to India. Spices is what makes the Indian cuisine special. All the same you just don’t douse the food with spices. Which spice to add and how much is the essence of Indian cooking.
For the poor souls like me who don’t know all the spice proportions or don’t have time to prepare fresh spices every time, there is still hope. Unlike Vasco da Gama or those European traders we don’t have to cross the seven seas. Just go around the corner to the nearby store. In my case I simply had to reply to a review request for spice mixes by Eastern Condiments. And the spices landed at my door step.
Puliyogare/ಪುಳಿಯೋಗರೆ/tamarind rice is a traditional South-Indian recipe. The mixture can be prepared and stored for a long time and mixed with rice while eating. And if you don’t know how to prepare the mixture. Here is a super-quick way to make it.
- Heat about 2 & 1/2 tablespoons of cooking oil.
- Add 4 tablespoons of Eastern Puliogare.
- Stir for about 2 mins.
- Add about 600 gms of rice and mix thoroughly.
You may or may not relish brinjal but Vangi Bhath/Brinjal Rice is surely a dish you will relish. Again the method is simple.
- Fry Brinjal and other vegetables of your choice with a pinch of turmeric in cooking oil and keep aside.
- For the tempering, to heated cooking oil add mustard seeds, gram dal, green chilli, hing and cashew nuts.
- To this add and stir fry about 3 & 1/2 teaspoons of Eastern Vangi Bhath powder, tamarind extract, shredded coconut(optional) , salt and jaggery.
- Add the veggies and brinjal.
- Add uncooked rice and mix them well.
- Now add required amount of water for rice and let the rice cook.
Vangi Bhath/ Brinjal Rice
While neither of these need any side-dishes, you can eat it with some nice hot papad or pickle. My mom prefers it with thin Majjige Saaru and I like it with thin coconut chutney.
Hope you try them out and love the dishes too 🙂 Thanks to Eastern Condiments for the spices. Made my long weekend at home a tasty one!
Hirekai/ಹೀರೇಕಾಯಿ/Ridge gourd is supposed to contain loads of nutrients. Just like the vegetable, the skin/peel also has its benefits but we throw it away. Not any more. Here is a nice way to utilize that.
Ridge gourd peel
- Hirekai/Ridge gourd peel – I have taken peels from three medium-sized gourds
- Garlic – 2-3 pods(optional)
- Onions – 1/2 small(optional)
- Dry/desiccated coconut powder – a little
- White sesame seeds – 1/2 tbsp
- Jeera – 1/2 tbsp
- Salt – as per taste
- Green Chilli – 1 & 1/2
- Curry leaves
- Oil – 1 tbsp – for frying
- Jaggery/sugar – optional
- Lemon – 1/2 big
- Heat oil in a kadhai. Add the ridge gourd peel, onion, garlic, curry leaves and coriander and sauté for 7-8 minutes on a medium flame.
- Towards the end, add all the other ingredients except salt and lemon and take it off the heat.
- Once the mixture cools down, grind it to a coarse paste along with salt, water and lemon.
- You can add tempering to the chutney to give it more taste. I haven’t in this case.
- Also you can add roasted groundnut powder instead of coconut powder. That works beautifully too.
Tasted best with roti of any kind 🙂
I was done with my morning dose of the Internet and was getting up to prepare breakfast when I saw this comment by GVji on my earlier poha recipe. That reminded me I haven’t been trying out the different poha recipes for a while and started on this. A great breakfast option for the summer.
- Poha/Beaten rice/Avalakki/ಅವಲಕ್ಕಿ – 2 cups (take the medium or thick variety)
- Beaten Curd – 2 cups
- Ginger – finely chopped – 1/4 tsp
- Jeera – for tempering
- Green chilli – 1 large
- Salt – to taste
- Mustard seeds – for tempering
- Asafoetida/Hing – for tempering
- Coriander leaves/Cilantro – finely chopped
- Onion – finely chopped
- Curry leaves – finely chopped
- Sugar – 1/4 tsp
- Oil – for tempering
- Ground nuts – roasted and peeled
- Beat the curd, add salt,sugar and keep it aside.
- Soak the poha and drain it immediately. Using a sieve works out best for this.
- Temper with oil, mustard seeds, jeera, hing, curry leaves, green chilli, ginger.
- Add the poha, tempering mixture and curd. To this add onions, groundnut and coriander and serve.
mosaravalakki / curd poha
Note: Mix the poha and curd only when you are ready to serve else it absorbs all the curd and becomes dry.
Summer has just started and we are already seeing the Sun shine in full glory. Air-conditioner is no respite in a small town India where power cuts everyday are a norm and not an exception. The best way to beat the heat then is summer foods. The one that tops the list in our family is “Ragi Ambali/ರಾಗಿ ಅಂಬಲಿ” or what is more popularly known as ragi malt. I won’t go into the health benefits of ragi. This gluten-free millet is now known widely among the health freaks and rightly so.
This can be served as breakfast or after lunch/dinner or can even act as a meal substitute esp in the afternoons when you don’t feel like eating anything.
- Ragi flour/ರಾಗಿ ಹಿಟ್ಟು – 2 tablespoons
- Water – 1 – 1/2 cups(varies according to how thick or thin you want it to be)
- Buttermilk – 1 cup(you can even use curd in place of buttermilk)
- Salt – as required
- Cilantro – for garnishing
- Garlic – 3-4 pods
- Onion – 1/2 small finely chopped
- Jeera – powdered/crushed
- Mix ragi flour in water ensuring no lumps are formed.
- Simmer the mixture for about 5-7 mins/Till you see the mixture boil. Keep stirring continuously. Also ensure you boil it properly else it tastes like flour while having the drink.
- Once you see it start boiling, add the salt, garlic and jeera. And take it off the stove once the mixture boils properly.
- Don’t worry if it is too thick/thin. It can be adjusted to your taste while serving.
- Once the mixture cools down put it in a refrigerator(optional step but preferred as this is best served when chilled).
- While serving add the buttermilk/curd and garnish it with cilantro and finely chopped onions. Omit the onions if you don’t like the raw onions.
Optional – you can also add some Jowar flour along with ragi flour. Although in this recipe I haven’t added, it is commonly added in North-Karnataka recipes.
Whenever I try introducing ragi to my friends(esp the ones from the North), they run away from it on seeing the colour. But guys trust me, it tastes great and this is one occasion where you need to see content over colour. It isn’t fair but lovely for sure. 🙂
Yummy Matar ki dal
When my room-mate Rajni said matar ki dal I assumed it is a dish with green peas in some yellow dal. But this turned out to be a recipe I have never heard of. A dal made of green peas and cauliflower and no lentils. It is a recipe from Northern Uttar Pradesh(a region in Northern India). It tastes yummier than it sounds and very healthy too. And the recipe is very easy too. So I am posting it here for you guys to try and enjoy. This dish is prepared by my roomie Rajni. I am just the photographer and the helper here.
- Green Peas – 250 gms
- Cauliflower – 250 gms
- Onion – 1 big
- Tomato – 1 medium
- Garlic – 3-4 cloves
- Fresh Coriander/Cilantro – quantity as desired
- Ginger – a small knob
- Green chilli- 2 medium
- Dry Mango Powder – a pinch
- Turmeric powder – a pinch
- Bay leaf – 1 leaf
- Cloves – 2-3
- Black Cardamom – 1
- Cinnamon – a small stick
- jeera – for tadka
- Salt – to taste
- Mustard Oil – for frying
- Blanch the peas and cauliflower. Set some peas aside and make the rest into a fine paste.
- Make a paste of other ingredients as well i.e. Onion, tomato, chillies, garlic, ginger, cilantro.
Fresh ingredients. Replace the frozen peas with fresh ones for better taste
Boil the peas for 2-3 mins.
Blanch the cauliflowers
Make a paste of the green peas
- In a frying pan, heat mustard oil, add jeera and the garam masala i.e. cloves, bay leaf, cinnamon and black cardamom.
- Then add the onion paste and sauté for a minute or two. Add the green peas paste now and sauté for another minute.
- Now add the rest of the peas and the cauliflower and fry for some time.
- Add turmeric powder, salt, dry mango powder and any other dry masala that you’d like to add to this.
Fry all the pastes before adding the peas and cauliflower
- Add water to this and close the cooker. Let it cook for about 3-4 whistles.
Add peas and cauliflowers and fry. Then add desired amount of water.
After the pressure is released, you have your hot dal ready to be served. Garnish it with fresh coriander leaves and serve it with hot rice.
Serve the hot dal with some hot basmati rice, fresh salad and some hot-n-tangy chutney
I hope you like trying this recipe and eating it as much as we did.
After registering for the Marathon, I decided to eat healthy but cornflakes or plain oats aren’t my kind of food. I’ll go for poha, idli, upma any day (Of course they need to be prepared nicely not the hostel-food kind). So I started looking for other options and that reminded me of bajra rotis which are usually prepared around Sankranti time. They are an awesome food esp during winters.
One thing I totally love about the healthy food fads is millets are back in style. Bajra/Pearl millet/ಸಜ್ಜೆ is one of them. It is a gluten -free grain and comes with a plenty of other benefits.
Here is how to make some tasty rotis. They are made the same way as Jowar/Sorghum rotis. For better pictures and a more detailed recipe check this out and just replace jowar with bajra. In this recipe, I have added some jowar with bajra and also some more spices to make the roti tastier.
- Bajra atta – 1/2 cup
- Jowar atta – 1 tbsp
- salt – to taste
- red chilli powder – to taste
- turmeric – to taste
- white sesame seeds/till – to taste
- Hot water for kneading the dough
Bring the water to boil.
Start kneading with the spoon. You can use your hands and cold water once you add hot water and mix
- Don’t put all the water at once. Keep adding a little every time. Also, use a spoon to mix the water as it is very hot.
knead the dough properly to get nice rotis
Take a small portion of the dough and make it into a ball
Use a rolling-pin or flatten the roti using your hands
Once rolled out, put it on hot tawa.
- Make sure the tawa is hot for good rotis. In the next few seconds, as the roti gets a little dry, use a clean muslin cloth and apply a thin layer of water on the upper surface.
- Let it remain till water evaporates a little and flip it over and press slightly with a soft cloth to make sure it is done properly on all sides.
Roti flipped over
You can eat it with any subzi, but I can’t wait these rotis so I am eating it right away with cucumber slices, sprouts, channa dal/ಪುಟಾಣಿ chutney and awesome curd.
Hot bajra roti ready to eat 🙂
Onion Rava Dosa with Coconut chutney
If you are craving for dosa and if you have forgotten to soak the rice and dal the previous day and keep the batter overnight then you are in for a disappointment. That is when instant dosa comes to your rescue. This is one of the instant dosas and a yummy one at that . Here are the ingredients you’ll need
- Rava/Semolina – 1 cup
- Rice Flour – 1 cup
- Maida/All purpose flour – 1/2 cup
- Green chillies(finely chopped) – 3 medium
- Onion(finely chopped) – 1 large
- Cumin seeds – 1 tsp
- Hing/ Asafoetida – a pinch
- Ginger(grated) – 1/2 tsp
- Salt – to taste
- Water – to make the batter
- Oil – for making the dosas
- In a mixing bowl, mix rava, rice flour, maida, chopped green chillies, cumin seeds, ginger, hing and salt.
- Then add water to this dry mixture. The consistency should be that of buttermilk. I tried getting a pic not sure if you can make out from the pic.
- Keep it aside for 10 mins. Now heat the dosa-tawa, apply some oil and sprinkle a bit the finely shopped onion
- You cannot spread this dosa batter with a ladle like the other dosas because the batter is very thin. You need to pour the batter and swirl the tawa or sprinkle the batter starting from outside and finishing in the centre and filling the gaps later. In this pic I have sprinkled the dosa but the gaps need to be filled.
Sprinkle the dosa batter on the tawa
- Now put some more oil on the dosa. Keep the tawa on high heat and remember this one takes a little more time than your normal dosa. Once you see the dosa getting brown on the bottom side, flip it with a spatula.
Dosa on the tawa
- Don’t worry about the shape of the dosa when you sprinkle the batter like water you can’t expect it to take any shape that you can define unless it resembles a country map 🙂
- In case you cannot flip it, that means either you haven’t cooked it properly on the other side or that it is too thick. Don’t worry you can still cook and eat those dosa crumbles if browned properly 🙂
- Anyway if it doesn’t come out properly, don’t despair. For the next one pray to your favorite god and start again from cleaning your tawa, adding some oil and sprinkling some onions on it. Keep repeating the above steps till you get a nice, brown, crispy dosa. You will get it soon. It ain’t no rocket science!
- And once done, take it out on a plate and eat it hot with any of the dosa accompaniments.
Rava Dosa – ready to eat.
Methi Palak Paratha
Methi Paratha and Palak Paratha are favorites at home. But I had not tried a combination before. I got this recipe for vinicooksveg and folks at home loved it. Only I did not add Fennel seeds and lemon juice and also decreased the quantity of coriander leaves. She has used yoghurt to knead the dough but I just added about 3 tbsp of yoghurt and used water to knead the dough. I don’t think she used hing, you can skip it too but at my place nothing can be prepared without hing.
Again this is tasty, healthy and easy to make and a great breakfast option.
Hail the greens!
Methi/Fenugreek leaves(chopped) – 1 bunch medium
Palak/Spinach(chopped) – 1 bunch medium
Coriander leaves(chopped) – a few(you can increase the measure to 1 cup if you wish)
Whole wheat flour – 3 bowls
Chick pea flour/besan – 3 tbsp
Cumin seeds – 2 tsp
Asafoetida/ Hing – pinch
Ginger paste – 1 tsp (I used fresh ginger)
Garlic – 4 pods
Green chilli – 4 medium
Yoghurt – 3 tbsp
Coriander powder – 1 tsp
Garam Masala – 2 tsps
Water – to knead the dough
Salt – to taste
Oil – 2 tsp to knead the dough, 2 tsp for green leaves & the rest to fry the parathas.
- Grind the ginger, garlic and green chilli with salt to make a paste
Green Chilli, ginger & garlic paste with salt
- Heat oil in a pan and add the cumin seeds to it. As the seeds splutter, add hing and the green chilli paste and sauté for a minute.
Saute the paste and cumin seeds
- Now add the chopped greens.
- Saute for a minute and add the coriander powder and garam masala powder. Saute for another two minutes. Remove from the heat and let it cool.
- Now to the wheat flour add the chick pea flour, salt, yoghurt and greens mix.
Flour to be mixed
- Knead the dough and let it rest for 20-25 mins.
Dough for Methi-Palak Paratha
- Take a ball sized dough and roll it out using a rolling-pin. You can use any of the folding methods to fold the paratha. I made a triangle and rolled them out.
- Put it on a hot tawa and fry the paratha from both sides.
- Once fried, serve it hot with any of the paratha accompaniments. We had it the North Karnataka style. Add ತುಪ್ಪ(ghee) and ಪುಟಾಣಿ ಹಿಂಡಿ/ಚಟ್ನೀ( chutney), roll the paratha and gobble it up.
Add ghee and chutney
Happy Weekend! 🙂
Palak Lachcha Paratha
The first time I thought of this dish was on the Irish festival Saint Patrick’s day. To say that we don’t celebrate it here even would mean that people know of this. But my Facebook wall was flooded with green pictures from my friends staying in North-America. Rivers colored green, people wearing green and even rivers dyed green. I wanted something green too. I couldn’t dye a river nearby but surely I could cook something green. Who better than Sanjeev Kapoor for a recipe. His recipe calls for only salt and ajwain but I have added a few more ingredients of my own to get a different taste in paratha. Hope you like it.
Goes without saying, it is healthy, wholesome and green :P. I have paired it with green coconut chutney to suit the green theme. You can have it with pickles, sabzi, curds or just a thick layer of butter. Also, the method used here for folding the parathas makes it a lachcha paratha. You can use any style you prefer.
This requires you to make blanch the palak/spinach. Blanching enhances the color and the flavor of the spinach and also makes it soft. After blanching, grind and make a paste of the spinach.
Spinach/Palak – 1 small bunch
Whole wheat flour – 2 cups
Cumin seeds – 2 tsp
Ajwain/carom seeds – 2 tsp
Red chilli powder – 1 tsp
Till/ White sesame seeds – 1 tsp(optional)
Garam masala powder – 1 tsp
Salt – to taste
Milk – to knead the dough
- Blanch and grind the Spinach to make a paste.
- Add all the dry ingredients with the dough and mix them well. Later add the Spinach paste to it and mix.
Ingredients for palak paratha
- Use milk to knead the dough. And let it settle for 20-25 mins.
- Pinch a ball-sized dough and flatten it and start rolling it out using a rolling-pin
Ready to be rolled out
- Once rolled out now sprinkle a bit of flour and oil on the paratha. And start to fold it in the Japanese fan style. Then fold it to make it round. Sorry I couldn’t describe it any better. Please see the pics to get an idea.
Folding the paratha
Fold it to make it round
Lachcha paratha – Ready to be rolled out
- Now roll it out again using a rolling-pin. I couldn’t get the round shape. Swalpa adjust maadi(Please adjust). Knowing I couldn’t get a circle even with a compass in hand, I keep my expectations low w.r.t the shape 😛
- Put the paratha on a hot tawa.
Paratha on tawa
- Fry the parathas with oil/ghee by flipping and frying on both sides. Once done, take it out and serve hot 🙂
Palak Lachcha Paratha
ವಗ್ಗರಣೆ ಅವಲಕ್ಕಿ/Avalakki/Poha/beaten rice/flaked rice is a very popular breakfast in North-Karnataka and my all time favorite. I can eat poha all most everyday. It is light, healthy, quick and tasty.
Beaten rice is available in three types here. Thin,Medium and Thick. For this recipe, you will need the medium variety. In case you don’t find it then you can use the thick variety only you will have to wash the poha a little longer. This particular recipe is also called kanda poha(kanda=onions). You can also prepare it with potato which is called aloo poha. You can add fresh seasonal ingredients like green peas, fresh green chickpeas. You can also add tomatoes but we prefer it without them. What I have given is the way it is usually prepared at my home.
Poha/ Beaten rice/ medium variety – 400 grams/ about 3 cups
Mustard seeds – 1 tsp
Asafoetida/hing – a pinch
Onions(chopped) – 2 small
Curry leaves – a few
Green chillies(chopped) – 2 medium
Peanuts(dry roasted) – 1 tbsp ( non roasted is ok too)
Turmeric powder – 1/2 tsp
Oil – 5 tbsp
Sugar – 1 tsp
Salt – to taste
Lime juice – 1 1/2 tsp
Fresh Coriander leaves/Cilantro – 2 tbsp
Chopped fresh ingredients
- Wash the poha in a colander. Make sure it is soft and not mushy. Which is why we don’t take the thin variety for this.
Washed Poha in colander
- To this add sugar, salt and lime juice and mix lightly. Keep it aside.
- Heat oil in a pan and add mustard seeds.
- Once the mustard seeds splutter, add hing, curry leaves and sauté. If the peanuts are not roasted add them now.
- Add the onions and sauté for a minute.
- Now add green chillies and roasted peanuts, turmeric powder and sauté till the onions are done.
- Add the poha that was kept aside and mix well. Garnish it with fresh coriander and serve it hot. You can also have it some sev or potato chips or South Indian style with some green coconut chutney.
Happy Friday! 🙂