Veg Noodles

My mom makes the best egg/veg noodles....yes she does...I have never had better noodles even at any of the best Chinese restaurants in Bangalore (not exaggerating)

  Moms noodles were pretty popular in college.........I remember taking it to college one day,and my friend Vidhya just could not wait to open it at lunch time.......we opened the lunch box eagerly,we just had two bites and to our horror the whole box toppled and fell on the floor..........I can still remember Vidhya's expression ,it was like the biggest disaster ever.........Both of us were just staring at the noodles on the floor,we were mourning for it...........For a minute I thought Vidhya might just pick it from the floor........Thank god she did not :)

Ingredients 

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• 2 packets egg or plain noodles
• 2 medium carrots (finely sliced)
• 1/4 kg beans (finely chopped)
• 1 capsicum (finely sliced)
• pepper and salt to taste
• 3 tbsp soya sauce or more
• 1/4 cup spring onion (chopped)
• 3 tsp vinegar
• 1/4 cup bean sprouts (optional)
• 3 tbsp oil
• 4 eggs (optional)

Method

1. Heat water in a big vessel,when water comesto boil,add salt and 1 tsp oil.Drop the noodles into the boiling water and cook till almost done or should I say Al dente like the Italians say.(the quality of the noodle matters a lot,I have used a local brand noodles,its works out perfect for me)
2. Pour the water and noodles into a large strainer and drain all the water.Place the noodles under running water to cool it down and stop the cooking process.Place this aside.
3. In a vessel place carrot ,beans and capsicum and less than 1/4 cup water and salt.Cook the vegetable until almost done.(This is not how its done in restaurants,in Chinese restaurants the flame is 20 times more powerful than the house flame,vegetable get cooked fast there,but I prefer my veggies well done,if you have noticed in restaurants ,the veggies in the noodles are usually under cooked,you can skip this step if you want to ,cook the veggies on high flame)
4. Place a wok on high flame,add 1/2 tbsp oil,when hot fry the cooked veggies for a minute,sprinkle little pepper and salt ,remove from wok and keep aside.
5. Add oil to wok and fry the noodles in 3 batches adding soya sauce,pepper,salt and vinegar.
6. Place all the noodles on one side of the wok,add oil and break eggs ,add little salt and pepper and scramble the eggs.Mix in the vegetable ,beans sprouts and noodles.Stir for 2 minutes.
7. Sprinkle spring onion.
8. Serve with chilli chicken or Prawn in garlic sauce

Falafel with Cucumber and Mint dip

Any Middle Eastern feast is incomplete without the very famous vegetarian snack Falafel.....Serve them hot with pita bread...cucumber mint dip...fresh tomatoes....lettuce and sliced onions...you end up with the perfect Falafel pita bread sandwich.....

Recipe Source Titli's Busy Kitchen
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Ingredients 

• 200 grams Chickpeas (soaked in water overnight)
• 4 cloves Garlic,finely chopped
• 1 small onion , finely chopped
• 1 tsp Cumin seeds (or 2tsp cumin powder)
• 1 tsp Coriander seeds (or 2 tsp coriander powder)
• 1/2 cup Coriander leaves, finely chopped
• 1/2 tsp Baking soda
• Salt to taste
• oil for deep frying

Method

1. Add the soaked and drained chickpeas into a food processor and blend for few minutes and transfer to a bowl , the chickpea paste should not be too coarse nor too smooth.
2. Using a motor and pestle grind the coriander and cumin powder into coarse powder. 
3. Add the finely chopped onion and garlic,salt, cumin powder and coriander powder to the chickpeas and mix well.
4. Place this mixture in the refrigerator for 30 minutes.
5. After 30 minutes ,remove and add baking soda and give a thorough mix.
6. Place the oil in a frying pan and heat on medium.
7. Take and tablespoon and a half of the chickpea mix in you hand and form and ball and flatten slightly.
8. When the oil is hot fry the chickpea balls on medium flame till the falafel turns golden brown in color.
9. Remove and drain the excess oil in absorbent paper.
10. Serve the hot falafel with cucumber and mint dip and pita bread.

Cucumber and Mint Dip

• 1 medium Cucumber
• 1/4 cup Mint leaves, finely chopped
• 2 cloves Garlic
• 200 ml Yogurt
• Salt to taste

Method

1. Scrape the cucumber skin, slit and scoop out the seeds and discard.Grate the cucmber.
2. In a bowl and yogurt and mix till smooth ,grate the garlic into the yogurt,add the grated cucumber,mint and salt and mix well.
3. Transfer into a bowl and serve with falafel.

Baba Ganoush

Hummus is always followed by Baba ganoush .

Recipe Source :Dedemed.com

Ingredients

• 1 medium size Eggplant
• 3 tbsp Lemon juice(adjust to taste)
• 4 cloves garlic
• 4 tbsp Tahini sauce
• salt to taste
• Olive oil
• Chilli powder and mint leaf for garnish

Method

1. Preheat oven at 200 degree c, prick the eggplant with a fork,apply little oil on the skin and place on the wire rack in the preheated oven for 1 hour, remove and place in a bowl and cover with clingfilm and let it cool. Once cool,remove peel the skin and place the eggplant  flesh in a mortar or a blender.(another method is to roast the eggplant on a stove top)
2. Blend together roasted eggplant flesh,garlic,lemon juice,tahini and salt in a food processor till you get desired consistency (I do not like mine smooth).
3. Transfer to a serving dish ,garnish with olive oil,chilli powder and mint leaves.
4. Serve with pita bread.

Hummus

Hummus is my favorite middle eastern dip......goes well with pita bread.......must try.

Recipe Source:Dede

Ingredients

• 3 cups Chickpea (cooked)
• 1/4 cup Yogurt
• 1/2 cup tahini sauce
• 2 tbsp Lemon juice (adjust to taste)
• 5 cloves of garlic
• salt to taste
• few mint leaves (optional)
• 1/4 cup Olive oil for garnish

Method

1. Blend all the ingredients in a blender to a smooth paste ,add little water if the hummus is too thick.
2. Transfer to a serving plate and garnish with olive oil and cooked chickpeas rolled in chilli powder.
3. Serve wit pita bread. 

Kadle Manoli / Ivy gourd sukka

OK I think my blog will be incomplete without Manoli kadle....Its a traditional Mangalorean side dish, served with rice.

Ingredients
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• 1/2 Kg Ivy Gourd /Manoli (tip removed and slit)
• 1 cup Small Black Chickpea
• salt to taste
• 5 dry red chillies (roasted) 3 long red chillies and and 2 small
• 3 tsp coriander seeds (roasted)
• 1/4 tsp  cumin seeds (roasted)
• 3 garlic (with skin)
• 1 tsp turmeric powder
• 3/4 cup  fresh  grated coconut
• 2 tsp jaggery (adjust to taste)

For Seasoning

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal 
• 3 garlic (crrushed)
• 5 to 6 curry leaves
• 1 dry red chilly

Method

1. Soak Chickpeas in water overnight.Cook  Black Chickpea with little salt in pressure cooker , drain and keep aside.
2. Place Ivy gourd/ manoli in a vessel with little water and salt and cook till done and water evaporated. Keep aside.
3. Place  roasted red chillies, coriander seeds, cumin seeds, turmeric powder, garlic and jaggery in a small mixie jar and grind to fine powder. Add coconut and grind for less that 10 seconds (coconut should be coarse). Keep aside.
4. Place a pan on medium heat , add oil, when oil is hot add mustard seeds, when it starts popping add urad  dal and fry till it turns golden brown. Add crushed garlic, curry leaves and red chilly and stir for few seconds.
5. Now add the ground coconut masala and fry for a minute or two to remove raw smell.
6. Add cooked Chickpeas and Ivy gourd / Manoli and mix well. adjust salt. If its too dry sprinkle little water.Cover and cook for 4 to 5 minutes. Take off the flame.
7. Serve with rice and Touthe Kodel

Kempu Appala Chutney - Red Pappad Chutney

This dish falls into our comfort food category.............Kempu appala chutney with piping hot ganji......egg omelette and pickle.. ....perfect combination for rainy day.

Ingredients
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• 6 to 7 Red pappad
• 1 1/2 cup freshly grated Coconut
• 5 dry Red chillies ,roasted (3 byadigi 2 guntur)
• 2 tsp Coriander seeds, roasted
• 1/2 tsp Cumin seeds, roasted
• 1/2 Onion , chopped
• marble size Tamarind
• salt to taste
• Oil to deep fry pappads

Method

1. In a mixer or blender jar combine red chillies, coriander seeds , cumin seeds, salt and tamarind, grind into a fine powder. Toss in the fresh coconut and grind for 2 seconds only.Transfer into a bowl and sprinkle chopped onion to top.
2. Fry the red pappad in hot oil and place on kitchen towel to remove excess oil.
3. Just before serving crush the red pappad and mix with the coconut masala and serve with ganji

Crispy Spring Paneer

Crispy spring paneer......simple veggie appetizer....and proof that I suck when it comes to naming a dish.

Recipe Source :Sanjeev Kapoors Flavors of the Orient 

Ingredients

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• 200 grams Paneer 
• 5 to 6 cloves Garlic, minced
• 1 tbsp Lemon Juice
• 2 tbsp Sweet chilli sauce
• 1 tbs Soy sauce
• 1 tsp Pepper
• 2 tsp Red chilli flakes
• 1 tsp Sugar
• salt to taste
• 2 tbsp Flour (Maida)
• 1 tbsp Cornflour
• 5 sheets Spring roll sheets
• Oil ,deep frying

Method

1. Cut the spring roll sheets into thin strips and keep aside.
2. Cut the paneer into thick fingers.
3. In a bowl mix together garlic, lemon juice, sweet chilli sauce, soy sauce, pepper, red chilli flakes, sugar and salt. Apply this mixture to the paneer and let it marinate for 15 minutes.
4. Add flour and cornflour to the paneer and mix well, set aside for few minutes.
5. Take each paneer and wrap it with the spring roll sheet strips and press to make it stick to the paneer. if the strips are not sticking make paste with maida and little water, and use it to stick the strips to the paneer, keep aside the wrapped paneer..
6. Heat oil in a pan on medium flame, when hot drop in the wrapped paneers and fry till golden brown,
7. Serve hot with tomato sauce or sweet chilli sauce.

Thouthe kodel -Mangalore Cucumber Curry

I have always maintained that I am a hardcore Non Vegetarian.......I just realized that I do not enjoy vegetarian food for a reason.....its just that my mom and me...we are not good vegetarian cooks.....In our house, a veg dish is served because it just makes us feel less guilty for not eating more healthy veggies.....We are 'Fish and Chicken' people.....In our house sentences like "I am vegetarian" and "I love vegetarian food" is actually considered a crime and looked down upon........but there are few authentic Mangalorean veggie dishes that mom makes best ....like ...Manoli Kadle , Uppad Pacchir ,Pathrode Fry and of course thouthe kodel to name a few ,actually that is all I can think of......damn....we are such  pathetic Veggies.....

Ingredients

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• 1 small Thouthe/Mangalore Cucumber (washed,de seeded and chopped)
• Tamarind lemon size
• 1 tbsp Jaggery
• 3 cups Water
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 2 tsp Oil
• 3 tsp Coriander seeds
• 1/4 tsp Cumin seeds
• 1/4 Fenugreek seeds
• 8 dry Red chillies (5 long and 3 small)
• 1 tsp Turmeric powder
• 3 cloves Garlic
• 1/2 Onion chopped
• 1 cup Coconut
• Salt to taste

For seasoning

• 4 cloves Garlic (with skin)
• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal
• 10 Curry leaves
• 2 Red chillies
• 3 tsp Oil

Method

1. Place a pan on medium flame add oil, roast mustard seeds,urad dal,coriander seeds, cumin seeds, fenugreek seeds and red chillies for few minutes.
2. Put the above into a mixer jar,add turmeric,garlic,onion and coconut and grind to a fine paste. Keep this aside.
3. In a big vessel put 3 cups water,add tamarind and squeeze till well mixed ,add jaggery and chopped thouthe and cover and cook this till thouthe is almost done.Now add the above ground coconut masala paste and salt and mix well and cook for 5 to 8 minutes.
4. In a small place add oil,when hot add mustard seeds and urad dal,when mustard seeds pop add crushed garlic,curry leaves and red chillies.fry till the garlic turns brown.Pour over the thouthe kodel.
5. Serve with rice.

Ratatouille - Mission Toscano

I am crazy about movies.....I can watch an entire movie just for one particular scene I love....for example....Gladiator...I can watch the movie for that one single dialogue that I am just crazy about...the part where Ruselle Crowe turns around and faces the king and says "My name  is Maximus Decimus Meridius. Commander of the Armies of the North, General of the Felix Legions, loyal servant to the true emperor, Marcus Aurelius. Father to a murdered son, husband to a murdered wife. and I will have my vegeance , in this life or the next".....That is one hell of a dialogue....well similarly....I can watch the movie 'Ratatouille' for that one single scene where Remy the rat makes ratatouille for the infamous brutal critic Anton Ego.....just one bite and he is taken back to his childhood....to the kitchen where his mother makes ratatouille for him.

I have never thought of making ratatouille until I went for the French cuisine demo at Toscano....everyone has their own version of Ratatouille.....in Toscano they showed us the pan roasted method...I was not for it coz whenever I close my eyes and think of ratatouille all I can see is Remy the rat layering those delicate slices of zucchini, yellow squash and aubergines on a bed of fresh tomato puree....and I knew my Ratatouille should look something like that.

This dish is nothing fancy...very simple comfort food.....a good accompaniment with pasta.

Ingredients
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• 1/2 Zucchini
• 1/2 Yellow Squash
• 2 small Aubergines
• 1/2 Red pepper 
• 5 to 6 fresh Basil Leaves
• 2 tbsp Olive oil
• 1/2 Onion,chopped
• 3 to 4 cloves Garlic, crushed
• Salt to taste
• freshly ground Pepper to taste

For tomato puree

• 4 medium size Tomatoes
• 3 cups water

Method

1. Make tomato puree - -Boil 3 cups of water, while the water is coming to boil, make a small 'X' on the tomatoes. Drop all the tomatoes into boiling water for few seconds(blanching). Remove from hot water as soon as the skin around the 'X' curls up or loosens. Dip the hot tomatoes into cold water to stop the tomatoes from cooking further. Peel the skin of all the tomatoes and keep aside.You can remove the seed and pulp, but I used the whole tomatoes to make puree.Keep this aside.
2. Preheat oven to 200 degree C.
3. Slightly grease a round or oval oven safe dish, pour the freshly prepared tomato puree into it,add in the chopped onion,basil leaves and crushed garlic.Season well with salt and pepper,add 1 tbsp olive oil and mix.
4. Thinly slice the zucchini,yellow squash,aubergines and red pepper.
5. Place one layer of red pepper on the tomato puree(you can layer it along with other veggies,but I preferred this method)
6. Now lay the zucchini,yellow squash and aubergines on the red peppers in a circle.
7. Pour 1 tbsp of olive oil on top of the veggies,sprinkle some salt and pepper.Cover with butter paper (as shown below)
8. Bake in preheated oven for 45 minutes.
9. Serve hot with pasta or cous cous.

Manoli Bheeja Upkari - Ivy Gourd and Cashew Sukka

I respect this dish......well there is a reason.....though my mom makes this dish .....I am the one who does the tedious job of peeling the skin of every single Cashew (well mom thinks that's my designated job).....So I guess ...I tend to respect those dishes which are extremely simple.....tastes amazing.....and  I have put in maximum hard work.

Ingredients
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• 250 gms Ivy Gourd
• 500 gms Fresh Cashew nut with skin
• 2 tbsp Oil
• 1 tsp Mustard seeds
• 2 tsp Urad dal 
• 10 Curry leaves
• 2 Green chillies ,chopped
• 1/2 cup grated Coconut
• Salt to taste

Method

1. Wash the ivy gourd ,cut the ends and slit to two, if the ivy gourd is too ripe and flesh is red in color,discard them.Put the slit ivy gourd in a vessel and add enough water to cover them.Add 1/2 tsp salt and cook the ivy gourd till tender and cooked all the way through. Drain the water and keep the ivy gourd aside.
2. Soak the fresh cashew nut in hot water for 30 minutes.This helps in loosening the outer skin of the cashew and makes it easier to peel the skin. Discard the skin.Cook the peeled cashew in water enough to cover and 1/2 tsp salt .Cook till done, do not overcook.
3. Place a vessel or wok on medium flame and add oil, when oil is hot add mustard seeds,with they start popping add urad dal and fry till it turns golden brown.Now add curry leaves and stir for few seconds.Add the green chillies.
4. Toss in the cooked cashews and cooked ivy-gourd and mix well,if too dry sprinkle little water and add salt to taste.Cover and cook for few 2 to 3 minutes.Sprinkle grated coconut and mix well and cook for 2 more minutes.
5. Serve as a side dish with rice and curry.

Chole Masala - Chickpea Curry

One of my all time favorite breakfast dish.

Ingredients
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For masala grind

• 4 Onion, medium (roughly chopped)
• 8 Kashmiri Chillies (can substitute with red chilli powder)
• 2 tsp Coriander seeds(substitute with coriander powder)
• 10 cloves Garlic
• 1 inch Ginger
• 5 tbsp Coconut (optional)
• 4 cloves
• 1/2 tsp Turmeric powder
• 1/2 inch Cinnamon

1 1/2 cup Chickpea(kabuli channa), soaked in water overnight

2 Tomatoes ,chopped

1 Onion ,chopped

1 tsp lemon juice

3 tbsp Oil

4 tbsp Coriander leaves, chopped

Method

1. Cook chickpeas in 5 cups water in pressure cooker, 3 to 4 whistles. Reserve 1 cup water for the gravy.
2. Grind all the ingredients given under 'Masala' to a paste, it should not be very fine.
3. Place a vessel on medium flame, pour in the oil, when hot add the chopped onions fry till they turn light brown now add chopped tomatoes and  fry till the tomato melts and the oil separates. Now add the ground masala and fry for few more minutes till the oil separates from the masala.
4. Add the cooked chickpeas and 1 cup reserved water,or more depending on the desired consistency.Add salt and cover and cook for 5 minutes.
5. Add lemon juice and coriander leaves.
6. Garnish with lemon wedges and mint leaves
7. Serve with puri or chappati .

Charred Tomato Salsa

                         Raw......Chunky....Spicy.......and Charred...... that's how I love my Salsa


Ingredients
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• 4 medium Tomatoes
• 1 medium Capsicum
• 1 small Onion, chopped
• 1 Green chilli, chopped and soaked in 2 tsp Vinegar
• 2 tsp Dry chilli flakes
• 1 tsp dried Oregano
• 1 tbsp Oil
• 1/2 tsp Salt
• 1/2 tsp sugar
• 2 tbsp Coriander leaves, chopped

Method

1. Pierce the tomatoes and capsicum with a fork and hold over the flame till the skin blackens.Peel the charred skin (do not wash). De seed the tomatoes and capsicum and chop finely and put into a bowl.
2. Mix in rest of the ingredients.This is how I like my salsa....raw and chunky.
3. Other method:-Heat oil in a pan,fry onion for few seconds and add rest of the ingredients and cook for 3 to 4 minutes.
4. Serve with Corn chips.

Homemade Corn Chips

Just love homemade corn chips.....its a perfect appetizer....and goes very well with Charred Salsa (my next post).

I love my corn chips crispy and thick...you can go ahead and make it as thin as possible....sprinkle some cheddar cheese......spicy salsa....toss it in the oven......and you will have amazing cheesy nachos ready to munch on.

Recipe Source: Tarla Dalal

Ingredients

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• 100 g Maize Flour
• 50 g All purpose flour (Maida)
• 1tbsp oil
• 1 tsp Chilli Flakes (optional)
• salt to taste
• water
• oil for deep frying

Method

1. Combine maize flour, all purpose flour, salt, chilli flakes and oil in a mixing bowl.Add enough hot water to make a  dough.Knead well. Cover and keep aside for 15 to 20 minutes.
2. Take a big lemon size dough and roll out using flour for dusting to a circle. I used a puri/tortilla press to flatten the dough.
3. Place a flat pan on medium heat and cook the flattened corn tortilla for few seconds on each side and keep it aside.Continue the same with rest of the dough.
4. Prick the half cooked corn tortilla with a fork(this to to prevent the corn chips from puffing up while frying).Using a knife or pizza cutter,cut the corn tortillas into wedges or desired shape.
5. Heat oil on medium high heat, deep fry the wedges till brown and crisp. Remove from oil and place on absorbent paper to remove excess oil.
6. Serve the corn chips with salsa, sour cream, avocado dip ......

Penne Arrabbiata

My daughter loves Penne Arrabbiata ......I love creamy Penne Arrabbiata .........and my mom loves creamy cheesy Penne Arrabbiata......Glad that I was able to satisfy everyone with one dish.

Arrabbiata means 'Angry' in Italian...I am guessing it has something to do with the heat in the dish because of the chillies ....So here is some  'Angry Pasta'  for everyone.

Ingredients
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• 3 cups Penne, uncooked
• 2 tbsp Olive oil
• 10 cloves of Garlic, crushed
• 3 tsp Red chilli flakes(adjust to taste) or 2 fresh red chillies chopped
• 6 medium ripe Tomatoes 
• 3/4 cup Tomato Puree
• Pepper and salt to taste
• 1 tsp Sugar
• 2 tbsp  fresh Basil , roughly chopped
• 2 tbsp  fresh Parsley , roughly chopped
• 1/2 cup Fresh Cream
• 10 Black olives , sliced
• 1/2 Red capsicum,sliced (optional)
• 1/2 Yellow capsicum, sliced (optional)
• 200 g Mushroom, sliced (optional)

Method

1. Make tomato concasse -Boil 3 cups of water, while the water is coming to boil, make a small 'X' on the tomatoes (as shown above). Drop all the tomatoes into boiling water for few seconds(blanching). Remove from hot water as soon as the skin around the 'X' curls up or loosens. Dip the hot tomatoes into cold water to stop the tomatoes from cooking further. Peel the skin of all the tomatoes and keep aside. Cut the tomatoes and remove the pulp and seeds(keep this aside) and chop up the rest of the tomato. This is Tomato Concasse. I went a step further and passed the pulp and seeds through a sieve to get little more sauce, you can skip this step and discard the pulp and the seeds. The whole idea of tomato concasse is to avoid the seeds and the skin of the tomato.
2. Cook the penne-Bring 6 cups of water to a boil, add generous amount of salt. Drop in the penne and stir once and let it cook for 8 to 9 minutes or till al dente (firm but not hard). Drain the water
3. In a pan heat little oil and fry red capsicum, yellow capsicum and mushroom till it is almost cooked.Transfer to a plate or vessel and keep aside.You can skip this entire step. I like my pasta with some veggies.
4. To the same pan add olive oil, add crushed garlic immediately to the cold olive oil, stir for a minutes and add the tomato concasse and tomato puree and cook for few minutes , add little water or stock if the sauce is very thick(since I used the pulp my sauce was of the right consistency). Let the sauce reduce little. Now add red chilli flakes, pepper, salt and sugar(adjust according to your taste)
5. Add the fried vegetables (if you are using any).Mix well. Now add the cooked penne and mix well.Add in fresh basil and parsley and mix well.Sprinkle some sliced black olives. Now this is Penne Arrabiata.
6. I like my pasta creamy so I went ahead and added cream just before serving the pasta you can also add cheese at this point.
7. Serve with garlic bread.

Thai Peanut Sauce

Recipe Source:Nita Mehta's Thai Cooking

Ingredients

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• !/4 cup Roasted salted Peanuts
• 1 Onion, finely chopped
• 1/2 tsp salt
• 1/2 tsp Red chilli powder
• 1 tbsp oil
• 1 tsp Sugar
• 1 tsp Coriander powder
• 1 tsp Cumin Powder
• 4 to 6 Garlic flakes crushed
• 1 tbsp Butter
• 1 1/2 tsp Lemon Juice
• 1 tsp Soya sauce
• 200 ml Coconut Milk
• Fresh red chilli and peanuts for garnish

Method

1. Grind peanuts to a coarse powder and keep aside.
2. Heat 1 tbsp butter in a heavy bottom pan add crushed garlic and saute till it changes color.Add onion and cook till soft. Reduce heat and add chilli powder, coriander powder and cumin powder. Stir for few seconds.Now add 100ml coconut milk. Bring boil and keep stirring. Cook on low heat for 3minutes,stirring constantly.
3. Add crushed peanuts, sugar, lemon juice and soy sauce ans remaining 100 ml coconut milk. Bring to boil and simmer for 5 minutes stirring occasionally.
4. Serve with Chicken Satay.

Uppad Pachir Aajadina / Raw Jackfruit(preserved in salt water) Sukka

South Canara is famous for its fresh fish..... beaches......coconut trees......greenery......Kori rotti.......Kambala(buffalo race)......jasmine.....the heat...... and not to forget...........the Monsoon .....if it rains in South Canara then it won't stop for days.Every year around July... Aati  is observed by us Tuluvas. Because of the constant rain,its almost impossible to get fresh vegetables and the closest market would be kilometers away.....This is time when the ladies of the house start stocking up for the Monsoon season......nungel meen chutney(dry fish chutney).......pathrode.....kudutha saar (horsegram curry).....padengi ghassi(sprouted moong dal curry)......pejekai da chutney(my fav).....Moode.......Timare da chutney........pundi and ......Uppad pachir......all  these and many more are our South Canara Monsoon food.

Uppad Pachir are pieces of raw jack fruit preserved in salt water ....this can be stored for more than a year...before uppad pacchir was made only during the monsoon but now you get it throughout the year.....Iam worried that there will come a time pretty soon that we may never get to have this wonderful and unique dish.

Ingredients
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• 3 cups Uppad Pacchir (Raw Jackfruit preserved in salt water)
• salt to taste
• 5 dry red chillies (roasted) 3 long red chillies and and 2 small
• 3 tsp coriander seeds (roasted)
• 1/4 tsp  cumin seeds (roasted)
• 3 garlic (with skin)
• 1 tsp turmeric powder
• 3/4 cup  fresh  grated coconut
• 2 tsp jaggery (adjust to taste)

For Seasoning

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal 
• 3 garlic (crushed)
• 5 to 6 curry leaves
• 1 dry red chilly

Method

1. Remove the Uppad Pacchir (raw jack fruit) from salt water and rinse briefly to remove excess salt.
2. Place the raw jackfruit in the pressure cooker add 1/2 cup water and cook till 2 whistles.Alternately you can cook in in a vessel(this will take a longer time).I my Uppad pacchir to be Just done (al dente) 
3. Place  roasted red chillies, coriander seeds, cumin seeds, turmeric powder, garlic and jaggery in a small mixie jar and grind to fine powder. Add coconut and grind for less that 10 seconds (coconut should be coarse). Keep aside.
4. Place a pan on medium heat , add oil, when oil is hot add mustard seeds, when it starts popping add urad  dal and fry till it turns golden brown. Add crushed garlic, curry leaves and red chilly and stir for few seconds.
5. Now add the ground coconut masala and fry for a minute or two to remove raw smell.
6. Add cooked Uppad pacchir(raw jackfruit) and mix well. adjust salt. If its too dry sprinkle little water.Cover and cook for 4 to 5 minutes. Take off the flame.
7. Serve with rice and Thouthe Kodel.

Dal Makhni with Makki di Roti

I am very lucky to have a great bunch of sisters in my life.....each and everyone of them are so unique....though we all live in different corners of the world....get to see each other once a year(if we are lucky).......rarely talk over the phone. But the day we meet, its like we  met just yesterday.....

Neetu, Devs, Kooky, Sachi and myself are a crazy bunch....but there is Niriksha Akka (the eldest)...who is the most composed......whom I look up to......... has the most beautiful smile........

supermom........juggling her busy life with two amazing kids and  cooks amazing North Indian food.

Niriksha Akka sent me this dal makhani recipe which is one of  her most popular dish. I tried it out...and just loved it...Thank you akka .

                                                                      Niriksha Akka

Ingredients
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• 1 cup Black Urad Dal(washed and soaked overnight)
• 1/4 cup Rajma / Red Kidney beans(washed and soaked overnight)
• 3 Tomatoes
• 2 onions
• 2 inch Ginger
• 2 Green Chillies
• salt to taste
• 1 tbsp oil

• 1/2 cup ghee or butter
• 2 tsp Jeera/ Cumin powder
• 1 tsp Chilli powder
• 4 tbsp Coriander Leaves (chopped)
• 5 tbsp Fresh cream

Method

1. Grind ginger, tomatoes, onion and green chillies into a fine paste.
2. Place a cooker on medium high flame, add oil, when hot add the ground paste and fry for a minute add the black urad dal and rajma, mix well. Add salt and enough water to immerse the dal completely. Cover and cook till 8 whistles go off. 
3. Turn off the flame and check the dal. Add more water if required (the dal will look sticky at this point).
4. Cover and cook again for 8 whistles. Take off the flame.
5. Place a pan on medium heat , melt ghee or butter, add cumin powder and chilli powder. Stir for few seconds and add this seasoning to the prepared dal.
6. Garnish with cream and coriander leaves.
7. Serve with roti , rice or makki roti.

                                                                 Makki di Roti

Making this roti for the first time...I think its supposed to be thicker....but I found it easier using the puri press....Please don't grill me if its does not look right....but it tasted good.:)

Ingredients

• 2 cups Maize flour
• hot water
• salt to taste
• ghee or butter to baste 

Method.

1. Mix maize flour and salt in a bowl. Knead into a soft dough using hot water. Keep aside for few minutes.
2. Heat a tawa, make roti with hand or using a puri/ tortilla press.
3. Put the roti on the hot tawa and fry on both sides. Apply ghee or butter.
4. Serve with dal makhni.

Rajma Masala - Red Kidney Beans Curry

Recipe source :Mharo Rajasthan Recipes


Ingredients
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• 1 cup Red Kidney beans / Rajma (washed and soaked overnight )
• 1 cup onion (finely chopped)
• 1 cup tomatoes (finely chopped)
• 1 inch Ginger (grated)
• 3 cloves Garlic (grated)
• 1 tsp red chilli powder
• 1 tsp Turmeric powder
• 2 tsp Rajma Masala
• 1 tsp Chat Masala
• 1 tsp Cumin powder
• salt to taste
• 1 tbsp oil
• 4 tbsp Coriander leaves Chopped

Method

1. Cook the Rajma/ Red Kidney Beans in pressure cooker till done (8 to 10 whistles)
2. Place a pan on medium high heat and add oil, when oil is hot add onion, ginger and garlic. Fry for about 3 minutes.
3. Add tomatoes and the dry masala powder and salt and fry till oil seperates.
4. Add cooked rajma/ red kidney beans and mix well (if you want the rajma to be soft and mushy you can pressure cook at this point)
5. Garnish with coriander leaves.
6. Serve with Methi Paratha.

Methi Paratha

Blog Hop Wednesday...continues..............

Recipe Source :Mharo Rajasthan Recipes

Ingredients
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• 2 1/2 cups Whole Wheat Flour
• 1 cup Fenugreek leaves (washed and chopped)
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• salt to taste
• 1 tbsp oil
• Water to knead.

Method

1. Mix all ingredients in a big bowl, add water little at a time to make dough which is neither too soft nor too hard.
2. Make Round chappatis and cook on hot tava on both sides. Apply ghee or butter.
3. Serve with any curry ..Rajma masala or Dal Makhni.

Mharo Rajasthan - Blog Hop Wednesdays

Its Wednesday and I am blog hopping.This week I was paired with Priya Mitharwal ---Mharo Rajasthan Recipes.

When I first visited Priya's blog...I saw the first few recipes and I decided to make chocolate brownie ... then I realised that Priya specializes in Rajasthani food and I wanted to get outside my comfort zone...... "Baking"  for once. So I went through her Rajasthani recipes (by the way Priya has close to 100 Rajasthani recipes )..when I was going through her list I was amazed...I could actually visualize  one of my favorite vegetarian restaurant Rajdhani's thali just appear before me....Priya has crazy collection of recipes and I was very confused...I bookmarked more than ten recipes....and sat down thinking.

I am not sure if I have mentioned this before ...our family is ' Hardcore non vegetarian'...but there is one day in a week  'Thursday' when most of the ladies in the house are Vegetarians (yes including me and my sister Devs)...I still don't know the reason why........hence Thursday is always considered a dull day for us and if anyone  invites us for a party on a Thursday (which rarely happens)....its frowned upon.So coming to the point .....this Thursday I took charge of the kitchen....it was 'Mharo Rajasthan Thursday'  and I finally decided to make Rajma Masala, Methi paratha and Jaljeera.

I  love to cook for my dad, my hubby and daughter...but my favorite guinea pig is my sister Devs...I love cooking for her and she is my best critic and her opinion matters.... So this is what Devs had to say...."I can have vegetarian food like this everyday" (In our house that sentence is equal to committing a crime)

Today I will be putting up Jaljeera recipe.....tomorrow Rajma Masala and Methi paratha.

Ingredients
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• 2tbsp Cumin/Jeera (roasted and coarsely powdered)
• 10 to 12 Mint leaves
• 1tsp Mango powder (aamchur)
• 1/2 tsp Black salt
• 1 tsp lemon juice
• 1/2 tsp sugar
• Salt to taste
• 3 cups cold water

Method

1. Make a paste of all the ingredients except water.
2. Mix the paste with cold water blend well and refrigerate.
3. Strain before serving. 

Sending this to Tickling Palates