Friday, October 20, 2017

RAJMA FALAFEL WITH RAGI PITA


Traditional falafel is made with chickpeas/garbanzo beans. I have tried making them with rajma for a change and served them with ragi/finger millet pitas. Though the pitas were not so fluffy like the ones we make with flour but they tasted good. They actually tasted like bhakris.

Ingredients:
Rajma .... 1 cup (soak them overnight)
Onions .... 1/4 cup
Ginger ..... 1 tsp
Garlic ....... 1 tbsp
Green chillies ... 2
Parsley or coriander leaves.... 1/4 cup
Tangier spice ................ 1/2 tsp
Baking powder ............. 1/4 tsp
Lemon juice ............... 1 tbsp
Gram flour ............... 3 tbsps
Salt .............. to taste
Oil .......... to fry

For Ragi Pitas:
Ragi flour .......... 1 cup
APF / maida ..... 1/2 cup
Yeast ................... 1 tsp
Sugar ................... 1 tsp
Salt .................. to taste
Olive oil ....... 2 tbsps
Warm water ............. as needed.


Method:

 To make the pitas take the ragi flour and maida in a bowl.
Take warm water in a bowl. Add sugar, sprinkle yeast on top and keep it in a warm place until it becomes frothy.





Add it to the flour along with salt and olive oil and knead the dough.






Cover the bowl and set it aside until it doubles in size.








Roll out pitas and bake them in a pre-heated oven for 8-10 minutes.  Brush with some oil and sprinkle some herbs while they are hot.




Soak rajma overnight or for 5-6 hours

Grind the rajma coarsely adding onions, garlic, ginger, green chillies, parsley or coriander leaves. Remove the mixture in a bowl and add the Tangier spice, salt, baking powder and gram flour for binding.




 Heat oil in a pan and fry the falafels just before serving.







Serve the falafels with pitas, onion and tomato slices, lettuce leaves and yogurt-garlic dip.

Saturday, October 14, 2017

POTATO SAGU


This is a side dish from Karnataka Cuisine usually served for breakfast with puris and dosas along with the chutneys. You can prepare it even with mixed vegetables. It hardly takes time to prepare and tastes so good. It is quite similar to Bombay chutney in taste. For variation some people like to add onion and tomato. It is entirely up to you to prepare with or without them.

Ingredients:
Potatoes ... 4-5 smaller size (boiled)
Onion ....... 2 tbsps (finely chopped)
Green chilies ... 2 (chopped or slit)
Ginger paste .... 1 tsp
Besan ............  1 tbsp
Turmeeric powder .. 1/4 tsp
Coriander leaves .. handful
Salt

For tempering:
Chana dal .. 1 tsp
Urad dal .... 1 tsp
Mustard seeds .. 1 tsp
Curry leaves .. few
Asafoetida .. 2 pinches
Oil ....... 2 tbsps

Method:

Heat oil and add the tempering ingredients.







When they crackle, add the ginger and green chillies followed by onion. Saute until translucent.






Now add the besan and saute for a minute.







Add about one and half cups water.







Season with salt and turmeric.






Tip in the boiled potatoes and simmer.







Cover the pan and cook for 5-6 minutes until done. The consistency of this should be medium. (Not too thick not too thin)

Wednesday, October 11, 2017

CHICKEN CURRY MUNIYANDI VILAS STYLE / MADURAI MUNIYANDI VILAS KOZHI KUZHAMBU


Madurai style chicken curry is very flavourful made with freshly roasted and ground aromatic spices. Like every city has it's own speciality restaurants that serve the authentic curries,  Muniyandi Vilas is the most popular one in Madurai for its Traditional dishes. All these restaurants mostly use country chicken which really tastes good though it takes a little longer to cook.


Ingredients:
Chicken  ...... 500 gms
Onions ......... 2 cups (finely chopped)
Tomatoes ..... 2 (diced)
Garlic paste .... 1 tbsp
Ginger paste .... 1 tsp
Turmeric powder .. 1/4 tsp
Freshly ground coconut paste .. 2 tbsps (diluted with water) or use 1/4 cup thick coconut milk.
Bay leaves ..... 2
Mustard seeds .. 1 tsp.
Dry red chillies .. 1-2
Curry leaves ....... 1 sprig
Asafoetida .......... 1 pinch
Salt .................. to taste
Coriander leaves ... handful
Sesame oil ............ 5 tbsps, (I used normal cooking oil)
Boiled eggs .......... as needed


Roast and dry grind:
Dry red chillies ...... 5 (adjust as per your taste)
Coriander seeds ..... 2 tbsps
Cumin seeds .......... 1 tsp
Fennel seeds ........ 1/2 tsp
Black pepper corn .... 1 tsp
Poppy seeds ............... 1 tsp
Raw rice .................... 1 tsp
Split roasted gram ... 1 tbsp
Cinnamon stick ....... 1" piece
Cardamoms ............ 4
Cloves .................... 4
Dry coconut flakes ... 1 tbsp (kopra)

Method:

Dry roast and grind the ingredients in the second list.







Now In a thick bottomed pan heat oil and add the bay leaves, mustard seeds, asafoetida and curry leaves.






When they crackle, add the onion, ginger, garlic and saute for a minute.





Keep stirring until it becomes translucent.








Add the tomatoes and stir fry until they are soft.







Tip in the chicken pieces and saute until the chicken changes it's colour.






Now add the ground masala powder, turmeric and salt.






Stir-fry for a minute or two until the masala is brown and coats the chicken pieces.








 Simmer it adding 2 cups of water. It takes about 20 minutes.

When the chicken is almost done add the thick coconut milk or the fresh coconut paste and coriander leaves. Give one or two boils and switch off the gas. Add the boiled eggs before serving.







Serve with rice / parottas / appmas / set dosas

Recipe Adapted from - Here 

Monday, October 2, 2017

METHI SPROUTS PICKLE / METHI DANA KA ACHAR


Methi or fenugreek seeds are bitter in taste but have many health benefits. They are used extensively in Indian cooking in the form of spice and the greens are used in making a variety of veg and non veg curries.
These days we use a lot of sprouts to make healthy salads. Methi seeds can also be sprouted easily at home. Wash them well and soak for few hours. Then put them in a wet muslin cloth and keep sprinkling water as soon as the cloth is dry. It takes 3-4 days for them to sprout well. Now these sprouts can be used to make salads, curries and pickles. I just add a spoonful of these to almost all my curries as they are healthy.
Here is the recipe of a sweet, sour and spicy pickle made with these sprouts.

Ingredients:
Methi / fenugreek sprouts .... 3 cups
Mustard oil ........................... 3/4 cup
Organic jaggery powder ........ 4 tbsps
Turmeric powder ................... 1 tsp
Vinegar or apple cider...... 3-4 tbsps
Salt ........................................ 2 tsps

Dry Roast and Grind:
Dry red chillies ......... 5-6
Fennel seeds / saunf .... 2 tbsps
Cumin seeds ................ 1 tbsp
Corinader seeds ........... 1 tbsp
Cloves .......................... 5-6
Javitri ......................... 1 
Black pepper corns .... 1 tsp

Method:

Soak the methi seeds in water for few hours. Wrap them in a wet muslin cloth and keep sprinkling water as soon as the cloth is dry. It takes 3-4 days.





Now dry roast the ingredients mentioned in List 2 






Grind them coarsely.







 Add salt, turmeric powder, jaggery powder and mix together.







Heat the mustard oil in a pan. Bring it to a smoking point and reduce the flame and allow it to cool down a bit. 






Tip in the methi sprouts and simmer for a minute. 







Now add the vinegar.








Stir in the ground masala powder and stir well. Simmer for a minute until the jaggery melts. Switch off the gas and let it cool.







Store in a sterilized jar and refrigerate it. It says good for 2-3 weeks or even more. I prefer making in small quantity. 

Friday, September 29, 2017

BENDAKAYA PULUSU / ANDHRA STYLE TANGY OKRA CURRY


Pulusu is an authentic curry from Andhra Pradesh . It is made with a variety of vegetables in the tangy tamarind gravy with the addition of spices for flavouring. Bendakaya means bhindi in Telugu. Here is the recipe of tangy bhindi curry. It goes well with plain rice.
This month in our group,"Shhhh Cooking Secretly" I am paired with Sujata Roy. I made this curry with the 2 ingredients selected by her, Bhindi and Tamarind. Do visit her blog "Batter Up With Sujata" for delicious Bengali recipes and more.

Ingredients:
Bhindi / okra .... 250 gms
Onions ............ 1 small (sliced)
Garlic cloves .... 7-8 (lightly crushed or whole)
Tamarind juice .. 4-5 tbsps.
Coriander powder .. 1 tsp
Cumin powder ...... 1 tsp
Red chilli powder .. 1/2 tsp
Turmeric powder ... 1/4 tsp
Green chillies ........ 1-2 
Coriander leaves ... handful
Jaggery ................ 1 tbsp (powdered)
Salt ..................... to taste
Oil ...................... 2 tbsps
Mustard seeds ..... 1 tsp
Fenugreek seeds ... 1/4 tsp
Dry red chillies ... 2-3  
Curry leaves ........ 1 sprig
Asafoetida ........... 1 pinch


Method:

Heat oil in a pan and add the mustard seeds, fenugreek seeds and asafoetida.






When they crackle, add the red chillies, curry leaves and the  garlic pods (lightly crushed or whole).







Stir fry until garlic is slightly brown. Add the sliced onion and slit green chillies. Saute for a minute until onion is translucent.







Now add the tamarind juice, jaggery, salt and spice powders. Stir to mix and add 2 cups of water.







When the gravy starts boiling add the bhindi / okra and the spice powders.








Simmer until the bhindis are tender and the gravy is thick. 
Finally add the coriander leaves. 








Served with Rice and Andhra Pappu ..
See the Andhra Pappu Recipe ..... HERE 


Linking to - Shhhhh Cooking Secretly 

Print Recipe