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 

Tuesday, September 26, 2017

BEETROOT AND APPLE SOUP


Try out this vibrant and healthy bowl of soup made with beetroot and apple.  It is flavoured with a mustard seeds and curry leaf tempering which adds to the taste. In this recipe we are using coconut milk instead of cream. You will really love the taste of this soup.
I saw this in the TV show "Turban Tadka" on Food Food Channel. 

Recipe credits - Chef Harpal Singh Sokhi.

Ingredients:
Beetroot ........ 1 cup
Apple ............ 1 cup
Coconut milk ... 4-5 tbsps
Black pepper .... 1/8 tsp
Onion .......... 2 tbsps
Ginger ......... 1 tsp
Garlic .......... 1 tsp
Curry leaves .. few
Mustard seeds .. 1/2 tsp
Salt .............. to taste
Olive oil ....... 2 tbsps

Method:

Cut the apple, beetroot into cubes.and slice the onion.








In a pressure cooker or a pan heat 1 tbsp of olive oil and saute the ginger and garlic.







Now add the sliced onion and stir fry for a minute.









Tip in the apple and beetroot cubes and saute.









Add 3 cups of water and salt. Close the lid and pressure cook it for 4-5 whistles. If cooking in a pan it will take a little longer and you might have to add more water. 






Remove the pressure and blend the soup using hand blender. Strain it into a pot.






Now stir in the coconut milk and black pepper. Give one or two boils. 







Heat the remaining oil and add the tempering ingredients (mustard and curry leaves) Stir it onto the soup. You may also add bread croutons before serving.

Monday, September 25, 2017

HEALTHY METHI SPROUTS SALAD WITH HONEY LEMON JUICE DRESSING


Consuming methi (fenugreek) everyday in some form or the other is really beneficial for healthy living specially for diabetics. You can make these methi sprouts easily at home. make a salad, raita or just add them to your curries everyday.


Ingredients:
Methi sprouts ... 1/2 cup
Cucumber ........ 1/2 cup (diced)
Capsicum ........ 1/4 cup (diced)
Tomato ............ 1/4 cup (diced after removing the seeds)
Corn kernels ................ 1/4 cup (boiled)
Pomegranate seeds .. 1/4 cup
Coriander leaves .. Handful (finely chopped)
Garlic cloves ...... 2-3 (diced finely)
Roasted peanuts ... 1 tbsps (crushed)
Honey ............... 1 tbsp
Lemon juice ...... 2 tbsps
Roasted and crushed cumin seeds .. 1/2 tsp
Salt ............... to taste


Method:
1. To make methi sprouts soak the methi overnight with just enough water to cover it.
2. In the morning Put it in a wet muslin cloth and leave it outside.
3. Keep sprinkling water on it as soon as it dries up.
4. It takes 3 days for the sprouts to grow.
5. Now combine the ingredients before serving and add the salt, honey, lemon juice.
6. Mix the peanuts just before eating for the crunchiness.

Saturday, September 23, 2017

MANGO MUSTARD DIPPING SAUCE


Quick and easy dips are a boon when we have unexpected visitors. Mango mustard dip is one such dish that can be easily prepared in summer since we always have mangoes at home. You can serve this dip with cucumbers, carrots, radish or some chips.  I have served with home made baked pita chips.
The other ingredients used in this dipping sauce are also basic ones like mayonnaise, mustard sauce or mustard seeds and lemon juice. I had recently posted the recipes of home made mayonnaise, veg and egg versions. The links are given below (at the end of this post) for you to check out in case you wish to make it. Or else you can also use the store bought mayonnaise if you are short of time.


Ingredients:
Mayonnaise ... 4 tbsps
Mango pulp .... 4 tbsps
Grainy mustard sauce .. 1 tsp (use crushed mustard seeds if you don't have mustard sauce)
Salt .............. to taste
Black pepper .. 1/8 tsp for garnishing
Fresh oregano and rosemary leaves .. few (optional) you may add few mint leaves instead.
Lemon juice ... 1 or 2 tbsps (adjust as per your liking)

Method:
1. Take all the ingredients in a mixer.
2. Blend lightly to mix everything together.
3. Spoon it into a serving dish.
4. Garnish with freshly crushed black pepper and few rosemary and oregano leaves.
5. Serve with pita chips or some veggies like cucumber, carrot, radish strips.

Check out the Mayonnaise recipes:

Eggless Mayonnaise - HERE

Mayonnaise with whole egg - HERE

Thursday, September 21, 2017

HONEY GINGER KULFI


Try out these honey ginger flavoured kulfis... a delicious and healthy treat in summer.

Ingredients:
Condensed milk ... 250 ml
Whipped cream ... 250 ml (I used malai blended with little milk)
Milk powder ........ 1 cup (use full cream like Amulya or Nestle)
Honey ................ 3 tbsps
Ginger juice ...... 3 tbsps
Almond powder .. 1/2 cup
Cardamom powder .. 1/4 tsp
Powdered pistachios .. for garnishing

Method:
1. Grate or grind about 200gms of ginger. Put it in a strainer and squeeze out the juice. Do not add water.
2. If you are using home malai blend it with little milk so that it mixes well with other ingredients.
3. Take all the ingredients into a bowl and blend them using a hand blender until mixed together.
4. Pour the mixture into kulfi moulds. Put them in the freezer to set.
5. Half way through insert a stick into the kulfis and leave them to set until done.

Tuesday, September 19, 2017

METHI THEPLA


Thepla is a Gujarati flatbread made with wheat flour, fenugreek (methi) leaves and some spices for flavouring. The dough is kneaded with yogurt. Apart from methi you can also use some grated vegetables like doodhi, mooli palak for a change. You can serve them with some pickle or chunda for breakfast or even during lunch with some vegetables. Theplas are very healthy and can stay good in the refrigerator for a week. You can prepare them ahead and store when you are expecting some guests.


Ingredients:
Whole wheat flour ... 2 cups
Methi leaves ........... 1/2 cup
Coriander leaves ..... 1/4 cup
Yogurt ................... 1/4 cup
Oil  ........... 1 tbsp
Ghee ....... 1 tsp (for the dough)
Green chillies ..... 1-2 finely chopped
Turmeric powder .. 1/4 tsp
Salt ....................... to taste
Oil ..................... as needed for making the theplas.

Method:
1. In a pan take 1 tbsp of oil and saute the methi and coriander leaves for half a minute.
2. Add the turmeric powder, green chillies and salt.
3. Take the flour in a big bowl or parat (thali). Add the sauteed greens and a tsp of ghee.
4. Knead the dough with yogurt and a little water if needed.
5. Rest the dough for an hour if you have time.
6. Make rotis and roast them on the griddle brushing a little oil on each side towards the end.
7. Serve them for breakfast, lunch or dinner.


Serve with pickle and dahi for breakfast 

Sunday, September 17, 2017

KONKANI MUTTON CURRY


I like trying out traditional dishes from various regions. I specially love the non-veg curries from the Southern Coastal regions. Most of them are coconut based and spicy and can be served with rice, akki rotis, dosas and appams.
Here is a Konkan style mutton curry. My version is milder. You can increase the spice level as per your liking.

Ingredients:
Mutton ...... 500 gms (with bones)
Ginger garlic paste ... 2 tbsps (for marination)
Salt ................ to taste
Turmeric powder .. 1/2 tsp
Oil ................... 1/4 cup
Onion ............ 1 cup (sliced)
Tomato ......... 1 medium (sliced)

For Dry Masala:
Coriander seeds .... 1 tbsp
Poppy seeds .......... 1 tsp
Sesame seeds ....... 1 tsp
Fennel seeds ....... 1 tsp
Cumin seeds ........ 1 tsp
Cloves ............... 4-5
Green cardamoms .. 4-5
Cinnamon stick ....... 1" piece
Star anise ................. 1

For Wet Masala:
Coconut .......... 1/2 cup or 3/4 th cup
Green chillies ... 3-4
Coriander leaves .. 1/2 cup
Garlic ................. 6-7 cloves
Ginger ............. 1" piece
Onion ............ 1 (sliced and sauteed lightly)
Water ............ as needed for grinding.

Method:

Wash the mutton. Marinate it with ginger garlic paste and salt.







Roast the dry masalas and grind them to a powder.






Roast the coconut in a pan until it changes the colour. Remove it in a bowl.





In the same pan heat a little oil and saute the sliced onion mentioned in the wet masala list.




Now grind the wet masala ingredients adding a little water.








Stir in the dry masala powder and blend together. Set it aside.







Now heat a little oil in a pan and fry the sliced onions until light brown for the mutton. Add a tomato and some water to cook it.






Simmer for 5 minutes.







Heat 2-3 tbsps of oil in a pressure cooker. Add the marinated mutton and stir fry for 5 minutes.







Now add the sauteed onion and tomato to it.








Add salt and turmeric powder and stir fry  for a minute or two until the oil separates. Add two cups of water and close the cooker lid. Cook for 5-6 whistles or more depending on the quality of meat. Check it out and cook until three-fourths done.






Now tip in the masala paste and one cup of water. (the quantity of water depends on the consistency of the gravy you want to make)







Close the pressure cooker again and cook for 2-3 whistles. Open it after it cools down.









Note: Traditionally the mutton is slow cooked in a pan or earthen pot. You can do that if you find very tender mutton. These days what we get is so tough and takes very long time to slow-cook.

Friday, September 15, 2017

MANGO BOONDI / SWEET BOONDI / PRASHAD BOONDI


One more mango dish of the season... maybe the last one as the mango season has come to an end.
I tried out sweet boondi adding mango puree to the gram flour. It turned out perfect. We usually make sweet boondi as prashad during festive days and sometimes the fine variety of  namkeen sev is mixed together with the boondi to balance the taste.


Ingredients:
Gram flour/ besan .... 3 tbsps
Mango puree ........... 6-7 tbsps or as much needed to make the batter.
Baking soda .......... 1 pinch
Salt .......................  1/8 tsp (2-3 pinches)
Sugar .................. 1/2 cup
Water .................. 3/4 cup
Cardamom powder .. 1/8 tsp
Saffron .................. few threads
Muskmelon seeds ..... 1/2 tbsp
Unsalted pistachios ... few (chopped)
Silver varq ............. for garnishing. (optional)
Oil ...................... to fry  the boondi

Method:

1. Take the gram flour, mango puree, salt and baking soda in a bowl.






2. Mix well to make a smooth batter of dropping consistency.








3. Heat oil in a pan and spoon some batter into a ladle with holes placing it over the pan.






4. Reduce the heat and knock the ladle with a spoon so that the tiny droplets of batter fall into the oil. Fry them to a golden brown colour turning them with a spoon to fry evenly. Repeat the procedure until the batter is used up.




5. Now take the sugar in a saucepan. Add water, saffron and cardamom powder. Bring it to a boil. Keep stirring with a spatula until it is thick and one string consistency. Spoon in the muskmelon seeds and stir.



6. When the sugar syrup is almost to the point where it starts crystallizing, add the fried boondi and stir stir quickly until the boondi is well coated and each grain is separated.





. Allow it to cool and put it in a serving bowl. Garnish with sliced pistachios and silver varq.

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