GOAN STYLE VATANA USAL / VATANYACHI USAL / DRIED PEAS CURRY

 

Vatanyachi Usal  is a very simple preparation without onion and garlic. The gravy is coconut based with some roasted spices ground together. Usually Goan Hindus make this on festive days like Diwali, Tulsi Vivah etc etc. along with many other vegetarian dishes. You can relish this with puris or pav bread.(ladi pav)

Ingredients

Dried green or yellow vatanas - 1 cup (soak them overnight)

Salt - to taste

Oil - 2-3 tbsps

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp or more as you like.

Mustard seeds - 1 tsp

Hing / asafoetida - 2 pinches

Lemon - 1/2 

Coriander leaves - handful

Roast & Grind:

Cumin seeds - 1/2 tsp

Coriander seeds - 1 tbsp

Cinnamon - 1" piece

Cloves - 5

Green cardamoms - 5

Red chilli - 1

Pepper corns - 8-10

Star anise - 1

Ginger - 1" piece

Coconut - 4-5 tbsps 

Method:

1. Soak the vatana over night. 

2. Boil them in a pan with 3 cups of water and little salt. We can use the water for gravy. Avoid using pressure cooker as they become mushy very fast.

3. In a pan dry roast the whole spices first. Remove them.

4. Next roast the coconut and ginger until the colour changes.

5. First grind the dry ingredients and add the coconut and ginger with sufficient water to make a coarser paste. Somewhat like coconut chutney.

6. In a pan heat oil and add the mustard seeds and asafoetida.

7. When they crackle, reduce the flame and add the turmeric and chilli powder. 

8. Now stir in the ground masala paste and saute it. 

9. Add salt and the boiled vatanas. Use the strained water of the vatanas for the gravy. Keep the consistency to your preference. 

10. Simmer on low flame for a minute or two until the masala gets cooked. Squeeze out the lemon juice finally. Add some coriander leaves.

11. Serve with pooris or pav bread. 

Check out the video:

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is V

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

You may also like:

Kolhapuri Misal Pav 

Sindhi Chola Dhabala

Ragda Patties 

URAD DAL PALAK / BLACK LENTILS COOKED WITH SPINACH

 

Here is a recipe of delicious dhaba style urad dal with palak. ( Black lentils cooked with spinach ) This is rich in proteins and vitamins. This is a very innovative recipe with a twist, A unique ingredients is added to the tadka which takes this dish to a different level. Believe me you will love this preparation.

Ingredients:

For Cooking Dal Oil - 3-4 tbsps Cumin seeds - 1 tsp Garlic cloves - 6-7 cloves A pinch of asafoetida Turmeric powder - 1/2 tsp Kashmiri red chili powder - 1/2 tsp Urad dal, soaked - 1 & 1/2 cups Spinach, chopped - 2 cups Water - 3 cups Salt to taste, For First Tempering Oil - 2 tbsps Ghee - 2 small ladles Cumin seeds - 1 tsp Dry red chilies - 2 A pinch of asafoetida Ginger Garlic - 1 tbsp each Turmeric powder - 1/2 tsp Onions, chopped - 3 medium Kashmiri red chili powder - 1/2 tsp Coriander powder - 1 tsp Cumin powder - 1 tsp Tomatoes chopped - 2 medium Salt to taste Urad dal papad, roasted, crushed - 3 Spinach, chopped - 1 cup Salt to taste Boiled Dal Water - as needed (add hot water) Coriander leaves - handful Lemon juice - 1 or 2 tbsps ( or add amchur powder / dry mango powder ) For Second Tempering: Oil or ghee - 1 tbsp Kashmiri chilli powder - 1 tsp

Method:

1. Heat 3 tbsps of oil in a pressure cooker.

2. Add 1 tsp of cumin seeds and toss them a bit. (do not let them crackle)

3. Next add 6-7 cloves of garlic. (whole) and fry until golden brown.

4. Now add little turmeric, red chilli powder, salt and the soaked urad dal.

5. Saute it a bit and add 2 cups of spinach and 3 cups of water.

6. Close the pressure cooker and cook for 4-5 whistles.

7. Open after the pressure is released. Mash it coarsely.

8. Now for the tempering heat 3 tbsps of oil and 2 small ladles of ghee (clarified butter)

9. Add a tsp of cumin seeds. After they crackle add the ginger and garlic. Saute them.

10. Next add the whole red chillies and asafoetida followed by onions.

11. Saute them until golden brown and add the tomatoes.

12. Simmer until the tomatoes are soft and add the spice powders and salt.

13. Mix them well. Now crush the toasted papads and add them to the tadka.

14. Toss them well and add 1 cup of spinach. This will give a lovely colour to the dish.

15. Cook on low flame until the oil starts to separate.

16. Now stir in the cooked dal and mix everything.

17. Adjust the consistency and taste to your preference.( Use hot water )

18. Simmer on low flame for few minutes.

19. Finally add some coriander leaves and squeeze some lemon juice. You may also add amchoor powder instead of lemon juice.

20. To give a nice colour heat little oil (not very hot). Add little Kashmiri chilli powder and stir it into the prepared dal. This can also be done after dishing it out.

Check out the video

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is U

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

You may also like:

Sindhi Sai Dal

Makhni Dal - Puri

Dal Pakwan

KADAI PANEER

 

Kadai paneer is a very delicious and most popular dish. Paneer chunks are cooked in a flavourful gravy along with onion and bell pepper cubes. This uniquely flavoured paneer preparation is very different than the other paneer dishes like Butter Paneer /Shahi Paneer. This restaurant style curry pairs well with rotis and naans. 

Ingredients:
Paneer - 200 gms 

Capsicum / Bell pepper - Few pieces of red, yellow & green 

Onion - 1 (cut into cubes)

Onion - 1 (sliced)

Tomato - 1 

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Kasoori methi - 1 tbsp 

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Kashmiri chilli powder - 1 tsp

Garam masala powder - 1/2 tsp

Cream - 1-2 tbsps or as required

Salt - to taste

Oil - as needed

Method:

1. Heat 2 tbsps of oil. Fry the paneer cubes lightly and put them in hot water. This is a tip to get a soft and spongy texture of paneer.

2. Same way fry the capsicum and onion pieces separately and set aside.

3. Heat 2 more tbsps of oil and fry the sliced onions until translucent. 

4. Add ginger, garlic and tomato. Slow cook until the tomato is soft.

5. Add little water and grind to a paste after it is cooled.

6. In a pan heat 2 tbsps of oil and reduce the flame. Add the spice powders, salt and little water.

7. Now stir in the blended onion mixture and simmer it until the oil is separated.

8. Drain the water from the paneer cubes. Add them to the gravy along with the fried onion and capsicum cubes. Check the salt and adjust if required. 

9. Crush the kasoori methi and sprinkle over the simmering gravy.

10. Add little cream and give it a gentle stir. Simmer it a bit. 

11. Curry is done. Serve it with naans or rotis.

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is P 

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

Check out some more Paneer Recipes:

Paneer Hearts Pasanda / Stuffed Paneer Hearts

Paneer Bhurji

Butter Paneer

BLACK EYE BEANS CURRY SINDHI STYLE / CHAUNRAN JI BHAJI DAAGA MEI

This is the Sindhi style Black Eyed Bean Curry made in caramelized onion gravy. In Sindhi we call it Chaunran ji Bhaji. It is usually served with phulkas/ rotis.

Ingredients:
Black eye beans - 1 cup or as needed
Onions .............. 1 cup (sliced)
Tomatoes ........... 1 large or 2 small
Green chillies ... 1 or 2
Ginger paste ..... 1 tsp
Garlic paste ....... 1 tbsp
Cumin powder ... 1 tsp
Coriander powder .. 1/2 tsp
Turmeric powder ... 1/2 tsp
Red chilli powder ... 1/2 tsp (or as you like it)
Coriander leaves .... handful
Salt .................. to taste
Oil .................... 2 + 2  tbsps

Method:
1. Soak the beans for few hours.
2. Boil them adding little salt. Drain and set the water aside for gravy.
3. Heat 2 tbsps oil and fry the onions until brown in colour.
4. Add chopped tomato, green chillies, ginger and garlic paste. Saute a bit and add 1 cup water.
5. Simmer to cook. Allow it to cool. Mash it to a paste.
6. Now in a different pan add 2 tbsps oil . On low heat add the spice powders taking care not to burn them.
7. Stir in the onion paste and the boiled beans.
8. Add salt and the water left over from boiling the beans. Check the quantity as per your preference of the gravy. (thick or thin)
9. Simmer for couple of minutes and add the coriander leaves.

Pin for later

You may also like:

Swanjhro / Drumstick Flowers Curry

Bea Patata / Lotus Root and Potato Curry

Rajma With Aloo

METHI MALAI PANEER

Try out this delicious methi flavoured rich and creamy paneer recipe. It is a party dish for sure. Pair it with rotis or naans.

Ingredients:
Paneer ........... 150 gms
Cashew nuts .. 8-10
Onions ........... 1 large
Garlic ............ 5 - 6 cloves
Green chillies .. 1 or 2
Cream ............. 4-5 tbsps
Fenugreek / methi ... 1/2 cup
Kasoori methi ... 1 tbsp
Salt ............. to taste
Turmeric powder ... 1 pinch
Garam masala powder .. 1/2 tsp
Ghee or butter ........ 2 tbsps (you can use oil if you like)

Method:
1. In a pan take the onion pieces, cashew nuts, green chillies, garlic and boil them adding 1 cup of water. Cool them and grind to a paste.
2. Cut the paneer into cubes and fry them lightly. Remove and set aside.
3. In a pan heat the ghee, butter or oil. Add the chopped fenugreek leaves and saute them.
4. Add salt to taste and a pinch of turmeric.
5. Now add the onion cashew paste and saute on low flame. Check the salt and add if needed.
6. Tip in the paneer pieces, about one cup water and cook on low flame. If you have any water from boiling the onions and cashews use that.
7. Dry roast the kasoori methi lightly crush it and add it to the gravy.
8. Also add the garam masala now.
9. After cooking for one minute on low flame stir in the cream and mix gently.
10. After adding the cream do not cook for long. Just one or two boils and it is done.

Note:
I usually fry the paneer cubes and freeze them in a zip lock bag. All you have to do is thaw as much as you need, immerse in hot water for few minutes. The paneer is ready to be added to the curries.

Pin it for later

Check out some more Paneer Curry Recipes:

Shahi Malai Matar Paneer

Paneer Hearts Pasanda / Stuffed Paneer Hearts

Paneer Bhurji

Butter Paneer

SOREKAI MAJJIGE HULI / UDIPI STYLE BOTTLE GOURD CURRY WITH YOGURT AND COCONUT

Majjige Huli is a coconut and yogurt based curry from the Udipi Cuisine. Majjige means thin Butter Milk and Huli means Curry  and literal translation would be - thin yogurt curry.  It is usually made with the addition of vegetables like ash gourd, Mangalore cucumber, pumpkin, brinjal, yam, raw banana, or bottle gourd. We have so many options to choose from.
 Today's curry is with bottle gourd which is known as Sorekai in Kannada language, hence it is Sorekai Majjige Huli. This curry is mildly spiced and very light on the stomach. I would recommend using sour yogurt for this and after the yogurt is stirred in towards the end do not boil or over cook. Just simmer on low flame until it starts to boil, immediately switch off  the gas.

I was inspired by Mayuri's recipe  and so glad that I tried it out.

Ingredients:
Bottle gourd ......... 250 gms
Yogurt ................ 1/2 cup
Fenugreek seeds .. 1/4 tsp
Turmeric powder ..1/4 tsp
Salt ................... to taste

For the Paste:
Grated coconut  ..4 tbsps
Chana dal ...........2 tbsps (soaked for 2-3 hours)
Green chillies .... 2
Ginger .............. 1 inch piece
Cumin seeds .... 1/2 tsp
Coriander leaves .. 1/4 cup

For Tempering:
Mustard seeds .. 1 tsp
Asafoetida ...... 2 -3 pinches
Dry red chillies .. 2
Curry leaves ... few
Oil .................. 2-3 tsps (preferably sesame or coconut oil)

Method:

Peel and cut the bottle gourd into cubes.
Boil the with little salt, turmeric powder and the fenugreek seeds.

 Do not discard the water after boiling. We can use for the gravy. So add accordingly.

Remove them from water when done.

Now grind the ingredients in the second list to make a coarse paste.

Remove and set aside.

In a pan heat little oil and add  the ground paste.

 Saute a bit until dal gets cooked.

Mix the water left after boiling the bottle gourd into the paste. Simmer it for a minute and check the salt.

Tip in the boiled bottle gourd pieces into it.

When it starts to boil switch off the gas.
 Do not over cook.

Finally stir in the yogurt whisked with water.
Add enough to get the consistency of the gravy you want.

Heat the remaining oil in a small tempering pan.
Add the ingredients and allow them to crackle.
Stir them into the curry.

This curry is usually served with plain rice.

Watch the video

Pin for later

Here are some more recipes from Karnataka:

Kundapur Chicken Curry / Kundapura Koli Saaru

Mysore Rasam 

Mangalore Cucumber Curry / Mangalore Southekayi Curry