Dahi Wali Bhindi..Okra Curry in Yogurt

Hello everyone! As you can notice these days I am more into cooking simple yet tasty food. It suits me fine as I tend to spend less time in the kitchen and yet the  ever demanding palate is satisfied.

Today I am posting a very simple, quick to make yet a very tasty curry. I have used Okra here but it can be made with Cucumber, Tindora and  Potato also. This is quite similar to making a kadhi but this method uses roasted besan (chickpea flour) which imparts a nice texture and flavor to the curry. One can say it’s a spicy version of Kadhi…. S and kids response was ‘yummy’.

This curry tastes good with roti as well as rice. I personally like it with rice. So here we go….

Ingredients

5oo gms Okra/Lady’s Finger cut into thick  slices

1-1/2 cups yogurt

2-1/2 tbsp besan roasted

2 tsp red chili pwd

3-4 tsp  coriander pwd

2 tsp cumin pwd

1/2 tsp turmeric pwd

salt to taste

3 dry red chilies

1 string curry leaves

1 tsp mustard seeds

1 tsp cumin seeds

2 tbsp chopped coriander

sugar 1/2 tsp

1/4 tsp fenugreek seeds (methi dana)

oil for cooking

Method

Heat oil and add mustard and cumin seeds. After they splutter add fenugreek seeds, curry leaves and dry red chilies. Add turmeric powder and immediately add the okra and mix.  Add salt, red chili, coriander and cumin pwd

Meanwhile roast the besan on low flame till you get a nice aroma. add this to the okra, mix properly and leave it for a few minutes on low flame.

 

Mix the curds properly, add 2 cups of water in it and mix again. Remove the pan from fire and pour  the yogurt on it. Mix properly and then put it back on fire. Bring the curry to a boil and add sugar and chopped coriander. Simmer and cook till the okra is done and the curry thickens a little.

Serve it with hot rice and loads of love.

Methi Bhaath /Fenugreek Rice (Karnataka style)

Hi Everyone. Today I am posting yet another hit recipe from Karnataka. As you all know I have learnt all Kannadiga recipes from my MIL. In my family every body likes Fenugreek leaves very much and now as we are getting good supply of the same I am indulging myself in cooking S’s all favorites with this leaf.

As I mentioned in my last post too, my blog will see more recipes with greens. This particular recipe is a favorite of S and my elder one. S has become extremely busy in his office and hardly has time for  the family. I with my ongoing health problems feel dejected at times with no one around the whole day…especially S.. But that does not keep me away from cooking his favorites, so whenever strength permits I am in the kitchen cooking for every one. Some times I wonder if I did not had this blog and my blogger friends, life would be so boring  and so monotonous… I know I am sounding very low and sad…which I am!!! But believe me friends this sadness does not affect the taste of the food I cook, so one can surely try my recipes without any fear.

This bhaath asks for cooking the vegetable (palya) separately first with extra oil, masala and salt  and then mixing it with the rice. So now you can understand why I mentioned the extras…

The palya can be made in advance and then mixed with rice at the time of serving. Makes a complete meal in itself. This can be a good preparation when you are expecting guests too as it saves time.

It can be served with curds, a yogurt based raita, chips or just by itself.

Nutritional facts  about  Fenugreek

The active constituents of fenugreek seed include iron, Vit. A, B1, C,phosphates, flavonoids, steroidal saponins (diosgenin, yamogenin, tigogenin, and neotigogenin), trigonelline, and other alkaloids.

Sapogenins found in fenugreek also lower serum triglycerides, total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C). Diosgenin and tigogenin (saponins) are chemically similar to estrogen and steroidal harmones. These help balance female hormone levels and perhaps help compensate for the lack of them after menopause. Soluble fiber helps control blood sugar levels, making it useful for diabetics

 

Ingredients

Serves -4

a bunch of fenugreek leaves chopped

3-4 potatoes cut into small cubes

1 cup of peas

4-5 tbsp Palya pudi (this is a regular kannadiga subzi masala)

3-4 green chilies chopped

2 tbsp mix of urad-chana dal

1 tsp mustard seeds

3/4 tsp turmeric pwd

extra oil for cooking

extra salt

cooked rice ( I used 1-1/2 cup raw rice)

 

For Palya Pudi

Bedagi chili- 1 cup

coriander seeds – 1/4 cup

Chana dal and Urad dal - 1/4 cup each

Cloves-2

Cinnamon-2 big sticks

dry coconut- 1/2 cup

Roast all the ingredients in a tea spoon oil and then grind together to a powder.

Method

Keep all the vegetables ready.

Heat extra quantity of oil add the mustard followed by urad-chana dal, once it turns golden brown add the green chilies.

Add in the potatoes and turmeric pwd, saute .

Add the peas and mix properly.

Add in the fenugreek leaves and salt.

Throw in the palya masala (read above for the recipe).

Mix in properly and cook covered till done. One has to ensure that the salt, oil, masala are added in extra quantity so when the Subzi (palya) is mixed with rice, the flavors are adequate.

Mix the palya with rice and serve. How much Palya one wants to mix is his/ her personal choice and as per taste, but at the same time one has to check that the rice does not feel dry and  taste bland.

Serve hot with a dollop of ghee/ clarified butter.

Smoky Spinach-Potato Curry

With the onset of winter the markets are getting flooded with fresh greens. I love the color green, makes me feel cool, refreshed and happy inside. My blog is surely going to get flooded with more of greens, so wait and watch out for more recipes….

I had picked a  big bunch of spinach greedily, the resultant was a spinach pulao and this curry. The pulao I will post later but this curry is worth trying as the smoky flavor which I imparted to this curry, makes it  very exquisite. The smoky flavor is provided by the roasted tomatoes and the onions browned  in oil, the details are provided in the method..

Nutritional facts about Spinach-

It  is an excellent source of antioxidants and dietary fiber. It is a rich source of  Minerals Iron, Calcium and Magnesium, Vitamin A, C, E, K and Folic acid.

The larger portion of dietary iron (non heme) is absorbed slowly in spinach. This absorption may vary widely depending on the presence of binders such as fiber or enhancers, such as vitamin C. Therefore, the body's absorption of non-heme iron can be improved by consuming foods that are rich in vitamin C.

Ingredients

a small bunch of spinach leaves blanched and pureed

3-4 medium potatoes peeled and cubed

2 medium sized onions chopped

2 medium tomatoes roasted

3 large garlic pods crushed

1/2 inch ginger piece crushed

2-3 tsp coriander pwd

1-1/2 tsp red chili pwd

1/2 tsp turmeric pwd

salt to taste

oil for cooking

a small pinch of garam masala (optional)

 

Method

 

Roast the tomatoes directly on the burner on low flame, cool, remove the peel and chop them finely.

 

Heat oil and add the crushed ginger and garlic. Let them change to a brown color.

 

Add the chopped onion and saute tell it’s dark brown in color, do not let the onions burn.

Add the tomatoes, spices (except garam masala) and salt. Cook till the oil separates.

Add the potatoes, mix properly and cook them covered till done.

Add in the pureed spinach, mix and cook for another minute. If required add a little water. Finally add the garam masala and mix .

Serve hot with rice/ Paratha/ Naan.

Avarekalu Akkitari Uppittu…Avarekalu Upma with rice and coconut…a speciality of Karnataka

 

Avarekalu in Kannada, Mochai in Tamil, Lima/Hyacinth beans in English, Surati Papdi in Gujarati and  Popati/Vaal in Maharashtra are the few names that I know of. These  beans are very popular in Karnataka. I was introduced to them just prior to my marriage by my MIL. I had not realised then that these are very popular in Karnataka and a lot of preparations made with them. These are so popular there that in Bangalore a place where these are sold abundantly is called avarekalu square. You can see many women sitting there separating the beans from the pods and selling them on the roadside. They are normally abundantly available in the winter. These beans have a distinct flavor which is thoroughly enjoyable.

During my recent visit to B’lore I bought them and stored them in the freezer as these are not available here. S is a die hard fan of these seeds…I guess all Kannadigas are. I will be posting the recipes gradually as and when I cook with them.

This weekend when I made this Upma my first step was to call MIL and ask her to repeat the recipe. One big change in now her telling me the recipes is, she does not tell me any proportions unlike earlier when I would ask her for each and every ingredients quantity and ratio. I guess she has realised I have finally found a grip on Kannadiga way of cooking….

Though she has found a confidence in me, I am the one a little apprehensive preparing them as somewhere in my mind it’s there will I be able to make it as good as her?…will S like it? By God’s grace I have normally succeeded in making things as good as her, so S does not complain.

The Upma turned out really tasty and to my understanding S overate the stuff so much that he ate very little for the lunch. It is one such preparation that can be had for breakfast, lunch, dinner or  brunch too, as it’s quite filling. I will  stop praising the dish now and give you the recipe…………

Ingredients

1 cup raw rice (any brand)

3-4 spoons pigeon peas/arhar dal

1 cup avarekalu

1 cup fresh coconut

3-4 tbsp chopped cilantro

7-8 green chilies finely chopped

2-3 strings of curry leaves finely chopped

oil to cook

2 tsp mustard seeds

3 tbsp mix of urad and chana dal (black lentil and bengal gram)

salt to taste

a dash of ghee for taste

 

Method

Thaw the avarekalu.

Grind together the rice and pigeon pea to a semolina like texture.

Heat oil add the mustard, followed by the urad-chana dal, roast till golden brown in color. Now add the chopped chilies, curry leaves and cilantro.

 

 

Add the rice-dal powder and saute them in oil for a few minutes.

 

Add the avarekalu and mix.

 

Add freshly grated coconut and mix properly. Add the salt and mix again.

Keep about 4 cups of water to boil.

 

Add water gradually and keep mixing, add water based on the quality of rice. I required about 3-3/4 cups of water. Cover and cook till done.

Mix a large spoon of clarified butter/ghee before serving.

Sending this to Steady Pulse…Beans and Legume recipe you can count on. and to MLLA-17 hosted by Sra at when my soup came alive and is the brainchild of Susan of The well seasoned cook

A few reposts and awards

Hi all of you. I should start with a sorry, as because of  poor health, I am not able to read your beautiful posts very regularly these days. I pray and hope that I recover fast as It’s quite irritating not to feel energetic. Hopefully I will catch up soon…

I have been showered with a few awards by few of my blogger friends and I wanted to send entries to few of the events, so am here…

My dear friend Palidor has passed me this.

Rohini has passed me these awards

My new blogger friend Sanjana has passed me these awards

Aysha has passed me these ..

Kanchan has passed me

 

 

 

 

 

My Little space has passed me a friendship button

Thanks a lot all of you, I am once again humbled.

I am passing these two awards            to Saju , Yasmeen, Padma, Pavani, Preeti  Kashyap and Padmajha. Kindly pick up your awards and enjoy.

                                                                                                                                                      

 

I want to repost a few recipes for some of the ongoing events

1. Rajma Rasmisa for JFI: Rajma hosted by Dil se

2. Paneer Kaju Pasanda ,Garbanzo and Paneer Curry  and Cheesy Bread rolls for Say Cheese hosted at Sara’s Corner

3.  Healthy Wheat Chocolates for CFK: Wheat hosted by Kidz Delight

4. Maavinkayi Chutney and Gongura Pachadi for Spicy Fiery Chutneys Hosted by Srivalli 

Creamy BottleGourd Curry and my goodie bag from London

 

Hi All! Today my parents returned back from a vacation in UK. They and my SIL got me a bag of goodies, which I would love to show you and I definitely want to use them sooooon. The best goodie is obviously a book by Peter Reinhart. Thanks so much G and P. This is my Bhai-Dooj gift from my brother. The other two small books are sent by brother’s neighbour Mrs.Gwyn, who came to know from G that I am into food blogging. She gave it to her to pass them to me. Thanks so much Gwyn aunty and thanks so much G to actually pass them to me.

When they reached home it was lunch time and I had cooked Bottle Gourd. Ya, bottlegourd again……my father and bottlegourd have some strange connection…I am always left with this vegetable to cook whenever he visits, so this time again I had this challenge of feeding him the vegetable, without him making a fuss.

I am writing the conversation we had after they reached home.

Father- Make some tea for me and  give me something to eat.

Me- You want snacks to eat or shall I serve you food.

Father- What have you cooked?

Me- Bottle gourd

Father- Then I will have snacks only.

Me- Taste it once, it’s good.

Father- No!

Mother- I will have some bottle gourd curry with roti.

I served  the curry and roti to my Mom and some snacks and tea to my father. My mom agrees that the curry was very tasty and insists on my father to taste it. He tastes it unwillingly and has a smile on his face and takes my mother’s plate and starts eating. I serve my Mom again.

Father- Very tasty, you have managed to hide the bottle gourd. How have you cooked this?

In fact during the dinner also he could not stop praising the curry. In his words he could not believe that Bottle gourd can be cooked so tasty…

So this tasty curry which I have used to deceive Bottle gourd, is enriched with lots of coriander powder, some cream and cooked in a mix of oil and clarified butter….why will it taste bad? Right!!! And the best part is it’s very original.

So here I go with the recipe…

Ingredients

Bottle gourd about a kg  peeled and finely chopped

3 onions roughly chopped

3 tomatoes

200ml low fat cream

4 garlic pods

5-6 tbsp coriander powder

1 1/2 tsp red chili pwd

salt to taste

clarified butter+oil mix for cooking

1 strand of curry leaves chopped

1/2 tsp fenugreek seeds

1 tsp mustard seeds

a pinch of garam masala

Method

Heat oil and clarified butter add mustard, fenugreek seeds and then curry leaves.

Grind coarsely together the onions,tomatoes and garlic, put this in the oil mix. Cook it till the oil separates. Now add the salt, coriander pwd and red chili pwd.

Add the bottle gourd and cook till half done. Now add the cream and cook completely. Add a little water to bring it to a  thinner gravy consistency. Put the garam masala, mix and serve with hot rice/paratha/roti.

 

 

Sending this to Think Spice-Think Coriander seeds hosted by Priya at Priya’s easy n tasty recipe and is the brain child of Sunita Bhuyan

 

 

Triple Choco Berry Brownies for “Taste and Create”

Hi all! Taste&Create event started by Nicole of ForTheLoveOfFood. This month for the ‘taste  and create event’ Nicole had paired me with Dragon Musings. She is a mother of three children and involves her kids into cooking with her. Her ‘thursdays with kids’ are worth giving a look.

While exploring her blog I landed on these Brownies. The recipe asked for strawberries which I replaced with Cranberries, all the other ingredients were available with me, so I headed for these brownies. One can check the original recipe here.

This is the first time I was experimenting with brownies. I had been wanting to make the brownies for quite some time and have been collecting various recipes. Thanks to  Dragon Musings, for making me dare these sweeties which are S’s favorite.

I completely agree to what Dragon Musings says about the brownies, in her words… “I have the most kickass brownies recipe in the world. It gets better the longer you leave it, which is great incentive not to eat the whole batch all at once,(though if you taste them still warm and squishy fresh from the oven (ok, half an hour cooled, so you don't burn yourself on the chocolate bits) you'll find it hard to believe they get better.) and it's so easy to change the recipe around to make different flavors”

Thanks a lot Dragon Musings for such a wonderful recipe. The brownie was crumbly externally and nicely gooey and chewy inside. The only problem I faced was that we had  a power cut during the process of baking, so I lost the track of the baking time, so brownies had a little darker shade than the normal brownies but they tasted awesome….

While I write this post S is working in the office completely unaware of  what is waiting for him at home….Will surprise him in the evening with these and some Vanilla ice cream, then will let you know his reaction….

I found the procedure quite simple, and to make it further simple I am providing the step by step recipe

Ingredients for the Brownie

185gms (6 oz butter)

185gms dark chocolate broken into small pieces

3 eggs at room temperature

1 1/4 cups caster sugar (I used ground sugar)

2/3 cup plain flour

1/2 cup cocoa

1/2 cup chocolate chips

1 tbsp vanilla essence

3/4  cup dried cranberries cut into pieces

1/2 cup raisins

Method

Preheat the oven at 180C. Place butter and Chocolate in a metal bowl over a pot of simmering water, melt and stir in until smooth. Cool it.

Sift the flour and cocoa together.

Keep the raisins, chocolate chips  and cranberries ready.

 

Place the eggs and sugar in a bowl and beat it with a whisk or an electric beater till light and creamy. Add the vanilla essence.

Fold through the chocolate and butter mixture.

Mix the sifted flour and combine.

Add Cranberries, raisins and chocolate chips, mix.

Pour in a 9 inch square pan and bake for 35-40 mins. Check with a toothpick, if it comes out clean, the brownie is done.

Cool and cut. Serve it with Vanilla Ice cream.