Jul 22, 2009

Beetroot Side Dish/ Beetroot Upkari

Beetroot is a very delicious vegetable. I like to eat it raw. I often prepare this as a simple sabji or with dal. I love to have this either with "dalitoy" (konkani dal) or with curd rice. A simple and tasty upkari and morever I just love the color of this vegetable.

1 beetroot, slit
1/4 mustard seeds
4-5 curry leaves
3 red chillies
1 tablespoon vegetable oil
1 cup water
3 tablespoon grated coconut (fresh or frozen)

Wash, peel and cut beetroot into thin slits.
Heat oil in a pan, add mustard seeds, chillies and curry leaves.
When mustard seeds starts spluttering add beetroot and fry for 2-3 mins.
Add water and simmer it until beetroot is completely cooked.
Add salt and grated coconut.
Serve hot with rice.

Serves: 2
Preparation Time: 25 mins

Jul 17, 2009

Deep Fried Cauliflower/ Gobi Pakoda

A very simple gobi pakoda which goes well with rice for dinner/lunch or even as evening snacks with tea.

8-10 cauliflower pieces
3 tablespoon besan
2 tablespoon corn flour/corn strach
1 tablespoon chilli powder
1/2 cup water
Oil for deep frying

Soak cut cauliflower in hot water for 3 mins.
Make a thick mixture of besan, corn flour/starch, chilli powder, salt and water.
Heat oil in a pan.
Dip cut cauliflower and deep fry it on simmer for 5-8 mins.
Serve hot.

Serves: 2
Preparation Time: 45 mins (inclusive of soaking time)

Jul 15, 2009

Green Leaves with yellow pigeon peas/ Bhajje Ambat

It is a known fact that Green Leafy vegetables are very nutritious. We have made a point of eating it atleast once a week. Let it be anything like dill, spinach or chickpea leaves goes well with toor dal. We call this as "bhajje ambat" in konkani. "Bhajji" means green leaves and "ambat" is curry. As everyone knows konkani dishes are mainly of coconut, this is also one among those.

1 bunch green leaves (spinach, dill or any other of your choice)
1 cup toor dal
1/2 cup grated coconut (frozen or fresh)
3 red chillies
1/4 tea spoon tamarind extract
1/4 cup onion, finely chopped
1/2 tea spoon mustard seeds
4-5 curry leaves
3 tablespoon cooking oil

Clean and cut green leaves.
Pressure cook toor dal and green leaves upto three whistles.
Grind red chilly, grated coconut and tamarind extract to a smooth paste.
In a pan, put cooked dal, green leaves and coconut paste, bring it to boil.
In a separate skillet, heat oil and add mustard seeds, curry leaves and chopped onion. Fry this until onion becomes translucent.
Pour this mixture into daal.
Serve hot with rice.

Serves: 2
Preparation Time: 40 mins

Note: Add 1/2 cup water while boling if you feel the dal is too thick.

Jul 11, 2009

Potato, Tindora and Cashew Dish (Batato, Tendle ani Bibbo Upkari)

I always wonder about that first person who came up with this combo of potato, tindora and raw cashew. Whoever it is, I am sure has a great taste towards food :).

My uncle was an agriculturist and he had cashew trees at his farm. The fruit was called "caju" and these fruits are either red or yellow. Very juicy fruits and tasty too. The fruit has cashews which are harvested to make cashew nuts.

I did not find these natural cashews here and I substituted cashew nuts. I soaked nuts in water for 8-10 hours before preparing this side dish.

1 cup cut potatoes
1 cup cut tindora
1/2 cup cut cashews
1 table spoon oil
1/4 tea spoon mustard seeds
5 curry leaves
3 red chillies

Heat oil in a frying pan.
When hot add mustard seeds, curry leaves and red chillies.
After the mustard seeds start spluttering, add cut potatoes, tindora and cashews and fry for couple of minutes on a low or medium flame.
Add 1 cup water and let the vegetables cook. Add little water as and when required.
Add salt for taste.

Serves: 3
Preparation Time: 25 mins

Jul 2, 2009

Akki Rotti

Akki rotti is very famous in Bangalore and most of the eat out has this for breakfast. Halli Thindi on Bull Temple Road is well known for Akki Rotti. Back in 2005 I used to work for Accenture and one of our team member used to get this akki rotti very often. We all used to wait for her to get this and hog it as if we haven't seen food for decades :). Thanks to her for sharing this simple tasty recipe.

1/2 cup finely chopped onion
3 finely chopped green chillies
chopped dill leaves
chopped cilantro
1 cup butter milk
1 tea spoon oil
1/4 tea spoon jeera
1/4 tea spoon while til or sesame seeds
butter or ghee to fry

Mix all the above ingredients and make a thick dough. The dough should be thinner than chapati dough but not as thin as dosa batter.
Spread this on a tava and fry it on simmer with ghee or butter.
Serve hot.

Serves: 2
Preparation Time: 35 mins

Frying Tips:
This should be spread with hand, so it becomes difficult to spread it on a hot tava. I usually cut a thick plastic bag and grease it with bit of oil, spread the dough on it and then put this on the tava and then remove the plastic. While you do this, you need to be really quick as the tava will be hot and plastic will melt with in seconds.

The tastier version is to fry this on banana leaves. Cut banana leaves into small square shapes, grease it with oil. Spread the dough and cover this with another cut banana leaf and fry it. This way rotti will get the aroma of the leaf.

Jul 1, 2009

Karate-Ambade Ghashi

Karate is bitter gourd and ambado is hog plum. This dish has a sweetish taste with a tinge of sourness which we get from using hog plum. The name bitter gourd says it has bitterness and usually it is very difficult to remove the bitterness completely and most of the people do not like bitter gourd for the same reason. But this amazing curry will make you fall in love with bitter gourd.

1 bitter gourd
1 hog plum
1 slit green chilly
1/2 cup grated coconut
5 red chillies
1 table spoon urad dal
1/2 tea spoon mustard seeds
4-5 curry leaves

Wash and cut bitter gourd into thin slices.
Cook this in a pot upto 80%.
Meanwhile heat oil and fry urad dal for couple of minutes.
Grind fried urad dal, grated coconut, red chilli and make a smooth paste.
Once the bitter gourd is cooked drain all the water and pour cut hog plum into the pot.
Add jaggery, green chilli, salt and bring it to boil.
Pour the coconut mixture to this and boil it until bitter gourd is cooked completely.
Heat oil in a pan, add mustard seeds and curry leaves.
Add this seasoning to the curry.
Serve it as a side dish with rice and dal

Serves: 2
Preparation Time: 45 mins

Note: I did not get hog plum here, so I substituted it with tamarind.

Hog plum is rarely cultivated and it has been naturalized in parts of Africa, India and Indonesia. It is native to the tropical Americas, including the West Indies. It is called as yellow mombin in english-speaking Caribbean islands, Spanish plum or gully plum while in Jamaica, Omora in Assamese, in Thai it is called makawk.