Aug 27, 2009

Vegetables cooked in Coconut Milk/Valval

Valval is very similar to Avial. It is prepared with different types of vegetables and the main ingredient is coconut milk. This has a very sweetish tinge and people with sweet tooth may not like this. This is usually prepared during any festivals and I remember this was a must dish in our house during Ugadi. This time I prepared this on Ganesha Festival.

1/2 cup ridge gourd pieces
1/2 cup long beans pieces
1/2 cup winter melon pieces
1/2 cup pumpkin pieces
Cashews (optional)
4-5 slit green chillies
1 cup coconut milk
1/2 cup water
1 tea spoon oil
1 tea spoon jeera (cumin seeds)
3 red chillies
4-5 curry leaves

Pressure cook all the vegetables along with slit green chillies and cashews upto 1 whistle.
Boil cooked vegetables in coconut milk for 5-7 minutes. If the mixture is too thick add water.
In a small skillet prepare the seasoning with oil, cumin seeds, red chillies and curry leaves.
Pour this into the dish.

Serves: 4
Preparation Time: 35 mins

Note: You can cook vegetables even in a vessel instead of pressure cooker to avoid over cooking.
I used the ready coconut milk. My granny used to prepare the coconut milk by grinding fresh grated coconut and few cashews in it.
Raw cashews are a perfect match for this dish. Since I dont find these here, I soaked the normal cashews overnight.

Aug 26, 2009

Chick Pea and Green Jackfruit Curry/Chana-Kadgi Ghasi

This is often prepared during any of the festivals or during ceremonies. Since jackfruit is seasonal, this can be prepared even with suran (yam). The most liked combination is of course jackfruit and chickpea. I found canned green jackfruit in one of the Indian Grocery store and I prepared this on Ganesh Festival.

1 cup chickpea (soaked overnight)
1/2 cup jackfruit cut into small cubes
1 cup grated coconut
7-8 red chillies
1 tea spoon thick tamarind extract
1 tea spoon cooking oil
4-5 curry leaves
1/4 tea spoon mustard seeds

Pressure cook chickpea and jackfruit upto 3 whistles.
Make a paste of grated coconut, tamarind extract and red chillies.
Add this to cooked chickpea and jackfruit and boil it for 10-15 minutes on simmer.
In a skillet heat oil, add mustard seeds and curry leaves.
Add this seasoning to the above mixture.
Serve hot.

Serves: 2
Preparation Time: 40 mins (excludes soaking time)

Aug 24, 2009

Dill Leaves with Sprouted Moong/Seppi Bhajji Upkari

A very simple and healthy side dish which goes very well with dosa or chapathi.

1 bunch chopped dill leaves
1 cup sprouted moong
3-4 green chillies
1/2 tea spoon mustard seeds
7-8 curry leaves
1/2 cup water
1 table spoon oil
1 tea spoon sugar

Pressure cook dill leaves and moong until 3 whistles.
Heat oil in a pan.
Add mustard seeds, green chillies, curry leaves and fry for somtime.
Add cooked dill leaves and moong and boil it for few minutes by adding water if required.
Add sugar and salt and give it a nice stir.
Serve with hot dosa or chapathi.

Serves: 2
Preparation Time: 45 mins

Aug 19, 2009

Fried Shrimps/ Sungata Bajji

I love shrimps more than any other sea food. I learnt this recipe from one of my Aunt who is from Kundapur. I was kind skeptical in preparing this, but wanted to surely give a try. Both of us loved it and now the only reason to avoid preparing this is it is "deep fried" and we do not prefer eating too much of oily stuffs.

15-20 shrimps
3 large tablespoons corn/chick pea flour
1 tablespoon corn starch (avoid this if you are using corn flour)
1 tablespoon chilly powder (increase or decrease depending on your taste)
1/4 cup water
Oil for deep frying

Wash and drain all the water from shrimps
Make a thick paste of corn/chick pea flour, corn starch, chilly powder, salt and water.
Heat oil in a pan.
Dip washed shrimps in the above paste and deep fry until shrimps are cooked.

Serves: 2
Preparation Time: 15 mins

Note: I used chickpea flour and corn starch. Corn starch will make this a bit crispy. If you are using corn flour, you can avoid corn starch.