Mixed Vegetable Curry – Italian Style

Namaskara!

With various kinds of textures to this curry and a slight twist, here’s an Italian type of curry in a creamy sauce. Try it and enjoy!

Ingredients: Serves for 6 people

  1. Potatoes – 250 gm – 3-4 Medium
  2. Beans – 100 gm – 12/14 nos
  3. Carrots – 2 Medium
  4. Capsicum – 2 Medium
  5. Onions – 2 Medium
  6. Olive oil / Groundnut Oil – 2 Tbsp
  7. Maida – Refined Flour – 1 1/4 Tbsp
  8. Milk – 1 Cup
  9. Cilantro/Coriander – 1 Tbsp – Chopped

For the sauce:

  1. Almonds – 7-8
  2. Cashew nuts – 7-8
  3. Green Chillies – 3
  4. Black Pepper (Whole) – 4-5 seeds
  5. Olive Oil – 2 Tsp
  6. Milk Cream – 2 Tbsp
  7. Milk – 1Tbsp
  8. Italian Mixed Dried Herbs – 1 Tsp
  9. Salt – To Taste

Method:

  1. Slice all vegetables.
  2. Parboil potatoes, carrots, beans. Keep aside.
  3. Grind all sauce ingredients together to get a creamy sauce.
  4. Heat oil. Saute onions till transparent.
  5. Saute capsicum also with onions.
  6. In a different pan, heat some more oil.
  7. Add the maida to the oil. Saute for 30 secs.
  8. Add the creamy sauce into the maida. Add milk.
  9. Mix sauce well together to a creamy sauce consistency.
  10. Mix all parboiled vegetables in the onions and capsicum mixture pan. Mix well.
  11. Mix the creamy sauce into the vegetables. Add more milk to adjust consistency.
  12. Adjust seasoning by adding salt and black pepper. Cook till curry comes together with the creamy sauce.

To serve:

  1. Add cilantro on top. Sprinkle mixed herbs onto the curry.
  2. Serve hot with toasted bread, chapathi, poori or even steamed rice.

Culinary Secrets:

  1. Sprinkle some cheddar cheese. Microwave for 2-3 minutes till the layer of cheese melts.
  2. Increase the herb quantity of any choice or add only that herb. (Rosemary, Oregano,  Basil etc).
Published in: on June 17, 2012 at 7:05 PM  Leave a Comment  

Vegetable Saagu

Namaskara!

Imagine eating freshly fried hot pooris with piping hot spicy saagu for an early Sunday brunch or for lunch. That surely makes my mouth water. Make pooris the way you always make it or just like how Maiyas’ restaurant, Jayanagar makes it. Yum! And as for Saagu follow the below recipe simply. They will all come back for more and surely is a finger licking one!

Ingredients: Makes one big bowl

  1. Carrots – Finely diced – 2 Small
  2. Beans – Chopped Fine – 6-7
  3. Potatoes – Diced Finely – 2 Small
  4. Knol Kol – Chopped Finely – ½ Medium
  5. Cauliflower – Separated into florets – ½ Floret
  6. Green Peas – Shelled – ½ Cup
  7. Tomatoes – Chopped Finely – 2
  8. Capsicum – Chopped Finely – 1 Medium

To be ground:

  1. Coconut Scraped – ½ Cup
  2. Poppy Seeds – Gasa Gase – ¼ Tsp
  3. Roasted Gram – Hurigadale – 1 Tbsp or 1 fistful
  4. Ginger -1 “ piece
  5. Green Chillies – Broken –  2
  6. Black Peppercorns –Kari Menasukaalu –  5
  7. Cinnamon Stick – Dalchini – 1” Piece
  8. Cloves – Lavanga – 2
  9. Onion – ½ – Chopped Roughly
  10. Lemon Juice – 1 Tbsp
  11. Coriander Leaves – 1 Tbsp
  12. Garlic – 3-4 Cloves
  13. Salt – ½ Tsp or as per taste

For Tempering:

  1. Oil – 1 ½  Tbsp
  2. Red Chillies – Byadagi – Broken – 2
  3. Mustard – ½ Tsp
  4. Curry Leaves – Broken – 5-6
  5. Hing – A Pinch
  6. Onions – Sliced – 1 Medium

Other Seasoning:

  1. Jeera Powder – ½ Tsp
  2. Dhania Powder – 1 Tsp
  3. Turmeric – ¼ Tsp
  4. Salt – 1 Tsp or as per taste
  5. Sugar – ½ Tsp
  6. Lemon Juice – 1 Tsp

Method:

  1. Boil these vegetables in order of their decreasing order of cooking time as: Carrots, Knol Kol, Potatoes, Beans and finally green peas. Leave a 2 minute interval between dropping them one after the other.
  2. Cook the vegetables till done.
  3. Boil cauliflower separately. Keep aside.
  4. Grind all the “things to be ground” into a fine paste with water as required to a “chutney” consistency. The masala is ready.
  5. Heat oil. Splutter mustard, curry leaves and red chillies. Add hing and drop in the sliced onions. Sauté till pale to slightly golden.
  6. Add the ground masala. Mix in well with the onions. Sprinkle water if required.
  7. Add tomatoes and capsicum. Sauté well.
  8. The masala cooks into one lump and comes off the pan easily.
  9. At this stage add the boiled vegetables and cauliflower florets. Mix well.
  10. Add the jeera powder, dhania powder and mix well. Add salt and sugar.
  11. Finally add the turmeric. Mix well. Simmer for 2-3 minutes.
  12. Top it with lemon juice and coriander leaves finely chopped.

To serve:

  1. Serve with hot pooris. Nothing like it with saagu.  Phulkas just off the fire too taste just as good.
  2. Serve with coriander leaves on top with a lemon wedge on the side.
Vegetable Saagu

Vegetable Saagu

Culinary Secrets:

  1. Adding the turmeric at last, gives only a slight yellow colouring to the saagu and keeps the turmeric from burning.
  2. Adding jeera and dhania powder at last, gives a fresh aroma to the saagu. Subtle flavours.
Published in: on February 13, 2011 at 7:58 PM  Leave a Comment  

Dahiwale Rasile Aloo

Namaskara!

Absconding for over a month!!! But this time back with a very nice recipe, a lip smacking one. Proud to have invented it :)… Check out the pics. Just love the marinade that coats the aloo in this recipe and the gravy … Slurrrp!

Ingredients: Makes a large bowl

  1. Potatoes – Aloo – 4 Medium – Cubed – 1″
  2. Cumin – Jeera – 1 Tsp
  3. Turmeric – 3/4 Tsp
  4. Black Pepper Powder- 1/2 Tsp
  5. Rajmah Masala – 1/4 Tsp
  6. Tomatoes – 2 Medium – Pureed
  7. Onions – 2 Medium – Chopped
  8. Green Capsicum – 1 Medium – Diced
  9. Roasted Chana Powder – Hurigadale/Puthani – 1/2 Tbsp
  10. Oil – 1 1/2 Tbsp
  11. Sugar – 1 Heaped Tsp
  12. Salt – To taste

For the marinade:

  1. Curd – Thick Yogurt – 3/4 Cup
  2. Red Chilli Powder – 1 Tsp
  3. Jeera Powder – 1 Tsp
  4. Dhania Powder – 1 1/2 Tsp
  5. Green Chilli Paste – Of 2-3
  6. Ginger Paste – 1″
  7. Rajmah Masala – 1 Tsp
  8. Roasted Chana Powder – Hurigadale/Puthani – 1/2 Tbsp
  9. Salt – 1/2 Tsp

Method:

  1. Boil water. Drop in the cubed potatoes. Let it cook until soft and tender. Meanwhile…
  2. …in a bowl, whisk the curd till smooth.
  3. Add the red chilli powder, jeera powder, dhania powder, green chilli and ginger paste and the rajmah masala. Mix well. Add the roasted chana powder. Whisk well.
  4. Remove the aloo from the boiling water. Cool and drop in the cooked aloo into the marinade made above. Coat well and keep aside.
  5. In a pan, heat oil. Add the jeera, let it splutter.
  6. Add the onions and roast well. Add the diced capsicum and saute for 2 minutes. Add the black pepper powder.
  7. Add the pureed tomatoes. Mix well. Add salt, sugar, rajmah masala, turmeric and the roasted chana powder. Mix well.
  8. Remove from fire. Add the marinated aloo. Mix well.
  9. Keep the pan back on fire. Simmer and let it boil for a minute or two.

To serve:

  1. Garnish with coriander levaes and a green chilli on top.
  2. Serve hot with pooris or phulkas or chapathis or even steamed white rice.

Culinary Secrets:

  1. Roasted chana powder balances out the flavours beautifully. Gram flour (besan) also can be used as a substitute.
  2. But the secret is, chana powder prevents the curd from breaking ( solid-whey separation) when heated and brings out a thick gravy.
  3. Garam masala too can be used. But Rajmah masala has a touch of sourness to it since it has pomegranate seed powder in it. Use the masala that you get in the supermarket. It will have a delicate blend of all masalas in it.


Published in: on October 24, 2010 at 2:07 PM  Leave a Comment  

Puliyogare

Namaskara!

I keep pulling my friend’s leg about this dish. They are traditional “puliyogare” makers and tastes really awesome. Here’s my version of the “puliyogare” and hope this lives upto (tastes like) the expectation of the “Traditional Iyengari Puliyogare”.  
Etymologically, puliyogare is derived from huli and vogaru, the basic tastes. Let’s make this tangy dish that could be packed for lunch effortlessly. But the preparation of the dish sure requires some effort!

Ingredients: Makes a cup of gojju
For the powder:

1.    Dry coconut – Vana kobbari – 1 Tbsp
2.    Coriander Seeds – Dhania Beeja – 2 Tsp
3.    Peppercorns – Kari kaalu Menasu – 2 Tsps
4.    Asafoetida – Hing – ¼ Tsp
5.    Mustard Seeds – Saasuve – 2 Tsps
6.    Red Chillis – Byadagi Menasinakaayi – 6-8
7.    White Sesame Seeds – Yellu – 1 Tsp
8.    Urad Dal – Uddina Bele – 1 Tsp
9.    Channa Dal –  Kadale Bele – 1 Tsp
10.    Cumin Seeds – Jeera – 1 Tsp

Method:

1.    Dry roast all the ingredients separately in a pan one after the other.
2.    Powder and keep aside.

For Seasoning:

1.    Gingelly Oil – Yellu Yenne – 5 Tbsp
2.    Mustard Seeds – Saasuve – 1 Tsp
3.    Fenugreek Seeds – Menthya – 1 Tsp
4.    Groundnuts – KadaleBeeja – 1 ½ Tbsp
5.    Urad Dal – Uddina Bele – 1 Tsp
6.    Channa Dal –  Kadale Bele – 1 Tsp
7.    Red Chillis – Byadagi Menasinakaayi – Broken into pieces – 3-4
8.    Turmeric – Arishina – 1 Tsp
9.    Curry Leaves – Kari Bevu – 15-18 leaves

For Gojju:

1.    Tamarind – Hunase Hannu – Soaked in water – For a Cup of Thick Pulp – 100gm
2.    Salt – As Per Taste
3.    Jaggery – Bella – 75 gm

Method:
1.    Heat oil and fry the groundnuts. Remove them from oil and keep aside.
2.    Fry the mustard, fenugreek, urad dal, channa dal, red chillis and curry leaves. Let them all splutter.
3.    Add the tamarind pulp, jaggery, turmeric, and salt. Mix well. Let it boil.
4.    Add the prepared powder and let it simmer for a few minutes. Mix well and add salt.
5.    Oil separates and thickens the “gojju”. Cool and refrigerate.

To make puliyogare:
1.    Cooked Rice – 2 Cups
Mix in the gojju into the cooked rice. Check salt, tanginess and oil and enjoy the tangy dish as it is.

Culinary Secrets:
1.    Soak the tamarind in warm water. This brings out the pulp faster.
2.    Filter the pulp so that the pulp is free of coarse particles.
3.    You can make the gojju at the time of preparation of the dish if the powder is kept ready apriori. This way you do not have to refrigerate the “gojju”.

Published in: on August 29, 2010 at 9:08 PM  Leave a Comment  

Chhole Masala/Channa Masala

Namaskara !

Thoda Punjabi ho jaaye ! Chhole Masala or Channa Masala; an authentic Punjabi dish. Perfect for a Sunday lunch/brunch with pooris or bhaturas. There are variations too. Rasse waale channe, a dry version of chhole etc (With different names of course ! )

Ingredients: Serves for 4

  1. Chickpeas- Kabuli Channe – Safed Channe – Soaked for 8 hours – 1 Cup
  2. Cinnamon stick – Dalchini – 1/2″ piece
  3. Black cardamom – Moti Elaichi – 2
  4. Tea Bags –  (Or Tea leaves tied in a clean white cloth) –  1 or 2
  5. Salt – 1 Tsp

For the Masala:

  1. Onions – Chopped Finely – 2
  2. Tomatoes – Chopped Finely – 3
  3. Ginger – Chopped Finely – 1″ piece
  4. Green Chilli  – Chopped Finely – 1
  5. Amchur Powder – 1  1/4 Tsp
  6. Coriander seed powder – Dhania Powder –  1 Tsp
  7. Garam Masala – 1/2 Tsp
  8. Red Chilli powder-  1/2 Tsp
  9. Channa/ Chhole Masala* – 2 Tsp
  10. Oil –  3Tbsp
  11. Salt – To Taste

Method:

  1. Discard the water in which the channas are soaked.
  2. Put the cinnamon stick, cardamom, salt and tea bag into the channa.
  3. Pour water over the channas just to cover them.
  4. Pressure cook the channas  for 3-4 whistles.
  5. Keep on low flame for 5 minutes and then keep aside.
  6. Heat oil. Add onions and saute till transparent.
  7. Add amchur powder and saute till onions turn slightly brown.
  8. Add tomatoes, ginger, and green chilli. Stir fry for 5 minutes.
  9. Add dhania powder, garam masala and red chilli powder.
  10. Mash the tomatoes and stir fry for 8-10 minutes or till the oil separates.
  11. Remove the tea bags, cinnamon stick and cardamom from channas.
  12. Strain the channas and keep the water aside.
  13. Add the channas to the tomato-onion  masala.
  14. Add channa masala. Mix well.
  15. Mash some channas so that the masala mixes well.
  16. Add the channa liquid from step 12. Add salt.
  17. Cook for 15-20 minutes and mix well till you get a saucy consistency.

To serve:

  1. Serve hot with onion rings, green chillies and tomato wedges.

Culinary secrets:

  1. To enhance the sour taste add a little (1/2 Tsp)  pomegranate seed powder (Anaardana powder).  Available in the supermarket.
  2. You could make channa masala at home. Recipe in masala category.
  3. Tea bag is added to give a nice colour to the channas.
  4. The water in which channas are soaked must be discarded. Adding this water to cook further, will cause indigestion.

Tricks:

  1. If the channas are hard even after soaking and cooking. Add 1/4 Tsp of baking soda (Sodium bi-carbonate/mitha soda) and pressure cook the channas again. But make sure they are not  swollen too much.
  2. Black cardamom can be avoided if you do not like the smell of it.
Published in: on April 25, 2010 at 11:49 AM  Leave a Comment