.....From My Palate

Curries/Daal

Spicy Cranberry Dry Curry

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Your life does not get better by chance.
It gets better by change.
-Jim Rohn

It is difficult to accept change in life for a person like me, who likes being comfortable, while sitting in its own shell without any modifications in life at all. It is difficult to come out of comfort zone and start again like a new. But the more I detest changing in life, I always welcome and like changes around life. I don’t know if it makes any sense but I like changes in only few things. By now you must have noticed change in the look of my blog. Yes! I got a new look and really excited sharing with you all.

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Lot of work behind the scene has gone to make it possible and I could not have done this without the help of my dear hubby Mr. M who is solely and only person who made it happen. I cannot thank him enough and do appreciate his time and interest in my avocation.

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Coming to the recipe now, today’s recipe is for the spicy food lovers. If you are bored with your everyday food and wanted to add a spicy kick to it, this recipe is for you. It is a good side dish that gives a food a chutpati spicy kick.

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I remember watching my dad in awe with his likeness for green chilli with every food. My mom used to make Karonde hari mirch ki sabji and dad relished his food without any green chilli that day. I never saw karonda here in US but cranberry is the one that comes closest to it.

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Spicy Cranberry Dry Curry
Author: Bhawana
Ingredients
  • 2 cups Cranberries, cut in halves
  • 5-6 Green Chilies, chopped
  • 2 tsp. Oil
  • 1/2 tsp. Cumin seeds
  • Pinch of Asafetida Powder
  • 1/4 tsp. Turmeric Powder
  • 1/2 tsp. Coriander Powder
  • 1 tsp. Aachar Masala (according to taste)
  • 1 1/2 tsp. Sugar
  • Salt to taste
  • 2 tbsp. Raisin
  • 1/4 tsp Garam Masala
Instructions
  1. Soak cranberries in water for few minutes, drain and keep aside.
  2. Heat oil in a pan and add cumin seeds and asafetida powder.
  3. When cumin seeds begin to crackle, add cranberries and green chilies.
  4. Add turmeric, coriander, aachar masala and salt. Mix it.
  5. Now add sugar, raisin and garam masala.
  6. Cook it another 2 mintues.
  7. Sprinkle amchoor powder for taste and serve.

Kanchkolar Kofta – A Bengali Delicacy with Green Banana

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Nomoshkar, apani kemana achena? Ami bhalo achhi. This is all I can converse in Bengali including “ami tumake bhalobashi”(thanks to Amithabh Bachchan’s Khuddar song) I love bengali language, it is the sweetest language ever! (no wonder Bengalis love sweets). Though I hardly underdstand anything but still feel good to hear.. Its not just the language but the Bengali food specially sweets are just to die for!. Bengalis are famous for their sweets and non vegetarian delicacies. Machher Jhol and Mishti Doi are the most popular recipes in the region. While browsing through their culinary delights, I have my eyes on this vegetarian recipe which is one of the few must try dishes in Bengali cuisine. Being a vegetarian it is a must try for me!

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Kanch means Kaccha or raw and kolar means banana. This is kofta curry made with green bananas. The use of mustard oil gives this curry a distinct aroma and flavor. The curry is little milder in taste but the strong flavor of mustard oil and khada masala balancing the required kick in the dish. I served it with chapatti but Bengalis like eating it with rice.
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Kanchkolar Kofta
Author: Bhawana
A Bengali Delicacy with Green Banana
Ingredients
  • For Koftas:
  • 4 Green Banana, boiled
  • 2 Potatoes, boiled
  • 1 Onion, finely chopped
  • 3 tbsp. fresh Coriander, finely chopped
  • 3 tbsp. Besan (Gram Flour)
  • 1 tsp. Cumin Powder
  • 1/2 tsp. Garam Masala
  • 1 tsp. mustard oil
  • Salt according to taste
  • Mustard Oil to fry Koftas
  • For Gravy:
  • 2 medium Onion
  • 2 Tomatoes
  • 1″ Ginger
  • 4 Garlic Cloves
  • 2 tsp. Poppy Seeds
  • 1 tsp. Sugar
  • 3 Green Cardamom, crushed
  • 1 Black Cardamom, crushed
  • 2 Bay Leaves
  • 1 stick Cinnamon
  • 4-5 Cloves
  • 1/2 tsp Fenugreek Seeds
  • 1 tsp. Cumin Powder
  • 1 1/2 tsp. Coriander Powder
  • 1 tsp. Fennel Seed Powder
  • 1/2 tsp. Turmeric Powder
  • 1/4 tsp. Garam Masala
  • Salt to taste
  • Red Chilli Powder to taste
  • 3 tbsp. Mustard Oil
Instructions
For Koftas:
  1. Mix all the ingredients for the koftas.
  2. Mix everything well and make small ball out of it.
  3. Heat mustard oil and fry koftas until golden brown.
  4. Keep aside.
For Gravy:
  1. Grind onion, tomatoes, ginger, garlic and poppy seeds altogether.
  2. Heat mustard oil in a pan.
  3. Add bay leaves, green and black cardamom, cinnamon, cloves and sugar.
  4. Add fenugreek seed when it changes color, add tomato/onion masala, mix it well and cook for 2 minutes.
  5. Add all the remaining masalas, mix it well and cook on low flame for 10 mins.
  6. When Masala started leaving oil on sides, add water according to the required consistency.
  7. Cook it for another 7-8 minutes on low flame.
  8. Now add koftas in a gravy, simmer for 2 minutes.
  9. Just before serving sprinkle garam masala and garnished with julienned ginger and fried green chilies.
  10. Serve with rice or chapatti.

Sindhi Kadhi

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Pakoda kadhi is the kadhi I grew up relishing all my life until I got married and came to US. Kadhi is a synonym of yogurt and dumplings in North Indian recipe book. Kadhi chawal is the most common meal served in all Indian homes and restaurants. Recipe for dumplings might differ in many households but stew is made of purely yogurt and besan with few spices. But today our kadhi recipe is little different. It is made of roasted besan in tomato gravy. Instead of dumplings we will add lots of different vegetables that gives nice texture and taste to the dish.

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Sindhi kadhi or as they call it ‘kadhi chaawaran’ is the Sunday special dish in the most of Sindhi homes. With the little preparation, it is easy to make and it goes very well with plain rice. Sindhi’s like to serve it with aloo tuk and my favorite sweet Boondi. The sweetness of boondi, spicy tanginess of kadhi and different vegetables complements each other really well. It is nutritious delight to the eye and the stomach.

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Sindhi Kadhi
Author: Bhawana
Ingredients
  • 10-12 Cluster Beans (Gawar Phali)
  • 9-10 Ladyfinger (Bhindi)
  • 5-6 small Eggplant, cut in to halves
  • 2 Potatoes, cut into big cubes
  • 2 Drumsticks, cut into 1½ inch pieces
  • 1 cup crushed Tomatoes
  • 1/2 cup Besan (Gram Flour)
  • 2 Green Chillies, finely chopped
  • Small piece Ginger, grated
  • Few Curry Leaves
  • 2 tbsp. Tamarind Pulp
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Red Chilli Powder
  • 1/4 tsp. Fenugreek Seeds (Methi Dana)
  • 1/2 tsp. Mustard Seeds
  • Pinch of Asafoetida
  • 1/2 tsp. Cumin Seeds
  • 2 whole Red Chillies
  • 5 tbsp Oil
Instructions
  1. Shallow fry Bhindi, Gawar phalli and eggplant.
  2. Heat 2 tbsps of oil in a deep heavy base pan.
  3. Add asafoetida, whole red chilli, mustard seeds, fenugreek seeds, cumin seeds and curry leaves to the pan.
  4. Add gram flour and sauté until fragrant and golden in color.
  5. Add tomatoes and 2-3 cups of water and mix till smooth.
  6. Add turmeric powder, red chilli powder, ginger, green chilies and salt.
  7. Simmer it for 7-8 minutes and add drumstick and potatoes in the pan and let them cook.
  8. Now add eggplant, bhindi and gawar phali and cook for 5 minutes.
  9. When the vegetables are cooked, add tamarind pulp and stir it well.
  10. Cook for another 1-2 minutes.
  11. Serve hot with steamed rice and sweet boondi.

Corn On The Cob In Coconut Curry

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Grilled corn is by far the most favorite recipe for everybody, who likes to barbecue in summer. It is simple and must recipe for all get-togethers around pool or in backyard to enjoy sunshine. Somehow, with all due regards to our classic grilled corn… its not one of my favorite!. But it doesn’t mean i don’t like corn. With little twist and tweaks corn can amaze people with its versatility. Corn roundels cooked in aromatic coconut curry gives them juicy bite and tastes delicious with rice.

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Corn On The Cob In Coconut Curry
Author: Bhawana
Ingredients
  • 2 Whole Corns, boiled and cut in to thick roundels
  • 2 medium Onions, finely chopped
  • 3 tbsp. Tomato Puree
  • 2 Green Chilies, finely Chopped
  • 2 tsp. Ginger-Garlic Paste
  • 1/2 cup Coconut Milk
  • 2 tbsp. Oil
  • 1/2 tsp. Cumin Powder
  • 1/2 tsp. Red Chili Powder
  • 1/2 tsp. Garam Masla Powder
  • 1/4 tsp. Fennel Seeds Powder
  • Salt to taste
  • Crushed Pepper and shredded Coconut for garnishing
Instructions
  1. Marinate corn roundels in 2 tsp oil, Crushed peppers, salt and black pepper powder.
  2. Heat oil in a pan. Add ginger-garlic paste and green chilies.
  3. Add onions and saute until soft and light brown in color.
  4. At this point add tomato puree and all spices.
  5. Mix it well and cook until oil comes up around the edges.
  6. Mix coconut milk and give it a boil while stirring well.
  7. Add salt and corn roundels.
  8. Add water according to the consistency needed.
  9. Mix it well and cook for few minutes.
  10. Serve hot garnished with shredded coconut with rice.

Rajma Masala

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I never thought of sharing this recipe until my son mentioned me, “You didn’t take pictures of my favorite dish?” Taking pictures of food means “something special has cooked today” for him. That made me realized, he is right! Rajma Chawal is the most popular recipe in north India. Both children and adults likes it with same intensity, even the most picky eater is happy to see it served for lunch or dinner. It is the most easily cooked dish for parties or potlucks. Serve it with Jeera Rice, Chapatis or Naan, it goes well with everything and for everybody.
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Rajma Masala
Author: Bhawana
Ingredients
  • 2 cups Rajma (Kidney beans) soaked overnight, boiled
  • 2 medium Onions, finely chopped
  • 2 tsp. Ginger-Garlic paste
  • 4 tbsp. Tomato puree
  • few Green chilies, slited
  • 2 nos Tejpatta (Bay Leaf)
  • 2 tsp. Coriander powder
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Cumin Seeds
  • 1/4 tsp. Asafietida
  • Red Chili Powder To taste
  • 3/4 tsp. Garam Masala
  • Fried Green Chilies and Coriander Leaves for garnishing
  • Salt to taste
  • 3 tbsp. oil
Instructions
  1. Heat oil in a heavy-bottom pan.
  2. Add bay leaves, cumin seeds and asatefida powder.
  3. When seeds start to splutter, add onions and saute till light brown.
  4. Add ginger-garlic paste and cook for a minute.
  5. Add tomato puree and turmeric powder mix it well and cook for 3-4 minutes till oil separates on the side of the pan.
  6. Add coriander powder, red chili powder and salt. Mix it well.
  7. Add boiled rajma along with water according to consistency needed.
  8. Cook for 10-15 minutes on low heat.
  9. Mash the beans with the back of the ladle, add garam masala powder and mix it well.
  10. Add more water and salt if required.
  11. Garnish with fried green chilies and coriander leaves.
  12. Serve hot with rice or chapatis.
  13. Add 1/4 cup cream for more richer and creamy taste.
  14. tsp of desi ghee enhance its taste.

Saibhaji – A Sindhi Delicacy

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If you are looking for a recipe that is guilt-free to eat, healthy, full of protein and nutrients, you are at right place. Saibhaji, one of the most loved dish from Sindhi Cuisine. It literally means green vegetable. (Sai-green Bhaji-vegetable) It tastes so good with rice that my picky eater son ate the leftover next day too. Nimisha, my very first friend in this country, who happened to be Sindhi introduced Saibhaji to me. She is a good cook and makes the best Sindhi Kadhi and Kandha Poha. Oh! I miss those carefree days when we used to talk a lot about food, friends, life and other things. Being new to this country, she helped me a lot in adjusting and making me comfortable in this new lifestyle. Though we both are busy now and miles apart, she still hold a special place in my heart.

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Sindhis are famous for their love for food. Saibhaji is a one pot meal that goes well with brown rice but when served you can see different accompaniments like aaloo tuk, sindhi papad, chutneys and pickles served on table. The most interesting and delicious one is with sindhi kadhi. Yes! sindhi kadhi is served with white rice, aloo tuk or fried eggplant and sweet boondi. And the whole think on plate tastes heavenly delicious and a full meal.

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Saibhaji
Author: Bhawana
A Sindhi Delicacy
Ingredients
  • 1 bunch Spinach
  • 1/2 bunch Fenugreek Leaves
  • Handful of Sua (Dill Leaves)
  • 1/2 cup Channa Dal (soaked in water)
  • 3 nos. Tomatoes
  • 1 small Brinjal
  • 1 medium Potato
  • 1 big Onion
  • Green Chillies to taste, finely chopped
  • 1 tsp. Garlic, minced
  • 1 tsp, Ginger, grated
  • 1 1/2 tsp. Coriander Powder
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Red Chilli Powder
  • 1/4 tsp. Cumin Seeds
  • Pinch of Hing (Asatedfida)
  • Salt to taste
  • 2 tbsp. Oil
Instructions
  1. Wash all the greens thoroughly and chop them roughly.
  2. Peel and chop all the vegetables.
  3. Heat oil in pressure cooker. Add cumin seeds and hing.
  4. When splutter, add ginger, garlic, onion and green chillies.
  5. Mix it well, now add channa dal and vegetables.
  6. Cook for a minute and add all greens and spices.
  7. Mix it, add salt and water as it needed.
  8. Cook it on medium flame until 5-6 whistles.
  9. Mesh it well to the consistency required.
  10. Serve it with table spoon of desi ghee on top.
  11. It goes well with brown rice or onion rice.

Tadka Rice Noodles with Coconut Gravy

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Who doesn’t like noodles?
Noodles are comforting food that breaks the monotony of everyday food. There are so many varieties and different recipes to make noodles. With lots of vegetables or with meat, and the best part is, you don’t need to spend hours in the kitchen to impress your friends or family. This noodles recipe is little different and full of Indian flavors. Instead of adding vegetable with noodles I served vegetable coconut curry with it. The inspiration of this recipe is Kerala or Tamilnadu’s famous breakfast recipe Idiyappam / Sevai. They serve fresh idiyappam with spicy curry that looks really tempting and different. We mostly eat curry with rice or chapatis, so this recipe gives a interesting twist to the regular food.

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Vegetable Coconut Gravy
Author: Bhawana
Ingredients
  • 2 cups Mixed Vegetables
  • 2 tbsp. Oil
  • 1 Onion, finely chopped
  • 1 tbsp. Ginger-Garlic Paste
  • 1 1/2 tsp. Dhaniya Powder (Coriander Powder)
  • 1 tsp. Cumin Seeds
  • 3/4 tsp. Haldi Powder (Turmeric Powder)
  • 1/2 tsp. Red Chilli Powder
  • 1 tbsp Tomato Paste
  • 1 1/2 cups Vegetable Broth
  • 1 1/2 cups Coconut Milk
  • 1/4 tsp. Black Pepper Powder
  • 2 tbsp fresh lime Juice
  • 2 tbsp chopped fresh Coriander Leaves
  • Salt to taste
Instructions
  1. Heat the oil in a pan and add cumin seeds.
  2. When they start to splutter add ginger-garlic paste and onion.
  3. Cook onion on medium flame until little brown in color.
  4. Add all the dry spices and tomato paste. Mix it well and cook for few minutes.
  5. Add mixed vegetables and cook them on high heat. Add vegetable broth if needed.
  6. Now add coconut milk, salt, and 1/4 tsp. pepper and bring to a boil.
  7. Add vegetable broth, mix it well.
  8. Reduce the heat to medium low and simmer for almost 10 minutes until the vegetables are tender and the gravy is to the consistency of your taste.
  9. Add lemon juice and garnished with chopped coriander leaves.

 

Tadka Rice Noodles
Author: Bhawana
Ingredients
  • 1 packet of Rice noodles
  • 3 tsp Oil
  • 1 tsp Rai (Mustard Seeds)
  • 2 nos dry Red Chillies, break in to half
  • 5-6 Green chillies
  • 8-9 curry leaves
  • 1 tsp. Channa Dal
  • 1 tsp. Urad Dal
  • 1/2 tsp. Turmeric Powder
  • 1/4 cup broken Cashewnut
  • 2 tsp. Lemon Juice
  • Coriander Leaves finely chopped for garnishing
Instructions
  1. Cook noodles according to cooking directions.
  2. Drain and mix some oil in the noodles
  3. Heat oil in a broad pan. Add mustard seeds, urad dal and chaana dal.
  4. When seeds crackles, add dry chillies, green chillies, and curry leaves.
  5. Fry for 30 seconds and add turmeric powder and cashews.
  6. Cook until cashews are light brown in color.
  7. Next add the cooked noodles and salt.
  8. Mix it well and cook for another 2 minutes
  9. Finally, add the chopped coriander leaves and lemon juice.
  10. Serve hot with the curry.

Aloo Dum- Baby Potatoes Simmered In Yogurt Gravy

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Whenever I see baby potatoes in any store the only thing comes in my mind is Aloo Dum. The recipe for aloo dum are different in different states. Kashmiri dum aloo and Bengali aloo dum are two popular recipes according to my perception. I don’t have authentic recipe for aloo dum from any of these states, but this is the recipe I have grew up with. Aloo dum is not a quick recipe, its takes time, effort and gives lot of calories. 🙂

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Aloo Dum- Baby Potatoes Simmered In Yogurt Gravy
Author: Bhawana
Ingredients
  • 10 small Potatoes, boiled in salted water
  • 1 large Onion, finely chopped
  • 1/2 cup crushed Tomatoes
  • 1 cup thick Yogurt
  • 1 tbsp. Ginger Garlic Paste
  • 1 Bay Leaf
  • 1/2 tsp. Cumin Seeds
  • 1 pinch Asafoetida
  • 1/2 tsp. crushed Green Cardamom
  • 1 small piece of Cinnamon
  • 4 Cloves
  • 3/4 tsp. Kashmiri Mirch Powder
  • 1/4 tsp. Turmeric Powder
  • 1 1/2 tsp. Coriander Seed Powder
  • 1/2 tsp. Garam Masala Powder
  • Salt to taste
  • 1 tsp. Sugar (it gives good color and balance the sweet and sour taste)
  • 2 tbsp. Oil and oil for shallow frying
  • chopped Coriander Leaves and lemon halves for garnishing
Instructions
  1. Peel boiled potatoes and prick them with a fork.
  2. Heat oil in a pan and shallow fry potatoes over medium heat until they turn light brown.
  3. Drain and keep aside.
  4. Heat oil in a heavy bottom pan (with a tight lid)
  5. Add cumin seeds and asafetida.
  6. When crackled add onion and ginger garlic paste.
  7. When onion are golden brown in color add cloves, cinnamon, bay leaf and cardamoms.
  8. Now add crushed tomatoes, turmeric pd, mirchi pd, coriander pd and garam masala.
  9. Mix well and simmer for 5 to 7 minutes.
  10. Add yogurt mix well and cook another 2 minutes until everything is well combined.
  11. Add Sugar, salt and potatoes.
  12. Mix well, add little water, cover the pan and dum the potatoes on low heat for 20 minutes.
  13. Check in between and stir occasionally.
  14. When the gravy is red in color and oil is separated on sides, turn off gas and let it sit for 30 minutes.
  15. Sprinkle chopped fresh coriander and serve hot with puri, roti or rice.

Lal Masoor Dal Tadka

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Dal/Lentils are the most commonly found ingredients in any Indian pantry. Different kinds of dal perching in any Indian vegetarian kitchen is a common sight. For vegetarians dals are one of the major source of protein. Dal chawal are the quickest and the easiest recipe ever, still it tastes different in different households. Sometimes I really wonder, how come same ingredients tastes so different in different kitchens. Though the recipe of any dal looks so easy but the imbalance of the ingredient or cooking time can put your dish in jeopardy.

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Lal Masoor Dal Tadka
Author: Bhawana
Ingredients
  • 1 cup Lal Masoor Dal(Split Red Lentil)
  • 2 tbsp. Toor Dal (Yellow Pigeon Pea)
  • 1 tsp turmeric
  • Salt to taste
  • 1 tsp. oil
  • 2 1/2 cups Water
  • Tadka
  • 3 tbsp. Ghee (Clarified Butter)
  • 1 tsp. Jeera (Cumin seeds)
  • 2 pinch of Asafoetida
  • 2-3 medium Tomatoes
  • 1/2 tsp. Garam Masala
  • 4 pods Garlic, finely chopped
  • 1 inch Ginger, chopped
  • 2 Green Chillies, chopped
  • Little bit of Salt
  • 1/4 cup Green Coriander, finely chopped
Instructions
  1. Rinse thoroughly and soak dals for 15 minutes.
  2. Put dal in a pressure cooker with water, turmeric, oil and salt.
  3. Cook on low flame for about 10 minutes.
  4. Check on the consistency of dal according to your choice. Add more water if you like jhol dal.
  5. For tadka, heat ghee in a pan, add jeera when it starts to splutter add asafoetida pd.
  6. Add garlic, ginger and green chillies.
  7. fry for 30 seconds add red chilli pd, little salt and tomatoes.
  8. Cook tomatoes until they become soft and pulpy.
  9. Add garam masala, mix and pour it over simmered dal
  10. Garnish with chopped coriander and serve with rice and masala sliced onion.

Aloo Mangodi Kadhi

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Kadhi chawal is comfort food for me on cold, chilly weather or on a busy tiring day. It’s a food easy to cook, tastes delicious and leftovers are more than welcome for the next day. The cooking time of the kadhi is very crucial for its consistency and taste. It should be creamier rather than watery in consistency. Balance of yogurt and the gram flour are very important for the good results. With the number of posts on kadhi chawal you can very well perceive the temptations for this dish in my household. In this recipe I did add peas in it to tempt my son,  whom I wanted to follow this kadhi-affair in our home.

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Going to Avika’s “My Legume Love Affair – MLLA # 70 ” for April
Thank you, Lisa’s Kitchen and The well seasoned cook

 

Aloo Mangodi Kadhi
Author: Bhawana
Ingredients
  • 2 cups Dahi (Yogurt)
  • 3 tbsp. Besan (Gram Flour)
  • 1/2 cup Moong Dal Mangodi
  • 2 medium Potatoes, cubed
  • 1/2 cup Green Peas
  • 1 tsp. Garlic, chopped
  • 1 tsp.. Ginger, chopped
  • 4 Green Chillies, julienned
  • 1/2 cup Fresh Coriander, finely chopped
  • 2-3 dried Red Chilli
  • Salt to taste
  • 1/2 tsp. Red Chilli Powder
  • 3/4 tsp. Turmeric Powder
  • 1 tsp. Coriander Powder
  • 1/4 tsp. Asafoetida
  • 1/2 tsp. Methi Dana (Fenugreek Seeds)
  • 2 small Tej Patta (Bay Leaves)
  • 2 tbsp. Desi Ghee (Clarified Butter)
  • 2 tbsp. Oil
Instructions
  1. Mix yogurt, gram flour, red Chilli powder, turmeric powder, coriander powder and 2-3 cups of water and whisk it well with no lumps.
  2. Take oil in a deep pan, sauté mangodis on low flame till nice golden color . Keep aside.
  3. In the same pan, add tej patta, methi dana and hing.
  4. When methi dana starts to splutter, mix green Chilli, ginger and garlic.
  5. Cook for 20 seconds and add chopped potatoes and peas.
  6. Add little water, cover and cook for 2-3 minutes.
  7. Now add yogurt mixture in the pan.
  8. Mix well and cook on medium flame until starts boiling .
  9. Add salt and mangodis.
  10. Now lower the flame and simmer it for 30 minutes, while stirring in between.
Before serving –
  1. Heat ghee in a small pan ,add dried red chillies, asafoetida and little red chilli powder for color.
  2. Pour over kadhi and garnished with fresh coriander.
  3. Serve hot with plain rice or chapati with chilli pickle.