.....From My Palate

Side Dishes

Paan Rasam- Betel Leaves Soup To Comfort On Frigid Day

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I like the whole scenery when its snowing outside. Everything wrapped up in white color, looks so calm and peaceful. I really enjoy looking at small cotton balls coming down while sitting cozily on a warm spot near a window with my favorite hot drink “ginger tea”. I prefer to use the biggest cup available to enjoy this incredible moment. Sometimes I do miss a little help like calling a name, (I rather request than order) and the thing is in your hand without moving a bit. Well, I don’t mind requesting some crunchy pakodas with my tea, to make the moment indelible while looking outside the serene view of everything turning white. Wow, I don’t want to come out of my dream moment but all of a sudden the pure, white heaven is covered with footprints.

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Yes!, small cute creatures wrapped up in thick jackets, gloves, hat and carrying their own snow sled invading my invisible territory and crushing my beautiful scenery. In a moment the whole place is in a mess but the noises of laughing, talking, chirping, screaming makes the place so lively and playful.
Well, the place was no more serene and calm but the laughter, fun and happiness makes it still worthy to enjoy with my tea. All of the sudden I realized, one of the small cute creature belongs to our home. He is playing with the snow like there’s no tomorrow.

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The recipe I am sharing today is kind of a home remedy to prevent common cold in the season. Served with rice and ghee, rasam is a comfort food in winter. I like the special ingredient “betel leaves” in the recipe. Its good for digestion too. I tweaked here and there, so this might not be the authentic recipe.

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Paan Rasam
Recipe Type: Soup/ Home Remedy
Cuisine: South Indian
Author: Bhawana
Ingredients
  • 2 Betel Leaves, (Paan )
  • 1 Tomato
  • 1/2 cup Tamarind Water, (adjust the quantity of tamarind according to the taste)
  • 1/2 cup Dal Water, (dal cooked and mashed in a thin consistency )
  • 1 tsp. Peppercorns
  • 2-3 cloves of Garlic
  • 1 tsp. Cumin Seeds
  • Bunch of Curry Leaves
  • 1/2 tsp. Mustard Seeds
  • 2 small pinch Asafetida Powder, ( Hing )
  • 1/2 tsp. Desi Ghee ( I prefer more on top too )
  • 2-3 dried Red Chilies
  • 1/2 tsp. Turmeric Powder
  • Salt to taste
  • Shredded coconut or coriander optional for garnishing
Instructions
  1. Grate the tomato and take out the pulp and juice out of it. You can simply grind the tomato too.
  2. Coarsely crush cumin seeds, peppercorn and garlic in mortar and pestle.
  3. Heat ghee in a pan and add some mustard seeds.
  4. When they start popping, add curry leaves and dried red chili.
  5. Now add crushed garlic mixture, tomato pulp, tamarind water and dal water.
  6. Also add turmeric powder and salt. Mix it well and cook on medium flame.
  7. Taste it and add salt or tamarind more as per your taste.
  8. Add 1 and 1/2 cups of water and cook for around 5 minutes.
  9. At the end add hing and finely chopped betel leaves.
  10. Cook 2 more minutes.
  11. Garnish and enjoy!

 

Bharwan Bhindi

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What’s up? Weather has started to warming up with few surprises here and there but I just can’t complain anymore now. Grass in my yard is all green, bright and fresh after bearing cold nights and dull days. Though rain is really messy for everyday life but it looks so good when you are sitting inside with a hot cuppa and looking at droplets coming down and making green things happy and content. I am really confused if you ask me which is my favorite season? Every season has their bliss moment and drawbacks. I think its up to us to admire small happiness around us. If you are outside doing chores and driving around in rain it might be messy and irritable but sitting comfortably indoors the beauty of nature, for sure mesmerized you.

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There are so many memories I have getting all wet in a rain. It is so difficult to explain or tell stories to our kids about how we used to enjoy and play outside in rain with paper boats or just dancing around with friends. It is so messy and weird for them. After all that fun having pakodas and adrak ki chai with friends and family was the bliss moment of the season. Oh! I miss that time….
Well I should cut short this topic now, it might be giving you wrong ideas about some monsoon recipe but my recipe for today is one of the popular and most loved vegetable by all. Yes! its Okra our very own Bhindi aka lady finger.

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Okra is high in antioxidants, fiber and vitamin C. It is a good source of calcium and potassium also. Nutritionist recommends okra for reducing cholesterol level and in weight reducing programs. Okra is a easy to cook vegetable and favorite of most of the kids.

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Bharwan Bhindi
Recipe Type: Side Dish
Cuisine: Indian
Author: Bhawana
Ingredients
  • 500 gms Okra (Bhindi), washed and dried
  • 3 tbsp. Mustard Oil
  • 1 Onion, sliced
  • 1 cup Cherry Tomatoes, halves
  • For Stuffing-
  • 3 tbsp. Besan, roasted
  • 2 tsp. Coriander Powder
  • 1/2 tsp. Turmeric powder
  • 1 tsp. Cayenne Powder
  • 1/2 tsp. Cumin Powder
  • 1/2 tsp. Fennel Powder
  • Pinch of Asafetida Powder
  • 1/4 tsp. Garam Masala Powder
  • 1 tsp. Mango Powder (I like using juice of whole lemon)
  • Salt to taste
Instructions
  1. Trim the ends and slit the okra from the middle for stuffing.
  2. Mix all the masalas under the stuffing and mix it well.
  3. Now stuff the mixture in the okras and keep them aside.
  4. Heat tbsp. of oil in a pan, add stuffed okras and cook it on medium high for 5 mins.
  5. Heat left oil in another pan, add sliced onion and fry until translucent in color.
  6. Now add tomatoes and little salt and cook until tomatoes are little soft.
  7. If okras are soft and darker in color, mix onion masala in the pan.
  8. Mix it well and cook it for another 1 minute.
  9. Sprinkle chaat masala and garnish with sliced ginger.

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.

Bharli Vangi/Eggplant In Peanut Coconut Gravy

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Bharli Vangi is one of the traditional and classic dish in Maharashtra. Though I never attended any Maharashtrian wedding but heard that this dish is must in menu for any wedding or festive occasion, Personally i like this dish better next day,  when eggplants are all marinated in the masala and tastes awesome  with coconut y-peanut  flavor melting in mouth. The ingredients for Bharli vangi recipe are almost same for stuffed eggplant or bagare baigan but the magic wand in this recipe is Goda Masala.

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Bharli Vangi/Eggplant In Peanut Coconut Gravy
Author: Bhawana
Ingredients
  • 8-9 Baby Eggplant
  • 2-3 tbsp. Oil
  • For Stuffing-
  • 1 cup chopped Onion
  • 2 tsp. Ginger Garlic paste
  • 1/2 Cup Dessicated Coconut
  • 1/2 Cup roasted Peanuts
  • 2 tbsp. roasted Sesame Seeds (Til)
  • 2 tsp. Red Chili Powder
  • 2 tbsp. Coriander Seeds Powder
  • 1/2 tsp. Turmeric Powder
  • 1 tsp. Cumin Seeds
  • 1 tsp. Goda Masala
  • 1 tbsp. grated Jaggery
  • 1 tbsp. Tamarind Plup
  • Salt to taste
Instructions
  1. Slit the eggplants into four, lengthways keeping the stems intact.
  2. Heat little oil in a pan and saute dessicated coconut over medium heat for two minutes, stirring continuously, till the coconut turns a light golden brown.
  3. Mix peanuts, sesame seeds in the coconut mixture.
  4. Cool and grind the mixture with a little water to a coarse paste.
  5. Mix and add goda masala, coriander powder, salt, turmeric powder, chilli powder, jaggery and tamarind pulp.
  6. Stuff the mixture into the eggplants.
  7. Heat the remaining oil in a deep wide pan, add cumin seeds and when they begin to splutter, add onion and ginger garlic paste.
  8. Saute onion until light brown in color.
  9. Now place the stuffed eggplants in the pan and cook for two or three minutes.
  10. Add water as needed to cook the eggplants evenly from all sides.
  11. Gently turn the eggplants once or twice in between while cooking.
  12. Cover the pan and cook over medium heat until eggplants are soft and evenly cooked.

Bharwan Baigan/Stuffed Eggplant

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With all due regard to the king of vegetables because of the crown/calyx on the top, ( but for me it was not a crown rather a elves hat) I didn’t have any warm memories to share about this vegetable. I never liked its taste and more than that its appearance after being cooked. Now after a few (or many :-)) years added and getting my sanity, I believe it is a very versatile vegetable and non-vegetarians’ delight due to its meaty texture. Whether a dish is Italian or Indian, eggplant blends with spices and cheese so well and tastes delicious. There is so much to explore and experiment with this vegetable.

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I don’t know how true this story is but Eggplant got its name because it is used to come in only one color – white. Hanging from the plant, they looked like eggs. I find this very interesting but have not sure about its genuineness.

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Sending to the event In my VEG BOX~Onions.
Thank you The Spicy Pear and Citrus Spice UK

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Bharwan Baigan/Stuffed Eggplant
Author: Bhawana
Ingredients
  • 6 small Eggplants
  • 2 medium size Onions, finely chopped
  • 1 tsp. Ginger, grated
  • 1 tsp. Garlic, finely chopped
  • 2 tsp. Dhaniya Powder (Coriander powder)
  • 1/2 tsp. Red Chilli Powder
  • 1/2 tsp. Turmeric Powder
  • 1 1/2 tsp. Saunf Powder (Fennel Seed Powder)
  • 1/2 tsp. Garam Masala Powder
  • 1 tsp. Aamchur (Mango Powder)
  • Salt to your taste
  • 2 tbsp. Vegetable/Olive Oil
  • 2 tbsp. Mustard Oil
Instructions
  1. Wash, dry and make a criss-cross slit halfway through the eggplants from bottom to top.
  2. Be careful not to cut all the way to the end and do not separate in to halves.
  3. Keep in a bowl of cold water and salt to prevent it from turning black.
  4. Take oil in a pan on mediun flame, add chopped onions and sauté until light brown.
  5. Add coriander powder, red chili powder, turmeric powder, fennel seed powder, garam masala powder and salt.
  6. Mix everything together and fry few more seconds.
  7. Let the masala cool down and stuff it in the slits of the eggplant.
  8. Squeeze the slits together so that masala settle down inside.
  9. Take a wide non stick pan, add mustard oil and warm till you can see fumes.
  10. Reduce the flame to low and add stuffed eggplant one by one.
  11. Cover and cook them for 20 minutes.
  12. Keep turning the sides of eggplants in between so that they cook evenly.
  13. Once the eggplant become soft, fry them on high heat for minute.
  14. Serve hot with Jhol Daal (Daal with thin consistency), rice and chapatis.

Gobi Matar Tawa-Fry

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Gobi Matar Tawa-Fry

Its a simple classic dish, cooking time very less, easy to make and tastes really good with chapatis and yogurt. Its one of my handy-dish, which never fails to charm.

Ingredients

  • 1 Cauliflower, chopped in to bite-sized florets
  • 1 1/2 cup Peas, fresh shelled or frozen
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 2 tsp coriander pd
  • 1/2 tsp turmeric pd
  • 1/2 tsp garam masala
  • 1/2 tsp aamchoor/mango pd
  • 2 green chillies, chopped

Method

  • Heat oil in a flat-bottom pan.
  • Add cumin seeds, when they start to crackle add coriander pd, turmeric pd, garam masala and chopped green chillies.
  • Mix and stir for few seconds and add cauliflower and peas.
  • Add salt and mix it well so that cauliflower and peas are well-coated with the spices.
  • Cook it uncovered on medium-high flame until cauliflower is light brown in color. (this helps cauliflower to stay crunchy).
  • Now add 2 tbsp of water, cover and cook it until they both are cooked.
  • Sprinkle mango pd and chopped coriander leaves at the end before serving
  • Most of the time I make this dish without onion, garlic and tomatoes to get the real taste of vegetables with spices.

Gobi matar is really excited for attending 2 events going on-

WYF: Side Dish Event hosted by Simple Indian Food

Thank you EC and Mahima.

Mera Lucknowi Andaz………

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Ever since I heard about RCI-Lucknow, I wanted to participate in this event. I wanted to represent my state with my fellow blogger. Lucknow cuisine is all about variety, but living in this part of world (U.S) where 2 people is a family, it is not at all motivating to cook this much of food for one time meal. But I totally believe in- If there is a will, there will be a way. So I cooked, I clicked and happily waited for my husband for a big surprise. I lit some candles and ate food in totally Nawabi Style.So here I present My Lucknowi Andaz….-:-)

I made – Bathue Ka Raita, Aloo Wadi, Shahi Paneer, Muglai Chawal, Hari Pyaz Aloo ki Sabji, Ajwain ka Tikona Paratha with Mirchi ka Achar, Aam ka Mitha Achar and Papad.
Lucknowi food is no food without Mango. Dusshari thats the variety very popular in U.P. Last but not least no meal is complete with out Mukhwas (Mouth-Freshener) and most popularly Paan in lucknow.
Let’s start with Bathue Ka Raita and Aloo Wadi –
Bathua in hindi, I searched on net and these are the other names for it.
Common name: Fat Hen, Lamb’s-quarters, Pigweed, Bathua बथुआ (Hindi), Paruppukkirai (Tamil), Chandanbethu (Bengali), Vastukah (Sanskrit), Bathua (Oriya), Kaduoma (Kannada), Pappukura (Telugu), Vastuccira (Malayalam), Chakvit (Konkani)
Bathue Ka Raita
  • 1/2 cup Bathua Blanched and grinded
  • 1 cup Yogurt
  • Salt
  • 1/4 tsp Hing (Asafetida)
  • 1/2tsp Roasted Jeera Pd  (Cumin Seeds)
  • Chat Masala (optional)
  • Red Chili Pd To taste
Method
  • Whisk yogurt until smooth (add water if needed)
  • Mix salt and Bathua.
  • Heat few drops of oil in a very small pan, add cumin seeds.
  • When they start to crackle add hing. Add this in to the yogurt.
  • Serve cold.
Aloo Wadi here I posted it earlier in my post.
Shahi Paneer and Mughlai Chawal
Shahi Paneer
  • 2 cups cubed Paneer
  • 1 big onion Chopped
  • 4 cloves Garlic (Garlic in US is quite big add more in India)
  • 1 green Chili
  • 4 tbsp Crushed Tomatoes or 2 chopped Tomatoes
  • 15 Cashewnuts soaked in 1 cup of milk
  • 1/2tsp Haldi  (turmeric)
  • 1/2tsp Garam masala pd
  • 1/2tsp Kitchen king Masala
  • 1/2tsp Jeera (Cumin seeds)
  • 2 bay leaves
  • salt to taste
  • 3tsp  Oil
Method
  • Heat 2 tsp of oil, add cumin seeds, onions, garlic, chilies and fry until onions are light brown in color.
  • Once it cool down grind it in to smooth paste with tomatoes, cashew nuts and milk.
  • Heat 1 tsp of oil in the same pan, add bay leaves and the tomato paste in the pan.
  • Fry it for some time (add little water if needed) until you can see some oil on the surface.
  • Add all masalas and 1 cup of water.
  • Give it a boil and cook for 8 minutes.
  • Add paneer cubes in it.
  • Cover it and cook it for 2 minutes on low flame.(Keep stirring in between and add more water if the gravy is thicker for your taste)
  • Serve Hot with a garnishing of your choice.
Mughlai Chawal
  • 1 cup Basmati Rice
  • 3/4 cup Sugar
  • Saffron soaked in warm milk
  • Fried Cashewnuts
  • Raisins
  • Dried Cranberries
  • 1/4 cup Coconut Pd
  • 4-5 cloves
  • 2 star aniseeds
  • 1/2 tsp Elachi Pd
  • 1 tbsp Ghee
  • Method
  • Heat ghee in a heavy bottomed pan.
  • Add cloves, star aniseeds, cardamom pd and rice in it.
  • Mix it well and add water and cook until rice is half done.
  • Now add sugar, raisins, cranberries, coconut pd cashew nuts and saffron milk in it.
  • Cover and cook it until rice is fully done.
Hari Pyaaz Aloo Ki Sabji

Hari Pyaaz Aloo Ki Sabji

  • 1 cup Chopped Hari Pyaaz/Scallion
  • 2 Potatoes Cubed
  • 2 tsp oil
  • 1/2 tsp Cumin Seeds
  • 1 1/2 tsp Coriandar Pd
  • 1/2 tsp Turmeric Pd
  • 1/2 tsp Chili Pd, Salt
Method
  • Heat oil In a pan and add cumin seeds.
  • When they start to crackle add all the masalas excluding amchoor pd.
  • Stir it for 20 seconds and add pyaaz and aloo.
  • Mix well, add salt little bit of water, cover and cook until it is done.
  • Serve hot sprinkled with amchoor pd.
Lastly its Mango and Mukhwas.
Mukhwas – Khatta Mittha Dried Aam, Silvered Fennel Seeds, Khatta Khajoor, Coloured Mukhwas and my favourite Aam Papad.

Well its one long post – and it is for RCI-Lucknow Cuisine Event hosted by Dear Lavanya’s Home Cook Recipes and brain child of Lakshmi’s Veggie Cuisine.

Thank You Lavanya, Thank You Lakshmi.

Devi Navratris are starting from tomorrow, So no non-veg, eggs, onion, garlic for 9 days. Happy Navratis to all of you.

Bharwan Karela

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Bitter Gourd or karela with all the medicinal qualities, is one vegetable that does not get due love and regard from people. Aaj maine karela banaya hai, but I’m not hungry that’s the answer it gets every time. Even I used to have this bitter relationship with this vegetable but now I’ve started liking it, cooking it and sharing it. M (not the junior) loves karelas, so this is must have vegetable in my home.
This is my Mom’s Recipe (what’s new) and I like this Khatta (aam and amchoor) spicy and crunchy swad of this vegetable. And best of all this sabji stays good at least for a week in refrigerator (its like a pickle and store it with used oil) and if going out its good for two days.

Ingredients

  • Karela – 6 Small Karelas(Peeled off upper layer) (Bitter Gourd)
  • Onions – 3 medium (Finally chopped)
  • Kaccha Aam – Half (grated) (keri, Raw Mango)
  • Green Chilli – 2 (Finely chopped)
  • Salt as per taste
  • Coriander Powder – 2 tbsp
  • Red Chili powder – 1 tsp
  • Cumin Powder – 1 tsp
  • Mango Powder – 2 tsp
  • Garam Masala – 1 tsp
  • Fennel seeds Powder – 1 tsp
  • Turmeric Powder – 1 tsp

Method

Slit peeled karelas lengthwise and make space for stuffing by removing seeds from inside. Now sprinkle salt all over them(inside and outside). Keep them aside for at least an hour to drain out all bitter juice from them.

For stuffing – Take oil in a pan and saute onion til light brown in color. Add grated R-Mango and all masalas. Mix well and cook for another 2 minutes. Let it cool down.
(Squeeze out bitter juice from karelas) Stuff the onion masala in to the karelas. (I don’t thread them but if you are not comfortable you can tie them with the thread)

Shallow fry karelas in a flat-bottom pan. Remember changing their sides time to time when they become little darker in color. Once they cooked blot excess oil in paper towel and serve with roti, puri or parantha.

I know this is not one of the most loved recipe but I will like to send it to event- SWC Meals on Wheels hosted by Lakshmi from Taste of Mysore.

Thank U Lakshmi.

Khatti Mitthi Healthy Lauki…..

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Khatti Mitthi Healthy Lauki

Sprouted Moong with Bottle Gourd

Lauki (Bottle Gourd) was a vegetable I hate to eat whenever my mom use to cook it. It was so blend and who cares for nutritional facts at that time.(Now I try my level best so that my son likes eating it)
Few weeks back I invited our friends for dinner. I opened my refrigerator and my shinning bottle gourd sitting there looking at me. I had limited vegetables so i thought lets gave a chance to my few years of experience in cooking. I took out few things which are handy and new recipe for bottle gourd was born. Still i didn’t have a courage to post that recipe in my blog, but thanks to my friend who called me next day and gave me courage to post it in my blog by asking the recipe.

Ingredients

  • 2 cups Lauki (Bottle Gourd), cut in cubes
  • 1 cup sprouted Moong
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • 1 Green Chili, chopped
  • 1 tbsp Oil
  • 1 tsp Jeera (Cumin Seeds)
  • 1 tsp Ginger, chopped
  • 1 tbsp Bisi Bela Bhat Masala
  • 1 tsp Sugar
  • 1 tbsp Lime Juice
  • 1/4 cup Grapes, cut in halves
  • Chopped Coriander Leaves
  • Pinch of Garam Masala
  • Salt to taste

Method

  • Microwave cubed Lauki in some water for six minutes.
  • Heat oil in a pan, add cumin seeds, ginger and green chili.
  • When cumin seeds are done add onion and fry it till it becomes light brown in color.
  • Add tomato and fry till oil separates.
  • Add Bisi Bela Bhat masala & fry it for few seconds and then add sprouted moong.
  • Add little water and let it cook for few minutes.
  • Now its time for Lauki to go in a pan
  • Add 1/2 cup of water (or as needed) & salt. Cover it and cook it till done.
  • When Lauki and Moong is all soft, add grapes, sugar and lime juice.
  • Give it a stir and cook it for a minute.
  • Garnish it with chopped coriander leaves and sprinkle garam masala on top.
  • Serve hot with Chapati or Rice.

Straight from U.P……Aloo Wadi

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Aloo Wadi

Ingredients

  • 2 Big Potatoes, peeled and cut in cubes
  • Dal Wadiya, fried in little oil and crushed in smaller pieces

  • 1 Tomato, chopped
  • 1 tsp oil
  • 1/2 tsp Cumin Seeds
  • 1 1/2 tsp Coriander Pd
  • 1/2 tsp Haldi
  • 1/2 tsp Garam Masala
  • Pinch of ginger Pd
  • 1 Green Chili Chopped
  • Salt
  • 1/2 cup chopped Coriander Leaves

Method

  • Heat oil in a Pressure Cooker
  • Add cumin seeds.
  • Let it splutter and then add green chili and chopped tomatoes.
  • Let it cook for 2 Mins till u can see oil on sides. (add few spoon of water if needed)
  • Now add all the masalas and stir fry for a min.
  • Mix potatoes in the masala very well and add water. (If u want thick gravy add less water it goes well with puris, but in U.P we prefer Rasse wali Sabji)
  • Cook it till done.
  • Garnish with lots of coriander leaves.
  • Serve Garma Garam Aloo Wadi with Garam Chapati.
My Thaali— Kaddu ki sabji, Aloo wadi, Boondi ka raita and Chapati.