Palak gojju - Spinach Curry

Hello People. I am taking my own time for this blog. Not because I am lazy, just that I am not making many new recipes nowadays. As I look forward to go to Bangalore, I am more interested in picturing what all I can eat rather than what I can make. Somehow this made so much sense in my mind than in writing :).

I am a person who loves my greens. I can eat them raw or cooked or any other form. Specially spinach. Life is full of irony cos my husband used to hate greens, it was a few difficult months. But now, he likes it and is ready to eat anywhere. Looks like he didn't like overcooked lifeless greens. For me, greens are like super foods. They contain all sorts of essential vitamins and minerals and also iron. Lots of women are iron deficit and many wouldn't have noticed yet. Iron is essential for your basic metabolism and if you feel you are putting on weight without eating much, please get your haemoglobin checked. I know since I have faced it before and even had blood transmitted to me, twice.

Well, coming to this recipe. Usually my mother makes it using another green called Black nightshade or European Black nightshade. No no, we never went to Europe to get it. It is called kaachi soppu or ganke soppu in kannada. It is known for its traditional medicinal uses and is also edible. A bit bitter for raw green, but once cooked you won't believe the taste. Anyways, long story short, I have extended the same masalas to spinach and it tastes real yum!!

Serves: 2-3

Preparation Time: 25 mins

Ingredients:

• 3-4 cups spinach or baby spinach leaves, washed thoroughly
• one quarter of onion roughly chopped
• 2 heaped tbsp grated coconut
• 1 and 1/2 tsp chana dal dry
• 1 and 1/2 tsp urad dal dry
• 2-3 dry red chilies
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp + a drop of oil
• 1/2 tsp mustard seeds
• A pinch of asafetida or hing
• Salt as needed

Method:

• In a microwavable bowl add 1 cup of water and cook the spinach leaves for 90 secs and then stir and cook again for other 90 secs.
• Using a sieve drain cooked spinach under cold running water.
• In a pan, dry roast chana dal and urad dal separately.
• Remove the roasted dals and add it to mixer. Do not grind just yet, let it cool.
• In the same pan, add a drop of oil and then add the red chilies, cumin and coriander seeds and roast it until you get a good aroma and add it to mixer.
• Grind these dry ingredients coarsely and then add grated coconut, onions and the cooked spinach along with some water  and grind it into a fairly smooth paste
• In a skillet, heat oil. Once hot ad mustard seeds and hing, let the mustard seeds crackle. 
• Add in the ground mixture with little water to get the desired curry consistency. Add salt and cook until it boils. Switch off and serve hot with rice or roti.

Gobi (Cauliflower) Curry

Hiya people. Now, I am aware that I have been absconding for a week or so. Apologies for that. I have been busy working out and catching my breath later on. Also my candy crush game is taking so much time since I finished stage 100. I am completely hooked towards playing it.

Cauliflower is not used that much at my home. Might be because of the worms in it. But soaking in hot water gets rid of all those bugs. And yes, Gobhi Manchuri is in my to-eat list when I get to Bangalore.  I must tell you this, I have tasted the actual Manchurian (they don't use only cauliflower), it is almost like a ball of vegetables and tastes nothing like our Indianized version. I am in love with the Indian version of it. We don't over use garlic which is the top reason why I love it.

Anyways, for past 2 weeks, the mister and I are having juice for dinner. Nutritious, light and healthy way to loose weight. Our juice has 20% fruit and 80% veggies. So I buy most of the vegetables available in market. We also bought a juicer (different from mixer) for this purpose. That is why I chose cauliflower. It has most of the vitamins, minerals and antioxidants that we need to build a strong immunity. Also it is anti-inflammatory and is excellent for heart health. Not only does it fight diseases, it also boosts brain health. Go figure!

This recipe is also one of my experiments, which actually turned out delish! and I am sure you guys will enjoy as well.

Serves: 2

Preparation Time: 25 mins

Ingredients:

• 1/2 Cauliflower, chopped into equal sized florets
• 1 can tomato sauce or 1 cup tomato sauce
• 1 tsp ginger garlic paste
• 2 tbsp oil
• 1/2 big onion finely chopped
• 1 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• A pinch of turmeric
• 1 tsp black pepper powder
• 1 tsp red chili powder (1/2 tsp if its too spicy for you)
• 1/2 tsp garam masala
• 1 tsp coriander powder
• 1/2 cup milk
• Salt

Method:

• Soak the cauliflower flowers in hot water with turmeric and salt for 5 minutes
• Drain and cook the cauliflower in fresh water for 4 minutes in a microwave oven or in a pot.
• In a skillet, add oil and let it heat. Once hot add in cumin seeds and let it crackle.
• Add the fenugreek seeds and fry till you can smell the aroma.
• Spoon in the ginger garlic paste and then add chopped onions.
• Now add the tomato sauce and required amount of water (half or more depending on thickness of your choice)
• Bring it to boil and then add in the masalas - chili powder, pepper powder, garam masala and coriander powder and again let it boil for 5 more minutes.
• To this add milk and while stirring continuously and finally add the cooked cauliflower florets.
• Cook this mixture for another 5 minutes and turn off thetas. Serve hot with rice or roti.

Southekayi Gojju - Cucumber curry

Hi folks, welcome to my blog. Hope you are all doing fine. Another weekend has passed. I am sure all of you had fun. Before I forget, Happy mother's day to all you moms. Anything I am today, I owe it to my mom. I remember her being there always for me, putting up with my tantrums, making me happy and giving me a strong shoulder whenever I was down. She is my rock. I would also like to remember my mom's mom. She managed 10 children, cooked for them and worked in fields for large part of her life. She was like super hero to me and her words oozed out wisdom. My only regret is that she couldn't see my marriage. Miss you Ammamma. Also I would like to wish my Mother in law.   She is the coolest mom in law to have and she brings out the fun part of me.

This is actually a recipe of my Aunt and is dedicated to her. She took good care of me in my childhood along with my mom. Though she doesn't have any child of her own, she is one of my moms and I am blessed to have her in my life.

This is one of the easiest, uncooked curry ever. Since you are not cooking cucumber, you are still retaining all nutrients. In case your cucumber doesn't have a waxy outer layer like I did, no need to peel. It is best suited for summers and can be eaten with rice or chapati or heck! can be eaten just like that, which is how I love to eat. But in case you live it warm places, don't keep it for long. Savor the flavor soon :)

Serves: 2

Preparation Time: 10-15 mins

Ingredients: 

• 1 cucumber peeled and diced into less than 1/4th inch pieces (See pic for approximate size)
• 2-3 tbsp grated coconut
• 2 dried red chilies
• 1/4 tsp fenugreek seeds 
• 1 tsp cumin seeds
• 1/2-1 tsp tamarind paste
• 1/2 tsp jaggery powder
• 1 tsp oil
• 1/2 tsp mustard seeds
• A pinch of hing or asafetida
• Salt to taste

Method:

• In a spatula, dry roast fenugreek seeds and cumin seeds separately. Also roast red chilies with a drop of oil.
• In a mixer, add the roasted fenugreek seeds, cumin seeds, red chilies and grind it coarsely.
• To this add grated coconut, tamarind paste, jaggery and salt and again grind it adding little water to desired curry consistency. Remember cucumber also secretes water.
• In a spatula, heat oil. Once hot add hing and mustard seeds and let it crackle. Switch off the stove. Your tempering is ready.
• In a serving bowl add the raw cucumber, the tempering and the ground masala and mix well. Check for taste.

Hurli Saaru & Palya - horse gram stew and stir fry

Still trying to fight the viral infection, so I am not posting regularly. Pardon me for that. I hope all you people have learnt a lesson from me and have got your flu shots, if not, what are you waiting for, get your shots now!

This recipe is my grandmother's and it is in the family. So in a way I am letting out a family secret :).
It goes best with Ragi mudde or rice. This was sunday special cooking for my mom. I feel nostalgic remembering those days where Doordarshan was the only channel in India and Sundays had cartoons like Duck Tails, Tailspin and Jungle book. We used to even watch those regional movies which came at 2 PM, just because there was no other channel. Those were such simple days. All we had was one day holiday per week and that was more than enough. Now we have two and still keeps us wanting for more. I belong to that generation which has seen good old days of 90s and this crazy 21st century - at least a bit of it.

Back to this recipe, it is most nutritious food if you are a vegetarian. This provides all those proteins which we lack compared to our meat eating friends. It takes getting used to these pulses though. If it is for the first time you are eating this, make sure it is hot and savor it quickly.

Serves: 2-3

Preparation Time: 35-40 mins + Overnight Soaking + cooking horse gram

Ingredients:

• 1/2 cup horse gram soaked over night
• 2 tbsp red chickpeas dry soaked over night
• 1 tsp rasam powder
• 1 tsp tamarind paste
• 1 tsp jaggery powder
• 2 tsp mustard seeds divided
• 1 tsp chana dal
• 1 tsp urad dal
• 1 green chili chopped
• 1 small onion chopped
• 2 tbsp oil divided
• A pinch of asafetida or hing
• 1 tbsp coriander leaves chopped
• 1 tsp lime juice
• 1 tbsp shredded coconut
• Salt as needed

Method:

• Cook the horse gram and chickpea in pressure cooker with 2 cups water and some salt for 3 whistles. Separate the cooked pulses and water using a sieve. Do not discard the water.
• In a deep sauce pan, add 1 tbsp oil and let it heat. Once hot add mustard seeds and hing and let it crackle. 
• Add the cooked water, if you feel its too concentrated, add more water to get the rasam consistency.
• To this add the rasam powder, jaggery, tamarind paste and some salt. Reduce the flame to medium low and let it boil well. Check for taste. Add some coriander leaves and switch off the flame.
• In a frying pan, add 1 tbsp oil and  let it heat. Once hot add mustard seeds and hing and let it crackle. 
• Then add chana dal and urad dal and fry until golden brown.
• Add the chopped green chili and onion and fry till onions are translucent .
• To this add the cooked horse gram and chickpeas and let it mix well with the tempering and onions.
• Add lime juice and switch off the stove. Garnish with coriander leaves and coconut.

Seemebadnekayi mosru sasve - Chayote yougurt sauce

Hello all you beautiful people out there. First of all, thank you for your encouragement, this is my 27th post. I hope one day I publish my own recipe book with my own food photography. Too ambitious isn't it :), a girl can dream. This beats any desk job any day!

So you all remember my boothkumblakayi majjigehuli? This is similar but different in that we don't cook the sauce or the stew, though we use yogurt for both the dishes. As white pumpkin, chayote has high degree of water content, it is easier to cook.

Chayote is used as a common vegetable in Asia, South America and parts of Africa and Australia. There is a striking difference in usage. In India usually it is cooked and in Latin American cuisine, it is used raw for salads mostly. In Thai and Taiwanese cuisine, shoots are used in Stir fries. All in all, this veggie can be baked, fried, stuffed, pickled or can be eaten raw.

Some of the health benefits of chayote are:

1. The fruit, stem and leaves have multiple nutrients.
2. Anti-inflammatory property of chayote reduces blood pressure, kidney stones and indigestion.
3. High in dietary fibers, so they help to normalize motion.
4. Lowers cholesterol and helps to obtain a healthy cardio vascular system.
5. It is low in calorie and fat.
6. Helps to regulate blood sugar levels.
7. Excellent source of Vitamin C and folate.
8. Provides healthy metabolism and immunity.
9. Helps in weight loss due to high water content.
10. Helps to build strong bones, healthy nerve and muscle system.

Serves: 31 tsp 

Preparation time: 15 mins

Ingredients:

• 1 chayote chopped into quarter inch cubes
• 1 tsp ghee or clarified butter
• 1 tsp mustard seeds
• 5-6 curry leaves
• A pinch of hing or asafetida
• 1/2 cup yogurt with enough water to have saucy consistency
• Salt as needed

Ingredients to grind:

• A pinch of turmeric
• 2-3 strings of coriander leaves 
• 1 tbsp roasted bengal gram or hurigadle
• 2 tbsp shredded coconut
• 1-2 green chilies
• 1 tsp cumin seeds

Method:

• Grind the ingredients in the to grind section with very little water, in a blender.
• In a small sauce pan, add ghee and let it heat. 
• Once hot add mustard seeds and let it crackle. 
• To this, add hing and curry leaves and fry for 2 seconds.
• Add the chopped chayote, sprinkle some salt and water and cook with a closed lid for 5-8 mins.
• Switch off the gas, add the ground masala to this and slowly add in yogurt stirring constantly.
• Finally, add the salt and check for taste.

Lauki Kadhi - Bottle gourd curry

I got to know from my readers that they didn't know the benefits of Bottle gourd until they read in my previous post on this veggie. So I am posting yet another recipe using this veggie.

I remember eating this Punjabi dish called Kadhi Pakodi long back in 2010 in Ista restaurant, Bangalore. It is essentially fried onion pakodas dipped in yogurt curry. My recipe is similar to this version, at least the curry part of it.

Instead of deep frying the pakodas in oil, I am shallow frying patties made out of grated bottle gourd.
These patties are so good, I swear I have no idea how much i ate before making curry sauce. So if you ever feel like making an appetizer, stop at the lauki patty.

The curry tend to get thick after becoming cold. Just add hot water before eating and it will still taste yummy. You can eat it with roti, rice or just like that :)

Serves: 3-4

Preparation Time: 15 mins to make Bottle Gourd patties + 15 mins for curry

Ingredients for Patties:

• 1 grated Bottle Gourd
• 1/2 cup Besan or gram flour
• 1 tsp chili powder
• 1 tbsp rice flour
• 1 tsp salt
• 2-3 tbsp oil

Ingredients for Curry:

• 1 tsp lime juice (optional)
• 1 tbsp mustard oil
• 1/2 cup curd
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp garam masala
• Salt as needed
• 1/2 cup besan or gram flour
• Water as needed
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 green chili
• 8-10 curry leaves
• 1 tbsp ginger garlic paste
• 1 tbsp coriander leaves

Method for Patties:

• Mix all the ingredients except oil in a mixing bowl.
• Make lemon sized balls and press with both the palms to make flat patties.
• In a flat pan add oil and let it heat. Once hot add all the patties equally spaced next to one another and roast until golden brown.
• Cut each patties into four equal pieces.

Method:

• In a bowl add curd and beat it until smooth.
• To this add chili powder, turmeric powder, garam masala and salt and mix it well.
• Add lime juice in case the curd is not sour.
• To this mixture add gram flour and gently fold it in the curd mixture so that no lumps are formed.
• Add water to this to get the curry consistency as much needed. I added about 2 cups.
• In a sauce pan, add oil and heat it. Once hot add mustard seeds and cumin seeds and let it crackle.
• Now add the green chilies, curry leaves and ginger garlic paste and fry until there is no raw smell.
• To this add the yogurt and gram flour mixture and bring it to boil.
• Once you see bubbles, check for salt and taste. Now switch off the stove, add the patties in the curry and garnish with coriander leaves.

Heerekayi Thovve - Ridge Gourd and Lentil Stew

Heerekayi or Ridge Gourd is a commonly used veggie in India, China and Malaysia. The Bhajjis made out of it is really yummy. People prepare chutney, sambar, kootu and sir fry using Ridge Gourd. It is also known as Chinese or Taiwanese Okra. It belongs to the cucumber family.

Usually it has a sweet taste while cooked. Be carful though, some grown in soil having bones in it, tend to be bitter. So choose wisely. Next time you are in the market trying to purchase this vegetable, count the number of ridges on it. An even number of ridges assures you that the soil was good and the veggie it self is not bitter.

They are natural remedy for jaundice. The other health benefits of ridge gourd are:

1. They are rich in fiber, vitamin C, iron, magnesium, manganese and zinc.
2. It is a natural blood purifier.
3. They are rich in antioxidants and are helpful to lower blood and urine glucose.
4. They rich in Beta Carotine for good nails, eyesight and hair.
5. Helps in ease of motion and relieves constipation.
6. Helps in weight loss.
7. Helps to cure piles.
8. Renders good liver health.
9. Improves immunity against diseases.
10. Helps to provide great skin care.

This recipe is best eaten with roti or rice. Found it exceptionally good with rice :)

Serves: 2

Preparation Time: 20 mins to cook lentils + 15 mins

Ingredients:

• 1 Ridge Gourd, peeled near ridges and cut to 1/2 inch cubes
• 1/4 cup moog dal or split yellow gram cooked
• 1/4 cup toor dal or split pigeon peas cooked
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• A pinch of hing or asafetida
• 1 green chili slit lengthwise
• 10-12 curry leaves
• 1 tbsp ginger garlic paste
• A pinch of turmeric 
• 1 tsp chili powder
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 2 tbsp coriander leaves chopped (optional)
• Salt as needed

Method:

• In a deep sauce pan, add oil and let it heat. Once hot add mustard and cumin seeds and let it crackle.
• Now add in hing, slit green chili and curry leaves and fry for a second.
• Add the cut ridge gourd and sprinkle half cup of water and add a bit of salt and let it cook for 5 minutes with the lid closed.
• Stir in the ginger garlic paste and give it a rough mix.
• Add all the 5 spices - turmeric, chili, garam masala, cumin and coriander powders and let it come to a boil.
• Add both of the cooked dal and cook for 5 more minutes with water as needed. (To use with rice you might want to add more water than used with Chapati).
• Add salt and check for taste. Switch of the stove and garnish with chopped coriander leaves.

Methi Matar Malai

Before I proceed, I promise this will be the last in cream series, at least for a while, since I have run out of cream and not planning to buy any soon.

This is one of the dishes you find in the entree section of any Indian restaurant. Though this is a different version, it essentially includes all basic elements - methi or fenugreek leaves, matar or peas and malai or cream. It can be eaten with rotis or rice.

This dish was pretty challenging, literally. When we went to Indian street, my husband almost picked up ready mix of this dish, thank god I saw it. It doesn't make difference to him if it is home cooked or store bought. Men and their way of thinking is too simple in these things. Anything that can be eaten during meals is all they need. No matter where they come from or how much effort you put in making them :) Anyways, he challenged me to make it restaurant like, at home, and then he wouldn't buy anymore ready dishes. And guess who won it :) Moi!

In other news, all these recipes are making my mom angry. Yes, she is, since my dad demands her to prepare these every time they come to know I have posted a new recipe in my blog. He loves rich foods and he is a heart patient with diabetes. According to him, never regret about eating something when you actually can eat it with your own teeth. Lols! he never likes any healthy food. On the hind side, my father-in-law eats only healthy food (well most of the time).

So we as children (at least to them) are mixed breed. We enjoy anything we eat and are adjusted to all kinds of food, Vegetarian food.

Serves: 4

Preparation Time: 20 mins

Ingredients to grind:

• 3 tbsp cashew nuts soaked in water for 30 mins
• 3-4 green chilies
• 1 tsp poppy seeds
• 1 inch grated ginger
• 3-4 garlic pods grated
• 1/4 onion chopped roughly
• 1 tomato de-seeded
• 1 inch cinnamon stick
• 3-4 cloves
• 3-4 cardamom pods
• 4-5 black pepper corn
• 1 tsp cumin seeds

Ingredients:

• 2 tbsp oil
• 3/4 onion finely chopped
• 1 tsp cumin seeds
• 1 cup green peas
• 2 cups chopped fenugreek leaves (add salt to chopped leaves and keep it for 10 mins and drain to remove bitterness)
• 1/2 cup milk
• 1/4 cup cream
• 1/2 tsp sugar
• Salt as needed

Method:

• Grind all the ingredients with little water given under to grind section.
• In a sauce pan, add oil and let it heat, once hot, add cumin seeds and let it crackle.
• Add onion and fry until translucent.
• Then add peas and fry for 2 mins and then add fenugreek leaves and fry for another 5 minutes.
• To this add the ground masala and add water to get curry consistency and bring it to boil.
• Add cream slowly giving a gentle stir simultaneously and then add milk to it.
• Add in sugar and then salt and check for taste. Serve hot.

Malai Kabul Channa - Garbanzo/Chick peas cream curry

I had some left over shredded cabbage, a cup or more, stored in a plastic zipper bag. I decided to use it with garbanzo beans. Both combine very well. I used traditional method of soaking on boiling instead of using canned ones.

Nowadays I am in mood to make cream based curry. Not that its too rich, but the flavor is really good, if used in right amounts. As mentioned before in previous blogs, if you don't have cream, use equal amount of milk.

So I gave this curry for my husband's lunch this week and for the first time, without me asking, he told it tasted superb. If you know my husband, you know that he is not that vocal about anything. So it was real pat on my back.

This is not a spicy curry but it goes very well with rice as well as chapati. It is good while hot but carries well.

Serves: 2

Preparation Time: Overnight Soaking for chick peas + Cooking chick peas + 20 mins 

Ingredients:

• 1 cup finely shredded cabbage
• 1 cup chick peas soaked and cooked
• 1-2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• A pinch of hing (asafetida)
• A pinch of turmeric
• 2 tsp chana masala
• 1 tsp red chili powder
• 1 tsp tamarind paste
• 1/4 cup cream
• 2 tbsp coriander leaves finely chopped
• Salt as needed

Method:

• In a sauce pan, heat oil, once hot add mustard seeds and hing and let the mustard seeds crackle.
• Then add in chana dal and urad dal and fry until golden brown.
• Now add in the shredded cabbage and fry for 5 mins.
• Add the turmeric, channa masala powder and chili powder and  fry until the raw smell is no more evident.
• To this add the cooked chick peas and tamarind paste and mix it a bit to even out the paste.
• To this add cream and some water to give it a curry consistency, let it come to a boil.
• Once it boils add salt and check for taste. 
• Switch off the stove and add chopped coriander and mix well.

Cabbage Peas Kofta Curry

So yesterday we had been to Indian street on Journal Square, NJ. It was the usual Sunday crowd. Our main purpose was to buy grocery and to look for a travel agent. We had no clue that travel agencies come in such small places and inside of garment shops. But for our luck, all these agencies were closed on Sunday, for which we were thankful. We took some contact numbers and decided we would call on weekdays. What a bummer!

Usually I make lunch for my husband every morning, but yesterday I had too much time in hand and an itch to do something crazy. So I opened the fridge and saw an evident cabbage sitting all alone. Now I didn't want to do the same old stir fry or palya. So decided to do kofta. However, I decided not to fry in oil or roast in oven, but to shallow fry on the stove top.

Some of the benefits of cabbage are:

1. Did you know cabbage is lowest in terms of calories, cooked or raw. A cup of cooked cabbage is just 44 calories, go figure! 
2. They are rich in Keratin for beautiful hair and nails. 
3. Cabbage is a great source of folic acid necessary for DNA specially during pregnancy.
4. It acts like a multivitamin, has multiple vitamins and minerals along with Iron.
5. It has Ketamine (vitamin K), essential for brain function
6. Has sulphur for good skin.
7. Detoxifies blood.
8. Helps to reduce blood pressure and blood glucose levels.
9. It has possible cancer preventive compounds.
10. Cure headaches and hangovers.

In case you are hyper thyroid patient then replace cabbage with other veggies like Bottle Gourd.

Serves: 2

Preparation time: 40 mins

Ingredients for Koftas:

• 2 cups finely grated cabbage
• 1 cup boiled and mashed peas 
• 3-4 tbsp corn starch or corn flour
• Rice flour for dipping
• Salt as needed
• 1/4 tsp red chili powder
• A pinch of turmeric
• 1/4 tsp chaat masala
• 1/4 tsp cumin powder
• 1/4 tsp coriander powder

Ingredients:

• 1 tbsp oil
• 2 tomatoes or 1 cup tomato puree
• 1 onion divided and chopped finely
• 1 tsp cumin seeds
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 green chili finely chopped
• 1 tsp kasuri methi (Dry Fenugreek Leaves)
• 1 tsp Pav Bhaji Masala
• 2-3 tbsp cream or milk
• Salt as needed

Method to make Koftas:

• Mix all the ingredients listed in for Kofta section except rice flour.
• Make small lime sized balls and roll it over rice four
• In a flat pan add a tsp of oil and spread over the pan, let it heat.
• Once you see hot air, add all the kofta balls on it and roast all the sides to a golden brown color.
• Once done collect all the koftas on a plate and keep it aside.

Method:

• Boil the tomatoes with 1/2 onion in microwave for 3 minutes along with 1 cup of water and little salt.
• Do not drain and add this to a blender and blend until it comes to a sauce consistency.
• In a sauce pan, add oil, let it heat.
• Once hot add cumin seeds and let it crackle.
• Add in chopped onion, ginger, garlic and green chillies and fry until translucent.
• Using palm of your hand, rub kasuri methi while adding it to the pan.
• Now add the Pav Bhaji Masala.
• Add cream and water as required and bring the curry to a boil.
• Add salt and check for taste.
• Finally add the roasted koftas and boil for a minute and switch off the stove and let it rest for a while in the sauce.

French Bean Curry

Most of the time I have an exact idea of what I want to prepare, so I bring those veggies home which I plan to use in a day or two. But this day, I had weird combination for a curry - French beans, sweet peppers and tomatoes. While they are perfectly OK for a pasta sauce, they are really not a great for a curry. It was rather a brave move, which surprisingly worked.

I do not use anything called Curry powder cause in India, we never make curry out of one powder all the time. I think it was created to trick the tastebuds to think a dish is curry, since curry powder is used.

A dish should have right amount of 5 basic tastes - saltiness, spiciness, sweetness, bitterness and sourness. I have used salt for saltiness (obviously), honey and milk for sweetness, various spices for spiciness, fenugreek powder for bitterness and tomatoes and yogurt for sourness.

This curry is best for chapati and rice. It carries well so its a definite lunch box item.

Serves: 2

Preparation Time: 25 - 30 mins

Ingredients:

• 2 cups french beans cut to 2" pieces
• 1 Bell pepper any color cut into 1" pieces (I used yellow ones)
• 1 large Plum tomato cut into 1/2" pieces
• 1/2 tsp honey
• 2 tbsp milk
• 2 tbsp curd
• 1/2 tsp chili powder
• 1/2 tsp dry mango powder
• 1/8 tsp turmeric powder
• 1/4 tsp fenugreek powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• 1 tsp cumin seeds
• 1 tbsp oil
• salt as needed

Method:

• Cook french beans with 2-3 tbsp water and some salt in a microwave oven for 3 mins.
• In a saucepan, add oil and let it heat. Once hot add cumin seeds and let it crackle.
• Add the cut bell peppers and fry for a few minutes.
• Add in tomatoes and the cooked french beans along with its water.
• Add honey and all the spices one by one  (turmeric, chili, dry mango, fenugreek, garam masala and coriander powders) and give a mix every time a spice is added.
• Stir the entire concoction until everything blends well.
• Add the milk and again stir for a while.
• Mix in the curds slowly making sure it does not curdle. Let this boil for at least 5 mins (the more you boil, the more taste seeps in).
• Finally add salt and check for taste.

Boiling French Bean Curry

Thondekayi (Tindora) Gojju - Ivy Gourd Curry

First of all, Happy Rama Navami to all. My day has just started, so I am yet to prepare anything for this festival today. It won't be much though - will make panaka (juice usually lemonade), kosambri (a salad which usually has either soaked moong dal or chana dal or both), majjige (buttermilk), huli avalakki (tamarind based poha recipe) and sajjige (cream of wheat pudding).

Coming to our recipe, I loved Ivy Gourd ever since I remember.  My mother cooks this on some days and its her recipe and is best eaten with rice or chapati. It can also be used to make sambar, stir fry or yogurt stew. This along with ladies finger were staple veggies for me. The whole plant has great benefits. Some are

1. Fruits of Ivy gourd are used to treat leprosy, fever, jaundice, asthma and bronchitis.
2. Fruits are used to remedy skin allergies.
3. Roots are used to treat arthritis, especially joint pains.
4. Paste of leaves are used to clam itchy skin.
5. The plant extracts are being used to treat diabetes.
6. They are antioxidants and immune system modulators
7. Fruits are natural laxatives - helps in motion regulation.
8. It has positive effects on eyes, heart, liver and kidneys.
9. The tonic of ivy gourd helps in detoxification and cleansing of blood.
10. It is anti-bacterial, anti-ulcer and a pain killer.

While cooking, be sure to use young ivy gourd, mature ones are not used. Mature ivy gourd usually have red color and are not crisp like the young ones. They form great summer salads and can be eaten raw. They are known as baby watermelon or gentleman's toes! They are available 6 months in a year and can be grown in your garden with less effort.

Serves: 4

Preparation Time: 30 mins

Ingredients:

• 1 pound or 1/2 Kg Ivy Gourd cut length wise to four parts
• 1/2 tsp tamarind paste
• 1 tbsp oil
• 1 tsp mustard seeds
• A pinch of hing (asafetida)
• salt as needed

Ingredients to grind:

• 2-3 tbsp coconut shredded
• 1/4th of onion
• 3-4 dry red chilies ( 1 used the one which is not so spicy called byadagi) roasted in little oil
• 1 tsp of urad dal (black gram) dry roasted
• 1 tsp of chana dal (split bengal gram) dry roasted
• 1 tsp coriander seeds roasted in little oil
• 1 tsp cumin seeds roasted in little oil
• 1/4 tsp fenugreek roasted in little oil

Method:

• Grind all the ingredients in to grind section with water to make it a course paste.
• In a pan, heat oil, once hot add mustard seeds.
• Once they crackle add hing and Ivy gourd.
• Add salt, tamarind paste and water to this and cover and cook for 12-15 mins on medium flame.
• Add the ground mixture to this and cook until the rawness of the masala goes and it combines with the vegetable.
• Check for salt and add more if needed, then switch off the stove.

Sorekayi (Lauki) kootu - Bottle gourd stew

As children growing up in Bangalore, Bottle gourd was seldom used in our household. Only after knowing its benefits, my mother started using it. Following are the benefits of it:

1. Has a cooling effect so helps in aiding digestion.
2. It is good for diabetes patients to reduce thirst and bring down blood sugar levels.
3. Juice of bottle gourd helps in weight loss.
4. Helps to prevent premature greying of hair.
5. It acts as an electrolyte and helps balance the body, remedies constipation and diarrhea.
6. It is excellent in reducing high blood pressure.
7. Remedies Urinary Tract Infections (UTI) like cranberries.
8. Reduces liver inflammation.
9. Regulates body hormone levels and blood cholesterol levels.
10. Is excellent antioxidant.

Though this vegetable is very effective health wise whilst taken in a juice form, as a vegetable it retains most of its properties, if not all. 

Most common recipes of bottle gourd are halwa, kofta and stir fry (subzi). It has a high water content so does not take too much time to cook. This is a different sort of stew, since the normal one, which my mom makes, has too much spice in it. Make sure to remove the outer skin while cooking bottle gourd and wash the slimy fresh skin with water. Inside of it resembles Chinese Okra (Heerekayi). If the seeds are too evident remove the seeds. Did you know it is actually a type of pumpkin? I mean who knew right :)

Serves: 4

Preparation Time: 25 mins

Ingredients:

• 1 small bottle gourd diced to 1" cubes
• 1/2 cup moong dal (green gram)
• 1 tsp ghee or oil
• 5-6 curry leaves (optional)
• 1 tsp mustard seeds
• A pinch of hing (asafetida)
• Salt as needed

Ingredients to grind:

• 1/3 cup coconut shredded
• 1/3 tsp black pepper corns
• 1 tsp cumin seeds
• 4-5 green chillies depending on level of heat needed
• 1 tsp rice flour or 1 tsp rice soaked in water for 30 mins
• A pinch of hing (asafetida)

Method:

• Grind the ingredients in the to grind section with little water into a paste.
• Cook the moong dal in pressure cooker or in a pan (instructions below).
• In a pan, add ghee and once hot, add mustard seeds.
• Once the mustard seeds crackle, add hing and curry leaves.
• Add in the bottle gourd pieces and sprinkle some salt and little water.
• Cover and cook for 10 mins till soft.
• Now add the ground masala and cook for 5 mins till the rawness is gone.
• Add the cooked moong daal and stir it for 5 mins allowing the veggies, masala and moong dal to combine and then switch off the stove.

To cook in pressure cooker add almost 2 cups of water (we want it to be little watery), a pinch of turmeric and salt. Let it cook for 3 whistles. 

To cook in a pan, first fry the moong dal till it becomes warm and you can smell the moong dal roasting. To this add 2 cups water and pinch of turmeric and salt and let it boil. Once it boils cover and cook it on sim, it takes 30-45 mins.

Boodhkumblakayi majjigehuli - white pumpkin stew

I had too much homemade curd left. I tend to prepare my own curd especially when I have lots of milk which is about to expire. Simple method is to boil the milk until it raises and then add a tsp or two of curd. Its a bit cold this time so it took about 24-30 hours to form this curd.

Yesterday evening we had been to the infamous Indian Street in Edison, NJ. Its a messy place to go on a rainy day. To our bad luck it was a complete mayhem. I had to buy few veggies and fruits for today's Ugaadi festival. One should always dig into the stock to find good veggies, at least that its what which works for me. Anyways, I managed to find the perfect piece just enough for 2 of us.

White pumpkin also known as Winter Melon or Ash Gourd is an excellent cure for kidney stones and to increase sperm count. My dad uses white pumpkin juice to reduce his sugar levels, which actually works. It has a short shelf life and must be used with in a day or two after buying.

There are many recipes using pumpkin in India. I personally prefer halwa, sambar and majjigehuli.
White Pumpkin does not have distinct taste of its own and has high water content so it is easy to cook and usually takes the taste of added spices.

Serves 3

Preparation time 20-25 mins

Ingredients:

• 1 pound of white pumpkin chopped to 1 inch cubes 
• 1/2 tsp mustard seeds
• 1 tsp ghee or oil
• 5-6 curry leaves
• A pinch of asafoetida (hing)
• salt as needed
• 1 cup curd

Ingredients to grind:

• 1/2 cup coconut shredded
• A pinch of asafoetida (hing)
• A pinch of turmeric
• 4-5 strands of coriander stems along with leaves
• 3/4 tsp of cumin seeds 
• 1 tsp of coriander seeds
• 1/2 tsp ginger paste or 1/2 inch fresh ginger grated
• 1 tsp chana dal soaked in water for at least 20 mins or 1 tbsp besan
• 1-2 green chillies

Method:

• In a pan heat ghee and add mustard seeds and hing.
• Once the mustards splutter, add curry leaves and the chopped pumpkin.
• Add 1-2 tsp of salt and a cup of water and cook it with a closed lid.
• Add hing, coconut, chillies, turmeric, coriander leaves, coriander seeds, cumin seeds, ginger and the soaked channa dal into the mixer and grind it with little water into a coarse paste.
• It takes about 10 mins for pumpkin to cook. Test it with a spoon to see if it breaks. Once done add the masala which was ground to the pumpkin.
• Allow the mixture to boil. Once it boils turn the heat to low and add curds stirring constantly.
• Allow it to stand for a minute and switch off the stove. 
• Check for taste and adjust salt.