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Wednesday, June 19, 2019

Dal Mughlai

I had come across this dal a while ago and had bookmarked it to try later. This week seemed like a right occasion to try it when I am posting 'pigeon peas' based dishes. I am not sure about the origins of this dal or whether the dal has any connection with the royal kitchens. And if indeed it is the case, this dal seems like a precursor to modern day 'dal fry' recipe. Surprisingly this dal is not a 'rich' kind where any dairy product is used as in the case of Sultani or Nawabi dals. This is more like a simple and flavorful, every day kind of dal cooked in North Indian homes without all the spice powders. The dal goes well with rotis / rice or plain pulaos.

Ingredients:
3/4 cup pigeon peas / toor dal
1/4 cup split chickpeas / chana dal
1 cup peeled and cubed bottle gourd / lauki
1 cup chopped tomato
1/8 tsp. ground turmeric
2 tbsp. ghee / oil
1 tsp. cumin seeds
1/2 tsp. garlic paste (I didn't use it.)
1 tsp. finely chopped green chillies
1 tsp. grated ginger
3/4 cup, sliced onions
Salt to taste
2 tbsp. minced cilantro to garnish

Directions:
* Clean, wash and soak dals in enough water for a couple of hours and drain.
* Add the drained dals, tomato, bottle gourd pieces, turmeric and about 2 cups of water to a pressure cooker and cook for three whistles. When the valve pressure is gone, remove the lid and mash the dal well with the back of a ladle and keep aside.
* Meanwhile, heat ghee / oil in a pan and add cumin seeds. When they start to brown, add garlic, chillies, ginger and onion. Saute on low flame until the onion turns light brown.
* Add the mashed dals and salt to the pan and cook on medium flame for 3 or 4 minutes and turn off the stove.
* Garnish with cilantro and serve warm. 

bmlogo
This post is an entry for Blogging Marathon #101 under 'Cook 3 Side Dishes with One Ingredient' theme.


Monday, June 17, 2019

Poricha Kuzhambu

I didn't realize until I started to plan recipes this week that I had picked back to back weeks of 'side dish' themes for the blogging marathon event. I had picked gravy curries theme last week and this week, it is going to be three different side dishes prepared using one ingredient. The word 'side dishes' did not register while picking the theme and I had assumed three different dishes using one ingredient. It was curries last week and so, I decided to go with legumes this time and 'pigeon peas / lentils' aka arhar dal or toor dal is going to be my star ingredient for this week's dishes. 

The first one in the series is going to be this gravy from the Tamil Brahmin kitchens called as poricha kuzhambu. The kuzhambu is a delicious gravy made with a combination of vegetables and dal, prepared using a spice and coconut paste. This is a no onion and no garlic recipe and quite a simple one to prepare. Moong dal can also be used to make poricha kuzhambu. Vegetales like brinjals, pumpkin, drumsticks. chayote, broad beans usually go into this kuzhambu recipe but I have used mixed vegetables here.

Ingredients: (Yield 2 to 3 servings)
1/2 cup toor dal / pigeon peas
2 cups mixed vegetables (I used beans, potato, chayote and carrots.)
1/8 tsp. turmeric powder
1 cup water + extra as needed
1 tsp. oil
1 tsp. skinned black gram / urad dal (optional)
1/2 tsp. black peppercorn
1/2 tsp. cumin seeds
2 or 3 dried red chili
A fistful of grated, fresh coconut (Frozen, shredded coconut can be substituted.)
Salt to taste
Minced cilantro to garnish (optional)

Ingredients for tadka / tempering:
1 tsp. oil
1/2 tsp. mustard seeds
1 pinch of asafoetida powder
A sprig of curry leaves

Directions:
1. Wash toor dal in two exchanges of water and drain. Pressure cook toor dal along with vegetables for 3 whistles, adding a cup of water and turmeric, When the valve pressure is gone, mash the dal well with the back of the ladle and keep aside. 
(Soak the dal in water for a couple of hours before using if the dal takes longer than 3 whistles to cook. Or the vegetables can be cooked separately.)
2. Meanwhile, heat a tsp. of oil in a small pan and add black gram, pepper corn, cumin seeds, and red chilies. When the dal starts to turn reddish, add the coconut and turn off the stove. Saute the coconut for few seconds and let the mixture cool. Grind the mixture to a thick, fine paste adding water as needed.
3. Add the ground paste and salt to the cooked dal from step 1. Add about 1/2 cup or more of water as well keeping in mind that the gravy need to be on the thicker side. Bring the mixture to a boil and simmer for a couple of minutes more.
4. Heat oil in a small pan for tempering and add the mustard seeds. when they start to sputter, add curry leaves and asafoetida and turn of the stove. Add this to the cooked gravy and stir well.
5. Garnish with cilantro if needed and serve warm with rice.

bmlogo
This post is an entry for Blogging Marathon #101 under 'Cook 3 Side Dishes with One Ingredient' theme.

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Wednesday, June 12, 2019

Vegetable Makhanwala / Veg Makhani (No Onion, No Garlic Recipe)

Here is another rich and creamy curry as part of the 'Gravy Curry' themed marathon this week. Vegetable makhanwala or veg makhani preparation is similar to paneer butter masala and I prepared it using no onion or garlic. One of my sister in laws who is no more with us was married to a north Indian and the food prepared in her home was typically north Indian style one. I got to learn the basic variations of gravies for north Indian style curries from her daughters who are younger to me, during my initial days of cooking. The tips from them came to use for my yesterday's shahi paneer and today's curry. 

The curry is cooked using 'makhan' aka butter and hence the name veg makhani, though one can do away with oil if counting calories. Similarly cream can be omitted too if not preferring rich curries. However butter and cream enhance the flavor of the dish and the curry would be a great choice when having company. The gravy is tomato based one here and the cashews added along lend a rich base to the curry. One wouldn't notice the absence of onions in this makhani recipe and the curry tastes absolutely delicious in spite of it. This curry makes a perfect dish for those who abstain from onion or garlic. The vegetables that can go into the dish are potatoes, beans, carrots, capsicum, cauliflower and peas. I omitted cauliflower and capsicum this time. Paneer or soy chunks can be added to make it more nutritious.

Ingredients:
3 cups mixed vegetables ( I used diced potatoes, diced carrots, beans cut into 1 inch pieces and peas.)
3 ripe red tomatoes, roughly chopped
1 inch piece of ginger
1 tbsp. cashews
1 tbsp. butter / oil
1 tsp. cumin seeds / caraway seeds
1 bay leaf
1/8 tsp. ground turmeric
1/2 tsp. red chili powder or to taste
Water as needed (About 1.25 to 1.5 cups)
Salt to taste
1 tsp. crushed kasuri methi / dried fenugreek greens
3 tbsp. cream
1/2 tsp. garam masala
Minced cilantro leaves to garnish

Directions:
1. Pressure cook to 2 whistles or microwave the vegetables adding enough water. Save the water used to cook the vegetables to use later.
2. Grind together tomatoes, ginger and cashew together to a fine paste. (Garlic can be added if preferred.) 
3. Heat butter / oil in a pan and add the ground tomato paste, turmeric powder and chili powder. Saute until the raw smell leaves and the fat / oil starts to leave the sides of the pan, about 10 minutes.
4. Add about 1.5 cups of water to the tomato paste. (Use the water used to cook the vegetables plus extra water if needed to make about 1.5 cups.) Cook until the gravy thickens, about 6 - 8 minutes.
5. Add the cooked vegetables, salt, kasuri methi, and garam masala to the pan and mix gently. Stir in the cream finally and mix well to combine. Turn off the stove.
6. Garnish with cilantro if preferred. Serve it with rotis / rice.

bmlogo
This post is an entry for Blogging Marathon #101 under 'Gravy Curries' theme.

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Tuesday, June 11, 2019

Shahi Paneer

As the name suggests, shahi paneer is a dish fit for royals. It is a flavorful curry prepared in a rich and creamy base of nuts, onion, yogurt and cream. This mild and delicious paneer gravy curry is quite easy to prepare and makes a perfect party dish. 

Ingredients:
3 tbsp. ghee / oil
1 cup roughly chopped onion
1 inch piece of ginger
1 - 2 garlic cloves (I didn't use any.)
1 tbsp. cashews
1 tbsp. almonds
1 tsp. cumin seeds / caraway seeds
2 cloves
1 cardamom
1 inch cinnamon piece
1/8 tsp. turmeric powder
1/2 tsp. chili powder
Salt to taste
1/2 tsp. garam masala
1/2 cup full fat yogurt
1/2 cup water
A pinch of saffron, crushed
200 gm paneer cubes (more or less about 1 and 1/2 cups of paneer)
2 - 3 tbsp. cream (optional)

Directions:
1. Heat a tbsp. ghee / oil and add onion, ginger and garlic. Fry until the onion is cooked. Let the mixture cool. Blend it to a fine paste along with almonds and cashews, adding a little water.
2. Heat 2 tbsp. ghee / oil in a pan and add cumin seeds, cloves, cardamom and cinnamon. Saute for few seconds, until the spices start to release their aroma.
3. Next add the ground onion - nut paste, turmeric, chili powder garam masala, and salt. Fry for a couple of minutes on low flame.
4. Whisk the yogurt until smooth. Lower the heat and add the whisked yogurt and water. (Add more water if needed. The mixture gets quite thickened after cooking.) Stir and let the mixture simmer until it thickens, about 10 minutes. Taste and adjust the seasonings if needed.
5. Add saffron, paneer cubes and whisked cream if using. Simmer for a couple of minutes more and turn off the stove. 
6. Transfer the mixture to a serving bowl since the curry tends to cook further and gets quite thickened if left in the same pan.
7. Garnish with roughly chopped cilantro leaves and serve with rotis / rice.

Notes:
* 1 or 2 drops of kewra water can be added finally, if preferred.
* Paneer cubes can be lightly fried before adding to the gravy if preferred.
* Vegans can substitute tofu and non dairy yogurt.  
* Tomatoes can be added to the recipe if preferred. Add them after onions are sauteed and cook until mushy.
* The nuts added to the onion paste alone makes the gravy richer. I therefore avoid using ghee and cream in this recipe if cooking for ourselves. However they enhance the flavor of the dish.

bmlogo
This post is an entry for Blogging Marathon #101 under 'Gravy Curries' theme.

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Monday, June 10, 2019

Bhindi Ka Salan


Salan is a thick gravied, tangy curry from the Hyderabadi cuisine that is slowly cooked in a peanut, sesame and coconut base. Aromatic, flavor loaded salan traditionally was prepared as an accompaniment to rice / rotis though it has become synonymous with biryanis over the time. If you are interested, go through this interesting excerpt on the origins of the mirchi ka salan in the royal kitchens. Today's recipe of course is not the popular mirchi ka salan version which uses the green chillies but an okra / bhindi based one. 

I prepared this bhendi ka khatta salan to go with my 'Hyderabadi Dum Biryani' during the April Mega marathon. This is a dish to have in one's repertoire, if one is an okra fan. Choose small sized, tender okra while preparing this salan. The okra is fried before adding to the gravy so that the final salan doesn't end up being slimy though one can add okra without frying and cook. I used my air fryer instead of deep frying. I used very little oil to cook this dish and so my final salan doesn't look greasy with oil on the top, which seems to be the signature look of a salan. The dish doesn't demand any fancy ingredients though linked to imperial kitchens and even a novice cook can nail it with satisfactory results. It is a simple and easy enough dish and needs little supervision though it is cooked a little extra time than most of the dishes. 

To toast and grind:
2 tbsp. peanuts
1 tbsp. sesame seeds
2 tbsp. coconut
4 byadagi chillies / less spicy variety dried red chillies
1/2 inch piece of ginger
1 or 2 garlic cloves (I didn't use any.)
Other ingredients:
12 okra / bhindi
Oil to fry bhindi (if frying)
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1/8 tsp. fenugreek seeds
Few curry leaves
1/2 cup minced onion
1/8 tsp. turmeric powder
2 - 3 tbsp. tamarind juice
Salt to taste
Jaggery to taste (I used 2 Stevia packets)
1 tsp chili powder that is not very hot (I used 1.5 tsp )
Water as needed (I used 2 1/2 cups of water in total for grinding the paste and to cook the salan.)

Directions:
* Dry roast peanuts, sesame seeds, coconut and chillies on low flame, until slightly browned. Keep aside and let them cool.
* Grind the toasted ingredients along with ginger and garlic if using, to a smooth paste. Add water as needed to grind. (Ginger - garlic paste can be skipped here and added while sauteing onions instead.)
* Wash the okra, remove the ends and wipe them dry.
* Heat oil if deep frying okra. Fry okra on medium heat until slightly browned. (I used an air-fryer instead.)
* Heat oil in a pan and add mustard, cumin and fenugreek seeds. When mustard starts to sputter, add curry leaves and onion. Saute until golden brown.
* Next add the ground paste, turmeric, chili powder and salt to the pan. Add enough water to make it into a thin consistency mixture (about 1.5 or 2 cups of water). Stir well and cook the mixture covered for about 20 minutes on low flame, stirring intermittently. The mixture would have thickened by the time and the oil would have separated. Add tamarind and sweetener next, taste and adjust the seasonings if needed and cook for about 5 minutes. (I usually add tamarind and sweetener along with the paste at the beginning.) Add the fried okra and cook for a couple of minutes more. Turn off the stove and let it sit for few minutes before serving.
* Garnish with cilantro and serve with biryani / pulao / rice or rotis.


bmlogo

This post is an entry for Blogging Marathon #101 under 'Gravy Curries' theme.

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Wednesday, June 5, 2019

Nuvvula Podi / Spicy Sesame Powder

Here is a simple flavored podi / spicy powder from my kitchen, as part of the 'Condiments - Spicy Powders' themed blogging marathon this week. This is a very simple and easy recipe made with the basic ingredients. It can be used to eat along with rice and ghee or to flavor any south Indian style curry. This is how my mother prepares this powder though I skip the garlic from the recipe.  

Ingredients:
1 cup white sesame seeds
8 dried red chillies (or adjust the quantity as needed.)
Salt to taste
1 or 2 garlic cloves
Directions:
* Toast sesame seeds and red chillies on low flame, stirring continuously until the sesame seeds start to turn light brownish in color. Turn off the stove and let them cool completely.
* Grind the toasted sesame seeds, chillies, salt and garlic cloves together finely and store it in a container with tight fitting lid.

bmlogo

This post is an entry for Blogging Marathon #101 under 'Condiments' theme.

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Tuesday, June 4, 2019

Endu Kobbari Podi / Spicy Coconut Powder


We make a kobbari podi aka coconut powder in Andhra using fresh coconut that is usually eaten with rice and ghee. The traditional method of preparation involves a lot of stirring and in turn, loads of patience. The fresh coconut is grated (or even frozen shredded coconut can be substituted) and toasted on low flame until it is uniformly browned. The coconut is then let cool and ground with the basic spices - salt, red chillies and cumin. The powder stays fresh for months, tastes awesome and is worth the time. Today's version is slightly different and uses the dried coconut instead which makes the podi making process much simpler but tastes equally delicious.
Ingredients:
2 tbsp. split chickpeas / chana dal 
2 tbsp. skinned black gram / urad dal 
8 to 10 spicy dried red chillies or as needed
1 tsp. cumin seeds
1 cup grated dry coconut
Salt to taste
Optional ingredients:
1 tsp. coriander seeds. 
A pinch of fenugreek seeds 

Directions:
* Toast split chickpeas, urad dal and red chillies together on  medium flame, constantly stirring. When the dals start to turn reddish / brown, add cumin seeds and the ingredients mentioned as optional, if using. Toast for a minute or until the coriander starts to change a shade of color. Turn off the stove and let the ingredients cool completely.
* Grind the toasted ingredients along with grated dry coconut and salt finely. 
* Store in a container with a tight lid. The powder remains fresh for months with or without refrigeration.

bmlogo
This post is an entry for Blogging Marathon #101 under 'Condiments' theme.

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Monday, June 3, 2019

Horse Gram - Flax Seeds Idli Podi

I had bought a bag of horse gram for the first time recently to try ulava biryani for the pulao / biryani based April mega marathon. I could not try it unfortunately but have started to use the bean in various other ways. This spicy idli podi from here is one of those recipes and it is a great condiment to go with several south Indian breakfast dishes like idli, upma, dosa or even can be eaten with rice and a dollop of ghee.

Ingredients:
1 tbsp. oil
A pinch of asafoetida
1/4 cup horse gram
1/4 cup split yellow chickpeas /  chana dal 
1/4 cup split, skinned black gram / urad dal
2 tbsp. flax seeds
Dried red chillies (I used 5 spicy and 5 byadgai variety chillies.)
2 sprigs of curry leaves
2 garlic cloves (optional)
Sat to taste

Directions:
1. Heat oil in a small pan and add asafoetida. Turn off the stove and keep it aside.
2. Add horse gram, split chickpeas, black gram, flax seeds, red chillies to a pan and toast on low flame until the dals start to change color uniformly. Add curry leaves at the end and toast for few seconds. Turn off the stove and let them cool completely. 
3. Grind the ingredients from step 2, garlic and salt together finely.
4. Add the oil from step 1 and blend to combine.
5. Transfer the mixture to a jar and use as needed. The mixture need not be refrigerated and stays fresh for at least a couple of months.

Note:
The step 1 can be skipped and the ingredients in step 2 can be toasted in oil and asafoetida can be added at the end of toasting. I don't do it that way since my American blender cannot grind the dry ingredients well if oil is added. I prefer to add the oil at the end and pulse enough to blend.

bmlogo
This post is an entry for Blogging Marathon #101 under 'Condiments' theme.

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Sunday, May 12, 2019

Menthe Thambuli

Thambuli, a side dish from the state of Karnataka is a yogurt / butter milk based one and can even be loosely called a raita. The word thambuli comes from combining two Kannada words 'thampu' and 'huli'. Thampu literally means cool and this dish is normally preferred in the summer months for it's cooling properties. The dish is usually on a milder side and involves minimal cooking. The thambuli / thambli varieties are mostly prepared using herbs or some seasonal vegetables and adding a few simple, roasted spices. Today's version is a healthy one and uses fenugreek seeds / menthya kaalu. 

Ingredients:
1 tsp. ghee
1/2 tsp. fenugreek seeds 
1/2 tsp. cumin seeds
2 - 3 byadagi chillies
A fistful of fresh coconut, grated
Salt to taste
1 cup yogurt 
Ingredients for tempering:
1 tsp. ghee / oil
1/2 tsp. split black gram / urad dal
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
Few curry leaves

Directions:
* Whisk the yogurt well in a bowl.
* Heat ghee in a small pan and add fenugreek seeds, cumin seeds and red chillies. When the fenugreek starts to change color, add the coconut to the pan. Stir well and turn off the stove. Let it cool a bit.
* Grind the above mixture to a fine paste adding salt and little yogurt. Finally add the remaining yogurt and pulse once to combine.
* Heat ghee / oil in a small pan for tempering and add all othe other ingredients mentioned under tempering. When urad dal starts to turn brownish, turn off the stove. Let it cool a bit and add it to the yogurt mixture and mix well to combine.
* Serve it with hot rice.

bmlogo

This post is an entry for Blogging Marathon #100 under 'Regional Side Dishes' theme.

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Saturday, May 11, 2019

Mixed Dal Fry

Dal fry is one of the popular north Indian style dals and is quite commonly served in Indian restaurants and dhabas though the recipe of the latter versions vary. This simple yet delicious dal is usually made with pigeon peas aka toor dal / arhar dal though I made a mixed dal version, inspired by a TV show. Keep the dal to a medium to thick consistency. Replace the coriander and cumin powders in the recipe with garam masala, if you prefer it that way. The dal goes well with rotis / rice / jeera rice or mildly flavored pulao / biryanis. I had made a mixed dal version to serve with my Zafrani pulao, which made an awesome combo.
Ingredients:
1/4 cup pigeon peas / toor dal
1/4 cup split yellow peas / chana dal
1/4 cup moong dal
1 tbsp. oil / ghee
1 tsp. cumin seeds
1 tsp. mustard seeds
1 red chili
1 sprig of curry leaves
1 tsp. minced ginger
1 tsp. minced garlic
1 sliced green chili
A pinch of asafoetida
1 onion, finely minced
1 tomato, chopped
1/8 tsp. turmeric powder
1/2 tsp. chili powder
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1 tsp. kasuri methi / dried fenugreek leaves
Salt to taste
Lemon juice (optional)
Minced cilantro to garnish

Directions:
* Soak toor and chana dals for an hour. Rinse all the dals and drain. 
* Pressure cook them adding 1.5 cups of water for 3 whistles. Chana dal should still hold the shape after cooking. 
* Heat ghee / oil in a pot / pan and add cumin seeds, mustard seeds and red chili. When mustard seeds start to splutter, add asafoetida, curry leaves and stir. Add green chili, ginger and garlic and saute until raw smell leaves.
* Next add onion and fry until translucent. Add tomato and fry until mushy.
* Add turmeric, chili powder, coriander powder, cumin powder and salt and saute for seconds. 
* Next add the cooked dals and little water to adjust to desired consistency. Taste and adjust the seasonings if needed. Lightly crush the kasuri methi between palms and add it to the dal. Bring the mixture to a boil and turn off the stove. Add some lemon juice if desired.
* Garnish with minced cilantro before serving.
bmlogo
This post is an entry for Blogging Marathon #100 under 'Regional Side Dishes' theme.

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Friday, May 10, 2019

Brinjal Dalcha

I had made a score of biryani / pulaos and side dishes to go with them, last month for the mega marathon. This dalcha was one of those side dishes that I had made to accompany my Ambur biryani. 'Dalcha' was created in the Hyderabadi Nizams' kitchens and is said to be a modified version of a Persian dried lamb with beans dish. The original dish is of course a non vegetarian version that uses mutton and chana dal / split chickpeas along with the spices to flavor it up. This is a flavorful and simple vegetarian version dalcha made with eggplants / brinjals and pairs well with a biryani / pulao. Eggplants can be replaced with soy chunks or with mixed vegetables.
 
Recipe source: Here
Ingredients:
1/2 cup toor dal / pigeon peas
2 tbsp. chana dal / split chickpeas
1/8 tsp. ground turmeric
1 cup water
1 tbsp. sesame oil
1 tsp. ginger - garlic paste
1 small onion, finely chopped
2 small egg plants, sliced thinly
1/2 tsp. garam masala
1/4 tsp. cumin powder
1/2 tsp. chili powder
Salt to taste
Tamarind water to taste
1/2 cup water
Ingredients for tempering:
1 tsp. oil
1 tsp. mustard seeds
1/8 tsp. fenugreek seeds
2 dried red chilies, each broken into 2 or 3 pieces
1 stalk of curry leaves
2 pinches of asafoetida

Directions:
* Pressure cook toor dal, chana dal and turmeric adding a cup of water for 3 whistles or until the dal is softly cooked. When the valve pressure is gone, mash the dal well and keep it side.
* Heat oil in a pot / pan and add onion. Fry until translucent and add the ginger - garlic paste. Saute until the raw smell of the paste leaves.
* Next add brinjal slices, tamarind water, chili powder, and cumin powder. Mix well, cover and cook for about 5 minutes.
* Add cooked dal and salt to the pan. Stir and add about 1/2 cup or more of water. Cover and cook until the brinjal pieces are done.
* For tempering, heat oil in a small pan and add mustard seeds, red chilies, and fenugreek seeds. When mustard seeds start to sizzle and pop, add curry leaves and asafoetida. Turn off the stove and add the tempering to the dalcha. 
* Serve warm with biryani / pulao.

bmlogo

This post is an entry for Blogging Marathon #100 under 'Regional Side Dishes' theme.

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Sunday, May 5, 2019

Stuffed Dates

Stuffed dates are bite sized appetizers that are quick and easy to prepare and look quite attractive. They can be easily customized according to one's tastes and make a great snack that is not on the sweeter side. The filling can be made sweeter by whipping the cream cheese with a small amount of sugar or honey. I have used salted pistachios though almonds, walnuts, pecan or any other nuts can be substituted. Similarly any variety of cream cheese or mascarpone can be used.

Ingredients:
Pitted dates (I used deglet noor variety.)
Cream cheese
Chopped, salted pistachios or any other nut

Directions:
* Open up the pitted dates without slicing them into two, to create pockets. 
* Fill them with cream cheese.
* Sprinkle chopped nuts over the cheese.
bmlogo
This post is an entry for Blogging Marathon #100 under 'Stuffed Dishes' theme.

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Saturday, May 4, 2019

Dum ki Bharwan Bhindi

Stuffing vegetables with spicy fillings is quite a popular concept in regional Indian cooking. The commonly used vegetables to stuff are eggplants, okras, bitter gourds, capsicums, ivy gourds and others. I tried this recipe from The Indian Vegetarian Cookbook, which is perfect for bhindi / okra lovers and also for those who enjoy spicy stuffed vegetables. The okra are slit and stuffed with a mixture of ground spices and cooked in dum style, where they are covered and cooked in steam on low heat. The stuffing is enough for the mentioned quantity of okra and if you have any left over spice powder, don't be tempted to sprinkle on the cooked okra. I used less okra and spice powder than the quantity mentioned in the recipe and ended up sprinkling the left over spice powder over okra which was too spicy for our taste.

A green colored looking okra dish is not welcome in my world. Give me some okra and I am sure to give you back a platter of browned and crisply done okra. This dish was like a challenge where I had to resist that temptation to fry but still ended up browning some of them anyway. You can cook the stuffed okras just until done, still green looking since browning them is not a required step here. 

Ingredients:
2 tsp. coriander powder
2 tsp. mild red chili powder
2 tsp. fennel powder
1 tsp. dry mango / amchur powder
1/4 tsp. black pepper powder
Salt to taste
3 tbsp. oil
9 oz / 250 gm. okra
1/2 tsp. cumin seeds
A pinch of asafoetida

Method:
* Combine all the ingredients mentioned under stuffing, in a small bowl.
* Wash and pat dry okra. Remove the ends. Slit the okras lengthwise using a sharp knife to create hollow pockets, without cutting them into two.

* Stuff the okras with the mixture equally.

* Heat oil in a pan and add cumin seeds. When they start to brown add asafoetida and stir. Next add the stuffed okra and sprinkle little salt over them. Cover and cook on lowest heat setting.
* Stir them gently from time to time and cook until the okra re cooked through. It is fine if some of the stuffing spills into the pan while cooking. (I like my okras crisp and browned, therefore browned them and there is no need to do so.)

* Serve them warm with rice.

bmlogo
This post is an entry for Blogging Marathon #100 under 'Stuffed Dishes' theme.

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Friday, May 3, 2019

Potato - Spinach Curry Sandwich


I am quite in a relaxed mood after the biryani / pulao / khichdi themed month long blogging marathon. I am back onto the weekly BM series and this month marks a special milestone for the blogging marathon group as it hits the '100' mark.  Kudos to Srivalli, the group creator and coordinator who has managed to sustain the interest and enthusiasm of the group, for eight long years now. I am going with the theme of 'stuffed dishes' for this week and the first one in the series is going to be a spicy and yummy sandwich using an Indian inspired potato and spinach curry. One can easily modify the recipe to suit their preferences. The curry can be made ahead the previous night so that one would end up with a fuss-free, filling and tasty breakfast in the morning rush hours with little work. The curry also goes well with rotis / pooris / rice or even can be used as a paratha stuffing. I had made more curry than needed for the sandwiches.
Ingredients: (Yields about 2.5 cups of curry)
2 cups cooked and mashed potato *
1 tbsp. oil
1 tsp. mustard seeds
1 tsp. cumin seeds
A pinch of asafoetida
1 big onion, chopped fine (about a cup)
1/8 tsp. turmeric powder
Salt to taste
1 tomato, diced (about 2/3 cup)
1 cup, chopped and tightly packed spinach
1 tsp. garam masala
Red chili powder to taste
Bread slices as needed
* I used about 3 medium sized potatoes.

Directions:
* Peel, dice and cook potatoes in water until fork tender and place them in a colander. The water used to cook potatoes can be saved for other things if preferred. Mash the potatoes roughly and keep aside.
* Meanwhile, heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to sizzle and splutter, add asafoetida, onion, turmeric and salt. Saute until onion turns golden brown.
* Next add tomato and spinach. Cook until tomato is mushy. If the mixture is getting stuck to the bottom of the pan, scrape and add a  tbsp. or two of water if needed. (One can use the potato water from step 1).
* Add garam masala, chili powder and saute for about 20 to 30 seconds. Then add the mashed potatoes and stir well. Taste and adjust the seasonings if needed. Cook for a couple of minutes on low to medium flame and turn off the stove.
* Use the curry as filling and prepare the sandwich in a sandwich maker. Or toast the bread slices in a bread toaster. (One can apply butter and toast them on a pan if preferred. ) Spread as much curry as preferred on a toasted bread slice and cover it with another toasted slice.

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Wednesday, May 1, 2019

Round up of A - Z Indian Biryani / Pulao / Khichdi Series


Off and on, I have been part of a blogging groupcoordinated by my blogger friend, Srivalli for the past 98 months. Yes it has been that long. Each month, we publish 3 posts per week under set themes as a group and during April and September months, we do month long posting dubbed as mega-marathon. Each marathon, I have something old and traditional and something new to offer. The former category usually helps me record the family recipes while the latter are those I come across and try to explore from my contemporary, real and virtual worlds. This particular marathon has been unique in it's own way as it has been a part of my leaning curve. A regular visitor on my blog would have noticed the series of biryanis, pulaos and khichdis posted here for the past one month. 

I am not new to khichdis but honestly speaking, the mothers in my life never ventured into the biryani / pulao worlds. My grand mothers and my mother in law had started their families even before India got independence and it sounds ridiculous to even imagine them doling out biryanis / pulaos in their traditional south Indian vegetarian kitchens where even the usage of onion and garlic were taboo. I think the Andhra vegetarian cooking was never influenced by the Muslim culture and does not use the spices liberally. Andhra was a part of the Madras presidency before independence and not a part of the Nizam's Hyderabad whose kitchen is the torchbearer for the biryani revolution. My mother has kept up the tradition since my father doesn't eat onion / garlic and they don't even like the spice combination used in the garam masala. The funny thing is that they use all the spices in one form or another but not in that particular combination. I have seen many south Indians who don't prefer garam masala in their food,  surprising it may sound to North Indians whose main variety of rice dishes depend on them for the flavor quotient

I ended up with a husband who occasionally can enjoy a biryani / pulao but prefers south Indian style rice dishes over them any day. I used to make a simple vegetable or peas pulao at home now and then like most of my husband's family does though as a blogger, I come across the classic versions. With that kind of background, I was obviously oblivious to the varieties, the biryani and pulao world had to offer until I ventured into it, thanks to this mega marathon. Biryanis and pulaos, a craftsmanship evolved over centuries in the hands of khansamas of the Mughalai / Nawabi kitchens may or may not be replicated to perfection in today's world but along with them, there are plenty of modern varieties and also an equal number of vegetarian versions to suit the palates of vegetarians. For this marathon, I have tried to stick mostly to the versions that were vegetarian in origin except a handful of classic versions from the Nawabi kitchens that I wanted to try, converting them to vegetarian versions. It's like I have opened a pandora's box now and I have plenty of varieties to try later. 😋  Here is my humble effort to record my 'evolution' as one from being not able to differentiate between a pulao and biryani preparation to confidently pull off a decent preparation of a 'biryani / pulao' on my own. I chose to stick with Indian variety grain based dishes in an alphabetical order and here is the list for you to enjoy.

A for Ambur Biryani



















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