A - Z Karnataka Recipe Series ~ R for Rave Vangi Bhath

So far in my 'A - Z' Karnataka Recipe Series,

A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli
I - Iyengar Bakery Style Masala Toast
J - Jolada Vade
K - Kumbalakayi Idli
L - Limbe Hannina Gojju
M - Mysore Pak
N - Nuchinunde

O - Oodhalina Bisibele Bhath
P - Panchakajjaya
Q - Quinoa Oralu Chitranna

'R' dishes from Karnataka:

'R' stands for rotti in Kannada which happens to be a very popular,  unleavened flat bread from Karnataka. There are variations depending upon the kind of flour used to make these rottis. The rice flour based ones that are made in three different ways are called akki rottis. The finger millet flour and semolina versions would be ragi rotti and sajjige rotti respectively. Sorghum flour based ones are called jolada rotti which are a staple meal in North Karnataka homes. There is also a fiery red chili chutney from that region called Ranjaka.

'R' is for ragi too which happens to be finger millet which is an important cereal grain of the state. The ground millet is traditionally used to cook various dishes like rotti, dose, idli, halbai and so on. And  most importantly, it is used in the preparation of ragi mudde which is a staple lunch and dinner item for many households across the state, especially in the southern parts. No ragi muddhe equals to no meal in these homes. Hurihittu is the popped grain that has been ground and stored to make ragi malt and laddus. 

'R' also stands for rave in Kannada. Rave, pronounced ra-way is semolina that is used in various dishes like uppittu, rave dose, rave idli, rave rotti, rave ganji / payasa, rave laadu, halbai and so on. Rave idli and rotti originated in the state though the rest are cooked through out south India.

R for rave vangi bhath:
My 'R' dish today is an authentic and tasty breakfast dish from the state called rave vangi bhath that can even double up as a comforting lunch box item. Vangi bhath powder adds spice to this version of vegetable upma. It is somewhat a cross between a uppittu recipe and vangi bhath and try it in case if you are looking to elevate the ordinary upma recipe. The bhath usually contains vegetables and is wholesome though it can be prepared without them as well making it a quick fix dish. Usually eggplants and capsicum are a part of the dish and usage of onions is entirely optional and I don't use them. Semolina can be replaced by vermicelli or a combination of semolina and vermicelli can be used as well in the recipe. In that case, the water quantity needs to be adjusted since vermicelli gets cooked in less quantity of water than semolina. 

Ingredients:

1 cup semolina 
2 small eggplants 
1/2 small sized capsicum
1 tomato
2 tbsp. oil
1 tsp. split chickpeas (chana dal)
1 tsp. skinned black gram (urad dal)
1 tsp. mustard seeds
2 tbsp. cashews
1 sprig of curry leaves
1/8 tsp. turmeric powder
A handful of fresh / frozen peas
About 1.5 to 2 tbsp. vangi bhath powder
Salt to taste

Prep work:
1. Roast semolina on medium flame, continuously stirring until it starts to give off the toasted aroma and some of the grains start to change the shade to slightly brown at the bottom, about 4 -5 minutes. Remove from the stove and let it cool. 

2. Either home made or store bought vangi bhath powder can be used in the recipe. The home made version can be found here and it can be prepared in advance and stored for weeks.. 
3. Chop the stalks of eggplants and slight them lenthwise into thin strips. Discard the stem and the seeds from capsicum and chop finely. Also chop the tomato finely and keep aside. (I used about 3/4 cup of each vegetable for 2 cups semolina. One can use about 1 to 1.5 cups vegetables for 1 cup semolina.)


Directions:
* Heat oil on medium flame in a big sized pan / pot and add split chick peas, skinned black gram, mustard seeds and cashews. 

* Stir and when the split chick peas and skinned black gram start to turn reddish / slightly brown, add curry leaves, chopped vegetables, and turmeric. 

* Saute on medium flame, stirring intermittently until vegetables are about to be done, exactly about 5 minutes. There is no need to cook them until done since they are going to get further cooked in water.

* Add 3 cups of water, peas, vangi bhath powder to taste and salt. Bring the water to a boil. (One can taste test the water and check whether the spice and salt levels are as per taste. The water should taste slightly saltier and spicy. If it is not spicy enough then a little chili powder can be used if preferred rather than adding vangi bhath powder. Adding too much of vangi bhath powder makes the flavor too strong instead of making it spicier.)

* Lower the heat setting once the water starts to boil. Pour the semolina into the pan in a steady, quick stream using the non dominant hand while continuously stirring with your dominant hand, to avoid forming lumps. In case, any lumps are formed then immediately break them with the back of the spatula.
 
* Cover and cook on low flame until semolina is cooked, about 4 to 5 minutes. Garnish with cilantro if needed and serve immediately.

Comments

A - Z Karnataka Recipe Series ~ I for Iyengar Bakery Style Masala Toast

So far in my A - Z Karnataka Series
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli

We move to "I' in the series which was a difficult alphabet to pull off, if I got stuck to picking a dish that started with a 'I' sounding regional name. The only options that I could think of were idlis, which were generically a south Indian breakfast dish or something from an Iyengar Bakery. I chose to go with the latter, which have been an integral part of my life, like millions across in the state. I have always enjoyed and still enjoy their delectable treats and could not miss this opportunity to include one of their dishes in the series. 

It is norm to find an Iyengar bakery in every neighborhood in and around Bangalore and for that matter, in towns around south India whether they are authentically an Iyengar bakery or not. The Iyengar bakeries, not a franchise but is an iconic chain of small food joints sell fresh and delicious baked goods. The first one, 'Bengaluru Brothers Bakery' started in the bustling Chickpet area in Bangalore and after a century and later, Iyengar bakeries dot every community in the city. You are sure to find one near most of the bus stations. People flock around to buy their iconic vegetable puffs, palya buns (curry buns), kobri biscuits (coconut biscuits), khara biscuits (spicy biscuits), dilpasand, bread and so on irrespective of the strong competition from the modern day pizza - burger joints.

This masala toast, an open sandwich with a spicy vegetable curry spread is one of their popular dishes. I wouldn't call my recipe an authentic one as the original recipes are close guarded secrets.The below recipe is an attempt to try their iconic and delicious dish. I have added capsicum and carrot to the curry but even a handful of grated cabbage can be added to the curry. Some add a tbsp. of tomato ketchup or tomato sauce in the curry but I don't think they were a part of the original version. This curry is a simple and easy preparation and can be cooked in advance. It can be refrigerated to use for breakfast in the morning which makes a quick and filling meal. I have used a whole grain bread here instead of the usual white bread. This toast can be served for breakfast or as an afternoon snack or even as a light meal.  

Ingredients:
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 sprig of curry leaves
1 small green chillies, finely minced
1 onion, chopped finely
1/2 small sized capsicum, finely chopped
1 carrot, peeled and grated
1 tomato, finely chopped
1/8 tsp. ground turmeric
Salt to taste
Chili powder to taste
1/4 tsp. garam masala
1/4 tsp. chaat masala
Finely minced cilantro to garnish
4 Bread slices
Butter for toasting

Directions:
* Heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to splutter add green chillies and onion. Saute and cook until onion almost turns translucent. 
* Next add capsicum, carrot and tomato. Stir well and cook until the vegetables are done.

* Add turmeric, salt, chili powder, garam masala and chaat masala to the pan. Mix well and cook for few seconds. Garnish with cilantro leaves.

* Heat a tawa / griddle. Apply butter on both sides of the bread slices. Toast each slice on medium flame until golden brown and crisp on both sides.
* Spread about 2 tbsp. vegetable filling on one side of each bread slice and serve along with a hot cup of coffee.

Comments

Capsicum Gravy Curry

The final dish of the week under the theme 'easy side dishes' is this yummy curry where capsicum is cooked in a spicy, flavorful gravy made with peanuts and sesame seeds. This gravy happens to be my personal favorite and can be used as a base for other vegetables as well. The base is perfect without being nauseatingly cloying and the powder can be prepared in advance. The peanut and sesame seeds combo add body to the gravy and tastes rich without the addition of any cashews / nuts or cream which happen to be a constant presence in such gravies. 

Ingredients:
2 to 3 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 big onion, finely chopped / 1/2 cup minced onion
1 big or 2 small tomatoes, roughly chopped
1/2 inch ginger piece
1 green chili, finely minced
A pinch of turmeric powder
1 big sized capsicum (I had slightly more than 1 cup chopped capsicum.)
Salt to taste
Chili powder to taste
A pinch of sugar //stevia (optional)
3/4 cup water or as needed
Ingredients for the paste:
1/2 tsp. coriander seeds
1/2 tsp. cumin seeds
1 tsp. white sesame seeds
1/4 cup toasted and skinned peanuts

Directions:
1. Heat oil in a pan and add mustard seeds and cumin seeds. When the mustard seeds start to splutter, add onions and saute on low heat until they start to brown.
2. Mean while, toast coriander seeds, cumin seeds and sesame seeds together and saute until the coriander seeds start to change a shade of color. Transfer them to a plate and let them cool. If not using pre-toasted peanuts, place them in a microwave safe bowl and toast for 5 to 6 minutes, giving short breaks in between to avoid burning. Or toast on stove-top in a pan on low flame. Let them cool and rub between your palms and remove the skins. Grind all the ingredients together to a fine powder.
3. Grind tomatoes, ginger and green chilli in a blender. If not able to run the blender, use a little quantity of water to grind.
4. Add the above tomato paste and turmeric to the onion pan and cook until it slightly thickens.
5. Next add capsicum pieces and salt. Cook until capsicum is almost done. 
6. Add the peanut mixture powder from step 2, chili powder, sugar if using and water. 
7. Continue to cook on low flame stirring intermittently. Taste and adjust any seasonings if needed. Also adjust the water quantity if needed to form a gravy with consistency on a slightly thicker side. Cook until the gravy thickens, about 6 - 8 minutes.
8. Serve it hot with rotis / phulkas. 

Comments

A - Z Biryani / Khichdi / Pulao Series ~ W for Wadi - Subz Pulao / Wadi Chawal

My today's dish is inspired by wadi chawal, a preparation from Punjabi cuisine. Wadis are the star ingredient of the dish as the title indicates and means sun-dried lentil wafers in this particular case. Wadis have other regional names in India like wadiyan, vadiyalu, sandige, vadagam and others and they are made with various lentils, grains and other stuff.  Amritsari wadis are typically used in this rice preparation which are made with a batter of black gram and spices. I make an Andhra version urad dal wadis but they don't include any spices other than chillies. They are my most favorite ones in the category and I had run out of them. My local store always carries Amritsari wadis but unfortunately they also had run out of stock last month when I needed to try this dish.

I used my homemade Rajasthani moong dal wadis called mangodis instead of Amritsari ones, which by the way serves the purpose quite well. They hold the shape quite well even after getting cooked and do not get either soggy or mushy. They cannot be eaten even after frying as they remain hard and need cooking. I made a pulao adding some vegetables along with mangodis to make it colorful and nutritious. Mangodis cover the protein part of the dish and lend a spicy, flavorful punch when you bite into them. This wadi subz pulao along with some plain yogurt / raita makes a quick, decent and flavorful meal.

Ingredients: (Yield 2 servings)
1 - 2 tbsp. oil
12 - 15 wadi, if using small sized pieces (I used mangodis)
1 inch cinnamon piece
2 cardamom pods
2 cloves
1 star anise
1 bay leaf
1 onion, thinly sliced
1/2 tsp. ginger -garlic paste (or grated)
1 cup chopped, mixed vegetables (Optional. I used a capsicum and a carrot.)
1/2 cup basmati rice
1.5 tsp. salt
3/4 cup water

Directions:
* Fry wadi in hot oil until golden brown. Remove them with a slotted spoon and drain on paper towel lined plate and keep aside.
* Pressure cook together rice, salt, water, and wadis for 3 whistles. Let the rice cool a bit.
* Heat a tbsp. oil in a pan and add cumin seeds, cinnamon, cardamom, cloves, star anise and bay leaf. When cumin seeds start to brown, add onion slices and fry until golden brown.
* Add vegetables if using, cover and cook until tender.
* Add the cooked rice along with wadi. (Taste and adjust the salt if needed.) Gently mix to combine and serve warm with a side dish of your choice.
* Serve with yogurt / raita.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani
M - Motiwale Pulao
N - Nei choru

O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani
T - Tehri / Tahiri
U - Uttarakhandi Khichdi
V - Vaal Khichdi

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

An InLinkz Link-up

Comments

Capsicum Sandwich

Here is a simple and healthy filling for sandwiches made with capsicum and fenugreek greens, suitable for spicy food loving palates. One can opt for other herbs, cheese and less spice to make it more kid friendly. Use pav bhaji masala / garam masala or any other spice powder instead of chili powder for a different flavored filling. This curry filling serves two adults generously and can be used for 4 to 6 bread slices.

Ingredients: (Yield 2 servings)
6 bread slices of your choice (I used multi grain, nuts and seeds one.)
1 tbsp. oil
1 tsp. cumin seeds
1 onion, finely chopped (About 1/2 cup)
1 tomato, diced
1 green capsicum - seeds removed and chopped (About 1 cup)
1 cup fresh fenugreek greens / methi
1/8 tsp. ground turmeric 
Salt to taste
Chili powder to taste
Butter as needed


Directions:
* Heat oil in a pan and add cumin seeds. When they start to brown, add onion and saute on medium flame until it starts to brown. Add tomatoes, capsicum pieces, fenugreek greens, turmeric and salt. Continue to cook until capsicum is almost done. Add chili powder as needed and cook for a couple of minutes and turn off the stove.
* Spread butter lightly on both sides (or only one side if preferred) of the bread slices. Spread capsicum curry evenly on a bread slice and cover it with another slice. Repeat the step with the other four remaining bread slices.
* Toast them in a sandwich maker / grill or on stove top in a pan until golden brown on both sides.   

This post is an entry for Blogging Marathon #98 under 'Cooking for two' theme.


Comments

Tawa Paneer Masala

Today is turn for a quick and delicious paneer based curry made on a tawa. A tawa is a slightly concave griddle that is commonly used in Indian kitchens to prepare flat breads. Apart from flatbreads, there are a few other dishes that are associated with the tawa like a tawa pulao or this paneer masala for example, though the flat griddle seems like an unusual implement to cook them. Of course one can easily opt for a saute pan instead of a flat griddle when cooking at home, if the tawa cooking seems trickier and messier. This tawa paneer masala is entirely cooked on a tawa where paneer cubes are simmered in a spicy, sauteed base of onion, capsicum and tomato.

Ingredients:
1 onion
1 small or 1/2 big sized green capsicum 
2 tomatoes 
1/2 cup paneer cubes
1 to 2 tbsp. butter / oil
1 tsp. cumin seeds
1 small sized green chili
1 tsp. ginger - garlic paste 
2 pinches of turmeric powder
Salt to taste
1 tsp. pav bhaji powder
1/4 tsp. chili powder
1/2 tsp. coriander powder
1/2 tsp. cumin powder
2 tsp. kasuri methi

Method:
* Finely chop onion, capsicum and green chili. Puree the tomatoes.
* Heat butter / oil on a medium / large sized tawa / griddle and add cumin seeds. When they start to turn brown, add green chillies and onions and saute until the onions turn translucent. Add ginger - garlic paste and capsicum and saute on low flame for about five minutes. 
* Next add turmeric, salt, pav bhaji masala, chili powder, coriander powder and cumin powder. Stir for few seconds and then add the tomato puree. Cook until the raw smell of tomatoes disappear and butter / oil starts to leave the sides of the tawa. Taste and adjust the seasonings if needed. Sprinkle a few tbsp. of water if the mixture appears dry while cooking.
* Stir in the paneer cubes next and cook for a couple of minutes more. Gently crush the kasuri methi between palms and sprinkle over the curry. Stir the curry once more and turn off the stove.
* Serve warm with rotis or bread of your choice.
 
This goes to Blogging marathon #70, under the theme 'Cooking on a Tawa'. Check here to find out what the other marathoners are cooking as part of the BM.

Comments

A - Z Rice Dishes ~ T for Tawa Pulao

Tawa pulao is a quick rice and vegetable stir fry that is popular on the streets of Mumbai. The tawa in the title is a reference to the wide, flat griddle on which this pulao is made though it is not necessary to use one while preparing this rice at home as it is not a convenient option. The vegetables and spices are cooked on a hot sizzling griddle after tempering, with the addition of water/spicy broth as needed and then the cooked rice is mixed at the end, making it a quick stir fry dish. I however cooked vegetables as I prefer. This is a dish where you can use an assortment of vegetables of your choice or availability. I have used tomatoes, capsicum, carrot and peas here though potato and cauliflower would also make a good addition.

Ingredients:
2 cups cooked Basmati rice
1 to 2 tbsp. oil
1 tsp. cumin seeds
1 big onion, finely chopped
1/2 tsp. ginger paste
1/2 tsp. garlic paste (I omitted it.)
2 small tomatoes, finely chopped
1 big carrot, peeled and finely cubed
4 to 6 tbsp. fresh or frozen green peas
1 small green capsicum, finely chopped
1/8 tsp. turmeric powder
3/4 tsp. red chili powder
1.5 tsp. pav bhaji masala
Salt to taste
Minced cilantro to garnish
1 tbsp. lime / lemon juice
 
Method:
* Heat oil in a pan and add cumin seeds. When they start to brown, add onion and saute until they start to brown. Next add ginger and garlic paste and saute for few seconds. 
* Then add tomato, capsicum, carrot and peas, chili powder, pav bhaji masala,turmeric and salt. Cook until the vegetables are cooked to desired consistency. Add a little water if needed while cooking the veggies.
* Add the cooked rice, minced coriander leaves and lemon juice to the pan and gently mix. Cook for a minute or two and serve hot.

Recipes so far in A - Z Rice Dishes,  
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 
P for Peas Pulao 
Q for Qabooli Biryani 
R for Ram Pulao / Rajasthani Gatte Ka Pulao
S for Spinach layered Biryani

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
An InLinkz Link-up

Comments

Indian Chinese Cooking ~ Vegetable Fried Rice

 
I chose to go with vegetable fried rice, one of the popular dishes from the Indian Chinese cuisine for today's post. If you have some left over rice and prepared vegetables then this dish could be made in a blink of an eye. And thanks to my husband, I could pair it with some gobi manchurian. Yes, my husband is the official manchurian maker in our home. :) I will post the recipe for manchurian soon.

Ingredients:
1 cup Basmati Rice

1 tbsp. + 1 tsp. sesame oil
1 garlic clove finely minced
1 inch piece of ginger, finely minced
1/4 cup minced scallion (greens and white separated) 
1.5 to 2 cups mixed vegetables of your choice (I used thinly sliced carrot, beans, cabbage, and capsicum.)
1 - 2 tsp. soy sauce (or as per taste)
1/2 tsp. rice vinegar
Salt and ground pepper to taste
Optional ingredient:
Red or green chili sauce to give a spicy kick

Method:
* Soak 1 cup rice in water for about 15 minutes and drain the water. Add about 1 & 1/2 cups water to the rice and pressure cook for 3 whistles. When the valve pressure is gone, transfer the rice to  a wide plate. Add a tsp. of sesame oil, fluff and keep it aside to cool.
(Whatever method you choose to cook rice, take care not to prepare a mushy rice. Leftover rice works good too for this recipe.)
* Chop the vegetables finely or into thin slices. (I prefer to cut into thin long strips as my husband prefers it that way). Use vegetables of your choice. Other than the vegetables I used, one can use celery, mushroom, broccoli, snow peas and so on.
* Heat the oil in a wide, non stick pan. Add scallion whites, ginger and garlic and toast for few seconds until you start to notice the aroma.
* Next add all the vegetables and cook on high flame for about two minutes. Keep tossing the pan frequently to avoid burning the vegetables. The vegetables must be cooked but still retain their crunchiness and crispiness.  
(If the vegetables are finely chopped then tossing them for about a minute would suffice.)
* Add soy sauce, vinegar, chili sauce if using, salt and pepper and toss. Next add the rice and just gently mix. Don't over mix and break the rice grains.
* Garnish with scallion greens and serve along with a manchurian dish or your favorite side dish. I served it with gobi manchurian.

This 'Veg Fried Rice - Manchurian' combo goes to BM #46. Check what other marathoners are cooking during this marathon. 

Comments

Ghiveci

Ghiveci ~ pronounced as "gi-wetch" is primarily a rustic Romanian stew made with a medley of vegetables and so a preferred dish there during the period of Lent. It is on the similar lines of the French ratatouille though they taste different. Ghiveci can be made non vegetarian too by throwing in some chicken / meat. This dish is quite easy to prepare and very forgiving. It is slowly cooked in a pot by adding vegetables one after another keeping the cooking times of the different vegetables in mind. Whatever seasonal vegetables you have on hand can go into it. Onion, tomatoes, bell peppers, eggplants, zucchini and peas are the most commonly used vegetables in this mildly spiced dish. I saw a video where a Romanian woman cooked the dish just with onion, tomatoes, bell pepper, parsley and cooked rice with no spices at all.
In Romania, it is usually served with rice or mamaliga , a porridge made of yellow maize flour. It can be eaten along with bread / couscous too. Instead of eating ghiveci with cooked rice, rice can be added directly to the vegetable medley during the cooking to make it a one pot meal. Either washed and drained rice can be thrown in between the cooking process so that rice gets cooked along with the veggies or some cooked rice can be added to the dish directly at the final stages so that rice absorbs the flavors better. The final dish should look like a thick sambhar rice.
It seemed kind of a hotchpotch dish and was sure that this is not going to be my kind and tried it just for my husband and son. However surprisingly I liked it taking into account that it was not heavily spiced and I could finish off a bowl without complaining as an accompaniment to my rotis. Though true Romanians may wrinkle their noses at me for that latter part of my statement.

Recipe source: Here
Servings: 3 to 4
Ingredients:
1-2 tbsp oil (I used canola oil.)
1 onion, chopped
2 small carrots, peeled and sliced
1 small bell pepper, seeded and chopped
1/4 cup of peeled and cubed kohlrabi (optional)
1 garlic clove, finely minced
2 cups thinly sliced cabbage
2 tomatoes, chopped
1 cup water
2 small potatoes, peeled and cubed
A handful of frozen peas
1 eggplant, cubed (optional)
Salt to taste
1/2 to 1 tsp paprika
1/4 tsp thyme (I didn't use.)
Freshly cracked pepper to taste
2 tbsp finely minced parsley
1 tsp lemon juice

Method:
* Heat the oil in a large stewpot and add the chopped onion, carrots, and peppers. Sauté until onion turns translucent.

* Next add garlic, potatoes, cabbage and kohlrabi if using and stir. Saute for about 3 -4 minutes.

* Then add tomatoes, salt, pepper, paprika, thyme and water and bring the mixture to a boil.

* Cover and simmer until the potatoes turn almost tender.
* Now add eggplants, cover and simmer.

 

* Simmer for another 15 - 20 minutes so that flavors mingle and the vegetables turn soft.
* Add frozen peas, fresh herbs, and lemon juice. Cook for another five minutes and serve warm.

This is my post under "European Cuisine" theme for BM#36. Check here to know what other marathoners are cooking. 

Comments 

Corn - Capsicum Toasties

I have started to take interest in a couple of television cook shows recently and had started to record the episodes. I leisurely go through them to see if anything catches my attention. I wanted to try a couple of corn recipes that I saw on khana khazana and chose this "corn" theme for that specific reason. This simple and filling sandwich was one of them and can be a great breakfast / snack item.

Ingredients:
8 brown bread slices
1 cup boiled sweet corn kernels
1 capsicum finely chopped
2 green chilies finely chopped
1.5 cups finely grated cheese
8 black peppercorns, crushed

Method:
* Preheat the oven at 180 degree Celsius / 350 deg F. While the oven is preheating, put the slices directly on the oven rack to toast them. Or you can choose to toast them in a toaster or on stove top.
* Combine all the other remaining ingredients in a bowl and mix well.
* Remove the toasted slices from the oven and spread the mixture equally over the slices.
* Put them back in the preheated oven. Again place them directly on the rack and remove them when cheese starts to melt.

 This is going to be a part of BM #35 under the theme of "Cooking with Corn". Check what other marathoners are cooking here.

Comments

Veggie Pizza

I was contemplating to go with a dessert pizza for the final post until I realized that kids were least interested in the option and I would end up eating the whole pie by myself. And so I pulled back from the sweet version and stuck to one of the favorite pizzas at home - a vegetable based one. This hearty, filling pizza uses a whole wheat based crust but you can go with any crust of your choice. Also you can go with your choice of quick cooking vegetables for the toppings.

I was preferring a crispy crust and so first baked the crust for about 7 minutes and spread the sauce and toppings later and baked again for 17 minutes.

Ingredients:
2 tsp active dry yeast
1 tsp sugar
1/2 tsp salt
3/4 cup luke warm water
1 & 1/4 cups whole wheat flour
3/4 cup all purpose flour
2 Tbsp olive oil  / canola oil / vegetable oil + extra for greasing
6 - 8 Tbsp pizza sauce
8 oz / 2 cups shredded mozzarella cheese
Vegetables for topping - I used seeded & sliced capsicum, thinly sliced red onion, olives, diced zucchini, diced and sliced tomato

Method:
1. Preparation of pizza dough:
* Combine water, yeast, salt and sugar in a mixing bowl. Stir just until everything is dissolved. Cover and set aside the mixture for about 5 minutes at room temperature. The mixture would usually bubble and foamy by the time.
* Stir in both flours and the oil. Work dough back and forth with the heels of your hands on a floured work space. Knead until smooth and elastic for about 8-10 minutes. If the dough is dry while kneading, add extra water in 1 Tbsp increments. 
* Grease a bowl and place the dough in the prepared bowl. Turn the dough so that all sides are coated with oil. Cover and place in a warm spot to rise until doubled in size, about 2 hours.

2. Assembling and Baking:
* Preheat the oven to 450 deg F.
* Grease a large baking sheet or a pizza tray.
* Punch down the dough and knead briefly. Place the dough on the baking sheet and dimple the dough with fingertips until its a flattened circle. Then pull and press it until it forms about 14 inch circle or 12 by 7 inch wide rectangle, of about 1/8 inch thickness. (I used half the dough here.)

* Spread the sauce evenly over the crust, leaving a 1/2 inch border at it's edge. Sprinkle the cheese evenly over the sauce and top with vegetables. Sprinkle with 1/2 tsp freshly ground black pepper or red pepper flakes if desired.

* Bake until the cheese has melted and just started to brown, about 17 minutes. 
* Remove and transfer the pizza onto a wire rack to slightly cool before slicing it.

This is my Day 3 post under "Pizza" theme and check this page for other marathoners who are doing BM #35.

Comments

Garlicy Capsicum Rice

A simple and quick lunch box idea for capsicum lovers.

Ingredients:
1/2 cup rice- sona masuri or Basmati
1 capsicum cut into strips
Salt and crushed black pepper to taste
For tadka: 1 Tbsp oil / butter, 2 chopped garlic cloves, 1 tsp mustard seeds, 1 tsp cumin seeds, 2 - 3 red chillies - broken into small bits, few curry leaves

Method:
* Cook rice adding a cup of water.
* Heat oil and add tadka ingredients. When cumin seeds start changing color to a few shades darker, add capsicum. Cover and cook until capsicum softens.
* When done, add rice, salt and pepper. Mix well and serve.

This is going to be my contribution to "Cooking with Capsicum". Check what other marathoners are cooking at BM #34.

Comments

Capsicum - Coconut Chutney

Capsicum is one of the frequently bought vegetables at my home and I therefore didn't have to think twice before picking the "capsicum" theme during this BM. Simple, quick and everyday dishes are what get cooked using this veggie at my home and those are what going to get featured during this week here.  
Here is a simple, flavorful south Indian style chutney for today, to go with rice / Indian style breakfast dishes.

Ingredients:
1 - 2 tbsp oil
2 tsp coriander seeds
1 tsp cumin seeds
2 garlic cloves
3 red chillies
1 Tbsp tamarind 
1 capsicum - finely chopped
1/4 - 1/2 cup shredded fresh coconut 
1/8 tsp turmeric powder
Salt to taste
Tadka ingredients - 1 tsp oil, 1/2 tsp cumin seeds, 1/2 tsp urad dal / skinned black gram, 1/2 tsp mustard seeds, curry leaves

Method:
* Heat oil. Add cumin, coriander, red chillies and garlic cloves. Fry until the spices start to change color a few shades darker. 
* Then add capsicum, turmeric and tamarind. Saute lightly and let the mixture cool.
* Grind the sauteed mixture along with coconut and salt.
* Heat 1 tsp oil and add add tadka ingredients. When the dal starts turning reddish, turn off the stove and add it to the ground chutney.

This is going to be my contribution to "Cooking with Capsicum". Check what other marathoners are cooking at BM #34.

Comments

Capsicum Curry

I apologize for going kaput again without any prior notice though the culprit this time is my laptop. :) The display screen has given up and the problem still needs fixing. And for the same reason, I haven't been able to check many posts of  the A- Z blogging marathon yet. I am borrowing my husband's system for the time being and hopefully am going to complete this month's blogging marathon without a hitch.
And here is a simple yet flavorful capsicum curry to kickstart the event.

Ingredients:
1 capsicum - de-seeded and chopped (about 1 cup)
1 tomato - roughly chopped
2 Tbsp peanut - dalia powder
Salt to taste
For tadka:
1 Tbsp oil, 1 tsp each - chanadal, urad dal/skinned black gram, mustard seeds and cumin seeds

Method:
* Heat oil in a kadai / pan and add chana dal, urad dal, cumin seeds and mustard seeds.
* When dals start turning reddish, add tomato and fry for a minute or so.
* Next add the chopped capsicum and salt. Mix well, cover and cook until capsicum softens.
* Now add peanut- roasted chickpea powder, mix and cook for a couple of minutes more.
* Turn off the stove and serve warm with rice / rotis.

This is going to be my contribution to "Cooking with Capsicum". Check what other marathoners are cooking at BM #34.

Comments