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Monday, April 12, 2021

Chanya Ros / Goan Dried Yellow Peas Curry

I had prepared chanya ros as part of my Goan vegetarian thaali a few months ago. Goans prepare vegetarian food sans onion and garlic during festivals and on certain days, specially Mondays and this chanya ros appears usually on the menu. Chanya ros is a flavorful curry with a spicy coconut base. This is similar to another Goan specialty dish tonak which is prepared with black eyed peas /  dried peas and so on. Tonak however contains onion and garlic and is served at breakfast. The quantity of dried peas used in a chanya ros recipe is lesser compared to tonak. 

Recipe source: Here
Ingredients for paste:
1 tsp. oil
1 tsp. coriander seeds
1 tsp. fennel seeds
2 - 3 cloves
2 - 3 peppercorns
2 - 3 dried red chilies
1 cup fresh shredded coconut (I used frozen coconut.)
1/2 tsp. sized tamarind ball
Ingredients for curry:
1/2 cup dried yellow peas
Salt to taste
1/8 tsp. turmeric powder
1 tbsp. ghee / oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
A pinch of asafoetida
2 or 3 green chilies, slit
Few curry leaves
Minced cilantro to garnish
Prep work:
Soak dried peas overnight. 

1. Paste preparation
* Heat a tsp. of oil in a skillet and add coriander seeds, fennel seeds, cloves, pepper corns and red chilies. Sauté for a minute and add the shredded coconut. Sauté until the coconut starts to brown. Let it cool a bit.
* Grind the sautéed ingredients along with tamarind, adding water as needed. 

2. Curry preparation:
* Drain the water used to soak peas. Pressure cook them for 2 or 3 whistles adding turmeric.
* Heat ghee in a pan and add mustard and cumin seeds. When mustard seeds start to splutter, add green chilies and curry leaves. Sauté for few seconds and add asafoetida.
* Next add the cooked peas, salt and water as needed to form a semi gravy. Let the mixture come to a boil and reduce to low heat setting and cook for a couple of minutes more.
* Garnish with cilantro and turn off the stove.
* Serve it warm with rice.
This post is an entry for Blogging Marathon #121 and check the link to find out what other marathoners are cooking.

Sunday, April 11, 2021

Mamidikaaya Pappu / Andhra Style Green Mango Dal / మామిడికాయ పప్పు

(This was originally published on 9/ 9/09.)

Pappu is a signature lentil based dish from the south Indian states of Andhra and Telangana. The preparation is a simple one using the basic ingredients from an Indian kitchen and usually brings out the flavors of the vegetable being used. However, it should be noted that all vegetables are not used to make a pappu. Some are absolute classics if a list of pappus is being made. Mamidikaya pappu (green mango dal), and the ones prepared using leafy greens like gongura and chukka koora are mouth watering and flavorful dals. Today's recipe is 
for mamidikaya pappu, which is one of our family favorites. Mango dal, the protein rich dish with the tart mangoes and a flavorful seasoning of asafoetida and curry leaves would make a pleasing meal when served with rice, drizzled with ghee.

Pick the tartest kind of green mango you can, for this dal. See that it is very firm to touch and green in color. The signature flavor of the dal is lost with out the sourness. The requirement of tamarind in this recipe depends upon the sourness of the mango being used. If the mangoes are really sour as back in India, tamarind may be omitted. I get sour mangoes but not that mouth puckering variety and so I happen to use tamarind. 

Ingredients needed:
1 cup pigeon peas / toor dal
1/8 tsp. turmeric powder
1 small firm, green mango - peeled, seeded and chopped into cubes (I had about a cup.)
About 2 tsp. salt or as needed
1/2 tsp. spicy chili powder or as needed

Thick tamarind puree (I used about 3 tbsp. See note below.)

Ingredients for seasoning / popu: 
2 tsp oil 
1 tsp. mustard seeds 
1 tsp. cumin seeds (optional)
A pinch of fenugreek seeds (optional)
2 pinches of asafoetida
Few curry leaves

* Wash pigeon peas / toor dal with water twice and throw away the cloudy water. Pressure cook the dal adding 2 cups of water and turmeric powder for 3 whistles or until done. (The dal can be cooked in a thick bottomed pan on stove top in lieu of a pressure cooker. Soak dal for a couple of hours in that case to fasten the cooking process. Cook until the dal softens adding water as needed.)
* Cook mango cubes in another container in the cooker (while cooking dal) or cook separately in a sauce pan or in a microwave adding about 1/2 cup of water. (It is done because the tartness of mango interferes with the cooking of toor dal.)
* Mash the cooked dal with the back of a ladle and keep aside.
* Heat oil in a pan and add mustard and cumin seeds. When mustard seeds start to pop, add asafoetida and curry leaves. Then add the mashed dal, cooked mango cubes along with the water used to cook, salt, chili powder and tamarind if using. Mix all the ingredients well with the ladle. Add extra water if the dal appears thicker. Check the taste and adjust any seasonings if needed. Let the dal simmer for about 5 minutes for all the flavors to mingle and turn off the stove.

How to serve:
Serve this with a small mound of rice and a tsp of ghee. Serve along with a pickle, koora (a vegetable preparation), and yogurt for Andhra style lunch.

Soak about 1/4 cup of tamarind in water for about an hour or microwave for about 3 minutes adding water. Squeeze thick tamarind puree using your fingers or passing through a sieve. Discard the seeds and fibre. Use the puree as needed and refrigerate the rest. The amount of tamarind puree used depends upon the tartness of mango being used. I used about 3 tbsp. of tamarind puree but the quantity may vary for the same amount of pigeon peas cooked depending upon the mango used. If using the ready made tamarind paste, the quantity mentioned above varies.

This post is an entry for Blogging Marathon #121 and check the link to find out what other marathoners are cooking.

Saturday, April 10, 2021

Bhatt ki Dal

Bhatt ki dal is an iconic dish and a traditional recipe of the Kumaon region in Uttarakhand. This dal is prepared using bhatt aka locally grown, organic black soybeans though I have used the regular ones here. It is a typical winter dish which provides enough energy to suit the cold, hilly terrain. I had prepared this simple yet nutrition packed dal as a part of my Uttarakhand Thali a few months ago. The soy beans are soaked, ground and cooked along with spices which makes it as easy and quick dish. 
Recipe source: Here
1/2 cup black soy beans ( I used the yellow one.)
1 to 2 tbsp. ghee / oil
1 tsp. cumin seeds
2 pinches of asafoetida
1 green chili
1/2 tsp. finely chopped ginger
1/4 tsp. chopped garlic (I didn't add any.)
1 onion, finely minced
Chili powder to taste
1 tsp. coriander powder
1/8 tsp. turmeric powder
1/2 tsp. garam masala powder3
2 tbsp. wheat flour
Salt to taste

Soak beans overnight in water and drain. 
* Grind them to a fine paste adding a little water if needed.
* Heat ghee in a pan and add cumin seeds and asafoetida. When cumin starts to brown, add ginger, garlic, green chili and onion. 

* Sauté until onion is cooked. Next add coriander powder, turmeric, garam masala, salt, chili powder and sauté for few seconds. Add wheat flour and cook until it starts to brown.
* Pour in the ground paste and about a cup or more of water to the pan.
* Mix well and simmer for about 15 minutes until it thickens.

* Serve warm with rotis.

This post is an entry for Blogging Marathon #121 and check the link to find out what other marathoners are cooking.

Monday, April 5, 2021

Musthi Polo

I thought of posting one more dosa recipe today which happens to be a popular and traditional breakfast dish from Konkani households. Polo means dose / dosa in Konkani while musthi means 'fist' in both Konkani and Kannada. Most of the ingredients used in the recipe were measured by fistfuls which would amount to approximately to 1/4 cup and hence the name. These polo are soft and fluffy and are prepared on the similar lines as the set dose, a breakfast popular in the eateries across Bangalore. Served along with coconut chutney or any other chutney of preference, these spongy dosas make a delicious breakfast.

1 cup rice *
1/4 cup skinned black gram / urad dal
1/4 cup flattened rice / poha
1/2 tsp. fenugreek seeds / methi seeds
1/4 cup fresh coconut
Salt to taste
Water to grind (I used a little more than a cup of water.)
* (I use extra long grain rice. Any rice can be used but not aromatic variety). 
* Rinse and soak rice, black gram, flattened rice and methi seeds for about 4 hours. Drain the water used to soak before grinding.
* Grind finely the soaked ingredients along with coconut, salt and enough water to form a pourable but not runny batter. 
* Transfer the batter to a container, cover and let it ferment in a warm place overnight or for more time if living in a cold place.
* Heat a griddle and pour a ladleful batter at the center and spread only a little with the back of the ladle. These dosa are made smaller and thicker than the regular dosa. Drizzle oil around the edges and cook until the surface appears dry. The surface turns all porous if the batter is fermented well.
* The dosa can be removed at this point or flipped and cooked on the other side as well for few seconds.
* Remove the polo with a spatula and repeat the polo making process.
* Serve them warm with chutney of your choice.


This post is an entry for Blogging Marathon #121 and check the link to find out what other marathoners are cooking.

Sunday, April 4, 2021

Avarekaalu Dose / Spicy Field Beans Crepes

Come winter season, streets in Bangalore area would be flooded with avarekayi, aka fresh hyacinth or field beans. A favorite of the locals, the bean is extensively used in cooking and enjoyed through out the season in the region. During my previous visit to India, I happened to see them surprisingly in the month of July when we went to eat at the Thindi beedhi / Eat street in V. V. Puram, Basavanagudi. We bought some avarekayi to try later at home while I tasted these dose there. 

Here is a delicious breakfast option using these beans if you are bored with the regular dosa and looking for a colorful and nutritious variation. These dose are prepared similar to uttapam with toppings thrown over though the dose are made with fresh batter. Feel free to use the measurements given below as a guideline and adjust the quantities of toppings as preferred. Minced dill leaves is a flavorful addition to this dose which I have omitted. Even spring onions can be used. 
Ingredients: (Yield - about 10 dosa)
4 cups dosa batter
Salt to taste
About 1/2 cup hitakida avaraekayi / skinned field beans *
1 big onion, finely minced
2 spicy green chilis, finely minced
Minced cilantro as needed
Oil to make dosa
* Fresh or frozen field beans can be used to make these dose / dosa. If using fresh beans, they must be skinned. 

* Add salt to dosa batter if it was not done before. 
* If using fresh hitakida avarekayi, pressure cook for one whistle adding salt and little water. If using frozen beans, nuke them in a microwave adding little water and salt. Drain and proceed with the recipe.
* Combine cooked and drained beans, minced onion, green chili and cilantro. Keep this topping mixture aside. (Minced dill leaves, ginger and cumin seeds can be added if preferred.)
* Heat a griddle / tawa and pour a ladle of dosa batter at the center and spread in a circular fashion and quickly sprinkle the toppings generously over the dose covering it entirely. (Or pour a ladleful of batter at the center of the griddle and spread a little. Sprinkle the toppings over it and again spread the batter lightly in a circular fashion, with the back of the ladle so that the toppings stick better to the dosa.)
* Drizzle oil around the edges and cook until the surface doesn't look wet. Flip, drizzle some more oil around the edges and cook the other side as well.
* Remove the cooked dosa with a spatula and repeat the procedure with the remaining batter.
* Serve them warm with chutney.


This post is an entry for Blogging Marathon #121 and check the link to find out what other marathoners are cooking.

Saturday, April 3, 2021

Uppu Huli Dose / Pathrode Dose

It is good to be back after the brief hiatus I had from blogging. I am going to post a few regional recipes from the south Indian state of Karnataka this week. The first one in the series is going to be a popular breakfast recipe from the coastal regions of Karnataka called uppu huli dose. Uppu means salt and huli means sour while dose pronounced 'though-say' is the local term for the popular south Indian breakfast crepe called dosa.  
These dose make a great alternative to regular dosas and the fact that the batter doesn't need any fermentation is an added bonus. All one needs to do is soak rice for a few hours and then grind with spices. The final batter would be slightly spicy, sweet and sour. One can add vegetables like any chopped greens, ridge gourd, or cabbage to the batter to make the dose more nutritious. These dose can be served with or without any side dish.

Ingredients for dose batter:
1 cup rice
1/2 cup fresh or frozen shredded coconut
3 - 4 dried red chili
1 tbsp. sized tamarind ball
1 heaped tbsp. coriander seeds
1 heaped tsp. cumin seeds
1 tbsp. jaggery or to taste
Salt to taste
About 1 cup water to grind the batter
Oil to make dose

There is no need to use sona masuri / Basmati kind expensive rice to make these dose. I used extra long grain rice which is available in bulk at Costco / Sam's club. 
2. If using frozen coconut, nuke it in a microwave for a minute to thaw it. 
3. Byadagi variety chilies lend a reddish color to dose.

* Rinse, drain and soak rice in water for about 3 to 4 hours. Drain the water completely from rice after the soaking period. Add everything except oil to  a blender / mixer and grind them together to a fine batter. Transfer the ground batter to a container.
* Heat a griddle and pour a ladleful of batter at the center of it. Spread it into a circle with the back of the ladle. 
* Drizzle few drops of oil around the edges and cook it covered at low medium flame.
* When the bottom side is cooked, flip it and cook the other side as well.
* Remove and serve it warm with butter / yogurt or coconut chutney.


This post is an entry for Blogging Marathon #121 and check the link to find out what other marathoners are cooking.

Saturday, December 19, 2020

Vegan Banana Bread

Banana bread is a favorite at home while it comes to quick breads category and this eggless bread is my to go recipe as everyone thoroughly enjoys it. I therefore usually don't go around looking for a banana bread recipe, to be honest. I accidentally came across this banana bread recipe at KAF which happens to be their 2018 Recipe of the year. I am a fan of their recipes and decided to give this one bowl banana bread recipe a try. It was a good bread though my pictures taken from a mobile don't do justice to it.

I substituted for the eggs in the recipe with flax meal eggs making it a vegan bread and prepared it using only all-purpose flour. I halved the recipe and baked in two mini loaf pans. This is a moist and flavorful bread and very forgiving when it comes to substitutions according to KAF. I have mentioned some of those here. The bread can be prepared using whole wheat flour or all-purpose flour alone. If looking to reduce the fat in this recipe, half the quantity of oil can be replaced with apple sauce or yogurt. Or replace the entire quantity of oil with full fat yogurt. Brown sugar can be replaced by white granulated sugar if that is what you have on hand. The oil in the recipe can be replaced by 2/3 cup butter if you prefer the butter flavor more. The banana can be replaced by applesauce to make applesauce bread. The walnuts in the recipe can be substituted with other chopped nuts and dry fruits or can be omitted if you have nut allergies. The batter can be used to make muffins instead but the baking time would be around 20 to 23 minutes.
Wet ingredients:
Any substitute for 2 eggs (I used flax eggs.)
2 cups thoroughly mashed banana (About 5 medium sized ones)
1/2 cup vegetable oil
1 cup brown sugar
1 tsp. vanilla extract
Dry ingredients:
1 cup unbleached all-purpose flour
1 cup white whole wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/2 cup chopped walnuts (I used walnuts, pistachios, craisins and raisins.)
1 tbsp. sugar
1/2 tsp. cinnamon

* If using flax eggs, combine 2 tbsp. flax meal and 6 tbsp. water in  a small bowl and keep aside for about 5 minutes or until it thickens. Skip this step if using eggs.
* Preheat the oven to 350 deg F. Reduce the temperature to 325 deg F if using a stoneware or glass pan. Lightly grease a 9 x 5 inch loaf pan.
* Stir together all wet ingredients in a large bowl. 
* Mix the dry ingredients into the banana mixture. Scrape the bottom and the sides of the bowl and mix thoroughly to combine the ingredients. 
* Transfer the batter to the prepared pan. Combine the sugar and cinnamon (topping) and sprinkle uniformly over the batter. (I didn't use any topping and sprinkled some nuts.)
* Bake the bread for about 60 to 70 minutes, until the bread feels set on the top and a toothpick or a thin knife inserted at the center comes out clean. (The baking time may increase by about 10 to 15 minutes if using stoneware or a glass pan.)
* Remove the pan from heat and let it cool for about 15 minutes. Loosen the edges and transfer the loaf onto a rack to cool completely.
* Th left over bread can be stored at room temperature for several days or frozen for longer storage.


This post is an entry for Blogging Marathon #119 under the theme 'Breakfast Recipes' and check the link to find out what other marathoners are cooking. 


Friday, December 18, 2020

Vegan Banana Oat Waffles

I was cleaning up our pantry a few months ago and finding ways to use up those odds and bits from the bins. This recipe was an interesting find to finish off that last portion of the oats that were lying untouched in the can for months. Of course I could make only a small portion which my daughter thoroughly enjoyed for her lunch that day. 

These light and fluffy pancakes are gluten-free and vegan. These are made with oats, banana, almond milk and flax eggs. They make an easy and fuss-free breakfast. In fact, all you need to do is blend the ingredients and make waffles. They can be made in a big batch and extras can be refrigerated or frozen, stored in plastic wraps. They can be reheated in a toaster oven when needed.
Recipe source: Here
Ingredients: (Yield - about 4)
2 flax eggs
2 cups old fashioned oats
1 cup unsweetened almond milk or milk of choice
1 medium sized ripe banana
1.5 tsp vanilla extract
1 tsp. cinnamon
1 tsp. baking powder
1 packet stevia / preferred sweetener

* For flax eggs, combine 2 tbsp. flax meal and 6 tbsp. water in  a small bowl.
* Blend all ingredients until smooth in a blender and let it sit for about 10 minutes.
* Meanwhile preheat the waffle iron. 
* Cook waffles in the waffle iron as per the manufacturer's instructions. Leave the waffles a little longer after the waffle iron goes off to make the waffles a little crisper.
* Enjoy them warm with any preferred toppings like maple syrup, fruits, honey / others.


This post is an entry for Blogging Marathon #119 under the theme 'Breakfast Recipes' and check the link to find out what other marathoners are cooking. 


Thursday, December 17, 2020

Chuda Santhula

Poha is a quick and tasty breakfast dish prepared in India under various regional names and variations. Poha, though usually associated with the state of Maharashtra is equally popular in other regions as well. The basic recipe involves rinsed flattened rice being tossed with sautéed onions and spices. There may be extra additions like vegetables, ground peanuts or coconut depending upon the region. Today's version comes from Odisha, a state from the eastern parts. This version is tasty as well and fennel seeds lend their unique flavor to it.
Below are some versions that have been posted earlier.
2 cups thick flattened rice / poha
2 tbsp. oil
1 tbsp. peanuts (optional)
1 tsp. mustard seeds
1/2 tsp. fennel seeds
1 sprig of curry leaves
1/2 tsp. grated / finely chopped ginger
2 green chilies, chopped finely (adjust the quantity as needed.)
1 big sized onion, sliced
1 tomato, finely chopped
1/8 tsp. ground turmeric
1 tsp. salt

* Rinse flattened rice with water and drain in a colander and leave it aside. Or if needed, soak for few minutes until they soften.
* Heat oil in a pan / kadai and add peanuts if using, mustard seeds and fennel seeds. 
* When the peanuts start to turn brownish, add ginger and green chilis and sauté for few seconds. Next add onion to the pan and stir. 
* Saute onion on low heat until it turns translucent. 
* Next add tomato and turmeric to the pan and stir well. 
* Cook until the tomato turns almost mushy. 
* Finally add the rinsed beaten rice and salt. 
* Mix well with a spatula, and if the mixture appears dry, sprinkle one or two tbsp. of water and toss again. Adjust the quantity of salt if needed. 
* Cover the pan and continue to cook on low heat for about 5 to 6 minutes and turn off the stove. Serve it hot immediately.

This post is an entry for Blogging Marathon #119 under the theme 'Breakfast Recipes' and check the link to find out what other marathoners are cooking.