Yogiratna / Valval

Yogiratna is a popular vegetable curry preparation from the Konkani cuisine. This coconut milk based mixed vegetable curry which also goes by the name valval is traditionally reserved for special occasions and festive days. This mildly spicy, delicious curry goes well with rice and is a simple dish to prepare. 

Most of the local variety vegetables on hand were originally used in this preparation as long as they are not the bitter / sour / tough variety. No onion or garlic is used in the recipe. Some of the local vegetables that go in this dish are bread fruit, tender / dried cashews, pumpkin, yam, ash gourd, bottle gourd, ivy gourd, ridge gourd, snake gourd, yard long beans, plantain, the yellow colored cucumber, and sweet potato. I used carrots, beans, potatoes, green peas, butternut squash, ivy gourd, ridge gourd and plantain for my yogiratna / valval. 

Fresh or frozen coconut can be used to prepare coconut milk. If using frozen coconut, thaw it before using. The coconut is ground with water twice to get the first time 'thick' milk and the second time 'thinner milk'. Usually the vegetables are cooked in the thin coconut milk and water mixture in a pot. I made a small portion and pressure cooked them in water. Yogiratna / valval needs to be slightly on a thicker side (and so avoid cooking vegetables in water more than needed or throw away / save the extra water.) Mixed vegetables and coconut milk can be used in an average 1:1 ratio in the recipe. 

Ingredients:
1 cup mixed vegetables, chopped *

2 - 3 green chilies, sliced

1/2 cup shredded coconut / 1 cup coconut milk

1 tsp. rice flour / all purpose flour

Salt to taste

Ingredients for seasoning:

1 tsp. ghee

1/2 tsp. mustard seeds

1/2 tsp. cumin seeds

Few curry leaves

* I used carrots, beans, potatoes, green peas, pumpkin, ivy gourd, ridge gourd and plantain.

Directions:

* Pressure cook the prepared vegetables along with green chilies for one whistle, adding about 1/2 cup of water.

* If preparing coconut milk from scratch, grind the coconut adding about a cup of water. Pass the ground coconut mixture through a sieve and collect the thick milk. Add the coconut residue back to the blender and add about 1/4 cup of water and grind again for few seconds and collect the thin milk. (The milk extracted this time will be thinner than the one extracted the first time.)

* Combine flour and the thin coconut milk in a small cup and mix well. 

* Add the cooked vegetables, the thin coconut milk - flour slurry, and salt to a pan. Cook for 2 or 3 minutes. Add the thick coconut milk and bring the mixture to a boil. Lower the heat once the mixture starts boiling and simmer it for about four to five minutes. Turn off the stove. (I added both the coconut milks at the same time.)

* Heat ghee in a small pan and add mustard seeds and cumin seeds. When mustard seeds start to splutter and cumin seeds turn a shade darker, add curry leaves and turn off the stove. 

* Add this seasoning to the above cooked vegetable mixture and stir well. Serve warm with rice.

So far in my 'A - Z' Karnataka Recipe Series,
Akki Halbai
Biscuit Roti
Congress Kadalekayi
Davanagere Benne Dose

Ellu Pajji
Field Beans / Avarekalu Payasa
Girmit
Hitakida Avarekalu Huli

Iyengar Bakery Style Masala Toast
Jolada Vade
Kumbalakayi Idli
Limbe Hannina Gojju

Mysore Pak
Nuchinunde
Oodhalina Bisibele Bhath
Panchakajjaya

Quinoa Oralu Chitranna
Rave Vangi Bhath
Sajjige Rotti
Thambittu Unde

Ukkarisida Rotti / Ubbu Rotti

Vangi Bhath

Watermelon Rind Dose

X-ploring Karnataka Cuisine

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Elaneer Payasam

So far in the series,
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa

I didn't plan to include a payasam / kheer recipe in this Sweets' series until I tasted elaneer payasam. To be honest, I wanted to try this just because it is a coconut based one but after tasting this, I feel like this is the most delicious payasam I ever tasted, hands down. Even my husband who doesn't like coconut had a sip and said it tasted really good. The payasam basically makes use of coconut in all forms - the water and the coconut meat of a tender coconut and milk obtained from grated coconut aka coconut milk. 

Coconut water is a healthy and nutritious drink that is keeping people hydrated for ages in India during the hot, summer days. No wonder, the western stores are now filling the aisle shelves with the coconut products in colorful, artificial packages. The street vendors selling coconut water on the roadsides / bus stops are a common sight in towns across India. A vendor bores a hole at the top of the coconut using a machete and pops in a straw through it, making it easier to drink the clear coconut water. The sellers also break the shell of the tender, green coconut into two halves if requested, to eat the tender coconut pulp inside. This coconut water is not the same as the white colored coconut milk that is prepared by grinding the grated coconut from a mature, brown shelled coconut. Taste-wise, the coconut water maybe either mildly sweet or even bland which I don't think anyone prefers to sip on. The coconut milk is high calorie one while the coconut water has fewer calories and is a wholesome beverage that comes in a natural package. It is more economical and healthier than modern day milk shakes / ice creams. 
 
The payasam is made in two versions, one requires no cooking and the other one involves cooking like this version. This seems to be a popular sweet dish in some regions of Tamil Nadu and I even read somewhere that it appears in all Chettinad wedding feasts. I basically adapted the recipe from the web sources and made this kheer. In case, tender coconut meat is not available then grind some coconut along with coconut water for some thickness. Also, some extra coconut meat may be added to the kheer at the end, if preferred. The coconut flavor obviously is prominent in this kheer and no other flavorings are needed. The common garnish of ghee toasted raisins and cashews (generally used in a payasam) are also not added in this kheer, I think. However I added and also recommend some minced nuts to add color and contrast. I liked the crunchy nut bits while sipping this superb tasting payasam. 

Ingredients: 
1 and 1/2 cups full-fat milk

2 tbsp. condensed milk
1 tbsp. sugar
1/2 cup thick coconut milk

Ingredients to blend:
3/4 to 1 cup coconut water
1/2 cup tender coconut meat (or as much quantity as in 1 tender coconut)

Directions:
* Heat milk in a non stick pan or a thick bottomed pot. When it comes to a rolling boil, add condensed milk and sugar.
* Lower the heat and simmer the milk until it slightly thickens, stirring frequently. There is no need to reduce the milk quantity to half. Turn off the stove and let the mixture cool.
* Meanwhile, puree coconut water and tender coconut meat in a blender. Add this and the coconut milk to the cold milk mixture from the above step. Mix well.
* Chill the kheer before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104.
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Jamaican Cornmeal Porridge

 

This Caribbean cornmeal porridge could be a great breakfast alternative to a bowl of oatmeal or if one is looking for a serving of whole grain in the morning. This creamy bowl of porridge is full of flavors and quite a filling one. It is a classic comfort food from the Jamaican region and is also called 'cog' or 'pop' there. Some of the versions of this recipe use a small quantity of flour also added along with cornmeal.    
 
Recipe Source: Here
Ingredients: (Yields 1 generous serving)
1/2 cup water
3/4 cup coconut milk
2 one inch pieces of cinnamon 
1/4 cup cornmeal
1/2 tsp. vanilla extract
A pinch of ground nutmeg
1 to 2 tbsp. sweetened condensed milk or any other sweeteners

Method:
* Heat water, coconut milk and cinnamon pieces to a pan and bring it to a boil. 
* Next add cornmeal and stir well to prevent to form any lumps. 
* Cover and cook on low flame, until done, about 10 minutes.
* Add vanilla extract, nutmeg and sweetened condensed milk to the cooked cornmeal and mix well.
* Add extra milk / water and adjust the consistency if the pudding appears too thick.
* Discard the cinnamon sticks and serve the pudding warm. Add sliced fresh fruits, dry fruits or nuts as garnishes if desired. (My daughter enjoyed it with a sprinkling of some brown sugar, raisins and nuts over the porridge.)
 
This goes to Blogging marathon #85, under the theme 'Breakfast Recipes'. Check out the page to read what other marathoners are cooking.

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Pan de Coco - Coconut Bread from Dominican Republic

Pan de Coco is a coconut bread from the Latin region and the version here today comes from 'The Dominican Republic'. The recipe varies region wise and comes in both sweet and plain versions. This Dominican version is not on the sweet side and  instead these are 'heavy and salty' kind flat breads. According to the the original recipe, these are usually served with fish or meat dishes that have lot of sauce so that these breads are used to scoop those gravy kind dishes and soak up the juices.

These coconut breads are supposedly evolved from a combination of a recipe of 'Johnny cakes' brought by the English immigrants to the region and coconut, which is locally available in abundance. The coconut flavor is not pronounced much in this version though they are called coconut buns and coconut flakes are not an usual addition. These breads are more like biscuits with a crispy exterior and we had them hot from the oven, slathered with butter. 

Recipe source: Here
Ingredients: (Yields 6 breads)
2 & 1/4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt (Reduce the qty by 1/2 tsp if salty breads are not preferred.)
1 cup coconut milk
2 tsp. coconut oil + extra for greasing baking sheet and palms 
1/4 cup coconut flakes (optional)

Method:
* Preheat the oven to 300 deg F. Grease a baking sheet and keep aside.
* Combine flour, baking powder and salt in a mixing bowl. Add coconut milk and oil to the dry ingredients and knead together to a dough. Grease your palms with oil and work the dough if it is sticky.
* Divide the dough into 6 portions and roll them into balls. Flatten them on the greased baking sheet, into discs of about 6 inches diameter. 
* Sprinkle the coconut flakes if using, on the top of the discs.
* Bake them for about 25 minutes or a toothpick inserted at the center comes out clean. They are not going to get brown but remain pale after baking.
* Once cool, they can be toasted quickly but at high temperature to brown them. (I skipped the step.)


This post goes to Blogging marathon #77 under the theme "Latin American Recipes". Check out the page to read what other marathoners are cooking.

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Bale Hannina Rasayana

Rasayana from Karnataka is a simple sweet dish made with banana (bale hannu in Kannada), coconut and jaggery. There are two different variations for this simple dish where the one popular in and around Bangalore uses the coconut while the Mangalore version uses the coconut milk. This version rasayana is distributed as 'prasada' in temples in around Bangalore while today's version can be eaten with pooris, neer dose or can be eaten / drunk as it is. I have given the recipe for a smaller portion but it can be scaled for larger proportion.
 
Ingredients: (Yield 1 serving)
1 medium sized banana (About 1/2 cup chopped)
1 cardamom pod
3 tbsp. finely powdered jaggery
3 to 4 tbsp. fresh, shredded coconut

Method:
* Peel and finely chop the banana. Finely ground the cardamom seeds. 
* Combine banana, jaggery and ground cardamom in a bowl. Mix well and leave it aside for about 20 minutes for the mixture to incorporate.
* Add a little water and finely grind the coconut. Pass the mixture through a sieve and collect the coconut milk.
* Add the coconut milk to the banana mixture and mix well. Serve it immediately.


This goes to Blogging marathon #73, under the theme 'Flavors of India'. Check here to find out what the other marathoners are cooking as part of the BM.

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Coconut - Jaggery - Wheat Cookies

 

I had planned to bake another version of coconut cookies before this recipe or rather the color of the cookies caught my attention. These coconuts are on a bit healthier side considering that wheat flour and jaggery are used to bake these. I haven't baked with jaggery so far and thought probably this was a good recipe to start with and besides as I mentioned above, I loved how the cookies looked. However my cookies turned out light colored because of the pale colored jaggery I used. They taste a lit bit different compared to the sugar based ones but one get used to the flavor after having a cookie or two. The original recipe also uses ginger powder which I omitted but still the cookies are redolent with Indian style flavors. After trying out the cookies, I think the texture of the cookies would ave been better if the cookies are baked thinner than the chunky style.

Ingredients:
1 cup wheat flour / atta
1 tbsp. fine semolina
1/4 tsp. baking soda / baking powder
1/2 tsp. ground cardamom
3 to 4 tbsp. coconut oil *
1/4 cup shredded coconut **
1/2 cup powdered jaggery
1/4 cup coconut milk ***
12 cashews to garnish (optional) 

* Any neutral oil like canola oil or butter can be substituted.
** Fresh / frozen coconut can be used. Thaw if using frozen coconut before using.
*** Dairy / non dairy milk or water can be used in place of coconut milk. I had to add 5 tbsp. though the original recipe mentions to use 2 to 3 tbsp. milk.
Method:
* Preheat the oven to 325 degree F. Line a cookie sheet with foil, grease it and keep aside.
* Combine flour, semolina, baking soda and cardamom in a mixing bowl.
* Next add the oil and rub into the mixture until it looks crumbly.
* Add coconut and jaggery to the bowl and mix again thoroughly to combine.
* Finally add milk in increments and mix until the mixture comes
together.


 * Divide the mixture into 12 portions. Roll each one into a smooth ball and slightly flatten them. Garnish with a cashew nut if using.
* Arrange them on the prepared cookie sheet and bake them for about 20 to 25 minutes and the tops are not soft to touch. (I baked them for 25 minutes in the convection oven, turned off the oven and left the cookie sheet in the oven for few minutes to crisp up.)



This is going to be a part of Blogging marathon #62 under the theme 'coconut' and check here to find out what other marathoners are cooking today.

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Microwave Coconut Oatmeal

 
Everyone out there knows that oatmeal is one of the quickest and healthy breakfast options around and I don't need to reiterate the benefits of this humble dish. However oatmeal may get monotonous after certain point, if one sticks to the plain version despite the healthy goal dangling in front of our eyes. I usually keep rotating the variations for the same reason and today's version uses coconut. I finish off the preparation of oatmeal with a generous dose of coconut milk and use some fresh fruit and a sprinkling of sweetened desiccated coconut in place of the sweetener and the result is a tasty bowl of jazzed up oatmeal that can be prepared in a jiffy.
 
Ingredients: (1 serving)
1/2 cup old fashioned oats
3/4 cup dairy milk / water
3/4 cup coconut milk
2 tbsp. toasted desiccated sweetened coconut
1/4 cup chopped fresh fruit / dry fruits / nuts
Sweetener to taste if preferred

Method:
* Add the desiccated coconut to a pan and toast until it turns golden brown, stirring constantly to avoid burning. Remove from the fire and keep it aside.
* Meanwhile, add oats and water / dairy milk to a microwave safe bowl and place it in the microwave. Cook until the oats are done.
* Remove the bowl and stir in the coconut milk, toasted coconut, fresh fruit and sweetener if using. Serve immediately.



This is going to be a part of Blogging marathon #62 under the theme 'coconut' and check here to find out what other marathoners are cooking today.

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Chikoo Coconut Milkshake

I would pick a chikoo milkshake any day over other fruit based drinks. It has remained my favorite for years and my son seems to have caught the vibe and he favors it too. For today's chikoo milkshake version, I tried substituting coconut milk for dairy which makes it a vegan option besides adding a flavor layer. I prefer using the frozen chikoo from Indian stores over the fresh variety available to me locally which seem to be only good to break one's teeth. Besides the frozen fruit lends the chill factor without the need of adding ice cubes and diluting the drink. This creamy and yummy milkshake makes a quick and vegan breakfast / brunch option. And of course, for the regular milkshake version, coconut milk can be replaced by milk.

Ingredients: (Yield 2 servings)
1/2 cup chikoo / sapota pieces (I used frozen fruit.)
1 cup chilled coconut milk or as needed
Sweetener to taste

Method:
* If not using frozen fruit, try to chill both the fruit and milk beforehand if possible.
* Blend all the ingredients to a puree and serve immediately. 
* If the fruit / milk is not chilled, add some ice cubes to the drink. 
 
This is going to be a part of Blogging marathon #62 under the theme 'coconut' and check here to find out what other marathoners are cooking today.
  
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Recap of 'Buffet on the Table'

Those who follow my blog regularly may have noticed my love for the blogging marathon event, run by Srivalli. I try to participate every month without giving it a skip and specially April & September months become somewhat an adrenaline rush owing to the mega marathons and my procrastination regarding the execution of the intended plan aka the cooking part. The participants are supposed to post continuously excepting Sundays during those two months with pre-set themes decided by the participants early on. I jumped into this mega marathon being as unprepared as I can be and still thoroughly enjoyed it. I cooked 15 out of the total 26 dishes during the marathon and still didn't loose my cool. I think I am getting better at handling the panic situations. :)

Now towards the recap of the "Buffet on the Table' that I promised in my last post. I had overlooked the 'Buffet on the Table' part while planning the dishes somehow and ended up concentrating only on the themes. Besides, my July & August months totally were invested in our India vacation. I had cooked loads of pancakes for kids when they were home during school break in June, which basically gave me the idea for this marathon. And so excuse me if the event is looking more like a dosa / pancake repository than a buffet. :)) Please click on the links provided below to get the recipes.

Week 1 under 'Combo Dishes' theme:

 1. Appam - Ishtoo (India)

2. Dal Bhat (Nepal)

3. Rice - Curry (Sri Lanka)

 

4. Gamja Jeon & Choganjang (Korea)

5. Guacamole and Tortilla Chips (Mexico)

Week 2 under ' Indian States' theme:

6. Kal Dosai (Tamil Nadu)

7. Neer Dosa / Pan Pole (Karnataka)

8. Soru Chakli Pithe (West Bengal)

 9. Kerala Appam / Palappam (Kerala)

  
10. Savory Poda Pithe (Odisha)

11. Pachi Karam Dosa (Andhra Pradesh)

Week 3 under "Condiments' theme:

12. Chettinad Chutney (India)

13. Sri Lankan Curry Powder

14. Mango Salsa (Mexico)

15. Strawberry Vinaigrette (France)

16. Tzatziki (Greece)

17. Berbere (Ethiopia / Eritrea)

Week 4 under 'Breakfast' theme:

18. Lempeng Pisang (Malaysia)

  
19. Eggless Flapjacks (North America)

20. Kanchipuram Dosa (India)

21. Staffordshire Oatcakes (England)

22. Boxty on the Pan

23. Baghrir / Beghrir (Morocco & Algeria)

Week 5 under 'Bloggers' Choice' theme:

24. Dahi Chura (India)

25. Paputtu (India)

26. Khaliat Al Nahal (Middle East)

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An InLinkz Link-up