A - Z Karnataka Recipe Series ~ N for Nuchinunde

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

Today's dish nuchinunde or nuchina unde is a traditional, protein rich recipe from Karnataka. Basically these are steamed lentil dumplings which are nutritious, healthy and filling. They can be made under 30 minutes if lentils are soaked ahead. Any coarsely ground grain / lentil is called 'nuchu' in Kannada whereas 'unde' refers to the round shape. The word 'nuchu' is pronounced with a stress on the 'ch' sound. 

Nuchinunde can be prepared with either yellow lentils / toor dal  or split chickpeas / chana dal or combining the both. The lentils are soaked and coarsely ground with other ingredients, shaped as dumplings and steamed. They can be either served as a breakfast with chutney or as a lunch item with majjige huli , the Karnataka version of kadhi.
 
Ingredients: (Yield 15)
1/2 cup pigeon peas (togari bele / toor dal)
1/2 cup split chickpeas (kadale bele / chana dal)
1 inch piece of ginger
2 green chilies
Salt to taste
1/4 to 1/2 cup shredded fresh coconut
2 sprigs of curry leaves, finely chopped
A handful of cilantro, finely chopped
A pinch of turmeric powder
A pinch of asafoetida powder
(Chopped dill leaves are added as well which I did not have on hand when I made these.)
Directions:
* Soak pigeon peas and split chickpeas in water for about 3 hours or overnight if planning for breakfast.

* Drain the soaked dals / lentils. Rinse with fresh water and drain completely. 

* Coarsely grind together the drained lentils, green chilies, ginger and salt without adding any water.

* Transfer the mixture to a bowl and add shredded fresh coconut, chopped cilantro, curry leaves, turmeric, asafoetida and dill leaves if using.

* Mix all the ingredients well.

* Shape them into oval shaped dumplings and place them in a greased container or a greased idli stand if making in a large quantity.

* Steam them for about 12 to 15 minutes. Don't overcook them. (I used a pressure pan to steam them.)

* Here are the steamed nuchinunde / nuchina unde. Serve them warm with majjige huli / chutney.

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Black Eyed Peas Rice / Lobia Pulao

Today's recipe makes a spicy one pot meal that is filling and nutritious. Vegetables like beans, carrots, potatoes and peas can go as well into it to make it more healthier but I wanted the beans to take the lead role here. If one had soaked black eyed peas handy or even the canned ones, the dish is a breeze to make. I like onions in these kind of dishes in fried form rather than sauteing along with the spices and so have used them as garnish. A chopped onion can be sauteed before the addition of the tomato in the recipe and the garnish can be left out. 

The rice is spicy on it's own and doesn't need any side dish to go with it. A simple raita can be prepared if preferred though a plain yogurt made a perfect accompaniment for the very spicy version I cooked.

Ingredients:
1/4 cup black eyed peas
3/4 cup basmati rice
1 sliced onion + oil for frying
1 tbsp. ghee / oil
1 green cardamom pod
2 whole cloves
1/2 inch cinnamon stick
1 inch piece ginger, crushed
1/8 tsp. turmeric
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/4 to 1/2 tsp. chili powder
1 tomato chopped
1/2 tsp. garam masala
Salt to taste
1 and 3/4 cups of water
Chopped cilantro to garnish

Prep work:
* Soak beans for about 4 to 5 hours. If not pressure cooking, soak overnight to cut down the cooking time.
* Soak rice in water for about 15 to 30 minutes and drain the soaking water. Rinse rice in several changes of water until clear and leave it in a colander to dry.
 * Heat oil in a pan and fry onion until crisp and golden, stirring frequently. Remove them with a slotted spoon, draining oil as much as possible and spread them out on a paper towel to drain. Keep aside for garnish

Directions:
* Heat oil directly in a small sized pressure cooker and add cardamom, cloves and cinnamon and cook for few seconds over medium heat. Next add ginger and saute for 30 seconds. Some chopped garlic can be added at this point if preferred. Add turmeric, ground cumin and coriander, chili powder and saute for few seconds. 
* Next add tomato and cook until it turns into mush. 
* Add the drained rice and garam masala, saute for about a minute, stirring gently not to break the grains. 
* Next add the drained beans, salt and water and close the lid. Pressure cook the mixture fro two whistles.
* Let the rice sit for few minutes after the valve pressure is gone. Garnish with fried onions and chopped cilantro. Serve it with some yogurt on the side. 

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A - Z Indian Street Food ~ H for Hare Chane Ki Chaat / Fresh Garbanzo Beans Salad

Today's recipe is a quick, simple and nutritious chaat. Green garbanzo bean salad is a winter street food in northern parts of India. It can be prepared using soaked and cooked dry green garbanzo beans or a for a quicker version, fresh garbanzo beans like I did. Subtly sweet and tender, fresh beans are a treat to munch on. Here, they are paired with other vegetables and are seasoned with salt, chaat masala and lemon juice for a quick snack.

Ingredients:

1 cup fresh garbanzo beans 

1 small tomato, finely diced

1/4 cup diced cucumber 

1 small onion, finely diced (optional)

1 tbsp. finely mined cilantro

1 small green chili, finely diced

Salt to taste

Chaat masala to taste

Lemon / Lime juice 

Method:

* Cook garbanzo beans adding a tbsp. or two of water in the microwave for one minute and drain.

* Add garbanzo beans, tomato, cucumber, onion, cilantro, green chili, salt and chili powder to a bowl and mix. Squeeze lemon juice over it, mix once more and serve immediately. 

So far, on this series,
A for Aloo Kabli
B for Bajra Vada
C for Chooda Matar
D for Dahi Batata Puri
E for Elaichi - Kesar Lassi
F for Fulwadi
G for Ghugni Chaat
H for Hare Chane Ki Chaat

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

An InLinkz Link-up

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Chocolate Peanut Clusters

Here is one more delectable chocolate based treat, after the one I posted yesterday. This one too is a quick and easy one which lures people of all ages. The amount of chocolate chips can be increased if you prefer more chocolate than nuts and vice versa. I wanted to have more peanuts in my clusters and the ratio of chocolate and peanuts mentioned below would yield that.

Ingredients: (Yields 10 clusters)
2/3 cup semisweet chocolate chips
2/3 cup skinned peanuts (salted or unsalted)
 
Method:
* Line a baking sheet with aluminum foil.
* Add the chocolate chips to a glass or any microwave safe bowl and melt them in a microwave, stirring at 30 seconds intervals, until smooth. Remove the bowl from the microwave and add the peanuts to the melted chocolate chips. Mix well to coat the peanuts with chocolate uniformly.
* Drop spoonfuls of the mixture on the foil lined baking sheet, spacing them.
* Refrigerate until firm.

This goes to the following events.
1. Blogging marathon #73
2. Srivalli's Kids' Delight event, hosted by Kalyani this month with the theme 'Chocolate'.

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4 Ingredient Recipes ~ Trail Mix

Trail mix, once which was considered to be a food carried during hiking has come a long way to become a popular snack among masses. The ingredients that go into a trail mix can vary depending upon what one have on hand to what one would prefer, if preparing at home. Especially if preparing for kids, it can be easily customized to their preferences using their favorite nuts, dried fruits, seeds and such, like I did today. A trail mix makes a great birthday party snack for kids. A handful portion of trail mix would be a great evening snack even for adults to add a burst of nutrition. Only care need to be taken to not overindulge. The version I am posting today is my daughter's favorite one and sometimes she likes to see chocolate chips also in the mix.

Ingredients:
1 cup toasted and salted peanuts
1/2 cup almonds
1/4 sweetened, dried cranberries
1/4 cup raisins

Method:
* (I used store bought salted peanuts which were already skinned.) If using raw peanuts, toast and skin them.
* Dry toast the almonds until crisp either on stove top or a microwave or in oven.
* Combine all the nuts and dried fruits in a bowl and mix. The mix can be prepared in a large quantity and can be stored in airtight container.
 
Check here to find out what the other marathoners are cooking as part of the Blogging marathon #69.

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Recipe Index ~ Curries / Gravies / Subzis / Koora / Palya / Poriyal

Here is a list of Indian style side dishes based on vegetables and/or legumes and paneer, the Indian style rennet free cheese. They can be served with plain rice or Indian style flat breads like rotis, phulkas, naans or even tortillas. For additional legume and dairy based side dishes check under 'Indian Dals / Kadhis' label.

DRY SIDE DISHES:
Aava Pettina Aratikaya Koora
Aloo Bhaji / Aloogadde Palya / Potato Curry
Aloo Bhujiya Subzi
Aloo Posta  
Aloo Methi
Aratikaaya Koora / Plantain Curry
Asafoetida Flavored Potatoes
Beans Koora
Beans with Moongdal 
Beans with Toordal
Beerakaya Koora / Ridgegourd Curry
Beetroot Curry
Beans-Carrot Curry with Sesame Powder
Beets & Carrots with Toor Dal 
Bitter Gourd Crisps
Cabbage-Carrot-Black Chickpea Sprouts Curry
Cabbage - Green Garbanzo Curry
Cabbage - Moongdal Curry 
Cabbage - Peas Curry
Cabbage - Soybeans Curry
Capsicum Curry
Capsicum with Pappula Podi/Roasted Chickpea Powder
Carrot-Beans with Moongdal
Carrot Koora / Carrot Subzi
Carrot Kosumbari 
Carrot- Urad dal Curry   
Cauliflower - Cabbage Curry
Chayote Curry / Seemonkaya Koora 
Chikkudukaaya Koora / Valor Beans Curry
Cucumber Curry / Southekayi Palya
Dondakaya Vepudu / Tindora Fry
Drumsticks Curry
Dum Ki Bharwan Bhindi
Eggplant Curry with Peanut Powder
Gajar - Methi Ki Subzi / Carrot With Fenugreek Greens
Gutti Vankaya Koora
Imli Aloo 
Jeera Aloo
Kanda Gadda Koora 
Knolkhol Koora / Kohlrabi Curry

Kumror Chokka - Bengali plantain - potato curry
Methi Aloo
Methi Pakoda Curry 
Mixed Vegetable Curry 
Mixed Vegetable - Soy Chunks Curry
Mixed Vegetable Subzi
Palakoora Podi Koora / Dry Spinach Saute
Palakoora Pulusukoora (Dry Spinach Saute)
Palak Kaapa
Panasa Pottu Koora / Raw Jack Fruit Curry
Patoli 
Plantain Fry / Aratikaya Vepudu
Potato - Capsicum with Besan (Chickpea Flour)
Potato Curry
Potato Curry (With Lemon and Green Chillies)
Ringan Methi nu Shaak
Sandiga Koora / Spinach-Toordal Patoli 
Spicy Eggplants
Spinach-Toor Dal Saute
Stuffed Eggplants
Stuffed Bitter Gourd / Bharwan Karela
Tawa Bhindi 
Tindora-Coconut Curry
Uchche Bhaja - Bengali Bitter Gourd Fry
Vankaya - Bangaladumpa Koora / Eggplant-Potato Curry
Vankaya Koora / Eggplant Curry with Spice Powder
Vankaya Kothimeera Karam 
Vazhakkai Podimas 

Vazhakkai Poriyal - A simple plantain curry

Zhunka Vadi

 
SIDE DISHES (GRAVY):
Aloo Chole
Aloo Gobhi
Aloo Gobhi in Coconut-Poppy Seeds Sauce
Aloo Jhol
Aloo Mangodi Ki Subzi
Aloo Matar 
Aloo - Methi (Rasedaar) 
Aloo Methi Matar 
Aloo Palak / Saag Aloo 
Aloo Posta 
Aloo Soya Korma 
Aviyal
Baby Lima Beans in Spicy Almond Sauce

Banarasi Aloo / Raswaale Aloo
Beerakaaya Paalu Posina Koora
Bombai Chutney
Cabbage Saagu 
Capsicum in Tomato Gravy
Carrot-Beans Curry in Peanut-Sesame Sauce 
Chana Madra
Chole / Chana Masala
Chole Panjim 
Eggplant Kurma
Ghuguni
Greengram Sprouts Subzi
Green Moong - Vegetable Curry
Green Papaya Saagu
Green Peas Curry in Coconut Milk Sauce
Green Peas Masala
Fennel Flavored Vegetable Curry
Idiyappam Kurma
Kashmiri Dum Aloo
Khattu Mag
Lauki Ki Subzi
Magori Palak Ki Kadhi 
Makai Palak 
Matarchi Usal
Mathura Ke Dubkiwali Aloo
Methi Chole / Fenugreek Greens with Chickpeas
Methi Matar Malai
Mirchi Ka Salan
Mixed Vegetable - Soy Chunks Curry
Navy Beans Curry
Nawabi Curry
Pinto Beans Curry
Potato - Peppers Curry
Rajma - Aloo
Rajma Masala
Simple Chole Masala
Sprouted Peas - Potato Subzi
Shalgam - Methi Subzi 
Sri Lankan Curry
Tamatar Chaaman
Tomato Gojju
Vegetable Saagu
Xacuti

Yogiratna / Valval

PANEER DISHES:
Matar Paneer
Paneer Bhurji
Shahi Paneer
Tawa Paneer Masala

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Peanut - Oats - Beaten Rice Flakes Laddu

Though it looks like I am on a peanut spree going by my posts this week, I am not. I did not realize that the recipes I picked from Priya's blog to post this week were all peanut based until I sat down to draft them. I had originally planned a breakfast dish for today and already had it ready in my drafts. However I changed my mind as I wanted to end the week on a sweet note with these laddus. As Priya pointed out these power packed laddus are vegan, gluten free and they taste yummy. They don't need any ghee / milk to shape the laddus as the peanuts and jaggery act as the binding agents.


Ingredients: (Yield 8 laddus)

1/2 cup toasted and skinned peanuts
1/4 cup almonds (or replace with peanuts)

1/2 cup poha / beaten rice flakes

1/2 cup oats

1/2 cup powdered jaggery (Adjust the quantity as needed.)

1/8 tsp. ground cardamom

Method:
* Toast oats and poha individually until they are crisp. Let them cool. 
* Grind poha, oats, almonds and peanuts individually in a food processor or a blender until they are powdered fine. (Make sure to grind poha finely. Biting into laddus with coarsely ground poha is not fun.)

* Now combine all the powders, jaggery and cardamom in the food processor and pulse them a few times to combine. 
* Transfer the mixture onto a wide plate. Fist a handful of the mixture and shape it into a ball. Repeat the step with the remaining mixture to shape lime sized balls.

* Store them in airtight container and enjoy.

This is my entry to Blogging marathon #53. Check the link to see what other marathoners have come up with today.

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Peanut Sundal

 
I had no idea that sundal or guggilu as we call in Telugu could be made using peanuts up until I started to notice the dish by several  food bloggers, mainly Tamilians. And I had tucked the idea back in my mind to try it later. Chickpeas (both white and black variety), dried peas or green whole moong are the ones that come to my mind when I think about gugillu / usli and my mother often prepared it to serve as a nutritious and filling evening snack. However in many homes gugillu/sundal is served as neivedyam on festival days and a chickpea based one is a common prasadam served in many temples across south India. The idea of trying peanut sundal crossed my mind again when I noticed it on Priya's blog. The addition of spice powder to the sundal makes it more interesting and definitely ups the flavor quotient. This sundal is one more delicious way to enjoy the humble peanuts.

Ingredients:
1 cup peanuts
Salt to taste
1 tbsp. oil
1 tsp. chana dal / split chickpeas
1 tsp. mustard seeds
1/8 tsp. turmeric powder
A pinch of asafoetida powder

Ingredients to toast:
1/2 tsp. chana dal / split chick peas
1/2 tbsp. coriander seeds
1/4 tsp. sesame seeds
2 dried red chillies
10 - 12 curry leaves

Method:
* Soak peanuts in water for about 10 minutes and drain. Add peanuts and enough water (needed to immerse the peanuts) to a pressure cooker. Cook for about 2 -3 whistles and turn off the stove. When the valve pressure is gone, transfer the peanuts to a colander and keep aside until needed.
* Add the ingredients mentioned under 'to toast' to a small pan and roast until split chickpeas starts to turn reddish. Let cool and grind them fine.
* Heat oil in a pan and add split chickpeas and mustard seeds. When split chickpeas start to turn reddish, add turmeric, asafoetida, cooked peanuts, salt and 1 tbsp. ground mixture from the above step. 
* Stir the mixture thoroughly to combine and cook for about 4 -5 minutes on low flame, to allow the flavors to mingle.

This is my entry to Blogging marathon #53. Check the link to see what other marathoners have come up with today.

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Mujaddara ~ Arabian Lentil - Rice Pilaf

Mujaddara was on my 'to do' list when I participated in 'Around the World' themed blogging marathon last September. However some other tempting dishes took precedence and this humble treat had to wait up until now. Don't judge this simple yet flavorful Arabian pilaf by my presentation above there. I was hungry and there was zero sunlight when I captured that image. :)

Mujaddara is the Arabian version of rice-lentil pilaf sans vegetables and is generously garnished with crisp fried onion slices. It is alternatively also called as mudardara (Lebanon) and majadra (Israel). Some regions keep the dish to the basic minimum using just rice, lentils, onion and salt, while some flavor the dish with cumin and pepper. This simple one pot meal is very popular in Arabian countries and I now completely understand why. It is delicious, healthy and a filling meal on it's own. It is one of those dishes that prove that you can create magic even using the ingredients from a humble pantry. 

The first recorded meat version of this recipe was found in an Iraqi book, during 13th century. The basic vegetarian version was mostly considered a poor man's food since it is a frugal meal. Mujaddara is equally popular among Arab Christian and Jewish communities. Traditionally, Jewish ate this dish twice a week while it is eaten during Lent by Christians. (From wiki.) Mujaddara is served along with yogurt and plain cucumber salad or as a part of an Arabic feast.

Ingredients: (3 servings)
2 tbsp olive oil
2 onions, peeled and thinly sliced
1 tsp cumin seeds
1/2 tsp cumin powder 
1/4 cup brown lentils / green lentils (I used brown lentils)
1/2 cup long grain rice
Freshly cracked pepper to taste
Salt to taste

Method:
1. Heat oil in a pan and add onion slices. Stir onion slices to coat them well with the oil. Spread the onion slices evenly in the pan and keep stirring them intermittently until they brown. (I cooked them on medium flame). Don't allow the onions to burn. If they appear dry, sprinkle some salt or add a little oil / water and continue. Remove the fried onions with a slotted spoon and keep aside.
2. To the same pan, add cumin seeds. (If there is no oil left in the pan, add a tsp of oil and heat it before adding cumin seeds.) When cumin seeds start to brown, add cumin powder and pepper powder to the pan and stir. Then add rinsed rice and lentil mixture, half of the fried onion mixture and about 1 cup water + 2 tbsp water (I used the same measuring cups used for the dry ingredients and didn't add the fried onions in this step).
3. Cover and let cook on low medium flame until done. (I poured the mixture into a steel container and steamed in the pressure cooker without the whistle on. The brown lentils were turning mushy when cooked in the pressure cooker even for 1 whistle and so I choose to just steam it without using the whistle. One can transfer the contents to the rice cooker as well and cook. When properly done, the rice must be cooked well and the lentils should still hold the shape.)
4. Add salt to the cooked mujaddara and just stir to mix. Garnish with fried onions and serve with plain yogurt if desired.

This goes to BM #48 for under "1 Cuisine - 3 Dishes" - Arabian Cuisine theme. Check here to see what my fellow marathoners are cooking during Blogging Marath on #48.

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U for Uruguay ~ Garrapiñadas (Maní)

 
Event: BM #44, Around the world (A - Z Series)
Choice of Country: The Eastern Republic of Uruguay
Capital City: Montevideo
Official Language: Spanish 

It is the turn of alphabet 'U' today in the "Around the World in 30 days", an alphabetical based global culinary tour. I chose to go to Uruguay, a southeastern nation of South America for a yummy treat. The Uruguayan cuisine is heavily influenced by European cooking, especially from Italy, Spain, Portugal and France. The European pastas, sausage and desserts are commonly found in Uruguay. The most famous and exquisite dish from this nation is asado - a grilled version of beef and nation's beverage is mate (pronounced maa-tay). These garrapiñadas are a favorite streetfood among Uruguayans.

Garrapiñadas pronounced 'Gur-ra-pin-yaadas', are nothing but caramelized nuts with a hint of vanilla, when simply put. This recipe is very popular in Uruguay though the recipe is shared by Argentina as well. This yummy treat is very commonly sold in small bags in the shape of tubes on the streets of Uruguay.  Maní in the recipe title refers to the peanuts used. Peanuts can be replaced with almonds, hazelnuts and so on. The almond ones are called almendras garrapiñadas. Honestly, I didn't realize that I was preparing candied nuts until I tasted them. I buy candied nuts now and then for my kids, especially during holiday season when one can't avoid noticing them at stores, in beautiful tins and bags. I had no idea that preparing them at home would be so easy and the only skill you need for this yummy preparation is stirring. :) And these were a hit with my kids.

The sugar syrup formed during the cooking process is let to undergo a 'sugar inversion' while making garrapiñadas. When the sugar syrup is cooked further, the sugar recrystallizes leaving behind the nuts with a sugar coating. And next the sugar caramelizes, creating a crunchy, sweet texture that is characteristic of garrapiñadas. It was fun making them and seeing the sugar recrystallize in front of my eyes.

Ingredients:
1 cup roasted, skinned peanuts
1 cup sugar
1/2 cup water
1 to 2 tsp vanilla

* Heat sugar and water in a wide, non-stick pan.

* Keep stirring the mixture until all the sugar melts.

* Next add peanuts and vanilla to the pan and keep stirring occasionally for the next 6 - 7 minutes. However keep an eye on the pan even though you are not stirring.

* You will start to notice white foam after cooking for about 3 minutes (that is after the sugar has melted.). The below image is after 5 minutes of cooking.

* After 10 minutes of cooking, you notice that the syrup has thickened and is all foamy. Turn off the stove at this point.

* Stir continuously for few seconds and you would notice sugar recrystallizing back and all the peanuts are covered with a sugar coating. Also there would be lumps of dry sugar.

* At this point, turn on the stove again and start reheating the mixture. The crystallized sugar will start to caramelize in about 2 -3 minutes. 

* Cook only until the syrup turns an amber color but not beyond where the syrup/peanuts may burn.

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