Jhinge Alu Posto - Potato and Ridge Gourd in Poppy Paste

No matter how hard I tried, I always failed with this dish in the initial few years of my marriage. Ingredients are minimal and I had no clue how I could go wrong with such a simple dish. Then came a day when a colleague of mine had brought this dish and I hastily asked her the recipe. She gave me almost the same procedure as I did it. I told her that I followed similar method but mine never turned out half as good as this. She gave a tip that I need to use a bit extra oil. Also, I need to add the poppy seed paste only after the veggies are cooked and then keep it uncovered. All I did that day at work was to wait to get back home and better my culinary skills at perfecting this Bengali classic dish.

Ingredients:
Ridge Gourd - 1 medium, cut into 1 cm cubes
Potato - 2-3 medium cut into 1 cm cubes
Onion - 1 medium sized, finely chopped (optional)
Poppy seeds - 2 tbsp
Green Chillies - 3-4 or more as per your spice tolerance
Salt - to taste
Oil - 6 tbsp (I generally mix sunflower oil and mustard oil)
Panch Phoron - 1 tsp (a mix of fennel, cumin, nigella, mustard and fenugreek seeds)

Method:
1. Grind poppy seeds, green chillies and salt in mixie without adding water first. Then grind by adding water little by little until you get a smooth paste. Keep aside.
2. Heat oil in a pan. Add panch phoron. Let it splutter.
3. Add onions and saute till tanslucent. (If using onion)
3. Add cubed potatoes and saute till the cubes turn golden in colour.
4. Add ridge gourd cubes, combine. Cover the pan and let it cook in ridge gourd's juices. If the water seems less at any point you may add a little for the veggies to cook.
5. Once the veggies are cooked, uncover the pan, add the poppy paste and combine. Adjust salt if required
6. Let it cook on high flame till extra moisture evaporates and you get a dry gravy.

Palong Shaager Torkari - Spinach Mishmash with veggies

Kaku and Kakima had invited us for lunch at their place when we were in Kolkata. That was during the first year of my marriage and my first time indulging in an authentic Bengali fare. I simply fell in love with Bong cuisine. All those veggies that I detested earlier suddenly were endearing and I regretted having troubled Amma by being a fussy-picky eater that I was! Abbas teases me saying you were destined to be a Bengali but somehow you were born a Konkani. 

Coming back to Kakima, she addresses me as her 'Choto Meye' (younger daughter) and Abbas as her Jamai. She creates wonders in kitchen. If some dish goes wrong, she analyzes it and provides instant solution that magically changes the taste. She loves to feed and serve and always eats only after she makes sure that everyone has eaten. This dish is one of our favourites and I have never been able to match Kakima's version. Although the recipe is simple and tastes good, we miss Kakima's love in it each time I make it.

Ingredients:

Spinach - 3 tiny bunches

Potato - 3/4 cup, diced

Pumpkin - 3/4 cup, diced

Brinjal - 3/4 cup, diced

Ridge Gourd - 3/4 cup, diced

Bori - 1/4 cup (optional)

Panch Phoran - 1 tsp

Red chillies - 1 nos, broken into 3-4 peices

Turmeric powder - a pinch

Bhaja Masala powder - 2 tsp (you may substitute with garam masala powder)

Ghee - 1 tsp

Oil - 4 tbsp

Green chillies - 2-3, finely chopped (increase or decrease as suitable)

Sugar - 1/2 tsp

Coriander leaves - a handful, chopped (optional)

Water - 1/2 cup

Salt - to taste

Method:

1. Wash spinach leaves thoroughly in atleast 3 changes of water. Finely chop and keep aside. You may use tender stems of spinach by chopping them in 1"long pieces.

2. Heat oil in a pan.Add turmeric and salt. Add cubed potatoes. Saute till potatoes are uniformly roasted and turn golden in colour. Remove from pan and keep aside.

3. Repeat the same procedure for pumpkin, brinjal and boris.

4. In the remaining oil, add panch phoron and red chilli pieces.

5. Once the tempering splutters, add all the sauteed veggies, ridge gourd, boris and spinach leaves and stems. Add salt, sugar, green chillies, coriander leaves, water and combine.

6. Cover and keep on low flame. Stir once in a while. Once all veggies are cooked, increase flame and cook till extra water (if any) evaporates. This dish is neither too dry nor has any gravy.

7. Remove from flame. Sprinkle bhaja masala powder and ghee on top. Cover immediately. Give a brief stir before serving.

Bharwan Bhindi

Ladies' finger gets counted in the list of my favourite veggies. And I'm glad to discover that my kids love it too. Bharwan Bhindi has been in my to-do list for quite a long time. But most recipes I laid my eyes on in the www had coconut in the stuffing or just a mix of few spice powders. Neither of these struck a chord. I decided to stuff with paneer burji. I sauteed some chopped onions... and realized I had ran out of tomatoes. I dunked in tomato ketchup, mixed in crumbled paneer, some spice powder, salt, coriander leaves and combined. Abbas came into the kitchen and like a dutiful husband, asked "Do you need some help Seemu?" Chance pe dance I did. "Would you like to stuff bhindis?" After some thoughts, he obliged.

I heated some oil in a pan. Added a pinch of cumin seeds and asafoetida. I placed the stuffed bhindis neatly and sprinkled the leftover stuffing on top. When the bhindis were almost cooked, I realized that the salt was less. I plainly sprinkled some salt on top. After light stirring I felt that the salt was more now. Hmmm, I did not give up! I added some tamarind extract... WTH? You may exclaim. Out of the box thinking, I say. Anyway, again I felt the bhindis were getting soggy and suddenly craved for some crispy bhindis. Guess what I did. I sprinkled some Besan all over and gave a good stir.

Inspite of all these impromptu additions, the end product came out a winner. I wonder if I will be able to recreate the taste next time when I add in the known ingredients!

Get going with your instincts... With tender Bhindis in your kitty, you can never go wrong!

VaaLi Sukke - Malabar Spinach cooked in Spicy Coconut Paste

Due to unavailability of VaaLi or Malabar Spinach, this dish laid back in my memory which used to be my favourite. Whenever Amma brought VaaLi home, it was mostly Vaali Ambat. I used to make frequent requests for this Sukke also. It's so easy to make and finger licking good. I can have a couple of bowlfuls of this dish and easily skip a meal given an option. Recently most of the supermarkets have this on offer and I am a happy girl. During last visit, I bought two bunches and they were undiscriminatedly divided to make a Bong Side Dish with Hilsa fish head (which is like a classic) and the next day I make this dish.

Ingredients:
VaaLi / Malabar Spinach - 1 punch
Coconut - 1/2 cup, grated
Red chillies - 8-10 (or as per spice tolerance)
Tamarind - a marble sized ball
Salt - to taste
Coconut oil - 2 tbsp
Garlic cloves - 10-12

Method:
1. Chop leaves of spinach and cut the tender stems in 1" pieces. Pressure cook for 2 whistles.
2. Grind together coconut, red chillies, tamarind and salt together with a little water.
3. Add this masala to the cooked spinach and boil well till well blended. Adjust any salt required. Keep aside.
4. Heat oil in a pan. Add the garlic cloves and saute on low flame till they are uniformly cooked on all sides.
5. Pour this tempering on the spinach mixture.
6. This is served as an accompaniment with rice.

Sending this to Priya's Veggie/Fruit A Month - Coconut

Tadka

The Amchi soul in me jumps at the sight of Taro leaves, Bread Fruit, Bamboo Shoots and many such rarely available ingredients. Similarly with time, my Amchi Soul has split into two personalities. Its new born twin is Bong, you see… It jumps at the sight of Date Palm Jaggery, Gobindo Bhog Rice, Bodi and the like! A couple of months back we discovered this Bengali Store which stocked up all such goodies which are hardly seen anywhere in Bangalore. Just looking at all that the store had to offer made me nostalgic. I was reminded of our ‘Paara’s Mudikhana dokan’ (local grocery store) and the faces of the storekeepers came floating in my mind like movie clippings. I stood there inspecting each and every shelf to ensure I was not missing anything. I spotted this ‘Tadka masala’ which Bhabi used to use whenever she made Tadka at home. It was then that I realized I hadn’t eaten Tadka in ages…

Green gram captivated me for the first time when Bhabi prepared this dish at home to go along with Puris for breakfast. She also added eggs to it which made it even more special. Tadka can be served with Rotis for lunch or dinner as well…

Ingredients:

Green Gram – 1 cup, washed and soaked overnight

Onion – 2, medium sized, finely chopped

Tomatoes – 2, medium sized, finely chopped

Ginger paste – 1 tbsp

Garlic paste – 1 tsp (optional)

Red chillies – 1, broken into 3-4 pieces

Bay leaf – 1-2

Cumin seeds – ½ tsp

Green chillies – 2 or more as per spice tolerance, chopped (Optional)

Salt – to taste

Tadka masala – 2 tsp

Turmeric powder – a pinch

Eggs – 2 (opional)

Oil – 3 tbsp + ½ tbsp

Coriander leaves – a handful, finely chopped

Method:

1. Boil soaked green gram in pressure cooker with salt for 4-5 whistles (2 on high, rest on low). Retain the water.
2. Omit this step if not adding eggs: Heat ½ tbsp oil in a pan and 2 eggs in it along with salt. Scramble eggs and keep aside.
3. Heat 3 tbsp oil in the same pan. Add cumin seeds. When they splutter, add red chillies and bay leaves.
4. Add chopped onion and sauté till they turn light brown.
5. Add ginger paste and garlic paste (if adding) and sauté till raw smell goes away.
6. Add chopped tomatoes and sauté till they become mushy and oil separates.
7. Add boiled green gram along with the water, tadka masala, turmeric powder and salt (Check salt before adding as the gram boiled water would already be salty). Boil till you get the desired consistency.
8. Granish with scrambled eggs and coriander leaves.

Note:

I used Sunrise brand Tadka Masala. If it is not available, you may substitute with Pav Bhaji Masala or Kitchen King Masala.

VaaLi Ambat - Malabar Spinach in Lentil based Gravy

I can survive on only Ambat and Rice for months together. Amma used to make an array of Ambat for lunch back home. For the non Konkanis, it is a preparation of lentils cooked with veggies or greens, blended with coconut and spice paste and concluded with varieties of tempering. We would have our lunch on banana leaves and the flavour that these leaves impart to any hot dish that is poured on them is unique. Having your meal on banana leaf is an art in itself and it is a hearty experience. Especially I never miss pouring ladles of Ambat on my banana leaf / plate and by just using my fingers pick the gravy and quickly suck it in with a distinguished ‘Srrrrrrrrr…..’ sound. Mmmm, this sure is the best part of my meal. In Konkani we call this act as ‘Burkuche’ and I sure am a Burkofying freak!

This particular ambat is made of a variety of Spinach called Malabar Spinach. It is called ‘VaaLi’ in Konkani and ‘Pui Shaag’ in Bengali. Pui Shaag has a respectable designation of its own in Bong cuisine as it is widely cooked with Bengal’s most sought after fish Hilsa. We never spotted Malabar Spinach anywhere after leaving Kolkata. Recently when one of my dad’s aunts visited us, she brought these for me. It had to be Ambat as my VaaLi deprived thirst had to be quenched.

Ingredients:

Toor Dal – 1/2 cup

Malabar Spinach – 1 bunch

Salt to taste

Onion – 1 large, diced

Onion – 1 large, finely chopped

Oil – 2 tbsp

For the masala:

Coconut – ½ cup grated

Red chillies – 7-8

Tamarind – 1 marble sized ball

Method:

1. Separate the spinach leaves, cut tender stem into 1” size pieces. Avoid using hard stems. Wash thoroughly.
2. Grind red chillies, tamarind and coconut together.
3. Pressure cook dal, spinach leaves, stem and diced onions along with salt for 2-3 whistles.
4. Mix the ground masala along with cooked dal and add enough water to achieve desired consistency and let it boil for 10 mins. It should neither be runny nor too thick. (Adjust salt at this stage)
5. Heat oil and add finely chopped onions. Let it brown on low flame. It will take time and its better done on low flame. Once onions start turning brown, pour the seasoning on cooked dal. Immediately cover and set aside.
6. Serve with steamed rice.

Punjabi Chhole

Chhole makes it appearance on our table during weekends when the family craves for an exquisite breakfast. It is served with a bowl full of finely chopped onions along with  delicately chopped green chillies and lemon wedges. Hot puris land up on plates. Abbas also requires the bottle of green chilli sauce as the chopped green chillies fail to satiate his spice hunger… I feel so satisfied looking at Abbas as he indulges in one of his favourite breakfast platter ever! He would say “Seemu, I have overloaded myself. I think I’m gonna skip lunch today!!!” I smile to myself as I know he will be hungry by afternoon…

I had been making a ‘No-onion No-garlic Chhole’ for quite a long time and wanted a change of taste. Googling led me to the blog “A Mad Tea Party” and I instantly liked the recipe as it used roasted spices powder. I have always felt through my experience that freshly ground spices give a different dimension to any dish you cook. It’s calls for extra effort and time but then the end result would be simply worth it! I prepared this version of Chhole last Saturday and was happy with the outcome. We had some leftover Chhole which was consumed as Sunday brunch. Put Chhole in bowls and topped each bowl with onions, coriander leaves, green chillies, and Sev. We enjoyed it in the form of Chaat….

Here goes the recipe…

Ingredients
Kabuli Chana – 3 cup (chickpeas/garbanzo beans), soaked overnight in ½ tsp of cooking soda (or soak for 3-4 hours in hot water)
Ginger – 1”piece, peeled and grated (I used ginger paste)
Onion – 2 cups chopped
Tomato – 1 cup chopped
Oil – 2-3 Tbsp
Red chilli powder – 2 tsp
Garam masala – 1 tsp (optional)
Salt

For the masala
Coriander seeds - 2 tbsp heaped
Anardana  (seeds of wild pomegranate) – 1tbsp, (I did not have this, so omitted)
Cinnamon – 1” piece
Cloves – 4-5
Black peppercorns – 1 tsp
Black cardamom – 3-4
Cumin seeds – 2 tsp
Bay leaf - 1


Method

1.      Pressure cook chana / chickpeas for about 20 mins with enough water to cover them. I generally keep the flame high till one or 2 whistles and then keep it on sim for rest of the duration.

2.      In a cast iron pan, roast all the spices. Keep tossing and till they are almost blackened. Cool and grind to a powder.

3.      Heat oil in a pan. Add ginger and stir till its fragrant. Now add onions and sauté till they turn translucent pink. Then add tomatoes and sauté till oil starts separating.

4.      Add fresh ground masala, garam masala powder (optional) and red chilli powder.

5.      Add green chillies, cooked chhole (along with water) and salt. SImemr for 10 mins or more till you get the desired consistency.

6.      Serve hot with Indian bread.

Sending this to Bookmarked Recipes Every Tuesday event hosted by Priya and Aipi.

Machher Matha Diye Bandhakopi - Cabbage Sabzi with Fish Head

When we have Fish served on our table, it's Ma who gets to eat fish heads. Neither do I nor hubby eat fish heads. Ma is certainly expert at eating heads (pun intended, wink wink) So nowadays when we bring fish we generally preserve the heads in the freezer for use in side dishes like this or even the Bong Classic Mug Dal with Fish Head. Initially I used to nauseate looking at a large fish head swimming in a bowl of dal. Now I have kinda got used to this fishy addition to my otherwise veg dishes. I have begun liking my Sabzis with fish heads coz you don't get to see the scary thing staring back at you coz the whole piece gets disintegrated as you keep stirring while the dish is getting made and gets united with the veggies. You would have a fishy flavour to your vegetarian dishes. This dish could be prepared without the fish head and tastes wonderful on its own.

Ingredients:

A small cabbage - finely shredded

Potaoes - 2 medium sized, cut into 4 or 6 cubes each

Green peas - a handful (optional)

Tomtoes - 2 medium, finely chopped

Ginger paste - 1 1/2 tbsp

Onion - 2 medium, finely sliced

Turmeric powder - 1 tsp

Red chilli powder - 3 tsp or as per spice tolerance

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Salt to taste

Roasted cumin powder or Bhaja Masala - 1 tsp

Ghee - 2 tsp

Oil - 3 tbsp

Sugar - 1 tsp

Coriander leaves - 1 a handful, finely chopped

Fish Head - one half of a large fish (Use head of Rohu or Katla) - absolutely optional

Method:

1. If using fish head, marinate it with salt and turmeric powder and deep fry in oil till it is cooked and keep aside.

2. Pressure cook cabbage and potatoes with salt and very little water as cabbage will release water for 1 whistle and keep aside. Strain the cabbage and potatoes and throw away the water. (The water is not retained coz Ma says it will becoz Cabbage boiled water causes gastric problem.)

3. Heat oil in a pan, add sliced onions and saute till they turn golden brown.

4. Add ginger paste and saute till the raw smell goes away.

5. Add tomatoes and saute till they turn mushy and oil is separated.

6. Add cabbage, potatoes, peas, fish head (if using), turmeric powder, red chilli powder, coriander powder, cumin powder, salt and sugar and combine well.

6. Cover and cook on low flame till all the veggies are well cooked. Now remove the lid, increase flame and cook till excess water is evaporated, stirring once in a while. This is a dry side dish so, we don't want it to be watery.

7. Remove from flame, add chopped corainder leaves, Bhaja Masala or Roasted Cumin Powder, Ghee. Give a gentle stir and keep covered till served.

8. Mostly served with Indian breads or as a side with Rice and Dal.

Niramish Alur Dom - No Onion No Garlic

Like I said in my previous post, Koraishutir Kochuri and Alur Dom are match made in heaven. I have an Alur Dom recipe in my archive but this one right here is a Niramish version meaning sans Onion and Garlic. You wouldn't know the absence of Onion or garlic and relish this delicacy during festivals.

Ingredients:
Baby potatoes - 1/2 kg (you could use normal potatoes and cut them them cubes)
Ginger paste - 11/2 tbsp
Tomatoes - 2 large or 3 medium, finely chopped or ground
Red chilli powder - as per spice tolerance
Salt to taste
Tumeric powder - 1 tsp
Cumin powder - 1 tsp
Corinader powder - 1 tsp
Green peas - 1 handful (optional)
Coriander leaves - a handful
Oil - 3 tbsp
Cumin seeds - 1/2 tsp
Red chillies - 2 (broken into 2-3 pieces each)
Bay leaves - 1 or 2
Sugar - 1 tsp

Method:
1. Boil the potatoes and peel them
2. Heat oil in a pan. Add cumin seeds. Once they splutter add red chillies and bay leaves.
3. Add ginger paste and fry till raw smell goes away.
4. Add tomatoes and saute till they turn mushy and oil is separated.
5. Add potatoes, green peas, all the masala powders, salt, sugar and combine.
6. Add 2 cups of water and boil till you get desired consistency.
7. Garnish with coriander leaves.

I'm sending this to Flavours of Bengal event hosted by Priya and origintaed by Nayna

Begun Bharta - Mashed Smoked Brinjal

“Eeew”, “Eeeks”, ”Yuck” – used to be my reactions when my eyes would spot any food that’s slimy, gooey and the sorts! I would find ripe papaya, tomatoes even brinjals really gross. My mom would place a Brinjal in between the wood logs which were burnt to heat water. She would then delicately remove the smoked skin and mash it with her hand. I would nauseate at the sight of it! I have strongly inherited my Dad’s genes. He also hated to see these mushy food stuffs…

Fate had it that Brinjal was Abbas’s favorite! How was I to use my hand to mash the slimy veggie? Initial months post marriage; I was only the assistant in the kitchen (fortunately). I would only peel and chop. Bhabi (My SIL) used to do all the cooking. Abbas’ passionate love for this veggie tempted me to try it. And there was no looking back after that. I love Brinjal now and I hate using any equipment to do so other than my hand. After all, the personal touch added to any dish alleviates its taste by leaps and bounds!

Just a Trivia here, my Bhabi prepares this dish every Saturday coz it is believed that all evil vibes are burnt along with the Brinjal! Ummi, my niece used to suck the Brinjal’s stem as though it were a lollipop. Whenever I make Brinjal Bharta, Brinjal’s stem refreshes all those beautiful memories of the good times we had together!!!

Ingredients:

Brinjal – 1 big

Onion – 1 medium sized, finely chopped

Tomato – 1 medium sized, finely chopped

Green chillies – as per spice tolerance, finely chopped

Turmeric powder – a pinch

Red chilli powder – 1 tsp (optional)

Salt

Corainder leaves – a handful, finely chopped

Mustard oil – 2 tbsp (Mustard oil is recommended, you could substitute with any other oil)

Method:

1. Make deep incisions on Brinjal and smear mustard oil all over its body.
2. Smoke it on stove top. This could be done in an oven. But somehow I prefer to burn it in direct fire to get that authentic taste. Keep turning it to ensure its entirely cooked.
3. Delicately remove the burnt skin. Its easy to remove under running water.
4. Mash the cooked brinjal with your hand, or a masher.
5. Heat oil in a pan. Add chopped onion and sauté till golden brown.
6. Add tomatoes and sauté till mushy.
7. Add mashed brinjal, spice powders, green chillies, salt and combine.
8. Saute well till you get a well combined mass.
9. Garnish with coriander leaves.

Note:

Bharta can be made by simply mixing raw onions, green chillies, salt and mustard oil with the mashed Brinjal. This also is delicious.

Alu Bhaja - Crispy Potato Juliennes

Ma can live without water but not without Alu Bhaja! Shoot her a question “What shall I prepare for lunch/dinner?” and bang comes the answer “Ektu Alu Bheje Nao. Khaoa hoye jabe.” (Meaning – fry some potatoes and meal will be over”) Alu Bhaja is everybody’s favourite side at home along with Rice and Dal. Makes for a comfort meal and I prepare extra rice when there is Alu Bhaja and Dal coz quantity of rice consumed with these accompaniments is more.

Ma doesn’t like it when the potato juliens turn mushy. She wants them crisp and each one separate. Her description of it being “Mochmoche” in Bengali. My Alu Bhaja woud turn out as Alu Bhaji and I would always fail at getting that ”Mochmoche” texture! Lately when Kakima had come down to stay with us, she gave the secret behind crispy juliennes. Salt and spices are to be added once potatoes are completely cooked. I used to add along with potatoes which would release water content due to which the end product would be mushy. Well, I now know the trick of the trade!!!

Try this easy side and I guarantee you’ll like it!

Ingredients:

Potatoes – 3-4, medium sized, cut into thin juliennes

Salt – taste

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp or as required

Oil – 4-5 tbsp

Method:

1. Heat oil in a pan.
2. Add the potato juliennes (flame should be high) and lightly stir till all the water content is evaporated.
3. Now cover with a lid and reduce flame.
4. After every 3-4 minutes, give a stir by removing lid and again cover.
5. Once the potatoes are cooked completely, remove the lid increase the flame to high. Add salt, turmeric powder and red chilli powder anc combine.
6. Now spread the juliennes evenly all over the pan and let them get roasted in high flame. If you are using a deep bottomed pan, the juliennes in the centre will get roasted. You have to keep shuffling and placing unroasted juliennes into the centre.
7. Drain the potatoes from oil and place on absorbent kitchen towel or tissues.

Note:

1. I generally use the oil left over after frying fritters to make this. The oil will be flavourful and makes the Alu Bhaja tastier.
2. Since we use a lot of oil for this dish, we will be left with oil after removing potatoes from them. Not all oil goes into the dish.

Kadahi Paneer

These days I’m trying to plan my Menu at home based on the on-going events in the blogosphere. When I come to deeply think of it, food bloggers’ kitchens dispersed geographically all over the world brewing in unison towards a common cause. How wonderful is that? It’s a great feeling to be a part of this selfless virtual world. We learn from each other, compliment each other, be there for each other. Blogosphere has become an inseparable part of my life and I am enjoying myself to the core.

Today’s dish is Kadahi Paneer bookmarked from Aipi’s blog. This dish impressed Abbas and Ma who dislike Paneer otherwise. It was a breeze to make and at the same time delicious. I modified it a teeny-weeny bit.

Ingredients:

Paneer - 1 cup, cubed

Capsicum – 1 medium sized, cubed

Tomato – 1 large, finely chopped

Coriander leaves – 2 tbsp, finely chopped

Tomato ketchup – 2 tbsp

Oil – 2 tbsp + 1 tsp

Ginger garlic paste – 1 tsp

Onion – 1 large, chopped

Cumin seeds – 1 tsp

Mustard seeds – ¼ tsp

Ajwain or carom seeds – ¼ tsp (I did not add just bcoz I forgot to)

Asafoetida – a pinch (I did not add just bcoz I forgot to)

Red chilli powder – 1 tsp or to taste

Coriander powder – 1tbsp

Kasuri Methi – 1 tbsp

Milk – ½ cup (optional, I added it to give this dish a semi gravy texture)

Salt to taste

Method:

1. Heat a tsp of oil in a pan and shallow fry paneer cubes till golden brown. Keep aside.
2. Heat rest of the oil in the same pan. Add mustard seeds, ajwain, cumin seeds and asafoetida.
3. Once the seeds start spluttering, add ginger garlic paste and sauté for a minute.
4. Add onions, salt and turmeric powder. Saute till onions turn golden brown in colour.
5. Turn heat to medium and add capsicum, red chilli powder, coriander powder and sauté for a minute.
6. Add tomatoes and coriander leaves and continue to sauté for 3-4 minutes. Add tomato ketchup, paneer, kasuri methi, milk (if using) and combine. Cook till you get the desired consistency.
7. Serve with flavoured rice or Indian breads.

Sending this to Bookmarked Recipe every Tuesday hosted by Priya and Aipi herself.

Also to "Tried and Tested - US Masala" hosted by Priya

Valval - Amchi Vegetable Stew

Valval is a Konkani version of Vegetable Stew. It’s white coloured coconut milk based gravy stands for its purity. By purity, I mean that there are no onion-ginger-garlic like the usual curries or no garam masala or any other spices. Its just veggies cooked in coconut milk and a light tempering! A bowl of Valval is simply a bowl of goodness, nevertheless tasty.

I was a very picky eater and would hunt for cashews only in this stew. So my Amma would at times prepare Valval with only cashews just for me. Hmmm… Now that I have become an Amma, I like my kids to have all veggies. (Do I hear someone saying "How mean!!") And I am no more a picky eater coz my kids learn by following me. (Being a parent actually makes one a better person. I have even begun brushing my teeth before sleeping just so that my kids do it too)

Well, Valval is generally prepared during festivals. My Annamma (Grandma) would sit and scrape atleast 25 coconuts on such days at a stretch. She sure is a super woman. She is the best grandma any child can have and the best MIL in this world too. About being the best MOM, I doubt??? Coz all her children call her Honnie (meaning Bhabi in Konkani) and she never corrected them. Strange isn’t it? It was her birthday this month and she just completed 82 years. I love you Annamma from the bottom of my heart and miss you so very badly.

Each household might have a different Valval recipe. The basic outline should be the same but the choice of veggies and tempering might vary. This recipe is my version:

Ingredients:

Pumpin – cut into cubes

Ash gourd – cut into cubes

Beans – cut into an inch long pieces

Carrot – cut into cubes

Cashew – a handful

All the veggies together should amount to about 2 cups

Coconut Milk - 1cup think milk and 1 cup thick milk– I used Maggi Coconut milk powder sachet

Green chillies – 1 or 2

Salt to taste

For tempering:

Ghee – 2 tsp

Cumin seeds – ½ tsp

Curry leaves – 10-12

Asafoetida – a pinch (optional)

Method:

1. Cook all the veggies along with slit green chillies and salt in a pressure cooker or in a sauce pan. I added 2 tsps of coconut milk powder in the water. (Ideally veggies are cooked in thin coconut milk)
2. Now Add the thick coconut milk (I mixed rest of the of the coconut milk powder with a little more than half cup water) and give it a boil. (Adjust salt if required)
3. Heat ghee in a pan. Add cumin seeds. When they splutter, add asafetida and curry leaves. Pour the tempering over the prepared stew.

Geeta Baliga | Stuffed Green Capsicum

Ingredients:

Long green capsicum - 6 nos, slit lengthwise and remove the seeds if the seeds are spicy

Peanuts - 100g (roast and remove the skin and grind to a paste)

Tamarind pulp - 1 tbsp

Jaggery powder - 2 tbsp

Coriander leaves - 1 cup, finely chopped

Garam masala powder - 2 tbsp

Chilli powder - 1 tbsp

Onion - 1 large sized, chopped 

Turmeric powder - 1 tsp 

Salt to taste

Oil - 4 tbsp

Cumin seeds - 1 tsp

Method:

1.Mix all the ingredients with peanut paste. Stuff capsicums with this paste. If any masala is remaining spread over the sides of the capsicums.

2. Heat oil in a pressure cooker.  Splutter cumin seeds in it.

3. Add the stuffed capsicum in layers and pressure cook till one whistle or or even lesser. 

4. Keep this in a tray over the foil and bake it till done.

5. Serve hot with rotis or Jolad (Jowar) rotis.

Geeta Baliga | Palak Paneer

Ingredients:
Spinach / Palak - 1 big  bundle or 3 small bundles, clean and wash thoroughly

Paneer - 200 g

Green chillies - 3

Cloves - 3or 4

Onion - 2 medium size , chopped

Ginger - 1" piece, chopped

Garlic cloves - 4-5, mashed or ground (Garlic paste 1 tbsp)

Tomato - 1 medium sized, chopped

Salt to taste

Oil - 3 tbsp

Method:

1. Pressure cook spinach with green chillies, cloves, half of the chopped onions, ginger. Cool and grind this in to paste.

2. Heat oil in a pan.Fry chopped onion, garlic or garlic paste and tomato and saute till it becomes mushy.

3. Add the ground spinach paste, salt and stir for a while adding little water according to ur consistency.

4. Add the paneer cubes and mix. Serve hot with rotis.

Geeta Baliga | Amchi Food | Sprouted Masoor Dal Ambati

Ingredients:

Masoor dal - 1 cup sprouted (soak masoor dal in water over night, remove from water and keep for another 12 hours till it gets sprouts)

Garam masala powder - 1 tsp (optional)

Onion - 1/2 cup finely chopped

Salt to taste

Grind together:

Grated coconut - 1 cup

Red chilli powder - 1 tbsp

Tamarind - 1 small piece

Coriander seeds - 1 tbsp roasted in 1 tbsp heated oil till it turns brown

Method:

1. Cook the sprouted masoor dal in pressure cooker till 1 whistle.

2. Add ground masala in the cooked masoor dal adding garam masala, salt and little water according to ur consistency.

3. Simmer for few minutes

4. Season with chopped onion and serve with rice or roties .

Geeta Baliga | Amchi Food | Kuvale Puli Kodhel - Ash Gourd Curry

This is one of the delicacies relished by Konkanis

How to make?

Ash gourd - 3 or 4 cups, thick skin peeled and cut into 1" cubes

Jaggery powder - 2-3 tbsp

Curry leaves - 10-12 sprigs

Tamarind - marble sized ball (or 1tbsp tamarind pulp)

Salt to taste

Cook with ash gourd cubes very little water along with jaggery powder, curry leaves, tamarind and salt. (Do not cook fully )

 

For the masala:

Grated coconut - 1 cup

Chilli powder - 2 tsp

Turmeric powder - a pinch

Urad Dal / Black Gram Dal - 1 tabspoon roasted 1 tbsp oil ( it should b brown )

Grind in to coarse paste. Add this masala in the cooked ash gourd cubes and simmer for few minutes till the pieces are fully cooked. 

For tempering:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Asafoetida / hing powder - 1 tsp

Curry leaves - 10-12 sprigs

When the curry becomes thick, season this with oil, mustard seeds, asafoetida / hing powder and curry leaves.

Serve with rice and dal.