Vakkaya North Indian style pickle ( Karuvanda North Indian style pickle)

Vakkaya is well known as Karuanda in Hindi and also Bengal Currant. It is also known as pickle berry! The fruit is quite tangy. Variety of chutneys and pickles are made using these fruits. Vakkaya contains pectin and accordingly is a useful ingredient in making jelly, jam and chutneys.

Vakkaya is a rich source of iron, so sometimes it is used in treatment of anaemia. It contains a fair amount of Vitamin C. The fruits are available during monsoon season. Ripe fruits exude a white latex when severed from branch.

Vakkaya is very similar to cranberries, available in USA at Thanksgiving time. Many Indians who reside in USA, use cranberry as an equivalent in many vakkaya recipes.

In this recipe, I made a pickle with ingredients like saunf, dhania, kalonji etc. which are used in North Indian pickle making.

                                       

                                   

                                                                           

   Ingredients:

• 1 Cup vakkaya cut into pieces and deseeded
• 3 Tablespoons saunf (fennel seeds)
• 2 Tablespoons dhania (coriander seeds
• 1 Teaspoon methi seeds (frnugreek)
• 1 Teaspoon mustard seeds
• 1 Teaspoon kalonji
• 1 Teaspoon turmeric powder
• 2 Teaspoons chili powder
• Salt to taste
• A pinch of hing (asafetida)
• About a cup oil

Directions:

1.      Wash and clean the vakkaya.
2.      Cut the vakkaya into 4 pieces (lengthwise).
3.      Deseed the pieces.
4.      Set aside.
5.      Heat a thick pan and add saunf seeds. 
6.      Roast all the seeds separately and leave them to cool.
7.      Heat 4 to 5 Tablespoons of oil in the pan.
8.      Add the vakkaya pieces and cook them for 3 to 4 minutes.
9.      Keep stirring.
10.      When the pieces are slightly soft, turn the heat off.
11.      Grind all the roasted seeds in a grinder.
12.      Coarseness of the powder can be according to your taste.
13.      Add turmeric powder, chili powder and salt to the ground mixture.
14.     Mix well.
15.     When the pieces are cool, add the powdered mixture and stir well.
16.     Set aside for a few hours,
17.     Heat the rest of the oil, add a spoon of mustard seeds and hing.
18.     Pour it over the vakkaya mixture.
19.     Cover and leave it for a few hours.
20.     As the pieces are slightly cooked, the pickle can be eaten soon after it is made. 
21.     Kind of instant pickle!

Kamal kakadi dry subzi with dahi ( Lotus root/stem dry subzi with yogurt)

Kamal kakadi/lotus stem/lotus root is the root of the lotus plant. The rhizomes of lotus are consumed as a vegetable in many Asian countries, extensively in China and Japan. They have a crunchy texture with sweet tangy flavors. In North India they are easily available. In South India lotus stem is not a common vegetable. I notice that it is sometimes available in online stores. In USA many Asian markets sell them in cut pieces fresh, frozen or canned.

Kamal kakadi or lotus stem/root is very popular in North Indian cuisine. The lotus root is fried or cooked in subzis, soups, salad or pickled in vinegar (with sugar, chile and garlic). Subzi made with kamal kakadi as the main ingredient and including eggplant, potato and palak (spinach) is highly significant in Sindhi weddings and is a part of wedding meal!

Kamal kakadi is packed with an array of nutrients that promote health. It is rich in dietary fiber, potassium, iron and vitamin B and C. Considering they have these important nutrients and minerals, lotus stem/root can be called as one of the healthiest foods!

Lotus stems/roots boost digestion and reduce constipation problems.

The presence of potassium and iron prevent excessive sodium and increase blood circulation and also increase production of urine, which prevents excessive water retention.

Lotus stems have vitamin B complex, which interacts with neural receptors in the brain which reduces stress.

Kamal kakadi is good for skin and hair and promotes weight loss as this vegetable not only has lesser calories, but packed with fiber which makes one feel full for a longer period.

As lotus stems or kamal kakadi are harvested from under water, they need a thorough cleaning before cooking. Sometimes after cutting the stems in 6 or 8 inch tubes, you may have to use ear buds to clean the holes inside the tube!

Here is a recipe where I used dahi (yogurt) along with the masala. The final dish has a unique flavor and tastes very nice.

Ingredients:

•      1 cup cut lotus stem (about 2 sticks of stem)
•      1/2 Tsp. chile powder
•      1/2 garam masala
•      1/2 oil
•      2 Tsp. jeera seeds
•      1/4 Tsp. asafetida
•      1/2 cup curd (yogurt)
•      1 Tbsp. dhania seeds (coriander seeds)
•      1 Tbsp. ginger
•      2 Tbsp. fresh grated coconut
•      Cilantro for garnish.

Directions:

1.      Soak the lotus stems in water for fifteen or twenty minutes.
2.      Scrub the outer surface and clean thoroughly.
3.      Repeat washing and cleaning till the stem looks clean.
4.      Peal the outer skin of the kakadi.
5.      Cut the stems in diagonal slices.
6.      Cook the slices in pressure cooker for one or two whistles.
7.      Let the pressure cooker cool.
8.      Remove the slices from water, drain and press slightly so that they are dry.
9.      Grind together dhania seeds, some jeera and grated coconut.
10.      Add curd to the mixture and grind together.
11.      Add the ground paste to the slices.
12.      Add salt, chile and garam masala powders.
13.      Mix well.
14.      Heat oil in a thick pan.
15.      Add jeera seeds and asafetida and mix well.
16.      When the seeds splutter, add the slices.   
17.      Cook on high heat for 5 to 6 minutes till the liquid thickens.
18.      Transfer to a serving bowl.
19.      Garnish with cilantro and serve.

Kamal kakadi rasedar subzi ( Lotus root/stem wet subzi)

Kamal kakadi/lotus stem/lotus root is the root of the lotus plant. The rhizomes of lotus are consumed as a vegetable in many Asian countries, extensively in China and Japan. They have a crunchy texture with sweet tangy flavors. In North India they are easily available. In South India, lotus atem is not a common vegetable. I notice that it is sometimes available in online stores. In USA many Asian markets sell them in cut pieces fresh, frozen or canned.

Kamal kakadi or lotus stem/root is extensively used in North Indian cuisine. They are fried or cooked in subzis, soups, salad or pickled in vinegar (with sugar, chile and garlic). Subzi made with kamal kakadi as the main ingredient and including eggplant, potato and palak (spinach) is highly significant in Sindhi weddings and is a part of pre wedding meal!

Kamal kakadi is packed with an array of nutrients that promote health. It is rich in dietary fiber, potassium, iron and vitamin B and C. Considering they have these important nutrients and minerals, lotus stem/root can be called as one of the healthiest foods!

Lotus stems/roots boost digestion and reduce constipation problems.

The presence of potassium and iron prevent excessive sodium and increase blood circulation and also increase production of urine, which prevents excess water retention.

Lotus stems have vitamin B complex, which interacts with neural receptors in the brain which reduces stress.

Kamal kakadi is good for skin and hair and promotes weight loss as this vegetable not only has lesser calories but packed with fiber which keeps one full for a longer period.

Maybe because of all these benefits, lotus roots have been used in Traditional Chinese Medicine to treat a variety of ailments.

As lotus stems or kamal kakadi are harvested from under water, they need a thorough cleaning before cooking. Sometimes after cutting the stems in to 6 or 8 inch tubes, you may have to use ear buds to clean the holes inside the tube!

This time, I tried making a gravy subzi with kamal kakadi. It turned out very tasty.

   

Ingredients:

•      2 or 3 kamal kakadi (lotus root)
•      3 medium tomatoes
•      2 or 3 green cardamom
•      1 black cardamom
•      2 or 3 cloves
•      1 inch cinnamon stick
•      2 medium onions chopped
•      3 or 4 garlic pods
•      1/2 inch ginger
•      1/2 Tsp. turmeric powder
•      1 Tbsp. dhania powder (coriander powder)
•      1/4 Tsp. jeera powder (cumin powder)
•      1 or 2 Tsp. chile powder
•      1/2 Tsp. garam masala
•      Salt to taste
•      2 Tsp. oil
•      Cilantro for garnish

Directions:

1.      Soak the lotus roots in water for fifteen/twenty minutes.
2.      Scrub the outer surface and clean thoroughly.
3.      Repeat washing and cleaning till the stems look clean.
4.      Peel the outer skin of the kakadi.
5.      Cut the stems in diagonal slices.
6.      Cook the slices in pressure cooker for one or two whistles.
7.      Peel and chop onions and garlic.
8.      Chop tomatoes.
9.      Grind onion, garlic and ginger in a grinder.
10.      Grind tomatoes coarsely.
11.      Open the cooker when the pressure is normal, drain off the water and save the slices.
12.      Heat a deep thick pan, add oil. When the oil is hot, add the cardamom, cloves and cinnamon stick.
13.      Cook for a minute or two.
14.      Add onion paste. 
15.      Keep stirring and cook till onion paste is very well cooked.
16.      Add tomato paste. 
17.      Cook for 6 to 8 minutes till most of the juice is evaporated.
18.      Add the dry ingredients except garam masala and salt.
19.      Add cooked kakadi slices. 
20.      Let the mixture cook till the slices are well cooked.
21.      Add garam masala and salt. Let it cook for 2 minutes.
22.     Transfer to a serving dish and garnish with cilantro.

Kamal kakadi dry subzi (Lotus stem/ root dry subzi)

Kamal kakadi/lotus stem/lotus root is the root of the lotus plant. The rhizomes of lotus are consumed as a vegetable in Asian countries, extensively in China and Japan. They have a crunchy texture with sweet-tangy flavors. In North India they are easily available. In South tIndia, lotus stem is not a common vegetable. I notice that it is sometimes available in online stores. In USA many Asian markets sell them whole or in cut pieces fresh, frozen or canned.

Kamal kakadi or lotus stem/root is extensively used in North Indian cuisine. They are fried or cooked mostly in subzis, soups, salad or pickled in vinegar (with sugar, chile and garlic). Subzi made with kamal kakadi as the main ingredient and including baingan (eggplant), aloo (potato) and palak (spinach) is highly significant in Sindhi weddings and is a part of a pre wedding meal!

Kamal kakadi is packed with an array of nutrients that promote health. It is rich in dietary fiber, potassium, iron and vitamin B and C, considering they have these important nutrients and minerals, lotus stem/root can be called as one of the healthiest foods.

Lotus stems/ roots boost digestion and reduce constipation problems.

The presence of potassium and iron prevent excessive sodium and increase blood circulation and increase production of urine, which in turn prevents excess water retention.

Lotus stems have vitamin B complex, which interacts with neural receptors in the brain which reduces stress.

Kamal kakadi is good for skin and hair and promotes weight loss as this vegetable not only has lesser calories but is packed with fiber which keeps one full for a longer period.

Maybe because of all these health benefits, lotus roots have been uses in Traditional Chinese Medicine to treat a variety of ailments.

As the lotus stems or kamal kakadi are harvested from under water, they need a thorough cleaning before cooking. Sometimes after cutting the long stems in to 6 to 8 inch tubes, you may have to use ear buds to clean the holes inside the tube!

As mentioned earlier, a lot of dishes are made with kamal kakadi. In fact, this is the first time I cooked with this ingredient! I tried a pan fry subzi using the kamal kakadi.

Ingredients:

•      2 or 3 kamal kakadi (lotus stem)
•      3 Tbsp. besan (chickpea flour)
•      2 Tsp. coriander powder
•      1 Tsp. jeera powder
•      2 Tsp. amchur (mango powder)
•      2 Tsp. chile powder
•      1 Tsp. garam masala
•      Salt to taste
•      3 Tbsp. oil

Directions:

1.      Soak in water for fifteen twenty minutes.
2.      Clean thoroughly scrubbing the outer surface.
3.      Repeat washing and cleaning till the stems look clean.
4.      Peel the outer skin.
5.      Cut the stems in diagonal slices.
6.      Cook the slices in pressure cooker for one or two whistles.
7.      Open the cooker and drain off the water from the kakadi stems.
8.      Take besan in a bowl and add all the dry powders to it.
9.      Mix thoroughly.
10.      Heat oil in a thick pan.
11.      Add the boiled slices of kamal kakadi.
12.      Keep mixing.
13.      Sprinkle the besan mixture over the slices.
14.      Keep stirring.
15.      Sprinkle a little water, cover and cook on low heat.
16.      Keep stirring.
17.      When besan is cooked well and gets brown in color, stop cooking.
18.      Transfer to serving dish.
19.      Kamal kakadi dry subzi can be eaten with rice or roti.

Parwal rasedar subzi with dahi (Pointed gourd wet subzi with yogurt)

Parwal is a summer vegetable easily available in North and Eastern India. It is known as pointed gourd, a vine plant of squash family, similar to cucumber. In many parts of South India, it was not available earlier. Parwal resembles dondakaya (kundru/gherkin/coccinia).

Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc. It is a good source of carbohydrates, vitamin A and vitamin C. Parwal contains major nutrients and trace elements like magnesium, copper, potassium etc. All these nutrients play essential roles in human physiology.

Ingredients:

•      8 or 10 parwal
•      1 medium size onion
•      2 or 3 pods of garlic
•      1/2 inch ginger
•      1 cup dahi (yogurt)
•      1 or 2 bay leaves
•      1 inch cinnamon stick
•      2 or 3 green cardamom
•      1 black cardamom
•      2 or 3 cloves
•      2 Tsp. dhania powder
•      1 Tsp. chile powder
•      1/2 Tsp. turmeric powder
•      1 Tsp. garam masala
•      Salt to taste

Directions:

1.      Wash and scrape the skin of parwal with a blunt knife. Do not peel.
2.      Remove the edges of parwal and slit like a plus sign, cut only half way on either end.
3.      Apply a little salt and turmeric powder.
4.      Apply the salt and turmeric to the parwal so that they get marinated.
5.      Peel and cut onion.
6.      Wash and clean ginger and cut into pieces.
7.      Peel garlic pods.
8.      Grind half the onion pieces along with ginger and garlic.
9.      Beat dahi and keep it.
10.      Heat oil in a thick pan.
11.      Add parwal and cook for 3 to 4 minutes.
12.      Set aside.
13.      Add cinnamon stick, cardamom, cloves and bay leaf.
14.      Cook for a minute and add onion garlic paste.
15.      Keep stirring.
16.      Add turmeric, dhania and chile powders.
17.      Mix well.
18.      Add salt and garam masala.
19.      When the onion paste is well cooked, reduce the heat.
20.      Add beaten dahi.
21.      Mix well.
22.      Add a cup of water, if needed.
23.      Keep stirring while cooking, so that curd does not split.
24.      Add the parwal and cook on a low heat.
25.      Keep mixing and cook till parwal pieces are soft to touch.
26.      Transfer to a serving dish and garnish with cilantro.
27.      Very tasty dish which can be eaten with rice and roti.

Tinda stuffed with masala subzi (Tinda stuffed with masala subzi)

Tinda is native to India. Tinda belongs to the family of gourds and is popularly consumed in South Asian countries like India, Pakistan and Afghanistan.

Tinda is also called squash melon, baby pumpkin and Indian round gourd.

Tinda is a water-rich vegetable and also is easily digestible. Tinda keeps the body system cool and healthy and increases urinary flow, which helps excrete toxins from the kidney. As it is easily digestible, it is recommended for sick people.

This wonder vegetable contains antioxidants and many anti-inflammatory agents, which are effective in controlling blood pressure, heart diseases and strokes. It can also prevent cancer formation. Lot of fiber available in tinda helps digestion, relieves stomach acidity and prevents constipation.

Eating tinda strengthens the brain and the body.

Here is a recipe for stuffed tinda with masala. As this masala has all dry ingredients and powder, you can make a large amount of the masala and save it. This masala can be used to make subzis with eggplant, kundru or any variety of gourds.

Ingredients:

•      6 or 7 tinda
•      5 or 6 small onions (shallots)
•      3 Tsp. oil
•      Salt to taste

Ingredients for masala:

•      2 Tsp. methi seeds
•      2 Tsp. saumph (anise)
•      1 Tsp. ajwain
•      2 Tsp. jeera
•      1/4 Tsp. asafetida
•      2 or 3 red chiles
•      1 Tsp. amchur
•      2 Tsp. dhania powder (coriander powder)
•      1 Tsp. turmeric

Directions:

1.       Grind and powder all the ingredients for masala.
2.       Set aside.
3.       Wash and clean tinda.
4.       Peel and wash onions.
5.       Cut one onion into long slices.
6.       Remove any stems on the tinda.
7.       Make a plus sign slit on the tinda so that the tinda is not cut through.
8.       Remove any seeds if they are large.
9.       Slit the onions also similarly.
10.       Add salt to the masala powder and mix well.
11.       Fill the masala into the slits.
12.       Add oil to a hot pan and place the stuffed tinda and onions.
13.       Cover and cook on low heat.
14.       Add sliced onions and sprinkle some masala.
15.       Keep stirring and cook till the tinda and onions are soft.
16.       Tastes well with rice and roti.

Tinda rasedar subzi (Tinda in tomato gravy subzi)

Tinda is native to India. Tinda belongs to the family of gourds and is popularly consumed in South Asian countries like India, Pakistan and Afghanistan.

Tinda is also called squash melon, Indian baby pumpkin and Indian gourd.

Tinda is a water rich vegetable and also is easily digestible. This vegetable keeps the body system cool and healthy and increases urinary flow, which helps excrete toxins from the kidney. As it is easily digestible, it is recommended for sick and convalescing people.

This wonder vegetable contains antioxidants and many anti-inflammatory agents, which are effective in controlling blood pressure, heart disease and strokes. It can also prevent cancer formation. Lot of fiber is available in tinda, which helps digestion, stomach acidity and prevents constipation.

Eating tinda strengthens the brain and the body.

Here is a recipe for gravy subzi, which is popular in North India. Usually it is not necessary to peel the skin. If the seeds are too hard, you may remove the seeds. Otherwise, tinda is very tasty with tender seeds and soft skin.

Ingredients:

•      7 or 8 tinda
•      1/2 cup onion finely chopped
•      2 pods garlic finely chopped
•      2 tomatoes medium sized
•      1 green chile finely chopped
•      2 Tsp. oil
•      1 inch cinnamon stick
•      2 small elaichi (green cardamom)
•      2 lavang (cloves)
•      1 Tsp. jeera seeds
•      1 Tsp. dhania powder (coriander powder)
•      1/2 Tsp. jeera powder
•      1 Tsp. garam masala
•      1 Tsp. red chile powder
•      Salt to taste
•      Cilantro for garnish

Directions:

1.      Wash and cut tinda in to half. I do not peel tinda. If wanted, just scrape the skin with blunt knife.
2.      Fine chop onion, garlic and green chile.
3.      Using a grater, grate the tomatoes or grind the tomatoes in a grinder.
4.      Heat oil in a pressure ooker pan.
5.      Add cinnamon, elaichi and lavang,
6.      After 3 minutes, add jeera seeds.
7.      After 2 minuts, add onion, garlic and chile pieces.
8.      Fry till onion pieces turn translucent.
9.      Add grated tomato/tomato puree.
10.      Add dhania powder, jeera powder and garam masala powder.
11.      Add tinda pieces and keep stirring.
12.      Cook for about 4 minutes and add 1/2 cup water.
13.      Add salt.
14.      Cover and pressure cook up to 3 whistles.
15.      Transfer to serving dish when the cooker pressure comes to normal.
16.      Garnish with cilantro.
17.      Tinda subzi can be eaten with rice, roti or naan.

Paneer paratha (Paratha stuffed with grated paneer/cottage cheese)

Parathas are very popular and staple food from North India. Basically they are Indian flat bread made of whole wheat flour. They are thicker than rotis and also they are kind of shallow fried in oil.
Stuffed parathas like aloo paratha, gobhi paratha, mooli paratha, peas paratha are all very popular in Nortth India. Parathas are eaten at breakfast, lunch or dinner. They are served along with yogurt, pickle and raita.

In this post, I am giving the recipe for paneer paratha. Paneer is very much like cottage cheese. It is usually made at home by cuddling milk by adding lemon juice or a little bit of yogurt. In most of the  Indian stores in USA, paneer is available in the frozen food section.

Paneer parathas are made in 2 or 3 different ways. Some people prefer paneer along with other spices, whereas some others like plain paneer without any spices.

Even while making, one way of making them is pressing 2 equal size rotis with stuffing in the middle. Other way is using one roti and pack the stuffing inside and then roll the paratha.

 

         Paneer filling                                                                                          2 equal size rotis


                                       

 

Filling spread on roti                                                                                       Covered by 2nd roti

 

                                                             Paratha using one roti

Ingredients:

•      1 or 2 cups atta  (whole wheat flour)
•      1 Tsp. salt
•      Less than one cup water
•      4 to 5 Tbsp. oil

For filling:

•      1 cup grated paneer (cottage cheese)
•      Salt to taste
•      1 Tsp. chile powder (optional)
•      1/4 Tsp jeera powder (optional)
•      1/4 Tsp. garam masala  (optional)
•      1/2 Tsp. aamchur (optional)

Directions:

1.      Take atta in a wide plate, add salt mix it adding a little water to make a ball.
2.      Save some atta to be used for rolling parathas.
3.      Just enough water has to be added, otherwise, if it is too watery, you cannot roll the parathas.
4.      Add 2 teaspoons of oil and knead the dough well.
5.      Cover with a wet cloth and set it aside for about half an hour.
6.      Grate paneer into another plate.
7.      Add salt and chile powder and mix well.
8.      If you want the filling to be with all the masalas, add all the powders to the paneer and mix well.
9.     Taking the dough, make small balls, about one and half inch diameter balls and cover them again with wet cloth.
10.      Dust the rolling surface generously with atta.
11.      Roll one of the balls into a five inch disc, set aside.
12.      Roll another disc of the same size.
13.      Spread some paneer filling on one of the discs.
14.      With your fore finger, wet the edge of the roti lightly.
15.      Cover the roti, with the second one.
16.      Press the edges together.
17.      Roll the paratha lightly.
18.      Heat a thick pan and carefully transfer the stuffed roti to the hot pan.
19.      Keep moving the paratha a few times, and flip it.
20.      Keep turning and when the paratha is half cooked, spread some oil on the top.
21.      Reverse and spread oil on the other side also.
22.      When you see brown or light black spots appear on the paratha, paneer paratha is ready.
23.      Serve it with a little butter and yogurt, raita and spicy pickle!

Another way to make paneer paratha:

1.      Divide the dough and make slightly larger balls, about 2 inch diameter.
2.      Roll in a four inch diameter disc.
3.      Put two spoons of paneer filling in the middle of the roti.
4.      Gather the edges and press them together with your fingers.
5.      Close it completely, so that the filling does not come outside.
6.      Spread some dry atta on to the rolling surface and roll the ball into a disc.
7.      Parathas are thicker than rotis.
8.      Roll evenly into a six to seven inch disc.
9.      Cook on a hot pan just as mentioned above.

 

Kadhi pakoda (majjiga pulusu with pakodi)/ chickpea flour fritters in buttermilk gravy

Sometime back, I have posted a recipe for majjiga pulusu (buttermilk pulusu). Majjiga pulusu where many vegetables are cooked in buttermilk, is a popular side dish in South India. The North Indian version of the same is Kadhi pakoda. In this dish, instead of vegetables, small pakodas (deep fried chickpea flour fritters) are cooked in buttermilk gravy.

There are different recipes for making kadhi pakoda from different regions of India like Punjabi kadhi, Gujarati kadhi, UP kadhi etc.

You need to have sour buttermilk or yogurt to make this dish. If using yogurt, add some water and whip it so that you get buttermilk. Thickness of the gravy, is according to your taste. If you more flowing gravy, you may add more water while cooking.

Kadhi pakoda served along with hot steamed rice makes such a nostalgic dish. Serve it along with some crunchy papads and it is going to be a hit!

As I am trying to reduce deep fried cooking, I used the gunta pongaralu/paniyaram chetti or Aebleskiver pan to make the pakodas. This version of kadhi pakoda was tasted by many of my guests and found as good as the deep fried version (if not better!)!

Go ahead and try it out!

 

Ingredients:

For pakodas:

•      1 cup besan (chickpea flour)
•      2 Tbsp. rice flour
•      1 or 2 green chilis  (finely chopped)
•      1/2 inch ginger (finely chopped)
•      2 Tbsp. onion (finely  chopped)
•      1/2 Tsp. baking soda
•      Salt to taste
•      4 Tbsp. oil

For kadhi:

•      2 cups or more buttermilk
•      2 Tbsp. besan
•      1 Tsp. chili powder
•      1 Tsp. dhania powder (coriander powder)
•      1/2 Tsp. jeera powder
•      1/2 Tsp. garam masala

For seasoning:

•      1 or 2 red chilis
•      1 Tsp. methi seeds
•      1 Tsp. ajwain
•      1Tsp. mustard seeds
•      Pinch of hing (asafetida)
•      Curry leaves
•      Cilantro for garnish

Directions:

Making pakodas:

1.      Mix besan, rice flour, salt and baking soda in a bowl.
2.      Add green chili, ginger and onion pieces.
3.      Add a little water and mix thoroughly to make the batter. Not too watery and just enough to drop as pakodas.
4.      Clean and heat the gunta pongaralu/paniyaram chetti or Aebleskiver pan.
5.      Add a drop of oil and brush around.
6.      When the pan is hot, drop a spoon of batter, add a drop of oil and cover.
7.      Cook for a few minutes, when the pakodas are semi cooked, flip them and cook.
8.      Check after a few minutes with a fork and if fully cooked, remove from pan and set them aside.
9.      Repeat till most of the batter is used.

Making kadhi:

1.      Using the same bowl, add buttermilk, and besan, chili powder, dhania powder, jeera powder and garam masala.
2.      Mix thoroughly with a whip taking care that there are no lumps.
3.      Heat a deep pan and add oil for seasoning.
4.      When oil is hot, add red chili, methi seeds, mustard seeds, jeera and ajwain.
5.      When mustard seeds flutter, add hing and curry leaves.
6.      Pour the buttermilk mixture and keep stirring.
7.      Let it boil for a few minutes.
8.      Take hot water in a bowl.
9.      Place the pakodas for a few minutes.
10.      Squeeze the liquid out and place them in the boiling buttermilk mixture.
11.      Add all the pakodas. Let them cook for one or two minutes. If cooked too long, pakodas break. So see that they are not overcooked.
12.      Remove from heat, add salt and mix it well.
13.      Transfer to a serving dish, garnish with cilantro.
14.      It is a popular side dish for rice or kichadi. 

 

 

 

 

 

Parwal aloo dry subzi (Pointed gourd and potato dry subzi)

Parwal is a summer vegetable easily available in North and Eastern India. It is known as pointed gourd, a vine plant of squash family, similar to cucumber. In many parts of South India, it was not available earlier. Parwal resembles, dondakaya (kundru/gherkin/coccinia).

Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc. It is a good source of carbohydrates, vitamin A and vitamin C.  Parwal contains major nutrients and trace elements like magnesium, copper, potassium etc. All these nutrients play essential roles in human physiology.

Ingredients:

•      6 or 8 parwal
•      2 or 3 potatoes
•      2 Tbsp. oil
•      1 Tsp. chile powder
•      1/2 Tsp. garam masala
•      1/4 Tsp turmeric powder
•      1 Tsp. jeera
•      Salt to taste

Directions:

1.      Wash and cut parwal into long pieces or round ones.
2.      Wash and cut potatoes into the same size as parwal.
3.      Put the potato pieces in a microwave safe bowl, sprinkle a spoon of water, cover and cook  for 3 to 4 minutes.
4.      Potatoes must be only parboiled, not overcooked.
5.      Add oil to a heated pan.
6.      When oil is hot, add jeera seeds.
7.      When jeera seeds crackle, add parwal pieces.
8.      Cook for 5 to 6 minutes so that the pieces are parboiled.
9.      Add potatoes and salt and turmeric.
10.      Keep stirring and cook till the pieces are soft.
11.      Add chile powder and garam masala powders.
12.      Cook for a few minutes and keep stirring.
13.      Parwal aloo subzi can be eaten with roti or rice.

 

 

Parwal rasedar subzi (Pointed gourd wet subzi)

Parwal is a summer vegetable easily available in North and Eastern India. It is known as pointed gourd, a vine plant of squash family, similar to cucumber. In many parts of South India, it was not available earlier. Parwal resembles, dondakaya (kundru/gherkin/coccinia).

Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc. It is a good source of carbohydrates, vitamin A and vitamin C.  Parwal contains major nutrients and trace elements like magnesium, copper, potassium etc. All these nutrients play essential roles in human physiology.

 

 

Ingredients:

•      8 to 10 parwal
•      3 tomatoes medium sized
•      1/2 inch ginger chopped
•      3 pods garlic
•      2 onions chopped
•      1 black cardamom
•      3 green cardamom
•      1/2 inch cinnamon stick
•      2 or 3 cloves
•      One or two bay leaves
•      1/2 Tsp. turmeric powder
•      1 Tsp. chile powder
•      1 Tsp. dhania powder
•      1/2 Tsp. jeera powder
•      1/2 Tsp. garam masala
•      Salt to taste
•      3 Tsp. oil
•      Cilantro for garnish

Directions:

1.      Wash and scrape the skin of parwal with a blunt knife. Do not peel.
2.      Grind ginger, garlic and onion into a paste.
3.      Heat oil in a deep pan or pressure cooker.
4.      Add cinnamon, cardamom and cloves.
5.      Cook for a minute or two.
6.      Add bay leaves.
7.      Add ginger, garlic onion paste and cook for 5 or 6 minutes.
8.      Add tomato paste.
9.      Cook for 5 minutes.
10.      Add chile powder, turmeric powder, dhania powder and jeera powder.
11.      Cook for a few minutes.
12.      Add parwal pieces and add some water, if needed.
13.      Cover and cook or pressure cook up to 2 whistles
14.      Let it cook till parwal pieces are soft.
15.      Add salt and garam masala.
16.      Cook for 10 minutes.
17.      Transfer to serving dish.
18.      Garnish with cilantro and serve.
19.      It is good with both rice and rotis.
20.      According to your taste, you may make it with less or more water.

 

 

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