Methi corn tomato subzi

Fresh corn is available in market now. When fresh, the corn is very tender and sweet to taste. Due to the COVID situation, there is a lot of awareness about eating the right kind of food! Fresh green vegetables supply a lot of fibre and other nutrients. 

To the methi and corn, add some diced tomatoes and you get a very attractive subzi with the Tricolour of our Indian Flag! 

This time my recipe is with tomato, corn and methi leaves! Celebrating Indian Independence Day!!

If methi leaves are not available, you may use any other green leafy vegetable like palak. 

                                     

                                     

                                     

                                            

                  

                           

                                 

 Ingredients:

• 1 bunch fresh or frozen methi leaves ( Fenugreek)
• 1 cup fresh sweet corn
• 2 medium tomatoes, diced
• 1 large onion
• 3 Teaspoons oil
• 1 Teaspoon red chili powder
• 1 Teaspoon garam masala
• 1/2 Teaspoon jeera powder
• 1 Teaspoon jeera seeds
• Salt to taste

Directions:

1. Wash and clean methi leaves.
2. Discard the hard stems.
3. Chop the leaves coarsely. (About one to two cups)
4. Shred the corn ( About a cup)
5. Clean and dice the onion.
6. Dice the tomatoes.
7. Heat oil in a thick pan.
8. Add jeera seeds.
9. Add onion and stir well.
10. When onion pieces turn translucent, add shredded corn.
11. Stir well.
12. Cook for 2 or 3 minutes.
13. Add half cup water.
14. Add methi leaves. Keep stirring.
15. Add masala ingredients.
16. Add more water according to taste.
17. Cook for 4 to 5 minutes.
18. When the corn is soft to touch, remove from heat.

Note: 

If methi (fenugreek) leaves are not available, the same recipe can be made using any green leafy vegetable like Palak or spinach etc. Before removing from heat, a spoon of Kasuri methi (dried methi leaves) can be added. Rub the kasuri methi in your palm and add the powder to the subzi. Cook for a minute.

Tomato/ Mixed vegetable soup

Soups are a good way to get a lot of different ingredients in one meal. In 60s and 70s soup powders, cubes etc. were not available to purchase. During winter, when tomatoes and other vegetables were available in plenty, soup was a choice food as an appetizer for cold evenings!

Many of the vegetables and spices included in soup recipe are immune boosters. Tomatoes, carrots, beetroot etc. are recommended for the anti-oxidants. Spices like ginger, garlic, black pepper are
anti-inflammatory and anti-fungal.

I do not remove tomato skins and seeds when I make it unless I make it for company. If preferred, you may soak tomatoes in boiling water and remove the peels.

Similarly, for thickening, I add some masoor dal (lentils) instead of corn flour or maida. Another option is to add 2 Tbsp. sago (tapioca) and cook for 10 to 15 minutes.

Basically, this recipe is for a common soup. According to choice and availability many other vegetables can be added. If preferred, you may add grated carrots, peas or sweet corn while boiling after blending the mixture. You can add cooked pasta also.

Many soup recipes sauté some spices etc. and boil the rest of vegetables. Similarly, some people prefer fresh cream as topping. I try to avoid oil and fresh cream for health reasons. If you prefer, you may add fresh cream.

Now in many markets, soup packets are available. But store-bought soups can be high in sodium. Fresh homemade soups have their own flavors! 

                                                

Ingredients:

•      8 or 10 medium size tomatoes
•      1 cup diced carrots
•      1 cup diced beetroot
•      1/2 cup chopped cilantro
•      2 medium onions chopped
•      3 or 4 garlic pods
•      1/2 inch ginger chopped
•      2 Tbsp. masoor dal
•      2 or 3 Tsp. black pepper powder
•      2 Tsp. sugar (optional)
•      Salt to taste

Directions:

1.      Wash and cut tomatoes in to half.
2.      Peel and chop carrots and beetroot.
3.      Peel and chop onions.
4.      Add a cup of water to a pressure cooker.
5.      Add tomatoes, chopped vegetables, onion, garlic and cilantro,
6.      Add ginger pieces.
7.      Add washed masoor dal.
8.      Cook the mixture for one or two whistles.
9.      Let the mixture cool to room temperature.
10.      Place the mixture in a blender and make thick liquid.
11.      If you want the soup clear and without tomato skins, seeds etc. Sieve the liquid through a soup strainer.
12.      Add more water to your preferred consistency.
13.      Boil the mixture in a thick bottomed pan.
14.      Add fresh ground pepper, salt and sugar (if preferred).
15.      Cook for 10 to 15 minutes.
16.      If you have bread slices or croutons you may add some on your soup before serving.
17.      If preferred, you can add some grated carrot, green peas etc. and cook the mixture.
18.      Or, you may add some cooked pasta to the soup. 
19.      Serve hot.

Charu (Rasam/lentil soup); Rasam powder

Charu or rasam is a spicy soup made in South India using tamarind juice or lemon juice, black pepper, tomato, cumin, turmeric and other spices. Vegetables like drumsticks (moringa) etc are added to enhance the taste or flavor and nutrition. Tomato rasam is one of the most popular types. Rasam is eaten along with rice or drunk like soup. For many South Indians, rasam is a comfort food.

Rasam is a staple food in the main course in every South Indian home.

Rasam has a lot of health benefits.

Traditional rasam mainly contains tamarind, which is rich in fibre, rich in antioxidants etc. Many of the spices added like coriander seeds, black pepper, fenugreek and cumin are all good for digestion and acid control. Thus, eating/drinking rasam helps in controlling flatulence and cures constipation.

As rasam is easily digested, rasam is a preferred dish for pregnant women, convalescing patients, for introducing solid food to babies etc.!

Rasam is rich in minerals and vitamins.

Black pepper content of rasam powder is what helps in respiratory problems also. It promotes removal of toxins by making the body sweat and produce more urine.

I prefer rasam where all the ingredients are blended together. Some people like to have the tomatoes as pieces and cilantro as garnish. Both the versions taste good.

Now, when the whole world is fighting against, virus COVID-19, eating/drinking rasam is a popular dish in many households. Rasam improves a person's immunity level.

You need to add Rasam Powder, which is available in many Indian stores. But under the present circumstances, the stores may not be open and also may not have all the supplies. In South India, every household has a recipe of its own for rasam powder. So, I have given here a recipe for making Rasam powder that I have liked.  If you do not want to make a whole lot of the powder, you may reduce the amounts of the ingredients proportionately and make the powder. It can be stored in an airtight jar or saved in the freezer so that the flavor is kept fresh.

Ingredients:

•      1/4 cup toor dal or masoor dal
•      2 or 3 tomatoes
•      1 cup cilantro (chopped)
•      1 Tbsp. tamarind paste or
•      3 Tsp. lemon juice
•      2 Tsp. rasam powder
•      Salt to taste
•      1/2 Tsp. turmeric powder
•      1/4 Tsp. asafetida
•      Curry leaves for garnish

Directions:

1.      Wash and put the dal in pressure cooker
2.      Wash and cut the tomatoes in half.
3.      Wash and chop cilantro.
4.      Add tomatoes and cilantro to dal.
5.      Add about 1 cup or more water.
6.      Cook the mixture in pressure cooker for three whistles.
7.      Remove from heat and let cool.
8.      If using tamarind (not paste or powder), soak tamarind in hot water.
9.      Squeeze tamarind and sieve the juice.
10.      Set aside.
11.      When the cooked mixture is cool, blend the mixture in a grinder. 
12.      Transfer the ground mixture to a deep pan.
13.      Add salt, rasam powder, turmeric powder and asafetida.
14.      Add tamarind juice/paste/powder.
15.      (If lemon juice is preferred, do not add the juice now).
16.      Cook the mixture for 5 to 10 minutes.
17.      If using lemon juice, stop cooking and add lemon juice.
18.      Garnish with curry leaves and cilantro.
19.      Serve with steamed rice or serve it like soup in a cup or bowl.

Rasam powder:

Ingredients:

•      1 cup toor dal (Pigeon peas)
•      1 cup dhania (Coriander seeds)
•      1/4 cup chana dal (Chick pea) 
•      1 Tbsp. jeera seeds (Cumin)
•      1 Tbsp. methi seeds (Fenugreek)
•      1 Tbsp. mustard seeds 
•      1 Tbsp. miriyalu (Black pepper) (more if you want spicy rasam)
•      1/4 cup dried curry leaves
•      Red chiles (optional)
•      2 Tsp. hing (Asafetida)

Directions:

1.      Heat a thick pan.
2.      Do not add any oil.
3.      Roast red chiles for 3 to 4 minutes.
4.      Transfer the chiles to a plate.
5.      Add toor dal and keep mixing.
6.      When the dal is turning brown and has a nice aroma, transfer the dal to a plate.
7.      Add coriander seeds to the pan and heat.
8.      Keep stirring till there is a nice aroma.
9.      Transfer to the same plate.
10.      Add methi seeds and roast for 2 or 3 minutes.
11.      Add mustard seeds, jeera seeds, and black pepper to the same pan.
12.      Mix well.
13.      Add asafetida.
14.      Finally add dried curry leaves.
15.      Mix well and remove from heat.
16.      When the mixture is cool, put the mixture in a mill or grinder and powder it.
17.      The powder can be stored in an airtight jar or packed in zip lock bags and stored in a freezer.

Colored capsicum stuffed with paneer and rice (Colored bell peppers stuffed with paneer and rice)

During the trying times, when, we see, hear, or think only of Covid-19, I wanted to divert myself and try to upload a healthy and nutritious recipe. Of course, the dish looks colorful also, lifting my spirits!

Peppers are native to Mexico, Central America and Northern South America. Peppers are available in many colors, including red, yellow, orange, green, white and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". While they are fruits - botanically classified as berries, they are used as a vegetable in salads, sandwiches and pizzas etc.

Colored peppers like red, orange and yellow peppers are full of great health benefits. They are packed with vitamins and are low in calories! They are an excellent source of vitamin A, C and also potassium. Bell peppers contain a healthy dose of fiber, folate and iron.

Red peppers contain more than 200 percent of one's daily vitamin C intake.

Red bell peppers help support healthy night vision.

Res bell peppers are packed with antioxidants.

In this dish, I tried filling sauteed vegetables mixed with crumpled paneer and cooked rice.

The filled peppers are topped with grated cheese and cooked.

Stuffed bell peppers are a well-balanced nutrient dish.

Rich in protein, carbohydrates and vitamins, vitamin A from colored capsicums, folic acid and  antioxidant lycopene from tomato and calcium from paneer,

Ingredients: 

•      3 or 4 colored capsicum
•      1/2 cup cooked rice
•      1/2 cup paneer crumpled
•      2 Tbsp. diced carrot
•      2 Tbsp. diced onion
•      2 Tbsp. 1 Tbsp. cilantro (finely chopped)
•      2 Tbsp. green peas (frozen or fresh)
•      2 Tbsp. pizza sauce (homemade or readymade)
•      3 Tbsp. oil
•      1 Tsp. jeera seeds
•      Salt to taste
•      1 Tsp. chile powder
•      1 Tsp. garam masala
•      1 Tsp. oregano or Italian seasoning
•      Grated cheese for topping

Directions:

1.      Wash and dry bell peppers.
2.      Cut the top and remove seeds from inside.
3.      Now the peppers look like cups.
4.      If any left over rice is available, it may be used.
5.      Wash and cut all the vegetables for stuffing.
6.      Any available vegetables may be used for stuffing.
7.      Heat 2 Tsp. oil in a thick deep pan.
8.      Add jeera seeds.
9.      Cook for a minute.
10.      Add diced onions.
11.      Stir well.
12.      Cook for 2 minutes, when onions are turning translucent, add diced carrot.
13.      Mix well and add all the other vegetables you like.
14.      Let cook while stirring well.
15.      Add chile powder, garam masala, oregano and salt.
16.      Mix well.
17.      When the vegetables are cooked, add crumples paneer.
18.      Mix well. Cook for 2 minutes.
19.      Add the rice.
20.      Cook for a minute and remove from heat.
21.      Add finely cut cilantro.
22.      Add pizza sauce and mix thoroughly so that all the ingredients get a coat of the spices.
23.      Fill the peppers with the vegetable and rice mixture.
24.      Top with some grated mozzarella cheese.
25.      Heat a pressure cooker, add 2 Tsp. oil.
26.      When the cooker is hot, place the bell peppers in the cooker.
27.      Sprinkle 2 or 3 spoons of water.
28.      Cover the cooker and cook up to one whistle.
29.      Remove the lid when the pressure is down.
30.      Check whether the peppers are soft to touch.
31.      If needed, cook for a minute or two.
32.      Serve hot.
33.      This happens to be a single dish which is a wholesome meal.

Gongura pappu (Gongura flavored dal)

Gongura is a leafy vegetable, which is very famous in India, especially in Andhra Pradesh. Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is sourer than green stemmed one. 

Gongura has many health benefits as it has lots of fiber. The leaves are a rich source of iron, vitamin A, C, and B6. The leaves have calcium, iron and Gongura contains a lot of antioxidants essential for human nutrition. Gongura is rich in essential minerals like calcium, potassium, phosphorous, magnesium and iron. 

As gongura has all the above minerals etc. consuming gongura improves digestive health, prevents cancer and anemia, helps in keeping heart healthy and lowers blood pressure.

Many tasty dishes like chutney, dal, flavored rice etc are prepared. The most popular dish is of course pickle type of chutney. Because of the tangy taste, many non vegetarian dishes like gongura chicken, gongura mutton etc are very popular. I have prepared gongura dal which is very healthy and tasty.

Ingredients:

•      1 cup toor/masoor dal
•      1 cup gongura leaves
•      2 or 3 green chiles
•      2 or 3 Tbsp. onions chopped
•      8 or 10 garlic pods
•      1/2 Tsp. turmeric powder
•      Salt to taste

Seasoning:

•      2 Tsp. oil
•      2 red chiles
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch of hing (asafetida)

Directions:

1.      Wash and dry gongura plants.
2.      Pinch the leaves and separate them from stems.
3.      Chop the leaves coarsely.
4.      Wash and cook the dal in pressure cooker.
5.      When the cooker gets to normal pressure, open the lid.
6.      Add oil to a heated thick bottomed pan.
7.      Add red chile and stir well.
8.      After a minute, add urad dal, jeera and mustard seeds.
9.      Mix well.
10.      When mustard seeds splutter, add gongura leaves and chopped onion.
11.      Add 1/2 cup water.
12.      Let it cook for 3 to 4 minutes.
13.      Remove cooked dal from cooker.
14.      Mash the dal roughly.
15.      When onion pieces are cooked, add the dal.
16.      Add turmeric powder, and salt.
17.      Add green chiles.
18.      Cook for 5 to 6 minutes, stirring well.
19.      Heat oil in a small pan.
20.      Add garlic and saute for a few minutes.
21.      When garlic pods are turning brown, add them to the cooked dal.
22.      Cook for 2 minutes. 
23.      Remove from heat. 
24.      Transfer to a serving dish.
25.      Tastes tangy and nice. Can be served with rice or roti.

Beerakaya pottu pacchadi (Ridge gourd/Taroi peel chutney)

Beerakaya or taroi as it is known in Hindi is Ridge gourd or sponge gourd. It is referred to as Luffa also. It is a ridged and dark green vegetable with white pulp inside. The fruit of this species is eaten as a vegetable. This vegetable is popular in India, China and Vietnam.

When the fruit is fully ripened, it is very fibrous. The very ripe fruit is dehydrated and processed to remove everything except the network of fibers. The fibrous skeleton is marketed as luffa or loofah sponge, which is used as a body scrub, or scrubbing sponge for kitchen cleaning etc.

For edible purposes, the gourd has to be very tender, before hard seeds and fiber develop. The taste of the vegetable resembles zucchini.

Beerakaya has a lot of health benefits. some of the benefits are as below.

It is rich in dietary fiber and includes vitamin C, zinc, iron, riboflavin, magnesium etc. The vegetable is low in saturated fat, cholesterol and calories which aids in weight loss. Taroi contains good amount of cellulose and high in water content that helps to relieve from constipation. Some more benefits are reducing sugar levels, improving eye sight, purifying blood etc.

In Andhra beerakaya is a popular sick diet for convalescent people or young mothers after delivery etc. A variety of subzis, dals, chutneys etc. are made using beerakaya. Here is a recipe for a tasty chutney. In this chutney, the main item is the peel of the vegetable. The chutney is full of fiber. Also, the healthy peel is not discarded. Adding walnuts enhances both the taste and nutritive value of the chutney.

Ingredients:

•      1 cup beerakaya peel
•      1/2 cup diced beerakaya
•      2 Tbsp. walnuts
•      2 Tsp. oil
•      2 or 3 green chiles
•      1 Tsp. red chile powder
•      1/2 Tsp. turmeric powder
•      Salt to taste
•      1 Tsp. mustard methi powder
•      2 Tsp. lemon juice
•      Cilantro

Seasoning:

•      1 Tsp. oil
•      1 Tsp. mustard seeds
•      1/2 Tsp. chana dal
•      1/2 Tsp. urad dal
•      Pinch of hing (asafetida)

Directions:

1.      Wash and peel beerakaya (taroi/ridge gourd)
2.      Save the peel.
3.      Finely chop the peel.
4.      If very little peel is available, some diced beerakaya can be added.
5.      If you are using lot of the beerakaya for some other subzi etc. only the peel itself can be used.
6.      Heat oil in a thick pan.
7.      Add the peel and the diced pieces.
8.      Let it cook on low heat for 4 to 5 minutes.
9.      When the pieces are all soft to touch, stop cooking.
10.      Let the mixture cool.
11.      Add the walnut pieces, green chiles, some cilantro and the powder ingredients and grind in a mixer.
12.      Add lemon juice and mix well.
13.      Transfer to a bowl.
14.      Heat oil in a pan for seasoning.
15.      Add dals and mustard seeds and pour the hot seasoning over the chutney.
16.      Garnish with cilantro and serve.

Note:  Adding walnuts is optional. The taste and nutritive value are enhanced by the addition of walnuts. In place of walnut, roasted sesame seeds can be added.

Mulaga aku chana dal dry subzi (Drumstick leaves chana dal dry subzi)

Drumsticks, which are popular ingredients in sambar, sweet pulusu etc, are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves and flowers are edible and have a lot of health benefits. Juice from moringa leaves are believed to be having stabilizing effect on BP and sugar levels. The juice is used to treat anxiety.

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves is used as a diuretic. Leaves and buds are useful as external application to treat headache and skin infections. Leaves are helpful in killing intestinal worms. Drumstick leaves are supposed to be good protein sources, vitamin C, vitamin A, calcium and potassium. They are a power house of nutrients.

In India, drumstick trees are grown in many places. Mulaga leaves are available in some local markets. In USA, Indian stores in many cities sell bunches of drumstick leaves.

There is a lot of talk going on about health benefits of Moringa leaves and moringa powder is like a wonder compound in the market! No wonder, Moringa or drumstick plant is known as miracle tree!!
I have already given some recipes using moringa leaves.

In Andhra Pradesh, it is customary to consume the leaves at least once, during monsoon season. May be to ward off stomach infections!!

Here is a recipe to make a dry dal subzi with the leaves.

                                                                                                                                         

                                     

             
Ingredients:

•      1 cup chana dal  
•      2 cups mulaga aku (Drumstick leaves)
•      1 Tbsp. grated fresh coconut

Seasoning:

•      2 or 3 Red chile
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch of asafetida
•      2 Tsp. oil
• 
  

Directions:

1.      Wash chana dal.
2.      Soak in water for one hour.
3.      Wash and clean drumstick leaves.
4.      Remove any stems etc.
5.      Cook chana dal in a pressure cooker up to one whistle.
6.      Open the cooker when pressure is released and let the dal cool a bit.
7.      Dal should not be mushy and overcooked.
8.      Heat a thick pan, add oil.
9.      Add red chile. 
10.      Cook for minute.
11.      Add urad dal, mustard seeds and jeera seeds.
12.      Mix well.
13.      Add hing.
14.      Add cooked dal and mix well.
15.      Add the leaves.
16.      Add salt.
17.      Mix well.
18.      Reduce heat and cover.
19.      Cook for 4 to 5 minutes.
20.      Mix well in between.
21.      Remove from heat, cover and let sit for some time.
22.      Transfer to serving dish, Garnish with grated coconut and serve.
23.      A very tasty side dish which can be eaten with rice or roti.

Boppasikaya potato kura (Green papaya potato subzi)

Papaya is native to the tropics and easily available in the tropics of Americas, Central America, Mexico and is widely grown in India, Australia, the Philippines and Hawaii etc.

Ripe papaya is usually eaten raw after peeling the skin and removing the seeds. Papaya fruit is a significant source of vitamin C and folate. Papayas have a high amount of pectin.

In traditiona medicine, it is believed that papaya can raise the platelet levels and so papaya is used as a medicine in Dengu fever.  Papaya leaves are believed to be useful in treatment of malaria.

The unripe green fruit can be eaten cooked in many subzis and stews. Here is a recipe to make a tasty subzi with grated papaya, potata and onion.

.
Ingredients:

•      1 medium size green papaya
•      2 potatoes
•      1 large onion
•      2 green chiles
•      1/2 Tsp. grated ginger
•      A few curry leaves
•      Salt to taste.

Seasoning:

•      1 Tsp chana dal      
•      1 Tsp. urad dal     
•      1/2 Tsp. mustard seeds    
•      1/2 Tsp. jeera seeds     
•      A pinch of asafetida     
•      2 Tsp. oil

Directions:

1.      Wash and peel papaya.
2.      Cut into half and remove seeds, if there are any.
3.      Grate the papaya pieces.
4.      Wash and peel potatoes.
5.      Cut them into cubes.
6.      Dice the onions.
7.      Heat oil in a thick pan.
8.      Add chana dal, urad dal.
9.      When the dal is getting brown, add mustard seeds and jeera seeds.
10.      When mustard seeds splutter, add hing, green chile pieces and ginger.
11.      Add curry leaves.
12.      Add onion pieces.
13.      When onion pieces are translucent, add the potato pieces.
14.      Keep stirring and cook for 4 to 5 minutes till potatoes are cooked.
15.      Add grated papaya and mix well.
16.      Add salt.
17.      Cover and cook on low heat.
18.      Keep stirring till the papaya is cooked.
19.      Transfer to serving dish.
20.      Makes a good accompaniment for rice and chapati.

Paneer bhurji

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 to boiling milk. In most of the Indian stores in USA, paneer is available in the frozen food section.

Paneer is both tasty and healthy. It is a very popular ingredient used in subzis, parathas, and also many sweets. Paneer is a good source of protein and calcium. It helps in preventing diseases, and even helps in weight loss!

Paneer chunks are fried, sautéed, grilled etc in cooking. It is always better not to fry them in your subzis. I am giving a recipe where grated/crumbled paneer is used along with onion and tomatoes. It is very simple and easy to make. You may add other vegetables like bell peppers peas etc. I used sweet red chiles for the color and flavor. According to your choice, you may chop onions and tomatoes into small or long pieces.

Ingredients:

•      2 cups grated paneer
•      1/2 cup onions (finely chopped)
•      1 cup tomatoes (chopped)
•      1/2 Tsp. chopped ginger
•      2 or 3 green chiles (chopped)
•      1/2 cup cilantro (chopped)
•      1/4 Tsp. turmeric powder
•      1/2 Tsp. chile powder
•      1/4 Tsp. garam masala
•      1/2 Tsp. jeera seeds
•      Salt to taste
•      2 Tsp. oil

Directions:

1.      Heat oil in a thick pan.
2.      Add jeera seeds.
3.      After a minute, add chopped onions.
4.      Stir well till the onions are transparent.
5.      Add ginger and green chile pieces.
6.      Add chile powder, salt and garam masala.
7.      Keep stirring and cook for 3 to 4 minutes.
8.      Add chopped tomato.
9.      Stir well.
10.      When tomatoes are cooked add grated paneer.
11.      Keep stirring for a few minutes.
12.      Add chopped cilantro.
13.      Mix well.
14.      Transfer to a serving dish.
15.      Paneer bhurji tastes nice when eaten hot. Can be eaten with roti, rice or bread.
     
    
    
     
    
    
     
    
    
     
    
    
     

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. 

 

 

 

 

 

Brussels sprouts subzi (with Indian flavor)

 

Brussels sprouts is a cool season crop and very popular in Europe and USA. This vegetable was originally grown in Belgium and possibly that is why the name Brussels sprouts! Brussels sprouts resemble miniature cabbages. Unlike cabbage, they grow in bunches of 20 to 40 on the stem of a plant.

Brussels sprouts are low glycemic and nutritious vegetables. They are excellent source s of many vitamins like A, B complex and vitamin K which helps in preventing Alzheimer's disease. Lots of minerals like copper, calcium, potassium, iron, manganese and phosphorous are also available in the sprouts.

Thus, brussels sprouts are incredibly nutritious vegetables and they offer protection from many deficiencies and believed to protect from heart diseases and colon and prostate cancer.

In India, they are not seen in markets, but, in places like Delhi, you can buy them in super markets.
I tried making the subzi using what is available in Delhi, but, as the sprouts are not fresh and they also they were not tender, the taste was not at all like the one I made with fresh sprouts in USA.  So, unless you get really fresh ones in local markets, you do not try this subzi.

Here is a recipe using the brussels sprouts with Indian masalas.

Ingredients:

•      2 cups of brussels sprouts (quartered)
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      A pinch of hing (asafetida)
•      A few curry leaves
•      2 Tbsp. onion, finely chopped
•      1 tomato, finely chopped
•      1 or 2 green chilis, finely chopped
•      1 Tbsp. tamarind paste
•      2 Tsp. sambar powder
•      1 Tsp. red chii powder
•      Salt to taste
•      1 Tsp. jiggery
•      1 Tbsp. oil

Directions:

1.      Wash and quarter the brussels sprouts.
2.      Heat oil in a deep thick pan.
3.      Add chana dal, and let it cook for 2 or 3 minutes.
4.      Add urad dal, and when the dal is turning golden, add mustard seeds.
5.      When mustard seeds start spluttering, add hing and curry leaves.
6.      After cooking for a minute, add green chili pieces and onion pieces.
7.      Stir well for 2 to 3 minutes, till onion pieces are translucent.
8.      Add tomato pieces.
9.      Add turmeric powder, sambar powder, salt.
10.      Mix well. Add tamarind paste and cook for 2 minutes.
11.      Add jaggery.
12.      Add brussels sprouts and half cup water.
13.      Mix well and let it cook till brussels sprouts are cooked.
14.      Sprinkle a little water, if the subzi is looking dry.
15.      Serve it hot.
16.      Goes well with roti and rice.