Gorikayi bhath (Spicy cluster bean rice)

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DSCN0433                                                          Ready to serve Spicy cluster bean rice

Time taken: 1 hour

Serves : 4-6

Cluster beans in english is gorikayi in kannada and Midkesanga/chitmidke in konkani and gavar in marati.  This vegetable though not popular has immense health benefits.  It controls diabetes, has a lot of dietary fiber, lowers the blood pressure, heart friendly, brings down the cholesterol level, digestive aid,the presence of iron in gavar increases hemoglobin production .  Thus it is ideal to include  this veggie in our weekly menu at least.  What do you say????  Here goes the recipe for spicy cluster bean rice…..

What you need to have:

1. Chopped cluster beans – 2 cups

2. Basumati rice – 1 cup

3. Green peas – a fistful

4. Jaggery – a generous pinch

5. Tamarind juice – 1 teaspoon

6. Salt – as needed

7. cooking oil – 1 teaspoonDSCN0390                                                                Chopped cluster bean & green peas

Ingredients of seasoning:

1. Cooking oil – 1 tablespoon

2. Mustard seeds – 1 teaspoon

3. Peanuts – 1 tablespoon

4. Red chili -1

5. Asafoetida – 1/2 teaspoon

6. Curry leaves – a fewDSCN0402                                                       Ingredients of seasoning

Ingredients of spicy powder:

1. Black gram dal – 1 teaspoon

2. Bengal gram dal – 2 tablespoon

3. Coriander seeds – 4 teaspoons

4. Red chili powder – 1 teaspoon

5. Cinnamon stick – 1″ piece

6. Cloves – 3-4

7. Cardamom – 2-3

8. Kopak buds – 1

Dry roast all the ingredients in a pan and finally add chili powder in it and give a stir.  On cooling powder it and keep it aside.DSCN0396                                                     Roasted spicy powder

Ingredients of garnishing:

1. Chopped cilantro – a handful

2. Grated fresh coconut – 2 tablespoonDSCN0431

                                                 Ingredients of garnishing & other ingredients

1. Prepare rice in the cooker and when the pressure is released spread it in a wide plate to cool down.

DSCN0411                                                 Cooked rice being stored in a bowl on cooling

2. Heat oil in a wide pan and when heated add chopped cluster beans, salt and generous pinch of jaggery to it and allow it to cook  and when half done, add peas to it and cook till done.DSCN0392                                                Cluster beans being cookedDSCN0400                                                  Green peas being cooked along with cluster beans

3. Cooked veggie would be as shown in the image below.DSCN0405                                                     Cooked cluster bean and green peas

4. Place a skillet with 2 tablespoons of cooking oil in it on medium flame.  When heated add mustard seeds to it.  When it splutters, add peanuts and stir it for a minute and add red chili pieces and curry leaves to it.DSCN0418                                                    Seasoning in progress

5. Add cooked veggies from step-3 to it and add 1 and 1/2 teaspoon of spicy powder from step-1 to it and also add tamarind paste as well to it..DSCN0425                                              Cooked veggie and spicy powder being added

6. Add cooked rice from step-1 to it and stir well.DSCN0428                                                  Cooked rice being added

7. Ready to serve Gorikayi bhath is as shown in the image below.

DSCN0430                                                   Ready to serve Gorikayi bhath

8. Transfer it to a serving bowl and garnish with grated coconut and cilantro DSCN0433                                                  Gorikayi bhath garnished with coconut & cilantro

Time taken: 1 hour

Serves : 4-6

Good to remember:     1. Use fresh and tender veggie as it tends spoil the dish.

2. One can use tamarind and make juice by boiling it as well instead of the paste.

3. Add generous quantity of jaggery to the dish as the veggie is a little bittery .

4. Let the rice corns be cooked right as shown in the above image.            

                                                       

Masoor dal makhani

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DSCN0551                                                  Ready to serve Masoor dal makhani

Serves: 6-8

Time taken : 1 hour (other than soaking)

Masoor though not that popular but nevertheless is good from health point of view.  I make sprouted parathas,usli, and now thought of putting up this yummy Makhani which is a good combo with Roti, Nan and also white rice and papad!!!  Here goes the recipe….

What you need to have:

1. Masoor – 1 cup (when soaked it will be 2 and 1/2 cups)

2. Kidney beans (Rajma beans) – 1/4 cupDSCN0540                                                         Ingredients of Masoor dal makhani

Ingredients of seasoning & garnishing:

1. Cumin seeds – 1/2 teaspoon

2. Chopped onions – 1 cup

3. Chopped tomatoes – 1/2 cup

4. Green chili – 2

5. Ginger-garlic paste – 1 teaspoon

6. Dhania jeera power – 1 teaspoon

7. Red chili powder – 1 teaspoon

8. Turmeric powder – 1/2 teaspoon

9. Garam masala powder – 1/2 teaspoon(home made)

10. Chopped cilantro – 1 tablespoon

11. Milk – 1/4 cup

12. Oil – 1 tablespoon

13. Salt – as needed
DSCN0123                                                      Ingredients of seasoning and garnishing

What you do with what you have:

1. Wash and chop onions fine, also chop tomatoes, cilantro fine and keep it aside.

2. Soak Masoor and Kidney beans in water for about 8 hours.  Cook it in the cooker adding water till soft .

3. Place a skillet with 1 tablespoon of cooking oil in it on medium flame.  When heated, add cumin seeds to it.  Once it splutters, add chopped onions to it along with a little salt.  When onions turn a little soft, add chopped tomatoes to it fry it till mushy.DSCN0542                                                 Chopped onions being fried in the seasoningDSCN0545                                                        Chopped tomatoes being fried

4. Once done, add all powders and ginger-garlic paste to it and fry till it is aromatic.DSCN0548                                                    All powders & ginger garlic paste being fried

5. Add in cooked Masoor -kidney beans mix from step-2 to it ,  also add required quantity of water to it to bring it to required consistency and bring it to boil simmering the flame.  Finally add either milk cream or whole milk to it and bring it to boil.DSCN0550                                                              Milk cream being added to it

6. Transfer it to a serving bowl and garnish with chopped cilantro.  Serve hot with either roti, nan or even while tice and papad!!!Yummmmmmmmmm!!!!DSCN0551                                                      Ready to serve Masoor makhani

Time taken: 1 hour

Serves : 6-8

good to remember:  1. Use fresh Masoor and Rajma for the dish as they do not tend to cook if stale.

2. This dish will always taste better for the next day.

Instant Bread dosa

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DSCN0450                                                          Ready to serve instant bread dosa with chutney powder

Makes: 8 -10 dosas

Serves : 2-3

Bread a common break fast in the modern society and is available in ample varieties in most of the cities and also in the suburbs.  I have put up Bread halwa and this being the second bread recipe on this blog.  This bread dosa does not even need any fermentation and can be prepared when in a hurry. One can use any bread  of your choice like the whole wheat bread, multi grain bread etc.. Here it goes!!!Do give a try…..

What you need to have:

1.Whole wheat bread slices – 2

2. Semolina – 1/4 cup

3. Rice atta – 1/2 cup

4. Yoghurt -1/2 cup

5. Salt – as needed

6. Chili powder – 1/2 teaspoon

7. Grated ginger – 1/2 teaspoonDSCN0436                                                        Ingredients of bread dosa

Ingredients of seasoning:

1. Cooking oil – 1 teaspoon

2. Mustard seeds – 1/2 teaspoon

3. Cumin seeds – 1/2 teaspoon

4. Chopped onion – 2 tablespoons

5.  Chopped cilantro – to add later

6. Curry leaves – a few( to be chopped & added)

DSCN0437                                                             Other ingredients & ingredients of seasoning

What you do with what you have:

1. Cut the corners of the bread slices and dampen it with water and squeeze out the extra water.

2. In a mixie bowl add yoghurt, rice atta, semolina  Ginger and green chili.  Add required quantity of water and grind it to a fine and falling consistency adding salt.  Once done transfer the mix to a wide bowl.(i have used ginger paste, hence added it to the batter directly.)

DSCN0441                                                         All ingredients in a mixie bowl

3. Place a spatula with 1 teaspoon cooking oil in it on medium flame.  When heated add cumin seeds, mustards to it.  Once it splutters add chopped onion to it and fry till transparent and light brown in colour.  Add the seasoning to the grind batter.  While you make dosas check the consistency to add additional water if needed.  Add chopped cilantro too.DSCN0442                                                Instant bread dosa batter

4. Place a dosa skillet on medium flame splashing a little oil over it.  When heated, splash water and pour a ladle of the batter and spred it to the required thick consistency.  Close it with a lid.  When cooked leave it open for a while and then flip it to cook on the reverse.DSCN0444                                                    Bread dosa being cooked  DSCN0446                                                        Dosa being cooked on the reverse

5. Transfer it to a serving plate and enjoy with either chutney powder or your favorite sambar!!YummmmmmmmmmmDSCN0450                                                Ready to serve bread dosa with flax seeds chutney powder

Makes 8-10 dosas

Serves 3-4  

Good to remember:

1. Use fresh bread for the dish.

2. I have grind green chili in the mixie.  One can even add finely chopped green chili.

                     

Spring onion pulav/Rice

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DSCN0500                                                                        Ready to serve spring onion pulav

Time taken: 1 hour

Serves: 3-4

Spring onions, on the other hand, look similar to scallions, but you’ll notice that they have small onion bulbs at the base. These onions come from the varietals that produce bulbs and are basically more mature versions of scallions. They are planted as seedlings in the late fall and then harvested the next spring, thus the word “spring” in the name.

Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be red or white, depending on the variety, and while they can be used in much the same way as regular bulb onions, they are great grilled, roasted whole, or used like pearl onions.

I have already put up a couple of recipes like the stir fried spring onion , spring onion greens paratha and also i have used in oats vegetable oroti etc.  Today i would like to put up spring onion pulav which is really unique and tastes great!!!  Here we go!!!

What you need to have:

1. Basumati rice – 1 cup

2. chopped Spring onion bulbs – 1/2 cup

3. Chopped Spring onion greens – 1 cup (half the quantity to use while cooking & remaining to garnish)

4. Cumin seeds – 1 teaspoon

5. Chopped Garlic pods -6-8

6. Green chili – 2

7. Cashews – a few

8. Garam masala powder – 1/2 teaspoon(home made)

9. Red chili powder – 1 teaspoon

10. Lemon juice – 1 tablespoon

11. cooking oil – 1 tablespoon

12. Salt – as needed

KONICA MINOLTA DIGITAL CAMERA

                                                                 Fresh spring onionsDSCN0476

                                                                  Ingredients of seasoning

DSCN0498                                                                         Ingredients of garnishing

What you do with what you have:

1. Wash and chop spring onion bulbs and green s separately and keep it aside as shown in the images.

2. Place a cooker with 1 tablespoon of cooking oil in it on medium flame.  When heated, add cumin seeds to it.  When fried add  chopped garlic pods to it.  When done, add cashews and slit green chili to it.DSCN0479

                                                                        Seasoning in progress

3. When done, add chopped onion bulbs along with a little salt  and fry till done.DSCN0481                                                Chopped spring onion bulbs being fried

4. When done, add all powders in a row and give a stir.DSCN0484                                                               All powders added in a row

5. Add rice and half the quantity of spring onion greens to it and add water and cook it till done for 20 minutes.DSCN0494                                             Basumati rice, spring onions greens & water added

6. When done, squeeze lemon juice and garnish with chopped spring onion greens and enjoy with either raitha or even plain!!!Yummmmmmm!!!!DSCN0500                                                              Ready to serve spring onion pulav

Time taken: 1 hour

Serves : 3-4

Good to remember: 1. Use fresh spring onions as we need to eat it raw while garnished.

2. Use quality rice for best results.

3. One need not add spring onion greens while cooking and add the whole lot to garnish.  I added half the quantity as i wanted to really enjoy the flavor of it when cooked.

Cluster Beans in coconut gravy(Midke sange nonche)

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DSCN0519

                                                                Ready to serve Midke sange nonche

Time taken: 45 minutes

Serves : 3-4

Cluster beans/Midke sanga/gori kayi/gavar bean in english, konkani, kannada, marati is though not very popular yet is an annual legume and a source of guvar gum .  Cluster beans is good for diabetics as it is a good source of fiber content among all vegetables as it prevents a rapid rise in blood sugar levels and also cholesterol.  Though it is not the favorite in the  list of any body it is an integral part of Rajasthani cooking.  I have already put up cluster beans curry and today it is the beans in coconut gravy which we call nonche.  Here it goes….

What you need to have:

1. Chopped cluster beans – 3 cupsKONICA MINOLTA DIGITAL CAMERA

                                                                               Chopped cluster beans

Ingredients of wet masala:

1. Fresh grated coconut – 1/2 cup

2. Red chili – 2-3

3. Coriander seeds – 1 Teaspoon

4. Fenugreek seeds – 8-10

5. Asafoetida powder- 1/4 teaspoon

6. Turmeric powder – 1/4 Teaspoon

7. Tamarind(dry)- size of peanut

8. Salt – as per taste

9. Cooking oil to fry the veggie – 1/2 cup(if frying)DSCN0518

                                                                       Ingredients of wet masala

What you do with what you have:

1. Wash, chop cluster beans as shown in the image and apply salt and keep it aside for a while. 

2.  Place a skillet with 1 cup of cooking oil in it on medium flame.  When heated just squeeze out the bean a little and fry it in oil till crispy and light brown.  It could roughly take 15 minutes OR  cook it in the cooker adding a little salt till soft.KONICA MINOLTA DIGITAL CAMERA

                                                              Cluster beans being fried in oil

3. Place a spatula with 1 teaspoon of cooking oil in it on medium flame.  When heated fry red chili in it and keep it aside.  In the same oil fry mustard seeds till it splutters and transfer it to the same plate.  Also fry Asafoetida in it till crispy and also in-between add fenugreek seeds and fry it till done together with asafoetida. Transfer fresh grated coconut,turmeric powder, tamarind, salt, and these fried ingredients to a mixy bowl and grind it to a roughly coarse consistency.  Add fried/cooked  cluster beans to it and serve immediately checking for salt.(i have added cooked cluster beans on cooling to room temperature.)DSCN0519                                                              Ready to serve midke sange nonche 

Time taken: 45 minutes

Serves : 3-4

1. Use fresh and tender cluster beans for the dish.

2. One can make the dish spicy if needed.

3. Bilimbi can be used in place of tamarind.

4. One can even cook the bean in cooker and mix it to the masala.

5. While i have shown frying of beans, but have added cooked beans as i had not clicked that photo.

Barley masala dosa

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DSCN0537

            Ready to serve Barley masala dosa with green chutney &chutney powder

Makes : 20 dosas of the above size

Time taken: 45 minutes (excluding grinding & fermenting)

Barley is a wonderfully versatile cereal grain with a rich nut like flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries.  Barley is one of those wonderful grains that doesn’t get the attention it deserves. With a chewy texture and nutty flavor, barley is a delicious whole grain that can be used in a number of ways.   It is also a very nutritious and healthy food, with lots of fiber and a number of trace minerals like selenium, manganese and phosphorus.  It is available in 2 varieties.  The cream coloured (hulled) and the normal  polished white coloured which is shown in the image above.

I prepared dosa with barley and it tasted great and also crispy as it was accompanied with usual garlic wet chutney, green chutney and the potato-onion bhaji.  It tasted like the normal masala dosa and was liked by all at home.    Here goes the recipe of Barley dosa!!!

What you need to have:

1. Barley grains – 1/2 cup

2. Black gram dal – 1/4 cup

3. Fenugreek seeds – 1 teaspoon

4. Raw rice – 1 and 1/2 cups

5. Salt – as per taste

6. Water – as needed to grind

5. Cooking oil as need

ed – to fry dosa

DSCN0558

                                                                                           Barley grains

                                                                          ingredients of Barley masala dosa

What you do with what you have:

1. Soak barley grains in warm water for about 4 hours.  Soak Black gram dal and fenugreek seeds together in water for about 4 hours.  Soak raw rice in water for about 2 hours.

2. Drain water and grind barley in the mixer adding water in steps to a fine and normal consistency.  Pour it to a bowl.  Grind black gram dal in the mixer/grinder adding water in steps to a fine and thick consistency.  Transfer the grind batter to the same bowl.

3. Grind rice adding water in steps to a fine and normal consistency.  Transfer the grind batter to the earlier bowl and mix it well with your hands so that it turns into a homogeneous mix.  Add salt and allow it to ferment over night.DSCN0523                                                                      Grind Barley masala dosa batter DSCN0524                                                                        Fermented Barley masala dosa batter

4. Place a dosa skillet and splash a little oil on it.  On heating splash water on it.  Rub it with a coconut coir or tissue paper.  Splash water again and pour a ladle of batter on it spread it to the required thickness.  While being cooked apply red garlic chutney in a circular manner.  Also place potato-onion bhaji into it and fold the dosa.DSCN0384

                                                                         Barley dosa being cooked DSCN0535                                                                         cooked Barley masala dosa 

5. Transfer it to a serving plate and enjoy with a cup of coffee or tea!!!!Yummmmmmmmmmm!!!!DSCN0537          Ready to serve Barley masala dosa with green chutney,& chutney powder

Time taken: 45 minutes(excluding grinding & fermenting)

Makes : 20 dosas

good to remember:

1. Buy quality black gram dal for best results.

2. Use fresh Barley grain as it will taste bitter when stale.

3. Soak Barley in pretty warm water not only to ferment well but also to ease grinding.

4. Fermentation helps to make thin and crispy dosa.

Kodo millet undi/Varai Oondi

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DSCN0279

 Ready to serve Kodo millet Undi/Oondi with sambar

Makes : Around 15 of the above size

Time taken : 45 minutes

Rice balls or the normal Undi/Oondi is one of my first batch of 8 recipes published 7 years ago.  This is a complete variation to the usual Undi recipe since the main ingredient in this recipe is the wonderful Kodo millet/Varai.  I have put up a couple of recipes of this millet and unlike rice it is easily digestible and can be even served  to the patients.  It can be relished plain, with chutney or even with sambar!!!!

What you need to have:

1. Kodo millet  – 1/2 cup

2. Fresh green peas/Frozen – 1/3 cup

3. Fresh grated coconut- 1/4 cup

4. Salt – to tasteDSCN0255                                                                                                   Ingredients of Kodo millet undi

Ingredients of Seasoning:

1. Mustard seeds – 1/2 teaspoon

2. Blackgram dal – 1/2 teaspoon

3. Fenegreek seeds – 7-8

4. Green chili chopped -1

5. Red chili -1

6. Curry leaves – 2 sprigs

7. Cooking oil – 1 teaspoon

8. Salt – as per taste

DSCN0257

          Fresh grated coconut & ingredients of seasoning 

What you do with what you have:

1. Pulse Kodo millet in the mixy to a coarse consistency.KONICA MINOLTA DIGITAL CAMERA                                                                                                    Pulsed Kodo millet to coarse

2. Grind grated coconut in the mixy to a fine consistency adding little water.DSCN0261                                                                                                     Grind fresh grated coconut

3. Transfer grind coconut and coarse grind kodo millet, green peas and salt  to a wide bowl and adding in all 1 cup water to it.(includes water used to grind coconut)DSCN0264

 Kodo millet undi/Oondi mix

3. Place a wide skillet with 1 teaspoon of cooking oil in it on medium flame.  On heating lower the flame and add mustard seeds, blackgram dal to it.  When mustard starts spluttering, dal also will be fried.  Add broken red chili pieces, chopped green chili, fenugreek seeds and curry leaves to it. DSCN0267                                                                                     Seasoning of the Kodo millet Undi/Oondi 

4. When done, transfer the Undi/Oondi mix from step-3 to it and  keep stiring till it is thickened.DSCN0268                                                                                     Kodo millet Undi/Oondi mix in the seasoningDSCN0270

   Kodo millet Undi/Oondi mix 

5. Just dampen your hands and pinch our lemon sized balls and shape it round and just make an impression with your point finer and keep it aside.  Shape into round balls and make an impression in the middle as shown in  the image below.DSCN0272                                          Cooked Kodo millet Undi/Ondi dough shaped into round balls to be steamed again

6. Steam it in the cooker like you steam idli closing the lid of the cooker (without placing the weight) for 10-15 minutes.DSCN0274                                                                                             Kodo millet Undi/Oondi being steamed

7. Transfer it to a serving plate and enjoy with either chutney or sambar.  Really yum!!!!Can’t differentiate betwenn the rice Undi/Oondi for sure.  Do try out…..DSCN0279                                                                                                 Ready to serve Kodo millet Undi/Oodi

Time taken : 45 minutes

‘Makes : 15 of the above size

Good to remember  1. Buy fresh millet for the actual taste.(As old millet will be little bitter)

2. Use fresh/frozen peas for a extra taste.

3. Do not make the steamed dough watery since the dish turns out soggy.