Lunch side dish

Cayote squash palya (upkari)

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                                                                    Ready to serve cayote squash palya/upkari

Time taken: 30 minutes

Serves: 8-10

Cayote squash in english is Seeme thoushe in konkani and Seeme badnekayi in kannada a vegetable which is available almost all the year round.  It belongs to the squash family and can be used in stir fry, sambars, kurma etc.  Actually as we consume the tender leaves and shoots of the other squash plants the stem and leaves of this plant  can also be consumed i believe. This veggie is actually cooked and taken care to see that it is not over cooked and is crispy when done.  W heather cooked or raw it is a good source of vitamin c.  Here goes the simple recipe of palya which is even loved by kids!!!

What you need to have:

  1. Chopped cayote squash- 6 cups

2. Chopped potatoes – 1/2 cup

3. Mustard seeds – 1 and 1/2 teaspoons

4. Black gram dal – 1 and 1/2 teaspoon

5. Cumin seeds – 1 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Green chili – 2(normal spice)

8. Asafoetida powder – 1 teaspoon

9. Salt -as needed

10. Sugar -1/2 teaspoon

11. cooking oil – 2-3 teaspoons

12. Fresh grated coconut – 2-3 tablespoonsDSCN0804                                                                      Fresh cayote vegetable

                                                                       Ingredients of seasoning & garnishing DSCN0668
                                                                  Chopped cayote squash vegetable

What you do with what you have:

1. Chop the cayote squash vegetable fine, slit green chili, and grate coconut and keep it aside.

2. Place a wide pan with 2-3 teaspoons of cooking oil in it on medium flame.  When heated, add mustard seeds to it.  Once it starts to splutter add blackgram dal to it.  Once it starts frying add cumin seeds, asafoetida powder, curry leaves and turmeric powder to it.  DSCN0670                                                                        Sesaoning in progress

3. Add chopped cayote squash to it along with salt, sugar and close it with a lid simmering the flame.DSCN0671

                                                                    Chopped cayote veggie with salt, suagr being added

4. When done, transfer it to another bowl for a closer view of the dish. As usual yummmmmmmmmmmmmm!!!!Enjoy with rice and rasam/dal.
DSCN0675                                                                          Ready to serve cayote squash palya 

Serves : 8-10 

Time taken: 30 minutes

 Good to remember:      1.  Use tender vegetable for the dish as it tastes better and also cooks well.

2. I have added potatoes to just mix up .  It gives a unique flavour to the dish.

Cluster Beans in coconut gravy(Midke sange nonche)

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                                                                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.

Thambdi bhaji sasam (Red Amaranth leaves sasam/ side dish)

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KONICA MINOLTA DIGITAL CAMERA                                                                                                        Ready to serve Red Amaranth leaves sasam

Serves : 3-4

Time taken: 30 minutes

Red Amaranth leaves , Spinach’s lesser cousin these edible greens have always been a part of indian traditional cooking.  Though little different in taste Is available in two colours, and red seems to be the most popular one.  Amaranth has been found to be a good home remedy for premature greying and hair loss too.

I have put up Red Amaranth leaves masala a couple of years ago and today i would like to put up a side dish also a semi dry dish called sasam/sasmi.

What you need to have:

1. Chopped Amaranth leaves – 5 cups(when cooked it would be 2 and 1/2 cups)

2. Green chili -2

3. Fresh grated coconut – Little more than 1/3 cup

4. Bilimbi /Tamarind paste – 1/a little paste

5. Raw mustard seeds – 1/2 Teaspoon

6. Salt – to taste

6. Mustard seeds – 1/2 Teaspoon(to season)

7. Curry leaves – A few(to season)KONICA MINOLTA DIGITAL CAMERA                                                                                                     Ingredients of Red amaranth leaves sasam 

KONICA MINOLTA DIGITAL CAMERA                                                                                                        Ingredients of wet masala & Seasoning

What you do with what you have:

1. Wash  the red leaves a couple of times under running water and chop it fine and keep it aside.  Cook it along with green chili in the cooker without adding water to the chopped veggie.  On cooking it would be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                                                                             Cooked Amaranth leaves with green chili

2. Grate coconut and along with fresh grated coconut,  tamarind pulp, and cooked green chili, salt grind it in the mixer to a fine consistency.  Add raw mustard seeds at the end and grind again.  Add the cooked red leaves and grind it in the whipper mode again for a few seconds in such a way that it should be a little coarse.KONICA MINOLTA DIGITAL CAMERA                                                                                                                                 The grind wet masalaKONICA MINOLTA DIGITAL CAMERA                                                                                            Cooked Amaranth leaves being added to grind again

3. When done, transfer it to a bowl adding a pinch of sugar and stir well.  Place a spatula with a little oil in it on low/medium flame.  When heated add mustard seeds to it.  When it splutters, add curry leaves to it.  Season it to the dish.KONICA MINOLTA DIGITAL CAMERA                                                                                  Ready to serve Amaranth leaves sasam/Thambdi bhaji sasam

Time taken: 30 minutes

Serves: 3-4

Good to remember: 1. Always use fresh Amaranth leaves for the dish for better flavour.

2. Chop it very fine as well so that it cooks well.

3. One can use curds in place of Bilimbi.

4. A pinch of sugar enhances the flavour of the dish.

Broccoli stir fry

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KONICA MINOLTA DIGITAL CAMERA                                                                     Ready to serve Broccoli stir fry

Serves 3-4

Time taken: 30 minutes(excluding soaking of dal)

Broccoli’s nutritional profile is very impressive.  It contains high level of fiber (both soluble and insoluble) and is also a very rich source of vitamin c. Eating broccoli promotes the production of enzymes that help protect heart blood vessels and reduce the molecules that damage them.

Over recent years researchers all over the world have identified a wide range of therapeutic properties associated with broccoli.  So apart from being a nutritional power house, it has lot more health benefits.

Eat Broccoli lightly steamed and eating raw is strongly recommended to gain the optimum benefit of the veggie.  It also fights against Cancer and reverses the Diabetes heart damage.

Broccoli may also prevent skin cancer not by eating though but by applying  it to the skin.  Knowing so much of goodness of the veggie why not consume if available?????

I have put up “Broccoli paratha” a few weeks back on this blog and today i would love to put up this sir fry recipe of this healthy veggie.  When we were in the U.S for the last 6 months i prepared a few dishes a couple of times and would like to share with you all now.

 What you need to have:

1. Chopped fresh Broccoli – 2-3 cups

2. Chopped onions  – 1 cup

3. Chick pea dal – 1/4 cupKONICA MINOLTA DIGITAL CAMERA                                                                  Fresh chopped Broccoli veggieKONICA MINOLTA DIGITAL CAMERA                                                       Other ingredients of Seasoning & Garnishing

Other ingredients of seasoning & Garnishing:

4. Cumin seeds – 1 Teaspoon

5. Red chili powder –  1 and 1/2 Teaspoon

6. Turmeric powder – 1/4 Teaspoon

7. Toasted sesame seeds – 1 Tablespoon

8. Grated coconut – 1 Tablespoon

9. Lemon juice – 1/2 Teaspoon

10. Chopped cilantro – 2 Tablespoons(for garnishing)

10. Cooking oil – 1 Tablespoon

11. Salt – As per taste

What you do with what you have:

1. Wash, chop and pat dry Broccoli , pealing ultra stem pieces and cut into bite size flowrets and keep it aside as shown in image-2.

2. Wash , peal and chop onions fine and keep it aside.  Soak chick pea dal in water for about 30 minutes and in the cooker till done and keep it aside.

3. Place a spatula and Wash and roast sesame seeds till it crackles and puffs up and on cooling powder it using  mortar and pestle into coarse powder.KONICA MINOLTA DIGITAL CAMERA                                                                 Sesame seeds being dry roasted

4. Place a skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated add cumin seeds to it and when it splutters add curry leaves to it and fry till done.

KONICA MINOLTA DIGITAL CAMERA                                                                                      Seasoning in progress

5. When done add chopped onions and a little salt to it and fry for a while also add turmeric powder to it.KONICA MINOLTA DIGITAL CAMERA                                                                      Onions being fried till transparent

7. When fried , add chili powder and chopped Broccoli to it and cook till a little soft.KONICA MINOLTA DIGITAL CAMERA                                                                Broccoli and red chili powder being added

8. When it is cooked a little soft add cooked dal to it and also coconut and powdered sesame and give a strong stir and let it cook for a while.KONICA MINOLTA DIGITAL CAMERA                                          Cooked dal, grated coconut & sesame powder being added

9. Finally, garnish with chopped cilantro checking for salt.  Relish with either roti or even rice and dal!!YummmmmKONICA MINOLTA DIGITAL CAMERA                                                                                     Garnished with cilantro

10. Transfer it to a serving bowl for a closer view of the dish.KONICA MINOLTA DIGITAL CAMERA                                                                      Ready to serve Broccoli stir fry

Time taken: 30 minutes

Serves : 3-4

Good to remember:

1. Use fresh Broccoli for better taste.  One can even half cook the veggie as i feel you are consuming it healthy!!!!

2. One can even use any lentil of their choice

Stuffed Okra(Gujju style)

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KONICA MINOLTA DIGITAL CAMERA                                                 Ready to serve stuffed  okra curry

Time taken: 45 minutes

Serves: 3-4

Okra/Ladys finger/Bendekayi/Bhenda in english, kannada and konkani respectively  is very good from the health point of view.  It can be easily grown in the kitchen garden without much effort etc.,  I have already put up Okra dosa, okra stir fry, Benda sagle( a favorite dish of my family)  Today i would like to put up stuffed okra(gujrathi style) and here goes my version of the recipe….

What you need to have:

1. Tender okra – 25-30

2. Asafoetida powder – 1 Tablespoon(seasoning)

3. Cooking oil – 1 TablespoonKONICA MINOLTA DIGITAL CAMERA

                                                                        Fresh tender Okra

Ingredients of stuffing:

1. Green chili- ginger paste – 1 Tablespoon

2. Roasted coriander powder – 1/2 Tablespoon

3. Roasted Cumin powder – 1 Teaspoon

4. Garam masala powder – A pinch(home made)

5. White sesame seeds – 1/2 Tablespoon

6. Coriander leaves – 3 Tablespoons

7. Coarsely powdered Peanut powder – 2 Tablespoons

8. Fresh grated coconut – 3 Tablespoons

9. Powdered sugar/Jaggery – 2 Teaspoons

10. Cooking oil – 1/2 Tablespoon

11. Salt – As neededKONICA MINOLTA DIGITAL CAMERA                                                                   Ingredients of stuffing

What you do with what you have:

1. Wash okra, pat dry and slit lengthwise as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                  Okra being slit lengthwise

2. Place a spatula with coriander seeds in it and dry roast till you get a pleasant aroma.  Corsely powder it on cooling.KONICA MINOLTA DIGITAL CAMERA

                                                         Coriander seeds being dry roasted

3. Also dry roast cumin seeds till it splutters.  On cooling powder it in the mixer.KONICA MINOLTA DIGITAL CAMERA

                                                              Cumin seeds being dry roasted

3 . Roast peanuts till you get a pleasant aroma and are able to peal it.  Powder it on cooling.KONICA MINOLTA DIGITAL CAMERA                                                           Peanuts being dry roasted

4. Transfer all the stuffing ingredients into a broad bowl.

KONICA MINOLTA DIGITAL CAMERA

                                                                              Stuffing in a wide bowl

5.  Mix well with your hands to form a homogeneous  mix.   Fill in each slit okra with around 1 and 1/2 tablespoons of the masala. Of course generously.( how much ever it holds)KONICA MINOLTA DIGITAL CAMERA

                                                  Masala being stuffed in slit okraKONICA MINOLTA DIGITAL CAMERA

                                                                                Okra being stuffed

6. Place a wide skillet on medium flame with 2 Tablespoons of cooking oil in it.  On heating add asafoetida powder and curry leaves to it.  When fried, place the masala stuffed okra in it and close it with a lid simmering the flame.KONICA MINOLTA DIGITAL CAMERA

                                                                   Seasoning in progressKONICA MINOLTA DIGITAL CAMERA

                                                            stuffed okra being cooked

7. Keep a watch and flip it with a wooden spatula, so that it is not crushed.  When cooked would be as below.  Sprinkle cilantro and serve hot with rice and dal.KONICA MINOLTA DIGITAL CAMERA

                                                          Ready to serve stuffed okra

8. Transfer it to a serving bowl.

KONICA MINOLTA DIGITAL CAMERA

                                                                      A closer view of the dish

Time taken: 45 minutes

Serves: 3-4 

Good to remember: 

1. Use fresh and tender okra for the dish for better flavour.

2. Cut lengthwise in such a way that the masala does not come out as shown in the image.

3. Use jaggery as per your pallot.

 

 

 

 

 

Potato stir fry

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KONICA MINOLTA DIGITAL CAMERA

                                                               Ready to serve potato stir fry

Time taken: 30 minutes

Serves : 2-3

Potato the king of vegetables and one of my favorite veggie is used in versatile dishes.  I thought of sharing this simple yet an easy for the reason that it is not only  easy for any armature but also to the bachelors for sure.  The reason being that other than chopping of potato all other ingredients are always at home in the pantry.  So i thought of sharing it with you all being so excited not only to eat but to  get complemented!!!  Here is my version of the recipe….

What you need to have:

1. Chopped Potatoes-  2-3 cups

2. Mustard seeds –  1 Teaspoon

3. Cumin seeds – 1 Teaspoon

4. Curry leaves – 2 Sprigs

5. Red chili powder – 1 Teaspoon

6. Turmeric powder – 1/4 Teaspoon

7. Amchur powder – A pinch

8. Chat masala – 1/2 Teaspoon

9. Salt – As needed

10. Cooking oil – 2 Teaspoon

11. Chopped cilantro – 2 TeaspoonsKONICA MINOLTA DIGITAL CAMERA                                                                          Chopped PotatoesKONICA MINOLTA DIGITAL CAMERA                                                         Ingredients of seasoning & garnishing

What you do with what you have:

1. Wash  peal and chop potatoes in medium size slices.  Soak it in a bowl of water for a while.

2. Place a wide skillet with 2 teaspoons of cooking oil in it on medium flame.  On heating, add mustard seeds to it.  When it starts to splutter, add cumin seeds to it.KONICA MINOLTA DIGITAL CAMERA

                                                                      Seasoning in progress

3.  When both are fried add curry leaves to it and add chopped potatoes from step-1 to it.KONICA MINOLTA DIGITAL CAMERA                                                 Chopped potato disc being added to the seasoning

4. Add chili powder, turmeric powder and salt to it and give a stir with a wooden spatula simmering the flame.  Keep stiring at regular interval so that it does not burn the dish.KONICA MINOLTA DIGITAL CAMERA                                          Chili powder & salt being added to the potato disc

5. When done add amchur powder and chat masala and switch of the flame.  Garnish with cilantro.KONICA MINOLTA DIGITAL CAMERA                                                                       Readty to serve Potato stir fry 

6. Transfer it to a serving bowl for a view.  If you love dry dish for chapati you can relish it with roti and chapati or one can even relish it with rice and dal.KONICA MINOLTA DIGITAL CAMERA

                                                                    Ready to serve Potato stir fry

Time taken : 30 minutes

Serves : 2-3

Good to remember:

1. Fresh and medium size potatoes serve the purpose.

2. Cook on low flame for better taste and do not add water

Broad Beans upkari(konkani style)

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   Ready to serve Broad beans upkari

Time taken – 45 minutes(including chopping the vegetable)

Serves 3-4

Broad beans/Chapparada avrekayi is available only for a couple of months in a year.  Though not very popular still i have relished it since my childhood days.  Of course it is not as tasty as the french beans and the Long beans  for sure and  it is a little bland to taste too.  I have put up Broad beans dry curry on this blog a year back.  Today i would like to put up simple upkari which is a classic combination with rice and Toor dal Rasam.  Here it goes!!!!

What you need to have:

1. Chopped Broad beans – 2 cups

2. Chopped potato – 1/2 cupIMG_0949

Chopped Broad beans & potatoes

Ingredients of Seasoning & garnishing:

1. Mustard seeeeds – 1 Teaspoon

2. Black gram dal – 1/2 Teaspoon

3. Asafoetida powder – 1/3 Teaspoon(hing)

4. Turmeric powder – 1/2 Teaspoon

5. Green chili – 2-3

6. Curry leaves – 2 strands

7. Salt -to taste

8. Sugar – 1/2 Teaspoon (optional)

9. Cooking oil – 1 Teaspoon

10. Fresh grated coconut – 2 Teaspoons(for garnishing)IMG_0952

          Ingredients of Seasoning & Garnishing

What you do with what you have:

1. Wash and chop Broad beans fine.  Also peal, wash and chop potatoes as well fine and keep it aside as shown in image-1.  Wash and slit green chili and grate coconut as well.

2. Place a wide skillet with 1 Teaspoon of cooking oil in it on low/medium flame.  When heated add mustard seeds to it.  Once it starts spluttering add black gram dal to it.  When fried add slit green chili, asafoetida powder and turmeric leaves to it.IMG_0953

      Seasoning in progress

3. When done add chopped Broad beans and potatoes from step-1 to it .  Add required quantity of salt, sugar  and close it with a lid.  Keep a close watch to see that if it is cooked every now and then so that it is not burnt.IMG_0954

       Chopped fresh veggies being added to the seasoning

4. Stir it with a spatula and allow it to cook till done.IMG_0955

                       Cooking in progress

5. When done add fresh grated from step-1 to it and enjoy with rice, rasam and papad!!!YummmmIMG_0956

  Fresh grated coconut being added to the dish

6. Transfer it to a serving bowl for a closer view of the dish.IMG_0958                                                              Ready to serve Broad beans upkari

Time taken – 45 minutes(including chopping the vegetable)

Serves – 3-4

Note: 1. Use preferably fresh and tender veggie for the dish for best results.

2. Sugar is optional but gives an awesome taste to the dish.