KOLAI ER DAL / BENGALI URAD DAL

INGREDIENTS:
1/2 Cup Urad Dal/ Black gram split Dal
1 whole cucumber
1/2 tbsp Panch poran ( I used panch poran as it has fennel seeds in it)
3 to 4 Red chilles
1/2 '' crushed Ginger
curry leaves
A pinch of Hing/ Asafoetida
1 tbsp oil
salt to taste.

METHOD:
Soak Urad Dal around two hours, peel and chop cucumber into cubes.
Cook Dal and cucumber in a pressure cooker with 2 cups of water in a low flame for at 3 to 4 whistles just to make sure that the dal is well cooked.
Then In a pan heat oil and make tadka with Panch poran , Red Chilles and curry leaves. saute add this to the cooked Dal.
Add Crushed Ginger, Hing / Asafoetida and salt to the Dal and cook for few minutes until everything is well combined.
Serve it with hot rice or pulka.

ALOO POSTO / POTATOES IN POPPY SEED PASTE

INGREDIENTS:
7 to 8 Aloo / Potatoes
2 tbsp Poppy seeds ( actually used 4 tbsp )**
4 to5 Green chillies
1/2'' ginger crushed
1 tsp Kalonji seeds / Onion seeds
curry leaves
2 to 3 tbsp Oil
1 tsp Ghee
Salt as required
1/2 tsp red chilli powder ( I omitted )

How to make posto Bata ( Poppy seed Paste ) : Soak poppy seeds in water for few hours or over night, this helps in making it into a nice paste. As little water as possible grind it with the chllies and ginger.
** I had only 2 tbsp poppy seeds so I had to just use that but if you are making use 4 tbsp poppy seeds.

METHOD:
Cut Potatoes into small pieces, Heat oil add onion seeds and curry leaves, I crushed ginger and chillies into paste fried them for a minute then add chopped Potatoes, add finely ground poppy seeds paste, add some water mix everything very well, close a lid and cook until well done.
serve it with Kolai er Dal or with rice or pulka.

Notes: Check out suchi's blog for the perfect recipe, as I have made few changes, I did not crush fennel seeds as my family do not like the taste of it too much so instead I used Punch pooram as tadka / seasoning.

Thanks to Suchi and Deepa for these two lovely recipes, so we had a lovely Bengali cuisine and thanks to Radhika for giving this opportunity. My family loved both the recipes, the posto was well consumed because of the potatoes :))
Enjoy...

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Hi everybody, this is third day post for BM #15, I had to post this yesterday, could not do it for uncalled circumstances, any ways better late than never.
Bitter Gourd is one of my favourite vegetables, I know you would think I am totally crazy, It's just that I think I like Tangy, bittery and spicy  than eating sweet food.
Bitter Gourd is filled with Medicinal Qualities, they belong to the family of Cucurbitaceae. They are 3 varieties, the chinese variety is not as much as the Indian ones.  If you have never eaten this vegetable before and want to try it out, you must be quite daring try them in very small quantity, My eldest, My Husband and me are the only ones who eat this vegetable, My twins hate them, But I always insist that they should at least eat a spoonful to try and get used to the veggie, they hate me so much when I serve it :), Nevertheless, they have no choice, sorry went way out of the topic., Coming back to its Medicinal properties, it is Antiviral, Antithelmintic, Antimalarial, Cardioprotective, and mainly and widely used for Diabetes.
The Juice of the Bitter Gourd, which is full of goodness, so try not to throw it away while cooking this veggie. This is so delicious you won't find it too bitter. try it out and tell me if you like it.

BITTER GOURD CURRY

INGREDIENTS:
1 Bitter Gourd
1 Onion
2 tbsp oil
1 stalk of curry leaves

For Grinding:
1/4 bunch (say around 12 stalk) of coriander leaves with the stalk
2 fist full (say around 1/4 cup) Roasted peanuts*
8 Byadgi and Guntur chilies
1 and 1/2 tbsp Coriander seeds
3 to 4  flakes  (around 10 grams) of Tamarind
1/4 cup pressed or 50 grams Copra/Dry coconut

Seasoning:
1 tsp urad dal
1 tsp Channa dal
1/2 tsp Mustard seeds

METHOD:
Cut Bitter gourd into half and cut it horizontally again, remove all the seeds and cut them into thin slices as shown in the picture.
(If you want to remove the Juice : Sprinkle 1/2 tsp of salt and turmeric and leave it for an hour, then squeeze the juice out of it and wash it and squeeze the juice again).
Cut onions into thin slices and keep aside.
In a pan heat a tsp of oil, fry coriander seeds and chilies until a nice aroma comes out and the coriander seeds change colour to golden brown. Remove from the pan and keep aside.
Fry Tamarind flakes and keep aside.
*Roast Peanuts or as use roasted peanuts which is readily available in shops, I get roasted peanuts with salt and spice here so, if you are using ready made ones, just remember to use salt as required as the peanuts have already got salt in it.
Wash and dry Coriander leaves, chop them with the stalk and fry them in the same pan until they wilt 3/4th.
keep aside.
In the same pan heat around 1 and 1/2 tbsp of oil, when it hot, add mustard seeds, urad dal, and channa dal, fry them until they change colour to golden brown.
Then add the chopped vegetables and curry leaves and fry them until they are well cooked.
While it is cooking, Grind the ingredients under for grinding except Copra, when it is powdered coarsely and Copra and grind once more, keep aside.
Once the veggies are done, add this powdered mixture to it, and saute well, until well combined, adjust salt and use the rest of oil remaining and close the lid and leave it in the low flame for at least 5 to 10 minutes.
Now your Dry curry is ready to be served.
This curry stays for 2 days at least.

When I am making any Bitter gourd recipe, I never squeeze and throw the juice out. so if you like to do so, please check above for that method.
Another thing is at the end of the grinding after the copra has been added you can  add a tbsp of grated jaggery and give a whisk and then add it to the curry. The sweetness, spicyness and the tangyness makes the curry less bitter.

Check out the other bloggers who are running the BM with me here.....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Bitter Gourd ( Kakarkaayi / Haagalkaayi / Paavakka) Dry Curry - 1 appeared first on My Veg Fare.

TAWA SUBZI

INGREDIENTS:
FOR THE GRAVY PASTE:
800 to 900 gms of Tomatoes
3 Garlic Cloves
1 small Carrot
1 Bay leaf
5 to 6 Pepper corns
2 Medium sized onions
1'' Ginger
4 Green Chillies
3 Cloves/Lavung
a tiny tiny piece of star anise
1 tbsp Kasoori Methi
1/2 tsp of Cumin seeds
2 tbsp Oil
1 Cup of water

TO MARINATE VEGETABLES:
My tweaked version - for the original version check here
1 and 1/2 tbsp of Red chillies Powder
1/2  tbsp of Coriander powder
1/2 tbsp of Cumin powder
1 tbsp of Ginger-Garlic paste
1 tbsp Garam Masala powder
1 tsp Ajwain powder (cauliflower, Brinjal)
1 tsp Amchur powder ( Lady's finger/Bhindi)
3 to 4 tbsp of Curds
Almost 1/4 cup Besan flour/Chick pea flour

VEGETABLES:
I had around 3 to 4 cups of Vegetables
what I used in this Subzi were:
2 Green peppers
1 Yellow Pepper
1 Big Aubergine
1 Small Cauliflower head
Nearly 1 Kg of  Bhindi/Lady's finger
5 to 6 Medium sized potatoes
150 gms of Paneer
Around 1/4 to 1/2 cup oil for cooking veggies

METHOD:
Cut the cauliflower into little florets (cook them in water with a bit of salt for 10 minutes), cut the capsicums (peppers) into slightly big chunks, Aubergines into big chunks too (once cut keep them in water until you use them), cut the Bhindi/Lady's finger into 2'' pieces and give it a slit in the middle, peel the skin of the potatoes, cut them into chunks (keep them in water until use).
Mix everything under Marinate well enough with a tsp of salt.
Drain water from the cauliflower florets and leave it for sometime so the water drains completely.
In a bowl take capsicums, potatoes and Brinjal/Aubergines chunks add 2 to 3 tbsp of the spice powder for marinating, mix well and keep aside, then do the same with all the veggies, just add Amchur powder to the Bhindis/Lady's finger.
Keep all these vegetables for 2 hours using up all the marinating spice completely. If left over add this to the Tomato gravy ( I had a bit left over I put it in the gravy and it helped in thickening the gravy too because of besan flour, just make sure about the spiciness but)
When the veggies are marinating in a wok,  heat  2 tbsp of oil, add pepper corns, bay leaf, a tiny piece of star anise,  Cumin seeds, ginger, garlic, chillies  and onions then fry until they turn transparent then add chopped tomatoes and one carrot, with a cup of water close the lid and cook until well done in a low flame, check now and then that the curry doesn't dry out add some more water if needed ( I did not add any water as it was good to go).
Meanwhile while the Tomato gravy is in process, Take these marinated veggies, some of them like cauliflower and Baingan (aubergine) might have given out some water, you may add a bit more Besan flour to make it more stiff than gooey  and fry them with 2 to 3 tbsp of oil, one by one, when you are cooking capsicum fry them in a high heat that gives a crunchiness, Add potatoes to the oil first fry for few minutes until it is semi cooked then add  Aubergines mix well and close the lid with a tsp of salt and cook them in a low flame, mix now and then, until well done.
Now make the Tomato Gravy:  when you are in the process with the veggies, Tomatoes would have got cooked really quickly, with everything in it, take it off the stove and allow it to cool.  Using a blender/mixie, removing the Bay leaf blend everything well together into a smooth paste, filter and take the pith squeeze out all the juice and blend it again then add 1/4 cup of water and blend it again, filter again and throw away the left over pith.
Heat a pan with oil, Add this Tomato gravy to the wok taste it, adjust salt add Garam Masala, chilli powder and I added a tbsp of Pav bhaji masala for an extra kick to the dish, add finely chopped coriander leaves, mix well boil it for a few minutes, taste again for the right taste... Mmm..., that's delicious ready to go on the plate with all the roasted vegetables.

This is how you have to serve says Vaishali...
Arrange all the vegetables (Check out her blog for a good click of what she says) in a circle, pour the tomato gravy either on top of it or in the middle or in a bowl and when serving on your plate take the veggies and the gravy to top it and enjoy it with your choice of Naans, parathas, rotis or pulkas etc...
It was fabulous definitely give it a try..,
will see you soon with the next blog hop wednesday ( it's day after tomorrow!)

The post Tawa Subzi appeared first on My Veg Fare.

POTATO CURRY


INGREDIENTS:
1/2 Kg Potatoes
2 to 3 Onions
2 to 3 tbsp of Coconut Oil
curry leaves
salt as required
water as required

TO TEMPER:
1 tsp Mustard seeds
1 tsp Urad Dal
2 tsp oil

TO ROAST AND GRIND:
1tbsp Coriander seeds
4 tbsp Coconut fresh
6 to 7 Red chillies
1 tsp Jeera/Cumin
1/2 tsp Pepper corns

METHOD:
Chop the potatoes into cubes and chop the onions keep it ready.
With a tsp of oil roast all the Ingredients under roast and grind to a powder and keep it ready.
Heat oil in a wok, add everything under temper, when they change colour add chopped Onions and fry them till transparent, then add the cubed potatoes into it mix well.
Now add the roasted powder and sufficient water, bring the stove to a medium flame, close it with a lid and cook until the potatoes get cooked as required amount of salt.
Keep stirring now and then so the curry don't get burned.
Once they are well cooked, allow all the water to evaporate, Garnish with coriander leaves.
Serve it with nice warm Rice or may be chappati.

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BLACK CHANNA/KADALE KAALU USLI/ USAL/ STIR-FRY

INGREDIENTS:
1 Cup Black Channa/Kadale Kaalu/ Kaala Channa/ Black Garbanzo Beans
10 to 12 Sprigs of Coriander leaves
1/4 tsp of Asafoetida
3 to 4 Green Chillies
1'' Ginger piece
1/4 Cup Coconut
2 tbsp of Quinoa Powdered
Salt to taste

SEASONING:
2 To 3 Tbsp of Oil
few curry  leaves
1 tsp Mustard seeds

METHOD:
First of all Soak Black Channa  Previous night, as it needs at least 12 to 15 hours of Soaking time ( A tip my sister gave me was soak all these kind of Beans with a pinch of Baking Soda, it makes the beans soft and in the morning you can wash it 2 to 3 times to get rid of Soda).
In India people don't like to use Soda in the cooking, as it was known as not good for health, well, these days I use it a lot because of baking, that too when you are trying out Eggless baking!
Any ways coming back to the recipe....
Fry Quinoa in a dry pan for few minutes like it starts to change colour and starts spluttering, remove it aside and allow it cool
Meanwhile cook Black Channa with a tsp of Salt in a pressure cooker upto 3 whistles which makes the beans quite soft using water (This water need have to be thrown out as it will have nutrients, you can use this to make Rasam, Sambhar, gravies or in any other way which it can be substituted for water), The water should be soaking level of the beans.
Once everything is cool, drain the water and store it for future use and keep aside.
In a mixie Grind coriander leaves, ginger, chillies, asafoetida and Fresh coconut to a consistency where everything is grinded properly add little bit water if required not too much.

Take a wok/pan heat oil when it is hot add Mustard seeds, when they splutter add curry leaves and the grinded masala and saute for 2 to 3 minutes, then add the cooked Black Channa or Kadale Kaalu to the wok and mix well with a little bit more salt (Remember that you have already used salt when cooking the beans). Once everything is well mixed add Powdered Quinoa mix well once again, close the lid and leave it for few minutes in a minimum flame, so the Beans observes all the Ingredients well, be careful that they don't stick to the pan/wok, sprinkle little water if so, that's it mix well and it is ready to serve now
Enjoy..
I would like to send this MLLA#31 started by Susan hosted by Simona of Briciole
I would also like to send this to CMT- KATHOL, Event hosted by Lakshmi of Taste of Mysore, brainchild of Jagruthi's.

The post Black Channa/Kadale Kaalu/Kaala Channa/Black Garbanzo Beans Stir-fry with Quinoa appeared first on My Veg Fare.

SPINACH SAMBHAR WITH SWEET CABBAGE STIR-FRY

INGREDIENTS:
2 Bunches of Spinach
3/4th Cup of Tuvar Dal
1 Tomato
5-10 Small Onions/Shallots
Tamarind Gooseberry size
Salt as required
A Pinch of Asafoetida
Few curry leaves

Grind together:
3 to 4 tbsp of Sambhar Powder
1 tbsp of Rasam powder
3 tbsp of Coconut
cooked Tomato

Seasoning:
2 tsp of Oil
1 tsp of Mustard seeds

METHOD:
Wash and cook finely chopped Spinach, Tomato (chopped into two halves)  and Toor Dal together with a pinch of Turmeric powder in a pressure cooker up to 3 whistles.
Meanwhile chop the small onions finely and keep aside until needed.
Meanwhile when it is cooking, soak Tamarind in 1/2 cup of water and microwave for 1 minute, do not try to squeeze tamarind extract immediately you can add another 1/4 cup of water and squeeze the tamarind juice, if you can handle the hot water or leave it a few minutes, until you are comfortable with the water and squeeze the juice out of it.
Take a broad vessel heat a cup of water, Once it starts boiling, add the tamarind extract allow it boil for few more minutes (10-12 minutes) until the raw smell disappears in a medium flame, be careful otherwise it darkens the vessel ! around the sides. keep an eye on it.
By that time if the cooker has cooled down,  remove the tomato and keep it aside but for the spinach-Toordal mixture , with a masher give a light mash, so both of them combine together very well then add this to the cooking vessel, Immerse a ladle in it, so when it is boiling it won't spill out, still keep it a very medium flame and keep stirring now and then so it wont' get stuck to the bottom, because it might start to thicken.
Now Grind everything under the Grind together heading, with the cooked Tomato into a smooth paste with the help of 1/2 cup of water dissolve it well and add it to the cooking greens, mix well and let it boil, add required quantity of salt and asafoetida.
Now take a wok heat oil, add mustard seeds once they crackle up add the chopped onions and curry leaves and fry for few minutes until they are transparent add this to the cooking greens and dal mix well, and Now your sambhar is ready to be served with papad or dry curry of your choice.
I served it with Sweet cabbage dry curry.... recipe follows....

SWEET - CABBAGE STIR FRY:
INGREDIENTS:
1 Whole sweet cabbage
curry leaves a few
salt as required
few fresh Coriander leaves
A pinch of Asafoetida
1/4 cup Grated fresh Coconut

For Tempering:
1 tbsp Channa dal
1 tbsp Urad dal
1 tsp Mustard seeds
4 to 5 Dry Red chillies
1 tbsp of oil

METHOD:
Take a bowl with water, chop the cabbage finely and put it into the water, give one wash and drain all the water and keep aside.
In a wok heat oil, add mustard seeds once they crackle add everything under Tempering and saute for a minute the colour of the dals change, or you smell a nice aroma, Now add the chopped cabbage and curry leaves and mix well.
In a low flame cook the cabbage without any water, if you find it too dry sprinkle just a fistful of water.
I usually keep them immersed in water, until I need them. Once the seasoning is done, I dip my palm take a fistful of the cabbage try to drain by giving it a little shake and then add it directly to the wok or you can do as I said earlier.
Keep it covered and just few minutes once stir them all once and leave it again within 15- 20 minutes it gets cooked and just keep an eye that they don't get stuck to the wok, as we all know that cabbage gives water on its own, it is better not to add too much water.
Add salt mix well leave it for few more minutes
Then add freshly grated coconut mix well and serve.
This even goes well with Rasam, Chapatis etc..,,

I am also sending this to '' Only Greens event'' started by Pari  of Food delicious and guest hosted by Sara's Corner.

The post Spinach Sambhar with sweet cabbage Stir-fry appeared first on My Veg Fare.

BHINDI/OKRA STIR FRY

INGREDIENTS:
500 gms Bhindi/Okra
2 Tomatoes
2 Big Onions(1 cup)
2 sprig curry leaves
1 tbsp Chilli Powder
1 tsp Garam Masala Powder
1 tsp Amchur powder
1 tsp Turmeric powder
1 tsp Mustard seeds
3 tbsp of Oil
Salt as required

Grind to Powder:
Dry Ingredients:
1/2 tbsp Coriander seeds
1 tsp Cumin powder
1 clove
1/2'' Cinnamon stick
Dry fry all the above seeds and dry spices until they change colour and gives a nice aroma
2 tbsp of Anardana seeds
Dry Grind all the above Ingredients together

METHOD:
Wash and wipe the Okras clean, Remembering will not just wash away the dirt on them, it is best to use a cloth or a kitchen cloth to wipe it clean and wiping it clean also helps in stir-frying the Bhindis well, as the water content makes them gooey and will not hold them together and they might get mushed up :(.
Once they are cleaned, cut them into 2 to 2 1/2'' pieces, add the Garam masala powder, Amchur powder and leave it for kind of marinating until we need it.
Chop the tomatoes and onions, Heat 2 tbsp of Oil in  a Kadai/wok/Pan add mustard seeds, once they crackle up add chopped Onions and curry leaves and fry until they are transparent then add chopped Tomatoes Saute them until they are well cooked now add Turmeric powder and chilli powder and fry for few minutes.

Once they are well cooked add the Marinated Okras and fry them in a medium flame with another tbsp of oil in the middle of the process and saute them
Meanwhile Grind to powder all the Ingredients under that heading finely and keep aside, when the okras are still cooking.
Once the Okras are well done, add this powder and required quantity of salt, Saute for few more minutes and 5 to 10 minutes before switching of close the lid and leave the dry curry for few more minutes so the Masala powders are well absorbed in them.
Serve it with anything you prefer to eat it, I served it with my Mushroom parathas.
I am sending this to Priya's CWS event Guest hosted by me as CWS as - Pomegranate seeds.

Hope you all like my Bhindi Masala

The post Bhindi Masala or Okra Stir-fry with Anardana Seeds appeared first on My Veg Fare.

BHARWA BAINGAN

INGREDIENTS:
6 TO 7 Small Brinjals
7 to 8 medium sized Potatoes
3 tbsp of Roasted Bengal gram flour
3 tbsp Roasted peanut powder
2 tsp Coriander powder
1/4tsp cumin seeds
1 tsp Mustard seeds
1/2 tsp Turmeric powder
1 and 1/2 tbsp Chilli powder
3 tbsp grated dessicated coconut
1 tsp Finely Chopped Garlic
1 tsp Amchur powder
1 tsp Sesame seeds
1 tsp Cumin powder
4 to 5 tbsp of oil
chopped coriander leaves to garnish
1 sprig of curry leaves
Salt as required

METHOD:
In a bowl mix all the powders cumin, asafoetida, coriander, turmeirc, peanut, bengal gram flour, coconut, amchur, garlic, sesame seeds mix everything together and keep aside with a little bit of salt.
Take the potatoes, peel them cut into nice big chunks and boil them in a bowl, with a pinch of salt, by the time you get the Brinjals ready the potatoes would have cooked.
Meanwhile wash the brinjals cut their heads of slit them into 4 not completely till the 3/4th of the vegetable so they stay intact, fill each one of them with ready mixture, I coated all the Brinjals with oil too... and set them aside.
Next take a wok heat 4 to 5 tbsp of oil add mustard seeds, cumin seeds, when they splutter and change colour add the stuffed brinjals slowly roast them and cover it with a lid add a sprig of curry leaves, Meanwhile your potatoes would be ready, drain out the liquid, then coat the left over mixture to the potatoes with a 2 tbsp of oil, and then add this with Brinjals in the wok, Now and then take out the cover and saute it carefully not to break the cooking cuties, add a one or two tsp of oil so they get roasted very well sprinkle a little bit of water while coating the potatoes, add a bit of salt (remember that you have already added salt while cooking potatoes and in the mixture fillling the Brinjals), When they get cooked well and the potatoes too get roasted well, it's well and done.

I am sending this to Flavours of Gujarat event hosted by simply sensational food.

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SPROUTED HORSE GRAM AND CABBAGE STIR - FRY

Fibre (gms) 5
Carbohydrates(gms) 57
Calcium (mg) 287
Phosphorous (mg) 311
Iron (mg) 7
collected from various sources in Google
They say that Horsegram helps in weight loss, in Ayurveda they say that it has Vata properties that is why it helps in reducing phlegm, helps in cold, cough, body pain and tiredness.  They say it helps in purifying blood so it helps in period realated problems in women, As it is fed to cattle/Horse, that is why they say they keep themselves very strong.  That is why it is good to use kollu in winter so it keeps the metabolism of our body warm during the cold temperatures. They also say that it helps in removing kidney stones.
They say it should not be consumed by pregnant women, as they say it produces too much heat in the body.
As I am not a doctor, I might not have given correct information on the subject, please do consult a good doctor, for more uses and benefits from this gram.
I am sending this to Priya's sprouted event, hope she accepts my entry and she likes it!

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CARROT AND FENUGREEK STIR FRY

This carrot curry Participates in Healing food carrot an on going event in Suma's blog started by Siri

The Dhaniyaalu podi recipe I have already posted.

The post Carrot & Fenugreek leaves (Methi) Stir fry with Andhra style Dhaniyalu Podi (Coriander Powder) appeared first on My Veg Fare.