Saturday, 30 May 2015

Raw Banana Bonda

This is a deep fried snack! Bonda is usually prepared using potatoes; however, this time around I wanted to try with raw bananas. Note that the ingredients used for this snack is slightly different from that of bonda made from potatoes.

Ingredients: 1 raw banana, 2 small carrots, handful chopped mint leaves, handful chopped coriander leaves, 1/2 inch chopped ginger, 1 tsp turmeric powder, 2-3 tsps red chilli powder, 2-3 tsps cumin powder, gram flour (besan), 1 tsp corn flour, water, a pinch of soda, salt as per taste, cooking oil for frying

Method: In a pressure cooker, cook the banana (with peel) and carrots. When cool, removed the peel, mash the banana and carrots in a bowl, and add salt, red chilli powder, turmeric powder, cumin powder, ginger, mint and coriander leaves; mix well.

In another bowl, mix together gram flour (besan) and corn flour with salt, red chilli powder, cumin powder, and soda. Add water to get a consistency good enough to dip the filling and then put it in the oil. If batter is thin, will stick to the pan (with oil). If batter is thick, filling may remain uncooked.

In a pan, heat oil. Make small balls of filling, dip in the batter, and then gently drop in the oil. After fried well, remove on tissue paper to drain excess oil, and then serve hot with ketchup or chutney of any sort.

Happy weekend!


Regards,
Asha


Tuesday, 26 May 2015

Spicy Baby Potatoes and Baby Corn

Spicy Baby Potatoes and Baby Corn

I am a lazy person especially when I have to cook. Today I had baby potatoes and baby corn in my fridge. Plus I saw sachets of chilli flakes and herb mix, which were extra when we had ordered pizza from Dominos. Well, I had all ingredients to make the required dish!

Ingredients: 10-12 baby potatoes, 5-6 baby corns, 2 sachets chilli flakes, 3 sachets of herb mix, 1 tbspn cooking oil, 1 tsp mustard seeds, 1/2 tsp cumin powder, 1/2 tsp coriander powder, a pinch of fenugreek powder, a pinch of hing, salt as per taste

Method: Cook potatoes (with salt) in a pressure cooker for about three whistles. When cool, peel off the potato skin, and keep the potatoes aside. Chop baby corn into one inch pieces, after slitting length-wise. Heat oil in a wok, add hing and mustard seeds. Lower the heat, and add cumin powder, coriander powder, fenugreek powder, herb mix, chilli flakes, and little salt; mix well, and immediately add potatoes and corn. Toss well. Can eat as is, or can make a roll, or can use as sandwich filling.

For sandwich filling, use sweet bread (from a local bakery). Smear sandwich chilli-spread. Lightly mash the potatoes in the wok, and then spread the mixture on bread slices to make a sandwich. If you have cheese slices, you can use them. Makes a delicious dish for lunchbox even for older kids (like me)!

Note: The dish is spicy; however, when used with sweet bread (and cheese), the spicy flavor get absorbed.


Regards,
Asha

Sunday, 3 May 2015

Ragi Masala Dosa served with Aloogadde Palya and Chutney

Ragi or Finger Millet or Red Millet is widely grown at Karnataka and is the staple diet; famous for its nutritious. Today our kitchen saw dosas made from ragi; was tasty and light on stomach.

Dosa batter: 3 cups par-boiled rice (brownish and long), 1 cup ragi, 3/4 cup urad dal, 1-2 tsps fenugreek seeds
Wash all these ingredients in water, and then soak in water for at least six hours. Grind them fine with as much water as required, and pour the batter in to a sufficiently large vessel. Leave the batter overnight, with a pinch of soda added to the batter or a slice of bread placed on top of the batter. In the morning, the batter would have risen; remove the bread slice, and then add salt (as per taste) and mix the batter well. If batter too thick, add sufficient water. Heat a non-stick pan (or any other dosa-making pan), and then pour 1-2 spoonful of batter on to the hot pan, and make dosas. When you reverse the dosa, spread chutney and place potato palya, and then fold the dosa. You can add butter or ghee on top of the dosa.
Chutney: 1 cup freshly grated coconut, 3-4 roasted green chillies (vary as per taste), 1/2 inch fresh ginger, handful curry leaves, handful fresh coriander leaves, 2 tblsps roasted gram, salt as per taste, a small piece of tamarind (or 1-2 tsps tamarind juice)
Grind all ingredients in a mixer to a fine paste. Remove the chutney in a bowl; either serve as is or add seasoning (oil, hing, mustard seeds, curry leaves).
Aloogadde palya (potato palya): 4 medium-sized potatoes, 1 medium-sized onion, 3-4 green chillies, handful curry leaves, handful coriander leaves, 2-3 garlic OR 1/2 inch ginger, salt and tamarind juice as per taste. For seasoning, cooking oil, a pinch of hing, 1 tsps each channa dal and urad dal, 1 tsp cumin, a pinch of turmeric powder
Wash the potatoes and cook in a pressure cooker for 3-4 whistles. When cool, peel the potatoes and roughly mash them (in hand). In a pan, heat cooking oil, add hing, mustard seeds, cumin seeds, and dals; fry well. Add salt, turmeric powder, and tamarind juice; and mix well. Add curry leaves, chopped onion and garlic (or ginger), and chopped green chillies; cook well. Let the ingredients cook for a while. Serve hot.

Ragi dosa

Regards,
Asha

Saturday, 21 June 2014

Peg N Pig Kitchen - Bhendi Fry with Tomatoes and Onions

Happy weekend, friends!

It's a lazy Sunday morning. The vegetables seemed to look me in the eye and ask me, "When are you going to cook us?" Though I like lady's fingers (bhendi/bhendekai) vegetable, I feel lazy to cook it; that's because I need to first remove the gooeyness from the vegetable by roasting it, and then cook a dish.

This morning I decided to skip the boring part of roasting the bhendis; instead I deep fried them and made a dish. I served the dish with chappathis (Indian bread). Tasted good! :-)

Ingredients
200 gms lady's fingers (bhendi)
1 and 1/2 onions (or more)
2 large tomatoes
3-4 green chillies
2 tsps pav bhaji masala (or a mixture of amchur-garam masala-red chilli powder or sambar powder)
a pinch of turmeric
1 tsp shahi jeera (caraway seeds)
handful of curry leaves
salt as per taste
3 tblspns cooking oil (or more, as per need)
1 tsp cumin seeds
1 tsp mustard seeds
a pinch of hing

Method
Chop bhendi and green chillies length-wise, and roughly chop tomatoes and onions. Heat oil in a pan, and fry the chopped bhendi till slightly golden. Remove from pan on to tissue papers to drain excess oil. To another pan, add two teaspoons of oil, hing, mustard seeds, and cumin seeds, and fry well. To this pan, add curry leaves, onions, green chillies, and tomatoes, and cook well. Add salt, pav bhaji masala powder, turmeric, and shahi jeera, and mix well. Add little water so that the masala powder doesn't burn. Close a lid on the pan, and let the curry cook. At the end, add fried bhendi, and quickly mix well. After cooking for 2-3 minutes, serve hot.

Ingredients for Bhendi Fry

Bhendi Fry in the making!
Regards,
Asha 

Monday, 9 June 2014

Peg N Pig Kitchen - Stuffed Capsicums in Tomato-Vegetable Gravy

I hope you had a good weekend. Did you try a new dish at your kitchen? Ah ha, you did! You must share the recipe.

On Saturday, we event to the market to purchase grocery, and wow, what do I see! Baby capsicums! These capsicums are smaller in size when compared to the normal ones. I bought 250 gms of this vegetable; my mind was already creating a recipe for stuffed capsicums. Of course, I can't let these babies sit cold in the fridge. On Sunday, I prepare the recipe, and the served the dish with hot puris. We loved the dish! Try it out, and let me know if you liked the dish as well.

Ingredients:

250 gms small/baby capsicums
2 medium-sized potatoes (boiled, peeled, mashed)
1 medium-sized carrot (boiled, mashed)
7-8 french beans (boiled, mashed)
2-3 green chillies
Handful fresh coriander leaves (chopped)
1 inch (or less) ginger
2-3 garlic cloves
2 medium-sized onions (one finely chopped and one roughly chopped)
1 (or 1 1/2) tblspn pav bhaji masala
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek powder
1 tblspn cooking oil
A pinch of turmeric
A pinch of hing
salt for taste

Method

Boil and mash potatoes, carrot, and beans, and keep it aside. Wash capsicums. Remove top part and seeds from capsicums. If the capsicums tend to tilt, cut a bit of the bottom. In a blender/mixer, grind ginger, garlic, coriander leaves, one onion, half the pav bhaji masala, and fenugreek powder. Don't add excess water. Add one part of this mixture to the mashed vegetables, and sprinkle required amount of salt, and then mix well. Stuff the capsicums with this mixture.

Heat a pan, add cooking oil, add hing, add mustard and cumin seeds, and roast well. To this tadka, add chopped onions and capsicum pieces (cut from the bottom part); fry well. Add the remaining portion of the ground mixture to the pan, add remaining stuffing mixture, sprinkle salt, and stir well. Slowly place the stuffed capsicums in the curry, ensure there is sufficient water in the curry, and then cover the pan with a lid. Let the capsicums cook in the steam. Keep stirring the curry occasionally and also check water level. Add water, if required.

The curry is cooked, when the capsicums seem soft. Serve hot with Indian bread or rice or any other dish.

Small capsicums stuffed with vegetable mixture

Stuffed capsicums served with puris
Regards,
Asha

Monday, 19 May 2014

Peg N Pig Kitchen - Basmati Rice Vegetable Pulao

For dinner, I prepared a simple pulao with basmati rice. What's more fragrant than the aroma of cooked basmati rice? :-)

Here is the recipe.

Ingredients
1 cup basmati rice
1 and 1/2 cup water
1 cup chopped vegetables of your choice (I used carrots, potatoes, and ivy gourd/thondekai.)
1 large onion (use 1/4 for grinding)
2 garlic cloves
1 inch fresh ginger
handful of coriander
3-4 green chillies
1 tbsp cooking oil
1 tsp cumin seeds
1 tsp mustard seeds
3-4 cloves
1-2 inch cinnamon
2 cardamom
4-5 pepper corns
juice of one lime
salt for taste

Method
Wash basmati rice and soak in water for 20-30 mins. Meanwhile, chop vegetables and onion. In a mixer, grind onion, garlic, ginger, coriander leaves, and green chillies. Heat a thick-bottomed pan or cooker; add cooking oil. To the heated oil, add mustard seeds, cumin seeds, cloves, cardamom, cinnamon, coarsely ground peppercorns. Add chopped onions and vegetables, and ground paste; saute well. Add salt and juice of lime; mix well. Drain water from rice and add to the cooker. Pour 1 and 1/2 cups water. Mix all ingredients well. Close the lid, and let the rice cook in low heat. Keep turning the rice from time to time. When the rice seems cooked, switch off heat, and let the pulao rest for a while. Serve the pulao with cucumber-tomato-onion curd salad (raitha).

Vegetable pulao made from basmati rice
Regards,
Asha

Sunday, 18 May 2014

Peg N Pig Kitchen - White Pumpkin and Curd Curry

Weekends are good to try and follow a diet. This weekend I tried to be on protein diet, included vegetables and fruits. I cheated by eating two slices of masala bread; but stuck to the diet otherwise! This morning I had lost about 800 gms. Waiting to check my weight tomorrow morning; fingers crossed!

One of the dishes that I prepared for dinner is a curry made from White Pumpkin/Ash Gourd. It's a super simple and quick to make recipe. White Pumpkin being almost zero calories would be appropriate for dinner; curd would do wonders too. See Health Benefits of White Pumpkin.

Here is my recipe.

Ingredients
200 gms White Pumpkin chopped length-wise
1/2 cup curd (slightly sour)
1 medium or large tomato chopped
1 small onion
1 green chilli
handful of chopped coriander leaves
1-2 tsps cumin powder
salt as per taste
2-3 tsps cooking oil
1 tsp each mustard seeds, channa dal, urad dal, and cumin seeds
a pinch of hing

Method
In a pan, heat oil, and add mustard seeds, dals, and cumin seeds. Fry till the seeds splutter. Add chilli, onion, and tomatoes, and cook. You can see tomato soften; add pumpkin and mix well. Sprinkle salt and cumin powder to the curry, mixing the ingredients well. Cover a lid, and let the curry cook till pumpkin pieces become soft. If required, add little water sufficient enough to cook the pumpkin. Remove from heat. After the curry cools, add curds and mix well. Eat as is or serve with dish of your choice, such as rice, Indian breads, and so on.

White pumpkin and curd curry
Regards,
Asha