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Archive for the ‘Veggie’ Category

Veg Korma

So I have been trying out recipes from the blog world. I trust them to be better than the recipes found on other sites.

I have to empty my fridge to defrost it. I had cauliflower, few green beans (french beans ), a brinjal (aubergine) and potato. I didn’t want to make a rice dish like pulav with it. So I searched online and found this recipe. It turned out yum πŸ™‚ I did a few tweaks to suit my cooking but main procedure was the same.

Here’s how I prepared it.

Ingredients:
Veggies you need
1 small Cauliflower cut into florets
1 medium aubergine(brinjal)
few green beans
1 medium potato
1 medium onion

For the sauce
3/4th can of Coconut milk ( I used Pride coconut milk)

10-12 cashew nuts (or more if you have)
1 and 1/2 tspn Ginger Garlic paste

Spices
1 tspn Garam masala
1/2 tspn turmeric powder
1/2 tspn chilli powder

4 green cardamoms
1 inch piece of cinnamon stick

1 tbspn Olive/Vegetable/Sunflower oil

Green coriander to garnish
Salt to taste

Recipe: Original recipe for the Veggie Korma can be found here.

I substituted cream or half and half for coconut milk as I had that at home. Also used a non-stick pan with lid.

1. Chop cauliflower into florets, cut potato and brinjal into cube. Cut french beans in half around (1.5 inch pieces)

2. Toast the cashew nuts in a non stick pan, till they are brown.

3. Blend the toasted cashew nuts with ginger garlic paste and 1 tbspn of water to a coarse paste. I had to add little bit more water, depends on the blender.

4. Heat oil in the non-stick pan and fry the onions till they are golden brown. Sprinkling little salt on them helps them cook faster.

5. Once the onions are sauteed add in the ground ginger-garlic-cashew paste and let it mix well. Keep on low flame throughout. As per the original recipe it’s for 5 mins. Depending on the onions and the amount being prepared this time can vary.

6. Add in cardomoms, cinammon and turmeric. Stir well.

7. Add the coconut milk. Remember to shake the coconut milk well before opening the can. Also still the milk with a spoon so that the milk is uniform and no lumps are present. Add about 3/4th cup of water and stir well. Bring this mixture to a boil on medium flame and simmer for about 5 mins.

8. Now add in garam masala, chilli powder and salt to taste. Stir well.

9. Add cauliflower and potatoes first as they need more time to cook. Cover and simmer for 5 mins. Add little bit more water if it’s getting dry.

10. Add in aubergine(brinjal) and green beans. Mix well and simmer for another 5-6 mins.

11. Simmer for few mins until the veggies are cooked.

Garnish with coriander (optional) and serve with naan/roti or rice. We had it with warmed tortilla.

This dish is cooked on a low flame which makes it very tasty.Β Enjoy this recipe fromΒ Dining Alone.

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Been on a hiatus for a long time. Have been busy with family and moved to UK now.

Been making this dish many times now. Love to share this tasty dish πŸ™‚

Ingredients:
1 Beetroot medium
1 cup curd/yogurt
1 green chilli
1/2 tspn sugar
salt to taste

Method:
Wash and peel the beetroot. The ends may have roots so chop them off and make sure the beetroot is clean.

Heat water in a pan, it should be just enough to drown the beetroot. We partly cook the beetroot to get rid of the strong earthy taste. Once the water starts boiling, put in the beetroot. Allow it to boil for around 7-8 mins.

Let the beetroot cool down. You can add cold water and cool it down as well.

Beat curd with little water to make it smooth.

Grate the beetroot finely and keep in bowl. Chop the green chillies finely.
Add the curd, chillies, sugar and salt to the beetroot. Mix them up well.

Serve with any rice dish.

Enjoy this tasty and healthy salad πŸ™‚

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Finally my most favorite dish during mostly made for any festival or occasion like Ganesh Chaturthi. This is usually served as a side-dish and is pure-veg i.e. without garlic or onion.

Ingredients:
1/2 cup moog/green lentils
1 tea spn jaggery
few pieces of cashew nuts (optional)
salt to taste

For masala:
1/3 cup fresh/frozen grated coconut ( do not use dessicated coconut)
2 red chillies
1/2 tea spn turmeric powder
small piece of tamarind

For Tempering:
1 tea spn of mustard seeds
2 sprigs of curry leaves
pinch of hing
2 tbl spn of oil

Method:
Soak moog for around 4 hours in the evening and keep them covered in a wet cloth for making moog sprouts overnite.

Grind the masala ingredient to a fine paste with water. Be careful with the chillies. Do not make the paste very watery. Keep aside.
Tip: use tepid water for grinding during winter season or when using frozen coconut. Helps grinding the coconut faster.

Wash the sprouts properly removing the green cover as much as possible. Cook the moog sprouts for 1 whistle in a pressure cooker.

Heat oil in a pan on high flame, add the mustard seeds and hing, cover with a lid until the seeds splutter. reduce to low flame and add the curry leaves.
Then add in the masala, heat for a 2 mins and keep stirring. Then add the cooked moog along with water used to cook it. Keep water to 1 cup max. Add in salt to taste and jaggery. Mix well and cook for 8-10 mins on medium heat. Stir in between and add the cashew nuts if using.

Serve with dal-rice, roti or chapati or even goan paav. Optionally garnish with chopped green coriander leaves.

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During monsoon, Goan markets are flooded with local mushrooms called as ‘Alami‘. This is a seasonal speciality and makes the fav dish of goans πŸ™‚ The Alamis have a different taste then the generally available button or other mushrooms. The taste is absolutely divine!

Hence, moment this Alamis start appearing, it’s quickly bought ( at a quite high price ofcourse!). The most commonly made as crispy rava fries and the alami tonnak.

This is also my favorite recipe of all !

I prepared this using the normal button mushrooms available here. For a twist I added some green peas as well. And the result ? Finger licking good! πŸ™‚

Here’s my recipe:
Ingredients:
10-12 button mushrooms (medium)
3/4 vaati green peas
1 large onion
1 tomato
4 tbl spn grated coconut
2-3 tea spn Oil

For the masala:
3 tbl spn Coriander seeds
2 red chillies
1/2 tea spn turmeric powder
2 cloves
5-6 pepper corns
2 cloves of garlic (small)
1/2 – 1 star anise
1 piece of cinnamon (medium)
1 tea spn of fennel seeds (Badishep)

Method:
Chop onions and tomatoes length wise.
Chop mushrooms into 5-6 pieces each.
Thaw the peas if using frozen ones. I generally get frozen green peas and keep them in hot water to make them thaw fast.

For the ground masala:
Heat a tea spn of oil in a pan and add in the masala ingredients. Fry for 3-4 mins on medium heat. A nice aroma will come. Stir in between. Remove on a plate. I add badishep as my mom adds it whenever onion is added in the masala. Adding star anise gives the dish a nice aroma.

Add little more oil and fry tomato and 1/4th of the onion. Fry till the onion is cooked. Remove on the masala plate.

Now put in the coconut and fry for a minute till it gets a light brown tinge. Frying coconut also gives a nice aroma. Make sure none of the ingredients are burnt.

Put the masala ingredients, onion-tomato and coconut in a blender. Add a little water and grind till a fine consistency is reached.

To make the tonaak:
Heat 2 tea spn oil in the pan, add the remaining onion and fry for a few mins. Now add in the peas and mushroom pieces. Fry for 2-3 mins. Add in the masala paste and 1 vaati water. (Do not add too much water, as it will make the dish watery.) Cover and cookl for 10 mins on medium flame.

Alami Tonaak

Alami Tonaak

Serve with white rice or chapatis or just bread πŸ™‚

Generally in Goa, tonaak is eaten with Goan Paav πŸ™‚

Alami tonaak with rice and fish fry!

Tip: I added some coriander stems while grinding the masala. Usually these stems are wasted as only the green leaves are used. Reduce the amount of coriander seeds used, if using coriander stems.

Links: Goan Fish Rava Fry

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There are times when you hate certain vegetables.. and when they lie in the fridge staring back at you.. you just don’t know what to do with them.. ( at that moment you just stare back and close the fridge πŸ˜‰

Spinach is one such veggie.. I would hate to eat..

But then this version made me love it!!! It’s very simple crispy bhajji which my husband had made few months back.. and I had a pack of spinach leaves lying in my fridge.. so on today’s rainy day in UK I decided to try it out.. motive ? finish the spinach πŸ˜‰

But I was wrong.. finally i’ve started to like it πŸ™‚

Here’s the recipe :
Ingredients:
30 medium spinach leaves
1 cup of Besan ( Gram Flour)
1/2 tea spn turmeric powder
2 tea spn chilli powder
1/2 tea spn coriander powder
Salt to taste
Oil for deep frying

Method:
Wash and clean the palak leaves. Spread on paper for drying.

Take the besan in a bowl, add masala powders and salt. Mix well. Add a little water and mix using spoon. Keep adding little water till the batter becomes a little watery. Don’t add too much water, the batter has to have enough consistency to stick to the leaves. Adjust the spices to taste.

Keep aside for 10 mins so that the lumps can be easily dissolved. Mix well to remove any lumps remaining. For testing the batter, dip a spoon and check the coat on the back of the spoon. The spoon should have a light coat of the batter.

Heat oil in a kadai/pan. Once the oil heats up, dip a single palak leaf in the batter. Coat the leaf lightly on both sides. Lightly put this leaf in the oil. Repeat with 2-3 more leaves. Fry till the bhajjis turn light brown on both sides. The spinach leaves remain greenish. Remove on tissue paper/kitchen roll. Taste this first set and adjust spices in the besan mix as per taste. Now fry the remaining leaves.
Do not fry till dark brown.

Serve with tomato sauce. This is a crispy – crunchy snack and a good tea accompaniment πŸ™‚

Enjoy!

No pics as the bhajji’s disappeared as soon as the batches came out! But will post as soon as I make this the next time πŸ™‚

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Tikhte

This is a chutney type dish. It’s basically a replacement for dals/veg curries served with rice.
Easy to make and yummy to taste πŸ™‚

This is a spicy dish hence the word ‘tikh‘ in the name. ‘tikh‘ means spicy in konkani. You can easily guess that based on the chillies added.

It’s the tephal that gives this dish a real nice aroma and of course a different taste!

Ingredients:
1/2 cup freshly grated coconut
1/2 tspn chilli powder or around 2-3 red chillies
1/4 tspn turmeric powder
small round of tamarind
4-5 fresh tephal (Sichuan pepper)
salt to taste

Method:
Grind coconut, chillies, turmeric and tamarind to a thick fine paste.Β  Adjust chillies as per taste.

Remove in a vessel. Add little water and cook for 2-3 mins.
Add salt to taste and tephal. Cook for 3-4 mins.

Serve with hot steamed rice and vegetable dish.

Tastes yummy especially if you like chutney’s like I do! πŸ™‚

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Finally, my fav post is here πŸ™‚ Sadly, I dont’ have a picture of the dish! But ‘googling’ for solkadi will get you the pic πŸ˜‰

Kokum forms the main part of this kadhi. You can find it in any konkani store.

Here is how I make Solkadi:
Ingredients:
2 cups (vaati) freshly grated coconut
2-3 green chillies
around 2 cups drinking water
4-5 pieces of kokum
salt to taste

Method:
In a bowl, add little water, kokum and some salt.

In a mixie jar, add freshly grated coconut and green chillies. Add 1/2 vaati water and grind for around 30 secs. Take a rounds of the ground mix and using a stainer, stain the juice into the bowl.
Repeat till the juice is extracted, and the mix is dried out. Grind again with another 3/4 – 1 vaati of water for around 30-45 secs. The ground mix will become thin. Strain using the procedure described above.

Solkadi is ready πŸ™‚
Add salt to taste to the kadi – taste and then add, as adding more salt will spoil the dish!

Garnish with finely chopped coriander.
Optionally add 2-3 flakes of garlic, finely chopped or pounded – this tastes real yum!

Adjust green chillies as per taste.

Shorcut Solkadi : Use 1 vaati ready made coconut milk diluted with little water. Add in slitted green chillies, kokum and salt to taste πŸ™‚

Here’s a post on Solkadi on Nupur’s One Hot Stove.

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