Fried Yam, Bitter gourd and Okra are three of the items that are a must have when having live in guests. They come in handy in making a variety of dishes. One can use fried Yam in making Koota, two varieties of Kismuri and a pickle too. Posting a simple Yam Kismuri today which goes well with Rice and Dal.
250 gms Yam
2 tsps Coconut oil
3 green chillies
Oil for frying the Yam.
Deskin the Yam and wash it thoroughly. Chop it into extremely tiny pieces as shown in the above picture. Apply some salt and keep aside for ten minutes. You will notice that it releases water. Heat oil in a pan. Squeeze out the Yam and fry it in batches till crisp. Remove and drain on a kitchen towel. Chop onions the same quantity as the fried Yam. So also the grated coconut. Mince the green chillies. Crush them with a little salt. Mix the grated coconut, chopped onions, crushed green chillies, fried Yam and coconut oil. Mix thoroughly. Serve after half an hour as the Yam pieces require awhile to absorb the moisture of the onions and coconut. Goes well with hot rice or even with Roti.
Teasel gourd is a seasonal vegetable and a variety of dishes are made from it when it is in season. Fritters, stir fries, Kismuri, and also coconut based preparations are made and relished with hot rice or Phulkas. Posting a tangy recipe today which is absolutely delicious!
300 gms Teasel Gourd
1 tbsp Coconut oil
1 tsp mustard seeds
1 tsp Kashmiri Chilly powder
1 tbsp Tamarind paste
2 tbsps jaggery syrup
Wash and slice the Teasel gourd. Heat oil in a pan. Add the mustard seeds and after they splutter add the Teasel gourd, salt and chilly powder. Toss well for a couple of minutes. Add the tamarind paste and jaggery syrup. Mix well. Pour half a glass (125ml) of water, cover and cook till done.
Chilly papads are the spicier version of the regular Papad. Chilly powder and, Asafoetida are added and they go well with Dal rice and the ones with less spice are even served as fryums. Posting a Kismuri that is served with rice and dal as a side dish.
6 Chilly papads
Grated coconut the same quantity as the chopped onions
1 green chilly
2 tsps Coconut oil
Fry the chilly papads and crush them roughly. Chop the onions extremely fine. Mince the green chilly and crush it with a little salt. Drop the grated coconut, green chilly and a little salt into the onions and mix thoroughly. Drizzle with oil and keep aside. Add crushed chilly papad to it just before serving.
This is a typical Gujarati Subzi which makes use of their traditional Masala. I got to learn quite a few dishes from my Gujarati neighbour who would send some over knowing my passion for cooking. Posting a simple yet delicious Ivygourd Subzi which goes well with both Roti or Rice.
250 gms Ivygourd
1 large Potato
2 tbsps Dhania/ Coriander Powder
1 tsp Jeera /Cumin powder
1 heaped tsp Chilly powder
1/3 tsp Haldi /Turmeric powder
2 tbsps oil
1/2 tsp Mustard seeds
1/2 tsp Jeera/Cumin seeds
Coriander leaves for garnish
Wash and snip the ends of the Ivygourd. Slice lengthwise. Deskin and wash the potato. Slice it lengthwise too. Heat oil in a pan. Add the mustard and jeera. After they splutter add the chopped Ivygourd and potato. Drop in the chilly, turmeric, coriander, jeera powders and salt. Add a glass of water, cover and cook over a slow flame till done. Garnish with coriander leaves.
Pitla is a popular Maharashtrian dish which is usually eaten with Jowar Bhakri. A truly rustic recipe and one which can be made using vegetables of one’s choice. The main ingredient in here is Besan/Bengal Gram Flour which adds texture to the dish. I have used Spring Onions today as I had just harvested a couple of fresh bunches.
2 bunches of spring onions (each bunch had four)
4 tbsps Besan/ Bengal Gram Flour
5 green chillies
7 Garlic cloves
Juice of one lemon
A small bunch of Coriander leaves
3 tbsps oil
1 tsp Mustard seeds
1 tsp Jeera/Cumin seeds
A large pinch of Hing/asafoetida
2 sprigs curry leaves
1/3 tsp Haldi /Turmeric powder
Seive the Besan and make a paste of it in 250ml water. Chop the spring onions and onions fine. Make a coarse paste of four green chillies and the garlic. Slit the remaining chilly into two. Heat oil. Add the mustard. After it splutters add the jeera. Drop in the Hing, toss and add the slit chilly and curry leaves. Toss. Drop in the onions and the garlic green chilly paste. Roast till the onions turn translucent and the raw smell of the garlic is gone. Drop in the Haldi. Toss for half a minute. Add 500ml of water and salt. Allow it to boil well. Slowly pour in the Besan paste in a stream with one hand, taking care to keep mixing it with the other to prevent formation of lumps in the Pitla. Keep stirring briskly till it starts boiling once again. Cover and cook for five minutes on a very gentle flame. Drizzle with lemon juice. Boil once. Garnish with coriander leaves and serve hot with Roti or Rice.
Kismuri is a preparation where raw onions, bits of green chillies and coconut are gently crushed together and added to a fried item. It could be a fried vegetable or sun basked items. Posting a Kismuri made of Onion Vodi today. The recipe link to Onion Vodi is given at the end of the recipe.
A large fistful of sun basked Onion Vodi
1 large onion chopped fine
Grated coconut equal to the amount of chopped onion
2 green chillies minced
1 tbsp Coconut oil
Oil to fry the Vodi
Heat oil in a pan and deep fry the onion Vodi. Store in an airtight container. Mix together the minced chillies, coconut, salt and onions. Drizzle with coconut oil and keep aside. Just before serving, crush the fried Vodi and mix with the onion and coconut mixture. Do not mix the Vodi and onion mixture beforehand as the Vodi becomes soggy. Serve as a side dish with Dal and rice.
This is one preparation which evokes sweet memories of childhood. Every summer the elderly ladies in the family would get together and help each other in making it. The Jackfruit was carefully selected. It had to be neither too raw nor ripe and had to be cut, cleaned, deseeded, steamed, ground and then pressed into circles on a papad maker. The papads would then be sun dried for a couple of days and stored in an airtight container. To be fried as and when required. Traditionally eaten with pieces of coconut though the elders in the family preferred it grated coconut .
5 kg Semi Ripe Jackfruit
200 gms black sesame
25 gms Jeera/ cumin seeds
Few plastic sheets
Oil your hands well and cut the Jackfruit. Remove the segments and deseed them. Alternatively you can buy around 150 segments of cleaned Jackfruit which are readily available. Remove the seeds. Line the steamer with a Banana leaf and arrange the segments on it. Steam them for about ten to fifteen minutes till they become mushy. Remove. Allow to cool enough to handle. Grind them to a smooth dough like consistency with the jeera and salt without adding any water. Remove and add the sesame to the dough. Mix thoroughly. Oil your hands and make lemon sized balls of the dough. Oil a couple of plastic sheets. Place one of them on the papad maker. Place the ball of dough in the centre and cover it with another oiled plastic sheet. Press down. Gently remove the pressed Papad and place it on a plastic sheet in sunlight. Finish off thus with the remaining dough. Dry the papads in strong sunlight for three hours and then turn them over. Let them dry for another three hours. Remove and sun dry them again the next day till they are well dried and crackle when touched. Store them in an airtight container and fry them when required as you would any other papad or Vodi.
Ever since the Plum Jam turned out well, it has inspired me to try my hand at making Jams with other fruits. Since Peaches are in season, made a Jam with those golden yellow beauties. Simple, easy and simply delicious!
500 gms Peaches
12 tsps sugar
Pit the Peaches. Chop them roughly and put them in a Microwave safe bowl. Tip in the sugar and allow to stand in the refrigerator for six hours. Remove. Mash the Peaches with the back of a spoon. Set Microwave on Power Cook for eighteen minutes. Remove after every six minutes, mix, and repeat. In eighteen minutes a beautiful, well set jam is ready.
Luscious Plums are in season and I just couldn’t resist myself from making a Jam. No long procedures of boiling it or standing watch over it. As I was trying out a Plum jam for the first time, made do with a small quantity. Easy, simple and tasty!
250 gms Plums
6 tsps sugar
Pit the plums into a microwave bowl. Drop in the sugar and allow to stand for about 6 hours in the fridge till the sugar melts. Gently mash the plums with the back of a spoon. Set the Microwave on Power Cook for six minutes. After three minutes, remove, mix and microwave again for another three minutes. Set aside for a while to cool before bottling.
Spices are some of the natural beauty products that we find in our kitchen. We tend to overlook them, as the commercially packaged ones look more attractive. Today’s post is how we can use these very spices that are found in every kitchen to our advantage.
SAFFRON – soak some saffron in milk and allow it to stand for half an hour. Make a paste and apply it on the face. Wash off after half an hour. It imparts a glow!
SUGAR AND CARDAMOM POWDER– Both work in exfoliation. Take sugar and Aloe Vera Gel and gently massage it on the face. It rids the face of dead skin. Mix Honey and Cardamom powder. Massage it in circular motion all over. This too acts as a good exfoliatior.
CLOVES AND CINNAMON– Add a couple of drops of clove oil to coconut oil and use it as a moisturiser before bath. The same holds good for cinnamon oil too. Both contain anti fungal and anti bacterial properties which help the skin in remaining healthy.