After making the roasted peanuts and sesame chutney, I was left with some roasted peanuts. I was planning to make another batch of chutney but chanced upon a recipe using roasted peanuts and Okra by my cousin Shobana Rao. My heartfelt thanks to her for this wonderful recipe.
250 gms Okra/Bhindi A large pinch of Hing/Asafoetida 3 tbsps oil 100 gms roasted peanuts 7 tbsps Grated coconut A small bunch of Coriander leaves finely chopped 1 tbsp Chilly powder Juice of half a lemon 2 tbsps Dhania/Coriander powder 1 tsp Jeera/Cumin powder 2 tsps Sugar Salt
Wash, pat dry and snip off both ends of the Okra. Slice them lengthwise into two. Heat oil in a pan. Drop in the Hing. Toss and add the Okra. Keep tossing till done but crunchy. Powder the roasted peanuts coarsely. Tip them into a bowl along with grated coconut, chopped coriander leaves, Dhania jeera powder, salt, sugar chilly powder and lemon juice. Mix thoroughly and drop this into the Okra. Toss. Heat the Okra subzi for a couple of minutes. Serve hot with Roti or rice.
Vidyarthi Bhavan is a restaurant in Bengaluru famous for it’s Dosa. They serve a variety, and each of them is finger licking good. Posting their most popular Dosa which gets it’s reddish hue because of the Red rice used. The link to the Chutney is given below.
1 cup Red rice
3/4 cup Urad dal/Split black gram
1 cup Dosa rice
1/4 cup Arhar dal/Split pigeon peas
1/4 cup Chana dal /Split Bengal gram
1/4 cup Thick poha/Flattened rice
2 cups Rice flour
2 tbsps Methi /Fenugreek seeds
2 tbsps Salt
2 tsps Sugar
Oil or ghee for roasting the Dosa.
Soak all the above mentioned ingredients except rice flour for six hours. Grind it to a fine batter non stop in a wet grinder for half an hour adding water a little at a time, to get a batter of pouring consistency. Allow to ferment for ten to twelve hours. Two hours prior to making the Dosa add the rice flour and sugar. Mix thoroughly and keep aside. Heat a griddle/tava. Pour a ladleful of batter and spread it in concentric circles. You can spread it thick or thin as desired. Drizzle with Ghee or oil. Roast to a crisp and serve with Chutney.
Xacuti Masala is to Goans what a Rasam or Sambhar powder is to the Tamilians or a Dhana Jeeru to the Gujaratis and a Garam masala to the Punjabis. This wonderful mixture of spices is roasted gently and powdered fine. It is used in vegetarian as well as non vegetarian dishes.
Dry roast each of the spices on a gentle flame till it gives it’s aroma. Do not roast them together as roasting time of each ingredient varies and the end product may not be as desired. Allow to cool a little and dry grind it to a fine powder. Store in an airtight container and use as required.
Dahi Bhalla from the North of India meets it’s cousin Thayir Vadai from the South. Every part of India makes these dumplings either by frying them or roasting them in an Appe pan and then dunking them in curds/Yoghurt. The seasonings differ according to the region, but this is one item popular with young and old alike.
Both Dahi Bhalla as well as the Thayir Vadai have been made in the Appam pan, so consume very less oil. Recipe links to both the varieties have been given below.
Winters in India are associated with hot Jowar bhakri, peanut and sesame chutney, roasted brinjals and a variety of greens. This roasted peanut and sesame chutney goes well with Bhakri, Chapati or even on buttered slices of bread.
100 gms Peanuts
50 gms Sesame
15 garlic cloves
2 heaped tbsps of Kashmiri Chilly powder
A large pinch of Jeera/Cumin seeds
A Chickpea sized piece of Tamarind
Roast the peanuts on a gentle flame and remove the skin. Alternatively you could microwave them till they are crisp. Dry roast the sesame too on a gentle flame till they start spluttering. Allow to cool. Drop in the roasted peanuts, sesame, tamarind, chilly powder, garlic and salt into a mixer jar and powder the ingredients on pulse mode. Do not fine grind them as both peanuts and sesame release oil. Just pulse to a coarse consistency. Enjoy with hot Bhakri or chapati.
These are three items that come in handy when having house guests. You can prepare them and store them in airtight containers for a fortnight. Fried pieces of Yam, Bittergourd and Okra can be turned into a variety of items which serve as a wonderful side dish. Recipe links to all the items are given below.
This is the second variety of Brinjal Bajji that I am posting. The first one was with Hing /Asafoetida. This one is using onions. This preparation goes well with rice or roti. The bajji is best made using the large variety of Brinjal available for making Bhartha as it can be easily roasted.
500 gms Brinjal
1 large onion finely chopped
3 green chillies minced
1/2 tsp tamarind paste or juice of half a lime
2 tbsps coconut oil
Apply a little oil all over the brinjal and roast it on an open flame on your gas stove. Alternatively it could be grilled too. Take care to see that it is roasted evenly on a gentle flame. Allow to cool. Peel the brinjal. The charred skin comes off easily. Mash the brinjal well. Crush the minced chillies with salt. Tip them into the mash. Add finely chopped onions, tamarind paste or lemon juice and drizzle with coconut oil. Mix well and serve. This preparation needs to be refrigerated if not used immediately.
A simple but nutritious Thali of a mix of proteins, carbohydrates, vitamins and fiber. On the platter is Chapati, Varan, slices of onions, a wedge of lemon, curds and guava. Recipe link to the Varan and Chapati given below.
Sharing a Thali today of Chapati, Mixed vegetable Subzi, Khichdi, Kadhi, Tomato and onion Kuchumber , Sweet and Tangy lemon pickle, Sunbasked Asafoetida chillies and Curds. Recipe links to all the items are given below.
This mixed vegetable subzi goes well with almost everything be it Roti, Naan or even bread. The addition of yoghurt lends the texture to the dish. The mild aroma of the spices and the fragrance of coriander leaves make it absolutely delicious!
2 large potatoes
250 gms shelled peas
2 large onions
1 large tomato
3 tbsps oil
1/2 glass thick curds /yoghurt
1 tbsp Everest Kitchen King Masala
2 tbsps coriander powder
1 tbsp chilly powder
A pinch of haldi /turmeric powder
Coriander leaves for garnish
Chop the carrot and potatoes into tiny cubes. Boil the carrot, peas and potatoes with salt till done. Slice the onions fine. Chop the tomatoes fine. Churn the curds and keep aside. Heat the oil in a pan. Add the onions. Roast till translucent. Drop in the coriander powder, Kitchen king Masala, chilly powder and Haldi. Toss on a gentle flame for a couple of minutes. Add the tomatoes. Roast for a couple of moments till they wilt. Add the cooked peas, carrot and potato mixture. Adjust the consistency of the gravy by adding as much water as required. It should be neither too thick nor thin. Boil well for a few minutes on gentle heat so that the flavours infuse and leave behind a thick gravy. Add the curd and give one boil. Garnish with coriander leaves. Mix well and serve hot with rotis, rice or bread.