Wash the baby corn and marinate in the All purpose chutney, salt, lemon juice and pepper powder for two hours in the refrigerator. Heat oil in a pan. Dust the baby corn in the rice flour and fry on a gentle flame till they are crisp and golden. Serve hot.
Amla or Indian Gooseberry is rich in Vitamin C. It is a digestive as well. Indians make a variety of preparations from juice, pickles to Murabbas, Mukhwas, Chutney or saaru. It is also brined for use at a later date. A saaru is a liquid preparation served over rice. Posting the fragrant garlic seasoned saaru. It can be served as an appetizer as well.
10 pieces of sliced brined Gooseberry
1 litre water
10 cloves of garlic crushed coarsely
2 Byadgi chillies broken into bits
2 tbsps ghee/clarified butter
Salt only if required
Tip the sliced brined Gooseberry into a pan. Add the water and bring it to a boil. Lower heat and simmer for a couple of minutes. Heat the Ghee in a pan. Add the crushed garlic and roast till they turn a golden brown. Add the dry chilly bits and toss. Drop in the seasoning into the boiling saaru. Simmer for a couple of minutes. Switch off and keep aside for fifteen minutes for the flavours to infuse. Serve over rice or enjoy it as an appetizer.
As I have mentioned earlier the only difference between Patra and Aluvadi is that Aluvadi which is a Maharashtrian preparation is shallow fried after it is steamed and then seasoned. My heartfelt thanks to my friend Bharati Lahiri for sharing the recipe. I had posted the recipe for Patra a few days ago. Sharing the link here to the same .
After the Patra or Aluvadi is sliced, arrange them on a tava/skillet and drizzle with a little oil. Gently roast them on both sides till golden brown and crisp. Season with mustard seeds and sesame. Garnish with grated coconut and finely chopped coriander leaves.
Patra is the Gujarati version of the Pathrado made by the Konkani community or tha Aluvadi of the Maharashtrians. It can be eaten steamed without any tempering or can be pan fried. Here I have steamed and tempered the Patra rather than shallow frying it.
10 Colocassia leaves
2 inch piece of ginger
5 green chillies
1 tbsp Coriander powder
1 tsp Cumin powder
1/4 tsp Garam masala
1/4 tsp Turmeric powder
1 tsp red chilly powder
2 tsps rice flour
1 heaped tsp tamarind paste
3 heaped tbsp grated jaggery
1/4 tsp Asafoetida
2 tsps oil
150 gms or 1 level cup Besan /Chickpea flour
A huge pinch of Ajwain/Thyme
2 tsps oil
1 tsp mustard
1 tbsp sesame seeds
7-8 curry leaves
Finely chopped coriander leaves
2 tbsps grated coconut
Devein the Colocassia leaves and wash them thoroughly. Wipe dry. Keep aside. Tip in the Besan, rice flour, garam masala, turmeric, chilly, coriander and cumin powders. Add salt, tamarind paste and jaggery. Make a paste of the ginger and green chillies and drop it in along with ajwain, oil and asafoetida. Add in water a little at a time to make a free flowing paste. It should be neither too thick nor thin. Whisk it well and keep aside. Place one large Colocassia leaf matt surface upwards and apply the Besan paste evenly over it. Place a second leaf over it and continue with the procedure till five leaves are placed one on top of another. Fold the leaves into the shape of an envelope and tightly roll them into a log. Finish the second log too. Place them in a steamer and steam the logs for half an hour. A knife inserted should come out clean. Allow to cool. Slice them neither too thick nor thin as shown in the picture. Heat oil in a pan. Drop in the mustard. After it splutters add the sesame seeds and curry leaves. Drop the seasoning over the sliced Patra and toss well. Garnish with finely chopped coriander leaves and grated coconut.
The stems of any of the leaves used in seasoning impart a fragrance which is unmistakable. Be it curry leaves or coriander, when added to a pot of boiling Rasam or Sambhar, add to it’s taste. Here I have used the stems of Coriander leaves to make a delicious Rasam. The other reason is, the price of Coriander leaves has sky rocketed because of the Lock down. Making the best use of whatever available.
Stems of a medium sized bunch of Coriander leaves
1 tsp Tamarind paste
1 tsp pepper powder
10 garlic flakes crushed
1 tsp Jeera/ Cumin seeds
1 tbsp oil
1 dry red chilly
A big pinch of Haldi/ Turmeric powder
1/4 tsp Hing/Asafoetida
2 sprigs curry leaves
2 sprigs of Coriander leaves
Wash the stems well. Drop them into a pan along with a litre of water. Add the tamarind paste, salt, pepper powder and the crushed garlic. Heat oil in a pan. Drop in the Jeera and after it splutters add the Hing, red chilly and the curry leaves. Toss. Drop in the Haldi and immediately pour the seasoning into the boiling Rasam. Boil till it is reduced to three fourth of a litre. Switch off. Garnish with coriander leaves and serve with rice or, as an appetizer.
Gobi/Cauliflower Manchurian is a very popular starter in India. Though it is from the Chinese Cuisine, Indians have adapted it to suit their plate. It can be made dry and served as a starter or the one with gravy is usually an accompaniment to Vegetable fried rice.
20 bite sized florets of Cauliflower
200 gms Maida/APF
5 tbsps Corn flour
6 tbsps Dark Soya Sauce
6 tbsps Tomato ketchup
2 inch piece of Ginger grated
15 cloves of Garlic grated
9 green chillies slit into two
2 onions sliced
1/2 tsp pepper powder
Finely chopped coriander leaves
Oil to fry the florets
Wash the florets well. Make a batter of pouring consistency of the Maida, cornflour and a pinch of salt. Heat oil in a pan. Dip the florets into the batter and fry them till they are done. Keep aside. Heat 2 tbsps of oil in a pan. Add the sliced onions, ginger, garlic and slit green chillies. Roast till the onions turn translucent. Add the soya sauce and tomato ketchup. Drop in the pepper powder and saute well. Add the finely chopped coriander. Tip in the florets and mix thoroughly. Saute for a couple of minutes and serve hot.
I had a couple of Gits instant Dhokla packets which I had picked up as an after thought before lock down. One was a Khaman Dhokla mix and the other a Khatta Dhokla. Decided to make some sandwich Dhokla by steaming both together separated by a layer of all purpose Chutney. Posting the link to the All purpose chutney below.
1 Packet of Instant Khaman Dhokla mix
2 Packet of Instant Khatta Dhokla mix
2 tbsps of all purpose Chutney
Oil to grease the plate
Keep a pan with water boiling ready. Grease a large plate with a tbsp of oil and place it over a trivet in the pan. Open the Gits Khaman Dhokla mix and follow instructions on the packet. Pour the batter into the plate. Cover and steam for twelve minutes. Pierce with a tooth pick to check if its done. If done, apply a thick layer of All Purpose Chutney on the steamed Dhokla. Open the Khatta Dhokla Mix and again follow the instructions on the packet. Pour the batter over the layer of chutney very gently so that it is evenly spread all over the steamed Khaman Dhokla. Cover and steam for five minutes. Open, and sprinkle with some chilly and pepper powder , cover and steam for another seven minutes. Again check to see if done. Remove from flame . Set aside. Allow to cool for a while. Cut into pieces of desired size. Serve with all purpose Chutney.
These vegetarian Lollipops are very popular as starters or when the children are hungry. Easy to make and in goes a large dose of vegetables for children who are fussy eaters. These can be baked too, but of course the real taste lies in frying them!
3 large potatoes pressure cooked
1 carrot grated
A fistful of cooked peas
10 French beans minced
6 slices of bread
7 garlic cloves
6 green chillies
2 inch piece of ginger
2 tsps finely chopped coriander leaves
Juice of half a lemon
1 tsp coriander powder
1/2 tsp Jeera/ Cumin seeds
3 tbsps bread crumbs
Oil for frying.
Peel and mash the potatoes well. Drop in the grated carrot, minced French Beans and the cooked peas. Gently mash everything together. Grind the ginger,green chillies and garlic to a coarse paste. Add it to the mashed vegetables along with the lemon juice, coriander leaves, cumin seeds and coriander powder. Mix thoroughly. Finally add the salt. Mix and mould them into desired shape. Roll the lollipops into the bread crumbs and refrigerate for about 15 mnts. Heat oil in a pan. Drop in the lollipops two or three at a time and fry them on a medium flame to a golden brown. Serve with tomato ketchup and mint Chutney.
You can use tooth picks to hold the lollipops or can serve them as is.
Previous day’s Idlis always turned into an Upma or were roasted with Molgapudi. Today with the advent of fast food and leanings towards Chinese Cuisine, children always look for a change. So here are yesterday’s Idlis in their new Avatar of Shezwan Idli Dry.
4 Leftover Idlis
1 tbsp Corn flour
1/2 tsp Pepper powder
2 tbsps Shezwan sauce
2 tbsps Tomato ketchup
12 tsp Kashmiri Chilly powder
9 flakes of garlic
2 medium sized spring onions
2 tbsps oil.
1 tsp finely chopped spring onion greens for garnish.
Cut the Idli into bite sized pieces. Sprinkle Corn flour, pepper powder and salt and mix well. Heat one tbsp oil and roast them to a crisp. Slice the onion and spring onions along with the leaves. Slice the Capsicum lengthwise. Grate the ginger. Heat the remaining one tbsp oil in a pan. Tip in the grated garlic and roast for a minute. Add the sliced onions along with the leaves and sauté on a high flame continuously till the onions turn translucent. Add the Shezwan sauce, Tomato ketchup and Kashmiri chilly powder. Toss well. Drop in the roasted Idli pieces and mix thoroughly. Garnish with finely chopped spring onion leaves and serve immediately.
Note: Leftover Idlis work best for this recipe as the fresh ones are too soft and may break apart when being roasted.