This Subzi is a simple yet delicious preparation which goes well with Rice or Roti. I have even used it as a filler in between two slices of bread. There are hardly any masalas used, yet it is the combination of vegetables that makes it a must try!
1 large Eggplant chopped into bite sized pieces
2 potatoes sliced and quartered
1 large tomato chopped fine
3 tbsps oil
1 tsp mustard
1 tsp Jeera /Cumin seeds
1/2 tsp powdered Hing/Asafoetida
1 tbsp Kashmiri Chilly powder
A large pinch of Haldi/Turmeric powder
1 tsp Jeera /Cumin powder
2 tbsps finely chopped Coriander leaves
Heat oil in a pan. Add the mustard. After it splutters drop in the jeera. Allow it to crackle. Add the Hing. Toss. Tip in the potatoes, salt, Haldi, Jeera and chilly powders. Mix thoroughly, cover and cook over a low flame till half done. Drop in the Eggplant and tomatoes. Add half a glass of water, cover and cook till done. Garnish with coriander leaves and serve hot.
Raw mangoes, Amla and Lemons are brined when in season and used during the Monsoon season in India, specially so by the Konkani community . One can make a chutney, gozzu or use it even in a subzi.
6 Raw mangoes/Kairi
12 tbsps Salt
1 litre of water/ 4 glasses
Add the salt to the litre of water mentioned above and boil it till it is reduced to 750 ml/3 glasses. Allow to cool thoroughly. Pour it into a ceramic jar or a glass bottle. Drop in the Raw mangoes and cap it tightly. Allow to mature for atleast a couple months before use.
This Cabbage, Potato and Onion Subzi is a family favourite. Tastes absolutely divine served with Rotis or Chapatis just off the flame. This is a preparation that I learnt from my friend Meena Damania and fond memories of preparing it in the early days of my marriage are associated with it.
400 gms cabbage chopped 2 large potatoes sliced 2 large onions sliced 2 large tomatoes chopped 2 tbsps coriander powder 1 tsp jeera powder 2 tsps chilly powder A pinch of turmeric 1 tsp sugar Salt. Coriander leaves
For the seasoning 2 tbsps ghee/ clarified butter 2 tbsps refined oil 1 tbsp jeera/ cumin seeds
Heat the ghee and oil mixture in a pan . Add the jeera. After it splutters add the sliced onions and potatoes together and roast with a little salt till transparent. Add the coriander, jeera, chilly and haldi powder. Toss well. Add the cabbage and a small glass of water and allow to cook. When cabbage is half done add the chopped tomatoes and sugar and cook till done. Garnish with coriander leaves.
Note: addition of ghee in the seasoning adds to the taste so please don’t skip it.
Diwali the Festival of Lights is celebrated with great fervour throughout India. A variety of sweets and savouries are made to welcome home the Goddess Lakshmi who is considered the Goddess of Wealth. Posting the variety of food items that have been made .
This is a lip smacking dish that I learnt from my friend Purnima Trikannad Udyavar. It goes well as a side dish with Dal and rice or with Chapati too. It’s a mix of tangy, sweet and spice and is extremely flavourful!
3 green capsicums/ Bell peppers
1/2 cup peanuts
1 tbsp Chana dal/ Bengal Gram Dal
1 tsp Coriander Seeds
1/4th tsp Fenugreek seeds
2 tbsps Sesame seeds
5 Dry Red chillies
3 tbsps grated coconut
2 tbsps oil
2 tbsps Tamarind paste
5 tbsps jaggery syrup
A large pinch of Hing/ Asafoetida
A large pinch of Haldi/ Turmeric powder
1 tsp mustard seeds.
Chop the Bell pepper into bite sized pieces. Pressure cook the peanuts with a little salt till done. Keep aside.
Heat 1 tbsp oil in a pan. Roast the Chana Dal, Coriander seeds, Methi and Sesame seeds in that order to a golden brown. Roast the red chillies separately in a drop of oil. Allow to cool. Grind this mixture with the grated coconut to a smooth paste. Keep aside.
Heat the remaining 1 tbsp oil in a pan. Drop in the mustard and after it crackles add the Hing. Toss. Add the chopped Bell pepper and saute for a few minutes. Add salt and Haldi. Toss.
Add the boiled peanuts to it and cover and cook for a few minutes. Drop in the ground paste, tamarind paste and the jaggery syrup. Mix thoroughly. Add half a glass of water, cover and cook till done.
Star Fruit is seasonal, and a variety of dishes ranging from chutneys, pickles and curries are made from it. Posting a sweet, tangy and spicy curry today. This is a traditional Konkani recipe known as Karmbala Upkari.
6 Star fruits sliced
200 gms jaggery
7 green chillies
2 tbsps Coconut oil or oil of choice
1 tsp mustard
1 tsp Urad Dal/Split Black Gram
1 dry red chilly
A sprig of curry leaves
1 tbsp rice flour or corn starch
Disslove the jaggery in a litre of water. Bring it to a boil. Drop in the sliced Star Fruit, green chillies and salt. Cook till done. Disslove the rice flour or corn starch in a little water to make a paste free from lumps. Pour it into the boiling curry. Heat oil in a pan. Drop in the mustard and after it splutters add the Urad Dal. After it turns golden brown drop in the red chilly bits. Toss. Add the curry leaves. Tip in the seasoning into the Curry. Allow to simmer for a couple of minutes.
With fresh and luscious Strawberries flooding the market, couldn’t resist indulging in an icecream topped with fresh Strawberry Crush. The icecream is Vanilla from Naturals and the Strawberry Crush made at home. Recipe Link to the Strawberry Crush is given below.
Jelly has been a favourite since childhood. I am particularly partial to the Raspberry flavoured one. Here I have used Weikfield Raspberry Jelly. Followed the instructions on the pack. The only addition is the juice of one lemon for that extra zing!
Fresh Strawberry Crush is an absolute delight on icecream or in milk shakes. I usually make a big bottle of it when Strawberries are in season. Essence and preservative free, it tastes divine!
250 gms Strawberry
500 gms sugar
400 ml water
1 tbsp lemon juice.
Wash and remove the stem of the Strawberries. Chop them and tip them into the mixer. Puree them well. Keep aside. Heat the sugar and water in a pan. Boil to a two string consistency. Add the lemon juice. Boil for a couple of minutes and then drop in the strawberry puree. Continue boiling for a few minutes till the puree coats the back of the spoon. Remove and keep aside. The crush may appear watery, but turns semi solid when it cools. Cool thoroughly and store in an air tight bottle in the fridge.
Note: The shelf life if the Crush can be increased by adding a pinch of Sodium Benzoate after the puree has been added to the sugar syrup. I personally prefer the crush without any additives or preservatives.
Most communities in India make a Buttermilk Kadhi. The taste, flavour and so also the ingredients differ from region to region. Posting a Buttermilk Kadhi the traditional Konkani way.
300 ml thick curd
400 ml water
3 tbsps Besan/Chickpea flour
15 garlic cloves crushed gently
A pinch of Haldi /Turmeric
3 tbsps Ghee/clarified butter
3 dry red chillies broken into bits
Churn the Curd well. Add the water and Besan and whisk thoroughly, so that there are no lumps left. Boil this mixture on a gentle flame. Drop in the salt and Haldi. Mix thoroughly. Heat the Ghee in a pan. Tip in the garlic cloves and roast to a rich, golden brown. Add the broken red chilly bits. Toss and drop the seasoning into the boiling Kadhi. Allow to simmer for a couple of minutes to allow the flavours to infuse. Serve hot over rice or khichdi.