I know I was supposed to be blogging about Kerela, but I tried this recipe the other day and it came out so well that I could not resist blogging it. And then..well….monotony does get tedious :D. So here I am with my recipe for Palak rice with the promise that I’d be blogging about kerela too in my subsequent blogs.
Most of you must be familiar with the recipe for making Palak rice but I thought..well for those who don’t know it. And also I have found a healthy way of making it, preserving all the nutrients and maintaining the taste. The process maybe a wee bit tedious, but then Health ke liye…kuch bhi karega.. right?
Well then..here is the recipe.
The Ingredients:
Palak/Spinach – 1 large bunch or two small bunches.
Garlic pods – 4 to 5 deskinned
Coriander leaves – a handful
Cooked rice – enough for two people
Carrots – 1 medium sized chopped
Beans – 4 or 5 chopped
Green peas – a few optional ( I didn’t use green peas)
Potatoes – 2 chopped optional
Oil – for frying
Garam masalas:
Bay leaf-1 med
Cinnamon bark - 1” piece
Aniseed – 1
Pepper – 4 to 5
Elaichi – 2 to 3
Cumin/ jeera – ½ tsp
Onions – 2 to 3 peeled and quartered.
Green chillies – 3 to 4 cut to 1” pieces.
Dhania powder / coriander seed powder – ½ tsp
The method:
Spread the cooked rice on to a wide plate and keep aside to prevent the grains from sticking to each other.
The first step is to blanch the palak. For this, first separate the muddy part of the bunch of palak and wash thoroughly. Put some water in a vessel and bring it to boil. The water quaninty should be enough to immerse the palak leaves. You can retain a part of the stems along with the leaves as they are contain fibre. Now add the palak leaves to the boiling water, leave in for a minute, remove the leaves and drain them in cold water. This process helps in retaining the fresh green colour of the leaves and also stops the cooking process. Let the leaves cool down and now grind the leaves along with garlic pods and coriander leaves. Do not add too much water while grinding as we do not want a very runny consistency. It should be more or less like a paste. More water means more cooking time later and more loss of nutrients.
You can put the chopped veggies in the cooker along with rice to boil them. If you are a little more patient you can also boil them separately for a lesser time to maintain the food value.
Once all the ingredients are cooked and ready, we can start the actual process.
Heat oil in a kadhai. We need a bigger kadhai as the amount of rice is more and so it would be difficult to mix around. I would suggest using the rice cooker as an alternative.
To the heated oil, add the garam masalas. Once the aroma starts coming out, add the onions and fry well. When the onions start changing colour, add the green chillies and fry. Add some dhania powder and fry.
Add all the boiled vegetables and sauté for a minute or two. The vegetables are already boiled. So it would not take much time to cook them again.
To this mixture add the palak puree and cook for a minute till it loses its moisture, starts leaving oil and loses it raw smell. Add salt at this point and check seasoning.
Now add the cooked rice and mix well.
Be careful while mixing. We do not want the rice to break.
Cover and cook for another 3 to 4 minutes. Check seasoning again. When you see that the rice has absorbed all the flavours and turned green, you can remove from the stove.
This rice can be eaten as it is or with raitha.
Jan 15, 2010
Healthy Kerela Vegetable Kurma
Hey guys.. good to see you again. TummyKhush is back with food for thought for you from Kerela :D. Since there are lots of pics n stuff I am gonna share with you, I would be doing it in a series of blogs. To start off with.. a yummy Vegetable Kurma dish, very typical of Kerela cuisine. I borrowed this from the chef of an Ayurvedic resort where we had stayed in course of our journey. Apart from this my subsequent blogs would be showcasing lots of pictures reflecting the sights and smells (of food of course… :P) of Kerela. So here it comes… Vegetable kurma recipe straight out of the chef’s mouth (or pen if you wish :P).
The Ingredients:
Potatoes - ½ kg
Carrot – ½ kg
Beans – 1/4kg
Cauliflower – ¼ kg
Green peas – 100 gms
Tomatoes – ½ kg (chopped)
Onions – ½ kg (chopped)
Green chillies – 5 (chopped)
Mustard seeds – ½ tsp
Ginger - 1 inch piece (chopped or grated)
Garlic – 4 to 5 pods or as required (chopped)
Chilli powder - as required
Coriander powder – ½ tsp.
Turmeric powder – ¼ tsp
Pepper powder and salt- according to taste
Coconut milk – ½ glass
The procedure:
Chop all the vegetables i.e., potatoes, carrots, beans, cauliflower. Add peas to this mixture and boil till soft but still form. Make sure that they don’t get mushy as this may spoil the texture of the kurma.
Heat some coconut oil or regular cooking oil in a kadhai and add mustard seeds. (coconut oil does add a degree of authenticity to the dish if you are willing to experiment).
When they start spluttering , add the onions, green chillies, garlic and tomato pieces and sauté well.
Now add the chilli powder, coriander powder, turmeric powder and pepper powder and allow to fry for a minute.
Add little water to this mixture and bring to boil. Add the boiled vegetables to this mixture. Add salt check seasoning and allow a boil to make sure that all the spices and vegetables take each other’s flavours. Just before switching off the stove add coconut milk and stir on low flame. The dish should be handled very carefully at this point as the coconut milk may curdle. You can add chopped coriander and serve.
We had this kurma with rotis and it tasted very good. The curry was very mild and the flavors of all the ingredients could be felt. It can be had with rice too depeding on your taste. So guys…. Do try it and lemme know what you thought.
And now some more pics from the resort....
The Ingredients:
Potatoes - ½ kg
Carrot – ½ kg
Beans – 1/4kg
Cauliflower – ¼ kg
Green peas – 100 gms
Tomatoes – ½ kg (chopped)
Onions – ½ kg (chopped)
Green chillies – 5 (chopped)
Mustard seeds – ½ tsp
Ginger - 1 inch piece (chopped or grated)
Garlic – 4 to 5 pods or as required (chopped)
Chilli powder - as required
Coriander powder – ½ tsp.
Turmeric powder – ¼ tsp
Pepper powder and salt- according to taste
Coconut milk – ½ glass
The Yummy Veg Kurma
Chop all the vegetables i.e., potatoes, carrots, beans, cauliflower. Add peas to this mixture and boil till soft but still form. Make sure that they don’t get mushy as this may spoil the texture of the kurma.
Heat some coconut oil or regular cooking oil in a kadhai and add mustard seeds. (coconut oil does add a degree of authenticity to the dish if you are willing to experiment).
When they start spluttering , add the onions, green chillies, garlic and tomato pieces and sauté well.
Now add the chilli powder, coriander powder, turmeric powder and pepper powder and allow to fry for a minute.
Add little water to this mixture and bring to boil. Add the boiled vegetables to this mixture. Add salt check seasoning and allow a boil to make sure that all the spices and vegetables take each other’s flavours. Just before switching off the stove add coconut milk and stir on low flame. The dish should be handled very carefully at this point as the coconut milk may curdle. You can add chopped coriander and serve.
We had this kurma with rotis and it tasted very good. The curry was very mild and the flavors of all the ingredients could be felt. It can be had with rice too depeding on your taste. So guys…. Do try it and lemme know what you thought.
And now some more pics from the resort....
Carving with utmost care...
Herbal plants being grown in the resort premises.
Will be back soon with more interesting stuff.....
Dec 18, 2009
TummyKhush taking a break...
TummyKhush is taking a break . Embarking on a culinary journey to Kerela. Promise to be back with lots of pics and recipes of course. Wish me luck guys :D
Dec 11, 2009
#ALOO METHI KI SABZI
I love the sight of fresh green leafy vegetables sold by road side vendors in Bangalore. Sometimes they are so fresh that you can find the damp earth still stuck to the roots. And they always inspire me to try something new. The most commonly made dish in Andhra Pradesh using greens would be dal (Palak dal , Methi dal etc). So I am constantly on the lookout for new recipes using greens. They are not only healthy but also taste good. My most favorite dishes using greens are palak paneer and palak kofta which remind me very much of mom’s cooking. Today when I had methi in the fridge, I decided to make a simple and quick aloo methi sabzi. So here I am sharing the recipe with you.
This recipe would serve 3-4 people.
Here is what you would require:
Methi greens/ menthi kura - 1 big bunch
Potatoes medium sized - 3 to 4.
Oil- for shallow frying potatoes
Jeera/cumin seeds – 1 tsp
Asafetida /hing – 1 pinch
Turmeric- a pinch
Garlic pods – 5 to 6
Green chillies - 2 to 3 chopped to one inch pieces
Curry leaves – 6 to 8
Dhania powder – ¾ tsp (optional)
Salt- to taste
Chilli powder- ½ tsp or according to taste
Coriander leaves – for garnishing.
Heat oil in a pan. Add the cumin seeds. When they splutter add the hing and stir. When aroma of the hing starts emanating, add slightly crushed garlic pods, green chillies and fry. Now add chopped potatoes to it and fry for sometime till they are slightly cooked.
Add curry leaves and close the pan with a lid. Allow the curry to cook in its own steam for sometime so that all the aromas get infused. You can add little water if necessary. You can also add the dhania powder and turmeric at this stage.
Once you see that the greens have cooked to your satisfaction, add salt, chilli powder and mix well. Check seasoning.
Just before switching off the stove, add chopped coriander.
This dish tastes best with roti or puri but can be eaten with rice too.
This recipe would serve 3-4 people.
Here is what you would require:
Methi greens/ menthi kura - 1 big bunch
Potatoes medium sized - 3 to 4.
Oil- for shallow frying potatoes
Jeera/cumin seeds – 1 tsp
Asafetida /hing – 1 pinch
Turmeric- a pinch
Garlic pods – 5 to 6
Green chillies - 2 to 3 chopped to one inch pieces
Curry leaves – 6 to 8
Dhania powder – ¾ tsp (optional)
Salt- to taste
Chilli powder- ½ tsp or according to taste
Coriander leaves – for garnishing.
Heat oil in a pan. Add the cumin seeds. When they splutter add the hing and stir. When aroma of the hing starts emanating, add slightly crushed garlic pods, green chillies and fry. Now add chopped potatoes to it and fry for sometime till they are slightly cooked.
If you are health conscious like me and prefer to use less oil, here is your way out. Boil the potatoes and keep aside before you start the process of cooking. Peel the potatoes and chop into pieces. Add these pieces after garlic and fry. I find this a healthier alternative. It is tasty too.
Once the potatoes are cooked, add the chopped methi leaves to the potatoes and stir. Be careful while stirring as we do not want to mash the potatoes. The pieces need to stay intact.(You can try the chef style of tossing the contents of the pan in the air too. But please be sure not to throw everything down. Else there would be no curry left to eat. Try at your own risk :P)
Add curry leaves and close the pan with a lid. Allow the curry to cook in its own steam for sometime so that all the aromas get infused. You can add little water if necessary. You can also add the dhania powder and turmeric at this stage.
Once you see that the greens have cooked to your satisfaction, add salt, chilli powder and mix well. Check seasoning.
Just before switching off the stove, add chopped coriander.
This dish tastes best with roti or puri but can be eaten with rice too.
Dec 9, 2009
Hubby's b'day special lunch pics
First course: Tomato soup with potato chips
2nd course: Puris with Butter Paneer masala and side of roasted papads
3rd course :Andhra style tempered curd rice with a side of mixed pickle - THE combination
Dessert: Custard
Dec 7, 2009
OGGANI BAJJI-BREAKFAST/SNACK DISH
Every region in India has its unique eating habits and recipes depending on the area, region cultural background and other factors. Whenever I go to visit a new place I try to find out the recipes unique to those places. So when we went to hubby’s friends marriage, I found that they had a very unique breakfast recipe which I hadn’t heard of before. Its made using puffed rice and whats more it is eaten with mirchi bajji. Mirchi bajji… first thing in the morning….I don’t know why they don’t get acidity problems. Jokes apart, I tried making that recipe with hubby dear’s help and it came out pretty well and can be safely eaten as an evening snack (even as a breakfast if you are adventurous enough). This breakfast dish is prepared in rayalaseema area of Andhra Pradesh, which is incidentally also famous for its local bomb manufacturing. That probably explains their preference for eating something as spicy as a bomb first thing in the morning.
Oggani Bajji:
This breakfast dish is called oggani bajji…. Oggani referring to the tempered puffed rice and the bajji… well obviously the mirchi bajji. If you love spicy food, this one is definitely for you. This recipe would serve around 3 people.
You would require:
Puffed rice: 4 cups
For tempering:
Oil: 2-3 tbsp
Onion:1 medium chopped finely
Bengal gram dal/senaga pappu/chana dal : 1 tsp
Urad dal/minappa pappu :1 tsp
Mustard seeds/ avalu : ½ tsp
Cumin seeds/jeera : 1 tsp
Dry red chillies : 3-4
Hing/asafetida : ½ tsp
Green chillies : 4-5 or according to taste
Curry leaves : few.
Garlic pods: 5-6(optional)
Turmeric: ½ tsp.
Lemon-1 medium sized
Salt : to taste.
Chutney powder or curry powder of your choice.
Soak the puffed rice in water in which salt has been added for 15-20 minutes. Drain the water and keep aside.
Heat oil in a vessel. You can use any normal steel vessel for this purpose.
Once the oil heats up, add the Bengal gram dal, urad dal, mustard seeds, jeera and hing. Keep stirring.
Add the garlic pods and stir for a minute. Now add the chopped onions and fry for a minute. Add the green chillies and fry.
Add the curry leaves ,turmeric and juice of half a lemon. Add salt to taste. (You can also add lemon juice after adding the onions. This will make the onions crisper)
Now add the drained puff rice, and keep stirring on low flame for 4-5 minutes to make sure that the puffed rice absorbs all the flavours of the tempering and spices.
Check seasoning and add the coriander leaves just before switching off the stove.
Serve with chutney powder of curry powder of your choice and mirchi bajji.
(Looking for a nice mirchi bajji recipe? Watch out this space for a yummy mirchi bajji recipe :P….Coming soon……)
Oggani Bajji:
This breakfast dish is called oggani bajji…. Oggani referring to the tempered puffed rice and the bajji… well obviously the mirchi bajji. If you love spicy food, this one is definitely for you. This recipe would serve around 3 people.
You would require:
Puffed rice: 4 cups
For tempering:
Oil: 2-3 tbsp
Onion:1 medium chopped finely
Bengal gram dal/senaga pappu/chana dal : 1 tsp
Urad dal/minappa pappu :1 tsp
Mustard seeds/ avalu : ½ tsp
Cumin seeds/jeera : 1 tsp
Dry red chillies : 3-4
Hing/asafetida : ½ tsp
Green chillies : 4-5 or according to taste
Curry leaves : few.
Garlic pods: 5-6(optional)
Turmeric: ½ tsp.
Lemon-1 medium sized
Salt : to taste.
Chutney powder or curry powder of your choice.
Soak the puffed rice in water in which salt has been added for 15-20 minutes. Drain the water and keep aside.
Heat oil in a vessel. You can use any normal steel vessel for this purpose.
Once the oil heats up, add the Bengal gram dal, urad dal, mustard seeds, jeera and hing. Keep stirring.
Add the garlic pods and stir for a minute. Now add the chopped onions and fry for a minute. Add the green chillies and fry.
Add the curry leaves ,turmeric and juice of half a lemon. Add salt to taste. (You can also add lemon juice after adding the onions. This will make the onions crisper)
Now add the drained puff rice, and keep stirring on low flame for 4-5 minutes to make sure that the puffed rice absorbs all the flavours of the tempering and spices.
Check seasoning and add the coriander leaves just before switching off the stove.
Serve with chutney powder of curry powder of your choice and mirchi bajji.
(Looking for a nice mirchi bajji recipe? Watch out this space for a yummy mirchi bajji recipe :P….Coming soon……)
Dec 3, 2009
A TRIBUTE
Today I am moving out of my regular turf of writing food blogs to pay my tributes to the victims of Bhopal Gas disaster that shook whole of India and is considered the worst ever industrial disaster. Today it is 25 years since this tragedy struck Bhopal and it is cynical that the subsequent governments havent done anything to support or rehabilitate the victims. The whole are where the disaster occured is completely polluted with chemical residues and the people living there still have to rely on the polluted ground water having no access to other sources of water supply. The victims and their subsequent generations have been disabled with traces of the toxins still found newly born infants. All this happened the culprits who are responsible for this tragedy are roaming free with no action being taken on them. The groups which are fighting for justice are running from pillar to post trying to get some justice for the victims. Lets hope that the victims get justice at some point and the culprits are punished for their acts of cruelty and inhumanity.
My blog today is dedicated to the victims of this tragedy, to pay homage and respects to those who lost their lives and those who are still struggling to live a normal life after being affected by the disaster.... the consequence of the negligence of a few.
May God be with them and help them recover both physically and psychologically.
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