Category Archives: Indian Cuisine

Longback P had been to a Swaminarayan temple along with a friend,followed by a lunch feast by the Gujarathi community. They had a second thought about the meal when they were informed that the food had no Onion ,no Garlic and no Potato.However,P lured his friend into it by highlighting their dessert specialities.Li?l did they know then ,that this would be one of their most delicious and lip smacking lunch.As bachelors(then) they cudnt have asked for anything better.When P narrated this to me,I was amused but not surprised.I knew all and well about Gujarathi/Jain cuisine.Be it the presentation/spice level/variety they are arguably one of the best,my fav too!

When I was in India this time, the very first restaurant I had visited was a restaurant by name “Rajdhani” in Delhi which served authentic Guju Thali.This was my automatic choice when my BIL asked my preference. I add sugar/jaggery in my everyday cooking,as I prefer lil bit of sweetness in everything I eat.Guess this is one of the reasons for my love for Guju food,as they always have a sweet and spicy flavor to their food.Tomato forms their base for most of their curries.I tried making Kadu(Pumpkin) Palak(Spinach) ki Roti and Doodhi Palak Kofta curry,ie grated pumpkin crispy koftas in tangy tomato gravy,these are purely Jain food.These are Tarla Dalals recipe,however I have tweaked it a lil to suit my requirement.I have almost all her collections with me and would proudly say that am one of her most ardent fans:-P.

KADU PALAK ROTI AND DOODHI PANEER KOFTA CURRY

Kadu Palak ki Roti

Preparation Time 10min
Start to Finish 25min
Serves 1 - 2 (Makes abt 5 rotis)

Ingredients:

Red Pumpkin(Kaddu) ? 1 cup
Spinach 1 cup(chopped)
Whole wheat flour(Atta) 1 Cup + lil more for rolling
Chilli Powder 1 tsp( increase as per your spice level)
Green Chilli 1 tsp(minced/crushed)
Oil for cooking
Salt for taste

Method

1.Heat a tsp of Oil,add the spinach and saute for 2 mins until cooked.Keep aside.(I used frozen spinach so just cooked it as per package instructions)
2.Mix this along with the rest of the ingredients except oil and knead into a soft dough.Use water if required.Knead well and divide them into small portions
3.Using a rolling pin, roll out them into a circle and cook each rotis on a hot griddle.Apply li?l bit of oil on both sides and cook until golden brown.Serve hot alongwith pickle and curd.

Doodhi Paneer Kofta Curry

The original recipe didn’t have Paneer in it.
Ingredients:

For the Koftas :

White Pumpkin(Doodhi/lauki) 1 cup
Red Pumpkin 1/2cup (This wasn’t mentioned in the original recipe,I had some left with me hence added)
Rice Flour ? ? cup
Green Chilli - 4 (minced/chopped)
Garam Masala 1 tsp
Cilantro 1 tbsp
Turmeric Powder 1/4tsp
Baking Soda 1 pinch
Oil for frying
Salt for taste

For the Gravy:

Tomatoes - 4 (finely chopped,I used Roma tomatoes)
Bay Leaves - 3
Cloves - 4
Peppercorns - 6
Chilli powder 1 tsp
Coriander Cumin Powder(Dhaniya jeera powder) ? 1 tsp
Asafoetida a pinch
Coconut Milk 1/2 cup
Cream-1/2 cup
Corn flour - 1 tbsp(mixed with 1 tbsp water)
Oil -2 tbsp
Paneer - 4 tbsp
Sugar - a tbsp
Salt - to taste
Cilantro - for garnishing

Method :
For the Koftas 1. Mix all the ingredients except paneer together.The Pumpkin would have left water so ideally you wouldnt need more water,however if needed you may add lil water.
2.Make them into small balls,fill in few pieces of Paneer inside. Deep fry in oil until golden brown.As per the original recipe you may also microwave the balls for 40secs (I dint try doing this)

For the Gravy:

Tomato Sauce - Grind chopped tomatoes(1 cup)+ 1 Cup Grated White Pumpkin(lauki/doodhi) + Sugar(1 tbsp)+Chilli Powder (1/2 tsp)+1/4 cup water+Salt to taste. Make this into a smooth puree and boil it in a small vessel,along with a bayleaf + 1? cinnamon stick+ 4 cloves+4 peppercorns.When the gravy starts thickening,add a tsp of cornflour mixed with 1 tbsp of water to it.Cook until the mixture resembles a smooth sauce

1.Heat oil in a pan,add bay leaves,cloves and peppercorns.Add chopped tomatoes,chilli powder,coriander cumin powder and asafetida
2.Cook until oil separates.Add tomato sauce(recipe above),coconut milk,cream.The gravy would ideally thicken if it doesn’t add the corn flour mixture.
3.Add the koftas,bring to boil and simmer for sometime.Garnish with cilantro and paneer.Serve hot with Roti.

These Koftas dont stay soft for long.P took these for lunch and told me that these turned a lil hard.So its better to be consumed the same day.Few days back i had made Malai Kofta and the koftas din’t come out well,besan was used as a binding agent,they started breaking out when i dropped them in oil.I was anticipating similar issue this time too,but luckily rice flour did a fantastic job,the koftas were neat,crisp and tasty too.Guess rice flour should be used for any other koftas too,i shall try the next time.

These are off to Padmajha of Seduce your tastebuds? who is hosting RCI Jain cuisine originally started by Lakshmi of the Veggie Cuisine.

Chaitra of Aathidhyam has passed on the above mentioned award?thank you so much Chaitra,that?s wonderful of you.

I have been trying few recipes that I had bookmarked,but haven’t been capturing the pics,here are three of my fav ones……Tried and Tested:)

1.Mango Pudding by Bong Moms cookbook.

Verdict - The pudding was moist,soft,well baked and delicious.I reduced the sweetness in the pudding,this ended up being the finest pudding i have ever had.Thank you so much for sharing this wonderful recipe.

2.Eggplant Potato Curry in Peanut Tamarind Gravy (without the potatoes) by Usha of Veg Inspirations

Verdict -
It was tangy,the aroma of peanuts was excellent.It tasted very well without the potatoes too.

3.Mangalore Buns by SJ

Verdict - It was jes the way I had tasted it while in India.Soft inside,l’il crispy outside.Perfect sweetness and wonderful brown color.

Thanks all for sharing these wonderful recipes.

Think about hot Jowar/Akki Rotis (unleavened bread made of millet/rice flour) along with the mouth watering Badnekayi Yennegayi(Brinjal/Eggplant Gravy), eh???? Yes am talking about North Karnataka Food.The Kamat groups in Bangalore,India makes one of the finest North Karnataka cuisines.The lunch they serve is mindblowing a typical meal consists of Jowar Roti along with the trademark Badnekayi Yennegayi(Eggplant gravy),Kaalu (a lentil curry),Kosambri(salad),Palya(any veggie curry),Sambhar,Saaru(Rasam),Curd and a yummy dessert.Few of the sweets that I remember is “Dharwad Peda”,”Antina Undi”( meaning laddus made with edible gum and nuts),Yellu Holige (Indian bread made with Sesame seeds and jaggery). Once in India,I happened to get inside Hotel Kamat Lokaruchi’s kitchen where I saw women make Jowar and Akki Roti’s with so much ease,they used their hands instead of rolling pins.

In India, at my workplace hot Akki Rotis were served along with a spicy gravy made of Onion,tomato and peas for breakfast which I’ve always enjoyed .I have also tried making them many a times and failed miserably.However,the usual Akki Rotis using rice flour and onions are easy to make,but the dry ones have always been a challenge.

Jes like the way I think Strawberries are the best fruit,i think Brinjal/Eggplants are the best vegetables.I simply love them,there is so many recipes one can think of using them.Similar to Badnekayi Ennegayi,in Tamilnadu “Yennaikathirikai” is made,where in Eggplant is almost soaked in oil,however a tasty one!

Generally ,the consumption of peanuts & sesame seeds are more in this cuisine.Thanks to Ramya and Mangala for their wonderful recipes.I made Akki roti from Mangala Bhatt’s Recipe24x7 and Yennegayi Badnekayi from Ramya‘s Mane Adige. I did make some changes to suit our taste buds.

AKKI ROTI

Ingredients:

Rice 2 cups
Urad Dal 2 tbsp
Cucumber 1(grated)
Rice flour - 4 tbsp for dusting/rolling
Salt - as per taste

Method :

1.Soak Rice and Urad dal for about 3-4 hrs
2.Use cucumber to grind the Rice and Urad Dal together.
3.Make a fine paste and pour the paste onto a dry Pan/Kadai and keep stiring.This part is li’l difficult,because lumps form very easily.Keep stiring till you end up with a dough like consistency.Allow it to cool.Knead again,you need to apply a lot of pressure on hands.Use rice flour for dusting and make rotis using a rolling pin and bake without oil on low flame.

These Rotis taste very good when served hot.Two rotis leftover from previous days turned out hard.So this one is best when fresh.This measurement makes 10-12 rotis.Before serving,drop a li’l butter on top of it for better taste.Also, as per the original recipe,2hrs of soaking time is good enough.

Mangala has listed yummy recipes in her blog,do check out her mouthwatering and attractive recipes.The reason I said attractive is because of the pictures in her blog,she has presented it very well,each and every pic of hers would make anyone drool.

BADNEKAYI YENNEGAYI

Eggplant/Brinjal 8 nos(small purple ones)
Tamarind 1/4 cup extract (I soaked a lemon sized tamarind ball in water)
Onion 1 cup (finely chopped)
Green chilly 2 slit (optional)
Mustard Seeds 1 tsp
Curry leaves a few
Asafoetida/hing a pinch
Jaggery 1tsp
Oil 2 tbsp

For the Masala/filling -

Coconut 1/2 cup
Coriander seeds 2 tbsp
Red chillies 8nos
Cumin seeds 1/2 tbsp
Peanuts 1/4 cup
Sesame seeds 1 tbsp
Onion 1 small (roughly chopped)

Method

1.Dry roast all the filling ingredients(except coconut and onions) and grind them alongwith the coconut and onions.
2.Vertically/lengthwise make two slits in the eggplant,jes till the end but not completely chopping it off from its head. Retain the stalk.
3.Stuff the filling mixture inside the slits.The remaining filling masala can be used for the gravy.
4.Heat Oil in a Pan.Temper with Mustard seeds,hing,green chillies and curryleaves.Add onions and saute for about 2 mins.
5.Drop the stuffed Eggplant one by one,gently mix them along with the onions.Close the lid and let it cook for 10mins.
6.Add Tamarind water,the remaining masala,salt,Jaggery and required amount of water.
7.Close the lid again and allow it to cook.Once they turn soft,check for the required consistency and switch off the flame.

I prefer semi gravy consistency,as it goes well with rice too. Serve hot with Akki Roti and enjoy the delicacies of North Karnataka.Ramya‘s blog is an apt place to look for Karnataka Cuisine.I sometimes feel nostalgic reading her blog:).Thanks again Ramya!

After making the yummy Stuffed Capsicum Gravy I wanted to try Stuffed tomatoes also called the Bharwan Tamatar.Generally they are made without any gravy,but with the gravy they taste a lot better.Jes the gravy with plain rice or hot phulkas is soooo perfect!

Tomatoes are fruits or vegetables???? Well this was always a matter of discussion.Tomatoes are technically fruits but used as vegetables. While browsing i read that in 1887,the confusion on Tomato being a Fruit or Vegetable reached the Supreme court.And the ruling was-Its a vegetable,so legally it seems Tomato is not a fruit

I personally like it a lot coz of the taste it adds to any dish. It can be used to make a simple curry,act as a base for many dishes and not to forget its tangy taste is jes so heavenly! They are delicious as well as nutritious too.I agree with what Laurie Colwin had said about Tomatoes - “A world without tomatoes is like a string quartet without violins.”

BHARWAN TAMATAR

Ingredients:

Tomatoes - 6 - 8 nos

For the filling:

Potatoes - 2 (boiled and mashed)
Paneer - 1 cup
Peas - 1/2cup(optional)
Green Chillies - 3 (finely crushed)
Amchur Powder - 1/2tsp
Garam Masala - 1 tsp(optional)
Salt - as per taste

For the Gravy:

Onion - 1
Ginger Garlic paste - 1 tsp
Chili powder - 1tsp
Turmeric powder 1 tsp
Coriander powder - 1 tsp
Cumin podwer 1 tsp
Cumin seeds 1 tsp
Kitchen King Masala - 1 tsp
Cream - 1 cup
Cilantro/Coriander leaves - for garnishing
Oil - 2 tsp
Salt - to taste

Method:

1.Slice the head of the tomato and scoop out the pulp. The pulp can be used for the gravy.
2.Mix all the filling ingredients(as mentioned above) and stuff it in the tomatoes.Rub li’l oil around the tomatoes.
3.Bake at 300F for about 15-20min or until cooked. Allow it to cool.
4.For the gravy,Blanch onion and grind it to a fine paste.Also,grind the tomato pulp separately
5.Heat oil in a Pan,add Ginger garlic paste,cumin seeds, when it splutters add onion paste,saute until the oil leaves the sides.
6.Pour the tomato paste along with all the powders.
7.To get the gravy consistency, add water as per your requirement.Once cooked add the cream and switch if the flame after 5 mins.
8.Just before serving, place the tomatoes in a serving bowl,pour the gravy on top of it and garnish with cilantro.

I also used Paneer for garnishing.

Cashewnut powder can also be added to the gravy to give a richer taste.Initially, I had planned to send this for CLICK RED hosted by Jugalbandhi,but I don?t think this would fit into that category, coz once the tomatoes are baked their color changes.

However,this was made specially for my husband so it goes for Just For you event hosted by Alka of Sindhirasoi.

Vidhas of Appetizing Recipes has passed this “Lemonade Award” to me.Thank you so much.You are the first one to give me an award…i am thrilled.Thanks again:)

I would love to pass this onto new and old fellow bloggers:) Sowmya,Sriharivatsan,Varsha,Gita,Cham,Rak’s Kitchen,Vijaya of Daily Meals,Anudivya and to Lubna who has been the most helpful blogger!

It is the cold time of the year.Ive always waited for it and now that am witnessing it I feel why the hell????.Winter is jes not about snowfall; its much more than that. Its white and white everywhere which makes it beautiful but darn painful. Driving gets difficult, I don?t get to go out as often as I used to,severe cold & so on.Today is the worst day,the coldest winter where in temperature dropped to -21 F ie.,-26 C. Huh, we went out for Dinner and in spite of the layers and layers of clothes it was terrible.

Winter is the time for comfort ,for good food and warmth,for the touch of a friendly hand and for a talk beside the fire;its the time for home Edith Sitwell.

And to enjoy the comforts of good food we hosted a Dinner and laid a feast to few very good friends. I tried out Stuffed Capsicum Gravy, for the first time and it was surely a “hit”.It ended up a lil spicy but then I toned the spice down by adding cream and it made the dish all the more rich,creamy and tasty!

STUFFED CAPSICUM GRAVY

Ingredients :-

For the stuffing:

Capsicum 3 (smaller the better)
Potato 2 boiled and mashed
Frozen Peas 1/2 cup(optional) - cook as per instructions
Chilli powder - 1 tbsp
Coriander powder - 1 tsp
Cumin/Jeera powder - 1 tsp
Oil -1 tsp
Salt - as per taste

Gravy:

Onion - 1 (finely chopped)
Tomato - 5 (pureed)
Ginger Garlic paste 1 tsp
Cumin/Jeera seeds 1 tsp
Kitchen King Masala 2 tsp
Coriander powder 1 tsp
Turmeric powder 1tsp
Kasoori Methi 2 tbsp
Oil 1 tbsp
Chilli Powder 2 tsp
Cream 1/4 cup
Cashewnut Powder 2 tbsp
Crumbled Paneer for garnishing(optional)
Cilantro/coriander leaves for garnishing
Salt as per taste

Method:

1.Mix all the stuffing ingredients except for the Capsicum and set aside.
2.Cut the Capsicum into two halves, deseed and cut the stalk .Stuff the above Potato mixture inside the capsicum.
3.Apply oil around it and bake it for 250F until it gets soft (You?ll see the wrinkles).Let it cool.It took me about 25 mins,am sure the timings completely depends on each oven used so it may vary.
4.Heat oil in a kadai,temper jeera,once it starts crackling add ginger garlic paste, onions and saut? until translucent.
5.Add the Tomato paste,salt,chilli powder,turmeric powder,coriander and jeera powder. Add water (1 - 2 cups).
6.Onc e the raw smell disappears add Kitchen King Masala,Cashewnut powder and Kasoori Methi.
7.Stir well,add cream and switch of the flame.You?ll end up with a tangy thick gravy.

Before serving,place the Stuffed Capsicum in the serving bowl and pour the gravy on top of it.Garnish with cilantro and crumbled Paneer.

The Capsicum’s that I used were large so i had to cut the halves again,the smaller the better. Depending on the requirement,use more Bell Peppers/Capsicum.I wanted to make it rich,hence added Paneer and cashewnut powder,these can be avoided too.Also, more water can be added to get the gravy consistency.