Soya Nuggets Kurma:

Soya Chunks/nuggets curry is a perfect protein rich side dish for any Rotis. I usually make Yeasted Roti’s to go with it. It tastes good with regular whole wheat pulka or chapati as well.

Soya chunks or nuggets, also known as meal makers, are made from defatted soy flour, a by-product of extracting soybean oil. It is easy and quick to cook and known as veg meat. Though it does not have its flavour, it tends to absorb flavours well. I have shared Soya chunks in  Biryani, and now, I want to share this kurma.

Ingredients:

Soya nuggets – 1 to 2 cups

Oil – 1 + 1 tbl spoon

Cumin – 1tsp

Green chillies – 2 (slit)

Cashew – 10

Onion – 2 (medium, chopped)

Garlic – 8 – 10 (crushed)

Turmeric – ½ tsp

Red chilli powder – 1tbl spoon

Coriander – 2 tsp

Garam masala – 1tsp

Coconut – 1 cup (grated)

Curds – 1 small tumbler

Salt, sugar – to taste

Coriander leaves – little

Method:

-Take one saucepan, boil water and pour soya nuggets, and when it swells, drain the water and keep aside.

-Now, take one skillet, heat one tbl spoon of oil, and fry cashew, garlic, and onion.

-When the onion turns translucent, add all the dry masalas such as turmeric, red chilli powder, coriander powder and garam masala.

-Add coconut, switch off the flame and toss the coconut for 2 minutes.

-Cool the mixture, grind it into a smooth paste, and keep it aside.

-Now, heat one tbl spoon of oil, cumin, and green chillies toss for 1 minute. Next, add ground masala paste, adjust the consistency by adding water and boil.

-When it has boiled for a while, switch off the gas. Add beaten curd and drained soya and mix everything properly.

-Switch on the gas, and allow the gravy to boil. Garnish with chopped coriander and serve with roti or any flavoured rice.

Cauliflower and Broccoli curry:

This curry happened by accident. Yes! My daughter was craving creamy cauliflower and broccoli curry, as a side dish for one pot rice dish, like menthya bath/methi greens rice or jeera rice.

It was challenging for me to create creamy without using fresh cream or any considerable quantity of fat. The final verdict was to publish this curry in my blog so they could refer to the recipe and make it.

The result is here, which is vegan as well as creamy, super rich side dish with roti or rice.

Let us see the recipe part-

Ingredients:

Broccoli and cauliflower florets – 1 Bowl (cleaned and blanched)

For Masala Paste:

Oil – 1 tbl sp

Cumin – 1 tsp

Cinnamon – 1” piece

Bay leaf – 1

Clove – 2

Black peppercorns – 3 to 4 (optional)

Almond – 6

Cashew – 6

Garlic – 6 to 10 cloves

Onion – 1 (chopped)

Turmeric – 1 tsp

Green chillies – 1 to 2 (slit)

Tomato – 1 (chopped)

Salt and sugar – according to the taste

Coconut – ½ cup (freshly grated)

Paneer butter masala powder or any oriental curry powder – 1 spoon

Method:

-Wash cauliflower and broccoli florets, blanch in boiling water, drain the water and keep it aside.

-To prepare masala paste, heat oil, and add all the dry masalas from cumin to peppercorns, fry a little.

-Add cashew and almond, and fry until it turns light brown.

-Add chopped onion, green chillies, turmeric, and fry until it turns transparent and light brown.

-Next, add a little salt to chopped tomato to quicken the process. When it turns soft, add coconut and fry until it emits an aroma.

-Cool the content and make a smooth paste by adding water.

-Now, put this ground paste into the same Kadai in which masala has been roasted and adjust the consistency by adding water.

-Check the seasoning and adjust the salt and sugar according to the taste. Boil the content.

-When it starts to boil, add blanched broccoli and cauliflower and allow it to boil.

-Garnish with chopped coriander and serve with roti, peas pulav or menthya bath.

Thovve:

Our Thovve is nothing but dali thoye, a delicacy of the Konkani household. With Idli or buns,thovve is somewhat the most loved combo of my husband and his family. Over the years, even I have started to relish this combo as much as they do.

According to my father-in-law, tempering is the basis of any dish. Here, cooked toor dal is boiled and added with a liberal tempering. As we have now monsoon season, it is a most comforting and soothing meal option for us.

Ingredients:

Toor dal – 1 cup

Turmeric powder – ½ tsp

Green chillies – 2 (slit)

Salt

Hing – ¼ + ¼  tsp

Ghee or coconut oil – 1 tbl spoon

Mustard – 1 to 2 tsp

Red chillies – 1 or 2

Curry leaves

Method:

-I prefer to soak toor dal in advance to get a smooth texture. Wash the dal, add sufficient water, and collect and discard all the foamy froth which forms at the upper surface.

-Now, before closing the cooker lid, put turmeric, green chillies and a tsp of coconut oil or ghee and cook for 3 to 4 whistles with sufficient water.

-Mash the dal, and adjust the consistency by adding extra water. Add salt, ¼ tsp of hing and nicely boil.

-Now, do the tempering. Heat oil or ghee, crackle mustard, hing, red chillies, and curry leaves and pour over the boiled dal.

-Close the lid for some time and allow it to seep in all the flavours. Serve with Idli or buns.

NOTE:

-Soaking the dal and skimming (removing the foam) is optional. It does change the taste of the final product. Hence, I follow the process.

 

 

Huchellu Chutney :

If you are wondering what exactly it is? Wait! It has some more names, such as Gurellu in Kannada and Niger seed in English. They are used extensively in the North Karnataka region.

Niger seed or Huchellu is filled with many nutrients and is the best Omega 3 natural supplement for vegetarians.

I made Huchellu chutney with Ragi Rotti, considered the best combo in Bangalore.

Ingredients:

Chana dal – 1 tsp

Urad dal – 1tsp

Peanuts – ¼ cup

Hurigadale, roasted gram – 2 tbl spoons

Green chillies – 2 to 4

Garlic – 4 cloves

Curry leaves – 4 leaves

Coriander leaves – little

Salt and tamarind little

Roasted niger seeds or powder – 1 tbl spoon

Fresh coconut – 2 to 3 tbl spoons

Method:

-Heat little oil, roast chana dal, urad dal, and peanuts. Add roasted gram, green chillies, and garlic cloves and fry further.

-Switch off the gas, add curry leaves and coriander leaves, and toss a little to wilt the greens; cool.

-Grind the content to smooth paste by adding coconut, salt, and tamarind.

-I don’t add any seasoning. If you wish to add it, please go ahead and add it. Serve with Ragi rotti.

Omum and dry ginger Tambli:

Omum/ Ajwain/ carom seeds are the lesser-known spice of our Indian Kitchen. Our moms turn their hands whenever we complain about bloating or Indigestion and feed us Omum water by infusing it with water. It has been known for its benefits in treating bloating and diarrhoea due to intestinal inflammation for ages.

As we all know, Carom seeds have Anti-inflammatory, antibacterial, antifungal properties. We are here, Combining Carom with dry ginger, which has the capacity of cleansing our digestive system and nourishing our body. The taste of the tambli is so refreshing and soothing.

—such a simple preparation.

I learnt this recipe from my Foodie friend, Lakshmi Akka.

Ingredients:

Carom seed/ omum – ½ tsp

Grated dry ginger – ¼ tsp

Ghee or coconut oil – ½  tsp

Grated Fresh Coconut – ½ cup

Buttermilk – 1 serving spoon

Method:

Take ½ tsp of ghee or oil, fry omum and dry ginger.

-Grind fried items, coconut, salt and water to make a smooth paste.

-Add buttermilk adjust the consistency by adding water.

-If you like seasoning on tambli like me, please go ahead and heat some ghee add cumin and curry leaves. Pour on Tambli and enjoy it as a soothing drink or with Hot Rice.

Carrot Kosambari :

Kosambari is a South Indian style vegetable salad, an integral part of any festival South Indian menu. It can be made with or without the tempering, which has significantly less oil, with all sorts of fresh flavours, such as grated veggies, raw legumes, raw mango or lemon,  coconut oil and hing.

Here, what I am sharing is our family favourite, Carrot corn salad. That is how my family identify this salad and demands it. Here, one can add or delete or increase or reduce the quantity of any ingredients without any compromise on taste.

Ingredients:

Grated carrot – 1 or 2

Boiled corn – 1 small cup

Sprouted Moong/green gram – 1 small cup ( optional)

Pomegranate kernels – as needed

Grated Raw mango/lemon juice – as needed

Salt

Chopped coriander – 1 – 2 tbl spoons

Fresh Coconut – 1 to 2 tbl spoons

Seasoning:

Coconut oil – 1 tsp, Mustard – 1 tsp, Hing – ¼ tsp

Green chilli – 1 or 2 (chopped), Curry leaves – 1 spring

Method:

-Take one bowl, mix in Grated carrot, boiled and cooled corn, Pomegranate kernels, Sprouted moong, Grated raw mango, Salt, chopped coriander, fresh Coconut and mix everything.

-Do the seasoning by heating coconut oil, splutter Mustard, add hing, chopped green chilli roast a bit. Add Curry leaves and put them over the salad.

-Mix everything, enjoy as a filler, healthy appetiser or as a side dish or as an evening snack.

Kudane gojji/ Turkey Berry gojju :

Kudane, Thai brinjal, is widely used in our coastal region. We use it in its fresh, raw form, not dried. Earlier, it grew as a wild plant, and people never cultivated it. When my mother in law offered a sapling, I was excited and took the plant with me. Now, it is a part of my terrace garden and yields well.

Solanum torvum is its Scientific name. It also has many other names such as wild eggplant, baby brinjal, Devil’s fig, sundakai in Tamil and Usthi kai in Telugu.

 It is not only a nutritional powerhouse; it can heal our gut ( various intestinal issues ) and increase haemoglobin levels. It is one more locally-grown veggie, much neglected by us.

The taste of the turkey berry is more on a bitter side. Berry has to be processed in a particular way to eradicate its bitterness and to enhance the flavour. There are two ways to process.

The cleaning process is simple. The first one is to remove the stalk, crush it gently, and immerse it in water until you are done crushing every berry. Now, just before cooking, wash it a couple of times; in this way, most of the woody seeds settle at the bottom. Collect those cleaned berries, and proceed to cook according to the recipe, the recipe is HERE

If you opt for the second process, you need to fry those berries after washing them with Ghee or Oil. Then, mash a little and proceed to cook.

Now, let us know the recipe of Gojji / gojju. It is raw curry, no cooking recipe. If you are a person who is fond of sweet-sour-hot curry, this is for you.

Ingredients:

Fresh Turkey berries – 15 – 20

Ghee or coconut oil – 1 tsp.

Tamarind – small gooseberry size.

Onion – ½ (chopped)

Green chillies – 2 Or Bird eye chillies – 4 -6

Jaggery – grated

Salt – to taste

Seasoning: Coconut oil – 1 tsp, mustard – ½ tsp, crushed garlic – 6 – 8, curry leaves – 1 spring.

Method:

-Soak tamarind in ¼ cup of water.

 

-Remove stalks from the berries, wash properly.

-Take one small Kadai, put ghee or Oil, fry those berries until it turns light/ pale and starts bursting. Switch off the flame.

-Take one spoon, mash a little by using the back of the spoon.

-Now, extract tamarind juice, add it to the crushed berries. Add in salt, jaggery, chopped onions, crush the green chillies and check the taste and adjust.

-Now, heat oil, splutter mustard, fry garlic until it is brown. Add curry leaves and pour over the gojju. Serve with plain rice or with curd rice.

 

Taro Root/ Arbi Fry:

A perfect side dish to enjoy with humble curd rice or Rasam rice. It is flavourful, healthy, and easy to make a side dish.

Now prepare the Taro root or Arbi;  if you are new to the usage of Arbi, please go through my detailed description of handling Arbi, how to cook etc., in “Understanding the roots and tubers.” And go down until Tubers, and you would find the Taro/Arbi under Number 7, and it is HERE.

Now, the procedure for Arbi Fry:

Ingredients:

Arbi root – ¼ kg

Salt – as needed

Turmeric – ½ tsp

Red chilli powder – 1tsp

Tamarind powder or paste – ½ tsp

Coriander powder – ½  – 1 tsp

Hing – one pinch

Garam masala powder – ½ – 1 tsp

Curry leaves – 1 – 2 springs

Oil – 2 – 3 tablespoons

Rice flour – 1 to 2 tablespoons

Method:

-Wash the Arbi root, cook for one whistle in a pressure cooker. Peel the skin and slice it ( ½ inch thick pieces).

-Take one bowl, put these slices, all the masalas from salt to garam masala from the ingredient list. Let it sit for half an hour to 1 hour.

-Take one iron skillet, heat oil, put curry leaves, then marinate taro, toss-up and down in a slow flame.

When it is slightly crisp, sprinkle some rice flour and toss further and enjoy with your meal to make it crispier.

Tips: For example, while roasting Arbi, adding little rice flour when 3/4 is done gives it a crisp texture and does not get sticky and mushy. And the necessity to use excess oil also does not arise, thus making it healthier.

 

 

Plantain flower palya:

Plantain flower, aka Banana flower, is a superfood for humans. It contains various vitamins, minerals and fibres. The abundance in every aspect makes them an excellent source of healthy nutrients for diabetes, nursing mothers, and anaemic persons to increase their haemoglobin level.

We usually use the whole flower, which we call Kundige / Baale Mothe, and I have already shared a delicious traditional chutney recipe and dosa recipe by using Banana/ plantain flower.

The age-old practice of soaking chopped banana flowers in buttermilk laced water will be beneficial in two ways. It would control blackening due to oxidization and eliminate the bitter sap that would turn bitter after cooking. The recipe is straightforward and earthy in taste.

Ingredients:

Banana flower – 1

Tamarind – 1 tsp

Salt

Turmeric – ½ tsp

Jaggery – 1 to 2 tsp

Red chilli powder – 1tsp

Grated coconut – 1 cup

For Seasoning:

Coconut oil– 1 tablespoon

Mustard – 1 tsp

Urad dal – 1tsp

Cumin – ½ teaspoon

Red chilli -1

Curry leaves – 1 spring

To soak:

Water – 1 bowl

Curd – 1 serving spoon or  little Tamarind

Method:

-Soak tamarind in a cup of water and keep aside.

-Wash banana flower from outside and remove outer purple bract (remove 2 layers) and discard.

-Now, take one bowl of water with 1 serving spoon of curd and mix and keep it ready. (This water will avoid decolouration of the choppings)

-Start chopping banana flower from the tip (refer to the above picture)

-Keep on adding the chopped part to curd water.

-While chopping, whenever the outer shell opens by itself, discard that and proceed to chop.

– After the chopping, drain the curd water and collect the banana flower choppings.

-Take one Kadai/ wok. Do seasoning, heat oil, splutter mustard, urad dal, cumin, red chilli, curry leaves.

-Add tamarind water, salt, turmeric, jaggery, red chilli powder, and drained choppings and cook in a low flame by closing the lid.

-When it is cooked and water drained, garnish with coconut and mix nicely. Serve with hot rice.

NOTE: For the vegan version, instead of curd, use diluted tamarind water

 

 

 

 

Passion fruit Gojju:

Passion fruits/Passiflora grows in hill stations of India or the colder region during the May -July months. It contains a hard outer shell and pulpy inner core with a lot of black seeds. As my daughters hate the texture, I love it and include it in my juice or lunch.

Passion fruit has a tart mixed sour taste. The fruit has many beneficial nutrients and a low glycemic index; hence, it is ideal for a diabetic condition. It is my way of indulging the sour fruit in its whole raw form. I followed our traditional charred brinjal gojju recipe and tried it. I loved the fresh fruit flavour, crunchy seeds in this gojju and enjoyed it with red parboiled rice.

Ingredients:

Fruit pulp – from 2 fruits

Green chillies -1 – 2

Jaggery – as per taste (grated)

Salt

Onion – 1 (chopped)

Seasoning: Coconut oil – 2 tsp, mustard – 1tsp, crushed garlic cloves – 6 -8, curry leaves – 1 string.

Method:

-Cut passion fruit in half, remove the pulp with those seeds. 

-Add salt, grated jaggery, crush green chilli by using your hand (it emits a lovely aroma to the gojju) and chopped onion. Adjust the consistency by adding little water.

-Season with coconut oil, mustard, crushed garlic. Fry until garlic is brown. Add curry leaves and pour the seasoning on the gojju.

-Enjoy with hot rice or with curd rice. If you like sweet and sour gojju, it is the perfect recipe.