Tag: knol khol

Knol khol leaves and sweetcorn Steamed dumpling/patties:

October 9, 2020

Desi sweet corn is in season now and we get plenty from local vendors. Indian maize corn isn’t sweet, but when it is cooked and mashed  or ground into paste it has the binding ability due to its starchy texture.

We all enjoy our seasonal roadside  bhutta treat, which is nothing but charcoal roasted corn on the cob, makki Ki atta to make roti or as a popcorn. This cereal is healthy, nutritious and can be utilised in a day to day diet, at least in winter months, when it is in the season. Corn kernels have less fat as well as low in calories.

Here, I have used ground corn on knol khol leaves and steam cooked until done. Basic method of making/steaming is like Pathrode or pathra, but ingredients are different. After steaming those folded parcels, it can be devoured as it is like a pathra or steamed dumpling, drizzled with coconut oil or it can be rolled in dry rava mixture and pan fried and served with ketchup.

So, when corn is mixed with Knol khol leaves not only does its nutrition increase but also, we get added benefit of all the goodness of knol khol leaves as well. It is rich in fibre and leaves are big enough to play around and fold however we want.

Recipe goes like this –

Ingredients:

Fresh Sweet corn – 2 cups

Onion – 2 (medium) chopped

Green chillies – 2 to 4

Fresh coriander – 1 fist full (chopped)

Cumin seeds – 1 tsp (dry roasted)

Salt – as needed

Chilli  powder – 1 tsp

Turmeric powder – ½ tsp

Fresh coconut – 1 cup ( grated)

Fresh Knol khol leaves – as needed (even cabbage leaves would do)

For Tawa roast:

Small size rava – ½ cup ( chiroti rava)

Hing – ¼ tsp

Red chilli – 1 tsp

Coconut Oil – for frying

Method:

-Wash knol khol greens or cabbage greens, drain and keep it ready.

-Make a fine paste of Sweet corn, onion, green chillies, coriander greens, dry roasted cumin, salt, chilli powder, turmeric with coconut.

-Spread the batter evenly on  knol khol leaves, fold the leaves at the two sides, then roll like a mat.

-Finish all the batter, by following this same method, place all those rolls in an idli steamer, cook for 20 minutes.

-After steaming if you want to enjoy hot steamed rolls, smear some coconut oil, and enjoy.

OR

-make a tawa roast by rolling in a rava mix. ( dry mix rava, hing, salt, red chilli powder) :

-Heat iron tawa, place all those steamed dumplings by rolling in rava and pour coconut oil and roast both the sides and serve with tomato ketchup.

 

 

 

Vegetable Pulav (Bangalore Style):

October 6, 2018

Vegetable Pulav is very versatile and made in many ways. Each house or family has their own favourite recipes. But this one is found in any small darshini or small eateries in Bangalore. It is a native Bangalore style Pulav which is green in colour due to the usage of Pudina and coriander leaves. It is fried with onion and other masalas and ground to paste. Selection of the vegetable is also unique. With other vegetables, Knol khol, double beans as an added attraction, when compared to normal Pulav. Added to all this, we find deep fried bread croutons.  

Ingredients:

Basmati rice – 3 cups (small steel tumbler)

Beans – 10

Carrot – 1

Knol khol – 2

Green peas – ¾ cup

Double beans – ¾ cup

Lemon – 1

Bread slices – 3

For Masala: (please refer the picture)

Oil – 2 table spoons

Cinnamon – 4 to 5 small pieces

Clove – 4

Cardamom – 2

Black pepper – 10 to 15

Cumin – 1 table spoon

Onion – 2 (medium)

Green chillies – 5 to 8

Ginger – 2-inch piece

Garlic – 12 to 14

Mint / Pudina leaves – 1 fist full

Coriander leaves – 1 fist full

Fresh Coconut – 1 small cup

Seasoning:

Oil – 8 to 10 table spoons

Cumin – 1 tea spoon

Bay leaves – 3 half pieces

Marathi moggu – 2

Star anise – 2

Method:

-Wash rice a couple of times, soak and keep aside.

-Wash pudina, coriander leaves, Chop veggies, onions etc. If you are adding double beans and green Peas keep it ready.

-Now prepare ground masala: Take everything under masala and keep it ready by washing or chopping.

-Take one wok, heat oil, drop all the dry spices from cinnamon to cumin.

-Fry onions, garlic, ginger, green chillies when onion becomes transparent add pudina and coriander.

-Fry until it wilts. Add coconut and fry for 2 minutes and switch off the gas.

-Cool, grind into paste by adding very minimum water. Keep aside.

-Now we would move towards the main preparation. It is the time to drain the soaking rice.

-Take one pressure cooker, pour oil for the seasoning, drop all the dry spices from cumin to star anise, fry for 2 minutes.

-Now put all the veggies, green peas, double beans and fry nicely until raw smell vanishes and all the pieces coats with the oil.

-Next comes the turn of adding ground green masala and salt. Fry nicely and lastly add drained rice and fry for couple of minutes.

-Add water (I normally add 1: 2 for Basmati rice or Sona masuri rice) If you are using small grain (Jeera rice) Use 1: 1 ½ ratio for water. Here 1 is rice and 2 or 1 ½ is water.

-Use rice measured cup for water measurement.

-Check for salt and squeeze lemon and close the lid. Cook for 1 whistle and keep it in a simmer for 2 to 3 minutes.

-During this time, we can prepare bread croutons. Usually bread pieces will be deep fried, drained and added.

But, I normally avoid deep frying and make it like this.

-Take one tawa, drop couple of spoons of ghee or oil, when it is hot, drop the bread pieces and fry for 2 to 4 minutes, until all the bread pieces coats partially and half roasted.

-Now switch off the gas, spread those bread pieces in a baking dish, bake for 20 minutes or until it is crisp in a pre-heated oven or convection microwave at 170-degree C.

-When Pressure relieves, open the cooker lid and mix in bread croutons and mix well. Close the lid and leave for some time to soak all these bread pieces to absorb the aroma.

-Then serve with Onion raita at the side.