Vegetable Kurma

What started an as attempt to make Pav Bhaji ended up in Vegetable Kurma. I craved for some Pav Bhaji for a long time and decide to make it at home. I chopped all the vegetables for it only to realise that the Pav Bhaji masala I had in my pantry was well past its expiry date. I know dry spices don’t have an expiry date as such but i didn’t want to take a chance!

So I ended up using all the veggies to make kurma just the way my MIL makes. K had been craving for kurma for a long time now 😉

Ingredients :

1 cup frozen/fresh peas

1/2 cup sweet corn

10-12 beans finely chopped

2 carrots

1 capsicum/green bell pepper

2-3 small potatoes

1 small onion

2 small tomatoes

1 cup of methi or fenugreek leaves

2-3 table spoons of chopped cilantro

1 cup thick yogurt

2-3 tablespoons of oil

Salt to taste

For the masala

2-3 table spoons of grated coconut

2 teaspoons khus khus/poppy seeds

1 teaspoon jeera

4-5 pepper corns

2 cloves of garlic

3 green chillies

5-6 cashews

3-4 cloves

1/2 stick of cinnamon

In a large vessel, heat the oil and add the onions. Saute them till translucent. Add the bell peppers. Next add the methi leaves and saute them for a couple of minutes. Add the tomatoes. Meanwhile grind all the ingredients for the masala into a fine paste with a little bit of water. Add this ground paste to the pan. Stir well. Add the peas and corn and let them cook for a minute.  Add the rest of the vegetables. I put the rest of the vegetables in the microwave for 3-4 minutes until they were soft. Once all the veggies are added, stir in the yogurt. Add salt and let it simmer for a few minutes. Granish with Cilantro. Serve hot with puris or roti.


Chaat time!!

What happens when two sisters crave for chat like how they make it back home?! One ends up eating a healthy chaat snack and the other,  good old guilty treat !

Here are two recipes from us tomato chaat and pani puri!

Tomato chaat by Roopa:

When you are super hungry after work and don’t know what to do with the one tomato, half onion in the refrigerator, here’s one quick healthy recipe to try. I can almost promise you, this one is about 200 calories…and very yummy! This is typical Bengaluru street food which my sister and I crave! Any time is chaat time for us!!
1 tomato
1/2 onion
1/2 cucumber
Roasted Dahlia
Chaat masala, Jeera powder, dhania powder, red chilli powder, salt to taste
Tamarind date chutney
Fresh grated raw green mango
Fresh chopped cilantro
Cut the tomatoes into round slices. Chop the onions and cucumbers into small pieces. Arrange the tomatoes in a circle on a plate. Spread small amounts of cucumbers and onions over the tomatoes. Sprinkle all the powders and salt  so they are evenly distributed over the tomatoes. Then add the roasted dahlias for the nutty taste. Of course you can use, peanuts or puffed rice with Sev. I try to keep it low in calories, so no peanuts or rice for me.
Finally, garnish with tamarind date chutney, cilantro and grated fresh green mango.
You can also choose to garnish with some yogurt.
Pani Puri by Swathi
Ingredients:  Serves 2
1 pack store-bought puris
1/2 cup finely chopped onion
For the pani :
2-3 green chillies
1 cup cilantro
1 cup mint leaves
4-5 dates
1 tablespoon tamarind paste
2 teaspoons chat masala powder
1/2 teaspoon grated ginger
1/2 litre of water
6-7 Ice cubes
Salt to taste
For the filling :
1 potato pressure cooked and mashed
1 cup of dried peas or black chana soaked over night and pressure cooked.
Grind the cilantro, mint leaves, chillies, dates and ginger. Strain this mixture into a bowl. Add tamarind paste, chat masala and water.
Since chat masala already has salt, go easy on the salt. Add grated jaggery or brown sugar if you want the mixture a little more sweet.
For serving pani puri, crack the puris at the top, fill it with the potato and peas/kala chana mixture. Sprinkle some chopped onion.
Dip the puri in the pani and stuff it in your mouth!! 🙂

Tangy Badnekaayi Palya/ Baingan Curry/ Kathrikayi PuliSheth Kariyumbh

If the last part of the blog title was a mouthful, thats what the dish is called among Iyengars!

This is one recipe I learnt from my mom’s sister. This recipes uses very simple everyday ingredients. The usual Rasam powder and tamarind that almost all south Indian house holds have stocked up in the pantry is all you need for this recipe. No roasting, no blending, no high calorie peanuts or coconut!

Ingredients: Serves 4
4 long purple or green Baingan ( Indian egg-plant)
2 small potatoes ( optional)
1 tsp rasam powder
A pinch of hing, turmeric powder
1 tsp tamarind paste
Curry leaves 5-6
Mustard seeds and 2 tbsp oil for seasoning
Cut the baingan and potatoes into 1 inch long inches about 1/4 inch thick. Remember to soak the baingan in a bowl of water as you cut them, to prevent them from turning brown.
Heat 2 tbsp oil in a frying pan. Once it is hot, add and let the mustard seeds splutter. Then add the curry leaves, a pinch of hing and turmeric powder. Add the cut vegetables and let them cook till the skin of the baingan is soft and translucent brown.
Then add 1 tsp rasam powder, 1 tsp tamarind paste and salt to taste. Allow these ingredients to blend well with the cooked vegetables for about 5 minutes.
Serve with fresh hot roti. Also tastes great if you want to eat it with rice, remember to add that spoon of aromatic peanut oil when eating with rice though!

Carrot and Tomato Salad/ Kosambri

Blogging after a long can get very busy sometimes! I was craving for something nice and simple which could serve as a side for lunch and as a snack. Thats when I got reminded of this kosambri that amma makes all the time. Kosambri in kannada is nothing but a salad usually with some soaked dal like chana or moong. But this one is a very simple recipe and perfect for a summer day!

Ingredients : Serves 2

2 medium-sized carrots, grated.

1 large ripe tomato.

2 dried red chillies

1 tablespoon lemon juice

Salt to taste

1 teaspoon oil

1 teaspoon mustard seeds

2-3 table spoons chopped cilantro/ coriander

Mix the grated carrots, tomato, lemon juice, salt and coriander in a big bowl. Heat the oil in a small pan, add mustard seeds and the red chillies. Break the chillies into half or quarters. This gets the seeds out and adds heat to the dish. Once the mustard seeds splutter, add this to the salad, mix well and server immediately.

Note : If you want to make this ahead of time, do not add salt and lemon juice. Add the two just before serving, as the salt tends to separate all the juices from the vegetables.