Vegetable Kolhapuri
When I wanted a very easy and less time consuming dish for my son’s birthday party, my friend suggested that I try this recipe. She told me that normally Vegetable kolhapuri is a very spicy maharashtrian dish . But with a little variation to the original recipe, she had come out with this wonderful version. It is actually quite easy to make and it turned out to be a very big hit at my son’s party.Try it out for yourself.
Serves about 2 -3 people
Time taken – 25 to 30 minutes
Ingredients used:
1 medium sized onion chopped
1 big cup of cut vegetables like carrots, mushrooms, peas, cauliflower, beans, potato
(You can use the frozen mixed vegetable packet also)
2 small tomatoes chopped
½ tsp jeera
1 tsp dhaniya (coriander) powder
½ tsp turmeric powder
1 tsp chilli powder
½ tsp garam masala
1 tsp ginger and garlic paste
1 big cup of coconut milk (thick)
(You can use the canned one available in the Indian grocery store, doesn’t make a difference in taste)
Handful of chopped coriander leaves
Salt to taste
2 Tsp of oil
Method of preparation:
Heat oil in a kadai. Add jeera and let it crackle. Now add the chopped onions and the ginger garlic paste and fry till the onion is translucent in color. Then add the chopped tomatoes and fry till the tomatoes are cooked and mashed properly. Make a paste of chilli powder, garam masala, turmeric powder and dhaniya powder with 3 Tsp of water. Now add this paste to the kadai and fry for 2 minutes. To this add the cut vegetables and the coconut milk. Once the coconut milk starts boiling, add salt and the chopped coriander leaves. Now close the kadai with a lid and let it boil at a low flame till the vegetables are cooked. If you feel the consistency of the gravy is too thick , then add water .
Serve hot with roti or rice.
Labels: Chatpat, curry, Easy, Jhatpat, Kolhapuri, Maharashtrian, Masala, Vegetable
Raja Masala
Raja Masala is a quick and easy snack made out of groundnuts(peanuts). Have heard that it goes well with Chilled Beer. It tastes good with coffee too, especially on a cold winter evening.
Ingredients Required:
Three handfuls of dry roasted, skinned peanuts
One handful of finely chopped onions
Two finely chopped green chillies
Quarter tsp. red chilli powder(Chat masala-optional)
Salt, lemon and coriander leaves to taste
Time Taken: 5 minutes
Serves about 4 people.
Method of Preparation:
Mix the ingredients mentioned above in the given order. Make sure the peanuts are crispy(kurkure). The less-health conscious people could use deep fried peanuts(obviously, it would enhance the taste). Chatpata raja masala is now yours to savour.
Note: Snacks of similar types can be prepared by replacing peanuts with sprouted moong(raw uncooked or partially cooked green gram varieties) or cooked chana(chickpea).
Labels: Chatpat, Jhatpat, Masala, Peanut, Raja, roasted, Snack
Vaingana Sagle (Stuffed Baingan)- Konkani style
Presenting before you a pucca Konkani recipe which is purely coconut based. It is one of my favourites and goes well with Chapathi(Indian bread) as well as rice and dal(as a side dish). The prerequisite for preparing this delicacy is a mixer/blender. Hence, please ensure that you have one before finalising on whether you want to try this out or not(Mostly referring to the NRI bachelors who avoid buying one in the US of A).Cooking Tip: Choose small(Roma tomato sized)Brinjals. Slit/stuff them with the masala while the dal is being roasted and also while the Seasoning mix is getting ready on the gas stove- Again a time saver tip.
Serving size is about 3 to 4 people
Time taken: 20 -25 min
Ingredients Required:For the stuffing:10 to 12 blue or green small sized brinjals
Half a coconut, one handful coriander seeds, 1 to 2 tsps urad dal,
4-5 red chillies(or 1- 2 tsps red chilly powder, Quarter inch ginger,
2 finely chopped onions.
One inch sized jaggery and half a small lemon sized tamarind.
Salt.
For the seasoning:2 tsp oil,
1 tsp mustard seeds,
4-5 curry leaves.
Method of Preparation:Roast the coriander seeds and urad dal on a plain tava till they release aroma(become light brown as well). Mix them with Grated coconut(even big chopped pieces would do since you are using a mixer), jaggery, tamarind, ginger and salt and grind to a fine paste. It is better to mix the roasted items to the paste during the last few rounds of grinding in order to obtain a smoother consistency. Add the finely chopped onions to the paste after removing it from the mixer. Check for salt and spice to ensure the taste that you want.
Then, take a wide based frying pan and pour the oil to heat. Sputter mustard seeds in it and add the curry leaves as well. While this is being done, remove the stalk of the brinjals and slit each of them longitudinally into six to eight parts lengthwise (such that each brinjal remains as a whole with several slits running down till almost the end of the base). Fill the insides of these slit brinjals with the above ground masala(paste). After the seasoning is ready, overturn these stuffed brinjals into the pan and cover for ten to fifteen minutes or until cooked.
Technorati:
Indian recipes ,
recipesLabels: Brinjal, Chatpat, curry, Eggplant, Jhatpat, Konkani, Masala, Sagle, Stuffed, Vaingan, Vaingana
Aloo Gobi Matar.
This is a North Indian gravy item which goes with Chapati/Indian bread. Named after potatoes, caulis and peas which are the veggies added to this dish. Very yummy
!!Time taken: 20-25 minutes.Cooking Tips: Cook the masala and the veggies in two pots separately to save time. Chop and cook veggies while masala is being cooked.Serves about 3-4 peopleIngredients:For the paste:Onions 2, garlic pods 3-4, half an inch ginger
2 green chillies,
one and a half tsp cumin and coriander powder mix.
a pinch of turmeric powder, half tsp. chilly powder,
One and a half tomatoes, a little tomato puree
half tsp garam masala.
For the curry:Potatoes 2,
cauliflower florets- one bowl,
half to one cup of peas
Method of Preparation:Take some oil in a pan/kadai and heat it. To this, add finely chopped green chillies. Chop onions into small cubes. Toss them in with grated garlic cloves as well as ginger into the kadai and stir for a minute or until golden brown. Add the remaining masalas in the given sequence and stir for a minute. Pour in the tomato puree along with finely diced tomatoes. Cook for two minutes. Sprinkle the garam masala towards the end in order to retain the aroma/flavour and cook very little after that (just enough to relieve it of its rawness).
In the meanwhile, simultaneously in another pot, take a little oil, warm it, and add a few sprinkles of hing to it. Toss in the chopped veggies mentioned above and cook covered on med high/med flame using half a cup water for 15 min.
When cooked, add the gravy to the cooked veggies and cover till a boil. If you'd like the gravy to be a little thicker, you could mash some of the potato pieces from the cooked vegetables. Garnish with coriander leaves. Your yummy curry is ready.
Technorati:
Indian recipes,
recipesLabels: Aloo, cauliflower, Chatpat, curry, Easy, Gobi, Jhatpat, Masala, matar, peas, Potato
