Mysoorean

Badanekayi Alugedde Palya - Eggplant Potato Stir Fry

noreply@blogger.com (Vani) — Sat, 29 Nov 2025 17:31:00 +0000

Badanekayi-alugedde palya is an eggplant-potato stir fry made in a classic Karnataka brahmin-style without onion or garlic, letting the natural flavors of eggplant and potato shine. A simpler version can be made with just curry leaves and green chilies and lemon juice for tang. This version is made with saarina pudi (a spice mix) with tamarind paste for added tartness and jaggery to balance the flavors.

Ingredients:

5-6 small round eggplants, cut into long strips

3 medium sized potatoes, cut thin and long

1 small tomato, diced

1.5 tsp saaru pudi or any store bought rasam powder/Madras curry powder

1/2 tsp each of ground black pepper, turmeric powder, coriander powder

1/2 tsp tamarind paste

1 tbsp jaggery, shredded

1 tbsp oil

1 sprig curry leaves

1/2 tsp each mustard and cumin seeds

pinch of asafetida

Salt to taste

Method:

Heat oil in a pan. Add mustard and cumin seeds and allow to pop. Add asafetida and curry leaves and fry for a few seconds. Mix in potatoes and fry on medium for 2-3 minutes. Add cut eggplants next and fry for 2-3 minutes. Add the cut tomatoes, a couple tablespoons of water and salt. Mix and cook on low, covered, until soft. Mix in all the powders, jaggery and tamarind. Cook covered for another 2 minutes. Garnish with chopped cilantro (optional) and serve as a side with rice and rasam or curd rice or with rotis/chappatis.

Sweet Potato Palya

noreply@blogger.com (Vani) — Tue, 21 May 2024 15:36:00 +0000

Sweet potato (genasu in Kannada) is often prepared in Kannadiga kitchens as a palya, a savory preparation that involves sautéing sweet potatoes with a blend of aromatic spices. Sweet potato palya can be served as a side dish - it pairs beautifully with rice and rotis, adding a touch of sweetness to the meal. Sweet potatoes are packed with vitamins, fiber, and antioxidants, making it a popular dish in many Indian households.

Ingredients:
1/2 kg Sweet Potato, diced
1 sprig curry leaves
2-3 dried red chilies, broken
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp jeera/cumin seeds (optional)
A few piches of hing/asafoetida
1/2 tsp jaggery powder
1 tsp oil
Salt to taste
1 tbsp grated coconut

Method:
In a pan, heat oil. Add mustard and cumin seeds and allow to pop. Then add urad dal, curry leaves, asafoetida, broken red chilies and saute for a few seconds.
Add diced potatoes and saute on medium-low for 4-5 minutes. Add a tbsp of water and cover and cook on low until the sweet potateos are softened.
Season with salt and mix in the grated coconut.
Serve as a side with rice and dal or with rotis.

Parangi Kayi Gojju - Papaya Curry

noreply@blogger.com (Vani) — Sat, 11 Feb 2023 18:44:00 +0000

This was my first time cooking with this nutrient-dense fruit. Payaya is loaded with dietary fiber, minerals and vitamins and you will find tons of research on its role in decreasing the risk of heart disease, diabetes etc. This is my mom's recipe for tangy, spicy and slightly pungent gojju made with this incredible food.

Ingredients:
2 cups, diced unripe papaya
Salt to taste
1/4 tsp turmeric

For the ground masala:
2 tbsp coconut shreds
1 tsp mustard seeds
3-4 pinches of asafoetida/hing
1 tbsp roasted chana dal/dalia
1 tsp raw rice
1 tsp tamarind paste
2 tsp jaggery
4-5 byadgi dried red chilies

For the tadka:
1 tbsp oil
1 tsp mustard seeds
7-8 curry leaves
1-2 dried red chilies

Method:
Pressure cook papaya with salt, turmeric and 2 cups of water for one whistlw. Manually release pressure so as to not over cook.
Grind all the ingredients for the ground masala. No need to roast any ingredient.
In a pan, heat oil. Add mustard seeds and allow to splutter before adding red chilies and curry leaves. Fry for a few seconds.
Add boiled papaya along with with the water that it was cooked in and the ground masala. Mix well and bring to a boil.
Taste and adjust salt, tamarind and jaggery for balnace. Simmer for 3-4 minutes to allow the flavors to meld.
Serve hot with white rice and ghee. Goes well with chappatis and plain parathas too.

Sorekai Gojju - Bottle Gourd in Tangy Coconut Sauce

noreply@blogger.com (Vani) — Fri, 17 Dec 2021 20:54:00 +0000

The humble lauki/sorekai/bottle gourd many essential nutrients like viatmins A, B, C, folate and magnesium, and is used extensively in India for its health benefits.

The lauki used in this recipe today came from a friend's garden - such a vast difference to the taste and texture that farm-to-table makes! Tender, juicy bottle gourd in this tangy coconut masala was a great hit with the family, even the picky ones.

Ingredients:

1 medium sized bottle gourd
3 tbsp grated coconut
1-2 green chilies
1 tsp rasam powder
1/2 tsp tamarind paste/comcemtrate
1 tbsp shredded jaggery
1/4 tsp turmeric
Salt to taste

For the tadka: 1 tbsp oil, 1/2 tsp mustard seeds, 6-7 curry leaves

Method:
Peel and cut the gourd into small 1/2" cubes.
Pressure cook the cut pieces with 1/2 cup water, turmeric and salt for one whistle.
Grind the coconut, green chilies, rasam powder, tamarind and jaggery to a slightly coarse paste, adding 1/4 cup of water.
Once the gourd is boiled, heat oil in a pan and add mustard seeds. Once they pop, add the curry leaves, boiled bottle gourd (with the water it was boiled in), and the ground paste. Season with salt and mix well.
Bring to a boil and allow to cook on medium for 4-5 minutes.
Serve hot with chappatis or as a side for rice and dal.

15 Years of Blogging & Crispy Green Bean Fries

noreply@blogger.com (Vani) — Tue, 27 Jul 2021 19:37:00 +0000

It's been 15 years since my first blog post back in 2006! And today also marks my daughter, the No-Longer-Little M's 15th birthday. She is getting ready to get her driver's permit (which I'm not at all ready for!). To celebrate both, here's a recipe for oven baked crispy green beans that she made.

Recipe Credit

Ingredients:

1 lb green beans, washed and ends trimmed (about 30-35)
1 tbsp all purpose flour
1 cup yogurt, whisked with 1 -2 tbsp water (or 1 egg, beaten)
1 cup panko bread crumbs
2 tbsp grated parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper

Method:

Pre-heat oven to 425.
Toss the trimmed green beans with APF to lightly coat.
Mix bread crumbs with salt, garlic powder, cayenne and parmesan.
Dip green beans in the yogurt (or egg), then coat with the seasoned breadcrumbs.
Line a baking sheet with aluminum foil and lightly spray with non-stick spray.
Place the green beans in a single payer and bake for 10-12 minutes, until brown and crisp.
Serve with marinara or your choice of dip.

Oats Upma

noreply@blogger.com (Vani) — Wed, 16 Jun 2021 14:15:00 +0000

Oats are amongst the most nutrient-dense foods, rich in fiber and with a higher protein content than most other grains. While the rest of the family being sweet-toothed have oats in oatmeal, cookies or in parfaits, I prefer to use them in savory dishes, such as this upma below. Pretty quick and simple to prepare using rolled oats.

Ingredients:

1 cup rolled oats
1 small onion, chopped
2-3 green chilies, slit
7-8 curry leaves
1 tsp grated ginger
1 tsp chopped cilantro
1 tbsp grated coconut
1/2 tsp jaggery/brown sugar (optional)
1 cup water
Salt to taste

For the tadka:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp ground turmeric

Method:

Dry roast the rolled oats on a medium flame for 3-4 minutes. Keep aside.
In a pan, heat oil and add and cumin seeds. Allow to pop. Add turmeric powder, curry leaves and saute for a few seconds.
Add ginger, green chilies and onion and saute until the onions are tranlucent.
Pour in the water and bring to a boil. Season water with salt and tip in the roasted oats while mixing well.
Cover and cook on medium for 3-5 more minutes until the water has been completely absorbed.
Mix in grated coconut, chopped cilantro and jaggery (if using)
Serve warm with ghee on top!

Vaingana Puddi Sagle - Konkani Stuffed Eggplant

noreply@blogger.com (Vani) — Mon, 29 Mar 2021 01:24:00 +0000

Eggplants are a favorite, as evidenced by about 20 eggplant recipes on the blog! Today's recipe is a dry sabzi made with gulla variety of eggplant (green, round Thai eggplant variety), which is common in Mangalore region. But any other variety of eggplant/brinjal will also work.The masala is a typical Konkani one, made with roasted spices and coconut.
Other stuffed eggplant recipes here -
Baghare Baingan
Bharleli Vangi
Yennegai
Bharwan Aloo Baingan

Ingredients:

7-8 Small eggplants (green or purple)
1 small onion, chopped fine
2 tbsp oil
1/2 tsp mustard seeds
4-5 curry leaves
Salt to taste

For the masala:
1.5 tbsp coriander/dhania seeds
1 tsp cumin/jeera
1/4 tsp fenugreek/methi seeds
3-4 dried red chilies (Byadgi variety, preferably)
1/2 tsp rasam powder (optional)
1/2 cup grated coconut
1/2 tsp tamarind paste

Method:

Dry roast corinader, cumin and methi seeds until fragrant, adding dried red chilies for the last minute. Grind coarsely along with coconut, rasam powder (if using) and tamarind paste, adding very little water. Mix with salt. Masala is ready.
Remove stalks of eggplants and make two slits without cutting them all the way through. Stuff the slit eggplants with the masala, reserving the remaining masala.
In a pan, heat oil and add mustard seeds. Allow to pop, then add curry leaves and chopped onin. Fry for a few minites until translucent.
Add stuffed eggplants, seam-side down, pouring the remaining masala on top. Add a couple spoons of water, cover and cook on low for 1o minutes. Mix gently, adding a few spoons of water if needed, and cook for another 5-10 minutes, until the eggpants are cooked and it'scompletely dry.
Serve as a side with rice and dal or yogurt, or with chappatis.

Bajra Seviya Upma - Pearl Millet Vermicelli

noreply@blogger.com (Vani) — Sun, 24 Jan 2021 19:07:00 +0000

Pearl millet vermicelli upma for Sunday breakfast. Millets are gluten-free and are high in fiber, protein and anti-oxidants. Got these pearl millet/bajra/kambu vermicelli from an Indian grocery store and just followed the instructions on the packet - soaked the vermicelli in plain water for a minute, steamed for 8 mins and mixed with upma masala which had a good amount of ginger and turmeric for more immunity boost!

Ingredients:

1 packet Pearl Millet/Bajra/Kambu Vermicelli (I used Anil brand 180gm)
1 small onion, chopped fine
1" ginger, grated
2-3 green chilies, cut
4-5 curry leaves
2-3 tbsp chopped cilantro
1-2 tbsp grated coconut
1 tbsp lime juice
3/4 tsp jaggery/brown sugar (optional)
1 tbsp oil
1/2 tsp cumin
1/2 tsp turmeric
salt to taste

Method:

As per the instructions on the packet, soak the vermicelli in water for a minute, then steam for 8 minutes to soften, and keep aside.
In a pan, heat oil and add cumin seeds and allow to splutter. Put curry leaves, green chilies, turmeric and ginger and saute for a few seconds. Add chopped onion and fry until translucent.
Now mix in the steamed pearl millet vermicelli along with salt and jaggery, if using. Sprinkle a couple teaspoons of water and cover and cook on low for a couple minutes. This will allow it to soften further.
Finish with lime juice, grated coconut and chopped cilantro.

Baingan Bharta - Mashed Eggplant Curry

noreply@blogger.com (Vani) — Mon, 18 Jan 2021 19:48:00 +0000

Bharta is essentially a mash and typically, baingan (eggplant) bharta involves fire roasting the eggplant giving it a lovely smoky flavor. This version skips the fire-roasting part and uses pressure cooker instead, for the entire curry, using a method called OPOS (one pot one shot).
Here is another version of baingan bharta, in a microwave.

Ingredients:
1 large eggplant or 5-6 small eggplants, chopped
1 large tomato, chopped
2 medium onions, chopped fine
1" piece ginger, grated
1-2 green chilis, chopped fine
1/2 tsp red chilli powder
2 tsp dhania powder (coriander powder)
1/4 tsp garam masala powder (curry powder)
2 tbsp tomato puree
1/4 tsp turmeric
2 tbsp oil
salt to taste

Method:
Put 2tbsp oil and 2tbsp water at the bottom of a small pressure cooker.
Layer the finely chopped onions, followed by chopped tomatoes and then the chopped eggplant.
Top with all the remaining ingredients (ginger, spice powders, green chilies, tomato puree and salt).
Close and pressure cook on high for 2 whistles and switch off the stove.
Manually release pressure immediately. Using a whisk or a masher, mix and mash the curry.
Taste to adjust flavors and seasonings.
Optional: For the smokiness that's characeristic of the original bharta, place a smoking piece of coal and cover for a few minutes.
Garnish with chopped cilantro and serve with chapatis or rotis.

Paneer Ghee Roast

noreply@blogger.com (Vani) — Tue, 17 Nov 2020 18:50:00 +0000

Paneer ghee roast had been on my to-do list for a long time. I used this chicken ghee roast recipe as the guideline and marinated paneer in the ground masala rather than fried plain in ghee. The end result was a delicious, spicy paneer ghee roast.

Ingredients

1/2 kg paneer, cut into thick cubes
1 medium onion, chopped fine
6-8 curry leaves
2-3 pods of garlic
1" piece of ginger
1/4 tsp tamarind paste
1/2 tsp jaggery/brown sugar
2 tbsp yogurt
1/4 tsp turmeric powder
2 tbsp ghee
salt to taste
To roast:
3-4 dried Guntur chilies
6-7 dried Kashmiri chilies
1 tbsp coriander seeds
1 tsp cumin
1 tsp black peppercorns
1 tsp fennel
2 cloves
1/2" cinnamon stick

Method:

Dry roast the 2 chilies first and keep aside. Then dry roast the remaining ingredients on a low flame until fragrant. Make a paste with the roasted ingredients, garlic, ginger, tamarind paste and a few tablespoons of water.
Add salt to the paste and pour over the paneer cubes. Add turmeric powder and yogurt to the paneer, mix well. Marinate the paneer for 15-20 mins.
Heat ghee in a pan and fry the chopped onion until translucent. Add curry leaves and saute for a few seconds.
Pour the marinated paneer and jaggery and mix well. Fry on medium-low for a 7-8 minutes, until the ghee starts to ooze from the sides.
Taste to adjust the seasonings, and it's ready to eat!

Cauliflower Palya

noreply@blogger.com (Vani) — Wed, 14 Oct 2020 13:51:00 +0000

Palya is a dry vegetable dish, the Kannada equivalent of sukhi sabzi in Hindi where vegetables are cooked in different masalas. One of them is an aromatic spice powder called palyada pudi or vangibhatha powder . Vegetables are cooked in this spice powder and had as a vegetable side dish, or the same vegetable palya is mixed with rice for vangibhath or used with semolina for rava bhath.

Ingredients
1/2 kg (~1.25 lbs) cauliflower, cut into small florets and cleaned
1 small onion, chopped
2 tbsp grated coconut
1 tbsp chopped cilantro
1 heaped tsp palya/vangibhath powder or rasam powder/Madras curry powder
1 tsp lemon juice
1/2 tsp jaggery/brown sugar (optional)
Salt to taste
For the Tadka:
1 tbsp oil
1/2 tsp mustard seeds
a few pinches of asafoetida/hing
1/4 tsp turmeric powder
3-4 curry leaves
2-3 dried red chilies, broken

Method:
Heat oil in a pan and add mustard seeds. Allow to pop. Add all the other tadka ingredients, and saute for 10 seconds.
Add chopped onion and fry until translucent.
Mix in the chopped cauliflower and fry for a minute before adding a tbsp water. Cover and cook on low for 5-6 minutes.
Add salt, palya pudi, jaggery and cilantro. Cook for another couple minutes.
Finish with lemon juice and coconut.
Serve as a side with rice and saaru/rasam or with chappatis.

Tawa Pulao

noreply@blogger.com (Vani) — Wed, 07 Oct 2020 19:37:00 +0000

Tawa Pulao is a delicious way to use up leftover rice. Tawa is Hindi for iron skillet, and as the name suggests, this pulao is cooked over a tawa. Common street food in Mumbai, tawa pulao is made with a lot of vegetables and spices mixed with pre-cooked rice and copious amounts of oil & butter :).

Ingredients:

4 cups cooked rice, cooled
1 medium onion, chopped
1 large tomato, chopped
2-3 cups of chopped mixed vegetables (peas, carrots, spinach, cauliflower, potatoes)
2-3 green chilies, chopped
2-3 garlic pods, minced
1" ginger, grated
1 tbsp tomato puree (ketchup works too)
2 tbsp canola oil
1-2 tbsp butter
1 tsp jeera/cumin
1 tsp lemon juice
Salt to taste
Spice Powders:
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp ground coriander/dhania powder
1/2 tsp garam masala powder
1 1/2 tsp pav bhaji masala

Method

In a cast iron skillet or pan, heat oil and butter, until melted.
Add cumin seeds and allow to crackle.
Add the chopped onion and fry until light brown.
Next, add the ginger, garlic and green chilies and saute for a minute.
Stir in the veggies, including the chopped tomato. Season with a bit of salt. Add a tbsp of water. Cover and allow to cook until tender
Now mix in all the spice powders and tomato puree to coat the veggies evenly. Cook for a couple more minutes on low.
Mix in the cooked rice, ensuring that it's mixed evenly.
Add salt and lemon juice to finish the tawa pulao.
Serve with raitha.

Phanna Doddak with Idli Batter - Konkani Dosa with Tempering

noreply@blogger.com (Vani) — Wed, 23 Sep 2020 15:32:00 +0000

Doddak is a slightly thick dosa, like uthappam, the batter for which is sometimes made with rava/semolina (like below links) or rice and dal. I've made this phanna (tadka, tempering) doddak with leftover idli batter in an 8" (omelette) pan. This doddak does not need an accompanying chutney or chutney pudi due to the phanna. Just have it plain or with ghee and/or butter.

Other doddak recipes on the blog:
Taushe Doddak, Cucumber Doddak with rava
Plain Doddak with rava

Ingredients:

Idli batter version 1, version 2
Oil
Mustard seeds
Dried red chilies, broken
Curry leaves, chopped (can be left whole too)

Method:

Heat 1 tsp oil in a small pan (I've used an 8" pan).
Add mustard seeds and allow to crackle.
Add a few pieces of crushed red chilies and 2-3 curry leaves.
Pour a ladleful of idli batter right on top and spread to cover the pan. The batter should be spread on the thicker side, more like an uthappam than a dosa.
Cover and cook on medium for 1-2 minutes, until the sides have browned.
Flip the doddak, adding another 1/2 tsp of oil around and cook for another 1 minute or so, until browned on the other side as well.
Remove to serve.

Badanekai Palya with Puliyogare Powder - Eggplant Stir Fry

noreply@blogger.com (Vani) — Wed, 16 Sep 2020 15:18:00 +0000

Here is a lovely palya/sabzi/stir fry with eggplants. I've used MTR's puliyogare mix, which is a premixed spice powder that is very tangy due to the tamarind in it and typically mixed with white rice for a very flavorful tamarind rice.

Other stir fried eggplant dishes from my blog-

Eggplant palya made with palya powder (another spice mix)
Eggplant Moju , a Sri Lankan curry
Eggplant Sambal , with an Indonesian sambal paste
Bharwan aloo baingan, a stuffed eggplant and potato sabzi

Ingredients:

6-7 small eggplants, chopped lengthwise
1 small onion, chopped fine

1 tbsp puliyogare (tamarind rice) powder (I used MTR brand)

1/2 tsp shredded jaggery or brown sugar

Salt to taste

Cilantro for garnish

For the tadka:

1-2 tbsp oil

1/2 tsp mustard seeds

4-5 curry leaves

1-2 dried red chilies

asafoetida

Pan Method:

Heat oil in a pan, and add mustard seeds. Allow to pop.

Add asafoetida, curry leaves and red chilies and saute for a few seconds.

Add chopped onions and fry for a few minutes, before adding the chopped eggplants.

Saute for 3-4 minutes, until slightly softened.

Mix in the puliyogare powder and jaggery/brown sugar. Cover and cook on low for 5 minutes. Add 1-2 tbsp water, if too dry.

Taste to add salt, if needed, and to adjust the flavors.

Finish with chopped cilantro.

Serve with chappatis or as a side with rice and rasam or yogurt..

Pressure Cooker Method:

Mix chopped eggplants with the puliyogare powder, jaggery and salt. Keep aside.

Heat oil in a small pressure cooker, add mustard seeds and allow to pop.

Add asafoetida, curry leaves and red chilies and saute for a few seconds.

Add chopped onions and fry for a few minutes.

Add the eggplants that are mixed with the spices and seasonings along with 2 tbsp water.

Close and pressure cook for 1 whistle.

Manually release the pressure and mix the contents.

Serve with chappatis or as a side with rice and rasam or yogurt.

Kelya Saasam - Banana Raita

noreply@blogger.com (Vani) — Mon, 07 Sep 2020 14:51:00 +0000

My father, even today, eats bananas chopped and mixed in with yogurt and sugar. My kids enjoy bananas the "thatha (grandpa) way" too. This Konkani recipe takes it a step further with a bit of spice and heat (more my way!). This is a simple, refreshing yogurt salad made with ripe bananas, and tadka-fied.

Ingredients:

1 large ripe banana

1-2 green chilies, chopped fine

1 tsp grated coconut

1 cup yogurt, beaten

1/2 tsp jaggery or sugar

salt to taste

Tadka:

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp cumin

3-4 curry leaves

1-2 dry red chilies

Method:

Chop bananas into small pieces and mix in with the chopped chilies and coconut in a bowl. Lightly mash.

Pour in yogurt, and mix in the salt and sugar.

In a small pan, make the tadka - heat oil and add cumin and mustard seeds. Allow o pop. Then add the red chilies and curry leaves.

Pour tadka over the saasam. Mix and serve.

Bhindi Do Pyaza - Okra & Onion Curry

noreply@blogger.com (Vani) — Mon, 31 Aug 2020 17:53:00 +0000

Bhindi was one of the few vegetables that I would eat without any fuss, as a child. It continues to be a favorite with me, and with the rest of the family as well.
Do Pyaza (2 onion) is called so because of onions being used twice in this curry - once for the masala with tomato & yogurt, and the second time as one of the vegetables in the curry. I've adapted the Bhindi Do Pyaza recipe from a chef from Novotel (link below)- I've shallow fried the okra, where he deep fries it. Between the yogurt and the tomatoes, the curry had enough tang, so I did not add any lime juice, like he did.

Recipe Source

Ingredients:

15-18 okra, tender
1 medium onion, chopped fine
1 small onion, cut into thick chunks
3 medium tomato (2 chopped fine, 1 cut into 1" thick cubes)
1 tbsp ginger-garlic paste
2 green chilies, slit
2 tbsp cilantro, chopped
1/2 cup yogurt, whisked
1 tbsp oil or ghee for masala
2 tbsp oil for frying
Salt to taste

Spice powders:
1 tbsp coriander powder
1 tsp roasted cumin powder
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp chaat powder

Method:

Clean and wipe dry the okra. Cut them into 1" pieces.
Heat 2 tbsp oil in a pan and fry okra for a 3-4 minutes. Move okra to a plate and keep aside.
In the same pan, add 1 tbsp oil or ghee. Add the finely chopped onion and fry until lightly brown.
Add ginger-garlic paste and green chilies and saute for a couple minutes.
Stir in the finely chopped tomatoes, along with all of the spice powders, except chaat masala.
Season with salt and allow to cook until the tomatoes are soft.
Stir in the whisked yogury and saute for a few minutes.
Now add the lightly fried okra, cubed tomato and onion and mix well.
Add 1 few tablespoons of water, if it's too thick.
Cover and cook on medium for 5-7 minutes.
Mix well and taste to adjust the seasonings.
Finish with chaat masala and chopped cilantro.
Serve with rotis, chappatis or naan bread.

Thai Panang Curry with Vegetables & 14th Blog Birthday

noreply@blogger.com (Vani) — Tue, 11 Aug 2020 19:33:00 +0000

Last month saw my daughter as well as my blog turning 14 years old. Thank you all, for your readership over the years.

Here's a Thai recipe after a really long time - a delicious and creamy Panang Curry. I typically use Maesri or Mae Ploy brands for Thai curries, both of which give me results that are close to the restaurants here. I've used Maesri here.

Below are some other Thai dishes from my blog-

Massaman Curry
Tofu Curry with Red Curry Paste
Thai Pumpkin Curry
Thai Style Noodles (has an amazing marinade)
Spicy Noodle Salad (has a great dressing but the picture needs updating! :))
Thai Tofu Cakes

Ingredients:
4 tbsp Panang Curry Paste (one small can of Maesri brand paste)
2 cups mixed vegetables, cut into big chunks (I've used zucchini, broccoli and red peppers)
2 cups coconut milk
1 tbsp palm sugar (or regular sugar)
1 tbsp coconut cream or vegetable oil
1 tsp fish sauce (optional) Salt to taste

Method:
Saute the curry paste in the coconut cream or oil for 2-3 minutes.
Add the vegetables and saute for a minute before adding the coconut milk, palm sugar and fish sauce (if using). Add half a cup of water, if too thick.
Mix well and cover to cook on medium-low for about 10-15 minutes.
Taste to adjust sweetness and add salt, if needed.
Serve with hot jasmine rice!

Broccoli and Cream Cheese Stuffed Mini Peppers

noreply@blogger.com (Vani) — Tue, 26 May 2020 14:54:00 +0000

The whole family being stuck at home comes with a few perks, one of which is the kids having the time to pursue new things. Miss M has taken up baking and cooking, which of course, makes me super happy! This was made by her.

Ingredients:

8-10 mini peppers
6oz cream cheese, softened to room temperature
1/2 cup finely chopped broccoli
1/4 tsp garlic powder
1/2 tsp ground pepper
1/2 tsp red pepper flakes
1/2 cup shredded cheddar

Method:

Mix cream cheese, broccoli, ground pepper, flakes and garlic powder together.
Cut peppers in half, lengthwise and remove the seeds.
Spoon the cream cheese mixture inside the cut peppers.
Bake at 400F for 10-12 minutes.
Sprinkle cheddar cheese op top and bake for another 2 minutes, until the cheese is melted through.

Chutney Pudi

noreply@blogger.com (Vani) — Mon, 18 May 2020 14:25:00 +0000

My stock of spice powders is typically replenished during my annual visits to India. This time over, with the whole COVID situation and ban on travel, I went ahead and made some myself. This chutney pudi recipe is from my mother. Mix chutney pudi with some oil or ghee, and it makes for a great side with idlis and dosas.

Ingredients:

1/2 cup chana dal
3/8 cup urad dal
5-6 Byadgi chilies
4-5 Guntur chilies (adjust according to required level of hot)
1/2 cup dry coconut
1 sprig curry leaves
A few pinches asafetida/hing
1 small piece tamarin
1 tsp jaggery powder/brown sugar
1 tsp oil
For tadka: 1 tbsp oil, 1/4 tsp mustard seeds, pinch of hing

Method:

Dry roast chana dal and urad dal separately on a low flame, until fragrant and slightly browned. Move to a plate.
In the same pan, add 1 tsp oil and continuing on a low flame, fry the curry leaves until completely dry and crisp. Add the chilies and tamarind piece and fry for a couple minutes.
Toss in the dry coconut and fry for another minute. Move to the dal plate.
Allow everything to cool completely.
Dry grind all of the above coarsely, along with salt and jaggery. Taste to adjust the flavors and balance.
In the same pan, heat oil and add mustard seeds and hing. Allow seeds to pop. Then mix in the ground powder.
Remove from stove, and allow to cool completely before storing in a dry container.

Crispy Sesame Cauliflower

noreply@blogger.com (Vani) — Tue, 05 May 2020 15:36:00 +0000

This was again Miss M's creation, adapting the General Tso's sauce here with what we had in hand. .

Ingredients:

1 head of cauliflower, cut into small florets
1 tbsp all purpose flour
2 tbsp bread crumbs
1 tbsp sesame oil
salt for seasoning
2 tsp roasted sesame seeds

For the sauce:

1/4 cup soy sauce
1/4 cup Maggi hot & sweet sauce
1 tbsp ginger-garlic paste
1 tsp rice vinegar
1 tsp sesame oil
2 tbsp water

Method:

Sprinkle APF on the florets and toss to coat lightly. Add oil, bread crumbs & salt and toss again.
Place on baking sheet and bake at 400F for 25-30 minutes, until crispy.
In the meantime, heat sesame oil in a pan. Fry ginger-garlic paste for 15-20 seconds. Add the remaining ingredients and mix.
Toss the crispy cauliflower in the prepared sauce, sprinkle roasted sesame on top.

Carrot Tikki - Carrot Cutlets

noreply@blogger.com (Vani) — Tue, 28 Apr 2020 14:53:00 +0000

This carrot tikki came about in an attempt to clear the fridge. I'm trying to cut down on grains consumption, and hence no use of rice or wheat/AP flour in the recipe. The tapioca flour made for a good binder. I also use flax meal as a binder often - works well in place of eggs in recipes.

Ingredients:

1 cup grated/shredded carrots
1 small onion, chopped fine
1 tbsp. chopped cilantro
1 tsp ginger-garlic paste
1 tbsp. almond flour
2 tbsp. tapioca flour (can substitute with maida/APF, besan, flax meal or egg)
1/2 tsp each turmeric, red chili powder
1 tsp garam masala/curry powder
1 tbsp. oil/butter
Salt to taste
Oil for frying

Method:

In a bowl, mix all the ingredients listed above until salt, with a few table spoons of water, until combined firmly.
Break small portions and shape them into cutlets (or croquettes).
Heat 2 tbsp. oil in a skillet. Cook the cutlets on medium for 3-4 minutes, until browned on the underside.
Flip and cook for another 2-3 minutes.
Alternately, the cutlets can be deep fried.
Move to serving plate and serve with mint chutney.

Zucchini Pizza Boats

noreply@blogger.com (Vani) — Fri, 24 Apr 2020 17:37:00 +0000

The whole stay-at-home scenario has all of us in the family, including my kids, experimenting with a lot of recipes. This here is another dish prepared by Miss M.

Ingredients:

3 small zucchini
1/2 cup marinara/pizza sauce
1/2 cup shredded mozzarella cheese
2 tbsp parmesan cheese
1/2 tsp garlic salt

Method:

Cut zucchini in half, lengthwise and scoop out the seeds from the middle.
Place on a baking sheet, spoon in the pasta sauce.
top with mozzarella and parmesan cheese and season with garlic salt.
Bake at 350F for 25 minutes.

Recipe credit

Bharwan Aloo Baingan - Spice Stuffed Eggplants and Potatoes

noreply@blogger.com (Vani) — Tue, 21 Apr 2020 17:42:00 +0000

Delicious stuffing in this eggplant and potato curry. Use a pressure pan or IP instead of a pan, for quicker results.

Here are some variations that I've posted before -
Ringan Batata Shaak
Bharli Vangi
Yennegai
Baghare Baingan

Ingredients:
8-10 small eggplants
2 large potatoes, quartered (6-8 baby potatoes)
Chopped cilantro for garnish

Stuffing:
1 tbsp coconut powder or grated fresh
1 medium onion, minced
1 tsp ginger-garlic paste
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chili powder
1 tsp garam masala/curry powder
1/2 tsp amchur powder
1 tsp grated jaggery/brown sugar
Salt to taste

For tadka:
2 tbsp oil
1/2 tsp mustard seeds
a few pinches of hing/asafoetida

Method:

Mix all the ingredients in the "stuffing" list and keep aside.
Wash and pat try eggplants. Keeping the stems intact, make two slits from the base end until the stem, without cutting through.
Quarter the big potatoes and make a small slit in the middle of each quarter. If using baby potatoes, make a "plus" shaped slit without cutting all the way through.
Smear the stuffing in the slit eggplants and potatoes. Keep aside.
In a pan, heat oil and add mustard seeds. Allow to pop. Add hing.
Place eggplants and potatoes in the oil. Top with remaining masala and add 1/2 cup water.
Cover and cook on low for 15-20mins, until the vegetables are cooked through.
Mix carefully before removing to a serving plate.
Garnish with chopped cilantro.
Serve with rotis or parathas.

Garlic Parmesan Baked Eggplant

noreply@blogger.com (Vani) — Fri, 17 Apr 2020 12:34:00 +0000

The quarantine situation has the kids venturing into baking and cooking new things. This baked eggplant was made by my daughter, Ms M, following this recipe.

Recipe Credit

Ingredients:

1 large eggplant
1/4 cup butter
1 cup breadcrumbs
1/4 cup parmesan
1/4 cup shredded mozzarella
1/2 tsp paprika
1/2 tsp garlic powder
1/2tsp Italian seasoning

Method:

Trim the ends and of the eggplant and slice into 1/2" discs. Place the discs in a colander, sprinkle with salt and allow to sit for 30 mins.
Melt butter in a bowl, keep aside.
Mix breadcrumbs, spices and parmesan.
Dip eggplant discs in butter first, then the breadcrumbs and place in a aluminum foil lined baking sheet.
Top each disc with some shredded mozzarella.
Bake in oven at 400F for 15 mins. Then flip discs and bake the another 7 minutes.
Serve as an appetizer with marinara sauce or use in eggplant Parmesan.

Orange Chutney

noreply@blogger.com (Vani) — Thu, 06 Feb 2020 18:23:00 +0000

This was an experimental chutney/gojju, made with mandarins, made along the lines of this apple gojju. Spicy, tangy & sweet at the same time and makes a great accompaniment with dosas and chappatis. Works as a dip with chips too.

Ingredients:

4-5 seedless mandarin oranges, peeled, pith removed, sectioned (with membranes)
Rasam powder or red chilli powder- 3/4-1 tsp
Coriander powder - 1/2 tsp
Fenugreek/Methi powder - a few pinches (or 5-6 methi seeds)
Fennel powder - 1/4 tsp
Jaggery - 1 tsp
Salt to taste

Tadka:
1 tsp canola oil
1/4 tsp mustard seeds
Asafoetida/hing - a few pinches
2-3 dried red chilies

Method:

Heat oil in pan. Add mustard seeds and allow to crackle. Add hing and dried red chilies and fry for a few seconds.
Put the sectioned oranges, and saute for a couple of minutes.
Add all the powders, jaggery and salt. Mix well.
Cover and cook on low for 6-7 minutes.
Taste to adjust seasonings.

Pressure cooker method:
Heat oil a 2L or 3L pressure cooker. Add hing and dried red chilies and fry for a few seconds.
Put the sectioned oranges, and saute for a couple of minutes.
Add a couple table spoons of water, all the powders, jaggery and salt. Mix well.
Cook for one whistle and allow for natural pressure release.