Raw Banana Curry - ಬಾಳೆಕಾಯಿ ಪಲ್ಯ

Sunday, February 27, 2011

Preparation time: 20 minutes

Serves: 2 people
 
You will need:
  1. Raw bananas - 3-4 nos - peeled and diced into small pieces
  2. Onions - 1 no. - diced
  3. Tomato - 1 no. - roughly chopped
  4. Mustard seeds - 1 tspn
  5. Turmeric powder
  6. Red chilli powder 
  7. Asafoetida / Hing
  8. Cooking Oil
  9. Salt
To cook:
  • Heat the oil in a skillet and add mustard seeds. Once the seeds start popping add hing, turmeric powder and the raw bananas. 
  • Saute the bananas until they turn golden brown. Once cooked, keep this aside.
  • In the same skillet, add some oil and saute the onions. 
  • Once the onions are caramelized, add tomato and salt. 
  • Add red chilli powder or any other spice powder of your choice. ( I added some leftover rajma masala paste!)
  • Add a little water if you want to get a gravy-like consistency. 
  • Once the onion-tomato gravy is cooked, add the sauted bananas and stir well.
  • Goes well with hot chapatis and rice! 
Raw Banana Curry
Tip: For a better flavor, mix the bananas with the red chilli/spice powder before you saute them!

Dry Coconut Dal - ಕೊಬ್ರಿ ದಾಲ್

This is a simple upgrade to the humble dal!

Preparation time: 15 minutes

Serves: 3-4 people

You will need:
  1. Toor Dal - 1 cup
  2. Dry coconut - 1/2 cup
  3. Coriander Seeds - 1 tspn
  4. Curry leaves 
  5. Mustard seeds 
  6. Turmeric powder
  7. Asafoetida / Hing
  8. Cooking Oil - for tempering
  9. Salt
To cook:
  • Cook toor dal in a pressure cooker and keep it aside. 
  • In a blender, grind the dry coconut and coriander seeds with a little water. Make sure the paste is nicely ground. Once done, set it aside. 
  • Next, in a pan, add the cooked dal, the above ground paste, turmeric powder and curry leaves. Let it come to a boil. 
  • Once boiled, add salt and give it a good stir.
For tempering: Add oil, mustard seeds and asafoetida.

Serve it hot with rice!
Dry Coconut Dal
Tip: The ground paste can be stored for upto 2 months in a freezer!

Ivy Gourd Curry - ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ

Friday, February 25, 2011

This is a recipe popular in and around Mangalore and it includes chickpeas!

Preparation time: 30-40 minutes

Serves: 2 people

You will need:
  1. Ivy Gourd  - ತೊಂಡೆಕಾಯಿ- 200 gms - diced into 1/2 inch pieces
  2. Green peas - 1 cup
  3. Chickpeas - 1 cup - boiled
  4. Coconut (dry/wet) - 1 cup
  5. Red chillies - 4-5 nos.
  6. Mustard seeds - 1 tspn
  7. Tamarind paste - 1 tbsp
  8. Turmeric powder - 1/2 tspn
  9. Asafoetida / Hing - 1 pinch
  10. Cooking Oil - 1 tbsp
  11. Salt
To grind:
  • Grind the ingredients (nos. 4-7) in a blender to a smooth paste and keep it aside.
To cook:
  1. Heat Oil in a skillet. Add mustard seeds, hing and turmeric powder.
  2. Once the mustard seeds start popping, add the diced ivy gourd pieces. 
  3. Saute this for about 15 minutes or until the ivy gourd becomes tender
  4. Once cooked, add green peas (fresh or frozen) and the cooked chick peas and stir for 2 minutes. 
  5. To this add the above ground paste and salt according to taste.
  6. Mix well and Serve hot.
Ivy Gourd Curry
    Ideal with hot chapatis or rice!

    Ade Dosa - ಅಡೆ ದೋಸೆ

    This instant dosa is a healthy, nutritious option if you are looking to add more proteins in your diet. Ideal for breakfast!

    Preparation time: 15-20 minutes

    Serves: 3-4 people / 12 dosas

    You will need:
    1. Rice - 2 cups
    2. Urad dal - 1/2 cup
    3. Chana dal - 1/4 cup
    4. Toor dal - 1/4 cup
    5. Moong dal - 1/4 cup
    6. Methi seeds - 1 tspn
    7. Red chillies - 5
    8. Onions - 1 (optional)
    9. Cooking Oil
    10. Salt to taste
     To grind:
    • Soak all the ingredients (1-6) in water for at least 5 hours.
    • Once soaked, grind all the ingredients along with the red chillies and onion. The red chillies give a nice red tinge to the batter.
    • Add water accordingly and ensure the batter is nicely ground to a smooth paste.
    • Dosa batter is ready to be used. Needs no fermentation!
      To cook:

      • Heat a skillet (preferably cast iron) and spread the dosa batter. 
      • Add some oil to the edges so that the batter doesn't stick to the pan.
      • Serve hot with chutney or pickles! 
      Ade Dosa
        Tip: Skip the red chilies and you have Masala Dosa batter!

          Chickpeas Spinach Curry - ಕಾಲು ಸಪ್ಪು ಪಲ್ಯ

          Sunday, February 13, 2011

          A simple and easy to prepare dish that combines two of my favorite ingredients - chickpeas and spinach! 

          Preparation time: 30 minutes

          Serves: 2-3 people

          You will need:
          1. Chickpeas - 2 cups 
          2. Spinach - 1 bunch - chopped
          3. Onions - 1 no. - chopped
          4. Garlic - 2 cloves - diced
          5. Yogurt - 2 tbsp 
          6. Garam Masala
          7. Dhaniya/Coriander powder
          8. Cooking Oil (Use olive oil for extra flavour)
          9. Salt 
          To cook:
          • Soak chickpeas overnight and pressure cook them with some salt. You could also use canned chickpeas otherwise
          • Cook the chopped spinach in water for about 5 min and keep it aside
          • Heat oil in a skillet and add chopped onions and garlic and saute until brown
          • Add garam masala, dhaniya powder and salt and mix well
          • To this, add yogurt, spinach and cooked chickpeas
          • Add some water to get a gravy like consistency
          • Serve hot with Rice or Chapatis

          Chickpeas Spinach Curry

            Lentil Dumplings - Nunchinunde - ನುಚಿನುಂಡೆ



            Preparation time: 30 minutes

            Serves: 2-3 people / 16 dumplings

            You will need:
            1. Toor dal (Lentils) - 1 cup 
            2. Green chillies - 3-4 nos.
            3. Cilantro
            4. Coconut (wet/dry) - 1 cup
            5. Onions (optional)
            6. Cooking Oil
            7. Salt
            To cook:
            • Wash the toor dal and soak in water for about 4-5 hours. 
            • Once well-soaked, grind the dal along with the cilantro, green chillies.and coconut. Add very little water.
            • Make sure the paste is NOT fully ground. Ideally a little coarse consistency is required.
            • Transfer this paste into a bowl and add chopped onions (optional)
            • Spread some oil onto an Idli stand
            • Make oval shaped balls of the paste and place them in the Idli stand  
            • Cook this for approx 10-15 minutes.
            • Serve hot with some ghee on top
            • Makes for a healthy breakfast dish, else eat it with rice as a lunch/dinner meal.
            Lentil Dumplings

            Veg Hakka Noodles


            Preparation time: 15 minutes

            Serves: 2 people

            You will need:
            1. Hakka Noodles - ~400 gms
            2. Onions (2 nos.) - chopped
            3. Garlic - diced (optional)
            4. Peppers (green/red/yellow) - diced
            5. Carrots - 1 cup - diced
            6. Green Peas - 1 cup
            7. French beans - 1 cup
            8. Pepper/Red chilli flakes
            9. Cooking Oil (preferably peanut oil) - 1 tbsp
            10. Soya Sauce - 1 tsp
            11. Salt 
            To cook:
            • Cook the hakka noodles with salted water. Once cooked, drain the water and drizzle some oil and keep it aside. Adding oil makes it less sticky.
            • Heat oil in a wok and add the onions and garlic and let it saute until the onions are caramelized. 
            • Add the peppers, carrots, green peas and french beans cook until they are almost tender. 
            • Add the cooked noodles plus pepper/red chilli flakes and soya sauce. 
            • Mix well and serve hot.
            Veg Hakka Noodles

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