Okra Raita - ಬೆಂಡೆಕಾಯಿ ರಾಯಿತಾ

Sunday, April 24, 2011

Preparation time: 15 minutes

Serves: 4 people

You will need:
  1. Okra / ಬೆಂಡೆಕಾಯಿ: 1 cup - diced into small pieces
  2. Green chilies: 2 nos
  3. Coriander
  4. Curry Leaves: 2 nos
  5. Coconut: wet - 1 tbsp
  6. Salt: according to taste
  7. Yogurt: 4 cups
  8. Peanut powder: 2 tbsp - optional
  9. Cooking Oil: 1 tbsp 
Okra Raita
 To cook:
  • Heat oil in a pan and add the diced okra and saute until they are cooked. Keep this aside.
  • In a blender, add green chillies, coriander, curry leaves, coconut and salt and blend into a paste (chutney)
  • In a bowl, add yogurt, the above paste and the cooked okra and mix well. Peanut powder can also be added for some extra taste
  • Serve it with rice or chapatis!

Cluster Beans Rice - ಗೋರಿಕಾಯಿ ಭಾತ್

 Preparation time: 15-20 minutes

Serves: 4 people

You will need:
  1. Cluster Beans / ಗೋರಿಕಾಯಿ: 2 cups - diced into 1 inch pieces
  2. Green peas: 1/2 cup
  3. Cooked Rice: 4 cups
  4. Cooking Oil: 1 tbsp
  5. Hing/Asafoetida: 1 pinch
  6. Chana Dal: 1/2 tspn
  7. Urad Dal: 1/2 tspn
  8. Turmeric powder: 1/2 tspn
  9. Curry Leaves: 3-4 nos.
  10. Sambhar powder: 2 tspn
  11. Lime Juice: 1 tbsp
  12. Grated coconut: 1/4 cup
  13. Salt: according to taste

Gorikayi Bhaath
To cook:
  • Heat oil in a pan and ad hing and then splutter the mustard seeds
  • Add chana dal, urad dal, curry leaves and turmeric powder
  • Now add the cluster beans and green peas and saute until the beans are cooked
  • Once the beans are done, add sambhar powder and salt
  • Now add the cooked rice, lime juice and the grated coconut and mix well
  • Serve it hot with raita!

Corn and Carrot Kosambri

Preparation time: 5 minutes

Serves: 2 people

You will need:
  1. Sweet Corn: 1.5 cups
  2. Carrot: 1 cup - grated
  3. Salt: according to taste
  4. Lime Juice
  5. Cooking
  6. Mustard seeds: 1/2 tsp
  7. Curry leaves: 2-3 nos
 Corn Carrot Kosambri
To cook:
  • Mix the sweet corn and grated carrot in a bowl
  • Add salt and lime juice
  • Temper it with mustard seeds and curry leaves
  • Goes well as a side dish or salad!

Baby Lentils - Masoor dal

Sunday, April 10, 2011

Preparation time: 20 minutes

Serves: 2 people

You will need:
  1. Baby Lentils/Whole Masoor dal: 1 cup
  2. Tomato: 1 no.
  3. Onions: 1 no.
  4. Ginger: 1/2 inch - finely chopped
  5. Garlic cloves: 2 nos. - finely chopped
  6. Garam Masala: 1/2 tspn
  7. Coriander/Dhaniya powder:1/2 tspn
  8. Cumin/Jeera powder: 1/2 tspn
  9. Yogurt: 2-3 tbsp
  10. Cooking Oil: 1 tbsp
  11. Salt: according to taste

To cook:
  • Pressure cook the masoor dal for a couple of whistles. Do not overcook, else it will become mushy.
  • In a blender, puree the onions and tomatoes and keep the paste aside.
  • Heat oil in a pan and add the ginger and garlic and saute until you get a nice aroma.
  • Then add the onion-tomato puree and keep stirring until the raw smell disappears. 
  • Now add the cooked masoor dal and give it a quick stir.
  • To this, add the garam masala and dhaniya-jeera powder.
  • Then add about 1 cup of water and salt and bring to boil.
  • Turn off the heat and add the yogurt and mix well. Do not boil the gravy once the yogurt is added.
  • Garnish with coriander and serve it hot with rice or chapatis!

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