Wednesday, February 17, 2010

#1 Sambar Recipe in Hindi - संबर रेसिपे हिंदी में - SAMBAR IN HINDI

संबर रेसिपे हिंदी में  का विधान
काफी लोग मेरे ब्लॉग में संबर करने का विधान पूछते हैं - इसलिए में आज संबर का विधान हिंदी में पोस्ट करूंगा.

The original recipe to prepare sambar in a typical Mysore style is posted here: in English #1 Recipe Sambar - Sambar Recipe - South Indian Sambar Recipe - Sambar/Saaru Recipe - Traditional Mysore Style

sambar recipe

  • १५० ग्राम (एक छोटा कटोरी)- तूर दल - अच्छी तरह से धोके इस्तमाल करे
  • २ चमच नारियल
  • २ टमाटर छोटे टुकड़े
  • १ कटोरी सब्जी (कोई भी - आलू या बैंगन या ओकरा या drumstick )
  • एक छोटा गोली के बराबर इम्ली
  • ४ चमच संबर पावडर (MTR का पावडर)
  • १/४ (पव्वा चमच) हल्दी पावडर
  • १ चमच राइ
  • १०-१२ कड़ी पत्ता
  • २ चमच तेल या शुद्ध घी (कोई भी)
  • १ लाल मिर्च (२ टुकडो में)
  • एक चुटकी हिंग
  1. प्रेस्सुर कुकर में दल पकाइए - आधे लीटर पानी, हल्दी, टमाटर और इम्ली के साथ - २/३ व्हिस्तले
  2. पकाने के बाद उसको ज़रा मस्सल लो
  3. और अध लीटर पानी, संबर पावडर, सब्जी, नमक के साथ - उबल लो - सब्जी पकने तक
  4. घी के साथ तड़का लागलो - राइ, हिंग, कड़ी पत्ता के साथ - संबर में डाल दो
  5. संबर तैयार हैं - चावल और सब्जी, अचार के साथ मज़ा करो

Tuesday, February 9, 2010

Vegetable Paratha - BEETROOT PARATHA - Paratha Recipe, Beetroot paratha recipe

My family's taste for parathas shot up exponentially during our stay in Delhi - we became big lovers of the humble paratha. We loved visiting the famed "Paratha wali gali" in Old Delhi. This is an ancient street - maybe 500 years old - famed for its eateries - specifically parathas of course. Recipes handed from generations - father to son.

The most common parathas in Delhi were - Gobi paratha, Aloo Paratha, Mooli Paratha (yummy!) and Paneer Paratha. Some variations being the all-vegetable paratha, cabbage paratha, dal paratha etc. These are the classic stuffed parathas. I will be posting these shortly.

This is our take on the Beetroot Paratha - not really the stuffed paratha type. The reason we love this recipe is because of its unique taste, smell and of course color.

Beetroot Vegetable Paratha

Ingredients for Beetroot Paratha:
  • 2 cups - wheat flour
  • 1 medium sized beetroot - grated - retain the juice that drips out
  • 2 - green chillies - finely chopped
  • 1/4th tsp - Omum seeds (Oma in Kannada)
  • Cumin seeds (aka Jeera in Hindi, Jeerige in Kannada)
  • 1/2 tsp - garam masala powder
Method for Beetroot Paratha:
  1. Mix all ingredients with water and salt to taste. Knead it well for 10 minutes - same as chappati consistency. Extra flour can be added to maintain consistency.
  2. Make big-lemon sized balls of the flour - roll and fry.
  3. Enjoy with pickles, onion and curds!

Konkani Klassic - VAALI AMBAT recipe - Basle soppu saaru recipe - Malabar Spinach Curry

Vaali Bhajji Ambat
Vaali bhajji ambat is a perennial curry all over the Konkan belt. Chances are very strong that any random Konkan family will be growing this plant somewhere  on their property. You can't throw a stone too far without hitting a "vaali bhajji" plant in the Konkan region.

In Delhi, we used to buy this plant/creeper by its Bengali name "Pui Shak". I believe it's also pretty popular in Vietnam, China and other far-eastern countries. I have seen it in sold in Indian shops in UK and US too.

Apparently the luscious growth of this plan in the Konkan area is due to its being fed with water used to clean the fish being prepared to cook :-)

There are a few popular varieties to making this ambat - and I present my favorite - the one with dal.

Serves: 4
Time to prepare: 40 minutes

Ingredients for Vaali Ambat:
  • 1 cord of Vaali Bhajji - cut into 2 inch pieces, leave leaves whole if medium sized.
  • 1 loose fist of Toor dal (Thogari bele in Kannada)
  • 1 cup - coconut gratings
  • marble sized tamarind
  • 5 - 6 red chillies - seperately roasted
  • 1/2 tsp mustard seeds (aka sasive in Kannada) - for seasoning
  • 2 tsps - cooking oil of choice - for seasoning
Vaali Bhajji Ambat
Method for Vaali Bhajji
  1. Pressure cook the toor dal until soft.
  2. Grind to a fine paste - coconut, tamarind, red chillies.
  3. Add toor, vaali bhajji, ground masala - a little water - bring to a boil
  4. Season with the mustard seeds,
  5. Enjoy with hot rice!
  • Dried shrimps are added to this curry to make the "Ghanshe" - a delicacy
  • seasoning can be done with roasted garlic too - will taste great.

Saturday, February 6, 2010

Kannada style AWESOME Avarekalu saaru - Avarekalu recipe - Avarekai - Avarekai recipes

This is a speciality from our very own Bangalore - the delicious "AVAREKALU SAARU". Avarekai is something of a distinct pea from the Bangalore and surrounding regions - available in the winter seasons - October to February. During this season - avarekai or avarekalu beans are available in every nook and corner of the city - and sold in various forms - the "sogatu" or farm variety - unpeeled. Peeled with skin on - the variety with the skin also peeled off being the costliest.
Avarekalu Saaru

During this season, everything is made from Avarekai - rottis, uppits, palya or upkari etc. I will post a few of these soon.

We always buy the whole pods and leave the skin on. This is because - the special Avarekalu fragrance is best retained. Also, retaining the skin on the peas ensures maximum nutrition.

Here is a saaru (or sambar) made out of avarekai. This goes great with plain white rice or chapattis.

Serves: 4
Time to prepare: 30 minutes

Ingredients for Avarekalu Saaru:
  • 2 cups coconut - grated
  • 4 - green chillies (3 for grinding, 1 slit and added to the curry)
  • Marble sized tamarind
  • 8 - garlic seeds (4 for grinding, 4 for seasoning)
  • 1 - medium tomato - chopped
  • 1 medium onion - finely chopped
  • 2 tsp - coriander seeds
  • 1/2 cup fresh coriander leaves - chopped
  • 1 cup Avarekalu
  • 1/2 tsp jeera (aka cumin seeds)
  • 1/2" cinnamon (aka dalchini दालचीनी in हिंदी)
  • 2 clove (aka Lavang लवंग in हिंदी)
  • 1/2" ginger (aka Adrak अद्रक in हिंदी)
Avarekalu Saaru
  1. Cook Avarekai seperately in a cooker - 2 whistles - with a pinch of salt
  2. Except onion - fry all items seperately - keep adding one by one to the food processor or mixer - grind them very nicely
  3. Fry onion in 2 tsp of oil - until translucent - add the groound masala - beans - bring to boil - allow to simmer for 10 minutes or so
  4. Season with mustard seeds, curry leaves and garlic

Thursday, February 4, 2010

Konkani Appe recipe - Konkani Appo recipe - Yummy for breakfast

Appe or Appo as it is commonly called most definitely must be a Konkan invention as I have not seen this prepared commonly elsewhere. These are almost spherical in shape - and traditionally eaten with chutney. Sambar also goes good with Appo.

Note: You need a special Appo Pan for this. Nowadays this is available in all major and minor towns and cities in India :-)
Time to prepare: 1 hour in all (including preparation of batter - overnight fermentation required)
Serves: 4-5

Konkani Appo
Ingredients for Appo / Appe:
  • 100gms - Urad dal (aka Black gram dal in Hindi, उड़द in Hindi, ಉದ್ದಿನ ಬೇಳೇ in Kannada)
  • 200gms -  uncooked Rice (use the so-called "dosa rice" if available)
  • Cooking oil of choice
Method for Appo / Appe:
  1. The dal and rice is to be soaked in water for 2-3 hours.
  2. Grind to a fine batter - batter should be thicker than dosa batter - about 25% thicker. After grinding, add salt. Keep this mixture overnight to allow fermentation.
  3. Heat the appe pan - add a little oil to each of the little compartments - to get a thin layer of oil - fill the compartment with batter. Cover this pan on top.
  4. After roasting to a slightly golden colour - turn over with a spoon - and roast.
  5. Eat with Chutney. You can try chutney recipes here - 6 excellent chutney recipes.
a. You can keep the batter for 1-2 days in the fridge. On the second day - add finely chopped onions, green chillies.
b. Secret tip: Tastes mouthwatering if you add "Sapsige soppu" finely chopped - with onions and gren chillies mixed to the batter.

Wednesday, February 3, 2010

#1 MAJJIGE HULI - ಮಜ್ಜಿಗೆ ಹುಳಿ - majjige huli recipe - Buttermilk Curry - Kannada Konkani delight

ಮಜ್ಜಿಗೆ ಹುಳಿ - means Majjige (Buttermilk) Huli (curry) - this is a extremely tasty recipe for a simple curry made from sour butter milk. This is a frequent enough curry in almost all South Indian regions - some variations exist in Karnataka, Tamil Nadu, Andhra and Kerala.
majjige huli

This is accompanied by steaming hot rice and any vegetable sidedish. Without further ado, I present you the "Majjige Huli".

Serves: 4-5
Time to prepare: 20 minutes
Ingredients for Majjige Huli:
  • 1 medium Cucumber or 100gms ash gourd (peeled, cubed also de-seed if preferred)
  • 3 cups - buttermilk (this should be atleast medium sour - I like it quite sour)
  •  1 cup - coconut gratings
  • 1/2 tsp red chilli powder
  • 3 - geen chillies slit
  • 1/2 tsp - mustard seeds - for seasoning
  • 2 tsp - cooking oil of choice - for seasoning
Method for Majjige Huli:
  1. Seperately steam cook the cucumber or ash gourd with a little water unitl soft.
  2. Grind the coconut to a fine paste with the green chillies.
  3. Mix the vegetable, buttermilk and coconut paste and bring to a boil
  4. Season with the mustard seeds.
  5. Enjoy with steaming hot rice and upkari!!
Tips: You can use vegetables such as drumstick, snake gourd, carrots, alasande, brinjal, raw bananas in any combination.
garlic potato
a. Garlic Potato Upkari - Lasan Batata Upkari - SIMPLE and TASTY
b. Bibbe Upkari Recipe - Godambi Palya - Awesome Konkani Tender cashewnut Side dish Recipe
c. Chutney recipe - Groundnut Chutney with Red Chilli - Shenga Chutney - Hubli Dharwad Style
c. Upkari - Upkari Recipe - Any Vegetable side dish - Simple, Quick and Tasty

Tuesday, February 2, 2010

#1 CRAB CURRY RECIPE - Kurle Ambat - Delicious Indian Crab curry masala

Crabs are called KURLE in Konkani - and this is one of the classic Konkani seafood curries. The delicious and unique flavor of fresh crabs are mingled with coconut juice, chillies to give that stereotypical Konkani edge.

Two things are contribute to the delectable success of this recipe - crabs (kurle) have to be fresh and full, secondly they have to be opened up right into the cooking pan - so that none of the juices are lost.

As a tip - never marinade crab - not necessary - they go right into the pan. However, the longer they stay in the curry after cooking (and off the flame) - the more delicious they get.

Time to prepare crab curry (kurle ambat): 15 minutes
Serves: 4

crab curry recipe

Ingredients for the crab curry:
    crab curry recipe
  • 2-3 large sized crabs (this recipe is with sea crabs - royal blue tipped claws)
  • 1/2 cup coconut - grated
  • 3-4 green chillies slit long
  • 2 - onions (medium sized - chopped fine)
  • 1 tsp - fresh ginger garlic paste
  • 1  kokum (or half tsp tamarind pulp)
  • 1/2 cup - finely chopped coriander leaves
Method for Crab curry:
  1. Fry the green chillies and onion until brown.
  2. Grind the coconut, coriander, chillies and onion.
  3. Move the ground masala to a pan - add the crabs - adjust water till a pouring consistency - cover with a lid and cook until crabs are cooked - about 8-10 minutes.
  4. Enjoy with steaming hot rice!
You may also like these other recipes :-)`

b. Prawn Pepper Fry / Dry - A Kerala-Konkan delicacy

c. Wet Masala Anjal Fish Fry - Konkani Mangalore Style 

d. #1 CLAM RECIPE - Kubay / Kubbe / Tisre Sukke - AWESOME CLAM GINGER MASALA

Kubbe Sukke
e. Fish Curry Recipe - Mangalore Konkani Style - Ginger and Onion base - Alle Kande Ambat

Monday, February 1, 2010

#1 PONGAL RECIPES - Ven Pongal Recipe - Venn Pongal - Khara Pongal Recipe

This is my follow-up post on the classic comfort food for a lot of South Indians - the Ven Pongal (Tamil) or Khara Pongal (Kannada). This is present in some form or the other in each and every part of India - in the northern parts as the Khichdi.

Ven Pongal or Khara Pongal

"Pongal ke chaar yaar - ghee, papad, raita, achar" - haha the original line had Khichdi. But this can be substituted equally well with Pongal. When we used to live in delhi - I tasted a lot of the north Indian varieties and was stuck with the similarities between Pongal and khichdi.

Serves: 4
Time to prepare: 30 minutes

Ingredients for Ven or Khara Pongal:
  • 1 cup - Rice (washed)
  • 1 cup - moong dal (aka green gram dal) - lightly roasted
  • 4 tsps - pure ghee
  • 8-10  - black pepper corns (very coarsely ground in a pestle)
  • 1" - ginger - peeled and chopped -
  • 1 sprig - curry leaves
  • 2 tsp - jeera seeds (aka cumin seeds)
  • 2-3 tsp - cashews - roasted
Ven Pongal or Khara Pongal
Method for Ven or Khara Pongal:
  1. Lightly fry the cumin seeds, pepper seeds. When done - add the ginger and keep aside - allow to cool.
  2. In a pressure cooker, cook the rice and dal together with 4 cups water - until it is mashable - 4 whistles. When done, add salt carefully, add the pepper/cumin/ginger and remaining ghee.
  3. Enjoy! Serve with any combination of dahi/raita/chips/papad/pickles!