palak chi patal bhaji

8/8/2019 Palak Chi Patal Bhaji

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PALAK chi PATAL BHAJI (Maharashtrian Spinach Curry)

Ingredients:

10-12 ounces of fresh spinach trimmed, washed & finely chopped

2 tsp cumin seeds2 tsp desiccated unsweetened coconut flakes

1/3 cup chana dal, soaked in enough water to cover for at least 1 hour

1/3 cup of Spanish peanuts, soaked in enough water to cover for at least 1 hour

cup small pieces of fresh coconut

tsp turmeric (haldi)

tsp red chili powder, to taste

1 tsp kala masala (also known as goda masala but you can use garam masala)

2-3 tbsp besan (gram flour or chickpea flour) mixed with 4-5 tbsp of water

1 tsp dried tamarind pulp, soaked in 1/4 cup hot water (or you can use 1 tsp tam concentrate

or 1 tsp tam powder)

1 tsp black mustard seeds

tsp fenugreek seeds (methi), coarsely crushed

3-4 dried red Indian chilies

4-5 large garlic cloves, sliced

6-8 fresh curry leaves

pinch of asafetida (hing)

salt & pepper, to taste

pinch of sugar, to taste

2 tbsp oil (vegetable or canola)

METHOD:

In a small dry skillet (with no oil) on medium high heat, toast the cumin seeds along with the

desiccated coconut flakes for just a few minutes until fragrant & slightly browned. Be careful

not to burn either the cumin or the coconut flakes. Remove quickly from the skillet, allow too

cool & then using a spice grinder or coffee mill grind into a fine powder. Set aside until

needed.

In a large deep skillet on medium heat, add 1 tbsp of the oil. When hot, add the chopped

spinach leaves. Spinach cooks very quickly, so this will only take just a minute or so. Now

using the back of a ladle or wooden spoon, mash the spinach until it has a smooth and almost

pureed type of consistency. At this point, add the chana dal along with the peanuts and

coconut pieces. Stir and add the spices (turmeric, red chili powder, kala masala, sugar, salt &

pepper). Stir-fry and let the spices cook for a few minutes before adding the besan and watermixture. The besan acts like a thickener, similar to cornstarch. Stir until all the ingredients are

well combined and then add in the tamarind. Stir until all the ingredients are well combined

and then reduce the heat to low. Cover & let cook for 4-5 minutes. *

In the meantime, heat a small saucepan on medium high heat, add the oil and when hot, very

carefully add the mustard seeds. When the splattering stops, add the fenugreek seeds. Reduce

the heat to medium and add the asafetida and curry leaves. Next, add the sliced garlic. After

about 30 seconds or so, carefully add this entire flavored oil mixture to the spinach. Sprinkle

the powdered cumin & coconut flakes liberally on top. Garnish with the freshly chopped

cilantro and serve with warm chapatis and fragrant Basmati rice.


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VARIATIONS:

*Palak chi Kadhi is a similar dish that can be made by adding either yogurt or buttermilk to

the recipe above. After the spinach has cooked for 4-5 minutes, turn off the heat completely

and allow the pan to cool down for just a few minutes. Then add 1 cup of good quality yogurt

or buttermilk and mix well to combine. If you add the yogurt to a very hot pan, it will curdle.Then proceed with the recipe as directed

KOKUM AND ANAR SLUSH

Uniquely flavoured icy beverage.Preparation Time : 10 minutesCooking Time : 10-15 minutesServings : 4

INGREDIENTS

Kokum syrup1 1/3 cup

Roasted cumin powder2 teaspoons

Black salt (kala namak)2 teaspoons

Sugar8 tablespoons

Crushed ice4 cups

Pomegranate pearls4 tablespoons

METHODBlend kokum syrup, roasted cumin powder, black salt, sugar and crushed ice in a blender untilslushy.Pour into stemmed glasses and serve decorated with a sprinkling of pomegranatekernels.

ROASTED ONION, GARLIC AND PUMPKIN SOUP

A refreshing soup with the fragrance of onion,garlic andpumpkin.Preparation Time : 10-15 minutesCooking Time : 15-20 minutes

Servings : 4

INGREDIENTS

Onions2 medium

Garlic2 whole pods

Red pumpkin (bhopla/kaddu), peeled and thinly sliced700 grams

Oil3 tablespoons

Saltto taste

Fresh cream, optional


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1/2 cup

METHODHeat one and a half tablespoons oil in a pan and add the pumpkin slices. Sprinkle some saltover them and pot roast them on medium heat till well roasted. Place the onions and garlicpods, without peeling, in a microwave oven and cook on HIGH for one minute so that they

soften. Heat the remaining oil in another pan and roast the onions and garlic pods on mediumheat till fragrant and the peels begin to loosen. Remove the peels and add the garlic cloves tothe pumpkin. Peel the onions and roughly chop them and add to the pumpkin. Add half a cupof water. Cover and cook on medium heat till the pumpkin gets completely soft. Cool. Transferthe mixture into a mixer, add quarter cup of water and grind to a smooth puree. Transfer thepuree into the pan, adjust salt and bring it to a boil. Add cream and stir. Serve hot.

LEMON AND CORIANDER SOUP

An herbed flavour tangy soup.Preparation Time : 1 minutes

Cooking Time : 15 minutesServings : 4

INGREDIENTS

Lemon juice2 tablespoons

Fresh coriander leaves, chopped2 tablespoons

Oil2 tablespoons

Onion , chopped

1 mediumSpring onion bulb , chopped1 medium

Ginger, chopped1 inch piece

Garlic, chopped5 cloves

Gram flour (besan)2 tablespoons

Vegetable stock4 1/2 cups

Cabbage, chopped1/4 small

Carrot, cubed

1 mediumBlack peppercorns, crushed7-8

Saltto taste

METHODReserve the stems of coriander leaves. Heat oil in a pan. Add onion, spring onion bulb, gingerand garlic and saut till translucent. Add gram flour and continue to saut till you get a nicearoma. Add vegetable stock, coriander stems, cabbage and carrot cubes and bring to a boil.Add crushed peppercorns and continue to boil. Add half of the chopped coriander leaves andcook for five to ten minutes. Strain and keep aside cooked vegetables. Heat the strainedsoup. Add salt, lemon juice and bring to a boil again. Season with the remaining choppedcoriander leaves and serve hot.


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Sprouted Moong

Author : supriya...

Preparation Time: 7 min

Cooking Time : 25 min

Yield : 4 (4 servings)

Description : Sprouted Moong Recipe made easy, learn how to makeSprouted Moong Recipes at home.

Recipe ofSprouted MoongIngredient Name Unit Quantitycumin seeds tsp 1curry leaves number 10dried red chillies, roasted number 4fresh coconut number 1/2green chillies number 2

hing pinchoil tbsp 3roasted coriander seeds tsp 1salt tsp 1 1/2sprouted moong beans grams 200tamarind pulp tbsp 5turmeric powder tsp 1/4water cup 2 1/2

Directions | How to make SproutedMoong

Wash sprouted moong. pour enough water to cover the sprouts and add chillies. cook gently over low

heat until tender but crisp. add the ground paste & salt. mix well & simmer over low heat until done(ensure moong stays crisp & crunchy & doesn't get overcooked & mushy).

heat oil. add cumin seeds & add hing & curry leaves. pour over the boilded sprouts & mix well. servehot.

Monday, September 21, 2009

Spiced Curry Leaves Powder ( Karvapillai Podi )

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Curry leaves are aromatic dark and shiny leaves used in Indiancooking and is an integral part of a lot of curries, hence the aptname, curry leaves, I guess :-) For generations Indian families haveused these leaves for their digestive properties as part of homeremedies for digestive disorders. These leaves are also said to help

in preventing premature gray hair and various sundry healthbenefits.

When I was younger, I used to carefully remove the leaves thatwere used as part of seasoning in a curry and keep it aside eventhough I was told they were good for me, I never really seemed tocare for it very much. But now as with many other spices and herbsI avoided earlier, I find myself re-looking these leaves too and theyhave become a constant part of my kitchen now, in one way or theother they find a presence in a lot of my dishes.

I knew that a spiced curry leaves powder was made in my homewhen I was younger but I never got around to making it since itrequires a large quantity of curry leaves and finding them in suchquantities in Indian stores is quite difficult, not to mention pricey.So the other day when I was shopping for groceries at the localIndian store I happened to see dried curry leaves being sold there,reasonably priced and definitely more long lasting then the freshones I usually buy. I bought that and have been using it in mycooking for a while now and do not find any discernible difference in

taste from the fresh ones.

Spiced curry leaves powder is a dry powder that has a long shelflife. It is versatile enough to be used as a side with some rice disheslike yogurt rice, or it can be mixed up with a little bit of cooked rice,add a few drops of clarified butter/ ghee or sesame oil and voila youhave an instantly flavored healthy rice dish. This powder can also beused to spice up yogurt to create an instant dip, or to spice upcurries. Simply put, this versatile and healthy powder manages tofind its way to the dinner table one way or the other almost each

day.


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Click here for a printable view of this recipe

Ingredients and Method to make Spiced Curry Leaves Powder

( Karvapillai Podi)

2 1/2 cups of Dried or Fresh Curry leaves ( I used dried) ( Alsoknown as karvapillai/ curry patta)1/4 cup split chick pea ( chana dhal)1/4 cup split black gram lentil ( udad dhal)Dry Red Chillies about 30 ( or according to taste)1/8 tsp Asafoetida / hing (optional)salt to taste

Dry roast each of the lentils seperately until it turns reddish, keepaside seperately.

Dry roast the curry leaves (yes even the dried ones) until the itturns a little brownish and you can hear them make a crackling typeof sound when they are stirred and keep aside

Dry roast the red chillies until they turn color and keep aside.

Cool all the ingredients thoroughly before proceeding to powder

them
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Powder the split chick pea until slightly coarse, then add split blackgram lentil to it and continue to powder until they get the breadcrumb type look, keep aside.The copyright of this content belongs to Veginspirations.comPowder they curry leaves into a fine powder and keep aside.

Powder the dry red chillies with a pinch of salt if required untilreasonably fine and keep aside.

Now mix all these powdered ingredients together in a blender, addsalt and asafoetida and powder until fine.

Store in an airtight container and use as required to spice up yourrice, yogurt or curries

Suggested Variation

Dry roast a small piece of tamarind and powder and add to thespiced powder and mix well.

Alternatively add about 1/4 tsp of amchur powder (dry mangopowder)( or according to taste) to the final powder and mixthoroughly, this imparts a slight tartness to the final powder

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Tendli Sukke (Tindora in dry coconut curry)Published On 24 Sep 2008 By redchillies. Under Coconut based Curries,EntreesVegetarian / Side Dishes, Konkani Recipes.
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8/11

Konkani Sukke is a dry coconut curry that has roasted coriander seeds and urad

daal while making the masala along with coconut, tamarind and red chillies. This

recipe here is only a method and can be used as a basic guideline; use any other

vegetable of choice like okra, beans, raw banana etc instead of the Tindora/IvyGourdbased on your preferences and taste.
http://en.wikipedia.org/wiki/Ivy_gourdhttp://en.wikipedia.org/wiki/Ivy_gourdhttp://en.wikipedia.org/wiki/Ivy_gourdhttp://en.wikipedia.org/wiki/Ivy_gourd


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Before my marriage I was exposed to predominantly North Kanara and

Maharashtrian style Konkani cooking. We used terms like Ambat, Ghashi, Kadi,

Patal Bhaji, Suki Bahaji etc to denote different variations of coconut based curries.

But then after my marriage I got exposed to South Kanara cooking and learnt more

terms like Sukke, Sagle, Koddel, Sasam etc.

So far so good, you say, you learn new terms, new dishes, and new concept right?

Right. But then starts the confusion as our definition of Ghashi, Ambat is not the

same as theirs, each of their coconut masala (maasolu) for Sukke, Sagle, Koddel has

such subtle differences that sometimes one does not know what they are cooking. My

MIL must have explained the differences many times, but unfortunately I did not

make any notes then.

Now that I have developed a deep interest in cooking I set out to understand the

differences and asked Dear Husband for guidance. But alas, I managed to confuse

him even more and he said as long as the taste was good, he did not care what it was

called. He continued to add A rose by any other name would smell as sweet!

Anyway, my quest did not end there.

I found somevery useful information about all the different maasolu

here.

This is my Entry to RCI Konkani hosted byDeepa of Recipes n More.

Ingredients:

2 cups of chopped Tindora/Ivy gourd

Mustard seeds

4-5 Curry leaves

Jaggery for taste

Salt

Oil

To make the coconut masala
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1 1/2 cup shredded coconut (fresh/frozen) 1 Tbsp coriander seeds

1 Tbsp urad daal

1 Tbsp tamarind paste

3-4 red chillies

Serves:

3-4 people

Method:

Wash the Tindora thoroughly and cut into long strips. Keep aside.

Roast the coriander seeds, urad daal and red chillies in little bit oil and roast

until it turns brown.

Next make the coconut masala, by grinding the coconut along with redchillies, salt, tamarind, water, urad daal and coriander seeds. The masala

should be slightly coarse, thick so do not add too much water.

In the meanwhile heat oil in a thick bottomed pan. Add the mustard seeds,

allow to splutter and then add the curry leaves.

Add the chopped tindora, salt and fry until it turns light brown and is cooked.

Add the coconut paste and cook until the raw smell of coconut is gone. Check

for taste and adjust the seasonings if required.

Serve hot with rice or rotis.

Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are

available in most grocery stores and are high in protein, healthy and very cheap. Thisvegetarian lentil soup recipe uses plenty of spices to perk up the soup. Enjoy thistraditional and warming dish! You may also want to try this crockpot lentil souprecipe.

Ingredients:

1 tsp vegetable oil

1 onion, diced
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1 carrot sliced

4 cups vegetable broth 1 cup dry lentils

1/4 tsp pepper

1/4 tsp dried thyme

2 bay leaves

dash salt

1 tbsp lemon juice

Preparation:

In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes untilonions turn clear.

Add the vegetable broth, lentils, pepper, thyme, bay leaves and salt.

Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes. Removebay leaves and stir in lemon juice before serving. Makes 4 servings of lentil soup.

Nutrition Facts One serving provides approximately:Calories: 230, Calories from Fat: 27Total Fat: 3.0g, 5% Saturated Fat: 0.7g, 3%Cholesterol: 0mg, 0%Sodium: 852mg, 36%Total Carbohydrates: 33.0g, 11%Dietary Fiber: 15.6g, 62%Sugars: 4.6gProtein: 18.7g
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palak chi patal bhaji

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