Posts filed under ‘chickpea’

Beetroot Kofta curry

The basic idea for Beetroot Kofta curry is from the magazine ‘Cooking and More’ by Tarla Dalal. I have adapted the recipe to suit our taste.

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As I said earlier in one of my posts Beetroot Cabbage curry, Beetroot is one of my favourite veggies and you will rarely find the absence of this vegetable in my fridge.I have slightly altered the masalas for the Beetroot koftas. The gravy/curry in the original recipe was a sweetish Makhani type of gravy.I completely changed the recipe to make a spicy Misal type of gravy.

Beetroot lends a lovely pinkish-red hue to the koftas and the spicy curry is just perfect to sensitize your taste buds.

For the Beetroot Koftas you need:

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1 Beetroot washed,peeled and grated

2 Carrots washed,peeled and grated

1 Potato boiled and grated

2 tbsp besan (gram flour)

1tsp ginger paste/grated ginger

1 tsp green chili paste

½ tsp cumene powder

½ tsp coriander powder

½ tsp dry mango powder (amchur)

Salt to taste

Oil for deep frying

For the curry you need:

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2 onions sliced

1 tomato blanched and pureed

½ tsp Kanda- Lasun masala (Onion Garlic masala)

1-2 sprigs fresh green coriander leaves (optional)

½ tsp Red chilli powder

½ tsp cumene seeds

For Garnishing

Fresh Coriander leaves

Lime juice 

Mix all the ingredients for the Kofta. Make small balls of this mixture and deep fry in oil. Drain excess oil from the koftas by keeping them on a tissue paper. Keep aside the crisp and lovely pinkish-red colored koftas. 

Take 1 tsp oil in a pan and add the sliced onion to it and fry nicely till they turn golden brown. Add the coriander leaves and the Kanda lasun masal.(You can add any masala of your choice-garam masala, kala masala etc) Fry 1 minute and remove from heat. Cool this mixture and blend it to a fine paste. 

Heat 2tsp oil in a pan and add this onion paste to it. Cook for 4-5 minutes till the paste turns to a golden red color stirring continuously so that it does not burn.Add the red chili powder. Add the tomato puree and fry till oil starts leaving the sides of the mixture.Add water to the desired consistency. Add salt as per taste. Let this curry boil nicely and then switch off the gas.  Just before serving add the crisp Beetroot Koftas to the hot spicy gravy and garnish with coriander leaves and lime juice.

February 22, 2007 at 2:14 pm 3 comments

Alu Vadi (Steamed Colacasia/Taro leaf rolls)

As promised earlier, I am posting this recipe for Alu Vadi (Steamed Colacasia/Taro leaf rolls).I made these almost 10 days ago and never got the time to post them. My little one keeps me busy most of the time when I am back from work. Earlier he would go to sleep by 8 –8:30 in the night and I would get some free time to blog .Now-a-days he puts me to sleep! Most of the times I doze off while trying to put him to sleep.Even to take a photograph before I leave to work has now become tricky. He gets his own plate and says ‘Mama Phofo!’ So first we take photos of his plate and then mine. Then sometimes he has the whim to click the photos! (You can see some of my pics not so artistic-that’s our joint effort!)

Anyways I am trying my best to keep blogging come what may….someday both of us will write a post together too!

Coming back to Alu Vadi,-Alu in Marathi, Arbi in Hindi and Colocasia/Taro in English. We have these plants in our kitchen garden. Alu is a very hassle free plant. It only needs good amount of water- not much pampering is required.We make curry (Alu chi Bhaji) from the Alu leaves or Alu Vadi (Steamed rolls). Both are delicious though I prefer the Vadi more.

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For Alu Vadi you need: 

8 Alu/Colocasia/Taro leaves (use even number of leaves)

For the coating

¾th cup besan (Chick pea flour)

2 tsp tamarind pulp

1 tsp crushed jaggery

1 pinch Asafoetida

½ tsp Cumene powder

½ tsp Coriander powder

½-1 tsp red chilli powder

¼ tsp Turmeric powder

Salt as per taste

For the tempering

2 tsp oil

1 tsp cumene seeds

1 tsp fennel seeds

1 tsp sesame seeds

For the coating mix all the ingredients. Add water to make a paste (neither too thick or too thein.You should be able to coat the leaves. Almost to the consistency of Bhajjia batter) Mix the paste with hand if required ensuring that no lumps remain in the batter.Wash and dry the Alu leaves. Be careful while cutting these leaves from the stems. The stems of these leaves release some juice which stains clothes. So take care not to stain your clothes.Keep two leaves preferably of same size upside down one over the other. Using a rolling pin flatten the veins of these leaves. Apply the Besan paste all over the leaf. Once the entire leaf has been coated start rolling the leaf from the base towards the tip as shown in the picture. While rolling apply the paste on each fold to seal it properly.

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Similarly make 3 more rolls from the remaining 6 leaves. Steam them till done. Insert a knife and check.It should come out clean.

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Cool nicely. Cut them into small rolls. Arrange them in a flat dish.In a small pan heat oil, add the cumene seeds, fennel seeds and sesame seeds. Spread this tempering on the Alu vadis.

Serve this as a side dish.av3.jpg

Like I said earlier there are lot of variations to this recipe. Some people deep/shallow fry these Vadis. But I find topping them with the tempering more healthy, so I do it this way. As a variation you can also add garlic to the Besan paste used for coating. It tastes great. You can also increase the number of leaves, sandwiching the paste between each leaf.That is you can take all 8 leaves one over the other applying the paste on each leaf. Choice is yours!

December 21, 2006 at 12:21 pm 21 comments

Ambat Chuka Bhaji (Green sorrel curry)

I found Ambat chukka on my last visit to the market. It is a tangy cousin of Palak(Appearance is  like Palak but is very sour to taste.) In fact I googled to find out what it is called in other languages and was surprised to know that in Hindi it is actually called Khatti Palak. In English it is Green Sorrel and for other Indian languages see this page here

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Ambat Chukka with hot plain rice is one of the top listed comfort foods for me.

For ambat chukka bhaji you need

 ½ a bunch of Ambat Chuka leaves with stems

¼ cup of peanuts soaked in water for 2 hrs

1 tbsp Chana dal (split yellow gram) soaked in water for 2 hrs

1 tbsp Besan (Chana dal flour)

1 tbsp jaggery

salt to taste

For the tadka(tempering)

3-4 garlic cloves

½ tsp mustard seeds

½ tsp cumene seeds

2 green chillies slit lengthwise

¼ tsp turmeric powder

2 tsp oil

Cook the chukka along with the peanuts and Chana dal in a pressure pan for 1 whistle. In a pan heat oil and then add the mustard seeds, once they crackle the cumene seeds. Add the garlic cloves and green chillies. Add the turmeric and then add the cooked Chuka. Add salt and jaggery and cook for a few minutes.Adjust the water quantity to the required consistency (usually this is made to a dal like consistency which can be eaten with rice)Once the water starts boiling add the Besan stirring continuously.Cook for a few minutes more .

Sweet and sour and a little spicy Ambat chukka is ready to eat. Serve hot with Bhakri or Plain rice (with ghee of course)

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October 15, 2006 at 9:42 pm 19 comments

Shepuchi Bhaji (Dill leaves curry)

Shepu leaves (also called as Sowa or Dill) are easily available in most parts of India all through the year.

The soft, feathery leaves are a rich source of iron and are added to flavour many recipes. A very popular vegetable in Maharshtra, Shepu is cooked in different styles in different parts of Maharashtra.When served with Jowar Bhakri ( bread made from Jowar/sorghum flour- will post the recipe soon) it tastes blissful.This is my mom’s recipe for Shepuchi Bhaji:

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Shepuchi Bhaji (Dill leaves curry)

Ingredients:

1 bunch Shepu(Dill) leaves, cleaned, washed and choppped.

3 tsp Toor dal (Arhar dal,Yellow lentils) soaked in water for 30 mins

1 tbsp besan (split gram flour)

 ½  tbsp coarsely ground roasted peanuts

1tsp powdered jaggery

Salt to taste

For the tadka (tempering):

½ tsp mustard seeds

½ tsp Cumene seeds

3 green chillies slit lengthwise

4-5 garlic cloves peeled and crushed

¼ tsp turmeric powder

2tsp oil

Method:

Pressure cook Shepu leaves, Toor dal in 2 cups of water for 1 whistle. Heat oil in a kadai (wok).Add the mustard seeds. Once the mustard seeds crackle, add the cumene seeds Add the crushed garlic and fry for 1 minute. Add the slit green chillies and again fry for a minute. Now add the cooked Shepu leaves with the toor dal. Cook for a few minutes. Add the peanut powder, jaggery and salt. Stir nicely. Once the mixture starts boiling sprinkle the besan flour and stir immediately. Cook for 5 more minutes (depending on the consistency of the curry required).Serve with Roti or Jowar Bhakri.  

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Shepuchi Bhaji (Dill leaves curry)served with Jowar Bhakri 

August 10, 2006 at 3:24 pm 16 comments

Quick n Easy Methi (Fenugreek)Parathas

Fresh leafy veggies are my weakness and I can’t resist the temptation of buying them whenever I am in the Bhaji Bazaar (Vegetable Market). I couldn’t resist buying a bunch of Methi (Fenugreek) leaves this time I visited the bazaar.

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The best thing one can make with a bunch of Methi leaves is quick and easy Parathas (…says me). So here’s what I carried for lunch today…

Ingredients:

1 bunch Methi leaves cleaned, washed and chopped       

3 cups whole wheat flour (atta)

1 tbsp split gram flour (besan)       

 1 tbsp soy flour (Optional)

1 tsp turmeric powder

Red Chilli powder- as per taste  

Salt – as required

½ tsp sugar

2 tsps lime juice

Oil/Butter/Ghee for cooking

Method:

Combine all the ingredients in a bowl.

Knead the dough using water as required. The dough should not be too hard or too soft. Keep it aside, covered for about 10 mins.        

Make small lime size balls of the dough. 

Roll out each ball on a flat surface with a rolling pin into a circle. Dust some wheat flour if required.

On a hot griddle/tava, cook each paratha on both sides.Apply little oil/butter/ghee on both sides. (For the diet conscious parathas can be cooked without the oil or butter. It tastes equally good.)

Serve with Achaar or Chutney.

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 Methi parathas are a favourite with my toddler too, though he prefers it less spicy!

 

 

 

August 4, 2006 at 4:13 pm 7 comments

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