Dhariwala Recipe- Potato and peas Curry

I love green peas. This is one of the simplest recipe I have tried. It goes well with chappati and even poori.

Ingredients:
Potatoes- 3 (boiled)
Green Peas- 1 cup (boiled)
Tomatoes- 2
Cumin Seeds- 1 tsp
Asafoetida- a pinch
Oil- 1 tbsp
Chilly Powder- 1/2  tsp
Turmeric Powder- 1/4 tsp
Coriander Powder- 1/2 tsp
Garam Masala- 1/2 tsp


List 1:
Onion- 2
Coriander Leaves- a bunch
Garlic- 4 cloves

Procedure:
1. Grind the ingredients on List 1 in a blender without adding water.
2. In a pan add oil followed by Cumin seeds followed by asafoetida and once it turns slightly brown add the blended onion paste and cook till the raw smell disappears.
3. Add the spices (Chilly Powder, Turmeric Powder, Coriander Powder, Garam Masala) and mix well.
4. Make a puree out of tomatoes and add it to the onion paste followed by 1 cup water and cook for another 3 min.
5. Add the boiled green peas and potatoes another cup of water and cook for another 5 min.
6. Garnish with coriander leaves.

Kultha saaru (Horsegram)

Kultha saaru (Horsegram)

Ingredients:
Horsegram - 1 cup
Garlic- 10 cloves

Red chillies
Salt

Procedure:
1. Clean the horse-gram (as it contains stones) and pressure cook it with water for 3-4 whistles.
2. Boil the pressure cooked horsegram with salt.
3. In a seasoning pan add some oil and the garlic cloves. (Crush the cloves with a pestle).
4. Once the garlic cloves turn brown add the red chillies and add it in the boiled horsegram.

Have heard that Horsegram should be prepared on saturday. Have no idea why though.

Avnas (Pineapple) Sasam

This is another of my favourite konkani delicacy. I had tried this with mango but the procedure was a bit different.

Ingredients:

Pineapple- 1 cup

Coconut (scraped)- 3/4 cup

Red chilies - 4-5

Mustard seeds- 1 tsp

Jaggery- 1 tbsp

Salt to Taste

Procedure:

1. Grind coconut, red chillies with a little water.

2. When slightly grind-ed add mustard and grind again.

3. Mix the pineapple and jaggery in a bowl with a pinch of salt.

4. Mix the grind-ed masala with the pineapple slices. 

Watermelon Juice

A chilled drink which quenches the thirst. Watermelon has the highest content of water. I did not add water or ice to chill it instead I stored the de-seeded and chopped watermelon slices in refrigerator. I used a juicer (which is not necessary) so that in case any seeds are left inside the juicer strains it.

Ingredients:

Watermelon Slices- 3-4 cups

Sugar - 1 tbsp (vary according to the sweetness of the watermelon)

Procedure:

1. Mix all the ingredients in the juicer.

2. In case the watermelon is sweet you can add small pieces of watermelon into the juice.

Potato and Dill Leaves Stir Fry

This is the first time I tried this combination. I found this recipe on another food blog. But Dill leaves and potatoes go really well together. The dill leaves retain the taste of potatoes as such but brings a flavour to the stir fry.

Ingredients:

Potatoes - 3 big (cut into long slices just like we cut it for finger chips)

Dill Leaves- 1 bunch

Mustard Seeds- 1 tsp

Chilly Powder- 1 tsp

Oil- 1 tbsp

Salt to Taste

Procedure:

1. In a pan take 1 Tbsp oil add the mustard seeds, once it starts spluttering add chilly powder.

2. Add the sliced potatoes followed by chopped dill leaves.

3. Add salt, mix well and cover the pan.

4. Cook it well in steam and oil.

I avoided adding water and cooked it in oil. So I took 1 Tbsp oil if necessary water can be added to cook potatoes and dill leaves can be added later once the potatoes are slightly cooked.

Rice water Rasam

Rice water is a very rich source of carbohydrates. This is usually discarded. I found this recipe in a food community. And one of the easiest dish to make. This can be used as soup when sick by adding powdered pepper.

Ingredients:

Rice Water- 2 cups

Green Chilli- 3-4

Curry Leaves- 10

Jeera (Cumin seeds)- 1/2 tsp

Mustard- 1/2 tsp

Asafoetida- a pinch

Ghee- 2 tsp

Salt to Taste

Procedure:

1. After the rice boils completely take the water which accumulates at the top (instead of discarding it).

2. Boil the water with green chilli, curry leaves and salt.

3. Season it with Cumin seeds, Mustard, Ghee and Asafoetida.

MIlkmaid Kulfi

Kulfi's are my all time favourite. I found this ready to make pack of kulfi in spar. And trust me it was yummy. And its very easy to make. You can just follow the instructions at the back of the pack.

Ingredients:

Milkmaid Pista Kulfi packet- 1

Milk- 1/2 litre

Procedure:

1. Boil the milk and cool to room temperature.

2. Mix the whole content of the packet with the milk and mix so that no lumps are formed.

3. Bring it to boil and simmer it for 2-3 min.

4. Cool the mixture to room temperature.

5. Pour the mixture into kulfi moulds or in small steel glasses.

6. Refrigerate it for 5-6 hours. 

7. Serve it on a plate or attach the kulfi stick and pull it out of the moulds.

Soya Cutlets

Soya is an item full of protein. And when you shallow fry them its not a sin you are eating. 

Ingredients:

Soya Chunks- 1 cup

Onion - 1 (finely chopped)

Potato- 2 boiled and mashed

Red Chilli Powder- 1 tsp

Coriander Leaves- 2 tbsp

Garam Masala- 1/2 tsp

Oil- 2 tbsp for 1 pan *

Bread crumbs for coating

Procedure:

1. Wash the soya twice or thrice carefully to avoid the smell.

2. Cook it in a cooker for 1 whistle.

3. Strain it in a colander to remove the water.

4. Mix all the ingredients together except oil.

5. You can heat the mixture in a pan to remove any water content.

6. Shape them oval and coat them with bread crumbs.

7. In a pan shallow fry them. 

*you can vary the quantity of oil according to number of cutlets used per pan. I used 5 cutlets at once in a pan.

Paneer Methi

This is the easiest paneer dish I have ever made. Methi being very healthy I thought this was something I had to prepare.

Ingredients:
Paneer Cubes-1 cup
Methi Leaves- A bunch
Red Chilly Powder-1/2 tsp
Turmeric Powder-1/4 tsp
Cumin Powder- 1/2 tsp
Cumin Seeds- 1 tsp
Asafoetida- a pinch
Garam Masala- 1/2 tsp
Salt to taste

Procedure:
1. In 1 tbsp of water mix Chilly Powder, Turmeric Powder, Cumin Powder and Coriander Powder.
2. In a pan heat oil add cumin seeds and once it turns slightly brown add asafoetida.
3. Add the diluted spice powder mixture (from 1) followed by chopped methi leaves (wash the leaves and chop them).
4. Add the Cottage Cheese followed by salt mix well.

5. Sprinkle some garam masala on it.

Seer Fish Masala Fry

This is the first time I cooked fish. One of my friend had asked me for the recipe of Masala Fry.

And I found one on www.aayisrecipes.com. This was first fish recipe I ever tried and it was quite successful.

Ingredients:

Chilly Powder- 1 tsp

Seer Fish Pieces- 3

Fennel Seeds- 1/4 tsp

Tamarind Extract- 1 tsp

Coriander Powder- 1tsp

Ginger Garlic Paste- 2 tsp

Curry Leaves Chopped - 10

Salt To taste

Procedure:

1. Roast the fennel Seeds and powder it with the pestle and mortar.

2. Mix all the ingredients and marinate it for half an hour.

3. In a pan add the marinated pieces along with water and cook. (Make sure the water is just slightly immersed).

Aloo Jeera

I love experimenting with potatoes. It is my favorite vegetable. I picked this recipe from www.khanakhazana.com.

Ingredients:

Potatoes- 4

Chilly Powder- 1 tsp

Cumin - 2- 3 tsp 

Garam Masala- 1/2 tsp

Turmeric Powder- 1/2 tsp

Amchur Powder- 3/4 tsp

Oil- 2 Tbsp

Procedure:

1. Chop the potatoes thinly and soak it on water.

2. In a non- stick pan add 2 tbsp of oil and Cumin.

3. Once cumin seeds becomes slightly brown add Chilly Powder, Garam Masala, Turmeric Powder and be careful not to burn it.

4. Add the potatoes and mix well.

5. No water is added as it has to get cooked in oil (simmer the flame).

6. Once its almost cooked Sprinkle the Amchur Powder to give a slightly tangy taste. You can replace it with chat masala too.

Kuvale Pulikodal (Konkani Delicacy)

Ingredients:

Ashgourd- 1/4 kg

Curry Leaves- 20

Mustard Seeds- 1 tsp (for seasoning)

Urad Dal- 1tsp

Black Sesame seeds (Til)- 2 tsp

Coconut scraped- 1 cup

Grated Jageery- 1 tsp

Salt to taste

Procedure:

1. In a deep bottomed pan pour some water and add the ash gourd pieces to cook along with 10 curry leaves.

2. Meanwhile in another pan dry roast coconut, urad dal and sesame seeds till it turns slightly brown in color.

3. Cool the roasted mixture and grind it to a smooth paste with water.

4. In a  seasoning pan roast coriander seeds with oil and mix with the grinded paste and grind it again.

5. Add the grinded mixture with the ash gourd pieces and bring it to boil.

6. Add salt and jaggery.

7.Season with mustard and curry leaves.

Drumstick Pallya

Ingredients:

Drumstick- 10-12

Mustard- 1tsp

Chilli Powder- 1tsp

Salt to Taste

Oil- 1Tbsp

Procedure:

1. Heat oil in a pan add mustard seeds once it starts spluttering add Chillie Powder.

2. Add the drumsticks and mix well add salt.

3. Add water for so that drumstick's get cooked. 

Sweet Corn Sandwich

Sweet Corn is something which I can't resist. Sweet corns definitely changes the flavour of the sandwich.

Ingredients:

Sweet Corn (Steamed)- 1 cup

Butter- 2 Tbsp

Chilly Powder- 1 tsp

Pepper Powder- 1tsp

Bread- 4

Procedure:

1. Heat 1 tsp butter in a pan (simmer the flame its only for the butter to melt.

2. Add the steamed kernels of sweet corn and mix with Chilly Powder and Pepper Powder.

3. Apply butter on the inside of the toast.

4.Spread the corn on the bread and cover with the other bread.

5. Toast it with the toaster.

Rontas (Rice Puri's)

This recipe is a delicacy from Kochi. Its a tradition to make these puri's on Vakuli (a konkani term for Holi).

This has been the ritual since the rich and poor can afford to make these. Puri's are eaten with Dalitoy. Dalitoy is made by adding pototoes in them.

Ingredients:

Rice flour- 2 cups

Salt

Oil for deep Frying

Procedure:

1. Add water (water at normal temperature) in the rice flour along with salt and make dough.

2. Make puri's out of them. Puri's are made using two plates and pressing the dough with the help of another plate as given the picture below. ( two plastic sheets are taken and oil is applied on both of them and it is pressed between the plates)

3. The puri's are deep fried.

P.S: Make sure that the balls are really small in size(smaller than puri).

Pomegranate and Kiwi Salad

I love Kiwi because of its sweet sour taste. 

Ingredients:

Kiwi- 1

Pomegranate-1

Chat Masala- 1 (I use MDH)

Sugar- 1 tsp

Procedure:

1. Arrange the Kiwi Fruits and pomegranate seeds on a plate.

2. Sprinkle Chat Masala  and sugar over it.

The combination is heavenly. 

Aloo Matar

Who doesn't love potatoes??? This is a north Indian dish which goes well with Roti, Naan.

Ingredients:

Onions- 2

Tomato-2

Ginger Garlic Paste- 2 tsp

Turmeric Powder- 1/2 tsp

Red Chili Powder- 1 tsp

Coriander Powder- 1tsp

Green Peas- 1 cup

Potatoes- 2 medium

Garam Masala- 1 tsp

Olive Oil- 2 Tbsp

Cumin Seeds- 1 tsp

Cilantro leaves for garnishing

Procedure:

1.Grind Onion and 1 tsp of ginger garlic paste.

2. In a pan heat oil and cumin seeds and once it turns slightly brown add turmeric powder.

3. Add the grind-ed onion paste followed by ginger garlic paste and cook till it releases oil.

4. Add tomatoes and once its cooked add red chili powder, coriander powder and salt.

5. Add partially boiled potatoes and green peas* and water and boil till cooked add the required amount of salt too.

6. Add garam masala and garnish with Cilantro leaves.

Keep aside for 10-15 min it will take time for all the flavors to mix up.

Green Chilly Bhaji

I frequently visit a supermarket near my house and that's when I found these Organic Spicy green Chillies. After watching Satyameva Jayathe I had become a huge fan of organic food. 

Ingredients:

Green Chilly- 10-12

Gram Flour- 1 cup

Chilly Powder- 4 tsp

Asafoetida a pinch

Salt to taste

Oil for frying

Procedure:

1.Cut the green chillies vertically into four(not completely till head so that it looks like an octopus) and remove the seeds.

2. Make a paste of the rest of the items.

3. Apply salt to the green chillies and keep them for a half an hour.

4. Dip the chillies in the paste and deep fry.

Baby Corn Kabab

Ingredients:

Paneer- 2 cups grated
Potato- 4 boiled and peeled

Ginger garlic paste- 1Tbsp
Green Chillies-4-5
Coriander Leaves-a small bunch
Garam Masala- 1 tsp
Chilly Powder-1 tsp
Cumin Powder-1/2 tsp
Corn Flour
Salt
Oil
Baby Corn-8-9

Procedure:

1. Mix all the ingredients together except baby corn and oil.
2. Give the coating of the mixed ingredients over the baby corn to give the shape of kabab.
3.Roll it in corn flour and refrigerate for half an hour so that it doesn't crumble.
4.Deep fry the pieces in oil.

Tangy Spicy Bhindi fry

Ingredients:
 Lady's Finger- 1/2 kg
Tomato- 2
Cumin seeds- 1 tsp
Oil- 1 tsp
Chilly Powder- 1tsp
Salt to Taste

Procedure:
1. In a pan pour oil followed b cumin seeds once it turns slightly brown add tomato and fry till it turns soft.
2. Add Chilly Powder followed by Lady's finger followed by salt cook till the stickiness disappears.

Spicy Egg Fry

Spicy Egg Fry:
A dish made when lazy to make anything else. A dish in which the effort is very less. Goes well with rice.

Ingredients:
Egg Boiled- 2-3

Chilly Powder- 1 Tsp
Salt- 1 tsp
Asafoetida- a pinch
Oil- 1 Tsp

Procedure:
1. Cut the boiled egg vertically.
2. Make a paste with the rest of the ingredients( except oil) and dip the eggs in the paste.
3.On a non-stick pan pour the oil and fry the egg.

Tabak Maaz

Tabak Maaz (A kashmiri Delicacy):
I got this recipe from another food blog (shilpa cook book). I tried it and it came out very well. My husband loved it.

Ingredients:
Mutton-1/2 kg

List 1:
Curds- 1/2 cup
Jeera Powder- 1 tsp
Coriander Powder- 1 tsp
Red Chilli Powder- 2 tsp
Bay Leaf- 1
Cinnamon- 1inch piece
Cardamom- 2-3
Cloves- 2-3
Ginger Garlic paste- 3 tsp
Onion(paste)- 2 medium
Salt

Ghee- 3 TBsp
Onion- 1 Big
Green Chillies- 4-5

Procedure:
1. Mix all the ingredients on list 1 with mutton and 1/4 cup water and cook in a pressure cooker for 2 whistles.
2.Once done remove the mutton pieces and strain the liquid.
3.Wash the cooker and in the same cooker take 1 tbsp of ghee and fry the thinly chopped onion and green Chilies  until it turns slightly brown and make a paste.
4. Take another 2 Tbsp of ghee and fry the mutton pieces til they turn brown.
5. Add the onion paste and the strained liquid and cook for another 5 whistles.
6. If water content is still left can cook it for another few minutes till it becomes dry.

P.S. The name tabak maaz is apparently only used for when prepared with ribs.

Cucumber Salad (Tausha Sasam)

This is a Konkani Delicacy and usually used as a side dish.

Ingredients:
Cucumber- 1/2

Coconut Grated - 2 Tbsp
Salt to taste
Green Chillies - 2-4
Mustard

Procedure:
1.Grate the cucumber in a bowl and put salt to taste
2.Grind the coconut, green chillies and mustard seeds.
3.Mix it with the grated cucumber.

Kuvale Sasam (Ashgourd Curry)

Ingredients:

Ash Gourd- 1/2 Kg cut in cubes)

Coconut Scraped- 1 cup

Red Chilies- 10

Tamarind- Cherry Sized 

Mustard seeds- 1 tsp for grinding and 1 for seasoning

Curry Leaves- 10 -12

Salt to Taste

Procedure:

1. Grind coconut, Red Chilies and tamarind with a little water.

2. Add 1 tsp of mustard seeds and grind to make a paste.

3. In a deep vessel add water and cook the ash gourd pieces.

4. Once they turn slightly soft add the Masala which was grind-ed followed by salt and boil.

5. Once boiled season it with mustard seeds and curry leaves.

Vaali Thalasani( Spinach type Leaf)

This was the Vali from my MIL's patch of green. Its actually spinach like leaf. Usually we make Ambat  (Konkani Delicacy) out of this leaf, well that's for next time. 

Ingredients:

Vali- a bunch of leaves

Garlic- 10 pods

Red Chilies- 2-3

Oil- 1 tbsp

Salt to Taste

Procedure:

1. Wash the leaves carefully once or twice like any other leafy vegetables (I avoided using the stem fir this one, stem are juicy and tasty which is usually used in Vali Ambat).

2. In a pan pour oil followed by garlic pods and fry them till they turn slightly brown in color.

3. Add the red chilies followed by the leaves.

4. Cover it with a lid and let it cook for 5 min (you will notice that water can be avoided as the leaves releases water.

5. Salt can be added at the end as the quantity gets reduced.

Banana Stem/ Gabbo Pallya (Gabbya Upkari)

The stem of a plantain is very healthy for weight loss as well as Blood Pressure. Juice of the Banana stem everyday will definitely make us healthy. 

Ingredients:

Banana Stem- 1

Mustard Seeds- 1 tsp

Red Chilies- 5-6

Oil- 1 Tbsp

Salt to Taste

Procedure:

1. Cut it into small rings (threads may come out which must be neglected) and cut it into small size and soak it in water (to wash it).

2. In a pan add oil followed by mustard seeds and once the seeds start spluttering add chilies.

3. Remove the cut banana stem water squeeze it well and add in in the pan.

4. Add salt and cook it with half cup of water. 

Modak

A song came across my mind "Moohika Vahana Modaka Priyam" on Sankasti day. Hence I Googled for Modak's recipe and I found a perfect recipe from Aayi's Recipe's. This Modak is a fried version.

Ingredients:

For outer covering:

Maida (All Purpose Flour)-1 cup

Ghee- 1 Tbsp

Salt to taste 

Water to mix- 1 cup (Slightly warm)

Inner Filling:

Jaggery- 1/2 cup

Coconut- 1 cup

White Til (sesame seeds)- 1/4 cup

Ghee- 1 Tsp

Cardamom- 2-3

Procedure:

1. Mix Maida with ghee and mix it well that it gets applied to the whole dough.

2.Add right amount of water and mix well again (take care that the lumps are avoided) and keep it aside for half an hour.

3. In a pan roast the White til until it turns brown and transfer it in a small bowl.

4. In the same pan heat ghee and add powdered jaggery until it melts (lower the flame or it may get burnt).

5. Add the scraped coconut followed by the White til.

6. Add the powdered Cardamom and mix well.

7. Take the maida dough and roll it into small puri's.

8. Stuff the filling in the puri and shape it like Modak.

9. Deep fry the Modak's

Pomegranate and Cucumber Salad

This one fruit brings changes the color of everything (be it your tongue, recipe or your clothes :P). The season has finally started and  I thought why not make a raitha (sweet salad) out of this.

Ingredients:

Curd- 1 cup

Sugar- 2 tsp

Cucumber- 1/2

Pomegranate-1

Chaat Masala- 1 tsp*

Procedure:

1. Stir the sugar into the curds.

2. Add the diced cucumber pieces and the pomegranate seeds into the sweet curds.

3.Add the chaat masala and mix well.

*- I used MDH Chaat Masala.

Egg Rice

This recipe I got from my MIL. I make this as a lunch item.

Ingredients:

Egg (boiled)-3

Onion (thinly chopped)-2 medium

Tomato- 2 medium

Mint leaves (pudina)- a small bunch

Coriander Leaves- a small bunch

Ginger Garlic Paste

Basmati Rice- 1 cup

Green Chilies- 5-6

Biryani powder- 1 and 1/2 tsp (I purchased this one from the store)*

Ghee - 2 Tbsp**

Cloves- 5-6

Cinnamon-1 inch piece

Bay leaf- 1

Cardamon-1

Procedure:

1. In a cooker add ghee and put in the spices (cloves, Cinnamon, bay leaf and Cardamon) and fry it slightly till the aroma comes.

2. Add the thinly sliced Onion pieces and fry until it turns light brown.

3.Add the ginger garlic paste followed by the Mint leaves and Coriander leaves.

4. Once it slightly cooked add tomatoes and cook till it turns soft.

5. Add the biryani powder and add the egg and mix all the ingredients well.

6. Add the washed Basmati rice and stir it for a minute so that the ingredients mix well with the rice.

7. Add water (for half cup rice I used 1 glass of water)*** followed by salt.

8.Cook it for exactly 2 whistles.

*- I used the vegetable biryani powder. You can use Egg biryani powder if its available.
**- a mixture of 1 Tbsp oil and 1 Tbsp of ghee can be used.
***- Measurement can be varied accordingly.

Bhenda Sagle/ Bhindi Curry

Ingredients:

Lady's finger- 10-12

Coriander- 2 Tbsp

Coconut (scraped)- 1 cup

Red Chilies- 5-6

Tamarind (Cherry Sized)

Oil- 2 Tbsp

Mustard- 1tsp

Curry Leaves- 10-12 leaves

Procedure:

1. Cut the Lady's finger into 1 inch length pieces.

2. In a pan put oil followed by mustard seeds. Once they start spluttering add some curry leaves followed by the chopped lady's finger pieces.

3. Fry them till the stickiness escapes

4.Grind the chilies, tamarind and coconut with some water.

5.Mix it with the half cooked Lady's Finger.

6.Add salt to taste and bring it to boil.

Sweet Coconut Milk

Sweet Coconut Milk

This is best served with Shevai (a konkani delicacy). Shevai is somewhat similar to Idiappam (a kerala delicacy). But the method is entirely different.

Ingredients:
Coconut-1
Jaggery- 1 cup
Cardamom- 2-3

Procedure:
1. Scrap the coconut and extract its milk.
2. Add the jaggery after thinly slicing it and stir it well so that it dissolves in coconut milk.
3. Powder the cardamom using pestle and mortar and add it.

This liquid is poured over Shevai and mixed and then eaten.