This is a simple, quick to make curry. It can be paired with rotis or rice and pappu/dal.
Ingredients
2 cups snake gourd, sliced
2 tbsp grated fresh coconut
1/2 tbsp ghee
1/4 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp chana dal
2 dry red chillies, broken in half
2 green chillies, slit lengthwise
8-10 curry leaves
1/4 tsp turmeric powder
Salt, to taste
Instructions
1. Add snake gourd to a pan, add sufficient water to cover the slices. Cover and boil until tender. Drain and set aside.
2. Heat ghee in a pan. Add mustard seeds and once they splutter, add urad and chana dals. When they turn light brown, add red chillies, green chillies and curry leaves.
3. Add snake gourd, coconut, salt and turmeric. Mix well, saute for a minute. Transfer to a serving bowl.
A simple chutney that works as a lovely side at a meal. If you have a hibiscus plant at home, makes it all the more easy especially if you run short of ingredients in the pantry or want something different and interesting to serve.
Ingredients
10-12 hibiscus petals, rinsed with water
6 garlic cloves
2 tsp roasted sesame seeds
1/2 cup chopped tomato
6 dry red chillies, soaked in water for ten minutes
Salt, to taste
1 tsp sesame oil
Instructions
1. Blend all the ingredients until smooth.
2. Heat the sesame oil and pour over the chutney. Add salt, mix well.
Serve as a side with a curry and dal along with rice or rotis.
‘Have a quarter cup’ was a constant at home as I grew up. Filter coffee was made fresh at home just as frequently as in the road side cafes!
A full cup of coffee was had only twice a day: early morning and evening. The rest of the day was peppered with these quarter cups…just enough for a couple of sips.
At home, early morning sees a quarter cup accompanying me through house cleaning, dog feeding, puppy cleaning and whatever else! So it’s the second quarter, post breakfast, that I enjoy.
Watching the birds, bees & butterflies flit about their morning routines starting each day afresh.
The dogs sunning themselves while lazily keeping an eye on the squirrels pushing me to slow down and enjoy the sunshine.
Dry leaves floating down gently teaching me the fine art of letting go gracefully.
The peek of new leaves on the trees giving me lessons in growth and hope.
It’s only a quarter cup of coffee and a few minutes that work their magic for the day.:
A little history of coffee in India
It is said that coffee came to India through a Sufi saint, Baba Budan in the 17th century. He smuggled coffee beans to Chikmagalur in Karnataka and ever since, coffee cultivation has become an integral part of their economy. There is a hill range named after the saint and is a popular tourist spot.
The primary coffee growing states in South India are Karnataka (with the majority production), Tamil Nadu, Andhra Pradesh and Kerala. India’s coffee is grown in the shade and is supposed to be one of the best flavours.
One can buy pure coffee powder or buy a blend with chicory. Chicory is a flowering plant and the root is roasted & ground for use with coffee beans. It has a similar taste to the coffee beans and started being added to counter the escalating price of coffee beans. It continues to be available at blends ranging from 10% to 50% chicory. It adds body and aroma to the drink.
Pure coffee made in the traditional filter, in my opinion, is the best in flavour. However, a 80/20 mix works for me as well, stretching the coffee supply a little longer since it yields a stronger decoction.
How to make the perfect filter coffee
The first and foremost is the coffee powder itself. Pure coffee yields a light decoction, but has a beautiful flavour. It is also lovely if one wants to have a black coffee.
One can also buy a blend with chicory; I suggest to keep it mild (between 5-20%) as a heavier blend tends to be more bitter and leave a terrible aftertaste. A mild addition of chicory is said to extract more flavour from the coffee beans.
It is believed that the blending of chicory in coffee came about in the early 17th century. A shortage of coffee leading to the French and Germans blending chicory and the influence spread in India through the French colonies here.
The chicory plant belongs to the dandelion family and the root is what is added to coffee. Other reasons for addition of chicory are said to be it’s medicinal value and to reduce the intake of caffeine.
I usually buy an 80-20 mix from the Coffee Day brand which has been consistent in quality and proportion of blend. I always keep a stock of pure coffee as well. We also get some estate fresh coffee powder from Chikmagalur or from Panduranga Coffee Works there (they deliver across several cities). Another option is a mix of Cothas (80-15 ratio) and Coorg coffee powders that also works quite well. Fresh Mills also has some lovely mixes from a mix of Arabica & Robusta to mixes with chicory and to pure single bean powders. The powders are best stored in glass or steel airtight jars.
The second is the filter. One can either use a brass or steel filter. I also have a percolator that I simply love!
The simplest machine!
The drip method uses the above filter. It has two cylindrical cups, the base (in which the decoction collects), the one with a pierced bottom that sits on the base tumbler (the coffee powder is added in this), the little pierced plate with a stem that sits on the coffee powder and over which the hot water is poured and a lid.
Coffee powder is added to the level of the line about 2 inches from the pierced bottom. The pierced disc is placed on the coffee powder gently flattening the powder. Then the hot water is poured over this and lid closed. Once the decoction is ready, you will find the water has completely drained and drop has stopped.
The percolator works by using the steam to push the decoction up. The water is at the base, the pierced middle holds the coffee powder and lastly, the top that holds the decoction. Water is filled in the bottom cup upto the little nozzle, coffee powder is filled into the pierced middle section and gently flattened with the back of the spoon, the top is rotated into place and placed on the stove.
The third is the actual making of the classic filter coffee. Heat milk in a bowl on the stove. Use a glass and pour the milk between the glass and bowl to whip up the froth. You can do this 3-4 times.
When the milk is hot, add the decoction. The amount of decoction you add depends on how strong you want your coffee. Add sugar if you prefer. Mix once or twice using the glass (similar method as above) to combine the additions well. Mixing too many times at this stage will cool down the coffee, so do avoid.
Pour into a glass or cup and serve hot! To get the frothy top, simply pour from a slight height.
I love the mango season and when there are a few different varieties growing at home, there is no dearth of dishes to use them in!
The recipe for mavidikaya pappu or raw mango dal is simple and quick. We make pappus that have a thick consistency and it’s best eaten with rice and ghee. Papads and curd chillies pair well, but that’s a no brainer:)
Ingredients
1 small raw mango (see notes)
1/2 cup toor dal
1 tbsp oil
1/4 tsp mustard seeds
1/2 tsp chana dal
1/2 tsp urad dal
1/4 tsp fenugreek seeds
3 dry red chillies, broken in half
2 green chillies, slit lengthwise
10-12 curry leaves
1 tsp red chilli powder
1/4 tsp turmeric powder
A pinch hing/asafoetida
Salt, to taste
Instructions
1. Pressure cook toor dal with 1-1.5 cups water (medium flame, 4 whistles). Set aside once pressure has released naturally.
2. Peel and chop the mango into 1-1.5 inch pieces.
3. Heat oil in a pan; add mustard and once it splutters, add the urad dal and chana dal. Then add fenugreek, hing, red chillies, curry leaves and green chillies.
4. Add mangoes and turmeric powder, 1/4 cup water, cover and cook until mangoes are tender. Then add red chilli powder and mix.
5. Add the cooked toor dal, salt and cook for 5-10 minutes. Transfer to a serving bowl. Best eaten with hot rice and ghee.
Notes
1. The quantity of raw mango can depend on the sourness of the mango. Taste a small piece and adjust quantity. If the mango is not very sour, add a little tamarind pulp at step 4.
This started off because I had small quantities of some ingredients that I wanted to use up. Works beautifully with rotis/phulkas/puris or make less thick and pair with rice. It’s creamy and spicy without being heavy, and is easy to make.
Ingredients
1 cup chickpeas, soaked overnight
2 tbsp rajma, soaked overnight
1/4 cup split black gram
2 tbsp ghee or oil
3 tbsp milk (optional)
Juice of half a lemon
1 tbsp kasuri methi
1/4 tsp turmeric powder
1/4 tsp sugar (optional)
Salt, to taste
For the curry paste
1/4 cup grated fresh coconut
1 medium sized tomato
1 tbsp roasted, de-skinned peanuts or fried dal
1/4 tsp cinnamon powder
1/4 tsp clove powder
1 green cardamom
1 tsp cumin seeds
3 dry red chillies
Instructions
1. Pressure cook chickpeas, rajma and black gram together, with salt and sufficient water to cover, until soft. I let it cook for 5 whistles. Remove and set aside once the pressure releases on its own.
2. Blend together the ingredients for the paste with very little water until smooth.
3. Heat oil/ghee in a pan. Add the paste and saute until an aroma emanates. Add turmeric and kasuri methi.
4. Add the cooked chickpeas, rajma and gram alongwith the water in which it was boiled and the milk (if using). Add more water if consistency is very thick. Let it cook for ten minutes on medium flame.
5. Add salt, sugar, and lemon juice. Give it a mix and take off heat.
Take care to adjust salt used since the ingredients were also boiled with salt. Taste and then adjust. You could also add a little red chilli powder if you want it spicier.
Transfer to a serving bowl. A side of raw onions works well with this dish. I served it with ghee phulkas and salted buttermilk.
Easy, healthy and delicious! I am not much of a cheese/dairy person, and prefer my pasta without these elements.
I wanted to make something quick and simple for lunch today. A recent covid attack has left me with little energy and this is the first day I am making all meals. I also had to make do with ingredients I had at home, but this dish came together beautifully. It’s incredibly creamy, simple to make and hardly takes any time. I used macaroni to make this dish.
Ingredients
1 cup uncooked macaroni
3 cups chopped spinach
1/2 cup sweet corn kernels, boiled
200ml thick coconut milk
1/2 cup water
2-3 tsp red chilli flakes
1 tsp dried basil
1 tsp dried parsely
1 tsp coarsely crushed black pepper
2 tsp fresh lemon juice
Salt, to taste
1 tbsp olive oil
Instructions
1. Cook the macaroni as per instructions on the package. I bring salted water to a boil, add the macaroni and drain when al dente.
2. Add olive oil to a pan and toss in the spinach. Cover and let it wilt. Then, add the boiled sweet corn kernels and saute. Add in the chilli flakes, basil, parsley and pepper. Saute for a couple of minutes.
3. Add coconut milk and water. Let it cook for a couple of minutes.
4. Add macaroni and salt. Mix well, but gently. Take off heat, add lemon juice and transfer to a serving dish. Serve hot!
I served these with some grilled cauliflower on the side since I had to finish up the vegetable:)
Notes
1. You can add chopped garlic along with the spinach.
2. You can add grated cheese on top before you serve.
White pumpkin or Ash gourd has about 96% water making it ideal for consumption during the summer. It is said to have a calming effect on the nerves and brain, is a natural anti-coagulant, helps combat acidity, and is a good source of many essential minerals and vitamins.
My mother usually gives me garden fresh veggies when I visit. She also tends to buy a little extra on the bigger veggies like pumpkins & cauliflowers so she can split with me. On one fine day, she handed me half a white pumpkin and my father dutifully gave me a recipe. I quickly made the dish and it has to be shared! So here goes:)
Ingredients
2 cups, cubed white pumpkin
1/4 tsp turmeric powder
Salt, to taste
1 tsp jaggery powder
2 tsp coconut oil
200ml coconut milk
2 tsp coriander seeds
2 tsp urad dal
A pinch hing (asafoetida)
4 dry red chillies (I used Guntur variety)
1/2 tsp black peppercorns
Tamarind, size of two marbles
For tempering
2 tsp coconut oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
A pinch hing (asafoetida)
12-14 curry leaves
Instructions
1. Peel, de-seed and cube the white pumpkin. Add to a pan with 1/2 cup water, salt and turmeric. Cover and cook until tender.
2. While the pumpkin cooks, make the masala paste. Heat 2 tsp coconut oil in a small pan, add hing. Then add the urad dal, pepper and coriander seeds. When the dal starts turning golden, add the chillies. Saute for a few seconds and keep aside to cool. Leave the tamarind on this mix.
3. Once the mixture is cool, grind with 1/4 cup water until smooth. You can also use a little coconut milk to grind.
4. Once the pumpkin is tender, add the masala paste to it along with the coconut milk and jaggery powder (add water if you need to adjust consistency) and let it come to a boil on medium flame.
5. Adjust salt and temper. For the tempering: heat oil, add mustard and let it splutter. Then add cumin, hing and curry leaves. Pour over the pumpkin stew, give it a gentle mix and take off heat.
Serve hot with rice and/or phulkas/chapathis.
Notes:
1. You can also use fresh grated coconut instead of coconut milk. Simply add about 1/4 cup while grinding the masala paste. You would have to add water to the stew while adding the paste, to get desired consistency.
Mum’s having a bumper crop of knol khol and is naturally distributing to family and friends! I used my share to make two dishes; one a Kashmiri recipe inspired and two, this very simple curry with moong dal.
Ingredients
1 cup finely chopped knol khol
1/4 cup pesarapappu/moong dal
2 tsp oil
1/4 tsp mustard seeds
1/2 tsp chana dal
1/4 tsp turmeric powder
2-3 dry red chillies, broken in half
2 green chillies, slit lengthwise
8-10 curry leaves
Salt, to taste
Instructions
1. Add the knol khol and dal to a pan; add enough water to cover and boil until the moong dal splits between your fingers, but is still firm and knol khol is tender. Drain and set aside.
2. Heat oil in the same pan (once dry). Add mustard and once it splutters, add chana dal. When the dal starts turning golden, add red chillies, green chillies and curry leaves.
3. Add the knol khol and dal along with turmeric and salt. Mix well. Saute for a couple of minutes and take off heat.
This batter with moong dal, green moong and Urad dal can be used to makes dosas or idlis. Serve with chutney of choice (coconut/tomato/mango/ridge gourd) and/or milaga podi.
Ingredients
1 cup moong dal
1 cup green moong
1 cup urad dal
1/2 tsp fenugreek seeds
1/4 cup beaten rice (poha/avalakki/atukulu)
Salt, to taste
Below are optional ingredients
1 tsp cumin seeds
2 green chillies
1 inch ginger
Instructions
1. Rinse the dals and soak them along with the fenugreek seeds for 6-8 hours.
2. Soak the beaten rice for 15-20 minutes before grinding the dals.
3. Grind the dals and beaten rice to a smooth batter of thick pouring consistency. You can add the optional ingredients during this time along with salt.
Add water sparingly to ensure the batter does not get to thin/runny.
4. Let it ferment for 6-8 hours. The time for fermentation depends on the weather and sunshine. Hotter areas require less time for fermentation as compared to cooler climates. In Bangalore, I leave it to ferment overnight so it’s perfect for breakfast time.
Using the batter for idlis:
1. Grease the idli moulds with ghee. Add batter in each mould and steam for about 20 minutes.
Using the batter for dosas:
1. Grease the tawa if required; best way to do this is to rub half an onion dipped in oil acoss the tawa.
2. Pour a ladleful of batter in the middle, and use the back of the ladle to spread the batter in a circle. Pour a tsp of oil around the edges and in the center. Let it cook on low-medium flame. Flip when the under side starts to turn golden and cook the other side for a minute. Flip, fold and transfer to a serving plate.
You can also add lightly sauteed chopped onions and green chillies just before folding and serving. They can be added raw as well when the batter is spread on the tawa or directly added to the batter.
Cabbage, according to me, is a fairly bland vegetable. And I like that when I want a simple, light side. However, this one with a little tamarind, has a lovely flavour and is a quick, easy fix.
Ingredients
2 cups finely shredded cabbage
2 green chillies, slit lengthwise
1/4 tsp turmeric powder
Salt, to taste
1 tbsp tamarind paste or thick pulp
1 tsp red chilli powder
2 tsp oil
1/4 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp chana dal
2-3 dry red chillies, broken in half
8-10 curry leaves
Instructions
1. Add enough water to cover the cabbage in a pan, add salt and turmeric. Cover and boil until cabbage is tender. Drain and keep aside.
2. Heat oil in the same pan (once dry). Add mustard and once they splutter, add the dals and red chillies.
3. Then add the green chillies and curry leaves followed by tamarind and red chilli powder. Saute for a minute.
4. Add the cabbage and mix well. Let it cook for 3-4 minutes and then take off heat.
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