Delectable Kathal Korma in a Kharbuza and yogurt based Gravy

Weekend means shopping veggies, pantry stock & fruits from nearby ‘market’ or ‘subzi mandi’ to last for the upcoming week. Especially weekends, I feel are more stressful for working women like us...

It is also the time when “V” usually demands for some unique recipe to be made and as you know because of my love for cooking, I like to happily submit myself to such kind of requests.

I wanted to make something which tastes unusual from the normal vegetarian curry and frankly speaking I wanted to give it a twist of non-vegetarian dish. So the only option was to make something out of raw jack fruit  This is not referred to as the vegetarian meat for no reason and cooking this in onion-garlic gravy really brings out the flavor. So when hubby demanded some Korma curry I knew I will have to plan it along with some flavored rice to keep the meal simple. So it was jeera rice and “Kathal Korma” for the weekend lunch that we immensely enjoyed.

Raw jack fruit is a very famous vegetable that is predominantly used in the tropical coastal places. It is very rich in fiber content and rich in vitamins. It is also rich in protein, iron and calcium content. The health benefits include boosted immunity and improvement in overall health.

Ingredients:

For the kofta: (makes 12-15 koftas)

Boiled Diced raw jackfruit: 1 ½ cup

Besan: ¼ cup

Cashew nuts: 5 pieces, finely chopped

Onion: 1 big finely chopped

Ajwain: 1/2 tsp

Ginger-garlic paste: 1 tsp

Green chilies: 2

Chilli powder:1 tsp

Roasted pepper, cinnamon, nutmeg, coriander seeds and cardamom powder

Salt according to taste

Oil: 1 tbsp+ for deep frying

For the Korma Gravy Base:

Fried Onion paste: 1 cup

Coriander powder: 1 tsp

Hung Yogurt: ¾ cup

Cashewnut and kharbuza seeds paste-keep cashewnut in a small bowl of milk and water along with kharbuza seeds forhalf an hour. Strain the seeds and grind them to a paste.

Oil: 2 tbsp

Dry Powder/Whole Spices:

Kashmiri chili powder: 1 tsp

Garam masala powder: 1/3 tsp

Tumeric: a pinch

Sabzi masala-1 tsp

Green cardamom: 1 pieces

Bay leaf: 1 pieces

Cloves: 3-4 pieces

Cinnamon stick: 1 small

Sabut Jeera:1 tsp

Dry Red Chilli for garnishing

Salt

Method:

Boil the tender jackfruit pieces till it’s cooked through and easy to mash. Do not overcook the jackfruit as it will be mushy and tasteless. Drain the water and mash all the ingredients for the koftas together. Gram flour (besan) is used for binding everything together so make sure the consistency is right. No single flavor should over power other essential aromas. Ration of everything should be apt to make the koftas succulent.

With moist hand make round dumplings out of the mixture and deep fry them on low flame till they turn golden. Set them aside to prepare the

For the korma gravy, heat 1 Table Spoon Mustard Oil and heat it. Add Whole spices to the hot oil and allow it to crackle. Now add the powder spices on low flame and continuously stir it so that it doesn’t get seared. When the rawness of spices disappears, add the chashewnut and kharbuza seeds paste and stir it over low flame. Add the fried onion paste till the raw smell is gone and oil separates, mix salt and hung yoghurt to the korma. Keep the flame low and add some water to give the korma a nice consistency. Keep on cooking on low flame till all the extra water dries up. Approx. 8-10 minutes. Mix in the chopped coriander leaves and add on the koftas softly to the gravy without turning or churning the dish. Switch of the flame after 5-8 minutes and let it cool. Sprinkle a half tea spoon of roasted garam masala powder and grated jaiphal(nutmeg) on top of the gravy for a nicer aroma.

Heat oil in a frying pan and add two dry red chilli and sauté it for few seconds to get rid of the rawness and to give it nice color.Now garnish the dish with the fried dry red chilli along with coriander leaves.

Tips:

·          

Always take raw white in color jack fruit.

·Use hung yogurt instead of normal yogurt  It gives a creamier consistency. It is also a healthier version.

"Veggie Mélange Kadhi” - My comeback Recipe

After a long gap, Back again into blogging world to reinstate my passion for cooking

After nine (9) months of long gap (sounds like a gestation period) with too much of tough and unavoidable reasons, circumstances, here I’m back again into my passion ‘Blogging world’.  Lots of interesting events have occurred within these 9 months.  

In a very brief period of time, many things have transpired around me. Although busy in my own world and not being able to blog, silently I was closely observing all the forces of evolution in my periphery with utmost consciousness and presence of mind and continued my passion of cooking for myself and for the happiness of my loved ones around me.

At last, I am happy to return back to do my basics, i.e.  Cooking for the sheer happiness of love for food and spreading it around….

I have been thinking what will be the best dish that I can work as my comeback recipe…well nothing special but as all of you know the essence of my cooking is simple but yet innovative healthy formula…

I am going to share the quickest and the simplest yet tasty dish that you can churn out is “Veggie Mélange Kadhi”

Don’t get skeptical by the name. You know the little “Fashionista” always looking for ways to do something stylish… It’s just in the name and not at all complicated :)

Ingredients

1.     A bowl full of seasonal vegetables (I have taken Cauliflower, Peas, Carrots and a tiny bit of turnip)

1.

2.     One cup finely chopped Onion

3.   Few Dry Red Chilly and few Curry leaves

4.   ½ inch finely chopped Ginger

5.   3 Big  pods of ginger finely chopped(if possible opt for the Chinese ginger for better aroma)

6.    1 liter of homemade butter milk (I usually use the butter milk churned during the process of making clarified butter at home). It usually light and tastes better than the usual yoghurt.

7.    Half teaspoon of panch foron(five seed spice).

8.    pinch of Asafetida.

9.   1 Table spoon of Gram flour.

10. Half tea spoon Turmeric .

11. Salt to taste.

12. Ghee (clarified Butter) as a cooking medium. I have specially used ghee in this because it gives a very good aroma…

Method

1.     Slightly parboil the veggies (with little salt in it) to speed up the cooking process. Don’t overcook it as we have to retain the original color of the veggies.

2.   Heat a Kadhai and pour a little amount of clarified butter and throw in the dry red chilli, curry leaves and panch phoron(Bengali 5-Spice). Let it splutter and then add chopped garlic, ginger and onion. Fry them till they turn golden.

3.   Add in the veggies with turmeric, salt and ½ tsp chilli powder.Saute them till they turn slightly burn but don’t overcook them. We have to retain the crunchiness of the veggies.

1.     Meanwhile take a bowl and mix the butter milk, gram flour and a pinch of asafetida and whisk it well to get rid of any lump. It will taste better if you can make the mixture as light as possible. You will have to add half cup water to balance the consistency. Add salt as per your taste to the mixture and blend it well and leave it to rest for a while.

2.   In a separate frying pan, take 1/s tsp of clarified butter and add two broken dry red chilli along with ½ tsp of panch phoron. Once it starts crackling, add in the buttermilk mixture.

1.     Let it boil on high flame for 10 minutes and keep stirring it randomly so that it doesn't stick to the sides.

2.   You will see bubbles on top once it gets boiled properly and the kadhi will turn thick.

3.   If the kadhi looks too thick than you can add little water to balance the consistency.

4.    Let it simmer on low flame for 15-20 minutes before finally transferring the veggies into the pan and mixing all the ingredients together to give the final look for the “Veggie mélange kadhi”.

10. Add salt as per your taste and remember that we have added salt to the buttermilk mixture also, so be careful… Now it is ready to be served…

Needless to say, it goes best with steamed rice or jeera rice..

Spicy & Tangy “Bagara Baingan” from the Rice Bowl of India-Andhra Pradesh

Feeling

Blue!

Pep up yourself with brinjal Treat......

Everything that exists in this universe has a purpose to fulfill. As they say “Beauty lies in the eye of the beholder”

In simple terms what has been perceived beautiful need not be perceived as such from the other person point of view. Unfortunately in India, we are often taught or rather instilled with some prescribed set of good things as opposed to bad things and you are expected to follow the same common league. However, I always tend to get attracted towards the less fortunate league or rather to things which have not been in use by the common crowd. You must be wondering why am I giving all this gyan?

For some unknown reasons you would come across very few households in India who would like the idea of proliferating the use of “Brinjal” for daily dietary requirements. I have never heard of anybody talking about the nutritional benefits of incorporating brinjal in your daily food habits.

Most of our elderly people believes that Brinjal doesn’t have any nutritional value and like it’s Indian name (baingan)..It is a vegetable without any benefits ( बे+गुण )….However I tend to detest. This vegetable is quite diverse and more versatile, both in the garden and in the kitchen, than you might think. It has been around for many centuries, used in cuisine of many countries. Harvesting at the correct time, and preparing properly, ensures the best flavor.

Eggplant is thought to have originally come from India, with records of it cultivated in China in 500 B.C. It was eaten in Asia and the Middle East for centuries, with the Arabs and Persians taking it to Africa in the Middle Ages. Eggplant reached Italy in the 14th century, but it was not eaten much in Europe until at least the 1700’s. Grown in Europe for its purple, star-shaped flowers and colorful fruits, Europeans didn’t eat it for several reasons. In addition to the bitter fruit being unappealing, they considered them dangerous.

Today you’ll find eggplant used in cuisines of the world including Greek moussaka, Middle Eastern baba ganoush, Italian eggplant parmigiana, French ratatouille, and Asian stir-fries and curries. In addition to vegetable gardens, they make colorful additions to ornamental borders with their diversity of fruits. They come in a range of sizes from small to large; a range of shapes from pea-like to egg-shaped to long and slender; and a range of colors from the traditional royal purple to shades of rose, green, yellow, and white.

                          

Health Benefits of Brinjal

1. Eating brinjals roasted on fire after putting some salt into it cures excessive phlegm and wind humor of the body.

2. Soup made up of brinjal and tomato increases the appetite and helps in digestion.

3. Eating soft brinjal after baking it on fire and with raw sugar on empty stomach in the morning, cures the enlarged spleem due to malaria.

4. Taking soft and baked brinjal with honey in the evening helps in having a sound sleep. Using it for some days cures insomnia.

5. The use of brinjal destroys the stones in its initial stage.

6. If brinjal is taken in its mashed form or as soup with asafoetida and garlic, it cures flatulation.

Some Important Facts about Brinjal

Brinjal is not beneficial for person having excessive bile humor and one who has acidity problem. Pregnant woman should avoid its use. In Traditional Chinese Medicine, all parts of the plant can be used to stop intestinal bleeding. The fruit of the plant is used as an antidote in cases of mushroom poisoning.

Now when we know that it is an excellent vegetable with lots of important vital nutrients, it is indispensable for me to share an interesting recipe of “Bagara Baingan”

It is a delectable dish made with small brinjals in a medley of peanuts, sesame seeds, tamarind and Indian spices.

At the outset, I do not claim that this is an authentic “Bagara Baingan” recipe. But sometimes, one must deviate from the norm and suit one’s own palate and that of one’s weirdest mood. This recipe has an interesting anecdote attached. I happened to cook it without even trying it once before. This dish was the result of some small colorful brinjals occupying my fridge without any other competitor. It was the only available vegetable for me to cook for the day :) I heard about this recipe before but never tried until I succumb again to my usual basic instinct of cooking unknown variety of dishes. But I wouldn’t be me and you wouldn’t be hearing this story if I followed time tested wisdom (there is a thought)

Ingredients

For the curry

·         500 gms small aubergines

·         1 tsp cumin seeds

·         tsp turmeric powder

·         4 tbsp oil

·         salt

Masala paste

·         2 medium sized onions, chopped

·         2 cloves garlic (optional), chopped

·         1 inch ginger, chopped

·         2 tbsp raw peanuts

·         2 tbsp white sesame seeds (til)

·         1 tsp poppy seeds (khus khus)

·         1 tsp coriander seeds

·         1 tsp cumin seeds

·         2 inch stick of cinnamon

·         2-3 cloves

·         1 bay leaf

·         tsp peppercorns

·         1-2 black cardamom

·         1 lemon sized tamarind ball

·         3-4 green chillies, chopped

·         2 tbsp chopped coriander leaves, chopped

·         1-2 cups water

Method

1.      Heat a tava and roast the dry spices– everything mentioned in the masala paste except for ginger, garlic, green chillies, coriander leaves and tamarind. Remember all the dry stuff has to be roasted….. no wet stuff :)

Dry Roasted powder

2.    When the spices become a light brown-a lovely aroma of the roasted spices will fill your kitchen.

3.      Once the spice mixture cools down then add this mixture with the rest of the ingredients ginger, garlic, green chillies, 1 tbsp coriander leaves and tamarind in a grinder.

4.      Grind to a smooth paste with some water.

slit brinjals

5.      Put slits across the aubergines and soak them in salted water for 15-20 minutes.

6.      Drain after 15-20 minutes. In a pan heat 2 tbsp oil and add the aubergines and 1 tsp salt. saute over low fire for 8-10 minutes.

7.      In another pan or in the same pan heat the remaining oil. Add cumin seeds and let them splutter.

8.      Now add the masala paste and start to fry it.

9.      Continue frying the masala paste

Masala Paste

10.  This is how the masala paste looks after frying for 15 minutes.

11.  Add the turmeric powder to the paste.

12.  Mix the turmeric powder with the masala paste.

13.  Fry the paste for about 20-25 minutes till the oil starts to float on the surface. And now add the cooked aubergines along with 1¼ cups water.

Frying the paste

14.  Mix and simmer for 8-10 minutes.

15.  Add more salt if required. Remember we already added salt to the aubergines while sauting them. garnish with coriander.

16.  And serve hot with, phulkas or steamed rice. It goes best with rice though!

Final Look of my Purple Delight

Lean Beans Savory Bites

Few years ago, I was excited to discover that a hormone named "leptin" [its name comes from the Greek word 'leptos' which means 'thin'] controlled the human appetite. There was an incredible excitement over this discovery and the dieting world including aspiring lean souls like me thought that The Answer for all weighty issue is within our reach :)

Unfortunately, leptin from outside sources has thus far been a huge flop. Leptin is made by our body's fat cells. When the cells realize there is enough nourishment available, [meaning you're not starving yourself by dieting!] they release leptin into the bloodstream which has two important effects:

* Your appetite declines …
* Your metabolism is boosted and thus calories are consumed more quickly …

This revelation forced me to find out about the outside sources that can increase the leptin levels in my system. Knowing my capabilities, I am finally contented with an easy solution. Plant based low-fat foods help to keep leptin levels high – while fatty foods, like animal products, suppress your leptin supply. And guess what? Beans are only 2-3% fat which means they raise your leptin levels and reduce appetite, while causing your metabolism to work harder and faster. So here comes the mantra for staying lean: Include the intake of your beans in your daily diet and it works amazing if you combine a good variety of lentils together.

Beans are loaded with nutrients that our bodies crave(Vitamin Calcium, potassium and folate). There are all kinds of beans available for most any palate … unless you're one of those unfortunates that really detest beans. Sorry about that.

For instance, my least favorite bean is the “Black eyed bean” (lobiya). I don't dislike it, I just prefer other kinds and fortunately there are a myriad of choices.

Healthy beans are so outstanding that only green vegetables come close as a valuable food source. My latest discovery is to know the Startling difference between a spoonful of sugar and a spoonful of beans. In fact, if you'd like to reduce your calorie "price" by 10%, add an extra 14 grams of fiber. This means that if you eat 2,000 calories per day, and add 28 grams of fiber to your meals, those calories will only "count" as 1600. Isn’t it cool to know?

Today I’ll be sharing my recipe of “lean bean savory bites”

This recipe is the result of my unending attempts of finding a better and viable way of consuming lentils in a different form as opposed to the conventional and usual “Daal” recipes. So here comes my coolest and quickest recipe ever shared.

Vibrant Ingredients

Ingredients:-

200 gms of mixed boiled lentils ( I have used chickpea, black chana, kidney beans,chana daal and dry green peas)

½ cup deseeded finely diced cucumber

2-3 finely chopped tomatoes

1 cup finely chopped tomatoes
1 table spoon chopped ginger
½ tsp chopped and deseeded chilly
Finely chopped coriander leaves
Few sprigs of mint leaves
One cup tamarind pulp
½ cup normal sev used for garnishing and to give a crunchy bite (crisp Bengal gram salty bites)

Dry Spices Used

½ tsp dry mango powder
1tsp black salt
1/3 tsp chaat masala
Normal salt as per taste
½ tsp red chilly powder
1 tsp roasted cumin powder
2-3 pinch of Hing(asafoetida)

Method:-

Churning and Mixing

The method is the simplest part of the whole recipe. Just transfer all the ingredients together in a mixing bowl before giving it a good assortment so that the aroma of spices remains intact and uniformly colored. You have to ensure that the seasoning is right and apt so I suggest you to keep tasting it before you dish out your final outcome. You will be thrilled to see the colorful final output. Just make sure you garnish it well to make it more appealing and to get that drooling effect. It is very simple but you will have to spend some time in collecting all the ingredients in the correct shape and size.

Tip: You can use rice puff along with the sev to make it crunchier! Add it just before serving.

Final colorful treat

Happy tasting and stay lean and have beans :)