Sabudana/ Sago Vadas ( Fried dumplings)- veg snack

With the arrival of monsoons, you start racking your brains for some crunchy, mouth-watering, lip- smacking recipes! What better than things like chilas/ poodey, pakodey/ fritters, and the ever favourite of mine- Sabudana Vada!
So let's go and try churning some out! Its easy and fast!

Sabudana/ Sago Vadas:
Serves: 4
Type: Vegetarian Cooking
Actual cooking time: approx. 20 minutes
Pre Cooking time: 2 hours

Ingredients:
Sabudana/ Sago( preferably medium grain size)- 1.5 cups
Coarsely ground roasted peanuts- 1 cup ( you can have a variant of soaked instead of roasted)
 Boiled potatoes- 4 small ( mashed thoroughly)
 Fresh green coriander leaves- 2 tablespoons, finely chopped
Lemon juice- 1.5 tablespoons
Green chillies- 2 finely chopped
Cumin seeds- 1/2 teaspoon, roasted
Salt- as per taste
Oil- sufficient for frying
     
Method:
Wash and soak the sabudana in clean, warm water, for two hours. After two hours, strain off the excess water, pour some cold water on it and strain it once more.
  Now, add the lemon juice, mashed potatoes, green chillies, roasted cumin seeds,  peanuts, salt and coriander leaves.Mix all these ingredients thoroughly, preferably with a fork.
Make small balls and lightly flatten them between  the palms of your hands. Heat the oil and deep fry these vadas, till golden brown.  Drain off excess oil on paper napkin/ absorbent paper. Serve hot with chutney of your choice.

• Tips: Tastes best with green chilli sauce or dhaniya- pudina chutney.
• Lightly smear some oil on your palms, so the mixture does not stick to your hands.
• Use healthy oil like rice- bran, virgin olive or canola oil
• After frying, always throw away the oil and never reuse fried oil- which becomes unhealthy for the heart.

Spinach and Mushroom delight!

Getting bored of the daily daal, chaawal, roti, sabzi, I decided to churn out something different! Racked my brains and collected some veggies from the refrigerator, and baked this wonderful dish. It would go supremely well with plain steamed rice, but we had it last night with a crazy combo of veg. dimsums :))
Nevertheless it tasted wonderful, give it a try. You can change some vegz. and add others, if you want.

Spinach and Mushroom delight-

Preparation Time: 15 minutes approx.     Cooking time: 20 minutes  Serves: 4

Ingredients:

Potato layer-
Boiled and mashed potatoes- 4 (medium)
Green chillies- 2 (chopped)
Lemon juice- 2 teaspoon
Salt- as per taste
Mix all the above ingredients thoroughly.

Spinach layer-

Chopped Spinach- 4 teacups
Tender corn- 100 grams
Chopped onion- 1 large
Green coriander chopped- 4 tablespoons
Green chillies (chopped into very thin slices)- 2
Chopped Tomato- 1 large
Tomato purée- 1/2 cup
Light butter or cooking oil- 1 tablespoon
Salt- as per taste

Top layer-
Button mushrooms- 2 cups (200 grams) - thinly sliced
Cottage cheese- 200 grams (grated)
Tomatoes- 2 ( thick rings)
Fresh Cream (optional) - 1 teaspoon

Method-

 Heat the light butter in a pan or kadhaai, fry the onions in it for a couple of minutes on medium heat. Now add the green chillies and coriander and cook this for another minute.
  Mix the chopped tomatoes, stir for a few minutes and then add the spinach, tender corn and tomato purée. Sprinkle some salt and allow this to cook for some minutes.
 Meanwhile,take a greased baking dish and spread the potato layer, evenly in it. Now pour the spinach- preparation on it. Sprinkle some sliced mushrooms on the spinach layer, and then spread the grated cottage cheese on it. Again, place the left-over mushroom slices on the cheese, along with the tomato rings.
 Pre-heat the oven at 230 degree Centigrade (450 degree F) and then place the greased dish in it for approx. 20 minutes ( switch off earlier, if you find that the cheese is turning browner than you like).

Serve piping hot with steamed rice or garlic bread sticks!

Aloo Panch Phoron - Stir Fried 5 Spices Potatoes recipe 

Recently  a very versatile and  culinary expert friend of mine, Bhavesh Shah, shared this wonderful recipe with me. I have been an all time admirer of anything potato and hence this has become one of my favourite recipes. It is simple yet very yummy!

Aloo Panch Phoron | Stir Fried 5 Spices Potatoes 

Panch Phoron or the 5 spice mix is not very popular down south but it is widely used in East Indian cuisine. This spice mix is a blend of mustard, cumin, fenugreek, nigella & fennel seeds. These spices are mixed in equal quantities & stored in an air tight container & is used to season fish & curries in Bengali cuisine.

You Will Need:
2 large potatoes - washed & scrubbed clean
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seed

1/2 teaspoon fenugreek seeds/methi seeds
1/2 teaspoon nigella seeds/kalonji
1/2 teaspoon turmeric powder
3 Dry Red chillies
Salt as per taste
1 tablespoon cooking oil
Fresh chopped coriander for garnishing

Method:

Slice the potatoes into fairly thick wedges. I prefer keeping the skin on. But you can go ahead & peel the skin before slicing the potatoes. Immerse them in cold water until ready to use.
In a heavy bottomed pan, heat oil. Add the mustard seeds first, once they crackle, add all the others one by one & allow them to splutter for about 20-25 seconds. Do not burn them.
Add chillies & potato wedges along with turmeric powder & give it a gentle stir. Add salt & sauté on medium heat for about 4-5 minutes until the edges are slightly browned. Turn down the heat, sprinkle a little water & cook on low heat with the lid on. Sauté at regular intervals, to avoid the bottom of the pan from getting burnt. At any point of time, if you find the potatoes dry, sprinkle a little water & allow them to cook. See to it that the potatoes are fully cooked yet firm & not mushy. Once done, adjust salt. Garnish with chopped coriander before serving

Serve Warm with Phulkas or along with steamed Rice & Dal!

Natal Plum/ karonda chutney- cooked version

Here is another version of natal plum chutney.This is not in the traditional raw form but is cooked.

Ingredients:

Karonda/ Natal plum- 250 grams (de-seeded) 

Cumin seeds- 1 teaspoon 

Asafoetida/hing powder- a pinch

Green chillies- 3 (chopped)

Red chilli powder- 1/2  teaspoon

Sugar- 1/2 teaspoon

Salt- 1 teaspoon

Cooking oil- 1 teaspoon

Method:

Heat the oil in a saucepan. Add the cumin seeds to it, when they start spluttering add the green chillies, asafoetida/ hing, red chilli powder, salt and then the karondey/ natal plums. Stir continuously, so as to avoid the mixture from getting burnt or stuck to the vessel. After a few minutes you will notice that the mixture is turning into a pulp, now sprinkle sugar on it and continue to stir it. After a couple of minutes, remove it from flame. This chutney can be preserved in the refrigerator, for a few days without its taste getting affected.

Have it with rice,or rotis or any main dish which needs a tangy,sweet and sour accompaniment!

Natal Plum/ Karondey ki Chutney

 Karonda fruit is a rich source of iron, as well as a

 good source of Vitamin C. It is antiscorbutic and also 

 useful in tackling anaemia and anorexia.

 It also has an analgesic and anti-inflammatory 


quality.

 The good ol' natal plum is always welcome on our dining-tables as an 


accompaniment to our daily meals! Last time I had  mentioned the method, to 


prepare the pickled version of natal-plum. This time I am suggesting an equally 


tantalizing version- the chutney of karonda.

Ingredients:

Karonda/ Natal plum- 250 grams 

Cumin seeds- 1 teaspoon (roasted)

Asafoetida powder- a pinch (roasted slightly)

Green chillies- 3

Red chilli powder- 1/2  teaspoon

Chopped green coriander- 2 to 3 tablespoons

Salt- 1 teaspoon

Method:

Thoroughly  wash the karondas, green chillies and coriander leaves.

Slice the karondas into two and remove the seeds. Now grind the

 karondas, green chillies and coriander along-with the other ingredients,

into a fine paste. (Add a bit of water, if needed during the grinding

 process)

Wow! The mouth-watering chutney is ready.....!!

Indian Chickpea soup/ Chaney ka shorba

Got this really fantastic recipe from a friend, Bhavesh Shah. Its unique in taste and interesting in composition. Give it a try!

Ingredients:

•   Chickpeas -  1/2 cup (soaked overnight or for 8hours)
•   Big onion - 1  (roughly chopped)
•   Medium sized tomatoes - 2 (roughly chopped)
•   Green chillies- 3
•   Chole/ Chana Masala- 1 teaspoon
•   Garam Masala- 1/2 teaspoon
•   1/4 cup cream or 1/2 cup milk
•   Salt as per taste
•   Ginger-Garlic Paste- 1 teaspoon
•   Light butter- 2 teaspoon
•   Water/vegetable stock- 2 cups
•   Freshly chopped coriander for garnishing- 1 tablespoon

 Method:

       • Pressure cook chickpeas, with a pinch of salt, until soft. Set aside.

       • In a heavy bottomed pan, heat butter. Splutter cumin seeds. Add 

          onions& tomatoes along with green chillies, ginger-garlic paste. 

          Sauté for a couple of minutes.

         Add Choley Masala & saute until the onions & tomatoes are soft &

         mushy. Set aside & allow it to cool.

      • Blend together chicikpeas & the onion tomato mixture until smooth.

      • Strain into a soup pot. Add 2 cups of water/vegetable stock & heat it

  

       gently. Add Garam Masala, Salt to taste & cream. Simmer for about 10

 

       minutes on low heat.

 
       • If using milk instead of cream, reduce the amount of water/

         vegetable stock.        

      • Garnish with fresh coriander & serve hot

Natal Plum/ Karonda and Green Chillies in White Vinegar

A great attraction in my kitchen garden at Jhansi, was the huge Karonda/ Natal Plum bush!! Its white star-shaped flowers with a lovely whiff were actually the star attraction for me, but others simply adored its large red and white oval shaped berries, colloquially called KARONDA. But its spiny branches were a threat not only to my 6 year old child, but also to my two over-exuberant pets. Hence after a bit of effort a fence was erected around that plant so that everyone was safe and I got my peace of mind!

Well, that was the time when I made pickles by the jar-full; of lime, lemons, tamarind, karonda, mango etc.. But since my childhood I have had a special affinity towards karondey-ka-achaar( Natal Plum Pickle). It was a very simple preparation but added such ambrosiac touch to your everyday meals, that to ignore that flavour is almost akin to blasphemy!
Give it a try and I am sure you will love it!

Ingredients:
Natal Plum/ Karonda - 250 grams ( washed and dried thoroughly by wiping with a clean cloth/ paper-napkin)
Green Chillies             - 50 grams (washed and dried thoroughly by wiping with a clean cloth/ paper-napkin)
Rock Salt/ Common Salt- 1level teaspoon
White Vinegar - enough to thoroughly soak the karonda and green chillies.
A clean and dry glass jar with an airtight cap.


Method:
Mix all the above mentioned ingredients in the glass- jar, and keep it preferably in the sunlight, for 3-4 days ( for an hour or two each day).
Remember to shake the jar for a couple of minutes, so that the ingredients mix evenly.
Yummmy, the pickle is ready! Savour the sharp taste of chillies with the tangy taste of Natal Plums!

Next time I should remember to share the recipe for karonda-chutney too :)

Cauliflower - Carrots-Baby Corn in Tomato base.

Ingredients:
Cauliflower florets - 2 cups
Orange Carrots diced- 1 cup
Baby corn - 6 ( cut into rings or thin slices)
Onion thickly sliced - 1 large onion
Tomato purée - 2 cups
Mustard oil - 1 tablespoon
Salt - 1/4 th teaspoon or as desired.
Green coriander sprigs for garnishing.

Method:
In a heavy- bottom pan ( kadhai), heat the mustard oil and then add the onion slices. Cook the onions on a high flame for a couple of minutes, then reduce the flame and let the onion slices turn a darkish brown (not black!). Now add the cauliflower florets, baby corn and carrots and sauté them for a few minutes.Sprinkle salt on the vegetables and then add the tomato purée to it. Allow this to simmer on a low flame till the gravy thickens and the vegetables are coated with the gravy.
Chop the green coriander and sprinkle on the veggies.

Can be served with steaming hot plain rice!

Low-cholesterol Veggies- My choice

Staying trim and healthy has always been an endeavour worth striving for. However, the how and why of it is the trickier part! An easy way out, is to watch what you eat. Being aware of the ingredients which go into your cooking is  of utmost help. 

So, in this piece I am mentioning a very healthy, no-nonsense variety recipe. All you need,is a variety of seasonal vegetables, chopped into bite-size pieces,steamed for a couple of minutes in a steamer ( or blanched in hot water for a few minutes). Strain the water out and sprinkle some appetizing dried herbs like basil and thyme along with a pinch of salt (preferably rock salt), on it and serve !

 (Serves: 4 small portions)

 Ingredients:

 Fresh Broccoli cut into large florets- 1

 Carrots( preferably orange) peeled and diced - 2

 Thinly sliced slivers of cabbage - 2 cups 

 Shelled green peas - 1 cup

 Herbs - Thyme, Basil, Oregano ( all of these or a combination which you like)

 Rock salt / Common salt - a pinch of it

Method: Steam the above vegetables in half a litre of water for 2-3 minutes. (Tip: As soon as you get the delicious aroma of steamed broccoli, you can understand that no more heating of the water is required). After about a minute strain the water, and run cold water through the vegetables, to ensure that they stay crisp and their fresh colour does not drain off.

Sprinkle a dash of the dried herbs mentioned above ( or any other flavouring which you prefer) along with a pinch of salt. Toss all of this together and it is ready to serve!

Enjoy this till my next recipe!!