KERALA BEETROOT PACHCHADI -BEETROOT AND YOGURT CURRY

Ingredients for 4

2 peeled and Grated Beetroot
1 tsp grated fresh peeled Ginger root
3 indian Green chillies
1/4 cup freshly grated white meat of Coconut
1 tsp black Mustard seeds
1 cup Plain  Yogurt /Curd
8-10 fresh green Curry leaves
Salt to taste
1 teaspoon Coconut Oil

2 tsp vegetable oil

Directions-

Steam the grated beetroot with 1/2 cup water for 3-4 minutes until softened but not mushy.

Grind 1/2 the black mustard seeds to a fine powder. Add the grated coconut, green chillies ginger and grind again into a smooth paste . Add yogurt or curd a little at a time to facilitate grinding.
Add the coconut paste to the beetroot with one cup of water and cook on a slow flame, stirring from time to time for 10-12 minutes.  Remove from the fire.
Heat both oisl for tempering in a small frying pan or tempering spoon and add the remaining mustard seeds and cook till they splutter about 1 minute. Add  curry leaves and 2 green chillies and cook 1 minute. Pour over the pachadi. Mix well.

Serve with steamed rice.

KERALA KAALAN- YAM AND YOGURT CURRY FOR ONAM SADYA

Ingredients serves 6
100 g of Suran or  elephant yam peeled and diced into 1/2 inch pieces
1 raw banana peeled and diced into 1/4 inch pieces
1 cup of full fat or low fat plain yoghurt/curd thoroughly whisked
2-3 Indian green chillies stalks removed
3.5 tsp. of ghee or vegetable oil plus 1 tsp
½ tsp. turmeric powder
½ tsp. fenugreek seeds
½ tsp. mustard seeds
1 teaspoon black pepper powder
3 dry whole red chillies (Kashmiri ir. Bedgi)
10 fresh green curry leaves
For the masala paste grind together
1 1/2 cups of fresh grated white meat of coconut
½ tsp. whole cumin seeds

Method of Preparation
Grind the  fenugreek  and cumin seeds to a smooth powder  without water in a spice grinder. Then add the green chillies and coconut and grind again adding a little water to facilitate grinding until you have a smooth chutney like paste.

Cook all the vegetables in 6 cups of water with  turmeric powder, 1 tsp ghee or oil and 1 teaspoon salt for 6 minutes on a medium flame.

Add yoghurt and stir well. Lower the flame.

When the vegetables are just tender add the ground coconut mixture and stir well. Bring to a boil and then remove from flame.

Heat 3.5 teaspoons of ghee or oil in a small frying pan. Add  mustard seeds and sauce 1 minute. Then add dry red chillies and curry leaves and cook until fragrant and golden. Pour over the vegetables and stir well. Adjust for salt.

Serve hot with rice or chapatis.

 

MASALA BATATA WADA-POTATO FRITTERS

Batata Wadas are among the most popular street food of India. made with potatoes and spices my version is ideal for festive and religious occasions when onion and garlic is absent from menus. I use a dark Khandeshi masala to bring zing to this recipe.

You will find it here  http://www.taradeshpande.in/khandeshi-kala-masala/

MAKES 8

1/2 KG BROWN COOKING POTATOES STEAMED AND PEELED

1.5 TBSP KHANDESHI KAALA MASALA (readymade or home made) OR USE A GOOD GARAM MASALA

JUICE OF HALF A LIME

2 TBSP FINELY CHOPPED CORIANDER LEAVES (OPTIONAL)

FOR TEMPERING-

1 TEASPOON BLACK MUSTARD SEEDS

PINCH ASAFETIDA

2 TBSP VEGETABLE OIL

2-3 INDIAN GREEN CHILLIES FINELY CHOPPED (OR TO TASTE)

FOR BATTER-

1.5 CUPS BESAN OR CHICKPEA FLOUR

1/2 TEASPOON SALT

1/2 TEASPOON TURMERIC POWDER

WATER

VEGETABLE OIL FOR FRYING

METHOD

PLACE THE PEELED POTATOES IN A MIXING BOWL. ALLOW THEM TO COOL.

HEAT OIL IN A SMALL SKILLET OR TEMPERING SPOON ON HIGH HEAT. ADD THE MUSTARD SEEDS AND COOK 1 MINUTE. ADD ASAFETIDA AND GREEN CHILLIES AND TURN OFF FLAME. POUR OVER THE POTATOES.

STIR WITH A SPOON. ADD ALL REMAINING INGREDIENTS AND MASH COARSELY.

ADD SALT TO TASTE. ADD MORE MASALA TO SUT YOUR PALATE. DIVIDE THE POTATOES INTO 8-19 BALLS.

STIR TOGETHER INGREDIENTS FOR THE BATTER AND ADD WATER ABOUT 3/4 CUP TO FORM A THICK BATTER THAT YOU CAN DIP THE POTATOE BALLS INTO.

HEAT 3 INCHE SOF OIL IN A MEDIUM SIZE KADAI OR WOK ON HIGH HEAT. WHEN OIL IS HOT BUT NOT SMOKING REDUCE TO MEDIUM FLAME. DIP POTATO BALLS IN THE BATTER SO AS TO COVER THE BALL COMPLETELY. RELEASE INTO HOT OIL USING A SLOTTED SPOON. DO UP TO 3 AT A TIME. FRY UNTIL GOLDEN ON ALL SIDES. DRAIN AND SERVE WARM WITH A CHUTNEY OF YOUR CHOICE SUCH AS KARWARI CHUTNEY OR A AMBADA CHUTNEY.

http://www.taradeshpande.in/ambada-and-cocon…-coconut-chutney/

http://www.taradeshpande.in/karwari-red-chut…h-chopped-onions/

http://www.taradeshpande.in/udupi-style-clas…-coconut-chutney/

UDUPI STYLE CLASSIC WHITE COCONUT CHUTNEY

UDUPI STYLE CLASSIC WHITE COCONUT CHUTNEY

UDUPI STYLE CLASSIC WHITE COCONUT CHUTNEY

Ingredients

FOR CHUTNEY

2 CUPS FRESHLY GRATED WHITE MEAT OF COCONUT

1 TEASPOON ROASTED CHANA DAL

1 TEASPOON TAMARIND CONCENTRATE

1-2 INDIAN GREEN CHILLI OR TO TASTE

2 TBSP VEGETABLE OIL

SALT TO TASTE

FOR TEMPERING

1 TEASPOON WHOLE BLACK MUSTARD SEEDS

PINCH ASAFETIDA

1/2 TEASPOON URAD DAL OR SPLIT WHITE BENGAL GRAM (HURIGADALE)

2-3 FRESH GREEN CURRY LEAVES

Instructions

GRIND ALL THE INGREDIENTS FOR THE CHUTNEY TOGETHER. ADD A LITTLE WATER AT A TIME TO FACILITATE GRINDING. ADD SALT TO TASTE.

HEAT VEGETABLE OIL ON A MEDIUM FLAME IN A SMALL SKILLET OR TEMPERING SPOON.

ADD MUSTARD SEEDS AND COOK ONE MINUTE. ADD REMAINING INGREDIENTS AND SAUTE UNTIL CRISP AND FRAGRANT. POUR OVER CHUTNEY AND STIR WELL. SERVE AT ROOM TEMPERATURE.

http://www.taradeshpande.in/udupi-style-classic-white-coconut-chutney/

AMBADA AND COCONUT CHUTNEY-HOG PLUM AND COCONUT CHUTNEY

AMBADA ARE HOG PLUMS AND USED AS A SOURING AGENT ESPECIALLY ON THE WESTERN COASTLINE OF INDIA.

INGREDIENTS FOR 1.25 CUPS CHUTNEY

1.5 CUPS GRATED FRESH WHITE MEAT OF COCONUT.

1 RAW GREEN HOG PLUM OR AMBADA, PEELED

1-2 INDIAN GREEN CHILLIES (OR TO TASTE)

FOR TEMPERING

5 SMALL YOUNG GREEN CURRY LEAVES

1/2 TEASPOON BLACK MUSTARD SEEDS

PINCH ASAFETIDA

METHOD

THE LIME SIZED AMBADA HAS A GREEN SKIN THAT SHOULD BE PEELED TO REVEAL A HARD WHITE FRUIT. IF ITS VERY RAW THE SEEDS INSIDE WILL BE RELATIVELY INSEPARABLE FROM THE PULP. USE HALVE THIS FRUIT AND GRATE COARSELY. ADD MORE TO TASTE.

GRIND THE GREEN CHILLI COCONUT AND AMBADA TO A SMOOTH PASTE. ADD A LITTLE WATER TO FACILITATE GRINDING. ADD SALT TO TASTE AND MORE AMBADA IF YOU WANT IT MORE SOUR.

HEAT OIL ON HIGH HEAT. ADD MUSTARD SEEDS AND COOK 30 SECONDS. ADD CURRY LEAVES AND ASAFETIDA AND REMOVE FROM FLAM. COOL AND POUR OVER CHUTNEY. STIR WELL.

TASTE AGAIN AND ADJUST FOR SALT. SERVE WITH BATATA WADAS, PURIS, DOSAS AND IDLIS.