QUINOA MASALA KHITCHDI

February 25, 2021February 25, 2021

I love this Khitchdi so much I now only make it with quinoa and not rice. The health benefits of quinoa are immense- low glycemic especially when compared to white rice, high in protein and fibre and a delicious nutty flavour and texture. You can add a variety of vegetables to this dish. I generally make it with leftover veggies to empty out the fridge. Serve it with homemade yogurt, some roasted papads and if you’re allowing yourself an indulgence a nice sweet and spicy pickle. This dish satisfies your tastes buds, nutritional needs, time constraints and truth be told quells my cravings for dessert after!

Ingredients Serves 3-4

50 grams white quinoa washed and soaked

50 grams moong dal or yellow mung beans washed and soaked

50 grams lal masoor or red lentil washed and soaked

2 tbspns vegetable oil

1 tbspns ghee or vegetable oil

1 dried bay leaf

1 inch piece of cinnamon

2 green cardamom

1 black cardamom

4 whole cloves

4 whole peppercorns

1 teaspoon cumin seeds

75 grams finely chopped red onion

150 grams chopped plum tomatoes

1 heaped teaspoon garlic and ginger paste

3/4 tsp turmeric powder

1 teaspoon fresh good quality garam masala

2 whole Indian green chillies or jalapeños stalks removed

100 grams cauliflower florets about 3/4 inch pieces

50 grams carrots diced

50 grams of shelled corn

50 grams shelled green peas

lime wedges and cilantro/coriander leaves to garnish

jaggery and salt to taste

yogurt, pickle and roasted papad as accompaniments

METHOD

Drain both the lentils and quinoa in a sieve and reserve.

Heat ghee and oil in a pressure cooker or Dutch oven on high heat and add green and black cardamom, cinnamon stick, cloves, peppercorns and bay leaf and sauce 1 minute until fragrant. With slotted spoon remove all the spices except bay leaf and discard. Now add the cumin and cook one minute till it sizzles.

Add onions and saute till soft. Add tomatoes and a teaspoon of salt and cook 3-4 minutes until tomatoes are soft, pulpy and begin to release oil. Add the garlic and ginger and cook 1-2 minutes stirring to prevent burning.

Add lentils, quinoa, garam masala and turmeric and saute 2 minutes. Add enough hot water to cover the lentils and cook 5 minutes on high until it begins to dry.

Stir in veggies, jaggery, 1/2 teaspoon salt and enough water to cover the veggies. Close the pressure cooker, lower heat to medium and cook for 1 whistle or until tender and ready to eat.

Release steam and open cooker. If veggies are still firm and another cup of hot water and pressure cook until tender.

Add more salt, jaggery to taste.

Squeeze lime juice just before you serve the khitchdi.

Garnish with chopped coriander leaves .

KALAN KERALA STYLE VEGETABLE, FRUIT AND BEAN STEW

September 11, 2020

KALA KERALA STYLE VEGETABLE STEW PHOTO:NIKHIL

Kalan is always prepared for onam sadya but its a great dish for anyday.mine is adapted because i put in several veggies and legumes to to make it a dish that can be a complete meal. you can substitute some of these items. LEAVE OUT THE DRUMSTICKS if you prefer AND USE doodhi instead of ash gourd, red peas instead of black eyed peas.

For VegETABLES

¼ teaspoon turmeric powder
200 grams raw banana peeled and diced into 1/2 inch pieces
250 grams peeled and diced ash gourd in 1 inch pieces
10 2 inch long pieces of drumsticks, moringa or shevya che shenga
1 cup black eyed peas soaked in water overnight
½ to ¾ teaspoon crushed black pepper
¼ teaspoon salt or use low sodium salt
5 cups water and more if required
salt as required

For Coconut Paste

1/4 cup tightly packed fresh grated coconut
1 to 2 Indian green chilies stalks removed
½ teaspoon mustard or cumin seeds
¼ to ⅓ cup water – for grinding

Other Ingredients

1 cup sour curd
¼ cup water to be added later – add only if required and if the gravy is very thick

For Tempering Kalan

1/2 tablespoon coconut oil
1 tablespoon vegetable oil
½ teaspoon mustard seeds or cumin seeds
¼ teaspoon fenugreek seeds lightly crushed
2 dried red chilies
10 to 12 fresh green curry leaves

Method

Put 5 cups of water in a pressure cooker and add the black eyed peas, drumsticks, turmeric, 1 tsp salt and black pepper. Cook on medium heat for 2 whistles. Add remaining veggies and more water if required and pressure cooker for another whistle.

While vegetables are cooking grind ingredients for coconut paste and whisk the yogurt to a smooth consistency

Put the coconut paste and yogurt in a skillet on medium heat. keep stirring or it will split. Cook until it comes to a rapid heat then pour over the veggies and stir. . Add more water if required and cook 5 minutes stirring from time to time. Add salt and jaggery if required to balance flavours.

Heat oil in a heatproof pan on high hear. Add all the spices and cook till they sizzle.

Pour over Kalan and mix well. Serve with boiled rice or chapatis.

BRINJAL/EGGPLANT/AUBERGINE BADENEKAYI GOJJU

February 24, 2020February 24, 2020

This is a style of roasted and mashed eggplant from the southern state of Karnataka.

It differs a fair bit from Maharashtra’s Vaangi Bharit and Punjab’s Baigan Bharta recipes which you will also find on the website.

You can watch the video on my Instagram feed @deshpandetara

SERVES 4

2 400 GRAM FIRM, PURPLE BRINJAL OR ITALIAN EGGPLANTS

1/2 TSP URAD OR WHITE BENGAL GRAM

1/2 TSP MUSTARD SEEDS

1/4 TSP FENUGREEK SEEDS (OPTIONAL)

PINCH ASAFETIDA

1 TSP TAMARIND EXTRACT OR TO TASTE

1 TABLESPOON CASHEW PIECES UNSALTED

1 TABLESPOON CASHEW POWDER ROASTED AND UNSALTED

1-2 iNDIAN GREEN CHILIES CHOPPED COARSELY (TO TASTE)

1/2 TSP JAGGERY (TO TASTE)

1/2 TBSP PEELED AND CHOPPED GINGER ROOT

1/2 TSP TURMERIC POWDER

3 TABLESPOONS VEGETABLE OIL

CHOPPED CILANTRO OR CORIANDER LEAVES FOR GARNISH

METHOD-

Slow roast the whole eggplants on an open flame or over a charcoal grill until they turn soft and fall apart. Cool them then slowly peel off the charred skin. Lightly wash them, remove larger seeds and puree ion a blender with tamarind.

Heat half the vegetable oil on a high flame.Add onions, green chillies and ginger and sauce well. Add to the brinjal puree and blend again.

Heat remaining oil in the same skillet. Add urad dal, then mustard and fenugreek seeds and asafoetida and sauce 1 minute. Add onions and cashew pieces and saute 1 minute.

Add turmeric and saute quickly. Immediately add eggplant puree and stir well. Stir I cashew or peanut powder. Add salt to taste. Adjust tamarind and jaggery.

Garnish with fresh chopped coriander leaves.

Serve hot with rice or flatbreads such as chapatis or rotis or with idlis.

ORANGE AND PARSLEY SALAD

February 17, 2020

Parsley is a slightly bitter aromatic herb that adds great flavour to salads, sauces and soups. You can use either flat leaf, which I prefer or curly parsley for this salad.

Serves 6

FOR THE SALAD

Combine in a large salad bowl

4 oranges peeled, skin removed from segments, pith and seeds discarded

1/4 cup whole black olives, pitted

1 cup fresh parsley washed, thick stalks removed and coarsely chopped

1 cup green Poona cucumbers (Persian) peeled and diced

1 cup English cucumber (dark green cucumber) skin on diced

1/4 cup finely sliced red onion

1.5 cups assorted salad leaves such as purple kale, curly lettuce, baby arugula, micro greens of your choice

2 tbspns toasted pine nuts – you can also use toasted walnut pieces

FOR THE DRESSING

Whisk together

1/2 cup extra virgin olive oil

Juice of half a lemon

Sea salt to taste

Emulsify dressing and taste for salt. If your oranges are sour you can add some honey to the dressing. Pour the liquid from the orange segments into the dressing and whisk again. Drizzle over salad. Toss and serve.

Bendekaya Gojju Okra and Tamarind curry

October 2, 2019

Bendekaya Gojju Okra and Tamarind curry

Gojju in English means pulp and it is generally always a tangy and spicy dish with jaggery and a souring agent such as tamarind or hog plums.

However there are many variations for gojju across the southern states of India. A classic Karnataka dish Gojju can be a mashed eggplant gojju, a soupy onion (eruli) curry, a thick raisin curry(ona draksha) even a thin tamarind flavoured gravy.

TIP-To prevent Okra from getting gummy during the cooking process wipe the whole vegetable with a slightly damp cloth and then again with a dry one. Do not wash the okra in running water.

Ingredients

250 Gram tender whole Bhindi (lady finger or okra)

1 1/2 Tbsp Tamarind concentrate

Jaggery and salt to taste

Oil

For dry masala:

1 tsp Fenugreek seeds

1 tsp white sesame seeds

1 tsp whole cumin seeds

1 teaspoon split Bengal gram or urad dal

For wet masala paste:

1 Cup Desiccated coconut

1 tsp small black Mustard seeds

1 1/2 tsp Uncooked rice

1/2 tsp Turmeric powder

8 Bedgi dried red chillies, stalks and seeds removed

For tadka/tempering:

2 tbsp vegetable Oil

3 Whole dry red Bedgi or Kashmiri chilies

1/2 tsp small black Mustard seeds

Method

Dry masala:

1.In a dry skillet on medium heat dry roast all the ingredients for the dry masala until fragrant. Stir to prevent burning about 2 minutes. Cool completely then grind into a fine powder. Feel it between your fingertips to make sure it is finely ground and doesn’t feel coarse.

Wet masala paste:

1.In a dry skillet roast all the ingredients for 3 to 4 minutes, stirring to prevent burning. Cool then grind to a coarse consistency. Add some water, a tablespoon at a time and keep grinding until you have a smooth chutney like paste.

For the okra

Wipe okra clean with a slightly damp cloth. Avoid washing it. Once clean wipe with a dry cloth to remove any liquid. Snip a little bit of the end off- just the tip and slice off the head.

Heat 4 tsp of oil in a skillet on high heat (copper clad if you have one as it facilitates quick browning) and saute the whole okra, turning from time to time until golden brown and blistered on all sides.

Add the ground paste, lower heat to medium and stir well about 2-3 minutes to coat the okra and cook the spices. Stir constantly.

Add 3 cups of water and the ground spices. Stir in tamarind and a teaspoon of jaggery and salt. Cook until gravy has thickened and the okra is tender. If required add more water to ensure okra is cooked.

Adjust for salt and jaggery.

For tempering

In a small skillet heat 2 tsp of vegetable oil, add all the ingredients for tadka/temper and saute for about 30 seconds without burning them.

Pour the tadka over the bhindi and serve hot. Stir well before serving with hot rice or chapatis.

MASALA BATATA WADA-POTATO FRITTERS

September 5, 2019

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/

AMBADA AND COCONUT CHUTNEY-HOG PLUM AND COCONUT CHUTNEY

September 5, 2019

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.

MANGO,AVOCADO AND CUCUMBER SALSA

August 16, 2019August 16, 2019

Mango Avocado Cucumber Salsa

This is a simple but delicious dip I like to serve with baked potato or tortilla chips, banana chips even rice crackers. Add more or less green chilli to suit your taste. Avocado blackens very quickly so if you plan to wait several hours before you eat this dip peel, chop and add the avocado just before you serve it.

Ingredients for 6-7 persons

2 large ripe but firm mangoes (lambda, Chausa) peeled and cubed into half inch pieces
1 large ripe avocado (1 Florida or 2 Haas) peeled and cubed into half inch pieces
Zest of one lemon
Juice of half a lemon
2-3 Indian green chillies or use 2 bird chillies finely chopped and mixed with a teaspoon of kitchen salt
5 bulbs scallions or green onions finely chopped, set aside 2 tablespoons as a garnish
5 inches of green onion stalks or scallion stalks finely chopped
1 seedless cucumber peeled and diced into half inch pieces
More salt to taste

Method-
Combine all the ingredients and toss well but do not mash, you want the pieces to stay intact. Add more salt to taste. Garnish with two tablespoons green onion stalks Serve cold with chips of your choice. If you are worried about spiciness serve some sour cream or strained yogurt on the side.

CRISPY, BUTTERY SMASHED POTATOES WITH GARLIC AND CHIVE CREAM DIP

December 24, 2018

THESE ARE SO GOOD!! YOU CAN USE MEDIUM SIZE POTATOES AS WELL IF YOU PREFER A LARGER SCOOP. THESE POTATOES SHRINK WHEN BAKED.SERVE THEM AS CANAPES WITH CREAM CHEESE PIPED ON TOP, SERVE THEM AS A CHIP AND DIP OR AS A SIDE WITH A GOOD ROAST. IF YOU USE ONLY OIL AND A CREAM CHEESE SUBSTITUTE THIS DISH IS VEGAN.

SERVES 4-5

INGREDIENTS

400 GRAMS BABY POTATOES (MIXED COLORS IF YOU CAN FIND THEM)

SALT AND WHITE PEPPER TO SEASON

1/4 CUP VEGETABLE OIL

2 TBSP BUTTER MELTED OR JUST USE OIL

METHOD FOR POTATOES

WASH THE POTATOES AND STEAM THEM USING A PRESSURE COOKER OR STEAMER UNTIL THEY ARE JUST TENDER ENOUGH TO BE PIERCED BY A FORK.

DRAIN THE POTATOES COMPLETELY AND LINE THEM ON A BAKING TRAY.

PREHEAT OVEN TO 375F AND PREPARE MIDDLE RUNG.

USING A POTATO MASHER SMASH EACH POTATO UNTIL JUST BROKEN. THIS SHOULD TAKE NO MORE THAN ONE BASH. THE AIM IS TO FLATTEN THEM A BIT AND OPEN THEM UP. DONT MASH THEM.

BUTTER THE POTATOES ON BOTH SIDES GENEROUSLY WITH A BRUSH THEN OIL THEM WITH THE SAME BRUSH. YOU WONT REQUIRE ALL THE OIL SO SAVE IT FOR ANOTHER RECIPE.

SEASON WITH WHITE PEPPER AND THEN LIGHTLY WITH SALT (REMEMBER YOUR DIP HAS SALT SO YOU NEED TO BALANCE THE SALTINESS)

BAKE IN THE OVEN FOR 35 MINUTES UNTIL GOLDEN AND CRUSTY.

SERVE IMMEDIATELY WITH DIP.