Saturday, March 28, 2015

Menthe soppina saru - Methi ambat - Fenugreek leaves curry

Curry in a pan
Menthe soppina saru - Methi ambat is one of my favourite curries. Leafy vegetables and lentils are always healthier. So, I recommend to include methi leaves and toor dal in your diet whenever possible. The simplest yet delicious curry is a nice accompaniment to hot rice with some stir fry, upkari or sukke as side dish. 

So, I make such curries often by using leafy vegetables such as spinach, amaranth leaves and methi leaves. Methi leaves are slightly bitter in taste, to make it less bitter use toor dal and the leaves in proper proportion.

Menthe Soppina Saru - Methi Ambat Recipe
Dali ani methi ambat ready to serve
Prep time : 20 mins
Cook time : 30 mins
Total time : 50 mins
Recipe type : Gravy 
Cuisine : Konakani
Yield : Serves 4
Author : Vidya Chandrahas

  • 1 cup toor dal
  • 1 small bunch methi leaves
  • 3 tomatoes, chopped
Grind to paste
  • 1 cup grated fresh coconut
  • 2 tsp coriander seeds, fried
  • 1 ½  tsp chilli powder
  • 1/2 tsp turmeric powder
  • 4 cloves garlic
  • 1/4 tsp methi dana / fenugreeks, fried
  • 1/2 tsp mustard seeds, spluttered
Methi ambat - step by step pictures

1.  Remove the stems and separate the methi leaves. Wash the leaves thoroughly and drain. 
methi leaves
2.  Chop the leaves roughly and set aside. 
chopped methi leaves
3.  Wash the thoor dal and put it in a pressure cooker container. Add 2 ½  cups water. Add the chopped methi leaves, chopped tomatoes and place this container in the pressure cooker with some water in the bottom. Place the pressure cooker on high flame and take 3 - 4 whistle or till the dal becomes soft.
boiled dal, leaves and tomatoes
4.  In the meantime, grind the ingredients mentioned under  "Grind to paste" to a smooth and thick paste, using some water. Set aside.
ground masala paste
5.  When the pressure releases, remove the container and transfer the toor dal mixture to a deep pan. Add the ground masala paste and salt. Add water if required to make a pouring consistency gravy. 
paste and mixture in a pan
6.  Place the pan on high flame and bring it to boil. Further,  simmer for 2 - 3 minutes and remove the pan from the flame.  Serve dal and methi ambat after 5 minutes with hot rice. 
Dali ani methi ambat ready to serve

Thursday, March 26, 2015

Apple strawberry fruit punch recipe

fruit punch in  serving glasses
Apple strawberry fruit punch recipe - It is a perfect time to prepare some cool, really very cool drinks to beat the scorching heat.Today I have prepared this fruit punch with apple, strawberries and milk. I used the fruits available in my refrigerator. I had strawberries and apples. This is a very delicious and filling fruit punch which can be made in a jiffy. In summer, we feel like drinking something cold rather than eating something spicy. In such situation, I just prepare milk shake or fruit juice and we are more than happy to consume it for our breakfast. You can also add other fruits like banana and chikoo while preparing fruit punch.

Apple Strawberry Fruit Punch Recipe
pour the chilled fruit punch in serving glasses
Prep time : 10 mins
Cook time : 0 mins
Total time : 10 mins
Recipe type : Dessert
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

  • 20 large sized strawberries
  • 1 large apple
  • 3 cups milk
  • 4 tbsp sugar
Apple strawberry fruit punch - step by step pictures

1.  Wash the apple, remove the green parts of the strawberries and wash. Pat dry with a clean kitchen towel.
washed strawberries and apple
2.  Peel the apple and cut it into small pieces. Slice the strawberries into 4 parts.  
chopped apple and sliced strawberries
3.  Reserve 15 strawberry slices for further use. Put the remaining strawberry slices and apple pieces into a mixer jar. Pour the milk and add sugar. Blend it to a smooth paste.
ingredients in a mixer jar
4.  Transfer the paste to a large bowl.
paste transfered to a bowl
5.  Finely chop the reserved 15 strawberry slices.
chopped strawberries
6.  Combine the chopped strawberries with the paste.
strawberries added to the paste
7.  Mix well. Keep this bowl in the refrigerator for about 2 hours and allow the fruit punch to chill. You can also serve it at room temperature.
strawberries mixed
8.  After two hours, remove the fruit punch from the fridge, pour in the serving glasses and serve.
pour the chilled fruit punch in serving glasses

Monday, March 23, 2015

Matar mushroom bhaji - Green peas mushroom sabzi

bhaji in a serving pan
Matar mushroom bhaji - Today I have come up with matar mushroom bhaji for you all. Here button mushrooms are available throughout the year and you can make varieties of dishes with it. Though the green peas are seasonal, frozen green peas are available in any grocery store. This bhaji is really a spicy version with full of aroma. It is very simple to prepare and the whole process takes few minutes. I am sure, you will definitely enjoy the preparation and taste of this bhaji. I have added kala masala to give it a twist of Maharashtrian tatse. Kala masala is totally optional. If you don't have kala masala, you can use garam masala instead of kala masala.

Matar Mushroom Bhaji - Green Peas Mushroom Sabzi
matar mushroom bhaji ready to serve
Prep time : 15 mins
Cook time : 20 mins
Total time : 35 mins
Recipe type : Side Dish
Cuisine : Maharashtrian
Yield : Serves 2
Author : Vidya Chandrahas

  • 1 cup green peas / matar / hirva vatana
  • 200 grams mushrooms, washed, sliced
  • 1/2 tsp chilli powder
  • 1/2 tsp kashmiri chilli powder (optional)
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp kala masala (optional)
  • 2 tbsp coconut
  • Fistful of chopped cilantro
  • Salt to taste
For the tempering
  • 2 tbsp oil
  • 1 sprig curry leaves
  • A pinch of  cumin seeds
  • A pinch of asafoetida / hing
Green peas mushroom sabzi - step by step pictures

1.  Heat the oil in  a pan and add the jeera, hing and curry leaves. Add the chilli powder, kashmiri chilli powder and turmeric powder. Add salt. Saute for 30 seconds. 
2.  Add the green peas and mushrooms. Saute for 2 - 3 minutes.
matar mushrooms added
3.  Cover the pan with lid and cook on low flame. Remove the lid and stir in between. Cook on low flame till the mushrooms and green peas become soft. 
cook covered till soft
4.  Once they are soft, add the garam masala, kala masala, stir to combine and saute for a minute. Add the grated coconut and chopped cilantro.
coconut and cilantro added
5.  Mix well and serve matar mushroom bhaji hot with chapati and rice with curry.
cilantro coconut mixed
bhaji in a serving pan
  1. Wash the mushrooms under running water and scrub with your finger tips to remove the dirt.
  2. Usually farm fresh mushrooms tastes better than the refrigerated ones.
  3. If you have liking for potato, add a potato while preparing this bhaji.
  4. Kashmiri chilli powder is optional. It gives vibrant red colour to the bhaji. If you don't use kashmiri chilli powder, increase the quantity of red chilli powder to 1 tsp. 

Sunday, March 22, 2015

Kubbe ambat recipe - Clams curry recipe - Seafood recipes

kubbe ambat in a serving plate
Kubbe ambat or clams gravy recipe - I am a great fan of clams. Be it ekchimpi ambat, upkari, sukke, vade or kubbe ambat. Kubbe ambat is made in few ways. The clams are broken with eelige and one sided shell is used along with flesh to make ekchimpi ambat. That makes a very delicious curry for steamed hot rice. But breaking small clams with eelige or aadli is very difficult. 

If the clams are larger in size then it is very easy to break. I got small variety of clams. So, I made this kubbe ambat by using easy method. Boiled the clams, separated the flesh and then used it in the curry. A very easy and simple method. The curry was very delicious and we liked it a lot. I served this curry with hot rice, tomato salad and cucumber raita.

Kubbe Ambat Recipe - Clams Curry Recipe
clams curry ready to serve
Prep time : 30 mins
Cook time : 30 mins
Total time : 1 hr
Recipe type : Seafood
Cuisine : Konkani
Yield : Serves 4
Author : Vidya Chandrahas

  • 1 large onion, chopped
  • 2 cups clams flesh
  • 2 tsp oil
  • Salt as required
Grind to paste
  • 2 heaped cups grated fresh coconut
  • 1 tbsp coriander seeds, roasted
  • 1/4 tsp fenugreek seeds / methi, fried
  • 8 - 9 cloves garlic, peeled
  • Gooseberry sized tamarind
  • 1/2 tsp turmeric powder
  • 1 large onion, chopped
  • 3 tbsp chilli powder
Kubbe ambat or clams curry - step by step pictures

1.  Take a large plate and combine together the coconut, onions, fried fenugreek seeds, roasted coriander seeds, garlic cloves, tamarind, chilli powder and turmeric powder.
grind to paste ingredients
2.  Put the ingredients in a mixer jar and grind it to a smooth paste in 2 batches using 3 cups of water. Transfer the ground paste to a large bowl and set aside.
ground masala paste
3.  Wash the clams thoroughly and put them in a deep vessel. Don't add any water
washed clams
4.  Place the vessel on low flame and boil the clams till they open up completely. When done, remove the vessel from the flame and allow the clams to cool.
boiled clams
5.  Then separate the flesh and set aside.
clams flesh
6.  Heat 2 tsp of oil in a pan and add the chopped onions. Saute for 2 - 3 minutes. Add the clams flesh and 1 cup of water. Add ground masala paste and salt.  Mix well and bring the curry to boil. Simmer for 7 - 8 minutes and remove the vessel from the flame. Keep it aside for 5 minutes.
onion fried and masala and clams added
7.  After 5 minutes, serve kubbe ambat hot with rice, dosa, chapathi or rice roti.
clams curry ready to serve

Tuesday, March 17, 2015

Kubbe sukke recipe - Clams sukke recipe

kubbe sukke in a serving plate
Kubbe or clams sukke recipe - Kubbe sukke is a very delicious non-vegetarian dish prepared with clams, onions, garlic and coconut. I am sure, many of you may not even know what the clams are. But all South Indian non-vegetarians know what the clams are, and how it tastes. Clams are very popular and much in demand shellfish known as kubbe ( khubbe) in konkani and belachu in Kannada. 

I grew up in Coastal part of Karnataka by eating variety of seafood dishes.  Kubbe, tisre, kalva belong to one group and the dishes with these are prepared almost similarly. But taking out flesh from kalva is very tedious because of its hard stone like shell, only professional fisher man can do it. Clams are used to make curry, upkari, ekchimpi ambat, sukke and vade.

Kubbe Sukke Recipe - Clams Sukke Recipe
kubbe sukke  in a serving plate
Prep time : 20 mins
Cook time : 20 mins
Total time : 40 mins
Recipe type : Seafood
Cuisine : Konkani
Yield : Serves 4
Author : Vidya Chandrahas

  • 1½ kg clams (yields 2 cups flesh )
  • 1/2 cup katras (clams boiled water)
  • 1/4 cup water
  • 2 large onions, finely chopped
  • 2 green chillies, chopped
  • 1 sprig curry leaves
  • 2 cups grated fresh coconut
  • 4 heaped tsp chilli powder
  • 10 cloves garlic, crushed
  • 2 tbsp oil
  • Salt as required
Kubbe sukke or clams sukke - step by step pictures

1.  Wash the clams thoroughly and drain the water. Transfer to a large vessel. 
Kubbe / clams
2.  Place the vessel on low flame till all the clams open up. Set aside to cool. Don't add water while boiling the clams. 
boiled clams
3.  Allow them to cool. Separate the flesh and discard the shells.  Drain the  clams juice / katras and set aisde.
clams flesh
4.  Heat the oil in a pan. Add the crushed garlic cloves and saute till raw smell disappears.

5.  Add the curry leaves and saute for a while. Add the green chillies and onions.
onion, chilli garlic, curry leaves tempering
6.  Saute till the onions become translucent.
fried onions till translucent
7.  Add the clams flesh and saute for a minute.
clams flesh added
8.  Add 1/2 cup of katras (boiled clams juice)and 1/4 cup of water. Katras / clams juice itself is very salty. Add very little amount of salt. Saute for 3 minutes.
clams flesh and katras added
9.  Mix the coconut and chilli powder together, add and stir to combine.
coocnut and chilli powder added
10.  Saute for 8 - 10 minutes. Remove the pan from the heat. 
sauted the sukke
11.  Serve kubbe sukke hot with chapati or rice roti and side dish to rice with curry.
kubbe sukke  in a serving plate

Friday, March 13, 2015

Aloo moong dal cutlet - Potato green gram dal cutlet

patties in a serving plate
Aloo moong dal cutlet recipe - Cutlet  is one of the most liked snacks in Indian cuisine. When I don't know what to cook, bake or fry for evening  snacks, I just go with some potato snacks. Most of the time I end up in making cutlet. Here is a very easy yet delicious potato, split green grams cutlet, a perfect evening snack that I made recently. No need to grind separate chutney to go with it. It tastes awesome with tomato ketchup or any other dipping sauce. Even hot cutlet goes well with a cup of hot tea or coffee. 

Aloo Moong Dal Cutlet
patties/cutlet in a serving plate
Prep time : 15 mins
Cook time : 20 mins
Total time : 35 mins
Recipe type : Snacks
Cuisine : Indian
Yield : 14 cutlets
Author : Vidya Chandrahas

  • 2 large potatoes
  • 1 cup split green grams 
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • 1 tsp salt 
  • Fistful of chopped cilantro
Grind to paste
  • 1 green chilly, chopped
  • 1/6" ginger
  • 2 cloves garlic
  • 1 tbsp water
Aloo moong dal cutlet - step by step pictures

1.  Wash and steam the potatoes until soft. Peel and mash the potatoes till they become smooth paste and set aside.
mashed potatoes
2.  Grind the green chilli, ginger and garlic along with 1 tbsp water and add to the mashed potato paste.
ginger garlic chilli paste added
3.  Add chopped cilantro and mix well.
cilantro added
4.  Wash and soak the split green grams for 4 - 5 hours. After 5 hrs. drain the water.
soaked mugdal
5.  Put the split green grams in a mixer jar and grind it to a  coarse paste, using a tbsp of water.
mugdal in amixer jar
6.  Pour the paste on potato mixture.
grund mugdal added
7.  Add the chilli powder and garam masala.
garam masala and chilli powder added
8.  Add the salt and mix to combine.
all ingredients mixed
9.  Heat a griddle and apply oil on it. Take a lemon sized paste and place it on griddle, flatten it.
patties on griddle
10.  Shallow fry them until golden brown in colour from all sides.
shallow fried the patties
11.  Serve the cutlet hot with choice of your chutney.
patties/cutlet in a serving plate