Raw Banana Peel curry

You have read it right and it is not a typing error. The dish made from the peels of raw banana turns out so   tasty and crunchy that after trying it out once, you will never ever throw away the peels !

So whenever you buy raw bananas, after washing it thoroughly, remove the peels (slightly thick) with the knife (not with the peeler). 

And, if you are not preparing this curry immediately, then place all the peels in a bowl containing little water, cover it and refrigerate it.  It will remain fresh & crisp (without turning black) for at least 3-4 days. You can prepare it later when you are ready.

Believe me, with this vegetable you can have two different curries – one made from the vegetable itself and the other made from its peels. Two for the price of one! Besides, its healthy too – full of fibre !
 

  Raw Banana Peel curry

 Raw Banana Peels in water

 Raw Banana Peels chopped finely & soaked in water

Ingredients:

Peels of Raw Banana	from 3 bananas
Split Green gram (Moong Dal)	½ cup
Green chilies	3-4
Onion	1 medium
Garlic cloves	4-5
Curry leaves	3-4 sprigs
Fresh coconut gratings	½ cup
Turmeric powder	½ tsp
Salt	to taste
Oil	1 tbsp
Water	about a cup for soaking

Method:

1. Wash and cook the green gram dal in very little water and keep aside.
2. Wash the bananas. Remove the peels (slighltly thick) using a knife as shown above.
3. Chop the peels finely (using a knife and not a food processor) and soak them in a bowl of water to retain its crispiness and also to prevent it from turning black.
4. Chop onions and curry leaves (discard the stems) finely and keep aside.
5. Grind coconut gratings, chopped onions (use half of it), garlic, green chilies & salt to a chutney or paste. To this chutney add the chopped curry leaves.
6. Add the paste with the curry leaves to the chopped peels in the bowl. Remove the excess water (if any). Mix it well and let the chopped peels marinate in the paste for about 15 mins.
7. Then combine this mixture with the cooked green gram dal (moong dal) and keep aside.
8. Heat the oil in a pan. Add the remaining chopped onions to it and sauté till it turns golden brown.
9. Finally add the dal and peel mixture into the pan on a low flame and let it simmer for only 3-4 minutes. Do not overcook. Remove from flame.
10. Serve hot.

Note:

• This dish tastes good with chapattis.  It also goes well with rice and rasam or any “kadhis”.
• The crunchy texture of the finely chopped peels gives it a unique taste.

P.S. I shall be taking a short break (about fifteen days) from blogging and will be back 
rejuvenated with more healthy and tasty  recipes.

.

Turnip curry

This root vegetable is known in Hindi as “Shalgum” and of course “Turnip” in English. However, I have yet to find its Konkani name. If anybody knows its name in Konkani please do let me know.

Turnips are available in plenty during this season. This vegetable is generally not liked by a lot of people and that includes me too! Besides, it is said that all seasonal vegetables are available to us for a purpose. So, I thought of trying this out as it was quite economical and easy on my purse too. Believe me, to my surprise, it turned out quite delicious. So I thought of sharing this with you all. I am now planning to buy them again!

Turnips are a good low calorie source of vitamin C & fibre.

Ingredients:

Turnips	4
Onion (sliced)	1 large
Garlic (chopped)	6-8 cloves
Tomatoes (sliced)	2
Green or red chillies (slit)	3
Oil	2-3 tsps
Turmeric	½ tsp
Garam Masala	1 tsp
Coriander leaves chopped)	1 tbsp
Salt	To taste

Method:

1. Wash and peel the turnips and cut them into medium size pieces. And parboil them.
2. Heat oil in a pan and add to it the chopped garlic and sauté.
3. Next add the sliced onions and slit green (or red or both) chilies. Stir it till the onions are translucent.
4. Add sliced tomatoes and sauté till the tomatoes turn soft and a thick gravy is formed.
5. Add turmeric and give it a good stir. Add water and allow it to boil (on a low flame).
6. Next add the parboiled turnips pieces and salt. Let it cook for a few minutes.
7. Add garam masala and mix well. Remove from flame.
8. Finally garnish it with chopped coriander leaves.

Note:

This dish goes well with chapattis as well as with “rice and dal” too.
For more info on this root vegetable see here:
http://nutrition.about.com/od/fruitsandvegetables/p/turnips.htm

Tasty Snacks (from left over chapattis)

You must have faced this situation sometime or the other - what to do with the left-over chapattis? Well ofcourse, the easy way out would be to eat the same boring thing by warming it up!!

Next time, may be you can try out these two interesting ways of eating the left over chapattis. Do not be surprised if you are tempted to make more chapattis than you normally need to, so that you can make these tasty snacks the next day!!

As I am writing this, I suddenly remembered that there is also a third way of transforming the humble chapatti into an interesting one. This will have to wait for now as I had only six (leftover) chapattis. I used four for the usli and two for the pizza.

If anyone has any new ideas for left-over chapattis, please do write in.

Snack Number 1 – Chapatti Usli

• Roughly tear off the chapattis into small pieces.
• Heat a pan and add to it – oil, mustard seeds and salt. When mustard seed starts to pop, add turmeric powder, chopped onions, curry leaves and green chilies and chopped tomatoes. Saute it for a while till the onions are translucent.
• Lower the flame and add the chapatti pieces and mix well. Cover the lid. After about a few minutes, switch off the gas.
• Garnish with lime juice, coconut scrapings and coriander leaves.

Snack Number 2 – Chapatti Pizza

• Heat a pan or a tawa. See that the pan/tawa is hot. Then lower the flame to minimum.
• Lightly smear the chapattis with ghee or oil on both sides and place the chapattis on the pan one by one and heat it on either side till golden spots appear on both the sides and it loses all its moisture and softness and becomes nice and crisp.
• Heat all the chapattis in this way.
• While the chapattis are being heated, you can chop onions, tomatoes and coriander leaves and make a mixture of this adding salt and pepper or any other masala of your choice.
• Spread this mixture over each chapatti. You can also top it with some grated cheese, tomato ketchup and any other ingredients of your choice. Serve and relish.

Note :

• Chappati Usli can be made for breakfast or served as an evening snack or as a side-dish during lunch or dinner.
• Chapatti pizza can be served as an appetiser.

Sindhi Kadhi

This tasty dish is Sindhi specific as the name suggests. I learnt this dish from one of my neighbours in Dubai. She used to love our South Indian Sambhar.

She introduced this kadhi to me as Sindhi people’s Sambhar as this can be prepared with any type of vegetables (carrots, beetroots, mushrooms, beans, etc) though the main vegetables that are normally used are the yam, papdi (flat green beans) and potato. Coccum is an important ingredient too which gives it a unique tangy flavour.

I was also told that this dish is the specialty of the Bhatia community in particular. This recipe does not have onion and garlic as ingredients and hence considered as Saatvic food.

Ever since I have mastered the art of preparing this dish, I prepare it at least once every week as this dish can be prepared in a hurry and does not require any boiling of dal or grinding of any masalas.!!

Do not be put off by the number of ingredients that are required in this dish.

Ingredients:

Yam/Suran – cut into big size cubes	7- 8 pcs
Papdi/Flat green beans	8-10
Potato	1
Tomato	1 large
Beans	8
Capsicum	1/2
Coccum	About 4 pcs soaked in water
Water	3-4 cups
Ginger	1” pc (chopped)
Turmeric	½ tsp
For Seasoning
Ghee/oil	1½ tbsps
Mustard seeds	1 tsp
Jeera/cumin seeds	1 tsp
Methi /Fenugreek seeds	1 tsp
Green chillies ( split)	1-2
Asafoetida	½ tsp
Curry leaves	2 sprigs
Gram flour/Besan	3 tbsps
For Garnish
Chopped coriander leaves	2 tbsps

Method:

1. Wash all the vegetables and cut them into bite size pieces.
2. Heat a pan. Add to it the seasoning ingredients – ghee or oil (or a mixture of both), mustard seeds, jeera, and fenugreek seeds on a low fire. When it starts spluttering, add the split green chilies, asafoetida, curry leaves and the gram flour.
3. Stir constantly till the gram flour gives a nice flavor and turns reddish brown.
4. Add water, ginger and turmeric. Mix well and see that no lumps are formed.
5. Increase the flame slightly and allow it to boil. At this stage see that the mixture does not boil over. Do not cover the lid. Stir frequently and take care that the gram flour does not stick at the bottom.
6. Add vegetables (those that take longer time, first ) and when all the vegetables are nearly cooked, add salt, tomatoes and the soaked coccum.
7. Lower the flame and allow it to simmer for about 5 minutes and then switch off the gas.
8. Garnish with chopped coriander leaves.
9. Serve hot.

Serves: 3

Note:

• This is eaten with rice. It tastes good with chapattis too.
• The gravy can be thickened by increasing the quantity of gram flour or diluted by adding water depending upon ones liking.

Ginger Brinjal

Brinjal is also known as eggplant, aubergine, baingan etc. A brinjal by any other name would taste just the same you may say but certain variety especially the “Matti Gulla” variety is unique and the people from Udipi district will vouch for its taste. As the name suggests, it is grown in “Mattu” in Udupi district of Karnataka.

Generally, Brinjal is one of the most hated vegetables by children. However, I have observed that over the years we learn to appreciate the taste of this vegetable and the goodness as well as the health benefits. A variety of dishes can be prepared to suit the individual taste buds. This is one such dish that is easy to prepare, and also tastes good.

Ingredients:

Brinjal (medium size)	3
Tomatoes (medium)	3
Ginger (fresh)	1” piece
For seasoning
Oil	1 tbsp
Mustard	1 tsp
Cumin /Jeera seeds	1 tsp
Turmeric powder	¼ tsp
Chilly powder	½ tsp
Coriander powder	1 tsp
Cumin powder	¼ tsp
Salt	as per taste
For Garnish
Coriander leaves (chopped)	1 tbsp

Method:

• Cut the brinjal into small pieces and cook it in water adding salt and turmeric.
• Chop the tomatoes and ginger and keep aside.
• Heat the oil in a pan and add to it mustard and cumin seeds.
• When it starts spluttering, lower the heat and add all the powders.
• Immediately, add the chopped ginger and tomatoes. Give it a good stir.
• Next add the cooked brinjal. Stir well and let it simmer in the gravy for a few minutes.
• Remove from flame.
• Garnish with fresh chopped coriander leaves. Serve hot.

Serves: 3

Note:

Instead of fresh tomatoes you can also use tomato puree. Addition of drumsticks will enhance the taste of this dish.

It tastes good with Rice and dal or with chapattis.

For info on eggplant and Matti Gulla :

http://en.wikipedia.org/wiki/Eggplant

http://en.wikipedia.org/wiki/Matti,_Karnataka

Bitter Gourd “Kismuri” (salad)

“Kismuri” in Konkani language, or “kosambari” in kannada language means a sort of salad or a side dish.

Bitter gourd as you all know and as the name suggests is quite bitter in taste and generally not liked by children (or even some adults) - though right from childhood it is being constantly drilled into our heads that this vegetable has great health benefits and should not be avoided.

However, I have observed that this “Kismuri” is quite a hit with all those who hate this vegetable and that include my daughter too. !

Generally the pieces are deep fried but for a healthier version, I follow my Mom’s example by shallow frying it (though it takes a bit longer time to fry).

Ingredients :

Bitter Gourd (medium size)	3
Salt	1 tsp or as per taste
Tomato (chopped)	1
Onion (chopped)	1
Green chilly (halved)	1 or 2
Corriander leaves (chopped)	A small bunch
Grated coconut (optional)	1 tbsp
Oil	11/2tbsp.
Mustard seeds	1 tsp

Method:

1. Wash Bitter gourd. Discard the seeds if not tender. Chop it finely, sprinkle salt over it and keep aside for about 15-20 minutes and then squeeze out the water*.
2. Heat a pan. Add to it oil and mustard seeds. When the mustard seeds start spluttering, add the chopped bitter gourd (from which all the water has been squeezed out) and the halved green chilies.
3. Fry this on a low flame till the bitter gourd has turned crisp and dark brown in colour – this will take quite a while.
4. Remove from flame and allow it to cool. Do not cover the pan as it will turn soggy.
5. In a serving bowl, add the cooled & fried biter-gourd pieces.
6. To it add the chopped tomatoes, onions & grated coconut. Mix well.
7. Garnish with coriander leaves and serve immediately.

Serves: 3

Note:

• *Do not throw away the water that has been squeezed out of the chopped bitter gourd. You can use this water in soups or in any gravy.
• If the salad is to be served at a later time, then the fried and cooled bitter gourd is to be stored in an airtight container to preserve its crispiness.
• It goes well with rice and dal or even with curd rice.

For bitter gourd health benefits, see here :http://www.juicing-for-health.com/bitter-gourd-benefits.html

Broccoli Stir Fry

Once upon a time Broccoli was generally unheard in India. But now it is grown in India and is available in super-markets though quite expensive. This vegetable is green in colour and resembles cauliflower. It is known to have great nutritional and medicinal properties. It cooks very easily and is delicious in taste too. When cooked on high flame, it retains its nutritive value as well as its colour.

This recipe is typically konkani known as "Thalaasan" meaning stir-fried with garlic. Vegetables like gherkins (tendle/tendli), chow-chow ( seemebadanekayi) etc are also prepared in this manner.

A few friends of mine had requested me for this recipe. Hence I am posting this specially for them.

Ingredients:

Broccoli	400 gms
Carrot grated	2tbsps
Garlic	7-8 cloves
Dry Red chilies	2 -3
Oil	2tsps
Salt	11/2 tsps or to taste
Water	1 cup

Method :

1. Wash the Broccolli thoroughly and cut them into bite-size florets.
2. Heat oil in a wok/kadai.
3. Crush garlic. Add them in the hot oil. When they turn slightly brown, add the red chilies. Stir well.
4. Now add the Broccoli florets and keep the flame on high. Keep stirring.
5. Add water little at a time and stir again.
6. When the florets are half cooked, add salt. If necessary add water. Stir and cook till done.
7. Garnish with grated carrots.

Serves : 4

Note :

A Chinese variation can be made in the same recipe as follows:

In a bowl, add soya sauce, vinegar, tomato juice/puree and a pinch of sugar. Mix well and add this mixture to the above recipe (when it is almost done).

For information on Broccoli :

http://en.wikipedia.org/wiki/Broccoli

Tendle & Bibbe Upkari

This is actually a very simple curry but due to the addition of tender cashew nuts, it attains a special status.

Tender Cashew nuts are different from the cashew nuts that are available in super markets.

“Bibbo” or tender cashew nuts are generally available in India in Karnataka, Kerala and Konkan area of Maharashtra, & Goa. Mangalore stores generally stock them too.

This unique combination of Tendle & Bibbo upkari is generally prepared during religious ceremonies or during any celebrations in the Konkani community. “Ugadi” celebration without this dish is considered incomplete !

Bibbe upkari is a dry dish. The Bibbos need a little processing before it can be used in cooking.

Raw Bibbos -------------------------------- Boiled Bibbos

Boiled and Peeled Bibbos

Ingredients

Gherkins/tendle	250 gms
Tender cashew nuts/Bibbo	1 cup
Mustard seeds	1 tsp
Dry Red Chillies	2-3
Oil	2 tsps
Salt	As per taste
Water	2 cups
Freshly grated coconut	2tbsps

Method:

1. Heat a cup of water & soak the tender cashew nuts in it for about 15-20minutes.
2. Drain the water from the soaked cashew nuts and peel off the skin (which can now be easily removed) and halve them.
3. Wash the tendle and snip off its ends and halve the vegetable lengthwise. Then each half cut it into thin slices.
   
4. Heat a pan. Add to it oil, mustard seeds and dry red chillies. When mustard seeds start spluttering, lower the flame and add the cut tendles. Stir it. Increase the flame and add a little water and allow it to cook.
5. When the tendles are half cooked, add the cashew nut halves. Stir again and add water if necessary.
6. Finally add salt. Cover it and let it cook till done.
7. Garnish it with freshly grated coconut.

Serves : 4

Note :

Garnishing with freshly grated coconut is optional.

This dish goes well with rice and dal or even with chapattis.

For names of Tendle/Tendli in other Indian languages :

http://www.alibaba.com/product/winterfresh-101439490-10650549/Indian_Tendli_Fresh_Vegetable.html

Green Pea Pod (outer skin) Curry

Everybody is aware of green peas and various dishes that can be prepared out of this vegetable. I wonder how many of you have heard or tasted a curry made out of the skin of the pea pod. Yes, you have heard it right and I am not joking and neither is it April Fools day !!

This dish was initially made by my aunt during my school days. Of course at that time we were more interested in the taste and the looks of the dish rather than the vegetable itself.

We first tasted it and found it very interesting and to our liking. So the next step was to identify the vegetable. But sadly enough, none of us could do it.

So when she revealed that it was made from the skin of the green pea-pod, we just could not believe it. She then actually bought a kilo of green peas (with the pod ofcourse)

and showed us how to peel the skin of the pod. Even though it is slightly laborious, it is worth going through it due to its nutritional value ( I believe it is full of fibre) as well as the taste.

How to skin the pod :

First of all the pods of the Green Peas should be fresh and green (not the dry and pale ones). After shelling the peas, choose only the tender green (pod only) ones and discard the dry pale ones. Wash them thoroughly and drain off the water.

First, separate the pod i.e. take it apart. Take one half of the pod, and press one of the pointed edge inwards and gently pull it along till it reaches the other end and peel off completely from the pod as shown above. You will notice that a thin hard skin is being peeled. Discard this. And what remains behind is the tender outer skin. Just use your hands to cut them into 2/3 pieces. (See the picture below) Follow the same procedure for the rest of the pods.

Initially, you may find it difficult, but ones you get the hang of it, you will be able to do it faster. But take care to see that the peel is removed completely or else the dish will turn chewy. Ones this is done, (see above picture) you are ready for the preparation of the curry which is very simple and tasty too.

Ingredients

Green Pea pods	1/2 kg Washed peeled and cut
Potato	1 washed and chopped
Onion	1peeled & chopped
Tomato	1 washed & chopped
Green chilies	2
Turmeric powder	¼ tsp
Oil	3-4 tsps
Mustard seeds	1-2 tsps
Salt	To taste
Water	1 cup
Corriander leaves	Small bunch –washed and chopped

Method :

• Heat oil in a wok/pan/kadai. Add to it the mustard seeds.
• When mustard seeds start spluttering, add chopped onion, turmeric powder and split green chilies.
• Saute it for awhile till the onions are transparent but not browned.
• Now add the chopped potatoes, peeled and cut pea pods and chopped tomatoes.
• Stir well and add half the water (the skin of the pea pods leave its own water).
• Keep it covered on a medium flame. Occasionally stir.
• When half cooked, add the salt and the remaining water if necessary.
• Cook till done. Garnish it with chopped coriander leaves.

Note :

1 Kg of fresh green peas produces about 1/2kg pods ( i.e. after shelling).

It cooks within 10-15 minutes. It goes well with chapattis and also with rice and dal.