Khatta-Meetha Kaddu (Sweet and Sour Pumpkin)

It is salty, tangy, sweet and spicy; altogether very tasty and gives a great taste when eaten with Parantha or Poori and Raita.

Ingredients:

• 1 pound yellow Pumpkin
• Pinch of Asafetida
• ½ tsp Fenugreek seeds
• 2 Green chilies chopped
• 1 tbsp grated Ginger
• 1 tsp Red chili powder
• ½ tsp Turmeric powder
• 1 tsp Coriander powder
• Salt to taste
• ½ tsp Garam masala powder
• 1 tsp Amchoor powder
• 1 tbsp Lemon juice
• 2 tbsp Sugar
• Coriander leaves chopped
• 3-4 tbsp Cooking oil

Method:

• Wash and peel pumpkin. Dice it into small pieces.
• Heat oil in a kadai or wok. Add asafetida, fenugreek seeds and whole dry red chili. When seeds turn brown; add ginger, green chilies and diced pumpkin.
• Add red chili powder, turmeric powder, coriander powder, garam masala powder and salt; mix well. Cover and cook on a low medium heat for 10-12 minutes, stirring occasionally, until done.
• Now add sugar, amchoor powder and lemon juice; mix well. Cook for another 3-4 minutes without lid. The pumpkin pieces should look like mashed.
• Garnish with chopped coriander.
• Serve hot with Roti/Paratha, Daal and Raita of your choice.

Do You Know?

The word pumpkin originates from the word pepon, which is Greek for “large melon". The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, "pumpkin".

Tarbooz Ke Chhilke Ki Sabji (Water Melon Rind Curry)

Do you know that the rind of water melon is edible? The term rind usually refers to the skin or peel of a fruit.

In watermelon, the rind consists of two parts - the outer green skin and the inner white pulp.The outer green skin of the rind is hard and inedible, so it is discarded. The inner whitish part of the rind is edible, although it has a bland taste when raw and is not as soft as the central red part.

In this simple recipe the de-skinned and de-fruited white rind is cooked with spices. Team it with a Dal and hot Paratha/Roti, you will have a terrific vegetarian meal.

Ingredients:

• 2 cups chopped white rind of Water Melon
• Pinch of asafetida
• ½ tsp cumin seeds
• 1 dry whole red chili
• Salt to taste
• 1 tsp red chili powder
• ½ tsp coriander powder
• ½ tsp turmeric powder
• 2-3 green chilies finely chopped
• 1 tbsp chopped coriander leaves
• 1 tsp lemon juice
• 2 tbsp cooking oil

Method:

• Remove the dark green part of the water melon rind with a sharp knife and discard it. Cut the white rind into ½ inch cubes.

• Heat the oil in a pan and add asafetida, whole dry red chilies and cumin seeds.
• When the seeds begin to splutter, add the chopped white rind and chopped green chilies; stir-fry for 2-3 minutes.
• Add red chili powder, coriander powder, turmeric powder and salt.
• Do not add water because water melon rind is cooked in its own water.
• Cover the pan and cook, stirring occasionally, on low flame for 10-12 minutes or till the vegetable is almost done. Now remove the cover from the pan and cook till water is almost absorbed. Add lemon juice.
• Serve hot garnished with coriander leaves.

Do You Know?

Watermelon rind can be stir-fried, stewed, pickled, candied or cooked as vegetable. It contains many hidden nutrients that most people avoid eating due to its unappealing flavor.

Pickled watermelon rind is also commonly consumed in the Southern US.

Arvi Butter Masala (Colocasia Butter Masala)

Another easy but tasty recipe of Arvi Butter Masala the whole family will enjoy.

Ingredients

• 1 pound Arbi or Colocasia
• 1 tsp Ajwain
• 1 cup chopped Tomato
• 2 chopped Green Chilies
• 1” Ginger piece
• 4-5 Garlic pods
• 1 tsp Red Chili powder
• 2 tbsp Besan
• 2 Cloves
• 2 green Cardamoms
• 1 tbsp Kasuri Methi
• Salt to taste
• 3 tbsp Cooking Oil
• 1 tbsp Butter
• Chopped Cilantro leaves to garnish

Method

• Peel, wash and slice the Arvi.
• Heat oil in a Kadhai or Deep frying pan; fry Arvi pieces until golden brown; drain and keep aside for later use.
• Prepare gravy: for this put tomatoes, ginger, garlic, green chili, red chili powder, cloves, green cardamoms and besan in a pan; add one cup of water. Boil and cook covered on low heat till it is reduced to a saucy consistency.
• Remove the sauce from fire and blend in a mixer. Strain in a clean pan; keep aside for later use.
• Now keep on fire the same pan, in which Arvi were fried. Add ajwain when oil is hot.
• Add prepared tomato sauce, fried Arvi pieces, kasuri methi, butter and salt; simmer on low flame until the Arvi is coated with the gravy.
• Sprinkle lemon juice and garam masala.
• Garnish with chopped coriander and serve hot with Paratha or Roti.

Do You Know?

Calcium oxalate (oxalate of lime) is a chemical compound that forms needle-shaped crystals, known in plants as raphides.

Calcium oxalate is a poisonous substance that can produce sores and numbing on ingestion and could even be fatal.

It is also found in rhubarb (in large quantities in the leaves) and in species of Araceae, Taro, Kiwi fruit, tea leaves, spinach etc. in varying amounts.

Kidney stone sufferers should not eat plants high in oxalates.

Gobhi Achari

A mouth watering dish, in which, Cauliflower is cooked in Mustard oil. To give flavor of Achar (pickle) Fenugreek, Kalonji and Fennel seeds are added along with other spices.

Ingredients:

• Big florets of one medium sized cauliflower
• 1 medium size onion chopped
• 1 tbsp ginger garlic paste
• 1 medium size tomato chopped
• 2-3 green chilies sliced in half vertically
• 1 tsp Kasuri methi
• 1 tsp chili powder
• ½ tsp amchoor powder
• 1 lemon /lime
• 4 tbsp mustard oil

Pickle Masala:

• ¾ tsp saunf (fennel seeds)
• ¾ tsp methi dana (fenugreek seeds)
• ¾ tsp kalonji (black onion Seeds)
• ½ tsp crushed red pepper
• 1 tsp Turmeric Powder
• Salt to taste

Method:

• Blanch cauliflower: Separate florets of cauliflower. Plunge the florets into boiling water (with 1 tsp of salt in it), remove after 2-3 minutes, and finally place them under cold running water to halt the cooking process. Pat dry the florets and keep aside for later use.
• Heat mustard oil in a heavy bottom pan till it starts to smoke. Shut off heat till smoke settles down. Now turn the heat back on. Add chopped onions. Sauté till edges start to turn brown.
• Add ginger garlic paste and chopped tomato. Cook till tomato is mushy.
• Add remaining ingredients and blanched cauliflower. Mix it well. Sprinkle 2-3 tbsp of water. Cover and turn down heat.
• Cook covered for about 3-4 minutes or till cauliflower is dry and pickle fragrant.
• Garnish with chopped cilantro.
• Squeeze lemon and serve with Dal and Roti

Blanching of Cauliflower

Do You Know?

Food is blanched to soften it, or to partly or fully cook it, or to remove a strong taste (for example of bacon, cabbage, or onions).

Vegetables continue to cook after they are removed from the boiling water, so it is essential to plunge them into iced water or place them under cold running water (shocked) to halt the cooking process, else they become soggy.

Arvi Cutlets (Colocasia Cutlets)

Boiled and mashed Arvi (Colocasia) mixed with spices, shaped into cutlets and shallow fried.

Ingredients:

• 1 pound Arvi (Colocasia)
• 1 tbsp ginger chopped finely
• 1 tsp garlic chopped fine
• 2-3 Green Chilies chopped finely
• 1 tsp Garam Masala Powder
• ½ tsp Red Chili Powder
• 1 tsp Chaat Masala
• Salt to taste
• ½ tsp Ajwain (carom seeds)
• Oil to shallow fry

Method:

• Boil colocasia in sufficient water till soft. Cool, peel and mash.
• Heat 2 tbsp oil in a non sticking pan or kadai and add ajwain. As it changes color add chopped onion, ginger, garlic, green chilies and sauté.
• Add mashed colocassia and sauté for two to three minutes.
• Add garam masala powder, red chili powder, chaat masala and salt; sauté till the mixture leaves the side of the pan. Remove from heat and set aside to cool.
• Divide the mixture into equal parts and shape them into cutlets.
• Heat a little oil in a pan, place a few cutlets on it and shallow fry till golden on both sides. Similarly shallow fry all the cutlets
• Drain them onto an absorbent paper.
• Serve hot sprinkled with chaat masala.

Do You Know?

Ajowan seeds contain an essential oil which is about 50% thymol. It is a strong germicide, anti-spasmodic and fungicide.

It is used in a steeped liquid form against diarrhea and flatulence.

In India the seeds are used as a household remedy for indigestion and colic, and used in poultices to relieve asthma and arthritis.

Baingan Fry

Round slices of Eggplant are coated with spice mixture powder and stir fried. Serve Baingan Fry with Roti and Dal of your choice.

Ingredients:

• 1 big size Baingan (Egg Plant)
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp amchoor powder
• 2 tbsp besan (Gram Flour)
• Salt to taste
• Chopped cilantro and lemon slices for garnishing
• ½ cup cooking oil

Method:

• Cut the baingan into thin round slices.
• Mix chili, turmeric, coriander amchoor powders, besan and salt together in a bowl.
• Spread Baingan slices on a plate and apply this spice powder on both the sides.
• Leave them for 15 minutes.
• Heat 2 tbsp of oil in a frying pan on medium low heat. When oil is hot, layer few slices of Baingan on the frying pan. Fry both the sides till crispy.
• Garnish with chopped cilantro and lemon slices.
• Serve hot with Roti and Dal of your choice.

Do You Know?

Degorging is a process of salting, rinsing and draining of the slices or cubes of eggplant fruit.

Larger, older eggplants have brown seeds that contain a bitter liquid. Salting eggplants removes some of this liquid and improves their flavor. They also tend to become soft and "melty" when cooked. The fruit is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed.

In general, it's not necessary to salt smaller eggplants since they have fewer seeds than larger eggplants.

Sookhi Arbi (Dry Colocasia)

The boiled flattened Arbi pieces are coated with a spice mixture and stir fried with ajwain seeds (carom seeds).

This light crunchy Arbi from North India tastes especially good with Hariyali Dal (Whole Green Gram Lentil Stew) or Dal Bhujiya (Black Gram with Cilantro and Fenugreek Leaves) and hot Missi Roti. It can also be served as an appetizer.

Ingredients:

• 8-10 small size Arbi preferably oval shaped (Colocasia)
• ½ tsp Ajwain
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp garam masala powder
• 1 tsp amchoor powder
• Salt to taste
• 2 tbsp Besan (gram flour)
• 2 tbsp oil
• 1 lemon

Method:

• Pressure cook the whole Arbi with 4 cups of water to give two whistle.
• Remove from fire. Cool and drain.
• Peel and flatten each piece of Arbi by pressing between palms. Sprinkle a little besan on both the palms before flattening Arbi, to avoid stickiness.
• Mix red chili, turmeric, coriander, garam masala, amchoor powder, salt and besan in a separate bowl.
• Sprinkle half of this dry masala powder on flattened Arbi in a plate.
• Overturn the pieces and sprinkle again remaining dry masala powder on the other side too.
• Heat 2 tbsp of oil in a non sticking frying pan on medium heat. Add ajwain and spread it evenly on the base of the pan.
• When ajwain turns little dark add the Arbi pieces and sauté carefully over medium heat till golden on both the sides. Do not overcrowd the Arbi while sautéing.
• Sprinkle lemon juice before serving with Hariyali Dal (Whole Green Gram Lentil Stew) or Dal Bhujiya (Black Gram with Cilantro and Fenugreek Leaves) and hot Missi Roti.

Do You Know?

Arbi (Colocasia) corm is slimy but very similar to potatoes in both texture and taste.

The leaves of Arbi plants are also edible. Patra is a common Gujarati dish where the elephant ear shaped leaves are smeared with chickpea paste and spices, then rolled and steamed to make a delicious dish.

In its raw form, it is toxic due to the presence of calcium oxalate and the presence of needle-shaped raphides in the plant cells. However, the toxin can be destroyed and the corms rendered palatable by cooking.

Plantain Kofta Curry (Kache Kele Ke Kofte Ki Sabji)

Plantains are low in fat and sodium with no cholesterol, so why don’t we use more and more plantain dishes in our menu.

Here is a recipe of delicious, easy to make Plantain Kofta Curry. Serve it with Paratha or Poori.

Ingredients:

For Koftas

• 2 Bananas unripened ( green plantains)
• 2 medium Aloo (Potato) boiled and mashed
• 1 tsp Ginger grated
• ½ tsp Garam Masala powder
• 2 Green Chilies finely chopped
• 2 tbsp chopped Cilantro
• 1 tsp Amchoor powder
• Salt to taste
• 2 tbsp roasted Besan
• Cooking Oil for deep-frying

For Masala/Gravy:

• 1 big Onion chopped
• 1” cube of fresh Ginger chopped
• 3-4 cloves of Garlic
• 1 medium sized Tomato chopped
• 1 Green Chili
• 1 tsp Red Chili powder
• 1 tbsp Coriander powder
• ½ tsp Turmeric powder
• 1 tsp Garam Masala powder
• 1 Bay leaf
• 4-5 tbsp Cooking Oil
• 1 tbsp Lemon juice
• Salt to taste

For Garnish:

• 2 tbsp Cilantro chopped fine

Method:

Prepare Koftas:

• Cut each plantain in to two pieces. Put these pieces in a bowl of salted water. Let them stand for 10-15 minutes.
• Take about 4-5 cups of water in a pan and boil it. Now add plantain pieces to the boiling water and let the water boil until pieces are tender but not mushy. Drain and keep the pieces aside to cool a little.
• Peel off and grate/mash plantains.
• In a big bowl take grated plantain, mashed potato and all other ingredients, other than oil, required to make koftas.
• Shape the plantain mix into round balls (koftas).
• Deep-fry koftas to golden brown over medium flame.

Prepare Gravy:

• Put the chopped onion, ginger, garlic, green chili and tomato into a blender or food processor along with ¼ cup water and blend until you have a smooth paste.
• Heat the oil in a heavy wide pan over a medium flame (use same oil in which koftas were fried). Add bay leaf and the contents of the blender to the oil. Add red chili powder, turmeric powder, coriander powder, salt and half of the garam masala powder.
• Fry, stirring constantly, for about 5-6 minutes, or until masala turns little darker, and the oil begins to separate from the masala.
• Add 4 cups of water to the masala and let the gravy boil for 2-3 minutes. Add koftas, lower heat, and simmer gently uncovered for about 4-5 minutes.
• Turn off the flame, add lemon juice and garam masala and allow the curry to rest for 15 minutes. Koftas absorb water and swell.
• Transfer curry to serving bowl.

Garnish with chopped cilantro leaves. Serve with Indian Flat Breads

Do You Know?

A plantain is a fruit, but considered a vegetable.

When the plantain is green it is quite starchy and the flavor is much like yucca root. The green fruit can be fried or boiled.

When the plantains are medium ripe, they are yellow. Sugars begin to develop in yellow plantains, which impart a slight sweetness to the fruit. At this stage the fruit may show a few freckles of black.

When the skins have turned almost black, the plantains are fully ripe, aromatic and sweet. These black plantains can be used for dessert or any recipe where a sweet taste is desirable.

Gobhi Aloo

Stir fried Aloo Gobhi goes well with Dal Masala and Raita.

Ingredients:

• 1 medium cauliflower separated into florets
• 2 medium potatoes cut into medium sized cubes
• 1 small onion chopped fine
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 green chilies chopped fine
• 1 tsp coriander powder
• 1 tsp red chili powder
• ½ tsp turmeric powder
• ¼ tsp dry ginger powder
• Salt to taste
• ½ tsp garam masala powder
• ½ tsp chaat masala or amchoor powder
• 3 tbsp cooking oil
• Coriander leaves finely chopped
• Ginger Juliennes to garnish

Method:

• In a Kadhai or wok, heat the oil on medium heat till hot. Add the onions and fry till soft.
• Add potato cubes and stir fry for 2-3 minutes or till they are half done.
• Add cauliflower florets and again stir fry with potato cubes for another 2 minutes.
• Now add red chili powder, turmeric powder, coriander powder and salt. Mix well.
• Sprinkle 2-3 tbsp of water on the vegetable and cook covered on low heat till vegetables are just done. Stir occasionally.
• When done sprinkle ginger powder, garam masala and chat masala and mix carefully. Remove from heat and keep it covered for 2-3 minutes. Transfer in a serving bowl.
• Garnish with chopped coriander and ginger juliennes.
• Serve hot with Chana Dal Masala, Roti (Indian flat bread) and Raita.

Do You Know?

There are two types of cauliflower in the market today.

One is with creamy white florets, which is more abundant in United States.

Another less common one is cauliflower-broccoli hybrid. It is more recently developed. It has a green curd and resembles broccoli.
The green variety is less dense than the white, cooks more quickly, and has a milder taste.

Stuffed Aubergine / Eggplant

It is a delicious dish that tastes great when served with hot parathas.

Ingredients:

• 2 medium sized aubergine
• 1 big potato diced into small cubes
• ¼ cup green peas
• 2 tbsp chopped onion
• 1 tsp ginger grated
• 1 tsp garlic grated or chopped fine
• 1 green chili chopped fine
• 2 tbsp cilantro leaves chopped
• 1 tsp red chili powder
• ½ tsp garam masala powder
• ½ tsp turmeric powder
• ½ tsp coriander powder
• Salt to taste
• 1 tsp amchur powder
• 1 tbsp fresh lemon juice
• 5 tbsp cooking oil

Method:

• Cut the top of aubergine like a cap.
• Make a vertical slit so that each aubergine is divided into two equal halves.
• Gently scoop out the center of the halves, leaving the shells intact. Dip these aubergine shells in salted water.
• Chop the scooped out center portion and keep aside to be used later for stuffing.
• Prepare stuffing: Heat 2 tbsp oil in a pan and fry onion until golden brown. Add diced potato, chopped scoop of aubergine and green peas; fry a little. Add now ginger, garlic, green chilies, red chili powder, turmeric powder, amchur powder, coriander powder, garam masala and salt. Add 2-3 tbsp water and cook until potato is soft and curry is completely dry. Add chopped cilantro leaves and lemon juice. Stuffing is ready.
• Fill the aubergine shells with the stuffing. Leave extra stuffing in a plate for later use.
• Heat 2 tbsp oil in a heavy wide pan over a medium flame.Add extra stuffing and 3-4 tbsp water, mix well.
• Now lower the stuffed aubergines, and cover the pan. Reduce heat, and simmer gently for 5-6 minutes until aubergines are just tender. Do not overcook.
• Garnish with tomato slices and chopped cilantro.
• Serve with hot paratha.

Do You Know?

Bt brinjal is a transgenic eggplant which has a gene from the soil bacterium Bacillus thuringiensis inserted into it. This variety was designed to give the plant resistance against lepidopteran insects.

On 9 February 2010 the Indian Environment Minister, Jairam Ramesh, imposed a moratorium on the cultivation of Bt brinjal. His decision was made after protest from several groups responding to regulatory approval of the cultivation of Bt brinjal in October, 2009. Ramesh stated that the moratorium will last "for as long as it is needed to establish public trust and confidence".

Dana Methi Ki sabji (Fenugreek Seeds Curry)

Fenugreek seeds are one of the healthiest Indian spices. These are bitter in taste but if you soak them overnight, some of the bitterness is reduced and they swell up to a soft plump, which makes it possible to cook them like a vegetable.

My mother used to make this Garlic and Fenugreek Curry in winter.

Ingredients:

• ½ cup fenugreek seeds (Dana Methi seeds)
• 10 cloves of garlic chopped finely
• 1 tsp red chili powder
• ½ tsp turmeric powder
• Salt to taste
• 2 tbsp cooking oil
• 1 tsp amchur powder
• 1 tbsp sugar

Method:

• Soak Fenugreek seeds in water overnight. Wash them thoroughly and strain out the water and keep aside.
• Heat 2 tbsp of oil in a pan over medium flame.
• When hot, add garlic. Sauté till light brown. Add soaked fenugreek seeds and fry for a minute.
• Now put in red chili powder, turmeric powder and salt. Stir and add about ¼ cup of water. Cover and cook on medium heat, stirring occasionally, till water is evaporated.
• Add amchur powder and sugar. Cook for a minute more.
• Take out in a dish, and serve with hot paratha.

Do You Know?

Fenugreek seeds contain a high percentage of mucilage - a natural gummy substance present in the coatings of many seeds. Although it does not dissolve in water, mucilage forms a thick, gooey mass when exposed to fluids.

Like other mucilage-containing substances, fenugreek seeds swell up and become slick when they are exposed to fluids. The resulting soft mass is not absorbed by the body, but instead passes through the intestines and also triggers intestinal muscle contractions.

Both actions promote the emptying of intestinal contents. Therefore, fenugreek is a mild but effective laxative.

Beetroot Fugath (Chukandar Fugath)

Fugath is very common in Mangalore and Goa parts of India. I learnt this recipe from my Mangalorean friend.

Fugath is the term used for any vegetable dish made with coconut and curry leaves. The ingredients are few and the recipe very simple.

Fugath goes very well with roti/Paratha and dal.

Ingredients:

• 2 Medium size Beetroots (Chukandar)
• ½ tsp mustard seeds
• 1 tsp dhuli urad dal(split skinned black gram)
• 3-4 green chilies chopped fine (adjust according to your taste)
• 4-5 curry leaves
• 4 tbsp fresh grated coconut
• Salt to taste
• 2 tbsp cooking oil

Method:

• Boil beetroots in water. It takes little less time than the potato of the same size when boiled. Drain the beetroots, and cut into small cubes (less than one cm).
• Heat the oil in a shallow pan and add mustard seeds. When they stop spluttering add the urad dal, curry leaves and green chilies and sauté a little.
• Add the beetroot cubes, salt to taste and stir fry for 2-3 minutes.
• Add the grated coconut and mix well. Cook for another minute and then turn off the flame.
• Garnish with some fresh grated coconut.
• Serve with hot roti (Indian flatbread) or Paratha and a dal of your choice.

Do You Know?

Mangaloreans are fairly health-conscious; they like to use jaggery that is made of palm and not sugarcane.

They use some uncommon ingredients in their cooking like local spinach Besale, (which grows wildly and abundantly), raw banana and bamboo shoot.

Some fruits like jackfruit and breadfruit are used as vegetables in Mangalorean cooking.

Vegetable like Taute, a sweet cucumber, is treated like a fruit and used extensively in the making of Sambar.

Shalgum Ki Sookhi Sabji (Turnip Curry)

This recipe is really easy and turns out a delicious dish that tastes great when served with hot Khasta Paratha.

Ingredients:

• 3 medium size turnips cut into slices
• 1 large onion
• 1 tsp garlic grated
• 1 tsp ginger grated
• 1 tsp coriander powder
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• ½ tsp raw mango powder/Amchur (available in Indian Grocery Store)
• 4 tbsp cooking oil
• Salt to taste

Method:

• Heat 3-4 tbsp of oil in a wide, preferably non stick frying pan over medium flame.
• When hot, add onions, and salt. Sauté till onions are light brown. Add ginger garlic and fry for a minute.
• Now put in turnip slices; and red chili powder, coriander powder, turmeric powder and salt. Stir and sauté for a minute. Don't let it burn. Add 2 tbsp water, if it starts to burn. Turnip pieces should be nicely coated.
• Add about ¼ cup of water. Cover and cook on low heat till turnips are done, stirring occasionally. Add more water if needed; you want dish to be damp wet but not runny.
• Stir in amchur powder and garam masala. Cook for a minute more.
• Take out in a dish, garnish with spring onion leaves and serve with hot paratha.

Do You Know?

Turnip is a root vegetable. It’s leaves are eaten as turnip greens.

It is low in Saturated Fat and Cholesterol. It is high in Vitamin C. Along with Vitamin C it contains Dietary Fiber, Manganese, Vitamin B6, Folate, Calcium, Potassium and Copper.