Lajawaab
Showing posts with label vegetable dish. Show all posts
Showing posts with label vegetable dish. Show all posts

Tuesday, March 25, 2008

Spring Onion Vegetable- Olya kandyacha patichi bhaaji

by Priyanka posted at 12:27 PM 7 comments





Olya Kandyacha patichi bhaji (Spring Onion vegetable)


Let me translate the title of this dish for you. Ola stands for wet/green/fresh, kanda means onion, pati means leaves and bhaaji means vegetable in Marathi- this spring onion vegetable is one of the most delicious preparations i have ever had.

Spring onions, also known as green onions or scallions (scallions however have a smaller bulb than spring onions) are used to make varied preparations in Indian, Chinese, Italian and American cuisines. Milder in taste than the fully developed bulbs, they are a good source of vitamins and minerals.

There are two ways of making this vegetable preparation - the pith perlela (read mixed with besan) dry version which is my MIL's way of making this dish and with which most Maharashtrians are familiar; and the non-dry-version which is my mom's way of making this dish. The one thing thats different with regards to my mom's way of cooking this dish is the addition of ajwain (being an Ayurvedic practitioner who believes in healthy eating, this preparation uses less oil and the ajwain prevents discomforts from gas caused by consumption of the dish). This vegetable can be served with tomato saar and rotis. The only con to making this dish is that it shrinks to a large extent. So initially when starting out you might think that you have a huge quantity on hand , but in the end it will only be enough to suffice.

I am describing both the ways of making this dish- you can take your pick of which one you would like to cook. I like both of them equally, however P loves only the dry version sans the ajwain. The only con to the dry version is the use of lot of oil.

The dry version





Ingredients


400 gm spring onions (scallions)
jaggery as per taste
1/2 tsp chili powder or as per your taste (a little extra salt and chili powder is required here to compensate for the addition of besan)
5 tbsp besan
salt as per taste

For tempering:
5 tbsp oil
1 tsp mustard seeds
a pinch of asafoetida
1/4 tsp chili pwder
1/3 tsp turmeric


1. Dice the spring onions - the greens and the bulb.



2. Heat oil in a cooking pot and add mustard seeds. When they crackle, add some turmeric, asafoetida and chili powder and add the spring onions. Add salt and Cook them well.


3. When the onions are done add the chili powder and some jaggery. Let cook for 4-5 minutes.
4. Next add in the besan and mix well. Cover and cook for 10-15 minutes, stirring every couple of minutes so that it does not stick to the bottom and burn. Let the besan turn golden brown and when its completely done, serve hot with rotis.



The non-dry version






Serves 4


Ingredients:
400 gm spring onions (scallions)
jaggery as per taste (optional)

For tempering:
3 tsp oil
1 tsp mustard seeds
a pinch of asafoetida
1/3 tsp ajwain/ bishop or carom seeds
1/3 tsp turmeric


1. Dice the spring onions - the greens and the bulb.
2. Heat oil in a cooking pot and add mustard seeds. When they crackle, add some turmeric, asafoetida and ajwain and add the spring onions. Cook them.
3. When the onions are done add some jaggery.


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Saturday, June 30, 2007

JFI: Eggplant: Sindhi Style Baingan Sabzi

by Priyanka posted at 1:06 AM 10 comments



Sindhi style Baingan subzi

Its hard to believe that someone could hate eggplants, right? But there are such people in the world and they happen to be a couple of my very good friends. On occassions when i had them over for dinner or lunch, i had to cook some other vegetable or i would get a "Ringan (eggplants are called ringan in gujarati) nu shaak hoy tu hoon nathi khavani/khavano...... translated from gujarati as ..... If its eggplants, i am not eating" response. This presented a dilemma for me in the U.S. because eggplants are one of the most easily available veggies out here. Then i found a secret recipe..... from my friend Priya B. Priya comes from a Sindhi family, and is a great cook. Once when i went to her place for a sleepover, she cooked this amazing baingan sabzi, sindhi style ofcourse, which can tempt even a hardcore eggplant hater to convert and give it a try. And after that...... well you guessed it.... they cant stop licking their fingers. Believe me, i have already tried it and with successful results, meaning i can cook baingan anytime i want.

All Sindhi recipes use a lot of dhana-jeeru a.k.a cumin-coriander powder.

Serves 6
Ingredients
4 eggplants (i used the long slender ones)
2 big potatoes
4 tomatoes (or 1 can tomato sauce/puree)
1 tsp ginger-garlic paste
4 green chilies
1 tsp cumin seeds
1/3 tsp turmeric
2 tsp cumin-coriander powder
1/2 tsp chili powder
salt to taste
2 tbs coriander for garnish


1. Dice the potatoes and eggplants into small (cubes) pieces. Puree the 4 tomatoes. Cut the chilies into small pieces and make a paste of garlic (1 clove- optional) and ginger (1 inch piece).

2. Heat oil in a cooking pan and add some cumin seeds to it. When they turn brown, add the green chilies and turneric. Stir and add the potatoes and eggplants.

3. Next add the tomato puree, salt, chili powder and cumin-coriander powder. Cook for 5-10 minutes and then add the garlic-ginger paste and cook till the eggplants and potatoes are cooked and slightly mashed.

4. Garnish with coriander and serve hot with rotis.


I am sending this baingan sabzi over to Sangeeta of Ghar Ka Khana for this month's JFI: Eggplant. The Jihva for Ingredients was originally started by Indira of Mahanandi.

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Sunday, June 24, 2007

Another round of a full fledged Maharashtrian meal

by Priyanka posted at 12:18 PM 2 comments




Tamatyacha saar- tondlichi bhaji- kairichi chutney-poli-bhaat
a.k.a

Spicy tomato soup- gherkin vegetables- raw mango chutney-indian bread-rice

OK, i didnt go all out to prepare this meal. Its a meal that you can put together for everyday lunch or dinner. And its another simple, fulfilling square meal that will make your palate hungry for more. P loves all the dishes that i cook- but he loves the everyday humble fare more than anything else- the reason being he had been living a bachelor life away from home for the past 9 years. So on weekdays since we have busy schedules, i usually cook the simple everyday meal consisting of poli (which means roti in marathi)-rice-dal (curry)- bhaji (a.k.a vegetable preparation in marathi) and a koshimbir/chutney (salad)- a complete meal in itself- full of carbohydrates, proteins, fats, vitamins and minerals.

Last week i made tondlichi bhaji, kairichi chutney and tamatyacha saar (please refer to my previous recipe) to accompany poli and bhaat and this will be one of my entries to the RCI: Maharashtrian cuisine hosted by Nupur of OneHotStove, in the continuing series started Lakshmi of VeggieCuisine.

Tondlichi bhaji
Serves 4
Ingredients
500 gms tondli
1-1/2 tbs dhana jeeru powder (cumin and coriander seed powder)
1/2 tsp red chili powder
2 tbs coriander for garnish
salt to taste

For tempering
1 tsp mustard seeds
1/3 tsp turmeric powder
a pinch of asafoetida (hing)
2 tbs oil

1.Dice the tondli vertically into long thin pieces.

2. Heat 2 tbs of oil and add mustard seeds to it. When they pop, add the turmeric and asafoetida and the tondli. Add salt and mix well. Cover and let cook.

3. When the tondli is completely done, add the dhana jeeru and chili powder and serve hot with rotis.


Kairichi chutney

Ingredients
1 raw mango (kacchi kairi)
8-10 mint leaves
1/2 cup coriander leaves
1 tsp roasted cumin powder
4-5 green chilies
salt to taste
jaggery to taste

1. Finely dice the raw mango, add the rest of the ingredients except the cumin powder and salt. Add a little water and put it through a mixer. Blend it to a pulp consistency and add the cumin powder and salt.



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Thursday, May 24, 2007

"R" of A-Z Vegetables: Raw mango and Spinach vegetable

by Priyanka posted at 10:15 PM 8 comments

I'm going to break away from the Chinese cuisine series to contribute my entry to the A-Z Indian vegetable series hosted by Nupur of OneHotStove. Loaded with some creative mojo, I decided to try my hand at a new recipe. The recipe has been inspired from one of my mom's recipe, albeit with tons of variations.

The original recipe used raw mango and Tandaljo (Amaranth leaves). My attempts to find tandaljo in US have thus far been futile. So i decided to substitute it with "shepu" a.k.a dill, but i couldnt find any fresh dill at the grocery store. Back to the drawing board, I finally decided to use spinach as part of the recipe. A few helpful hints from my friend and fellow blogger, Suchi of Jalepenos, and the recipe came to life.

The dish is tangy in taste and you can try different variations with Dill, Colocasia leaves and Seaweed. Without further ado, here's the recipe:

Serves 2
Preparation time: 20 min
Cooking time- 30 min

Ingredients:
1 raw mango
10 oz (300 gm) baby spinach
Jaggery to taste
1/3 tsp chili powder
1/3 tsp dhana jeeru powder
1/3 tsp garam masala
6 tbs chana dal

To be ground into paste:
2 green chilies
1/2” ginger piece

For tempering:
2 tsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
1 cinnamon stick
2 cloves
1 bay leaf
2 whole kashmiri red chilies
2 fresh red chilies
1/3 tsp turmeric
A pinch of asafoetida









1. Wash and finely chop the spinach (you can use baby spinach). Peel and chop the raw mango into fine pieces.
2. Heat ghee for tempering and add the mustard and cumin seeds. When they pop add the condiments, turmeric and asafoetida.
3. Add the green chili-ginger paste and sauté it for 2 minutes.
4. Then add the chana dal and some water and cook till its almost but not completely done.
5. Add the finely chopped spinach and raw mango pieces.Make sure not to use up the entire mango or it will make the dish sour (leave out 1/3rd of the mango pieces). You can use the left over mango in dal or chutney preparations. Add a little water (1/2 a cup) and salt and let it cook.
6. When its cooked, add the chili powder, dhana jeeru and garam masala and cook for some more time. Add jaggery as per taste (you might have to add more or less depending on how sour the raw mangoes are).
7. Serve hot with rotis or rice.







P.S.- The credit for the editing and the pictures goes to P.


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Priyanka
I love food and cooking !!

priyanka.deo@gmail.com

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