Vegetable Ghashi

Vegetable Ghashi

Ghashi is made for all festive occasions. The Konkan Saraswat food has a distinctive identity.  Mangalore Special, Ghashi is loaded with nutrition . A  superb mix of both  pulses and veggies, ghashi goes well with Crispy Dosas, Puris, Piping hot Phulkas and hot rice with a dollop of ghee.

Ingredients

Boiled Toovar dhal – 2 tablespoons

Steamed whole moong sprouts – 1 cup

Cooked white Channa – 3/4 cup

Cubed carrots ( cooked ) – 1/4 cup

Cubed yam ( cooked ) – 1/2 cup

Chopped beans ( cooked ) ( chop beans to  little long  pieces ) – 1/4 cup

Chopped drumsticks ( cooked ) – 10 pieces

Salt to taste

Jaggery – little

Water – 2 cups

Fry in oil and grind to a fine paste

Coconut oil –  1 tablespoon

Corianderseeds – 2 tablespoons

Grated coconut – 1/2 cup

Kashmiri dry red chillies – 6

Turmeric powder – 1/2 teaspoon

Tamarind paste – 1 teaspoon

Fry all the above mentioned ingredients in oil to a golden colour and cool. Then blend it to a fine paste with little water.

To Season

Coconut oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Jeera – 1/2 teaspoon

Curry leaves- ( torn ) – little

Method

Heat a big pan. Add 2 cups of water. Next add the boiled dhal, Channa, moong sprouts, boiled veggies, salt to taste, jaggery and the ground paste. Cook on sim flame for 5 minutes. Switch off the stove. Season. Serve hot.

Chef’s Tips

1) In case, the Ghashi becomes very thick, dilute it with hot water. The Ghashi has to be a  little thick. It tastes yum.

2) Usually Ghashi is made with Yam and White Channa .

 

 

 

 

 

Broccoli Walnut Soup

Broccoli Walnut Soup

From a very long time, I’ve been debating on this combination. Finally I made this Soup today. Was creamy to the core. Subtle garlicky flavour and a gentle sprinkle of coarsely crushed pepper further enhanced the taste. Broccoli and Walnuts are a  Sure Shot Winning Combination. 

Ingredients

Steamed Broccoli florets – 4 cups

Finely chopped walnuts –  2 tablespoons

Milk powder – 3 tablespoons

Salt to taste

Coarsely crushed black pepper powder – 2 pinches

Water – 3 cups

Slightly Sauté in oil 

Oil – 1 tablespoon

Chopped onions – 1 cup

Chopped  garlic flakes –  6

Saute  to a  transparent  colour

Topping for the Soup

Grated Cheddar Cheese – little

Chopped steamed Broccoli florets – little

Onions – sliced and deep fried in oil to a  dark golden colour – little

Method

Take a big blender jar. Add in all the above mentioned ingredients along with the sautéed onion and garlic. Blend to a fine purée. Transfer the Broccoli Walnut purée to a pan. Heat the pan. Keep it on sim flame. Once the Soup boils, switch off the stove. Pour into Soup cups and garnish.

Chef’s Tip’s

1) While warming the Soup , please be careful to keep it on simflame, so that the Soup will not discolour.

2) The consistency of the Soup has to be thick, so as to hold the toppings.

3) The crunchy fried onions used for the Soup topping  just melts in the mouth as you bite into it.

 

 

Khara Sev Sabzi

Khara Sev Sabzi

Khara Sev is a South Indian Savoury, a good tea time snack, made with Besan and Rice flour, crushed pepper, sometimes a hint of garlic is added,  usually Khara Sev dough is pressed into hot oil using a  murukku press, fried to a golden colour.  Sometimes when we have     these savouries in abundance we have to use them in gravies or sabzi ‘s too. My mom sent me a big pack of Khara Sev. Some portion of it was sitting in  the store room, I had planned to make this sabzi. It came out well. Best served with paratha, puri, phulka and jeera rice.

Ingredients

Khara Sev  – 1 cup ( can use store bought one’s too )

Sugar – 3/4 teaspoon

Jeera powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Salt to taste

Garam Masala Powder – 1/4 teaspoon

Water – 1/2 cup

Fry in oil and grind to a fine paste

Oil- 1 tablespoon

Chopped onion – 1

Chopped tomatoes – 3

Chopped garlic flakes – 4

Chopped green chilli – 1

Peeled and chopped ginger – 1 teaspoon

Cashew halves – 10

Khus – khus – 3/4 teaspoon

Turmeric powder – 1/4 teaspoon

Fry the above mentioned ingredients in oil to a golden colour. Cool. Blend to a smooth paste using little water.

To Season

Ghee – 2 tablespoons

Oil – 1 tablespoon

Jeera – 1 teaspoon

To Garnish

Finely chopped green coriander leaves – little

Method

Heat a pan. Season. First fry the ground paste on sim flame, covered till oil and ghee seeps out. Add salt, sugar, and all the dry spice powders. Sauté on sim flame for 5 minutes. Add 1/2 cup water. Cook on sim flame till thick. Add the Khara Sev. Mix. Garnish and serve at once.

Chef’s Tips

1) Just before serving the sabzi, add the Khara Sev, or else it will become soggy.

2) Make this sabzi  a little thick. It tastes good.

 

 

 

Dhal Falguni

Dhal Falguni

A lemon green coloured dhal, very, very  special to me , cause I got to learn this recipe from my friend  Gopa Ganguly. Saibal and Gopa were our neighbours in Trichy. I still remember the great days , Gopa used to make food for us and send it with her cook Nakul. Gopa used to serve this dhal with steaming hot Basmathi rice topped with a generous blob of Amul butter.  This dhal goes well with parathas, puri, jeera rice and phulkas.

Ingredients

Masoor dhal  – 1 cup ( washed and soaked in water for 20 minutes )

Thinly sliced onions – 1/2 cup

Slit green chillies – 3

Small onions – ( peeled ) – 1 handful

Turmeric powder – 1/4 teaspoon

Salt to taste

Green peas – 1/2 cup

Water –  4 cups

To Season

Oil – 3 tablespoons

Kalonji ( onion seeds ) – 1  teaspoon

To Garnish

Finely chopped Green coriander leaves – 1 handful

Method

Take a pressure cooker. Put the base on the stove. Heat it. Add the oil. Next add the kalonji seeds. When the kalonji seeds splutter, add the sliced onions. Sauté on sim flame till the onions turn transparent. Next add the slit green chillies, turmeric powder, the drained dhal ,  small onions and the green peas. Sauté for 3 minutes. Add the water and cover the cooker and keep the flame on medium. When  the steam comes, put the weight. After 3 whistles, sim the flame and cook for 10 minutes. Switch off the stove. Keep the cooker aside and allow it to cool. Open the cooker. Mix. Add salt to taste. Mix the  dhal well. Boil the dhal on sim flame for 3 minutes. Switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) I have used masoor dhal without the skin.

2) The consistency of the dhal should  to be thick.

3) Kalonji is available in all the big super markets.

4) If you want the green peas to look fresh, cook them separately and mix it in the end.

5) Kalonji gives that extra taste to this dhal.

 

 

 

 

 

Channa Pulav

Channa Pulav

You just cannot stop eating this Pulav. Such  a  simple recipe. I have been making this Pulav for more than a decade. A one dish power packed meal. Goes well with any Raitha and Chips. I usually make this Pulav when I am pressed for time. Do try this recipe and kindly post your feedback .

Ingredients

Cooked Basmathi rice – 2  cups

Cooked white Channa – 1 cup

Garam Masala Powder – 1 teaspoon

Salt to taste

Grind to a fine paste

Chopped onion – 1

Chopped tomatoes – 2

Chopped garlic – 5 flakes

Chopped greenchillies – 2

Chopped mint leaves – 1 tablespoon

Chopped green coriander leaves – 2 tablespoons

Peeled and chopped ginger – 2 teaspoons

Kashmiri chilli powder – 1/2 teaspoon

To Season

Ghee – 2 tablespoons

Oil – 2 tablespoons

Jeera – 1 teaspoon

Method

Heat a pan. Season. First fry the ground paste on sim flame. Cover the pan. Fry till the raw smell goes.  Add  salt to taste. Add the cooked Channa and the garam  masala powder. Mix gently. Add  the cooked rice. Mix gently till well mixed. Serve the Channa Pulav piping hot with an Onion Raitha.

Chef’s Tips

1.  Mix the rice gently with a fork . The rice grains will be intact .

 

Farfalle Pasta in Yellow Pumpkin Purée

Farfalle Pasta In Yellow Pumpkin Purée 

The Yellow Pumpkin a humble backyard grown vegetable, reminds us of the Hallowe’en decoration is loaded with nutrition, packed with  vitamins. Yellow Pumpkin dishes fill the stomach and at the same time it is light on the stomach too.

I had plenty of Yellow Pumpkin at home. Was just contemplating about this pasta recipe. Wow, Wow the pasta turned out yummy yummy, tasty, tasty.

Farfalle  are small pieces of pasta shaped like bows or butterflies’ wings.

I have used various coloured veggies that gave the pasta a cool, cool look.

Ingredients

Farfalle pasta – 2 handfuls ( cooked )

Peeled, cubed Yellow Pumpkin  – 1 cup ( boil it in 1 cup of water till soft and made to a thick purée )

Chopped Broccoli – 1/2 cup

Chopped Yellow zucchini – 1/2 cup

Chopped Green zucchini  – 1/2 cup

Chopped Red bell pepper – 1 cup

Chopped  Onion  –  1 cup

Garlic powder – 1/2 teaspoon

Italian Seasoning – 1/4 teaspoon

Salt to taste

Olive oil – 4 tablespoons

To Garnish

Coarsely crushed black pepper powder – 2 pinches

Chilli flakes – 2 pinches

Shavings of Parmesan Cheese – little

Method

Heat a big pan. Add the olive oil. Add in the chopped onions. Sauté  on medium flame till transparent. Add the other chopped veggies. Sauté on sim flame for 5 minutes. Add the garlic powder and salt to taste. Add the pumpkin purée. Cook  for  3 minutes on sim flame. Add the boiled pasta and sauté on medium flame for 3 minutes. Add the Italian seasoning. Mix well. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Do not over cook the pasta.

2) Keep the Yellow pumpkin purée thick.

3) Do not peel the zucchini.

4) Shave the Parmesan cheese with a peeler.

5) If garlic powder is not available use 2 flakes of garlic, pound and add it.

 

 

 

 

Green Goddess Salad

Green Goddess Salad

 

My first Salad recipe. Why I chose this name, you get all the goodness in one big bowl of this salad. I have used all green veggies, loaded with iron, fibre, nutrition, vitamins and minerals. I made this salad for lunch and I was so so tempted to post this recipe today. The moment I ate this salad, I felt very rejuvenated and fresh. Very filling and at the same time light on the stomach. Use fresh veggies for best results. Do not over cook the broccoli, beans and the green peas. A little crunch adds that extra taste. Do try and enjoy.

Ingredients

Steamed Broccoli florets –  3 cups

Steamed Beans ( chopped to slightly long pieces ) – 1 cup

Steamed green peas – 1 cup

For The Salad Dressing

Olive oil – 3 teaspoons

Salt to taste

Sugar – 2 pinches

Garlic powder – 1/2 teaspoon

Honey – 1 teaspoon

Lemon juice – 1 teaspoon

Coarsely crushed  black pepper powder – 1/4 teaspoon

Mustard powder – 2 pinches

Mix the  salad dressing ingredients well.

Garnish – ( 1 )

Halved fresh cherry tomatoes – 3/4 cup

Coarsely powdered peanuts –  2 tablespoons

Toasted ( Dry roasted to a light golden colour ) white sesame seeds – little

Garnish ( 2 )

Hung thick curds – 2 tablespoons

Green  chutney – ( mint & green coriander chutney ) – 1 teaspoon

Mix the green chutney and the hung curd well. Use as a topping over the salad.

Method

Take a big salad bowl. Mix in the steamed broccoli florets, beans and the green peas. Mix in the dressing. Toss well. Garnish ( 1 )  and toss again. Garnish ( 2 ). Serve at once.

Chef’s Tips

1) Just before serving the salad mix in the dressing and the garnishes. Toss and serve. Do not mix the dressing earlier, the salad will become soggy.

2) While steaming the veggies try to retain the colour.

3) If garlic powder is not available, don’ t  worry. Use fresh garlic flakes  ( use 1 flake of garlic ) just pound them and add it to the dressing  ingredients.

 

 

Chilli 2 Cheese Soufflé

Chilli 2  Cheese  Soufflé

You might be wondering , oh ! what is this dish.  Well, Soufflé first originated in France. Usually, eggs are used in a Soufflé. I have made a savoury version which is  Eggless. I have used a combi of 2 types of Cheese, hence the name. I have made this Soufflé little thick, you can scoop it and enjoy piping hot. The first time I tried this dish, the mix became little runny. Then I changed the recipe  and the taste was just fab.  A puffy, crunchy top crust with a very creamy, succulent  Spinach and Corn mix inside, baked to a golden colour is certainly a winner. Tastes good when served with warm Garlic Bread and a bowl of  smoking hot Soup. Happy Soufflé Making and Happy Soufflé tasting.

Ingredients

Boiled Sweet Corn – 2 cups

Cleaned and chopped Spinach – 3 cups

Very finely chopped Onion – 1/4 cup

Very finely minced Garlic – 6 flakes

Very finely minced Green Chillies – 2

Maida ( refined flour ) – 2 tablespoons

Butter –  3 tablespoons + 1 tablespoon to grease the Soufflé  Ramekins

Boiled, cooled Milk – 1/4 cup

Coarsely crushed black pepper powder – 1/4 teaspoon

Nutmeg powder – 2 pinches

Salt to taste

Grated Cheddar Cheese – 3 tablespoons

Topping

Bread slices – 3 ( tear it with the corners and put in a blender. Use the whipper button and pulse it to a little coarse powder. )

Grated Mozarella Cheese –  1 handful

Method

Heat a  nonstick pan. Add the 3 tablespoons of butter. When the butter starts to melt, sim the flame. Add the chopped onions. Cook on sim flame  till the onions turn transparent. Add the chopped garlic and the green chillies. Sauté for 3 minutes. Add the chopped spinach. Sauté for 3 minutes on sim flame. Next add the salt, nutmeg powder, pepper powder . Add the maida. Add the boiled corn. Sauté on sim flame for 2 minutes. Now,add the milk. Cook on sim flame till the mix becomes really thick. Switch off the stove. Mix in the grated Cheddar Cheese. Mix well.

Grease the Soufflé ramekins with the balance 1 tablespoon of butter. Fill the spinach and corn mix gently into the ramekin till the top.

Topping

Take a big plate. Add the grated Mozarella Cheese and the bread crumbs. Mix well wth your hands. Keep it aside till the time of use.

Now, top the spinach corn mix with the bread and cheese topping.

Grill in a preheated  microwave oven till the crust turns golden.  Serve hot with Hot Garlic bread and a cup of hot hot Soup.

Chef s Tips

1) Strain the boiled corn very well.   Even a little bit of extra water will make the Soufflé  mixture runny.

Murungai Poondu Gothsu ( Drumstick and Garlic Gothsu )

Murungai Poondu Gothsu

Just thought over this preparation today,  tried it and the dish came out very well. I am very happy to share this recipe with all of you. I have boiled the drumsticks, cooled it and scraped the flesh, by this way, we can enjoy the Gothsu and it tastes awesome. The Special powder for the Gothsu  is just class. I have  divided this recipe into 3 steps, so that it will be very simple and easy to follow. Murungaikai  is Drumstick and Poondu is Garlic.

Ingredients ( Step – 1 )

Chop 3  big drumsticks to pieces and boil in 5 cups of water on medium flame till it is cooked. Drain the water into a bowl. Keep it aside. Do not discard the drumstick boiled water. Cool it and scrape the pulp with a spoon. Leave it covered till the time of use.

Step – 2 ( To make the Gothsu powder ) 

Coriander seeds – 1 tablespoon

Jeera – 1 teaspoon

Raw rice – 1 teaspoon

Black pepper – 5

Fenugreek ( methi ) seeds – 5

Toovar dhal – 1/4 teaspoon

Urad dhal – 1 teaspoon

Saunf ( aniseed ) – 2 pinches

White sesame seeds – 1/4 teaspoon

Dry red chillies – 3

Heat a pan. Keep it on sim flame. Dry roast all the above mentioned ingredients to a golden colour. Cool. Powder finely.

Step -3  ( Other Ingredients for the Gothsu ) 

Broken yellow moong dhal ( Pasi paruppu ) – 1 cup  ( wash and boil in the drumstick boiled water  with 1/2 teaspoon of turmeric powder )

Small Onion – 1 cup ( finely chopped )

Finely chopped tomato -1

Tamarind paste – 3/4 teaspoon

Salt to taste

Grated jaggery –  1 teaspoon

To Season

Oil – 2 teaspoons

Ghee – 2 teaspoons

Mustard seeds – 1 teaspoon

Urad dhal – 1 teaspoon

Broken red chilli – 1

To Garnish

Pounded garlic flakes – 6 ( fry it in ghee to a nice golden colour )

Finely chopped green coriander leaves – little

Finely chopped curry leaves – little

Method

Heat a pan. Season all the seasoning ingredients. Add the chopped small onions. Sauté on medium flame till golden. Add the chopped tomatoes. Cover and cook on sim flame till mushy. Add salt to taste  tamarind paste and jaggery. Add the boiled dhal, drumstick pulp and cook on sim flame for 3 minutes. Next , mix the Gothsu powder in little water and add to the mix. Cook  on sim flame for 3 minutes. Switch off the stove. Garnish. Serve hot with Carrot Dosai.

Chef’s Tips

1) If the Gothsu becomes little thick dilute with little hot water.

2) This Gothsu also goes well with Ven Pongal, Dosa Varieties, Rava Pongal, Vadai , Upma and Idli Varieties.

3) This  Gothsu tastes nice with Curd Rice also.

 

 

Carrot Dosai with Murungai Poondu Gothsu ( Drumstick and Garlic Gothsu )

Carrot Dosai with Murungai Poondu Gothsu ( Drumstick and Garlic Gothsu )

Carrot Dosai

A very Mangalorean recipe. My friend Aruna Shenoy is an expert in making this dosai. Children will love it because of the colour. Loaded with vitamins and nutrition, has a great taste too. I made it for breakfast today. Best served with a blob of butter, or with thick curds and Murungai Poondu Gothsu. A complete wholesome breakfast dish. Do try and enjoy.

Ingredients

Raw rice – 1 cup ( Pachai arisi )

Parboiled ( puzhungal arisi ) – 1/4 cup

Grated Carrots  – 1 cup

Kashmiri dry red chilli – 4

Grated coconut – 2 tablespoons

Grated onion – 1/4 cup

Tamarind paste – 1/2 teaspoon

Jeera – 1 teaspoon

Salt to taste

Water –  required amount to grind the rice and carrot mixture

To Season

Oil – 1 teaspoon

Mustard seeds – 1 teaspoon

To Mix Into The Batter

Finely chopped green coriander leaves – little

Finely chopped curry leaves – little

Grated ginger – 1 teaspoon

Oil – required amount to make the dosai

Method

Wash both the rice and soak in sufficient water overnight. Next morning, drain the rice and put it in a big blender jar  along with grated carrots, red chillies, salt to taste, grated coconut, grated onion, jeera, tamarind paste and water and blend to a fine paste. Transfer the paste to a big bowl. Mix well. Add some more water and mix to a rava Dosai batter consistency. Cover and leave it aside for 10 minutes. Next season and add it to the dosa batter. Mix into the batter chopped coriander leaves and curry leaves and the grated ginger. Mix well.

Heat a dosa tava. Grease with little oil. Pour the dosa batter as for rava dosai. Drizzle oil all around. Cook on sim flame till golden. Turn the Dosai and cook on sim flame for 3 minutes. Switch off the stove. Serve hot with Murungai Poondu Gothsu.

Chef’s Tips

1) Carrot Dosai goes well with Coconut chutney and idli chilli powder too.

2) Cook the Dosai on sim flame so that the colour of the Dosai will not change.