Sautekayi Kosambri | Cucumber Koshambari

Kosambri is a south Indian salad that is a must for any festival or function in Karnataka. I think our ancestors intended for us to eat healthy by mandating a salad amidst all that festival fanfare. It is usually The recipe posted below is of the version I have grown up eating . It was my favorite in the entire habbada oota (festival food) and if there were any leftovers, the whole family knew who could be counted on to finish it :D.  These days you get various types of kosambri. There is one with grated carrot that tastes nice and the latest I have seen is with American sweet corn. It is either made with split moong dal or split chana dal. Personally I have always preferred moong dal. So the recipe below is for cucumber and moong dal kosambri....

Sautekayi Kosambri | Cucumber Koshambari

A traditional South Indian salad consisting of lentils and cucumber

Recipe Type:  Salad
Cuisine:          South Indian
Prep Time:     2 Hours (includes lentil soaking time)
Cook time:     10 minutes
Yield:              3-4 servings

Ingredients:

½ cup Moong dal
1 Cucumber
1-2 Green Chillies
A handful Coriander
1 Tbsp desiccated fresh Coconut
2 tsp Oil
1 tsp Mustard seeds
5-6 Curry leaves
1 Tbsp Lime juice
Salt

Method:

• Soak the moong dal in water for about 2-3 hours
• Drain the water and keep the moong dal aside
• Chop the cucumber finely and add to the moong dal
• Add lime juice and salt as per taste
• Heat oil in a small pan and add mustard seeds to it
• After the mustard seeds splutter, add curry leaves and slit green chillies and pour this tempering on the kosambri
• Add the desiccated coconut and finely chopped coriander leaves and mix well

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Steamed Modaks | Ukadiche Modak | Sihi Kadabu

Lord Ganesha's birthday aka Ganesh Chaturthi is celebrated with fervor and grandeur in Goa. People take a nice vacation from their hectic lives and move into their ancestral houses for a week usually. The entire family gets together to welcome Ganesha into their house and hearts. You can see colorful idols of Ganesha everywhere you turn. His throne is decorated with flowers and banana leaf. Everyone is dressed in their festive best.

And when everything is at its best, so is the Food. In India, every festival revolves around Food. Ganesh Chaturthi is no exception. While one may not make as many variety of sweets and snacks as one does for Diwali, there are a few that are made especially for beloved Ganesha only.

Modaks are considered to be Lord Ganesha's favorite sweet and a must on Ganesh Chaturthi.
Modaks are made in myriad different ways. Some deep fry it while some steam it. Sometimes the filling is of fresh coconut and jaggery, while sometimes it is dry coconut and sugar. I have also seen a recipe where it is filled with chocolate. Sometimes all this is skipped and modaks are just modak shaped pedas.

In our culture, we do not deep fry modaks. My grand mother was totally against deep frying anything on Ganesh chaturthi so we always made the steamed version stuffed with fresh coconut and jaggery. And this is the version I absolutely LOVE.
Steamed Modaks or Ukadiche Modak or Sihi Kadabu have the outer layer made of a rice flour dough and a stuffing of fresh coconut, jaggery (unrefined sugar) and cardamom powder.

To make the outer layer of rice flour, the rice flour is added to boiling water and mixed until it forms a stiff dough. Getting the consistency of the dough right is probably the toughest part of making the Modak. If the dough isn't made properly, there are chances that the modaks will split while steaming, which, believe me isn't really as disastrous as it sounds. They still taste great and means just some more modaks for the Cook. Hurray!!

The filling is made by cooking together grated fresh coconut and jaggery. In this recipe, the jaggery cannot be replaced with refined sugar, as it just will not live up to the taste and texture of the modak. The mixture is cooked until it the water almost evaporates. Cooking it beyond that will cause the jaggery to crystallize and the filling will become one big hard lump.

These days there are moulds available to shape the modaks after filling them. Unfortunately, as you can see in the pictures, I wasn't aware of it until I'd finished making them, hence very amateurish looking modaks in my house this year. But who is worried about the looks when they tasted SO delicious.

If you are making this for Naivedyam for Lord Ganesha, please do not taste anything and follow the recipe and your instincts and it will turn out great.

If you liked this, you may also like:

• Khova Peda - Simple peda made from milk solids and sugar.
• Kaju Katli - Fudge or Barfi made from cashewnuts and sugar. A favorite in every household.
• Coconut Laddoo - A simple laddoo made from coconut powder and condensed milk in under 1 hour.
• Kadle Bele Payasa - Kheer made with rice, chana dal and coconut

Steamed Modaks | Kadabu | Sweet Dumplings

Modaks are traditional steamed Indian dumpling made from rice flour, coconut and jaggery. Served as an offering to Lord Ganesha in West and South India. 

Recipe Type:  Dessert
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     60 minutes
Yield:              9

Ingredients:

0.75 cup Coconut
0.5 cup Jaggery
1 tsp Cardamom
0.75 cup Rice flour
1.5 cups Water
1 tsp Ghee or Oil
0.25 tsp Salt

Method:

In a kadhai, mix the coconut and jaggery and cook on low flame. Keep stirring the mixture to avoid burning. Cook until the mixture is almost dry. Do not overcook as then the jaggery will harden. Add the cardamom powder and keep aside to cool.
In another pan, bring 1 cup of water to a  rolling boil. Add the salt and the ghee and remove it from the heat.
Add rice flour by the spoonful and keep stirring to avoid forming lumps.
Add more water if needed. The dough should be slightly stiff yet malleable.
Keep the pan back on the stove and keep the flame low.
Keep stirring until the whole dough becomes one mass. It will start sticking to the spoon/ spatula. It took me around 5 mins. Take a small marble sized piece of dough and press it using  your thumb and index finger, it should not break into pieces. Nor should it stick to your hand. If the consistency or the texture is not correct, the modaks may split while cooking. If it is your first time, do not fret over a few split ones.
Allow this to cool for some time.
While it is still warm, take a small ball of flour and flatten it. Place a small ball of the filling inside it and use your hands and stretch the flour to cover the filling.
Shape the modaks accordingly.
Steam the modaks in a steamer for around 8-10 mins. I used an idli steamer, you can use a cooker without the whistle.

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Rasam

September it is, monsoons are still here, its been raining all day. It's super cold. 

After this, come the cold winter days...

Rains + Cold + Spicy piping hot Soup = Winning Combo!!!

Rasam is perfect for all these cold rainy wintery nights.

Rasam or Tili Saaru or Tomato Saaru is a South Indian Soup that is a burst of flavor. It is spicy, it is tart, it is hot, it is hearty, it is cozy- everything you want in a soup. Generally, rasam is eaten as an accompaniment with rice across South India. But you can have it just like soup and you won't complain.

Rasam forms an essential part of tradition here in Karnataka. It is served at weddings and religious celebrations across Karnataka. In fact, a lot of times, a caterer is classified as good or bad based on the taste of the rasam he/she makes.

Rasam is made by boiling chopped tomatoes along with tamarind juice, then adding Rasam Powder and cooked lentils. Add a tempering of spluttered mustard seeds and crispy curry leaves. Garnish with chopped coriander, occasionally grated coconut is also added. And you have the hot spicy cozy Rasam. Rasam tastes awesome with rice with a side of crispy fried Papad.

Rasam is a regular when any of us has stuffed sinuses... it instantly clears them up. Also, when we are sick and food seems tasteless, we have to have rasam to wake up our taste buds.

But you don't need cold wintery nights or to be sick to have Rasam. Rasam and Rice is a part of daily meal for many of us here in South India. Try it out, and you will certainly love it.

If you liked this, you may also like:

• Corn Tomato Bharta - Indian curry made with grilled or roasted tomatoes and sweet corn
• Dal Fry - Dal or Pigeon Pea Lentils cooked in restaurant style.
• Tomato Soup - Spiced tomato soup.
• Lauki Soup - Soup made with bottle gourd and moong dal. Very nutritious and filling.

Rasam | Tili Saaru

Spicy tart South Indian lentil soup made with tomato and tamarind.

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              3-4 Servings

Ingredients:

2 cup Toor dal(boiled)
1 large Tomato
1 lemon sized ball Tamarind
2 tsp Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
5-6 Curry leaves
1 Tbsp Coriander leaves(Chopped)
0.25 tsp Hing / Asafoetida
2 Tbsp Rasam powder
0.5 tsp Turmeric powder
1-2 tsp Red chilli powder
3 cups Water
Salt

Method:

Soak the tamarind in half cup of water for 10 mins.
Squeeze the tamarind so that the half cup of water is now tamarind juice.
Add this tamarind juice to a pan on the stove.
Add the chopped tomato and another ½ cup of water and cover and cook until the tomato is very soft and mushy.
Add the rasam powder, red chilli powder and turmeric powder.
Add the toor dal and the remaining water.
Add hing and salt and boil until the desired consistency is achieved.
Generally rasam is of very thin consistency.
In another small pan, heat the oil.
Add the mustard seeds. After they splutter, add the cumin seeds. Let them brown slightly, then add the curry leaves and immediately pour this oil into the rasam.
Rasam can be enjoyed as a spicy soup on cold days or as a curry with rice.

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Heerekai Tove | Toorai Dal | Ridgegourd and Lentils curry

Heerekai Tove is a dal or lentil curry made with pieces of cooked ridgegourd or heerekai (Toorai).

Heerekai is this super healthy vegetable with a slight sweet taste. Don't be fooled by its hostile looks, it is sweet inside. Usually the ridges are discarded as they are sharp and do not cook. You can peel it entirely to remove the outer green layer, but don't throw that out, you can use it to make this fiber filled Heerekai Sippe Chutney along with some fresh coconut.

After a hectic week of spicy sambars and plain rice, one craves for simple plain home cooked food. Comfort food is needed to detoxify our system. That's the state my parents arrived in after a hectic trip to a few temple towns. They did not want any spice and nothing fancy, just simple food. What can get simpler than dal rice? I had one ridgegourd in my fridge and decided to add it to the dal to make a simple but healthier dal. 

If you want your family to eat vegetables but hide them in the food, this Heerekai Dal is fantastic for that purpose. Just chop the heerekai real fine and no one will even know that the Dal has vegetables. It will be our little secret.. *shush*

I am a big fan of any type of Dal. I'm always up to eat Dal with anything. Rice or Roti or Naan or Bread. If you plan on eating this Heerekai Dal with Rice, add enough water to get a looser consistency. And if you love your Dal-Roti, then keep it thick.

If you liked this, you may also like:

• Pancharangi Dal - Curry made with 5 different types of lentils.
• Restaurant Style Dal Fry - Plain simple dal made in restaurant style.
• Dal Makhani - Creamy and rich dal made with black lentils.
• Spinach or Palak Dal - Dal flavored with spinach.

Heerekai Tove / Toorai Dal / Ridgegourd and Lentils curry

Dal made with ridgegourd /toorai / heerekai and split pigeon pea lentils 

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     60 minutes (Including cooking dal)
Yield:              2

Ingredients:

1 Ridge gourd
1 Tomato
2-3 Cloves Garlic
2-3 Green Chillies
1/2 cup uncooked Toor Dal
1 tsp Cumin seeds
A handful of Curry Leaves
1 tsp Turmeric Powder/Haldi
A handful of fresh coriander leaves
2 tsp Oil
Salt to taste
Water

Method:

Pressure cook the dal with water until done.
Lightly peel the ridge gourd. Just remove the spikes, you need not remove the entire peel.
Chop the ridge gourd into bite sized pieces. Finely chop the tomato.
Add the ridge gourd, tomato, slit green chillies and crushed garlic to a pan. Add enough water to cover the veggies and cook until the ridge gourd is done
Add the cooked dal to the vegetables
Add turmeric powder and salt. Add more water to get thinner consistency.
Cook for 3-5 mins
Heat oil in a small pan and add the cumin seeds.
Once they slightly brown, add the curry leaves to the oil and pour this tempering to the dal.
Enjoy hot with rice or roti

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Masala Rice with Capsicum and Carrots

It was a Friday night and all my fridge had was one tiny carrot and one capsicum... bored to venture out in the rain to buy more veggies, I decided to make do with what I had.... This was the first time I made masala rice and all I can say is it will soon become a regular item on my menu... so easy to make and yet so tasty and filling. You can use any vegetable you have left over, or if you have no veggies around, just make it plain, it tastes just as good....

Masala Rice with Capsicum and Carrots

Rice cooked with vegetables and a coconut-spice based masala.

Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

1 Capsicum / Green bell pepper
1 Carrot
1 small Tomato
6-8 Curry leaves
1 cup uncooked Rice
1 tsp Cumin seeds
2 tbsp Urad dal / Split black gram
1 tbsp Chana dal / Split Bengal gram
1 small stick Cinnamon
2 tbsp Peanuts
2-4 dry Red Chillies
2 tbsp Coriander seeds
1/2 tsp Amchur
1 tsp Turmeric powder / haldi
2 tbsp grated fresh coconut(Optional)
1 tsp Mustard seeds
2 tbsp Ghee / Clarified butter / Oil
Salt

Method:

• Cook rice as per instructions or as you regularly do. I pressure cook it with twice the quantity of water.
• Heat 0.5 tbsp. of ghee in a pan and add the cumin seeds, urad dal, chana dal, coriander seeds, peanuts and red chillies. Fry until the chillies crisp up and the urad dal turns light brown.
• Allow this masala to cool and then grind it to a coarse paste along with coconut.
• Julienne the capsicum and carrots or slice them finely. Chop the tomato finely.
• Heat the remaining ghee in a pan and add the mustard seeds
• Once they splutter, add the curry leaves and the vegetables
• Fry until the vegetables are done and then add the ground masala and cook for 1 min
• Add the haldi and amchur and mix well
• Add the rice and mix well with the masala
• Add salt and cook for another 2 mins
• Enjoy it while it is hot

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Brinjal in Coconut Masala

Brinjal / Eggplant / Aubergines , call it what you want, is a favourite veggie across the world. Different names and cooked in myriad different ways. Wiki tells me that this was originally domesticated in India. So this was another gift to the world from us ;) Very easy to grow as well. I say this cause I have found success in growing brinjals :D. Brinjal is probably one the few vegetables cooked all across India, albeit in different ways. I myself make it in a couple of different styles. The recipe that follows is the twist on the traditional "Yennegai" or "Yenne badnekai" or the "Bharwan Baingan". The original recipe involves stuffing baby brinjals with the stuffing and frying in oil. I did not want to use too much oil and wanted it to cook sooner, so I cut the brinjal into smaller semicircles and fried them in very little oil initially and then added the masala. It was a perfect combination with the jowar roti or "Joladda rotti"

Brinjal in Coconut Masala

Brinjals cooked in a spicy coconut masala

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     20 minutes
Cook time:     40 minutes
Yield:              2-3 Servings

Ingredients:

500gms Brinjal
2 medium Onion
2 medium Tomato
1 cup grated fresh Coconut
2 tsp Sambar powder
1 tsp Garam masala
2 tsp Red chilli powder
1 tsp Turmeric powder
1 Tbsp Urad dal
½ tsp Fenugreek seeds / Methi seeds
2 tsp Cumin seeds / Jeera
1 Tbsp Tamarind
A pinch of Hing
3 Tbsp Oil

Method:

• Lightly roast the urad dal and the methi seeds in a kadhai until the urad dal is slightly brown
• Grind together coconut, tamarind, sambar powder, garam masala, urad dal, methi, red chilli powder and turmeric powder into a coarse paste. Use 1 tbsp of water to grind.
• Heat 2 tbsp oil in a kadhai and fry onion until translucent in it.
• Add finely chopped tomatoes, hing and the ground paste and cook until the tomato is cooked
• Add 1 cup of water and cook on low flame for 8-10 mins or until the oil  separates
• In a different kadhai, add the remaining oil and fry the sliced brinjals until done. The brinjal should be cooked but still be firm.
• Add the fried brinjal to the masala and cook together for 2 mins
• Add more water if you want a thinner gravy or less water if you want a dry sabzi.
• Enjoy with hot hot phulkas or joladda rotti

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Black Bean Soup

This has been on my list to post for a long time but I guess only laziness prevented me from posting it. Black beans are pretty much unknown out here. I first ate them at Panera Bread. The black bean soup which was a Thursday regular was the low fat vegetarian soup option. It’s nice to know something tasty is also low fat, isn’t it? I came back to Bangalore and black beans were nowhere to be found L Then one day while walking around a supermarket I found canned black beans. Since then it has become quite a regular soup at home. Filling and very Indian in spices and taste, this works well with everyone at home. Rajma looks a lot like black beans but tastes quite different, so don’t mistake the two. This soup so full of bean, is also very filling.

Black Bean Soup

Vegan soup made using spices and black beans

Recipe Type:  Soup
Cuisine:          Mexican
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:              2 servings

Ingredients:

1 can Black Beans
1 Tomato
1 small Onion
2-3 cloves Garlic
1 tsp Cumin seeds / Jeera
1 tsp Cumin powder / Jeera powder
1 tsp Red chilli powder
2-3 tsp Oil
Salt
Water 2 Tbsp chopped Coriander leaves (Optional)

Method:

• Wash and rinse the black beans as specified on the can.
• Finely chop the garlic, onion and tomato
• Heat oil in a large pan and add the cumin seeds
• Once the cumin seeds brown, add the garlic and onion and fry until the onions are translucent
• Add the tomato and cook until done
• Add the cumin powder and rec chilli powder and fry for 1 min
• Add the black beans, water and salt and boil for 4-5 mins.
• Garnish with chopped coriander leaves (Optional)
• Enjoy hot with crusty bread

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Almond Chocolate Brownie (Eggless)

I absolutely LOVE, LOVE and more LOVE these Eggless Almond Chocolate Brownies. They are chocolate-y (Oh ya!) to the core and they have crunchy Almonds, what's not to love?

I'm definitely a chocoholic at heart, soul, fingers and toes. I've never been able to resist a good piece of chocolate. Dark, Milk, White, I'm game for any type of chocolate. All that talk of chocolate is enough to make me wanna crave one this instant. I wonder how people save their chocolate for later. As for me, if I know there is a chocolate around the house, I can think of at least 10 reasons why it should be in my mouth and not on the shelf.

I'm also totally NUTS about nuts. I'm always stocked with Almonds, Cashew nuts, Pistachios, and sometimes Walnuts. They are the best in-between-meals snacks I can think of. I carry a handful in my bag all the time to munch on in the bus.

They say chocolate is good for you, they say nuts are good for you, I say these Almond Chocolate Brownies are really good for you. May not be calorie wise but spirit wise, big Thumbs up!! Nothing like an awesome brownie to raise your spirits and make you feel like you are flying high up in the sky.

Everyone has their favorite brownie recipe. This recipe is mine. These Eggless Almond Chocolate Brownies have become a birthday regular for me. I've made it twice in a row now and I'm still amazed how something so easy to make can be so wonderful in taste. 

One would think Brownies are for kids, but I feel the older I get, the more I want them. 

This recipe makes cakey brownies that are not sickly sweet. The semi sweet dark chocolate (my favorite kind of chocolate) gives this Brownie that slight bitter darkness and not making it sickly sweet. I'm not really a fudgy sweet brownie kinda girl. 

This recipe is eggless aka vegetarian, however, it is not vegan. The condensed milk replaces the eggs as the wet ingredient. If you can find vegan sweetened condensed milk, then you can make these brownies vegan. To make these brownies, I recommend buying good quality cooking chocolate. If you cannot find it, you can use any dark chocolate bar that has more than 50% chocolate (70% is better). 

I've used wholewheat flour in the brownie, you may replace it with all purpose flour or maida.

Remember not to aerate the batter too much, else, you will end up with a chocolate cake and not a brownie. Also, do not over mix the batter, you will get a tough brownie. 

If you liked this, you may also like:

• 40 minute Eggless Chocolate Cupcakes - Super quick eggless cupcakes.
• Almond Cookies - Almond cookies made with 75% wholewheat flour.

Almond Chocolate Brownie (Eggless)

Eggless chocolate and almond brownies

Recipe Type:  Dessert
Cuisine:          International
Prep Time:     30 minutes
Cook time:     60 minutes
Yield:              9

Ingredients:

1.25 cups Whole Wheat Flour(appx. 160gms)
2 Tbsp Corn Flour
1.5 tsp Baking Powder
0.5 tsp Baking Soda
150 gms semi sweet Dark Chocolate
2 Tbsp Powdered Sugar / Icing Sugar
0.5 tin Milk Maid
50gms Unsalted Butter
0.5 cup Milk
1 tsp Vanilla Essence
10-12 Almonds

Method:

Sift together the whole wheat flour, corn flour, baking powder and baking soda at least twice
In a pan, put in the dark chocolate, broken into pieces and until the chocolate melts.
Add 0.25 cups of  milk to improve the consistency. Stir well to get a smooth sauce and keep aside to cool.
Cream together the butter and the sugar in a bowl. Whisk it for around 3-4 mins.
Add the milkmaid, vanilla essence and the dark chocolate and mix well until combined.
Add the flour in parts and mix well.
Preheat the oven to 180 degree Celsius.
Grease a shallow square pan and dust it with flour.
Pour the batter into the pan and sprinkle chopped almonds over it.
Bake for 45-50 mins.
Serve with chocolate sauce, ice cream or with Love.

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Avial

Avial is I believe a Tamil/ Kerala version of the Kannada majjige huli. Majjige huli is made only from white pumpkin, but Avial has loads of vegetables. An awesome combination with dosa or adai (dal dosa). Don't fret if you don't have all the vegetables mentioned in the list, just add what you have at home and make your own version of avail like I did.

Avial

South Indian stew made with vegetables, coconut and yoghurt

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     20 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

1/3 cup Coconut
3 tsp Jeera / Cumin Seeds
2-3 Green Chillies
1 cup Curd / Yoghurt
2.5-3 cups of mixed Vegetables
4-5 Curry Leaves
2 tsp Oil
Water
Salt

Method:

• Cut all the vegetables roughly, appx 1” pieces.  Generally used vegetables for avail are Drumstick, Carrot, French beans, Yam, Pumpkin, Raw banana and brinjal. I did not have all these, so I used Carrot, French beans, brinjal, potato and capsicum.
• Boil water in a pan and add the vegetables to it and cook until they are done but still firm. Add the vegetables that take longer to cook first. Veggies like brinjal, capsicum, raw banana can be added after 3-4 mins.
• Grind together coconut, 2 tsp jeera and green chillies into a fine paste.
• Add the paste to the vegetables once the vegetables are done
• Add salt and 1 cup water and boil for 3-4 mins. Adjust the water according to the desired consistency.
• Beat the curd until smooth and add to the avial. Cook for 2 mins on low flame.
• Heat oil in a small pan and add the cumin seeds. Once they slightly brown, add the curry leaves and pour this tempering to the avial.
• Enjoy hot with rice or dosa.

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Adai | Bele dose | Mixed Dal Dosa | Lentil Crepes

I'd heard the name adai but never tasted it. So when a local Tamil eatery chain in Bangalore started serving these, I went and ordered for one adai avial. It was sooo heavy, I could not even finish the one adai they served me. I thought I'd never like these until my sister's mother in law fed me her version of adai. Light and fluffy and flavoured with cumin seeds and ginger, I loved it. This is a quicker fix than the regular dosa and a variance to the regular breakfast. Full of proteins and low in calories.

Adai | Bele dose | Mixed Dal Dosa | Lentil crepes

Dosa / Crepe made from mixed lentil or mixed dal batter. 

Recipe Type:  Breakfast
Cuisine:          South Indian
Prep Time:     8 Hours (Includes lentil soaking time)
Cook time:     30 minutes
Yield:              15-20

Ingredients:

1 cup Moong Dal
¼ cup Toor Dal
¼ cup Rice
¼ cup Chana Dal
¼ cup Urad Dal
2-3 Green Chillies
8-10 Curry Leaves
½” piece Ginger
1 tsp Cumin Seeds / Jeera
1-2 Tbsp Curd / Yoghurt
A handful of Coriander Leaves
Salt
Water
Oil for frying

Method:

Soak all the dals and for 8-9 hours
Grind into a fine paste along with salt, green chilies, curd,  coriander leaves and a little water
Grate the ginger into the batter
Add curry leaves and jeera into the batter
Add more water if needed. The consistency should be like regular dosa batter.
Heat a tava and grease it
Pour a spoonful of batter and spread it like a regular dosa
Spoon 1 tsp of oil on it and allow it to cook on one side.
After it browns slightly on one side, flip it and allow it to cook on the other side
Serve it hot with chutney or avial

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Banana blossom and white peas subzi

Banana blossom or banana flower is the maroon tear drop shaped thing we probably see in our vegetable shop. It is found at the end of a banana cluster on the tree. I never knew how to cut it or cook it having never eaten it. But a thai place around my house serves banana blossom cakes and they added lemongrass and all those wonderful thai spices and made an awesome cutlet out of it. I simply loved that. I have not yet tried making that but I'm sure that will be soon on the menu. Meanwhile, I got this recipe from my mom which works out great for me. It is the Goan way of cooking banana blossom. It must be good, coz hubby dearest wants it again soon :)

Ingredients:

Banana blossom - 1
White peas/ Green peas - 1 cup (dried)
Fresh grated coconut - 2 tbsp. (Optional)
Oil - 2-3 tsp
Mustard seeds - 1 tsp
Turmeric powder / Haldi - 1 tsp
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Salt

Method:

The important thing with banana blossom is knowing how to peel it and cut it
Discard the maroon layer and keep the small buds at the bottom of the stem. We only use the buds. Cut the buds into smaller pieces and soak in water to avoid oxidising.
Keep removing the layers until you can. After a point it is difficult to separate these layers.
Once the maroon layers are over, the layers will turn white. These are difficult to separate.
Start cutting the blossom into slices once you cannot remove any more
Soak this in water overnight. You can keep this in the fridge.
Squeeze out the water in the morning and pressure cook for around 2-3 whistles (10-12 mins)
Separately pressure cook the white peas for 1-2 whistles (8-10 mins) until done
Heat oil in a kadhai and add the msutard seeds.
Once they splutter add the cooked banana blossom and the white peas.
Add a cup of the water the peas were boiled in.
Add turmeric powder, chilli powder, garam masala and salt
Cook until the water evaporates.
Garnish with coconut and serve

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