Friday, April 25, 2014

Kosambari


Kosambari is a side salad , a must in the Karnataka thali spread. It is a blend of any raw vegetable and soaked lentils seasoned and tempered and typically does not involve any cooking. It is prepared during major festivals, marriages and other auspicious occasions, and also used as 'prasad' in temples. A similar salad made in Maharashtra is called Koshimbir. I made one with cucumber and moong dal, and the other with carrots and chana dal. These taste very fresh and delish and are a great accompaniment to any meal.

        
Hesarubele Kosambari
Ingredients:
1/4 cup moong dhuli daal
1 big cucumber peeled (I used English cucumber with peel)
2 green chilies
Salt to taste
Juice of 1 lemon
¼ cup shredded fresh coconut
Chopped coriander leaves for garnish
1/2 tsp mustard seeds
pinch Asafoetida
2-3 red chilies broken (optional)
1 sprig curry leaves
1 tsp oil
  1. Wash the moong daal  and soak for 2 hours.
  2. Chop cucumber into fine pieces. Add the shredded coconut, chopped green chilies, coriander leaves and cover it. Add the soaked and drained moong dal.
  3. Now prepare the seasoning (tadka) of oil, mustard seeds, curry leaves, red chilies, and asafoetida and pour this over the salad mixture. Keep this aside for at least an hour to let the flavors blend.
  4. Finally just before serving add salt and lemon juice and mix this thoroughly.


Kadalebele kosambari
Ingredients:
1/3 cup chana dal
1 large Carrot,grated
1/4 cup grated Coconut
2 tbsp chopped Coriander leaves
2 green chilies
juice of 1/2 Lemon
Salt to taste
1/2 tsp Mustard seeds
 pinch of Asafoetida
5-6 Curry leaves
1 tsp Oil
  1. Soak moong dal for an hour and drain off the excess water in a strainer.
  2. In a mixing bowl add strained moong dal, grated coconut, green chilies, chopped coriander and grated carrot.
  3. In a small pan heat oil and crackle mustard seeds. Add curry leaves and asafoetida and fry for few more seconds. Add this tadka to the salad and mix well.
  4. Just before serving, add salt and lemon juice and mix well.Taste it and adjust the seasoning according to your taste.


Friday, April 18, 2014

Karnataka thali

Traditional Karnataka Thali
Salt
Mango pickle
Chutney pudi
Beans palya (vegetable 1)
Cabbage palya (vegetable 2)
Plain white rice (anna)
Yogurt pachadi 
Mango payasam (sweet)
Buttermilk (accompaniment)

Traditional Karnataka Thali

A colorful spread with a multitude of flavor. The cuisine of Karnataka includes many dishes that reflect the flavors of its neighboring regions and communities, as well as the state of Maharashtra to its North. Udipi, Malenadu, Kodagu, Mangalorean and Navayath cuisines are a part of cuisines of Karnataka.
Karnataka is famous for some typical dishes like the Bisi bele bath, Ragi rotti, Akki rotti, Saaru, Huli, Vangi Bath, Kesari Bath, Ragi mudde and Masala Dosa. Coastal Karnataka is famous for its tasty seafood curries. Among the sweets - Mysore Pak, Chiroti and a variety of Payasa are popularly well known.
A traditional spread of Karnataka for any celebrations or special occasions has certain rules about placement of the dishes. Served on a banana leaf with its pointed end to the left, from top left to right should be salt, pickles and chutney, two kosambaris and two palyas. From bottom left to right two varieties of rice such as vangi bhaat, lemon rice, followed by plain rice with sambhar on top, yogurt pachadi, rasam and a sweet dish (payasam) with buttermilk as an accompaniment.

My placement of dishes is not exactly what it should be because I was short on space and I wanted the thali to look pretty as well. 
I got this info from my friend Shubha. Thank you Shubha, it was great fun and a lot of work to get this meal together, and the delightful conversation and questions from my girls around the dinner table were an added bonus. 


Chutney pudi
Chutney pudi or literally translated chutney powder is a ground mixture of dry roasted herbs and spices. It is eaten in small quantities to enhance the taste of your food and is an important part of the thali. Traditionally it is either mixed with plain rice and ghee (clarified butter) or mixed with plain yogurt to form a dip. There are several types of chutney pudis based on the main ingredient, but generally they are sweet, sour, spicy and salty all at the same time.
Chutney Pudi 
Ingredients:
1/2 cup each urad and chana dal
10 dry red chilies (Kashmiri or Byagdi)
2 tsp brown sugar or jaggery
1/2 cup shredded coconut unsweetened
1 tsp oil
1 tbsp tamarind cut to small pieces
1/2 tsp mustard seeds
2 sprigs curry leaves
salt to taste
  1. Heat oil in a pan and roast chana dal till slightly red and aromatic. Transfer to a bowl to cool. 
  2. Repeat the process with urad dal, mustard seeds, curry leaves, red chilies and coconut, all separately. 
  3. Let them all cool to room temp. 
  4. Put all the ingredients in a food processor and coarsely grind. 
  5. Taste and adjust the seasoning as desired. 
Hisarubele kosambari 
Kosambari is a side salad , a must in the Karnataka thali spread. It is a blend of any raw vegetable and soaked lentils seasoned and tempered and typically does not involve any cooking. It is prepared during major festivals, marriages and other auspicious occasions, and also used as 'prasad' in temples. A similar salad made in Maharashtra is called Koshimbir. I made one with cucumber and moong dal, and the other with carrots and chana dal. Find the recipe here.

Kadalebele kosambari

Beans palya 
Palya is basically a generic term used to describe a variety of vegetable stir-fries served in every meal spread from Karnataka. There is no one specific ingredient that makes this dish, they are chosen to complement the meal. Thali will always have a minimum of two palyas. I made the green beans and cabbage palya. Here are the recipes.
Green beans palya 
Ingredients:
1 lb green beans, chopped fine
1 tbsp fresh shredded coconut (can also use dry)
2-3 dry red chilies
1 tsp ginger julienne
1 tsp urad dal
1 tsp oil 
pinch asafoetida (hing)
1/3 tsp mustard seeds
1 sprigs curry leaves
1/2 tsp turmeric powder
1 tsp coriander powder
salt to taste
  1. Heat oil in a pan and add mustard seeds, let them spatter for 5-7 seconds.
  2. Add hing, red chilies and urad dal and fry for a 30 seconds till dal becomes aromatic.
  3. Add curry leaves and ginger followed by chopped beans. All all the spice powders and salt and stir to mix well.
  4. Traditionally they do not use fresh ginger and coriander powder in this recipe, but I used it here.
  5. Reduce heat to medium and cover the pan. Cook for 7- 10 minutes stirring 1-2 times in between till beans are cooked through and tender crisp. Remove from heat and add coconut. Stir to combine and serve hot. 
Cabbage palya 
Cabbage palya 
Ingredients:
1 lb savoy cabbage, finely shredded
2-3 dry red chilies
1 tsp ginger julienne
1 tbsp raw peanuts
1 tsp oil 
pinch asafoetida (hing)
1/3 tsp mustard seeds
1 sprigs curry leaves
1/2 tsp turmeric powder
1 tsp coriander powder
salt to taste
1 tbsp fresh shredded coconut (can also use dry)- optional
  1. Heat oil in a pan and add mustard seeds, let them spatter for 5-7 seconds.
  2. Add hing, red chilies and peanuts and fry for a 30 seconds.
  3. Add curry leaves and ginger followed by chopped cabbage. All all the spice powders and salt and stir to mix well.
  4. Traditionally they do not use fresh ginger and coriander powder in this recipe, but I used it here.
  5. Reduce heat to medium and cover the pan. Cook for 3-5 minutes stirring 1-2 times in between till beans are cooked through and tender crisp. Remove from heat and add coconut (if using). Stir to combine and serve hot. 
Vangi bhaat
Vangi bhaat or brinjal rice is one of the many famous rice dishes of southern India. There are two main variations of this dish - Maharashtrian and Karnatak. The main difference is in the spices. The following recipe is the Karnatak variation which uses coconut and curry leaves. Prepare the vangi bhaat masala (recipe in the image below) in advance and then making this dish is super quick. Click here for recipe.


Chitra anna (lemon rice)
Chitra anna is lemon fried rice. Also called Nimbekai Chitranna in Kannada it is the most commonly prepared rice dish in Karnataka. The rice is yellow from turmeric and flavored with lemon, fried peanuts and spices. Since it is so colorful it is often made for special occassions or festivals. Serve with raita, green beans palya or lentil stews like sambar or rasam. Detailed recipe here.

Yogurt pachadi 
Pachadi is a spicy, savory, sweet or tangy side dish, served as an accompaniment to any meal. Generally pounded, minced or cut into small pieces as per the pachadi recipe, the pachadi is cooked in different ways in different regions of Southern India. The pachadi recipe cooked in Tamil Nadu and Kerala comes in the form of a curry and resembles the “Raita” of North India in a number of ways. In Andhra Pradesh, this dish is prepared into a fresh pickle, which is eaten within 2 to 3 days as it doesn’t have a long shelf live.(source)
Yogurt pachadi is very refreshing and can be made with coconut, beetroot, cucumber, etc.
Yogurt pachadi 
Ingredients:
2 cups plain yogurt
1/4 cup fresh coconut
3-4 green chilies
1 inch ginger
salt to taste
Tempering
1 tsp oil 
1/3 tsp mustard seeds
2 sprigs curry leaves
  1. Finely grate or grind fresh coconut and ginger. Chop green chilies fine.
  2. Beat the yogurt and add all the above with salt to taste.
  3. Temper with mustard seeds and curry leaves.
Saaru or rasam as it is more commonly known is a soup prepared with tamarind or tomato as the base. Seasoned with various spices and with the addition of lentils it has a distinct aroma and taste. Rasam can be served with rice or as a soup separately as a starter. A yumilicious treat indeed. I made tomato rasam. This dish needs its very own post, find the recipe here

Huli (sambhar)
Sambhar is the most well known of the south Indian dishes all over India. This lentil based dish can be served with rice, dosa, idli, masala vada, and is an indispensable part of this thali. There are subtle spice variations in the sambhar pudi/ sambhar powder in each household and different regions of Southern India. Find my recipe here.


Mango payasam 
Payasam or kheer is prepared as the end of meal dessert or specially during festivals as an offering to the God. This milk based pudding can be made with anything - rice, broken wheat, vermicelli, mango, rava, sago, carrot, you name it. Mango payasam is a real delight and cools off your palette after the spicy meal. 
Mango Payasam
Ingredients:
1 1/2 cup milk
1 cup pureed mango
Sugar to taste
4 tsp rice flour 
4-5 green cardamoms crushed
Sliced almonds and pistachios to decorate
  1. Make a lump free smooth mixture of rice flour mixed with 2 tbsp cold milk. Keep aside.
  2. In a heavy bottomed pan bring the milk to boil. Lower heat to medium. Add the above rice flour paste while stirring the milk to avoid forming any lumps. 
  3. Continue stirring till the milk thickens and the rice flour gets cooked, about 4-5 minutes. During this time keep stirring to prevent the milk burning at the base, keep a medium low heat. 
  4. Now add sugar and mango puree and cook on medium high till the desired consistency in reached, about 2-3 minutes. Final product should look like custard. 
  5. Remove from heat and add cardamom. Chill before serving and serve sprinkled with roughly crushed pistachios.    

Friday, April 11, 2014

Sarson saag




Tonight's Menu

Mustard greens(Sarson ka saag)
Corn cakes (Makkai ka cheela)
Buttermilk (Chaach)


Sarson ka saag with makkai ka cheela and chaach  

Sarson ka saag and makkai ki roti is quintessentially a Punjab fare with its hearty rich flavor and lush green color. Fresh mixed greens slow cooked and hand churned to a creamy consistency topped with fresh white butter served with makkai paratha and chaach - earthy, hearty, fresh food, a real labor of love. Packed with earthy nutrients, it represents the abundant seasonal harvest of sarson or mustard during winter and spring. Nothing lifts up the spirits like one look at those endless fields of lush greens tipped with golden yellow flowers. 
Traditionally the real saag is cooked using various types of greens - mustard, spinach, bathua and methi. These are slow cooked with salt , fresh ginger and green chilies, hand churned in its own water to a creamy consistency and then topped with fried onions, garlic and butter. Urban shortcut - pressure cook and grind in the blender. Any way you make it, this meal is sure to delight your family and warm up those cold winter nights.

Note on Rapini: Rapini, also called as broccoli rabe is the closest cousin to mustard greens that I find in Canada. This cruciferous vegetable has edible leaves, stem and buds. The small broccoli like buds within the leaves taste very bitter when cooked in the saag. So I usually remove them before boiling. 

Mustard greens(Sarson ka saag)

Sarson ka saag (Mustard greens)
Ingredients:
2 bunches Rapini (mustard leaves)
1 bunch Spinach
1 large red onion chopped fine
4-5 cloves garlic minced
1 inch ginger 
3-4 green chilies chopped
2 tsp corn meal
2 tbsp mustard oil OR olive oil
salt to taste
pinch asefoetida
1 tsp cumin seeds
1 tsp coriander powder
Red chili powder to taste
White butter to serve (optional)
  1. Wash, drain and roughly chop the three bunches of greens (see note above). Place these in a large pan with 1/2 cup water and 1/2 tsp salt. Cook on high with no lid, stirring as it boil. Reduce heat to medium and continue cooking with no lid till the greens are cooked through. 
  2. This cooking with no lid is essential to keep the greens looking bright green. Alternately you can pressure cook the greens for 2-3 whistles.
  3. Cool and grind coarsely along with ginger and green chilies.
  4. In a large pan heat olive oil and add asefoetida and cumin seeds. On medium heat add chopped onion and garlic. 
  5. Cook stirring often till onion turns light brown. Add the ground greens and coriander powder, red chili powder, and sprinkle the cornmeal on top. Mix well to blend everything together.
  6. When the mixture starts to boil, reduce heat to medium and cover the pan. The greens will cook and splatter all over, so to reduce your clean up time cover. 
  7. Occasionally open the lid and stir to avoid burning. If the mixture looks too dry, add some water.
  8. If you want to add the butter, add some now and cook on low heat. After 20 minutes you will see some oil in the sides of the pan. Remove from heat. Serve hot topped with a dollop of butter.  
Corn cakes (Makkai ka cheela)

Makkai ka cheela (Corn cakes)

These are very much like pancakes in softness and fluffiness. Much faster to make and use wayyy less fat than the traditional makkai ki roti. 
Ingredients: (makes 12-15) 
1 cup cornmeal
1/2 cup all purpose flour
1 1/2 cup corn kernels
1 1/2 cup buttermilk (OR 1 cup yogurt + 1 1/4 cup water)
1 tsp baking powder
1/2 tsp baking soda
salt to taste
freshly cracked black pepper
1 tsp grated ginger
Oil/butter for frying
White butter to serve (optional)

  1. Combine all the ingredients in a large bowl to form a smooth pancake like batter. 
  2. Heat a non stick pan and spray or brush with oil. Pour 1 ladle batter and cook over medium heat till bubbles appear on top. Turn and cook on the other side. Serve hot topped with a dollop of butter.

Sarson ka saag with makkai ka cheela and chaach


Friday, April 4, 2014

Vangi Bhaat





Eggplant is an extremely versatile vegetable and my favorite. I love it in any form, shape or cuisine. Vangi bhaat or brinjal rice is one of the many famous rice dishes of southern India. There are two main variations of this dish - Maharashtrian and Karnatak. The main difference is in the spices. The following recipe is the Karnataka variation which uses coconut  and curry leaves. Typically long purple or green eggplants are used here. You can use the Chinese long eggplant (be sure to not overcook it), or use the small Indian ones as I have done (they taste great). Prepare the vangi bhaat masala (recipe here) in advance and then making this dish is super quick. 

Ingredients:
1 cup cooked white rice
7-8 small Indian eggplants, thinly sliced
2 tbsp oil
1/2 tsp mustard seeds
1 tsp each dhuli urad and chana dal
Pinch hing (asafoetida)
2 sprigs of curry leaves, chopped
2-3 tbsp vangi bhaat masala
Salt to taste
Lemon juice to taste
  1. Heat oil in a pan, crackle mustard seeds, little urad and chana dal and pinch hing.
  2. Add curry leaves and thinly sliced eggplant and fry on low till it cooks and softens but not mushy. 
  3. Add cooked white rice, salt, vangi bhaat masala and lemon juice. Stir fry till all the flavors blend in. 
  4. Taste to adjust the amount of salt, lemon juice and vangi bhaat masala as per your taste. 
  5. Serve garnished with lightly fried cashews alongside raita.