Bendekai Gojju / Okra (ladies finger) Curry / Bhindi Ki Subzi

           "Bendekai Gojju" / "Okra (ladies finger) curry" is one of the easiest and simplest form of curries and tastes scrumptious with aroma of freshly ground spices. Its one of the simple traditional recipe of Karnataka and goes excellently well with rice, chapatis, phulka and rotis.       

          "Bendekai Gojju" brings me a lot of childhood memories. The aroma that ignited the huger while returning home after playing with friends during holidays, "Kaituttu Oota" enjoyed with my cousins at grandmas home, savoring chapatis with this gojju during lunch break in school and much more. My mother and grandma are the wonderful cooks that I have seen in my life and have always been my inspiration to cook good food and this post is dedicated to them.

Ingredients:

• Cut okra (ladies finger) - 2 1/2 cups
• Tamarind - 1 marble size, soak in 1/4 cup warm water and extract juice
• Jaggery (brown sugar) - 2 to 3 tsp 
• Oil - As required
• Cilantro - for garnishing
• Salt - to taste

Ingredients For Masala Paste:

• Channa dal - 1 tbs
• Urad dal - 1/2 tbs
• Dry red chilis - 3 to 4, use according to the spiciness of the chilis
• Cumin seeds - 1 tsp
• Fenugreek seeds - 7 to 8
• Sesame seeds - 1 1/2 tsp
• Grated coconut - 1/4 cup
• Curry leaves - 1 strand
• Turmeric powder - 1/4 tsp
• Asafetida - A generous pinch

Ingredients For Tempering:

• Mustard seeds - 1/2 tsp
• Curry leaves - 8 to 10 leaves
• Turmeric powder - A pinch
• Asafetida - A pinch

Method:

• Heat 1/2 tsp oil in a pan. Add cumin seeds and roast until they brown. Then add dry red chilies followed by channa dal and urad dal.

• Add in the frnugreek seeds, sesame seeds, turmeric powder, asafetida and curry leaves one after the other and saute.
• Finally add in the grated coconut and saute for only few seconds so that the moisture is gone. Remove from stove top and allow to cool.

• Transfer the roasted mixture to a blender and grind into a paste by adding little water.

• Heat 2 tbs oil in a pan and saute the cut okra until the sides become brown & crispy and the slime is gone. (If using frozen okra cook according to the instructions given on the packaging)

• Add in the tamarind juice and saute until it evaporates. 

• Add the ground masala paste and 1 1/2 cups of water and mix well. Add in the jaggery and salt and allow it to boil for around 5 minutes.

• Meanwhile heat 1 tsp oil and prepare a tempering of mustard seeds, curry leaves, turmeric powder and asafetida.

• Add the tempering on to the boiling "gojju".
• Finally garnish with cilantro and remove from stove top.

• Enjoy the "Gojju" with steaming rice or chapati.

Note:

• Using the same method "gojju" can also be prepared by using onion, tomato, brinjal (egg plant), capsicum (bell peppers) or a combination of these veggies.
• To remove the slime from the okra, the cut okra can be spread on a plate and placed in a refrigerator 5 to 6 hrs prior to the preparation of the food.
• If time does not permit the above step, 1 or 2 tsp curd (yogurt) can be added to the okra while sauteing so that the slime will go away fast.

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Tawa Pulao / Butter Pulao

          Tawa pulao / butter pulao is a famous Maharashtrian street food available in many of the pav-bhaji thelas. It is quick and easy to prepare yet tastes delicious. Even novice cook can create this wonderful rice dish within minutes as no special skills of selecting, roasting and grinding of any of the spices are required! The pav - bhaji masala itself is the sole and unique taste giver which is readily available in all the Indian grocery stores. This also forms an excellent way to give a new life to the left-over rice!

Ingredients:

• Basmati rice - 1 cup (If not available regular sona masoori rice can also be used)
• chopped onion - 1cup
• Chopped capsicum (Bell peppers) - 1 cup 
• Chopped tomato - 1 cup
• Cooked and cut potato - 1 cup
• Boiled green peas - 1/2 cup

(Along with these vegetables cooked beans, carrots, cauliflower can also be used) 

• Ginger - garlic paste - 1 tsp
• Cumin seeds - 1 tsp
• Fennel seeds - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Pav - bhaji masala - 1 1/2 tsp
• Chili powder - 1/2 to 1 tsp
• Finely chopped cilantro (green coriander) - 1/4 cup
• Lemon juice - 2 tbs
• Butter - 2 to 3 tbs ( Ghee or oil can also be used instead)
• Salt - to taste

Method:

• Wash the basmati rice thoroughly add two cups of water, 1/4tsp salt (optional) and 1tsp oil and cook in a rice cooker or pressure cooker until 3 whistles. Adding oil prevents the rice from getting sticky. Allow the cooked rice to rest undisturbed for atleast 30 min - 1 hr or until it is completely cool and then separate the grains so that they remain unbroken.

• Heat the butter in a large tawa (skillet) or pan. Add cumin seeds followed by fennel seeds

• When they are brown add onion and saute until they sweat. Add the capsicum and saute them until they are done. Its OK if they retain slight crunchiness. Then add tomato and saute.
• Add in the ginger-garlic paste followed by potato and green peas, mix well.

• Add turmeric powder, pav-bhaji masala, chili powder and mix. 
• Add 1/2 cup water, mix and let it boil for some time. This prevents masala powders from getting burnt and also add some moisture to the rice added.

• Add in the rice, cilantro, lemon juice, salt (be cautious if some salt has been added while cooking rice) and give a thorough mix.

• Remove from stove top and serve hot with raita, pickle and papad of your choice.

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Bottle Gourd Stir Fry / Sorekayi Palya / Lauuki ki Sabzi

          Bottle Gourd (calabash) is a low calorie vegetable rich in vital nutrients. It cooks fast and easily absorbs the flavors of the spices added. Hence it can be incorporated effortlessly in many of the quick recipes. "Bottle gourd stir fry" is one such easy recipe which is good to go with chapatis, rotis and rice.

Ingredients:

• Bottle Gourd (calabash) - 1 / Around 3 cups cut into cubes.
• Grated coconut - 1/2 cup (use according to your requirement)
• Mustard seeds - 1/2 tsp
• Urad dal / split and skinned black gram - 1 tsp
• Curry leaves - 10 leaves
• Turmeric powder - 1/2 tsp
• Asafetida - 1/4 tsp
• Vangibath powder / sambar powder / rasam powder / red chili powder - around 2 tsp (use according to its spiciness)
• Lemon juice -1 tbs
• Cilantro (Green coriander) - For garnishing
• Water - Around 1/2 cup
• Oil - 2 tbs
• Salt - to taste

Method:

• Thoroughly wash and peel the bottle gourd and cut into cubes.

• Heat the oil in a pan and add mustard seeds. As the mustard seeds crackle, add urad dal.
• When urad dal slightly changes color add curry leaves followed by turmeric powder and asafetida.

• Add the grated coconut and saute for few seconds and add in the bottle gourd pieces, mix and saute for some time.

• Add water, cover and cook until the water is evaporated.

• Then add the lemon juice, vangibath powder, salt and mix. Saute until any residual water is evaporated.

• Finally garnish with fresh cilantro and enjoy.

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Lemon Tea - Refreshing & Energetic Drink

          Summer mainly reminds me of two things, exhausting sunny days and my mom's special lemon tea. Lemon tea with refreshing lemon juice and a hint of mint flavor is an excellent beverage which can uplift your mood and energy instantly. With all the ingredients readily available in the pantry its so very easy to prepare...

Ingredients:

• Black tea powder - 1 tbs, 2 to 3 tea bags can be used in its unavailability.
• Water - 3 cups
• Lemon juice - 4 tbs
• Mint leaves - 3 to 4
• Chopped ginger pieces - 1/2 tsp
• Cumin seeds - 1 tsp
• Green cardamom - 2
• Jaggery / Brown sugar -  around 5 tbs ; if not available normal sugar any sweetener can be used.

Procedure:

• Slightly pound the cumin seeds and green cardamon in pestle and mortar.

• Take water in a sauce pan and put on a stove top. Add the pounded cumin and cardamon. Add the chopped ginger pieces and let it come to a good boil.

• Add in the black tea powder, mint leaves and jaggery. keep the stove on medium heat, cover and let it boil for 4 to 5 more minutes.

• Take the sauce pan off the stove top and strain the tea.

• To this add the lemon juice and give a good mix.

• Serve the tea hot with the snacks of your choice.

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Muddi Palya / Mudde palya / Dal With Greens

          "Muddi Palya" is a kind of dal with greens prepared in many parts of North Karnataka. Its simple, nutritious and delicious with subtle flavors, making it apt for feeding even kids. It is perfect to go with rice, chapati and jowar (sorghum) roti...

Ingredients:

• Greens (amaranth, spinach, fenugreek, dil) - 4 hands full. single variety or mixed green leaves can be used. Make sure to include dil leaves whenever possible as it gives excellent flavor.
• Tur (arhar) dal / split and skinned pigeon peas - 3/4 cup
• Green chillies - 2 to 3, use according to the spiciness and your taste
• Tamarind - 1 marble sized
• Jaggery / brown sugar - 2 to 3 tbsp
• Coconut - 1/4 cup
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Fenugreek seeds - 5 to 6
• Urad dal / split and skinned black gram - 1 tsp
• Curry leaves - 7 to 8 leaves
• Turmeric powder - 1/4 tsp
• Asafetida - 1/4 tsp
• Coriander leaves / cilantro - For garnishing
• Oil - 2 tsp
• Salt - to taste
• Water - 3 cups 

(Tur dal and water are usually taken in 1:2 ratio if using stove top pressure cooker ; if using electrical pressure cooker use in 1:2.5 ratio)

Method:

• Wash the tur dal thoroughly and Soak in water for 30 minutes if possible. Cook in a pressure cooker until 3 whistles or for 15 minutes if using an electrical pressure cooker.

• Soak tamarind in 1/4 cup of warm water for few minutes and squeeze out the juice.

• Wash the greens thoroughly and chop them.
• Heat oil in a pan and add mustard seeds. When it stops crackling add cumin seeds and saute until they turn brown.
• Add fenugreek seeds saute for few seconds, do not burn them. Then add urad dal. Saute them until they change the color a little.
• Add in the green chilies, curry leaves and saute. Then add in the turmeric powder and asafetida.

• Add in the greens and saute until they reduce in size and are completely done. Add in the grated coconut and saute.

• Add the cooked tur dal, tamarind juice, jaggery, salt and mix thoroughly and remove from stove top.

• Finally garnish with coriander leaves. 

• Enjoy the "Muddi Palya" with steaming rice, chapati or jowar roti.

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Mangalore Buns / Banana Puris / Banana Pooris

Ever imagined preparing buns without a need to add yeast and bake?! The coastal region in Karnataka is very famous for a kind of sweet banana pooris called as "Mangalore Buns". May be its resemblance to that of a bun in appearance and its sweet taste are the main reasons for its name. They can be enjoyed as breakfast dish or as snacks and they are kids favorite too! so, lets go through the recipe!

Ingredients:

• Wheat flour - 1 cup , maida / all purpose flour can be used instead
• Well riped banana - 1
• Curd / Yogurt - 3 tbs
• Cumin seeds - 1 tsp
• Salt - 1/2 tsp
• Sugar - 2 to 3 tbs, use according to your taste
• Baking Soda - 1/4 tsp 
• Oil - As required

Method:

• Mix the flour, salt, sugar, baking soda, cumin seeds and give a good mix.

• Break the banana in to pieces and blend it with curd in a blender or mixer.

• Add this to the flour mixture and mix it into a dough slightly firmer than that of a chapati dough. Water can be used in very small amount  in intervals if required to make dough.

• Put few drops of oil on top and smear around the surface of the dough so that it does not get dried up. 
• Cover it up with a damp cloth and keep aside for 2 to 6 hrs. More the time you give them to sit the nicer they will turn out.
• Keep some oil to get heated. Meanwhile make small marble sized balls from dough and roll them into round sheets slightly thicker than that of the chapati sheets (This makes the buns / pooris to fluff up).

• Make sure that the oil is hot enough for deep frying. An experienced person can easily make out this by feeling the warmth on the surface of the vessel in which the oil is heated, or else one can put few mustard seeds in to the oil and when they splutter, its the indication that the oil is sufficiently hot.
• drop the poori sheet in hot oil and fry on a medium heat, flip the sides and make sure that it has turned nice golden brown on all the sides and transfer it on to a plate lined with tissue paper to soak the oil. Repeat it with all the sheets of poori.

• Enjoy the hot "Mangalore buns" with coconut chutney and sambar (optional)

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Ragi Mudde / Finger Millet Balls

          "Ragi Mudde" is one of the signature dishes of Karnataka, forming the staple food for the rural population. Its simple in its avatar, requires less ingredients and gets prepared quickly in minutes. Its a treasure of nutrients including protiens, amino acids and minerals like calcium and iron. It has low fat content and is gluten free. Because of its high fibre content its easy to digest and is very filling which makes it apt for diabetics too. Hence there is a whole bunch of reasons to consume "ragi mudde" and the simple procedure for the preparation is as follows,

Ingredients:

• Ragi (finger millet) flour - 1 cup
• Water - 2 cups
• Salt - 3/4 tsp
• Oil - 1tsp
• Ghee - As required, in its unavailability oil can be made use of

Procedure:

•  Take 2 tbs of ragi flour in a small bowl and add 1/4 cup of water. Mix well and prepare a lump free mixture.

• Take remaining amount of water (1 3/4 cup) in a thick-bottomed pot, add salt, oil and the prepared ragi flour - water mixture, mix well. 

• Allow it to stay for 3 - 4 minutes. The mixture starts to boil and gets little thick by that time.
• Now add in the remaining ragi flour, wait patiently for around 2 minutes, the boiling watery content starts to raise and cover up the ragi flour from sides.

• Take any thick wooden stick (traditionally was called as "mudde kolu") or a rolling pin or a thick wooden laddle and mix thoroughly until you get a lump - free thick mixture.

• Add 1 tsp ghee, give a quick mix and lower the heat. Cover it with a plate and let it get cooked in steam for 1 minute (keep an eye and do not allow it to get burned). Then remove the plate give a good mix for one last time and remove from stove top.
• Meanwhile take a bowl and grease it with ghee. Add in some prepared ragi mixture and rotate clockwise and anticlockwise for several times. By this time the ragi mixture would have taken a roughly round shape.

• Wet your hands by immersing in cold water and give the ragi ball a final touch to give it a more sophisticated shape (be careful as the ragi mixture will be very hot initially)

• Enjoy the hot ragi mudde with sambar or "bassaru - palya" (dal and greens stock gravy)

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