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MISELLANEOUS

Boppayi (Papaya) Curry

one raw boppayi kaya (papaya)
1 tsp mustard seeds
1 tsp channa dhal
1 tsp black gram dhal
3 red chillies
3 green chillies
few curry leaves
a pinch inguva (asofoetida)
1 tsp mustard powder
water for cooking
1 tbsp ghee

Fry dhals, mustard seeds and red chilly pieces in a little ghee. When mustard seeds splutter, add curry leaves and green chilly pieces and fry. Add grated boppaya and cook with a small quantity of water. Curry should be in solid state, not as gravy. Now add mustard powder mixing with a little water, mix well, and offer.

Butter Soyabean Curry

½ cup soyabean nuggets
2 inches fresh ginger
3 green chillies
ghee for frying
1 bay leaf
2 cardamom
2 medium potatoes, diced
1/3 cup yoghurt
2 tblsp cashewnut paste
1 tomato, pureed
salt and sugar to taste
½ tsp turmeric
½ tsp red chilli powder
2 cups water
1 tsp garam masala powder
chopped coriander leaves

Soak the soyabean nuggets in warm water for half an hour. Drain and grind the nuggets into a paste, and set aside. Make a paste with ginger and green chillies. Mix one fourth of this paste with the nugget paste, shape into balls and deep fry until till golden brown. Set aside. Heat ghee and fry the bay leaf, cardamoms and potatoes until they’re crispy. Add beaten yoghurt, cashewnut paste and tomato puree, and fry for several minutes. Season with salt and sugar. Sprinkle turmeric and red chilli powder and fold in well with water. Cook till potatoes are tender. Add the nuggets and boil for two minutes. Add a little garam masala powder and remove from the pan. Garnish with chopped coriander leaves and offer.

Coconut Carrot Curry

Grated Carrot - 2-1/2 cups
Grated Coconut - 1 cup

Masala:
Sesame seeds - 1 tbls
Asofoetida - 1-1/2 tsp
Red Chillies - 4

Seasoning:
Mustard Seeds - 1/4 teaspoon
Red Chillies - 3
Bengal Gram - 1/4 teaspoon

Fry Sesame seeds and red chillies then grind into fine powder. In a little ghee fry the seasonings, then add grated carrot and fry for 10 minutes, adding a little water as needed. Add grated coconut and fry for 5 minutes, then add sesame powder. Fry for 2 minutes more, add salt and offer.

Corriander Curry

2 bunches of corriander
2 tbsp besan (chickpea flour)
½ tsp red chilli powder

Seasoning:
2 red chillis
1/2 tbsp urad dal
1/2 tbsp jeera (cumin) seeds
1/2 tbsp mustard seeds
salt to taste
1 tbs ghee

Finely chop corriander leaves and boil for 2 minutes. Mix besan with a little water and set aside. Heat ghee in a pan and add urad dal, red chiilis, jeera seeds, mustard seeds and coriander and fry till they splutter. Add besan, red chiili powder and salt. Cover it with a lid and cook on a low flame for 15 minutes.

Dahi Kadi (Yoghurt Curry)

Yoghurt, sour 2 cups
Jaggery 2 tbsp.
Bengal gram flour 2 tbsp.
Ginger 1 inch piece
Curry leaf sprigs 2 to 3
Coriander leaves 1/2 cup
Green chilies 2
Salt To taste

For Tempering:
Cinnamon 1 inch piece
Cloves 5
Fenugreek seeds 1/4 tsp.
Cumin seeds 1/2 tsp.
Asafoetida powder 1/4 tsp.
Ghee 1 tbsp.

Whip the sour yoghurt and add enough water to obtain a pouring consistency. Add gram flour to it and set aside. Scrape the ginger and finely chop and slit green chilies in two and set aside. Grate the jaggery. Wash and chop the coriander leaves and set aside. To the yoghurt mixture add the chopped ginger, the jaggery and salt to taste. Heat oil in a pan. Add mustard seeds, cumin seeds and curry leaves. Add slit green chilies and asafoetida. Add the yogurt mixture and stir constantly till it boils. Cook on slow flame for 5-8 minutes.

Gatte Ki Kadi

For Gatte:
5 tbsp gram flour
Salt and chilli powder to taste
1/2 tsp turmeric powder
Pinch of asafoetida
1/4 tsp of cumin powder
¼ tsp garam masala
1 tsp ajwain
1 green chilly cut

For Kadi:
Curd 1/2 cup
Water 4 cups
Gram flour 2 tbsp
Chilli powder
Turmeric powder
Sugar 1 tsp
Salt

For Seasoning:
2 tsp mustard seeds
1 tsp jeera (cumin) seeds

For Gatte: Knead all the ingredients into a thick dough. Divide and shape into 1 inch thick cylindrical rolls. Steam for 5 to 6 minutes until colour is discharged. Take out, cool and cut each roll into thick circles, about ¾”. Set aside.

For Kadi: Mix together all the Kadi ingredients and set aside. Heat ghee and fry the mustard and jeera. Add the gatte and fry until golden. Add the kadi mixture and simmer all together for five minutes. Serve garnished with coriander.

Gujarati Methi Kadhi

2 cups Sour Curd
2 ½ Tbsp Bengal Gram flour
2 ½ Tbsp Jaggery
1 Inch Ginger
2 Green Chillies
10 Curry Leaves
5 Tbsp chopped Coriander Leaves
Salt to Taste
1 ½ Tbsp Oil
A Pinch Asafoetida Powder
4 Cloves
1 Inch Stick Cinnamon
½ Tsp Cumin Seeds
¼ Tsp Fenugreek Seeds

Whip the sour yoghurt and add enough water to obtain a pouring consistency. Add gram flour to it and set aside. Scrape the ginger and finely chop and slit green chilies in two and set aside. Grate the jaggery. Wash and chop the coriander leaves and set aside. To the yoghurt mixture add the chopped ginger, the jaggery and salt to taste. Heat oil in a pan. Add remaining spices and fry until browned. Add the yogurt mixture and stir constantly till it boils. Cook on slow flame for 5-8 minutes.

Gujarati Sev Ganthia Saag

1 cup sev or gathiya
1/2 tsp. cumin seeds
1/2 tsp. red chilli powder
1/4 tsp. garam masala
1/2 tsp. sugar
2-3 pinches asafoetida
1/4 tsp. amchur powder
1/4 tsp. coriander powder
1/2 tbsp. coriander leaves finely chopped
1 tbsp. ghee
Salt to taste

Mix all dry masala in 1 cup water. Heat ghee in a pan, add seeds and asafoetida, allow to splutter. Add masala solution, allow to simmer for 3-4 minutes. Add sugar and stir to dissolve. Add ganthia or sev, stir, garnish with chopped coriander. Serve hot.

Kannada Di Deer Noodles

Rice noodles - one packet
1/2 cup coconut (freshly grated preferred)
5-8 green or red chillies (to taste)
1/4 teaspoon of coriander seeds
¼ tsp arsina (turmeric)
A dash of Hing (Asofoteida)
2 tablespoons of NelagaDale kaayi beeja (Raw peanuts)
2 teaspoon mustard seeds
5-6 leaves kari bhevu (kaDi paththa, curry leaves)
1 teaspoon channa daal
1 teaspoon urad daal
salt to taste
ghee for frying
1 lemon or lime
chopped coriander leaves

Boil 5 cups of water, or enough to cover the amount on noodles you are going to boil. When the water is boiling, immerse 1/2 packet noodles into the boiling water. You need not cut the long noodles as they will break down to short lengths during the cooking process. After boiling this for about 10 minutes, pour the whole content into a strainer or a colander on top of the kitchen sink. Let the water drain. Grind 1/2 cup coconut, red or green chillies, coriander seeds, 1/4 spoon of arisina and hing with little water to make a thich paste.

Heat 2 tablespoons of ghee in a pan and fry the mustard seeds with a few little pieces of red chillies in the oil. After the mustard seeds splutter, add channa daal, Urad daal, raw peanuts and kaDi paththa and fry until dals become light brown. To this add the ground mixture of coconut and chillies and simmer them for a few minutes on low heat. Add noodles and salt to taste. Let the noodles cool for about 5 minutes before adding the juice of one freshly cut lime or lemon and chopped coriander leaves to garnish.

Kappa Puzukku

Tapioca, fresh (good soft variety) 2 pounds
Saunf (fennel) ½ tsp
Chilli powder 1 tsp
Curry leaves 2 sprigs
Grated coconut 1 cup
Asofoetida 1 tsp
Turmeric powder ¼ tsp
Salt to taste

Peel the tapioca and cut into big pieces. Pressure cook with two cups of water and cook till soft (for about five minutes). Drain most of the water, keeping a little water with the tapioca. Add the chilli, turmeric and salt to taste. Mash till smooth. Grind the coconut with saunf to a paste. Add to the mashed tapioca. Add curry leaves. Boil for a few seconds and remove. If the puzukku is too thick add a little more water and make it semi-solid. Offer hot.

Karwari Bamboo Curry

1 pound tender bamboos shoots
1-1/4 cups chowli (dried beans)
1-1/2 cup freshly grated coconut
1/4 tsp turmeric
10 Dried red chillies (whole)
1 tsp triphala seeds (substitute with sesame)
5-6 kokums
1 tblsp jaggery
Salt to taste

Clean and cut the bamboos the previous night. Soak them in water overnight. Change the water the next morning. Also soak the dried beans overnight or 5-6 hours prior to the preparation. Pressure cook it till tender (approx 4-5 whistles). Now cook the bamboos till tender (they must be crunchy). Mash half the quantity of boiled beans and mix them with the remaining beans. Add them to the bamboos in a heavy-bottomed vessel. Add some water and cook on low flame till they are well mixed. Add coconut paste, triphala seeds, salt and jaggery and bring to boil. Next add kokum. Simmer for a minute and remove from the gas. Offer hot.

Kochu Asparagus

10-12 kochus (hot peppers), peeled and diced
2 medium sized potatoes, peeled and diced
1 bunch fresh asparagus, also diced
2 whole dry red chilies
1 tablespoon panch phoran
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon corriander powder
salt and sugar to taste
5 tablespoons ghee
hot water

In a large pan or wok heat the ghee. Break and add the chilli peppers to the hot oil followed by the panch phoran. When the panch phoran begins to sputter, add the vegetables. Stir-fry the vegetables for a couple of minutes and add the rest of the spices, except the salt and sugar. Stir fry for 5-6 mins until all the ingredients are thoroughly mixed and then add the salt and sugar, stir some more. Add 2 cups of hot water and bring to boil on high heat, keep boiling uncovered until all veggies are slightly overcooked and of a thick, slimy consistency. Add more water during cooking if necessary, but the final dish should be dry.

Maharashtrian Aamti

1/2 cup yellow gram dal
1 stalk curry leaves
1 bay leaf
3 cloves
2 green chillies
1/2 tbsp. coriander finely chopped
1 tsp. black maharashtrian masala
1/4 tsp. garam masala
1/4 tsp. dhania (coriander seed)
1 tsp. turmeric powder
Salt to taste
6-7 kokams soaked in 1/2 cup water
4 cups water
1 tbsp. ghee
1/2 tsp. cumin
1 tsp. mustard seeds

Wash and soak dal for 15 minutes. Pressure cook till very soft (4 whistles). Cool the cooker and remove. Drain water from dal and save. Knead the kokams between fingers. Press out and remove. Set the liquid aside. Grind dal to a fine paste either on stone or in a mixie. Mix with water and residual water of dal. Blend well till smooth. Heat ghee in a deep saucepan. Add seeds, curry leaves, allow to splutter. Add slit chillies, cloves, bay leaf, and saute one minute. Add kokam water. Make paste of masalas in 1/4 cup water. Add paste, fry further one minute. Add dal. Bring to a boil and simmer for 8-10 minutes. Add chopped coriander.

Methi Masala

1 cup Methi (fenugreek) leaves chopped
¼ spoon mustard
¼ spoon urud dal
½ tsp turmeric
1 tsp asofoetida
1/3 cup water
5 tsp ghee
Salt to taste

For Chilly Masala:
¼ spoon Jeera (cumin)
¼ spoon dhaniya (coriander)
¼ spoon mustard
1 Red Chilles

Fry mustard and urud dal in ghee. Add turmeric and asofoetida and then add methi leaves. Fry on medium heat. After 5 min, add ½ glass of water and cloves. Cook the Methi curry. Meantime in a pan, heat red chilly, then jJeera, dhaniya and mustard without oil. Grind this to a fine masala powder. When methi absorbs the water add salt and masala powder and fry for 5 min.

Mula (Radish) ni Kadhi

2 cups sour curds
1/2 cup gram flour
salt to taste
4 cups water
1 tablespoon sugar
1-1/2 tablespoons chilli powder
1 tablespoon ginger paste
1/2 cup small pieces of white radish
1 tsp asafoetida
Few coriander leaves, chopped
2 tablespoons melted ghee
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
2 sprigs of curry leaves

Beat the curds and gramflour together. Add water and all the spices. Mix well. Add white raddish pieces. Prepare tempering. Separate curry leaves and wash them. In a little hot ghee fry mustard seeds and cumin. When they stop spluttering add the curry leaves and fenugreek seeds. Remove and add to the kadhi mixture. Heat the mixture, stirring often for even mixing and thickening. Simmer for 10 minutes. Serve hot with few coriander leaves in it.

Papad Ka Saag

4 Papads
1 cup Dahi (curd)
1 tsp Jeera
Few Curry Leaves
2 to 4 Red Chillies
1/4 tsp Turmeric Powder

Fry the papads. Fry jeera and curry leaves in hot ghee. Mix together dahi, water, red chillies and turmeric powder. Add this to the jeera and curry leaves. Let it boil. Keep stirring. Break the papads into small pieces and boil them separately, then toss them into the dahi mixture. Add salt. Offer hot.

Pav Bhaji

For the Pav:
8 laddi pavs (small squares of white bread)
4 tbsp butter
1 tsp pav bhaji masala (prepared, no onion)

For the Bhaji:
1½ cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
½ green peas
½ cup green peas
½ cup carrots, chopped
½ cup capsicum, finely chopped
2½ cup tomatoes, chopped
½ tsp haldi powder
1 tsp asofoetida
½ chilli powder
1½ tbsp pav bhaji masala
½ tsp black salt (sanchal)
4 tbsp butter
salt to taste

Other Ingredients:
3 to 4 Kashmiri chilies, soaked in warm water
4 lemon wedges
1 tbsp chopped coriander

For the bhaji: Boil the cauliflower, peas and carrots till they become soft. Drain the excess water. Heat the butter and fry the capsicum for at least 2 minutes. Add the chillies, mashed to a paste with a little water, along with the tomatoes, and simmer till the oil separates. Add the haldi, chilli powder, pav bhaji masala, black salt and salt and allow it to cook for 2 to 3 minutes. Add the boiled vegetables and potatoes, mixed and mashed thoroughly using a potato masher. If required add ½ cup of water.

or the pav: Cut each pav horizontally. Apply a little butter on each side of a pav. If desired, sprinkle it with a pav bhaji masala. Heat a tava and cook the pav on both sides till the pieces becomes light brown. Serve the hot bhaji over the pav, garnished with lemon slices and coriander.

Pithale

1/2 cup besan flour (chickpea)
Mustard seeds - 1/2 tsp.
Turmeric - 1/2 tsp.
Asafetida powder - 1 pinch
Green chilly - 2
1 small tomato
Red chilly powder - 1/2 tsp.
Salt
Ghee for frying
2 cups of water

Cut Tomato into small pieces. Cut green chilly into pieces. Set aside. Mix besan and 1/2 cup water to make smooth watery paste. Heat the remaining water so that it is just short of boiling. Heat ghee and fry the mustard seeds until they splutter, then add asafetida, turmeric and green chilly. Add tomato and let it cook for a minute. Add the hot water, salt, red chilly powder and stir well. When the water starts boiling, add besan paste slowly, continuously stirring the water. Let it cook for a minute or two, till it becomes thick. Offer hot.

Sabhudhana Kichidi

Tapioca Pearl (Sabhudhana) 2 cups
Salt to Taste
Potatoes 3
Roasted Peanuts 1 cup
Buttermilk 1-1/2 cup

For Seasoning:
Ghee 1 Tbsp.
Mustard seeds 1 tsp
Cumin seeds 1 tsp
2 or 3 Green Chillies

For Garnish:
Shredded Coconut 3 tsp
Cilantro 1/4 cup

Wash Tapioca and soak the in enough buttermilk just to cover the same. Let it marinate for 4-5 hrs. It absorbs all the buttermilk after some time and creates a nice tangy flavour. Boil, peel and cube the potatoes. Powder the peanuts. In a little hot ghee fry the seeds, chillies, potatoes and salt. Stir in tapioca and mix gently. Let cook for 5 minutes. Gently mix in peanut powder. Garnish with coconut and cilantro and offer hot.

Sindhi Bhee Vegetable

2 medium stalks bhee (lotus stem)
2 tomatoes grated
1 tsp. ginger grated
1-1/2 tsp asofoetida
1 cup curd fresh
2 green chillies
1 tbsp. coriander chopped
2 cardamoms
2 cloves
1 small stick cinnamon
1/2 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
2 tbsp. ghee

Peel and slice bhee into 3/4" thick slices. Boil in plenty of salted water for 15 minutes or until tender. Drain under running water and set aside. Heat ghee, add seeds and whole spices, allow to splutter. Add ginger and fry for a minute. Add curds, stir till the whiteness disappears. Add all masalas, tomatoes and cook till oil separates. Add 1/2 cup water bring mixture to a boil. Add boiled bhee, stir, cover and simmer till water is absorbed. Offer hot.

Spicy Misal

For poha:
1 cup poha (flaked or beaten rice)
1 tbsp. peanuts
1/8 tsp. turmeric powder
salt to taste
lemon to taste
1 tbsp. Ghee

For misal:
1 cup small matki (brown kidney bean), soaked overnight
2 med. potatoes boiled
1/2 tsp. black maharashtrian masala
1/2 tsp. garam masala
1 tsp. red chilli powder
salt to taste
1 tsp. asofoetida
1 tsp. crushed ginger
2 tsp. lemon juice
3 tbsp. ghee
4 cups water

To serve:
1 cup farsan mixture (chivda)
2 tbsp. coriander finely chopped
½ tsp. asofoetida
1 lemon cut into bits
10 slices of plain bread

For poha: Wash drain and allow the poha to soften for 15 minutes. Lightly fluff up with fingers to separate grains. Heat ghee and fry the peanuts on low. Add poha, salt, turmeric and stir gently. Cover and allow to heat well. Stir once in between. Add lemon, and toss to spread evenly. Set aside.

For misal: Chop potatoes into big pieces. Wash and drain matki. Boil the matki in plenty of water till tender, but do not allow seeds to burst. Drain and set aside. In one cup water, make paste of all masalas. Heat ghee in a large, deep saucepan, add ginger and stirfry for 1 minute. Add masala paste and mix well. Add potatoes. Stirfry till oil separates. Add boiled drained matki. Add remaining 3 cups water. Allow to boil. Simmer on low for 10- 15 minutes till oil forms layer on top. Add salt and lemon juice.

To serve: In a serving bowl, place a tbsp. of poha on bottom. Spread a tbsp. of farsan over it. Pour a ladle full of misal over it. Garnish with chopped coriander and a piece of lemon, and offer.