Cluster beans/Guar/chavalikai masala

         Cluster beans are also known as Guar, Gowar, chavalikai they contain rich fibre essential for maintaining good digestive system.Cluster beans lessens the risk of heart diseases and makes the bones and teeth strong.

These beans have distinct flavour and taste which does not come close to other vegetables. Because of its slightly bitter taste they are cooked by adding onion, coconut, tomato, tamarind etc.                   

       shallow fried cluster beans preparations with Bhakris chapathis are the favorites of Maharashtrians  and south Indians. To eat with Bhakris veggies should be coated with some masalas and we South Indians don't use Ginger Garlic paste in our everyday cookings.so I tried this Onion coconut based masala.                                                                     Never pressure cook cluster beans or cook in water. Frying and shallow cooking in kadai and pan for 10 minutes  turns  cluster beans delicious.

     

      

Ingredients 

1.Cluster beans 1/2kg

2.Dry coconut.1table spoon

3.Onion. 1 big lean cut

4.Green chillies.4

5.Garlic. 8 pods 

6.Sesame  2 tea spoon                                     

7.Oil.2 table spoon

8.Coriander leaves.1 bunch

9. Cumin.1/2 tea spoon

10. Salt.1 tea spoon

Direction

1.Take medium matured Cluster beans Not too tender nor too fibrous. 

2.Clean and drain well cluster beans.

3.2cm cuttings are did along with topping and tailing. Side strings have to be removed as well.

4.Heat oil in a pan /kadai add cumins let them crackle. 

3.Saute Dry coconut +green chillies +sesame+garlic till onions become translucent. Let it cool down. 

4.Blend them coarsely just like chutney with coriander leaves and salt without adding water.

4.In a pan Fry, saute continuously  Cluster beans about 5minutes in Oil.this frying makes further cooking faster and gives cluster beans a shining green colour.

5. Soon after cluster beans soften, shrinks and sides get light brown add blended masala and mix well.add 1/2 bowl  of  water mix well and simmer with lid closed for 5  minutes.

6.check in between masala may stick and burn.turn off flame when water is dried up and leaves oil in the sides Cluster beans masala is ready. Transfer it to serving bowl.

Serve with Bhakri chapathi. 

                                 

Egg plant Gravy

 

Ingredients 

1.Eggplants.6

2.Ground nut. 1bowl

3.Red chillies.12

4.Garlic.12 pods

5.Tamarind. 1 Spoon

6.Salt. To taste

7.Onion.1 big small cuts

8.Coriander leaves 1bunch small cuts

9.Cooking oil 2table spoon

Directions

1. Dry roast  Ground nut in a pan till you get a nice aroma.

2. When the Ground nut is done roast red chillies in the same pan.

3. Dry grind- groundnut+red chillies+garlic +tamarind+salt into coarse powder.  
4. Mix dry ground powder +onions+coriander leaves adding

water little by little.

5. Trim Eggplants stems don't remove them.cut and open Egg plants in the opposite side of Stem.

6.Stuff the mixture into the Eggplants.
7. Heat oil in a pan fry remaining onions to light brown.drop Egg plants to sizzling oil let it cook for 1 minute, turn other side, cook a while add 1 cup water continue cooking closing the lid.cook for 7-8minutes.(cooking time depends on the size of Eggplant.

8. Mix remaining ground mixture in water for gravy.  Add this gravy to pan and stir delicately. Gravy thickens Check for desired consistency.

9.Cook lid closed till oil separates from the sides of Eggplant gravy.

10.Eggplant gravy is ready. Serve with Maize Bhakris, roties.

BHENDI/OKRA GREEN MASALA

There are many Delicious ways of cooking Okra.I tried this Green Bhindi Masala to pair with Rice Bhakri, and Maize Bhakri.this green Okra masala recipe, is a simple semi dry masala featuring fried Okra in a coconut onion base.  Okra  has a unique taste if cooked properly it melts in mouth and tastes like butter. and I don't like Okra cooked with unvarying taste of Garam masalas. Or sameness of Ginger Garlic paste, Instead  I cooked it with goodness of Oil seeds like dry coconut and sesame. With just a few Ingredients and about 20 minutes Okra masala is ready on table. Your family members surely appreciate you and  kids demand more.

 How to make Okra less slimy

1.Select Okras of equal size not too tender or not too hard so that they cook evenly.

2.Wash and pat dry each okra completely without a trace of water/ or spread it on clean dining table or kitchen slab for 2 -3hours to dry./if it is a sunny day keep it in sun for an hour. 

3.don't use wet utensils or mixer jar in Okra cooking.

4.grease oil to kadai /pans insides completely, let it absorb oil and then add oil for sautéing. 

4.saute Okra with generous quantity of oil, saute frequently untill okra softens and shrinks in size.and stops releasing its glue.

5.For this recipe I cut Okra into 1 inch so that on sauteing seeds won't come out and make okras slimy.

Ingredients 

1.Okras. 1"cuts 250gm

2.Dry coconut. 1table spoon

3.Oil. 2 table spoon 

4.Onion. 1big lean cut

5.Garlic. 8 pods

6.Green chillies. 6

7.Sesame. 2 tea spoon

8.Coriander. leaves 1 bunch

9.Cumin  . 1/2 tea spoon

10.Salt . to taste

Direction

1. Heat oil in pan add Cumins let them crackle.

2. Add onions+garlic+green chillies +sesame+dry coconut  saute till onions turn translucent. 

3. Let them  cool a bit. Transfer them to blender blend coarsely adding coriander leaves and salt without water like thick chutney. 

4.Grease oil to same  kadai/pan inside thoroughly. Let the pan absorb oil and then add oil to saute Okras.Saute okras continuously for 8-10 minutes till they soften,  edges become light brown  and they shrink  in size. 

5.Add ground masala just mix well  as the masala is already sauted. Okra green masala is ready.

Preferred with 

1.Rice roti✔️

2.Maize roti✔️

3.Poori❌️

4.chapathi❌️

Malbar spinach/Basale paneer

            Friends I prepared Malabar spinach /Basale soppu paneer in the same way of preparing Palak Paneer. I prepared Basale Paneer from the Basale soppu grown in my garden and home made paneer.

 I used only leaves discarded stem. You also prepare this healthy recipe and don't disclose this to your kids or family members, they won't make difference. 

                  Friends cook this healthy recipe and have it without guilt. As Basale soppu is available in plenty throughout the year.

     

                    Ingredients                   

Basale leaves 1 small cane basket. 

Onion lean cut. 1 big. 

Green chillies 5 

Garlic pods 10 pods.

Cumin 1/2 spoon.

Pepper corn 1tea spoon. 

Salt 1 tea spoon.

Paneer1 bowl.

Yogurt 1/2 bowl.

Cream 1/2 bowl.

Vegetables oil 1 table spoon.

Direction 

1.Heat oil in a thick bottomed pan.add cumins let the cumins crackle. Add garlic let the garlic turn red.quickly add onions, green chillies, pepper corn saute till onions turn translucent. 

2.Add basale leaves to the pan, add 1 bowl left over whey of paneer if  available, or water to cook the leaves  .saute a while close lid and cook for 5 minutes.

3.let it cool, grind altogether smoothly in a beater.

4. In the same pan add ground paste+cream +curds+salt  mix altogether and cook with occasional  stirring for another 5 minutes.

5. Add paneer cubes mix delicately.

6.Malabar spinach /Basale paneer is ready.serve hot with chapathi, poori..etc.

Note : We like mild Basale paneer so I have  not used Ginger and Garam Masala powder. Friends you feel free to add them. U can prepare this recipe in your own way of preparing palak paneer. 

STUFFED CAPSICUM

   Ingredients :-   

 

1. Capsicum small washed and  deseeded 250 grams.

2.Chana dal  soaked  washed and rinsed. 1/2 glass.

3.Ginger grated 1 spoon. 

4.Salt 1 spoon. 

5.Onions lean cut 1 bowl.

6. Groundnut oil 1 table spoon.

Directions :-

1. Soak Chana dal for 4 hours.drain well. 

2.blend chana dal+ginger+salt  coarsely without water. 

3.stuff capsicums with the blended chana mixture. 

4.steam  cook stuffed capsicums  in steamer for 15 minutes.

5. In a pan heat oil and fry onions, mix stuffed capsicums with fried onions. 

6.Decorate with coriander leaves.serve with chapathi.

                       

🐟🐟FISH EGGS BHURGY

      Today I am going to cook a very              

   rare dish "Fish eggs bhurji. Seldom I ask fisher woman to give me Fish eggs which    we cook in our Traditional  way.This time I thought of preparing  Fish Egg Bhurji  in the same way of preparing  Egg Bhurji .      Friends I Have mentioned  benefits of           eating fish in my previous recipe.                " Meenu Gassi  Malnad style". You also try this healthy recipe.

Ingredients :-

1.Fish eggs 150 grams

2.Onion small cuts  1bowl 

3.Coriander leaves chopped 1/2 bunch

4.Green chillies small cuts 2

5.Red chilli power 1tea spoon

6.Garam masala powder 1/2tea spoon

7.Turmeric powder 1/4 tea spoon

8.salt to taste

9.vegetable oil 2 table spoon

10.Ginger garlic paste 2tea spoon    

  

Directions  :-                   

                                                         

                                 Fish eggs                                    

1.To the bowl of  fish eggs  mix onions+coriander leaves+chilli powder+garam masala powder +salt+turmeric  powder.    

                                                                          2.Beat continuously till mixture becomes frothy. Beating before cooking is mandatory because on heating fish eggs quickly becomes stiff lumps and can't evenly mix with onions and spices.

3.Heat oil in a pan stir in ginger garlic paste till brown,       

                                                                       

     

4. Pour mixture and saute well keep

 sauteing in low flame first eggs turn from translucent to white and then yellow. And onions become golden yellow.     

                   

                                                                       5.Turn off flame when it is still moist don't over cook Bhurji it will loose its nutrients and softness.

6.Fish egg bhurji is ready serve hot with roti, chapathi.

Maize Dosa

• Today Health conscious  people have turned towards Varieties  of Millets. We have been              ignoring Millet verities               which were grown from            Thousands of years.because of growing  popularity of Rice         and Wheat.  Farmers  too            ignored   Millets cultivation        resulting in lesser production    of Millets.  Thus  Millet era          almost came to end. But                Nowadays people are                  suffering from diseases                like Diabetes, High Blood              Pressure, Heart Diseases,            Celiac etc.,  they   are                  suggested from Dieticians           and  Doctors to use Millets in    their meals.     

Ingredients for "Maize Dosa"

1.Maize   1 glass          

2.Urad dal   1 /3 glass

3.Salt  1 tea spoon.

4.jaggery  1 tea spoon.                    

Directions:

                                            

                                                a)Soak Maize and Udad dal For 4-5hr.

b)Wash, rinse and blend Maize +Udad dal +Jaggery +Salt to smooth paste add water if necessary. 

c)Rest Dosa batter over night for fermentation. 

d)check for spreading consistency, heat Dosa Tawa and make dosas just like usual Rice Udad dal Dosas. Make Set Dosas or paper like roast Dosas -your choice.

e)Serve with chutney and Aalu bhaji. 

x