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cabbage baje

cabbage pakoras

I have been MIA for a long time now. Want to regularly post new recipes again. This weekend it was raining all the time. So I was in the mood for this spicy cabbage baje and piping hot tea.

cabbage

Ingredients

  • Finely shredded cabbage – 1 cup
  • 1 onion cut into small pieces
  • green chillies – 4 to 5
  • ginger – 1 inch (grated)
  • cilantro chopped (to taste)
  • salt to taste
  • Red Chilli powder (to taste)
  • gram flour (besan) – about half cup
  • oil to deep fry

Method

  • Heat some oil in a kadai. In the meantime chop all the veggies.
  • In a bowl take all the chopped veggies, add salt and chilli powder and mix well. When onions come in contact with salt, it leaves some water.
  • Add besan to this and mix well. Add few drops of water to hold the veggies and besan together.
  • Take very small amounts of this thick mixture and deep fry in oil. In general these bajjis are irregularly shaped. Fry on medium flame till they start turning golden.
  • Serve as a snack with Ketchup or as a sidedish with rice and daal.

Preparation time: 15 minutes

Posted 3 May 2010, 20:39 by Nayanatara Pai · Comment

tenDli bhajji/gojju

ivygourd sidedish

tendli is one of my favourites. I buy tendli very often. It tastes wonderful when it is tender.But it ripens very quickly and tastes tangy. In such cases, I make this gojju. It is very simple to make and yummy.

gojju

Ingredients

  • tendli – 1 cup
  • green chillies – 2 to 3
  • curry leaves – 6 to 7
  • grated coconut – 2 tablespoons
  • mustard – 1/4 teaspoon
  • hing/asafoetida – a pinch
  • salt to taste

Method

  • Wash and pressure cook the tendli
  • When it cools, mash it coarsely with a serving spoon.
  • Add salt, green chillies, grated coconut and mix well
  • Temper with mustard, curry leaves and hing
  • Serve with rice and curry of your choice

Preparation time: 20 minutes

If the tendli is not ripe and sour, you can add tamarind.

Posted 10 March 2009, 19:10 by Nayanatara Pai · Comment [2]

eNagaayi

eggplant sidedish

eNagaayi means eNNe (oil) + kaayi (vegetable). The eggplants are fried in oil and then the masala is added. The tiniest variety of the eggplants must be used for this eNagaayi.

eNagaayi is very popular and commonly made in North karnataka belt of Hubli, Dharwad, Bijapur etc It is made as a sidedish with joLada rotti. (jowar rotti)

There are lots of versions of this eNagaayi. This is my MIL’s recipe and I like it a lot. She makes it usually for dinner along with chapati or akki-rotti.

The eggplants must be carefully chosen for this dish and then 4 cuts must be made into it from the bottom, with the crown of the eggplant being kept intact. The cuts are needed to allow the eggplant to cook well.

eNagaai

Ingredients

  • Eggplants (readied as mentioned above) – 10 to 12
  • Mint leaves (pudina) – half cup
  • Green chillies – 2
  • Onion – 2 average onions or 1 big one cut into small pieces
  • Tomatoes – 2 small or 1 big cut into small pieces
  • Cilantro – about half the quantity of mint leaves
  • Red chillies – 4 to 5
  • Grated coconut – 2 tablespoons
  • Coriander seeds – 1 teaspoon
  • Cinnamon – 1 inch stick
  • Jeera – a pinch
  • Peppercorns – 2
  • Salt to taste
  • Oil

Method

  • In a wide bottomed kadai, heat about 4 tablespoons of oil and add half portion of the onions and fry till translucent.
  • Now add half portion of tomatoes and a few pudina leaves and fry for a while.
  • Add the eggplants and keep frying on a low flame with some salt.
  • Meanwhile, in a separate pan, fry all the remaining ingredients except cilantro and coconut on a low flame for about 7-8 minutes. You should be getting a very nice aroma by now.
  • Keep stirring the eggplants in the other kadai.
  • Now grind all the fried items along with cilantro and coconut with some water.
  • When the eggplants are cooked, add this masala to it and give it a thorough boil.
  • Allow it to cook for some more time to get the desired consistency.
  • Serve with chapati or akki (rice) roTTi or joLada (jowar) roTTi.

Preparation time: 45 minutes

Posted 8 July 2008, 13:53 by Nayanatara Pai · Comment [2]

bhenDekaayi gojju

okra sidedish

I had eaten this bhenDekaayi-gojju a couple of times at my friends’ places in Bangalore and liked it a lot. Then I asked my friends Savitha and Ashwini for the recipe. Both of them gave a slightly different recipe. So I came up with my own slightly tweaked version combining those two. I like okra in most forms and so I always have some in the fridge. I make this gojju along with Rasam usually. First we have rice with the gojju and then with rasam.

bhenDi_gojju

Ingredients

  • Okra cut into bite size pieces – 1 cup
  • Grated coconut – about half cup
  • Green chillies – 2 (add more if you like spicy)
  • Tamarind – to taste
  • Mustard – half teaspoon
  • Hing/Asafoetida – a pinch
  • Turmeric – a pinch
  • Oil
  • Salt to taste

Method

  • Fry the okra in a pan with a little oil on a low flame till it gets cooked.
  • Grind all the remaining ingredients (everything raw including mustard) to the consistency of a chutney.
  • Add this chutney to the okra and cook it for a while (till it boils once)
  • Enjoy this delicious gojju with rice/chapati/dosa.

Preparation time: 20 minutes

Posted 21 June 2008, 22:01 by Nayanatara Pai · Comment

Palak Upkari

spinach stir-fry

I love most varities of Indian greens especially palak and methi. I like the stir-fry (upkaris) anyday better than the curries. This upkari is one of my favourites and goes great with any simple daal/rasam etc.

palak

Ingredients

  • Spinach (washed and chopped) – 2 cups
  • Urad daal (black gram)- 1.5 teaspoons
  • Onions(cut into small pieces) – 1 small size
  • Grated coconut – 2 tablespoons
  • Red chillies – 2
  • Oil
  • Salt to taste

Method

  • Heat some oil in a kadai and add the urad daal.
  • When the urad daal starts to change colour, add the red chillies broken into 2 pieces each and onions.
  • Fry for 5 mins on low flame and then add the spinach. Keep stirring on low flame.
  • After 5 mins, add some salt and grated coconut. Cook on low flame stirring frequently. In another 5 mins, the upkari must be done. It will taste yummy.

Note: Do not add too much of salt. No water is required as palak + salt will discharge some water

Preparation time: 20 minutes

Posted 2 June 2008, 19:13 by Nayanatara Pai · Comment

tenDli taLasaNi

gherkin stir-fry

Gherkin is called tenDli in Konkani and tonDekaayi in kannada.
taLasaNi is a kind of konkani stir fry. See cabbage upkari.taLasaNi tastes best if coconut oil is used as it imparts a very nice flavour. However coconut oil is not a must and any other cooking oil is also good enough.

tendli_talsn

Ingredients

  • tendli ( cut into long pieces) – 2 cups
  • Mustard
  • Chilli powder – 3 teaspoons
  • Oil
  • Salt to taste

Method

  • Apply some salt to the tendli pieces and set aside for an hour. This is done to reduce the cooking time of tendli. The same can be done while preparing any other tendli dishes.
  • In a kadai, heat 4 teaspoons of oil and add a teaspoon of mustard.
  • After it stops sputtering add the tendli pieces and about 3 teaspoons of chilli powder and stir well.
  • Keep the kadai on a low flame, cover it with a lid and keep stirring every few minutes till the tendli is completely cooked. If required, add more oil in between or very little (about 2 spoons)water.

The taLasaNi gets its unique flavour because no water is added and is cooked on a low flame with plenty of chilli powder :)

Serve with rice and daal.

Preparation time: 30 minutes

Posted 9 January 2008, 04:05 by Nayanatara Pai · Comment

cabbage upkari

cabbage stir-fry

There are 2 types of Konkani stir-fries. One is ‘upkari’ and the other is ‘taLasaNi’.Coconut is added to upkari and also some water is added to it while cooking. On the other hand, taLasaNi is more spicy, is cooked on very low flame with more oil and no coconut is added. Upkari is typically a very common item in everyday meals.
cabbage

Ingredients

  • Shredded cabbage – 2.5 cups
  • Grated coconut – half cup
  • Green chillies / Red chillies – 2 to 3
  • A sprig of curry leaves
  • Corainder leaves – few
  • Mustard
  • Jeera (optional)
  • Turmeric (optional)
  • Oil
  • Salt to taste

Method

  • In a kadai heat some oil and add mustard, jeera, green chillies and curry leaves in that order.
  • Now add the shredded cabbage, salt, turmeric and fry for sometime.
  • Add some water and cover it with a lid.
  • When it is more than half-cooked, add the grated coconut and cover the lid again till it completely cooks.

Serve with rice and curry or chapatis.

Preparation time: 30 minutes

Posted 9 November 2007, 06:39 by Nayanatara Pai · Comment

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