Nuvvulu Kobbari Veysina Mulakkada Kura – Drumstick Curry with Sesame and Coconut

Nuvvulu Kobbari Veysina Mulakkadda Kura - Drumstick with Sesame and Coconut

Nuvvulu Kobbari Veysina Mulakkadda Koora – Drumstick with Sesame and Coconut

Mulakkada Koora is one of my favouritest dishes and I am not sure how I did not write it up so far. It was when one my fellow members in a Facebook group posted their version that I was reminded of this.

This drumstick curry gets done in a jiffy and tastes simply superb when eaten with some hot rice and topped with gingelly oil. If you have some Avakai on the side, you need not ask for anything else!

Serves: 4

Time: 30 Minutes

Ingredients

  1. Mulakkada, Drumsticks, or Shenga – 3
  2. Grated Coconut – 1/2 Cup
  3. Sesame Seeds – 1/3 Cup
  4. Red Chillies – 3 or 4
  5. Mustard Seeds – 1/2 tsp
  6. Udad Dal – 1 tsp
  7. Turmeric – 1/4 tsp
  8. Curry Leaves – 6
  9. Tamarind Pulp – 1 tsp
  10. Sesame Oil/Gingelly Oil – 1 tbsp
  11. Salt to Taste

Method

  1. Chop the ends off the mulakkada.
  2. Cut the mulakkada into 2″ pieces.
  3. Boil about a litre of water with about 1/2 tsp of salt.
  4. Add the mulakkada to the water and cook covered for 5 to 7 minutes or till the drumstick is just cooked.
  5. Drain the water and save some of it.
  6. Set the drumsticks aside.
  7. Grind together the sesame seeds, coconut, tamarind paste, and 2 red chillies into a coarse paste.
  8. Heat 1 tbsp sesame oil.
  9. Add the mustard seeds and wait till they splutter.
  10. Add the udad dal and fry till it is golden brown.
  11. Turn the heat to low.
  12. Add the curry leaves, split red chillies, and turmeric.
  13. Mix well.
  14. Add the ground sesame and coconut paste.
  15. Stir-fry for about 5 minutes.
  16. Add the drumsticks, salt, and about 1/2 a cup of the water they were cooked in.
  17. Let the drumsticks cook in the gravy for about 5 to 7 minutes.
  18. Add a bit more water, if required. The gravy should be a bit wet and drop off a spoon.
  19. Turn off the heat and let the Mulakkada Koora rest.
  20. Serve with hot steamed rice and gingelly oil with some Avakai on the side.

Tips

  • You know the drum stick is done when you look at its cross-section and find that the inner part looks translucent.
  • Do not overcook the drumstick. If you do, it will fall apart and all you will find is the stringy outer part.
  • Don’t worry if you think the drumstick is not cooked completely. It will cook further in the masala. You will just need a bit more time in step 17.
  • Be careful with the salt because there is some in the water in which the drumstick is cooked.

Mango Kulfi

Mango Kulfi or Aam ki Kulfi  - Frozen Indian No Churn Ice-Cream

Mango Kulfi or Aam ki Kulfi

Yes, yes, when madness afflicts one, it truly takes hold! As I mentioned in my last post about Malai Kulfi, I have finally succumbed to the Kulfi Madness that afflicts all Indian food bloggers in summer. :-)

What’s more is that I am also afflicted with the blogging madness. This means that I have to follow the mantra, Never post one recipe when you can post two!

I made Malai Kulfi and Mango Kulfi at the same time but have converted them into two posts. :D

Makes: 4

Cooking Time: 30 to 45 Minutes

Freezing Time: 3 to 4 Hours

Equipment

4 Large Kulfi Moulds
or
4 Small Kulhads (Teracotta/Earthen Cups)
or
4 Small Bowls

Ingredients

  1. Sweetened Condensed Milk – 200 ml
  2. Milk – 1.5 Cups
  3. Milk Powder – 1/3 Cup
  4. Mango Pulp – 1/2 Cup
  5. Sugar – 2 tbsp (optional)

Method

  1. In a heavy-bottomed vessel, dissolve the milk powder in milk till there are no lumps.
  2. Add the condensed milk and mix well.
  3. If you are using sugar, add it now and mix well.
  4. Over medium flame, cook the mix while stirring constantly till it reduces to 2/3 of the original volume.
  5. Let the Kulfi mix cool completely.
  6. Add the mango pulp and mix well.
  7. Pour into Kulfi moulds, Kulhads or Bowls.
  8. Cover with cling film. (Kulfi moulds normally have screw-on lids so you do not need cling film.)
  9. Freeze for 3 to 4 hours.
  10. Enjoy chilled.
Mango Kulfi - Indian Style No Churn Ice-Cream

Mango Kulfi – Indian Style No Churn Ice-Cream

Tips

  • If you are using Kulfi moulds, roll the mould between your palms for a minute or two and you will find that the kulfi slides out.
  • You could also leave the kulfi mould out at room temperature for 5 to 7 minutes.
  • If you are using skimmed milk, use about 300 ml of condensed milk and cook till the quantity reduces by 1/2.
  • Do remember to cover the open mouth of the moulds with a cling film. I forgot and had some ice-crystals on the surface. :-)

I am taking to the wonderful party at Fiesta Friday #68.

Malai Kulfi

Malai Kulfi - Frozen Indian Dessert

Malai Kulfi – Frozen Indian Dessert

I have finally succumbed to the Kulfi Madness that afflicts all Indian food bloggers in summer. :-) And I am so glad that I did!

Before I delve into the goodness of this creamy frozen Indian dessert, there is a story I would like to share with you.

Some decades ago, we moved into our present home. In those days, our area was still in the “upcoming areas” category and our apartment complex was still under development. So lights in the compound were few and far between. The neighbouring apartment complex was also under construction.

Every night, at about 9 PM, a Kulfi-wallah (a vendor of Kulfi) would visit our area. This was the age before mass refrigeration and this Kulfi-walle Chacha-ji used to carry his wares on his head in an earthern pot filled with ice and atop his pot was a small oil-lit lamp. I guess it lit his path and also let the watchmen aware of his presence. Because of the poor lighting, all we could see of him made him seem like some white-clad apparition with flame on its head. We, of course, heard a plaintive Eiiiiiiiiiiiii, which was actually the trailing end of his signature cry Kulfiiiiiiiiiiiiiiiiiiiiiii!

My father occasionally got us Kulfi but we kids never knew where it came from (or at least, I did not). My parents were very strict about indulging us with “outside food” aka food that is not homemade. (This was pretty much de rigueur while growing up for my generation.)

Anyway to get back to the story, my brother—a precocious 4-year old at that time— somehow figured out that this apparition was the Kulfi-wallah. One Saturday he decided to pester my parents into getting us some Kulfi. As soon as we finished dinner, he hung around in the balcony and when he spotted the Kulfi-walle Chacha-ji, he called out to my Mom. The innocent soul that she was, Amma tried (in vain, of course) to convince my brother that it was a Bogeyman. No, no, my bro was too smart to fall for that.

He actually managed to get my father to call the Kulfi-walle Chacha-ji home and get us some Kulfi! After this incident, every time my bro felt my parents were trying to hoodwink him, he would promptly trot out the Kulfi story. :D :D

While the days of the travelling Kulfi-walle Chacha-ji are over, we still have a handcart that sells wonderful kulfi pulling up at the apartment complex gate every night and yes, we do still love to indulge in ourselves occassionally!

Coming back to the Kulfi recipe, when I read how easy it was to make Malai Kulfi with condensed milk, I simply had to try it and I hope you do too.

For my non-Indian friends, Kulfi is a sort of dense, no-churn Indian ice-cream.

Makes: 4

Cooking Time: 30 to 45 Minutes

Freezing Time: 3 to 4 Hours

Equipment

4 Large Kulfi Moulds
or
4 Small Kulhads (Teracotta/Earthen Cups)
or
4 Small Bowls

Ingredients

  1. Sweetened Condensed Milk – 200 ml
  2. Milk – 2 Cups
  3. Milk Powder – 1/3 Cup
  4. Sugar – 2 tbsp (optional)
  5. Crushed Pistachios, Cashews, and Almonds – 1 tbsp for Garnish (optional)

Method

  1. In a heavy-bottomed vessel, dissolve the milk powder in milk till there are no lumps.
  2. Add the condensed milk and mix well.
  3. If you are using sugar, add it now and mix well.
  4. Over medium flame, cook the mix while stirring constantly till it reduces to 2/3 of the original volume.
  5. Let the Kulfi mix cool completely.
  6. Pour into Kulfi moulds, Kulhads or Bowls.
  7. Cover with cling film. (Kulfi moulds normally have screw-on lids so you do not need cling film.)
  8. Freeze for 3 to 4 hours.
  9. Garnish with some crushed nuts.
  10. Enjoy chilled.
Malai Kulfi

Malai Kulfi

Tips

  • If you are using Kulfi moulds, roll the mould between your palms for a minute or two and you will find that the kulfi slides out.
  • You could also leave the kulfi mould out at room temperature for 5 to 7 minutes.
  • You could also add some cardamom (elaichi) powder to the kulfi while cooking. I did not.
  • If you are using skimmed milk, use about 300 ml of condensed milk and cook till the quantity reduces by 1/2.
  • Do remember to cover the open mouth of the moulds with a cling film. I forgot and had some ice-crystals on the surface. :-)

Jowar Dosa or Sorghum Pancakes – Guest Post by Malar of Malar’s Kitchen

Jowar Dosa - Healthy Recipe

Jowar Dosa

Malar’s Kitchen is a blog I follow avidly for two reasons: the traditional recipes (my weakness) and healthy recipes (my aspiration). I have bookmarked so many of Malar’s recipes that it will take me a month’s vacation to try all of them. :-)

Malar is one of the bloggers I interact with regularly through comments on blogs and I cannot imagine why I did not ask her for a guest post much earlier. However, it is never too late and here is a delicious and healthy Jowar Dosa that Malar made for me.

When I requested Malar for a guest post, she agreed instantaneously and gave me quite a selection of recipes to choose from. I chose Jowar Dosa because I was intrigued by the sound of this healthy recipe. All I have ever done with Jowar is made Bhakri.

Without much ado, I turn you over to Malar but not before asking you to read more of her lovely recipes at her:

Thank you, Malar, for this delicious Jowar Dosa!


I am so delighted to be in Aruna’s space. According to me she is an expert and gives her heart and soul in every recipe that she puts up. I specially love all her traditional recipes. She has always been kind and leaves lovely comments on my posts. I was so excited when she asked me for a guest post, it is such an honor for me.

No further delay, here is the recipe for Jowar dosa.

Ingredients:

  1. Jowar Flour : 1 ½ cup
  2. Moong dal : 1 ½ cup
  3. Water : as needed to grind batter
  4. Salt : as needed
  5. Black pepper : ½ teaspoon ( can replace with green chili)
  6. Red Chili : 1
  7. Garlic : 2 pods
  8. Ginger : 1 inch piece
  9. Grated coconut : 2 tablespoons
  10. Cilantro/Coriander Leaves : Handful finely chopped
  11. Oil : to drizzle over dosa

Method:

  1. Soak moong dal in water for a minimum of 3 hours to overnight.
  2. Drain water and grind it to a fine paste with black pepper, garlic, ginger, red chili with minimum water.
  3. Now mix the jowar flour with this paste along with salt, grated coconut, cilantro leaves.
  4. Bring it to a bit thicker dosa batter consistency.
  5. Heat a dosa tawa , drizzle one teaspoon oil over the tawa.
  6. Using a ladle pour batter in the center of the tawa and spread it.
  7. Drizzle oil over the dosa.
  8. These dosa’s will be thick.
  9. After the first side gets cooked for 2 mins, flip sides and cook for another 2 to 3 mins.
  10. Serve with any spicy chutney.
Jowar Dosa, Jowar Dosa, Sorghum Pancake, Healthy, Diet Food

Jowar Dosa

Tips

  • This batter is a little thicker than normal dosa batter and thinner than idli batter.
  • You can add any veggies like carrot, cabbage of your choice and mix with batter.
  • Jowar tends to break the dosa texture, so make sure it is cooked well the first side only then flip to the other side.

Jowar_Dosa_2

Vankaya Perugu Pachadi (Brinjal and Yoghurt Chutney, Dahiwala Baingan Bharta)

Vankaya Perugu Pachadi, Dahiwala Baingan Bharta, Baingan Raita, Eggplant and Yogurt Dip

Vankaya Perugu Pachadi, Dahiwala Baingan Bharta

Aubergines from http://www.usda.gov/oc/photo/9...

Vankaya/Eggplant/Aubergines

When it is hot, I always look for cool stuff to eat and Perugu Pachadis (raitas or thayir pachadis) top my list. On of my most favourite dishes in this category is this dish which is called Vankaya Perugu Pachadi (simply translated as Baingan Raita or Dahiwala Baingan Bharta in Hindi or the  Eggplant/Aubergine and Yoghurt Dip in English or Kathirikai Thayir Pachadi in Tamil).

For his dish you need the large bharta baingan which will then be slow roasted on an open flame and then simply mixed with yogurt to make this dip.

If you don’t like yoghurt, try the tangy Vankaya Pachi Pulusu.

This is a dish best served cold. :-)

Serves: 4

Time: 45 Minutes

Ingredients

  1. Vankaya, Bharta Baingan, or Large Eggplant/Aubergine – 1 Large (see pic for the kind of brinjal to use)
  2. Perugu, Yogurt or Dahi  – 1.5 Cups
  3. Mustard Seeds – 1/2 tsp
  4. Cumin Seeds – 1/2 tsp
  5. Red Chillies – 2 or 3
  6. Oil – 1 tsp
  7. Salt to Taste
  8. Turmeric – A Pinch (optional)
  9. Curry Leaves – A Few

Method

  1. Coat the brinjal with a thin film of oil.
  2. Roast the brinjal over an open flame.
    • Use a medium flame.
    • Rotate it at regular intervals to ensure even roasting.
    • Roast till the brinjal skin is completely charred.
    • Place a plate below the burner because some juice may drip from the brinjal as it roasts.
  3. Let the brinjal cool completely.
  4. Peel the skin.
  5. Mash the roasted brinjal.
  6. Mix the yogurt well till it is smooth.
  7. Add salt, turmeric, and yogurt.
  8. Mix well.
  9. Heat oil in a ladle.
  10. Add mustard seeds.
  11. When the mustard seeds sputter, add cumin seeds and split red chillies.
  12. Stir-fry for a few seconds.
  13. Tear and add some curry leaves to the oil.
  14. Mix well.
  15. Add the tempering to the Vankaya Perugu Pachadi.
  16. Serve with rice or roti.

I love to eat Vankaya Perugu Pachai with Mudda Pappu-Annam or Nuvvula Podi-Annam!

Vankaya Perugu Pachadi, Dahiwala Baingan Bharta, Baingan Raita, Eggplant and Yogurt Dip

Baingan Raita, Eggplant and Yogurt Dip

I am taking this pachadi to the party that is on at Fiesta Friday#67:

Fiesta Friday

Khatti Meethi Teekhi Kaddu ki Sabzi – Sweet, Tangy and Spicy Red Pumpkin Curry

Khatti Meethi Teekhi Kaddu ki Sabzi - Punjabi Recipe

The absolutely great thing about blogging is the new things you get to learn every single day! Lal Bhopla (Kaddu or Gummidikaya) is a staple in our home. I normally use it to make Lal Bhopla Bharit, traditional Andhra Gummidikaya … Continue reading

Bhapa Doi – Steamed Sweet Yogurt – Guest Post for Dimple of Shivaay Delights

Bhapa Doi - Bengal Recipe

It is my greatest pleasure that I am able to do this super simple yet super delicious guest post for Dimple of ShivaayDelights.com. Dimple was one of my earliest blogging friends and one with a 1000-watt smile that can light … Continue reading

Vendakka Kichadi (Fried Okra in Coconut, Cumin, Green Chilly Flavoured Yoghurt from Kerala)

Vendakka Kichadi - Vishu Onam Sadya - Bhindi Raita - Bendakaya Perugu Pachadi

April 15 was Vishu, the Malayalee New Year. I had planned an elaborate set of posts but did not get around to doing anything because work was very hectic as was my social life with engagements, weddings, and plays on … Continue reading

A Collection of Recipes Using Kairi, Mammidikaya or Raw Mango

 

With summer in full swing (well, it seems to be playing truant in Mumbai this year), mangoes of all shapes and sizes are everywhere.

You can enjoy raw and ripe mangoes in many ways. Here are some recipes that use raw mangoes.

Farali Misal – A Recipe for Ekadashi Fasts from Maharashtra

Farali Misal - Vrat ka Khana - Fasting Recipes - Upwas ka Khana

A popular “fasting” dish that I have found on many a menu in traditional Maharahstrian eateries is Farali Misal. This is a delicious, easy-to-make, spicy potato-peanut based stew topped with some crunchy sweetish farali potato chivda. Continue reading