Cluster beans/ Gaur ki phali ( kothavarangai) Masala

  

Cluster beans is not liked by many for its taste. Why not change its shape and add with other ingredients to be loved by all. Now, I'll show you one such recipe. Tomorrow a different one of the same vege.

Ingredients

oil 2 tbsp

ginger-garlic paste 1 tbsp

onion finely chopped 2

tomatoes finely chopped 2

cluster beans boiled  1/2 cup and mashed to a smooth paste in a mixer jar

salt to taste

turmeric pdr 1/4 tsp

red chili pdr 1 tsp or to taste

garam masala 1/2 tsp

jeera pdr 1/2 tsp

coriander leaves chopped 2 tbsp

 

Method

in a pan, heat oil, add ginger-garlic paste, fry well for a minute

add chopped onion, wee bit salt, fry till onion is light brown

add chopped tomatoes, fry well, mashing the tomatoes adding salt to taste

once the tomatoes are well cooked, add red chili pdr, turmeric pdr, jeera pdr and garam masala pdr, mix well, fry for 2 minutes

add the beans paste, fry well for a minute, add half of the coriander leaves, mix, cover and cook for 2 minutes.

Remove, serve hot with roasted bun/ bread garnish with coriander leaves. 

 

 

 

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Malvani masala

Ingredients

6 Dry Red Chilies

2 tbsp Coriander (Dhania) Seeds

1 tbsp Black Peppercorns

1 tbsp Fennel seeds (Saunf)

1 tbsp Cumin seeds (Jeera)

2 tbsp Poppy seeds

5 Mace (Javitri)

5 Cloves (Laung)

3 inch Cinnamon Stick (Dalchini)

2 Star anise

3 Stone flower, (Optional)

1 tbsp Nutmeg powder

2 tsp Turmeric powder (Haldi)

 

1 tsp Asafoetida (hing)

 

 

Preparations

Heat a saucepan, roast the coriander seeds, cumin seeds, fennel seeds, peppercorns, poppy seeds first for about 2 minutes.

Add the dry red chilies, star anise, mace, cloves, stone flower, nutmeg powder, turmeric, and hing and roast them for about 3 more minutes.

Cool them down and grind it into a coarse powder and store it in a mason jar for later use.

 

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PEAS AND POTATO MASALA

INGREDIENTS

Green peas 2 cups

Baby potatoes 12 ( you may cut big potatoes into small pieces)

Fresh thick curd 1 cup

Garlic paste 1 tsp

Green chili-ginger paste 2 tsp

Red chili pdr. 1 tsp

Chaat masala 2 tsp

Black salt ½ tsp

Salt little

Oil 2 tbsp

Coriander leaves chopped 2 tbsp

METHOD

Boil the peas and the potatoes.

Mix curd with the pastes, some coriander leaves and black salt, put the cooked peas and potatoes in this mixture to marinate for an hour. Heat oil in a tawa or a pan, add the peas and potato mixture, cook on low flame stirring continuously, sprinkle to chaat masala and salt, mix well, once fried, serve hot garnish with  rest of the coriander leaves, with hot rice, roti or bread.

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Roasted Spicy Brinjal

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Ingredients
brinjal cut into thin rounds as needed
oil for shallow frying 
salt to taste
lime juice little

for masala
3 red chilies
2 green chilies
ginger 1 tbsp chopped
coriander seeds 1 tbsp
turmeric pdr. 1/4 tsp 
grind all well

sprinkle little salt on brinjal pieces well on both sides, spread masala well , shallow fry on both sides till brown. serve hot with some lime juice.
 

Masala vada

INGREDIENTS

urad dal  200 gm

cumin seeds   1 tsp

green chillies finely chopped 2-3/ as per taste

ginger finely chopped  1 tsp

curry leaves few

onion 1 big finely chopped

finely chopped boiled vegetables ( beans, cauliflower, carrots, peas etc)  100 gm

hing  1/8 tsp

chilli pdr.  1/2 tsp

oil for cooking

salt to taste

METHOD

wash and soak dal in just enough warm water for 2 hours

then grind to a smooth paste

mix rest of the ingredients with the ground dal paste

shape into vadas, fry in hot oil till golden brown and crisp on both sides

drain well, serve hot with chutney of your choice.

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Chickpeas Masala Rice

Ingredients

ChickPeas 1 Cup ( you can use canned chickpeas also)
Rice 1 1/2 Cups
Carrot 1
Onion 1
Peas 1/4 Cup
Turmeric a pinch
2 Cups coconut milk and 1 cup water ( you can just use water/ vegetable stock)
Salt To taste

For Grinding
Oil 1/2 tsp
Coriander Seeds 2  tsp
Channa dal 1 tsp
Red Chilli 1 or to taste

For Seasoning
Oil / Butter 1 tsp
Bay Leaf 1
Cardamom 1
Cinnamon Stick  1
Cloves 2
Fennel Seeds 1 tsp
Curry Leaves few
Green Chillies 2

Method
Soak  Chickpeas overnight and pressure cook it till it is soft allowing it for 5-6 whistles, or till done.

We can also use canned and boiled chick  peas which will definitely make our effort less.

Finely chop the onions &  carrot. Slit the green chillies.

Soak the rice in water for 20 minutes.

Heat a pan and add oil. Add the grinding ingredients and fry till the dal turns golden brown color.

Remove the fried ingredients, cool and  grind it to a nice powder

Heat a pan and add butter or cooking oil and add the seasoning ingredients and fry for a minute.

Then add Chopped onions along with a pinch of salt and saute them till they become transparent.

Meanwhile, drain the water from the soaked rice and keep it ready.

Then add chopped carrots along with turmeric, and toss them and stir fry them in medium flame for 5 minutes.

Now we need to add the ground masala and fry them for a minute

Add the cooked chick peas and green peas and stir fry for a minute.

Then add the rice and stir fry it for another 2 minutes

Now we need to cook them all by adding coconut milk+water.

The ratio of rice and water is 1:2.

I personally like the flavor of rice cooked with coconut milk.

But if you don't want you can add just 3 cups of plain water.

Keep the flame high and cook the rice and vegetables.

When 3/4th of the water is absorbed, we can add salt and mix once

When the water is absorbed, cover the pan  and cook for another 20 minutes in a low flame.

By the time, the rice would have cooked completely and would have become fluffy without sticking and becoming mushy.

We don't need to stir and mix the rice very frequently while cooking as it would make the breakdown the cooked rice and eventually make it mushy.

 Switch off the flame.  Serve hot with vegetable raita and roasted papad to make a complete meal.






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ACHARI ( PICKLED) POTATOES

INGREDIENTS

oil  1 tbsp
jeera/ cumin  1 tsp
sesame seeds  1 tbsp
pickle masala     2 tbsp
red chilli pdr.  1 tsp
tomato ketchup   1 tsp
salt wee bit, as pickle masala, ketchup have salt
peanuts roasted & coarsely crushed  2 tbsp
potatoes  3-4 boiled, peeled & cubed or 1 big cup
turmeric pdr.  1/2  tsp
roasted & crushed papad   3-4 tbsp
fresh coriander leaves chopped 2 tbsp

METHOD

in a heavy pan, heat oil, add cumin, once it crackles, add sesame seeds
add pickle masala, mix well, add tomato ketchup, chilli pdr., turmeric pdr.
mix well, add potatoes, mix well, adding wee bit of salt
let it cook on low flame, so that all the masalas get mixed well with potatoes
just before removing add 1/2 of coriander leaves, peanuts, reserving little for garnishing.
mix well, add roughly 1 tbsp. of crushed papad.
just before serving, garnish with rest of papad, peanuts & coriander leaves.





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VEGETABLE MASALA BUN

INGREDIENTS

For dough
all purpose flour   200 gm
milk pdr.  20 gm
castor sugar   20 gm
butter   20 gm
salt  1/2 tsp
water to bind
yeast 10 gm - 2 tsp

How to make the dough
soak yeast in lukewarm water about 2 tbsp with 1 tsp sugar.
keep it aside for 15 minutes to rise & prove.
mix maida with salt, sugar, milk powder well.
add butter, mix well, add yeast solution once proved, slowly add water little by little to mix. 
the dough shouldn't be too soft, once you feel it is dry a bit, the more you knead, it will be fine.
roll it, keep it aside for 15 minutes to rise.

For filling
butter  2 tbsp
onion  1 big chopped
capsicum   1 chopped
ginger   2 tsp finely chopped
green chillies  2 finely chopped or to taste
salt to taste
tomato  1 big finely chopped
cheese  100- 150 gm grated.

How to make the filling
heat butter in a pan, add chopped onion, once it get light pink, add capsicum, ginger, chillies, saute well, till the onion are light brown.
add tomatoes, saute till dry. keep aside to cool.

To make the bun
take the dough, press it to remove the air, knead again,
then roll it to a big round on a floured surface.
spread the filling all around, leaving 1/2 cm of the edges.
grate the cheese all over it, minimum of 100 gm cheese will be needed.
on one half of rolled dough, apply water with a brush, start rolling from the opposite side tightly, making sure the sides are sealed well.
then cut it into equal part
take each part, dust some flour in your palms, then press it down to a circle, don't worry if the filling slightly is seen. repeat the process with all the pieces.
keep it in the closed oven for 15 minutes to prove ( don't switch on the oven at this stage)
once it is proved, then at 180 deg. C, bake it for 15-20 minutes, till it is golden brown all over.
this will make a good breakfast, or can be served with high tea.

ps- for filling, you may substitute, mushroom instead of capsicum, add carrots finely chopped, or along with capsicum, those who are fond of potatoes, can add it, after boiling, peeling & chopping potatoes into small pieces. Or those who are fond of spinach, can have with onion, spinach, cottage cheese, chilli flakes can also be used instead of chillies. So, just let your imagination run wild & experiment, you're bound to relish it.




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MASALA PURI

INGREDIENTS

bajra flour  1 cup
besan  1/2 cup
wheat flour   1/2 cup
pepper powder   1/2 tsp
chilli pdr.   1/2- 1 tsp. as per taste
salt to taste
turmeric pdr.  1/4 tsp
asafoetida  1/4 tsp
carom seeds/ ajwain/ omam    1 tsp
water to make soft dough
oil for frying

METHOD

mix all the flours, spices well, then add water little by little to make soft dough
heat oil, grease your palm, then take dough, flatten the puris in your palm not too thin, if not , you can use the rolling pin to do so.
fry the puris till brown on both sides, drain well.
serve hot with raita, any green chutney, pickle of your choice.



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MASALA DOSA

INGREDIENTS for dosa
 raw rice 2 cups
udad dal 1 cup

wash & soak dal & rice together in enough water to cover it for about 4 hours with 1 tsp of methi seeds. grind it smooth with the water in which it is soaked with salt to taste. Keep the batter aside for about an hour at least, then make dosa as usual on a hot greased tava.

For masala or stuffing

potatoes 1/2 kg boiled , peeled & mashed
onion 2 big
green chillies 4-5
ginger 1 cm
garlic 4 flakes
curry leaves
fresh coriander leaves little
oil 1 tbsp
mustard seeds 1/2 tsp
chana dal 2 tsp
udad dal 2 tsp
hing little
turmeric pdr. 1/4 tsp

Heat oil, add mustard seeds, once it crackles, add the dals, as they turn light brown, add hing, finely chopped ginger, garlic, green chillies, curry leaves, sauté, then add finely chopped onion, fry till light brown.
add turmeric pdr, mashed potatoes, mix well adding salt to taste
add finely chopped coriander leaves, as you take off the gas.
those who like lime, may squeeze some lime juice to the potato mixture after you've taken it off the gas.

Once the dosas are made, put the masala in the centre, fold it, serve hot with coconut chutney & sambar.

Masala ‘kulambu’/ gravy

Masala ‘kulambu’/ gravy

Potatoes 250 gm

Onion 100 gm

Carrot 100 gm

Peas 200 gm

Beans 100 gm

Brinjal 1 big

Tomatoes 3

Salt to taste

Cashew nuts 25 gm

Raisins 10 gm

To grind

Poppy seeds 50 gm

Cardamom 2

Cinnamon small piece

Fennel seeds 1 tsp

Cloves 6

Red chilies 5-6 or to taste

Method

Cut the vegetables small, keep onion & tomatoes separately after cutting fine.

Cook rest of the vegetables with salt, turmeric pdr.

Fry the ground masala in little oil till a nice aroma comes, then add it to the cooked vegetables, let it boil for 10 minutes.

In a pan, heat little oil, fry the onions till brown, add it to the mixture, then in the same pan, fry tomatoes well, then add it to the boiling mixture, let it boil for 2-3 minutes.

At last heat a pan, add 1 tsp ghee, fry nuts & raisins, curry leaves, add it to the gravy.

Garnish with fresh coriander leaves, serve it hot with rice, idli, dosai.          

Masala idlis

Masala idlis

idlis cooked 10-12 small if big can be cut into 1/2 

onion 2 small chopped fine           tomatoes 2 chopped fine      

tamarind juice 1 small cup      green chilies 3-4 cut fine or as per taste

salt to taste   turmeric pdr 1./4 tsp           curry leaves little   fresh coriander leaves little

oil 1 tbsp     mustard seeds 1 tsp     udad dal 2 tsp   chana dal 2 tsp

hing/ asafetida little      coriander pdr 2 tsp     chili pdr 1 tsp

Method

1) cook idlis as usual & keep aside or you can use left over dilis

2) in a thick kadai/ pan, heat oil, add mustard seeds, once it crackles add the dals along with curry leaves, chilies & onion

3) fry well adding hing, once the onion if light brown, add chopped tomatoes, salt wee bit, saute well for 3 minutes

4) add turmeric pdr, coriander pdr, chili pdr, if needed, fry well

5) add tamarind juice along with 1/2 cup water, add salt to taste, let it boil & thicken

6) once it is thick, add idlis, mix well, as all the juice will be absorbed by idlis, lower he heat & let it cooked for few minutes, if need be, add some oil, if you want it roasted now.

This can be eaten hot & plain.

Paneer/ cottage cheese masala with mint chutney

 Ingredients
200 gm paneer/ cottage cheese cut into small pieces   curd 2 tbsp        mint chutney 1 tbsp     chili pdr 1/2 tsp
salt 1/4 tsp ( as there will be salt in mint chutney)       ghee/ clarified butter 1 tsp

method
1) marinate paneer pieces in curd, mixed with mint chutney, chili pdr & salt for 30 minutes.
2) Heat a non-stick pan, add ghee, once it melts, add marinated paneer pieces, let it cook on low flame till          dry.
3) Serve hot with roti/ bread.

ps- the 1st picture shows marinated paneer pieces. the 2nd one shows, panner masala served with parantha & the 3rd shows cooked paneer pieces.

To make mint/ pudina chutney

Ingredients
mint leaves 1 cup          coriander leaves 2 cups        green chilies 2-3      onion small 1       lime juice1 tbsp
salt

method
1) Remove mint leaves from stalks, wash well, drain & keep aside.
2) Wash well coriander leaves with stalks, chop coarse & keep aside.
3) roughly chop onion & chilies.
4) Put all the ingredients in a mixer, grind with lime juice to a fine paste.( normally no need to add water, as you're adding lime juice & onion also gives out water when mixed with salt & ground)
5) Store this chutney in a clean & dry container in the fridge, it stays for 7-10 days.
6) this chutney goes well with roti, bread, pakoras & or you can mix with rice & eat !