TR4

TOMATO GOJJU (KARNATAKA SPECIAL)

 

Hello !!!

Today i am back with a special recipe from Karnataka. This is very close to my heart  as it can be prepared within a short time with easily available ingredients in your pantry. I love to have it with Phulkas, rice and akki rotti. It is sweet and tangy a perfect  balance of both to tickle your tastebuds. The  main ingredient in this recipe that enhances the taste of this dish is Rasam powder. I always stock home made rasam powder. I just got my stock from my mom who specially made it for me during my visit to her place. Home made Rasam powder is always the best and i just love it.I use rasam powder in many recipes apart from making varieties of Rasam.This recipe if one of the specialities from the state of Karnataka.

I am glad to be sharing this simple and yummy Gojju recipe with all my readers.This is one of the hot favorites with my family.

Recipe for Tomato Gojju (Karnataka Special):

Ingredients:

3 Cups roughly chopped Tomatoes

1/4 Tsp Fenugreek seeds / Methi dana

1/2 Tsp Mustard seeds / Rai (black)

Salt to taste

5-6 Dry Red Chillies

2 Sprigs of Curry leaves

2 Tbsp  Powdered Jaggery (I have used palm jaggery)

1 .5 Tbsp Rasam Powder

1.5 to 2 Cups of  Water

2 Green Chilies Slit

A generous pinch of Asafoetida

1 Tbsp Oil

Method:

Heat a heavy bottom pan. Add oil. Once the oil is hot add mustard seeds, curry leaves and fenugreek seeds. Once the mustard  splutters add  dry red chillies and asafoetida.Saute for a few seconds and then add chopped tomatoes, rasam powder and salt to taste.

Add 1.5 cups of  water . Keep it on medium flame and  stir occasionally untill the tomatoes are full cooked and oil starts to leave the sides of the pan.

Once done taste it and add jaggery if needed to get a perfect balance of Spicy , sweet and tangy taste.Garnish with a tadka / seasoning of mustard seeds and slit green chillies. Serve with steaming hot rice, Pulkas ,Rotis or Akki rottti.

 

Enjoy!!!!!

Notes:

The above measurement is perfect to suit the palate of my family.

TR4

Cauliflower Kofta Curry

Hello Everyone!!!!

As we approach International Woman’s Day on March 8 this year ,I would like to dedicate this post to all the woman I have come accross in my life who has inspired me in some way or the other and taught me something in life.I would like to thank each one of you as you have helped me to emerge stronger and sensible each day.

To celebrate this occassion my contribution for #82nd #FoodieMonday #Bloghop theme of #Woman’sDayTreat is this Yummy Cauliflower Kofta Curry which is loved by many of us.

Recipe for Cauliflower Kofta Curry:

Ingredients for Kofta :

(1 Cup 250 Gms)

2 Cups Grated Cauliflower

4 Potatoes boiled and mashed

1 Cup Paneer

1Cup Fresh Coriander

2 Green Chillies

1 Red Chilli (Fresh)

2 Tbsp Corn Flour

1 Tbsp Multigrain Flour ( Mix of green gram flour, quinoa, jowar,flaxseeds )

1/2 Tsp Chaat Masala

1/2 Tsp Garam Masala

1/2 Tsp Sri Racha Sauce

1 Tsp Ginger Garlic Paste

1Tbsp Thick Curd

1 Cup Bread Crumbs

Salt to taste

Oil for Shallow frying

Method for Making Koftas:

Grate the Cauliflower and keep it in a wide bottom utensil. Make a fine paste of coriander,green chilli, red chilli and Paneer without adding water.Add this paste to the grated cauliflower. Add mashed potatoes,corn flour,multigrain flour,Chaat masala, Garam masala, sri racha sauce,ginger garlic paste and thick yogurt. Mix all the ingredients so that it binds well and you can shape it as desired.Shallow fry in oil and keep it aside.

Ingredients for the Gravy:

4 Onions roughly chopped

4 Ripe Tomatoes

1 Cup fresh Coriander

1/2 Tsp Pepper Corns

1/4 Cup Cashews

1/4 Cup Bread Crumbs

2 Green Chillies

Method:

Dry roast all the ingredients above except the bread crumbs. Allow it to cool. Then blend all the ingredients along with the bread crumbs and to a smooth paste.

Heat a heavy bottom pan. Add 2 Tsp oil . Pour the gravy , add 3/4th cup of water and allow it to simmer on medium flame for 7-8 mins. Once done switch off the flame.

Dunk the koftas in the gravy for about 10 mins before serving and then serve with hot Rotis/ Naan or Rice.

img-20160919-wa0048

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!

Lets celebrate Womanhood!!! Three cheers all the woman !!!!!!!!!!!!!!!

TR4

MUSHROOM VINDALOO

Indian Cuisine consists of  a wide range  of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic groups and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Cultural choices , traditions and religion also influence Indian Food.

Historical incidents such as foreign invasions, trade relations and colonialism have played a role in introducing certain foods to our country. For instance, the potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chillies and breadfruit. Goa  has a tropical climate, which means the spices and flavours are intense. Use of kokum is a distinct feature of the region’s cuisine. Goan cuisine is mostly seafood and meat-based; the staple foods are rice and fish.The gravies are usually coconut based.Vegetarianism is also equally popular here.

Our theme for #76th #Foodiemonday #Bloghop Theme #Colonialinspiredcuisines my contribution is  Mushroom Vindaloo made with fresh spices.

Recipe for Mushroom Vindaloo:

Ingredients:

20 Button Mushrooms (You may cut it into halves if the mushrooms are large)

4 Medium Tomatoes chopped

3 Medium Onions finely chopped

1/4 Cup finely chopped Coriander

2 Sprigs of Spring Onion finely chopped

1 Tbsp Oil

1 Inch Cinnamon Stick

1 Tsp Mustard

For the Paste:

1 Tsp Cumin

1 Tbsp Mustard

1Tbsp Coriander seeds

1 Inch Ginger roughly chopped

8 Garlic Pods crushed

1/3 Cup White Vinegar

1 Tbsp Extra Virgin olive Oil

1Tsp Sugar

Salt to taste

1/2 Tsp Turmeric

1Tsp Red Chilli Powder

1 Tsp Freshly Ground Garam MasalaAll SPICE POWDER (GARAM MASALA)

Method:

Grind the above mentioned masala for the paste. Marinate the button mushrooms for about 2 hours.

Heat oil in a wok. Add mustard Once it splutters add the finely chopped onions and roast on medium flame until the onions turn brown.Once done add the marinated mushrooms.Mix well and cook on medium flame for about 5 mins. Then add the chopped tomatoes and cinnamon stick.Add 1/2 cup of water and cover the wok. Allow it to cook on low flame for about 35-40 mins.Stir once in a while to ensure it does not burn.Once done add the chopped coriander and Spring onions.Keep some spring onions for garnish. Add salt if needed and mix well. Switch off the flame and serve hot with Rice or Phulkas.

img-20160919-wa0048

Enjoy!!!!!!!!!

img_2381