Categories
Recipes

Vegetable Pakodas

We do like our vegetable pakodas (fritters) and every now and then we’ll binge on the stuff. This is one of the recipes we use. It’s a blend of different vegetables, is easy to make and the outcome is little, crisp bite sized pakodas that are great on their own as well as if put into a kadhi.

Ingredients:

  • Aubergine, round, medium, diced
  • Bell pepper, medium, diced
  • Onion, medium, diced
  • Garlic, 6 small pods, minced
  • Green chilies, 2, minced with seeds
  • Basil leaves, handful, minced (we had some lying about)
  • Besan/chickpea flour, 2 cups
  • Red chili powder, 1 tbsp
  • Salt, 2 tsp
  • Kasuri methi, 2 loose pinches/2-3 gm
  • half to 1 cup water

Method:

  1. Mix everything together, going slow with the water as needed instead of pouring the whole lot in together; this should result in a fairly dense batter. These pakodas need to be small, and cooked on medium heat until they’re golden brown. Any bigger and they’ll be raw on the inside.
  2. I made them by scooping up a tablespoonful of the batter/dough, and then using another spoon, scraping parts of the dough from the first spoon into the oil; about 2 to 3 little pakodas per spoonful of dough.
  3. Another method would be to scoop up little bits of dough with wet hands, flatten it a bit with the thumb and then shove off the fingers it into the oil with the thumb.

Notes:

  • Use as little besan as possible if you’re watching your carbs; just enough to bind the vegetables together.
Categories
Recipes

Grilled Baingan

We love baingan at home in all its shapes and forms. One time I remember really, really wanting that last piece of begun bhaja and ending up promising to take my daughter to the movies in return for her claim. That one piece cost me 750 rupees.

This was part of a platter we ate a couple of days ago.

Ingredients:

  • Baingan/Aubergine, small-medium sized long variety, sliced in half, lengthwise
  • Chili powder + salt dry mixture (1:2)
  • Lemon juice
  • Oil
  • Lemon zest (optional)
  • Feta cheese (optional)

Method:

  1. Rub the aubergines with the chili salt mixture. Score them with a knife as in the picture. This looks pretty and helps cook it faster too.
  2. Heat your grill pan to almost smoking hot, brush it with a little oil. Place all the aubergines, scored side down on to the pan
  3. Reduce the heat and wait until the purple color has faded across at least half the height of the aubergine. Add a little more oil if it’s all gone. Don’t try to remove or shift the pieces. Press each one down gently.
  4. When each piece is faded all the way to the top, wait another couple of minutes and remove them from the pan.
  5. Serve hot after squeezing on some lemon juice.

Notes:

  • You can use slices of round aubergine too. Remember to score.
  • Sprinkle on some lemon zest and crumbled feta cheese if you want.
  • With thicker slices of baingan, you can also sprinkle a little water from time to time and cover the pan to allow for the effects of the hot steam.
Categories
Recipes

Ash Gourd with Ginger and Coconut

I craved this flavour as a fast breaking meal and ate it with boiled millets and prawn pickle. Here’s what I remember of the recipe. Would have been great with kadi patta, but we didn’t have any.

Ingredients

  • Ash Gourd, 700gm, peeled and chopped
  • Ginger, 75gm
  • Green chillies, 6, ground with the ginger
  • Urad dal, 50gm
  • Green cardamom, 3 pieces, peeled
  • Black pepper, 1 tbsp, grind with cardamom
  • Star anise, 3 whole flowers
  • Cinnamon, 5gm piece
  • Cloves, 6 pieces
  • Dried red chilies, 5 pieces
  • 1 whole coconut kernel, grated
  • Coconut oil
  • Salt to taste
  • Onions, 3 med-large, sliced

Method

  1. Heat a generous amount of coconut oil
  2. Gently brown the urad dal to golden.
  3. Add all dry spices; fry
  4. Add ginger-chili mixture; fry
  5. Add onions; fry
  6. Add add grated coconut; stir well for a few minutes
  7. Add chopped gourd and 500ml water. Stir well.
  8. Pressure cook until done. 10 minutes in a Futura for me.
Categories
Recipes

Sarson, Rice, Dal

I received a bunch of ingredient suggestions from the Safal Team this month, with one caveat; there should be at least one khichdi recipe amongst the lot. I confess, that while khichdi, is one of my favourite dishes, and I’ll take some care to ensure there’s pickle, raw onions and desi ghee when eating it, I’ve never, ever thought of cooking it, let alone actually cooked it.

safal

This recipe was created for The Right Side of Life, a Safal community on Facebook. If you’re interested in eating healthier and involving food in different aspects of wellness, this is a group for you. We’re planning lots of activities and content for this group that I’m sure you’ll love!

So, this is my first time making any sort of khichdi, let alone some of the more elaborate one’s you’ve probably done. Be kind please. The haldi is missing from this recipe on purpose, so the colour ends up a nice, bright green.

Ideally, I must have pickle, ghee and raw onions with my khichdi.

Ingredients:

  • Step 1
    • Masoor Dal, 1/2 cup, washed and drained (about 100gm)
    • Rice, 1 cup, washed, pre-soaked for 30 minutes and drained (about 200 gm)
    • Salt to taste
    • Green chillies x3 pieces, slit
    • Garam masala x1 tbsp
  • Step 2
    • Sarson/Mustard leaves, 1 bunch, washed and trimmed.
    • Ginger, 1″ piece, finely chopped
    • Garlic, 6 cloves, finely chopped
  • Peanuts, crushed
  • Garnish
    • Chilli Pickle (I used Safal)
    • Raw onions
    • Ghee (I used Mother Dairy)
    • Peanuts, whole

Method:

  1. Put all the ingredients from ‘Step 1’ into a cooker, mix well, and cook until the rice is done, but not too mashed.
  2. Put all the ingredients from ‘Step 2’ into a cooker, mix well and cook for 1 whistle. Remove, drain and puree finely.
  3. Mix the outcomes from ‘Step 1’ and ‘Step 2’ with the crushed peanuts, pour into a plate, garnish with the ingredients from ‘Garnish’, and serve.

Notes:

  • Adjust garam masala and chillies to your liking.
  • Sarson ka saag sometimes has thick stalks. Peel these stalks of the fibrous outer casing, coarsely chop and add to the ingredients of step 2. I would also consider blanching these and adding them to the garnish or whole, like the peanuts, for crunch.
  • The role of the peanuts is for added crunch. I forgot to add the peanut garnish.
  • Given the number of pickles we have in this country, it is easy to vary flavour profiles simply by changing the pickle used.

Categories
Recipes

Veggies, Veggies, Veggies

Breaking an intermittent fast, or the last meal before beginning one can make quite a difference to how we feel and the success of the oncoming fast. Plus, due to the low quantity of food and frequency of meals, we need a boost of nutrition if we are to avoid excess nutritional supplements.

This recipe was created for The Right Side of Life, a Safal community on Facebook. If you’re interested in eating healthier and involving food in different aspects of wellness, this is a group for you. We’re planning lots of activities and content for this group that I’m sure you’ll love!

This recipe is of a style I favour for this purpose – lots of flavour, lots of vegetables, plenty of fibre, low carb, lots of different nutrients and so on. Give it your own twist by adding other vegetables such as differently coloured bell peppers for instance, which would taste and look great in this soup. Also, this isn’t very spicy, so you might like to add some of that too per your own preferences.

I’ll just list the ingredients, of which there are many, and ask you to please watch the video for the method. It’s just about putting them all into a pot one after another, simmering for 5 minutes and then a few steps to finish. The ingredients are listed in order of use.

Ingredients:

  • Oil
  • Garlic, sliced
  • Spring onions (whites), sliced
  • Onions, sliced
  • Spring onions (greens), chopped, 3/4 of whatever you have.
  • Mushroom stalks, finely chopped
  • Mushrooms, sliced
  • Light soy sauce
  • Vinegar
  • Honey
  • Carrots, sliced
  • Paneer, diced
  • Singhada, coarsely chopped
  • Chinese cooking wine (optional)
  • Green chilli sauce
  • Add-It Vegetable Gravy Seasoning
  • Dried red chilli
  • Mustard greens
  • Green peas
  • Spring onions (greens), remaining amount
  • Coriander leaves, chopped
  • Dark soy sauce
  • Oranges

Yeah, that’s a lot. Don’t forget the dark soy sauce, or the soup looks really dull and drab.

Method:

Watch the video below please. :)

Notes:

  • Go slow with the vinegar, they can be mild to sharp depending on the brand.
  • A dash of Chinese sesame oil over each bowl will lend a lovely aroma.
  • Add green chillies for spice if you wish
  • Add more vegetables if you want
  • Replace mustard greens with spinach or other greens if you want.
  • Using a stock cube might be an interesting touch.
Categories
Recipes

Achari Tendli

by Rita Naik Goraksha

  • For Achari Masala
    • 1 tbsp mustard seeds
    • 1 tbsp cumin seeds
    • 1 tbsp fennel seeds
    • 1/2 tsp kalonji
    • 1 tsp methi or fenugreek seeds
    • 1/2 tsp ajwain
    • 15 red chillies (Kashmiri & spicy one you can add both)
    • 1 tsp dry mango powder
  • For the subzi:
    • 500 gm Tendli
    • 2-3 Tbsp Oil
    • 1/2 tsp mustard seeds
    • 1/4 tsp Hing (asafoetida)
    • 1/2 tsp Tumeric powder
    • Salt according to taste

Method:

  1. In a pan dry roast mentioned ingredients for the masala but do not over roast them. In the same pan dry roast the chillies. Let it cool for sometime. Now put everything in a jar & blend it into a powder. You can store this powder if it’s extra in a jar for further use.
  2. Wash & dry the tendli. Chop them into four long pieces. In a kadhai add oil put some mustard seeds once the splutter add little hing to it. Now add the masala (2 to 3 tbsp) depending on the quantity of the veggie. Add turmeric powder. Add the chopped tendli to it. Add salt. Mix well. Cover & cook.
  3. Serve hot.
Categories
Recipes

Mango pickle

Contributed by Jayanthi Narayan

It’s raw mango season and a festival like Vishu is incomplete without mango pickle. I was wondering what to make as accompaniment for the dishes we had prepared for Vishu.

Ingredients:

  • 2 raw mango
  • A pinch of hing
  • 1 tsp salt
  • 2 tsp red chili powder spicy)
  • 1 tsp turmeric powder
  • 2 tbsp gingely oil
  • 1 tsp mustard seeds

Method:

  1. Wash, chop mango into very small pieces. Discard the seed.
  2. In a mixing bowl add mango slices, turmeric, salt and red chili powder. Mix well.
  3. Heat a small pan, pour gingelly oil, add mustard seeds and allow it to splutter.
  4. Off stove, quickly transfer mango into this tadka and give a toss.
  5. Bring it to room temperature, transfer into a clean bottle or jar.
  6. You can start consuming it immediately.
  7. Shelf life in normal conditions is 2 to 3 days.
  8. Enjoy pickle with curd rice.

I make less quantity as it’s shelf life is not more than 2 to 3 days.