BESAN CAPSICUM CURRY

CAK was intended for documenting  recipes cooked at home for the reference of children who stayed far away from home base . As our family circle started expanding to other states through marital connections an array of recipes belonging to different regions are also being documented in CAK . Learnt the recipe of a simple and tasty dish from a sweet angel who will be part of our family soon . As the name suggests powdered lentil and spice are used in the preparation of  Besan Capsicum Curry . It reminds me of Paruppu Usili which is also prepared using lentil - but soaked and ground - along with any selected vegetable. Here is the recipe of a yummy Rajasthani dish slightly altered to my convenience ! 

                                                                                       

INGREDIENTS

Capsicum ( Chopped finely ) - 2 cups

Sweet corn ( Steamed ) - 1/4 cup ( Optional)

Besan ( dry roast ) - 1/2 cup

Chilly Powder - 1 tbsp ( Instead I love to use my Sambar Powder ! )

Dania powder - 1 tsp

Cumin powder - 1 tsp 

Turmeric powder - 1 / 2 tsp

Asafoetida - 1/4 tsp

Salt - 1/2 tbsp 

Sesame oil - 2 tbsps

Mustard seeds - 1/4 tsp

Curry leaves - a few

METHOD

1. Blend all the dry powders in a bowl .

2. Add chopped Capsicum and steamed sweet corn and mix well . 

                                                                                                       

3. Heat oil in a kadai and splutter mustard seeds and then add the curry leaves.

4. Add the vegetable and spice mixture , and stir well .

5. Stir and cook on medium flame till the capsicum softens .

                                                                                                       

6. Keep stirring till the oil comes out and the Besan mixture turns reddish in colour.

                                                                                                 

Enjoy the hot and spicy Besan Capsicum Curry with rotis or rice.

 TAVA ROASRED SPICY EGGPLANT / BAINGAN BAJA 

Baingan Bharta , Eggplant chutney and Sutta Kattarikkai Pachadi are oft prepared Eggplant dishes at home. But the spicy roasted Eggplant Slices served along with Kichdi at my daughter's place was an entirely new gastronomic experience for me . As always I tried out the dish at home and now it has become an oft prepared dish too ! Baingan Baja is an easy to make side dish which can turn a simple and healing Paruppu Sadam / Dal Chawal / Bele Tovvae and Anna into a special meal !

                                                                                

INGREDIENTS

Eggplant - 1 ( Choose a fresh and well formed vegetable without blemishes or holes )

Besan - 1/2 cup

Sambar Powder - 1 1/2 tbsps

Turmeric powder - 1 tsp

Salt - 3/4 tbsp

Asafoetida Or any other  Masala powder of your choice - 1/4 tsp

Sesame oil - For roasting

METHOD

1. Wash and cut the Eggplant uniformly into 1/4 inch thick slices and immediately immerse them in water.

                                                                                       

2. Mix all the dry ingredient together in a shallow plate. 

3. Drain the Eggplant slices and dust them thoroughly on both sides with the spice powder mixture.

                                                                                                   

4. Let the powder coated slices stand for ten to fifteen minutes till the moisture in the slices absorb the spice. 

                                                                               

5. Heat a greased tava and pour one tablespoon of oil on it. 

6. Arrange four spice coated eggplant slices on the tava and cover with a lid.

                                                                                                       

7. After two minutes remove the lid and cook for another minute till you see reddish brown spots on the roasted side. 

8. Flip the slices , dribble oil around and roast the other side. 

                                                                                                

9. When they are done remove the crisp Tava Roasted Spicy Eggplant on to a plate. 

                                                                                 

10. Cook all the slices similarly batch by batch .

                                                                                        

Tastes yummy as they are and goes very well with non spicy rice preparations.  

 POTATO RICE / URULAIKIZHANGU SADAM

Rice is the staple food thorough out our country. Especially so in the South since it is widely cultivated in this region. Eating cooked plain rice along with dal and vegetables has been a daily routine since ancient times. Traditionally prepared Variety Rice also known Chitra Anna or Kalanda Sadam is usually limited to only traditional festive menus. Not anymore !  Variety Rice has found its own special niche as a one pot meal in our daily meal plan . 

People who have hectic work schedules prefer one pot meals / lunch box meals for the ease of cooking , cleaning and time saving . Variety Rice comes in handy during these situations. Other than Pulavs , Biriyanis and the traditional Chitra Annas , more and more innovative rice recipes with South Indian flavour are coming up on culinary platforms . 

Here is a very simple Variety Rice prepared with Potatoes with a pleasant aroma of the nutritious Fenugreek leaves . 

                                                                                                 

Cooked rice - 2 cups

Potatoes ( Pealed and cubed ) - 2 cups

Fenugreek leaves ( Washed and chopped ) - 2cups

Sesame oil - 2 tbsps

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Asafoetida - 1 pinch

Curry leaves - a few

Turmeric powder - 1 pinch

Salt - 3/4 tsp

Sambar powder - 1 tsp

Chopped tomatoes - 1/2 cup 

METHOD

1. Heat oil in a kadai and splutter mustard seeds and cumin seeds.

2. Add asafoetida , turmeric powder and curry leaves.

3. Stir in the fenugreek leaves and cook till it wilts.

4. Add the potato cubes , stir , cover and cook on medium flame till almost done. 

                                                                                                                

                                                                                                    

7. Keep stirring till the tomatoes are just cooked.

                                                                                         

                                                                                          

                                                                                 

 VEGAN TAMALES / SWEET CORN KADUBU

Cooking food wrapped in leaves is an age old practice followed around the world. Cabbage leaves , Grape leaves and Colocasia leaves used for wrapping and steaming are consumed along with the dish . Turmeric leaves, jackfruit leaves and screw pine are also used in steaming different kinds of kadubus which are peeled and discarded before relishing the food. Elai Adai , Idlies and Kadubus acquire a pleasant aroma and retain  moisture when banana leaves are either used as wraps or cups for steaming. Here is a steamed dish wrapped in corn husk which I relished during a visit to a farmer's market . I tried out a vegan version of Mexican Tamales using freshly ground Sweet Corn paste and stir fried vegetables . Since fresh corn becomes slightly watery when ground , I have used wheat flour to adjust the consistency of the batter. Besan , Rice flour , Maize flour or any other flour of your choice can also be used .

                                                                                        

INGREDIENTS

Fresh Corn Cobs - 2

Wheat flour - 2 tbsps or as required

Salt - 1/4 tsp

Sambar Powder - 1/4 tsp

TO PREPARE THE OUTER COVERING

1. Separate the husks , wash and keep them immersed in hot water till required.

2. Remove the corn from the cob and grind to a smooth paste adding Sambar Powder and salt.

                                                                                                                

3. Blend in the wheat flour to make a thick spreadable batter.

                                                                                                    

INGREDIENTS FOR THE FILLING

Finely chopped carrots - 1/2 cup

Finely chopped cabbage - 1/2 cup

Finely chopped capsicum - 1/2 cup

Grated ginger - 1/2 tsp

Grated garlic - 1/2 tsp

Crushed pepper - 1/2 tsp

Salt - 1/4 tsp

Sesame oil - 2 tbsps

TO PREPARE THE FILLING

1. Heat oil and add crushed pepper followed by grated ginger and garlic.

2. When it emanates a pleasant aroma add all the finely chopped vegetables.

3. Stir fry till half done .

                                                                                                    

4. Stir in salt and switch off flame.

MAKING THE TAMALES

1. Drain and pat dry the soaked corn husks.

2. Spread out a husk and grease it on the inner side.

                                                                                            

3.Place a lump of batter and flatten it along the greased husk.

4. Spread about three table spoons of the stir fried vegetables on the batter .

5. Fold the husk bringing the tip and and base of the husk together. 

                                                                                                     

6. Tuck in the folded edges underneath the Tamale and place it in a steamer with the folded edges facing downwards.

                                                                                   

7.  Line the rest of the husks with batter, fill with vegetables and fold all the Tamales similarly and steam them for fifteen minutes.

                                                                                            

8. Relish the warm Vegan Tamales with Tomato Sauce or Green Chutney after discarding the husk.

 FIVE SEEDS LADDU

Spreading joy and good will is the main aim of sharing goodies during festivals. This is the time of the year when the winter months come to a close and Makara Sankranti heralds the arrival of the bright and sunny Spring season . Makara Sankranti is a harvest festival celebrated by all the states in India . Each state celebrates the festival with its own traditional food prepared with the seasonal produce. Sesame seeds which lend warmth and nourishment to the body find an important place in the festive sweets of all states. In Karnataka  Yellu Bella - a mixture of Sesame seeds, Jaggery, Peanuts, Roasted Gram and Copra - is distributed among friends and relatives during Sankranti . 'Yellu Bella tindu olle maatanaadu' is a saying which means ' eat sesame and jaggery and speak good words. ' Sesame Laddus and Sesame Chikkis are popular in other states.

Five Seeds Laddu is a Makara Sankranti / Pongal special prepared with a blend of four other healthy seeds along with Sesame seeds.

                                                                                   

INGREDIENTS

Sesame seeds - 1/4 cup

Flax seeds - 1/4 cup

Pumpkin seeds - 1/4 cup

Sunflower seeds - 1/4 cup

Chia seeds - 1/4 cup

Raisins - 1 cup 

Cardamom - 2

METHOD

1. Dry roast the seeds one by one till they start cracking, emanating a pleasant nutty flavour.

3. Grind the roasted seeds together into a coarse powder .

4. Add raisins and cardamom and grind again .

5. The powder will come together when the seeds start releasing oil . 

7. Take small portions of the seeds and raisin mixture and firmly shape them into  Laddus . 

The oil from the seeds and the stickiness in the raisins will help to hold the Laddus together .