Thursday, August 30, 2012

Madahagala (Moodahagala)kayi Hashi | ಮಾಡಹಾಗಲ (ಮೂಡಹಾಗಲ)ಕಾಯಿ ಹಶಿ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Bitter gourd is a well known vegetable. But Madahagala (Moodahagala) is less known. It belongs to the same bitter gourd family, but is not bitter in taste. It is a creeper and grows from the root whenever it gets plenty of water as in monsoon season. Even now, in a thick forest near my grand mother's house we can find these creepers grown naturally! Many villagers get the roots from the forest and grow them in their backyards.
It was almost 4-5 years I haven't seen this vegetable around our area vegetable market. Last week when I was shopping near Jayanagar area, I saw this in a vegetable shop. I felt very happy looking at it. And now I am sharing with you a tasty recipe using  moodahaagalakayi.

Preparation time : 35 minutes
Serves 3-4

Moodahagalakayi - 1 1/2 or 2
Shredded fresh coconut - 3/4 cup
Curd - 3/4 cup or 1 cup
For seasoning: oil- 2tsp, red chilli -1, udad dal - 1tsp, mustard seeds -1tsp, green chilli -1
Salt to taste.

Chop the vegetable into small pieces.
Heat oil in a fry pan for seasoning. Add red chilli, udad dal, mustard seeds and chopped green chilli. When the mustard seeds splutter, add the chopped moodahagalakayi pieces, salt and mix it. Fry this mixture in simmer for around 20 minutes stirring in between to avoid burning. Then let it cool.
Grind the coconut finely using little water.
Now, add the ground mixture and curd to the fried mixture. Add little more salt if you want.
Hashi is now ready to be served with hot rice!

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Monday, August 20, 2012

Avarekalu (Hyacinth Beans) Sambar | ಅವರೆಕಾಳು ಹುಳಿ (ಸಾಂಬಾರ್)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This recipe is one of my latest experiments using Hyacinth beans. I had heard that Avarekalu (Hyacinth Beans) Sambar will be very tasty, but never had a chance to taste it anytime! While checking avarakalu recipes, found this Sambar recipe in an old Kannada magazine. I had frozen avarekalu with me and tried this Sambar the same day! We tried it with both rice and roti, it tasted awesome. The next time I get avarekalu, I am going to prepare this yummy curry again :)
Here is the recipe of Avarekalu Sambar for you. It goes well with rice, roti as well as chapathi.

Preparation time: 30 minutes
Servings: 3 - 4

Cooked Avarekalu (Hyacinth Beans) - 1 1/4 cup 
Cooking oil - 5 tsp
Cinnamon - small piece
Dry red chillies - 2 (adjust according to spiciness)
Fenugreek (Methi) seeds - 1/4 tsp
Coriander seeds - 1 1/2 tsp
Cumin seeds - 1/2 tsp
Poppy seeds - 1 tsp
1 medium size onion
Garlic - 2 cloves
Grated coconut - 4 tbsp
Raw tamarind - 1 tbsp
Salt to taste
Jaggery - 1 1/2 tsp or to taste
Water - 2 to 2 1/2 cup

Cut the onion into 2 halves. Chop one halve into big pieces and chop the other halve finely.
Heat 1 tsp oil in a heavy bottom pan. Add cinnamon piece, red chillies, coriander seeds, cumin seeds and poppy seeds and roast them nicely. Switch off the flame and allow them to cool.
Roast the onion (big pieces) and garlic in 1 tsp oil for 3 - 4 minutes and switch off the flame.
Grind all the roasted ingredients along with grated coconut, 1/4th cup of cooked avarekalu and raw tamarind into fine paste.
Heat 3 tsp of oil in a heavy bottom pan. Add finely chopped onion and roast it for a minute. Then add Avarekalu (Hyacinth Beans) and roast them for 3 - 4 minutes.
Add the ground paste to the avarekalu mixture and saute them for 2 minutes or till the raw smell is gone.
To this, add 2 to 2 1/2 cup of water, according to the consistency you need. Add salt and jaggery for taste and boil it for 10 minutes.
Enjoy this delicious curry along with rice, roti or chapathi!
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Tuesday, August 14, 2012

Kaja - Andhra Special | ಕಾಜ - ಆಂಧ್ರ ಸ್ಪೆಷಲ್

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Last month, we had a great family get together here in Bangalore. My cousin was the host this time and I wanted to prepare some special sweet for all of them. Long back, one of my Andhra friends told me about 'Kaja', a famous sweet from her region. Just checked with my hubby and finalized on this sweet for the occasion!
There are 2 - 3 different varieties of Kaja which are famous in Andhra. I went with Kakinada Kaja this time which tastes bit similar to 'Saate' which we prepare in Karnataka. Kaja can be served as sweet as well as snacks! 

Preparation time: 1 - 1 1/2 hour
Time required for the dough to set: 1 hour
Yield: approx. 45 pieces

All purpose flour / Maida - 400 gm (plus little more for dusting)
Ghee - 3 to 4 tbsp
Pinch of salt
Water to prepare the dough - 150 ml approx.
Sugar - 400 gm
Cardamom powder - 1/4 tsp
Oil for deep frying

Mix all purpose flour and ghee in a mixing bowl. To this, add pinch of salt and sufficient water to prepare the dough.
Prepare a non sticky dough ball from the mixture. Dough should be slightly harder than regular roti / chapathi dough. Let it rest for at-least 1 hour before preparing Kaja.
In the meanwhile, mix sugar with little water and bring to boil. Once it reaches one string consistency, switch off the flame. Add the cardamom powder and close it with a lid.
Now, make a big ball from the dough and roll it into a big rectangle on a clean surface using a rolling pin. You can use generous amount for dry flour for dusting.
Roll it as thin as roti / chapathi and cut the edges.
Roll the chapathi tightly like a stick (as shown in the pick) and cut it into pieces of 1 1/2 cm each. 
Flatten the cut pieces slightly using the rolling pin.
Bring the oil to medium heat on a heavy bottom pan. Deep fry the flattened pieces on low flame in batches. For me, it took around 15 minutes to deep fry each batch of Kaja.
Transfer the deep fried Kaja onto a tissue paper to absorb excess oil. Then, soak them in sugar syrup for 5 minutes.
Allow them to get dried after taking out from sugar syrup for 5 - 10 minutes.
Delicious Kaja is ready to serve now! Store them in an airtight container and can use up to a week.

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Monday, August 6, 2012

Bottle Gourd Palya (Spiced Bottlegourd) | ಹಾಲುಗುಂಬಳಕಾಯಿ (ಸೋರೆಕಾಯಿ) ಪಲ್ಯ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

These days, we will get almost all the vegetables in all the seasons. When I see bottle gourd (Lauki, Halugumbala or Sorekayi) in supermarkets here in Bangalore, I always remember my mom growing this veggie in our backyard during my childhood days. Since this veggie can't be stored for long time, its use was limited only for few days. Somehow, I love to use this veggie for cooking and keep buying it frequently!
Last week, I had bottle gourd in my fridge and wanted to try some different recipe this time. Just checked with Mom and she told me the recipe of Palya. This yummy stir fry with the hint of spice and sweetness goes well with rice, roti and chapathi.

Preparation time: 30 - 35 minutes
Servings: 3 - 4

Bottle gourd - half
Oil 4 - 5 tsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Asafoetida (hing) - a pinch
A big pinch of turmeric
Curry leaves - 1 strand
Sambar powder - 1 1/4 tsp
Amchur powder - 1/2 tsp or to taste
Sugar - 1 1/2 tsp or to taste
Salt to taste

Peel the bottle gourd and chop it finely.
Heat 4 - 5 tsp of oil in a heavy bottom pan. Add urad dal, mustard seeds, asafoetida and turmeric powder.
Once the mustard seeds start spluttering, add curry leaves and sambar powder and saute for a while.
Then, add the chopped bottle gourd and mix it nicely.
Add around 3 cups of water and close the lid.
Keep mixing it occationally and cook till the bottle gourd pieces becomes soft. Add little more water if required.
Once the bottle gourd pieces are cooked nicely, add salt, amchur powder and sugar according to taste.
Close the lid and cook it for 5 more minutes.
Delicious Palya is ready to serve with rice, chapathi or roti!

  • You can add grated coconut for more taste. If adding coconut, add it just 2 - 3 minutes before switching off the flame. 
  • I have used the home made sambar powder here..can use any other store bought or home made sambar powder for that matter.
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