Mooli ki bhujiya (sabzi)

Mooli ki Bhujiya sounds as if we are talking about a snack recipe. But when we add leaves and roots of radish together and prepare vegetable (sabzi), it is called Mooli ki bhujiya (sabzi). In North India, radish is available only during winters. But, here in Bangalore, good quality radish is available during summers too.

Initially, around 16 years back when we shifted to Bangalore, it was really difficult to find radish with leaves. Leaves used to be cut and thrown away from radish by the vegetable shop owners. But now in front of my apartment a vegetable vendor sells radish with all the leaves. In fact, whenever I show interest to buy leaves too, the sellers are amused and give me plenty of leaves free of cost. Probably they are relieved that their garbage is being cleaned up by customers!!

This sabzi requires raw radish – so be careful while choosing. Radish will not remain tender when it starts ripening and will not taste good. Remove the stems if they are too thick and attached with the leaves. Use soft leaves and soft raw radish.

I have one more recipe with radish in the blog – if you are interested can take a look…Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

There are a few more posts on different vegetables in the blog. You can check this link to look at them Vegetables (Curries).

Ingredients

Radish with leaves

Oil 2 tbsp
Tiny mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/8 tsp

Red chilli powder 1 tsp
Coriander powder 1 +1/2 tbsp
Turmeric powder 1/2 tsp
Green chillies chopped 2
Salt as per your taste

Process :

Take radish and leaves, wash them nicely in the running water and chop them separately.

Heat oil in a wok and crackle tiny mustard seeds, cumin seeds and asafoetida.

Add chopped radish and leaves along with all spices except salt – mix this nicely and cover for 5 minutes.

When we prepare leafy vegetables, their volume gives an impression of large quantity. But leaves shrink while cooking – so always add salt once the leaves settle down after 5 minutes of cooking.

Now add salt – mix it well and again cover the wok.

Keep on stirring sabzi continually till radish becomes tender and all moisture dries out. Mooli ki Bhujiya (sabzi) is ready!

 

Mango Shrikhand (curd based dessert)

Mango Shrikhand is a curd based dessert and it tastes best during summer. With the addition of natural mango flavour in it, you might find mango shrikhand as the best fruit based curd dessert for summer.

The recipe for mango shrikhand is basically based on three ingredients, so there is no need to wory about searching for a lot of things in your pantry. The whole preparation method is also hassle free. So now you just can’t make an excuse to not prepare this delicious mango dessert this summer.

Use good quality mangoes for puree. If mangoes are not sweet enough than we will have to add more sugar. Flavour of mango also wouldn’t be enough. Here I have used puree from alphonso mangoes; but feel free to use your choice of  mangoes.

You can check a few more  more posts based on mangoes in the blog:

Mangoshake (aamras)

Eggless Mango Mousse

Ripe Mangoes Gojju/Curry

Ingredients :

3 cups hung yogurt (dahi/curd)
1 cup mango puree
1/2 cup powdered sugar
1/2 tsp Cardamom powder

Process:

Set curd with full fat milk. In warmer locations curd usually takes 4 hours to get set completely. Pour this curd into a muslin cloth and hang it for 2-3 hours. If your kitchen temperature is very hot, curd will turn sour. To avoid this keep it in the fridge wrapped up in muslin cloth along with a bowl and a strainer. You can leave it overnight inside the fridge.

When all the whey from the curd has drained out, measure and take three cups of thick curd from it and keep it into a separate bowl. You can use rest of the curd for raita or prepare any curd based gravy. 

Add powdered sugar and cardamom powder in the curd and mix it well.

Now prepare mango puree by grinding mango pieces.

Add this puree into the curd and mix it well.

Shrikhand is a thick dessert but because of the mango puree it’s consistency won’t be the same. Keep mango shrikhand in the fridge for 3-4 hours to be chilled completely.

Later serve in bowls and sprinkle a little bit of cardamom powder for nice flavor or just add a few cut pieces of mango.

 

Kairie ki loungi (raw mango dish)

‘Kairie ki loungi’  (raw mango dish) sunte hee muh mei paani aa jaata hai (mouth starts watering after listening to the name of the dish). This dish is prepared with raw mangoes.  Kairie ki loungi is one of my favorite raw mango dishes during summer since childhood. It is a side dish with your regular meals or you can have it with paratha during breakfast.

Sour taste of raw mango is balanced by sugar/jaggery, salt and red chilli powder. Seasoning with fennel seeds gives sweet fragrant flavor. When sugar melts and gets mixed with the rest of the ingredients, the look of the dish and taste reaches to another level altogether!! You have beautiful caramelized raw mango dish which will get over by licking directly from the pan. Oh, I can really write a poem on this!!!

Am I exaggerating too much?? Not at all… Try this recipe and experience the wonderful taste of my favorite raw mango dish ‘Loungi’ during summer!!

The whole credit for this recipe goes to my younger sister Nandini. Amongst the three sisters she is the one who started cooking very early. So her culinary skills are excellent. Last year during my Jaipur trip she prepared loungi and since then I have been waiting for the summer season to get back that wonderful taste!!!

You can check one more post from raw magoes in the blog. It is traditional Indian cool summer beverage Kachhi keiri ka pana/panna (raw mango beverage)

Ingredients :

400 gm kairie (raw mango medium sized peeled and sliced)
2 tbsp oil
1 tsp sauf
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp salt or as per your taste( can take a mix of white and black salt)
Water 1/4 cup
1/3 cup Sugar

You can reduce or increase the quantity of salt, sugar and chilli powder as per your preference.

For oil, my preference is mustard oil for its pungent flavor.

Process :

Wash, peel and cut raw mangoes in long pieces. The seed of raw mango is tender. While slicing kairie, the seed will also be sliced. Remove the seed after cutting kairie into pieces.

In a broad pan heat oil and crackle funnel seeds.

Add cut pieces of kairie and rest of the spices, except sugar.

Add water, mix everything and cover the pan.

Raw mango gets cooked very soon – so after a minute keep stirring in between. When the kairie is 80% cooked and needs a few more minutes, add sugar and keep stirring very gently till sugar melts. Switch off heat.

Be careful here – don’t let kairie cook completely before adding sugar. If it is completely cooked, it will become mushy when sugar/jagegery is added. Slight crisp and soft pieces of kairi taste really nice.

Loungi wouldn’t last more than a day, but if you want to save it for the next day to eat it with paratha for breakfast, keep it in the fridge.

 

Dahi waale aaloo (Potatoes with buttermilk)

Dahi waale aaloo or chach vaale aaloo ki sabzi or boiled potatoes cooked with buttermilk is a traditional Rajasthani cuisine. Rain was scarce in Rajasthan till few years back. So getting vegetables was very difficult, specially during summer. Therefore, people invented a few dishes so that they don’t get affected due to lack of rain and could taste variety. One such dish Mangodi ki subzi  is already in the blog. Dahi ke aaloo is another such interesting dish where curry is prepared with buttermilk and along with regular spices boiled potatoes are added.

Curd is such a simple ingredient but you can create veritable dishes with it. I love using curd in my savoury dishes for regular meals like raita, sabzi or Besan ki kadi. The best part about Dahi ke aaloo is that it doesn’t require onion, garlic or even tomatoes. So you can have it during your one-time fasting meals.

Ingredients :

5 medium sized boiled potatoes
Curd 300 gm
3 cups water

Oil 2 tbsp
Jeera (cumin) 1/4 tsp
Rai 1/4 tsp
Asafoetida powder 1/8 tsp

Turmeric powder 1/2 tsp
Coriander powder 1 tbsp +1 tsp
Red chilli powder 1 tsp
Green chillies chopped 2
3 tbsp water
Salt as per your taste

Garam masala powder 1 tsp
Oil 1 tsp
Dry red chillies 2
Chopped green coriander leaves

Process

Wash, boil, peel and mash potatoes in medium chunks and keep them aside in a bowl.

In a separate bowl churn curd nicely and add three cups of water and churn it again for a homogeneous mix (this is how we prepare buttermilk (chach) in India).

Heat 2 tbsp oil and splutter rai, jeera and asafoetida (hing) in a wok. Add red chilli, coriander and turmeric powder and chopped green chillies followed by 3 tbsp water. On sim heat let the masala get cooked for 5 minutes. Stir in between to avoid burning.

Once masala is cooked take out 1 tbsp out of it and keep it separate to be used later.

Add buttermilk in the wok once oil can be seen on the sides of masala. Increase the heat to high and keep stirring this mixture with quick movements until it starts boiling. Fast speed stirring is very important as otherwise buttermilk will curdle (phat jayega).

When buttermilk starts boiling, add mashed potatoes along with the salt.

Now reduce the heat to sim and let it cook for half an hour. It can be cooked on medium heat for 15 minutes but I like curries or gravies to be cooked on sim heat. Slow cooking enhances the flavor of dish.

Switch off the gas after half an hour and add garam masala powder and chopped green coriander leaves. Dahi ke aaloo or potatoes cooked in buttermilk are ready!!

Remember we had kept a little quantity of masala separate. We will use it now. Heat 1 tsp oil and roast dry red chillies in it for half a minute and add masala.  Just before serving pour this in dahi waale aaloo and impress your guests and family members!!

 

 

Ripe Mangoes Gojju/Curry

What kind of dish is Ripe Mango Gojju/Curry? I believe all my South Indian friends know everything about this dish. I will tell you how I first got introduced to this summer fruit mango dish…

Around two years back my dear friend Padmaja and I had gone to attend a housewarming ceremony of our mutual friend Poornima’s house. Generally in South India menu on such occasions is kept traditional. Amongst the dishes there was this one dish which was prepared from semi-ripe mangoes. It was such a delicious dish that I was amazed that something so good could be prepared with ripened mangoes other than Mangoshake (aamras).

Later I asked Poornima about the dish and she told that it is called Ripe Mangoes Gojju. In Kannada gojju means curry and is prepared with special small mangoes that are sweet and sour in taste. Noticing our interest Poornima generously packed Gojju for Padmaja and me.

Subsequently Padmaja and I decided to give it a try at home but I completely forgot about this.

Now mango season is back and Padmaja and I were talking when we suddenly recalled the house warming feast and the ripe mango gojju. We both decided that we were going to prepare the dish this summer. Padmaja belongs to the beautiful coastal city of Mangalore, so she prepared this Gojju in a complete traditional manner with curry leaves and more towards the salty side to be relished with rice.

I couldn’t find the same quality of mangoes which are required to prepare mango gojju, but I got small size mangoes and I went ahead with the preparation. As curry leaves are not much appreciated by Manish and Apoorva, I instead used fresh mint leaves and dry mint powder. Mine was a little towards the sweet version than the salty one. So it had sweet, sour, salty and chirpy taste. I kept it in the fridge and after 3 hours it was the best homemade summer beverage!! It was really refreshing and delicious. I was  glad that now to beat the summer heat I have one more wonderful cooling recipe. Isn’t it nice to explore different food cultures around us!!!

Ingredients :

Small size firm mangoes (sweet and sour in taste), two crushed green chillies, fresh chopped mint leaves, oil, rai (tiny mustard seeds), curry leaves, sugar, white salt, black salt, dry roasted cumin seeds powder, dry mint powder and water to boil mangoes.

Process :

Wash mangoes nicely and boil them in water (half soaked) till they are tender.

Don’t throw away the boiled water. Peel mangoes and with the help of knife or flat spatula take out all the pulp from the peeled skin of mangoes. Mix this pulp in boiled water. Now discard the peeled skin and squeeze out some pulp from the seed of mangoes too (but not completely).

This pulp would be having a lot of fiber – so grind it in the mixer along with sugar. Sugar volume should be such that the natural sweet taste of mangoes is also retained.

Add rest of the ingredients. White and black salt are added to enhance the taste. Mint leaves, mint powder and dry cumin powder enhance the  soothing fresh flavor. Crushed green chilies and tadka or seasoning in the end with oil and tiny rai or mustard seeds will give it a touch of Gojju.

Mix everything nicely, keep it in the fridge to cool down and later refresh yourself with this slightly tweaked version of traditional Ripe Mangoes Gojju. You can add some more water later if you want to have thin consistency.

 

 

Homemade Dry Mint Powder/ Podina ka powder

I had always seen homemade dry Mint powder or podina ka powder in my mom’s spice collection in the kitchen. My mother used to prepare this powder from freshly plucked mint leaves from our kitchen garden. We used to grow mint leaves in a big area that provided us with many leaves enabling us to prepare dry mint powder for the whole year.

Mint is a wonderful aromatic herb and is not at all difficult to grow in your kitchen garden or pots. We can use fresh mint leaves to prepare dry mint powder. Dry mint powder adds excellent flavor to summer drinks like Kachhi keiri ka pana/panna (raw mango beverage), lemon juice, butter milk, water melon juice etc. It can be added in plain curd or any raita.

While drying fresh mint leaves for powder, never dry them directly under the Sun’s heat. Heat kills the aroma of the leaves – so always dry them in a shadowed place. In case of rain, we can dry them in microwave or oven too.

Ingredients :

Fresh mint leaves

Process :

Pluck out fresh leaves of mint from the stems and wash them with running water.

Let them stay in the sieve till the water dries out completely.

Later, spread these leaves on a newspaper or dry cloth to dry out.

Don’t keep these leaves under the direct heat of Sun as that will diminish the flavor of mint. You can keep them under the fan. In the heat of summer, leaves will dry out inside the house too. Leaves will shrink in a day or two, their colour will change and they will look like this…

Now keep them in a broad bowl and let them dry till they become crispy dry.

Rub dry mint leaves with your palms or grind them in a mixer.

Homemade Dry Mint Powder is ready to use!!

As no moisture is left in the leaves, these can be easily stored in an air tight container.