KOREAN CARROT SALAD/MORKOVCHA

 Spicy Korean Carrot salad or Morkovcha is a simple salad that is high on flavours. The combination of simple ingredients brings out the best flavours in the sweet carrot. Well, first let's talk about the salads name. Contrary to the name this salad has nothing to do with Korea or Korean cuisine, for that matter. It is believed that Korean immigrants to the then Soviet Union, were trying to create the Kimchi with what ever they could find, and that's how the Morkovcha or Korean carrot salad came to be. 

When I tried out this salad recently, I wasn't sure how it would turn out and so the pictures taken were not in the least intended to be on the blog. But this salad turned out to be a hit in my home with everyone wanting more, the Mister wanted more acidity and that was easily managed,but it turned out yum. So the family said I must blog it, and here it goes.

Why and where I found this recipe? I had just bought some juicy carrots, but was so bored of the regular salad I made, which is to add lime juice and salt to grated carrots and temper with some green chillies, mustard seeds and asafoetida. As I scored the internet for a Carrot salad recipe that interested me, I found the current one on letthebakingbegin.com , from which I have taken inspiration and made some modifications. 

While you are here check out other recipes on the blog like- Lemon poppy seed salad dressing,  Zucchini and Potato wheat Dosa, Goan style Lobia curry, Broccoli and zucchini fritters, Watermelon rind kootu, Vegetable oats kichdi,  and more...

Here goes the carrot salad recipe-

PREP TIME: 10 Mins                                 COOK TIME: 5 Mins

TOTAL TIME:15 Mins                                COURSE:  ACCOMPANIMENT

CUISINE: WORLD FOOD                         SERVINGS: 6

AUTHOR: Rajni Ram

    

    Ingredients:

     

     Carrots 3 medium sized, julienned or grated roughly

     Caramelized Onions 1/2 cup ( I used store bought dehydrated onions)

     Salt as required 

     Sugar 1 tsp

     Garlic 4-5 cloves chopped finely

     Pepper powder 1 tsp   

     Apple Cider Vinegar(ACV) 1 tbsp ( add more if you want more acidity)

     Crushed coriander seeds/Dhania 1/2 tbsp

     Olive oil (cooking oil, not extra virgin) 2 tbsp

     Fresh Coriander leaves for garnish

     STEPWISE RECIPE: 

    

     1. In a large bowl, take the julienne/grated carrot. Add all ingredients to it except the olive oil.

2. Now in a small frying pan or tempering pan, take the olive oil and heat it to smoke point(be careful to not start a flame while smoking the oil. If the oil crosses smoke point, it can catch fire). Pour this smoking hot oil over the salad ingredients and give them all a good mix. The salad is ready to serve. We liked it chilled, so I put it in the fridge until ready to serve. 

     

    

NOTES:

1. Olive oil is the recommended for the exact flavours of the salad.

2. While bringing the oil to smoke point, be careful to not start a flame while smoking the oil. If the oil crosses smoke point, it can catch fire).

3. Apple Cider Vinegar (ACV) can be substituted with white vinegar. I would suggest adding it as per your taste.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

ZUCCHINI AND POTATO WHEAT DOSA

 Wheat Dosa is very common in south Indian homes. Most of the times jaggery is added to it and we call it Vella Dosai, meaning jaggery Dosa or sweet Dosa. In recent times I have seen this as liquid dough Roti and I wonder how one calls it a Roti. In my understanding, what we knead is a dough, and what we pour is a batter, right? So, I console my self saying this name has stuck probably because it tastes more like a Roti/Paratha , but the texture is that of Dosa. Whatever it is Dosa or Roti it tastes good, it is healthy as it is made of wheat, I have included vegetables and the best part, because of all these reasons it could be served as breakfast, lunch or dinner😇.

The vegetables used here are entirely customizable, but I would recommend adding a small potato, as I found it gives a good texture and softness to the Dosa. This dish is wholesome, no mess and quick fix, especially in these days where we are all working from home. When the work is endless, we all need quick fixes and this dish/Dosa is just that.

While you are here check out other recipes like Bajra and Ragi Cheela, Rava Dosa, Samosa pie , and more...

Giving below the recipe of Zucchini Potato wheat Dosa-

 

  PREP TIME: 15                                      COOK TIME: 15 Mins

 TOTAL TIME: 30 Mins                             COURSE:  MAIN

 CUISINE: INDIAN                                    SERVINGS: 6

 AUTHOR: Rajni Ram

      Ingredients:

     Wheat Flour 2 cups

      Zucchini 1 medium grated

      Potato 1 medium boiled and grated

      Green chillies 2 chopped fine

      Salt as required 

      Red chillies 1 to 2 tsp as per taste

      Coriander powder 1 tsp

      Fennel powder 1 tsp

      Water as required

Directions: In a big vessel take the grated Zucchini and grated Potato, add the green chillies, salt, red chilli powder, coriander powder, fennel powder. Now add the whole wheat flour and mix well using a spatula or your hand. Now pour water gradually to form a dosa consistency batter. The batter should be lump free. Let the batter rest for 20-30 minutes. Now heat a Tava on medium flame, grease it a little and pour the batter on it evenly. The dosa must be thick. Drizzle oil and cook on both sides. Serve with pickle, butter or chutney.

STEPWISE RECIPE FOLLOWS:

1. In a big vessel take the grated Zucchini and grated Potato, add the green chillies, salt, red chilli powder, coriander powder, fennel powder. 

2. Now add the whole wheat flour and mix well using a spatula or your hand. Now pour water gradually to form a dosa consistency batter. The batter should be lump free. Let the batter rest for 20-30 minutes.

3. Now heat a Tava on medium flame, grease it a little and pour the batter on it evenly. The dosa must be thick. Drizzle oil and cook on both sides. Serve with pickle, butter or chutney.

NOTES:

1. The vegetables used here are entirely customizable, but I would recommend adding a small potato, as I found it gives a good texture and softness to the Dosa. 

2. I did not add fresh coriander as I did not have it at the time I make this dish, I would recommend adding it if you can.

3. If you have the leftover batter, do not discard. Add 1 cup Sooji, and, 1 cup Rice flour and convert it to a Rava Dosa.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

GOAN STYLE LOBIA CURRY/GOAN STYLE BLACK EYED BEAN CURRY

 Black eyed beans or Cow peas as they are called, are legumes that are available all over the globe. In India they are used in many regional cuisines. The Lobia masala is a popular dish in north India, and so is the Eriserry from Kerala cuisine that uses the legume along with Ash gourd and Yam. In Tamilnadu is it made into a Sundal(salad), or used with other vegetables to make a curry. In the Andhra cuisine It is made into a Vada (fritter), the Gujarati cuisine also has its version of the Lobia curry, called Chawli masala. That's how wide the usage of these beans is across India.

Cow Peas/ black eyed beans have a soluble fibre that helps in reducing cholesterol, it is said. These are nutrient dense legumes with the richness of Vitamins- A, B1, B2, B3, B6, C , that helps in healthy cell development. They also are rich in micro nutrients like Magnesium, zinc, iron, and copper(source net.med). These legumes also support weight loss and boost digestive health. That I guess is reason enough to include them in your diet, if you haven't already. 

Though the Lobia Sundal (salad) is a regular feature in my house, and so is the Erissery, and Lobia masala, I recently tried a Goan style Lobia curry and it turned out so good. The Goan spice combination of Coriander seeds, Cumin seeds and coconut, gave a very good dimension to the dish, and it tasted different from the regular Lobia masala. Hence documenting this recipe for you all to try. 

There is also a Lobia Pulav recipe on the blog, do check it out here. Some other interesting and healthy recipes for you to try are- Daliya Mushroom Risotto, Drumstick Rasam, Curry leaves Powder, Dry fruit ladoo, Vegetable Oats Kichdi, Rajma Masala, and more...

Here is the recipe of Goan style Lobia curry- 

PREP TIME: 10Mins+(soak time 4-5 hrs)          COOK TIME: 30 Mins

TOTAL TIME: 40Mins                                        COURSE:  MAIN 

CUISINE:  INDIAN                                             SERVINGS: 4

AUTHOR: Rajni Ram                                                                             

    Ingredients:

    Lobia/cow peas/black eyed beans/ 1 cup soak for 4-5 hrs 

    Onion 1 medium chopped fine

    Tomatoes 2 large pureed

    Coconut 2 tbsp

    Tamarind paste 1 tsp or pulp from a tiny bit of tamarind

    Green chillies 2 split

    Bay leaf 1

    Coriander seeds/dhania 2 tsp

    Cumin seeds/Jeera 1 tsp

    Dry red chillies (regular/spicy ones)1

    Kashmiri or Byadagi chillies 1

    Turmeric powder 1/2 tsp

    Ginger garlic paste 1tsp

    Red chilli powder(regular) 1 tsp

    Kashmiri red chilli powder 1 tsp

    Oil for sauteing

    Directions: Wash and drain the water from Lobia, add fresh water and pressure cook for whistles or until soft.  In a pan, roast the coriander seeds, cumin seeds, dry red chillies, and Kashmiri red chillies until crisp. cool. Now put them in a blender jar along with coconut and grind to a fine paste using little water. Set aside. Now in the same pan take some oil and heat. Add the Bay leaf, followed by cumin seeds, and turmeric powder. When the cumin seeds splutter, add the ginger-garlic paste, and fry. Now drop in the chopped onions and saute. When the onions turn light brown, add the split green chillies and saute another 30 secs. Now add the ground masala paste and fry nicely in the oil. When the mixture becomes dry, add the tomato paste, followed by the cooked Lobia/Black eyed beans, along with the water in which the lobia was cooked. Let the mixture simmer for 5 minutes. Now add, salt, red chilli powder, Kashmiri chilli powder, and further simmer for 10 minutes. Add water if required to adjust consistency. After 5 minutes, add the tamarind paste, and cook for just a minute and switch off the flame. Garnish with finely chopped coriander leaves and serve hot with Rotis or rice.

     

    Serving Suggestions- Roti, White rice, Pulav, Naan, Paratha, Masala bath, and more...

    STEPWISE RECIPE FOLLOWS:

1. Wash and drain the water from Lobia, add fresh water and pressure cook for whistles or until soft.  In a pan, roast the coriander seeds, cumin seeds, dry red chillies, and Kashmiri red chillies until crisp. cool. Now put them in a blender jar along with coconut and grind to a fine paste using little water. Set aside.

2. Now in the same pan take some oil and heat. Add the Bay leaf, followed by cumin seeds, and turmeric powder. When the cumin seeds splutter, add the ginger-garlic paste, and fry. Now drop in the chopped onions and saute. 

3. When the onions turn light brown, add the split green chillies and saute another 30 secs. Now add the ground masala paste and fry nicely in the oil. When the mixture becomes dry, add the tomato paste, followed by the cooked Lobia/Black eyed beans, along with the water in which the lobia was cooked. Let the mixture simmer for 5 minutes.

4. Now add, salt, red chilli powder, Kashmiri chilli powder, and further simmer for 10 minutes. Add water if required to adjust consistency. After 5 minutes, add the tamarind paste, and cook for just a minute and switch off the flame. Garnish with finely chopped coriander leaves and serve hot with Rotis or rice.

NOTES:

1. There is another variety of the Lobia which are red in colour and resemble kidney beans/Rajma. This curry can be made with those red coloured beans too.

2. The spice level of this curry is medium. Feel free to increase or decrease as per taste. 

3. Usually when i refer to "oil of sauteing" in the ingredient list, I mean the regular refined oil. When i use a specific oil like Coconut or Sesame, I always specify. 

This is how I served my Goan style Lobia curry with Roti, Cucumber Raita, and Beetroot Halwa to make it a complete meal.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

BEETROOT HALWA

 I have a long standing relationship with Beetroot. I have liked it as a child and continue to do so. What I meant by long standing relationship is that, when I was anemic for a certain period, I was advised to eat Beetroot and Pomegranate regularly. And yes Dates too. These three are always part of my diet even now. I cook Beetroot in many forms. Stir fry, Falafel, Paratha, Salad and more. But my most favourite version is of this dessert, Beetroot Halwa. In fact I prefer Beetroot halwa to Carrot Halwa. 

If you have followed my Carrot halwa recipe you will see that I have followed the same method. These root vegetables have an earthy taste and smell. So to make a dessert with them, it is necessary to get rid of the earthy taste. That's done by boiling them in milk( a good amount of it). This not only removes that raw taste, but add that nice milkiness that we require for a Halwa or any fudge kind of recipe.

If not boiling them in milk, you need something like unsweetened Mava or Khoya, which is dehydrated milk to get rid of the taste. This version I have done in my Gajar Halwa Barfi recipe. It is a very quick version of the Carrot Halwa itself. Finally, this halwa is such a guilt free dish because a lot of sugar is not needed owing to the natural sweetness of the beets, and ghee has been used only for frying the nuts.

Coming to the vegetable itself and why one must include it in their diet is because they are packed with essential vitamins, minerals, some of  which have medicinal properties. Another popular reason is that they have any nutrients, and fewer calories, so it is good for weight watchers. It helps keep blood pressure in check. They also have a decent amount of Fiber, folate and Vitamin C. Isn't this reason enough for it to be a part of our meal plan?

I am cooking this Halwa on a day I have excess milk, so you will see me using my regular milk vessel, instead of my Kadai or Pan which I usually prefer. This is also Pandemic time, so no house help around. The more vessels I use, the more clean up I end up doing... getting the drift😉?

While you are here check out other dessert recipes of mine like- Carrot Kheer, Gajar/Carrot Halwa, Moong Dal Halwa, Dry fruit ladoo, Red Poha Ladoo, Sweet Potato Puranpoli, and more...

Here is the recipe for Beet root Halwa.  

     PREP TIME: 10 Mins                                      COOK TIME: 40 Mins

     TOTAL TIME: 50 Mins                                      COURSE:  DESSERT

     CUISINE:  INDIAN                                            SERVINGS: 6

     AUTHOR: Rajni Ram

    Ingredients:

    Beetroot 2 medium around 250 gm grated

    Milk 500 ml

    Sugar 3/4 cup

    Cardamom powder 2 pinches

    Cashewnuts few broken to bits

    Pistachio a few (optional)

    Ghee for frying nuts

    Directions: Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn't get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.

STEPWISE RECIPE FOLLOWS:

1.  Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn't get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more.

2. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures.

3. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency.

4. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.

    NOTES:

1. Once can easily double up measures for more quantity.

2. If you are a beginner, you may want to know that, as you cook the beets in milk, their colour pales, but once the sugar is added, it becomes all bright again. So you are doing good. Do not worry.

3. Sometimes if the beets are too juicy, inspite of trying to dry the mixture, a small amount of moisture remains. If you don't prefer that, just add 1 tbsp of milk powder and you get the perfect texture.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

ONE POT LAUKI WADIYAN CURRY

 Lauki or Bottle gourd is a healthy summer vegetable, available perennially. It has many health benefits, but many don't prefer it because of its bland taste. How many times would an elder at home or our mother have tried to feed it to us on the sly 😀? All for a good cause though. Lauki belongs to the cucumber family, and is very light on the tummy. That's one of the reasons it is summers most preferred vegetable.  

This vegetable is also called by several other names all over India like Doodhi, Ghiya, Sorakkai, to name a few. This vegetable packs a lot of Vitamins like-  Vitamin A, Vitamin B, Vitamin C, Vitanin E, Vitamin K and minerals like - Potassium, Iron and Manganese. Lauki has many electrolytes which makes it the ideal summer vegetable, that replenishes the water lost in sweating. All these advantages make Lauki a wholesome vegetable that fights off infections and helps in detoxification.

Coming to the next element in the recipe which is Urad dal Wadi, which are basically sun dried lentil dumplings. They can be broken to bits and fried, then added to subjis to pack in that extra flavour and crunch. They are also a nice way to add proteins to diet, when you want a break from the usual dal. 

In this recipe, I have combined the goodness these both have to offer and what I have is a super delicious curry. I have cooked this in the one pot method, which makes it very easy, and also a work day lunch or dinner option. It can be paired with rice or Rotis and you have amazing lunch/dinner ready in a jiffy. The Wadiyan or the lentil dumplings are just an add on, which can be done away with altogether if you prefer having just Lauki Ki Subji, or can be swapped with Soya chunks. For the fussy Lauki eaters, adding Wadiyan or Soya chunks is a good idea.

Last but not the least, requesting readers to not judge the pictures taken this time. As I finished all prep for the curry, the tube light in my kitchen got fused. Our kitchen doesn't get enough natural light, so I depend on two tube lights for lighting while I click pictures for the blog. With one gone, the light from one was not adequate. Since we are in the midst of the Pandemic, we were unable to step out to buy one immediately, and my husband has created a kind of bio bubble at home😅

While you are here check out other curry and subji recipes like- Corn Palak Subji, Chakki ki Shak, Miloni Babycorn and Bell Peppers curry, Bhindi Aloo, Paneer Khurchan, and more...

Let's get to the recipe right away.

     PREP TIME: 15 Mins                                            COOK TIME: 15 Mins

     TOTAL TIME: 30 Mins                                           COURSE:  MAIN

     CUISINE:  NORTH INDIAN                                  SERVINGS: 4

     AUTHOR: Rajni Ram 

     Ingredients:

     Lauki/Bottle gourd/Sorakai 250 gms skin peeled and, diced finely

    Tomatoes 2 large blanched and skin peel and chopped finely

    Onion 1 finely chopped

    Wadiyan/ sundried lentil dumplings about 5 

    Cumin Seeds 1 tsp

    Turmeric powder 1/2 tsp

    Ginger garlic paste 1/2 tsp

    Salt as required

    Red chilli powder 1 tsp

    Coriander powder 1 to 2 tsp

    Fennel powder 1 tsp

    Water 1 cup

    Fresh coriander leaves 2 tbsp finely chopped

    Garam Masala powder 1/2 tsp

    Oil for sauteeing

    Directions: Blanch the tomatoes for 10 mins in hot water, cool them, peel the skin and     chop finely. Break the Wadiyan to small pieces and keep aside. In a cooker take 1 tbsp oil and heat. Drop the broken Wadiyan into the oil and fry until brown. take care not to burn them. Remove and drain on absorbant paper. Now to the same oil add the cumin seeds, turmeric powder, chopped onions, and ginger garlic paste and saute, until onions turn light brown. Now add the blanched and chopped tomatoes and saute for 30 seconds. Add the diced Bottle gourd/lauki, salt, red chilli powder, coriander powder, fennel powder, and stir everything together. Now add 1 cup water, stir again, close cooker and cook until 4 to 5 whistles. Allow the pressure to settle. Now open cooker, add the fried Wadiyan, chopped coriander leaves and garam masala powder. The subji is ready to serve. Enjoy with hot rice or Rotis. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Blanch the tomatoes for 10 mins in hot water, cool them, peel the skin and chop finely. Break the Wadiyan to small pieces and keep aside. In a cooker take 1 tbsp oil and heat. Drop the broken Wadiyan into the oil and fry until brown. take care not to burn them. Remove and drain on absorbent paper.

2. Now to the same oil add the cumin seeds, turmeric powder, chopped onions, and ginger garlic paste and saute, until onions turn light brown. 

3. Now add the blanched and chopped tomatoes and saute for 30 seconds. Add the diced Bottle gourd/lauki, salt, red chilli powder, coriander powder, fennel powder, and stir everything together. Now add 1 cup water, stir again, close cooker and cook until 4 to 5 whistles. Allow the pressure to settle.

4. Now open cooker, add the fried Wadiyan, chopped coriander leaves and garam masala powder. The subji is ready to serve. Enjoy with hot rice or Rotis. Bon Appetit.

NOTES:

1. The Wadiyan or the lentil dumplings are just an add on, which can be done away with altogether if you prefer having just Lauki Ki Subji, or can be swapped with Soya chunks. For the fussy Lauki eaters, adding Wadiyan or Soya chunks is a good idea.

2. To use Soya chunks instead of Wadiyan, cook the soya chunks as per pack instructions. cool them and rinse a couple of times. Now they can be substuted instead of the Wadiyan at the end(need not be fried). They can be added as whole or mince. Still better is to add the tiny Soya granules.

    

WATERMELON RIND KOOTU / WATERMELON RIND LENTIL CURRY

 In south India, especially the Tamilnadu region, Kootu refers to any lentil based curry. There are many versions of Kootu cooked with a variety of lentils. Some are tamarind based(puli kootu), some milk based(pal kootu), some with spices and coconut gratings(poricha kootu).

This Watermelon rind kootu came about when I saw an contest alert in one of my social media pages, asking to contribute recipes towards sustainable living. Traditionally, India is a country where we have had the practice of using things without wasting them. This tradition lost its value with globalization , and the  "use and throw" phase. Now in the millennium as the world faces so many issues, "sustainable living" has become the mantra. 

In my house, I have seen my grand mother and mother use the peel of many vegetables like Ridge gourd, Bitter gourd etc to make chutneys. And we prepare Kootu using vegetables from the Cucumber familiy like, Ash Gourd, Pumpkin, Country Cucumber etc. As Watermelon also belongs to this family, I thought, why not give it a try, and believe me this kootu turned out so delicious.

So, I no more waste the rind of the Watermelon. I use it to make this Kootu, grind the rind and add it to Dosa batter, and also grind the rind into a chutney. 

While you are here check out other recipes here like, Menthiya Keerai Kootu, Vatha Kuzhambu, Bonda Morkuzhambu, Dosakaya Chutney, Pachai Mochai Kuzhambu and more...

Here is the recipe for Watermelon rind Kootu --

  PREP TIME: 15                                       COOK TIME: 15 Mins

 TOTAL TIME:30 Mins                                COURSE:  MAIN

 CUISINE: SOUTH INDIAN                        SERVINGS: 6

 AUTHOR: Rajni Ram

  

    Ingredients:

    Watermelon rind of half a watermelon, cut into cubes

    Moong dal (yellow split dal) 1/2 cup cooked soft in pressure cooker

    Green Chilli 1 split

    Turmeric powder 1/2 tsp

    Coconut gratings 1 tbsp

    Dry red chillies 2

    Peppercorns 4-5

    Cumin seeds 1 tsp

    Salt as required

    For tempering:

    Oil 2 tsp (coconut/ refined oil)

    Mustard seeds 1/2 tsp

    Urad dal 1 tsp

    Chana dal 1 tsp

    Curry leaves a few

    Dry red chilli broken 1

    Asafoetida 1/4 tsp

    Directions:

Pressure cook the Moong dal for 4 whistles, and keep aside. After using up the pulp of watermelon, remove/peel the dark green skin and discard. Cube the lighter portion as shown in the picture. Put the cubed rind pieces in a vessel, add the split green chilli, salt, and turmeric powder, pour water(about 1.5 cups), and cook the water melon rind until soft, but not mushy. Now in a blender add the coconut gratings, peppercorns, dry red chilli, and cumin seeds and grind to a smooth paste adding little water. Pour this paste into the cook watermelon rind and bring to a boil. Now, nicely mash the cooked dal with the back of a ladle and pour it into the vessel having watermelon rind and coconut paste. Stir nicely to mix the spices evenly. Cook for 2 minutes on low flames and put off the flame. Now in a tadka/tempering kadai take oil and heat. Add mustard seeds and remaining ingredients mentioned under tempering and fry for 30 seconds. Pour this tempering into the cook rind and dal mixture. The healthy and delicious Watermelon rind kootu is ready. This can be served with rice or Rotis. 

    STEPWISE RECIPE FOLLOWS:

1. Pressure cook the Moong dal for 4 whistles, and keep aside. After using up the pulp of watermelon, remove/peel the dark green skin and discard. Cube the lighter portion as shown in the picture. Put the cubed rind pieces in a vessel, add the split green chilli, salt, and turmeric powder, pour water(about 1.5 cups), and cook the water melon rind until soft, but not mushy.

2. Now in a blender add the coconut gratings, peppercorns, dry red chilli, and cumin seeds and grind to a smooth paste adding little water. Pour this paste into the cook watermelon rind and bring to a boil. 

3. Now, nicely mash the cooked dal with the back of a ladle and pour it into the vessel having watermelon rind and coconut paste. Stir nicely to mix the spices evenly. Cook for 2 minutes on low flames and put off the flame.

4. Now in a tadka/tempering kadai take oil and heat. Add mustard seeds and remaining ingredients mentioned under tempering and fry for 30 seconds. Pour this tempering into the cook rind and dal mixture. The healthy and delicious Watermelon rind kootu is ready.

    NOTES:

1. This Kootu can be made with most vegetables like Snake gourd, Ash gourd, Cabbage, Bottle gourd and more. 

2. If one prefers the taste of pepper, more can be added while grinding.

3. Tempering in coconut oil works best, but vegetable oil can also be used.

CORN PALAK SUBJI

 Palak is a very versatile green. It is mineral rich, healthy and fibrous. Any add-in that goes into it, gets its flavour enhanced. In my house I have been called the female Popeye for a reason. I love Palak/Spinach in all forms. Be it the simple Keerai Masiyal, Keerai Molagootal or the delicious Palak Paneer, Palak Paneer Paratha, or the simple Spinach curry in coconut milk. 

One of my favourite Palak/Spinach recipes is also this delicious Subji Palak Corn. This is a simple everyday subji that one can make even on a busy day if their greens are washed and blanched. Highly nutritious and high on Iron and the corn not only gives the green a contrast with its yellow, but also balances the tanginess from the tomatoes and palak combination. This combination of Spinach and corn is classic and in all cuisines including World cuisine you will find a few recipes dedicated to this.

I have used Sweet Corn in this recipe as only this was available at the time I was cooking this dish. My preferred corn is Makai aka Maize, but sadly since we forget to promote what is local and regional, doing a dis service to our farmers, our indigenous varieties suffer. Let us get back our own Maize/Cholam/Makai, which are very rarely seen even during rainy season when they are most likely to be found. Do give this a thought.

Getting to the recipe right away-

     PREP TIME: 15 Mins                                            COOK TIME: 25 Mins

     TOTAL TIME: 40Mins                                           COURSE:  MAIN

     CUISINE:  NORTH INDIAN                                  SERVINGS: 4

     AUTHOR: Rajni Ram

    Ingredients:

    Ingredients

    Palak 1 bunch

    Corn Kernels 100 gm

    Onion 1 large or 2 small

    Green chillies 2

    Tomato 2 large to medium size

    Ginger- garlic paste 1 tsp

    Cloves 2

    Bay leaf 1 small 

    Cardamom 2 

    Cumin seeds 1 tsp

    Turmeric powder 1/2 tsp

    Salt as required

    Garam masala powder 1/2 tsp

    Coriander powder 2 tsp

    Fennel Powder 1 tsp

    Red chilli powder 1 tsp

    Cream 2 tbsp

    Oil for sauteeing

Directions:

Chop the Palak roughly and blanch them, I usually put them in the microwave for 2 mins. Alternately just put them in boiling water for 5 minutes. Drain the water and pour cold water over the Palak, this helps in keeping the green colour intact. Puree the Palak and keep ready. Cook the Corn kernels, and keep aside. 

Now in a karahi pour some oil and heat. Add 2 cloves followed by Cumin seeds and drop in the chopped onions. Saute for a minute, add the green chillies and continue to saute for 30 seconds, finally add the tomatoes and cook until the tomatoes turn mushy. Cool them. Now blend the onion-tomato mixture to a puree. In the same karahi take another 2 tsp of oil and heat.  Add the cumin seeds followed by turmeric powder and pour the onion-tomato mixture. Fry it nicely in the oil. Now add salt, followed by coriander powder, red chilli powder, fennel powder and continue to cook. Now add the Palak Puree. Stir well to combine the tomato and palak puree. Be careful as the palak splutters a lot while cooking, you can keep the karahi partially covered.  After about 3-4 minutes of cooking the Palak and tomato mixture will come together, at that stage add the cooked corn, cook for two more minutes, add the cream and garam masala powder and turn of the flame immediately. The delicious Corn palak is ready to serve.

Serving suggestions: with Rotis, Parathas, Kulcha, with rice varieties like Jeera rice, Mayar Pulav, 

Flavoured rice, vegetable pilaf etc;

STEPWISE RECIPE FOLLOWS:

1. Chop the Palak roughly and blanch them, I usually put them in the microwave for 2 mins. Alternately just put them in boiling water for 5 minutes. Drain the water and pour cold water over the Palak, this helps in keeping the green colour intact. Puree the Palak and keep ready. Cook the Corn kernels, and keep aside. 

2. Puree the Palak and set aside. In a karahi take oil and heat. Put in the cloves and cumin seeds, and as the cumin splutters add turmeric powder followed by onions and sauté for a minute. Add the green chillies and sauté for 30 seconds and now add the tomatoes and sauté until mushy. Cool and grind to a purée, along with 1 tsp ginger garlic paste.

3. In the same karahi take 2 tsp oil and heat. Now add the cumin seeds, Bay leaf, cloves and cardamom and  pour in the tomato and onion paste and fry nicely in the oil. 

 Now add salt, followed by coriander powder, red chilli powder, fennel powder and continue to cook. 

Now add the Palak Puree. Stir well to combine the tomato and palak puree. Be careful as the palak splutters a lot while cooking, you can keep the karahi partially covered. Add little water to dilute if required.  After about 3-4 minutes of cooking the Palak and tomato mixture will come together, at that stage add the cooked corn, cook for two more minutes.

Now add the cream and garam masala powder and turn of the flame immediately. The delicious Corn palak is ready to serve.

NOTES:

1. Blanching ( putting the Palak in hot water) is a critical step followed by dipping it in cold water.

2. Don’t overcook the Palak, it loses its colour and taste.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and i'll respond as soon as I can.