CABBAGE PULAV/CABBAGE RICE

 Cabbage is one of the most underrated vegetable I feel, which remains unexplored beyond the Vegetable Manchurian, Kimchi and Poriyal(stir fry) or Subji and in salads. Thanks to the colourful varieties(read red and purple cabbage), this vegetable is gaining popularity again. Many don't like its smell when cooked. The best way to tackle this is by open pan cooking. 

Weight watchers speak about Bottle gourd, Broccoli and Cauliflower, but the cabbage always takes a back seat, never gets its due. This probably may be because, other than the everyday Kootu/subjis or the special occasion Manchurian, we don't think about it much. I have been a Cabbage lover right from childhood. A simple Cabbage and coconut stir fry (aka Poriyal) is enough to make me happy. I have also taken to trying other recipes from this vegetable, which can be cooked on a regular everyday basis and the health benefits this vegetable has to offer can be enjoyed. 

To state a few benefits of this simple and highly nutritive vegetable- It is nutrient dense. Low on calories and high on micro nutrients and vitamins. It is said to keep a check on inflammation, High on Vitamin C, Helps improve digestion, It is an excellent source of Vitamin K, easy to cook and quite inexpensive as compared to the gourmet vegetables. (source-health line). So, we should reap the benefits of this vegetable, what say?

I have come up with this simple cabbage pulav, which is tasty and easy to cook. Even your fussy and picky eaters will lap this up. I have kept the recipe and Masalas very simple here, as this is planed as a simple everyday dish, and a whole meal in itself, which can be relished with just a Raita.   

While you are here check out other everyday recipes like- One Pot Tadke wali Dal, Zucchini and Potato wheat Dosa, Goan style Lobia curry, Watermelon rind Kootu, Menthiya Keerai Kootu, Corn Palak subji, Dosakaya Chutney, and more...

Here goes the Cabbage pulav recipe-

 PREP TIME: 20 Mins                                            COOK TIME: 20 Mins

 TOTAL TIME:40 Mins                                            COURSE:  MAIN

 CUISINE:  NORTH INDIAN                                  SERVINGS: 5

 AUTHOR: Rajni Ram

    Ingredients:

     Rice 1 cup precooked and cooled ( I used regular Sona Masoori)

    Cabbage 1/2 of a medium one. chopped to think strips

    Capsicum 1 medium chopped to strips

    Tomato 1 large chopped 

    Cumin seeds 1 tsp

    Fennel seeds 1/2 tsp

    Shah jeera/ Caraway seeds 1/2 tsp

    Cinnamon 1 inch stick

    Turmeric powder 1/2 tsp

    Salt as required

    Red chilli powder(regular) 1 tsp

    Coriander powder 1 tsp

    Fennel Powder 1 tsp

    Garam Masala powder 1/2 tsp

    Oil for sauteing 1 tbsp 

    Fresh coriander leaves chopped for garnish

   Directions: Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot with some chilled Raita.

STEPWISE RECIPE FOLLOWS:

1. Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. 

2. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender.

3. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. 

4. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot .

NOTES:

1. Instead of the regular cabbage one can also use Purple or Red cabbage.

2. Other vegetables or soya chunks can also be added.

  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 TADKE WALI DAL

  Dal is always such a comforting meal. Dal is basically lentils that are cooked and tempered, or in this case, tempered and then cooked. Dal is made in most Indian homes everyday in different forms. There are a number of lentils and also as many Dal varieties. Dal Makhni, Hari Moong ki dal, Rajma, Goan style Lobia curry, Mudda Pappu,  are all different varieties of dal. 

This recipe is so basic that even beginners can make it in a jiffy. Little children can be fed this without any qualms. In most Indian homes, dal is the first food given to infants after they are waned from milk. This present recipe of one pot tadke wali dal is so simple and perfect for those days when one is in a hurry, or is too tired to cook something elaborate. What is more, the dal is ever so nourishing.

This same recipe can be followed with Arhar/Tuvar dal (Pigeon peas) also. I taught my daughter to make this type of dal right when she was in class 8, so that she need not depend on anyone in case I am travelling. It is important for children to,learn basic cooking, which will help them in the long run, from depending on takeaways. Home cooked is always best. 

Here is the recipe for the simple one pot Tadke Wali Dal-

 

 PREP TIME: 5                                      COOK TIME: 20 Mins

 TOTAL TIME: 25 Mins                            COURSE:  MAIN

 CUISINE: NORTH INDIAN                     SERVINGS: 4

 AUTHOR: Rajni Ram

 

  

    Ingredients:

    Moong dal 1/2 cup  washed and soaked for 15 minutes

    Tomato 1 chopped

    Mustard seeds 1 tsp

    Cumin seeds 1 tsp

    Turmeric powder 1/2 tsp

    Curry leaves a few

    Green chilli 1 chopped

    Ginger -garlic paste 1/2 tsp

    Salt as required

    Oil for sauteing

    Ghee 1 tsp

    Lemon juice 1 tsp (optional)

    Directions: Rinse and soak the Moong Dal for 5 minutes. Now in a small cooker heat some oil. To this add the mustard and cumin seeds. When the seeds crackle add the turmeric powder, followed by curry leaves, chopped tomatoes and green chilli. Saute this well until the tomatoes start turning a little tender. Add the ginger -garlic paste and fry for 10 seconds. Now drain water from the dal and add the moong dal to the cooker. Mix everything together nicely, and add 1.5 cups water. Close the cooker and allow 5 to 6 whistles to come. Put off the flame and wait for the pressure to release. Now open the cooker. The water must have been absorbed and dal cooked. The mixture may appear dry. Add 1 cup water and stir everything well. Switch on the flame, add salt and stir again. cook for 1 minute. Switch off the flame, if using lemon juice(optional), add now, pour the ghee and its ready to serve. Enjoy with hot phulkas, rotis or rice.

STEPWISE RECIPE FOLLOWS:

1. Rinse and soak the Moong Dal for 15 minutes. Now in a small cooker heat some oil. To this add the mustard and cumin seeds. When the seeds crackle add the turmeric powder, followed by curry leaves, chopped tomatoes and green chilli. Saute this well until the tomatoes start turning a little tender. Add the ginger -garlic paste and fry for 10 seconds.

2. Now drain water from the dal and add the Moong dal to the cooker. Mix everything together nicely, and add 1.5 cups water. Close the cooker and allow 5 to 6 whistles to come. Put off the flame and wait for the pressure to release. Now open the cooker. The water must have been absorbed and dal cooked. The mixture may appear dry.

3. Add 1 cup water and stir everything well. Switch on the flame, add salt and stir again. cook for 1 minute. Switch off the flame, if using lemon juice(optional), add now, pour the ghee and its ready to serve.

NOTES:

1. This recipe can be followed with Tuvar dal(pigeon pea), Chana dal(Bengal gram) or the mix of all three grams together. The cook time will vary.

2. To make this dal in a pan instead of cooker. To pre cooked dal add all the above tempering ingredients and saute tomatoes in the tempering, and pour it into the dal.

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.

 

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.

BISHOP NUT BREAD

Bishop Nut Bread or Bishops cake as it is popularly called is traditionally served at Christmas time. This cake is full of goodies inside. It gets its name from the stained glass look of each slice. However, I have not replicated that look. The cake mostly uses a lot of Tutti- Fruity, which I have not used. Simply because that's not how I have eaten this cake. And believe it when I say, I have tasted this from one of the best hotels in India ITC Maurya . I have had the pleasure of enjoying this for 8 long years during our stay in Delhi. 

I have loosely adapted this recipe from https://www.allrecipes.com/

Well, the original recipe calls for refined flour, choco chips, and tutti fruity. You know me by now, I use Maida/refined flour only when I think the recipe will not work well without it. So I used whole wheat flour. But in this case I took a chance, as even I did not know how it would turn out. Needless to say I am so happy with the texture. Well, so without diverging any further, other than the whole wheat flour I substituted the choco chips with chunks of broken chocolate, so that I have pockets of gooey chocolate in between, loaded it with walnuts, cranberries, and, blueberries. I topped it with some homemade ghee, for that divine smell while it bakes. The result is a very decadent cake, which is more like a loaf. Does the description make you drool? then, im happy, as it was intended😉😉.

While you are here check out other bakes by me like- Blueberry cheesecake, Whole wheat blueberry muffins, Eggless Pineapple cake, Strawberry and lemon loaf, Apple tea cake, Upside down orange vanilla cake(eggless), Pistachio Cake, Bajra and Almond flour cookies, and more...

Here is the recipe of Bishop Nut Bread-

     PREP TIME: 10 Mins                                         COOK TIME: 50 Mins

     TOTAL TIME: 60 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

      AUTHOR: Rajni Ram

     

    Ingredients:

    Egg 1 

    Whole wheat flour 1 3/4  cups (a little less than 2 cups)

     Granulated sugar 1/2 cup

     Oil (any neutral oil) 1/4 cup

     Buttermilk 1 cup

     Baking soda 1/2 tsp

     Baking powder 1/2 tsp

     Salt 1/2 tsp

     Vanilla essence 2 drops

     Chocholate chunks (use good eating chocolate, not compounded chocolate)

     Chocochips for topping

     Blueberries 1/2 cup (dried/dehydrated ones)

     Walnuts broken 1 cup

     Cranberries 1/4 cup

      Black raisins (optional) a handful

     Directions: Preheat oven to 175 C . In a large mixing bowl take an egg and beat until frothy. Add in the sugar, oil and buttermilk(please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk). Also add Vanilla essence, and beat well again for 2 minutes on medium speed. Now in another bowl take the flour, baking powder, baking soda, salt, blueberries, cranberries, raisins, walnuts, and mix well with spatula. Break the chocolate into chunks, and keep aside. Now add all the flour-nut and berry mixture into the wet mixture, and mix well with a spatula. Do not over mix or mix vigorously. Mix in a single direction until combined. Now add the chocolate chunks and give a gentle mix. Pour the cake batter into a greased 9 inch loaf pan, top with choco chips(optional), and bake at 175 c for 50 minutes. Since all ovens have a different temperature range, start checking from 40 minutes onward. When the cake is brown on top and a tooth pick inserted in the center comes out clean, (please note if you hit a chocolate chunk with the toothpick, it will be gooey, this doesn't mean the cake is undone, poke again at a different place to ensure). Switch off the oven and let the cake stand in the oven for 10 minutes. Remove, cool completely and then slice the cake. 

STEPWISE RECIPE FOLLOWS:

1. Preheat oven to 175 C . In a large mixing bowl take an egg and beat until frothy. Add in the sugar, oil and buttermilk(please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk). Also add vanilla essence, and beat well again for 2 minutes on medium speed.

2. Now in another bowl take the flour, baking powder, baking soda, salt, blueberries, cranberries, raisins, walnuts, and mix well with spatula. Break the chocolate into chunks, and keep aside.

3. Now add all the flour-nut and berry mixture into the wet mixture, and combine well with a spatula. Do not over mix or mix vigorously. Mix in a single direction until combined. Now add the chocolate chunks and give a gentle mix.

4. Pour the cake batter into a greased 9 inch loaf pan, top with choco chips(optional), and bake at 175 c for 50 minutes. Since all ovens have a different temperature range, start checking from 40 minutes onward. When the cake is brown on top and a tooth pick inserted in the center comes out clean, switch off the oven and let the cake stand in the oven for 10 minutes. Remove, cool completely and then slice the cake. 

NOTES:

1. Dates are commonly used in this cake, since I did not have them at the time of baking I have not added. I recommend that you add some.

2. Tutti fruity can also be used, though i have excluded it.

3. While mixing cake batter always mix in the same direction, this helps the cake to rise better. 

4. Please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk. To make 1 cup buttermilk, dilute 2 tbsp thick curd with 3/4 cup of water. Mix well. 

5. Since all ovens have a different temperature range, start checking from 40 minutes onward. Please note if you hit a chocolate chunk with the toothpick, it will be gooey, this doesn't mean the cake is undone, poke again at a different place to ensure.

6. No loaf pan, just use your regular cake dish. It is taste that matters after all.

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.

PANEER MAKHNI

Paneer or Cottage cheese is a acid set cheese got from cow or buffalo milk. It is a non- aged cheese made by curdling milk, disposing the whey, and collecting the fat, which is paneer. It is a rich source of milk protein. Paneer was introduced to India by the Persian and Afghan rulers in the 16th century, it is said. Paneer is a rich source of Calcium, iron, Mangesium, and also makes one feel full for longer.  

Paneer is a savior in many ways than one. Do you agree? You want something easy-paneer to the rescue, or want something special for a get together-paneer to the rescue. Paneer is a regularly stocked item in my fridge. Sometimes I do make Paneer at home also, but that is not very frequent. Makhni gravy is a very subtly flavoured base, and while I have a Dal Makhni on the blog, it is but a must to have a Paneer Makhni or Paneer Makhanwala. A few whole spices make a world of difference in terms of flavour and you get the restaurant effect in the gravy.

In this recipe the idea is to go liberal on the butter to get the perfect taste. In my usual paneer recipes you will find that I would have used either cashewnuts or cream, or even none at all. But this dish has both cream and cashewnuts thus making it special and rich. Something you will want to make for an occasion, or to cook for a loved one. 

Since I am a paneer lover you will find many paneer recipes on the blog. Do check them out here-- Paneer Khurchan, Palak Paneer, Mava Paneer Curry, Malpua with Gulab jamun mix, Kadai Paneer semi-dry, Matar Paneer, Steamed Paneer Palak Koftas, Kadai Paneer gravy, and more...

Here is the recipe for Paneer Makhanwala-

 PREP TIME: 15                                      COOK TIME: 20 Mins

 TOTAL TIME: 35 Mins                            COURSE:  MAIN

 CUISINE: NORTH INDIAN                     SERVINGS: 6

 AUTHOR: Rajni Ram

     Ingredients to be ground:

     

     Cashewnuts 10-12

     Cinnamon 1 inch stick 

     Cardamom/ green elaichi 3 pods

     Javithri/mace 1 

     Garlic 6 cloves

     Ginger 1 inch piece

     Tomatoes 3 large chopped

      Onion 1 large chopped

      Water 1 cup

     Other Ingredients:

     Paneer 300 gm cubed

     Butter 2 tbsp

     Fresh cream 1/2 cup

     Bay leaf 1 

     Sugar 1 tsp

     Salt as required

     Red chilli powder (regular) 1 tsp

     Red chilli powder Kashmiri 1 tsp

     Garam Masala powder 1/2 tsp

     Kasoori methi 1 tsp

     Oil for sauteing

     Directions: In a pan add all the ingredients mentioned under "ingredients to be ground", and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis. 

STEPWISE RECIPE FOLLOWS:

1. In a pan add all the ingredients mentioned under "ingredients to be ground", and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste.

2. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir.

3. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. 

4.  Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens.

5. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis. 

NOTES:

1. The key to the perfect restaurant like taste is the butter, as the name suggests. Be liberal with it.

2. This recipe can be made without onion too. Just skip adding the onions and continue as per directions.

3. I would suggest serving this dish with a subtle pulav , rice or roti to enjoy the flavours of this dish. As it is mildly flavoured.

4. While cooking the gravy, the butter releasing from the sides is a key step. Refer step 3, picture 4.

Here's how I served the Paneer Makhanwala with a Baby Corn pulav

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.

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