Spinach with Black Eyed Peas (Valchebhaji ani Gule) Gravy

Valchebhaji also known as Basale soppu in kannada, Indian Spinach in English. Valchebhaji ani gulyanchi kadi (Spinach and black Eyed Peas) is my favorite vegetable gravy. The Indian spinach can also be combined with horsegram(Kulith) to make a perfect gravy. This spinach is slimy in nature and  they wilt when cooked.  I have grown up watching my dad and grandparents growing this Indian Spinach in the farm land. Traditionally it is grown on a trellis or using support. But can also be grown on the ground. I have a fresh memory regarding this spinach. My grandmother used to cultivate the spinach on the ground as well as on trellis. She used to sell it and had many customers. There was different price for each cultivation. In her absence at home I used to handle her customers, collect money and  hand over to her once she returns from the fields. 

Preparation time : 20 mins

Cooking time       : 20 mins

Serves                  : 6-7 

Ingredients

1 bunch of Indian spinach or valchebhaji

1/2 cup Black Eyed peas soaked overnight or minimum for 4 hours

For grinding :

5-6 Byadgi or Kashmiri chillies

1 tablespoon coriander seeds

1 teaspoon cumin seeds

6 peppercorns

A big pinch of mustard seeds

1 cup fresh or frozen grated coconut

1 medium sized onion chopped

3 cloves of garlic without skin

1 small marble sized tamarind

For Seasoning :

1 tablespoon oil

2-3 cloves of garlic crushed with skin

Salt to taste 

Method :

Pluck the leaves and cut the stems of Indian Spinach. Wash well and drain in a colander. 

Pressure cook the black eyed peas along with mature hard stems of spinach adding little water and salt. 

Dry roast the ingredients one by one (chillies, coriander, cumin, pepper and mustard) till you get a nice aroma. Be careful not to burn the spices. Next dry roast coconut, garlic and onion together on a slow flame till you get nice aroma. Let them cool. Put everything in a mixer and also add tamarind and grind to very smooth paste adding little water. 

In a large pan add the masala and spinach. Add little water if required. Add salt. Cook on slow flame till the leaves wilts. Add the pressure cooked peas and the stems along with the water. Do the salt check, if required add more salt. Cook on  medium flame for about 10 mins. Switch off the flame. 

Heat oil in a small pan and add the crushed garlic cloves. Fry till they become brown. Pour thisseasoning on the gravy. 

Serve with steamed rice or chapathi.  

Fish Gravy with Coriander-Pepper

This fish gravy is bit different than my earlier fish gravy signature dish. This gravy perfectly goes for these fishes : shetka(English name not sure), Yerli (Bolenjir or silver fish), kane(lady fish), Dhadyare (koddai or Croaker or Jew fish), kandai, Shevto(Mala or Mullet). Since I am not very fortunate to get these fishes here I have used leather jacket instead. But still it tasted great. If you buy the above said fishes, make this curry and you will love it for sure. 

Preparation time : 10 mins

Cooking time       : 15 mins

Serves                   : 2-3

Ingredients: 

Cleaned and washed fish 1/2 kg (I used Leather jacket)

For grinding:

1 cup fresh or frozen coconut
10 byadgi or Kashmiri chillies
1 large onion chopped
3 cloves of garlic without skin
1 tablespoon coriander seeds

8 peppercorns1/2 teaspoon turmeric powder
1 small marble sized ball tamarind 

For seasoning:
2 tablespoon oil
1 small onion finely sliced
5 curry leaves
Salt to taste

Method:

Grind all the ingredients listed under grinding in a blender into very smooth paste adding little water

Heat oil in a pan fry onion, and add curry leaves listed under seasoning.

Add the ground masala and 2 cups of water and make it thin but not too watery.

Add salt and boil in medium heat until the raw smell of coconut disappear

Add the cleaned fish and boil it in simmer for 5 mins. Please don't stir the fish as they may break into pieces.

Your delicious fish curry is ready... serve it with rice or chapathis or neerdosas

Note: The fish curry tastes good only after 6-8 hours of preparing (fish will not absorb salt quickly and fish will taste very bland if you serve it just after you prepare it) and please do taste check (salt and tamarind) before adding the fish in the masala.

Kerala Style Beef Roast

Beef Roast

This Kerala Style Beef Roast is a dry dish and very flavorful. Here the beef is roasted on a slow fire until all the moisture disappears. The meat is roasted with curry leaves and coconut makes this curry unique and special. 

Ingredients :
Beef -750 grams 
2 medium onions chopped finely 
6 large cloves of garlic minced 
3 inch ginger minced 
2 green chillies slit lengthwise (you can add more according to your spice tolerance level)
3 sprigs fresh curry leaves 
1/2 cup small coconut slices (I used shredded coconut)
1 teaspoon coriander powder
1 teaspoon red chilly powder
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoon oil
Beef Roast Masala Powder (Check below for ingredients)

Beef Roast Masala Powder :
1.5 tablespoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon pepper corns
4 cloves 
2 cardamoms
4 inch cinnamon stick
Pinch of fenugreek seeds
1/2 teaspoon sesame seeds

Method :

Cut the beef into small bite sized pieces, wash and drain in a colander. 

Dry roast all the spices together listed under roast masala powder on a slow flame till you get nice aroma. Please take care not to burn it. Switch off the flame. Let the spices cool completely. Grind to smooth powder. Keep 1 teaspoon masala powder aside and  marinate the beef with rest of the masala powder, turmeric powder, salt, minced ginger and garlic. Combine everything very well. If necessary add few drops of water to combine the masala and meat. Marinate for 1 hour in refrigerator. 

Pressure cook the marinated beef until it gets cooked. Do not add water. (Meat leaves lot of water and gets cooked from its water). 

Heat oil in a pan saute onions and green chillies until they turn pale on a low flame. Add coriander powder and chilly powder and stir well until the raw smell of the masala goes off. Please be careful not to burn the spices and onions. 

Add the coconut slices and 2 sprigs of curry leaves and mix everything very well.

Now add the cooked beef. Cover with lid and cook for 3-4 minutes on medium heat.

Open the lid and add 1 teaspoon beef roast masala powder kept aside and lime juice. Roast the beef on slow flame for 10-15 minutes without adding any water. Do the taste check if required add salt.

Just 2-3 minutes before switching off the flame add remaining sprig of curry leaves and mix well. This is a crucial step which helps the meat to attain wonderful aroma and fragrance of cuury leaves. 

Serve hot with steamed rice or chapathis. This curry taste even better after one or two days. You can refrigerate and eat it the next day or two :)

Pork Bafat

Pork Bafat

Pork Bafat is very common in every house of Mangalorean Catholic Christian community. Any function, it might be roce, wedding, birthday party, baptism, communion, vodlen festh or annual parish feast or even small get together, one of the menu should be made of pork or dukramaas. Otherwise the meal is incomplete or bland. Mangalorean Christians will not accept it at all!!!! Such a length of craving people have it for pork. And I am not less than anyone. Pork and sanna(idlis) is in my top ten food list. The one reason I love to go home for this!!! My dad prepares lovely pork bafat. I learnt from him to make this delicious pork. Though I could not reproduce the same like my dad's pork bafat in terms of colour or texture(there was very less fat in the pork I used) but the taste was more or less the same. If you are a fan of pork or dukramaas do try and let me know. 

Preparation time : 10 mins

Cooking time       : 20 mins

Serves                  : 3

Ingredients :
Pork with fat -650 grams
3 large onions chopped into large cubes
1-2 green chilly slitted lengthwise
6-8 cloves of garlic without skin cut into half
2 inch ginger minced 
2 inch cinnamon
4 cloves
4 Bay leaves
2 tablespoon thick tamarind juice 
3 tablespoon Bafat Powder (I used store bought)
Vinegar- 1 teaspoon (I used diluted)
Salt to taste


Method : 

Cut the pork into medium bite sized pieces. Wash and drain in a colander.

In a large pan spread the onions to make a layer. Over it add cut pork, garlic, green chilly, ginger, cinnamon,cloves, bay leaves and salt and tamarind juice.

Without disturbing cover and cook the meat using low flame till half done. The onions and meat leave lot of water and starts to cook.

When half done remove the lid and add bafat powder and stir very well so that the masala coats to the meat. add vinegar and adjust salt. if only required add half cup of water.Cook till done. Switch off the flame. 

Capsicum Masala

I did not know a curry can be prepared from capsicum until my friend Bhavya got it for the lunch box. It tasted so good with chapathis. I asked her the recipe and prepared it on the next day. My husband doesn't like capsicum in any form. So I was worried whether he will taste it or not. To my surprise he tasted it and liked it too.. The capsicum or bell pepper get cooked in no time. That is what I like about these capsicums. Their shape is so funny and yet they look cute :).  I always admire their beauty when I see them lying in the basket. I feel they are waiting to be cuddled. :). Oh no... Don't blush dear capsicum. I will stop praising you. All right today's recipe is capsicum masala and this is a perfect side dish for the chapathis. Very easy to make and tasty. Do try and let me know. 

Preparation time : 5 mins
Cooking time     : 10 mins
Serves               : 2-3

Ingredients :
2 large green capsicum or bell pepper
1/2 tablespoon oil
1/4 teaspoon mustard
1/4 teaspoon cumin seeds
5-6 curry leaves 
1 teaspoon ginger garlic paste
1 medium sized onion chopped
Salt to taste
Pinch of turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon chilly powder
1/2 teaspoon garam masala
1/2 teaspoon lime or lemon juice

Method :

Heat oil in a pan. Add mustard seeds and cumin seed. let them crackle. Add curry leaves and saute it for some time. 

Add chopped onion and salt, saute till transparent. Add ginger garlic paste and saute for a minute.

Now add capsicums and cook them on medium heat stirring continuously. When they are half done add turmeric powder, coriander powder, chilly powder, garam masala and combine every thing well. Cook till done. 

Just before switching off the flame squeeze lemon juice and mix well. 

                                                             

Lamb or Mutton Soup

Lamb soup

I love to make this hearty lamb soup every now and then. The lamb or mutton bones with meat is cooked along with the vegetables on a slow flame. This soup tastes delicious and perfect for winter weather. A nourishing, filling and a economical meal to make and enjoy piping hot. Write to me if you like it :)

Preparation time   : 10 mins

Cooking time         : 40 mins

Recipe Source      : My Dad

Serves                     : 3-4

Ingredients :

4-6 lamb or mutton bones(with little flesh attached)

5 cups water 

1 large onion sliced

2 medium sized tomatoes chopped

1-2 green chillies

3-4 cloves of garlic chopped

1 inch ginger minced

1 carrot chopped

Salt to taste

1 teaspoon pepper powder (or adjust to your tolerance level)

1/2 teaspoon cornflour

1/4 cup boiled and cooled milk

1 tablespoon ghee

1 small onion chopped finely (for seasoning)

Method :

In a pan add water, lamb or mutton bones, onion, tomatoes, chillies, garlic, ginger and carrot. Add salt and bring to boil using low flame. (for 30 mins)

Strain the liquid and keep aside. remove the bones from the vegetable mixture and keep aside.

Blend the vegetables in a mixer to a smooth paste. 

Again place the liquid extract in a pan and keep it over the flame and add the vegetable paste. Add pepper powder. Bring it to boil.

Take milk in a cup and add cornflour and stir well. Add this to boiling soup. Stir well. Now the soup starts to thicken. Cook for about 2-3 mins. Adjust the salt. Switch off the flame.

Heat ghee in a small pan. Add chopped onion and fry till golden brown. Pour this over the lamb soup. 

You can serve the hot soup with or without the bones. I like to add the bones in my soup as I enjoy to eat the flesh from the bones. 

Note :

If you are using mutton bones crush them using mortar and pestle and then add it to the pan containing vegetables and water. This will help to release the juice and bone marrow into the water and makes it tastier.

I forgot to season the soup with ghee and onion. :)

Kala Chana (Black Chickpea) Curry

Kala Chana Curry

Black chickpea sukka is a famous traditional Mangalorean dish. This curry is very easy to make and tasty. Goes well with rice and chapathi. Give a try, you will like it....

Preparation time : 10 mins
Cooking time       : 10 mins 
Serves                   : 3-4

Ingredients :
1 cup black chickpea or kala chana soaked for 10-12 hours
Salt to taste
1 tablespoon Jaggery

For grinding :
1 tablespoon coriander seeds
1 teaspoon cumin seeds
3-4 peppercorns
3-4 cloves
5 Kashmiri chillies
Small marble size tamarind ball
3/4 cup fresh or frozen coconut
1/2 teaspoon turmeric powder

For tempering
1 small onion finely chopped
1 sprig curry leaves
1/2 teaspoon mustard
3-4 cloves crushed garlic with skin
1 tablespoon oil

Method :

Pressure cook the chickpeas by adding water and salt till soft.

Grind all the ingredients listed under "grinding" by adding  little water to smooth paste.

Add the masala to the cooked chickpeas and cook till the raw smell of the masala goes off.

Add jaggery and salt if necessary. Switch off the flame.

In a pan heat oil crackle mustard seeds, curry leaves, crushed garlic and fry onions till transparent. Pour this on the cooked kala chana masala. 

Serve hot with rice or chapathi.....