Bhajia / Pakora with Sprouted Moong Beans

It was a pleasant evening , cravings were perfect to enjoy some deep fried snack...Cup full sprouted Moong Beans were laying in my fridge..so decided to make Bhajia/Pakora by adding them to regular Bhajia batter. I made delicious chat chutney without Tamarind and Dates. You must try this quick chutney made from Jamaican Jerk sauce which tastes as tempting as Sweet-Sour Chat chutney.For earlier Tofu-Onion-Bhajia/Pakoda recipe click here....

Ingredients :-

• 1 Cup Sprouted Moong beans.
• 1 Cup Besan (chick Pea flour)
• 1 large size onion - roughly chopped
• 5-6 green chilies - finely chopped
• 1 Cup fresh Cilantro -roughly chopped
• 1/4 Cup water
• 1/4 T.spoon baking soda
• 1/2 T.spoon Ajwain seeds (owa)
  
• Oil for deep frying - 2 cups

Method of making Bhajia :-

1. Take a medium size bowl - Add 1 cup Besan with 1/4 cup water. Beat well , remove all lumps and make fine thick paste.
2. Add salt, ajwain seeds, chopped onions, green chilies, cilantro - Combine well.
3. Put sprouted beans and baking soda - gently mix in the batter. If you find batter too dry and thick while mixing then add little water.
4. Heat 2 cups oil in Kadhai or as much as you need for 2-inch depth. (It will depend on your Kadhai)
   
5. To test oil temperature - Drop peanut size batter into the oil , if it quickly raises to surface and floats at top that indicates oil is ready for frying pakora. It should not quickly turn brown and maintain bright yellow color.Always maintain medium heat and in between you may increase little heat but quickly decrease it back to medium heat.
6. For dropping pakodas in oil you can use regular eating spoon . If you are familiar with dropping Pakora with hand then merge tips of all five finger together..dip them in batter and collect walnut size batter , gently place 6-10 pakoras in each batch carefully -Fry frequently turning with slotted spoon or Zara for at least 2 minutes or until each bhajia turns light brown.
7. Take out fried bhajia from oil and place them on the tray lined with paper towel.Repeat next batch..you can make around 20-25 bhajia/pakora. Serve them hot with sweet sour chutney or ketchup.
   

Quick Sweet-Sour Chutney with Jamaican Jerk sauce :-

• Take 1/4 cup Jerk sauce. ( World Harbors Jamaican Jerk Sauce.)
• 4-5 green chilies
• 2 small Galic cloves
• 1 Cup tightly pressed - roughly chopped fresh cilantro
• 10-15 fresh mint leaves
• 1/2 T.spoon Chat Masala
• 1/4 T.spoon black salt (Sanchar)
  
• 1 T.spoon Vinegar
  

Mix and finely grind all above ingredients in a small jar of blender...your sweet and sour chutney is ready... Enjoy with hot Pakodas/ Bhajia...also this chutney can be perfectly relished as "All-In-One-Chat-Chutney".

Bangada Gassi with Byadagi Mirchi - Weekend Bangada Lunch.

Saturday I enjoyed Bangada (Ayala) lunch. I had three frozen Bangda/Mackerel fish from Indian grocery store so decided to part them in curry and tava fry. This curry is cooked based on Gassi style curries served in Mumbai restaurants. Also cooked bhindi subzi with vinegar dash and enjoyed this with Kerala Matta rice. It turned out very yummy lunch combination.

Bangada Ghassi

Ingredients for Bangada Curry :-

• Bangada Fish - three tail and three head parts. ( or 6-7 mackerel pieces of your choice)
• Onion - one medium size - finely chopped.
• Garlic - 4-5 cloves - finely crushed.
• Ginger - 1 inch piece - finely crushed.
• Byadagi chilies - 5-6 boil in microwave for 1 minutes or soak for one hour.
• 1 Tb.spoon - thick tamarind pulp
• 1 Tb.spoon turmeric powder ( part it for curry and marination)
• 1 Tb.spoon extra hot red chili powder (part it for curry and marination)
  
• 1/2 Cup - fresh grated coconut.
• 1/2 cup - fresh chopped cilantro

Spice Blend :-

• 1 T.spoon - Corriander seeds
• 1/2 T.spoon - Jeera
• 1.T.spoon -Fennel Seeds
• 2 cloves

Gently roast above spices for 2 minutes on low heat and grind to fine powder.

Method of Cooking Mackerel Curry :-

1. Clean Mackerel while they are in semi-frozen state and cut each into three parts -head , tail ,middle portion. Give two cuts on each middle portion. (Look picture below). Seperate 6 pieces of head & Tail and three pieces of middle portion. Marinate with salt,chili powder and turmeric. Keep it aside.
2. Grind Soaked byadgi chilies and fresh coconut into thick paste.
3. Heat oil in saute pan. Add chopped onions and fry for 3-4 minutes till they turn soft and translucent.
4. Add crushed ginger and garlic and fry for a minute.
5. Add Spice blend powder and fry for a minute.
6. Gently put all head and tail pieces - mix well with onion and spices. Let it cook for a minute.
   
7. Pour tamarind pulp and chili+coconut paste,little salt,1/4 tspoon turmeric powder,chili powder. Add 1/2 cup water and gently combine all. Let it simmer for 7-8 minutes with covered lid on medium low heat.
8. Add little chopped cilantro and adjust consistency of gravy, since this curry was cooked in ghassi style I didn't add much water. Let it cook for another 3-4 minutes on low flame. Once it cools down little then add remaining chopped cilantro and serve with roti or rice.

Note :-

• Clean Mackerel while they are in semi-frozen state to get firm nice pieces.
  
• Byadgi chilies bring bright red color to curry but are very mild in heat so use extra hot chili powder for heat.
• I crushed extra ginger and garlic and pressed it inside belly portion of frying mackerel pieces for extra garlicky zing.

Method for Pan Frying Mackerel Pieces :-

1. Generously Marinate mackerel pieces with salt,turmeric and red chili powder.Use little water to give proper coating. For extra garlicky zing I pressed finely crushed ginger+garlic inside belly portion.
2. Heat anodized griddle and sprinkle some oil. Place mackerel pieces and fry on medium low heat. It will take around 20 minutes to get rightly fried from both sides. Occasionally do turn mackerel pieces form all angles.
3. If there is any left over marination paste then apply over mackerel pieces after 10 minutes .
4. You may need to sprinkle little oil during frying. Fry them on low flame with frequent attention.

Fresh frozen Mackerel/ Ayala

Cleaned and marinated Mackerel pieces for curry and pan frying

Cooking in progress

Saturday's Bangada Special Lunch

Summer Grilling with Weber's Portable Charcoal Grill - Skewer Grilled Prawns & Mushrooms

I fired up my grill for this Summer, started with grilling some Prawns/Shrimp and mushrooms.I have Weber's portable Charcoal Grill. I used charcoal briquettes and few dried coconut shells for heat, coconut shells enhanced smokey flavor. I marinated shrimp and mushrooms with salt, red chili power, turmeric and grilled them on Skewers. Enjoy following pictures captured while grilling...Happy Grilling!!

Ingredients & Grilling accessories :-

• 1 Pound prawns cleaned and deveined. Keep tails on.
• 15-20 white button mushrooms - make cross shape cut on top.
• Sea Salt+ Chili power + turmeric for marination.
• 2 coconut shells -( 4 half )
• 15 - 20 charcoal Briquettes
• Charcoal lighter fluid
• Oil spray
• Metal or Bamboo skewers
  

Grilling Method :-

1. Set charcoal briquettes and coconut shell at the bottom of the grill - pour little charcoal lighter fluid and lit the fire. It will take around 10-15 minutes to get red fiery glow.
2. Marinate Shrimp and Mushroom with salt,chili power and turmeric. Insert in skewers and grill for 10-12 minutes by turning sides few times. I used stones at the edge of grill and placed skewers on the stone , this created 2-3 inches of extra distance from the grill plate. Spray oil few times on skewers to ignite fire.
3. Garnish with onions,cilantro, lemon and enjoy as appetizer.
   

Coconut Shells burning in Grill

Well lit Charcoal and Coconut Shells

Prawns & Mushrooms on skewers

Pumpkin & Raw Banana Curry in coconut gravy - Kerala Style

Kerala style curries make a very rich addition to routine meals, they are simple yet very flavorful. This curry is prepared with combination of pumpkin and raw banana by adding minimal spices and fresh coconut paste...all together it blends into Great tasting vegetarian curry.

Ingredients:-

• 2 Cups - Raw Banana or Plantain - Peel the skin and cut into 1-inch cubes.
• 2 Cups - Pumpkin - Peel the skin and cut into 1-inch cubes.
• 12-15 pearl onions ( You can replace with one medium size chopped onion)
• 1/2 grated coconut - yield 1 Cup - tightly pressed.
• 1 Tb.spoon - corriander seeds
• 1 T.spoon - cumin seeds
  
• 1 T.spoon - mustard seeds
  
• 1/2 T.spoon - Turmeric powder
• 4-5 dry red chilies - ( I used byadagi chilies)
• 12-15 curry leaves
• 1 Tb.spoon cooking oil
• 1 T.spoon coconut oil (optional)

Preparing Coconut+Spice paste for Gravy:-

Combine fresh grated coconut + red chilies + corriander seeds + jeera in a blender jar with 1 1/2 Cup warm water and grind to fine paste.

Method of preparing Curry :-

1. Heat 1 tbspoon oil in a heavy gauge pot. Add the mustard seeds ,when seeds begin to sizzle and pop - add 7-8 curry leaves - pause for 15-20 seconds - add 1 tb.spoon fresh grated coconut..saute until it turns brown and aromatic. Now add pearl onions and saute for 2 minutes on medium heat.
2. Add diced raw banana with one cup water and let it simmer on medium high heat for 6-7 minutes until they are partially cooked and water is almost evaporated. Stir frequently.
3. Now add pumpkin pieces, salt and turmeric powder.Combine with raw banana, add one cup water and let it simmer for another 5-6 minutes.
4. Stir in half quantity of coconut+spice paste, Mix well.. cover with lid and let it cook for 3-4 minutes on medium low heat. Make sure there is enough gravy in pot, adjust water accordingly.
5. Add remaining curry leaves and coconut+spice paste, combine and cover with lid - Adjust seasoning and gravy consistency by adding little water. Simmer it for 5-6 minutes on medium heat. Stir gently few times.
6. Finally drizzle one tspoon coconut oil - reduce heat to low and keep it warm until serving. Enjoy with rice and roti.

Peeled Green wheat+Chana Dal+ Brown Rice Payasam with jaggery for Vishu

This year for Vishu celebration I missed setting Vishu Kanni . I am marking this auspicious day with Payasam recipe based on Chakkari Pongal.I found a packet of Peeled Green wheat in one of our local convenience store...It is wheat without skin...I added Chana Dal , Brown rice and made this fusion Payasam/ Kheer. Freshly made Ghee from unsalted butter gave nice aroma and taste.

Ingredients :-

• 1/2 cup peeled green wheat ( regular wheat can be used too) - soaked in water
• 1/2 cup Chana dal - soaked in water
• 1/2 Cup brown rice - soaked in water
• 1 Cup grated jaggery
• 1 Cup brown sugar
• 1/2 cup grated fresh coconut
• 10-12 Cardamom - finely powdered ( keep 2 whole cardamom aside)
  
• 3 Tb.spoon raisins - fried in ghee till well puffed and turned golden brown.
• 20-25 Cashews - fried in ghee till golden brown.
• 7-9 Cups water.
• 5 Tb.spoon Ghee ( clarified butter)
  

Soaked wheat , Chana Dal , Brown rice

Cashews & Raisins fried in Ghee

Preparations before Cooking Kheer :-

1. Mix wheat,chana dal and brown rice in big bowl and thoroughly rinse under water till water stands clear. Soak for 6-8 hours.
2. Take small pan and heat 1 tbspoon ghee - Add golden raisins and fry them till they nicely puff and get golden brown shade.
3. Discard remaining ghee from pan by wiping with paper towel. Add fresh 1 tbspoon ghee, moderately heat and fry cashew nuts till they turn golden brown.
4. Also you will need to wash pressure cooker thoroughly with metal scrubber to eliminate smell of earlier cooking.
   

Method of cooking Payasam/Kheer :-

1. Take minimum 4 Quart size pressure cooker. Heat 1 tbspoon ghee. Add two whole cardamom and let them sizzle for 10-15 seconds. Add 1 tbspoon grated coconut and fry for 30 seconds.Put soaked wheat ,chana dal and rice - Stir for 2 minutes on high heat. Add 6 Cups water and wait till it starts boiling.
2. Add grated jaggery and brown sugar. Stir well till jaggery+sugar melts. Add half quantity of powdered cardamom.
3. Cover the lid and allow two whistles. Quickly reduce heat to low and let it stand for 5-8 minutes..It is fine if cooker blows one more whistle.Shut off the gas and wait till pressure cooker releases all built up pressure.
4. You will find that almost all water has been absorbed and wheat , chana dal is tender and plump. Add remaining cardamom powder, fried cashews and raisins, grated coconut. Mix well.
   
5. Add 2 more cups of water , Mix well and let it simmer on medium heat for 8-10 minutes. As per your consistency requirement add one more cup water.
   
6. Lastly add 2 tbspoon ghee. Mix well . Take hand blender and quickly give 10-15 seconds of swirl in one side of cooker. This will balance consistency of Kheer. Let it simmer for another 5-6 minutes. Serve hot or at room temperature drizzled with melted ghee.
   

Pressure cooked Wheat,Dal and rice

Fresh Clarified butter / Ghee made with Unsalted butter