dinner side dish – Batter Up With Sujata

Ivy Gourd With Poppy Seeds

Ivy gourds or kundru with potato and poppy seeds.
A very delicious dry curry with ivy gourd, potatoes and poppy seeds or khaskhas. You don’t need any spices except turmeric and poppy seeds.

Coccinia grandis, the ivy gourd, also known as scarlet gourd, tindora, and kowai fruit, is a tropical vine. It grows primarily in tropical climates and is commonly found in the southern Indian states, where it forms a part of the local cuisine. Coccinia grandis is cooked as a vegetable
Wikipedia

Available as a dietary supplement, ivy gourd is said to have potent anti-inflammatory and antioxidant effects that may aid in the prevention or treatment of a diverse range of health conditions, from diabetes and high cholesterol to high blood pressure and obesity.
Source

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter I. And I made this recipe using ivy gourd.

I have missed letter A. Here are some recipes I have shared for this challenge.

Beetroot shot

Corn cottage cheese stir fry

Date walnut fudge

Eggs in poppy seeds and tomato gravy

Fennel oats millet cookies

Ginger noodles

Hazelnut honey chocolate mango smoothie

Its a very easy to make yet superbly delicious curry. If you have ground paste ready then you can make it in a ziffy. You can also make it without potatoes or use less potato if you want. Use green chilli according to your taste.

Recipe

Ivy gourd – 250 gram

Potatoes – 2

Onion – 3, thinely sliced

Poppy seeds or khaskhas – 3 tablespoon

Green chilli – 2 – 3

Nigella seeds or kalonji – 1/4 teaspoon, optional

Mustard oil – 2 tablespoon + 1 teaspoon

Method

1. Soak the poppy seeds in 1/3 cup hot water for 30 minutes.

2. After 30 minutes strain the water and grind with 1 – 2 green chilli and 2 – 3 tablespoon water. You can add little more water if required. Make a smooth paste.

3. Rinse the ivy gourd well. Cut both ends and make half lengthwise. Make thin slices.

4. Peel the potatoes. Wash well and make thin slices.

5. Heat 2 tablespoon oil in a pan. Add nigella seeds or kalonji if using.

6. Add thinly sliced onion. Fry for a minute.

7. Add thinly sliced ivy gourds and potatoes. Stir well.

8. Add salt and turmeric powder. Mix and cover the pan. Cook on low heat. Keep stirring in-between.

9. When the ivy gourd and potatoes becomes brown add poppy seeds and green chilli paste. Rinse the grinder jar with 1/4 cup water and add with it. Mix and add 1 – 2 slit green chilli if you want spicy.

10. Cook on high heat. Keep stirring.
When the curry dried up and changed it’s colour to brown. Add 1 teaspoon mustard oil and mix. This step is optional. I have added it for an extra zing. You can skip this step if you want.

11. Remove from heat. Your ivy gourd with poppy seeds is ready.
Garnish with green chilli or cilantro/coriander leaves.
Serve hot with steamed rice or any bread.

Notes
1. Use green chilli according to your taste.
2. You can also use red chilli powder if you want.
3. You can make this dry curry without potatoes or less potato.
4. Nigella seeds or kalonji is optional. If you don’t have nigella seeds or you don’t like the flavour skip it.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

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Chapor Or Lentil Patties In Mustard Sauce

Chapor or lentil patties in mustard sauce. Chapor ghonto is an authentic recipe of Bengal. Made of Matar dal or split dried pea lentil patties with mishmash of vegetables. Heard about chapor ghonto from a friend. Never tried before. Google it. So many recipes with veggies like potatoes pumpkin eggplants parwal or pointed gourd etc.

But first time made exactly as my friend told. It was with mustard paste. I used mustard powder. Needn’t much spices yet delicious. Used only ginger, green chilli, mustard powder and panch phoran. It was yummy. Didn’t get Matar dal or split dried pea lentil in local grocery. So used Chana dal or Bengal gram.

Dal or lentils are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron. And still low in calories and contain virtually no fat.

Our this week’s #Foodiemonday #bloghop theme is #DalDelights. Any recipe with dal or lentil.

So made this chapor again. But made with little changes. And very happy with the result.This time I have added tomato, garlic and kashmiri red chili powder. And the taste was amazing.

Recipe

Chana dal/Bengal gram or Matar dal/split dried pea lentil – 1 cup

Ginger – 1 inch piece

Green chilli – 1 – 2

Salt to taste

Cumin powder – 1/2 teaspoon

Little oil for shallow frying

For the gravy

Mustard powder – 2 teaspoon

Green chilli – 1 – 2

Garlic – 3 cloves

Tomato – 1 chopped

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 and 1/2 teaspoon

Salt to taste

Panch phoran – 1/2 teaspoon

Coriander leaves – 1 teaspoon chopped

Mustard oil – 2 tablespoon

Method

Wash and soak the lentils or dal overnight. Grind them with ginger and green chilli. Add very little water if require. Don’t make it runny. Batter should be thick. Add salt and cumin powder. Beat well.Make patties with this batter and shallow fry in a nonstick pan with very little oil. Keep aside.

Soak the mustard powder in cold water. I have used Weikfield mustard powder. Blend the powder in cold water thoroughly till it becomes a thick cream. Allow to stand for 10 minutes to develop full flavour.

Grind the garlic, tomato and green chilli. Heat mustard oil in a pan. Add panch phoran. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

Let the panch phoran splatter.Now add garlic tomato and green chilli paste. Saute till the oil leaves side. Add soaked mustard powder, salt, turmeric powder,chopped coriander leaves and kashmiri red chilli powder. Saute and add water. Add water as requir for gravy. Let it boil and add the lentil patties. Cook on simmer for 10 – 12 minutes or until the patties becomes soft.

Stir and mix well. Check and adjust the seasoning and switch off the flame. Chapor in mustard sauce is ready. Garnish with slit green chilli or chopped coriander leaves. Serve hot with steamed rice.

Microwave Mushroom

Microwave mushroom
Very easy to make and in a healthy way. Just marinate and cook.

Mushrooms are full of protein, vitamins, minerals, amino acids, antibiotics and antioxidants. Its protects us from diseases and infections.

Its helps in weight loss too. Increases the strength of immune system and lower the body’s cholesterol levels.

Recipe

Mushroom – 250 gram

Capsicum – 1 large cubed

Onions – 3-4 cubed

Thick or hung curd – 2 tablespoon

Garlic paste – 1 teaspoon

Ginger paste – 1 teaspoon

Red chilli powder – 1 teaspoon or as much your spice tolerance

Black pepper powder – 1 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon optional

Turmeric powder – 1/4 teaspoon

Salt to taste

Mustard oil – 1 tablespoon

Method

Clean and wash the mushrooms. If you have small mushrooms keep whole but if large make them half.

Mix ginger garlic paste, salt, all the spices and oil in the well beaten curd.

Marinate mushrooms, capsicum and onions in this curd mixture for 1/2 to 1 hour in a microwave safe bowl.

Now microwave them for 6-8 minutes on full power. Time depends on oven. Check and cook in microwave for 2 minutes more if require.

Mushrooms release water. So I dried up the mushrooms in a pan on high flame.

When the mushrooms completely done in microwave check it. If you like pour the mushrooms in a pan and dried up on full flame.

Garnish with chopped coriander leaves. Serve as a side dish with roti/Indiana flat bread, naan, paratha or toasted bread.

Masor Tenga Or Tangy Fish Curry

Masor tenga or tangy fish curry.
This is a signature dish of Assam, a beautiful state of North East India.

This masor tenga or tangy fish curry is a light and tangy dish. The souring ingredients of this sour fish curry are lemon or tomato which gives the dish a tangy taste.

This post is going to be a part of #Foodiemonday #Bloghop. This week’s theme is cuisines of North East India.

I am presenting a signature dish of Assam. A beautiful state of North East India.
Assam has an incredible range of culture.

Assam is known for Assam tea and Assam silk. The first oil well in Asia was drilled here. It has amazing wild life and oldest oil refineries. The state has famous Kamakhya temple too.

Assam is a state in Northeast India. Located south of the eastern Himalayas, Assam comprises the Brahmaputra Valley and the Barak Valley.

Assamese cuisines is characterized by less spices and strong flavour.
This masor tenga is very easy to make and lightly spiced.

Recipe

Rohu fish – 4-5 pieces

Tomatoes – 4-5 chopped

Fenugreek seeds or methi – 1/2 teaspoon

Salt to taste

Turmeric powder – 1 teaspoon

Mustard oil – 1 tablespoon

Green chilli – 2 slit optional

Coriander leaves – 1 – 2 tablespoon chopped

Kashmiri red chilli powder – 1 teaspoon optional

Oil for frying the fish

Juice of 1/2 lemon

Method

Marinate the fish pieces with salt and 1/2 teaspoon turmeric powder for 8 – 10 minutes.

Finely chop the tomatoes. Slit green chilies and keep aside.
Fry the fish pieces till golden brown and take out from the oil.

Heat 1 tablespoon oil in a pan. You can use the same oil which is used to frying the fish. Add fenugreek seeds. When the seeds turns brown remove them from the oil. Discard the seeds.

Now add chopped tomatoes and green chilies. Add salt, turmeric powder and Kashmiri red chilli powder. Green chilli is optional. If you don’t like spicy omit it. I have added Kashmiri red chilli powder for colour.

Saute till the tomatoes becomes mushy and dried up.
Gently slide the fish pieces and add water as require. I have made a thick gravy.

Add chopped coriander leaves. Cover and cook on simmer for 10 minutes or until done.

Uncover and gently turn the fish pieces. Add more water if require.
Taste and adjust the salt and switch off the flame. Add lemon juice and mix well.

Garnish with coriander leaves and slit green chilli.
Serve hot with steamed rice.

Enjoy the lightly spiced delicious fish curry with hot steamed rice.

Veg Stew

Vegetable stew. A very easy to make lightly spiced aromatic stew with mixed vegetables.

Stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.

A hot bowl of veg stew is perfect for winter or rainy days. I have got the recipe from my mom in-law.

Recipe

Cauliflower – 1 medium

Potatoes – 4-5 peeled and cubed

Onions – 6

Tomato – 6

Ginger – 1 inch piece

Green peas – 1/2 cup

Salt to taste

Red chilli powder – 1 teaspoon or as much your spice tolerance

Black pepper – 1 teaspoon, crushed or powder

Cardamom – 4

Cinnamon – a small stick

Cloves – 3-4

Bay leaf – 2

White oil – 3 tablespoon

Method

Peel the onions and make cubes of 4 onions. Chop the cauliflower and 4 tomatoes in large pieces.

Grind 2 onions and ginger.
Crush the cardamom, cinnamon and cloves. Keep aside.

Grind 2 tomatoes separately. You can use only chopped tomatoes too. My mom in-law used big chunks of tomatoes and onion ginger paste. But I ground two tomatoes to make the gravy little thick.

Heat oil in a large pan or kadahi. Add crushed cardamom cinnamon and cloves with bay leaves.

Then add the onion and ginger paste. Saute till the raw smell goes out. Add the ground tomatoes if you want.

Add the chopped vegetables and green peas. Saute for 4-5 minutes. Add the tomato chunks. Saute for 2-3 minutes and add salt, red chilli powder and black pepper. You can add little more black pepper powder or crushed if you like.

Mix well and add enough water.
Cover and cook till the vegetables becomes tender. Add more water if require. Let it boil again.

Taste and adjust the salt and pepper. Switch off the flame.
Your aromatic warming and delicious vegetables stew is ready.

Serve hot with roti/Indian flat bread, paratha, rice or toasted bread.

Egg In Yogurt Sauce

Egg in yogurt based curry and flavoured with aromatic spices.
Delicious, light and flavorful gravy. Give a different taste to the usual onion tomato based egg curry.

I often make egg curry because its a favourite dish in my home. This time I had no tomato in my pantry so tried this. And believe me taste is finger licking.
Everyone like the new taste.

Egg curry is a great and easy way to add protein in our diet. . Like other animal products, eggs contain complete protein, which means that egg protein provides all the amino acids you need to survive.

Recipe

Egg – 4

Onion – 3-4 chopped

Ginger – 1/2 inch piece

Garlic cloves – 3-4

Green chilli – 1

Yogurt – 1/2 cup

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Salt to taste

Sugar – 1/4 teaspoon optional

Cardamom – 4 broken

Cinnamon – a small stick

Cloves – 3

Mustard oil – 2 tablespoon

Method

Boil and peel the eggs. Pierce with a knife to helps the eggs to absorb flavours. Keep aside.

Grind onion, garlic, ginger and green chilli.
Mix all the spices, salt and sugar in the well beaten yogurt, mix well.

Heat oil in a nonstick pan. Fry the eggs till light brown and keep aside.
Add broken cardamom, cloves, cinnamon and bay leaf. Saute and add onion, garlic, ginger and green chilli paste.

Saute till oil leaves the sides.
Now add the yogurt mixture. Saute till oil leaves the sides.

Now add water to make thick gravy. Add the eggs. Let it boil. Cover and cook on simmer for 5-6 minutes.

Yogurt based egg curry is ready. Garnish with coriander leaves and green chilli.

Serve with steamed rice, roti or Indian flat bread, paratha, naan, pulao or toasted bread.

Protein Rich Soya Nuggets Or Chunks

Soya nuggets or soya chunks is highly nutritious.
Its called unique food for it’s high protein content and having surplus vitamins, fibers and minerals.

Its made of soybeans. Which is a wonder beans for the grown ups and teen agers.
I often use it in different ways. And its favourite of my son and nephew.

Every time I change the spices and method to amazed them with a new dish with this protein rich soya nuggets/chunks or soya granules.

Today sharing a very easy and delicious soya nuggets recipe.

Recipe

Soya nuggets – 3 cup soaked and squeezed

Onion – 4-5 chopped in cubes

Capsicum – 1 cubed

Onion – 2 finely chopped

Green chilli – 2 chopped

Garlic cloves – 3-4 grated or finely chopped

Grated ginger – 1 teaspoon

Tomato – 2 chopped

Spring onion – 1 chopped

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 teaspoon optional

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon optional

Oil – 2 tablespoon

Tomato sauce – 1 teaspoon

For marinate

Curd – 3 teaspoon

Salt to taste

Ginger paste – 1/2 teaspoon

Garlic paste – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon
Pepper powder – 1/2 teaspoon

Lemon juice – 1 teaspoon

Mustard oil – 1 teaspoon

Method

Soak soya nuggets in hot water. I have microwaved the nuggets for 3 minutes.

Rinse in water and squeeze well.
Take thick curd in a bowl. Add all the spices, salt and oil. Mix well and add the nuggets. Mix and let it marinate for an hour.

Now heat 2 tablespoon oil in a nonstick pan. Add garlic, Saute and add the chopped onion. Fry till the onions becomes light brown.

Add chopped tomato and grated ginger. Saute till the tomato becomes mushy.

Add cubed onion and capsicum. Saute for 1-2 minutes. Add all the spices, marinated nuggets and salt.

I have added kashmiri red chilli powder for colour. You can omit it.
Saute for 1-2 minutes again. Add 1 teaspoon tomato sauce and 1 cup water. Mix well and cover. Cook on simmer till the nuggets dried up.

Remove the cover and mix well. Switch off the flame.
Garnish with chopped spring onion.
Serve hot.