Jeevkadgi Sukke ( Breadfruit cooked with coconut and spices); Meatless Monday

January is known as Meatless Monday Month. This could be due to the fact that most people make New Year's resolutions, weight loss, eating healthy and living a healthy lifestyly being a few of them. It is never hard for an Indian to go meatless. We are experts at cooking up a plethora of vegan and vegetarian dishes using mother nature's bounty. Breadfruit is one of them. I personally love them!

Jeevkadgi known as Breadfruit in English is tropical vegetable. Yes, it is not really a fruit. It never really ripens into anything. The inside becomes mushy and it rots once it ripens. It is usually used in cooking either when it growing or when it matures and the consistency of the fruit is just a little soft.

We, the people of South Canara ( Mangalore, Udupi & Kundapur regions) love to cook breadfruit. We curry it in different ways, we batter fry it using different kinds of batter. You can find one kind of fry/ fritter here. It makes for a great accompaniment with tea.

We curry it a couple of different ways: with gravy (which is usually saved for a mature breadfruit ) or like a dry subzi as I have today. This method can be used for both tender and mature breadfruits. I know the people in the Caribbean region roast it and eat it. I personally, love bread fruit any or all different ways. Growing up we had a breadfruit tree in our backyard which always gave us a bountiful crop year after year!

Today's dry method is pretty simple and easy to make. Let's check out the recipe.

Servings: 4-6

Prep time: 10-15 mins
Cook time: 15-20 mins
Total time: 25-35 mins

Ingredients:

Breadfruit: 1, small
Freshly grated coconut: 1 cup
Dried Red chillies: 4-6 (adjust depending on individual spice level)
Tamarind: 1/4 tsp if using pulp or marble sized if using dried.
Split matpe bean: 1 tbsp
Coconut oil: 1/4 +1 tsp
Salt to taste.
Water : 1+1+ 2cups ( may not need all)

For tempering:
Mustard seeds: 1 tsp
Curry leaves: 1 sprig
Coconut oil: 1 tsp

Method:

Using 1/4 tsp oil, roast the urad dal until it turns golden brown. Turn off the flame and keep aside to cool down.

Wash and cut the breadfruit into bite-sized pieces. Add 1-2 cups of water, little salt and bring it to a boil. Reduce the flame and cook until it reaches the desired tenderness. Turn off the flame. Keep aside.

While the breadfruit is cooking, get the masala ( sauce ) ready. Grind together freshly grated coconut, red chilies, tamarind to a coarse paste using water as needed. Just when you are almost done, add the roasted urad dal and grind for 20-30 seconds.

Add this Masala to the cooked breadfruit. Bring it to a boil. Turn off the flame.

Tempering:

Heat 1 tsp coconut oil. Add the mustard seeds. Once the mustard seeds splutter, add the curry leaves. Turn off the flame. Add this to the pot.

Serve hot with rice or roti.

Enjoy.

Cooking made easy:

This recipe can be used with other vegetables such as potato, cabbage, cooking bananas, yam and other such veggies.

Summer Salad

It is the first official day of summer!!! What this means is that not only will it be super hot, we will be spending more time outdoors than indoors!!! There will be trips to the beach, lots of picnics, barbecues.. what better side than an easy to put together salad!! Summer time you drink more than you eat..
Therefore salad makes for a perfect meal, be it lunch or dinner. You can make ahead and keep it and use the dressing at the last minute!You can use any kind of dressing with this one. This salad goes perfect with a basic vinaigrette as it has fresh mozzarella cheese and watermelon in it!  Sometimes I use a fruit-based vinaigrette such as raspberry vinaigrette.Actually, it is one of my favorite ones. It just adds to the flavor. Try different permutations and combinations and choose the one that works best for you..

Servings: 5-6

Prep time: 15 minsCook time: 0Total time: 15-20 mins 

Ingredients: 

Romaine lettuce: 1/2 head 

Sweet peppers: 3-4 

Persian cucumbers: 2-3, sliced thin

Cherry/grape tomatoes: 8-10 sliced into halves

Watermelon cubes: 1 cup

Bite-sized mozzarella cubes: 1 cup

Dressing of your choice on the side.

Method: 

Wash, clean and chop the lettuce into bite sized pieces. Add this to a bowl. 

Slice the peppers thinly. Add to the bowl. 

Add the tomato halves and the cucumber slices. 

Top it with watermelon cubes and mozzarella cubes. 

Serve the dressing on side. 

Once served into individual plates/bowls, just  before eating, add the desired amount of dressing. 

Mix and eat. 

Enjoy! 

Cooking made easy:

You can add sliced red or white onion, craisins, walnuts and or sunflower seeds if you wish. You can also add other fruits such as pineapple, green apple, strawberries and blueberries if you wish..

Tip for healthy living:

Use as less dressing as possible with your salad. Using a low fat dressing like a vinaigrette is much healthier than a high fat dressing like ranch or Cesar.

Please do share your thoughts. Your opinion matters!

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Marvai / Clams Sukka ( Clams cooked with Indian spices in a coconut-based sauce)

Marvai Sukka or Clam Sukka is a signature dish of the costal region of Karnataka state in India. You will not find it anywhere else in the country and you will never see it on the menu of an Indian restaurant abroad!! But people from the costal areas of South Canara would do anything for this dish! Those who have seafood allergies, opt for the chicken version which you can find here. There is also a vegetarian version where black chick peas and ivy gourd is used.

So what exactly is this dish? It is basically clams cooked with Indian spices and freshly grated coconut. It is mouthwateringly delicious!! And truthfully, it is not all that hard to cook. Well, my version isn't!;) You all know that I don't like anything that is tedious or has lengthy procedures!! Do try this if you get a chance..

Guess what guys?? Today I am co-hosting Angie's Fiesta Friday #131,with a brand new co-host from down under, the very talented Laura from Feast Wisely. Sounds like a gal who thinks like me! I am sure we will get along like a house on fire!!;) No, No , I promise to mingle and share the love with all of you! For those of you, who don't yet know what Fiesta Friday is yet, it is time to check it out! It is one of the friendliest blogger parties ever! I joined Fiesta when I first started blogging two and something years ago. Over the past two years, I have made several friends at the Fiesta, learnt a lot from all the wonderful bloggers who party there. The best part about Angie's Fiesta is that everyone is so willing to impart whatever they know to you. This place is a blessing to new bloggers.Check out the guidelines here for coming to this party. Link up your posts at Angie's Fiesta and to both the co-hosts!

Now, let us check out Marvai/Clams Sukka recipe!

Prep time: 25 minsCook time: 20 minsTotal time: 45 mins

Servings: 4-6

Ingredients:

Clams : any size will do  1 lb/ 1/2kg.I used a dozen little neck clams.
Lemon juice: from 1 small lemon
Coconut oil: 2 tbsp
Ginger garlic paste:  1 tbsp
Onion : 1 medium
Tomato : 1 medium
Curry leaves : 1/4 cup
Chilli powder : 1 tsp ( can be adjusted as per individual spice level)
Coriander seeds : 1 tbsp
Cumin seeds (jeera): 1 tbsp
Black pepper powder : 1/2 tsp
Turmeric powder (haldi): 1 tsp
Garam masala powder:  1/2 tsp
Freshly grated coconut : 1 cup
Salt: as per taste.

Method:

Soak the clams in fresh water to clean the sand off. Clean the clams thoroughly.

Add it to a pot with 1/2 cup water. Cover and bring it to a boil. Let it boil for 2-3 mins or until the shells open. Turn the stove off. Let it cool down.

Once cooled down, separate the clam meat from the shell and keep aside. Reserve some of the liquid in which it was cooked.

In the meantime, prepare the masala/sauce.

Heat 1 tsp coconut oil in a sauté pan or kadai.  Sauté curry leaves lightly and keep aside.

Add 1/2 cup freshly grated coconut with coriander seeds and cumin seeds to the same pan. Sauté  until it turns light brown. Let it cool down completely.

Once it cools down, grind it with  pepper powder,chili powder and garam masala powder. Keep it aside.

Add  1 tbsp coconut oil to the pan . Add chopped onions and tomato to the same pan. Sauté until lightly brown and oil separates. 

Add ginger-garlic paste and sauté for 3-4 minutes .

Add the ground paste and mix well. Add the clam meat, the reserved liquid  and bring it to a boil. Cover and cook until the clams are tender.

Add the remaining fresh coconut and cook for 2-3 minutes.

Garnish with the roasted curry leaves.

Serve hot with rice/roti or bread!

Cooking made easy:

This dish is made even more flavorful by adding couple more clam shells in the sauce while cooking it.

Tip for healthy living:

Obesity is caused by an imbalance between the calories consumed ( food eaten) and the calories spent ( amount of physical activity). Staying fit or healthy  is balancing the amount of food eaten and the amount of daily physical activity undertaken.

Food for thought:

Everything that is done in the world is done with hope. Martin Luther

Please do share your thoughts. Your opinion matters!

Pakora kadhi with dill ; Meatless Monday

I often come across tantalizing pictures of pakora kadhi with rice in the various food groups. It looks so comforting. True Indian soul food. But I have never made it, until now. You see it is not something that is part of the South Indian Cuisine. It is an integral part of the North Indian Cuisine. I think for some reason I had a mental block when it came to making kadhi. Until now. Now, I wonder why I never made it before!!! Me who loves to try several cuisines, why didn't I attempt to make this dish before?? Well, I don't know.

Kadhi is basically a sauce/a gravy that is made by mixing together chick pea flour and yogurt , tempering it with spices and then cooking it. It is usually meant to be eaten with rice. When some kind of fritter is added to it,it is then called pakora kadhi. Something like the dumpling soup but without white flour . The impetus for my making kadhi was my blogger friend , Swati's post. I saw her post and I knew I had to make it. I made just a little bit, enough for 3-4 people. I had some cauliflower leaf fritters that I had made the previous night. I decided to use them in the kadhi. During my recent grocery shopping, I had picked up a bunch of dill. Upon my quest for newer recipes that use dill, I learnt that dill could be used in kadhi. I decided to try that too.. And dropped in some dill sprigs in there. It sure made the kadhi very flavorful.  Over all the kadhi was finger-lickingly delicious! I would definitely make this again as it is simple, easy and relatively quick to make. It definitely comfort food when served with piping hot rice.

Servings: 3-4 people

Ingredients:

Yogurt: 1 cup
Besan ( Chickpea flour): 2 tbsp
Haldi( turmeric powder): 1/2 tsp
Red chilli powder: 1/4 tsp
Dill leaves: 1 cup
Salt: to taste
Water: 4 cups


For tempering:
Cooking oil: 1 tsp
Mustard seeds: 1/2 tsp
Jeera( cumin seeds): 1/2 tsp
Methi seeds( fenugreek): 2 seeds
Hing( asofoetida): a pinch
Curry leaves: 1 sprig
Whole dried red chilli: 1-2 nos

Method:

Add the yogurt, besan ( chickpea flour), chilli powder and haldi to a bowl. Mix together in such a manner that there are no lumps. Now add the water and mix well using a hand-held whisk.

In a thick- bottomed pot, heat oil. Once the oil is hot enough, add mustard seeds. 

Once the mustard seeds splutter, add cumin seeds, methi seeds, curry leaves and dried red chillies.

Reduce the flame to very low and add asofoetida powder. 

Now add the whisked yogurt-besan mixture to the pot. Cook on low flame until it just about starts bubbling, stirring constantly . Do not increase the flame. It might curdle the mixture. 

Now add salt, the pakoras and the dill leaves and continue to cook on low-medium flame for 10mins, stirring in-between until the kadhi thickens slightly.

Serve hot with rice.

Cooking made easy:

This kadhi can be made without the addition of any pakoras or dill leaves and would still be very flavorful. However, if you do decide to use pakoras, any kind would be alright. It is perfect for leftover pakoras or bhajias the next day!

Tip for healthy living:

Brushing your hair 100 strokes once  daily is believed to help grow longer and healthier hair.

Food for thought:

For success, attitude is equally as important as ability. Unknown

Sungata Phanna upkari ( shrimp in a spicy, tangy sauce)

Most people like shrimp( except those allergic to it). I love shrimps. I am a seafood person. Given a choice, I  would any day have seafood over chicken!  There are several ways that we can cook shrimp: curry it, fry it. Phanna upkari is a super easy Mangalorean way of making a spicy, tangy fish curry. It hardly takes any time. We make other fish like Mackeral, sardines like this.  This is a very traditional Mangalorean method of making fish. Mackeral is the fish that is most commonly cooked using this method.  When made with Mackeral it is called Raja Phanna upkari.Traditionally, for this dish, you grind dried red chillies that have been soaked in warm water, to a fine paste. I don't do any grinding. I use red chilli powder. This makes the dish ready faster without altering the taste! The traditional dish is also so spicy that even I would require a fire brigade! When I make it I reduce the spice level to make it more palatable and enjoyable. You will relish it!

Servings: 3-4

Ingredients :

Medium-large shrimp : 1 lb ( around 30-40 count ), deveined.
Onion: 1 medium, chopped fine
Kashmiri Red chilli powder: 1 1/2- 2 tsp ( adjust based on your spice level)
Coriander powder: 1 heaped tsp
Haldi powder: 1/2 tsp
Coconut oil: 1 tsp + 1 tbsp
Tamarind pulp: 1/2 tsp
Water: 2 cups
Salt: to taste

Method:

Marinate the shrimp with salt and turmeric powder and keep aside for 10-15 minutes.

Heat coconut oil in a small saute pan on medium heat. Add coriander powder, chilli powder and sauté for few seconds. Now add 2 cups water, quarter of the chopped onions, salt and bring it to a boil.

While the above mixture is coming to a boil, in a small frying pan heat 1 tbsp of coconut and fry the rest of the chopped onions until golden brown. Keep aside.

Now add the marinated shrimp to the sauce and cook for 2-4 minutes , or until the shrimp turns pink. Shrimp does not take long to cook. DO NOT overcook the shrimp. Shrimp, when overcooked turns hard and rubbery.

Now add the fried onions to the pan. Stir well. Turn off the flame.

Serve hot with steamed white or brown rice.

Enjoy! I am bringing this to Angie's Fiesta Friday#60. My dear friends at Fiesta Friday, my apologies for not being able to stay for long and chat with you all the past couple of weeks! Apart from me injuring my back, my little ones have also been sick. I promise to linger and catch with all of you my dear friends this week! Tracy@Scratch It Cook and Nancy@Feasting With Friends are co-hosting this week at the new party hall!

Cooking made easy:

To peel and de-vein shrimp, using a paring knife, make a slit along the back ( spine) of the shrimp. The shell can now be easily removed and the vein too.

Tip for healthy living:

Shrimp must be consumed in small quantities. It is used to be notorious for increasing cholesterol levels in the body.While one serving of shrimp contains 165.8 mg of cholesterol which is 50% of the daily recommended limit, it is also rich in omega 3 which is heart healthy.But when consumed in small quantities it is not bad at all. It is low in fat and does not amount to a lot of calories.

Food for thought:

You grow up the day you have the first real laugh at yourself. Ethel Barrymore

Cauliflower Bhajias ( Fried Cauliflower)

It is traditional in India to have a snack with the evening tea. Guess the British left behind the concept of drinking evening tea. A cup of evening tea is generally had in most Indian homes between 4 pm and 6 pm. The tea is generally accompanied by some finger food or snacks, which are usually savory in nature. One such popular evening snack are Bhajias and pakoras. Bhajias can loosely be compared to the fried onion rings while pakoras are akin to the fritters that are available  in the western countries.Bhajias can be made with a lot of vegetables. The basic concept is to make a thick batter using chick-pea flour, red chilli powder, jeera or ajwain and salt. In this batter the chosen vegetable is dipped and then deep-fried. Simple right? The most commonly used vegetables for Bhajias are cauliflower, eggplant slices, potato slices, yam slices, yuca slices, jackfruit, breadfruit, bell-pepper, chilli pepper &plantains.

Today, I am sharing the recipe for the much popular cauliflower bhajias. As a rule, I don't make fried stuff. I call them indulgences, which are to be indulged in occasionally and in moderation.

Servings: 4

Ingredients:

Cauliflower: 16-20 florets from a small head of cauliflower.
Chick-pea flour( besan): 1/2 cup
Red chilli powder: 1/4 tsp( you can use lesser depending on your spice level)
Jeera ( cumin seeds, crushed) or ajwain: 1/8 tsp
Salt: to taste
Water:2 cups( for soaking) + 1/4 cup ( enough to make a thick batter)
Oil: for frying( I use coconut oil)

Method:

Boil 2 cups water with a pinch of salt . Turn off the flame, soak the cauliflower florets in this water for 5 mins. Drain and keep aside.

In a small bowl, mix together the chickpea flour, red chilli powder, jeera or ajwain, salt and water and make a thick batter that can coat the cauliflower easily and does not drip off!

Heat oil in a kadai/ frying pan to 400 deg F. You could also use a deep fryer if you have one.

Dip each cauliflower in the above batter until it is completely coated and drop it gently into the hot oil. Drop just enough florets that fit the frying pan in a single layer. 

Do not overcrowd the pan. Overcrowding results in poor quality of the end product. Fry until well done on both sides, about 2-3 minutes each side on medium flame.

Remove with a slotted spoon onto a plate lined with paper towels so as to soak the excess oil.

Serve hot with some chutney/ ketchup or as is! Goes well with a cup of chai, as an appetizer or as a side-dish for lunch/dinner.

Enjoy while I take this dish to Angie's for Fiesta Friday # 27. While Angie is out on vacation, we have two very capable hostesses this time to entertain us:the Aussie duo:Dame Madge and Dame Saucy. Do join the fun!

Cooking made easy:

How can you tell if the oil is hot enough and ready for frying? One method is to see the beginning of little fumes on top of the oil. But a better way is drop a drop of batter into the oil. If the batter floats immediately to the surface, the oil is ready for frying. If the batter sinks, then the oil is not hot enough for frying. Frying in oil that is not hot enough result in soggy, oily end product. When the oil is of the right temperature, the end product is crispy without excess oil dripping from it.

Tip to healthy living:

Ajwain and jeera (cumin)are both known for their ability to prevent bloating.  Inclusion of either of these seeds aids in better digestion of the food , thereby preventing indigestion.People with regular bloating issues may benefit from drinking water that has ajwain soaked in it.

Food for thought:

Every man must decide for himself whether he shall master his world it be mastered by it. James Cash Penney

Tangy Egg Curry (Eggs in Onion-Tomato Sauce)

Eggs can be cooked in hundreds of different ways. There are several versions of egg curry alone. Eggs made any way is acceptable in my household and when it is curried, everybody relishes it. Here is another version of egg curry. It is quick and easy to make and absolutely lip-smacking!

Servings: 4

Ingredients:

Eggs: 8 hard-boiled, peeled and cut into 2 equal slices.
Onions: 2 medium, diced small
Tomato: 1 medium, diced small
Cooking Oil: 1 tbsp( I use coconut oil)
Chilli powder: 1/2 tsp
Coriander powder: 1/2 tsp 
Garam masala: 1/2 tsp
Haldi ( turmeric powder): pinch
Salt to taste
Coriander leaves( cilantro): 4-5 sprigs for garnishing.
Water: 1/2 cup

Method:

Heat oil in a frying pan/ wok on medium heat. 

Add the chopped onions, sauté until they turn almost golden brown. 

Add the chopped tomatoes and sauté until the tomatoes start leaving oil. 

Now add turmeric powder, coriander powder and sauté for 30 seconds.

Then add chilli powder and garam masala powder and sauté for another minute.

Add 1/2 cup water, salt and let it simmer.( You could add more water as needed based on your desired consistency of the dish.) 

Add the sliced eggs.Turn off the flame.

Garnish with fresh cilantro.

Serve hot with rice/ roti/ bread.

Enjoy!

Cooking made easy:

The best way to make hard-boiled eggs cooked evenly is by adding eggs into boiling hot water, boiling it for 10 minutes, switching off the flame and covering it and keeping it like that for  another 10 mins.Remove from water.If you wish you could run it under cold water to cool down.I just wait for it to cool down. Peel when cooled.

Tip for healthy living:

Eggs are a great source of protein. One can safely consume one egg a day without worrying about increasing your cholesterol levels.

Food for thought:

Always do your best. What you plant now, you will harvest later. Og Mandino