Konkani cuisine uses lot of Horse Gram (called as Kulith) in its cooking; there is the ghashi, koddel, chutney, dosa and this saar/upkari. This is a simple dry curry and rasam, delicious and nutritious as well. Horse gram is first soaked, cooked and then finally seasoned. The cooked water is used to make the rasam by flavoring with seasoning of garlic. Since the cooked water is used, there is no wastage or loss of nutrients of any sort.
Horse gram is an excellent source of iron and molybdenum. It is considered helpful for people with iron deficiencies, weight loss and maintaining body temperature. It is also recommended for people who have knee pain problems.
I pretty much follow the same procedure for this as I do while making Chana Saar/ Upkari, Lima Beans Curry or the Black Eyed Bean Saar upkari. I usually make a saar/upkari once a week using either of these beans. The combination goes well with plain rice and a small dollop of ghee.
Ingredients: (Horse gram subzi /Kultha upkari)
- 1 cup dry Horse Gram/ (soaked overnight) [Hurali/Huralikalu in Kannada, Kulith in konkani]
- ½ cup chopped onion
- 1 tsp Mustard seeds
- 3-4 green chillies
- 3-4 curry leaves
- 1 cup chopped dill leaves (substitute with coriander leaves, palak etc) [shepu bhaji/ Sabbasige sappu]
- ¼ cup shredded coconut
Ingredients: (Horse Gram Saaru /Kultha Saaru)
- water available after boiling horse gram
- 1 medium tomato, chopped finely
- 2-3 green chillies, slit into 2
- ½ cup chopped coriander leaves
- 2 Tbsp tamarind paste
- 5-7 garlic cloves, crushed and skin removed
- 1-2 dried red chillies
- 3-4 curry leaves
Procedure: (Horse Gram upkari/curry)
- Make sure that the beans are soaked overnight or for about 8-10 hours in enough water.
- Pressure cook the soaked Horse Gramin sufficient water. This takes a long time to cook, I have to let it cook for 6-8 whistles). Keep aside and let it cool.
- Take a heavy bottom pan. Add oil and prepare the seasoning with mustard, curry leaves.
- Add onion, green chillies, salt and sauté until the onions turn transparent. Add the chopped dill and continue to stir.
- Meanwhile open the pressure cooker and drain the cooked water completely into another vessel (do not throw this water away; this is used for making the rasam/saaru).
- Add the cooked horse gram to the mixture and stir well.
- Note: it takes time for the horse gram to get the salt into it. So add salt and keep sprinkling water and mixing.
- Check for taste. Add more salt, chilli powder, if required.
- Finally add the coconut and mix again.
Procedure: (Horse Gram Rasam)
- In a separate vessel/sauce pan transfer the pressure cooked water from the horse gram.
- Add finely chopped tomatoes, tamarind paste, slit green chillies and salt to this cooked water.
- Let this cook on low flame for about 20-25 minutes stirring in between. The liquid will reduce and make it little thick.
- Meanwhile heat a separate pan (for seasoning) add 2 tsp oil. Add all the crushed garlic and stir until it turns light brown. Add curry leaves and broken red chillies.
- Add this garlic seasoning to the boil rasam and close the lid. Garnish with coriander leaves.
Wishing dear Readers a Happy Makar Sankranthi/ Pongal.
Intrigued by the title? I know I was when I first heard this concept of cabbage chutney. As I have said earlier for me chutney is something that is made of coconut, chilies, spices, herbs and souring agent like tamarind etc. And vegetables like cabbage are used for making sabjis/palya like this. So this chutney with only cabbage and raw mango came as a surprise. In this chutney there is no trace of coconut but then it has taste and texture of chutney.
I learnt this recipe from my colleague Sudha, after tasting her delicious Lauki (Bottle gourd) chutney. Inspired by that I had prepared the Zucchini Chutney which we love at home.
First we proceed to make regular cabbage bhaji/palya, then grind it along with green mango. The flavor of cooked cabbage is not felt in this chutney. It is taken over by that of roasted cumin seeds, urad daal, garlic and chillies. It feels like regular chutney, with coarse consistency and the usual spicy tangy flavors. As a bonus this chutney is nutritious because this is just a combination of veggies and spices.
If you have never tasted this before, then I recommend you to try this once. This is simple to make and can be made with just regular ingredients on hand. I use a bag of Cole slaw salad for this and that makes it even ore easier. You can substitute lemon instead of raw mango. This chutney goes well with Idlis, Dosas, chapathi or with rice. This can be made ahead of time and stores well in the fridge for about a week.
- 2-3 cups chopped cabbage (packed)
- 3-4 green chillies
- 2 garlic pods (peeled)
- 1 tsp jeera/cumin seeds (add more if you like the taste of jeera)
- 2 tsp urad daal
- ½ tsp mustard seeds
- ½ cup raw mango/green mango (chopped into small cubes) [substitute with lemon juice]
- little chopped coriander leaves
- Heat pan on medium flame, in little oil add the cumin seeds, after they are toasted then add the urad daal, mustard seeds and mix until urad daal turns light brown.
- Next add the crushed garlic, green chillies and stir, then add the chopped cabbage and stir them. Do not add salt as the cabbage will loose crunchiness. Add handful of chopped coriander leaves and mix well.
- After it is cooled, blend this along with salt and chopped raw mango (raw). Do not add water while grinding.
- Also this should be ground coarsely and not like a paste. Check for taste and adjust accordingly. Seasoning is optional.
One last look!
Chocolate chip cookies are a staple in America and represent half of the cookies baked in each year. They sure are a delight for young and old alike with their soft cores, crispy edges and rich chocolate taste.
The Holiday week last month gave me opportunity to do some baking experiments. I had a packet of Ener-G egg replacer that needed to be used and among many others I tried these Chocolate Chip Cookies.
These are kiddo’s favorite cookie and as far as I know this is the only cookie he likes (What does a mom know, anyway). He was all excited when I decided to make these and was there to ‘help’ me to make his favorite ‘Chlocate’ cookies. His non-stop chatter and funny questions like “Amma, what is the secret Indian in this cookie” had me in splits and made the baking process fun.
Nevertheless we prevailed and I am so glad I made them. There was no trace of the replacer while tasting the cookies. When I had first used the Ener-G replacer and made Cinnamon Coffee cake, I was skeptical with the results especially the taste, but with practice I now feel confident with the outcome. The egg replacer works best with cookies in my opinion, more than in cakes. If you are trying with egg replacer for the first time then this is definitely worth a try.
Recipe Source: Joy of Vegan Cooking
Yields: 30 medium cookies
- 2 ¼ cups All purpose flour/maida
- ¾ cup white granulated sugar
- ¾ cup brown sugar
- 1 cup butter (softened, 2 sticks)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla essence
- 4 and 1/2 tsp Ener-G egg replacer/3 eggs
- 6 Tbsp water
- 1 cup chocolate chips
- 1 cup walnuts (optional
- Use food processor for making the egg replacer.
- Bake these cookies only for 10 minutes.
- Use the suggested quantity of chocolate chips (I had used less)
- Pre-heat oven to 375 F (190 C), grease a cookie sheet and keep it ready.
- Note: This is an important step. In a food processor mix together the egg replacer powder and water until it is thick and creamy. (I found that mixing in food processor does a good job compared to mixing with hands).
- Take a large bowl and cream together softened butter, brown sugar, white sugar and vanilla. Add the prepared egg mixture to creamed butter and mix thoroughly.
- On a paper or in a bowl, sift together flour, baking soda and salt.
- In intervals add the flour mixture to the wet mixture and beat it until it begins to form dough. At this stage it becomes thick dough.
- Add chocolate chips and nuts (optional) at this stage and mix.
- Bake for about 8-10 minutes. (Mine were done in 10 minutes, even though they did not have that baked appearance they were done and it is best to remove from oven).
- After 2 minutes or so transfer them onto wire racks and allow to cool.