Amaranth Chutney - Thotakura Thokku

Growing up, Rajgira or Amaranth seeds/flour were the healthier substitute for rice and wheat flours.
But the leaves of amaranth (Thotakura) were a yummy staple in a few South Indian households, including mine.

We would make dals, fried vadas, quick sautés, but my favorite was and still is the thokku ( mash/chutney). Rich in Iron, Vit-C,Vit-A amaranth leaves are as nutritious as they come and Mom’s recipe made it it a treat to eat.

The recipe has many variations ..
Some of the ones I personally recommend :

1. Adding a 1/4 cup of dry roasted peanuts or dalia before blending. 
2. Adding fresh raw mango as well when roasting the leaves
3. Using Green chilies instead of red ones
4. Using broth/whey instead of water while grinding 
5. Making it more thicker ( as my mom does, rather than saag like that my family prefers) 

The Original Recipe : yields about 2 cups of thokku ( saag consistency)

Ingredients:

• 2 bunches of amaranth leaves -washed  
• 2 tomatoes - chopped 
• 1 medium onion chopped 
• 6 -8 pods of garlic chopped
• 4 dried red chilies
• 2 tbsp oil for roasting , 2 more fur tempering
• Tamarind ( 1/2 inch ball) 
• Salt to taste

Tempering 

• Urad seeds
• Mustard seeds
• Methi (fenugreek) seeds 
• Curry leaves 
• Hing powder
• Dried red chilies
• Save a few pieces of garlic and onion for tempering 

The ingredients are simple , not many spices, as the idea is to highlight the flavor of the Amaranth.

Method:

1. Take 2 tbsp oil in a nonstick pot and let it warm up (not hot) , once warm , add the red chilies, garlic and a pinch of salt , roast till they are aromatic (no need to brown the garlic)
2. Spoon out the chilies and garlic in a  bowl or the blender directly, leave most oil back in the pot , to this add onions and tomato and sauté for 5 mins 
3. Once the onions and tomatoes are mushy add the amaranth leaves and mix them up , leave on medium-high for 2-3 mins till amaranth leaves wilt and shrink. Cook for a 1 min more. 
4. Take the mix into the blender with salt, tamarind and the garlic and red chilies that were roasted. You can add water to make it saag like or leave it out as make it paste like blend. 
5. In the same sauté  pot ( I am a cook-in-one-pot person) , add 2-tbsp oil , add all the tempering dry ingredients and wait for mustard to splutter and seeds to turn brown, add the curry leaves, and garlic and onion pieces
6. Add the blended chutney to the pot and mix well and let it simmer for 2 mins. 
7. Thokku is ready to be served! 

My Version Mirch ka Salan

Mirch ka Salan is a famous Hyderabadi recipe and a popular side for the famous biryani , however not being a meat eater and living with roommates who consumed only Satvik food or non spicy food made my recipe evolve over the years, I have returned to making the Salan with onion and garlic, however I have left some of the spicier ingredients to when my kid grows up!

It’s needless to mention, but I will anyway, the original recipe is my mother’s, and like every one in Hyderabad she also had her own recipe, likely that if you taste the famous Paradise Biryani Salan it won’t taste the same as mine or moms, but just as tasty :)

The Mirch ka Salan can be adapted to any vegetable Salan - I have seen eggplant, okra, zucchini.

Ingredients ( serves 4)

4 jalapeños, deseed if you want no spice
1/2 onion finely chopped
1/4 cup peanuts with skin
1/4 cup desiccated coconut, sub fresh grated coconut if not available
1 tsp poppy seeds (khus  khus)
1/2 tsp cumin ( jeera)
1 tbsp sesame seeds.
1tbsp ginger garlic paste
1 nickel sized tamarind
Garam masala powder ( 1/2 teaspoon)
Cinnamon powder ( optional) just a dash
Oil ( coconut or peanut)
Salt

Method :

In pan take about 2 tbsp oil, coconut oil is what I always use, it elevates the coconut taste in the dish. But you can use any other oil.

Submerge the peanuts in water and microwave for 2 mins to soften them.

Add jeera and roast, add ginger garlic paste and roast for a min

Add onions and salt and sauté till it softens

Add poppy seed, sesame, Garam Madala, cinnamon powder , piece of tamarind

Add the softened peanuts sauté for 3-5 mins on med flame.

Cool and grind to a smooth mixture - this is very important, the mixture should be a smooth paste with no gritty peanut pieces.

In the same pan, add 1/2-1 tbsp of oil and add the slit and deseeded jalapeños
Roast till they are charred on all sides and become slumped ( my mom usually roasts on fire, but it’s not an option with the smoke alarm going crazy, but you can roast in the regular oven or a toaster if you want)

Put the jalapeños aside ( add them at the end to the mix)

In the same pan, take another tsp of oil and put some more jeera seeds, turmeric powder, add the ground mix, with a little water and stir.

At this point if you want more spicier Salan add the jalapeños into the gravy or leave them out till the last min.

Keep the flame on low, cover the Salan and boil for atleast 10-15 mins to let the tastes blend in.
Keep stirring in 5 min intervals

Add jalapeños if you haven’t already - adjust consistency, salt or sour or spice if needed and garnish with cilantro

Serve hot!

Enjoy!

Sweet Peppers chutney

Sweet peppers chutney is a wonderful sweet-sour-salty chutney. The ingredients themselves add the sweetness, so no need to add any additional sugar! Goes well with dosas and idlis!
If sweet peppers are not available, sub with 2 bell peppers ( red or orange) , red works better.

Ingredients: (makes about 8oz of chutney)

10 mixed color sweet peppers. ( I get mine from Costco) chopped
1 Onion chopped
1 Roma tomato chopped fine
1/2 teaspoon ginger
Nickel sized tamarind
Oil
Salt

Tempering

1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
1-2 dry red chilies
2-3 curry leaves.

Method:

In a pan, heat abou 2 tbsp oil, add the ginger and chopped onions and sauté till they turn brown.

Add the chopped sweet peppers , tomato and salt, sauté till all the peppers are well roasted and soften, if you prefer more sweetness then char the peppers, add tamarind and mix in while the peppers are hot, so it blends in.

Let it cool completely, then coarse grind the mix. Try not to add any water.

In the same pan before, take another tbsp of oil and add the tempering mix, wait till the mustard splutters, then add the coarse ground mix, and sauté for 5 mins, this will reduce the water in the chutney , bringing all the chutney together.

Serve hot or cold, garnish with cilantro if desired.

Vegetable Curry Noodles

A Family favorite! And quick to make!

Ingredients  (For 3 people)

1/2 (6 Oz) packet - egg noodles ( I used Fine Egg Noodles)
1 cup - Matchstick cut carrots ( you get it in any grocery)
1/2  bell pepper julienned
1/3 onion thinly sliced ( scallions work better if you have )
1/2 cup cabbage
2 tbsp kitchen king masala or Japanese curry powder
1 tbsp garlic powder
1 tbsp chili powder
4-5 tbsp olive oil for sauté
Salt to taste

Method

1. Boil water and cook the noodles according to the packet but leave it al-dente ( little under cooked, this is important, else the noodles won’t sauté well)
2. While the noodles cook, in a wide mouth vessel , ideally a wok, heat the oil
3. First put in the onions and bell peppers , when slightly transparent , add other veggies
4. Sauté for a couple minutes then add salt and garlic powder
5. In the end add the kitchen king masala, chili powder  and sauté , adjust salt as needed
6. Cover and cook for 5 mins on low- med
7. By now the noodles would be cooked, drain the noodles and add to the veggie mix
8. Toss till all the masala has covered the noodles , at this point the heat should be on medium high or high , partial crisping is good thing to have! Sautéing for 2-3 mins on high while tossing is good enough.
9. Cover till ready to serve!

Sriracha Mayo is a popular side for the dish, but it’s wonderful as is!!

Enjoy! 

Mom's Mixed vegetable kurma

This dish takes a bit of time, but very rewarding at the end of it!

Ingredients 

1/4 cup desiccated coconut 

2 tbsp sesame seeds

1 tbsp Khus khus ( white poppy seeds)

3 byadgi red chillies ( more if you want spicier)

2 medium tomatoes ( use tomato purée if you have) 

1 medium onion chopped 

1 tbsp ginger paste

1 tbsp garlic paste

1/4 cup diced carrot

1/4 cup diced green beans

1/4 cup diced green bell pepper

1/3 cup peas 

You can use fresh peas or dried peas that are soaked overnight and pressure cooked

Masalas

1/2. Tsp turmeric 

1 tbsp Garam masala 

Salt to taste

Red chili powder if needed

Tempering 

Method :

1. Roast sesame seeds, poppy seeds and coconut together in a pan without any oil, take and keep aside , 

2. Sauté the onions and keep aside

3. Grind the red chilies, roasted seed mix, sautéed onions with ginger and garlic paste and keep aside

4. Add olive oil to a pot , put in the tempering mix wait for mustard to splutter, 

5. If you are using fresh tomatoes, then cut and sautéed them till the water is gone and stop smelling raw, if using purée then skip this step

6. Sautéed the veggies till they are a bit tender, you don't have to cook through

7. Put in the masalas, salt, ground mix and tomato purée if you are using and may be 1/2 cup water( if you want thicker then pour lesser) 

8. Put on medium flame till boiling point

9. Add a little tamarind if more sourness is desired.

10. I usually add a tsp of Thai red curry mix but it's optional 

11. Boil the kurma for at least 20 mins on slow to med flame or pour into slow cooker and cook for 2 hours on high 

The consistency should be that of thick dal fry.

Before serving , garnish with cilantro and a swirl of cream or yogurt.

Best eaten with chappati, malabar paratha, ne'er dosa or idiyappam.

Slow cooker Chana Ghashi

Before my family tree extended to the Konkan coast of India, coconut was an ingredient in sweets and an occasional addition as a topping to boiled and roasted chickpeas (Sundal).

But my MIL's cooking makes use of  coconut in so many many ways, sweet and savory, it amazes me every time with its versatility!

Best off all, coconut adds a lot of fiber and protein ( yes carbs too, but benefits outweigh it easily ) to the dish!

Chananghashi ( ghashi of Chana) can in corporate any one of these vegetables :

1.  Raw jackfruit ( yes it's a fruit not a vegetable but it tastes like one when raw and we get canned or fresh based on great season ), but I have seen my MIL add this only for special occasions 
2. Watery vegetables : bottle gourd, white pumpkin.

I just make the plain one :) tastes wonderful when slow cooked too!

Ingredients

1.5 cups black chickpeas ( kala chana)
4 cups of water
Salt
Fresh coconut 1/2 cup
6 dried red chilies byadgi type
1 tbsp Corriander powder
Tempering materials (mustard, used,red chilies, curry leaves)
Tamarind small quarter size)
Vegetable of choice see notes above ( optional)

Method:

o In the slow cooker , place the Chana , water and salt to taste and set timber for 7 hours on high
o half way through add the vegetable of choice.
o After timer is done, check that the Chana can be easily crushed with the back of a spoon if not extend another hour.
o Make a smooth paste out of the coconut , redchillies and coriander powder.
o Add to the cooked chana and simmer either in slow cooker( 1/2hr) or stove top(10min)
o Finally heat oil and fry the tempering materials and add to the Ghashi.

Enjoy with Rice and Pappad!

Cheese Stuffed Baby Bellas

The cute button like mushrooms called Baby Bellas are available in every store and are fun to make and eat for kids and adults alike.

A note about mushrooms if you are picking them yourself from the pile ( non boxed) make sure they don't have too much black /grey portion in the "hollow", indicating a mature mushroom.. I have found that  as the mushroom matures it does not cook fast enough and loses some flavor but adds more texture...

There are many combinations for this .. see foot notes for more variety !

Ingredients
1 box of Baby Bellas ( black/brown) usually has about 10 count mushrooms

Stuffing
1/3 cup Mozzerella Cheese
McCormick's Italian Spice ( or any Italian mix that has oregano, thyme , basil ), available in most stores.
1 or 2 Finely chopped red sweet pepper ( optional) you can use red/green  bell pepper too.

Tossing
Olive oil for tossing
Sea Salt or table salt to taste

Garnish: cilantro or parley ( optional)

Prep

1. Preheat the oven to 350F
2. Wash mushrooms well, leave no traces of mud. Cut off the stems of the mushrooms ( don't discard)
3. Let the mushrooms dry as you prep the inside filling
4. Roast the finely chopped peppers on high heat with very little oil for 1 min ( charred is ok)
4. Mix the cheese , a good sprinkling of Italian spice , (I usually ask my daughter to sprinkle and she does a good 5 or six shakes before I grab the spice bottle out of her hands ;) and the peppers
5. Now toss the mushrooms and the stems with about a tablespoon of olive oil and a 1-2 shakes of the Italian spice the mushrooms should be well coated with oil and spice
6. In a baking tray , lined with parchment paper ,  arrange all the mushroomss bit towards the edges of the tray ( this is what the original recipe said ) , stems can go into middle
7. Fill the hollows with stuffing mix just to the brim ( if you fill up the cheese will drip but some like it that way )

Cook:

1.  Bake with covection roast for about 10-12 min , when you look through the oven door and the cheese has browned a bit is when the mushrooms are done.
2. The mushrooms will brown up quite a bit on the outside when baked. It's normal.

Serve as appetizer with a sprinkling of parsley on top!

Notes

If using cheddar instead of Mozerella , try Cajun spice instead of Italian
Also cheddar and cranberries make a good sour/sweet combination

For adults , a mix of cheese, Italian spice, Garlic powder and  with green chilli pieces or red chili flakes ( the type you put on pizzas )  instead of sweet peppers works well too.