Vegan Vegetable Stew Indian Style

Pachai Mochai Kuzhambu (Field Beans Gravy)

Though I may try fancy recipes from time to time, eat local and seasonal has always been my slogan. When it is carrot season I make my Gajar Halwa and during the Grape season my Grape conserve. Homemade  is always a better option and the pandemic has taught us just that. 

In south India December to February and specially the time around the harvest festival Pongal, is the season for Field Beans or Mocha Kottai as it is called in Tamil Nadu. These beans are used in the Pongal Kuzhambu that is made on the day of the Pongal festival, where in a Kuzhambu or Sambar is made with all the freshly harvested vegetables, which includes tubers, green vegetables and legumes likes the Field Beans.

I usually make this recipe in the Chettinad style where a the beans are cooked in a tangy gravy with garlic and coconut paste. This time however, I have tried it out in a different style which tasted very good and was an instant hit in my house. I added some Potatoes too and it turned out like a two in one curry, one that can go with rice as well as with Paratha, chapati etc. The vessel just went empty. In my house when the vessel goes empty and nothing remains for dinner, it means the dish was super good????, and here comes this dish called the Pachai(fresh) Mochai Kuzhambu with a different gravy.

While you are here checkout my other recipes like Pachai Sundakkai Kuzhambu, Bonda Morkuzhambu, Vatha Kuzhambu, Parupu Urundai Kuzhambu and more…

Here is the recipe for Pachai Mochai Kuzhambu for you-

PREP TIME: 20 MINS                                 COOK TIME:15 MINS

TOTAL TIME: 35 MINS                                COURSE: MAIN 

CUISINE:INDIAN                                         SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Pachai Mochai Kottai (fresh Field Beans) 200 gm (pressured cooked for 5 whistles)

    Onion 1 roughly chopped

    Tomatoes 2 roughly chopped

    Potato 1 large diced

    Sambar Powder 1 tbsp. (refer notes)

    Red chilli powder 1 tsp

    Tamarind gooseberry sized ball pulp extracted 

    Jaggery a small bit 

    To be roasted and ground:

    Peanuts 2 tbsp.

    Dry red chillies 3 large ones

    Fennel 1 tsp

    Poppy seeds/Khus khus 1 tsp

    Coconut 2 tbsp

    To temper:

    Oil 1 tbsp

    Mustard seeds 1 tsp

    Mustard seeds a pinch

    Chana dal 2 tsp

    Asafoetida 1/2 tsp

    Dry red chilli 1 broken

    Curry leaves a few

   Directions:

In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under “to temper”. When the mustard seeds begin to pop add the onion and sauté. When the onions start turning a light brown, add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans). Mix nicely and let it cook for 2 minutes. Now pour the tamarind extract and let the potatoes cook. Keep the flame low. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under “to be roast and ground”. Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water. The potatoes must have cooked by now. Check for doneness of potatoes and add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve. Enjoy. Bon Appetit.  

    STEPWISE RECIPE FOLLOWS:

1. In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under “to temper”. When the mustard seeds begin to pop add the onion and sauté. 

2. When the onions start turning a light brown add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans).  Mix nicely and let it cook for 2 minutes.  

3. Now pour the tamarind extract and let the potatoes cook. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under “to be roast and ground”. Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water. 

4. The potatoes must have cooked by now. Add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve.

NOTES:

1. I used homemade sambar powder as that really enhances the taste of the dish. However, store bought one also can be used. Foe the recipe of homemade sambar powder click here.

2. The use of jaggery is to cut down the gassiness of the peanuts, as some people cannot digest it. I recommend adding it though adding jaggery is not compulsory.

3. Take care not to overcook the Beans, at the same time they must be cooked well.

4. If you have roasted peanuts that too can be added, then only the coconut, chillies, fennel and poppy seeds need to be roasted.

5. This recipe can be followed for any fresh beans(seeds) variety. When the fresh Mochai are not available, the dry ones are sold. They can be soaked, cooked and the same recipe can be followed.

Soya Chunk Biriyani

This Biriyani recipe is the first biriyani recipe on my blog. This dish I had actually posted as a casual post on my social media handles and a lot of people asked for the recipe. Then it was festival time with Navarathri and Diwali round the corner and I was a little tied up blogging the sweets and savory recipes. So, finally got down to making this Soya chunks biriyani and blogging it now. 

Earlier like most households I had the practice of making biryani twice a month. This was because there was this amazing biryani paste by #itc called the #kitchensofindia. This paste was so good and the biryani made from it was as flavourful as the ones we get in any of the ITC hotels, obviously because it was specially designed by the chefs there. Then suddenly it stopped coming to the markets. It no longer is marketed, but they have their chicken biriyani paste though. Since I am a vegetarian I don’t buy that. So from the time I stopped getting the paste I was in search of a similar masala, which would come close to it. In the process, I have tried many brands and was not happy with them. Then I decided to give making my own Biriyani masala a try. After a few attempts, I have succeeded in making one that works for me. Though I don’t claim that it is the best, it was what I was looking for in terms of flavour. So this recipe is a from the scratch recipe, where I am sharing with you the Biriyani Masala recipe too. 

While you are here please check out my other Rice recipes like  Coconut rice, Lemon rice, Tomato rice, Schezwan fried rice, Coriander rice, and more…

Also check out my Raita recipes to serve with the biryani- Mint raita, Baigan Raita, Pineapple raita and more…

Here is the recipe for Soya chunk Biriyani-

    Ingredients for Biriyani masala:

    Coriander seeds 3 tbsp

    Cloves 1 tbsp

    Tej patha 8 small or 4 big ones

    Jeera 1 tbsp

    Shahjeera 3 tbsp

    Javithri/Mace 1 tbsp

    Elaichi 10 to 12

    Badi Elaichi/ Black cardamom 3

    Cinnamon 2 whole swirled sticks 

    Dry red chillies regular 3

    Kashmiri red chillies(dry) 3

    Black pepper 1/2 tbsp

   Directions to make Biryani Masala powder:

Dry roast all the ingredients together in a Kadai over a low flame until they turn aromatic. Keep stirring, so that they get evenly warmed. Cool them and grind them toa powder. Store in a container. This yields around 100 to 125 gms of powder.

    Ingredients for the Soya chunks Biryani:

    Basmati Rice 1 cup (soaked for 15 mins and pre cooked ( I used     pot in pot method)

    Soya chunks 100 gm soaked in hot water for 15 mins and rinsed thoroughly 2 to 3 times

    Onions 2 – 1 sliced lengthwise and another chopped finely

    Tomato 1 large

    Ginger garlic paste 1 tsp

    Biryani masala 3 tsp or 1 tbsp

    Red chilli powder 1 to 1.5 tsp

    Curd 3/4 cup

    Bay leaves 2 small or 1 big

    Cinnamon stick 2 sticks 1inch pieces

    Cloves 4 to 5

    Black Cardamom 2

    Green cardamom 3

    Fennel seeds 1/2 tsp

   Oil for sauteeing

   Ghee 1 tbsp

Directions:

In a Pan or Kadai take the ghee and heat it. On high heat fry the sliced onions in the ghee, until they turn brown. Remove the nicely browned onions to another plate and set aside. In the same Kadai add oil and put all the whole masalas and fry for 30 seconds. Now add the soya chunks after squeezing out all water and saute for a minute. Puree the onion and tomatoes in a blender, and add the puree to the sauteed Soya chunks. Stir nicely and add salt, red chilli powder and biryani masala and cook the chunks for a minute. Now add the curd and cook for 2 minutes. The oil will start separating, at this stage add 1/2 cup water and stir nicely. Now start adding the cooked rice little by little and stir well to evenly mix the gravy into the rice. Now top with the fried browned onions, pour a tablespoon of oil or ghee over it and cover the Kadai or pan and cook on low flame for 5 minutes, for flavours to infuse. Enjoy the aroma wafting through the house. The soya chunk biryani is ready to serve.

STEPWISE RECIPE FOLLOWS:

1. Prepare Biryani Masala as directed. (Can be made ahead). You can use the store-bought masala. Assemble all ingredients.

2. Soak the Soya chunks in hot water for 15 mins and rinse thoroughly in cold water 2 to 3 times.

3. In a Pan or Kadai take the ghee and heat it. On high heat fry the sliced onions in the ghee, until they turn brown. Remove the nicely browned onions to another plate and set aside. 

4. In the same Kadai add oil and put all the whole masalas and fry for 30 seconds. Now add the soya chunks after squeezing out all water and saute for a minute. 

5. Puree the onion and tomatoes in a blender, and add the puree to the sauteed Soya chunks. Stir nicely and add ginger- garlic paste, salt, red chilli powder and biryani masala and cook the chunks for a minute.

6. Now add the curd and cook for 2 minutes. The oil will start separating, at this stage add 1/2 cup water and stir nicely. 

7. Now start adding the cooked rice little by little and stir well to evenly mix the gravy into the rice. Now top with the fried browned onions, pour a tablespoon of oil or ghee over it and cover the Kadai or pan and cook on low flame for 5 minutes. 

NOTES:

1. If one does not want to prepare the Biryani masala, it can be easily swapped with store bought one, the taste will be a little different though.

2. Sliced and browned onions impart a nice taste and flavour to the dish, so I add them in all Biryani Varieties. The stage of adding them differs.

Palak Paneer

Palak Paneer is a dish I have relished since childhood, as I love Palak and Paneer both. This dish is popular in North India and is one of the most popular Paneer dishes. It is usually served with Roti, Parathas, and other Indian Bread. It goes really well with Plain Rice, Jeera rice and Pulav too. In this dish, the Palak is pureed and made into a thick gravy with spices and the Paneer pieces are cooked in it. This dish is a great way to add Palak to your diet.

 

 

 

 

 

 

Drumstick Curry

Moringa is the latest buzz word everywhere. What with Moringa leaves powder trending the healthy list. Well, the Moringa tree and dishes cooked from its fruit, flowers and leaves have been in India for ages. We have used its fruit, the drumstick in Subjis, Sambar, dal, etc; the leaves too are very aromatic and used as an add-in in Dosas, chilas, and more. The flowers too when added while making ghee, give the ghee a nice flavour and make it aromatic. My grandmother always added a few flowers just before putting off the flame while making ghee and would remove the flowers later, while bottling the ghee. My mother makes a pickle of it too, which is just as wonderful.

 

 

 

 

 

 

 

 

 

Paneer-Palak Koftas (Steamed)

If you are thinking about what is new about these koftas, well they are a healthier version of the fried koftas. These dumplings are steamed and not fried, unlike the other koftas. The all-time favourite combination of palak and paneer from the steamed dumplings and of course the usual tomato onion gravy works well with this. It’s a quick recipe if you have all ingredients ready at hand. Let’s get to the recipe right away.

 

PREP TIME: 20 Mins                                  COOK TIME: 40Mins

TOTAL TIME: 1 Hour                                  COURSE:  MAIN

CUISINE: SOUTH INDIAN                          SERVINGS: 4

                                                                    AUTHOR: Rajni Ram

 

 

Ingredients:

Palak/Spinach 1/2 a bunch or 2 cup fulls when chopped

Paneer 200 gm crumbled

Onion 2 medium, chopped

Tomatoes 2 large chopped

Cashewnuts 8 to 10

Melon seeds( optional) 1 tsp

Rice flour 1 cup

Besan roasted 1/2 cup

Cardamom/ Elaichi 2

Cloves/Laung 2

Peppercorns 4

Cinnamon stick a small piece

Ginger garlic paste 1 tsp

Green chillies 4 ( 2 for koftas and 2 for gravy)

Ginger 1/2 an inch finely chopped

Cumin 1 tsp

Cumin powder 1 tsp

Coriander powder 2 tsp( 1 tsp for koftas and 1tsp for gravy)

Red chilli powder 2 tsp ( 1tsp for kofta and 1tsp for gravy)

Garam masala powder 2tsp( 1tsp for kofta and 1tsp for gravy)

Oil 2 tbsp

Directions for Koftas:

 Chop the palak fine and blanch( put it in hot water) it for 5 mins. Drain the water and rinse the palak with cold water( this is done to retain the colour and crispness). Dry roast the Gram flour/ Besan until it turns aromatic and light brown. Keep stirring continuously while roasting to avoid burning the besan. Now squeeze all the water from the palak and put it in a dish. Add the crumbled Paneer. Add the roasted besan and rice flour. Add in the chopped green chillies, ginger and all dry spices and salt. Combine all together and make it like a dough. Divide the mixture into 8 or 10 equal-sized balls(koftas). Put these balls in a steamer/idli cooker and steam for 10 mins. If using a microwave for steaming 4 minutes will do. Cool the koftas.

Directions for Gravy:

 In a wok heat some oil. Add the whole masalas- cardamom, peppercorns, cinnamon, and cloves. When they turn aromatic, add the onion and ginger-garlic paste, green chillies and saute well. When the onions turn translucent add the cashew nuts, tomatoes, salt and cook until the tomatoes turn mushy. Put off the stove and cool the mixture. Once cooled, put it in a blender and make a fine paste. In the same wok heat more oil and add the cumin. Add in the ground paste. Stir well continuously for a few minutes so that it doesn’t stick to the bottom of the wok. Add all the dry masalas now, except garam masala. Pour about a cup of water to the paste and bring it to a boil, cook until it thickens a little, put off the stove. The gravy is ready. You can add little Kasoori Methi for flavour, but it is optional.

Pour the gravy over the koftas and its ready to serve. The Paneer Palak koftas go well with Parathas, Rotis, Pulav or with plain rice. Enjoy Bon Appetit.

STEPWISE RECIPE FOLLOWS:

 1. Assemble all ingredients.

 

2. Blanch the chopped palak, cool, squeeze the water and set aside. Dry Roast the Besan until its light brown and aromatic. Stir constantly and don’t allow to burn.

 

3. To the blanched and cooled palak add the paneer, green chillies, ginger, roasted Besan, Rice flour and all the dry spice powders, salt and combine well. Divide the mixture into 8 or 10 Koftas/balls. Steam them in an Idli steamer for 10 minutes. If steaming in a microwave then set on high for 4 minutes.

 

4. In a wok heat some oil. Add the whole masalas and fry until aromatic. Put in the onions, green chillies, ginger garlic paste and saute until onions turn transparent. Add the tomatoes and salt. Cook until the tomatoes turn mushy. Cool and blend the mixture to a fine paste.

 

5. In the same wok pour oil and heat. Add the cumin seeds and pour in the ground paste. Stir continuously for few minutes so that the paste doesn’t stick to the wok. Add all the dry spice powders now. Adda cup of water and allow it to boil until the oil separates on top. The gravy is ready.

 

6. Arrange the koftas in a serving dish and pour the gravy over it. Serve hot.

 

NOTES:

1. Squeeze the water from the blanched palak thoroughly.

2. Roast the besan well, otherwise, the raw flavour will dampen the taste.

3. The gravy should not thicken too much, it should be neither too thick, nor too thin. If very thick, add some hot water and dilute.

4. Melon seeds used here are optional. The gravy will still taste the same if not added.

5. Adding a little Kasoori Mathi to the gravy after cooking, will give a nice flavour to the dish.

6. If you wish, you can drizzle a little cream over the dish while serving. This is totally optional.

7. This dish can be made ahead and the koftas and gravy kept separate. Just before serving, warm up the gravy, pour over the koftas and serve.

8. For those who prefer soft koftas, allow the koftas to cook in the gravy for a minute.

If you tried this recipe and liked it please comment below. I would love to hear from you.

Lauki Kaddu Ke Kofte

LAUKI-KADDU KOFTA’S(BOTTLE GOURD AND PUMPKIN KOFTAS)

 

 

 

 

 

 

5. Assembly of Koftas and Gravy-  In a flat dish arrange the Koftas and pour the gravy over them. Decorate with finely chopped coriander leaves and serve with Rotis, Phulkas, Naan.