Stuffed Aubergine Boats
The Paratha Collection
Rasakalan
Rasakalan is a traditional mixed vegetable dish from the Palakkad cuisine. The dish is so rustic and delicious and very easy to make. It is great to go with hot rice or can be served on the sides with Dosa or Idli. The vegetables mostly used in this dish are Ash gourd, Sweet potato, pumpkin, that are cooked in a tangy tamarind sauce and then a flavourful coconut masala paste is added. It is the paste that makes all the difference. Finally the seasoning in coconut oil enhances the flavours of the dish and takes it to a different level.
In our family my aunt makes this the best, so this recipe has been adapted from her instructions. This recipe allows you to customize the vegetables as per your liking. I have used a mix of Ash gourd, Capsicum, Carrot, Beans and Potatoes.
While you are here check out my other recipes from the Palakkad cuisine like Unni Appam/Nei appam, Sukhiyan, Avial, Keerai Molagootal with Mathan puli pachadi and more…
Here is the recipe of Rasakalan for you all-
PREP TIME: 15 COOK TIME: 15Mins
TOTAL TIME:30Mins COURSE: MAIN
CUISINE: PALAKKAD SERVINGS: 6
AUTHOR: Rajni Ram
Ingredients:
Ash Gourd 100 gm skin removed and diced
Potato 1 peeled and diced
Beans about 5 chopped to 1 inch pieces
Carrot 1 peeled and diced
Capsicum 1 chopped to small pieces
Tamarind paste 1 tbsp or soak gooseberry size tamarind ball and extract pulp appx 1.5 cup
Turmeric powder 1/2 tsp
Salt as required
Coconut 2 tbsp
Green chillies 2
Dry red chillies 4 (or depending on spice choice)
Jaggery 1 tsp
Coconut oil or refined oil 1/2 tbsp
Mustard seeds 1 tsp
Chana dal ( gram dal) 1/2 tbsp
Asafoetida 1/2 tsp
Dry red chilli broken 1
Curry leaves a few
Directions:
In a pan add the tamarind paste plus 2 cups water or tamarind pulp 1.5 cups and switch on the flame. Add turmeric powder and salt followed by chopped vegetables and cook until the vegetables are done. The vegetables should be well cooked but firm. Overcooking may ruin the taste of the dish. When the vegetables are cooked grind the coconut, green chillies, dry red chillies to a smooth paste adding a little water. Pour this paste into the vegetable and tamarind gravy and cook further for 2 to 3 minutes, or until the gravy comes together. Put off the flame. In a tempering Kadai take some coconut oil or any oil of our choice and heat. Add mustard seeds, when they crackle add the gram dal, asafoetida and curry leaves. Add this tempering to the cooked curry. The delicious Rasakalan is ready to serve. Enjoy with hot rice or with Dosa, pongal or upma.
STEPWISE RECIPE FOLLOWS:
1. In a pan add the tamarind paste plus 2 cups water or tamarind pulp 1.5 cups and switch on the flame. Add turmeric powder and salt followed by chopped vegetables and cook until the vegetables are done.
2. When the vegetables are cooked grind the coconut, green chillies, dry red chillies to a smooth paste adding a little water.
3. Pour this paste into the vegetable and tamarind gravy and cook further for 2 to 3 minutes, or until the gravy comes together. Add the jaggery and put off the flame.
4. In a tempering Kadai take some coconut oil or any oil of our choice and heat. Add mustard seeds, when they crackle add the gram dal, asafoetida and curry leaves. Add this tempering to the cooked curry. The delicious Rasakalan is ready to serve. Enjoy with hot rice or with Dosa, pongal or upma.
NOTES:
1. As said earlier the vegetables can be customized to ones liking, keeping the vegetables traditional and Indian helps in retaining the traditional taste.
2. Using coconut oil enhances the taste, but any other oil of preference can be used too. Note taste will vary though.
3. The texture and consistency of this dish should be thicker then Sambar.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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Veg Kothu Parotta
This is a south Indian street food recipe, made form Parathas(called Parotta in the South) and sauteed vegetables in a spicy tomato base. The Parottas are shredded(minced)and added to the gravy and further stir-fried to a crispy flaky dish. There are many variations to this dish, but I am keeping it simple. This dish can be served with sauce or raita. Usually, leftover parathas or chapatis can be used for making this dish. Store-bought Parathas can be used too. Let’s get to the recipe.
PREP TIME: 20 Mins COOK TIME: 25Mins
TOTAL TIME: 45 Mins COURSE: MAIN
CUISINE: SOUTH INDIAN SERVINGS: 4
AUTHOR: Rajni Ram
Ingredients:
Parathas 5
Onion 2 medium diced and petals separated
Carrot 1 grated coarse
Capsicum 1 diced to cubes
Tomato 1 diced
Tomato puree 1 cup
Cashewnuts 10
Cloves 4
Cinnamon 1 small stick
Green chillies 3 split lengthwise
ginger-garlic paste 1 tsp
Cumin seeds 1 tsp
Curry leaves few
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Biriyani masala(powder) 1.5 tsp
Garam masala 1/2 tsp
Salt as per taste
Oil for stir fry
Directions:
If the Parathas are store-bought, heat them on the tava/girdle with a little oil, cooking both sides. Cool them and using kitchen scissors tear them to pieces or use your fingers to tear them into 1 inch long pieces. keep this aside. In a pan/ Karahi take 4 tsp oil, heat and add the cumin seeds. Put in the turmeric powder and drop the green chillies and curry leaves into the oil, followed by the onions and fry at high heat for 1 minute. Now add the capsicum and continue to fry on high heat. Add the carrot, reduce heat and fry for 30 seconds. Now add the tomatoes, fry for another 30 seconds and pour the tomato puree and give a good stir. Now add the masalas- coriander powder, red chilli powder, Biriyani masala and salt. Stir well and cook for a few minutes, grind the cashew nuts to a loose paste and add it to the gravy. Continue to cook until the gravy thickens and starts getting dry, add the garam masala powder and put off the heat and let the mixture cool a bit. After 5 minutes add in the minced paratha pieces, switch on the stove and mix the parathas well with the gravy. The gravy should coat all the pieces and not turn them soggy. While mixing keep mashing the paratha will a flat spatula so that the parathas can further get minced. Stop once you have a dry mixture. The Kothu Parotta is ready to serve. Tastes best when served immediately. Any variety of Raita is a good accompaniment for this. Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients and cook the parathas ahead if store bough, as they have to cool.
2. Tear the parathas into 1-inch pieces.
3. In a pan/karahi take 4 tsp oil and heat. Put in the cumin seeds and allow to splutter. Add in the green chillies and curry leaves. Also add 3 Cloves and 1 small stick Cinnamon.
4. Add in the onions and saute at high heat. Add the ginger-garlic paste, put in the capsicum and continue to stir fry, follow up with carrots. Reduce heat.
5. Add the chopped tomatoes, fry for 30 seconds and the tomato puree. Stir and cook for a few minutes.
6. Add all the masalas(dry spice powders), add 2 tbsp water and continue to cook.
7. Powder the cashew nuts then add 2 tbsp water and grind them to a loose paste. Add this to the tomato gravy. Cook until the mixture thickens. the consistency should be like tomato sauce. Put off at this stage. Add chopped coriander and garam masala powder.
8. Let this cool for 5 minutes. Now add the paratha pieces and switch on the stove and mix the contents well. while mixing keep mashing the parathas with a flipper, so that they get minced further. When the paratha resembles a mince and the mixture is dry, put off the stove. the Kothu Paratha is now ready to serve.
NOTES:
1. The consistency of the gravy should neither be too thick nor too thin. It should resemble tomato sauce in consistency.
2. ou can other vegetables too if you like.
3. If you have ready-made biriyani mix paste you can use that too, but add a lesser quantity.
4. This recipe should be served immediately or else the paratha will turn chewy.
5. If you want to make it ahead, you can make the gravy ahead and add the paratha pieces just before you serve.
If you tried this recipe and liked it please do comment below. I would love to hear from you.
Flavoured Rice
A very simple yet flavourful rice. You can make it on the days when you want no masalas. Since there are no pungent spices this Rice goes well with a lot of accompaniments like dal fry, raita, Rajma, Choley and more. Flavoured rice and simple dal fry make for soul food. Let’s get to the recipe right away.
PREP TIME: 15Mins COOK TIME: 20 Mins
TOTAL TIME: 35 Mins COURSE: MAIN
CUISINE: NORTH INDIAN SERVINGS: 4
Ingredients:
Basmathi rice 1 cup
Raisins( preferably black) around 10
Cashewnuts around 6 to 8
Walnuts( broken)around 6 to 8
Almonds around 5
Cloves 5
Cinnamon 1 inch stick
Milk 1/4 cup
Saffron 2 pinches
Ghee 2 tbsp
Onion 1 medium cut to thin slices
Directions:
Soak the rice for 15 minutes, drain water and set aside. In a Karahi take ghee and heat. Add the dry nuts and raisins and fry until the nuts are light brown. Remove the nuts from the oil and add in the onion slices and fry until nicely browned. Remove them and set aside. Add little oil to the karahi and put in the whole masalas, fry until aromatic. Add 2 cups water and the milk along with saffron, add some salt and the dry fruits and boil. When it starts boiling transfer the soaked rice, cover and cook, keep stirring every now and then and cover and cook again until the rice is done. Takes about 15 minutes on low fire. Once done, put off the stove, add in the browned onions and mix well. Flavoured rice is ready to serve. Enjoy. Bone Appetite.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Soak the Basmathi rice for 15 minutes and drain water.
2. Heat the ghee in a karahi and add the nuts and raisins and fry. Remove when lightly browned. Add in the onion to the same ghee and fry them until they are well browned. Remove onions and set aside.
3. Add a little oil to the karahi and drop the whole masalas into it when hot. Fry until aromatic, add two cups water, the saffron soaked milk, fried nuts and salt and bring the water to a boil,
4. As it boils, transfer the soaked rice and mix well. Cover and cook for few minutes, stir in between and cover and cook again until done. Takes about 15 minutes for the rice to cook on low fire. The water should have evaporated completely.
5. Once done, put off the stove and add the browned onions, mix nicely and the flavoured rice is ready to serve.
NOTES:
1. Other whole masalas like cardamom, peppercorns, fennel, cumin etc have not been added on purpose, as then the Pulav taste will come in. This rice has a very subtle flavour.
2. Saffron is optional, but if added gives a good flavour to the dish.
3. Cook rice on low fire, as high heat cooking will evaporate the water fast and the rice won’t cook well and may remain raw.
4. Water to cook rice can be adjusted as per your preference, but rice must be grainy and not mushy.
5. I have numbered a few pictures to avoid confusion in steps.
If you made this recipe and liked it, please do comment below. I would love to hear from you.
