Vegetable Saagu

"Saagu" is a stew made with different kinds of vegetables like carrots, beans, cabbage, potato, bell peppers or cauliflower and seasoned with mustard seeds, cumin seeds, red chili powder and coriander powder.
This stew tastes best when served with puri. Other combinations include chapathi or roti.

This recipe is my maternal grandmother's recipe. This is one of her recipes that I have included it in my recipe book. It very simple to make and one pot recipe too!!

Ingredients

2 Carrots, cubed

250 gms Cabbage, chopped

1 Bell pepper, diced

250 gms Green beans, chopped

1 Potato, cubed

1 tsp Mustard seeds

1 tsp Cumin seeds

2 Green Chilis, chopped (optional)

1 sprig of Curry Leaves (optional)

3/4 tsp Coriander powder

1/2 tsp Red Chili powder

Salt

3 tsp Oil

1/2 cup Freshly Grated coconut (optional)

2 sprigs of Cilantro, chopped (optional)

Procedure

• In a pressure cooker, heat oil, add mustard seeds, cumin seeds, curry leaves, green chilies and saute for few seconds
• Add all vegetables - carrots, cabbage, bell pepper, green beans,  and potato. Saute for 3 minutes

• Add coriander powder and red chili powder

• Add 1/2 cup water and adjust salt as per taste
• Pressure cook for 1 or 2 whistles

                                

• Add freshly grated coconut and cilantro
• Serve with puri, chapathi or roti

Tip--

• Any kind of vegetable can be added in this recipe. If you want to exhaust all veggies from your refrigerator, then this recipe would serve best
• Also, onion can be added. But I have not used in this recipe

Kadalekayi Usli

Raw peanuts seasoned with mustard seeds, green chilies, curry leaves, asafoetida and cilantro. This recipe is a great evening snack.

Raw peanuts are moist  and raw Indian peanuts are available in Indian grocery stores. 

Ingredients

1 kg Raw Peanuts

1 tsp Mustard Seeds

1/4 tsp Asafoetida

5 Green chilies, finely chopped

2 sprigs of Curry Leaves

1 Onion, finely chopped

5 sprigs of Cilantro, finely chopped

Salt

3 tsp Oil

Method

• Wash and boil raw peanuts in a pressure cooker with a little salt. Pressure cook up to 2 whistles

• Drain and de-shell peanuts

• In a preheated pan, add oil, mustard seeds, asafoetida, green chilies and curry leaves. Saute for a minute

• Add onions. Saute until onions turn transparent

• Add de-shelled peanuts and adjust salt as per taste

• Add cilantro 
• Serve with a cup of tea

Tip--

• The first two steps can be prepared in advance and can be stored in an air tight container in refrigerator

You may also like--

Kadalekaalu Usali 

Carrot-Cucumber Kosambari

"Carrot-Cucumber Kosambari" is a South-Indian style salad made from cucumber, carrot and seasoned with red chilies, mustard, and asafoetida. 

I have posted recipe for "Kosambari' before. But I did not add seasoning in previous recipe. 

Ingredients

3/4 cup Moong dal, soaked for 3-4 hours

1 Cucumber, finely chopped

2 Carrots, shredded

2 Green Chilies, finely chopped

2 sprig of cilantro

Salt

For seasoning-

2 tsp Oil

1 tsp Mustard seeds

2 Red Chilies

1/4 tsp Asafoetida

1 sprig of Curry leaves

Method

• Soak moong dal in water for 3-4 hours. Drain excess water and wash it in cold water for 2-3 times 
• In a mixing bowl, mix moong dal, cucumber, carrot, chilies, cilantro and adjust salt as per taste
• In a pan, heat oil, add mustard seeds, red chilies, asafoetida and curry leaves. When mustard seeds starts to splutter, pour the seasoning to cucumber and carrots
• Mix well and serve it as a salad or side dish

You may also like--

Kosambari 

Aloo Paratha

Aloo Paratha is a popular  bread recipe in North-Indian Cuisine. It is made from whole wheat flour stuffed with different kinds of vegetable filling. In Aloo paratha, the filling is made from potatoes. 

It is usually served with chilled yogurt or pickles. I have made some variations in my recipe compared to the traditional one. In this recipe- potato and fennel bulb are used in filling and it is served with Pudina-Onion-Tomato chutney. 

Ingredients

4 cups Whole wheat flour

Salt 

Water

For Filling

3 Potatoes

1 Fennel Bulb (optional), finely chopped

1 Onion, finely chopped

1 tsp Ajwain 

1/2 tsp Fennel Seeds

1/2 tsp turmeric powder

1 tsp Red chili powder

1 tsp Coriander powder

Salt

2 tsp Oil

Method

• In a pressure cooker, cook potatoes. After it has cooked peel the potatoes and mash it with a fork or a potato masher
• In a pan, heat oil, add ajwain, fennel seeds, onions and fennel bulb. Saute for 5 minutes until onions and fennel bulb is cooked

• Add turmeric powder, red chili powder and coriander powder. Saute for a minute
• Add mashed potatoes and adjust salt as per taste

• In a mixing bowl, mix wheat flour and salt. Add enough water to knead the dough. the dough should be very soft. Cover the bowl and set aside for 30 minutes

• Now, divide the dough into equal portions and roll each portion into balls

• Take a  paratha ball and roll it into small circular shape. Scoop equal portion of  potato mixture and place it at the center rolled paratha. Cover it the potato mixture and seal it

• Now dust enough wheat flour on stuffed paratha, using a rolling pin, roll it into circular shape. The flat paratha should be thick

• Gently place it on a preheated pan. Roast it evenly on both the side. Add oil/ghee/butter if required 

• Serve hot with pickles , chilled yogurt, chutney or salad

You may also like--

Pudina-Onion-Tomato chutney 

Pudina-Tomato-Onion Chutney

"Pudina-Tomato-Onion Chutney" is a spicy dip made from mint (pudina), tomato and onions. This recipe is extremely flavorful and can be served in small quantities with idly, dosa, pratha, or chapathi.

Ingredients

Small bunch of Mint | Pudina

1 Onion, diced
2 sprigs Green Onions (optional)

1 Tomato, diced

3 Green chilies

2 Cloves of Garlic

4 tsp Grated coconut

1 Tsp Oil

For Seasoning

1 tsp Oil

1 tsp Mustard seeds

1 tsp Cumin Seeds

1 sprig of Curry leaves

Method

• Heat oil in a pan, add garlic and green chilies. Saute for a minute
• Add onions and green onions. Saute until it turns brown

• Add tomatoes and saute until it cooks completely

• Add pudina (mint) and saute until it reduces in size

                            

• Cool the onion-tomato-pudina mixture. In a blender, grind it with coconut and adjust salt as per taste.
• In the same pan, heat oil, add mustard seeds, cumin seeds and curry leaves. Pour chutney and stir for a minute

• Serve with paratha , idly, dosa, chapathi or roti

Tip--

• You can avoid seasoning. This is only optional step. Additionally you can also delete coconut in this recipe if you are calorie conscious 

You may also like--

Coconut Chutney 

Pudina (Mint) Chutney 

Chicken Nugget in Desi Style

"Chicken Nugget in Desi Style" is made from minced chicken breasts along with extremely flavorful condiments like ginger, garlic, pepper, garam masala and ajinomoto. Its an exquisite appetizer!!

Ingredients

250 gms Boneless Chicken, minced

2 cloves of garlic, minced

1 small piece Ginger, minced

1/2 tsp Red Chili powder

1/2 tsp Black pepper powder

1/4 tsp Ajinomoto

Salt

Oil for deep frying

For batter--

1 Egg, beaten

1/2 cup Flour

1/2 cup Breadcrumbs

Method

• In a Mixing bowl, mix chicken with ginger, garlic, red chili powder, black pepper powder, ajinomoto and adjust salt as per taste
• Divide chicken into equal portions. Take each portion and roll it into balls or cylinders. Refrigerate for 30 minutes
• Coat refrigerated chicken balls in flour and dip it in beaten eggs. And then coat it with breadcrumbs
• In a heavy bottom vessel, heat oil for deep frying, gently drop chicken in oil. Fry evenly in medium-low heat setting because breadcrumbs burns fast
• Drain excess oil using absorbent paper
• Serve with tomato ketchup

Tip--

• Since chili powder and pepper is used, it is dark in color. If you don't eat spicy food, then you can eliminate chili powder

Nagdev's Chilly Delight

A party appetizer with magnificent flavors.  This is a popular recipe in my family and also a crowd pleasing appetizer. 

Ingredients

500 gms chicken (with bone or boneless)

1/2 tsp Red Chili Flakes

1/2 tsp Pepper powder

2 sprigs of Curry leaves

2 sprigs of Coriander Leaves

2 sprigs of Mint | Pudina

4 cloves of Garlic, chopped

1 small piece of Ginger, chopped

1 Bell pepper, cut lengthwise

4 tsp Tomato ketchup

6 tsp Oil, divided

Salt

Method

• Marinade chicken with 3 tsp oil, ginger, garlic, pepper powder, chili flakes, coriander, and mint leaves. Refrigerate for 30 minutes
• In a heavy bottom vessel, heat 3 tsp oil, add marinated chicken. Cook in medium-low heat setting for 20 minutes until chicken is completely cooked
• Add bell pepper, tomato ketchup and adjust salt as per taste. In high heat setting fry chicken constantly
• Serve hot. Garnish with coriander leaves if required