Mixed Vegetable Pickle (without Oil) - Konkani style

Mixed Vegetable Pickle is a popular Konkani pickle prepared with all winter fresh vegetables you can find. This is the way Ma makes it for us when the fresh bounty of winter vegetables surfaced in the markets. Of late, she has stopped making large batches of pickle because both of them cannot finish the batch and then it just gets wasted. The pickle Ma made was without oil and had lot of pickle liquor (nonche kholu). If there is one item which I refuse to buy from store then its got to be Pickle. I feel the flavor of home made pickle is a sure shot winner and you can also control the amount of sodium and oil content that goes in.

Every time I tell her I making a batch of pickle at home, she reminds me to sun dry the jars or sanitize them crisp and dry in the dishwasher. She even goes the extra mile by storing them in special pickle jars (Bharani) and covers the porcelain jars with tight cheesecloth on top to be used only during the rainy season, next year around. The husband is not a big fan of pickle, so I made a small batch just for me over the weekend. I did not add water so the pickle has a semi-dry consistency. Soon after the jar is ready, I store it in refrigerator after two days. The shelf life of this pickle is 1-2 months and goes well with Dosa, Idli, Paej and Parathas. Check here for elaborate notes on different types of Konkani pickles.

~ Mixed Vegetable Pickle (without Oil) - Konkani style ~

Preparation time: 30 minutes

Processing time: 5 minutes

The measurements are good for 4 cups of vegetables (approx.)

Ingredients:

Cauliflower (chopped into tiny florets) - 2 cups

Ivy Gourd [Tendle] (chopped into thin strips) - 1 cup

Carrot (chopped into thin strips)  - 3/4 cup

Ginger (peeled and chopped into tiny bits) - 1/4 cup

Lime (juiced and chopped into tiny bits) - 1/4 cup

Lime juice - 2 medium Limes

Salt

For Pickle Masala -

Mustard seeds - 1 tbsp

Red Chillies (Byadgi) - 10

Red Chillies (Harekala/ Guddi Mirsang) - 5

Asafoetida - 1/5 tsp

Turmeric powder - 1 tsp

Method:

1. Chop the vegetables and wash them well. Air dry on a cheesecloth or a paper napkin till the water content is gone. Add salt and lime juice, give a good toss and set aside for 2 hours.

2. In a mixer, add the red chillies and grind to a fine powder, add asafoetida now and turmeric powder and blitz for a while to mix it all up. Now, add mustard seeds and run the mixer once to crush it all up to a fine powder. Spread this powder on a plate and allow to cool completely. Once cooled off, mix the powder to the chopped vegetables and adjust salt as per taste (leave for 2 hours undisturbed). 

3. In a dry non-reactive jar, transfer the pickle. After 2 days, refrigerate for further use. Finish within 1-2 months. 

Note: If you live in tropical/ hot terrains, heat 1/3 cup of neutral oil (Vegetable or Canola oil). Allow to cool and pour over the pickle stored to prevent from any bacteria/ fungi attack and store in a cool place. Any kind of moisture ruins the pickle, so store it well.

5 Vegetable Alphabet Soup

5 Vegetable Soup is a soup which Mom frequently made for brunch when we were tiny tots. I simply loved the concept of Soups, so Mom found it easy to trick me into this by adding all vegetables which are finely chopped along with Alphabet pasta which is incidentally also quite popular soup amongst tiny tots in US. She added all colorful vegetables and each spoonful used to be full of proliferated Pasta alphabets. We all had a fun time guessing the letters and of course eating them! Even after growing up, on a rainy day I used to request Mom to make this soup and now after many decades when I am a woman, I insist on her final touch, with some execution from me. This soup is the perfect panacea for missing-mommy syndrome. :)

The Alphabet pasta which are available in US (you can find them at Trader Joe's) are large and little different from the ones you get in India but never mind the flavour compensates for it all the way. Some alphabets are colored, they also add a good texture and flavour to the soup.

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 4 medium servings

Ingredients:
Vegetables (chopped) - 3 cups
[Onion, Cauliflower, Carrot, Beans, Cabbage]
Alphabet Pasta - 1/2 cup
Ghee/Oil
Maggi Cube (vegetable) - 2 cubes
Salt

Method:
Take a deep bottomed pan; once heated up, add ghee and ensure it coats the bottom of the pan. Saute onions for a while and once they are translucent, add the vegetables one by one. Once all of them are added, add 3 cups of water and bring to a gentle boil. Simmer on low flame, covered, add the Alphabet pasta & Maggi cubes. Check after 5-7 minutes, once completely cooked, turn off flame and serve hot.

Note - Maggi cubes pack in lot of salt, so do not add lot of salt in the soup.

Instant Carrot Pickle (With Oil)

I am a big fan of home made pickles. The more spicy and tasty the pickle the more happy I am. Growing up, I had a big aversion for Carrots. No matter what trick what my Mom tried, I refused to eat them. Mom found a quick fix for it. She made Instant Carrot Pickle and I today I find myself hooked to this tangy treat for a lifetime! The thing which attracted me most was the cutting style she used - Julienne. The thin matchstick strips of Carrot were a delight to bite and munch on as a kid! Pick Carrots which are firm, free of blemishes and sturdy - they are apt for pickling and have a better shelf life. This pickle takes very less cook time and is extremely tasty. The shelf life however is less than 3 days, so I make a small batch to avoid wastage.

Preparation time: 5 minutes

Cooking time: 10 minutes

Processing time: 15 minutes (for marinade)

Ingredients:

Carrot (Julienned into strips) - 1 cup

Red Chilli powder - 1/2 to 1 teaspoon

Turmeric powder - 1/3 teaspoon

Lime juice - 3 tablespoon

Asafoetida - 1/3 teaspoon

Mustard seeds - 1/2 teaspoon

Coconut Oil or Canola Oil

Salt

Method:

Wash the Carrots, peel off the skin and chop them into julienne cuts. Pat them dry and spread them on a clean cheesecloth to dry for 1/2 hour. Once the moisture is completely off, add salt, lime juice, turmeric powder and chilli powder in a mixing bowl and add the carrots. Give a good toss and keep aside for 15 minutes. Lime juice makes the carrot tender and nimble taking away the crunchy texture.

In a separate deep dish pan, heat few tablespoons of oil. Once the oil is hot enough (not smoky hot), add the mustard seeds and asafoetida. The mustard seeds would pop completely. Turn off the flame and allow the seasoning to cool completely. Once the seasoning cools off completely, gently crush the mustard seeds with a pestle and powder lightly. Pour this seasoning on the carrots and give a good stir. Store in a clean, sterilized glass jar and consume within 2-3 days. Preferably, refrigerate after use if staying in humid/ damp/ hot terrains.

Mom's Vegetable Pulao

Mom's Vegetable Pulao - this is one recipe which I consider precious. Mom made this ever since we were kids and we loved this simple Pulao recipe. Since I am miles away from my dear mother, this is my way of connecting to her actions, thoughts, inspiration, moods and moments. I have been a Mommy's Little Gal all through my life and needless to say she means a lot to me. She was delighted that I rejoiced the flavour of her all-time favorite recipe.

I have tried to balance the ratio of spices so that none overpower each other and yet blend to bring out the uniqueness. I love the light green hue and the beautiful flavour which goes well with any tangy Raita of choice.

Preparation time: 15 minutes

Cooking time: 30-45 minutes

Ingredients:

Basmati Rice - 1 cup

Vegetables (chopped into 1/2" chops - Carrots, Beans, Cauliflower florets) - 2 and 1/2 cups

Salt

Oil/Ghee

For Green Masala -

Cloves - 3-4

Cinnamon - 1" inch piece

Whole Black Pepper - 3-5

Cardamom - 2

Green Chillies - 2

Ginger - Garlic (minced) - 1 and 1/2 tablespoon

Star Anise - 1

Poppy seeds (Khus-Khus) - 1/2 teaspoon

Onions (chopped) - 1/2 cup

Coriander leaves (minced) - 1/2 cup

Fennel seeds (Saunf) - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

For Seasoning Pulao -

Onions (quartered) - 1/2 cup

Cumin seeds - 1/3 teaspoon

Cashew Nuts (chopped into bite sized bits) - 1/2 cup

Method:

Wash rice in water multiple times till the water is clear and clean. Soak in water for 1/2 before use. Cook rice separately with 1: 1 and 1/2 proportion and once done, separate grains with a fork on a big tray to cool. Pressure cook vegetables separately with little salt, keep aside.

In a pan, heat few spoons of oil/ghee, lightly saute the Cloves, Cinnamon, Cardamom, Pepper, Poppy seeds, Star Anise and Ginger-Garlic-Green Chillies. Take care not to burn the spices else the Pulao gets the burnt aroma which is awful. Once sauted, add chopped Onions and keep aside. On a very low flame, separately saute Fennel seeds and Cumin seeds (their cook point is lower and hence are prone to burning), set aside and allow to cool. Grind both together along with little or no water to a smooth paste, also add Coriander leaves and sauted Onions while grinding. Keep the paste aside.

In a big thick bottomed pan, saute the onions which are quartered with little oil/ghee, once transparent and pinkish in hue add the ground Green Masala. Add the cooked vegetables at this stage. Let the consistency be a collective mass. Add the cooked rice at this stage. Mix gently and take care not to break the rice. Pour few spoons of ghee finally on top and cook on low-to-medium flame with a covered lid for 5-8 minutes. Serve hot with Raita of choice.

Cabbage Olive Salad

Salad's are occupying a common spot in my kitchen now. I dished out this quick one after skimming through some delightful salad's on New York Times - Dining section. They have a delicious spread of salad recipes which are from the pantry ingredients and readily available ones. I recently sampled Red Cabbage and loved it to the core. This is a simple recipe when you don't wish for a heavy 3 course meal.

Preparation time: 15 minutes

Ingredients:

Cabbage (shredded) - 3 cups

Carrots (strip sized sliced) - 1 cup

Black Olive (Non-pitted, Kalamata Greek) - 1/2 cup

Salad Vinaigrette -

Vinegar - 2 tablespoon

Olive Oil - 1 teaspoon

Red Chilli flakes - Just a dash

Lime juice - 1 teaspoon

Salt - As per taste

Mixed herbs - 1/3rd teaspoon

Method:

Mix in the olive oil, vinegar, red chilli flakes, salt and mixed herbs. The vinaigrette has to be good enough to dress the salad. Give a good whisk. Add the shredded vegetables and toss well. Slather some lime juice and serve as a pairing with some warm bread.

Mixed Vegetable Sambhar (Randekayee Kolambo)

Indian Sambhar is a curry made of lentils, spices and vegetables. It is known as Kolambo in Konkanis, Huli in Karnataka, Pulusu in Andhra and Vettal Kuzhambu, Poricha Kuzhambu, Karai Kuzhambu in Tamil Nadu. Its primarily eaten with Rice or served as a soupy dish along with Idlis or Iddiappams.

Sambhar or Kolambo (konkani term for Sambhar) is an all time favorite amongst Konkanis. Sambhar is a medley of lentils, vegetables and spices cooked together. Some worship this dish, and some hate it, some devout it like a daily ritual. Personally, Mixed Vegetable Kolambo is one of my favorite dishes and Mom makes the best Kolambo ever.

Recipe Source: Mom
Serves: 6-10 servings

Ingredients:
Vegetables (Carrots, Cauliflower, Potato, Tinda, Beans) - 1" pieces - 10-12 each
Toor Dal (boiled and mashed) - 1 cup
Salt - as per taste
Coriander leaves (chopped) - 6-7 sprigs
Tamarind juice of 1 small lump soaked in water (optional)
Oil - To fry
Mustard seeds - 1/2 teaspoon
Curry Leaves - 1 sprig

Masala:
Coriander seeds - 3 teaspoon
Cumin seeds - 1 teaspoon
Urad Dal - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Asafoetida powder - 1/10 teaspoon
Red Chilli powder - 1 teaspoon

Method:
Grind the ingredients in Masala after roasting red chillies on medium flame and allowing to cool. Bring Dal to boil along with vegetables and add the masala. Pour the tadka on the curry with curry leaves smoked in 2 teaspoon oil with mustard seeds. Put off the flame and garnish with chopped coriander leaves. Serve with hot rice and red chilli papad/ odi.

Tip: One could also add Tamarind juice, we prefer spicy Kolambo so I did not add Tamarind juice.

Rice And Vegetables (Bisi Bele Bhaat)

"Yene maganey?"
"Namgey Bisi Bele bath beyku"

(What kiddo?

I want Bisi Bele bath)

Sweet memories of the Silicon city of the south. I can never forget the good old flavours I have captured in my heart from the great city of career and dreams - Bangalore. It is a potpourri of different cultures yet has managed to preserve the old and has smoothly ushered into the new. Sometimes I wonder where on the world can you find such unique distinctness of culture, diversity, opportunities and cuisines.
When I moved to Bangalore, my survival was dependent on the various Darshinis and Sagars dotting the city space. "Shanti Sagar" the famous chain was one such food joint near my apartment. Mornings were exclusively was Times of India and Bisi Bele Bath and Filter Coffee from Shanti Sagar. Best part about Shanti Sagar is that apart from sit-in spaces they also have stand-and-eat spaces outside their joints which enables office goers and rush-travellers to get a quick bite of their "tiffin" before they head out for a busy day. Maa makes amazing Bisi Bele Bath and the taste of this dish fondly reminds me of green shammi tress, cool mornings, filter coffee and time well spent at this career mecca for millions - Bangalore.

I tried this recipe from Mandhu's Vantalu and it turned out quite nice. Thanks Madhu.

Recipe Source: Madhu's Vantalu
Serves: 6 individuals

Ingredients:
Toor Dal: 3/4 cup
Rice: 1 cup
Water: 8 cups or more
Salt: as per taste
Ghee: 2 tablespoon
Bisi Bele Bath powder: 3 tablespoon

Vegetables -
French Beans: 10-15 - chopped to 1" pieces
Carrot: 3 - chopped to 1/2 " pieces
Onion: 1 - chopped to 1" pieces
Potato" 2 - chopped to 1" pieces

Tempering -
Oil: 1 teaspoon
Curry leaves: 3-4
Cashew nuts: 3-4 tablespoon
Mustard seeds: 1 t easpoon

Method:
Boil 8 cups of water in a deep dish pan and add salt, turmeric and toor dal which preferably could be pre-soaked for atleast 15 minutes. Once par-boiled, add carrot and beans and bring to boil. This whole process takes around 20 minutes.
Wash rice thoroughly and add to this. Add desired amount of salt and bring to boil. Lower the flame thereafter.
On a separate pan, heat ghee and add mustard seeds. Once the seeds begin to pop, add onions and cashew nuts. I had chopped cashew nuts to small pieces because they render a good flavour once done so. Fry till onions turn transparent and cashew nuts turn crunchy.
Give the Bath a gentle stir, once done add the tempered mixture and turn off the flame. Mix well. Serve with hot melted ghee and boondi. They also taste great with Vodee/ Vadams and Appalams.