Spiced Yogurt with Eggplants [Baingan ka Raita]

Regional and authentic cuisine has been a subject of interest amongst historians and foodies alike. As much as I appreciate and treasure a traditional dish for it’s originality and authentic flavors, the next generation and perhaps, to some extent, many of us have contributed in blurring the lines between authentic and fusion food.

Having been exposed to various cultures, the food that we eat or cook today at home is influenced by these cultural differences. Over a period of time, these regional recipes have become internalized by families who have adopted it and in due course given it a place in their “family recipe book”. The other effect that is a result of this migration process is a certain loss of identity of the original recipe, other than those documented by historians or food enthusiasts.

The migration of food is not a new phenomenon by any means. However, as the world becomes smaller, recipes are now only about two-clicks away. The evolution and migration of recipes seems much more fast-paced than ever before. A traditional dish from Peru if made with ingredients which are easily available, would very likely make its way to the kitchen of a family living in a remote town in India. In all likelihood, they would have improvised an Indian version of that dish and perhaps that would be a favorite of the youngest member of the family !

Today’s recipe goes back to my roots and has a nostalgic feel to it. A simple yet delectable dish made mostly in this form in Odisha (Orissa) and Bihar : Spiced Yogurt with eggplants or Baingan ka Raita. Having grown up under the influence of both Oriya and Bihari cuisine, Baingan Raita was made at home often and has been one of my favorite ways of having yogurt.

A Raita [pronounced rahy-tuh] is a condiment made with Yogurt as the base with spices and some vegetables. It’s made all over the Indian sub-continent in many different combinations but most commonly with onions, tomatoes and/or cucumbers.

To print the recipe, click here.

Baingan ka Raita (Spiced Yogurt with Eggplants / Brinjals) :

Serves : 3

Ingredients for preparing the Eggplants :
Eggplants (Brinjals) : 1 long, cut into thick rounds and then quartered)
Turmeric: 1/4 tsp
Salt: 1/4 tsp
Curry leaves : about 10
Black mustard seeds : 1/2 tsp
Asofetida (hing) : a pinch
Dry red chillies : 2 (torn in halves)

Ingredients for preparing the Raita :
Natural unsweetened Yogurt (Home made Curd / Dahi) : 1 cup
Low fat Milk (cold or at room temperature) : 1/3 cup
Roasted Cumin powder : 1/2 tsp
Chilli powder : a pinch
Salt : 1/4 tsp (adjust to taste)
Black salt (kala namak) : a pinch (optional)

How I did it :

Wash the eggplants thoroughly. Add turmeric and 1/4 tsp salt and leave aside for 5 mins.
In a Kadhai or frying pan, heat 1 tbsp oil. Add hing, mustard seeds and dry red chillies. Wait till mustard seeds pop. Next, add curry leaves. Stir for about 10 seconds and add the Eggplants.

Cook uncovered on medium-low heat until the skin is roasted and the eggplants are cooked but not mushy or breaking. Once done, take it out in a serving bowl and let it cool (5 – 10 mins).

In a bowl, whisk the yogurt using an egg whisker or spoon into a creamy smooth consistency. Add the milk. Mix it together.

Add roasted Cumin powder, Chilli powder, salt (1/4 tsp) as well as Black salt. Mix it into the yogurt.

Once the fried eggplants have cooled off, pour the yogurt mix into the serving bowl. Combine everything together using a spoon (without mashing the eggplants).

Let it chill in the refrigerator for at least 20 mins (or more) before serving.

Enjoy as a side with any meal.

Maithan : the birth of Laksa leaves Pakoras with Spicy Coriander and Mint Chutney

A trip back home is synonymous to meeting relatives and a gastronomical treat that is limited only by your own will power. Our last trip home was essentially that.

While in Kolkata, we spent a weekend at Maithan (or Maithon). With an open mind and no expectations, we set out on a train journey to Kumardhobi, followed by a 25-minutes autorickshaw ride to Maithan. The first half of the auto ride was bumpy and gave you a quick glimpse of rural India.  It transformed almost seamlessly into one of the finer roads in India. Soon, we were on the Damodar Valley Dam which is built on the Barakar river, a tributary of the Damodar river.

We stayed in ‘Mazumdar Niwas’ a guest house for DVC (Damodar Valley Corp.) guests. The guest house is in a small island in the lake which is formed as a result of the dam. A short walkway connects the guest house to the mainland. The view from the guest house is nothing less than spectacular and undoubtedly the best in Maithan.

Maithan means (Mai-Than or Ma ka Than or Mother’s abode). It is in Jharkhand and borders West Bengal. It’s a very popular picnic spot for people living in nearby areas. One can spot them from a distance as you see and hear bus loads of people and blaring music from time to time. Unfortunately, the wastes that are left behind after these picnics, ruin the otherwise beautiful neighborhood. For more information on Maithan, you can visit here or here.

Maithan is a very small place and a weekend is sufficient to do any sight seeing here. I highly recommend a 2-hour boat ride in the lake. The best time to go is around 3pm in order to witness the brilliant colors of the sky as the sun sets over the lake.

Our daily meals were very simple, mostly at the guest house or at a nearby hotel. There isn’t much to mention in that respect, except of course, one place: the inspiration behind today’s post.

The pakoras or fritters (more about Pakora here) made by a small family-run shop, located at the main entrance of Mazumdar Niwas are simply sensational ! The place is run by a very humble gentleman, Mr. Chitto Ranjan Debnath, together with his wife and their son. You will find a variety of pakoras made with onions, cottage cheese and potatoes, amongst other things. I fell in love with these pakoras at the first bite – perfectly soft in the inside and crisp on the outside. Mrs. Debnath kneads the dough with her magical fingers and Mr. Debnath fries them into a golden crisp texture – creating something totally extraordinary! Their warm hospitality only contributes to making this experience a memorable one.

I was so inspired by it that ever since that trip, I have tried to make pakoras in many different ways at home. Of course, to have the best, you need to visit Mr. Debnath’s shop in Maithan 🙂

Pakoras with a unique blend of Indian and South-East Asian flavors – Pakoras flavored with laksa leaves (Daun Laksa or Rau Ram or Polygonum Odoratum).

Laksa leaves are used as garnish for Laksa, a very popular Singapore noodles. These herbs are also eaten fresh in some Vietnamese and Thai salads and used to flavour soups and stir fries. Laksa leaves have a penetrating smell with a citrus note and a refreshing, hot, biting, peppery after taste. In my opinion, fresh laksa leaves have an uncanny similarity in taste to Paan or betel leaves.

Laksa leaves and Spinach Pakoras Recipe:

Though the Debnath family shop served it with a garlic chutney, I enjoy these pakoras with a spicy Coriander & Mint chutney.

To print the Pakora recipe, click here.

Makes about 40 bite-sized pakoras.

Ingredients:

Besan (Gram flour): ¾ cup
Baking powder: 1/8th tsp
Turmeric: ¼ tsp
Chilli powder: ¼ tsp
Salt: ½ tsp regular salt
Black Salt: ¼ tsp
Aamchoor powder (Dried Mango Powder): 1 tsp (Available in Asian/Indian stores)
Water: 2 tbsp
Onion: 1 ½ medium sized, thinly sliced
Ginger: 2 tsp, grated
Garlic: 1 clove grated (equivalent to 1 tsp of grated garlic)
Green chillies: 2-3 finely chopped
Spinach leaves: 1 cup, finely shredded
Fresh Laksa Leaves: ½ cup, finely shredded
Mustard Oil: 1 tbsp for mixing with the batter
Regular oil for deep frying
Chat Masala for sprinkling once the pakoras are fried – a pinch for every batch of 10-15 pakoras (optional)

How I did it:

  • Sieve Besan and Baking powder together.
  • Add all the ingredients in a bowl except the oil for frying and chat masala.
  • Combine all the ingredients together using your fingers. The batter should be sticky enough so that it does not crumble while deep frying later.
  • Let the mixture sit for 15 mins to let the baking powder do it’s job.
  • Heat sufficient oil in a deep wok or kadhai.  Check if the oil is hot by dropping 1 tsp of the batter in the hot oil. If the batter starts sizzling instantly, the oil is hot and ready. Taste it to make sure the seasoning is adequate and per your liking.
  • Use approximately 1 tsp of batter to make the pakoras. Make them in batches of 10 or more depending on the size of the wok / kadhai used.

  • You can either use 2 tsps to give the batter a round shape or the tip of your fingers to drop the pakoras in the hot oil.  The point to remember is each pakora will use roughly 1 tsp of batter.
  • Fry on medium-low heat taking care that the batter is reddish brown but not burnt. Sprinkle a pinch of chat masala over a batch of 10-15 pakoras. (I forgot to do it) Serve immediately.
  • Best enjoyed on a rainy afternoon.. With coriander and mint chutney and a hot cup of tea.

Variations: You can also make these pakoras by omitting the laksa leaves, if you can’t find them and increase the shredded spinach to 1 ½ cups.

Alternatively, omit the Spinach completely by increasing the proportion of onions (use 2 medium sized) with the same proportion of Laksa leaves

Coriander and Mint Chutney Recipe:

To print this recipe, click here.

Makes 3/4 cup Chutney

Ingredients:

For blending:
Fresh Coriander: 1 and ½ cup of roughly chopped coriander leaves. Remove roots and stem.
Mint leaves: 1/2 cup. Pluck mint leaves from the stem. Discard stalk. Use the leaves only.
Ginger: 1” pc
Garlic: 1 clove
Green chillies: 2-3
Mustard oil: 1 ½ tbsp
Water: 2 tbsp

For seasoning:
Salt: ½ tsp
Black salt: ¼ tsp
Lemon juice: 1 tbsp

How I did it:

  • Blend all the ingredients listed above under heading “For blending” until a thick and uniform paste is formed.
  • Take it out in a bowl and add the “for seasoning” ingredients listed above.
  • Combine thoroughly with a spoon.
  • Check for salt / sour taste and adjust as per your liking.

This chutney tastes best when fresh or a maximum of 2-3 days. Make in small batches to always enjoy this chutney at it’s best.

Khao Lak contd. | Thai Green Curry with Chicken and eggplants

As I begin to recollect my Khao Lak experience, reports of a strong earthquake and a Tsunami warning come flashing in all over the news media. A sense of panic struck. Considering I was there just over a week ago made matters worse. All I hoped for was the damage to be minimal and the tsunami averted.

I breathed a sigh of relief once the Tsunami warnings were lifted and reports confirmed that things were under control.

The joy of idling away an entire day by the beach knows no bounds. The clock stops ticking. Hunger takes a back seat. It almost feels like every part of your body is on that much needed vacation!

We continue our little party at the poolside bar. The poolside bar is one of the best places to hangout in this resort. The cocktails are inviting but the part I enjoyed most was sitting on the bar stools inside the pool. There is something so casual and refreshing about it.

Later that evening, we took a so-called taxi (songthaew in Thai) to explore the Khao Lak market. It’s a rather small market area with rows of individual shops. In particular, I was interested in a boutique shop named ‘Kanyarak’, after reading about it online. All the desperate attempts to find the shop were futile. Frustrated, we decided to stop for a drink. As luck would have it, the shop I was looking for was right opposite the restaurant where we stopped for a drink. ‘Kanyarak’ has an impressive collection of designer stainless steel cutlery and dining ware (no plates though!). Be sure to carry enough cash or a credit card if you intend to shop 🙂

On the last day, we spent the afternoon at the ‘White Sand beach’, a 20 min songthaew ride from our Resort. The beach holds true to its name. Although it has its share of tourists, it is still less crowded than the Resort. The shacks at the entrance of this beach where the songthaew dropped us, serves some really authentic and spicy Thai food. Undoubtedly, the best we had in our trip.

We concluded our vacation with the last few hours spent at the spa, bringing us to the end of an absolutely gastronomical and rejuvenating retreat.

As the old adage goes: a picture is worth a thousand words. Here is a snapshot of some of the heavenly food we had during our trip.

Green Curry Chicken or Keng Khiao Wan Gai Recipe

I wouldn’t shy before concluding that Green curry or Kaeng khiao wan is one of the most popular Thai Curries across the world. The main reason for such universal appeal, in my opinion, is the ever-so-faithful combination of all the different herbs and spices used to make the Green Curry paste as well as the fact that it is mostly a mild curry.

Be forewarned: My version is on the spicy side of the spectrum. Please tone it down by reducing the number of chillies or use less-hot chillies in your Green Curry Paste if you prefer a mild curry.

Some restaurants like to add carrots and potatoes in this curry. I am not too big a fan of that in this context. Mine is a simple version with baby eggplants and green round eggplants. You may want to add more vegetables as you like.

Serves: 4

To print this recipe, click here.

Ingredients:

Green Curry Paste: 4 tblsp [To make it at home: Refer to my previous post : How to make Green Curry paste]
Boneless chicken: 300 gms (sliced into 2″ pcs)
Low fat Coconut milk: 2 1/2 cups (substituted by:  1 & 1/2 cups of coconut cream and 1/2 cup of water)
Kaffir lime leaves: 10 – each leaf roughly torn in two (tearing these leaves gives an  instantaneous aroma)
Galangal (Thai Ginger): 1″ pc, lightly crushed
Sweet Basil leaves: a big handful
Baby egg plants: 1/2 cup; Stem removed and washed.
Small round green egg plants: 5 (can be substituted with any other egg plant): Cut into quarters
Oil: 1 tbsp
Palm sugar: 2 tsp
Fish sauce: 1 tbsp or more depending on your preference

For Garnish:
1 big red Thai chilli (remove seeds and cut into thin strips)
3-4 tsp of coconut milk

How I did it:

Heat oil in a deep bottomed dish. Add the green curry paste and fry for 3 mins on medium-low heat.

Next, add 1/2 cup of coconut milk. Continue to cook until the coconut milk is almost assimilated into the green curry paste (5 mins).

Next add the chicken and fry for 2 mins until the chicken is nicely coated with the curry paste and begins to turn white. Now add the remaining 2 cups of coconut milk. Let it boil on medium heat for about 5 mins.

If using coconut cream, use 1 1/2 cups of coconut milk in all. Add 1 cup water. Coconut cream is thick in consistency so adding water helps to achieve the desired consistency.
Add the eggplants followed by palm sugar, torn lime leaves, galangal and 1 tbsp of fish sauce. Fish sauce is salty so make sure you taste the curry before adding more.

Note: the shrimp paste already has salt. So, if you have added shrimp paste in your green curry paste, do not add too much fish sauce at first. Let it cook for another 5 mins on medium heat. Stir in between. Do not overcook the eggplants as they become too mushy when overcooked.

Cooking Green Curry Chicken

When almost done, check the seasoning. Adjust palm sugar and fish sauce as per your liking.

Once done, turn off the heat. Add a handful of sweet basil leaves. Give it a good stir.

Garnish with a swirl of coconut milk and red chilli strips. Enjoy with steamed rice.

A beach vacation in Khao Lak | ..and Thai Green Curry paste

R & I are always looking for reasons to travel. Both of us love traveling but our motivations are different. Yet, one thing unites us : FOOD !

A well-planned but badly executed surprise holiday was in the making. It was R’s birthday last weekend.

At first, a dear friend spilled the beans – Phuket! I dodged that one somehow because we were going to Khao Lak, 1.5 hours drive from the Phuket airport. And then it was me – a terrible case of ‘slip of tongue’ 😦 So, just before the trip started, R knew exactly where we were going. And I cursed myself for it !

We landed very late that night. A prearranged car and driver was waiting for us at the Phuket airport. In my far-from-perfect-Thai, I explained to the driver that we were hungry! He took us to a small eatery nearby selling Khao Man Gai (Thai Chicken Rice). Khao Man Gai brought back memories of my university days in Bangkok. It was a standard meal for the times when I needed to have a quick lunch in between classes. Lost in nostalgia, I had an extra plate of chicken and two bowls of soup !

Our resort, Ramada Khao Lak, was a solitude by the beaches far from the madness of Phuket. The room was tastefully furnished with modern fixtures, a fancy jacuzzi indoors and sun-loungers in the balcony – perfect for a romantic vacation.

We were here to unwind and soak in every bit of sea, sand and sun.

The sun-loungers by the beach were highly sought after. We were almost always the last takers. As the boys played in the sun, I sat there listening to the sound of the sea. My mind drifting along with the whoosh-whash of the waves. I couldn’t help but imagine the plight of the many people who were here, just like us, more than 7 years ago when the giant Tsunami hit the Asian subcontinent. Khao Lak was one of the worst affected areas. I shuddered as images of those giant killer waves kept flashing in my mind…

After a couple of hours, we headed to the nearby shacks for lunch. What a treat that was! Tom Yam Prawns, Basil Chicken, Papaya salad, Spicy Noodles, and more – all phed phed (extra spicy). And some chilled Singha Beer to cool us down 🙂

As the sun went down, we strolled to the nearby local weekend market. What better way to experience a place than to shop and eat where the locals do ! One street dedicated to fresh spices and herbs, another to street food and yet another to the 199-Baht clothes and souvenir shops. The aroma of fresh basil, mint, coriander, lemon grass, galangal and lime leaves are enough to give anyone hunger pangs! As we just about managed to get past that, the most vibrant, innovative street food awaited us – Smoked pork balls, coconut pancakes, fried chicken, Stick noodles (Phad Thai) and much more! Needless to say, we kept sampling all the food as we walked along.

V chose an Angry Bird t-shirt for himself, which by the way he calls ‘bad birds’. Soon our little boy was getting cranky. It was dinner time. We were in the mood for something authentic, and not toned down for ‘foreigners’. A small Thai family restaurant down the road was the unanimous choice. They made a Stir Fried Prawn and Vegetable dish for V – Thai style but without chillies and he loved it! We had our share of everything spicy – fried fish, garlic chicken, stir fried prawns, stir fried vegetables and a yum load of sauces to go with it!

A little bit of pampering in the spa was exactly what we needed to end this long and tiring day.

More on the vacation in my next post for fear of exceeding the word count limit, if any!


To give myself a continued sense of that perfect beach vacation and to celebrate my love for Thai food,  I wanted to share one of my all time favorite curry recipes. I first made the curry paste and then used it to make a curry. I will share the curry recipe in the next post.

How to make Green Curry Paste:

To print this recipe, click here.

Ingredients:

Shallots: 8
Thai Garlic: 15 cloves
Lemon grass: 3 stalks
Galangal: 1 ½ “ pc
Fresh Green Peppercorns: 10 pc
Kaffir Lime rind: of ½ a lime
Thai Green chillies: 15
Sweet Basil leaves: 1 cup
Coriander seeds: 1 tbsp
Cumin seeds: 1 tsp
Shrimp paste: 3 tsp

How I did it:

Dry roast the cumin and coriander in a pan on low heat. This may take about 3-4 mins. Let it cool.

Finely slice the galangal (or Thai ginger) and shallots. Wash the Thai garlic thoroughly. If using Thai garlic, you can keep the skin. If using any other garlic, peel the skin first.

Smash the end of the lemon grass stalk with the back of a knife (white in color). Finely slice the white portion, discarding the green stalk.

Using a mortar and pestle, finely pound the dry roasted coriander and cumin seeds. Take it out and keep aside in a bowl.

Now pound the galangal and kaffir lime rind until smooth. Add the finely sliced lemon grass and green peppercorn and pound.

When done, add the green chillies, pound well until a smooth paste is formed. Next add the garlic and shallots and pound thoroughly. Finally, add the shrimp paste, sweet basil and pound until the mixture forms a fine paste.

Notes:

  • For a vegetarian version, skip the shrimp paste.
  • Alternatively, you could grind all the ingredients in a food processor instead of using the mortar and pestle. Though, I believe that the aromas and flavors that come out in pounding cannot be replicated by a food processor.

Spicy Tomato Chutney

It was a very special day. Two weeks ago, K, a very close friend, had a beautiful baby girl.

K & I have known each other since high school. Although we spent only 2 years together, the friendship that we shared was one that will be with us for a lifetime.

As little school girls, we would talk endlessly about anything and everything under the sun! I don’t know what inspired us to talk about so much, but we just did. We were always running out of time but never out of conversation.

We had so many things in common, including the guys we liked;-) But, nothing, not even that mattered.

When I left for Bangkok, K & I decided that we’d keep a diary & write about our new lives. This was the pre-internet boom era. Overseas phone calls were simply unaffordable!

Six months later, we exchanged our diaries. When we look back, we laugh about it. As a young girl embarking on a strange new world with no friends in a foreign land, that diary was the only friend I had for many months.

Two decades later, I am on the phone with her again. It is the night before she is due to be admitted in the hospital for her baby’s delivery. She is anxious about one of the most important milestones in her life – just how I was was on the night before V was born. Emotions flow. As we continue talking, I know that of all the conversations we have had since I have known her, this one will be etched in our memories forever. I know that tomorrow the moon will  be a little bigger, a little rounder, a little shinier, to welcome the most beautiful baby to this world…

Moving on to today’s recipe..

Spicy Tomato Chutney:

A flavorful Chutney made by roasting tomatoes, ginger and garlic together and spicing it up with chillies (fresh and dry) along with other spices.

To print this recipe, click here.

Ingredients:

For roasting:
450 gms tomatoes (roughly 5 medium – big tomatoes)
Garlic: 5 cloves
Ginger: thick 1 inch pc
Mustard oil: a drizzle for roasting

Other ingredients:
2 dried red chillies: roasted in a pan until the outside is dark (about 3-4 mins) – use only 1 if you don’t want it to be too spicy.
Fresh green chillies: 3 (use less if you don’t want it to be too spicy).
Coriander leaves: chopped 1 1/2 – 2 cups
Onion: 1 cup chopped (roughly 1 medium sized)
1 tsp of roasted cumin powder
Lemon juice: 1 tbsp
Mustard oil: 1 tbsp to add to the chutney
Black salt: ½ tsp
Regular Salt: to taste.

How I did it:

  • Pre-heat oven at 250 deg for 15 mins.
  • Roast the tomatoes, ginger and garlic with a drizzle of mustard oil in the oven at 250 deg or higher for 20 mins until the tomatoes start to turn brown-black.

  • Dry roast the dried red chillies on medium-low heat in a pan (3-4 mins), stirring continuously. It should get darker. Once it cools, roughly break the dry red chillies with your finger tips into smaller pcs.
  • When the tomatoes are done, remove the skin of the tomatoes. Mash the tomatoes and the garlic with the back of a spoon/fork. Chop the roasted ginger. Add to the mashed tomatoes & garlic.
  • Next, add all the remaining ingredients listed above including the dry red chillies prepared above.
  • Combine everything with a spoon. Spicy Tomato Chutney is ready.

Enjoy this Spicy Tomato Chutney as a side with Roti and Jungli Mutton or as a side with any other meal.

For a less spicy Chutney:
The green chillies & red chillies in the proportion used make it very spicy and I love it this way. If you don’t like spicy food, tone down the chillies or remove the seeds first before adding them. Use 1 dry red chilli and 1 green chilli.

Spiced Raw Banana or Plantain Kofta | ..and a cup of joy!

Hello World!

Last week, my post on Avocado Chutney got Freshly Pressed! I was overjoyed and anxious, all at the same time. For all of you who visited this space and liked what they read, a BIG Thank You and a warm welcome!:-)

Starbucks: a cup of joy & a hint of guilt

I am not employed by Starbucks nor related to them in any form, living or dead. These are the personal views of someone who has spent a lot of guilt $ here over the past decade.

I know there are lots of people out there who’ll probably stop reading this post right about now as they are about to realize: I  ♥ my latte! What’s the fuss about anyway? Could it be that extra buck I spend here vs. the not-so-glitzy local café? Or is it that bright smile from the lady over the counter at 9 am, when you wish you were in your pajamas snoozing but you’ve just about managed to drag yourself to work? Or that extra attention you get when they know exactly what you want from a mile away?  Perhaps, the warm and earthy ambiance draws me to itself, giving me a dreamy sense of ‘coffee in the woods’. Or their effort to more than make up for something they’ve grossly messed up! I don’t have the answer, but there’s something about that cozy space which gives me a cup of joy!

I am not all that naive. I do a reality check every now and then. The verdict is out. One latte a week. Two, if I’ve done a good deed during the week.

But, how do I avoid the other twenty seven times I see the twin-tailed mermaid looking back at me? Inviting me for my cup of joy? I am determined. But, as days go by, my determination fades. I miss the Siren and the warmth and joy she brings…

I give in.

And history repeats itself… 🙂

Today’s recipe is a traditional recipe made in many homes across India – mainly in the states of Bihar, Orissa and West Bengal. I have made a couple of versions of this curry at home but this is my favorite! Raw Bananas / Plantains are boiled, mixed with spices, and made into table-tennis ball like shapes which are then deep-fried (known as kofta). Alternatively, they can be made into patties for a less-oil version. The curry is made with a combination of onion, tomato, ginger, garlic and dry spices together with almond paste for a subtle sweetness. The koftas are then soaked in the curry and with a little garnish, this dish is all yours to enjoy.

Raw Bananas and Plantains are used interchangeably by many. Both belong to the Banana family, though plantains are generally tougher and therefore take a little longer (up to 10 mins extra) to boil. I have used both and both work just fine.

Spiced Raw Banana Kofta (Kache Kele ka Kofta / Kachkolar Kofta):

For a printer-friendly version of this recipe, click  here.

There are 3 steps to this recipe –:

I – Raw Banana / Plantain balls (koftas) OR raw banana patties/tikkis – The choice is YOURS!
II – Preparing the Curry
III – Serving this dish

Serves: 4
(Makes about 10-12 koftas/tikkis/patties)

Step I – Raw Banana / Plantain Koftas / Patties:

Ingredients:

(Makes 10-12 pcs)

Raw banana or Plantain – 2 pcs
Potato – 1 small-medium sized
Onion: 3/4 cup, finely chopped
Ginger: Grated 1 tbsp
Green chillies: 2 – chopped fine (adjust to your own spice tolerance level)
Chilli powder: 1/4 tsp
Turmeric powder : 1/2 tsp
Aamchoor powder: 1 tsp (available in Indian stores)
Coriander powder: ½ tsp
Cumin powder: ½ tsp
Salt: to taste
Regular cooking oil: for deep frying koftas (a lot!) OR pan-frying patties/tikkis (2-3 tblsp in a non-stick pan)

How I did it:

  • Cut each raw banana or plantain into 3 pcs – roughly 1.5″ – 2″ per pc, with the skin intact. Throw away the edges.
  • Boil the raw bananas in a pot of water, almost covered with water. Add 1/4 tsp turmeric while boiling. Cover and let it boil on low-medium heat until done. Boil for approximately 25 mins and check. Pierce with a fork to check if it has softened. When it’s done, the fork should go through easily.

Plantain usually takes about 35-40 mins to boil as they are tougher whereas medium sized raw bananas should be done in 30 mins. They should be cooked soft but not mushy / overcooked.

  • When done, run it through tap water so that it cools down. Remove skin. It should come off very easily.
  • Meanwhile, boil 1 potato. Peel and keep it aside.
  • In a deep bowl, mash the raw bananas using your fingers or a spoon. Add the boiled potato and mash it too. Ensure it is mashed well.
  • Add all the remaining ingredients and combine together.

I love this dish and can’t wait for an occasion to have it! At the same time, the koftas are traditionally deep fried and that doesn’t suit my every day cooking. So, I make patties when I have it for regular meals. On special occasions, I make the deep fried koftas.

For Koftas:

  • To make the koftas, take table tennis ball sized portions of the above mixture in your palm. Give it an even round shape. Depending on the size of the bananas / plantains used, you can easily come up with 10-12 pcs.
  • Next, heat sufficient oil in a deep dish or kadhai to deep-fry the koftas.

Make sure the oil is hot before you start frying. You may need to heat the oil on medium heat for up to 2 mins. Put only 1 pc at first to make sure the koftas don’t break while frying. If you feel that the banana mixture is too mushy, you can add 1-2 tbsp of besan (chickpea flour) in the mixture to bind it. To avoid the koftas from sticking to one another, space out putting the koftas by 30 seconds so that they are a little fried before the next one comes in. Do not overcrowd the kadhai / frying pan.

For Patties (Tikkis):

  • To make raw banana patties, take the same portion of the banana mixture as for the kofta (a table tennis ball size). Make a nice round at first and flatten it. Use your palm and fingers to give it an even patty-like shape.
  • In a non-stick pan, heat 2-3 tblsp of oil. Add the patties and let it cook on low heat until cooked. Turn over to make sure it is cooked / browned on both sides

This can also be served as an appetizer along with some coriander & mint chutney. I’ll leave the chutney recipe for another day.

Step II – Preparing the Curry:

Ingredients:

Cinnamon : 1 thin stick
Bay leaves: 2 small
Cardamom: 2-3 (pods only)
Whole black pepper: 6
Any cooking oil: 2 tblsp
Almonds: 7-8 pcs soaked for at least 10 mins in hot water. Remove skin. Add a little bit of water to grind to a thick but smooth paste.
Onion: 1 cup – Finely  chopped (1 medium sized)
Ginger paste: 1 tblsp
Garlic paste: 1 tblsp
Tomatoes: 1 medium sized – Ground to a paste.
Green chillies – 2 whole (optional)
Salt: to taste

In a bowl, make a thick paste of the following dry spices by adding very little water:
Coriander powder: ½ tsp
Cumin powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Chilli powder (optional): 1/4 tsp

How I did it :

  • Heat oil in a heavy bottomed pan/kadhai. Add cinnamon sticks, bay leaves, cardamom pods and whole black pepper. Fry for about 30-40 secs on low heat, stirring occasionally.
  • Add chopped onions. Fry on low-medium heat until brownish.
  • Add ginger and garlic paste. Fry for another 1-2 mins, until combined well. If it starts to stick on the bottom, sprinkle a little bit of water and scrape it off, blending it into the masala.
  • Add the thick spice paste prepared with coriander powder, cumin powder, turmeric & chilli. Continue frying for another 2 mins.
  • Add the tomato paste and salt. Fry until the tomatoes are fully cooked and the masala becomes a lumpy mass, darker in color than how it started. It should also look glossy as the oil starts to surface on the masala. (approx 12 mins on low heat).
  • Add the almond paste and continue for another 5 mins. The almond paste should have combined well with the rest of the masalas and the favors integrated well to make our curry.
  • Once you have achieved that, add about 400 ml of water (preferably, boiling water as it speeds up the cooking process). Once the curry starts boiling, cover and let it boil on low-medium heat for another 10 mins, stirring occasionally. Check for salt and spices. At this point, you can add the whole green chillies, if you wish. The curry should be thicker in consistency at the end of this process.
  • Turn off the heat.

Step III – Serving this dish:

Ingredients for Garnishing:

Red chillies: 1. Remove seeds and cut in thin strips
Fresh cream: 2-3 tsp
OR
Coriander leaves chopped: a handful

How I did it:

    • Start preparing to serve this dish about 10-15 mins prior to actual serving. Use a serving dish that is flat so that the koftas can be placed without overcrowding.
    • In the serving dish, place the koftas/tikkis/patties.
    • Heat the curry prepared above to make sure it is piping hot! Turn off the heat.
    • Pour the hot curry over the kofta. Be careful not to spill over as the curry should be very hot at this point. Make sure that the koftas are almost submerged in the curry. Let the koftas soak for at least 10-15 mins, covered.
    • If you find the dish is not warm enough when you are ready to eat, microwave it for 1-2 mins immediately after soaking.
    • Once the soaking is complete, garnish with fresh cream and thin strips of de-seeded red chillies. Alternatively, you could garnish with chopped coriander leaves.
    • Enjoy the koftas with steamed rice.

Too little soaking and the curry doesn’t go inside the koftas. Too much soaking and you’ll have very crumbly koftas. Therefore, the process of serving this dish is very important to make sure you serve the the koftas that you’ve worked so hard to make!

If the bananas were boiled nice and soft, soak them for 10 mins before serving. If bananas feel hard after you’ve mashed and made your koftas, soak for up to 20 mins before serving.

Junglee Mutton: Holi special

Around this time of the year, every year, I am overwhelmed by nostalgia. It is Holi (the festival of colors).

I close my eyes as I travel back in time to the shelter of my parent’s home.

Life is beautiful.

It is the eve of Holi. I have been waiting for this day and so have my other little friends. Ma is busy preparing sweets and savories – ‘gujiya’ and ‘maalpua’ are a tradition. Papa has bought abeer (colors for Holi) and a pichkari (water gun) to be shared by the four kids in the house. The evening is spent in making the crucial decision: which clothes have we outgrown and are ready to discard this Holi?

As night falls, a bright day of color, food and pure bliss beckons.

Sunrise brings along with it great cheer. We’ve never been happier to wake up early and probably the only time in the year before Ma wants us to wake up. She has to finish cooking before the festivities begin. Ma is a little nervous. She needs to make sure that there is enough food for all visitors.

It is mandatory that the first thing to do before stepping out of the house is to give ourselves a good rub with generous amounts of oil to prevent our skin from getting stained with the colors of Holi. Though secretly I always wished the color stains remained, at least for the next day or two. It was the mark of a Holi, well played.

A knock on the door… and a world of color, water, fun, friends, food and madness begins!

A swarm of people knocking on every door, their faces daubed with bright colors. Red. Blue. Green. Yellow. Pink. Buckets of water splashed all over… and today, that only brings smiles to people’s faces. The crowd echoing in one voice “Holi Hai”!! (It is Holi). The gujiyas, maal puas and dahi vadas do the rounds as do namkeen and mithais (savories and sweets) from every home. Uncles and Aunties from around the neighborhood gather, all in festive spirits. They are an extended family. We smear their faces with color and they do the same along with countless blessings and much love. It is one day where happiness knows no bounds.

At some point in the day, the children and adults part ways for their own celebrations. We loved that part just as much as the adults did.

This day knew no squabbles. Only mended friendships, love and laughter..

As if customary, we almost always ended this colorful, hot day with a dip, a jump, a splash in the big reservoir in our neighborhood. We spend hours there. Basking in the glory of the day gone by. Almost in oblivion. Probably creating a memory which will last us a lifetime…

Junglee Mutton:

Ma always prepares mutton on this special day. It’s a tradition that has been followed in our family for as long as I can remember. I’ve tried to keep the tradition, though this is not the traditional family recipe. In due course, that shall be shared too.

Junglee Mutton, as the name suggests, is a recipe from the wild! A recipe predominantly in the kitchens of the royal families of India. As the name suggests, this dish was prepared in the wild by shikaris (hunters) when out in the wild, hunting. Originally, made with wild boar, these days it is prepared with mutton.

I thank Raja Shailendra Singh of Chandapur for introducing me to this wonderful preparation of mutton during my first trip to Lucknow. This is my humble attempt to recreate a dish that I absolutely fell in love with from the very first bite.

Do not go by the simplicity of this recipe and the lack of exotic ingredients. If you love mutton and like it hot & spicy, this dish is all yours!

To print this Recipe, click here.

Serves: 3-4

Ingredients:

Mutton: 600 gms
Dried hot red chillies: 15 – 20 pcs (yes, you got that right!)
Salt: as per taste
Mustard oil: 2 1/2 tbsp
Water

A heavy bottomed pot / or a kadhai

How I did it:

Wash the mutton. Make sure there are some bones as they add to the flavor of the dish. Add salt and a tbsp of mustard oil and leave it for an hour or so in room temperature.


In a heavy bottomed pan, heat the remaining mustard oil to a smoking hot temperature. Make sure you bring the oil to smoking point. Let the smoke come out. Remove from fire.

Add the marinated mutton into the pot. Cover and cook. Stirring in between every 5 mins on medium-high heat. After 15 minutes, add the dried red chillies.

Add water throughout the cooking process, a ladle at a time, making sure that the mutton remains moist – neither boiling nor dry. Adjust the heat, if necessary to achieve this. This is important to make sure the final dish is moist and well cooked.

Cover and continue cooking following the method above until mutton is soft. It took me almost 2 hours to cook this dish. Serve hot with Roti.

Note:

I used about 750 ml of water, adding a ladle at a time and cooking with the pot covered most of the time. You may need more or less, depending on the heat used.

To a refreshing 2012: Avocado Chutney

After a 3-month hiatus, I am back to the blogosphere with plenty of good wishes for a belated but very Happy & refreshing 2012 to all. I hope the year has been good so far and you are looking forward to the rest of the year.

In the beginning of the year, a friend said that 2012 is a year of change. I made fun of him then, but I get a feeling – he is going to be right.

For me, 2012 kicked off in a memorable way. V started school this year. Play school – but a school nevertheless. He was excited about going to school and that was a good sign. I really didn’t expect him to be shy. I was more worried about the other kids as my little one can be too friendly at times and this goes beyond the social norms of what is acceptable as friendly. How do you teach your little ones to behave in the most “adult” like ways. Shake hands (don’t hug someone you just met 5 minutes ago… because that’s socially frowned upon). At the same time, we hug our kids at every opportunity we get. I tell him not to give instructions to other kids (the poor guy is just doing what he is told) because we should let other people be & honestly because it’s not what is expected of a kid his age. Other kids have their own parents to instruct them! Ironical, isn’t it?

I often wonder about the true meaning of the word ‘parenting’. I wish it were as simple as providing the best environment for our kids to turn out to be the smartest in every sphere of life – it is not. Is it us trying to be good parents or is it our kids teaching us how to be good parents – instinctively through their innocence? They inspire us to introspect. They make us want to be a better person – someone they will feel proud to have as their Parent.

It goes beyond the relationship shared between our children and us. It is also a constant reminder of our parents’ journey to get us to where we are today…

Leaving you with that thought and looking forward to your views, it’s time to talk about the refreshing Avocado chutney.

This one doesn’t have a very long history. When we were growing up in India, Avocado was something I’d never seen or heard of. However, I am told that it is readily available now, at least in the metros. This version of the chutney originated in my big sis’ home in Vancouver & it’s traveled a long way since. It’s been shared with friends and has become a part of their daily meals as well.

For a printer-friendly version of this recipe, click here.

Serves: 4-5

Ingredients:

Avocado: 2 (approx 300 gms)
Onion: ½ medium sized finely chopped
Ginger: 1 tsp (optional)
Garlic: 1/2 tsp (optional)
Green chillies: 2-3 finely chopped
Coriander leaves: 2 heaped tbsp chopped
Lime juice: 1 ½ tbsp
Roasted cumin powder: ½ tsp
Salt: to taste
Mustard oil: 1 tsp (can be replaced with Olive oil)

How I did it:

When you buy avocado from the market, you will most likely need to leave it outside the fridge for 2-3 days to ripen. This ensures that the avocado is soft and easy to mash. You can feel the softness by pressing on the outside. Once it is ripe, store it in the fridge. As a word of caution, do not leave it out for too long !

Now cut the avocado from the middle, as shown in the picture. Pull out the halves by twisting the 2 halves in opposite direction. Next, scoop the avocado out from the skin using a spoon. If the avocado is ripe, it will come off quite clean.

Using the back of a fork, mash the avocado in a bowl. I have used a blender to do this job but I prefer using the fork because the pulp is so soft that blending in makes it into a paste. I like its buttery and nutty texture and using a fork preserves that texture.

Now add the chopped onions, ginger, garlic, chillies, coriander leaves, roasted cumin powder and salt.

Finish it with lime juice and a drizzle of mustard oil for that extra zing! Mix all the ingredients with a spoon. Adjust the seasoning as per your taste.

Notes:

  • Avocado tends to brown very quickly and lime juice helps to maintain it’s vibrant color. Prepare this dish closer to the time when you want to eat it or the avocado may turn brown.
  • I like the taste of raw ginger and garlic in the above proportions. If you do not like the taste of raw ginger or garlic, you can skip it or alter the proportions.
  • If you do not like the flavor of mustard oil, use olive oil instead. I used olive oil for my little one when he was younger. Now he’s gotten used to the flavor of mustard oil too 😉

Enjoy it as a side with any meal!

Spicy Tofu / Paneer cubes with lime leaves (Tahu Goreng)

What I needed:

Garlic – few pods
Change of clothes – 1
Shower essentials (tap, soap, etc.)
A small stool
Mop – 1
Patience – in abundance

You may or may not need the above items – I did.

While I was preparing this dish, I had my 2 and a ½ year old inquisitive son (V) on my case. He seems to have already developed a strange affinity for the kitchen. He already narrates & demonstrates his own recipes and all of them end up seasoned with salt and pepper:)

At first, I struggled to find the right spot to photograph my ingredients. Just when I thought I sorted that one out, V dashed in super excited looking at all the food and equipment and wanted to help (they always want to help!). He was tasked to peel garlic. Instantly, he loved the task he was assigned. He felt like a grown up. He was proud to help me as if I had bestowed upon him, the biggest responsibility of his lifetime. He got on with the task which meant, I got on with mine. To my surprise, he did a pretty neat job with the garlic!

I made some progress with the tofu dish. I was satisfied.

If only, 2 and half year olds could sustain their happiness by peeling garlic! My happiness was short-lived. When we started cooking, little did I know that I was just going to witness a tantrum that will become worthy of an honorable post on my blog.

I washed my hands to start cooking. V saw me. Of course, he wanted to do it too! Under normal circumstances, I would carry him to ‘make him taller’ and let him wash his hands by himself. I really wanted to get on with the cooking, so I put a stool for him to stand on and wash his own hands with the expectation that he would be engaged in his own little venture for some time. Ten minutes later, he still wanted to wash his hands! I explained that we should not waste water (logic usually works!). I attempted to distract him. I tried to entice him with his bath toys and all the fun he could possibly have in the bath. Nothing worked! He was focused. Like most kids his age, he knew what he wanted! What followed was a 1-hour episode that resulted in leaking underpants and a pee trail that went from the living room to the bedroom. Thankfully, the kitchen was spared.

In the end, I lifted him up and took him to the shower. I thought that could help because honestly, nothing was helping. Instead, he got more agitated. His tantrums peaked. He was uncontrollable. I reminded myself constantly of that one single virtue every parent should have, patience.

I poured water on his head against his will in the hope that it will cool him down. Suddenly, there was silence as the water splashed on his head, straightening his hair, running through his eyes and face. He looked calm and he was not crying. What seemed like a never-ending ordeal had finally come to an end.

I could finally get back to making and clicking my Spicy Tofu cubes.

Our helper, D, makes this Indonesian/Malay recipe. This is my version of it. D usually deep fries the tofu and I have a natural aversion for anything deep fried in my regular cooking. In addition, it makes the tofu cubes lose all the moisture from inside. So, my version has stir fried Tofu / Paneer.

To print this recipe, click here.

(Serves 3 to 4)

Ingredients:

Firm Tofu: 250 gms
(Alternatively, you could use Paneer and follow the same recipe. I make it interchangeably and it works just fine).
Dried red chillies: 20 – 25 depending on the size of the chillies
Garlic: 3 pods
Galangal (or Thai Ginger): ½ inch pc
Kaffir lime leaves: 6, torn
Long / String beans: 6 cut into 2” long pcs
Sugar: ½ tsp
Salt: to taste
Oil: 3 tbsp

How I did it:

Cut the dried red chillies into 2. Shake it off so that the seeds come out. Throw the seeds away. Add hot water enough to soak the red chillies and microwave it for 15 seconds. You can also soak it in hot water for 10 minutes. This will soften the dried red chillies. Now wash the chillies under running water gently rubbing it and removing any seeds you can. This step is important to ensure that the chilli paste does not become overly spicy.

There are many varieties of Tofu available in the market. Use the “firm” tofu to make this dish. If you use tofu that is soft or silk tofu, the tofu will crumble. If you do not have tofu and assuming you have paneer (or Indian home made cheese), use that instead. Cut the tofu / paneer into 1” cubes. Rub some salt on this Tofu and keep aside.

Pound garlic using a mortar and pestle.

Heat 2 tbsp of oil in a non-stick pan. Add the tofu cubes and lightly fry it until gets a light brownish color. Keep aside.

Heat oil in a heavy bottomed pan. Add the pound garlic. Stir fry for 30 seconds on low heat. Add the sliced onions and sugar. Soften the onions on medium heat stirring frequently (approx. 5 mins). Add the chilli paste (about 3 tbsp) and salt. Cook the chilli paste on slow heat until the oil separates. This may take up to 10 mins. Once done, add the Galangal to this mix. Stir for another 2 mins.

Add 1/3 cup water to moisten this paste. Next, add the long beans and cook it on medium heat stirring occasionally. If it is dry, add some more water (3 – 4 tbsp). Remember that the long beans should be crunchy and not overcooked.

Now add the pan fried tofu / paneer cubes along with the torn kaffir lime leaves.

Combine everything together to ensure that the tofu / paneer is uniformly coated with the chilli paste. Stir for another 5 minutes on low heat.

Serve with rice. As this dish is high on heat, I prefer to have something cooling along with it like mix vegetable clear soup and an everyday cucumber/tomato light salad.

Destination: Bangkok [Vegetarian Thai fried rice or Khao Pad Chae]

August 1996, New Delhi.

I had left Delhi under very chaotic circumstances. No, Delhi did not get more chaotic, but my life on that day most certainly was! The courier company had screwed up my package with the air tickets. Apparently, they had sent it to Bombay! My dad was in Bangkok at that time and I was to fly to Bangkok at midnight. I could see the world conspiring against me.. It would be meaningless to take the next flight as I was flying just a day before my Uni entrance exams. I retired into my room after a very stressful day of angry phone calls and a never ending wait…

Bang! Bang! Bang!

I woke up rubbing my eyes.. Some one was banging on the door! It’s only 10:30 pm for heaven’s sake! Let me sleep, I mumbled..

I opened the door somewhat pissed off. It was my uncle. He had just returned from work. The tickets had arrived! But, it was 10:30 pm. I hadn’t even packed! I was leaving the country!  This can’t be happening!!

In the next 10 minutes, my mother dumped my essentials into a bag and we were on the road. It was a good 30 minutes drive to the airport. I went in to the check-in counter while the rest of my family waited outside the airport. It was closed. I pleaded, I almost cried. It had worked in the past. And, it did, again! A staff came back, opened the counter for me. Before I knew, I was through immigration!

My family was waiting outside the airport not knowing whether I am flying or not.. And I was running inside the airport with no sense of what was going on. I was going where I was meant to go, worried that my family must be waiting outside. In those days, we didn’t have mobile phones. I was desperate to send a message across to my family, that I am flying off.. and a hug.. and a good bye.. In all the rush, I saw an airline staff just before boarding the flight. There was something about her which made me trust her.. or may be I did not have any other option. I asked her if she could page my uncle to let him know that I am flying off. She agreed. I came to know the next day that she did:)

That evening, as the flight took off, I was sad. I was leaving my country for a long long time without saying good bye to my family and close friends…

I was out of the airport in Bangkok, all alone, expecting to see my Dad. But, there was no one. Not for the next 10 minutes. Not for the next 30 minutes. I decided to call him using a public telephone. And suddenly it hit me! I had no money!!! Nothing at all. Not even a coin to make a phone call. In all the mad rush of last night, everyone forgot about money! I asked someone for help, all in sign language. This stranger gave me a coin and told me how to use the phone, all in gestures. I could not have asked for more!!

Thanks to the time difference and chaos, my Dad wasn’t aware that I had eventually boarded the flight last night! In the next 30 minutes, my Dad arrived and I was on the way to my new home…

And now.. for today’s recipe. This one is my mom’s favorite! She is a vegetarian and one that loves all her veges nice and crunchy! If you love your veges, you’ve gotta try this out!

To print this recipe, click here.

Ingredients:

String Beans: 2 to 3
Carrot: 1/3 of a medium sized carrot
Capsicum: 1/4th of a big capsicum
Cabbage: roughly 5 to 6 leaves
Thai / Chinese green leaves: 4 to 5 leaves. I used Xiao Ban Cye (you can use any other locally available greens)
Thai Garlic (or any other garlic) – 6pcs if using small Thai garlic. 3 if using the bigger garlic
Thai Chillies: 2 red and 2 green (tone this down if you don’t like it extra spicy)
Lime leaves: 3
A Bowl of cold pre-cooked rice
1/2 medium sized Onion (optional)
Vegetarian oyster sauce – 1 tbsp
Light Soya sauce – 1 tbsp
Oil – 1 1/2 tbsp
Wok
Sliced cucumber for garnishing
2 chopped chillies with 3 to 4 tbsp light soya sauce (in case the 4 chillies were not enough like they weren’t for me!)

How I did it:

Cut the long beans, capsicum and carrot into 2″ long pieces. Carrots should be cut into thin and long pieces. Roughly cut the cabbage and green leaves into big chunky leafy pieces. Pound the garlic and chillies together in a mortar and pestle.

In order to make fried rice, as far as possible, use left over rice from the fridge. When freshly cooked rice is used, it does not turn out the same way as freshly cooked rice tends to stick together into lumps.

Heat a wok. Once hot, add the oil. When it gets smoky, add the pounded garlic and chilli mix into the oil. Stir fry for 30 seconds. If using onions, add sliced onions at this point. Let it turn translucent. Next, add the carrots and beans. Continue to stir on high heat. Reduce heat for 1 min to let the beans and carrot cook.

Now add the cabbage, green leaves, capsicum and the torn kaffir lime leaves. Increase heat to high. Add the soya sauce. The smoke adds a nice flavor to this dish. It is important to stir this continuously to avoid the veges from getting burnt. This may take 30 seconds to a minute.

Once the veges are crunchy and cooked, add the bowl of cold rice, basil leaves and vegetarian oyster sauce. Stir continuously and on high heat. Check for salt and add more soya / vegetarian oyster sauce, if needed. Combine all the ingredients (on high heat). This may take up to 1 minute depending on the heat.

Serve with sliced cucumber and chopped chillies with soya sauce. The vegetables lose their crunchiness if kept cooked for long. So enjoy it immediately after cooking! 🙂