Khatta Meetha Kaddu| Sweet & Sour Pumpkin Sabzi

Khatta Meetha Kaddu is a traditional semi-dry pumpkin curry, popular in North India, especially Uttar Pradesh. As the name suggests, it is a beautiful medley of sweet and sour flavours, with a mild spiciness. Also called Bhandarewali Kaddu Ki Sabzi or Pethe Ki Sabzi, this curry makes for a great pair with pooris, rotis and even dal-chawal.

Khatta Meetha Kaddu| Bhandarewali Kaddu Ki Sabzi| Pethe Ki Sabzi

Let’s see how to make this very flavourful sabzi at home.

Ingredients Used In This Sabzi

The major ingredient used in the making of this curry is pumpkin, which lends its characteristic sweetish (meetha) taste to the dish. While the curry is typically prepared using the commonly found Indian red pumpkin, I have used butternut squash. There is also a bit of jaggery/sugar added in for extra sweetness.

The khatta or sour taste comes from the addition of amchoor powder. Red chilli powder is added for heat.

This curry is traditionally made using mustard oil, and is tempered using whole spices like mustard, kalonji (nigella seeds), methi dana (fenugreek seeds), zeera (cumin seeds) and saunf (fennel seeds). It is usually garnished with kasoori methi and finely chopped fresh coriander.

Using Butternut Squash In Indian Cooking

I use butternut squash in my cooking extensively. I find it much more easier to prep, faster to cook and much more flavourful than the regular Indian red pumpkin. The vegetable does lend itself beautifully to Indian cooking too – I substitute butternut squash for red pumpkin in almost every dish that requires it.

Check out my recipe for Parangikkai Poriyal, Tamil-style pumpkin curry where I have used butternut squash instead. In this post, I have also outlined how to cut and prep a butternut squash. I use the vegetable in dishes from Tamilnadu like Avial and Parangikkai Rasavangi, as well as in Kerala-style Kootu Curry and Mathan Erissery.

Here, I have used butternut squash to make Mishti Kumror Bhorta, a very flavourful Bengali pumpkin mash.

I have also used butternut squash to make halwa – check out this post!

Khatta Meetha Kaddu Recipe

Here’s how to make this lovely sabzi.

Ingredients (serves 4):

For the tempering:

  1. 1 tablespoon mustard oil
  2. 3/4 teaspoon mustard seeds
  3. 1/2 teaspoon nigella seeds (kalonji)
  4. 1/2 teaspoon fennel seeds (saunf)
  5. 1/2 teaspoon cumin seeds (jeera)
  6. A pinch of fenugreek seeds (methi)
  7. 2 dry red chillies
  8. 2 pinches of asafoetida

Other ingredients:

  1. 1 medium-sized butternut squash, 3 cups when peeled, cleaned and chopped
  2. Salt to taste
  3. 1/2 teaspoon turmeric powder
  4. Red chilli powder to taste
  5. 1 tablespoon sugar
  6. 1/2 teaspoon garam masala or to taste
  7. 1/2 teaspoon amchoor powder or to taste
  8. 3/4 tablespoon kasoori methi
  9. 1 tablespoon finely chopped fresh coriander

Method:

Top left, centre and right: Steps 1, 2 and 3, Below top right and bottom right: Step 4, Bottom centre and left: Step 5

1. Cut the butternut squash into halves and peel it. Remove the seeds and fibre. Chop into cubes, and keep ready.

2. Put together the various spices required for the tempering, as listed in the ‘Ingredients’.

3. Heat the mustard oil in a heavy-bottomed pan. Add in all the spices for the tempering. Once the mustard pops, add in the asafoetida.

4. Now, add in the cubed butternut squash, followed by a little salt and red chilli powder. Add the turmeric powder. Mix well. Add in a little water to the pan, about 1/4 cup. Reduce the flame to medium.

5. Cook covered on medium flame for 6-7 minutes or till the squash is almost completely cooked. You will need to uncover the pan intermittently to check on the done-ness, and add a little more water if needed. Stir intermittently to prevent sticking to the bottom of the pan. Cook till the squash is cooked through, but not overly mushy.

6. Taste and adjust the salt and red chilli powder at this stage.

Top left, centre and right: Step 7, Below top right: Step 8, Bottom right: Step 9, Bottom centre: Step 10, Bottom left: Step 11

7. Now, add in the sugar to the pan, followed by garam masala and amchoor powder. Mix well.

8. Cook uncovered on low-medium flame for 3-4 more minutes or till the squash is completely cooked and gets a little mushy. Splash a little water if required. Switch off gas when done. Make sure all the water has dried off, and you have a semi-dry sabzi.

9. Rub the kasoori methi between the palms of your hands and add it to the pan.

10. Add in the finely chopped coriander.

11. Mix gently. The Khatta Meetha Kaddu is ready. Serve it warm or at room temperature with rotis, parathas, pooris or any flatbread of your choice.

No-Onion No-Garlic, Vegan Recipe

Khatta Meetha Kaddu is typically prepared in North India on festival days, for poojas, weddings and other auspicious and religious purposes. It is, therefore, made without onion and garlic.

This is a completely vegetarian and vegan recipe, suitable for people following a plant-based diet.

To make this curry gluten-free, simply skip the asafoetida used in the tempering.

Tips & Tricks

1. Adjust the quantity of red chilli powder, salt, garam masala, sugar and amchoor powder as per your taste preferences.

2. I have used sugar to sweeten the sabzi, in the place of which you can use jaggery. Using jaggery will give the sabzi a slightly darker colour, though.

3. It is important to use all the whole spices mentioned above, in the tempering. Each one of them adds a distinct flavour and aroma to the sabzi.

4. If you have panch phoron – the quintessential Bengali whole spice mix – you can use that instead of the tempering ingredients I have mentioned above + the dry red chillies. You can use about 3/4 tablespoon of panch phoron.

5. Make sure the tempering ingredients do not burn. Burning can be avoided by putting together the whole spices needed for the tempering in advance, like I have done here.

6. Splash water as needed while cooking the sabzi, but do not add too much. Add just enough water to help cook the sabzi, but do not make it overly mushy either. The Khatta Meetha Kaddu is supposed to be a semi-dry sabzi.

7. You may add finely chopped ginger and green chillies or ginger-green chilli paste, along with the tempering. However, I usually avoid this.

8. In some households, a dash of roasted coriander powder (dhania powder) is added to the sabzi, along with the garam masala. I usually don’t.

10. Use only amchoor powder to sour this sabzi. Other souring agents do not work.

11. I have used butternut squash here, but you can use the regular Indian red pumpkin if you have access to it.

Did you like this recipe? Do tell me, in your comments!

Kali Gajar Ka Halwa| How To Make Halwa Using Black Carrots

Kali Gajar Ka Halwa is a winter delicacy in northern India, especially in Uttar Pradesh. It refers to halwa made using black carrots, which are mostly available only in the winter months. The dessert tastes delightful when well-made, a decadent, delicious treat to the tastebuds.

My husband got home some black carrots from a work trip to Delhi some time ago, and I knew I had to recreate this halwa. I treasured the carrots for quite some time, holding on to the last of the winter goodness, savouring them in various dishes – the halwa, I must say, turned out beautiful, becoming an instant hit with the family.

Let me share with you all how I made the Kali Gajar Ka Halwa.

Kali Gajar Ka Halwa or halwa made using black carrots

A Look At The Ingredients Used

Black carrots are the primary ingredient in this halwa. These carrots are actually a deep purple, due to the presence of a high amount of anthocyanins, and are a great source of various nutrients. They have a slightly earthy fragrance – not unlike that of beetroot – which you don’t find in red carrots. The ones that I used were quite sweet.

A bunch of black (top) and red (bottom) carrots

I made this halwa almost the same way I make halwa using the sweet, red ‘Delhi carrots’, with a slight difference in the technique. I used ghee, full-fat milk and sugar, the way I usually do. As suggested by my house help, I also used some Badam Drink Mix from MTR, which added great texture and taste to the halwa, and also helped in masking the earthy taste to quite an extent (not sponsored).

I added some fried cashewnuts and raisins in the halwa, and used some toasted and slivered almonds for garnishing.

How To Make Halwa Using Black Carrots

Here is how I made it.

Ingredients (serves 4-6):

1. 4-5 medium-sized black carrots, about 3 heaped cups when grated

2. 2 tablespoons + 2 tablespoons ghee

3. 500 ml full-fat milk, roughly about 2-1/2 cups

4. 1/4 cup sugar

5. 1/4 cup MTR Badam Milk Mix

6. 7-8 cashewnuts

7. 1 tablespoon raisins

8. 6-7 almonds for garnishing (optional)

Method:

Left top: Step 1, Top right and below: Step 2, Bottom right: Step 3, Bottom left: Step 4

1. Remove the tops and ends of the black carrots and peel off the skin. Grate the carrots medium-thick. I had about 3 heaped cups of carrot gratings.

2. Heat 2 tablespoons of ghee in a heavy-bottomed pan. Add in the grated carrots, and reduce the flame down to medium. Saute on medium flame for 3-4 minutes on medium flame.

3. Add in the milk at this stage. Mix well.

4. Cook the mixture on medium flame for 15-20 minutes or till the carrot gratings are cooked and soft. You will need to stir intermittently, to prevent sticking to the bottom of the pan. Cream will form on the sides of the pan, which you will need to scrape back into the pan intermittently.

Top left and right: Step 5, Centre left and right: Step 6, Bottom left and right: Step 7

5. At this stage, continuing to keep the flame at medium, add in the sugar and the MTR Badam Drink Mix. Mix well.

6. Cook on medium flame till all the milk is absorbed and the mixture thickens up. This might take 7-10 minutes. Switch off gas when the mixture has thickened but is still on the runnier side – remember that it will thicken up further with time.

7. Now, chop up the cashewnuts roughly and keep them ready. Heat the remaining 2 tablespoons of ghee in a small tempering pan. Add in the chopped cashewnuts and raisins, and reduce the flame down to low-medium. Fry the nuts and raisins, stirring constantly with a spoon to prevent burning. When the cashewnuts start to brown and the raisins plump up, add them to the halwa we prepared in the other pan. Mix well. Your Kali Gajar Ka Halwa is ready. You can eat it hot, warm, at room temperature or after chilling it in the refrigerator for a couple of hours.

8. If you are using almonds, toast them on medium flame just you plan to serve the halwa. Make sure the almonds do not burn. Transfer the toasted almonds to a plate, and allow them to cool down completely. Chop the toasted almonds into thin slivers and use them to garnish the halwa.

Other Halwa Recipes On The Blog

You might be interested in taking a look at some of the other halwa recipes that are there on my blog already.

  1. Red Pumpkin/Butternut Squash Halwa
  2. Bun/Bread Halwa
  3. Kasi Halwa/White Pumpkin Halwa
  4. Beetroot Halwa
  5. Lauki Ka Halwa/Bottle Gourd Halwa
  6. Kele Ka Halwa/Banana Halwa

Tips & Tricks

1. Adjust the quantity of sugar you need as per personal taste preferences. The MTR Badam Drink Mix has sugar too – do bear that in mind.

2. You can use regular milk powder in place of the Badam Milk Mix I have used here. I personally prefer using the former, though.

3. You can use more or less ghee, as per your preferences.

4. Make sure you cook the halwa in a heavy-bottomed pan only, to prevent burning and sticking to the bottom. Use a large pan, to prevent over-crowding.

5. Use full-fat milk to cook the halwa, for best results.

6. It is important to cook the Kali Gajar Ka Halwa on a medium flame only. The slow cooking renders the halwa all the more flavourful.

7. Make sure the cashewnuts and raisins do not burn.

8. Remember to add in the sugar only after the milk-and-carrot mixture has cooked through and the carrots have turned soft. The addition of sugar will cause the halwa to get slightly runny, but that is not a concern – it will soon thicken up.

9. Cook the halwa till all the milk has been absorbed and the mixture thickens, but remember to switch off the gas when it is still runny. The halwa tends to thicken up further with time.

10. I would, normally, add some cardamom powder to gajar ka halwa. However, since the MTR Badam Drink Mix already contains cardamom, I did not add it separately. Some versions of the Kali Gajar Ka Halwa also use spices like dry ginger powder, to cut down on the sweetness, but I did not use any.

Did you like this recipe? Do tell me, in your comments!

Bhagat Muthiya Nu Shaak| Chana Dal Kofta Curry

Bhagat Muthiya Nu Shaak is a lesser-known curry from the state of Gujarat. Deep-fried lentil balls are cooked in a tangy, spicy tomato gravy to create this very flavourful curry that makes for a great pair to rotis, parathas and pooris.

In today’s blog post, I am going to share with you all how to make delectable Bhagat Muthiya Nu Shaak at home. The proceedure is slightly elaborate, but not overly difficult either, and the end result is most definitely worth it!

Bhagat Muthiya Nu Shaak| Chana Dal Kofta Curry

A Closer Look At Bhagat Muthiya Nu Shaak

Bhagat Muthiya Nu Shaak is a sort of gravy-based kofta curry from Surat, the diamond city of Gujarat. Koftas – or deep-fried dumplings – made from chana dal are cooked in a spiced tomato-and-onion gravy. The end result is a very delicious curry, the koftas having absorbed the beautiful flavours of the gravy, becoming softer and succulent.

I got in touch with the immensely knowledgeable Urvi Zanzmera, blogger from Surat, for some insights on the Bhagat Muthiya Nu Shaak, and she was sweet enough to write back immediately. I gather that this dish is a specialty of the Khatri community of Surat, a class of merchants who are mostly meat-eaters. The vegetarian Bhagat Muthiya Nu Shaak was apparently created specifically for the non-meat-eaters – called ‘bhagats‘ – present at community gatherings like weddings, baby showers and other religious occasions.

While the basic feature of this dish remains the chana dal koftas cooked in gravy, variations to the recipe are often found. Some include potatoes, to thicken the gravy. Some include other vegetables like green peas, sweet corn kernels and purple yam – this latter version is called Veg Tapelu, a vegetarian substitute for the meat-based tapelu that is popularly made during Khatri get-togethers. Some others use soya chunks to make the koftas, to give them a texture similar to meatballs.

The recipe I am going to share today is adapted on the basis of Urvi’s insights on the Bhagat Muthiya Nu Shaak, as well as what I have read about the curry so far. It is a simple version, without the addition of vegetables like potatoes or yam, but every bit delicious and satisfying. I have made little tweaks here and there, to make the curry more appealing to my family, and they did love it to bits.

What Goes Into Bhagat Muthiya Nu Shaak – The Ingredients

Like I was saying earlier, this curry contains koftas or dumplings made from chana dal. Chana dal is first soaked, then ground in a mixer, flavoured with finely chopped onions, ginger and green chillies, spices like carom seeds (ajwain), and sesame seeds. I also like adding in a handful of fenugreek (methi) leaves, which elevate the taste of the koftas greatly. Some gram flour (besan) is used for binding purposes. This mixture is shaped into dumplings, which are deep-fried and then cooked in a tomato-based gravy that also contains onions, ginger and garlic.

I use a bit of garam masala and jaggery in the gravy and a tempering of cumin and carom seeds, to make it tastier, along with the more commonly used roasted coriander powder and roasted cumin powder (together called ‘dhana-jeeru‘ in Gujarati cuisine).

The Bhagat Muthiya Nu Shaak is served with a generous garnish of finely chopped coriander, alongside rotis, parathas or pooris.

How To Make Bhagat Muthiya Nu Shaak

Here is how I make the curry.

Ingredients (serves 4-6):

For the koftas:

1. 3/4 cup chana dal

2. 1-1/2 green chillies

3. A 1-inch piece of ginger

4. Salt to taste

5. 1/4 teaspoon turmeric powder

6. Red chilli powder to taste (optional)

7. About 1-1/2 tablespoons of gram flour or besan (optional)

8. 1/4 teaspoon carom (ajwain) seeds

9. 3/4 tablespoon sesame seeds

10. 1/2 tablespoon jaggery powder

11. A handful of fenugreek (methi) leaves

12. 2 tablespoons finely chopped coriander leaves

13. 1 large onion

14. Oil for deep frying the pakodas

Other ingredients:

1. 1 medium-sized onion

2. 4 medium-sized tomatoes

3. A 1-inch piece of ginger

4. 4-5 cloves of garlic

5. 3/4 tablespoon oil

6. 3/4 teaspoon cumin seeds

7. 1/4 teaspoon carom (ajwain) seeds

8. 2 pinches of asafoetida

9. 1 medium-sized onion

10. Salt to taste

11. 1/4 teaspoon turmeric powder

11. Red chilli powder to taste

12. 3/4 teaspoon roasted coriander powder

13. 1/2 teaspoon roasted cumin powder

14. 1/2 teaspoon garam masala

15. 1/2 tablespoon jaggery powder (optional)

16. 1 tablespoon finely chopped coriander leaves

Method:

Top left and right: Steps 1 and 2, Right column, centre and bottom: Steps 3 and 4, Left column, bottom: Step 5

We will start by preparing the batter for the koftas.

1. Soak the chana dal in enough water for 2-3 hours. Then, drain out all the water from it.

2. Take the soaked and drained chana dal in a mixer jar. Peel the ginger, chop roughly, and add to the mixer jar. Chop the green chillies roughly and add them in too. Grind everything together coarsely, without adding any water. Transfer this ground mixture to a large mixing bowl.

3. Add salt to taste, turmeric powder, red chilli powder (if using), gram flour, sesame seeds, carom seeds and jaggery powder.

4. Chop the methi greens and coriander finely. Add to the mixing bowl.

5. Chop the onion finely. Add to the mixing bowl. Mix everything well together. We will use this batter to prepare the koftas.

Top left: Step 7, Right column, top and centre: Step 8, Bottom left and right: Step 9

Next, we will prepare the koftas and also do some basic prep required for the sabzi.

6. Heat oil for deep-frying in a heavy-bottomed pan. Let it get nice and hot.

7. In the meantime, peel the onion required for the sabzi. Chop finely.

8. Chop the tomatoes into large pieces and add them to a mixer jar. Peel the garlic cloves and add them in too. Peel the ginger, chop roughly, and add in as well. Grind everything together to a smooth puree.

9. When the oil is nicely hot, reduce flame to medium. Drop in small blobs of the batter we prepared earlier into it, a few at a time. Deep fry them evenly on all sides, till they are brown on the outside and well done on the inside. Take care to ensure that the blobs do not burn while frying. When done, drain out the oil and transfer them to a plate. Use all the batter to fry koftas in a similar manner. Keep aside.

Top left and right: Steps 10 and 11, Centre left and right: Step 12, Bottom left and right: Step 13

Now, we will prepare the Chana Dal Kofta Curry.

10. Heat 3/4 tablespoon oil in a heavy-bottomed pan. Add in the cumin and carom seeds, as well as the asafoetida. Let them stay in for a few seconds, without burning them. Turn the flame down to medium now.

11. Add the finely chopped onions to the pan. Saute on medium flame for 4-5 minutes or till they start turning brown.

12. Add the tomato puree to the pan, along with a little salt, red chilli powder to taste and turmeric powder. Mix well. Cook on medium flame for 6-7 minutes or till the raw smell of the tomatoes goes away completely. You may add a splash of water if you think the puree is getting too thick.

13. Once the puree has thickened and cooked well, add in the jaggery powder, along with 3/4th to 1 cup of water or as needed to adjust the consistency of the gravy. Mix well.

Top left: The gravy for the curry is ready, Bottom left: Step 14, Right column, top and centre: Step 15, Bottom right: Bhagat Muthiya Nu Shaak, ready to serve

14. Add the roasted coriander and cumin powder to the pan, as well as the garam masala. Also add in the deep-fried koftas we prepared earlier. Mix gently. Taste and adjust salt as needed.

15. Cook on medium flame for 6-7 minutes or till the gravy has thickened and the kofta have absorbed the flavours from it. You will need to stir intermittently, gently. Switch off gas when the gravy has thickened up, but is still on the runnier side – it will thicken up quite a bit upon cooling.

16. Garnish with finely chopped coriander. Your Bhagat Muthiya Nu Shaak is ready. Leave it undisturbed for 15-20 minutes for the flavours of the gravy to seep into the kofta even better. The shaak is now ready to serve along with rotis or plain parathas.

Tips & Tricks

  1. Adjust the quantity of green chillies, red chilli powder, jaggery powder, garam masala, roasted coriander and cumin powder, and salt as per personal taste preferences.
  2. Adjust the quantity of water you use, depending upon the consistency of the gravy you require. Remember that the gravy will thicken up quite a bit upon cooling.
  3. It is optional to use gram flour (besan). You can add some if your lentil mixture has turned out a tad watery and you are not able to shape koftas out of it. You can totally skip it if not required.
  4. The onion and garlic in this recipe can be easily skipped, if you do not prefer using them.
  5. A little bit of jaggery is added to the gravy, to balance out the other flavours. It does not make the gravy too sweet, but in fact, accentuates the other flavours. I would definitely not suggest skipping it.
  6. Make sure the lentil balls do not break while mixing the gravy. Stir gently while cooking.
  7. Traditionally, some potatoes are also added to the gravy, along with the chana dal koftas. I have not used potatoes, here – I prefer making this sabzi without potatoes.
  8. I have pureed the tomatoes, ginger and garlic for the gravy, and have used finely chopped onion. You could puree the onion too, along with the rest of the ingredients for the gravy. Alternatively, you could use finely chopped tomatoes, ginger and garlic in the gravy, along with the onions.
  9. You can add a few cashewnuts while pureeing the tomatoes, ginger and garlic. This will make the gravy richer, thicker and more flavourful. I have not used any here – the kotfas cooking in the gravy is enough to thicken it.
  10. It is not customary to add onions and fenugreek (methi) greens to the koftas. I have used them to make the koftas more flavourful.
  11. I have used home-made roasted coriander and cumin powder here. I make these blends in small batches and keep a ready stock of them in dry air-tight bottles to use as needed. To make the roasted coriander powder – dry roast a handful of coriander (dhania) seeds in a pan on medium heat, for 4-5 minutes or till fragrant, taking care not to burn them. Transfer to a plate, let the seeds cool down completely, then grind to a slightly coarse powder. The technique for making the roasted cumin (jeera) powder is the same – just substitute the coriander seeds for cumin.
  12. If you have the Gujarati spice blend called dhana-jeeru, you could use it instead of the roasted coriander and cumin powder. Dhana-jiru is a mix of cumin and coriander seed powder, commonly prepared in Gujarati households, easily available in stores in Gujarat too.
  13. Make sure the chana dal koftas are completely cooked before adding them to the gravy. Fry them in appropriately hot oil, at medium heat, to ensure that they cook evenly.
  14. This is a completely vegetarian and vegan dish, suited to people following a plant-based diet. If you want to make it gluten-free, skip the asafoetida used in the tempering. Most commercially available brands of asafoetida in India do contain wheat flour, so are best avoided when one is following a gluten-free diet. However, if you can find 100% gluten-free asafoetida, you can definitely use it.

Did you like this recipe? Do tell me, in your comments!

Easy Chinese Bhel Recipe| Crispy Noodle Salad

A popular street food in various parts of India, Chinese Bhel is a very delicious thing. A fusion between the Indian and Chinese cuisines, it refers to a sort of salad made using crispy noodles, gently stir-fried vegetables, and assorted sauces. Spicy and tangy and sweetish all at once, it is a definite treat to the tastebuds.

As many of you already know, I grew up in Ahmedabad, Gujarat, which has an AMAZING street food scene, especially the khau galli at Law Garden. I still remember with fondness the many bowls of Chinese Bhel I have slurped down over the years, from Ajay Intercontinental, a small cart in the galli. I am not sure if the place still exists and, if it does, the dish tastes the same. Back then, though, it used to be a beauty – perfectly made, with all flavours on point, totally comforting on the cold winter nights that Ahmedabad used to have. Over the years, I started making Chinese Bhel at home – of course, the taste doesn’t match up to that of my memories from years ago, but my home-made version still tastes good! 🙂

In today’s blog post, let me take you through the way I make Chinese Bhel at home. Mine is an easy, lazier version than the regular one, but it does the trick for us.

Delicious Chinese Bhel or Crispy Noodle Salad

Looking for other easy-to-make Asian dishes? Try out this Pad Thai recipe, or this one for Vegetarian Burmese Khow Suey. This Burmese Samosa Salad and this Tom Kha or Vegetarian Thai Coconut Soup are super simple to prepare too, and so is this Thai Sticky Rice With Mango.

A Quick Look At The Ingredients Used

Chinese Bhel is typically made by cooking hakka noodles in water, then draining and deep-frying them. The fried noodles are then mixed with lightly stir-fried vegetables and various sauces to create a lip-smackingly delish concoction. I take a shortcut by using Wai Wai noodles – are commonly available in several departmental stores these days – instead. Wai Wai noodles are pre-fried, so it allows me the convenience of doing away with the long-winded process of cooking and frying the noodles.

I use a good amount of vegetables in my Chinese Bhel, usually a blend of colourful ones to make the dish more attractive. Purple cabbage, green capsicum, red/orange carrots and onions are my favourite things to use. Then, there’s garlic, of course. I finish the dish with a drizzle of my favourite fresh coriander. Head to the ‘Tips & Tricks’ section of this post to see how to chop these veggies the right way for this dish.

A mix of soya sauce, green and red chilli sauce, and home-made sweet-sour tamarind chutney is what I like to use in the making of Chinese Bhel. Of course, you can use your own permutations and combinations of different types of sauces. In the later part of this post, I have listed out a few variations to these sauces that you can use.

Easy Chinese Bhel Recipe

Here is how to put the dish together.

Ingredients (serves 1-2):

1. 70 grams Wai Wai noodles

2. 5-6 cloves of garlic

3. 1 small carrot

4. 1 small capsicum

5. 1 medium-sized onion

6. A small piece of purple cabbage

7. 1 tablespoon oil

8. A pinch of salt

9. 1 tablespoon of finely chopped coriander

To be mixed together:

1. 3/4 tablespoon soya sauce

2. 1 tablespoon sweet-sour tamarind chutney

3. 1-1/2 tablespoon red chilli sauce

4. 1-1/2 tablespoon green chilli sauce

Method:

Top left and right: Step 1, Centre left and right: Steps 2 and 3, Bottom left and right: Step 4

1. Crumble up the Wai Wai noodles roughly. Keep aside.

2. Peel the garlic cloves and chop them up finely. Keep aside.

3. Peel the carrot and onion, and chop them length-wise. Remove the core from the capsicum, and cut it into strips as well. Cut the purple cabbage into strips. Do not chop the veggies very thin – keep them slightly thick, otherwise they will become too mushy too soon. Keep ready.

4. In a mixing bowl, mix together all the ingredients listed under ‘To be mixed together’. Keep ready.

Top left: Step 5, Top centre and right: Step 6, Bottom left and centre: Step 7, Bottom right: Step 8

5. Heat the oil in a heavy-bottomed pan. Add in the garlic, and saute for a few seconds.

6. Add in the chopped veggies, along with a pinch of salt. Saute on high flame for 20-30 seconds or till the veggies get slightly tender. Remember not to cook the vegetables too much.

7. At this stage, add in the crumbled noodles as well as the mixed sauce. Turn the flame down to medium. Mix well. Saute on medium heat for about a minute or till the noodles are well coated with the sauce and they turn ever so slightly softer. Switch off gas at this stage.

8. Transfer to a serving bowl, and garnish with finely chopped coriander. Your Easy Chinese Bhel is ready. Enjoy it while still hot!

The Shhh Cooking Secretly Challenge

I am sharing this recipe in association with the Shhh Cooking Secretly Challenge. This is a group of passionate food bloggers, sharing theme-based recipes every month.

For the challenge, the group members are divided into pairs every month. Each pair exchanges two ingredients virtually, unknown to the rest of the group. These two ingredients are then used by every participant to prepare a dish that fits into the theme of the month. Upon completion, every participant posts a picture of their dish in the group, and the rest of the members try to guess at the two secret ingredients used therein. It’s a fun exercise, one that has taught me a lot over the years I have been participating in this challenge!

The theme for the month of February 2024 was ‘Noodles But Not Noodles’, suggested by Kalyani of Sizzling Tastebuds. She suggested that we use any variety of noodles in an avatar that is not very common. Kalyani dished up these wonderful Vermicelli Cutlets for the theme.

I was paired with Renu of Cook With Renu for the month. I suggested that Renu work with ‘cabbage’ and ‘ginger’ as her secret ingredients, and she came up with this brilliant No Bread Buckwheat Vermicelli Toast! She, in turn, gave me the ingredients ‘green chilli sauce’ and ‘tamarind chutney’, which fit right into this Chinese Bhel recipe that I have been making for so long, but never got around to recording on the blog. So, here you go!

Tips & Tricks

1. Chinese Bhel is typically made using hakka noodles that are first cooked, then drained and deep-fried. Instead, I have used Wai Wai noodles here to save time and effort. Wai Wai noodles are pre-fried, so they can be used directly in a recipe or eaten as is. You may choose to follow the former method, too.

2. Chop all the vegetables length-wise and in the same size, to ensure even cooking. Chop them slightly thickly and not too thin. Do not overcook the vegetables, else they will become limp and soggy.

3. Be careful while salting the vegetables. You are using soya sauce in this recipe too, which is salty as well.

4. Adjust the quantities of the sauces and chutney used, as per personal taste preferences.

5. Make sure you do not overcook the noodles too, once they are added to the pan. They should just be sauteed briefly, so as to not lose their crispiness.

6. For best results, use a large, heavy-bottomed wok/kadhai, in which you can saute the vegetables and noodles without overcrowding.

7. You can add grilled strips of tofu/paneer and/or deep-fried vegetable manchurian balls to Chinese Bhel, to make it more flavourful. Usually, I don’t.

8. This Chinese Bhel is best consumed immediately after preparing it. Leaving it sitting for too long will render it too soggy and alter the flavours.

9. You can mix and match and try out combinations of different sauces – Schezwan sauce, tomato ketchup, red chilli sauce work quite well. A squeeze of lemon juice and/or some powdered sugar can also be added to taste.

10. This isn’t the healthiest of dishes. I, therefore, recommend you to use discretion while preparing it and serving it to your family/friends/guests. For occasionally indulging in, the use of Wai Wai noodles is a great option – it shortens the time and effort of preparation greatly.

Did you like this recipe? Do tell me, in your comments!

Vegetable Stew For Appam| Kerala Veg Stew Recipe

Vegetable Stew is a flavourful curry from the state of Kerala, an assortment of vegetables cooked in a coconut milk gravy. Stew, ‘Ishtoo‘ as it is popularly called in Kerala, is typically eaten with appam or idiyappam, but I think it also makes for a great accompaniment for dosa, ghee rice and roti.

I love how subtle and delicate well-made Kerala Veg Stew is, creamy but not overwhelmingly so, spiced just right so as to keep you intrigued but not make you sweat with the heat. It is a very simple dish at heart, though.

Let me take you through the Kerala Veg Stew recipe in today’s post, the way we make it at home.

Delicious Vegetable Stew for appam

What Do You Need To Make Vegetable Stew?

Kerala Veg Stew is wholesome in that it contains a lot of vegetables. I have seen stew being made only vegetables like carrot, beans, onion, potatoes, cauliflower and green peas. I prefer only these vegetables in stew, too. You can work with the vegetables you have in hand in your refrigerator, fresh or frozen. Do not use vegetables like brinjal or pumpkin, which get mushy when cooked. Green chillies, curry leaves and ginger are used for flavour.

The next important constituent in Vegetable Stew is coconut milk. You need thick coconut milk, diluted with some water. For the sake of convenience, I use store-bought coconut milk, but you can make your own at home as well. In fact, you can prepare the coconut milk a day in advance and keep it refrigerated, so the making of vegetable stew is a breeze the next day.

The use of coconut oil is a must in the making of Vegetable Stew. It gives the dish the authentic Kerala flavour and fragrance. Make sure you use good-quality food-grade coconut oil, virgin and organic would be best.

We temper the stew using just a few whole spices – cinnamon, green cardamom and cloves. Go easy on these spices, as using too much can overpower the dish. A hint of black pepper powder – or fresh coarsely crushed black pepper – is also used.

Apart from seasoning with salt, we also use a bit of sugar in Vegetable Stew. This gives a mild sweetness to the stew, rounding off the other flavours very nicely. I would highly recommend not giving the sugar a miss – it’s used in a very small quantity anyway.

Kerala Veg Stew Recipe

Here is how to make the stew.

Ingredients (serves 3-4):

Vegetables:

  1. 1 small onion
  2. 1 small carrot
  3. 7-8 beans
  4. 1 medium-sized potato
  5. 1/2 cup shelled green peas
  6. 2-3 large florets of cauliflower
  7. A 1-inch piece of ginger
  8. 2 green chillies
  9. A sprig of curry leaves

Other ingredients:

  1. 3/4 tablespoon + 1/2 tablespoon of coconut oil
  2. A small piece of cinnamon
  3. 2 green cardamom
  4. 2 cloves
  5. Salt to taste
  6. 250 ml thick coconut milk
  7. 1/2 tablespoon sugar
  8. 1/2 teaspoon black pepper powder

Method:

Top left: Step 1, Top centre and right: Step 2, Below top right, bottom right, centre and left: Step 3

1. Firstly, prep all the vegetables. Peel the carrot, potato, ginger and onion, and chop finely. Keep the potatoes submerged in water till you start cooking the stew, to stop them from blackening. Remove the strings from the beans, chop off the tops and ends, and chop finely. Chop the cauliflower florets into smaller pieces. Cut the green chillies into halves. Keep the curry leaves and shelled green peas ready.

2. Now, we will start preparing the Vegetable Stew. Heat 3/4 tablespoon of coconut oil in a heavy-bottomed pan. Add in the cinnamon, cloves and green cardamom. Let them stay in the hot oil for a couple of seconds. Then, add in the curry leaves, chopped onion and ginger. Reduce the flame to medium. Saute on medium flame for 2-3 minutes, or till the onion starts browning.

3. Add the chopped carrot, potato (drained), cauliflower, beans and green peas, along with the cut green chillies. Add a little salt and about 1/2 cup of water. Mix well. Cover and cook on medium flame for 4-5 minutes or till the vegetables are cooked through. Uncover the pan intermittently to stir, and top up the water if you feel the vegetables are drying out. Remember not to overcook the vegetables – you need to ensure that they are just done.

Top left and centre: Step 4, Top right and below: Step 5, Bottom right and centre: Steps 6 and 7, Bottom left: Step 8

4. At this stage, add in the thick coconut milk to the pan, along with about 1 cup of water.

5. Add salt and sugar to taste. Mix well.

6. Cook on medium flame for 3-4 minutes or till the mixture starts bubbling.

7. Add in the black pepper powder at this stage. Mix well. Reduce the flame further down to low. Simmer the mixture for about 2 minutes, then switch off gas.

8. Mix in 1/2 tablespoon of coconut oil. Your Vegetable Stew is ready. Serve it warm, with appam, idli, dosa or idiyappam.

Vegan & Gluten-Free

This recipe is completely vegetarian and vegan. It is suitable for people following a plant-based diet.

It is gluten-free as well.

Other Recipes From The Kerala Cuisine

I have quite a few other recipes from the Kerala cuisine on my blog already. Do check out my posts on:

Tips & Tricks

1. I have used readymade coconut milk from a brand called Real Thai (not sponsored). You can make your own at home too.

2. Adjust the quantity of water you use, depending upon the consistency of the stew you require. Ideally, the stew should be runny, neither overly watery nor too thick.

3. Adjust the quantity of green chillies and black pepper, depending upon how spicy you want the stew to be. You can skip the black pepper powder completely, too, if you do not prefer using it. I have dry roasted the black pepper lightly, then powdered it slightly coarsely. We prefer the stew subtle and mildly spiced, so I use a small amount of both.

4. Chop all the vegetables in the same size, so that they cook evenly. The vegetables should be cooked through, but not overly mushy.

5. Use virgin coconut oil that is entirely natural and does not contain any additives. I usually prefer the virgin coconut oil from Akshayakalpa or Svasthya Organics.

6. You add salt twice in this dish. Be careful, to ensure that you do not over-salt the stew.

7. You may add a garnish of finely chopped coriander to the Vegetable Stew. We usually don’t.

8. Some people add cashewnuts to the stew too. We don’t. If you want to use them, soak about 10 whole nuts in enough hot water for 15-20 minutes, then drain them and add them to the pan along with the vegetables.

9. Finely chopped garlic can be added to the stew too. If using it, add it in along with the onions. I do not like adding garlic to stew.

10. Do not hesitate to add the sugar. It gives a mild sweetish taste to the stew which, as per me, is the trademark of the dish. It also rounds off the other flavours really well.

11. You can add other spices to the stew too – like star anise and bay leaves. Add them in along with the green cardamom, cloves and cinnamon. We usually prefer using just these 3 spices.

Did you like this recipe? Do tell me, in your comments!