Goan Colocasia Leaves Masala | Terren Tonak

Terren or Terre leaves or Colocasia leaves are found in abundance in Goa during the monsoon season. They grow in plenty in backyards or in forests. Terre or Terren is a type of colocasia leaf. Other is “Aluche pan” and both can be cooked using the same recipe. Various types of delicious dishes are cooked in Goa during this monsoon season using the seasonal produce. Just walk around the villages and you will see people selling forest mushrooms (almi), colocasia leaves (terren), bamboo shoots (killa), colocasia roots (maddi), cashewnuts (bibe), forest bittergourds (phagla), etc. 

terre recipe

My dad is a pure vegetarian and loves the seasonal produce, especially terren, phagla and forest mushrooms. I used to never eat vegetarian food in my childhood. But when I started college, one fine day my dad told me to taste terren and phagla. Ever since then I fell in love with these veges.

During my recent trip to Goa, my mom packed some colocasia leaves and told me to cook it after going back to Bangalore. She narrated the recipe over phone. The recipe turned delicious just like how mom cooks. I clicked pictures and sent it to them on WhatsApp and over a Facebook video call I even showed the curry to mom. She gets very happy when I replicate her recipes and she feels proud that a girl who never entered kitchen is now running a food blog and is helping people to cook good food :) Ok ok.. Let’s go back to the recipe...

terren recipe

Since these colocasia leaves are acrid, some people might get allergic and mouth, lips and throat might start itching. So it is always advisable to cook these leaves with souring agent like tamarind or kokum. Also if you are sensitive then while peeling or cutting the leaves, apply oil to your hands and do it.

I am really lost into childhood memories when it used to rain heavily in Goa. The currents used to go off when it poured. The bettlenut trees in backyard swayed and it felt like as if they are dancing with one another. I miss being in Goa during raining season. Everywhere you will see only greenery and you will also notice these big elephant ear types’ leaves growing around :)

Ingredients:                                         Prep. Time: 30 Minutes, Serves: 4
15-20 terren or colocasia leaves
¼ cup chana dal/ split Bengal gram dal/green grams
4 peeled and crushed jackfruit seeds

For the masala curry:
½ cup freshly grated coconut
1 teaspoon coriander seeds
½ teaspoon turmeric powder
3 dry red chillies/shepda/byadgi chilies
1 marble sized ball of tamarind
1 tablespoon grated jaggery/gur
3 kokum petals
Salt to taste

For tempering:
1 teaspoon mustard seeds
1 sprig curry leaves

Procedure:
1) Apply oil to your hands and start peeling the terren/colocasia stems. Finely chop the stems and leaves. Chop it into fine pieces.
2) Wash and soak the grams or chana dal for atleast 30 minutes.
3) After 30 minutes, take a pressure cooker and add the chopped leaves, stems, chopped jackfruit seeds and grams/dal. Add ½ cup water.
4) Pressure cook for 5 whistles or till the grams/dal is cooked. Switch off the gas and wait for the pressure from the cooker to be released naturally.
5) Take a grinder and add all the ingredients meant for the masala gravy except salt.
6) Add ½ cup water and grind into a thin gravy.
7) Now heat a kadai/heavy bottomed pan. Add 1 teaspoon oil in it. After oil gets heated, add mustard seeds. After mustard seeds flutter, add curry leaves and fry for ½ minutes. Pour the gravy into it.
8) Mix the contents from the cooker in the gravy and mix well.
9) Add jaggery and mix. Add kokum petals.
10) Let it simmer.
11) Now add salt to taste and mix.

Serve hot with rotis or rice.


colocasia leaves recipe

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Rajma Stir Fry | Kidney Beans Stir Fry

Today’s recipe is stir fried kidney beans ot rajma. Rajma rules the kitchen in every North Indians home. But other than that people everywhere also consume kidney beans due to the health benefits it provides. They are rich in protein. Consumption of rajma strengthens the immune system, lowers blood cholesterol, prevents diabetes, prevents hypertension and aids weight loss.


Simply soak the rajma overnight or for 8 hours. After 8 hours, pressure cook it and either make a delicious stir fry or make our favorite Rajma rasmisa. You can even make a salad out of it and consume it for breakfast. Check this chatpata rajma wrap recipe where I have stuffed this same stir fry into a chapatti and made a wrap.


You can pack this stir fried rajma in your lunch box and have it with rotis or as a side with jeera rice and dal. 
Ingredients:          Prep. Time: 30 Minutes(excluding soak time), Serves: 2
½ cup rajma / kidney beans
1 medium sized onion, finely chopped
1 medium sized tomato, finely chopped
5 garlic pods, finely chopped
½ teaspoon turmeric powder
1 teaspoon red chili powder
2 teaspoon kitchen king masala/garam masala
1 teaspoon dry mango powder/amchur
1 tablespoon tomato sauce
2 tablespoon oil
Salt to taste

Procedure:
1) Soak the rajma overnight or for 6 hours. Boil them till they are soft. Drain and discard the water. Slightly mash ½ of the boiled rajma and keep aside.
2) Heat a kadai and add oil. After oil is heated, add onion and fry till it turns pinkish.
3) Add garlic and saute, till garlic emits strong aroma.
4) Add chopped tomato and saute, till tomato turns mushy.
5) Now add the rajma and mix well.
6) Add the powders, namely turmeric powder, red chili powder, kitchen king masala and dry mango powder and mix well.
7) Add tomato sauce and mix.
8) Add salt to taste, mix and switch off the gas.

For all rajma or kidney beans recipes, check here.

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Goan Prawns Balchao | Prawns Pickle

Prawns Balchao or Prawns Pickle is a recipe which I learnt from my mom. I am proud to say that my mom’s prawns pickle turns the best. Nothing can beat my mom’s magic of making prawns pickle. She taught me this recipe when I got married and I had written it down in my diary. Today I am sharing with you all this secret recipe.


There is a secret in this recipe which is unique only to my mom making this :) I have shared the secret in the ingredients. Hey! There are various ways in which Goans prepare prawns balchao. Goan Christians add vinegar instead of lime juice.  So if you get some fresh vinegar you can add it to the recipe. Some people add tomatoes too.


Cleaning and de-veining the prawns is a big challenge. So mom used to sometimes ask my help. My late granny taught me to de-vein the prawns once and this is the only fish I know to clean. I am really thankful to her.

Mom used to pack this prawns balchao in glass bottles and send it to Bangalore every time we visited Goa. She used to sometimes send a bottle to my in-laws house in Goa too and everyone loved the pickle. So do try this recipe and let me know how it turns.
Ingredients:                           Prep. Time: 30 Minutes, Serves: 6
50 small shrimps/ 25 tiger prawns
3 medium sized onions, finely chopped
15-17 garlic pods, finely chopped
1 teaspoon red chilli powder
½ teaspoon turmeric powder
1 teaspoon salt
1 lime
½ cup tamarind pulp

For the masala:
¾ inch asafoetida / 1 teaspoon asafoetida powder
15 black pepper
1 teaspoon mustard seeds

Procedure:
1) Soak the tamarind pulp in 1 cup water for atleast 15 minutes.
2) De-vein and clean prawns. Refer to this video to know how to de-vein prawns.
3) After cleaning, add chili powder, turmeric powder and mix well. Keep it aside.

Let us prepare the masala:
4) Take the tadka pan or any small pan, add asafoetida and 2 teaspoon oil.
5) After 1 minute, add black pepper and mustard seeds and close the lid.
6) After mustard seeds splutter, switch off the heat/gas and let this cool.
7) After cooling make a paste of this using a mortar and pestle.
8) This masala can even be done and in advance and stored in fridge.

Let us now prepare the balchao:
9) Heat a kadai/pan, add 5 teaspoon oil.
10) Add chopped onion and fry till onions turns mushy.
11) Add garlic and mix. Fry till aroma gets emitted from garlic.
12) Add prawns and mix.
13) Add the tamarind pulp along with water, mix and close the lid.
14) After 10 minutes, add a teaspoon of the masala paste to the prawns in the kadai.
15) Mix well and let it cook.
16) After 5 minutes, taste and if needed add salt.
17) Garnish with lime juice and close the lid.

For other prawns/shrimps recipes, click here.
Also check prawns fried rice, rava fried prawns and prawns cutlets recipes.

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15 Minute Cauliflower Fried Rice

Oh yes! You read it right. Today’s recipe is cauliflower fried rice which can be cooked within 15 minutes. Well actually there is no actual rice in this recipe. It is just made with grated or shredded cauliflower which resembles rice. The same procedure of making fried rice is followed to make this cauliflower fried rice. Hence the name.

cauliflower rice recipe

This is a low-carb and healthy recipe which can be prepared in a jiffy and packed in the lunch box too. If you are following a paleo diet, this cauliflower fried rice is the best replacement of the regular fried rice. Cauliflower is rich in vitamin C and since it contains fiber it is good for digestion. It is loaded with antioxidants and is shown to reduce the risk of cancers.


You can make this cauliflower fried rice for parties and surprise your guests too. After returning from office if you are too tired, simply cook this fried rice by adding any types of veges and have a healthy and delicious dinner. It is simple and easy to cook too.
Ingredients:                                   Prep. Time: 15 Minutes, Serves: 4
1 medium sized cauliflower
1 medium sized onion, finely chopped
8 garlic pods, finely sliced
1 capsicum, julienned
¼ cup boiled/steamed sweet corn
¼ cup boiled green peas
4 tablespoon chopped spring onion greens
1 tablespoon ginger garlic paste
1 teaspoon soya sauce
2 tablespoon green chili sauce
1 teaspoon black pepper powder
3 tablespoon oil
Salt to taste

Procedure:
1) Chop the cauliflower into florets and add it to water to which 2 tablespoon salt is added. After 30 minutes, drain, wash and keep aside.
2) Pulse this in food processor for 1 minute till it looks like grains. You can even grate this using a grater.
3) Heat a kadai/wok, and add 3 tablespoon oil.
4) Add sliced garlic and saute till the raw smell of garlic goes away.
5) Now add onion and fry till onion turns pinkish.
6) Add julienne capsicum and let it cook for 5 minutes.
7) Add the boiled green peas and boiled sweet corn and mix well.
8) Add the chopped spring onion greens and mix.
9) Add ginger garlic paste and soya sauce and green chili sauce and mix well.
10) Finally add the shredded cauliflower and mix well.
11) Cook for 5 to 7 minutes.
12) Add black pepper powder and salt to taste and mix well.

Serve hot.

cauliflower rice paleo

For cauliflower recipes, click here.
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Tofu Fried Rice

Tofu Fried Rice is a delicious Indo Chinese preparation of rice with veges and tofu. This one pot meal is easy to make and turns delicious. Tofu looks like paneer, but it is made from soya bean curd and is healthier than paneer. It is gluten free and low in calories too. It is added to most of the Indo Chinese dishes.

fried rice with tofu

Tofu is a good source of proteins and amino acids. It is rich in iron, calcium and vitamins. Add tofu to your diet to have healthy food. Fried rice as you know is boiled rice which is stir fried and mixed with veges and sauces. You can even add eggs to this fried rice and make it more delicious.

tofu rice
You can make this tofu fried rice and pack in your lunch box too. My hubby took it to office the other day. His colleague tasted it and said that it was just ultimate. You can even serve this fried rice at a party or small get-together to your guests at home and impress your guests… and don’t forget to make this and take it along when you go for picnics. This one pot meal will keep everyone’s tummies full.
Ingredients:                                         Prep. Time: 60 Minutes, Serves: 2
1 cup Basmati rice
200 Grams Tofu, cubed
1 bay leaf
1 teaspoon cinnamon powder
2 medium sized onions, finely chopped
4 spring onions, finely chopped
4 tablespoon spring onion greens, finely chopped
½ capsicum, julienned
1 small carrot, peeled and julienned
8 mushrooms, chopped
5 garlic pods, finely chopped
1 tablespoon ginger garlic paste
1 teaspoon soya sauce
1 tablespoon green chili sauce
6 tablespoon oil
Salt to taste

Procedure:
1) Wash the rice and keep aside for 15 Minutes.
2) Par boil the rice by adding the bay leaf and ¼ teaspoon salt to it. Drain and spread it on a colander.
3) Sprinkle cinnamon powder on it and let it dry.
4) Meanwhile in a kadai or wok, add 3 tablespoon oil and shallow fry the tofu cubes till they turn brownish on both sides. Remove and keep it aside.
5) In the same kadai, add oil if needed. When oil gets heated add chopped garlic and fry for 30 seconds. Then add chopped spring onion and onion and fry till onion turns pinkish. Add ginger garlic paste and mix well.
6) Add capsicum, carrot and mushroom. Fry till the veges and mushroom get cooked.
7) Now add the sauces and mix well.
8) Add salt to taste, remember that salt had already been added to rice too while cooking.
9) Add the fried tofu cubes and gently mix everything well.
10) Finally add the rice and toss.
11) Garnish with chopped spring onion greens.

Click here for other rice recipes.

tofu fried rice
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Noodle Cutlets

Noodle cutlets is an innovative way to make your child eat veges. These cutlets taste yummy and since they are made with noodles children love them. You can add any type of veges to these cutlets and they get ready in few minutes. I have added onion, tomato, capsicum and carrots. You can even add finely chopped broccoli, boiled potato or cauliflower.

noodles cutlets

These cutlets are perfect to serve in the kids snack box. You can even serve them during the evening 6’0 clock hunger time. The veges provide all sorts of vitamins and nutrients to the child. Serve these hot noodle cutlets with tomato ketchup.

noodles cutlets


Ingredients:                       Prep. Time: 20 Minutes, Makes 6 – 8 cutlets
1 packet noodles of any brand
1 medium sized onion, finely chopped
1 small carrot, peeled and finely chopped
½ capsicum, finely chopped
1 tomato, chopped
2 tablespoon spring onion greens, finely chopped
2 tablespoon chopped coriander leaves
1 teaspoon black pepper powder
1 teaspoon coriander powder
3 tablespoon cornflour
2 tablespoon oil for shallow frying
Salt to taste

Procedure:
1) Boil the noodles and drain.
Soon after draining, pass it under running water.
2) Take a mixing bowl, add noodles and all the veges.
3) Add the black pepper and coriander powder and mix well.
Add salt to taste.
4) To bind add cornflour, 1 tablespoon at a time and mix well.
5) Roll into balls and later flatten these as cutlets and keep them on a plate. If your hands get sticky, simply dip it in water before rolling every cutlet.
6) Heat a tava and spread oil.
7) One by one place the cutlets on the tava and shallow fry them on both sides till they turn brownish.

Also check this prawns cutlet recipe.
Click here for all noodles recipes.

noodles cutlets

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Sunday Brunch at My Place, Movenpick Hotel And Spa, Bangalore

Sundays are the days meant to sit back, relax and spend quality time with family. Since I work day and night on weekdays, I sometimes decide not to cook during the weekends. Oh yes! I work Day and night. Day time in my office doing my software job and night time on my blog and at my home and I love doing this. Every Sunday we eat out. Similarly on last Sunday we decided to visit “My Place” at Movenpick Hotel and Spa on BEL road for brunch. Brunch?? Ok, it’s (B)reakfast + L(unch) and yes, it was Father’s day too. So I thought I should make my hubby feel special too.

I was invited for a review last year too for the Parsi food festival there. But comparing last year and this year the food and service has completely improved. I was actually impressed by the wide spread of dishes. I could not decide where to start from.


They had almost everything on the menu. Salads, juices, live chat counter, live pancake and waffle counter, live fish grill, live noodle counter, live dimsum counter and believe me even live pasta counter and lot more.

Ambiance:

The ambiance at “My Place” is bright and cheerful. There were live cooking counters at most of the places. There were tables set even outside "My Place" to accommodate all the guests visiting Movenpick. The menu was spread across the entire restaurant. There was live band which played nice melodies. 

Apart from this, a separate section was especially dedicated to the kids with a special kids menu. There were people who were even monitoring the kids there. I left my daughter at the kids section where she got busy with a lady who taught her to make a card for father’s day. I and my spouse could enjoy the brunch while the kid happily enjoyed herself in the kids section with the kids menu.

Kids activity area
Service:

The service was excellent. There were lots of staff and they kept a watch on every guest and attended to them when needed. Whenever I went to the live counter, I ordered the dish I wanted and they would get the food to my table. I did not have to stand and wait for them to cook the dish for me. Just order and go and the dish would arrive at my table. They gave a good service. All the plates were being cleared immediately. The dishes were also being re-filled promptly and I did not have to wait for any dish.

Food:

Food is the USP of any restaurant. I must say that I am impressed with the food at Movenpick. I loved the food here and compared to my last visit this place has considerably improved in quality of food as well as quantity. There were 250 different dishes on the menu. Yes it was a huge buffet with scrumptious delicacies all hand-crafted by the chef.

Now let me take you through a photo tour of what all I ate there and which all dishes I loved. 

We started with chats. There were several types of chats like Pani Puri, ragda patis, masala puri, sev puri, bhel puri, dhokla, jalebi and even keema pav.

Chat conter
I tasted Masala puri and Pani Puri and loved them.

Masala Puri

Pani Puri
A special mention to the crispy jalebis. We loved them.


Hubby loved the keema pav.

Kheema Pav
After the chats, I ordered fruit punch and hubby ordered fresh lime soda.


After settling down for a while, we thought of trying sushi. My daughter loves sushi. We tasted the veg and prawn sushi which were good.


Followed by sushi, we tried the dimsums which were of various types like chicken dimsum, prawns dimsum and veg dimsum. Just loved to eat the hot steamy dimsums with the various sauces.

Dimsums and Inari
Meanwhile the kid went to the children’s section and got busy with her art. The kid’s activity area had a separate menu like mini pizzalites, chicken nuggets, veg and jam sandwiches, potato smileys, French fries, noodles and pastries. Also chocolate milkshakes and fresh fruit juices were served in small bottles.


Meanwhile hubby found the live fish grill. Here you can select whichever fish you want and ask them to grill it for you.


We ordered seer fish fry which was delicious.


There were different types of freshly cut fruits, salads and several types of freshly extracted juices at the salad counter. Salads like egg with tomato on lemon and coriander dressing, chicken and mushroom with mayonnaise dressing, spicy grapefruit prune with crab stick, blanched pok choy with sweet corn salad, roasted bell pepper with squid balsamic dressing, apple waldrof salad, kimchi salad, trio colour pasta salad, pickled red cabbage with raisin and more were served.


I also ordered pancakes with banana and choco chips for my daughter from the live pancake counter. The pancakes were excellent. Kid loved it.


And if you love dosa, they served dosa too with different types of chutneys.


Shawarma counter and live noodle bar was also present.


There was a live pasta counter where the chef was making pasta from scratch.


The Italian dishes especially lasagna were present too. I loved the lasagna.


Veg and non-veg pizza were present. I wish they were bit hot. But when I tasted them, it was not bad.


Chicken tandoori and grilled fish were served too.


Indian starters like this achari paneer tikka (pickle and yogurt marinated cottage cheese cooked in clay oven), vegetable shami kabab (deep fried mashed vegetable galette), masala tawa machi (spice marinated fish cooked on griddle) and Jaituni chicken tikka(chili and yogurt marinated chicken cooked in clay oven) were also served. Loved both veg and non-veg Indian starters.


We sat for sometime and chit chatted and then we decided to go for the main course. Oh there were variety of dishes in veg too like Singaporean vegetable noodles, Asian vegetable in hot garlic sauce, mix vegetable in fine herb sauce, beans usali (beans cooked with grated coconut and curry leaves), aloo gobi simlamirch (potato, capicum and cauliflower cooked with whole spices), palak paneer (cottage cheese cooked in spinach gravy), avial (mix vegetable cooked with yogurt and coconut paste), Sabnam curry(mushroom cooked in onion and tomato gravy), cannelloni Neapolitan, steamed rice, dal panchamel (five types of lentil stew tempered with cumin and chili) and curd rice.

Veg main course
Various dishes like Shanghai chicken fried rice, grilled fish, Malabar meen curry(fish cooked in spicy tamarind curry), Kadai varuval ( quail cooked with roasted coconut and whole spices), Murg Patiala( chicken cooked in onion, tomato and whole spices), Congee crispy lamb, stuffed chicken with mushroom jus and Coorg pandi curry(traditional Karnataka style pork preparation from Coorg region) were present in non-veg main course. 

Non-veg main course
Biryanis like veg biryani, chicken biryani and ghost biryani was served with 3 different types of raita.


Fruit raita, vegetable raita and plain raita.


There were some cold cuts and cold fish too.


The food was really good and at the end I was completely full. Still I had place for some desserts. There were 25 International mouth-watering desserts and 10 Indian selections. I tasted some desserts. Loved the tiramisu and black forest pastry.


In Mango fiesta section people could taste the different types of mangoes too.



My verdict:
Value for money. 
All the dishes were excellent with lots of options in veg and non-veg section.
Go there on an empty stomach and eat like a king.

My Rating: 4.5/5

Cost per head:
Food without alcohol - Rs.1500 +tax
Food with IMFL drinks - Rs. 2100 + tax
Food with Champagne - Rs. 2900 + tax
For kids - Rs.750 + tax

Address: 
Mövenpick Hotel & Spa Bangalore,
115, Gokula Extension, HMT Road (near BEL circle), 
New BEL Road, Bangalore

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Mixed Veg Spaghetti Pasta

Mixed Veg Spaghetti Pasta is a quick recipe which can be done within 30 minutes. Simply boil the pasta and drain it. Add any type of vegetable while making the base. I have used onion, tomato, capsicum and babycorn. You can even add broccoli and carrots. I have not added cheese to my recipe. But you can garnish it with grated Parmesan cheese and serve.


Whenever I feel lazy to cook or if I am tired specially after returning home from office, I make this mixed veg pasta. It is simple and is packed with nutrition. You can also pack it in your lunch box and carry it to office. 



Ingredients:                                          Serves: 4, Prep. Time: 30 Minutes
½ packet Del Monte spaghetti pasta
1 medium sized onion, finely chopped
2 tomatoes, finely chopped
1 capsicum, julienned
5 babycorn, finely sliced
1 tablespoon ginger garlic paste
4 tablespoon Del Monte olive oil
2 tablespoon Del Monte green chili sauce
2 tablespoon tomato sauce
2 tablespoon red chili flakes
4 tablespoon Italian seasoning
Salt to taste

Procedure:
1) In a saucepan, add water and boil. Add pasta and boil it al-dente.
Drain and keep it aside.
2) In the same saucepan, add Del Monte olive oil and after it gets heated add onion.
3) Fry the onion till it turns pinkish. Then add tomato and fry till it turns mushy.
4) Now add capsicum juliennes and baby corn and fry for 10 minutes.
5) Add ginger garlic paste and mix well.
6) Now add the sauces and mix well.
7) Add the al-dente boiled spaghetti pasta and mix everything well.
8) Add the chili flakes and Italian seasoning. Add salt to taste and mix well.
9) Garnish with Italian seasoning and serve hot.

Also check pesto pasta recipe and tangy farfalle pasta pasta.


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