Sharing a very easy and basic recipe today – Goan drumstick bhaji (sautéed drumsticks). In this dish, drumstick veggie is cooked in a base consisting of sautéed onions-tomatoes, seasoned with turmeric and green chilli for spice and some freshly grated coconut for the sweet nuttiness.
Few ingredients are used in this drumstick bhaji, but there is absolutely no compromise on taste. The coconut adds a wonderful sweetness and texture to this simple dish. I love using coconut oil in dishes that also call for freshly grated coconut. It definitely takes the dish a notch up!
Drumstick bhaji makes an excellent side for any rice and dal (lentil curry) sorak , sambar or any other curry preparation. Drumsticks are one of my favorite veggies. Unfortunately, it’s not easy to find them where I live. The Indian store just has the frozen ones, so I make do with those.
A little info on drumsticks:-
- They are immature seed pods of the moringa tree. Moringa is a plant that is native to the sub-Himalayan as well as the tropics. All the parts of this tree i.e the leaves, bark, flowers, fruit, seeds, and root are used to make medicine.
- It is used to treat anemia; arthritis & joint pain (rheumatism), asthma, cancer, constipation, diabetes, diarrhea, and several other ailments
- Some people also use it as a nutritional supplement or tonic.
- Moringa is sometimes applied directly to the skin as a germ-killer or drying agent (astringent). It is also used topically for treating pockets of infection (abscesses), athlete’s foot, dandruff, gingivitis snakebites, warts, and wounds.
- Oil from moringa seeds is used in foods, perfume, and hair care products, and as a machine lubricant.
However, it’s unsafe to use the root, bark or flowers of moringa if you are pregnant. Chemicals in the root, bark, and flowers can make the uterus contract, and this might cause a miscarriage. I know this for a fact, as I was advised my mum in law to keep this in mind and skip having drumsticks during my pregnancy.
(Source- Webmd , click to read numerous more benefits of this amazing tree)
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN DRUMSTICK BHAJI
- HOW TO MAKE DRUMSTICK BHAJI?
- Drumstick Bhaji Recipe | Goan Style Sautéed Drumsticks
STEP BY STEP INSTRUCTIONS TO MAKE GOAN DRUMSTICK BHAJI
1.Heat oil on medium heat in a heavy bottom pan/skillet/kadai, add mustard seeds. Once it splutters, add onions, sauté until translucent (no need to brown them), you can add some salt to help the onions sweat quicker.
2.Next, add in the chopped tomatoes. Sauté until the tomatoes are tender.
3.Next, add in turmeric powder & green chilli, sauté for another minute.
4.Now add 1/2 cup water and the chopped drumstick pieces, salt to taste, mix it well. Cover and let it cook on low heat for about 15 minutes or until the drumsticks are tender.
5.Sprinkle grated coconut, give everything a good mix. Check for seasonings, adjust accordingly. Switch off the heat, serve hot.
HOW TO MAKE DRUMSTICK BHAJI?
Drumstick Bhaji Recipe | Goan Style Sautéed Drumsticks
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 200 grams drumsticks, peel the outer layer and chop into 1 to 2-inch pieces
- 1 tbsp coconut oil/ vegetable oil
- 1/2 tsp mustard seeds
- 1 small onion, finely chopped
- 1 medium tomato, roughly chopped
- 1/4 tsp turmeric powder,
- 1 green chilli, slit lengthwise
- 3/4- 1 cup freshly grated coconut/desiccated coconut
- 1/2 cup water
- Salt, to taste
Instructions
- Heat oil on medium heat in a heavy bottom pan/skillet/kadai, add mustard seeds. Once it splutters, add onions, sauté until translucent (no need to brown them), you can add some salt to help the onions sweat quicker.
- Next, add in the chopped tomatoes. Sauté until the tomatoes are tender.
- Next, add in turmeric powder & green chilli, sauté for another minute.
- Now add 1/2 cup water and the chopped drumstick pieces, salt to taste, mix it well. Cover and let it cook on low heat for about 15 minutes or until the drumsticks are tender.
- Sprinkle grated coconut, give everything a good mix. Check for seasonings, adjust accordingly. Switch off the heat, serve hot.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Thanks for stopping by!
Regards,
Freda
Drumstick Bhaji Recipe | Goan Style Sautéed Drumsticks
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 200 grams drumsticks, peel the outer layer and chop into 1 to 2-inch pieces
- 1 tbsp coconut oil/ vegetable oil
- 1/2 tsp mustard seeds
- 1 small onion, finely chopped
- 1 medium tomato, roughly chopped
- 1/4 tsp turmeric powder,
- 1 green chilli, slit lengthwise
- 3/4- 1 cup freshly grated coconut/desiccated coconut
- 1/2 cup water
- Salt, to taste
Instructions
- Heat oil on medium heat in a heavy bottom pan/skillet/kadai, add mustard seeds. Once it splutters, add onions, sauté until translucent (no need to brown them), you can add some salt to help the onions sweat quicker.
- Next, add in the chopped tomatoes. Sauté until the tomatoes are tender.
- Next, add in turmeric powder & green chilli, sauté for another minute.
- Now add 1/2 cup water and the chopped drumstick pieces, salt to taste, mix it well. Cover and let it cook on low heat for about 15 minutes or until the drumsticks are tender.
- Sprinkle grated coconut, give everything a good mix. Check for seasonings, adjust accordingly. Switch off the heat, serve hot.
Karachi Biscuits | K arachi bakery fruit biscuits recipe. Step-by-step recipe to make the best Karachi fruit biscuits | eggless tutti frutti cookies at home.
Karachi biscuits are popular Indian tea time cookies. These eggless fruit biscuits | tutti-frutti cookies have derived their name from the famous “Karachi bakery” in Hyderabad, India. They are sweet, crumbly, melt in the mouth, studded with candied fruits and flavored with two of my favorite’s- cardamom and rose.
I have never visited Hyderabad, let alone this bakery. Karachi bakery is famous for their baked goodies and these Karachi bakery biscuits and cakes are an absolute must-have if you ever visit Hyderabad! They sell their baked goodies commercially not only in India but worldwide too, hence it’s not very difficult to find them. Even here, in the US, you will easily find an array of Karachi biscuits online or in any Indian store.
In addition to these Karachi fruit biscuits, I love their Osmania biscuits, Karachi cashew biscuits, and jeera biscuits too. They are dangerously addictive!
- HOW TO MAKE KARACHI BISCUITS | HOW TO MAKE FRUIT BISCUITS?
- YOU MAY ALSO LIKE THESE EASY COOKIE RECIPES,
- STEP BY STEP INSTRUCTIONS TO MAKE KARACHI BISCUITS | FRUIT BISCUITS | EGGLESS TUTTI FRUTTI COOKIES
- HOW TO MAKE KARACHI BISCUITS?
- Karachi Biscuits | Fruit Biscuits (Hyderabad Karachi Bakery Style)
HOW TO MAKE KARACHI BISCUITS | HOW TO MAKE FRUIT BISCUITS?
Karachi Fruit biscuits are like an Indian version of slice-and-bake cookies.
You will need to make a soft dough from butter, powdered sugar, and flour along with cornstarch or custard powder. The dough is flavored with cardamom and rose extract. You may also use pineapple extract or some orange zest! Custard powder is nothing but cornflour, flavored with vanilla. Corn flour makes these cookies tender and more crumbly.
Next, shape it into a log and let it chill until firm. Then slice and bake the cookies to a golden perfection.
You can add in various mix-ins. These fruit biscuits call for tutti-frutti, which is nothing but candied raw papaya. You can add other nuts for a different variation.
I have stopped buying these biscuits from the store, but rather just whip these up at home. I don’t have anything against the store bought ones, but you can’t really beat the freshly baked homemade biscuits! They are super simple, require no special expertise, even a beginner can make these delicious cookies with ease.
- Eggless Bourbon biscuits
- Eggless badam pista biscuits, Karachi bakery style
- Eggless chocolate cookies
- Thumbprint cookies
- Linzer cookies
- Shortbread cookies
STEP BY STEP INSTRUCTIONS TO MAKE KARACHI BISCUITS | FRUIT BISCUITS | EGGLESS TUTTI FRUTTI COOKIES
1.Sift the flour and custard powder in a sufficiently large mixing bowl.
2.Place butter in the bowl of your stand mixer ( you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
3.Add cardamom powder, rose essence, candied fruit and mix well.
4.Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
5.Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
6.Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper. Remove the log from the refrigerator, let it stand for about 10 minutes, then cut slices about a quarter inch thick.
7.Lay the cookies on the sheet at least 2 inches apart as they expand when they bake.
8.Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.
The cookies stay good for two weeks when stored in an airtight container.
HOW TO MAKE KARACHI BISCUITS?
Karachi Biscuits | Fruit Biscuits (Hyderabad Karachi Bakery Style)
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup all purpose flour/maida, spooned and leveled
- 2 tbsp vanilla flavored custard powder/cornflour
- 1/2 cup salted butter, softened (leave the butter on the counter top, until soft)
- 1/2 cup powdered sugar, you may reduce it to 1/3 cup for lesser sweetness
- 1/2 cup candied fruit/tutti frutti
- 1/4 tsp cardamom powder
- 1/2 tsp rose essence, or pineapple essence
Instructions
- Sift the flour and custard powder in a sufficiently large mixing bowl.
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
- Add cardamom powder, rose essence, candied fruit and mix well.
- Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
- Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
- Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper. Remove the log from the refrigerator, let it stand for about 10 minutes, then cut slices about a quarter inch thick.
- Lay the cookies on the sheet at least 2 inches apart as they expand when they bake.
- Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely. The cookies stay good for two weeks when stored in an airtight container.
Recipe adapted from Cafe Garima .
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Have a wonderful week!
Regards,
Freda
