SPINACH WITH BOTTLE GOURD

SPINACH WITH BOTTLE GOURD

Spinach with Bottle Gourd  Kootu

INGREDIENTS:

Bottle gourd diced                            -  1 cup  

Spinach leaves                                  -   1/2 cup

Moong dal                                        -   1 cup 

Water                                                -   2 cups

Salt                                                   -   to taste

Oil                                                    -   1 tbsp

Green chillies sliced                        -   1 tbsp

Ginger grated                                  -   1 tsp

Mustard seeds                                  -    1 tsp

Red chillies                                      -    2 

Asafoetida powder                           -   1/4 tsp 

Turmeric powder                             -   1/4 tsp

Curry leaves                                     -  1 tsp


To Roast and  Powder:

Coriander seeds                               -   2 tbsp

fenugreek seeds                               -   1 tsp 

Cumin seeds                                    -   1  tsp

Peppercorns                                    -   1 tsp

Red dry chillies                               -    2

Grated coconut.                              -    2 tbsp

Dry roast and powder all the ingredients together.

METHOD:

Cook moong dal and keep aside..

Take a frying pan heat oil  add in mustard dry chilli, asafoetida and curry leaves  and add turmeric powder to it.

Add in the bottle gourd, spinach  leaves and cooked dal, water and salt. 

Stir well  cover and cook in low flame.

Cook till the veggies are well cooked, add in the ground powder.

The dish should be in thick consistency. 

Your spinach with bottle guard  ready to taste..

Goes well with rice and roti.

KUZHI PANIYARAM

KUZHI PANIYARAM

Kuzhi Paniyaram

INGREDIENTS FOR BATTER:
   
Boiled Rice                            -  200 gms 

Raw Rice                                - 200 gms 

Urad Dal                                - 50 gms 

Fenugreek                              - 1tsp

Salt                                         -  to taste

METHOD FOR THE BATTER:

Wash and soak raw rice, boiled rice, urad dal, fenugreek for atleast 2 to 3 hours.

Grind it to a smooth paste, adding adequate water for a pouring consistency.

Let the batter ferment for about 5-6 hrs.

INGREDIENTS TO ADD IN THE BATTER:

Shallots                                    - 1/4 cup

Ginger finely grated                - 1 tsp

Green chillies                          - 2

Grated coconut                       - 2 tbsp

Coriander leaves                     - 3 tbsp

Curry leaves                            - 2 tbsp

Mustard seeds                         - 1/2 tsp

Asafoetida                              - a pinch 

Salt                                         - to taste

Oil                                          -  5 tbsp


METHOD:

Take a frying pan heat  1 tbsp of oil.

Add  mustard seeds when spluttered add curry leaves.

Now add the ginger, green chillies and shallots and asafoetida and sauté till the onions turns transparent.  

Add the grated coconut, stir for a couple more minutes. Keep aside to cool.

Add in coriander leaves  and stir well to combine. 

Heat the paniyaram pan and add a few drops of oil into each of the holes.

Once the oil is hot, add a tbsp of batter into each of the holes.

Cook on medium heat till the edges start turning brown.

Flip them using  skewer and let the other side cook equally. Drain on paper towels.

Your spicy kuzhi paniyaram is ready to taste....

RAMADAN NOMBU CONGEE [ VEGETARIAN ]..

RAMADAN NOMBU CONGEE [ VEGETARIAN ]..

Ramadan Nombu Congee

INGREDIENTS: 

Basmati rice                                  - 1/2 cup

Moong dal                                    - 1/4 cup

Fenugreek seeds                           - 2 tsp

Green chilies                                 - 4 

Onion                                           - 1 

Ginger&garlic paste                      - 1 tsp

Tomato chopped                          - 1 

Coconut milk                               - 4 tbsp

Mint leaves                                  - 3 tbsp

Cilantro leaves                             - 3 tbsp

Cloves                                         - 3

Cinnamon                                    - 1" stick

Cardamom                                  - 3 

Salt                                             - to taste

Ghee                                           - 3 tbsp

METHOD:

Take  pressure cooker, add ghee when hot add cloves cardamom and cinnamon stick. 

Add finely chopped onion, green chili and saute until the onion turns transparent..

Add the ginger & garlic paste and saute well..

Then add curry leaves, coriander and mint leaves.

Add chopped tomato and saute till it turns mushy.

Add the basmati rice, green gram, fenugreek seeds and salt and mix well adding water to it and pressure cook for 20 minutes in medium flame. 

When cooked add  coconut milk allow it to boil. 

Turn off and your nombu congee is ready to taste.

Serve it with masala vadai....

Congee is ready 

Adding minced meat or vegetables is optional.

MUL MURUKKU

MUL MURUKKU 

Mul Murukku

Ingredients:

Rice flour                        – 2 cups

Roasted Chana dal         – 1/4 cup
[ Pottu kadalai ]

Moong dal                      – 1/4 cup

Cumin Seeds                  – 1 tbsp

Sesame Seeds                 – 2 tbsp

Chilli Powder                 – 1 tbsp

Asafoetida                       – 1/2 tsp

Butter                             – 1 tbsp

Oil                                   – for deep frying

Method:

Dry roast the moong dal and grind together with channa dal [ pottu kadalai ] to a silky powder.

Add it to the rice flour.

Add butter, sesame seeds, cumin seeds, red chilli powder and asafoetida [soak 1/2 inch piece of solid asafoetida in water and add that water to it ].

Make dough by adding sufficient  water and knead well  and make a soft dough.

Add the dough  to a murukku maker with star shape plate.

Press them into a cut plastic cover first.

Heat oil in a deep frying pan over medium flame.

Fry the prepared murukkus till  golden brown.

Remove and drain excess oil.

Mul murukku it ready to taste....

Store in an airtight container.