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.

MYSORE BONDA

MYSORE BONDA

Mysore Bonda

INGREDIENTS:

 Urad dal                                  - 1 cup
           
Green chilly                             - 1

Chopped curry                         - 1 tbsp

Coriander leaves                      - 1 tbsp

Black peppercorns                   - 1 tsp
   
Chopped ginger                       - 1 tsp

Chopped coconut pieces          - 2 tbsp

Asafoetida                                - a pinch

Rice flour                                 - 2 tsp

Salt                                           - to taste

Oil                                           - for deep frying

METHOD:

Wash and soak the urad dal for 2 to 3 hrs

Drain the water and grind  it in blender

Add salt and sprinkle very little water & grind to smooth and fluffy consistency.

Take care while adding water.  

Add chopped Green chilly, curry and coriander leaves and set aside.

Add the smooth batter to the mixing bowl.

Add  ginger, asafoetida , rice flour, pepper corns, curry and coriander leaves.

Now the batter is ready.

 Heat a pan and pour oil to fry the bondas.

 Spread a paper napkin in a plate and keep it ready.

 make small sized balls of your choice.

Drop in hot oil carefully.

When it is cooked on both sides to golden brown

Bondas are ready to taste.

Serve hot with coconut chutney..

CARROT HALWA

CARROT HALWA

Carrot Halwa

INGREDIENTS:

Carrot grated            - 2 cups 

Sugar                        - 1/4 cup 

Milk                          - 1 cup

Ghee                         - 3 tbsp

Cashew                     - 4 tbsp

METHOD:

Wash and Peal the carrots. Grate the carrots in big size grater.

Take a frying pan heat and add ghee.

Add the grated carrots to the ghee and saute till the carrots are slightly cooked.

Then add  sugar and 1 cup of milk. 

Allow the carrot to cook in the milk. 

In a separate pan add ghee heat and fry cashews till golden brown.

Add to cooked halwa.

Carrot Halwa is ready to be served. 

VEGETARIAN PINEAPPLE SAMBAL [ Malaysian Recipe ]

VEGETARIAN PINEAPPLE SAMBAL [ Malaysian Recipe ]

PINEAPPLE SAMBAL

INGREDIENTS:

Pineapple cut into small pieces         - 300 grms

Garlic smashed                                  - 2 

Onion sliced                                      - 1 big 

Chilli paste                                       - 1 tbsp 

Oil                                                    - 1 tbsp
  
Sugar                                               - to taste

Salt                                                  -  to taste

METHOD:

Take a frying pan and heat  the oil.

Saute  the smashed garlic well.

Add in the sliced onions.Saute till translucent .

Add in the chilli paste.

Cook on slow fire till the raw smell goes.

Add in the pineapple slices, sugar and salt.

Cook for few more minutes. The pineapple will ooze out some juices.

Stir fry for a moment and remove.

Goes well with any Kuska, Biryani, Pulao or Ghee rice.