Ridge Gourd Skin/Peel Chutney - Peerkangai thol chutney

Serves 3
I've become a big fan of chutneys lately and this is surprisingly a very tasty one . I didn't expect  the skin of a vegetable to taste so yum.It's very healthy with a lot of fiber in it.Most of the skins of vegetables have a lot of nutrients in them ,but we don't eat as they aren't exactly tasty.This one's definitely an exception.

Ingredients:
Peel of one big Ridge gourd chopped finely - 1 cup
Grated Coconut or desiccated cconut - 2 tbsp
Coriander leaves - 10 -12 sprigs
Green Chilli - 1(optional)
Whole Red Chilli - 2
Urad dal - 2 tbsp
Sesame oil - 2 tsp
Mustard seeds - 1 tsp
Tamarind - a tiny marble
salt - as needed

Method:
-To a pan add the oil, when it heats up add the mustard seeds and whole red chilli.
-Add the Urad dal and fry on low heat until slightly brown.Now add the chopped peel and saute till it looks cooked and withered,around 5-7 minutes.
-Add the coconut,green chilli and chopped coriander leaves and saute for another 3-4 minutes.
-Finally add the salt and tamarind and cook for a further 2 minutes.
-Remove from the stove,let it cool and grind to a fine paste,adding salt and a little water as needed.

Sending this to Learning to Cook - Dish name starts with R

Ridge gourd Dal Curry - Peerkangai Rasavangi

Serves 3
Ridge gourd is one vegetable that tastes great in desserts and spicy gravies. I've only made desserts with it and sometimes I'll just drop it along with Drumstick in a sambar or make a nice chutney with the skin. Never knew that it could be prepared in such a delicious way.Well i guess the disadvantage of not being in a joint family is that you never get to learn traditional and authentic recipes .I've never ventured into our Kitchen to learn cooking from mom as long as I was at home,guess this would be the case with most girls.Just like every other Indian mom,my mom was the martyr in our home,doing all the work and never expecting any help from us.I never got a chance to stay with my mil too ,so didn't get to learn cooking from her too.So here I am with not much of idea about traditional Tamil recipes,guess most of which are getting extinct too.Have started hunting for authentic Tamil recipes and would sure cook and post them here :) Well the truth be told, the main reason I tried this recipe was that I forgot to shop for Onions and was looking for onion-less recipes when i came across this one :) So anytime you run out of onions & tomatoes this easy recipe would come in handy !

Ingredients :
To Pressure cook:
Ridge Gourd - 1.5 big
Moong dal - 1/2 cup
Channa Dal - 1/4 cup
Turmeric Powder - 1/4 tsp
salt as needed
To Dry Roast & Powder:
Whole Red Chillies - 6
Coriander seeds - 1 tbsp
Channa Dal - 1 tbsp
Urad dal - 1 tbsp
Desiccated coconut or grated fresh coconut - 2 tbsp
To Temper:
oil & ghee - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig

Method:

-Clean and Peel the ridge gourd.Preserve the skins if you wish to make a chutney from it.Chop into small pieces.
-Add all the things to pressure cook in a pressure cooker and pressure cook with 1 cup water on  high heat for 1 whistle and simmer for 7 minutes.
-Dry Roast all the Ingredients except for coconut until they are slightly brown.Then add the coconut and remove as soon as it turns slightly brown.Cool and grind to a fine powder.Add a little water and pulse just once to make a fine paste.If you are cooking for small kids like in my case,you can skip the Red chillies and double the amount of coriander seeds.
-Heat the oil & Ghee in a pan add the curry leaves,mustard seeds and urad dal. When they splutter add the pressure cookers contents .Mix good.Add the ground paste and mix well..Check for salt and add water to get the desired consistency.Let it simmer for 7 - 10 minutes.

Sending this to  South Indian Cooking Event hosted by Simply Tadka and Announced by Anu's Healthy Kitchen &  Learning to Cook - Dish name starts with R

Egg Kothu Idli

Serves 3
Kothu Idli ??Tamilians would probably laugh on reading this. Kothu parottas are more like every tamilian's household name.They are more famous in the southern part of TamilNadu. Flour breads(Parottas) are minced or shredded along with eggs or a meat gravy on the stove with the help of a metal turner.The turners make a distinctive metallic clang when the dish is prepared and most people would associate the sound with Bus Depots and road side eateries. Kothu Idlis are famous in  small eateries in the town of Madurai in  Southern Tamil Nadu.This dish would make a good snack and its definitely more healthier than Parottas,which are made of all purpose flour.It works great with leftover idlis too.Definitely a very healthy and easy way of perking up regular Idlis !

Ingredients:

Idlis - 8
For Soft Idlis:
Parboiled Rice - 1 cup
Urad dal - 1/4 cup
Poha/Aval - 1/4 cup
Fenugreek - 1/2 tsp
For Masala:
Tomato - 1 medium(chopped)
Potato - 1 medium(chopped)
Carrot - 1 (chopped)
Peas - a handful
Coriander powder - 1.5 tsp
Red Chilli Powder - 1/2 tsp(can be more or less)
Turmeric Powder - 1/4 tsp
Salt -as needed
Assembly:
oil - 1 tbsp & 1 tsp
Green chilli - 1 slit
Ginger & Garlic - minced  1-2 tsp
Urad dal flour - 3 tsp
Garam masala powder - 1 tsp
Onion - 1 medium (chopped finely)
Eggs -2
Coriander leaves - 1 tbsp

Method:
For Idlis:
-Soak all the ingredients for idli in 1.5 cups of water for 5-6 hours.Then grind it to a very fine paste with very little or no water.Add a tsp of salt and beat the batter well with your hand.
-Let it ferment overnight or for 8-10 hours.Then do not beat them again,for soft Idlis after fermenting gently take spoonfuls of batter and fill the idli plates .Steam the Idlis for 10 minutes.
-After the idlis are done,let them cool and shred 8 idlis to pieces with your hand.
For Masala:
-Dry roast a handful of Ural dal on a pan and grind to a fine powder.
-To a pressure cooker add the potato,carrot,tomato,peas and the coriander and chilli powder.Add 1/4 cup of water and little salt.Let it cook for 1 whistle.Then grind all the vegetables with the water to a coarse paste.
-Add a tsp of oil in a pan and saute the paste on slow flame for 4 -5 minutes.It turns into a dry paste in 5 minutes because of the potato.Remove from the stove and let it cool a bit.
-Beat in the 2 eggs,1.5 tsp of Urad dal flour and 1 tsp of Garam masala powder into the ground paste.Add salt as needed.Beat well with a fork.
Assembly:
-To a pan add 1 tbsp of oil and when it heats up add the slit green chilli and the minced Ginger and Garlic.After a minute add the onions with a little salt ,saute until they turn translucent.
-Add the shredded Idlis and mix them so that they get coated with oil.Then add 1 tsp of Urad dhal flour and saute for 3-4 minutes.
-Add the masala to the pan and mix the Idlis such that they get coated with the masala. Keep sauteing until the eggs get cooked & the whole mixture appears a bit dry.
-Take it off the stove and garnish with coriander leaves.

Masala Dosa with Tiffin Sambar & Coconut Chutney

Serves 3
Masala Dosa,what should I call this,the Queen of South Indian Tiffin perhaps.Before North Indian dishes became popular in our hotels this was the first thing people would always order. The city where we stay in Germany has just one North Indian Restaurant, and I've left with no choice but to prepare South Indian Restaurant delicacies at home.It's long since I've tasted Masala Dosa in Chennai,every time I visit India this would be the first thing on my to-do list.But we would get so caught up with all the other stuff that I'd remember it only when I get back. I've tasted Masala Dosas in Bangalore,they are pretty thick and they have an extra red chutney spread on them before the Potato Masala is spread.But I prefer the crisp thin ones we get in Chennai :)Guess this would be one long post with the Dosa,Chutney,Sambar and the Potato Masala. I love serving this with a thin Moong Dal Sambar,this Sambar doesn't call for any tamarind and tastes yum !It tastes even better when Whole Green gram is used instead of Moong Dal.

Ingredients:

For the Dosa:

Parboiled Rice -3/4 cup
Raw Rice - 1/4 cup
Urad Dal - 1/4 cup
Channa Dhal - 1 tbsp
Toor Dhal - 1 tbsp
Fenugreek - 1/4 tsp
Ghee & oil - To make dosas
For the Potato Masala:
Potatoes :  1/4 Kg - 4 -5 big ones
Onion - 1 big (chopped)
Green Chilli -1(chopped finely)
Ginger - 1 small piece(minced)
Urad Dal - 1/2 tsp
Channa Dhal - 1/2 tsp
Mustard - 1/2 tsp
Hing - 1/2 tsp
Turmeric Powder - 1/4 tsp
oil - 2 tsp
Salt - as needed
Curry leaves  -1 sprig

Method:
For Dosa:
-Clean and Soak all the Ingredients in  water for 4-5 hours.Then grind it finely to a paste adding water if needed.
-Add salt to the batter and beat it well with your hands.Let it ferment over night or for 8 - 10 hours.
Potato Masala:
-Peel the potatoes and cut them into pieces.Pressure cook them for 5 mins on low heat with salt and 1/2 a cup of water.Drain and preserve the water.Mash the potatoes well.
-To a pan add oil,when it heats up add the Mustard,Channa dal and Urad dal.Then add the curry leaves,ginger and hing powder.Add the onion and saute well until slightly browned.Add the turmeric powder,salt and mashed potatoes.Add the water in which the potatoes were boiled and mix well.
-Cook on low flame for 5 mins or until the mixture is dry.
Assembly:
-Pour about 2 tbsp of batter on the dosa pan and spread them to make thin dosa. Drizzle oil & ghee generously around the sides.Cook on low flame.Spread some potato masala on the center,cover and cook for 2-3 minutes.Then remove the cover and gently fold the dosa and remove.
-Can be served with a dollop of Butter on top.

Tiffin Sambar:
Serves 3
Ingredients:
Small onions - 10 -15(peeled and chopped)
Tomato - 1 big (chopped)
Curry leaves - 1 sprig
Mustard - 1 tsp
Fenugreek - 1/4 tsp
Hing - 1/2 tsp
Ghee & oil - 1 tbsp
Coriander Powder - 1.5 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 3/4 tsp
Coriander leaves - 1 sprig
Moong Dal - 3 tbsp
Drumstick- 1 big(cleaned and chopped into 2"pieces)

Method:
-In a pressure cooker dry roast the Moong Dhal and pressure cook with 1/2 a cup of water,salt and 1 tsp of Sesame oil for 5 minutes.Then add the Drumstick to the Dhal and pressure cook for 1 whistle.Mash the dhal well without mashing the drumsticks.A stab mixer work great for the mashing.
-Add oil&Ghee in a vessel,when they heat up add the mustard ,Fenugreek,Hing and curry leaves.Next add the onions and saute until translucent.
-Add the tomatoes and saute for 2 minutes.Add the coriander powder,red chilli powder and turmeric powder.Mix well and cover and cook on low flame for 5 minutes.
-Add the cooked Dhal and Drumstick mixture and mx well.Add 1/2 a cup of water or more depending on how you like it.Check & add salt.
-Add the coriander leaves and cook on medium flame for 5-7 minutes.

Coconut Chutney:
To be Ground:

Coconut scraping - 1 cup
Dhalia -fried Channa dal - 1.5 tbsp
Green Chilli - 2
Ginger - a small piece
Cashew nuts -2-3
Cumin Seeds - 1/2 tsp
Salt - as needed
Tempering:
oil -1 tsp
Curry leaves - 1 sprig
Mustard & Urad dal - 1tsp

Method:
-Grind all the Ingredients to be ground to a fine paste adding a little water.
-Heat oil in the pan and splutter all the tempering Ingredients.
-Add the tempering to the blender and pulse once along with the coconut mixture.

Enjoy your Masala Dosa !

Vegetable Kurma - Easy version

Serves 4
A simple version of vegetable kurma. Goes well with chapathi or any mildly flavored rice.This is one of Revathy Shanmugam's delicious recipes.Her recipes are usually foolproof and have never disappointed me.We had them with idlis and the combo was real good.

Ingredients:
Onion - 1 big(chopped)
Mixed Vegetables - 2 cups(carrot,beans,cauliflower,potato,peas)chopped
oil - 2 tsp
salt - as needed
To roast in oil:
Coconut grated - 1 cup
Ginger - 1/2 " piece
Garlic - 2 cloves
Green Chilli - 4
Fennel - 1/4 tsp
Dhalia -Fried gram -Pottu kadalai - 2 tsp
Cashew nuts - 5
Poppy seeds - 1 tsp
Cinnamon - 1" stick
Cardamom,Cloves - 1 each
oil - 1 tbsp

Method:
-Pressure cook the vegetables with 1 cup of water and salt
-To a pan add 1 tbsp of oil and Roast all the items to be roasted in oil together except coconut and fry for 4-5 minutes.Then add the coconut and remove from the heat as soon as the coconut gets slightly browned.Cool and grind to a fine paste.
-To a vessel add oil,add the onions and a little salt and saute until slightly browned.Then add the boiled vegetables along with the water and the ground paste.Mix well.
-Check for salt and add water if needed.Cook on medium heat for 5 -7 minutes.

Sending this to Cook like a celebrity chef and Taste of Tropics - Ginger & Women's Day Special,Cuponation

& Dish name starts with V at Akila's Space

 

Pavakkai Sambar - Bitter Gourd Sambar

Serves 3
Bitter gourd is one vegetable I try to avoid.Despite of the fact that it's extremely healthy,I can never get myself to cook it owing to the bitterness.I found this recipe in a magazine and was very reluctant to try it out.But just as the recipe promised it wasn't bitter and was surprisingly real tasty !

Ingredients :
Bitter gourd - 1 big

Tomato - 1 big(chopped)
Small onions - shallots - 10(chopped)
Toor Dhal - 3 tbsp
Moon Dhal - 3 tbsp
Sambar powder - 2 tsp
Coriander leaves - 2 sprigs (chopped finely)
Asafoetida - 3/4 tsp
Tamarind - small marble sized
Jaggery - 2 tsp
To Temper:
oil - 2 tsp
Mustard - 1 tsp
Urad dhal - 1/2 tsp
Curry leaves - leaves from 1 sprig

Method:
-Chop the Bitter gourd into medium thick rings and remove the seeds.
-In a pressure cooker add the onion,tomato,bitter gourd,the dhals,sambar powder,salt and 1.5 cups of water and cook for 3 whistles.
-In a pan heat the oil and add the tempering ingredients and let them splutter.
-Soak the tamarind in 1/2 a cup of water for 30 minutes.Squeeze the tamarind and extract the juice
-Open the pressure cooker add the tempering and the tamarind juice .Check for salt and add the coriander leaves and jaggery. Let it cook on medium heat for 5 -7 mins.

Sending this to HITS-Diabetic friendly and HITS page

Simple Chennai Chicken curry

Chennai Chicken curry
Serves 4 ppl

I'm one of of those people who simply love chicken.And a Sunday meal is for me,never complete without a chicken dish.This one is from my mom's kitchen, spicy, hot and wonderfully tasty !

Ingredients:
Chicken - 400 g
Curd - 75g
Onion - 1 large
Tomato -2 medium
Cumin seeds - 1tsp
Red chili powder - 2 heaped tsp
Coriander powder - 1 and 1/4 tsp
Fennel powder - 3/4th tsp
Turmeric power - 1/2 tsp
Coriander leaves - a few sprigs
oil - 2tbsp

To grind :
Garlic - 10-12 pods
Ginger - 1 inch
Cashew nuts - 6-7
Green chili -1
Fennel - 1/4 tsp
Cardamon,cloves - 2 each
Cinnamon - small stick
Star anise -1

Method:
-Marinate the chicken pieces with curd, 3/4 tsp salt and the turmeric powder for at least 30 mins.
-Grind the ingredients to be ground in a blender with little water.
-Heat oil in a vessel and when its hot splutter some cumin seeds.
-Add the chopped onion and salt,saute until they turn slight brown, then add the ground paste and reduce the flame and saute until the whole mixture turns a nice dark brown color .Saute on low heat as it tends to burn.
-Add the chopped tomatoes, the powders and the coriander leaves and mix everything well.Close the lid and let the mixture cook on low heat for 3-4 mins.
-Open the lid and add the chicken pieces along with the curd. Saute for a few mins then add half a cup water and close the lid and cook on low heat for 15 mins or until the chicken is done.
-It's ready !