SNAKEGOURD PODI CURRY

Whenever I buy snake gourd,I think of only two dishes-  Kootu and stir fry. Hence,wanted to prepare something new with this veggie. I took cue from the putanala pappu podi and tweaked it a bit to prepare this podi/powder. Putanala pappu translates to fried gram dal in Telugu. This gun powder is popular in Andhrapradesh. This versatile powder serves many purpose: mixed with rice, accompaniment for idli/dosa, used in spicing curries.You can find many variations of this powder across Andhra. In some recipe,you find both the lentils -  gram dal and fried gram dal. Some follow the recipe passed down through generations. I wanted a crunch in this curry,hence combined urad dal and gram dal.

 

 

 

 FOR THE POWDER :

 

GRAM DAL- 4 TSP

URAD DAL- 4 TSP

WHITE SESAME SEEDS- 2 1/2 TSP

 

COPRA/ MATURE COCONUT GRATINGS- 1 1/2 TSP 

CUMIN SEEDS- 1 TSP

RED CHILIES-7 NOS

OIL FOR ROASTING- 1 1/2 TSP

Roast all these ingredients in oil and blend it to coarse powder on cooling.

OTHER INGREDIENTS :

SNAKE GOURD-  400 GRAMS

SALT TO TASTE

TURMERIC POWDER-1/4 TSP

FOR SEASONING :

OIL- 4 TSP

 

MUSTARD- 1 TSP

 

CURRY LEAVES- 2 SPRIGS

 

GARLIC CRUSHED- 4 NOS 

PROCEDURE :

1. wash and chop snake gourd to small pieces and keep it aside.

2. In a pressure cooker,transfer the chopped veggie,salt and turmeric powder and cook for 3 whistles.

3. Prepare seasoning by heating oil in a pan. Splutter mustard seeds,add crushed garlic,curry leaves and fry for a minute.

4. Add steamed veggie over the seasoning after draining excess water.Fry for a couple of minutes and switch off.

5. At last add the powder over the veggie and mix well. This should be done without the heat,else,the powder will get burnt.

PUDHINA BATH

The other day,I was browsing through a write-up on mint leaves/pudhina. I was really amazed to discover innumerable health benefits of mint.It is used in treating various health ailments: cough,cold,asthma,dental problems and congestion.It is adopted in aroma therapy as it relieves stress and induces sleep.The aromatic flavour of the mint leaves enhances the taste of any dish.I have made this rice dish, many number of times but never got an opportunity to put down the recipe on this blog.If prefer pudhina pulao,then you can  incorporate any number of veggies.

 

 

 

   

 INGREDIENTS TO GRIND :

 

 MINT LEAVES- 1 CUP

CHOPPED CORIANDER LEAVES- 1/2 CUP

CINNAMON- 1

CLOVES-3

GARLIC CLOVES- 5 NOS

GINGER- 1/2 INCH

 

GREEN CHILLIES- 2 NOS

PEPPERCORNS- 1/4 TSP

FENNEL SEEDS- 3/4 TSP

 

FOR SEASONING :

 

OIL- 2 TBSP

 

CUMIN SEEDS- 1 TSP

OTHER INGREDIENTS

BASMATI RICE- 1 1/2 CUPS

WATER- 3 CUPS

 

ONIONS- 2 NOS

SALT TO TASTE

 

 PROCEDURE : 

 

1. Was,rinse and soak rice in 3 cups of water and keep it aside for 30 minutes. I always follow this method as it ensures fluffy consistency and also prevents the grains from breaking,when cooked.

 

2. Grind all the ingredients cited in the column to fine paste using little water. Add 1/2 tsp of sugar with this paste and mix well. This helps to retain the bright green hue.

 

3. Heat oil in a pan and splutter cumin seeds. Add chopped onions,salt and saute till it turns translucent.

 

4. Now pour the paste over the sauteed onions and fry till the raw smell evades completely.

5.In a pressure cooker,transfer soaked rice,salt,drop of oil and cook without lid till it is three fourth cooked.Since salt is already added while frying paste,you have to keep note of the same and add it judiciously.

6.When the rice is three fourth cooked,add the paste and gently mix it. Now close the cooker lid and cook for 2 whistles and switch off.

7.After twenty minutes,open the cooker lid and mix the rice. Serve with fryums,chips/appalams.

 

 

SWEET CORN, CAPSICUM RICE

I have prepared corn fried rice many times. But this time I wanted to incorporate sweet corn and capsicum in preparing a delectable rice dish. This one-pot dish, is a great choice for lunch box menu.Besides the taste,the specks of sweetcorn and capsicum in the rice makes it visually appealing too. Lately,I have switched to seeraga samba or short grain rice popular in Tamilnadu. I love the flavour of this aromatic rice. It enhances the flavour of any kind of rice dish.

 

 

 INGREDIENTS :

 

SEERAGA SAMBA RICE-  1 1/2 CUPS

 

WATER- 3 CUPS

CORN KERNELS- 1 CUP

 

CAPSICUM - 1 ( BIG )

ONIONS- 2 NOS

TOMATOES- 2 NOS

 

OIL- 1 1/2 TBSP

BAY LEAF- 1 NO

CINNAMON- 2 NOS

CLOVES- 3 NOS

 

GINGER GARLIC PASTE- 1 TSP

CORIANDER POWDER- 1 1/2 TSP

CHILLI POWDER- 1/2 TSP

GARAM MASALA POWDER- 3/4 TSP

TURMERIC POWDER-1/4 TSP

ROASTED CUMIN POWDER- 1/4 TSP

SALT TO TASTE

KASOORI METHI CRUSHED- 1/2 TSP

PROCEDURE :

 

1. Rinse rise thoroughly and soak 1 1/2 cups of rice in 3 cups of water for thirty minutes.

2. Heat oil in a pan. Add cinnamon,bayleaf and cloves. When the spices turn brown,add chopped onions,salt and fry till the onions turn translucent.

 

3. Add ginger garlic paste and fry till the raw flavour of the paste evades completely.

 

4. Add in chopped tomatoes and saute till the tomatoes turn mushy.Now add the sweet corn kernels. I haven't boiled it as it is very tender. It gets cooked when you steam the rice.

 

5. Add all the spice powders and saute till the powders blend well.Add crushed kasoori methi and mix well.At last add the chopped capsicum over it.Don't over the capsicum. Now switch off the stove.

6.Transfer the soaked rice along with 3 cups of water and salt to a pressure cooker. Cook without lid till the rice is three fourth cooked. Now gently add the masala mixture over the rice and mix slowly.

7.Close the pressure cooker lid and cook for two whistles and switch off.

8. Don't open the lid immediately. Allow it to rest for 25 minutes and then open the lid and blend the masala with rice using a blunt ladle.

 

 

THAYIR / CURD IDLI

There are many intriguing factors,that influence our taste preference. There is a great linkage between our DNA and our choice of food. Hence the genes we inherit from parents, determines our likes and dislikes. Hence,we love certain foods and hate others. My affinity for curd/yogurt hasn't changed over the years. I pair curd with almost every dish: Idli,upma,dosa,chapati,upma and the list goes on. Curd based dish in any cuisine fascinates me.I love thayir idli. Thayir is Tamil word for curd/yogurt. Actually the recipe calls for mini idlis.You can even use the normal idlis in this dish after chopping it into pieces.

 

In my previous post,I had mentioned about Seeralam - lentil based idli.I had excess amount of ground batter of the same. Hence, after utilizing half the amount of batter for seeralam,I decided to upcycle the remaining batter in preparing this curd based delicacy.

At this juncture,I would like to share an important hack pertaining to left over idlis.Don't store left over idlis in the refrigerator,as the idlis will turn harder. Instead,store it in a closed container at room temperature. Heat the left over idlis using idli cooker/maker,the same way you prepare idli. Fill the idli cooker with water. Now place the left overs in the stand and steam for 7-10 minutes.You can relish pipping hot and fresh idlis!! 

 

 

 

INGREDIENTS TO GRIND

COCONUT GRATINGS-  1 CUP

GINGER MINCED- 1 TSP

GREEN CHILLIES- 1 NO

 

OTHER INGREDIENTS :

 

CHOPPED IDLIS-  2 CUPS

WHISKED CURD-3 CUPS

CUMIN POWDER- 1/2 TSP

CHOPPED CORIANDER LEAVES- 1 TBSP

 

SALT TO TASTE

 

FOR SEASONING:

OIL- 1 TSP

 

GHEE - 1 TSP

 

MUSTARD- 1 TSP

 

URAD DAL- TSP

 

CURRY LEAVES- 2 SPRIGS

 

ASAFOETIDA-1/2 TSP

 

PROCEDURE:

 

1. Whisk curd along with salt,roasted cumin powder and keep it aside. Blend coconut,green chilli and ginger to fine paste using water.

2.Now add the coconut paste to the whisked curd.Prepare the seasoning and add it to the curd mixture and blend well.

3. Transfer the idli pieces to the curd mixture and mix well.

4. At last add chopped coriander leaves.

5. Set it aside for an hour,so that idlis take in the curd and  turn soft.You can even refrigerate the mixture.

6.You can even garnish with grated carrots and boondis.

 

 

 

 

 

SEERALAM / LENTIL IDLI

Seeralam is a protein rich idli from the Tambrahm cuisine. This is the first time,I'm hearing about this dish.I was really fascinated by the name,hence decided to delve into the etymology of the term. Seeru or seerana in Tamil has several connotations: steady,consistent. But in this context,it implies equal.Thus,all the ingredients are of equal proportions. I have come across similar combo in dishes like: Thavala adai and deep-fried version-thavala vadai.But the cooking procedure of this dish varies slightly.It can be likened to North Indian dhokla. Unlike dhokla,this dish doesn't require fermentation or any kind of leavening agent.If you are looking for healthy breakfast dish-this is a great option.

 

 

 

 

 

 

 

INGREDIENTS

 

 RAW RICE- 1 CUP

TOOR DAL- 1 CUP

MOONG DAL-1 CUP

GRAM DAL- 1 CUP

RED CHILLIES- 4-5  NOS

SOLID ASAFOETIDA- GOOSEBERRY SIZE

 

SALT TO TASTE

FOR SEASONING

OIL- 2 TSP

GHEE- 2 TSP

URAD DAL- 1 TSP

MUSTARD- 1 TSP

CURRY LEAVES- 2 SPRIGS

 

IDLI MILAGAI POWDER/ GUN POWDER- 21/2 TSP

PROCEDURE :

1.After cleaning the impurities from the rice and lentils,soak it for 2 hours. Also soak red chillies along with the ingredients.

2. After two hours,drain excess water and grind the lentils along with salt,solid asafoetida,salt and raw rice to smooth,thick batter. The batter should be of idli batter consistency.

3.Grease idli plates and pour the ground batter over it. Steam the contents for 8-10 minutes and switch off.

4. Allow the steamed contents to cool. On cooling,scoop out the idlis and keep it aside.

5.Cut the idlis to small pieces as shown in the pic and keep it aside. Prepare the seasoning and toss the cut pieces over it.

6. At last add the gun powder and mix it uniformly. You can even add coconut shavings.