WATERMELON RIND CURRY

 

 

                                   

 

 After relishing succulent watermelon,I toss out the rind portion.When I learnt about the numerous health benefits of consuming rind portion,I decided to attempt a curry involving the same. This is the first time, I attempted this curry and it turned out so good.I was really happy that I was able to rustle up a tasty,healthy and a cost-effective dish from a scrap.

 

INGREDIENTS  :

CHOPPED WATERMELON RIND- 1 1/2 CUPS

TOMATOES- 2 NOS

ONION- 2 NOS

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 3/4 TSP

GARAM MASALA POWDER- 1/2 TSP

SALT TO TASTE

OIL - 2 TBSP

CUMIN SEEDS- 3/4 TSP

GARLIC CLOVES- 4 NOS

GINGER MINCED-  1 TSP

PROCEDURE :

1.  Scoop out the red portion from the rind and peel the hard green outer portion . Chop the rind to small cubes and keep it aside.

 

2. In a pan heat oil. Splutter mustard seeds,chopped onions and salt and fry till onions turn translucent. 

 

3. Crush garlic cloves and ginger together and add it over the onions and saute till raw smell evades.

 

4. Now add in chopped tomatoes and fry till tomatoes turn mushy. Add all the spice powders one by one and saute till raw smell disappears. Add water over the sauteed mixture so that the powders doesn't get burnt.

 

5. Transfer the rind pieces and add some water along with salt and close the lid. Don't add too much of water,as the water content in the rind will make the curry runny in consistency. 

 

6. Check if the rind is cooked and soft in consistency. Garnish with chopped coriander and serve

KUNUKU

                       

Kunuku is a deep- fried snack,popular in Tamilnadu. It comprises  ground batter of raw rice and three different lentil variants. Prolly,this snack was invented as a rehash dish,prepared from leftover Adai batter. The authentic Kunuku recipe is devoid of onion and garlic,as it is consumed during festivities.

 I have seen many variations of this recipe. Recently in a cookery show,the chef prepared a healthier version of this snack by enriching the batter with moringa leaves and roasted groundnuts. I loved the onion version,hence incorporated the same and enjoyed it as a wonderful evening snack.

 INGREDIENTS FOR GRINDING :

RAW RICE- 1 CUP

GRAM DAL- 1/4 CUP

TOOR DAL- 1/4 CUP

URAD DAL- 1/4 CUP

RED CHILLIES- 3

GREEN CHILLI- 1

SALT TO TASTE

INGREDIENTS FOR COMBINING IN THE BATTER :

CHOPPED ONIONS- 2 NOS

CURRY LEAVES- 2 SPRIGS

CHOPPED CORIANDER LEAVES

ASAFOETIDA- 1/2 TSP

CUMIN SEEDS- 1 TSP

GINGER CHOPPED- 1 TSP

 

OTHER INGREDIENT :

 

OIL FOR FRYING

PROCEDURE :

1. Soak raw rice along with other lentils after washing and rinsing a couple of times.

2.Soak it 3-4 hours till it softens. Drain the water and shift the ingredients to a mixer jar along with chillies and salt.

3. Grind the ingredients using little water to a thick batter.

4. Transfer the batter to a wide container. Now combine chopped onions,chopped curry leaves,coriander leaves,asafoetida,cumin seeds.

5. Batter should be thick and little coarse for the crispy outer texture. Hence,take care while adding water while grinding.

6. Heat oil in a pan. To check the right temperature,drop a small portion of the batter. If it pops up,then it is the correct temperature to fry kunukus. Fry in medium heat.

7. Always maintain the same temperature while deep frying. Using a spoon or ladle drop the batter in oil. Fry on both the sides till its crisp and golden brown in colour.

8. Dish out the fried kunukus and enjoy with any accompaniment of your choice.

 

 

ALOO BHUJIA

                        
                

                                          

 

 

I have an irresistible craving for store-bought / packaged snacks. Especially,I have predilection for aloo bhujia of a popular brand. To suffice my craving,I decided to prepare aloo bhujia at home.The recipe comprises,a slew of spice powders besides potato and gram flour. Since I didn't have many spice powders at home,I decided to pull it off with the powders I had on hand.  

                                           

 INGREDIENTS :

GRAM FLOUR-  1 1/4 CUPS

RICE FLOUR- 1 TBSP

POTATO- 4 NOS ( Medium)

GARAM MASALA POWDER- 3/4 TSP

CHILLI POWDER- 3/4 TSP

AAM CHUR POWDER- 1 TSP

TURMERIC POWDER- 1/4 TSP

CUMIN POWDER- 1/4 TSP

SALT TO TASTE

PROCEDURE :

1. Steam and grate potatoes and keep it aside.

2. In a wide bowl,take sieved gram flour,rice flour salt and all the spice powder,potato gratings,hot oil,water and knead to a dough consistency and keep it covered.

3. Heat oil in a pan. Meanwhile take a portion of the dough and load it inside the murukku maker. Prior to that,apply oil on the inner surface of the murukku maker so that,the dough doesn't stick.

4. Place a perforated disc and place it inside. Check the temperature of the oil by dropping a small portion of the dough. If it pops up,then it is the right temperature to fry the bhujias.

5. Using murukku maker press the dough to make circular shapes in oil and fry in medium heat and maintain the same temperature through out the entire process.

 

 6. When the sound subsides in the oil,slowly take out the murukku and place it on a kitchen tissue to absorb excess oil .

WHEAT RAVA IDLI

 

Wheat rava is a nutritious  food and a perfect choice for people with dietary preferences: Its rich in fibre content and helps in weight loss; good for heart health and assists in effective control of diabetics. The preparation of this idli is akin to rava/semolina idli. But considering the health benefits,this variant has an edge over semolina idli.

INGREDIENTS :

 

WHEAT RAVA- 1 CUP

WHISKED CURD- 2 CUPS

ENO- 3/4 TSP

SALT TO TASTE

CHOPPED CORIANDER LEAVES

FOR SEASONING :

OIL- 3 TSP

GRAM DAL- 1 TSP

URAD DAL-1 TSP

MUSTARD- 3/4 TSP

CASHEW NUTS- 8-10

GROUNDNUTS- 4TSP

ASAFOETIDA- 1/2 TSP

GREEN CHILLIES-2 NOS

GINGER GRATINGS- 1 TSP

PROCEDURE :

1. Heat oil in a pan and crackle mustard seeds,urad dal,gram dal,curry leaves,asafoetida,groundnuts,green chillies and at last add ginger gratings and fry.

2. Roast cashew nuts in ghee and keep it separately.

 

3.Roast wheat rava along with the seasoned ingredients for a couple of seconds and switch off.

4, Transfer the roasted wheat rava and other ingredients to a wide bowl.

5. Pour the whisked curd over it. Add salt,chopped coriander leaves and mix well to a smooth batter and allow it to rest for 30-40 minutes.

6. After 35 minutes,you can notice that the wheat rava has absorbed the curd and risen in volume. If the batter is too thick,then dilute it with either butter milk or curd and adjust it to pouring consistency. Add Eno prior to steaming.

 

7. Grease idli plates and place the roasted cashews on each plates. Fill the idli plates with batter and steam it 7-8 minutes.

8. Allow it to rest for 10 minutes and then scoop out the idlis and serve with any accompaniment of your choice.

SWEET POTATO ADAI

 

 

 

As a kid, I always despised adai,but over the years,I have noticed a significant transformation in my taste preferences. Hence,I have been trying out different variants of adai,as it has become a regular dish in my breakfast menu.Recently,I prepared this sweet potato adai. The inclusion of this veggie,infused a nice sweet taste and a soft texture to adai.

 

 

 

 

 INGREDIENTS TO GRIND :

SOAKED IDLI ( PAR BOILED) RICE- 1 1/2 CUP

SHALLOTS- 6-7 

GREEN CHILLIES- 2 

FENNEL SEEDS- 3/4 TSP

GINGER CHOPPED- 1 TSP

OTHER INGREDIENTS :

SALT TO TASTE

OIL AS REQUIRED

CHOPPED CORIANDER LEAVES

SWEET POTATO- 2OO GRAMS

PROCEDURE :

1. Wash,rinse and soak idli rice in water for 2 hours.

2. After the rice softens,discard the water and shift the same to a mixer jar along with above cited ingredients and grind to a smooth thick batter.

3.Steam sweet potatoes,after removing the peel,grate it.

 

4. Incorporate the grating to the batter,along with salt,chopped coriander and curry leaves.

5. Apply oil on the tawa and heat it . Now spread the batter on the tawa and drizzle oil on the surface  and sides.

6. Flip on both the sides cook till its crisp.