SNAKE GOURD PARUPPU USILI

 Variety is the spice of life.At times I feel this phrase finds its relevance in our day- to- day cooking.I always try to explore different recipes to make the dish appetizing.This particular dish is a rehash recipe,wherein I have incorporated the leftover lentil crumble,a filling used inside the kara kozhukattai in preparing this paruppu usili.You can check out my kozhukattai page for the recipe.I have elaborated the recipe and procedure for preparing the both sweet and spicy variant.

 

 

 

 

 

 

INGREDIENTS

 

LENTIL CRUMBLE (Filling used in kara kozhukattai)--2 1/2 TBSP

 SNAKE GOURD-300 GRAMS

ONIONS- 2 NOS

MUSTARD-3/4 TSP

URAD DAL-3/4 TSP

TURMERIC POWDER-1/4 TSP

CHILLI POWDER- 1 TSP

SALT TO TASTE 

OIL- 1 TBSP  

 

PROCEDURE :

 

Wash and wipe snake gourd and chop it into small pieces and keep it aside.Pressure cook for one whistle and drain the water and keep the steam veggie aside.

 

In a pan add oil and splutter mustard seeds,urad dal,curry leaves,turmeric powder,chilli powder and saute in mild heat.Add chopped onions,salt and fry till the onions turn translucent.

 

 Adjust the quantity of salt as the lentil crumble has salt in it.

 

Now add the steamed veggie over the sauteed onions and saute in mild heat for a minute.

 

Now sprinkle the lentil crumble over it and mix well so that it coats the veggie evenly.You don't have to add the coconut gratings,as the coconut is already used in  lentil crumble .

 

MAIDA DOSA

 

If you ask me my favorite dish, I would utter “Barota” without a second thought. If you ask me my favorite sweet dish, it would undoubtedly be “Badushah.” Now, you might wonder why I’m suddenly talking about these two favorites. The reason is simple—both share a common ingredient: Maida.

I honestly don’t know why I have such an affinity for maida. Perhaps it’s something in my genes, or maybe it’s just one of those unexplained food loves.

And that brings me to today’s recipe—Maida Dosa. It’s a simple, go-to breakfast option that you can whip up in a jiffy. True, maida isn’t exactly the healthiest choice, but once in a while, a little indulgence won’t hurt.

 

INGREDIENTS 

Maida (all-purpose flour) – 1 cup

Rice flour – ¼ cup (for crispness)

Curd – 2 tbsp (optional, for slight tang)

Onion – 1 small, finely chopped 

Green chilli – 1, finely chopped 

Curry leaves – a few, chopped 

Salt – to taste

Water – as needed

Oil – for cooking

PROCEDURE  :

 

 

 

In a mixing bowl, add the maida, rice flour, salt, and curd if using.

Gradually pour in the water while whisking to make a smooth, lump-free batter.

Ensure the batter is slightly thinner than regular dosa batter.

Mix in the chopped onion, green chilli, and curry leaves for extra flavor.

Heat a non-stick tawa or a cast iron pan over medium heat.

Lightly grease the pan with oil.

Pour a ladle of batter like you do while making rava dosa

Drizzle a little oil around the edges.

Cook until the sides turn golden and crispy.

Flip the dosa and cook the other side for crispy texture.

For a crispier dosa, let the batter rest for about 10 minutes before cooking. 


 

INSTANT PULIYOGARE

 

 

Yesterday, I was watching an episode about prasadams with my mom. The focus was on puliyogare — the tangy, tamarind-based rice dish offered in Vishnu temples across South India. Being a true puliyogare aficionado, my mom instantly began craving it.

She’s an excellent cook, and some of her dishes are real hits among our family and friends. Puliyogare, known as Gojju Chitranna in Kannada, is one of her specialties. In our household, her version always includes sautéed brinjal, making Badanekayi Gojju Chitranna a top choice for festivals and special occasions. (Badanekayi translates to brinjal, and gojju refers to the tamarind-based paste.)

I’ve already tried her elaborate version — the one where you carefully roast whole spices and grind them into a fragrant powder. But today, I decided to make the instant version I had written down in my recipe book. To my delight, my mom tasted it and said it was on par with her own. I was thrilled by her compliment!

This is a perfect quick-fix recipe for puliyogare lovers. If you're short on time and can't go through the elaborate process, but still crave that tangy, spicy, authentic South Indian flavor,this version is definitely worth a try.

 

 

 INGREDIENTS:

 

TAMARIND--GOOSEBERRY SIZE

CORIANDER POWDER-2 TSP

CHILLI POWDER- 1 TSP

PEPPER POWDER- 1/2 TSP

BLACK SESAME POWDER- 1 TSP

ROASTED FENUGREEK POWDER- 1/4 TSP

TURMERIC POWDER- 1/4 TSP

JAGGERY POWDER- 1 TSP

SALT TO TASTE

 

FOR SEASONING

 

SESAME OIL- 1 TBSP

MUSTARD- 3/4 TSP

URAD DAL- 1TSP

GRAM DAL- 1 TSP

GROUNDNUTS- 3 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 1 SPRIG 

RED CHILLIES- 2 

 

 

PROCEDURE :

 

1.Soak tamarind in warm water and extract syrup.

 

2. In a pan heat sesame oil and splutter all the ingredients cited in the column.

 

3.Pour the tamarind syrup. Add salt and all the spice powder and boil till the raw smell evades and the syrup thickens .

 

4. Now add the cooked rice over it and mix thoroughly till all the rice coats uni formally.