Thursday, 14 June 2018

Progress!


If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter', ‘Pinterest’ or 'Google +’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!

Monday, 21 May 2018

Ridge Gourd Chutney (பீர்க்கங்காய் துவையல்)

Traditionally ridge gourd or its skin alone (!) has been used to make thuvayal. This chutney or thuvayal (பீர்க்கங்காய் துவையல்) makes a good accompaniment to curd rice or even rasam rice! Let me share the authentic traditional recipe with you.

Ingredients:
Ridge gourd – small, cut into cubes (do not peel), 1 no
Toor dhal or split red gram – 1 tablespoon
Red chili – 2-3 no or as desired
Salt – to taste
Coconut – grated, 2 tablespoons (optional)
Tamarind – a small bit
Asafoetida – a generous pinch
Oil – 2 teaspoons

Method: Wash the ridge gourd well, cut off the ends and cut the vegetable into cubes. Heat 1 teaspoon of oil in a kadai, add red chilies and toor dhal. Fry till the dhal turns golden brown. Transfer to a bowl. Now heat the remaining oil and fry the ridge gourd pieces till the fleshy portion starts to become soft. Allow the vegetable to cool. Later grind the fried items, ridge gourd, coconut, tamarind, salt and asafoetida using a mixer-grinder into a smooth paste. Your chutney is ready! 

If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter', ‘Pinterest’ or 'Google +’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!

Carrot Salad

Carrots are best suited for making salad either alone or in combination with other vegetables. Today I wish to share a special recipe combining carrots and mint leaves in honey-lemon dressing.

Ingredients:
Carrots – 3 no, sliced thinly
Fresh mint leaves – 15-20 no, chopped
Ginger – 1/4" piece, grated
Honey – 1 tablespoon
Salt – to taste
Lemon juice – 1 tablespoon
Pepper powder - a generous pinch (adjust to taste)

Method:  Scrape the skin and wash the carrots in running water. Cut them into fine slices using a vegetable slicer. Wash the mint leaves and chop them roughly. In a bowl, mix honey, lemon juice, salt, grated ginger and pepper powder. Mix very well. Add in the carrot slices and mint leaves. Refrigerate for 10 minutes and serve chilled.

If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter', ‘Pinterest’ or 'Google +’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!

Saturday, 28 April 2018

Cauliflower-Green Peas Curry

Cauliflower is categorized as an “English” vegetable, and hence, not many preparations involving cauliflower are available in the traditional Tamil Brahmin cuisine. However, cauliflower can be used to make curries and gravies that taste great with both rice and chapatti. Today, I wish to share with you a simple recipe that combines cauliflower and green peas to make a yummy side dish for chapattis.

Ingredients:
Cauliflower – medium, 1 no
Green peas – shelled, ¼ teacup or 50 ml measure
Onion – large, 1 no, finely chopped
Tomatoes – 2 no, chopped
Ginger – 1” piece, grated
Salt – to taste
Oil – 1 tablespoon
Jeera or cumin seeds – ½ teaspoon
Coriander leaves or cilantro – chopped, 1 tablespoon

For the masala:
Fresh curds – ¾ teacup or 150ml measure
Garam masala – 1 teaspoon
Kashmiri chili powder – ½ teaspoon (adjust to taste)

Cauliflower-Green Peas Curry
Method: Separate the cauliflower florets. Heat 600ml of water in a vessel. When it boils, add 1 teaspoon salt and cauliflower florets. Cover the vessel and switch off the stove immediately. Let it stand for 5 minutes. Drain the water and wash the cauliflower in running water, drain fully and keep aside. Boil peas in sufficient water for 10 minutes, drain and keep aside.

Heat oil in a kadai, add cumin seeds and when they start to crackle, add onion pieces. Sauté for a while till the pieces start to brown. Now add cauliflower, green peas and required salt. Cover and cook on low flame till the vegetable is cooked. Beat the curds very well and blend it with garam masala and Kashmiri chili powder. Add in the masala mixture and mix well. Simmer for 5 minutes. Switch off the stove and garnish with chopped coriander. Serve hot with roti, chapatti or parathas.

If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter', ‘Pinterest’ or 'Google +’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!

Friday, 27 April 2018

Broccoli Stir Fry

Broccoli is a healthy vegetable and considered to be the dieter’s delight! It is rich in dietary fiber, vitamins particularly C, A, and B6 as well as minerals such as magnesium, iron, calcium and potassium. Broccoli is not often used in traditional Indian cuisine. It can be added to other vegetables in a salad. However, here is an easy and tasty broccoli recipe that goes well both with pasta and chapatti. Try this out…

Ingredients:
Broccoli – medium sized, 1 no
Onion – large, 1 no, sliced
Kalonji or nigella seeds – 1 teaspoon
Cooking oil – 1 tablespoon
Salt – to taste
Freshly ground pepper – 1 teaspoon (adjust to taste)

Broccoli Stir fry
Method: Separate the broccoli florets and wash well in running water. Drain and keep aside. Heat oil in a frying pan; when ready, add nigella seeds. Fry for 30 seconds. Add the sliced onions and fry till they turn light brown in color. Add the broccoli florets and salt. Mix well. Cook on low flame till the vegetable starts to soften. Now add the ground pepper and stir fry for 1 minute. Remove from fire and serve hot as an accompaniment to pasta or chapatti.

If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter', ‘Pinterest’ or 'Google +’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!