Ash Gourd Curry with Buttermilk /Mor Kulambu

Ash gourd…sometimes called white gourd/winter melon/Wax melon…
It has a big list of medicinal uses…

Extremely low in calories! Regular intake of ash gourd soup prevents a lot of common health problems cold, cough, ulcer etc..
The seeds boiled in coconut oil prevent scalp dryness and dandruff.
We shall start with a simple and a common curry made with Ash gourd and butter milk.
A friend of mine is really good in making this recipe with fewer ingredients.
She finishes the curry with ginger, garlic, butter milk,salt and seasoning!!!!!!!!!!:)))))))))

Believe me …It tastes perfect…!.I often demand her for this curry…If I try the same way ..then it will enter my list if worst preparations ever..lol:)..
I think she has magic hands or wat..;)
Letz get ready


Take:
• Ash gourd (peel off the outer skin and boil with salt until well cooked) –1 1/2cup
• Curd -1 ½ cups( whisk the curd for few seconds to make butter milk !)
• Curry leaves -1 sprig
• Mustard seeds-1 tsp
• Turmeric powder -1/4 tsp
• Oil
• Salt to taste
To Grind:
• Green Chili -3
• Red chillies 3
• Shredded Coconut -3 tsp
• Coriander Seeds – 1 tbsp
• Toor Dhal – 2 tsp
• Raw Rice – 2 tsp
• Channa Dal -1 tsp
• Cumin Seeds – 1/2 tsp
• Ginger (sliced)-1 tsp


To Do:
1. Grind the above listed ingredients (ref: Ingredients to grind) to a fine paste.
2. Boil the grounded paste in a pan; Add some ½ cup of water (as per the pref), turmeric powder, salt and mix well.
3. Add the boiled ash gourd and its stew; Boil for another 5-10 minutes.
4. Now add the whisked curd/plain yogurt to the curry and boil for another 5 minutes(not more than that as the curd would curdle up and separate out of the curry)
5. Finally the seasoning part: To the heated pan, add oil, mustard seeds, curry leaves and allow it to splutter (you can add some more ginger slices too which would bring out a good aroma and taste to the curry.
Note:
You can add any vegetable of your choice..

Stuffed Brinjal/Egg Plant

I think 90% of us like this spicy stuffed egg plant! Too good to say NO...................... ;))
Take:
Egg plant/Brinjal (Small-medium size)-7
Oil-min 5 tsps
Tamarind juice-3 tsp(optional)
Water -0-50 ml

To Grind and Stuff:
Red chillies 8
Coriander Seeds 2 1/2tsp
Cumin seeds 1 tsp
Shredded Coconut 1 tsp(optional)
Sesame seeds 2-3 tsp
Ground nuts 2 -3 tsp
Garlic 4 cloves
Hing Powder a pinch
Salt to taste
To Do
•Dry roast each of the ingredients (in Grind and stuff list except salt and hing powder ) separately until it turns slightly brown (Sign: Aroma).
•Once all the ingredients are roasted, add hing powder and salt ,put in a blender and grind it to make a fine powder (without water).let the powder cool for some minutes.
•In the mean while, wash the egg plants and make a cross at its broader tip and run the knife till the edge of its thin green shaft.(Do not Cut in to four halves).
•Stuff the powder in to the egg plants.
•Once done, Heat oil in a pan, place the eggplants and toast it.
•Allow it to fry in oil for around 12 minutes in medium flame ; then sprinkle water ,close the pan with its lid and boil again.
•Watch out and twist the mixture when necessary( to avoid burns at the bottom of the pan)
•Let the egg plants boil for 15 minutes till the egg plants become soft and well-cooked.(Sign: Soft outer skin, soggy brinjals, the masala turn slightly brown oozing out some oil on the top of the mixture, well roasted green shaft )
•Pour tamarind juice and cook in medium flame for another 5 minutes
•And now it is all set to serve with Roti/Rice.

Note: The stuffed egg plants can be oven –grilled too.

Bottle Gourd with Channa Dal /Soraka Kootu

Of course, this is an another tasty dish...falvoured dal recipe..We all know this.....
apart from this.....watz spl today...
letz see some interesting facts about bottle gourds.......
Bottle gourd/ calabash/Opa quash –belongz to the cucumber family is considered to have itz origin from Africa and commonly found in European and Asian countries. It shapes differ from region to region depending on the variety of seeds planted.
Why the name BOTTLE GOURD?
The name "bottle gourd" is especially appropriate, because this plant species is one of the few from which useful and lasting containers can be made. I didn’t know this…….They can be used even as decorative pieces (right from small to massive container shapes…amazing!!!).

Most of the contemporary tribal shapes are made out this vegetable’s firm shell.....Incredibily AWESOME......
A few decor pieces which got online…(Courtsey of:www.suewalters.com)


Alright!!!!!!!Letz jump in to the recipe making process:)



Ingredients
Channa Dal 1 cup

Bottle Gourd 1 cup
Onions ½ cup (chopped)
Red chillies 1
Turmeric powder ¾ tsp
Chilly powder ¼ tsp(optional)
Hing powder a pinch
Ginger 1 tsp (chopped)
Tomato 1 (chopped)
Tamarind paste 1/2 tsp
Mustard seeds 1 tsp
Oil 1 tsp
Salt to taste
To grind:
Shredded Coconut ½ cup
Green chillies 6
Cumin seeds 2 tsp
Clove 1
Cinnamon –tiny stick (optional)
To Do:
1.Dice bottle gourd in to desired cubes.
2. Wash the dal, pressure cook dal and the vegetable with a pinch of turmeric powder, a drop of oil and water (the dal and vegetable should be covered) for a whistle or two.
3. Heat the pan, add mustard seeds, red chillies, hing powder, onions, chopped ginger, tomatoes and sauté it well.

4. Add this to the dal mixture; now add ¼ tsp of chilly powder (optional), the grinded paste, salt to taste.(if you wish,you can also add tamarind paste to it..)
5. Let it boil for 10-15 minutes
6. Garnish with coriander leaves.

Serve hot with Rice!

Aviyal

You have very less quantity of all vegetables not able to which one to use even one as the key ingredient?
Go with this dish!!!Mild and tasty!This dish has itz roots from kerala....
Ingredients
1. Carrot 2
2. Yam ¾ cup
3. Raw banana 1
4. Green chilies 5-6 or even more
5. Cumin seeds 2 tsp
7. Grated coconut 4-5 tsp
8. Curd 1/2cup
9. Potato ¾ cup

Method:
1) Cut all the vegetables, boil it in water and add some salt to it…when it is boiling..
2) Grind coconut, green chilies, cumin seeds and curd together to make a paste
3)Add the grinded paste to the boiled vegetables, add very little water.. Let it boil for some time. Season it with mustard and curry leaves
Note: seasoning it with coconut oil will give a good flavor to your dish

Tindora Fry(Dry)

Tindora with tamarind was gr8!? Right... (Older posts) just a dry
Ingredients:
Tindora 1 cup
Red onion 1 chopped
Channa dal 1 tsp
Cumin seeds 1/2tsp
Urad dal 3 tsp
Mustard seeds 1 tsp
Oil 2tsp
Red chillies 4
Chilli powder 1 tsp
Coriander –cumin powder 1 tsp
Turmeric powder 1 tsp
Grated coconut 2 tsp
Salt to taste

Method:

1) Cut the tindora in to slices, add salt, water and boil it till it becomes tender
Drain out the water and keep aside

2) Heat the pan, add oil, channa dal, urad dhal, cumin seeds, mustard seeds let them pop out, add red chillis, onions and fry it till golden brown. Add a pinch of salt as we have already added for tindora.This is just for the onion mixture.

3) Now add chilli powder, turmeric powder, coriander –cumin powder, salt and the boiled tindora…..Sauté it well…..fry it till you get a dry consistency!

Best medicinal herb ….now with u in two different forms!!

Beetroot Thovaiyal

Beetroot- a beet grown for its edible red root.....
This Solid vegetable has
The capacity to Lower blood pressure
Normalize cell respiration
0% fat
high source of fibre...........

shall we include this vegetable in our cooking menu...?????????
WE SHOULD!!!
Ingredients:

To grind:
Beetroot(Grated) 1 cup
Red chilli 5
Toor Dhal 3-4 tsp
Channa dhal 2 tsp
Red onions 1/2 cup
Tomatoes 2(medium size)
Salt to taste.
Seasoning:
Mustard seeds 1 tsp
Curry leaves
Oil 1 tsp

Method:
1)Heat the pan, to 2 tsp of oil,add all the grinding ingredients and fry them for5 -10 min.allow it to cool for few minutes.
2)Then transfer the contents to the blender and grind to get a fine paste.
3)Season it with mustard seeds &curry leaves.
4)Serve with Rice/Idly/Dosa.

Rich in calcium

Sorakka kootu(bottle gourd)

This vegetable produces long and curved fruits hanging on the supports. It has different skin textures from one country to another.This grows mostly in tropical areas especially in mild climatic conditions............i tried this recipe two years back...itz obvious that i grabbed from my mom...we both had a desire to know the secret behind itz taste when we eat it in a hotel or at some functions..some how got it

..Till then to be frank we had no idea about this vegetable...Never thought it will be so good..

another mild recipe similar to the cabbage kootu...

Ingredients:

moong dal/channa dal 1/2 cup
Sorraka 1Cup
Shredded coconut - 1/2 Cup
Green chilli - 8
Cumin seeds - 5 tsp
Turmeric powder 1/2 tsp
hing powder 1 tsp Salt - To taste

Seasoning:
Oil,mustard seeds,curry leaves

Method:
1)Wash the moong dal/Channa aal ,to one cup of moong dal add 1 1/2 cups of water and pressure cook it .

2)Slice the sorakka (shape to ur pref),slightly boil it.

3)Grind cumin seeds ,green chillies,shredded coconut

4)To the boiled dal,add salt, turmeric, sorakka and mix it well..add the paste to the mixture.let it boil for 10 -15 min in high flame and for few min in medium flame
5)season it with 1 tsp of oil,mustard seeds .

Serve With Rice!!!

Kovakka Fry(Tindora with Tamarind)

Tindora also called as Ivy gourd..... a unique tropical plant that is a member of cucumber Family. It grows well in India and Thailand .Ivy gourd has been classified as a medicinal herb in traditional Thai and ayurvedic medicine. The parts used in diabetes treatment are the leaves.

Ivy gourd contains a major vitamin A precursor from plant sources.

It is also considered a good source of protein and fiber.this vegetable tastes good when fried with just chilly powder and salt.... wat if with tamarind pulp?

Ingredients:

Tindora 1 cup

Red onion 1 chopped

Tomatoes 1 chopped
Urad dal 3 tsp

Mustard seeds 1 tsp

Oil 2tsp

Green/red chillies 3

Chilli powder 1 tsp

Tamarind juice 1/4 cup

Turmeric powder 1 tsp

Salt to taste

Method:

1)Cut the tindora in to slices,add salt ,water and boil it for around 10-15 min ,drain out the water and keep aside

2)Heat the pan, add oil, urad dhal,mustard seeds let them popo out,add red chillis,onions and fry it till golden brown

3)Now add tomatoes,chilli powder, a pinch tumeric powder,salt and the boiled tindora..

saute it well...

4)Add tamarind juice to the mixture and allow it boil for 10 min till jiuce is well absorbed.

serve hot

Best with:Rice,chappathi

Cauliflower Peas Curry

"Cauliflower" - low in fat, high in dietary fiber, water and vitamin C, possessing a very high nutritional density. cauliflower grown in trophical regions was named in 19th century has photochemicals which are beneficial to human health.It shares an excellent combination with potatoes and peas.. heregoes one amongst them......

Ingredients

Cauliflower florets 1 cup

Green peas 1/2 cup

Small Red onions 1/2 cup

Red Chilli 5

Garlic 2 to 3 cloves (chopped)

Ginger paste 1 tsp

Cumin seeds 1 tsp

Coriander seeds 4 tsp

Pepper Corns 2tsp

Tomato 1

Shredded Coconut 1/2 cup

Garam Masala Powder 1/4 tsp(spices and garam masala in lesser quantity will do)

Poppy seeds 1/4 tsp Cloves 2

Cinnamon powder 1/4 tsp

Fennel seeds 1/4 tsp

Turmeric Powder 1/4 tsp

Cashew powder-1 tsp(optional)

Curry leaves 5 -10

Mustard seeds 1 tsp Oil 1-2 tsp

Salt 2 tsp/to taste

Coriander leaves to garnish

Method:

1) Wash and rinse the florets add four cups of water and 3/4 tsp salt .

Boil it for 10-15 min

2) Drain the water out of it and keep it aside. Do the same for green peas.3)Heat the pan add the coriander seeds, cumin seeds, red chillies, chilli powder peppercorns,garam masala powder, poppy seeds, cinnamon powder, transfer the contents to a bowl

4) Now add 1 tsp of oil in the pan fry the small onions, shredded coconut, and turmeric powder until rich brown. Add onion-coconut mixture,1 tomato to the roasted spices in bowl and allow it to cool.

5) Grind the above mixture to a fine paste and liquefy it as per your requirement. Put grinded masala in to pan, add florets and peas, some water if needed, and salt to taste.

6) Let it boil for some 10-15 min in high flame and for some more time in medium flame

7)Add 1 tsp of cashew powder to it (this makes ur curry thick) 8)On the other end for seasoning the curry ,heat the pan -to one tsp of oil, add mustard seeds, remaining chopped garlic, curry leaves.

9) Garnish with coriander leaves and Serve hot.

Best with: puri and any wheat rolls

Additional: we can also add yoghurt (should be even, if not beat it once in blender and add ) to this curry when it 's boiling then add cashew powder at last.

Hope u like it!

Dal/Dhal Palak

Spinach- Rich source of iron in addition to this, intake of any kind of spinach food gives u a list of nutrients-vitamin K, vitamin A, , vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is also a very good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E.Each one of us have a different method of cooking spinach varieties.lot of different recipes can be made out of it too(right from Vada to kofta curry) This is a basic recipe.

Ingredients

• Spinach 1 bunch
• Moong Dhal 3/4cup
• Red onion 1
• Green chilllies 4
• Tomatoes 2
• Red onion 1
• Chilli Powder 1 tsp
• Garlic 3 pods
• Turmeric powder 1/4
• Pepper corns 1/2tsp
• Garam masala powder a pinch
• Refined Oil 2tsp
• Mustard Seeds 1 tsp
• Jeera 1/2 tsp
• Red chillies 3
• Curry leaves
• Salt to taste
  

Method:

1.Heat the pan, add washed dhal, 2 1/2 cups of water, ,chopped spinach, tomatoes, onion,2 pods of garlic , Pepper corns,Green chillies, and cook until it is becomes tender. it might take 1/2 an hour.Else you can also just pressure cook((leave for 4-5 whistles)this mixture instead of boiling in the pan.

2.Open the cooker lid,Add garam masala, turmeric,salt to taste, mix well.you can add some water if you prefer to...

3. Allow it to boil for some more minutes.turn off the stove.Just Whisk all these ingredients once so that pepper corns ,tomatoes and garlic get partially mashed addin.g a aromatic taste to your dish

4.Take another pan ,add mustard seeds, jeera let it pop ,now add dry red chillies ,1 pod of garlic(chopped) and curry leaves.Saute for few seconds and add to the cooked spinach dhal

Best with :Rice,Roti,Pepper Pappad.

Moong Dhal Cabbage Kootu

Lentils are low in fat and high in protein and fiber. I grabbed this recipe from my mom's friend..light dish...........

This dehusked yellow lentils get z softened soon,easy to smash....tastes awesome with nothing in it!...

Ingredients

Moong dal - 1.5 Cup

Cabbage - 1/2 Cup

Shredded coconut - 1/2 Cup

Green chilli - 5-6

Cumin seeds - 4 tsp

Salt - To taste

Seasoning:

Oil,mustard seeds,curry leaves

Method:

1)Wash the moong dal,to one cup of moong dal add 2 1/2 cups of water and pressure cook it .leave it for 5 whistles and keep aside

2)Wash and slice the cabbages and boil it

take cumin seeds ,green chillies,shredded coconut and grind it well..

3)To the boiled dal,add cabbage , salt,mix it well..let it boil for 10 -15 min in high flame

add the grinded paste to the mixture.let it boil for few more minutes...

4)In another pan,add 1 tsp of oil,mustard seeds curry leaves and add to the kootu.

all set now!

A pinch of Ginger ,hing powder adds special flavor to ur dish

Best with Rice and rice only!!!!!!!!!

sure it ll become one amongst your regular recipes .