100th Post -Stuffed Kovaikai Curry/Stuffed Pointed Gourd-

100th post!!! wow.I am very happy to announce this is my 100th post.

POinted Gourd is sometimes referred to as the king of vegetables. This is probably due to the fact that it has a good blend of rasas and qualities that render it healthy and tridoshik for consumption. Hot and light in quality its firm and succulent texture makes it perfect for a savoury or a sweet stuffing.Its bitter essence and pungent post-digestive effect are balanced well in this recipe with a dash of tangy dry mango powder, a popular Indian seasoning.

Ingredients:

Tender :- 1/4 kg

Stuffing:

Coriander Powder - 1 tsp
Cumin Powder - 1tsp
Turmeric powder - 1tsp
Chilli Powder - 1 tsp
Dry Mango Powder- 1/4 tsp
Asafoetida Powder- a pinch
Salt

Method

1) Wash and pat dry the pointed gourds. Nick the end and make a veritcal slit in the center to stuff.
2)Mix together all the ingredients of the stuffing. Now Pack this stuffing in to the gourds.
3) In a kadai with oil, put the Mustard and Curry Leaves, and fry for about 40-50 minutes till the gourd is soft and cooked.

(Another Option:-)
Keep the stuffed gourd in the cooker for about 2 whistles and fry them. It will come out very good.As gourd /Kovaikai will take more time to fry.

Stuffed kovaikai curry is ready. Can have with Morkuzhambu/Kadi and Hot rice and Ghee.

Beetroot Rice with Mint Raita

I am quite lazy with the blogging because of no-camera-with-me to take pictures. I started thinking about what Sandya's told me about blogging-without-pics and also by 4th sense cooking Beetroot rice, thought about trying at my home with a twist.

My daughter calls "purple Rice" and liked it so much.Even my husband got me a good praise for this. A best side dish - Mint Raita/Pudina Raita and Maravallikizhangu Appalam/Papad for my lunch.

Here is the ingredients and method to make one.

Beetroot Rice(Purple Rice):

Ingredients:

1 Cup Basmati Rice
1 Onion sliced
2 Beetroot grated
2 Green chillies
1 Ginger-garlic paste
1tsp Coriander powder
Pinch of Garam masala
Curry leaves and Coriander Leaves for garnishing.
Oil and salt.

Method:

1) Soak 1 cup of Basmati rice for about 20 minutes.
2) while doing so, in a rice cooker, Pour sliced onion and green chillies.ginger-garlic paste and fry for some time.
3) Add curry leaves, grates beetroot,coriander powder and fry for about 5 minutes.Later add basmati rice and salt. Just add a pinch of garam masala to it.
4) after 3 whistles ,switch off the coooker.

Garnish with coriander leaves

Mint Raita:

Ingredients:

1 cup Yogurt/Curd
1/4 cup of Corainder leaves
1/2 cup of Mint Leaves
1 tsp Jeera
1/4 Finely chopped onions
A pinch of Chat masala
salt
1/2 tsp Ghee

Method:

1) In a mixie, blend Coriander leaves and Mint leaves with little bit of curd.
2) In a bowl, Mix the blended leaves and curd with Chat Masala, Onions and salt.
3) In a kadai, temper with Jeera seeds.

A nice combo of Beetroot rice with Mint raita is ready.