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.

Moong Dal Subzi

Its 5th dayof Navaratri, and me and family are enjoying first time golu. Daily Neiveidyams are done. Also, I should decide what side dish for chapati. Yes, I chose Green Moong dal, which can be used for sundal as well as subzi.

Moong dal Subzi


Ingredients:

Green Moong Dal- 1 cup
Onion- 1 Chopped Finely
Tomato- 1 Big or 2 Small Chopped Finely
Ginger- 1 tsp
Turmeric- 1 tsp
Chilli Powder- 1 tsp
Coriander powder - tsp
Garam Masala - A pinch
Kasoori Methi- 1/2 tsp
Jeera Seeds- 1tsp
Oil and Salt.

Coriander leaves

Method:

1) Soak Green Moong Dal for 12 hours . Then, pressure cook it for about 3 Whistles.
2) In a Kadai, Put oil, Jeera,Onion and Ginger. Fry for about 5 minutes.Then add tomatoes and fry till the oil comes out. The onion-tomato mixture should be mushy.
3)Then pour cooked Moong Dal and put all the powders ( Turmeric, Coriander and Chilli Powder) and salt. Fry for about 8 minutes.
4) Pour little bit of water if you want it as gravy.

Garnish with coriander.

For Sundal:

Ingredients:

Green Moong dal - 1/4 cup
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Green chillies - 1 slit
curry leaves
Salt and Asafoetida.

Method:
1) In a kadai with oil, PUt the mustard and wait till it splutters.
2) Add Urad dal,green chillies and curry leaves. Add cooked green Moong dal ,salt and asafoetida.


Green Moong Dal sundal is ready

Ayurvedic Dal Tadka with Tandoori Nan

Hurray...After a long time, I am posting recipes in my blog. This might be the repeated statement, but still, its quite long. Eventhough, I try new recipes quite often, I am not able to post it on my blog. 1) Camera is not working properly 2) lack of interest because of Camera 3) its only Camera. Atleast we must have some inspiration to continue the blog. Now, No excuses, as i have got new batteries which will come for atleast a week or two provided , I maintain it properly. Now coming back to the recipe.

Making tandoori Nan is my dream. Eventhough I dont have any oven, I tried looking for Nan without the use of Oven. With the help of other blogs, I tried using with my cooker, but got tired, as I dint get it. So, I just did like Phulka/Roti. To be frank, it came out soft and just like Nan. So , New users who wants to try Tandoori Nan at home, can use this procedure. Its simple and tasty.

For Nan:

Maida - 2 cups
Yogurt/Curd- 1 cup
Milk - 1cup
Baking powder - A pinch
Oil , Salt and small quantity of water( Water is just optional)

Method:

1) In a basin, Mix all the contents above (Without water) and make a dough. Try not to use water.

If you feel the dough is lacking some water , you can substitute with Milk or oil.
Put this dough mixture in wet cloth, keep it aside for about 1 hour or so.




Dal Tadka:-

Moong dal/Paitham Parupu - 1/2 cup
Toor Dal/Tuvaram Parupu- 1/2 cup
Jeera Powder - 1tsp
Coriander Powder - 1tsp
Tomato- 1 Big or 2 Small Chopped finely
Salt

Tempering/Tadka:-

Mustard- 1tsp
Jeera - 1 tsp
Long Red Chiilies - 1 or 2( according to ur chilli taste)
Hing
Ghee


Method:

1) Keep the Dal in cooker for about 3 whistles.
2) After the pressure is released, add the tomatoe,salts and cook for about 5-10 minutes
3) While doing so, Take a small Kadai , pour Ghee , Add Mustard,Jeera and wait till it splutters. Then add, Long Red Chillies and Hing.And pour over the Dal.

You can garnish with coriander and curry leaves.

You may have doubts asking how this is Ayurvedic. Anything you cook with Ghee is consider Ayurvedic provided you take it in limited quantity and exercises are regular.