09
Feb 17

Ridge gourd peel ki chutney(beerakaya/peerkangai chutney)

‘Ridge gourd peel ki chutney’ provides key nutrients of many vitamins, minerals and fiber which is present in the outer skin. The ridge gourd peel helps to prevent age related macular degeneration.

This is one of the basic and popular south Indian chutney; it is served with hot steamed rice, a tablespoon ghee, hot rasam and papad…delicious…very delicious…

Ingredients:

  • Ridge Gourd: ½ kg (~2 cups of peel)
  • Madras onion: 6-8 no.
  • Tomato: 1 no. (Medium size)
  • Cooking Oil – 1 table spoon
  • Urad Dal / split black gram- 1 table spoon
  • Dry Red Chilies: 2 no. (As per your taste)
  • Garlic: 4 to 6 cloves
  • Ginger: 2” pieces
  • Tamarind – 1 table spoon (as per your taste)
  • Jaggery – 1 teaspoon (optional)
  • Salt: 1 teaspoon

Seasoning:

  • Cooking Oil – 1 table spoon
  • Mustard Seeds: 1 teaspoon
  • Cumin: 1 teaspoon
  • Dry Red Chili: 1 no.
  • Urad dal: 1 teaspoon
  • Curry leaves – 1 twig
  • Asafoetida: ¼ teaspoon

Preparation:

  1. Wash and discard the sharp edges and veins of the ridge gourd, peel the skin of ridge gourd shown in the photo. You can use the pulp of this in other recipes, for this recipe you need only the peel, peel should be thicker than normal peel, the peeled portion can be used as per your normal preparation.
  2. Chop onion, garlic, ginger and tomato, keep aside

Method:

  1. Heat 1 tablespoon of oil, Add cumin sputters it for few seconds, add ginger, garlic, onion, tomato, and curry leaves one by one into one minute intervals.
  2. Add salt, tamarind pulp and red chili, fry for couple of minutes, cover it and cook till it is done (liquid dried up). Put off the flame, allow to cool.
  3. Grind fried and cooked peel of ridge gourd, Make course paste, Ridge gourd peel ki chutney is ready after seasoning.

Seasoning:

  1. Heat oil in a pan, add mustard seeds, urad dal, dry red chili, asafoetida and curry leaves. Let it sputter, add grinded chutney, fry for couple of minutes on medium flame (continue stirring), put off the flame, transfer into serving bowl.
  2. Ridge gourd peel ki chutney is ready to be Served with rice, idli or dosa.
  3. It can be served with steamed rice or chapati also.
Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ingredients

Ingredients

discard the sharp edges and veins of the ridge gourd

discard the sharp edges and veins of the ridge gourd

peel the skin of ridge gourd

peel the skin of ridge gourd

Ingredients

Ingredients

Ingredients

Ingredients

Add cumin

Add cumin

add ginger, garlic

add ginger, garlic

add ginger, garlic, onion

add ginger, garlic, onion

add ginger, garlic, onion, tomato

add ginger, garlic, onion, tomato

add ginger, garlic, onion, tomato , and curry leaves

add ginger, garlic, onion, tomato
, and
curry leaves

add ridge gourd peel

add ridge gourd peel

Add salt, tamarind pulp and red chili

Add salt, tamarind pulp and red chili

fry for couple of minutes

fry for couple of minutes

cover it and cook till it is done

cover it and cook till it is done

Grind fried and cooked peel of ridge gourd

Grind fried and cooked peel of ridge gourd

Make course paste

Make course paste

Seasoning

Seasoning

add mustard seeds, urad dal, dry red chili, and asafoetida

add mustard seeds, urad dal, dry red chili, and asafoetida

add curry leaves

add curry leaves

add grinded chutney

add grinded chutney

fry for couple of minutes

fry for couple of minutes

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)


06
Dec 16

Raw banana poriyal/dry sabji (south Indian style)

Raw banana is easily available in all over India especially south India, rather banana is staple food in south India. It can be cooked in many ways; I am sharing here today the south Indian ways of cooking, very easy to cook called ‘raw banana poriyal’.

In this recipe, fresh coconut, curry leaves and black pepper gives mild sweet and spicy flavor. This is very healthy and nutritious too. It goes very well with noon meal with Sāmbhar and steamed rice.

Ingredients:

  • Raw banana: 2no. (Medium size, vegetable verity)
  • Onion: 1 no. (Small)
  •  Garlic: 2-3 flakes
  • Sesame seed oil/cooking oil: 2 table spoon
  • Salt: half teaspoon (as per taste)
  • Cumin: ½ teaspoon
  • Mustard seed: 1 pinch
  • Black pepper powder: ½ teaspoon.
  • Split black gram: 1 tablespoon
  • Curry leaves: 1 twig
  • Asafoetida: 1 pinch
  • Turmeric powder: 1 pinch
  • Fresh scrap coconut: 1 tablespoon

Preparation:

  1. Chop onion, and garlic into small pieces. Keep aside.
  2. Boil/ microwave the raw banana
  3. Peel and grate the banana, keep aside.

Method:

  1. Take fry pan, put oil and heat.
  2. When it smokes, add mustard seeds, and split black gram, wait till it sputters.
  3. Add turmeric powder and garlic; stir and fry (keep it stirring otherwise it may burn).
  4.  Add scraped fresh coconut, onion and curry leaves, and fry for few minutes.
  5.  Add, grated raw banana in small quantity to avoid sticking; keep stirring, cover it and cook for 2-3 minutes on medium/low flame.
  6. Add salt, Put off the flame, now raw banana poriyal/dry sabji (south Indian style) is ready to serve.
  7. Transfer into serving bowl; serve this as a side dish at lunch or dinner.
Raw banana poriyal/dry sabji (south Indian style)

Raw banana poriyal/dry sabji (south Indian style)

Boil/ microwave the raw banana

Boil/ microwave the raw banana

Ingredients

Ingredients

Ingredients

Ingredients

add mustard seeds

add mustard seeds

add mustard seeds, and split black gram

add mustard seeds, and split black gram

add mustard seeds, and split black gram

add mustard seeds, and split black gram

Add turmeric powder and garlic

Add turmeric powder and garlic

Add scrapped fresh coconut

Add scrapped fresh coconut

Add scrapped fresh coconut

Add scraped fresh coconut

 Add, grated raw banana

Add, grated raw banana

20151203_161034

keep stirring

keep stirring

Add salt

Add salt

Raw banana poriyal/dry sabji (south Indian style)

Raw banana poriyal/dry sabji (south Indian style)

Raw banana poriyal/dry sabji (south Indian style)

Raw banana poriyal/dry sabji (south Indian style)


02
Dec 16

Ragi (Finger millet) Paniyaram

Travel food:

Paniyaram is the one of the very famous breakfast recipe in south India; it is made for eating on long distance trip also.

Good things come to small package ‘Ragi Paniyaram’ is the powerhouse of healthy nutrition, helps to reduce weight, stress and anxiety. Ragi is the cereals consumed in the purest form, does not need to be polished, it is also called super cereal.

Ingredients:

For dough:

  • Ragi (Finger millet): 1 cup
  • Boiled rice/parboiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon

For seasoning:

  • Chana dal (split Bengal gram): 1 tablespoon
  • Urad dal (split black gram): 1 teaspoon
  • Onion: 1 no. (Small size)
  • Green chili: 2 no. (As per taste)
  • Mustard seed: ½ teaspoon
  • Asafoetida: 1 pinch
  • Curry leaves: 2-3 twigs
  • Salt: ¼ teaspoon

Preparation:

  1. Wash Ragi, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak, Ragi, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~5 -10minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the Ragi with required quantity of water to a fine and smooth paste, add the rice into Ragi paste with required quantity of water and grind to a fine paste.
  5. Take out this paste and mix with dal paste, add salt, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Seasoning:

  1. Take a fry pan, put oil  heat it on medium flame in it, when smoke begins to come, add mustard seed; split black gram and split Bengal gram, sputter it for few seconds, when light brown color comes, add onion,  green chili, curry leaves and salt, fry for couple of minutes, put off the flame. Transfer into batter bowl. Mix it well. Now Paniyaram batter is ready to make Paniyaram.

Method:

  1. Pre heat Paniyaram mould and Smear the Paniyaram cups with little ghee/oil.
  2. Pour ladleful prepared batter in the cavity, cover it; allow it to cook for 2-3minutes on medium low flame.
  3. Turn each Paniyaram with the wooden spoon or fork; allow it to cook 1-2 minutes on medium low flame, Turn once or twice if required for uniform cooking.
  4. Transfer it and serve it in plate/or transfer into casserole, Ragi Paniyaram is ready to serve with masala Sāmbhar and coconut chutney.
  5. You can also serve with tomato onion chutney and dry sesame seed chutney.
Ragi (Finger millet) Paniyaram

Ragi (Finger millet) Paniyaram

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Seasoning, add mustard seed

Seasoning, add mustard seed

add split black gram and split Bengal gram

add split black gram and split Bengal gram

add split black gram and split Bengal gram

add split black gram and split Bengal gram

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

fry for couple of minutes

fry for couple of minutes

Transfer into batter

Transfer into batter

Transfer into batter

Transfer into batter

Mix it well

Mix it well

Pour ladleful prepared batter in the cavity

Pour ladleful prepared batter in the cavity

Turn each Paniyaram with the wooden spoon

Turn each Paniyaram with the wooden spoon

Ragi (Finger millet) Paniyaram

Ragi (Finger millet) Paniyaram


02
Dec 16

Ragi (Finger millet) idli

Ragi is small wonder-super cereals, best source of calcium, dietary fiber, high protein and rich source of minerals .it is the supplement especially for those who is suffering at the risk of osteoporosis or low hemoglobin level.

You can prepare chapati, dosa, upma ; see the link of ‘Indian Cooking Manual’.

Ingredients:

  • Ragi (Finger millet): 1 cup
  • Boiled rice/par boiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon

Preparation:

  1. Wash Ragi, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak, Ragi, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the Ragi with required quantity of water to a fine and smooth paste, add the rice into Ragi paste with required quantity of water to a fine paste.
  5. Take out this paste and mix with dal paste, add salt, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Method:

  1. After fermentation, stir the batter with ladle, if required add some water to get the consistency, Smear the idli stand cups with little ghee/oil.
  2. Pour ladleful fermented mixture in idli stand cavity; place the idli cooker on the gas with a cup of water, place the idli stand into the idli cooker and close the lid.
  3. Cook until toothpick inserted near the centre of the idli comes out clean; it will take about 8-10 minutes.
  4. Take out this idly with the help of spoon, and transfer into serving bowl, Light fluffy idli is ready to serve with masala Sāmbhar and coconut chutney.
  5. You can also serve with tomato onion chutney and dry sesame seed chutney.
Ragi (Finger millet) idli

Ragi (Finger millet) idli

Ingredients

Ingredients

Ingredients

Ingredients

batter

batter

batter

batter

Cook until toothpick inserted near the centre

Cook until toothpick inserted near the centre

Ragi (Finger millet) idli

Ragi (Finger millet) idli

Ragi (Finger millet) idli

Ragi (Finger millet) idli


01
Dec 16

Poha uttapam

A journey down to memory lane, I could still feel the aroma of deliciously hot poha uttapam with yummy coconut chutney and tomato onion chutney. So today’s recipe is cuisine from south India.

By tradition poha uttapam is served as breakfast or lazy weekend.

Ingredients:

  • Poha (beaten rice): 100gm.
  • Curd: 100gm.
  • Boiled rice/par boiled rice: 200 gm.
  • Salt: 1 tablespoon
  • Cumin: 1 tablespoon
  • Green chili: 1 no.
  • Meetha soda: 1 pinch
  • Ginger: 2-3” piece
  • Onion: 1 no. (Medium size)
  • Coriander leaves: 50 gm.
  • Ghee (clarified butter)/Cooking oil /butter/: 50 gm

Preparation:

  1. Wash poha and soak with curd for at least 6-7 hours or overnight, keep aside.
  2. Simultaneously Soak rice in separate bowl with double quantity of water for 2 hrs. Grind the rice along with equal amount of water to a very smooth batter in a ‘mixer grinder or dosa grinder’, add poha in it and grind till become fine batter. Add salt and Meetha soda; mix well Keep aside for minimum2-3 hours before use.
  3. Chop onion, ginger and green chili, and coriander leaves into very fine; take a mixing bowl, mix well along with cumin and little salt. Keep aside.

Method:

  1. Stir the batter with ladle, if required add some water to get the consistency so that it can be spread easily on the dosa tawa.
  2. Take a traditional dosa tawa/non stick dosa pan; apply few drops of oil on it.
  3. Pour ladleful of batter on the centre of the tawa and allow it to flow naturally in a circle.
  4. Cook it for few seconds, spread ½-1 teaspoon of butter/ghee on the side and top. Spread onion mixture, cover and cook on medium low heat for couple of minutes till crispy brown color just appears and the edges gets light brown in color and also get lifted. Flip it and cook both sides till onion gets golden in color.
  5. Transfer the ‘Poha uttapam’ into serving plate. Along with coconut chutney, dry garlic chutney and vegetable Sāmbhar.
Poha uttapam

Poha uttapam

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Pour ladleful of batter on the centre of the tawa

Pour ladleful of batter on the centre of the tawa

allow it to flow naturally in a circle

allow it to flow naturally in a circle

spread ½-1 teaspoon of butter/ghee

spread ½-1 teaspoon of butter/ghee

Spread onion mixture,

Spread onion mixture,

Poha uttapam

Poha uttapam