Ridge Gourd Peel Chutney

I am sure most of you know how to prepare ridge gourd or it's peel chutney and I never thought of posting the same.  Recently me and my friend cum neighbour went for vegetable shopping and when I got myself a soft, fresh ridge gourd and asked her if want to buy it too ..she said she doesn't know what to cook with that ...I was like you can do so many things and also make chutney with the peel..she told me she heard about it but doesn't know the recipe and then I thought I should post it for her and other people whom don't know how to make this yummy but simple chutney.  

Ingredients:

Ridge Gourd Peel - 1 cup or of one ridge gourd

Cilantro - 1/2 cup  [you can just few stalks too]

Coconut - 1 tbsp [optional]

Garlic - 1 tbsp [chopped]

Green Chilli - 3 [according to spice level]

Tamarind - a small pebble size

Urad Dal - 1 tsp

Cumin Seeds - 1/2 tsp

Oil - 1 tsp

Salt - to taste

Water

Method:

1. Heat oil in a pan, add cumin seeds and let it crack.  Add urad dal, garlic and green chill, once dal becomes golden brown add ridge gourd peel and sauté for 2-3 minutes, off the flame and allow everything to cool.

2. In a mixer or blender add rest of ingredients with the sauté items and grind into smooth paste, add little water if required.

Simple and delicious chutney is ready.  If you wish top up the chutney with mustard seeds tempering.  This chutney stays for 2-3 days if store in air tight container and refrigerate.  But if you add more of coconut then it's better to consume on same day. 

This chutney does well with dosa, bread, roti or rice.  I can eat this with anything :).

And this goes to Ayeesha of Taste of Pearl City Any One Can Cook:Series 19 ...what a coincident ...just y'day I saw the movie Ratatouille again ..

Have a good day ~~

Bagara Baigan~ Eggplant Curry from Edible Garden

I had eggplant/brinjal/baigan with me for more than 3 weeks now lying in the fridge giving up the hope on me.   The problem was the eggplants were it was neither big enough for me to make baigan bharta or small to make bagara baigan, they were in bigger than medium size.  

I wanted to make bagara baigan for very long time now but never tried it so far due to the complicated recipe.  One Saturday I saw Nags FB status that she is making something with eggplant, I went and checked her site and found the Hyderabad style bagara baigan which was looking simple enough for me to give a try and I’m glad that I did. 

It tasted yummy with the scope of improvement (perhaps next time add all the ingredients ;)).  Never mind that I didn’t had coconut and  use large eggplant ;)  So here the recipe my way.  


Ingredients:

Eggplant /Bringal - 4 medium size or  6 small size
Sesame Seeds - 2 tbsp
Peanuts - 2 tbsp
Onion - 1 large
Ginger-Garlic Paste - 2 tsp
Redchili Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric - 1/2 tsp
Tamarind - one small lemon size
Oil - 1 tbsp
Salt - to taste
Water - 2 cups

Method:

1. In a pan roast sesame seeds until golden brown, followed by peanuts and set aside.

2. Once cool grind sesame and peanuts to fine paste using little water. [Add coconut if using]

3. Soak the tamarind in water for 15 mins and extract the pulp in approximate using 1 cup water.

4. Wash, chop onion.  Wash and slit the eggplant/brinjal (more of making a plus (+) sign) and keep aside.

5. In a pan heat oil and saute/fry the eggplant until golden brown or eggplant becomes soft, keep aside.

6. In a same pan add chopped onion, ginger garlic paste  and fry until golden brown (add little more oil if required).

7. Add grounded paste and fry for 2-3 mins or until the rawness disappear.

8.  Add all the spices powder, salt and fry for 2 mins.  Now add the tamarind extract and mix well, cook for 5 mins with lid on.  Add 1/2 cup of water and cook for 5-7 minutes or until gravy become thick.

I made channa daal, broccoli stir fry along too to enjoy the sat’day meal :)

Enjoy your day ...

Chicken Curry | Chicken in Onion Gravy Recipe

Chicken Curry in Onion Gravy or Onion Chicken curry is chicken cooked in onion paste and spices. This curry is very delicious and same time it's quite easy to prepare too. If you are bored of your routine chicken curry then you should try this, everyone loves this curry and I make this mostly for guests and they simply adore this recipe. 

Crispy Fried Colocasia/ Taro/ Arvi

This is simple food for any day any time meal, made by my sis's MIL and I took all the pics for the recipe

So let's start with Fried Arvi/Colocasia

Ingredients:

Arvi/Colocasia - 1 cup (boiled and peeled)

Onion - 2 large

Red chilli powder - 1 tps

Coriander powder - 1/2 tps

Cinnamom powder - 1/2 tps

Salt - to taste

Oil -

Method:

1. Boil arvi and remove the skin.

2. In a pan heat oil and fry the arvi & keep aside ( You can deep fry or shallow fry them)

3. Peel the onion and make a fine paste of them.

4. In a pan heat oil and fry the onion paste until the oil leaves edges, add all the masala powders and salt mix well and cook for 2-3 mins.

5. Now add the arvi and mix well. Cook for 5-7 mins or until the masala get cooked properly.

Simple and yummy arvi fry is ready.

.....

Gongura Pachadi (Chutney) | Khatta Bhaji Chatni

Gongura Pachadi or Chutney is popular Andhra recipe made of gongura or sorrel leaves or khatta bhaji as it's called in Hindi.  It's very easy and taste really delicious it goes best with steamed rice but we can eat it with anything it taste wonderful with just anything for me. I learnt this recipe from my sis's MIL whom makes this pachadi so well and from then whenever I get sorrel leaves I made this chatni for sure.  This time I made this at my in-law place as now is khatta bhaji (sorrel leaves) season and we can find it everywhere so for a change.

Mix Veggie Curry with Sambar and a Award

Now a days am tied up with work so much that it's getting difficult to blog :-( so made something gud for a change one of these day and that was..longbeans, potato, drumstick together in onion and tomato gravy and that's make yummy Mix Veggie Curry. Along with it made brinjal and drumstick sambar, cucumber & carrot salad for full meals :)

For Mix Veggie we need:

Drumsticks - 1-2
Potato - 1 large
Longbean - 8-10
Onion - 2 large
Tomato - 1 large
Green Chili - 3-4 ( I used red chili)
Redchili powder - 1 tps
Turmeric - 1 tps
Garam masala powder - 1/2 tps
Curry leaves - few
Salt - to taste
Oil - 1 tbs
Water - 1 cup

Method:

1. Cut the potato in cubes, longbeans in small pieces and drumstick too.
2. I have pressure cook drumsticks.
3. Cook the longbeans & potato in microwave for 5mins.
4. Chop the onion, green chilli and tomato.
5. In a pan heat oil, add chopped onion, green chilli and saute them for 2-3 mins.
6. Add curry leaves and all the masala powder and mix well, cook for 2 mins.
7. Add potato, long beans and drumstick mix well and cook for 3-4 mins with lid on.
8. Now add the chopped tomato and cook with lid on for 2-3 mins.
9. Add salt and water and mix well.
10. Cook for 5-6mins with lid on or everything is done and the water due to half.

It's a simple curry with lot of nutrition due to the veggie and also I used only 1tbs of oil to cook.

Next is Brinjal & Drumstick Sambar

For that we need:

Tuar Dal - 1 cup (cooked)
Drumstick - 1
Brinjal/Egg plant - 4-5 ( I used the small ones)
Onion - 1 medium
Tomato - 1 medium
Green Chili - 2-3
Curry Leaves - few
Tamarind - small lemon size
Redchili powder - 2 tps
Sambar powder - 1 tps (optional, if using sambar powder use red chilli only 1 tsp)
Cumin seeds - 1/2 tps
Mustard seeds - 1/2 tps
Ginger-garlic paste - 1 tbs
Coriander leaves - 2 tps (chopped)
Oil - 2-3 tps
Ghee - 2-3 tps (optional)
Water

Method:

1. Wash tuar dal and pressure cook with 1/2 turmeric powder.
2. Cut the brinjal and drumstick, either boil them or pressure cook then too.
3. Slice onion, chopped green chili, tomato and coriander leaves.
4. Soak the tamarind in water for 10-15mins and squeeze the puree out of it.
4. Heat oil in a pan, add half of the mustard, cumin seeds and allow them to splutter.
5. Add onion slices and saute them. Add ginger-garlic paste, green chili and curry leaves and mix.
6. Add the chopped tomato and and cook for 2mins. Now add chili powder and mix.
7. Add the brinjal and drumsticks (add any other vegetable as wish) and cook them together for 2mins.
8. Now add the tamarind puree and bring it to boil.
9. Add the cooked dal and and water as required, mix everything and bring it to boil again. Add the sambar powdeer and boil for 5mins.
10. Serve the sambar as it or use other half of mustard and cumin seeds, dry red chilli, and temper them in Ghee. Pour over the sambar and garnish with coriander leaves.

Serve the thali with mix veggie curry, sambar, cumcumber & carrot salad with rice.

Egg Drumstick Curry

Today's recipe is egg drumstick curry made by my sis on one of the Sunday. Simple, easy to prepare and yummy to eat. Here goes the recipe:

Ingredients:

Egg - 5 number
Drumstick - 1
Sword Bean. Sem ki phalli - few (optional)
Onion - 2 big
Tomato - 1 big
Green Chilli - 5-6
Redchilli powder - 2tps
Turmeric - 1/2 tps
Coriander powder - 1tps
Curry leaves - few
Mustard Seeds - 1/2 tps
Ginger-garlic paste - 2tps
Oil - 3tbs
Salt - to taste
Water - 1 cup and to boil

Methood:

1. Boil egg and remove the shell.
2. Cut drumstick in medium size and boil.
3. Cut sword beans in medium size, chopped onion, tomato, green chilli and keep aside.
4. In a pan heat oil and shallow fry the egg until golden brown, keep them aside.
5. In the same pan add mustard seeds and let it splutters.
6. Add onion, ginger-garlic paste, green chilli, curry leaves mix everything and saute the onion.
7. Add the sword beans, drumstick, chopped tomato and cook for 1-2mins.
8. Now add all the powder masala, mix well and cook until sword beans becomes tender.
9. Add the egg and cook for 2mins.
10. Add salt and water. Bring it to boil and cook for another 4-5mins.

Egg Drumstick curry is ready to server with rice

Prawn Masala

First non-vegetarian dish in my blog :-). Prawn Masala made by my sister and BIL together, photo taken by them, I'm just blogging the recipe :)

They both make some wonderful prawn masala, it just taste yummy. I'll not hold you all anymore, over to prawn masala now:

Ingredients:

To Marinate
Prawn - 1kg
Ginger-garlic paste - 1 tbsp
Red chilli powder - 2 tsp
Turmeric - 1/2 tsp
Lemon juice - 2 tbsp
Salt - 1 tsp

For Curry
Oil - 6-7 tbsp
Onion - 5 large chopped
Tomato - 3 large chopped
Ginger-garlic paste - 1 tbsp
Red chilli powder - 2 tsp
Turmeric - 1/2 tps
Coriander powder - 2 tsp
Cinnamon Powder - 1/2 tsp
Cloves Powder - 1/2 tsp
Garam Masala - 1 tsp
Curry leaves - few
Salt - to taste
Water - 1 cup
Coriander chopped -  5 tbsp to garnish

Method:

1. Clean prawns remove the shell and marinate with all the ingredients listed under 'To Marinate' and keep aside for 1/2 hour to 1 hour or more if you have time.

2. Heat oil in a pan, add chopped onion and saute it until light pink.  Add curry leaves, ginger-garlic paste and fry until golden brown.

3. Add all the powder masalas, tomato cook till tomato gets mashed and oil start leaving the edges in slow flame with stirring in intervals.

4. Add the marinated prawns, mix well and cook for 5-7  mins with lid on on medium to slow flame.

5. Add the water, salt to taste  mix everything and cook with lid on until gravy becomes very thick and oil comes on top.

6. Serve with paratha/rice or pulav.

Try hot or warm with steamed rice

Note

• For more spicy version add another 1 tsp of red chili powder while cooking curry.
• For tangy version add 1 cup beaten curd once gravy becomes thick and simmer for 5 mins in slow flame.
• You can also soak 1 tbsp tamarind in 1/4 cup water and extract thick pulp and add to curry once it starts to become thick and simmer for 5-8 mins in slow flame.