Bottle Gourd (Lauki/Churakka ) Curry

 

  I am trying to incorporate more veggies into our daily menu these days. We usually have chapatis for dinner so I am always on the lookout for different vegetarian side-dishes for chapatis. Bottle gourd has become one of my favorite veggies recently. Though I had seen this veggie in the Indian stores before, I had no idea how to cook them. Recently I had a lauki thoran which I really loved, that made me search for more dishes with this veggie. I will be posting the recipes for lauki-dry prawn curry and lauki dal soon. Today I would love to share my friend Reshmi’s lauki curry recipe. It is a simple yet delicious curry that does not take more than 15 - 20 minutes to cook as it is cooked in a pressure cooker. You could also prepare it the regular way but that will take more time. Moreover cooking in a pressure cooker helps to achieve a thicker gravy consistency and makes the lauki really soft. The juice of lauki is considered to have many medicinal properties and is very good for health. It also aids digestion and is excellent for people who are on diet. So why don’t you try this healthy and tasty dish?

 

Ingredients

1. Lauki - 1 medium sized, peeled and chopped to small cubes ( Remove the spongy middle portion of the lauki that has seeds)
2. Ginger - 1/2 inch, chopped
3. Garlic - 3 pods, finely chopped
4. Red Onion - 1 medium, finely chopped
5. Green chillies - 2 slit, seeded
6. Tomato - 2 medium, chopped
7. Turmeric powder - 1/2 tsp
8. Chilli powder - 1tsp
9. Coriander powder - 2 tsp
10. Garam masala -1 tsp
11. Cilantro - 2 tbsp, chopped
12. Salt - To taste
13. Oil - 2 - 3 tsp

Method

1. Heat oil in a pressure cooker or a deep pan. Add the chopped ginger, garlic, green chillies, chopped red onion. and little salt. Saute until oil starts to separate. Then add the turmeric powder, chilli powder, coriander powder and garam masala. Saute for a few seconds and add the chopped tomatoes. Again saute for a few seconds and add the lauki cubes.

2. Saute for a few seconds and add around 1/4 - 1/2 cup water. Adjust the salt. Cover the pressure cooker with its lid and cook for two whistles. When the pressure is released, open the pressure cooker and throw in the chopped cilantro. Mix well and check for salt. Serve hot with chapatis.

 

Sweet Potato Puzhungiyathu with Thenga and Mulaku Chammanthi

 

 

 

  Have you guys tasted sweet potato before? I never knew these light orange colored starchy sweeties were this tasty, until I ate them recently. I used to buy them from the stores thinking that I will use them to make different cakes, scones and other baked goods but it never ever made it into my oven as I could never imagine tasting a cake or any other bake with sweet potatoes! Poor sweet potatoes, every time I look at them they would have grown older and older and would end up sprouting, making its way to the trash :-(. But something changed after I had this sweet potato puzhungiyathu and thenga chammanthi at my friend Manju’s place. I really loved the sweet and spicy combination and the next day itself I went for shopping these beauties and prepared the same.  My hubby too liked it and you know what, its one of our regular evening snacks these days. These chutneys goes really well with kappa puzhungiyathu/ kappa puzhukku also and they tastes best only when fresh. Sweet potato is one of the most nutritious vegetables around with loads of antioxidants. That gives you one more reason to try this recipe. Check out its health benefits here.Try and enjoy!!

 

Sweet Potato Puzhungiyathu

 

 

Wash and trim both the ends of the sweet potato and cut them into two. Steam them in an idli maker or in a rice cooker. It would not take more than 15 - 20 minutes. Peel off the skin. Serve hot or warm with thenga or mulaku chammanthi.

 

 

 

Thenga Chammanthi

1. Coconut - 1/4 - 1/2 cup
2. Pearl onion - 2
3. Green chillies or kanthari mulaku (birds eye chilli) - 2 - 3
4. Curry leaves - 2 - 3
5. Salt - To taste

Coarsely grind all the above ingredients in a mixer.

Mulaku Chammanthi

1. Pearl onion - 5 - 6
2. Green chillies or kanthari mulaku - 5 - 6 , seeded ( I usually seed the green chillies. The hottest part of a chilli is the white membrane that connects the seeds to the flesh. Removing the seeds and membrane before cooking gives a milder flavour.)
3. Curry leaves - 2
4. Coconut oil - 2 tsp
5. Salt - To taste

Crush all the ingredients except coconut oil and salt in a mortar and pestle or a mixer. Traditionally it is crushed in a mortar and pestle. If you are using a mixer, add green chillies first. Give it a pulse and then add the pearl onions and curry leaves. Pulse it again, do not grind the mixture, just crush it. Transfer the mixture to a small bowl. Add enough salt and coconut oil. It tastes best only when fresh.

 

Tomato Rasam

 

Ingredients

1. Ripe Tomatoes - 2, chopped
2. Pearl onion - 5 - 6, chopped
3. Garlic - 6 - 7 pods
4. Green chillies - 2 - 3, slit
5. Whole pepper corns - 15 - 20
6. Tamarind - Goose-berry sized or to taste
7. Curry leaves - 2 sprigs
8. Turmeric powder - 1/4 tsp
9. Chilly powder - 1 tsp
10. Fenugreek powder - 1/2 tsp
11. Hing / asafoetida - 2 pinches
12. Mustard seeds - 1/2 tsp
13. Cumin seeds - 1/4 tsp
14. Dry red chillies - 2 - 3
15. Coriander leaves - 2 tbsp, chopped
16. Salt - To taste

Method

1. Crush the whole pepper corns, garlic, 3 -  4 curry leaves and cumin seeds in a mortar and pestle or mixer. Soak the tamarind in warm water and extract its juice.

2. Heat oil in a pan. Splutter mustard seeds and fry dry red chillies. Then add the chopped pearl onion, crushed garlic, pepper corn and cumin seed mixture. Saute for a minute, add the green chillies and chopped tomato. Mix well and cook for 2 - 3 minutes stirring occasionally, at medium heat. Now add the turmeric powder, chilly powder, fenugreek powder and hing. Mix well and add the tamarind extract and around 2.5 - 3 cup water. Add enough salt.  Bring to a boil, then lower the flame and simmer for 8 - 10 mts. Add the chopped coriander leaves and a  few curry leaves. Finally add a pinch each of fenugreek powder and hing. Close the pan with its  lid. Keep aside for at least 10 mts for the flavors to set. Serve hot with rice or have it as a soup.

 

 

Unakka Chemmeen Chammanthi / Dried Prawns Chutney

 

 

  We Keralites make different kinds of chammanthi using different veggies, dry fish, prawns etc. I could never imagine a chammanthi with chena(yam), brinjal etc but recently I saw their recipes in one of Mrs. KM Mathew’s cookbooks.  Interesting, right?? I will share their recipes sometime soon. Btw I have never heard or tasted a chicken/meat chutney but I am pretty sure that someone might have the recipe. Please do share if you have it. Today we have the recipe for the mouth-watering unnakka chemmeen chammanthi which tastes great with kanji / plain rice. You can find dried prawns in any Asian store. Give this a try sometime. You will love it!!

Ingredients

1. Dried prawns / unnakka chemmeen - 1/2 cup
2. Grated coconut - 3/4 - 1 cup
3. Dry red chillies - 7 - 8
4. Ginger - 1 inch piece
5. Pearl Onions - 4 -5 
6. Tamarind - Small goose berry sized or to taste
7. Curry leaves - 10 - 12
8. Salt - To taste

Method

1. Remove head and tail of the dried prawns. Wash properly and pat dry. There is no need to wash them if they are already cleaned. Roast the dried prawns and dry red chillies together  in a pan until the prawns turn light brown and the dry red chillies turn slightly crispy. It would not take more than 5 - 10 minutes. Keep aside to cool.

 

2. Add the roasted dried prawns, dried red chillies, grated coconut, ginger, pearl onions, tamarind, curry leaves and salt in a blender. Grind well without adding any water. Scrape the sides of the jar in between. Adjust the salt and tamarind to suit your taste. Shape the ground mixture to a ball. Enjoy this chammanthi with plain rice/ rice porridge.

 

Iranian Barbari

  Iranian barbari is a type of Persian bread in Iran. They have a crusty finish while remaining soft inside and can be made in a variety of sizes. You can sprinkle some sesame seeds or caraway seeds before baking. Here is the recipe:

Ingredients - Makes 6 breads

1. Unbleached white bread flour - 8 oz / 225 g
2. Fresh yeast - 1/2 oz  / 15 g ( I used 1 envelope ( 2 1/4 tsp) active dry yeast)
3. Salt - 1 tsp
4. Luke warm water - 150 ml
5. Oil, for brushing

Method

1. Sift the flour and salt into a bowl. Make a well in the centre.

2. Mix the yeast with the luke warm water. Pour it into the centre of the flour, sprinkle a little flour over and leave in a warm place for 15 minutes. Mix to a dough, then turn out into a lightly floured surface and knead for 8 - 10 minutes until smooth and elastic.

3. Place in a lightly oiled bowl, cover with an oiled clear film and leave to rise for 45 - 60 minutes, or until doubled.

 

4. Knock back the dough and turn out to a floured surface. Divide the dough into 6 equal pieces and roll each one to about 4 x 2 inch ( 10 x 5 cm) and about 1/2 in ( 1 cm) thick. Space well apart on the baking sheets, and make four slashes in the tops.

5.  Cover the breads with lightly oiled clear film and leave to rise, in a warm place, for 20 minutes. Sprinkle a few sesame seeds. Meanwhile, preheat the oven to 400 F / 200 C / Gas 6. Brush the breads with oil and bake for 12 - 15 minutes, or until pale golden. Serve warm.

 

 

 

 

Recipe Source - Baking by Martha Day

Tomato and Dry Red Chilly Chutney

  If you are in search for a spicy and tangy chutney, this fits the bill. This is my mom’s recipe. Her basic dry red chilly chammanthi, made using crushed, fried dry red chillies, pearl onions, salt and oil, was too spicy for us kids. So she used to grind tomatoes along with the other ingredients to make it favorable to us. That way the chutney tastes tangy too. Tomatoes can be substituted with tamarind. This chutney is at its best when paired with idlis/ dosa.

Ingredients

1. Dry red chillies - 6 - 7  (You can adjust it according to your spice tolerance)
2. Pearl onions - 8 - 10
3. Tomato - 1 , seeded and chopped
4. Curry leaves - 4 - 5
5. Salt - To taste
6. Oil - 1 tsp  + 2 tsp
   

Method

1. Heat 1 tsp oil in a pan. Fry the dry red chillies until they turn crispy and brown. Leave aside to cool.

2. Crush the dry red chillies in a mixer. Add the pearl onions and crush them. Finally add the chopped tomatoes and grind everything together.

3. Heat 2 tsp oil in a pan. Add the above ground mixture and a few curry leaves to it. Stir the mixture at medium heat until the oil separates. It won’t take more than 6 - 8 minutes. Serve with idli/ dosa. It will keep for a few days in the refrigerator.

 

 

Tip:

 

You can temper this chutney with 1/4 tsp mustards, 1 dry red chilly and a few curry leaves. You can add more chopped tomatoes, pearl onions to make it less spicy.

Hari Bhari Biriyani (Vegetable Biriyani)

   We are back with yet another biriyani recipe....and trust me, the recipe is surely gonna find its way to your recipe collections, if you give it a try! This biriyani is simple to make, it’s nutritious and tastes yummy!!! I adapted this recipe from one of my borrowed cookbooks “Your rice cookbook”. The method is different from the usual biriyanis and has no time-consuming steps like layering or baking. Being an ardent lover of chicken biriyani and other non-veg biriyanis, I have never before tried the veggie version. But this simple recipe won my heart and am sure you guys will love it too!  

Ingredients (Serves - 4 - 5)

1. Basmati rice - 2 cups
2. Ginger - garlic paste -1 tsp
3. Tomato puree - 2 tbsp (You can seed and grind one small tomato)
4. Onion - 2 small, finely sliced
5. Paneer - 1/4 kg, cubed
6. Carrot - 2 small, cubed
7. Cauliflower - 3/4 - 1 cup, cut into small florets
8. Frozen green peas - 1/4 cup
9. Cilantro - 3 tbsp, chopped
10. Mint -3 tbsp, chopped
11. Whole spices - (Bay leaves - 2 - 3, Cinnamon stick - 2, Cloves - 6 - 7, Cardamom - 3 -4 , mace - 2 - 3, whole pepper - 5 - 6)
12. Garam masala  powder - 1 tsp
13. Cumin powder - 2 pinches
14. chilly powder - 1/ 4 tsp
15. Raisins - 3 tbsp
16. Cashews - 3 tbsp
17. Salt - To taste
18. Oil/ ghee - As required

Method

1. Wash the rice well and keep aside to drain.

2. Heat enough oil (around 1/4 - 1/2 cup) in a deep pan and fry the raisins, then cashews. Drain on to a paper towel. Add in the sliced onions and fry until brown.  Drain on to a paper towel. Now fry the paneer cubes until lightly browned. Drain on to a paper towel and keep aside.

3. Heat 1 tbsp oil in a heavy-bottomed vessel and fry the whole garam masala for a few seconds. Now add the ginger-garlic paste. Fry for a minute and stir in the tomato puree. Saute until oil separates. Add the garam masala powder, cumin powder, chilli powder, little salt and the vegetables (cubed carrots and cauliflower pieces). Saute for 4 - 5 minutes and add the drained rice. Saute for 2 - 3 minutes.  Mix in some of the fried onion, chopped cilantro and mint.

 

4. Add around 4 cups of  water to the pan. Adjust the salt. The water should be slightly salty. When the water starts boiling add the frozen green peas. Cover and cook the rice until done. (I usually transfer the rice - veggie mixture to a pressure cooker after step 3 and add around 4 cups hot water (in which enough salt has been added). Add frozen green peas. Mix everything well and check for salt. The water should be slightly salty. Cover the pressure cooker with its lid. When steam starts coming out continuously, put on the pressure cooker weight and switch off the stove. Let it sit there for at least 15 minutes or until the pressure is released. Open the pressure cooker. The rice would be cooked to the right consistency). Transfer the rice to a serving bowl. Stir in the fried paneer cubes, remaining fried onions, cashews, raisins, chopped mint and cilantro. Mix well. Serve with raita, pickle, chutney or any spicy curry.

Tips:

1) You could also cook this biriyani in a rice cooker after step 3.

Recipe adapted from “ Your Rice Cookbook” by Sharmilla Chandra and Richa Bery