Simple Snake gourd Stew

   
       Simple snakegourd Stew:

          This is a South Indian receipe which is common in most of the houses. It goes well with steamed rice.This is made of vegetables and lentiles and are semi-soild in consistency i.e less aqueous than sambar.

                              

Preparation time : 10 mins

Cooking time : 30 mins

Ingredients :

·        Snakegourd – 1

·        Tur dal +  Moong dal – 1 cup

·        Onion – 1 small (finely chopped)

·        sambar powder – 2 ½ spoon

·        Salt as required

·        Curry leaves and corainder leaves

For tempering :

·        Oil – 1 spoon

·        Mustard seeds – ¼ spn

·        Urad dal – ¼ spn

·        Asafetida – ¼ spn

Preparation :

·        Wash and cut the snakegourd length wise ,remove the seeds from inside and then slice it thinly.

·        Pressure cook the dals with enough water for 3 whistles and keep it aside.

·        Grind  coconut along with khus khus and sombu into a fine paste.

Method :

·        Heat oil in a pan add asafoetida and mustard seeds and let it crackle.

·        Add urad dhal and fry it becomes golden brown.

·        Then add chopped onion and sauté it well.

·        Add cooked dal into it.

·        Add sambar powder ,salt keep it in a low flame till raw smell goes off.

·        Then add chopped snakegourd with enough water.cover it with lid.

·        Cook it till it becomes soft.

·        At last add the grinded paste and mix well .Adjust the salt if required.

·        Simmer for another 5 mins and off flame …Done!

·        Garnish with curry and coriander leaves.
                            

                      

Snakegourd stew is ready..serve hot with rice .. J

                         

  

Gluten-Free Foxtail Millet Kheer

       Gluten-free Foxtail Millet kheer:

          This is a yummy,tasty payasam rich in nutrients. Here I have added moong dal for extra richness and also to increase the quantity.I am sure u will definitely enjoy this… J

         

Ingredients:

·        Foxtail millet(thinai) – ¾ cup

·        Moong dal (pasi paruppu) -1/4  cup

·        Jaggery – 1 cup

·        Cashew – 10 nos

·        Raisins – 10 nos

·        Salt –  a pinch

·        Coconut milk – ½ cup or grated coconut – 3 tb spn(optional)

·        Ghee – 2tb spn

·        Water

Preparation :

·        Wash  Foxtail millet and moong dall together ,pressure cook with  salt and 3 to 4 cups of water for 4 whistles.

·        Dissolve jaggery in ¼ cup of water,melt it and filter to remove the impurities.

Method :

·        Heat ghee in a pan and roast the cashews ,raisins .keep it aside.

·        When the pressure cooker cools down, open the lid stir well the mixture.

·        Now add the jaggery syrup and mix well.

·        If water is not sufficient add little more water to it,because it will absorb more water.

·        Cook this mixture in a pan for 10 mins.

·        Atlast add coconut milk to the payasam after cool the mixture.

·        If you add coconut milk hot it may curdle.you may also add roasted coconut pieces.

·         Decorate with roasted nuts and raisins..Done..

                

                                           

yummy kheer is ready..enjoy the taste.. J

Onion Kurma for Chapathy

       Onion kurma for chapathy :

                             Onion kurma is easy to prepare and tasty kurma goes well with chapathy.  Generally we add coconut paste to kurmas as a thickening source .But this kurma getting its thickness from Gram flour. I am sure you will definitely enjoy this..Here I have used gram flour. You can also use wheat flour instead of gram flour.
                

Preparation time : 5 mins

Cooking time : 30 mins

Servings : 3 to 4

Ingredients :

·        Onion – 2 big chopped lengthwise

·        Tomato – 1 finely chopped

·        Gram flour – 3 tb spn
      sambar powder - 2 spn 0r green chilli - 5

·        Salt as needed

·        Curry leaves and coriander leaves

For tempering :

·        Oil – 1 spoon

·        Mustard seeds – ¼ spoon

·        Urad dall – ¼ spoon

·         Split Bengal gram – ¼ spoon

Preparation :

·        Clean .wash and chopped the onions and tomato .

·        Mix gram flour with ¼ cup of water to form a nice paste without any lumps.

Method:

·        Heat oil in a pan and add mustard seeds let it crackle

·        Add urad dal, Bengal gram and fry till it becomes golden brown.

·        Add  chopped onions  and fry till it becomes pink.

·        Add chopped tomatoes and sauté till it becomes pulpy.

·        Add salt,spicy powder and enough water  cover it and cook  for 10 mins.

·        Then add mixed gram flour mixture slowly by stirring the entire chutney continuously. cover it and cook for few mins until thick …Done!

                                   

                                         

  Serve hot with chapathy.. J

Classical Chow Chow Stew

Classical Chow chow Stew :

          Chow chow kootu is a classical, delicious south Indian dish goes well with steamed rice.Here i have used three dals to make the dish ,you can use only moong dal to prepare it and it should be in semi-solid consistency.

                          

 Preparation time : 10 mins

Cooking time : 30 mins

Servings : 3 to 4

Ingredients :

·chow chow – 1 small chopped

·Tur dal + split Bengal gram +moong dal – 1 cup

·Onion – 1 big chopped

·Sambar powder  - 2 ½ spoon

·Salt as needed

For tempering :

·Oil – 1 spoon

·Mustard seeds – ¼ spoon

·Urad dall – ¼ spoon

To grind :

·Coconut – ½ cup

·Khus khus – ½ spoon

·Sombu – ½ spoon

Preparation :

          Pressure cook the dals for 3 whistles and keep it aside.

          Clean ,wash,peel the skin and chopped the chow chow into small pieces.

          Grind  coconut along with khus khus and sombu into a fine paste .keep it aside.

Method:

·Heat oil in a pan and add tempering items.

·Add  chopped onion , and fry for a minute in low flame.

·Add the cooked dal into it.

·Add sambar powder and fry in low flame till the raw smell  goes off.

·Then add enough water and chopped chow chow pieces.check the salt.cover with lid.

·Cook it covered till the veg becomes soft..

·At last add the grinded paste and mix well .Adjust the salt if required.

·Simmer for another 5 mins and off flame …Done!
                                        

                       

classical chow chow stew is ready..Serve hot with steamed rice ... :) 

Sweet Wheat dosa

    Sweet Wheat Dosa :

                    Wheat dosa is very tasty and sweety .you can serve this as an after school snack for kids.They  love this very much. J

Ingredients :

·        Wheat flour – ¼ cup

·        Rice flour – ¼ cup

·        Jaggery – ½ cup

·        Grated coconut – 3 tb spn

·        Cardamom powder – ¼ spn

·        Salt  a pinch for taste

·        Cashew and raisins – few chopped(optional)

Method :

·        Dissolve jaggery in  ½ cup of water ,melt it and filter to remove the impurities.

·        In an bowl,mix together all the above ingredients with water without any lumps.

·        Add more water to get a dosa batter consistency.

·        The batter should not be thick nor watery.

·        Sweet dosa batter is now ready.

·        Heat the casted iron pan or non stick pan. Spread the batter like thick dosa on the pan.

·        Pour a table spoon of oil/ghee at corner.

·        Allow to cook on low flame for 2 -3 minutes. When the bottom of the dosa turns lightly brown flip over and cook for another  2-3 mins…Done!
                               

                              

Sweety  tasty dosa is ready... J J Serve hot and enjoy the taste..

Gram Flour (Kadala Mavu) Sambar

       Gram Flour (kadala Mavu) Sambar :

                             This is easy to prepare and tasty Sambar goes well with Idly and Dosa.It is a time saving receipe without any lentils.

                             

Preparation time : 5 mins

Cooking time : 15 mins

Servings : 3 to 4

Ingredients :

·        Onion – 2 big  finely chopped

·        Tomato – 1 finely chopped

·        Green chilli – 8 nos finely chopped

·        Gram flour – 3 tb spn

·        Salt as needed

·        Curry leaves and coriander leaves

For tempering :

·        Oil – 1 spoon

·        Mustard seeds – ¼ spoon

·        Urad dall – ¼ spoon

Preparation :

·        Clean .wash and chopped the onions,tomato and chillies.

·        Mix gram flour with ¼ cup of water to form a nice paste without any lumps.

Method:

·        Heat oil in a pan and add mustard seeds let it crackle

·        Add urad dal and fry till it becomes golden brown.

·        Add  chopped onions and green chiili and fry till it becomes pink.

·        Add chopped tomatoes and sauté till it becomes pulpy.

·         Then add salt, enough water  cover it and cook  for 10 mins.

·        Atlast  add mixed gram flour mixture slowly by stirring the entire sambar continuously.cover it and cook for few mins until little thick .Garnish with curry and corriander leaves…Done!
                                       

                             

  Serve hot with Idly or Dosai.. J