Saturday, July 31, 2010

Kovakkai Thokaiyal (Tindora Chutney)

Health Note: This vegetable helps to lower blood sugar and good for everyone, not only for Diabetic people.

Another simple recipe from my Mother.

Kovakkai - 300 gms
Red chillies - 2 or more
Urad dal - 2 tsp
Asofoedita - 1/4 tsp
Amchur powder - 1 tsp

How to make?

1. Dry fry red chillies and urad dal
2. In a kadai, add 1 tsp of oil and after few secs add kovakkai. Add salt. Fry for one minute and add little water, cover and cook till they are tender.
3. Let it cool
4. Grind it with amchur powder, red chilles, urad dal and Asofoedita5. Tadka with Mustard seeds and curry leaves.

Note: You can use tamarind pulp or lemon juice instead of amchur powder

Wednesday, July 28, 2010

Pumpkin Raita - A cooling spirit

Pumpkin has a very good cooling effect on the body and it helps in weight loss as well. This recipe was taught to me by my mother. It is quite a very simple process.

Simple Ingredients

Raw pumpkin - any size that you desire
Yogurt-1/2 cup
coriander leaves - few
Jeera-1/2 tsp
Ginger - 1 inch
G chillies - 2
Asafoedita - 1pinch
Curry leaves-few
Coarse peanuts-2 Tbsp (optional)

How to make?

1. Peel pumpkin skin and cut into big cubes
2. Grind pumpkin the food processor with Jeera, Ginger and Green chillies
3. Add yogurt, salt and mix well
4. Tadka with Mustard seeds,Asofoedita and curry leaves
5. Dress with cut coriander leaves
6. You can add coarse peanut powder if you like it to be crunchy.

All done. This can be had with any spicy dish/Chappathi or just as a starter before eating your main course.

Note: Increase or decrease the yogurt quantity as per your taste

Friday, July 2, 2010

Barley Puli Pongal

Use Hulled barley since Pearl barley is just equivalent to Rice


If you are buying whole hulled barley, just break them into barley rava in food processor. Soak this overnight. 1 cup of barley requires 2 cups of water.

How to make pongal

Cook soaked barley with an additional cup of water and salt. Use the water that was used for soaking as well. I use rice cooker to cook barley.

Tadka -

Oil - 1 Tbsp
Mustard - 1 tsp
Red chillies - 2
Urad dal - 2 tsp
Hing or Asofoedita
Curry leaves-few
Tamarind pulp - 4 Tbsp (soak half lemon size tamarind in hot water and take pulp)

Add tamarind pulp and turmeric to Tadka. Let it boil fow mins. Add this to the barley.

Once barley gets cooked well, let it to cool for sometimes. It will be sticky initially. Once cooled, seperate them using fork. Once seperated, it does not becomes mushy even when you warm it again.

Variations: Lemon can be used instead of Tamarind