Archive | August, 2009

Ginger Stuffed Ridge Gourd

19 Aug

ridge_gourd_ginger
Beerakaya Allam Karam.

This is a simple stuffed recipe of ridge gourd. Ginger, cumin and red chili powder is ground into fine powder and made into paste with enough oil. Ridge gourd is stuffed with the ground spice mixture. Then it is cooked in tempered oil on low flame till soft.
Makes: 5 pieces of Ginger Stuffed Ridge Gourd.

Ingredients:

Ridge Gourd 1 ( 10 inch long)
Red Chilli Powder 1 tbsp
Ginger 3 – 4 inch long piece
Cumin Seeds 1 tsp
Turmeric Powder a pinch
Cilantro few sprigs
Salt to taste
Oil 1 tbsp

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Asafoetida a pinch
Oil 2 tsps

Method of preparation:

Wash, remove ends, lightly peel and chop ridge gourd into 2 inch long cylinders.
Taste the ridge gourd to make sure its not bitter.
Slit the chopped ridge gourd making a plus sign with its bottom intact.
Peel and roughly chop ginger.

First grind cumin seeds, then add in ginger and grind again.
Now add red chilli powder, turmeric powder and salt to the blender and grind everything together.
Remove the ground spices onto a bowl and stir in a tbsp of oil to make it into a thick paste.

Stuff each ridge gourd with the prepared spice paste and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, slowly place the stuffed ridge gourd pieces into the pan.
Sprinkle a tbsp or two of water to avoid ridge gourd sticking to the pan.
Cook covered on low flame turning occasionally until ridge gourd becomes soft.
Uncover, stir fry for a minute or two and then remove ridge gourd from heat.
Serve stuffed ridge gourd with steamed rice and a dollop of ghee.
Notes: Make sure to occasionally scrape the bottom of the pan to avoid burning of the spicy stuffing.

Suggestions: If ridge gourd is not cooked properly, cook it covered over medium – low flame till soft but not mushy.
Variations: Spices Stuffed Ridge Gourd, Besan Stuffed Ridge Gourd are some good variations of stuffed ridge gourd.
Other Names: Allam Karam Kurina Beera Kaya, Ginger Stuffed Turai.

Sorrel Leaves Chutney

18 Aug

sorrel_leaves_chutney
Gongura Tomato Pachadi.

Sorrel Leaves / Gongura Pickle is well known in Andhra. But this is a fresh chutney made from sorrel leaves. Sorrel leaves are cooked along with chopped tomato and green chiles in little bit of oil. Then they are ground into fine paste and the ground chutney is fried in tempered oil for few seconds.
Makes: around 3/4th Cup of Sorrel Leaves Chutney

Ingredients:

Sorrel Leaves 1 1/2 Cups Packed
Tomato 1 large
Green Chiles 2
Turmeric Powder a pinch
Salt to taste
Oil 1 tsp

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Asafoetida a big pinch
Oil 1 tsp

Method of preparation:

Pluck the sorrel leaves from the stalks.
Wash thoroughly and roughly chop the sorrel leaves.
Remove stems, wash and slice the green chiles.
Wash and roughly chop the tomato.

Heat oil in a pan, add chopped sorrel leaves and fry till they wilt.
Then stir in green chiles and chopped tomato.
Once tomato becomes soft, remove and cool to room temperature.
Grind the cooked sorrel leaves mixture into smooth paste using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add the ground sorrel leaves mixture and fry for a minute.
Cool the chutney to room temperature and store tight in a refrigerator.
Serve sorrel leaves chutney with rice or idly or dosa etc…
Notes:Make sure to adjust tomato and green chiles according to the sourness of the sorrel leaves.

Suggestions: If the chutney is too sour, cook another tomato and grind it along with the sorrel leaves chutney. You can also grind some cloves with the chutney.
Variations: Sorrel Leaves Dal, Simple Sorrel Leaves Pickle, Traditional Sorrel Leaves Pickle.
Other Names:Sorrel Leaves Tomato Chutney.

Bitter Gourd with Garbanzo

17 Aug

bitter_gourd_chana
Kakara Kaya Kobbari Koru Koora.

Bitter gourd is thickly grated along with fresh coconut. To reduce the bitterness, bitter gourd is salted and left for around half an hour. Later its washed and squeezed thoroughly before frying. Once bitter gourd is fried, garbanzo beans and grated coconut follow. Green chiles spice up the dish while tamarind cuts down more of the bitterness.
Makes: around 1 1/2 Cups of Bitter Gourd with Garbanzo

Ingredients:

Bitter Gourd 1 large
Garbanzo Beans 1/2 Cup
Grated Coconut (fresh or frozen) 1/2 Cup
Tamarind 1 inch sized ball
Green Chillies 2 – 4
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Oil 1 tbsp

Method of preparation:

Remove stems, wash and slice or chop the green chiles.
Soak overnight and pressure cook garbanzo beans in few cups of water till soft.
Soak tamarind in few tbsps of water for sometime and extract all the thick juice.
Wash, remove ends, lightly scrape and grate the bitter gourd on thick side of grater.
Alternatively, use a food processor to grate.

Mix in a tsp of salt with grated bitter and keep aside for half an hour to an hour.
Wash the salted bitter gourd under running water and then thoroughly squeeze off the water from the salted bitter gourd.
Repeat the washing and squeezing process for couple of times to make sure most of the bitterness is gone.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add cooked chana, grated bitter gourd and green chiles.
Fry for couple of minutes till bitter gourd turns light brown around the edges.
Then stir in tamarind extract and grated coconut.
Fry for a minute and remove from heat.
Serve bitter gourd with garbanzo over plain steamed rice or roti.
Notes:Make sure bitter gourd is washed properly before cooking to make sure most of the saltiness is gone.

Suggestions: If bitter gourd is salty, add more tamarind extract and more garbanzo beans to minimize the saltiness.
Variations: Sweet and Sour Bitter Gourd, Spicy Stuffed Bitter Gourd, Moong Dal Stuffed Bitter Gourd.
Other Names: Kakarakaya Koru Koora.

Chayote Salad

15 Aug

chayote_salad
Chow Chow Salad.

Chayote is finely chopped and lightly cooked in oil. Black chickpeas are soaked overnight and cooked till soft. Freshly chopped tomato and onion are mixed along with warm chayote and black chickpeas. Few spices are mixed into the salad and lemon juice is squeezed at end for freshness.
Makes: around 1 1/2 Cups of Chayote Salad

Ingredients:

Chayote 1
Black Chickpeas 1/2 cup
Onion 1 small
Tomato 1 large
Green Chile 1 – 2
Cilantro few springs
Cumin Powder 1/4 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Black Salt 1/4 tsp
Salt to taste
Lemon Juice 1 tsp
Oil 1 tsp

Method of preparation:

Wash, halve, deseed and finely chop chayote.
Heat oil in a pan, add chopped chayote and salt.
Cook covered on medium flame till chayote softens a bit.

Soak black chana in water overnight and pressure cook the soaked chana in enough water for 3 whistles.
Peel, remove ends and finely chop onion.
Wash and finely chop tomato.
Remove stems, wash and halve the green chiles.
Wash and finely chop fresh cilantro.

In a mixing bowl, mix thoroughly cooked chayote, cooked black chana, chopped onion, tomato, cilantro, red chile powder, cumin powder, turmeric powder, black salt and salt if necessary.
Stir in lemon juice and serve chayote salad.
Notes: Don’t overcook chayote.

Suggestions: If chayote is uncooked, sprinkle a tbsp of water and cook covered till it softens a tiny bit.
Variations: A pinch of chaat masala can be sprinkled at end. Heat a half tsp of oil, add cumin seeds. Once they change color, add this to the chayote salad.
Other Names: Cho Cho Salad, Chow Chow Salad.

Bitter Gourd Thambli

14 Aug

bitter_gourd_thambli
Kakarakaya Perugu Pachadi.

Thambli is a Mangalorean dish based on yogurt and coconut. Bitter gourd is chopped and fried along with its seeds until soft. Coconut is ground along with fried bitter gourd and mixed with whisked yogurt. The yogurt mixture is tempered with mustard seeds and curry leaves. Tambli is generally served cold over plain steamed rice.
Makes: 2 Cups of Bitter Gourd Tambli

Ingredients:

Bitter Gourd 1 large
Plain Yogurt 1 1/2 Cups
Grated Coconut (fresh or frozen) 1/2 Cup
Green Chillies 2 – 4
Salt to taste

Talimpu:

Mustard Seeds 1/2 tsp
Curry Leaves 10
Asafoetida 1/4 tsp
Broken Red Chiles 5
Oil 1 tsp

Method of preparation:

Wash, remove ends and lightly scrape the bitter gourd.
Finely chop bitter gourd or grate it.
Mix in a tsp of salt with chopped bitter and keep aside for more than half an hour.
Wash the salted bitter gourd under running water and then thoroughly squeeze it off.

Remove stems, wash and slice the green chiles.
Heat little bit of oil in a pan, add chopped bitter gourd.
Fry for a minute or two, stir in green chiles and fry for another minute.

Cool the fried bitter gourd mixture to room temperature and grind it along with grated coconut into smooth paste adding enough water.
In a mixing bowl, whisk yogurt and stir in ground coconut and bitter gourd mixture.
Taste and adjust any seasonings if required.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, remove from heat and add to above yogurt bowl and mix.
Serve bitter gourd thambli with plain steamed rice.
Notes: Make sure to leave the bitter gourd salted to remove most of the bitterness.

Suggestions:
Vary the consistency of tambli by adding more whisked yogurt or water.
Variations: Thambli can also be made with raw mango, gooseberry, curry leaves, Onion (Kande tambli), ginger (Alla Tambli), peppercorns, garlic (Lasonya Tambli), Fenugreek Tambli (Menthe Tambli) etc…
Other Names: Bitter Gourd Tamboli, Karela Thambli.