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Roasted Ridge Gourd Skin

25 Feb

beerakaya_chips
Beerakaya Tokku Vepudu

Ingredients:

Ridge Gourd 1
Red Chilli Flakes 1 tsp
Salt to taste
Olive Oil 1 tsp

Method of preparation:

Wash thoroughly, lightly scrape and chop off the ridge gourd skin.
Use the flesh to make any of these ridge gourd recipes which makes use of the ridge gourd flesh.
Preheat oven to 380 F.
Boil ridge gourd skin pieces in salted water till just soft. Don’t over cook.
Strain the cooked ridge gourd skins and place them on a baking tray.
Sprinkle red chilli flakes, little bit of salt and oil.
Lightly stir and spread the ridge gourd skin pieces.
Bake for 15 – 20 min until brown around the edges.
Serve hot with steamed rice and dollop of ghee.

Notes: If ridge gourd is thin without much flesh inside, go ahead and chop it into big cylinders. Squeeze out the seeds a little bit once boiled and follow the above recipe.

Roasted Eggplant

1 Sep

vankaya_chapa
Kalchina Vankaya

Ingredients:

Apple Green Eggplant 1 large
Red Chile Powder 1 tsp
Cumin Seeds 1/2 tsp
Salt to taste
Oil 2 tsps

Method of preparation:

Wash and pat dry eggplant.
Apply tsp of oil to the eggplant and pierce it a couple of times with a knife or fork.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.

Place the eggplant on a plate and spread the flesh.
Sprinkle cumin seeds, red chile powder and salt.
Finally pour oil and serve with hot steamed rice.

Notes: Alternatively roast the eggplant in oven.

Ridge Gourd Skin Fry

24 Apr

beerakaya_pottu
Beera Pottu Vellulli Vepudu

Ingredients:

Ridge Gourd 2
Garlic 10 cloves
Green Chiles 2 – 3
Tamarind 1/2 inch ball
Turmeric Powder a pinch
Salt to taste


Talimpu:

Fenugreek Seeds 1 tbsp
Urad dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard seeds 1/2 tsp
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Thoroughly wash and scrape off the ridge gourd a little.
Peel a thick outer skin of ridge gourd.
Roughly chop the peels and grind it somewhat coarsely adding little water.
Remove stems, wash and slice green chiles.
Peel and halve the garlic pods if they are big.

Heat oil in a non stick pan, add fenugreek seeds.
When seeds turn golden brown, add all other talimpu ingredients in order.
When mustard seeds stop spluttering, add garlic pods and green chiles.
Pour 2 cups of water, tamarind, turmeric powder, salt and add coarsely ground ridge gourd skin.
Cook uncovered on medium flame until all the water gets evaporated.
Then stir fry until it dries a little.
Serve hot with steamed rice and ghee.

Notes: Normally this ridge gourd skin fry has lots of fenugreek seeds and garlic cloves. Reduce their amount if you like.