Tag Archives: Chayote

Papaya Chayote Salad

3 Dec

papaya_chayote_salad
Papaya Chayote Salad.

Raw papaya and chayote are cleaned and julienned. They are then mixed with fresh lemon dressing and seasoned with salt and pepper. Serve papaya chayote salad immediately.
Makes: around 2 Servings of Papaya Chayote Salad.

Ingredients:

Raw Papaya 1/8 of Small One
Chayote 1/2 of Medium One
Tomato 1 Small
Lemon Juice 1 tbsp
Boiled Edamame Beans 2 Tbsps
Chaat Masala a Pinch
Black Pepper Powder to taste
Salt to taste

Method of preparation:

Peel and wash the green papaya and chayote.
Use a julienne peeler to thinly shred the papaya and chayote (around 2 cups).
Wash and finely slice the tomato.
Peel the garlic cloves.
Remove stems and wash the green chiles.
Wash and tear the cilantro leaves.

In a mixing bowl, add lemon juice, green chile, black pepper powder, chaat masala and salt.
Lightly crush everything and stir in julienned papaya, chayote, tomato slices, edamame, green chiles and cilantro.
Set aside for couple of minutes for flavors to develop.
Serve papaya chayote salad immediately.
Notes: Make sure to grate the papaya and chayote on thick side of grater if you don’t have a julienne peeler.

Suggestions: Make sure not to leave the salad aside for long time once its seasoned especially if the vegetables are grated.
Variations: You can also add thinly sliced red onion if you wish. Use boiled green peas in place of edamame (fresh young soy beans).
Other Names: Papaya Chayote Salad.

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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.

Chayote Kootu

2 Jul

chow_chow_kootu
Seema Vankaya Kootu

Moong dal is boiled along with chopped chayote in few cups of water till cooked. A paste is made of coconut, roasted red chillies and cumin seeds. This spice paste is added to the cooked dal and boil for a minute. Finally chow chow kootu is tempered with mustard seeds, asafoetida and curry leaves. This can be served with rice or roti.
Makes: around 5 Servings

Ingredients:

Chayote 1
Moong Dal 3/4 Cup
Green Chiles 2
Turmeric Powder a pinch
Whole Red Chillies 2
Cumin Seeds 1 tsp
Grated Coconut 2 tbsps
Cilantro few sprigs
Salt to taste
Oil 1 tsp

Talimpu:

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

Method of preparation:

Wash thoroughly, halve and discard the inner seed of chayote.
Peel if required and chop chayote into small pieces.
Remove stems, wash and slice the green chiles.
Wash and roughly chop cilantro.

Heat half a tsp of oil in a pan, add cumin seeds and broken red chillies.
Fry for a minute or till aromatic and remove from heat.
Cool and grind into fine paste along with grated coconut using enough water.

Bring to boil a cup of water in a sauce pot.
Add moong dal and boil for 5 minutes.
Then stir in chopped chayote, green chiles and turmeric powder.
Boil again till moong dal is completely cooked and chayote is soft but not mushy.
Now stir in ground coconut paste, cilantro and salt.
Boil the kootu for around 5 minutes and remove from heat.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, remove from heat and add to above kootu.
Mix well and serve chow chow kootu with plain steamed rice and crispy papad.
Notes: Make sure chayote is cooked well before removing from heat.

Suggestions: If chayote pieces feels raw, put the kootu back on stove and cook till chayote is soft.
Variations: Chow Chow Chutney, Chayote with Besan, Chayote with Chana Dal.
Other Names: Choko Kootu, Chocho Kootu, Chayote Kootu.

Chow Chow Chutney

30 Jun

chayote_chutney
Benguluru Vankaya Pachadi.

Choko or chayote is a gourd vegetable used in daily cooking. Urad dal, red chillies and mustard seeds are fried in little oil till aromatic and ground into fine powder. Chow chow or choko is grated and cooked till soft and ground with other spices into a chutney. This chow chow chutney is tangy and spicy.
Makes: 3 Servings

Ingredients:

Chayote 1
Urad Dal 3/4 tbsp
Whole Red Chillies 2
Tamarind 1 inch sized ball
Mustard Seeds 1/4 tsp
Curry Leaves 6
Salt to taste
Oil 1 1/2 tsp

Method of preparation:

Wash thoroughly, halve and discard the inner seed of chayote.
Grate or chop chayote into small pieces.
Soak tamarind in few tbsps of water for sometime and extract all the juice.

Heat half a tsp of oil in a pan on medium heat, add urad dal, mustard seeds and broken red chiles.
Fry the ingredients for a minute and remove from heat.
Cool and grind the fried ingredients into fine powder.

Heat half a tsp of oil in a pan, add grated chayote, tamarind extract and salt.
Cook covered on medium flame till chayote softens a bit.
Uncover and cool the cooked chayote to room temperature.

Grind the cooked chayote and ground masala powder into paste.
Remove the ground chayote chutney onto a bowl.

Heat half a tsp of oil in a pan, add a pinch of mustard seeds and curry leaves.
When mustard seeds almost stop sputtering, remove and add this to above chayote chutney.
Serve chayote chutney with steamed rice or with dosa.
Notes:Make sure chayote is not overcooked.

Suggestions: If chayote chutney is too spicy, grind it with some more cooked chayote.
Variations: Chayote with Besan, Chayote with Chana Dal.
Other Names: Sayote Chutney, Chocho Chutney, Chow-Chow Chutney.

Chayote with Chana dal

28 May

chayote_chanadal
Benguluru Vankaya Paatoli.

Patoli is a dry Andhra curry made of dals or beans. In this recipe, chana dal is soaked for couple of hours and ground into coarse paste with red chillies, garlic and cumin seeds. Chayote is finely chopped and cooked along with ground chana dal paste. The resulting curry is quite dry and needs lot of oil if not using a non stick pan.
Makes: app. 3 Servings

Ingredients:

Chayote 1 medium
Chana dal 1/2 cup
Garlic pods 2
Whole Red chillies 2 – 4
Cumin Seeds 1/2 tsp
Mustard seeds 1/2 tsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash, halve, remove seed and finely chop chayote.
Peel and roughly chop garlic pods.
Remove stems and remove seeds from dried red chillies.
Soak chana dal for 4 – 5 hours in enough water.
At first, grind red chiles, cumin seeds and salt into fine powder using spice blender.
Then add in soaked chana dal and enough water to grind into coarse paste.
Finally add garlic and pulse for few seconds.

Heat oil in a non stick pan on medium heat, add mustard seeds, chopped chayote and salt.
Cook covered until chayote turns just soft but not mushy, then add coarsely ground chana dal mixture.
Fry until most of the moisture evaporates. Stir frequently.
When the curry turns dry, remove from heat.
Serve chayote with chana dal curry with steamed rice and dollop of ghee.
Notes: Make sure to cook chana dal mixture is cooked well.

Suggestions: If chana dal feels raw, sprinkle few tbsps of water and cook covered on low heat till it turns soft.
Variations: Beetroot Patoli, Drumsticks Patoli, Plantain Patoli, Chana Dal Patoli, Kala Chana Patoli etc…
Other Names: Benguluru Vankaya Sengapa Pappu Patoli, Chow Chow Paruppu Usli.