Pavakkai / Bitter Gourd Fry

         Bitter gourd or pavakkai(in tamil) is most bitter among all vegetables.Its been used as a natural remedy for a range of ailments,including diabetes.This is one of the most effective natural remedies for getting rid of intestinal and gastric worms ..Lots of recipes can be prepared using bittergourd ...
This recipe is very simple and healthy...

Prep Time: 5 mins

Cook time: 10 mins

Serves: 3

Ingredients:

• Bitter Gourd - 2 medium size nos
• Sambar Powder - 2 tsp
• Salt - as required
• Oil - 3tsp
• Mustard - 1/4 tsp
• Curry leaves

Method:
Cut the bitter gourd into slices.

In a pan add oil,bitter gourd and fry for few mins.

Add in Sambar powder and salt,saute it.
Sprinkle very little water and close the lid.

Cook them covered for 5 mins in a medium low flame.
Stir it and allow it to cook in low flame for another 5 mins in the same vessel or in a tawa.
Cook them soft and do not fry them crispy.
Serve hot with Rice.....

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Palkova

       

           Palkova.... In tamil "Pal" means milk...Palkova is made by Simmering the milk for long till thicker consistency and adding sugar to it. I still remember in my childhood days whenever my mother and grandma plans to make Palkova all the kids eyes and mouth will be wide opened....My grandmother prepares Palkova with minimal of 5 lts milk for every occasions,she prepares it in firewood ( Viragu Aduppu),she is really great.Those days we kids used to just wait for the end product but did not know we need lots of patience to prepare it,its time consuming and painstaking also.... I prepared Palkova from fresh 1 ltr milk in traditinal way on stove top which consumed almost 1 hr 30 mins....But when I saw the outcome I was really happy and thanked god that I didn't spoil it .. :)

                           

Ingredients:

• Milk - 1 ltr full cream
• Sugar -1/4 cup 
• Nuts for garnishing (Optional)

Method:

• Boil milk in heavy bottomed vessel,allow it to boil till it reduces to half.Stir every now and then to avoid burning at the bottom.

          

• Keep the flame in low medium and keep stirring in between.Scrap the sides and mix well.
• Now it starts to thicken like condensed milk,stir it well.Scrap the sides and mix well.
• Now the milk will be even more in thick consistency.     
• Now reduce the flame to lowest, at this stage add sugar .Now sugar will melt,Once sugar is added, it will become a little watery. Keep stirring for some more time until it becomes thick.
• Keep stirring until it will leave the sides of the vessel.
• Switch off the flame.Once it cools it will thicken further.In the below pic the first one is taken immediately once its switched off,the second one after it cooled down.

Store in a clean container and refrigerate it.

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Spring Onion / Vengaya Thal Kootu

      Spring Onion leaves kootu. In tamil its called Vengaya Thal ...Its a very simple,delicious and takes less time for cooking.Spring onions also called as green onions are generally used to enhance the flavor and taste of the dish.This recipe shows that the spring onions are not only used for garnishing but also as a side dish for Rice / Roti...

Prep Time:10 mins    
Cook Time: 5 - 10 mins 
Serves : 2 or 3

Ingredients:

• Spring Onion - 1 bunch
• Toor dal - 3 tbsp
• Chilli - 1 (Green / Red dry)
• Grated Coconut - 3 tbsp

To Temper:

• Mustard - 1/4 tsp
• Jeera - 1/4 tsp

Method:

• Cook the toor dal by adding 1 pinch turmeric powder ,hing and 1 cup of water for 3 - 4 whistles,it should not be overcooked.
• Wash the spring onions and leaves. 
• Chop them and keep it separately.
• Heat the oil in a kadai,add the items below"to temper" and add chilli & white part of the spring onions and saute them for 2 to 3 mins
• Add in the green leaves and fry for another 2 mins,cover the lid and cook in low flame.

         

• Once its cooked add salt,cooked dal ,coconut and stir.Let it be in low flame for 2 mins.

         

Spring onion kootu is ready to Serve...

 

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Sambar without using Sambar powder

 

         This Sambar Recipe is my mother and grandmother's recipe in which no sambar powder is added.I too prepare the same way,only after my marriage I started using sambar powder.Any kind of veggies can be added,you can use drumsticks, brinjals, pumpkin, beans, carrots, squash,raddish, ladies finger etc. There are varieties in Sambar you can prepare using Sambar powder,without Sambar powder, only using dry red chilli etc...I have prepared with veggies like beans,carrot and squash without using the sambar powder...

Prep Time: 15 mins 
Cook Time : 15 mins   
Serves : 4

Ingredients:

• Toor dal -150 gms
• 10 small onions
• 2 tomatoes,chopped
• 1 green chilli,slit
• 1 cup vegetables 
• 1 1/2 tsp chilli powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 cup tamarind water
• hing
• 1 tbsp oil

For Tempering:

• curry leaves
• 1 tbsp oil / Ghee
• 1 tsp mustard seeds
• 1/2 tsp urad dal
• 1/4 tsp jeera
• 1/4 tsp Fenugreek

Method:

• Cook toor dal with 1/4 tsp turmeric powder and hing in pressure cooker.
• Mash the cooked dal ,Cut the vegetables and keep aside.
• Now in a kadai add 1 tbsp oil fry onion,green chilli for 1 min.
• Add in tomatoes and saute for a min and then add the vegetables,fry for a minute.
• Add in the masala powders and pour 1 cup of water and allow it to boil.
• Once the vegetables are semi cooked add the tamarind water salt and cooked dal.
• Allow it to boil till the required consistency.
• Finally temper the items under tempering and add it in the sambar..

Tempering at the last gives more flavour and taste to the sambar...

Sambar is ready to be served with Rice, Idli,Dosa etc...

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Hyderabadi vegetable dum biryani

       Hyderabadi vegetable dum biryani recipe is an authentic vegetarian rice recipe cooked in traditional dum method.Slowly cooking the vegetables in spices and arranging them in layers with semi cooked rice and placing on dum.Dum cooking means using a round heavy bottomed vessel,in which food is tightly sealed and cooked over a slow fire.  Vegetable biryani can be made in various versions by layering the rice with cooked vegetable gravy or with uncooked vegetables marinated with all spices and yoghurt and keeping on Dum.Here I have made by layering the rice along with cooked veggies.

Prep Time: 30 mins    Cook time: 30 mins     Serves : 2

Ingredients:

• Basmathi Rice / Raw rice-  250 gms (1 cup)
• Beans - 50 gms
• Carrot - 50 gms
• Peas - 25 gms (Can add more veggies like mushroom,Cauliflower,Capsicum,Turnip,Potato etc.)
• Onion - 1 medium sized,finely chopped
• Tomato - 2 medium sized,finely chopped
• Ginger paste - 1tsp
• Garlic paste - 1tsp
• Green chilli - 1 slit
• Mint and coriander leaves 
• 1 tsp Chilli powder
• 1 tsp coriander powder
• 1/8 tsp Turmeric powder
• 1/2 tsp Biriyani masala / Garam masala powder(Optional)
• Salt to taste
• Yogurt - 2 tbsp (whisked)
• Water - 2 cups ( minus 1/4 cup)
• 2 tbsp milk
• 1 pinch Saffron food color
• 2 tsp water

For Seasoning:

• Cloves ,Cardomon and Cinnamon stick - Each 2 nos.
• Bay leaves -1
• Oil + Ghee - 3tbsp
• Cashew & Raisins (Optional)

Method:

• Rinse and soak the rice in water for 30 minutes.After 30 minutes drain the rice and cook it in a pressure cooker or open pot method with 1 tsp oil / ghee and 1/4 tsp salt.
• Rice should be in 3/4th consistency the rice should not be fully cooked.
• Cut the vegetables and keep the Seasoning ingredients and masalas ready.  
• In a pan, heat 2 tbsp oil and 1 tbsp ghee. add the seasoning spices and saute till they crackle.
• Now add the onions,green chilli stir and saute them on a low medium flame. 
• Add the ginger-garlic paste,Coriander mint leaves and fry for 1 minute.
• Add the tomatoes ,salt and fry until the tomatoes get soft and mushy.
• Add in the masala powders and whisked yogurt and mix well.
• next add the chopped veggies. saute for a minute
• Then add 1/4 cup of water, stir and close the lid.Allow the vegetables to cook in medium low flame.
• Cook till the veggies are done. don’t over cook the vegetables.
• In 2 tbsp warm milk add a pinch of Saffron food color or 1/4 tsp of saffron strands.Mix 2 tsp water. stir and keep aside.
• Check the gravy,it should have a medium thick consistency and should not be watery or not too dry.
• Do check the salt. Add more if required.
• Take away half of the gravy and keep it aside.

         

• Layer half of the rice on the Gravy in the pan,sprinkle half of the saffron milk.
• Again layer the remaining gravy and the remaining rice. sprinkle the remaining saffron milk on the top.

          

• now cover with a lid and keep a heavy object on it.
• Take a tawa and heat it until it become hot, then lower the flame. Keep the biriyani pan on the tawa. keep the flame to the lowest and cook for 15-20 minutes. 

          

Dum Biriyani is ready to eat.....Goes well with raita,Vegetable Manchurian or any Vegetarian or non vegetarian Rice side dish  etc..

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Thinai Koozh | Foxtail Porridge | திணை கூழ்

Thinai is known as Foxtail millet in English. It is very healthy and highly nutritious,full of vitamins and minerals. It is also rich in proteins and fiber. It helps in weight loss. It is ideal for reducing Cholesterol ,risk of heart attack,controls blood sugar. This koozh is a perfect drink during summer as it cools the body.

Ingredients:

• 1 cup Thinai (Husk Removed - How to remove husk)
• 3.5 cups water
• Salt
• Buttermilk or Curd

Method:

• Wash Thinai well and soak it in water for 15 mins.
• Drain the water and keep it aside.
• Add 3.5 cups of water in a pan and boil it,add the thinai and cook until soft.
• Once cooked switch of the stove and allow it to cool.
• Once cooled, pour water until the cooked thinai gets fully submerged.
• Let it stay out overnight. Add 2 pinch of salt now if needed.
• Next day the thinai would have absorbed 3/4th of water.It will be more soft. Add butter milk or curd as required, water and salt if needed. 
• Mix well in a mixer or using a hand beater and serve with pearl,mor milagai or any pickle or spiced raw mango.                                  
• Can keep the Cooked thinai with water in fridge for 2-3 days and use it when needed.

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