Turai | Beerakaya Pachadi | Ridge Gourd Dip | Peerkangai Thuvaiyal

Turai

Hi Supermoms,

I have grown a year older this week 😁.

My birthday was  special with the whole day spent in the loving company of my family and friends. I took a break from cooking and was treated to restaurant food. I had a very sumptuous Rajasthani thali for lunch and before it even got fully digested I had a Mediterranean dinner 🙈. 

Talking about dinner, we had ordered a pita bread platter which was served with dips that did not really compliment the bread. The dip was not fresh and the vinegar was too over powering.  We pushed that dip ( Muhammara)  away and asked for more hummus , which was fresher 🙆. And while eating the dip, discussed how the experience could have been made better by pairing the bread with fresh Indian Chutneys . 

So, when I started prepping  for lunch today morning, I wanted to make a tasty and healthy dip/chutney/thogayal/thuvayal/pachadi ( you can choose how you would like to call it ). Well I chose Ridge Gourd, one of my favourite vegetables for it.

OK, before I explain to you what I made, let me  give you some gyan on Thogayal. Thogayal is a part of our everyday cooking and it takes just few minutes to prepare. It is fresh, healthy with all the nutrients of the vegetable intact. According to Ayurveda, ridge gourd cools our system    ( our doshas) and can be consumed by all. I have earlier shared the Ridge Gourd Skin Chutney recipe and today I am sharing this chutney recipe which has both the goodness of the skin and the flesh of ridge gourd. 

I ground it more smoothly as I wanted to serve along with fresh mini pita breads. You can also serve it along with chapathi /roti or rice . 

Presenting the newest dip in town - TURAI .

Turai :

Preparation time : 5 minutes
Cooking time : 10 minutes
Serves : 4
1 cup = 250 ml cup 
Storage : Keeps good for upto 2 days when refrigerated 

Ingredients :

2 medium size ridge gourd ( Cut them into roundels with skin)
1/2 teaspoon thick tamarind paste OR gooseberry size tamarind 
1/4 cup husked and split black gram /urad dal
4 dry red chillies ( I used the long variety/guntur chillies)
1 teaspoon sesame oil 
salt to taste

To garnish :

2 teaspoons sesame oil 
1/4 teaspoon sesame seeds
1/2 dry red chilli ( chopped finely)

Method :

1. In a kadai/small wok heat oil.
2. Add the urad dal and when they start turning fragrant, add the red chillies.
3. Once the urad dal is slight brown in colour, transfer the mixture to the jar of a mixer.
4. Place the wok back on low flame and add the chopped ridge gourd.
5. Cook them till the flesh changes colour.
Chef tip : It will look cooked. 
6. Add this also into the jar of the mixer.
7. Add tamarind , salt and grind into a smooth paste.
Chef tip: Add water if required while grinding 
8. Transfer this into the serving bowl. 
9. Heat oil , add the sesame seeds and chopped dry red chillies .
10. Pour it over the ground chutney and your 'Turai' is ready to be served. 

Beerakaya Pachadi

Happy Cooking !

With love,

Masterchefmom












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Coconut Salan | Coconut Curry Recipe | Side dish for Biryani/Pulav/Fried Rice


Hi Supermoms,

I am always excited to create new and interesting  side dishes. Pongal - Chutney is a world famous combination. In my last post, I shared my twist to the traditional Pongal - The Pongal Fried Rice. Many of you have already tried it and shared your amazing feedback. 

When I cooked the Pongal Fried Rice for lunch , I wanted to serve it along with a new and tasty side dish. So gave a make over to the coconut chutney and thus was born 'coconut salan' . 

It was loved by my family and I am so excited to share this simple and  delicious recipe with you all. I am sure you are equally excited to try .


Coconut Salan :

Preparation time : 15 minutes
Cooking time : 10 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

To be ground :

1/2 cup fresh coconut ( roughly chopped or grated)
2 teaspoon roasted gram ( optional)
1 small onion OR 3-4 shallots ( chopped)
2 small garlic pods ( peeled)
2-3  green chillies ( chopped)

Other ingredients :

2 teaspoons ghee or oil ( of your choice)
1/2 teaspoon Kashmiri chilli powder 
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala powder ( optional)
1/4 cup thick curd ( whisked) 
salt to taste 
1 sprig curry leaves ( optional)

Method :

1. Add all the ingredients given under ' to be ground' into the jar of a mixer.
2. Add 1/4 cup water and allow it to rest for 15 minutes.
3. Grind it to a fine paste adding more water if required.
4. Set it aside.

5. In a small bowl, add curd and whisk well.
6. Add the Kashmiri chilli powder, turmeric powder and garam masala powder ( if adding ) into the curd and mix well. 
7. Heat ghee/oil in a kadai/small wok over low flame and when hot add the curd mixture.
Chef tip : You can temper with curry leaves before adding the curd mixture. 
8. Cook over low flame, continuously stirring for 2-3 minutes.
9. Now add the ground coconut mixture and allow it to simmer for another 5-7 minutes only .
Chef tip : You can add more curd/buttermilk  if you like. 
10. Switch off. 

Your delicious coconut salan is now ready to be served with any variety rice .

Coconut Salan

Happy Cooking !

With love,

Masterchefmom










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Vegan Cabbage Chickpea Torta

This recipe for Vegan Cabbage Chickpea Torta — a golden, delicious hand pie — is a bit of a cheat, but it’s oh so good. A savory but nutritious filling of chickpeas, cabbage and...

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Keywords: Holy Cow! Vegan Recipes Vaishali
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Hyderabadi Bhaghara Baigan

 

Hyderabadi Bhaghare Baigan

Hyderabadi Baghara Baingan is a popular curry of Hyderabad, Telangana. Its a spicy eggplant curry made with curry leaves, sesame seeds, peanuts, grated coconut coconut, cumin seeds, ginger, garlic paste, turmeric powder, bay leaf and tamarind pulp particularly enjoyed with hot steamed rice. This dish is also very popular in Pakistan. It is also used as a side dish with the Hyderabadi biryani. The recipe comes from the Nizam’s of Hyderabad which was then religiously followed by the Muslims of the city and gradually adapted by the entire nation. Bhagar e baingan was introduced during Mughal Empire from Taskent, then became popular in Hyderabad.

Hyderabadi Bhaghare Baigan

To make this absolutely delicious eggplant curry all you need to do is firstly dry roast all the ingredients mentioned under the spice mix category. Allow them to cool in room temperature. Collect them in a grinder jar and grind well. Heat about 1/2 cup oil in a wok and gently fry the eggplants till they are glossy. Strain them and keep aside. In the same oil add bay leaf, curry leaves, mustard seeds and wait till they crackle. Now add fine chopped onions and fry till golden in color. Add ginger garlic paste and saute till raw smell goes off and oil starts oozing out. Now add the ground mixture and saute till the oil separates. Add the tamarind pulp, adjust salt, turmeric, red chili powder and mix well, and then add the eggplants. Carefully turn around a few times and then add water (around 3/4 cup), bring to a boil and simmer for about 5 minutes. Your Hyderabadi Bhaghara Baigan is ready to sere with Rice or Roti.

Hyderabadi Bhaghare Baigan

Hyderabadi Bhaghare Baigan

Hyderabadi Bhaghara Baigan
Servings4 people
Prep Time10 minutes
Cook Time45 minutes
Ingredients
Spices Mix :
Tempering :
Instructions
  1. Firstly dry roast all the ingredients mentioned under the spice mix category. Allow them to cool in room temperature. Collect them in a grinder jar and grind well.
  2. Heat about 1/2 cup oil in a wok and gently fry the eggplants till they are glossy. Strain them and keep aside.
  3. In the same oil add bay leaf, curry leaves, mustard seeds and wait till they crackle.
  4. Now add fine chopped onions and fry till golden in color.
  5. Add ginger garlic paste and saute till raw smell goes off and oil starts oozing out.
  6. Now add the ground mixture and saute till the oil separates.
  7. Add the tamarind pulp, adjust salt, turmeric, red chili powder and mix well, and then add the eggplants.
  8. Carefully turn around a few times and then add water (around 3/4 cup), bring to a boil and simmer for about 5 minutes.
  9. Your Hyderabadi Bhaghara Baigan is ready to sere with Rice or Roti.
Recipe Notes

If you liked this Hyderabadi Eggplant Curry recipe, then try making at home and share your feedback with me in comments below.

Love : Shaheen

The post Hyderabadi Bhaghara Baigan appeared first on Spoon Fork And Food.



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Pudine ki Shikanji

Pudine Ki Shikanji is a delightful lemonade with ground mint leaves and other spices. This surely makes a refreshing drink during summer.

Shikanji or Shikanji is the name given to the traditional lemonade or lemon juice from Punjab. Some of the alternate name for this include shikanji, shikanjbi and shikanjbeen. While this is a basic lemon juice, you can spice it with different spices along with the ginger, saffron and cumin.

I already have a minty lemon juice, where the chilled lemon juice is flavoured with ground mint leaves. In today’s drink, the mint leaves are ground with ginger, black salt, sugar to make a whole new refreshing drink. I made this as part of my Mixed North Indian Thali.

Pudine ki Shikanji How to make Pudine ki Shikanji 1

Pudine ki Shikanji

Ingredients Needed

1 cup Mint leaves / Pudina
1 Lemon
1 inch Ginger
1/4 tsp Black Salt / Kala Namak
2 tbsp Sugar
1/4 cup Water

How to make the Shikanji

In a saucepan take the sugar and add the water. On a low flame, bring the water to boil so that the sugar melts completely. When it starts to boil, switch off and let the syrup cool down.
Wash the mint leaves and grind it to a smooth paste along with ginger, black salt.
Strain the liquid into a bowl, and remove the pith.
Add the sugar syrup and chill the drink until serving.
Just before serving, squeeze in the lemon juice and serve chill.

Mint Refresher

This month’s Kid’s Delight event is guest hosted by Mayuri and this drink joins the drinks party.

Pudine ki Shikanji
Pudine Ki Shikanji is a delightful lemonade with ground mint leaves and other spices. This surely makes a refreshing drink during summer.
Ingredients
Instructions
  1. In a saucepan take the sugar and add the water. On a low flame, bring the water to boil so that the sugar melts completely. When it starts to boil, switch off and let the syrup cool down.
  2. Wash the mint leaves and grind it to a smooth paste along with ginger, black salt.
  3. Strain the liquid into a bowl, and remove the pith.
  4. Add the sugar syrup and chill the drink until serving.
  5. Just before serving, squeeze in the lemon juice and serve chill.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Pudine ki Shikanji appeared first on Spice your Life!.



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