Bottle Gourd Stir Fry - South Indian style

 

             Check out this Bottle Gourd stir fry prepared in the South Indian style. It is completely a no onion and no garlic recipe. I have also not added any tomatoes. It is prepared dry to be had as a side dish with rasam-rice or curd-rice. It also goes well with chapatti or paratha. 

              I garnished the end product with chopped coriander leaves and grated fresh coconut. Some sambar powder can also be added. This is a very easy and a quick recipe with appetizing flavors. So check out the step by step pictorial recipe to prepare it. 

           Bottle Gourd is a very healthy veggie with lot of water content. It is commonly prepared in Indian household in various ways. It is low in calories, low in fat and has high dietary fibre. So a perfect veggie for all age groups. 

           It also helps in digestion and to combat acidity as it has a cooling effect on the body. Hot soups and stews prepared out of this veggie is also a good option during a cold wintry night or when sick.

• 1 medium size Bottle Gourd, cut into cubes
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies
• 1 tsp. urad dal
• 1 sprig curry leaves
• 1 tsp. grated ginger
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1/3 cup fresh grated coconut
• 1-2 tbsp. chopped coriander leaves

          Heat oil in a pan and temper with dry red chilies, mustard seeds and cumin seeds. 

          After it stops spluttering, add the grated ginger, curry leaves and urad dal. Sauté for 1-2 minutes.

         Now add the cubed bottle gourd, salt, turmeric powder and coriander powder. Mix well and cook, covered on a low flame till it is tender. Sprinkle water at intervals if needed.

          When done, add the grated coconut and give it a stir. Switch off the flame and garnish with coriander leaves. 

          Serve as a side dish with curd rice, rasam rice steamed rice, chapatti or paratha.

 Heat oil & temper with dry red chilies, mustard seeds && cumin seeds. 

After it stops spluttering, add the ginger, curry leaves & urad dal. Sauté for 1-2 minutes.

Add the cubed bottle gourd, salt, turmeric powder & coriander powder. Mix well & cook, covered on a low flame till it is tender. Sprinkle water at intervals if needed.

When done, add the grated coconut & give it a stir. Switch off the flame & garnish with coriander leaves. 

Serve as a side dish with curd rice, rasam rice, steamed rice, chapatti or paratha.

Cauliflower Egg Bhurji

 

          Egg / Paneer Bhurji is a very popular Indian cuisine that is very much appreciated by young and old alike. Bhurji literally translates to scrambled. It is generally served in dhabas across the country and is also considered as a very popular side dish in all North Indian restaurants. 

          However, I gave a slight twist to the original recipe and decided to try out with cauliflower & egg and it turned out very yummy. You can relish it with rice, chapattis, naan or tandoori roti for a simple homemade healthy meal.

• 1 small cauliflower, grated
• 2 eggs, well beaten with a pinch of salt & pepper powder
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1/2" ginger, grated
• 2-3 green chilies, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• chopped coriander leaves to garnish

          Heat 1 tsp. oil and fry the beaten egg till it is well scrambled. Keep aside.

 

         Heat remaining oil and temper with cumin seeds. Add the onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the grated cauliflower and all the dry spices. Combine everything well and cook, covered, on a low flame till done.

         Add the scrambled egg and ghee. Give it a toss and switch off the flame. Garnish with coriander leaves and serve as a side dish with either rice or any Indian bread. 

             

Butter Garlic Green Peas

 

         If you are looking for a super quick side dish that is very easy to prepare and yummy at the same time, then you need to try out my version of this Butter Garlic Green Peas. This stir fry dish goes very well as a side dish with your dal-chawal, chapatti, paratha or toasted bread. You can adjust the seasonings according to individual preference.

         

           It is a very simple and a quick concoction with minimal ingredients easily available. I bet everyone will fall in love with it, especially the kids. If you want top tweak it a little bit, then this versatile dish can also be a great lunch box meal or a snack where it can be served as a sandwich or a Frankie. Choice is yours. So check out the step by step pictorial recipe to prepare this restaurant style dish.

• 350 gms. frozen green peas, thawed
• 2 tbsp. butter
• 2 tsp. oil
• 2 tbsp. garlic cloves, chopped
• 1 dry red chili, broken
• 2 green chilies, chopped
• pinch of salt
• 1/4 tsp. pepper powder
• 1/4 tsp. red chili flakes
• 2 tbsp. coriander leaves, chopped

          Heat butter and oil in a wok / kadai and sauté the red chili, green chilies and garlic for a minute. 

         Now add the green peas, salt and pepper powder and stir fry for 2 minutes. 

          When done, switch off the flame and sprinkle some chili flakes. 

          Garnish with chopped coriander leaves and serve as a side dish with chapatti, paratha or toasted bread. 

Tortang Talong (Eggplant Omelet - Filipino style)

 

          Tortang Talong is a very common Filipino style eggplant omelet that is traditionally served for breakfast in the Philippines. This is a very quick recipe and one can also enjoy it as a brunch, snack, lunch / dinner or as a lunch box meal. It is also served on a bed of rice, accompanied with greens and soya sauce. 

          This simple recipe has very few ingredients, where the eggplants are first roasted on an open flame till it is charred. Then skin is then peeled, dipped in beaten egg and pan fried. Some chopped mixed veggies are added to enhance the flavour. So check out a quick step by step pictorial recipe to prepare this yummy and wholesome dish. 

• 2 long eggplants 
• 2 eggs
• pinch of salt
• pinch of pepper powder
• pinch of red chili flakes
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 green chili, chopped
• 1 tbsp. coriander leaves, chopped
• 2 tbsp. oil

          Wash, rinse and wipe dry the eggplants. Prick them with a fork and roast them on an open flame till it is well charred. Cool and peel the skin off. Give it a flat shape with the help of a fork. 

           In a large flat bowl, whisk the eggs, salt, pepper and red chili flakes. In another bowl, mix together the chopped onion, tomato, green chili and coriander leaves. 

          Heat a 1 tbsp. of oil in a pan. Dip each roasted eggplant into the egg mix and carefully place it on the pan. Sprinkle some of the mixed veggies over it and shallow fry for a minute till one side is done.

          Carefully, turn it over and cook the other side too. Similarly, pan fry the other eggplant. Serve with sauce and/or on a bed of rice for breakfast, snack or as a meal.

                                Wash, rinse & wipe dry the eggplants. Prick them with a fork.

                                   Roast them on an open flame.....

                                  ..... till it is well charred.

                        Cool & peel the skin off. Give it a flat shape with the help of a fork. 

                          In a large flat bowl, whisk the eggs, salt, pepper & red chili flakes. 

                      Heat a 1 tsp. of oil in a pan. Dip each roasted eggplant into the egg mix 

                      & carefully place it on the pan. Sprinkle some of the mixed veggies over 

                      it & shallow fry for a minute till one side is done.

                                  Carefully, turn it over & cook the other side too. 

                        Serve with sauce for breakfast, brunch, snack or as a meal with rice.

Foxtail Millet Tomato Rice

            Check out this simple South Indian breakfast recipe of Tomato rice, where I substituted rice with Foxtail Millet. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, coconut chutney, chips, papad or fryums. Besides having for breakfast, they can be packed for a lunch box meal, picnic meal or served as an evening snack too. So check out the step by step pictorial recipe to prepare this one-pot meal.

            Foxtail Millet is a wonder grain that is diabetic and heart friendly. It contains a lot of antioxidants, helps in reducing blood sugar levels, has healthy carbs, dietary fibre, calcium, iron and can be consumed in place of rice and wheat. So it is recommended to include it in our daily diet. 

          So this recipe has been adapted from the classic South Indian breakfast - Tomato rice or Takkali Sadam, especially popular in Tamil Nadu. This is a very quick and an easy recipe that is just ideal when you run out off time or when you have hungry pangs. 

• 2 cups cooked Foxtail Millet
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 2 green chilies, slit
• 1 sprig curry leaves
• 2-3 tomatoes, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. sambar powder
• 1 tbsp. coriander leaves, chopped 

            Heat oil and temper with the dry red chilies and mustard seeds. After it stops spluttering, add the urad dal and asafoetida. Sauté for a few seconds. 

          Then add the onion, garlic, ginger, curry leaves and green chilies. Stir fry till light brown. 

          Add the chopped tomatoes, turmeric powder, sambar powder and salt to taste. Cook on a medium flame till it is mashed up. 

          Now add the cooked millet. Mix everything well and stir fry for 2-3 minutes. 

           When done, switch off the flame and garnish with coriander leaves. Serve as it is or with or pickle, raita, chips, fryums or papad.

                               Heat oil and temper with the dry red chilies & mustard seeds. 

               After it stops spluttering, add urad dal & asafoetida. Sauté for a few seconds. 

                 Add onion, garlic, ginger, curry leaves & green chilies. Stir fry till light brown. 

                      Add chopped tomatoes, turmeric powder, sambar powder & salt to taste. 

                      Cook on a medium flame till it is mashed up. 

                              Now add the cooked millet. Mix well & stir fry for 2-3 minutes. 

                         When done, switch off the flame & garnish with coriander leaves. 

                                 Serve as it is or with or pickle, raita, chips, fryums or papad.

Karba (Sweetened Curd Rice - Rajasthani style Dessert)

 

          This is a classic Rajasthani style rice based dessert, that is mixed with yoghurt, sugar, saffron, cardamom powder and lots of dry fruits. It is a very simple sweet curd rice recipe, perfect when time is a restraint and of course during summers. In fact, Karba happens to be a festive dessert, prepared during special occasions and festivals. So check out this quick step by step pictorial recipe to prepare this yummy sweetened rice yogurt pudding.  

• 1 cup cooked rice
• 1 & 1/2 cups yoghurt
• 1/4 cup sugar
• 1/2 tsp. cardamom powder
• 1 cup mixed dry fruits, chopped
• few saffron strands soaked in 2 tbsp. milk
• a small sprig mint leaf to garnish

          In a bowl, whisk the yogurt and sugar till the sugar dissolves. The mix should be nice and creamy.

          Then add the cardamom powder, followed by the cooked rice, mixed dry fruits (keep some to garnish) and lastly the saffron milk. (Each time you add an ingredient, give it a whisk so that it gets incorporated in the yoghurt).

          Garnish with the remaining dry fruits, that has been kept aside and the mint leaf. Chill in the refrigerator till serving time and enjoy this Rajasthani style festive dessert. 

          

                               In a bowl, whisk the yogurt and sugar till the sugar dissolves. 

                                 Then add the cardamom powder, 

                                 followed by the cooked rice,

                                 mixed dry fruits (keep some to garnish)

                                 and lastly the saffron milk. (Each time you add an ingredient, 

                                 give it a whisk so that it gets incorporated in the yoghurt).

                                  Garnish with the remaining dry fruits & mint leaf. 

                        Chill till serving time and enjoy this Rajasthani style festive dessert.