Thursday, July 7, 2016

Kovakkaai Curry - Ivy Gourd Curry

Kovakkai Curry (Ivy Gourd)






Ivy gourd, also referred to as baby watermelon, little gourd, gentleman’s toes, Kowai fruit, Small Gourd, Kovakka, little gourd, tonde Kai and Tindora.

Appearance :

The clear white flesh of the fruit looks like the appearance as well as taste of the cucumber, showing numerous seeds.

Geographic Distribution :
Ivy gourd is native to East Africa and has been spread in different parts of tropical Asia, America and Pacific

Nutrients :
Apart from their delightful taste Ivy gourd is a good source of nutrients, vitamins and mineral. 
Consuming 100 gram of ivy gourd supplies, 1.4mg of Iron, 0/08mg of Vitamin B2 (Riboflavin), 0.07 mg of Vitamin B1(Thiamine), 1.6g of Total dietary fiber and 40 mg of Calcium.

Benefits :
Relieves Fatigue, Protects the Nervous System, Maintains a Healthy Metabolism, Prevents Kidney Stones.

Eaten as :
Pickled: Young green fruit are pickled and also can be consumed by dipping in chili paste.
Curry: It can be consumed as a curry, by deep-frying it; stuffing it with masala and sautéing it.
Sambaar: It may also be used in sambaar, a vegetable- and lentil based soup.

Kovakkaai Curry 


Preparation Time : 10 min
Cooking Time : 15 min
Total : 25 min

Method :

Cut Kovakkaai in round shape. Remove the ones that are red, as they become tasteless when ripen. 

Slice small onions, ten in number.

Grate coconut.

Cut one tomato into small pieces.




Keep kadai in stove.
Pour little oil.




Fry cut onion, mustard.


Add Kovakkaai.



Add tomato.



Add turmeric powder, sambaar / chilli powder, corainder powder and salt.








Stir well. 






Add some water.
Cook on a low flame.




After cooked well, add coconut scrapings.



Mix & Cook well.



Add Curry leaves. 


Kovaikaai Curry is Ready..
Have it with any rice / chapathy 






Sunday, September 20, 2015

Varagu Pulav - Kodo Millet Pulav

Varagu Pulav



Millet is a smart carbohydrate with lots of fiber and low simple sugars. Because of this it has a relatively low glycemic index and has been shown to produce lower blood sugar levels than wheat or rice. 
Magnesium in millet can help reduce the effects of migraines and heart attacks.
All millet varieties show high antioxidant activity and they contain high protein content.

Millet include Pearl millet, Finger millet, Proso millet, Kodo millet, Foxtail millet, Little millet, Barnyard millet, Sorghum (see Glossary for their Indian Names)



Varagu (Kodo) Pulav

Preparation Time : 10 min 
Cooking Time : 20 min

Preparation : 

First take the Kadai. Have 1 tbsp of oil. Season with cinnamon, cloves, Bay leaf.

Add onion sliced and saute

Add cut vegetables - carrot, beans, beetroot, peas
Saute them well.

Mix garam masala, chilli powder, salt.

Add Varagu rice, washed and soaked to the saute.

Water is added in the ratio of 1: 2 when cooked in the kadai itself. If its cooked in a cooker, reduce the amount of water to 1 : 1 1/2.

Now pulao is ready.


Have it with Mushroom Gravy or Paneer Gravy



Sunday, August 30, 2015

Purple Cabbage Peas Curry

Cabbage Peas Curry



Main Ingredients : Purple Cabbage and Peas
Cooking Time : 15 mins


Purple or Red Cabbage's leaves are coloured dark red/purple. In acidic soils, the leaves grow more reddish, in neutral soils they will grow more purple, while an alkaline soil will produce rather greenish-yellow coloured cabbages.

Purple cabbage has a relatively high ratio of nutrients and vitamins to calories and fat, which makes it an ideal choice for dieters. It is common in salads, coleslaw, braised dishes and pickled treats. On cooking, red cabbage will normally turn blue. 

Green Peas are one of the most nutritious leguminous vegetables rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants.

Method 

Take Purple cabbage and Peas




Half cook the green peas



Cut the cabbage into thin strips  



Slit Green chilies 
Take curry leaves & coriander leaves for seasoning



In a Kadai, pour little oil.
Add split Urad Dal, Mustard for seasoning 



Add green chili, curry leaves, cabbage & boiled peas  



Garnish with Coriander leaves 
Have for lunch



Tips 

To retain the red colour it is necessary to add vinegar or acidic fruit to the pot.





Monday, August 10, 2015

Coriander Chutney - kothamalli thuvaiyal

Coriander Chutney 



Ingredients
Coriander seeds - 3 tbsp
Red Chilies - 4
Tamarind paste - 1 tsp
Salt to taste


Method 

Fry the ingredients except tamarind paste


Grind all these into a fine powder. Because, the coriander seeds wont grind finely when adding water at first. After powdering water is added little by little.
Then add tamarind paste. 
Make it as a smooth paste.
Its ready now.