Teasle-Gourd-Masala-Curry

#TeasleGourdMasalaCurry : #TeasleGourd is generally known as #spinygourd. It just looks like bitter gourd inside and taste also the same as bitter gourd but less bitter in taste.

It is called #kheksi or #khexi in Chhattisgarh. It is known as #kantola or #kakrol in Gujarath and #kakode in Punjab.
Here let me present a curry made with this vegetable.

Ingredients :
1/4 kg	Teasle gourd, chop nicely
1 pinch	Turmeric powder
1/4 Tsp	Salt
For Masala :
3 Tsp	Coconut scrapings
1 or 2	Red chilly
1 Tsp	Cumin seeds
1 Tsp	Fennel
1/2 Tsp	Coriander seeds
1/4 Tsp	Salt
1	Onion, chop
10 to 12	Curry leaves
2 Tsp	Coriander leaves
10 to 12	Mint leaves [ optional ]
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
2 Tsp	Oil

Method :
Wash teasle gourd and chop into 1/4 inch cubes.

Pressure cook adding salt, turmeric powder and 1/2 cup of water for a whistle.
Immediately release the steam.
Transfer cooked teasle gourd into a bowl.

Take all the ingredients except onion in a mixer grinder jar.
First grind without water.
Then add little water and grind well.
Now add onion and run for few seconds only.
Keep aside the prepared masala.

Keep a kadai on a stove over slow flame with oil.
Splutter mustard seeds and then add urad dhal.
Now add cooked teasle gourd and saute for a minute.

Add prepared masala and adjust salt & red chilly powder.

Mix well and simmer over a slow flame.
Keep stirring at regular interval.

Transfer into a serving bowl once it dries up and slightly turns golden brown in color.
Garnish with coriander leaves.

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Peas-Potato-Paratha

#PeasPotatoParatha : Stuffed #Parathas are the main breakfast food item of North Indian people. The stuffings are prepared using potato, mashed vegetable & potato, #paneer, potato & paneer, #greenpeas & potato, etc.,... and the list goes on.
It is one of the best lunch box foods and healthy too.
Here let me present paratha with potato & green peas stuffed inside.

Ingrdients :
For Dough :
1 Cup	Multigrain Wheat flour
1/2 Tsp	Salt [ adjust ]
1/2 Tsp	Cumin seedsr
1/2 Tsp	Omam [ Ajwain - carom seeds ]
1/4 Cup	Water
For Stuffing :
1 or 2	Potato
1/4 Cup	Green peas
1/2 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	Salt [ adjust ]
1/2 Tsp	Cumin seeds
1/2 Tsp	Cumin powder
1/4 Tsp	Turmeric powder
1/2 Tsp	Coriander powder
3 Tsp	Coriander leaves chopped

Method :

Combine flour and other ingredients in a basin.

Knead into a soft dough adding enough water.

Cover with a damp cloth for half an hour.

Green peas can be of dried or fresh ones.

If dried ones are taken soak them in water for 6 hours or overnight.
Here I have taken dried peas.

Pressure cook green peas adding 1/4 Tsp of salt for 2 whistles.

Transfer into a bowl after the cooker ran out of steam. Keep aside.

Wash potato well and pressure cook adding 1/4 Tsp of salt for 3 whistles.

Take out after the steam has completely subsided.

Peel of the skin.

Take cooked green peas and other ingredients in a mixer jar.

grind into a smooth paste.

Now take boiled potato and green peas paste in a basin.

Adjust salt and red chilly powder.

Combine both together either using hand or potato masher.

Make balls of your palm size. Keep aside.

Make balls of your palm size from the dough.

Then halve each ball into two.

Heat a tawa or dosai kal on a stove over medium flame.

Take a roti rolling board.

Dust with maida and roll two circular discs of 7 to 8 cm diameter.

Keep the stuffing ball over one disc.

Flatten the stuffing.

Close with other one.

Again dust with maida.
Roll into a circular paratha of nearly 15 cm diameter.

Gently transfer on to the hot tawa and keep the flame at HIGH.

Wait for a minute and flip the paratha using a dosai ladle.
Now sprinkle few drops of oil over the paratha.
Spread evenly using the dosai ladle.
Do the same over the other side also.

Transfer on to a serving plate once both sides are done.

Repeat the process and make paratha in the same way.
Enjoy with curd or tomato sauce or pickle.

You might also like to try

dough for boli

carrot boli

thinai dough

Carrot Halwa

other boli varieties

For Other Tiffin Varieties

Tiffin

Thattai

#Thattai : Thattai is a crispy spicy savory prepared from rice flour, besan and other spices. This savory is called #nippat or #nippattu in Karnataka. Generally red chilly powder is added to make it spicy. But the thattai [ nippat ] available in Bangalore tastes more spicy since plenty of green chilly paste has been added in it.
 Yesterday we were talking about our shopping experience at Avenue road of Bangalore. Then the stainless steel bucket full of nippats came before our eyes??!!... Yes, There we can find small savory selling shops lined with rows of buckets filled with different varieties of spicy savories.
One of the favorite items was the crispy spicy big & thick nippats. It used to be so spicy that I need a bottle full of water while eating it.  In chaat shops nippats topped with onions, tomato pieces, & chaat masalas are sold and it used to be a hot favorite of my dear daughter.
 I decided to make that spicy nippat at home. Immediately swung into action and started choosing the required ingredients keeping in my mind the taste of it.
Here I have used Maida instead of rice flour. The experiment was a great success. It was so crispy and tasty too. But the thattai came out less spicier than the one we used to enjoy there. I was able to enjoy my thattai without a glass of water.
Here comes the recipe.
15 to 18 thattai of 4 to 5 cm diameter can be prepared.

Ingredients :
1 Cup	Maida
2 Tbsp	Besan
2 Tbsp	Fried gram flour [ pottukadalai maavu ]
1/4 Tsp	Asafoetida powder
1/4 Tsp	Black Pepper powder
1 Tsp	Salt [ adjust ]
4 Tsp	Hot Oil
To Grind :
6 or 7	Green Chilly [ adjust ]
1 Tsp	Cumin seeds
10 to 15	Curry leaves
To Soak :
1 Tbsp	Gram dhal [ kadalai paruppu ]
2 Tbsp	Black gram split [ ulutham paruppu ]

Oil to fry thattai.

Method :

Soak the gram dhal and black gram in water for an hour.

Take maida in a basin or a bowl and cover with a clean cloth.

Heat an idly maker with water on a stove over high flame.

Keep the vessel containing maida inside the idly maker over a stand or steamer plate.

Steam cook for 8 to 10 minutes.

Take out after that and cool down to room temperature.

Grind all the given ingredients in a mixer grinder or blender adding little water.

Keep aside.

Heat oil in a kadai on a stove over medium flame.

Now take steamed maida and other ingredients except hot oil in a wide mouthed vessel.
Mix well.
Then add hot oil and rub with fingers.
Now add the green chilly paste.

Drain water completely from the soaked dhal and that also into the vessel.
Knead into a tight dough sprinkling some more water.

Make flat equal thickness circular thattai either by spreading a ball of dough in hand or over a cellophane sheet. The thickness can be 1 to 1.5 mm. Spread four to six at a time and arrange on a clean and dry plate. Check whether the oil is hot enough to fry them.

Drop a piece of dough into the oil. If it comes up and starts frying in oil then the oil is ready for frying.
Slide four to five thattai at a time into the oil.

Wait for two to three minutes.

Then flip each thattai using a long ladle and allow to fry the other side.

Transfer on to a plate lined with tissue paper when thattai becomes deep brown color and the oil becomes silent.

Crispy spicy thattai [ nippat ] is ready.

In the same way fry all the thattais in batches.

Store in an air tight container for a week to 10 days.

Note : Increase or decrease the number of chilly according to your taste.






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Omapodi	Savory Mixer

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