ಹೀರೆಕಾಯಿ ಬಜ್ಜಿ/Ridge Gourd Chutney

Past week was a Flu galore at home. One after the other falling sick in a row hope mine is the last attack lucky my daughter has escaped so far. Even with the flu is there a way to get out of cooking or eating no way!. For me whether it is fever flu or cold while hot saaru(rasams) and soups provide me a healing affect but I can never be without eating pachadi/raita/yogurt/gojju. Yeah it is true, until a few years ago I would never touch anything cold during the time of cold like be it yogurt/raitas but now it has changed may be due the weather here in Singapore it makes you eat something cool. This in one such pachadi or you can call it Baji/chutney with slight ting of yogurt goes very well with rice. Sorry buddies my photos are as gloomy as I am, with a little thought whether to post or not finally I agreed with my heart after all this is for my buddies so here it is .

All you need:
4 medium Ridge gourd peeled
onion -1 chopped finely
grated coconut – 4 tbsp
yogurt – 2-3 tbsp
salt and jaggery for taste
green chillies – 2 – 3
methi/fenugreek seeds – 1/8 tsp
Hing – 1/8 tsp
oil to fry – few drops just enough to fry
raw Jeera seeds – 1 tsp

Method: Cut and boil ridge gourd with salt and water. While boiling fry in oil roughly cut chillies, hing and methi seeds. Grind the masala with coconut and jeera seeds. Make sure you do not use additional water while grinding use the water that is left in the boiling of the gourds. Once the coconut is in paste form add the boiled ridge gourd pieces corsely just one blend for 2 secs. Carefull while grinding as it may splash in case the gourds are not cooled enough. Now add onions, salt, jaggery and yogurt for enough sourness as required. Serve with rice.

Note: Make use of very tender Ridge gourds. The texture of this chutney is semi course not very watery nor very thick. You can add more yogurt to make raita. The sweetness of the ridge gourd with flavour of raw jeera and chillies makes it very unique.

Pulav series, Chutney and Bean Sprouts Pakoda

After long i remembered mung(green gram) sprouts Pulav, which was some years ago one of out favorite pulav’s not so even now but just some how i forgot about it until lately i saw Asha’s post on matki pulav i recollected the recipe. i have used green mung bean sprouts you can use matki beans or Green chana.Heres information of mung bean

All you need:

green bean sprouts – 1 cup ( soaked for 1 day and leave to sprout for 2 days)

basmati rice – 2 cups soaked for half an hour

masala: coconut grated – 1/2 cup, green chillies – 4,coriander leaves – 1 cup, garlic pods – 6, ginger – 1″

tempering: cinamon – 1 stick, cloves – 5, badi elachi – 1, bay leaves- 2, onion - 1 big sliced, ghee/oil for frying

Garnish: coriander leaves and lemon juice

method

• Make a paste of the masala keep aside
• Heat oil/ghee in pressure pan , add the tempering fry onions until slightly browned
• Add masala paste, turmeric powder and fry until good aroma
• Add rice and fry for 2 minutes
• Add sprouts, vegetables(optional), water, salt and pressure cook for 2 whistles
• mix lemon juice, garnish with coriander leaves and serve with cucumber raita

Lauki/Milk gourd peel chutney

This chutney can be made with tender peels of bottle gourd/milk gourd/cucumber. The use of skin olden times were very precious unlike now we are at haste and little do we make use of them. 

All you need

sorekayi/lauki skin – 1 cup, cumin seeds – 1tsp, fenugreek seeds – 1/4 tsp,

coconut grated – 1 cup, dry chillies – 5, salt and tamarind to taste

Tempering: mustard seeds -1 tsp, hing – a pinch, curry leaves and oil required

Method: Fry all the ingrediants seperately except coconut show in the picture. Grind it with salt and tamarind paste. Prepare the tempering and serve

 

 

 

Bean Sprouts Pakoda

This is a little similar to the kanda bhaji that we prepare using onions. Using sprouts leads to very crisp pakodas. I came upon this when one of our guest would not like onions here is the type of sprouts used

 

All you need: bean spouts – 2 cups cut into halves, spring onion stalks- 1 bunch cut finely, onion- 1 big cut into thin long strips, gram flour -4 tbsp, rice flour – 1 tbsp, corn flour – 1 tbsp, salt and sugar – 1/2 tsp, chilli powder – 2 tsp, mint and coriander leaves – 2 tbsp

method: mix bean sprouts, onions, spring onions stalks, salt and and sugar keep aside for 5 mins. Salt and sugar with onions release water now add remaining ingrediants and mix well. mix the flours as required using the water released from veges. Deep fry in oil until crisp.

ಈರುಳ್ಳಿ ಗೊಜ್ಜು/Onion Chutney

Another one delicious gojju with onion. This goes very well with plain iddlis/rava iddlis/rava dosas /sweet iddlis and even rice.

All you need

onion cut into chunks – 1 big

Grated coconut – 1/2 cup

Dry chillies – 5-6

coriander seeds – 1/2 tsp

hing – a pinch

salt and tamarind paste to taste

urad dhall – 1 tsp

mustard seeds – 1 tsp

curry leaves – 5 -6

oil for takda

• fry chillies, half of urad dhall  for a minute in a little oil

• Grind all the remaining ingrediants with little water

• Prepare takda with mustard,urad dhall and hing

ಬಾಳೆಕಾಯಿ ಗೊಜ್ಜು/Raw Banana Chutney

This is one of the authentic recipes from karnataka, though i usually do it in a different way. This time i was tempted to try Seema from Recipejunction’s version of the same. I have just follow the recipe as it is. The only change i made was i used coconut oil for seasoning.  Thanks Seema it came out very well than my expectations.The recipe is here .

Amte(Bimbal) Kayi Pineapple Amti/KayiRasa/Gojju

All you need

Amte kayi – 4-5

Pineapple/Bittergaurd/lady finger – 1 cup cut to chunks like for sambhar

seseme seeds – 2 tbsp

chana dhall/thoor dhall – 2 tbsp

dried chilli – 5-6

jaggery – 2 tbsp

jeera – 1 tsp

methi seeds – 1tsp

salt to taste

 

Fry seseme seeds, chana dhall seperately until it is light brown in color. Fry chillies, methi, jeera in little oil. Now grind the fried ingrediants with coconut to form a coarse paste. Boil the amte/pineapple if using fresh in water and salt until done. Since i used canned pineapple i skipped the boiling and also used less jaggery for the gojju. Now add the coconut paste, jaggery and salt as required. The gojju taste must be sweet , sour and spicy taste. The sourness comes from Amte kayi. Raw mangoes can also be used in place of Amte/bibal. Preparing bitter guard gojju this way, the bitterness of bitterguard is neutralised by sourness of the mango and adds a very nice taste with an amout of jaggery.

 

 

 

BeetRoot Gojju/Chutney

This sweet and sour Gojju goes very well with rice.  This will be liked by most who also love a sweet taste in curry. We  have jaggery is most of our cooking but this chutney has a natural taste of vegetable so there goes the recipe

 

 

Beetroot – 1 grated

grated coconut – 1/2 cup

red chillies – 4

coriander seeds – 1 tsp

jeera seeds – 1/2 tsp

garlic – 3 pods

salt to taste

tamarind

Cook grated beetroot in cooker with little salt. Dry roast coriander seeds, jeera and chillies. Mix cooked beetroot,coconut, dry roasted spices with tamarind and grind to a think paste. Cut garlic to finely, heat oil for takda add garlic and fry until brown and add to the Beet paste. Beetroot Gojju is ready to serve.