FIC Green Event

Being as a part of a social community gives us chance to get know each other and discover new recipes and new people. I have just started to participate in the food events. And here goes my contributions for this month's 'FIC Green' hosted by sunshinemom I am re-posting my recipes as per the rules of the event.  

Ridge gourd Curry: Peerkangai, known as - Ridge gourd or beerakayi in Telugu. Now this one is from my Mother-in-laws collections,this dish is very common in Andhra Pradesh. This very easy to cook and tasty.

 

Paruppu-Usili or Cluster Bean fry The guar bean or cluster bean which is known as kothavarangai in Tamil/ Telugu - Mattikaya/ Hindi - Guvar. This is my mom's dish and I know most of the Tamilians would be knowing about this dish . But there is a bit change in what we do it here.  

Plantain Fry My In-laws has come down to see us, guess what.. I am enjoying the Andhra special food,ummm..yummy and spicy. All that she cooks are authentic Andhra dishes and the flavors may be little different according to our taste. I missed few of her dishes but I got this one. She knows how to cook fast but delicious. This going to be very simple and fast to cook.

 

Ventakkai/Okra Fry Another favorite vegetable in my list is lady finger, which I can have it any form. Unfortunately I do not know many dishes with lady finger except fries and sambar. But still I am not getting bored with okra , how much ever I intake. This is original SouthIndian style of preparing okra which anyone can prepare in just 10-15mins. Happy Cooking!

Mint-Onion Chutney

I love this chutney which very well goes with crispy Dosa. This chutney was my mouth-watering dish during my childhood and yes even now, but nothing can beat my mom's flavor. Since my husband is too much attracted towards groundnut chutney and Hot Red chili-onion chutney , I hardly make this chutney. Since he was heading to a party, i got a chance to prepare and I love to cook for me :-) 

Ingredients: 

• Onion - 2 
• Tomato - 1 small 
• Green chili - 3 
• Ginger - 1\2inch 
• Mint leaves - 1bunch 
• Oil Seasoning 
• Curry leaves 
• Mustard and white lentil/urad dal - 1tsp 

 

Procedure:

• Heat 1Tbsp of oil and saute the mint leaves for 3min and cool it.
• Heat 1Tbsp of oil and saute onion,green chilies and ginger for 3min.
• Add tomato and fry for 2mins until it becomes tender.
• Allow all the ingredients to cool and grind them. Add very less water if necessary.
• Heat oil and add mustard seeds,urad dal and curry leaves.
• Add the seasoning to chutney.
• Serve it with Idli or Dosa.

Bottle Gourd with Spicy Bengal Gram Curry - Surakkai kootu

Quite simple and time saving dish and goes well along with rotis, bread and rice. I am not a big fan of this bottle gourd but i cannot deny that it helps me in saving my cooking time. But yes it sounds delicious with white rice with ghee and papad.

Ingredients: 

• Bottle Gourd - 1 
• Split Bengal Gram - 1cup 
• Onion - 1 
• Tomato - 1 (Optional) 
• Green chili - 3
• Coriander Powder - 4tsp 
• Curry leaves - 1strip 
• Mustard seeds - 1tsp 
• Lentil (or)Vadagam/Seasoning balls - 1tsp 
• Oil 

Procedure:

• Boil the bengal-gram, mash a little bit and keep aside.
• Peel and finely chop the bottle gourd and keep aside.
• In a deep vessel add little water and cook the onion, green chilies and bottle gourd.
• Or cook all the vegetables in pressure pan for 2 whistle.
• Now add the mashed split bengal-gram/chana dal and bring it to thick consistency.
• Heat oil in a pan and add mustard seeds/Lentil or urad dal and curry leaves. Add it to the thick curry.
• Add 1Tbsp of ghee and remove it from the flame.
• Serve it with white rice or roti.

Puri n Potato Onion Curry

Puri and Potato Onion curry has been in our menu for every weekend, cu'z my hubby loves this breakfast of course me too. Those who are not familiar with puri, it is a kind of bread made up of wheat flour, kneed along with water, salt and deep fried in Oil. It is one of the regular breakfast in South India. And the potato Onion curry is a perfect companion with puri. Since it is quick breakfast and takes hardly 10min I don't hesitate to prepare this puri n potato Onion curry.

 

 Ingredients:  

For Puri Dough: 

Wheat flour - 2cup 

Oil - 2Tbsp 

Water and salt accordingly  

For Potato Onion Curry: 

Potato Large - 2 

Onion - 3 

Green chili - 3 

Turmeric powder - 2tsp 

Curry leaves - 1strip 

Mustard - 1tsp 

Urad dal and Chana dal - 1tsp 

Salt to taste  

Procedure:  

Puri:

• A small tricky is needed to prepare puri dough, add water to dough just what is needed and do not make it too loosy or dry.
• Add oil and kneed the dough so that it is not dry. Just prepare the dough half-an-hour before you prepare the Potato Onion Curry.
• Make small balls with the dough, with 1tsp of oil press the dough into medium thick(3mm thick) circles
• Heat 1cup of oil in deep fry pan and fry it in high flame, turn the other side and fry for 4sec.

Potato Onion Curry:

• Boil the the potato and peel off the skin. Allow it cool , mash the potato and keep it aside.
• Heat oil in a fry pan, add mustard, urad dal, chana dal, curry leaves and turmeric powder.
• Add the Onion, green chilies and fry it for 5mins in medium flame.

• Add the mashed potato and add 1\2 cup water. Cook it for 5-8mins.

• Serve it with hot Puri.

Ventakkai or Okra Fry / Lady Finger fry

Another favorite vegetable in my list is lady finger, which I can have it any form. Unfortunately I do not know many dishes with lady finger except fries and sambar. But still I am not getting bored with okra , how much ever I intake. This is original SouthIndian style of preparing okra which anyone can prepare in just 10-15mins. This would be my contribution to "FIC GREEN: hosted by sunshinemom .

Ingredients: 

• Okra or lady finger - 1\2kg 
• Onion - 3 
• Red chili powder - 1
• Tsbp Coriander powder - 1-1\2Tbsp 
• Curry leaves - 1strip 
• Mustard seeds - 1tsp urad dal -1 tsp 

Procedure:

• Heat oil in a fry pan and fry the okra for untill almost all the stickness disappears. Keep it aside.
• Heat oil in the pan and add the mustard, urad dal and curry leaves.
• Add the Onion and saute it for 3min until it becomes transparent.
• Add the red chili and coriander powder. Fry for 2min.
• Add the okra and cook it for another 5min.
• Server it with white rice or roti.

Paneer Butter Masala or Cottage Cheese gravy

I am so choosy about my food, I like the food with some particular style for example: Paneer. I take paneer only in these Curry style. So I tend to try out different styles in making it. My earlier version in here . This dish is very rich in its ingredients like milk, saffron and fresh cream, so it is thick and creamy and yes delicious. 

 

Ingredients: 

• Paneer - 200gms 
• Onion - 2 
• Ginger garlic paste - 2TBsp 
• Tomato puree - 1cup (Home made) 
• Red chili powder - 1Tbsp 
• Coriander powder -1 tsp 
• Cumin powder - 1tsp 
• Garam Masala - 1Tbsp 
• Milk - 1cup 
• Coriander leaves - 1Tbsp chopped (Optional) 
• Saffron - 1tsp 
• Butter - 4Tbsp 
• Bay leaf - 1 
• Cinnamon - 1inch 
• Salt to taste 

To grind: Cinnamon - 1inch Clove - 2 Grated coconut - 3Tbsp Poppy seeds - 2Tbsp

Procedure:

• Dry roast the cinnamon and cloves, grind it to fine powder.
• Heat 1Tbsp of oil, roast coconut and poppy seeds separately and grind to fine paste with little water.
• Mince the onion and keep aside.
• Heat butter in a deep pan, add the bay leaf, cinnamon and add the minced Onion. Saute it for about 2mins.
• Add ginger garlic paste, saute it for 1min.
• Add all the masala powder from red chili powder to garam masala. Fry it for2mins.
• Now add the grinded powder i.e cinnamon and cloves powder and coconut and poppy seeds paste.
• Cook it for 3mins until all the raw flavor disappears.
• Now add the tomato puree and cook it for 5 -8 min.
• Finally add the paneer and milk. Cook the gravy for about 5-10mins till you get the thick consistency.
• Add the saffron mixed in warm water to the gravy.
• Garnish it with Fresh cream.
• Serve it with Indian bread i.e roti or paratha.

Home made tomato puree:

• Heat 1tsbp of oil and add 5 tomatoes with half cup of water and cover it.
• Cook it for about 15mins.
• Allow it to cool, remove the outer skin and grind it to fine paste.

Hot n Hot Ginger Thoku or Pickle

I know ginger is used to add flavor to almost all the spicy dishes. But my mom used to make this ginger thoku or pickle, which goes well with all the dishes. Easy to prepare and healthy. This is my second contribution to "Long Live the Shelf" hosted by Roma. 

Ingredients: 

Ginger - 50gm 

Red chili -7 or 8 

Tamarind - lemon size 

Urad dal - 2Tsp

 

 

Procedure:

• Heat 2Tbsp of oil and roast the chopped ginger for 5-10min until all its juice get dried out.
• In same oil, roast the red chili and urad dal separately. Cool it.

• In a mixer add the tamarind and red chili.
• The add the ginger and then add the urad dal. Add very little water may be 2Tbsp.
• Heat the oil and saute the ginger thoku or ginger pickle for 2-3mins.

• Cool it and refrigerate.

Beetroot Thalipu or Spicy Beetroot Salad - Indian style

I am not a big fan of beetroot but still doesn't want to ignore it. Since it goes well with curd rice, I always prepare once in two weeks. Again there are different styles in preparing the beetroot thalipu or spicy beetroot salad. I am showing you the typical Andhra style. 

Ingredients: 

• Beetroot - 2 
• Red chili powder - 1tsp 
• Coriander powder - 2tsp 
• Roasted split gram or Potukadalai - 1Tbsp (coarsely grinded) 
• Garlic cloves - 5 (Optional) 

Seasoning: Mustard seeds - 1tsp Urad dal - 1tsp Curry leaves - 1strip 

Procedure:

• Peel the beetroot and chop into small pieces, steam and drain the excess water . keep it aside.
• Heat oil in a fry pan add mustard,urad dal, curry leaves and saute it for 30sec.
• Add the chili powder and coriander powder saute it for another 30sec.
• Add the beetroot and fry it for 1min.
• Add the garlic and roasted split gram powder. cook for 1min .
• Garnish with curry leaves.
• Serve it with curd rice or Roti.

Dry Fruit Banana Shake

People from Chennai, India would definitely know about "FRUIT SHOP ON GREAMS ROAD " which is famous for their innovative fruit shakes and fresh juices. When we were in Chennai, I always go there on weekends spend some quality time with my family, enjoy the uniqueness of every juices and shakes. So why am I describing all these...uhmmmm My in-laws were here last month and my father-in-law used to have banana after every meal and we always have bunch of bananas at home. So when i saw so many bananas , though of trying out some shake with bananas and this banana shake came out of it. It had the similar flavor of one of shakes what I used to have in "Fruit SHOP". 

Ingredients: 

• Banana - 1 
• Milk - 1cup 
• Dates - 4 or5 
• Fig - 4 
• Cashews - 8 
• Badam - 5(peeled) 
• Honey - 1TBSP 
• Icecream - 1scoop 

Procedure:

• Peel of the banana and grind the dates, figs with banana in a mixer.
• Add milk,cashews, Badam and finally add icecream.
• In a glass powr the honey along the sides of glass and server this shake. Enjoy!

Note: Adjust the ingredients according to your flavor and consistency.

Radish or Mooli Paratha

When I was planing what to do for weekend breakfast and I remembered one of my friend used to do Mooli or Radish paratha. I was not so clear of her recipe but tried out my own style and it came out really well than I expected. 

Ingredients: 

• Radish - 1 
• Ajwain - 1tsp 
• Red chili powder - 1tsp 
• Garam Masala - 1tsp 
• salt to taste 
• Oil 
• Wheat flour - 2cups 

Procedure:

• Prepare the dough for paratha - In a large pan add the wheat four, salt and water and kneed the dough until it comes to soft, non-sticky consistency.Keep it aside.
• Now grate the radish and heat oil or butter in frying pan then add ajwain and radish, saute it for 3min.
• Add the red chili powder, garam masala powder and salt to taste. saute until all raw flavors evaporate. Allow it to cool.
• Now take small lemon size of the dough, roll into small balls and press a little bit, now add the radish or mooli filling for about 1Tbsp to the center of the pressed dough.
• Take the dough on all the sides and cover the radish filling. Remove excess dough.
• Roll into small balls again and press it.
• Heat ghee or oil in frying pan and cook the paratha for 20-30sec and turn over. Fry the paratha until it becomes golden brown in color.Add ghee if necessary.
• Serve it with pickle or onion raitha (yogurt with salt and chopped onion).