my experiments with cooking

8/8/2019 My Experiments With Cooking

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Contents

Gongura.................................................................................................................................................. 4

1. Gongura pulusu kura........................................................................................................................ 4

2. Gongura Pappu ................................................................................................................................ 5

3. Gongura Pickle ................................................................................................................................ 6

4. kakarakaya-gongura (bitter gourd-gongura)...................................................................................... 7

5. Gongura Peanut Pachadi .................................................................................................................. 8

6. Gongura Pachadi Authentic.............................................................................................................. 9

7. Gongura with Masur Dal................................................................................................................ 10

Karuveppilai .......................................................................................................................................... 11

1. Karuveppilai Thuvaiyal.................................................................................................................. 11

Karela.................................................................................................................................................... 12

1. Karela besan curry/Kakara kaya chenagapindi koora .................................................................. 12

Bindi ...................................................................................................................................................... 13

1. Bharwan Bindi ............................... ........................ .............................. .............................. ......... 13

Cabbage ................................................................................................................................................ 14

1. Muthia (Steamed Cabbage Rolls) ............................ ................................ ....................... ............. 142. Cabbage Poriyal ......................................................................................................................... 15

3. Stir Fried Chinese Napa Cabbage (Chinese) .................................................................................... 16

4. Cabbage Parantha .......................................................................................................................... 17

5. Cabbage Channa ............................... ......................... ............................ ................................ .... 17

6. Morrocan style cabbage and chickpeas recipe .............................. ......................... ..................... 18

7. Cabbage and Moong Dal Balls ........................................................................................................ 19

8. Kerala: Cabbage KadalaParippu Upperi (Cabbage Chana Dal Stir Fry) ............................. ............. 20

9. Cabbage Stir Fry (Mezhkkupuratti/Upperi/Poriyal) ............................ ....................... .................. 21

10. Cabbage Thoran ............................ ......................... .............................. ............................. ..... 22

11. Cabbage Patoli .............................. ......................... ............................ ................................ .... 23

12. Cabbage Chutney ......................................................................................................................... 24

Stir-fried Cabbage with Garlic ............................................................................................................ 25



GREEN CABBAGE WITH CUCUMBER AND CARAWAY(zeeraham)......................................................... 25

Cabbage Vada .................................................................................................................................... 26

Cabbage Pakodi ................................................................................................................................. 27

Ridge Gourd........................................................................................................................................... 28

Peerkanga Kootu ............................................................................................................................... 28

Beerakaya Pappu ............................................................................................................................... 29

Beerakaya Tomato curry .................................................................................................................... 30

Beerakaaya Kura ................................................................................................................................ 31

Beerakaya Kothimira Pachadi Ridge gourd Coriander Chutney ........................................................ 32

Ridge Gourd Dill and Chana Daal Dry Fry (Beerakaya Fry) ............................... ....................... ............. 33

Beerakaya thokku pachadi(ridge gourd skin chutney) ........................................................................ 34

Ridge Gourd with Jowar-Wheat Flour dumplings recipe ............................................ ....................... .. 35

Ridge gourd milk curry ( peerkangai paal kozhambu) ......................................................................... 36

Tori ke Bachke (Ridge gourd Fritters) ................................................................................................. 37

Beerakaya Nuvvu Kura Recipe ............................................................................................................ 38

Beerakaya Bajji (Turai Bajji) ................................................................................................................ 39



Gongura

1. Gongura pulusu kura

Ingredients:

1 bunch of gongura leaves1 fistful of chana dal

1 onion3 green chillis, 2 red chillis

1 tea spoon fried fenugreek seeds powder 1 tea spoon urad dal

1 tea spoon of cumin & mustard seeds1 pinch of haldi, a pinch of hing

4 to 5 garlic pods cut into small pieces3 tea spoons of oil, some water, salt & chilli

powder to taste

Method:1. wash and cut gongura leaves. Cut onion into thin pieces.

2. cook chana dal separately until they are just done. (They should not become like a paste)3. Take pressure pan, add oil, when it is heated add urad dal, cumin & mustard seeds, haldi, hing,

cut red chillis, fenugreek powder and garlic pieces.4. Once the mustard seeds start spluttering, add green chillis and onion.

5. Once the onions are fried, add gongura leaves. Add little water and put the lid after 5 minutes.cook it for 2 to 3 whistles.5. Now, add the chana dal, salt & chilli powder and cook for 5 more minutes.



2. Gongura Pappu

Ingredients:

Toor dal-2 cups

Erra gongura (tender red sorrel leaves)-2 cups

Chopped green chillies-4Chopped onions-2

Turmeric powder-1/4 teaspoon

Red chilly powder-1 tablespoon

Garlic cloves-2 or hing-a pinch

Salt-1 tablespoon

Oil-2 tablespoons

For Seasoning:

1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal, ¼

teaspoon fenugreek seeds, 3-4 dry chilly pieces and a few curry leaves

Method:

1. Wash the dal and cook until it becomes soft.

2. Add gongura leaves, chopped green chillies, half of the chopped onion, turmeric powder, red chilly

powder and salt to it and cook it for eight minutes on medium flame.

3. Heat oil in a pan and add the dry chillies, garlic, gram dal, urad dal, fenugreek seeds, mustard seeds,

cumin seeds, remaining chopped onion and curry leaves.

4. Fry them until they turn brown in colour and add it to the cooked dal.

5. Serve it with hot rice and papad.



3. Gongura Pickle

Gongura(Pulicha keerai) - 1 bunch

Tamarind juice - 1 tsp

Salt - As reqdTurmeric powder - A pinch

Garlic pods(optional) - 4

Oil - 2 tsp

Asafoetida(Kayam) - A pinch

Black gram(Uzhunnuparippu)- 1 tsp

Cumin seeds(Jeerakam) - 1 tsp

Red chillies(Kollamulaku) - 3 nos

(broken)

Curry leaves - A few

Seasoning: Oil 1 tea spn

Mustard seeds 1/2 tea spnChana dal 1/2 tea spn

Urad dal 1/2 tea spnRed chilies 2-3

Method: Separate the leaves from branches and fry them and green chilies in little oil till they are tender.

Grind them into a paste.Dry roast sesame seeds, urad dal, fenugreek seeds, coriander seeds, cumin seeds and red chilies.

Powder them.Mix the spice powder with the paste. Add salt.

Heat oil and add chana dal. When it becomes slightly brownish, add urad dal and mustard seeds.When they start popping, add red chilies cut into 2-3 pieces. Pour this seasoning over the pickle

and mix well.Store in a air tight container in refrigerator.

Preparation time : 20mins



4. kakarakaya-gongura (bitter gourd-gongura)

Ingredients:

1 bunch of gongura leaves

3 bitter gourds,1 big onion2 to 3 green chillis

1 tea spoon fried fenugreek seeds powder (fry fenugreek seeds without oil until they becomedark red and grind)

a pinch of hing2 red chillies

1/2 tea spoon urad dal1/2 tea spoon chana dal

1/2 tea spoonful of cumin & mustard (together)3 table spoons of oil

2 pinches of haldi, salt to your taste

Method:1. wash gongura leaves thoroughly. Use the fresh and kind of baby leaves so that once you cook

them, they will become nice paste after you cook.2. chop onion & green chillis length-wise

3. cut bitter gourds into thin & 2-inch pieces. Add a pinch of haldi and 1/2 tea spoon salt to these pieces, mix them well and keep aside.(This helps in making them less bitter so that kids also can

eat)4. To a kadai add oil and when it is heated, add chana dal, urad dal, jeera, mustard, cut red chillis

5. when the mustard seeds are spluttering, add hing, remaining haldi, fenugreek seeds powder,

onions, green chillis6. Squeeze the water from bitter gourd pieces (which comes because of salt added earlier).7. Let the bitter gourd pieces get fried nicely. Don't put the lid. Add little more oil if required.

7. Now add gongura leaves. When the leaves are nicely mashed up, add salt and cook for 2minutes with lid.



5. Gongura Peanut Pachadi

1 tablespoon, peanut oil

2 garlic cloves, skin peeled andchopped coarsely

1 red onion or shallots ± coarselychopped, a cup

6 to 8, fresh or dried chillies, Indianvariety

Fresh gongura leaves ± about 6 cups,tightly packed

Roasted, shelled, skinned, unsalted peanuts ± 3/4 cup

1/2 teaspoon, salt (or to taste)

1. Heat the oil in a wok or skillet. When oil is hot, add garlic, onion and chillies. Saute to soft

brown. Remove them into a cup.

2. In the same skillet, stir in the gongura leaves. It will seem an enormous quantity but the leaves

reduce rapidly to less than half the volume. Cover the pan and cook over medium heat for aboutfive minutes. If the gongura is very fresh, the mixture will be juicy. Remove the cover and

continue to cook until the water has evaporated, for another two to three minutes. Remove fromheat and leave to cool.

3. In a blender or mortar, take the peanuts. Add salt. Grind or pound into a fine powder. Add the

cooked onion-gongura mixture to peanut powder. Stir in half cup of water. Blend the ingredientsto smooth pachadi. Remove to a cup.

Gongura-peanut pachadi tastes good with breakfast items, rice or roti.



6. Gongura Pachadi Authentic

Ingredients Gongura leaves washedDhania

OnionRed chillies

Green chilliesChana dal - 1 tea spoon

Urad dal - 1 tea spoonMustard seeds - 1/2 tea spoon

Jeera - 1/2 tea spoonOil

Salt to tasteGarlic cloves peeled chopped

Method of preparation

1) wash the gongura leaves and set aside

2) chop the onions into squares 3) Put some oil in kadai and let it get heated. Now add chopped garlic and after it turns light brown,

set them aside from oil

4) Now in same oil add gongura leaves and let them cook. you will notice that the leaves become a

mushy paste after sometime indicating that they are cooked. Put the paste aside from kadai. 5) Now add little oil for tadka and then add mustard seeds. after they start splutter add jeera,

chana dal, urad dal, red chillies, green chillies, dhania also. Add salt sufficient for the

whole chutney to this.6) After they are a little done ( a minute or two), put all the tadka in the blender and make

them into powder/paste.7) After the above paste is done, now add the gongura to the blender and do not run for a

long time. run it so that the gongura paste and the tadka mixes consitently.8) Take a serving bowl add the gongura paste and chopped onions along with fried garlic.

Mix them well and serve with white rice.



7. Gongura with Masur Dal

Ingredients

Sorrel Leaves 1 bunch

Masoor Dal 1/2 cup

Chilli Powder 2 tsp Green Chilli 2Garlic 1 pond Onion 1

For Seasoning:

Channa Dal 1 tsp

Urad dal 1 tsp

Mustard Seeds 1 tsp

Turmeric 1/4 tsp

Hing a pinch

Curry Leaves

Jeera 1 tsp

Oil

Method:

y Wash and cut sorrel leaves .

y Cut onions to a fine consistency and keep it aside separately. Also crush garlic. Washcurry leaves and separate it from the strings.

y Soaked Masoor Dal ,finely chopped sorrel leaves , green chili in sufficient quantity of water with a few drops of cooking oil and a pinch of turmeric powder for around 10

minutes and cook it in the cooker as usual.y Place a thick wide bowl on flame with 4-5 teaspoons of cooking oil in it. On heating add

mustard seeds, Channa dal, urad dal, jeera,hing , finely chopped onions with some salt toit.

y When onions turn transparent, add crushed garlic, curry leaves to it .Fry for some timeand add turmeric powder ,chilli powder, salt to it.

y Cooked, mix the cooked Masoor Dal Mixture to it and just stir well.y Garnish with coriander leaves and Ghee.



K aruveppilai

1. K aruveppilai Thuvaiyal

Ingredients

Urad Dhal - 2 tsp

Black Pepper - 1/4 tsp

Dry Red Chilly - 3

Salt - 1/4 tsp

Tamarind - 1 tsp

Asafetida - a pinch

Curry Leaves - 2 bunches

Ghee - 1 1/2 tsp

Method

1.Remove and clean the curry leaves. Soak tamarind in water till it becomes soft.

2.Drain the water and preserve the tamarind

3.Fry the dhal, pepper, chilly and asafetida in some oil and keep aside.

4. In the same pan, heat up the remaining oil and fry the curry leaves for some time.

5.Grind all the fried ingredients and the curry leaves along with the salt and tamarind.

Variations

1. Add one spoon coconut



K arela

1. K arela besan curry/K akara kaya chenagapindi koora

Ingredients:

250 gms karela (bitter gourd)2 large onions (sliced finely)

5 to 6 garlic pods mashedfew curry leaves

2 to 3 green chillies chopped1/2 cup besan (gram flour)

2 table spoons of oil1 tea spoon red chilli powder

1 tea spoon dhaniya powder

1/4 tea spoon haldi1 tea spoon each rai, jeera andurad dal

1 tea spoon salt (as per taste)

Method:

Wash, drain and scrape the rough skin of the bitter gourd (scraping is optional). Chop to small

pieces.Add 1/2 tea spoon salt, mix and leave it aside for 10 mins. Add a cup of water. Squeeze andremove the water.

This reduces the bitterness.

Heat oil in a pan. Add rai, jeera and urad. When rai starts spluttering add finely sliced onionsand green chillies. Fry until the onions turn pink. Now add mashed garlic pods, curry leaves and

mix well. Add the chopped karela pieces, red chilli powder, haldi powder, dhaniya powder andsalt to taste.

Close the lid and cook in a medium flame for 10 to 15 mins. Stir occasionally. Cook until the

karela pieces are properly done.

Now add 1/2 cup of besan to it. Mix well and fry for few more mins. until the besan is cooked.You can feel a nice aroma of the curry.

Switch off the flame and take the curry into a bowl and garnish with fresh coriander leaves.



Bindi

1. Bharwan Bindi

Ingredients

1/2 kg ladies finger washed and dried

2 tbsp coriander powder

chilli powder to taste

1 tsp garam masala

1 tbsp dried mango powder

salt to taste

1 tbsp oil

Method

1. Slit the bhindis in between lengthwise after cutting both the ends (take care not to split it into 2)

2. Mix all the dry masals well.

3. Fill each slit bhindi with this masala

4. Heat oil in a kadai

5. Add the bhindi

6. Cover it with a lid and put it on low flame

7. Keep turning in between and remove from fire when done.

8. Serve with rotis and boondi raita.

Variations:

1. Add fried length wise slit onions towards end

2. Add besan powder to mix

3. Add coconut scrapings/ garlic



Cabbage

1. Muthia (St eamed Cabbage Rolls)

Ingredients: Cabbage - 2 cups, choppedGram Flour - 1/2 cup

Flour - 1/2 cup Sesame Seeds - 2 tsp

Green Chillies - 3, mincedGinger - 1/2 inch piece, minced

Coriander Leaves - 1 tblsp, choppedCurd - 4 tblsp

Salt to tasteTurmeric Powder - 1/4 tsp

Chilli Powder - 1/2 tspSugar - a pinch

For Seasoning: Oil - 2 tblspAsafoetida - a pinch

Mustard Seeds - 1/2 tsp

For Garnishing: Coconut - 1 tblsp, grated

Coriander Leaves - 1 tblsp, chopped

Method: 1. Dry roast sesame seeds and powder.

2. Mix all ingredients, except those of seasoning and garnishing, in a large bowl to a smooth batter adding just enough water.

3. Form this into long rolls, steam cook for about 1/2 hour or till firm.4. Cool and cut into pieces.

5. Heat oil, add seasonings and when done add the pieces and stir fry on low fire carefully tillthey turn a light brown colour.

6. Transfer onto a plate, garnish with coconut and coriander leaves.7. Serve as a snack.



2. Cabbage Poriyal

Ingredients:

3 cup chopped Cabbage (Patta Gobi)

1 cup grated Coconut (Nariyal)3 Green chillies (Hari mirch)2 medium sized Onions (Pyaj)1 tsp Mustard seeds (Rai/Sarson)

1 tsp Red Chilly Powder (Lal Mirch)1 tsp Cumin seeds (Jeera)

2 tblsp Refined Oil5 gms Salt (Namak) use as required

1/2 tsp Turmeric Powder (Haldi)

How to make cabbage poriyal:

y Chop the green chillies and the onions.

y Heat oil in a pan.y Add the mustard seeds.

y When they crackle, add the chopped onionsand fry till the onions are light brown in colour.

y Add the green chillies, turmeric powder, red chilly powder and the cumin seeds.y Fry for 2 minutes.

y Add the shredded cabbage, grated coconut and sprinkle a little water and cook till the

water has evaporated and the cabbage is tender.



3. St ir Fried Chinese Napa Cabbage (Chinese)

Ingredients

y 1 pound Napa Cabbage

y 1 Tablespoon Cooking Oily 1 teaspoon Freshly Grated

Ginger y 1 clove Garlic, Finely

Minced

y 2 teaspoons Soy Sauce (lite)y ¼ cups Broth Or Water

y 1 pinch Sugar y 1 teaspoon Sesame Oil

Preparation

y 1. Cut the napa cabbage into 1 1/2 wide strips. Discard the end of the stem. Keep the

thicker stems on one side of the cutting board, and the thin leafy leaves on the other side.

y 2. Heat a wok or large saute pan over medium-high heat. Add the cooking oil and whenhot, add the ginger and the garlic. Cook for 15 seconds, until fragrant.

y 3. Add the thick napa cabbage stems, stir fry for 30 seconds. Pour in the soy sauce, broth(or water), and pinch of sugar. Add in the rest of the leafy leaves into the pan. Cover and

cook for 2 minutes until cooked through. The thick stems should be still a bit crunchy, theleaves softened.

y 4. Drizzle with sesame oil and serve.



4. Cabbage Parant ha

5. Cabbage Channa



6. Morrocan st yle cabbage and chickpeas recipe

INGREDIENTS

¼ c. olive oil1 onion, sliced thinly

2 large cloves garlic, minced1 carrot, thinly sliced into rounds

½ head small head cabbage, chopped1 can chickpeas, drained and rinsed

10 oz. sliced mushrooms ± mix & match½ c. currants1/8 c. honey

Spices:1 TB turmeric

1 TB cinnamon1 Tsp. cayenne

DIRECTIONS

Combine ingredients in the order presented in stew pot. Let

each ingredient cook for a couple minutes before adding

the next. Stir after each addition.

Add spices to taste, stirring well.

Cook for about 20-30 minutes.

Serve garnished with yogurt, mango chutney, or parsley as desired.



7. Cabbage and Moong Dal Balls

Ingredients:

250 gms shredded cabbage

3 tblspn moong dal

1 tblspn oil

2 onions finely cut

3 chillies finely cut

Half inch ginger chopped

12 pcs pepper (powdered)

1 tblspn corriender leaves finely cut1 tblspn rice flour

1 tblspn semolina

2 tblspn maida

Salt to taste.

Method of Preparation:

1. First boil the moong dal with little water

2. Put oil in an open vessel and heat.

3. Add onions and fry for 2mintues.

4. Then add Chillies, ginger, pepper powder and stir for 2 minutes.

5. Later add cabbage and keep it open on low flame for two minutes. (It should be half cook).

6. Now, mix the moong dal, rice flour and semolina to the mixture.

Outer Cover:

1. Take little water, mix maida and make a thick paste.

2. From the mixture make small balls, dip into maida and deep fry.

Now, the Cabbage balls are ready to eat.



8. K erala: Cabbage K adalaParippu Upperi (Cabbage Chana Dal St ir Fry)

Ingredients

1. Grated Cabbage ± Half of one

medium sized cabbage2. Chana Dal (Kadala Parippu) ± 1/2

cup3. Grated Coconut ± 1/2 cup (optional)

4. Diced Onions ± 1 medium5. Diced Green Chillies ± 3 or 4

6. Finely minced ginger ± 1 tsp7. Finely minced garlic ± 1 tsp

8. Turmeric Powder ± 1/4 tsp + 1/2 tsp9. Red Chilly Powder ± 1 tsp

10. Cumin/Jeera Powder ± 1/2 tsp11. Mustard Seeds ± 1/2 tsp

12. Curry Leaves ± A sprig13. Oil ± 2 tbsp

14. Salt ± to taste

Preparation Method

1. Soak Chana dal for around 2 hours.

2. Pressure cook chana dal with salt and a pinch of turmeric on medium heat for around 2-3whistles. The dal should not get overcooked. It should retain it¶s shape and yet be soft.

3. Once cooled, drain the cooked chana dal and keep aside.4. Heat oil in a non stick pan and splutter mustard seeds.

5. Add finely diced onions and saute until translucent.6. Add curry leaves, green chillies, ginger and garlic to the pan. Saute for a few minutes.

7. Reduce heat and add turmeric powder, cumin powder and red chilly powder.8. Add the chopped cabbage along with salt and mix everything well.

9. You can add grated coconut at this stage for enhanced taste. (optional)10. Cover and cook on medium low heat for 8-10 minutes stirring occasionally.

11. Remove lid, and add the cooked chana dal. Mix well and cook for another 5 minutes till

all water has evaporated and the cabbage is completely dry.



9. Cabbage St ir Fry (Mezhkkupuratt i/Upperi/Poriyal)

Ingredients

1. Cabbage (grated) ± 1 small

2. Onions (finely chopped) ± 1 med3. Garlic Pods (Crushed) ± 4 pods

4. Green Chillies (slit) ± 3 or 45. Turmeric ± A pinch

6. Salt ± As Required7. Oil ± 2 tbsp

8. Mustard Seeds ± 1 tsp9. Curry Leaves ± A sprig

Preparation Method

1. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds.2. Add onions, garlic, green chillies and curry leaves and saute till the onions are tender.

3. Add a pinch of turmeric and stir for a minute.4. Add cabbage and salt to taste and mix well.

5. Cover the pan and cook on low flame, stirring occasionally.6. After 8-10 mins, the cabbage will be almost cooked. Open the lid and stir fry on medium

high flame for 3-4 minutes till all water has evaporated.7. Serve it along with rice.

Note

1. Never add water while cooking cabbage. It will spoil the taste.2. It¶s better to use a non-stick pan while making cabbage so that it doesn¶t stick to the pan.

3. Cabbage tastes best when made in Coconut Oil but you can use any cooking oil.



10. Cabbage Thoran

Ingredients

1. Shredded Cabbage ± Half of one

medium sized cabbage2. Sliced Shallots (Kunjulli/Pearl

Onions) ± 1/2 cup3. Grated Coconut ± 1 Cup4. Finely chopped Garlic ± 4 or 5 pods

5. Grated Cumin (Jeera) ± 1/4 tsp6. Slit Green Chillies ± 3 or 4

7. Turmeric ± A pinch8. Salt ± As Required

9.

Oil ± 2 tbsp10. Mustard Seeds ± 1/2 tsp

11. Curry Leaves ± A sprig

Preparation Method

1. Mix together coconut, turmeric powder, shallots, cumin, garlic and green chillies usinghands or you can coarsely grind everything together.

2. Combine the cabbage with some salt.3. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds. Add curry leaves and saute

for a minute.

4.

Add the shredded cabbage and saute for 2 minutes.5. Next add the coconut mixture and combine everything together.6. Cover the pan and cook on low flame, stirring occasionally. Do not add water while

cooking cabbage.7. After 6- 8 mins, the cabbage will be cooked. Remove the lid and stir fry for another 4-5

minutes so that the cabbage is crunchy and not soggy.



11. Cabbage Pat oli

Patoli is a delicious and nutritious recipe from Andhrapradesh and Tamil nadu (Paruppu Usili).

Its rich in Protein as it has many lentils in it. It goes well with any vegtable and the taste is justdelicious.

Ingredients:

1. Cabbage ± 1

2. Curry leaves ± 4

3. Turmeric- 1/2 tsp

4. Jeera/ Cumin powder ± 1 tsp

5. Coriander ± to garnish

For making the patoli you need:

1. Sanaga pappu/ Chana dal ± 1/2 cup

2. Kandi pappu / Toor dal ± 1/2 cup

3. Dhaniya ± 2 tsp

4. Red chillies ± 10 -12

Method for patoli : Soak Sanaga pappu/ Chana dal, Kandi pappu / Toor dal, Dhaniya, Red

chillies in water for about 15 minutes and then grind them to a fine paste ( Add little water while grinding ).Now put the paste in a bowl or idli stand steam in a pressure cooker. (Like idlis)

for about 10-15 minutes.

Method:

1. In a large pan add 1 tsp oil , cumin seeds, curry leaves and turmeric.

2. Now add the cabbage, cover with a lid and leave it for about 10 minutes.

3. When cabbage is almost 80% done add salt, and the patoli to it.(don¶t cover with lid this time)

4. Cook for about 15 minutes ( Stir often now, the patoli might burn at the bottom)

5. Garnish with coriander and serve with ric or rotis



12. Cabbage Chut ney

Ingredients: (For 2 People)

y Cabbage ± 2 cup y Onion ± 2

y Tomato ± 1 y Green chillies ± 2

y Mustard seeds and Urad dal - 1 tspn y Curry leaves - few

y Salt and oil

R ecipe:

1. Cut Cabbage, Onion, Green chilies and

Tomato. 2. Heat a pan. Add 2 to 3 tspns of Oil.

3. Add Onion, Green chilies and Cabbage, fry till it becomes golden brown. 4. Then add Tomato and fry for 3 to 5 minutes.

5. Grind the fried items with salt. 6. Heat a pan. Add 2 to 3 tspoons Oil, Mustard seeds, Urad dhal and Curry leaves. After

Mustard splutters add chutney and fry for sometime.

Goes well with: Idly or Dosa.



St ir-fried Cabbage wit h Garlic

y ½ Chinese cabbage

y 3 Garlic Clovesy sea salt

y Extra Virgin Olive Oily freshly Ground black Pepper

Method

1. Remove and discard outer leavesfrom cabbage and cut leaves into

large pieces.2. Pound garlic in a mortar and

pestle with a large pinch of salt until coarsely ground.3. Heat a wok until very hot, add a generous amount of olive oil and heat until almost

smoking.4. Add garlic to wok, then immediately add cabbage and stir-fry, moving wok contents

constantly, to prevent garlic burning. Cook, adding extra oil as necessary, over high heatuntil cabbage is warmed through and still crunchy.

5. Transfer to a large serving platter and sprinkle generously with freshly ground black pepper.

6. Serve as an accompaniment to barbecued fish, scallops or king prawns and steamed rice.

GREEN CABB AGE WITH CUCUMBER AND CAR AW AY (zeeraham)

1 large green cabbage, shredded

1 english cucumber, diced (no need to peel)6 scallions, thinly sliced (spring onion shoots)

2-3 tablespoons water 1 teaspoon caraway seeds (zeeraham)

1/2 teaspoon salt1/4 cup white wine vinegar

Heat large nonstick pan over medium. Add everything butthe white wine vinegar. Cook 10 minutes, stirring

occasionally. Add vinegar, cook another 2 minutes.



Cabbage Vada

Ingredients: 1 cup shredded cabbage or drumstick flowers

1 cup onions cut into small pieces4-5 red chillies

2 tspns jaggery1 tspn coriander seeds

1 tspn urad dal 1/2 cup fresh/frozen coconut

2 table spns toor dal Oil

Rava(sooji) Salt

Method: Soak toor dal in water for 10-15min. Heat 1tspn oil. Fry coriander seeds and urad dal . Grindcoconut, soaked dal , jaggery,red chillies, fried dal , coriander seeds and salt using minimum

quantity (almost no) of water. Mix the ground masala with cabbage(or drumstick flowers) &onion. Make small balls and press with the palm to make it flat. Apply rava and shallow fry on a

tava.Serve hot.



Cabbage Pakodi

Ingredients:

1 1/2 cups besan/gram dal flour/chick pea flour

1/2 cup rice flour

2-3 green chillis, finely chopped

1/4 tsp red chilli pwd

1/2 tsp ginger garlic paste

1 large onion, sliced

2 cups finely sliced cabbage

1 tbsp hot oil

few sprigs curry leaves

salt to taste

oil for deep frying

1 Combine both the flours with salt, ginger garlic paste, red chilli pwd, green chillis, curryleaves, sliced onions and cabbage. Add oil and mix well with fingers.

2 Add few tablespoons of water and mix well that it forms a slightly hard batter. Don¶t add toomuch water. The batter should just coat the cabbage strips and onion slices.

3 Heat enough oil in a deep frying vessel. Once the oil turns hot, reduce flame to medium. Useyour fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden

brown. Use a ladle to keep turning the fritters so that it cooks on all sides.4 Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers

and serve as evening snacks over a hot cup of masala chai (spiced tea).



Ridge Gourd

Peerkanga K oot u

Ingredients:

2 Ridge Gourd1/3 Cup Chana Dal

1 Tsp OilSalt to taste

Grind to Paste:

1/3 Cup grated Coconut

1/4 Tsp Jeera2 Green Chillies

Little Turmeric Powder

Seasoning:

1/4 Tsp Mustard Seeds1/2 Tsp Urad Dal

1 Red Chilli broken

Preparation:

y Pressure cook chana dal with half cup water.

y Peel and cut ridge gourd into 1 inch pieces.y In a pan cook ridge gourd pieces with 1/2 cup water and salt.

y Add the coconut paste and cooked chana dal.y Cook for 10 more minutes.

y In a separate pan heat oil and add the seasonings.y When mustard crackle,add it to the ridge gourd and mix.



Beerakaya Pappu

Ingredients

1. 1/2 cup Moong dhal

2. 1 1/2 cups cubed ridge gourd(Beerakaya)

3. 1/2 cup chopped onions4. 1/2 cup chopped tomatoes5. 2 green chillies slit lengthwise

6. 2 tsp Oil7. 1/2 tsp mustard seeds

8. 1/4 tsp turmeric powder 9. 3 cloves of crushed garlic

10. 2 red chillies

11. A few curry leaves

Method of Preparation

1. Lightly roast the moong dhal until it changes colour.

2. Wash the dhal and put the dhal in a pressure cooker.3. Add the ridge gourd, onions, tomatoes, green chillies, turmeric powder and salt.

4. Add water and pressure cook for 2 whistles. 5. Separately heat oil. Add the mustard seeds. When they crackle add the curry leaves,

garlic and red chilles. Add this to the cooked dhal and simmer for a few minutes.

6.

Salt to taste



Beerakaya Tomat o curry

Ingredients:

1. Beerakayalu(Ridgegourd) ± 4(medium size)

2. Onions ± 23. Tomotoes ± 2

4. Turmeric ± 1tsp5. Red chilli powder ± 1 tsp

6. Mustard seeds ± 1/4tsp7. Curry leaves -4

8. Oil ± 2tsp

9.

Salt to taste

Method:

y Heat oil in a pan and add mustard seeds,curry leaves and to this add choppedonions,beerakayalu/ridge gourd and saute till tender.

y Add turmeric,then chopped tomatoes,salt and red chilli powder and stir.y Cook till everything is cooked.

y This is regular and simple curry made in south indian households and tastes good withrice or chapathis.



Beerakaya K ot himira Pachadi Ridge gourd Coriander Chut ney

Ingredients:2 medium sized ridge gourds, washed and

chopped into pieces with skin

1/2 cup chopped coriander leaves3 green chillis, chop into big pieces (adjust)1 tbsp bengal gram/senaga pappu/chana dal1 tsp split gram dal/minappa pappu

1/4 tsp cumin seeds1/2 tbsp sesame seeds/nuvullu/til

1 1/2 tbsps lemon juice2-3 tsps oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds pinch cumin seeds (optional)1-2 dry red chillis

big pinch asafoetida/inguva/hing (optional)few fresh curry leaves

1/2 tsp oil

1 Heat a tsp of oil in a cooking vessel, add bengal gram, split gram dal, cumin seeds and stir fry

for a few seconds till the dals turn red. Remove and keep aside.2 In the same vessel, add sesame seeds and fry on medium heat for 2-3 mts. Remove and keep

aside.3 In the same vessel, add the green chillis and coriander leaves and fry on medium heat for 3

mts, stirring constantly. Remove from pan and cool.4 In the same pan, add another tsp of oil, add the chopped ridge gourd pieces and stir fry for 4-5

mts till the rawness of the vegetable goes. Remove and cool.5 Once cool, grind the dals first till coarsely ground, add the rest of the sauteed ingredients

along with lemon juice and salt and grind to a coarse paste.6 Heat a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red

chillis followed by asafoetida and stir fry for a few seconds.7 Pour the seasoning over the ground pachadi and serve with hot rice.



Ridge Gourd Dill and Chana Daal Dry Fry (Beerakaya Fry)

Ingredients:

y 1 medium ridge gourd (skin peeled andcut into cubes) (Heerekaayi in Kannada)

y 1 cup of pressed dill chopped finely(thick stems removed) /Sowa/(Shepu inMarathi)/ sabsige sappu in Kannada

y 1/2 cup Bengal Gram Daal/ chana daal(soak it over night)

y 3-4 green chillies slit y 2/3 cup chopped onions y Oil y Salt y

Mustard seeds y Cumin seeds y Turmeric y Shredded coconut (optional)

Method:

y Pressure cook/ or cook the Chana Daal on stove top insufficient amount of water. Make sure that the lentil is cooked and has a bite left to it.

y Take a heavy bottom pan/kadhai add oil and then splutter the mustard seeds, add cumin

seeds. y A dd onions and green chillies. Mix it a bit. A dd the cubed ridge gourd, salt and mix well.

A dd little more oil if necessary. y W hen the ridge gourd and onion is almost done, add turmeric, cooked chana daal and

cut dill leaves. Mix well and cover with a lid. y Stir in intervals and finally add some shredded coconut(optinal) y Note: Too much of dill can impart a bitter taste, so proceed with caution!

This goes well with Rotis/Chapatis and as a side dish with Rice.



Beerakaya t hokku pachadi(ridge gourd skin chut ney)

Beerakaya pachadi ingredients:

y 2 cup ridge gourd skin

y 1 onion, choppedy 1 tomato, chopped

y 2 tbsp chana dhaly 2 tbsp urad dhal

y 6 red chillies or to tastey 1 tbsp coriander seeds

y 1 tsp mustard seedsy 1 tsp cumin seeds

y 1/4 tsp fenugreek seeds

Ridge gourd skin chutney preparation:

y Wash the ridge gourds, trim the ends and peel the skin of the ridge gourd and keep

aside.y Chop the onions and tomatoes and keep

aside.y Heat a pan with oil and add mustard

seeds, cumin seeds, fenugreek seeds,coriander seeds, red chillies, urad dhal

and chana dhal.y Roast for 3 mins or till they turn into

golden yellow colour.y Stir continously, so that its not burn.

y Remove from flame and keep aside.y In the same pan add the ridge gourd skin and saute till the beerakaya skin become tender.

y Remove from flame and keep aside.y In the same pan add 2 tsp of oil and add chopped onions, chopped tomatoes and required

quantity of salt.y

Saute till the tomatoes become juicy. Remove from flame and keep aside.y Allow them to cool for some time.y Once cooling grind them to a coarse paste.

y Finally adjust salt and your beerakaya pachadi is ready to serve.y Serve with rice and ghee.



Ridge Gourd wit h Jowar-Wheat Flour dumplings recipe

2-3 Ridge gourds lightly peeled andcut into 1 inch pieces 2-3 garlic cloves (optional)

2 tsp Red chilli powder 1 tsp mustard seeds 1 tsp cumene seeds ½ tsp turmeric powder 3 tsp oil Salt as per taste Fresh coriander leaves for garnishing

For the Jowar-W heat flourdumplings 1 cup Jowar flour (chollam mavu) 1 cup W heat flour

2 tsp green chili paste 1 tsp ajwain (carom seeds) OM A M ¼ tsp turmeric powder Salt to taste

For the Jowar-W heat flour dumplings

Mix all the ingredients and knead into a firm dough. It maybe a little sticky but its ok. Shapesmall lemon sized balls of the dough into cylindrical croquette shaped dumplings. Keepthem aside.

Heat oil in a pan.

Do the tadka (tempering); Mustard seeds-cumene seeds-garlic- turmeric powder.

Fry for a few seconds and add the Ridge gourd pieces.

A dd salt and Red chili powder, mix nicely and cook covered till the Ridge gourd is almosthalf done. A dd about ½ cup water.

Place and spread the Jowar- W heat flour dumplings one by one on top of the Ridge gourd.Do not stir or mix. Cover and cook on low flame till the dumplings are nicely steamed.

Only after the dumplings are properly cooked, stir the curry nicely so that the dumplingsand Ridge gourd mix nicely.

Cook for a few more minutes.

Garnish with fresh coriander leaves.



Ridge gourd milk curry ( peerkangai paal kozhambu)

Ingredients :

Ridge gourd - 1 no.

small onion - 6 nos.Green chilli - 2 nos.

Jeera - 1 tsp.

milk - 1 cup

Method:

1. Take a pressure pan and heat oil and once oil is hot enough add onion and saute for 2 mins.

2. Now add green chilli and cumin seeds and fry for 3 seconds .

3. Add Ridge gourd and salt and stir well . Sprinkle a tspn of water and close the lid and give one whistle.

4. Once the pressure is down , add milk along mash roughly so that milk gets mixed with raidge gourd

and heat it in sim for 2 mins.

Salt to taste.Oil for tampering



Tori ke Bachke (Ridge gourd Fritt ers)

INGRE

DIE

NT

Tori (Ridge Gourd) - 4

Besan (Gram Flour) - 2 cupsChopped Ginger - 1/4th cup

Carrom Seeds - 2 tspRoasted (Sesame Seeds) Til - 1 tsp

Flaxseeds - 1 tsp (KOLLU)Coriander Chopped - 1/2 cup

Rice Flour - 1/4th cupSalt - to tasteChopped Green Chillies - 4-5

Chilly powder - 1 1/2 tspWater - as required (a little less than 1 cup)

Chat Masala - to tasteOil - to deep fry

METHOD

1. Cut Tori into Roundels.

2. Take a bowl and place the tori in it.3. Add gram flour and rice flour.

4. Throw in the carom seeds and flax seeds.5. Add to it chopped ginger and coriander.

6. Mix in chopped chillies.7. Add red chilly powder and salt.

8. Add water and mix well.9. Prepare a batter as to well coat the vegetables (Tori).

10. Heat oil in a deep pan (kadhai)11. Drop in pieces of tori and deep fry till reddish in colour.

12. Place on a kitchen napkin for excess oil to evaporate.13. Sprinkle Chat Masala.



Beerakaya Nuvvu K ura Recipe

Ingredients:

1/2 kg ridge gourd/beerakaaya/turai, peeled and chopped

1 large onion, finely sliced

2 green chillis, slit length wise

1 1/2 ± 2 tbsps roasted sesameseeds/nuvvulu

1/4 tsp turmeric pwd

salt to taste

1/2 tbsp oil

For poppu/seasoning/tadka:

1/2 tsp mustard seeds

1/4 tsp cumin seeds

3/4 tsp urad dal/minapappu

1 tsp channa dal/senagapappu (optional)

1-2 dry red chillis, tear and de-seed

few curry leaves

1 Sprinkle 3-4 tbsps of water to the ridge gourd pieces, salt and turmeric pwd and place lid. Cook

on low to medium flame till the ridge gourd is almost cooked and the water evaporates.1 While the ridge gourd is cooking, heat oil in a separate cooking vessel, add mustard seeds and

let them splutter. Add cumin seeds, urad dal and red chillis and saute for a mt till the dal turn redand you get a nice aroma. Dont burn the spices. Add curry leaves, green chillis and onions and

saute for 4-5 mts.2 Add the cooked ridge gourd and combine. Cook on high to medium flame for 2-3 mts. Lower

heat, add the roasted sesame seeds pwd and combine. Cook without lid for a mt and turn off heat.Serve hot with steamed rice or rotis.

my experiments with cooking

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