Tuesday, March 22, 2016

Bottle gourd coconut yoghurt curry

This is just one of my favourite side dishes to eat with rice. It is a very flavourful dish which is made with vegetables steamed in a coconut yoghurt sauce and flavoured with ground spices and tempering. A great vegetarian delight originating from Kerala but enjoyed by all the south indians. This can be made with pumpkin, bottle gourd, ash gourd, cucumber, white radish, beetroot and pineapple. Whenever I make this dish I wipe the pot clean, because it is so tasty. I just love it!

Here's the recipe:

Ingredients:

Bottle gourd - 2 cups
Turmeric      - 1/2 tsp
Coconut grated - 1/2 cup
Green Chillies  - 2 small
Cumin seeds    - 1 tsp
Cilantro           - 1 tbs
Yoghurt           - 1/2 cup
Coconut oil / Canola oil       - 2 tsp
Water             -  1/4 cup

For Tempering:

Dried red chillies - 2 small
Curry Leaves       -  6
Mustard seeds      1/2 tsp  

Method: 

1. Peel the bottle gourd, cut it lengthwise into 2 halves, scoop out the pulp and cut it into small cubes.

2. Steam it with 1/4 cup water till it is just tender, do not over cook.

3. Grind together the grated coconut, cumin seeds, green chillies and cilantro with a little water to make a smooth paste.

4. Add this ground paste to the cooked bottle gourd along with the turmeric powder and simmer for a while till the raw smell vanishes. Switch off the stove.

5. Whisk the yoghurt to a creamy texture and add it immediately to the pot with the bottle gourd, mix well gently. Put it back on the stove on very low heat till it is hot enough. Remove from heat to add the tempering.

6. Heat 2 tsp of oil in a pan, add mustard seeds and when they splutter add the dried red chillies followed by the curry leaves. Immediately pour this over the bottle gourd coconut yoghurt gravy. Close the lid to retain the flavours. Serve hot with boiled rice. It is so yummy!

Tips:

1. Do not over cook the vegetables.

2. Do not boil the gravy after adding the yoghurt as it will curdle. Heat it only on low heat while stirring every now and then.

3. Use 3 day old slightly sour yoghurt. The sweetness of the coconut combined with the tangy  yoghurt balances the taste.

Friday, March 18, 2016

OAT MEAL PORRIDGE

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Ingredients: 
Steel cut Oats - 1/2 cup
Water - 2 cups
Cloves, Cardamoms - 1 each
Cinnamon Stick - 1/4"
Fresh Mint leaves -  6
Onions chopped - 2 tsp
Ginger garlic paste - 1/4 tsp
Canola/Olive Oil - 1tsp


Method:

1. Boil 2 cups of water in a sauce pan and add 1/2 a cup of steel cut oats to it, give it a stir and let it cook for 20 mins. 

2. When it is done remove from stove, add required amount of salt, throw in the fresh mint leaves and keep aside. 

3. Take another small pan and heat the oil. Add the cloves, cardamom and chopped onion. Stir till the onions become translucent and golden. Add the ginger garlic paste and quickly fry a bit with the onions. Switch off the stove, pour this tempering over the cooked oats and enjoy. 

 Tips: 

1. Add the tempering to the cooked oats as quickly as possible. The cooked oats tend to dry out quickly. It should be like a porridge consistency, neither too runny nor too dry. 

2. Another method of cooking the oat meal porridge is to fry the onions with the whole garam masala spices (cloves & green cardamoms), saute with the ginger garlic paste, add the water and when it comes to a boil add the oats and wait till they get cooked which is 20mins. 

3. The mint leaves should not be added to the tempering, but to the oats as a finishing touch to 
enhance the flavour. 

4. The same methods can be followed with Quick Cooking Oats as well. 

Servings: 2
Prep Time: 5 minutes
Total Time: 25 minutes