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IDLI
IDLI UPMA

      Idli Upma is an ultimate quick fix with left-over idlis & simple seasonings.  And at times if your idlis turn out to be hard, then this recipe is sure to rescue you.  Why left-over idlis for this recipe?  The two factors I reason out are
     - Fresh- Hot idlis cannot be crumbled up without lumps.
     - They turn out to be sticky too.
       So, Cold ones serve the purpose neatly.
     

    When it comes to South Indian Cuisine the two dishes which comes to everyone's mind should be Idli & Dosa. The staple breakfast item of almost all South Indians households. Variety and Variations of the dishes are served all over the world. The above vegetarian oriented dishes are relatively easy to make, healthy and serve as a quick fix.  You have the batter then you can fix a breakfast or dinner within minutes.
     

    When it comes to Indian food abroad and if asked for one in any Indian restaurant, it would always end up with a variation of North Indian Cuisine.  But you do get South Indian food that would mostly be Idli(Sambar Idli), Dosa mostly Paper Roast/Masala Dosa, Uthappams, Appams, Uzhundhu Vadai/Medhu Vadais prepared mostly to suit the restaurant standards slicked and drenched with lots of oil. Nothing like a simple home-made South Indian Tiffin Items. Even South Indian foodies rarely bother to venture further and try other South Indian dishes.
    

     This humble 'Idli Upma' is one dish which has never been in the lime light and has never ever travelled out from the confined South Indian Kitchens. One dish which can never be seen in a restaurant.  So no wonder even South Indian foodies around the world would least have an idea of the dish. Mostly prepared to use up the leftover idlis, in a simple and easiest way.  All the more it serves well for a breakfast, evening teatime snack or for dinner.  Serve it along with Coconut Chutney & Sambar or any chutney of your choice for an extra note of flavour and taste.
     

    My husband loves this Idli Upma, and he always says if there are left-over idlis, make Idli Upma.  Whereas my kids would ask me to prepare Idli Fries out of it.  So, for the above reasons, I have got into a habit of preparing extra batches of idlis just for the purpose, keep them in the refrigerator and prepare Idli Upma or Idli fries.  Mind you, they are not left-overs or I make Idli Upma because Idlis turned out to be hard😜

    When I write about Idli Upma, I cannot stop writing about the nostalgic memory which always comes along with this Idli Upma and the Tamil Movie 'Suryavamsam', least to mention the background score of Music director S.A. Rajkumar. La... La... La... La... La... La...  Rosapoo chinna rosapoo...

Cuisine : South Indian
Course : Main Course
Difficulty : Easy
Serves : 3-4
Author : SM

Preparation Time : 15-20 Minutes
Cooking Time : 10 - 15 Minutes

For more recipe on Tiffin Items, Click here...


INGREDIENTS :

Idli - 8-10 Nos.
Onion -1 No.
Green Chillies -3 -4 Nos.
Ginger(1" Piece) - 1 No.
Turmeric Powder - 1/4 Tspn (Optional)
Coconut - 3 Tbspn (Optional)
Lime Juice - 2 Tspns
Salt - To Taste
Sugar - a Pinch

For Seasoning :

Oil/Ghee - 1 1/2 Tbsp
Mustard -1 Tsp
Bengal Gram Dhal - 1/2 Tsp
Urad Dhal - 1/2 Tsp
Dry Red Chillies -2 Nos.
Curry leaves -  a Sprig

Garnishing :

Coriander Leaves - Few


METHOD :

  • Crumble the idlis coarsely with your fingers until they are evenly crumbled without any lumps and keep them aside.
  • Heat Oil in a pan, splutter Mustard seeds.
  • Add Bengal Gram Dhal & Urad Dhal along with Dry Red Chillies and Curry leaves.
  • Fry the above on a medium flame until fragrant and the colour changes into slight golden brown.
  • Add finely chopped Onions, Green Chillies and Ginger to the above seasonings and saute until Onions turns translucent.
  • Sprinkle the Turmeric Powder and give a quick stir on a low flame.
  • Add grated Coconut to the above and mix well, leave it on a low flame for 1-2 minutes stirring occasionally.
  • Add crumbled Idlis along with Salt and mix well until all the ingredients are well incorporated.
  • Leave this on a low flame for few minutes.
  • Pour in the Lime Juice along with a pinch of Sugar and mix well.
  • Garnish the Idli Upma with finely chopped Coriander leaves.
  • Serve Idli Upmas hot along with Sambar or Chutney.

NOTES :

  • Prepare this Idli Upma with cold Idlis.  Can prepare Idlis in advance and store it up in the refrigerator.
  • Fresh- Hot idlis cannot be crumbled up without lumps and they turn out to be sticky too.  
  • For white Idli Upma, avoid adding Turmeric Powder.
  • Can prepare the Idli Upmas without Coconut too.
  • I usually add Lime Juice for an extra flavour and taste.
  • Adding Sugar will balance the overall taste of the dish, but it is purely optional.

     

 
MINCED MEAT FRY
KHEEMA FRY - PESHAWARI STYLE

     In the long run of repetitive cooking, some new style of recipes into our kitchen would surely rejuvenate the taste buds. I have always cooked similar dishes with Minced Meat, maybe a stir fry with Cabbage and Green Peas, mostly ending up with Mutton Kola Urundai and Kuzhambu(Meat Balls) and rarely with Kheema Biriyani.  But this recipe came to me off-handedly.  But the ingredients and the simplicity of the recipe instantly made me try it out.
      Mutton Kheema Fry in Peshawari Style is an absolute treat to the taste buds with its robust mixture of spices and flavours. And the uniqueness of the dish comes from the way it is slowly cooked resulting in a flavour-filled, extremely succulent Peshawari Mutton Kheema Fry. This serves as a perfect combo for Rotis, Naans, Parathas and Rice dishes.
       Peshawar is a city in Pakistan with a rich history and culinary tradition.  Peshawari Cuisine has a dominant Pashtun influence. Peshawri Cuisine maintains its taste, flavours and ingredients from its own rich heritage, culture and mainly history. Peshawari cuisine where spices and flavours are used in a controlled but mindful way is famous for its rustic style. Most of the Punjabi dishes are influenced by this method. 

Cuisine : Peshawari (Pakistan)
Course : Side Dish
Spice Level : Medium-High
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time : 15-20 Minutes
Marinating Time : 30 Minutes - 2 Hours
Cooking Time : 45 Minutes - 1 Hour

 INGREDIENTS :

To Marinate :

Minced Mutton  – 250 Gms
Ground Masala Paste - 3/4 Cup(Approximately)
Thick Curd- 1 tbsp
Salt – To Taste

To Dry Roast :

Shah Jeera- 1 Tspn
Coriander Seeds - 1 Tbspn 

For Masala Paste :

Onion - 1 No. 
Ginger - 1" Piece
Garlic - 6-8 Cloves
Dry Chillies - 3-4 Nos.
Anaar Dhaana /Dry Pomegranate Seeds – 1 Tbsp
Oil - 1 Tbspn 
 

To Saute :

Onions – 1 No.
Green chillies - 4-5 Nos.
Tomatoes – 2 Nos.
Turmeric powder – 1 Tsp
Red chilli powder – 2 Tsp
Coriander Powder – 1 tbsp
Garam Masala Powder – 1 Tspn
Oil – 1 Tbspn

For Garnishing :

Ginger – 1/2" (cut into thin strips)
Coriander Leaves – Few

METHOD :

  • Dry roast Coriander seeds & Shah Jeera on a very low flame until aromatic.
  • Grind it into a fine powder and keep it aside.
  • Saute finely chopped Onion, Ginger, Garlic, Dry Chillies and Anaar -Dhaana until onions turn translucent.
  • Allow it to cool and grind this into a coarse paste.
  • Marinate Minced Meat with this ground paste, salt and curd.
  • Leave it aside for at least 30 minutes or up to 2-hours maximum.
  • Heat oil in a pan, saute finely chopped Onions and Green Chillies until onions turn translucent.
  • Add Ginger-Garlic paste and fry until the raw flavour goes.
  • Add Turmeric Powder, Red Chilli Powder and Coriander Powder and fry for a while.
  • Add chopped Tomatoes to the above and saute it until tomatoes are well cooked and oil separates from the mix.
  • Now add freshly ground Shah Jeera and Coriander Powder and give a quick stir.
  • Add marinated minced meat and mix well.
  • Pour enough water, salt and allow it to cook.
  • When the minced meat is well cooked, sprinkle Garam Masala Powder and mix well.
  • Leave this is on a  low flame for few minutes or until it becomes slightly dry.
  • Garnish with Ginger strips and Coriander leaves.
  • Serve hot with Chappathis, Rotis, Parathas or Plain Rice/ Basmati Rice.

NOTES :

  • Can use minced Lamb/Beef for this recipe.
  • I have slow cooked the minced meat, alternatively can pressure cook the meat for a Whistle on a high flame and 2 whistles on a low flame.
  • Adjust the spices to suit your taste preference.
 
BASMATI RICE
HOW TO COOK WHITE BASMATI RICE

      If there is a rice regarded so high, it is none other than our own Indian Basmati Rice, crowned and prided as the best rice variety.  I have always thought that it is the only Rice with fragrance, least to mention at this point about the South Indian and Sri Lankan small grained frangrant rice variety called Seeraga Samba/Jeerakasala Rice.  My mother used to say that they cultivate a particular field just with this rice(Jeerakasala) and you should see her beaming out with memories and pride talking about its wonderful aroma filling out the area when it was ready for harvest.  She would be describing the beauty of the small grains, the fragrance of the rice and finally ends up with the anecdote of Paal Kanji. My mother prepares the best Paal Kanji (Porridge prepared with Rice and Coconut Milk) out of it along with the above anecdote.
     Perhaps it is only when we get exposed to food and its trailing history, origin and innumerable varieties around the world that we realize it is not only our own fame to be prided upon., but there are other treasured varieties around the world which can be crowned equally.
 
 
RICE
BASMATI RICE
 
 
    But in the long run, we have to finally accept the fact that Basmati Rice is indeed so special, keeping in mind that if not for us,
 who else would value our own treasure. A pride which comes along with the specialty of the Rice breed - Long grained, Fragrant and if well cooked remains separate and distinct.  Best Basmati Rice is the one which is aged. Older rice has more refined taste and retains a perfect texture.
     Cooked Basmati Rice has a nutty aroma, it is the fragrance of the rice which makes it even more valued and expensive. It is the compound named 2-acetyl-1-pyrroline which gives the rice a smell.  It is the same compound present in almost all varieties Rice, but noticeably in a lesser amount. and also in Pandan Leaves(Screw Pine Leaves). But the presence of this particular compound in Basmati Rice is so high that it makes the smell so intense. Once cooked, the aroma fills the whole kitchen and lingers there even after a long time.
     One of my acquaintance in Malaysia, once said that her father in law owned a restaurant and they used to cook Biriyani flavouring a normal raw rice with Pandan Essence or Pandan Leaves. And also complimenting half the amount of Raw rice along with Fragrant Jasmine Rice and cooking it along with few knotted Screwpine Leaves.  It is very common in Malaysia to add knotted Pandan Leaves(Screwpine Leaves) while cooking rice for Nasi Lemak, Nasi Kuning or Chicken Rice to get that nutty aroma synonymous to Basmati Rice/Seeraga Samba Rice/Jasmine Rice.
     Basmati Rice is literally considered to be quiet synonymous with Biriyani Rice. For a great Biriyani indeed we need good old Basmati Rice, but it serves well as a simple steamed rice too. Complimented along with Indian style Dhals, Vegetarian or Non-vegetarian Curries, it is totally a treat on its own. I love to add a blob of butter while cooking Basmati Rice.  It enhances the nutty aroma of the rice and also yields you a perfectly cooked rice.

For BIRIYANI & PULAO RECIPES WITH BASMATI RICE, Click here...

     Basmati Rice has the lowest Glycemic Index, of all rice varieties. White Basmati Rice and Brown Basmati Rice are available in the market. Brown variety has greater health benefits than White Basmati Rice as it still has the bran. Basmati rice has a Low Glycemic Index (56-58).  
     What's a deal cooking a Basmati Rice?  May be that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought.  It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice,  Sushi Rice, Risotto Rice, Calrose Rice etc., & etc.,
     The tip and trick mainly to be followed is to choose a good quality rice. Next main step is to understand the nature of the rice, long/short grained, starch content, stickiness, whether it is a new/older rice etc., Last but not the least and most important key to getting a perfectly cooked rice is the Rice Water Ratio.  And my technique to get perfectly cooked rice is 'Trial and Error Method'.  Few trial and errors don't matter in the long run of cooking and it is the only way to perfect yourself and find a suitable method of your own which perfectly suits your cooking style.

HOW TO BUY AND STORE WHITE BASMATI RICE

 

  • A good quality Older Rice (new rice can turn sticky once cooked).
  • Buy a long grained Basmati Rice (make sure the pack doesn't contain too many broken pieces.
  • Make sure the Rice has the fragrance (if not stored properly it tends to lose its fragrance)
  • Store Basmati Rice in a clean and dry place in an airtight container free from moist.

 

 HOW TO PERFECTLY COOK WHITE BASMATI RICE

BASMATI RICE
HOW TO COOK BASMATI RICE

 
Three main factors to remember before cooking Basmati Rice is to   

 

Rinse, Soak and Cook

RINSE:

  • Rinse Basmati Rice at least 3- 4 times moving your fingers through the rice every time you wash them or until the water runs clear.
  • Drain the water.

SOAK:

  • Pour enough water to cover the rice.
  • Soak the rice for 20- 30 minutes.
  • Soaking makes a lot of difference to the texture of the rice. Soaking expands the rice and also helps to absorb the gravies and curries added into it once cooked.
  • Once soaked drain the water and cook accordingly.

COOK:

  • White Basmati Rice needs very less time to cook.
  • Choose a cooking method suitable and comfortable for you.
  • Adjust the Rice Water Ratio to suit your Variety/Quality of Rice.

 

FOR PERFECTLY COOKED WHITE BASMATI RICE

METHODS

BASMATI RICE
HOW TO COOK BASMATI RICE

 

In a Sauce Pan 

(Rice Water Ratio 1:13/4 Cups): 

  • Place the White Basmati Rice in a saucepan big enough to hold the rice and water.
  • Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1cups rice, I use just over 13/4 cups of  water).
  • Keeping the saucepan uncovered, bring the Basmati Rice to a boil.
  • Once the water begins to boil, lower the flame.
  • Cover the pot and cook the rice on a low flame for about 15-20 minutes.
  • Once the  Rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
  • Fluff up the Basmati Rice with a fork or a chopstick before serving.
*Sometimes Basmati Rice is cooked with more water.  Once the rice is cooked the remaining water can be drained by pouring the cooked rice along with water into a colander.

In a Rice Cooker  

(Rice Water Ratio 1:11/2 Cups):


  • Place 1 Cup of Basmati Rice in the rice cooker
  • Add 11/2 Cups of Water.
  • Cover the Rice Cooker and turn it on.
  • Cook until it automatically turns off.
  • Leave it in warm mode for another 5-10 minutes.
  • Allow it to cool for few minutes.
  • Fluff up the Basmati Rice with a fork or a chopstick before serving.

In a Microwave 

 (Rice Water Ratio 1:11/2 Cups):

  • Place 1 Cup of Basmati Rice in a Microwave safe Bowl with cover.
  • Add 11/2 Cups of Boiling Water.
  • Cover the bowl and cook on Micropower High for 10-12 minutes.
  • Remove the Rice from the Microwave and leave it aside for few minutes to cool down.
  • Fluff up the Basmati Rice with a fork or a chopstick before serving.

 In a Pressure Cooker 

(Rice Water Ratio 1:11/4 Cups):

  • Place 1 Cup of Basmati Rice in a bowl.
    Add 11/4 Cups of Water.
    Place the bowl inside the Pressure Cooker.
  • Fix the gasket inside the lid and cover the pressure cooker.
  • Begin cooking under pressure over high heat for 1 whistles
  • Then lower the flame and cook for 2-3 more whistles.
  • Switch off the flame and wait for the pressure to release.
  • Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
  • Allow it to cool for few minutes.
  • Fluff up the Basmati Rice with a fork or a chopstick before serving.

NOTES :

  • While cooking White Basmati Rice for Pulaos, Biriyanis or Fried Rice, add a blob of Butter or drizzle few drops of oil to the water used for cooking the Basmati Rice.
  • Can also add a dash of salt while cooking Basmati Rice.
  • Alternatively can fry the Soaked and drained Basmati Rice in few teaspoons of oil/butter on a low flame until each grain is coated with the fat and is totally moisture free.(this method suits well while preparing Biriyani/Pulaos)
  • While cooking Basmati Rice to be eaten with Curries/ Gravies, can avoid adding Oil/Butter and Salt.
  • While cooking white Basmati Rice for Fried Rice, use a day old cooked rice for best results.(Keep it refrigerated). 

INDO-CHINESE RECIPES
GOBI MANCHURIAN RECIPE
 
     Gobi Manchurian/Cauliflower Manchurian is a recipe adapted from Chinese Cuisine but prepared more or less to suit an Indian Palate and taste buds.  Addition of Sauces and seasonings gives this dish a new dimension. Cauliflower florets are first dipped in a batter with mild seasoning and then deep fried to perfection.  Then these deep fried Cauliflower florets are sauteed with Onions, Garlic, Bell Peppers and served in a thick and saucy base.  There are two versions of the same dish.  One is a dry version and another with a thick gravy.
     This dish has invaded almost all restaurants in the name of Chinese food in India.  Almost all Indo-Chinese recipes are believed to have originated from India. Despite its popularity around India and being an epitome of Chinese food, the dish is virtually unknown in China.
     Maybe it is a version more or less similar to or adapted from General Tso's Chicken/Kung Pao Chicken/Sweet & Sour Chicken. Mostly prepared with Chicken and for a vegetarian twist comes Cauliflower/Mushrooms/Paneer for rescue. A country with quite a number of Vegetarian foodies came along the demand for such recipes with a twist.  Even we can see some South Indian restaurants serving Chilli Idli, Idli Manchurians, Chilli Parotta and Parotta Manchurian - Oh! we eat enough of them 'in the name of Chinese Cooking'.
     While pondering through Google, searching for the origin of the dish, I found few noteworthy and all the more hilarious post-Apna Bharatiya Chinese Dish - ABCD, by Rashmi Bansal about Chinese food served in Udipi Hotels as 'Udipi Chainis'. Vir Sanghvi found a new phrase to this Indo Chinese cooking as Sino Ludhianvi to describe his Punjabi-Chinese fusion food while writing in his Rude Food Column.

Cuisine : Indo-Chinese
Course : Side Dish
Spice Level  : Low- Medium
Difficulty : Medium
Serves : 3-4
Author : SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 -15 Minutes

INGREDIENTS :

For the Marinade :

Cauliflower - 1 Medium
All Purpose Flour - 1/2 Cup
Corn Flour - 1 Tbspn
White Pepper - 1/2 Tspn
Light Soy-Sauce - 1 Tspn
Salt - to Taste 

For Manchurian :

Onion - 1 No.
Dried Red Chillies - 2 Nos.
Green Chilies - 2 No.
Ginger-Garlic Paste - 3 Tbspn
Green Bell Pepper/Capsicum - 1/2 No.
Spring Onions - Few
Light Soy-Sauce -2 Tbspn
Tomato Ketchup - 2 Tbspn
Red Chilli Sauce - 1 Tbspn
Oil - For Deep Frying

METHOD :

  • Cut the Cauliflower into big florets.
  • Make a smooth paste with All-purpose Flour, Corn Flour, White Pepper Powder, Light Soy-Sauce & Salt (It should be without lumps and in dripping consistency).
  • Marinate the Cauliflower florets in the batter for 10 Minutes.
  • Grind Ginger and Garlic into a fine paste & keep it aside.
  • Heat oil in a Pan. 
  • Once the oil is hot reduce the flame to medium and deep fry the batter coated Cauliflower florets until they turn into golden brown colour. 
  • Fry in small batches, otherwise they may stick to each other.
  • Line up the fried Cauliflower florets on a Paper Towel.
  • Heat few teaspoons of Oil in a Pan, saute Onions, Dried Red Chillies and finely chopped Green Chillies until they turn translucent.
  • Add Ginger-Garlic paste and fry until it turns fragrant. 
  • Lower the flame and pour in the sauces and give a quick stir.
  • Increase the flame to high, add fried Cauliflower florets, chopped Bell Peppers along with a dash of Salt and Sugar.
  • Gently mix until the sauces coat every floret.
  • Garnish it with finely chopped Spring Onions. 
  • Serve Gobi Manchurian hot. 

NOTES :

  • Instead of marinating the florets in the batter for 10 minutes, can directly dip them in batter and fry them immediately too.
  • Adjust the number of Dry Red Chillies and Green Chillies to suit your spice level.
  • Can add a pinch of MSG(Aji-no-moto) if preferred.

For Gobi Manchurian Gravy :

  • Follow the instruction as above until the florets are well coated with the sauces.
  • Meanwhile, mix 1 Tbspn of Cornflour in Ice-cold water without lumps.
  • Pour the Cornflour mix over the Florets and stir continuously in quick movements until the mixture boils and the gravy turns thick and shiny.
  • Care should be taken not to break the florets.
  • Sprinkle Spring Onions once the gravy is ready.
  • Serve Hot.

FRIED RICE
FRIED RICE - INDIAN STYLE
     Fried Rice - a versatile way of converting plain rice to an enhanced array of tastes, flavours and aromas.  Fried Rice is prepared and served world-wide with a noteworthy taste and flavour of the region from where it hails from. The choice of add-ons and flavours can twist a simple rice into a delectable delight.
     Fried rice comes in many styles. In China, it's typically lightly seasoned with light soy-sauce & salt  along with a few aromatics and meat/fish. In the Chinese-American style, Fried Rice is prepared with ample amount of Sauces and Chunky Meat pieces. Whereas in every Country from South-east Asia has its own version with specific sauces, aromatics, herbs and choice of meat/fish/seafood.  Even exotic Fried Rice varieties with Dry Fish, Pineapple and Petai(Stinky Bean) can be found in Malaysia, Thailand and Indonesia. The culture of Fried Rice in Indian Cuisine is more synonymous with Indo-Chinese Cooking and it is prepared more specifically to suit Indian Palate and all the more Indian taste buds. Indian Version has a mild flavour and more or less this Indian style of Fried Rice is a counterpart of  Vegetable Pulao.
    The Rice used to prepared fried rice also changes with the region of the recipe.  South East Asian Fried rice use Jasmine Rice/Fragrant Rice and in Japan, they use short grained Sushi Rice/Uruchimai Rice for the purpose. Though a plain Raw Rice suits well for the purpose, it is the add-ons, seasonings and flavourings which really comprises a complete Fried Rice.  Similarly, Basmati Rice is used to prepare Fried Rice in India.
     Indian Style Fried Rice has very fewer ingredients and seasonings that we can even guess it out what goes into the recipe the first time we taste it.  This is one of the most ordered rice dishes next to Biriyani when we dine out in India and we prefer Vegetable Fried Rice.  They usually serve this along with Tomato Ketchup, Green Chilli Sauce and Pickled Chillies in a mix of Light Soy Sauce and Vinegar.

For more FRIED RICE RECIPES, Click here... 

Cuisine - Indo-Chinese
Course - Main
Spice Level  - Low
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE FRIED RICE - INDIAN STYLE

INGREDIENTS :

To Cook Rice :

Basmati Rice - 1 Cup
Water - 11/2 Cups
Oil - 1 Tspn
Salt - To Taste

For Indian Fried Rice :

Onion - 1 No.(Large)
Green Chillies - 2-3 Nos.
Carrot - 1/4 Cup
Beans - 1/4 Cup
Green Bell Peppers/Capsicum - a Quarter
Cabbage - few Shreds
Spring Onions - Few
Oil/Butter - 3-4 Tbspns
Vinegar - 1 Tbspn
White Pepper Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch

METHOD :

To Cook Basmati Rice in Rice Cooker : 

  • Place 1 Cup of Rice in the rice cooker.
  • Add 11/2 Cups of Water.
  • Drizzle a Teaspoon of Oil along with some salt to the above and give a quick stir.
  • Cover the Rice Cooker and turn it on.
  • Cook until it automatically turns off.
  • Leave the Rice Cooker in warm mode for another 5-10 minutes.
  • Allow it to cool for few minutes.
  • Fluff up the rice with a fork or a chopstick before serving.

NOTES :

  • The amount of water to add can vary depending on the rice. The new crop needs less water compared to the old rice.
  • Cooking Basmati rice in a rice cooker is a bit tricky. You get the knack then it's really easy. Try cooking as per the ratio mentioned in directions of the Rice Cooker manual and as per the Rice variety. 
  • Adjust the water until you get perfectly cooked Basmati Rice.  Few trial and errors don't matter.
  • I get perfectly cooked Basmati rice at 1:11/2 ratio in Rice cooker.
  • 1 cup of Basmati rice gives about 3 cups of cooked rice.
  • Cold Rice ( a day old refrigerated one) is very good for making Fried Rice.
  • Can cook the Rice in a Sauce Pan, Pressure Cooker or even in a Steamer.  Getting the right Rice Water Ration does the job.  Will write a detailed post on how to Cook Basmati Rice soon... 

For Fried Rice - Indian Style :

  • Cut Carrots and Beans into Julienne's and keep it aside.
  • Chop Bell Peppers into small cubes and chop Cabbage finely.
  • Heat Oil/ in a Pan, Saute finely chopped Onions and Green Chillies.
  • Let the flame be at the high.
  • Immediately add Julienne Carrots and Beans to the above and cook on high flame for few minutes,
  • Add Bell Pepper Cubes, sprinkle some Salt and Sugar over the vegetables and give a quick stir.
  • Do not overcook the Vegetables, they should have a crunchy texture.
  • Add Cooked Basmati Rice and gently mix the ingredients in quick movements.
  • Let the flame be at the high.
  • Pour in the Vinegar and sprinkle a dash of White Pepper to the above and mix well.
  • Finally, add finely chopped Cabbage and mix well.
  • Once all the ingredients are well incorporated, switch off the flame.
  • Garnish the Indian Fried Rice with finely chopped Spring Onions.
  • Serve Indian Fried Rice hot with your preferred Sauces or Condiments.
 

 NOTES :

  • Any fragrant long-grained rice variety can be used for the recipe.
  • Use a day old cooked rice for best results. Obviously, keep them refrigerated.
  • The secret of perfectly cooked Rice is getting the right ratio of water to rice. Typically, the instructions on the package call for 11/2 cups Water for every 1 cup of Rice (1:11/2 Cups Rice : Water Ratio), if you like your rice “al dente” as per the instruction.
  • Adding Oil while cooking the Rice also yields a non-sticky Rice.
  • Can use Butter or Oil in the recipe.
  • Can add a pinch of MSG(Aji-no-moto) if preferred.
  • White Pepper can be substituted with Black Pepper. White Pepper helps to retain white colour and is mild compared to Black Pepper.
  • Do not overcook the vegetables, they should have a crunchy texture.
  • Adding Sugar while cooking the Vegetables helps to retain the colour.
  • Can add scrambled eggs, Chicken/fish/prawns for a Non-vegetarian version of this recipe.
JUICES & DRINKS
BADAM MILK
     Badam Milk/Badam Doodh is nothing but a flavoured drink prepared with blanched Almonds ground into a fine paste, mixed along with Milk & Sugar, flavoured with Cardamoms and Saffron.  It is one of the sweet beverages from AWADHI CUISINE.  Once a rich drink served for the royalty. Awadhi Cuisine is a native to Lucknow in Uttar Pradesh, a North Indian State which was a region greatly influenced by Mughals and Nawabs.
    Indian drinks were prepared and served specifically to soothe your body according to the prevailing climatic conditions. Drinks with cooling effects were served during Summers and with heating effects were served during winters. Almonds/Badam with their skin has heating effect on our body.  If the drink is prepared for Cooling purpose, then soak the nuts in cold water for 8-10 hours or overnight and prepared the Badam Milk.  Soaking them in cold water and blanching them brings out the cooling properties, increases digestibility and their nutritional values.
    If you are preparing Badam Milk during Winters/Rainy Seasons, then blanching them in hot water brings out their warming properties.  Also, it is one of the easiest methods to blanch Almonds/Badam in hot water for 20-30 minutes.You can follow this method if you are in short of time too. Also, avoid adding Saffron to the drink as they have warming nature if you're preparing Badam Milk during summer. 
     Badam Milk/Almond Milk is one of the nutritious drinks which can be taken by all age groups and is suitable even for kids. According to Ayurveda Almonds/Badam eaten in moderation is good for Pita Dosha, and pacifies Vatha Dosha.  It also suggests eating them without the skin. It is good to add Almonds/Badam in your daily diet as it is rich in Vitamin E, Protein and essential minerals like Magnesium, Calcium, Iron, Phosphorus, Potassium and Zinc.

Recipe Type : Drinks
Cuisine : Awadhi Cuisine (North Indian)
Difficulty : Easy
Serves : 3 - 4
Author : SM  

Soaking Time : 20-30 Minutes in Hot water ( to release Heating Properties)
Soaking Time : 8-10 Hours in Cold Water  ( to release Cooling Properties)
Preparation Time : 20 - 30 Minutes

For more JUICES, DRINKS & SMOOTHIES, Click here...

HOW TO MAKE BADAM MILK


INGREDIENTS :

To Soak :

Almonds/Badam - 30-35 Almonds
Water - 1/2 Cup

For Badam Milk :

Milk - 3 Cups
Sugar - 5 -6 Tbspns
Cardamoms - 5 Nos.
Saffron - a Pinch(Optional)

METHOD :

For Soaking, Blanching and Peeling :

  • For Cooling Properties : Soak Almonds in 1/2 Cup of Cold Water for about 8-10 Hours.
  • For Heating Properties : Soak Almonds in 1/2 Cup of Hot Water for about 20-30 Minutes.
  • Once soaked, drain the water and peel the Almonds.
  • Just press the blanched almonds, the skin would easily come off from the Nut(if they are well soaked).

For Badam Milk :

  • Powder the Cardamoms with some Sugar to a fine powder and keep it aside.
  • Grind the blanched and peeled Almonds along with Saffron to a smooth paste.
  • Can add some milk while grinding the almonds.
  • Pour the ground Almond paste into the remaining milk along with Sugar and Cardamom Powder into a heavy bottomed pan and mix well.
  • Boil the Almond - Milk mix on a very low flame, stirring it at intervals.
  • Care should be taken that the mix does not scorch at the bottom.
  • Switch off the flame and serve it Hot or Chilled.
  • Can Garnish it with slivered Almonds, Rose Petals or with Saffron Strands.

NOTES:

  • Soak Almonds accordingly.
  • Grinding Cardamoms with Sugar yields a fine powder.
  • Adding Saffron is purely optional.
  • Adjust the amount of Sugar to suit your taste preference.
  • Can serve the drink hot or chilled, to suit your preference/climatic condition.
  • Can serve the drink with or without garnishes.

SNACKS & SAVOURIES
SOUTH INDIAN MIXTURE RECIPE
     Spicy South Indian Mixture is one of the unavoidable snacking items.  It is one the most frequented savoury item bought from any sweet shop - 'A default combo of a Sweet and Mixture'. Best Tea-time snack ever! The number of varieties it caters in the name of Mixture is literally quite a number I should say.  I have always ended up thinking how this snack got the name - 'MIXTURE', but suitably no other word would be perfect rather than 'Mixture' to name this snack.   Also, it has helped me to remember my Chemistry lessons in high school too, while learning about Elements, Compounds & Mixtures(a combination of different substances combined together).
     Mix and match your favourite spicy little snacks & fried Lentils and Nuts, flavour it with mild spices and taste enhancers, there you go with your favourite Spicy version of a South Indian Mixture.  Even sweet versions have flocked the sweet shops these days.  The basic items added in South Indian Mixture are usually Oma Podi(Sev), Kara Boondhi, Fried Poha, Groundnuts, Roasted Gram Dhal etc., But in due course, the long list of add-ons along with above have taken twists and turn to suit your whims and fancies. Norukku Theenis or Spicy snacks like Ottu Pakkoda, Kara Sev, Thattai Murukku, Maida Biscuit, (some Mixture varieties have fried Corn Flakes too).  Add fried lentils like Black-eyed Peas, Moong Dhal, Roasted Gram Dhal(Pottukadalai) and Nuts like Ground Nuts, Cashews, Almonds, Chirongi(Sara Paruppu) etc.,
      This South Indian Mixture recipe here has Sev(Oma Podi), Kara Bhoodhi, fried Poha(Beaten Rice), Fried Groundnuts, Roasted Gram Dhal(Pottukadalai), fried Curry Leaves and it is flavoured with Red Chilli Powder, Asafoetida, Salt and Sugar.  This is my MIL's recipe and she has a great hand in preparing South Indian Mixture.  Almost every time when we visit India, she packs her home-made snacks like Murukku, Mixture and Maida Biscuit(Square Biscuits). The picture here, was taken with the batch of Mixture my MIL had prepared for us.

Cuisine - Indian
Recipe Type - Snacks & Savouries
Spice Level - Low
Difficulty - Medium
Yields - Approx 3-4 Cups
Author - SM

Total Preparation & Cooking Time

Preparation Time - 30-45 Minutes
Cooking Time - 1 Hour - 11/2 Hours


HOW TO MAKE SOUTH INDIAN MIXTURE


FOR SOUTH INDIAN MIXTURE :

Sev/Omapodi :

Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes

INGREDIENTS :

Bengal Gram Dhal Flour (Besan) - 2 Cups
Butter - 2 1/2 Tbspn
Turmeric Powder - 1/2 Tspn
Asafoetida Powder - 1/2 Tspn
Salt - To Taste
Water - As Required (1/4 Cup + 2 Tbspn)
Oil - For Deep Frying

METHOD:

  • Combine all the dry ingredients and mix well.
  • Melt the butter and pour the hot butter into the above ingredients and mix well.
  • Add a little bit of water at a time and knead it into a soft dough.
  • Grease the Sev "press" with attachment.
  • Roll some dough and fill the cylinder of the Sev Press with the dough and close it.
  • Heat oil in a frying pan over a medium heat. 
  • Oil should be moderately hot while dropping the Sev Strands into it 
  • Now hold the Sev press over frying pan and press the handle.
  • Press out thin strands of Sev directly into the oil making a whole circular motion.
  • Stop as you complete one circle. 
  • Deep-fry the Sev on a very low flame until the colour changes from all the sides and sizzling stops. 
  • Remove the Sev with slotted spoons and drain on an absorbent paper.
  • Follow the suit and deep-fry the remaining Sev.
  • Keep aside to cool for 5 to 10 minutes.
  • Transfer the Sev to a deep bowl and break them into small pieces.
  • Store in an air-tight container and use as required.

For detailed recipe on Sev, click here ...

NOTES:

  • Use water as required.  The amount mentioned is how much I used while preparing the dough.
  • Deep fry the Sevs in very low flame, otherwise, they will turn brown.
  • Drop the Sevs into hot oil in swirls and wait until the sizzling stops before turning up to the other side.
  • It is perfect to fry them into nice yellow colour. 

 

Kara Boondhi :

Preparation Time - 10-15 Minutes
Cooking Time - 20 -30 Minutes


INGREDIENTS :

Bengal Gram Dhal Flour (Besan) -  1 Cup
Rice Flour(Idiyappam Flour) - 2 Tbspn
Asafoetida - 1 Tspn
Turmeric Powder - a Pinch
Red Chilli Powder - 11/2 Tspn
Salt - To Taste 
Water - as Required.
Oil - To Deep Fry. 

 METHOD:

  • Combine all the dry ingredients and mix well.
  • Add a little bit of water at a time and mix it into a batter, make sure there are no lumps.
  • The batter should be in pouring consistency.
  • Heat Oil in a Pan, reduce to medium flame while frying the Boondhis.
  • You will need TWO slotted ladles for the purpose.
  • One to pour the batter through for making Boondhi and the other one for draining it.
  • Hold one slotted ladle just above the hot oil, Pour a ladle full of batter over the ladle and spread it.
  • Ensure that the batter flows evenly through the slotted spoon and falls into perfect balls.
  • If so the consistency of the Boondhi Batter is perfect, otherwise, adjust the consistency.
  • Fry the Boondhi on a low flame turning them constantly.
  • This is to ensure even cooking.
  • When the sizzling sound stops, drain them with the other slotted spoon.
  • Spread them over Paper towels.
  • Repeat the process for the remaining batter.
  • Kara Boondhi can be had as such too.  If so add some fried Cashewnuts, Groundnuts, Crushed Garlic, Asafoetida and Curry Leaves to the fried Boondhis. 
  • Season it with some Salt if required and there you go with a spicy Kara Boondhi.
For a detailed KARA BOONDHI RECIPE, Click here...

NOTES:

  • Adding Cooking Soda is totally optional. It will add crispiness to the Boondhis.
  • Adding Rice Flour also helps in adding crispiness to Boondhis. 
  • Deep fry the Boondhis on a very low flame, otherwise, they will turn brown.
  • Drop the batter into hot oil through the slotted ladle and fry turning the Boondhis constantly until the sizzling stops.
  • It is perfect to fry them into nice yellow colour.
  • If using Boondhis as such for Kara Boondhi, add some fried Cashewnuts, Groundnuts, Crushed Garlic, Asafoetida and Curry Leaves to the fried Boondhis. Season it with some Salt, if required.

To Check the Consistency :

  • If the Batter flows evenly into perfect balls, then the consistency is perfect.
  • If the batter is too thick, you will get boondis with a tail. So adjust the amount of water until you get the desired consistency.
  • If the batter is too watery then the boondis may fall flat. So add more gram flour.

For South Indian Mixture:

Preparation Time - 10-15 Minutes
Cooking Time - 20 -30 Minutes

INGREDIENTS :

Sev/Omapodi  - 1 - 11/2 Cups
Kara Boondhi - 1 - 11/2 Cups
Fried Groundnuts - 1/4 Cup
Fried Roasted Gram Dhal - 1/4 Cup
Fried Cashew nuts - 15-20 Nos.
Fried Beaten Rice(Poha/Aval) - 1/2 Cup
Fried Corn Flakes - 1/4 Cup
Fried Curry Leaves - 2-3 Sprigs
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 11/2 Tspn
Asafoetida - 1/8 Tspn
Ghee - 1 Tspn
Sugar - 1/2 Tspn
Salt - 1/2 Tspn

METHOD :

  • Heat ghee in a pan and fry the Cashew nuts until they turn into golden brown colour.
  • Heat oil in a pan. Can use the same oil used for frying Sev and Boondhi.
  • Deep fry, Groundnuts on a medium flame stirring constantly.  I usually use groundnuts with skin over it. Remove them with slotted spoons and spread it over a paper towel.Care should be taken not to burn the ingredients.
  • Deep fry Roasted Gram Dhal(Pottukadalai) on a medium flame stirring constantly. Can use whole/broken Roasted Gram Dhal for the recipe. Remove them with slotted spoons and spread it over a paper towel.
  • Next deep fry the Curry Leaves, remove them from oil and keep them aside.
  • Next deep fry the Corn Flakes on a medium flame stirring constantly until they turn crispy.  Spread them on a paper towel.
  • Finally, fry the Beaten Rice(Poha/Aval) until they fluff up and turns crispy. 
  • Transfer all the fried items to a mixing bowl, add Salt, Turmeric Powder, Red Chilli Powder and Asafoetida Powder to the fried ingredients while they are still hot.
  • Gently toss them until well combined.
  • Finally, when the ingredients are at room temperature, add Sugar and give a quick toss.
  • Store the spicy South Indian Mixture in airtight containers.

 NOTES :

  • The ingredients apart from Sev/Omapodi and Kara Boondhi can be altered to your preference.
  • Care should be taken not to burn the ingredients while frying them.  This will totally alter the taste of  South Indian Mixture. 
  • Mix the seasonings with the ingredients while they are still hot.
  • Otherwise, the spices may smell raw in South Indian Mixture.
  • Adding Asafoetida and Sugar are truly optional.
  • Frying Cashew nuts in Ghee gives an authentic flavour.
  • For a rich version of South Indian Mixture, can fry all the nuts and dhals in ghee too.
KOOTU
BOTTLE GOURD/SORAKKAI  KOOTU

 

       Gourd Varieties are vegetables rich in fibre and water.  Bottle gourd is commonly available in tropical countries.  Among other varieties of gourds, this vegetable is bottle-shaped and hence the name - 'Bottle Gourd'. The leaf, flower, root and the vegetable of this creeper variety are edible.

  •      The leaf can be used to clear skin infections.
  •      The flower is extremely beneficial for the female reproductive organs. 
  •      The root is highly effective for kidney stones, prostate health and as a diuretic.
       Bottle Gourd is a key for weight loss, as it is rich in fibre and water. Until I personally experienced the benefits of Bottle Gourd, I was totally unaware of the fact.  It was suggested by our Ayurvedic Doctor for weight loss and mainly for reducing HIGH-BLOOD PRESSURE. He had asked us to include Bottle Gourd in our daily diet whatsoever. But he asked us not to peel off the outer skin and to choose a small vegetable not weighing more than 250 Gms for the purpose.
      Bottle Gourd has been in our daily diet since then, and I have personally experienced the benefits as well. Not only it helped in reducing the weight, it also proved beneficial in reducing high blood pressure. This vegetable is rich in Vitamin C, Thiamin, Niacin (vitamin B-3), Pantothenic acid (vitamin B-5), Pyridoxine (vitamin B-6) and small amounts of Folates. It also contains minerals such as calcium, iron, zinc, potassium, sodium, manganese and magnesium.
     I normally prepare Poriyal(Stir-fry) or mix it up with a Dhal(Bengal Gram Dhal/Moong Dhal) for Kootu. Add it along with Tuvar Dhal and make Sambar/ Kootu Curry, Lauki ki Sabji with Potatoes. Can prepare Soups or light curries, Salad, Pickles, or Kofta (vegetable balls) using Bottle Gourd. Even I have come across with desserts like Halwa and Kheer prepared with this Gourd.

Cuisine - South India
Course - Side Dish
Spice Level - Medium - High
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 15 - 20 Minutes

For more recipes on SADHYA, click here...

INGREDIENTS :

Bottle Gourd/Sorakkai - 1 Cup
Bengal Gram Dhal  - 1/2 Cup
Ginger - A Small Piece
Asafoetida - A pinch.
Turmeric Powder - 1Tspn
Oil - 1 Tspn

To Temper and Saute :

Oil  - 1 Tbspn
Mustard Seeds - 1 Tspn
Cumin Seeds - A Pinch
Dry Red Chillies - 2 Nos.
Curry Leaves - 1 Sprig
Onion - 1/2 No.
Garlic - 1 Clove (optional)
Green Chillies - 2-3 Nos.
Coconut - 3 Tbspns

METHOD :

                 For more details on How to cook Beans Lentils and Pulses, click here ...

  • Clean and wash Bengal Gram Dhal until water runs clear.  Drain it and pour about 11/2 Cups of water to it.
  • Pressure cook Bengal Gram Dhal(Kadala Paruppu) along with a drizzle of Oil, and a pinch of Asafoetida for 2 Whistles on a High Flame and 1 Whistle on a low flame. 
  • Do not overcook the Dhal.
  • Clean and chop the Bottle Gourd(Sorakkai) into small cubes(Do not remove the skin).
  • Add chopped Bottle Gourd to the cooked Bengal Gram Dhal, along with Turmeric Powder, finely chopped Ginger, a pinch of Sugar and Salt.
  • Cover and cook for few minutes until the vegetable is cooked.
  • Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
  • Add Cumin seeds and give a quick stir.
  • Immediately add finely chopped Onions, Garlic and Green Chillies to the above and saute until onions turn translucent.
  • Add grated Coconut to the above and give a quick stir.
  • Fry this for a while on a low flame.
  • Add cooked Bengal Gram Dhal and Bottle Gourd to the tempering and mix well.
  • Adjust the consistency of the Kootu to your preference.

NOTES :

  • This is a dry version of Kootu, so I do not overcook the Dhal and vegetable.
  • And I temper and saute them in the above method.
  • If you want a slightly mushy Kootu, You can cook Dhal for two more whistles.
  • And alternatively can add coarsely ground coconut mix to the Dhal and Vegetable Kootu.
  • For the above version, Pulse grated Coconut, Green Chillies, Garlic and Cumin Seeds for 2-3 times. (Do not grind)
  • Add this to the cooked Bengal Gram Dhal and Sorakkai with 1/2 cup of water and mix well.
  • Leave this on a low flame until raw flavour goes for few minutes and it reaches the desired consistency.
  • Can add any vegetable like Snake Gourd, Cabbage, English Gourd, Ash Gourd etc., for this Kootu.
  • Can substitute Bengal Gram Dhal with Moong Dhal too.
HEALTH BENEFITS :

  • Ayurveda recommends cooked Bottle Gourd for better digestion.
  • It has a cooling, calming effect on our system,
  • It is diuretic and reduces bile secretion and stops indigestion.
  • Vitamin B in this vegetable assist in increasing the metabolism and thus digesting the fats, proteins, sugar and carbohydrates better and faster.
  • Bottle Gourd supports the kidneys and the urinary system of our body by reducing burning sensation from high acidic urination.
  • It also reduces the chances of urinary infection with its alkalizing and has a diuretic effect.
  • Bottle Gourd is a nutritious vegetable for the female reproductive system. 
  • It is extremely popular for weight loss.
  • Bottle Gourd is extremely popular for reducing high blood pressure and bad cholesterol. 
  • Bottle Gourd helps to combat excessive thirst in diabetic patients.(Do not consume if the Bottle Gourd is too bitter or along with other bitter herbs). 
  • The fibre and the minerals in the Bottle Gourd support healthy digestion and combat flatulence, constipation, colic pain and ulcer.
  • In Ayurveda, it is also known to prevent premature greying and improve hair growth and has a cooling effect on the scalp. Grate and apply it with yoghurt or apple cider vinegar.
  • The Vitamin C and Zinc in the Bottle Gourd prevent premature ageing and wrinkles. The juice can be applied externally to skin care uses such as pimple, acne, dark circle, puffy eyes etc.
  • Bottle gourd is recommended by Ayurvedic doctors for reducing liver inflammation.

 NOTES :

  • Bottle Gourd has a cooling effect.  So while consuming it as a Juice grind the vegetable along with Ginger or Black Pepper and drink it by 3 pm or before sunset.
  • When taking cardiac medications or when the cardiac condition is severe do NOT take Bottle Gourd as it can create more pressure on the cardiac muscles.

______________________________________________________________

*DISCLAIMER:

      Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.
 



GODS OWN COUNTRY
MORU CURRY/YOGURT CURRY

 

       Moru Curry/Moru Kootan is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Curry can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam, but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Curry/Moru Kootan.

  
     Moru Curry is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e. the ones normally mixed along with rice and eaten. Moru Curry/Moru Kootan is a commonly and frequently prepared side dish in a Kerala household. Local vegetables like Ash Gourd(Kumbalanga/Elavan), Yellow Cucumber(Vellarikka), Elephant Yams(Chena), Colocasia/Taro(chembu), Lady's Finger/Okra etc., can be added while preparing Moru Curry.


      Moru Kachiyathu is a simpler version of this Moru Curry/Moru Kootan.  It is prepared without adding any type of Vegetable and Coconut in it.  When we are down with indigestion or dysentery, Moru Kachiyathu is one best dish which can be had along with Rice apart from Kanji(gruel).


       Moru Kootan is normally prepared with Coconut(Kerala Dishes without Coconuts?) ground to a fine paste along with Green Chillies, Ginger/Garlic and Cumin Seeds.  The flavour of Moru Curry is enhanced with its mild seasoning, normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet, shallots and garlic are avoided in the dish.    


     In this recipe, I have used Ash Gourd/Kumbalanga.  This Kumbalanga Moru Curry along with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this Kumbalanga Moru Curry also serves best for digestion.

For more SADHYA RECIPES, click here...

Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 7 - 10 Minutes
Cooking Time - 15 - 20 Minutes

 

For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO MAKE ASH GOURD/KUMBALANGA MORU CURRY/PULISSERY

INGREDIENTS:

For Kumbalanga Moru Curry/Pulissery:

Curd/Yogurt - 1 Cup
Ash Gourd - 3/4 Cup
Turmeric Powder - 1/4- 1/2 Teaspoon
Red Chilli Powder - 1/4 Teaspoon (Optional)
Salt - To Taste

To Grind:

Coconut - 1/2 Cup
Garlic - 1 Clove(Optional)
Cumin Seeds - 1/4 Teaspoon
Green Chillies - 3-4 No's
Water - 1/4 Cup (or as required)


For Seasoning:

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Dry Red Chillies - 2 No's
Curry Leaves - a Sprig.

METHOD:

  • Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
  • Clean and remove the skin & seeds of the Ash Gourd and then cut them into cubes.
  • Cook Ash Gourd with 1/2 Cup of Water, Turmeric Powder, Red Chilli Powder and Salt until the vegetable becomes soft. Do not overcook the Vegetable.
  • Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste.  
  • Pour the ground Coconut paste to the cooked Ash Gourd and mix well.
  • Cook this on a very low flame until the Curry is just about to boil.
  • Pour in the beaten Curd/Yogurt mix and give a quick stir.
  • Keep this on a very low flame and cook for a brief moment, stirring continuously.
  • Switch off the flame.
  • For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
  • Pour the Tempered oil over the Moru Curry and give a quick stir.
  • Serve Kumbalanga Moru Curry/Pulissery along with steamed white Rice/ Kerala Rose Matta Rice.


NOTES:

  • Sour Curd/Yogurt serves best for the recipe.
  • Let the Curd/ Buttermilk be at room temperature before adding it into the Curry.
  • Do not over boil after adding Curd/Buttermilk to the Curry.
  • Otherwise, the curry may curdle and become watery.
  • Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
  • Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Curry Watery.
  • Cook the Vegetables with very little water, just enough to cook them and make sure the water is dried up before adding the Coconut Paste.  Otherwise, the Moru Curry would tend to become watery.
  • Can add a pinch of Sugar, if preferred.
  • Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
  • If preparing for Sadhya can avoid adding the garlic clove.
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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole.

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