Pirandai Oorugai / பிரண்டை ஊறுகாய்

Recently during my visit to SIL's home, i happened to see the terrace garden. She had all basic veggies required for home.. and the only thing caught my eye was this adamant creeper (pirandai).. i was looking for it for such a long time..grabbed few for experimentation purpose!!

SH's maami makes wonderful kothamalli thokku she will grind it coarsely in ammikaallu, she makes it bit spicier for me and sends it across to me all the way from Pudukottai. missing her so badly.. 

Usually thogayal is made with this pirandai but i wanted to try something like what maami makes.. so tried my hands first time on Idicha Pirandai Oorugai n yaa i did succeed pretty well... This makes a delicious accompaniment for curd rice... 

How to clean Pirandai:
Select tender pirandais, remove the leaves attached to it and rinse them well.

Peel the sides of the pirandai you can see the fibres (naar) and remove them using a small knife. Chop them into small pieces and they are ready to use.

What you need:
Pirandai - 1 cup (cleaned)
Red chillies - 10 nos or lesser
Tamarind - Large gooseberry sized
Sesame oil - 4 tbsp
Mustard - 1 tsp
Fenugreek - 1 tsp
Asafoetida - 1/2 tsp
Salt as reqd

How to make:
Heat half tsp oil in a pan add pirandai, red chillies, tamarind saute well and set aside to cool.

Dry roast fenugreek and mustard seeds cool them and crush them coarsely using a mortar pestel.

Grind pirandai, red chillies, tamarind {if using tamarind paste add at this stage} to very coarse paste or if you have ammikallu / a bigger mortal pestel you can crush them to coarse paste.

Heat oil in a kadai add the paste, asafoetida, salt mix well and in low heat saute well approx 8 mins. Add fenugreek and mustard powder to it give a nice mix.

Cook in low heat for another 4 mins remove it, cool and store in air tight container.

*Stores well for 20 days when refreigerated

*This may cause itching while cleaning.

DOODHI / LAUKI NU MUTHIA - Savory Snack

Lauki nu Muthia is a Gujarati Breakfast. Guilt free steamed snack perfect for tea time too. The much ignored doodhi / bottlegourd is made into a yummylicious savory dish. Can be served with some spicy mint / coriander chutney.

Prepared this dish for a Tamil channel "Pudhuyugam" for a cookery show "Konjam Soru Konjam Varalaaru" . It was great experience to face the camera and too cook.. bit of tedious job..  all neatly dressed and to cook with high led lights hitting you, with mike..live recording.. woww.. grt experience to cherish..finally my dish turned good!!

Preparation time: 10 mins
Cooking time: 40 mins.
Serves: 3 people

What you need for Muthia:
Lauki / Bottlegourd - 1 cup, grated
Wheat flour - 1 cup
Rava / Sooji - 1/2 cup
Gram flour - 1/2 cup
Green chilli and Ginger paste - 1 tbsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Salt - 1 tsp
Sugar - 1 tbsp
Coriander leaves - 2 tbsp, finely chopped

What you need for tempering:
Oil - 2 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
White Sesame seeds - 1 tbsp
Curry leaves - 1 sprig
Hing - gen pinch.
Salt as reqd
Lemon juice - 1 tbsp
Coriander leaves - 2 tbsp and coconut - 1 tbsp, grated

How to make:
In a bowl add all ingredients requires for the muthia into smooth paste by adding little bit of water.

Apply oil on the palms pinch small dough and roll them to be steamed. Grease a plate place the muthias and steam for 10 - 15 mins. 

Insert a tooth pick if it comes clean the muthias ar cooked. Cool them and cut into round discs.

Heat oil in a pan add mustard, cumin, hing and saute until it crackles, add salt, sesame, curry leaves toss well. 

Add muthias saute until they turn golden brown. Switch off the heat, drizzle lemon juice, fresh coriander and serve hot with green chutney.

Drumstick Tokku / முருங்கைக்காய் தொக்கு

I have 2 wonderful neighbors (i call them wonderful because they are individual house owners and most of their yields from the garden is always shared) next door.. When Drumstick is in season they make sure to give it to me.. knowing my interests in cooking and i would try different recipes.. These home grown are way too tastier compared to ones bought from stores.. m always puzzled..

Usually i make soup / rasam but this time wanted to make something spicier to go with breakfasts so ended up with thokku. But it was finished off with curd rice by SH. SH was surprised on seeing me trying such dish n he was glad.. 

During my recent visit to Book Fair at YMCA picked up many cook books all below Rs.30. One such book was Appalam / vathal / uurukaai such a wonderful book with 40 traditional and unforgotten recipes.This is my first try from that book a simple to make but too addictive drumstick thokku.. m not so sure if onion is added but i wanted some volume so went by the book.

Preperation time: 20 mins
Cooking time: 12 mins
Serves: 2 

What you need:
Drumstick - 5 nos
Onion - 2 nos
Mustard seeds - 1 tsp
Fenugreek powder - 1 tsp
Asafoetida - gen pinch
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Gingelly oil - 3 tbsp
Tamarind paste - 1 tsp
Salt - 1 tsp

How to make:
Cut the drumsticks into medium size pieces and blanch in salted water until soft, cool them and scoop the flesh using a sharp spoon and remove the skin. 

Heat oil in a pan splutter mustard seeds, add asafoetida, onions and saute until they turn brown in color.

Add the pulp, tamarind paste, turmeric, red chilli powder, salt and give a nice mix in medium heat and give a mix in between until you find that the oil separates.

Add fenugreek powder at the end mix well and switch off the heat and cool it and store in air tight container and refrigerate. 

* 1 tsp Jaggery can be added if the spiciness is high

DIY QUICK STRAWBERRY JAM

Every single day while returning from school my legs stops exactly at the Bakery near my place. My paati without any further questions hands me over with money to pick up the bun butter jam and fresh hot from oven Coconut cookies / Butter biscuits. . Immediately on seeing me that Bakery anna packs my stuffs.

Gone are those wonderful childhood days... I use to wonder how do they make such yummy jam bit pulpy but spreadable.. Though this being my first try on jam i did succeed. 

This is one of the easiest and quickest spread i have ever made. When strawberry prices slashed to Rs.50 per pack picked up couple of them and froze them.

No pectin, preservatives nothing is needed to make this one. Only 3 ingredients and they are done in few mins. Sugar addition can be increased or decreased based on the needs. 

Made wheat bread jam banana sandwich for breakfast.. It was totally yummm..

Preperation Time: 5 mins
Cooking Time: 12 mins 
Stores well for 20 days if refrigerated.

What you need:
Strawberry - 1 and 1/2 cup, washed, chopped and finely crushed
Brown Sugar / White Sugar - 3/4 cup 
Lemon juice - 1 and 1/2 tbsp

How to make:
Heat a pan add strawberries, sugar, lemon juice mix well and keep stirring in medium heat until it begins to boil.

Turn the heat to low and cook until it starts to thicken switch off and allow to cool.

Transfer to a clean jar and store.

DHABA STYLE ALOO GOBI

Aloo Gobi is a authentic punjabi dish with loads of flavorful spices. In almost all restaurants and dhabas this subzi is served with rotis. Usually potatoes are chopped and deep fried. 

I made a lesser guilt free version of boiling potatoes and added to the subzi. This is a quick to make dry subzi perfect to go with indian breads as well as with plain rice. This subzi can also be made into a semi gravy version by adding some water and cashew paste.

You can also try any of these quick side dishes for roti:
Paneer Lababdar
Broccoli Babycorn Kurma
Soya chunks and Bell pepper curry

Preperaton time: 10 min
Cooking time: 20 min
Serves: 2 

What you need:
1 - Big potato, peeled, diced and boiled in salted water, tuemric until half done
1 - Medium sixed cauliflower, cut into florets and boiled in salted, turmeric water until half done

1 no - Onion, chopped
1 tbsp - Crushed garlic
1 tsp - Crushed ginger
1 tsp - Green chillies, finely chopped

1 tsp - Red chilli powder

1 tsp - Coriander powder

1⁄4 tsp - Turmeric powder
1/4 tsp - Garam masala
2 tbsp - Olive oil
1 tsp - Cumin seeds
1 tsp - Salt
2 tbsp - Coriander, chopped
1 tsp- Lemon juice

How to make:
Heat oil in a pan add cumin, onions, green chillies, ginger, garlic and saute until they change in color.

Add cauliflower, potatoes, dry masalas, salt, add half cup water and cover and cook for 8 - 10 mins.

Mix well add fresh corinader leaves, drizzle lemon juice and serve hot with roti.

GUD AATE KA HALWA

Gud Atte ka Halwa is a popular North Indian recipe. During poojas this is made and distributed. The success of this halwa is nothing but slow cooking on low heat.

Tradionally we make Paal Poli (Milk Poli) on Bhogi. But felt deep frying a hassle so ended up with this simple n warm halwa. 

The colour of the halwa totally depends on the colour of the jaggery.. it is best to use fresh ones..

Preparation time: 10 min
Cooking time: 20 min
Serves: 3

What you need:
1 cup - Whole wheat flour
1 cup - Jaggery, grated
½ cup - Ghee
1 cup - Water with pinch of salt
½ tsp - Cardamom powder 
2 tbsp - Almonds n Cashews 

How to make:
In a heavy pan heat ghee and fry cashews and almonds until golden brown remove and set them aside.

Add the wheat flour to the ghee and roast in low heat until the aroma comes approx 8 mins. 

Mean while in another pan heat water add jaggery and bring to gentle boil and switch off the heat.

Add the jaggery water mixture to the wheat mixture and keep stirring in low heat. 

Keep stirring until the mixture turns smooth this may take approx 8 mins, at this stage add cardamom powder, almonds n cashews and remove from heat.

BULGUR WHEAT AND COURGETTE SALAD

Delicious healthy and tasty salad for a meal. Bulgur wheat addition to any meal makes it 100% nutritious. It's high in fiber and gluten free.

Preperation time:20 mins
Serves: 2
Very Easy to prepare

What you need:
Bulgur Wheat - 1/2 cup
Courgette - 1/2 cup, Green n Yellow, sliced
Apple Cider Vinegar - 1 tbsp
Cherry Tomatoes - 1/4 cup, halved
Feta - 1/4 cup, crumbled
Parsley - 2 stems
Olive oil - 1 tbsp
Salt and pepper as reqd

How to make:
Cook the bulgur wheat as instructions. Mix all the ingredients in a bowl, season with salt n pepper and serve cold.

CHUTNEY N MAYONNAISE SANDWICH (Wheat Bread)

I love Sandwich's for breakkie.. Wheat / Multigrain bread with some crunchy veggies n also some boiled eggs makes a complete healthy start of the day! Boiled potatoes and beetroots can also be added.

At times going on yummy guilty food is nothing wrong.. so had generous amount of eggless mayonnaise spread on one slice and on the other slice chatpatta green chutney (mint n coriander)

Freshly squeezed fruit juice should be a refreshing start with this sandwich.

Preparation time: 10 min.
Cooking time: 10 min.
Serves: 2

What you need:
Wheat Bread slices - 6 nos
Onion - 3 thin slices 
Tomato - 6 round slices
Cucumber - 6 slices
Few Lettuce leaves 
Eggless Mayonnaise - 3 tbsp (store bought) 
Mint and coriander chutney - 3 tsp (Handfull mint, corinader, one green chilli, ginger small piece, tsp of cumin powder, salt all ground to smooth paste n used)
Salt n Pepper powder as reqd

How to make:
Apply mayonnaise on one slice, green chutney on the other slice place, lettuce leaf, onion slice, 2 tomato n cucumber slices, sprinkle salt n pepper close with other slice cut them and enjoy!!

DAL KHICHDI - OP METHOD (One Pot)

OP is one famous method of easy cooking and it has become my fav method of cooking too. Termed as One Pot is cooked in a cooker and in few hisses the dish is ready to be served. 

Made Dal Khichdi with rice, yellow moong n green moong with some spices and veggies which made a complete healthy meal.

Spicy masala papad, curd n pickle is all needed for this sooper yummy kichdi!!

Preparation Time: 5 mins
Cooking Time: 20 mins
Makes: 3 servings

What you need:
3/4 cup - Rice
1/2 cup - Split yellow moong dal
1/2 cup - Green moong dal
1 tsp - Green chilli, ginger paste
1/4 cup - Green peas
1/2 cup - Cauliflower florets
1/4 cup - Onions, chopped
1 tbsp - Ghee 
3 - Cloves / Laung, 1/2" - Cinnamon / Dalchini, 1/2 tsp- Black peppercorns / Kalimirch
1 tsp - Cumin seeds / jeera
1 tsp - Red chilli powder
1/4 tsp - Turmeric powder 
1/4 tsp - Asafoetida / hing
1 tsp - Salt as reqd

How to make:
Mix rice n dal together and soak in water for 30 mins.

Heat ghee in a pressure pan add cloves, cinnamon, peppercorns, cumin seeds, green chilli ginger paste and saute for few seconds.

Add asafoetida, onions, green peas, cauliflower florets and saute for a min.

Add the rinsed rice dal mixture, turmeric, chilli powder, salt and 4 cups water mix well and pressure cook for one whistle.

After one whistle put it on low heat and cook keep it on heat for 10 mins and switch off the heat. Allow to cool give a nice mix, sprinkle fresh coriander and serve hot.

GRILLED PINEAPPLE SALAD with DESI STYLE DRESSING

Grilled Pineapple Salad makes a grt crowd pleasing salad at parties. The sweet and tangy ness from the pineapple makes it a popular fruit. This salad can be made in umpteen variations it all depends upon our taste buds.

Made a chatpatta dressing the desi way to go along with this salad. 

What you need:
1 no - Pineapple, skinned, cored and chopped as desired
1 no each - Red, yellow n green bell peppers, chopped
1 no - Onions, sliced 
3 tbsp - Olive oil
Salt and pepper as reqd

For the dressing:
2 Tbsp - Jaggery, grated
1 tbsp -  Tamarind paste
1/4 tsp - Red Chilli powder
1/4 tsp - Cumin powder
1/4 tsp - Amchur / Dry Mango powder 
Salt as reqd
1/4 cup - Water

In a pan add all ingredients cook till it thickens, cool and use it.

How to make:
In a bowl add olive oil, salt, pepper and mix it. Add all the veggies n pineapple give a nice toss and grill for 10 mins or until they get to slightly charred.

Drizzle the sauce and sprinkle fresh coriander and serve warm.

NAVRATAN DAL

Not in a mood to cook, literally i end up with dal n roti for dinner.. There would be pickle and curd to go along with this.. 

Picked up a pkt of Navratan dal mix it came with mixed lentils.. Thoor dhal, Channa dhal, Moong dhal, Moong Chilka, Whole Masoor, Urad dhal, Masoor Malka, Masoor dhal and Urad chilka. This mixture of dals is definitely a healthy one.. 

 

You can try any of these Roti / Phulka variety to go with this dal.

Herbed Phulkas, Soya Methi Phulkas, Ragi roti, Palak Ragi Roti

Preparation time: 15 mins
Cooking time: 20 mins
Serves: 4

What you need:
Navratan dal - 1 cup
Onion - 1 no,finely chopped
Green Chilli - 1 no
Garlic - 2 pods
Tomato - 1 no,finely chopped
Oil + ghee - 1/2 tbsp each
Turmeric powder: ½ tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry Red chilli - 2 nos
Salt - 1 tsp
Asafoetida/ hing a pinch
Fresh coriander leaves : to garnish
Lemon juice - 2 tbsp

How to make:
Soak the dals for 15 mins and pressure cook with turmeric powder and green chillies for 5 hisses, once cooled add half cup water and mash the dal and keep aside.

Heat oil in a pan add onion, garlic n saute until it turns golden. Add tomatoes and cook till they soften and add dal mixture into this. 

Take tempering pan heat ghee add mustard, cumin once it cracks add red chillies, hing, saute well and pour over the dal.

Simmer the dal for 3 mins switch off the heat and garnish with fresh coriander and lemon juice and serve hot!!

SPROUTED CHICKPEA COCONUT CURRY

A simple less than 30 minute curry with mild flavors makes a great side dish with steamed rice, Indian breads.. Sprouted chickpeas have always been my fav wen compared to any other sprouts. 

This curry can be made in different variations but this one best suits the taste of my family. Made whole wheat garlic naan to go along with this curry!

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves: 3 

What you need:
Sprouted Chickpeas - 1 pkt
Salt - 1/2 tsp
Turmeric powder -gen pinch
Water - 2 cups

Wash and pressure cook above all for 3 hisses. Once cooled down separate water and chickpeas and save water for later use. Mash half of the chickpeas.

For the gravy:
Thick Coconut Milk - 1/2 cup
Onion - 1 no, chopped
Tomato - 1 no, chopped
Garlic - 2 pods, chopped
Ginger - 1 tsp
Cumin seeds - 1 tsp
Red chilli powder - 1/4 tsp
Coriander powder - 1 tsp
Amchur / Mango powder - 1/4 tsp
Hing / Asafoetida - gen pinch
Salt - 1 tsp or as reqd
Lemon juice - 1 tsp
Fresh coriander - 1 tbsp, chopped

How to make:
Heat oil in a pan add cumin seeds, once it cracks, add onion, ginger, garlic and saute well.

Add tomatoes, red chilli, coriander, amchur, hing and cook until they soften.

Add cooked chickpeas, half of the chickpeas cooked water , salt and bring to good boil.

Once the gravy thickens lower the heat add coconut milk and cook in simmer for 10 mins and switch offf the heat.

Sprinkle fresh coriander, lemon juice and serve hot!!