Showing newest posts with label Snake Gourd. Show older posts
Showing newest posts with label Snake Gourd. Show older posts

8.9.08



Podalangkai Dhall

Padavalankai Parippu. Potlakaye Chaaru.

Ingredients:

Snake/Ash Gourd
Thoor Dal 1 cup
Salt
Turmeric pinch
Green chilies 3 finely chopped
Onion 1 small finely chopped
Garlic 6 clovs fienly chopped
Tomato 1 large chopped
Cumin seeds 1 spoon
Asafoetida 1 pinch
Oil few spoons
Cilantro leaves few.

Method:

In a pressure cooker, cook dal with salt and pinch of turemric in it.

When they are done soft and tender, set them aside.

In a wide crock pot, heat oil. Add cumin and asafoetida to it. Wait till they crackle up.

Add chilies, garlic,onion and toamtoes. Saute for few minutes. Add salt too.

Now stir-in veggies and cooked thoor dal to it. Cover and cook on medium heat.

When the veggies are soft and tender, remove from heat.

Garnish with cilantro leaves.

9.4.08




Podalangkai Kola Urundai:

Snake Gourd/ Ash Gourd Kola Urundai. Potlakkai Kola Urundai/Vadai. Padavalangai Kola Urundai/ Vade.

Actually One uses Minced Meat for Kola Urundai, so for Veggie lover's I finely chopped snake gourd to prepare this. Instead of frying I steam cooked for my mommy alone. She truely appreaciated my job!

Ingredients:

Ash Gourd 1 small - finely chopped
Toasted Chana dal(pottu kadalai/udaitha kadalai) 1 cup
Salt
Green chilies 3
Scalion 1 small bulb
Cilantro leaves few
Fennel seeds 1 spoons
Oil for deep frying.

Method:

Powder the toasted chana dal! set aside.

Wet grind chilies, onion, cilantro and fennel seeds togather.

Now combine, fienly chopped veggies, salt, wet-ground paste and powdered chana dal!

Maybe if youre not sure enough(the firm ness of batter)sprinkle few spoons fo rice flour too. It gives crispy outer layer!

Frying:Heat oil in a deep frying pan, make round balls out the above batter. Fry till reddish brown and crsip! Fry few at a time. Repeat the same for each batch. Leave themover kitchen tissues for a while.

Steaming:Make equal parts out of it, and steam cook for 10 minutes. Go nuts, its afterall healthy!

13.11.07


Snake Gourd Kootu:

Ingredients:

Snake gourd 1 small sized
Thoor/ Moong/ chana dal 1/4 cup
Green chilies 3 finely chopped
Onion 1 finely chopped
Garlic 6 cloves chopped
Ginger 2" peeled and chopped
Tomatoes 1-2 fienly chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Mustar seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few to garnish.

Method:

Cook any one of the dal(thuvar/moong/chana dal) in a pressure cooker.

Wash and finely chopt he gourd.

In a large wok/handi, heat oil. Add chilies, let it crackle well.

Then add ginger and garlic, fry real good...till its raw odour leaves.

Add onions and salt. Fry till onions turn to golden color.

Now add tomatoes, cover and cook. Once tomatoes wilt, stir-in finely chopped vegetables.

Fry for few minutes, maybe till the vegetables coats oil. Add cooked dal(lentils).

Cover and cook over medium heat.

When the vegetable is done soft and much of the moisture is absorbed, remove from heat.

Heat oil, in a seperate pan...add mustards, cumin, asafoetida and curry leaves to it.

Allow it to crackle well. Now run this seasoning over the 'kootu' prepared above.

Garnish with finely chopped cilantro leaves.

Serve warm as a side dish for South Indian Meals or as a subzi for chappathi/roti.

12.9.07



Podalankai Paal Kootu.

Snake Gourd Olan. Ash Gourd Milk based Recipe.

Ingredients:

Snake gourd/Ash gourd 1 small (deseeded & chopped)
Thoor dal 1 cup (cooked)
Fresh coconut grated 1/4 cup
Green chilies 3-6
Milk 1 cup
Cumin seeds 1/2 spoon
Salt
Oil 2 spoons.

For sesonning:

Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons.

Mehtod:

In a blender blend, cooked thoor dal, coconut, cumin, chilies and milk togather and set aside.

In a vessel, heat oil. Add the vegetable. Add salt, cover and cook over medium heat.

Let the vegetable get semi done with its own water content.

Now add th ethick wet-ground paste from the step 1. Cover and cook for few more minutes.

In a seperate handi, heat oil and toss th esesonning items and run this over prepared above 'olan'.

Treat this a side dish for South Indian Meals.

Snake Gourd Poriyal:

Ingredients:

Snake Gourd 1 medium size(deseed and chop roughly)
Green chilies 3 chopped
Onion 1 small chopped(optional)
Salt
Turmeric powder 1 pinch
Asafoetida 1 pinch
Urad dal 2 spoons
Chana dal 2 spoons
Mustard seeds 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

In a wide pan, heat oil. Add mustard seeds, asafoetida, urad and chana dal. Let this pop well.

Add chilies, onion and pinch of turmeric to it.

Now add chopped veggies and salt. Cover and cook it is done.

Serve warm as a side dish.

19.8.07


Podalangai Poricha Kootu:

Ingredients:

Snake Gourd/Ash Gourd 1/2
Moong dal 1/2 cup
Salt
Turmeric powder 1/4 spoon
Ghee few spoons.

To be Fried in Ghee and Wet-Ground to Paste:

Ghee
Black pepper 1 spoon
Dry red chilies 4
Urad dal 2 spoons
Coconut grated 2 spoons
Cumin seeds 1 spoon.

For Tempering:

Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee few spoons.

Method:

Peel the skin from chow chow and finely chop them.

Pressure cook dal with salt, turmeric and ghee. When dal
is done soft, remove from heat.

Now bring the chow chow in a deep pan. Add the above cooked dal
to it. Cover and cook.

When the vegetable is done soft. Add the fried and wet-ground spice
paste to it. Continue cooking for 5 more minutes.

In a shallow pan, heat ghee. Fry all the tempering items
said above. Runt his seasonning over the 'kootu' prepared.

Serve warm a side dish to Soutn Indian Meals.

13.2.06


Snake Gourd Puttu:

Podalangai Usili/Podalangai Puttu/Potlakkai Koora/Padavalangai Puttu.
Ingredients:

Snake Gourd 1/2 kilo(Finely chopped)
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chenna dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few
Green chilies 3 finely chopped
Dry red chilies 6
Chenna dal 1 cup(soaked in water for 20 minutes)
Ginger-garlic paste 1 spoon
Fennel seeds 3 spoons
Salt(to grind with dal)
Salt to beans
Turmeric 1 pinch
Curry leaves few(to grind)
Oil 2 cups

Method:

In a blender dry grind fennel seeds, salt, dry chilies and curry leaves. Set them aside.

Wet grind chenna dal bit coarsely and set aside.

In a pan, heat oil. Add mustard, cumin, curry leaves, chenna and urad dal. Let them pop and splutter well.

To this add green chilies and snake gourd. Fry well. Add salt and 1 pinch of turmeric powder. Sprinkle little water overt this. Cover and cook.

When it is 3/4th cooked add chenna wet ground paste and cook with out cover. Let the dal paste catches up with gourd well. Toss to all the sides..until dal gets fried and cooked.

Run few spoons of oil now, if needed.