KOVAKKAI FRY (IVY GOURD)


Ivy gourd ,kovakkai ,coccinea is a vegetable

which resembles a tiny watermelon. It contains

many health benefits. Good for diabetic,heart,

pressure related problems …,and many more to

find .

This vegetable can be sliced fine ,and made into

a salad, cooked with coconut milk , cooked with

tomatoes and chilli flakes and well suited for

rice or rotis.

Well,today’s recipe is a fry , with sambhar

masala. The easiest and tastiest .

To the recipe….

INGREDIENTS

250 gm kovakkai ( washed and cut into strips)

2 tblsp sambhar masala powder

1/4 tsp turmeric

salt to taste

Oil/ ghee

1 tblsp lime juice / 1 tblsp vinegar

1 tsp besan flour ( gram dal flour)

METHOD

First cook the vegetable with turmeric salt and

water( 1/2 cup water).Once the water is starting

to dry up , add the sambhar masala,besan flour

and oil .

Cook till the masala is well blended with the

vegetable.

Remove from fire . Serve with rice or rotis!

BOTTLE GOURD +NUTS PAKODA


Pakoda or pakora whatever the variety may be

it’s good for side dishes with variety rice,and

good to be served with tea .

I have posted recipes and variations of this

dish.

https://calinskitchen.com/2016/02/22/crunchy-pakodas-or-pakoras/

Click on the link for the recipe .

Today’s recipe is with grated bottlegourd

(.Sorakkai), sunflower seeds,and pumpkin

seeds.

Tip to fry : First fry till 3/4th done. Remove

from fire and fry again to a golden color .

This way the crisp texture will last longer.

INGREDIENTS

1 cup grated bottle gourd

1 onion chopped

1 -2 green chillies chopped

1-2 cloves garlic crushed

3 tblsp. Sunflower seeds

3 tblsp pumpkin seeds

1 tsp chillie powder

3/4 cup gram flour

2 tblsp rice flour

1 tblsp all purpose flour/ wheat flour

1-2 tblsp melted ghee

Salt to taste

1 tsp saunf

A pinch of asafoetida

METHOD

As the bottlegourd contains water , do not add

water .

Just mix in all the ingredients together.

If you can hold the dough with the tips of your

fingers , do not add water.

Heat oil in a pan, and drop little portions

pinching with the tips of your fingers (shapes

will be rustic).

Do not roll like for cutlets .Fry till 3/4th done .

Remove from oil . After frying all ,refry till

golden brown.

BRINJAL CAVIAR (GOTSU)


This South Indian dish is well suited with

rice .The fleshy eggplant or Aubergine is the

best for these type of dishes.

The brinjal is roasted/steamed and mixed with

tamarind and spices in the authentic recipe

My version of this dish was, to add mango for

the tangy taste, and it turned to be much more

tastier than the original recipe .

The best type of rices to match this would be

plain steamed rice ,cummin seed rice ,coconut

rice or any pulaos.

Now to the recipe…

INGREDIENTS

1 big brinjal ( Aubergine,Egg plant,)

1 raw mango ( peeled and chopped)

1-2 tsp cummin seed powder

1 tsp chilli flakes.

1 tsp oil ( olive oil,sesame oil)

Salt to taste

For tempering

1 tblsp ghee / sesame oil

1/2 tsp mustard seeds

1-2 dry chillies

Small piece of ginger chopped

Few curry leaves

A tsp of jaggery powder (add after tempering)

Coriander leaves to garnish.

A pinch of asafoetida

METHOD

Steam/roast the brinjal, and mango together

with salt and a tsp of oil .

Remove after it is cooked and scoop out the

pulp if you don’t like the skin .( I blended with

skin on with the mango ).Blend with the mango

and temper with the ingredients listed for

tempering .Add cummin seed powder and chilli

flakes.Remove from fire .

If you prefer , you could add finely chopped

onions ,green chillies and a little coconut to

garnish.

So do try this recipe and post in your valued

likes and comments!

BOILED POTATO SALAD


This is an easy salad,and will be a favourite of

potato lovers.A simple tasty dish .You can omit

the red chilli flakes, if you are serving kids.Just a

little sprinkle of pepper would be fine.

I’m going to the recipe right away!

INGREDIENTS

5-6 boiled and peeled potatoes ( lightly mashed)

1/2 cup grated coconut

1/2 cup chopped onions

2 green chillies finely

grated carrot

1-2 tblsp of red chilli flakes

Chopped coriander leaves

Lemon juice to taste

Salt to taste

METHOD

Just mix all the ingredients,and it’s ready to serve!

RADISH & CARROT PORIYAL


This a lovely side dish with rice and rotis.

Everyone knows the benefits of carrot and

radish,and I think I needn’t get into the topic.

Well, both are highly nutritious and I thought

to mix both root vegetables.The combination

was indeed lovely.

For the recipe now

INGREDIENTS

2 radish peeled and chopped

2 carrots ( I used the red carrots )

I onion chopped

1 chopped garlic

1/2 tsp mustard

1/2 split urad dal/ gram dal

2 red chillies

1/4 tsp.turmeric

1 tblsp.oil

Curry leaves

1/2 coconut,2 green chillies,1/2 tsp cummin seeds ( dry ground)

Salt to taste

METHOD

Heat oil,add mustard,dry chillies,urad dal and

curry leaves.

Next add the chopped vegetables with turmeric

and salt and cook with a little water on a slow

flame.

Once the vegetables are cooked add the ground

coconut and mix well.

Remove from fire.Serve with rice .

CHILLI GRAVY ( MIRCH KA SALAN)


This is a famous dish from the Hyderabadi

cuisine served with biriyani or pula is.

Even, though chilli is the key ingredient, it isn’t

hot and spicy . The heat of the chillies, can be

tolerated and enjoyed .

You could use julienned capsicums to substitute

for chillies

This recipe can be tried with baby brinjal,onion

cherry tomatoes….

So do try this awesome recipe, and post in your

comments!

INGREDIENTS

Green chillies/ capsicums

1 tsp mustard seeds

2 dry chillies

1/2 tsp cummin seeds

1/4 tsp fenugreek seeds

Curry leaves

1/4 cup tamarind water

1 tblsp chilli powder

1/2 tsp turmeric

1/4 tsp garam masala

1/2 tsp roasted cummin powder

3-4 tblsp oil

Dry roast and grind to a paste

1/4 cup peanuts

1 tblsp coriander seeds

2 tblsp sesame seeds

2 tblsp poppy seeds

1/4 coconut/2 tblsp copra / desiccated coconut

1-2 tblsp jaggery

Salt to taste

Coriander leaves

METHOD

First dry roast the bold listed , grind to a paste

and set aside.

Heat oil in a pan , add mustard seeds,cummin

seeds,fenugreek seeds,dry chillies . When the

mustard seeds starts to splutter add the green

chillies and sauté till the chillies turn color .

Next add the spice powders, and tamarind

water and let it boil.

Next add the ground peanut paste , jaggery and

cook on a low flame till oil separates.

Garnish with coriander leaves

SOUTH INDIAN VADA CURRY


‘Awesome’ no more words to express the taste of this dish!

Super combination with iddli and dosa .

This is made with channa dal ( kadala paruppu) ground paste, fried / steamed and added

to the curry .

I made this by making one big flattened vada ( less oil, less time),and added to the curry .

It’s your choice to fry, or steam .

So ..let’s get to the recipe now

INGREDIENTS

1 cup channa dal soaked for 2 hours.

1 big onion chopped

2 tomatoes

2 green chillies chopped

1 tsp. ginger-garlic paste

3-4 dry chillies

1 tsp. Saunf ( perumjeeragam)

Curry leaves

1 tblsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric

1/2 tsp garam masala powder

3 tblsp grated coconut / 1/4 coconut chips

3-4 cashewnuts

Mint leaves

1 inch piece cinnamon + 1/2 tsp saunf ( tempering)

Oil

METHOD

First grind the lentil, dry chilies, and saunf, little salt to a coarse paste .

Heat a tblsp of oil and flatten the paste into one big dosa.( see photo above).Once

browned turn over . Cook till brown on both sides and set aside.

Heat 2 tblsp.oil ,add a little saunf ,cinnamon, curry leaves and onions and sauté till

translucent.

Add ginger garlic paste,green chilli, tomatoes , salt .

Cook till tomatoes are soft . Add the masala powders and stir ,till everything well

corporates.

Add about 3-4 cups water ( the dal will absorb water so you have to add more)

Once it comes to a boil , crumble the dal dosa into pieces, and add to the curry.

Grind coconut and cashewnuts to a paste , and add to the boiling curry. Add the mint

leaves and simmer for 5-7 minutes.

Cover for few minutes , and serve hot.

My suggestions : Minced meat can be added to the dal and made the same way .

Send in your suggestions and comments!

OKRA BUTTER MASALA


This dish is no lesser a delight, than  any non- vegan butter masala or the paneer butter

masala.

Though the masala may be the same,ladies finger has an unique taste.

You can add cashewnuts , whole peanuts, corn,or green peas with the okra.

You can add the okra directly or slightly toss in oil before adding to the masala.

There are 2 methods of grinding the onion tomato masala for any butter masala.

1.Saute the tomatoes,onions in butter till soft.Fry the cashew nuts till light brown

and blend all 3 ingredients.

 2. Blend the onions ,tomatoes,cashewnuts raw and directly add to the butter.

Try your choice…..

Do try this with any pulao, or any type of rotis.

Surely a vegan treat.!

INGREDIENTS

250 gm ladies finger

2 onions chopped

3-4 tomatoes chopped

10 cashewnuts

1 tblsp Kashmiri chilli powder

1 tsp. garam masala powder

1/4 tsp pepper powder

1 tsp sugar

1-2 tsp amchur powder

1 tsp cummin seed powder

Few kasuri methi leaves

2-3 green chillies chopped

1 tblsp ginger -garlic paste

1 cup water

Salt to taste

Butter

coriander leaves to garnish

METHOD

Heat 2-3 tblsp. butter and add chilli powder.Immediately add tomato, onion,cashew nut

paste with sugar,salt.

Next add ginger garlic paste,and cook till oil separates.

Add the okra , amchur powder and rest of the ingredients except kasuri methi leaves.

Add water, and cook on a low flame for 5 minutes.

Add the methi leaves , and remove from fire.

Garnish with coriander leaves.

A little butter may be added while serving for richer taste.

TAPIOCA KORMA


This yam ( root vegetable) contains many

health benefits.Known as ‘ Maravalli ‘in

Tamil,’Kappa‘ in Malayalam,’Manioc‘ in

Sinhala…..(google check for other names)

This yam is cooked in many ways according to

different cuisines .

I normally boil it with turmeric ,peppercorns

add coconut and have it with Coconut

Sambol .( Pol Sambol) the Lankan way and my

favourite too.

Today I’m going to share with you a Kerala

dish ‘ Kappa korma’.

Breakfast for iddli was on the menu,and I

thought to make something different to be

served with, and this recipe flickered on.

Recently when we visited Kerala,the hotel we

stayed hosted a cookery demonstration..

and that’s where I extracted the idea from.

Can be served with rice,chappathi,appams,

iddlis ,bread dosas.

My combination today was with iddli .

Let me share this authentic and tasty recipe

with you all.

INGREDIENTS

1 small yam ( cleaned and cut into strips) and soaked in water

1 onion chopped

6-7 garlic cloves

1 inch piece ginger

3-4 green chillies

1 big tomato

Whole garam masala ( saunf,cloves,cardamon,cinammon)

1/2 tsp turmeric

3/4 tsp chilli powder

2 tblsp oil

Salt to taste

For coconut paste

1/2- 3/4 th cup coconut

1 tsp sesame seeds

3-4 cashewnuts

Saute this in a little oil and grind to paste .

METHOD

First grind the ingredients in italics to a paste

and set aside.

Heat oil in a pressure pan,add the whole garam

masala and the green chilli paste with

salt and saute for a minute and then add

chopped onions.

Next add in the tomatoes,with the yam ,chilli

powder,and turmeric powder and saute for

another 2 minutes.

Add the coconut paste now and mix well.

Add 1-2 cups water and pressure cook for 3

whistles.

Allow the steam to be released on its own.Serve

hot!

SWEET ‘N’ SOUR TENDER JAK ( KATHAL)


This is a good recipe for vegans who love Chinese food.

You have to slice the jak thin,fry it and add to the sauce. Simple and easy!

I will be going to the recipe right away.

INGREDIENTS

1 cup slices of washed,sliced raw jak fruit.

1 tsp chilli powder

1 tsp vinegar (optional)

a litle salt

METHOD

First soak the sliced pieces in buttermilk and salt.Wash well, and then marinade with

chilli powder and salt.

For the batter

2 eggs (vegans opt out the egg and use 1/2 cup flour)

1 tsp chilli powder

tblsp.water

1/4 tsp.baking powder

3-4 tblsp flour.(1 tsp cornflour /rice flour )

salt to taste.

Oil for frying.

method

Separate the yolks from the whites.

Beat the whites till stiff,and add in the rest of the ingredients gradually.

Dip the jak pieces and deep fry in oil  till golden brown.

Set aside till you prepare the sauce.

For the sauce

1 onion sliced

1-2 green chillies /capsicum sliced

1-3 tomatoes chopped fine

2 tsp.ginger- garlic paste

1 -2 tsp.red chilli powder or chilli paste

1/4 tsp.pepper powder

1/8 th cup white vinegar or any vinegar

tblsp.honey or sugar

1/4 teacup tomato sauce

1 tblsp.cornflour mixed in 1 cup water (you could add more according to the amount

of sauce you require)

few chives chopped to garnish

salt to taste.

METHOD

Take 2-3 tblsp.of oil (from the oil you fried the jak).

Add the onions and saute with the rest of the ingredients except the cornflour mixture.

After 5 minutes of cooking add the cornflour- water mixture.(it will thicken quickly).

Cook till thick and glossy.

Remove from fire.Drop in the fried jak and chives.Mix well.

Serve with fried rice,egg rice, noodles .

Note: The same recipe can be made with 1/2 cup pineapple pieces or 1/2 cup orange juice.

Your favourite vegetables or other seafood can be made in the same way.

Meat balls or vegetarian balls (koftas) also will taste good.