Ash gourd Moong dal Curry / Kumbalanga Parippu Curry

Ash gourd moong dal curry also known as Kumbalanga parippu curry in malayalam is made with ash gourd, split yellow moong dal, shallots and ground spicy coconut masala paste. Ash gourd moong dal curry goes well with rice.

The following ingredients are needed to prepare Ash gourd Moong dal Curry / Kumbalanga Parippu Curry.

Ingredients:
Ash gourd.         -250 gm
Moong dal.         -1/4 cup
Green chilly.       -2
Shallots.              -3
Turmeric powder.-1/4 tsp
Water.                   -as needed
Salt.                      -to taste

For grinding Spicy Coconut Masala Paste:
Grated coconut.  -1 cup
Shallots.               -3
Garlic cloves.       -3
Cumin seeds.        -1/2 tsp
Turmeric powder. -1/4 tsp
Red chilly powder.-1/2 tsp
Curry leaves.         - few

For Seasoning:
Mustard seeds.    -1/2 tsp
Shallots chopped.-8
Dry red chilly.      -2
Curry leaves.        -few
Coconut oil.          -1tbsp

Method:-

1). Heat a pan and dry roast split yellow moong dal on low flame for 2-3 minutes and wash the dry roasted moong dal. Peel and chop ash gourd / kumbalanga into medium thick pieces.

2). In a pressure cooker add dry roasted moong dal, chopped ash gourd pieces, 2 half slit green chilly, 3 chopped shallots, 1/4 tsp turmeric powder, required salt, 1 cup of water and cook for 1 whistle on high flame and 3 whistles on low flame. Switch off the flame.

3). In a mixer add grated coconut and grind along with shallots, garlic cloves, cumin seeds, turmeric powder, red chilly powder, few curry leaves and 1/2 cup of water to a smooth paste.

4). Open the cooker and add the ground spicy coconut masala paste and 1/2 cup of water into the cooker and mix with cooked moong dal ash gourd mixture. Add required salt if needed and mix well. Boil the curry for 2 minutes on low flame and switch off the flame.

5). Heat 1tbsp coconut oil in a small pan for seasoning and splutter mustard seeds. Add thinly chopped shallots and saute in oil till golden brown. Add dry red chilly broken pieces and few curry leaves into the pan fry for a few seconds. Switch off the flame and pour the seasoning into the ash gourd moong dal curry and mix well. Transfer the ash gourd moong dal curry to a serving bowl.

Ash gourd Moong dal Curry / Kumbalanga Parippu Curry is ready to serve with rice. 

Green Apple Pickle

Green apple pickle recipe is with step by step photos. Green apple pickle / Green apple achaar is quick and easy to prepare pickle using fresh green apples and spices.

The following ingredients are needed to make Green Apple Pickle / Green Apple Achaar.

Ingredients:-

Green Apple.              -5 or 8
Red chilly powder.      -2 tbsp
Asafoetida /Hing .       -1tsp
Mustard seeds powder.-1tsp crushed
Fenugreek powder.      -1/4 tsp
Vinegar.                       -1/2 cup
Mustard seeds.             -1tbsp
Fenugreek seeds.         -1/2 tsp
Curry leaves.                -few
Salt.                              -to taste
Gingelly oil.                 -2 tbsp

Method:

1). Wash green apples and pat dry them with a clean and dry cloth.

 2). Chop the green apples into small pieces along with its outer skin.In a bowl add chopped green apple pieces and 2tbsp of salt and mix well.

 

3). Add red chilly powder into the bowl and mix with green apple salt mixture.

4). Heat gingelly oil in a pan and splutter mustard seeds and fenugreek seeds. Add curry leaves and saute in oil. Add green apple chilly powder mixture and asafoetida /hing powder into the pan and mix well. Add crushed mustard seeds powder, fenugreek powder and mix well. Add vinegar and mix everything. (Add vinegar according to the sourness of green apple). Switch off the flame and transfer the pickle to a bowl and allow it to cool.

5). Once cooled to room temperature store the pickle in a clean and dry airtight glass bottle and keep the green apple pickle bottle in the refrigerator and it stays good  for 1 or 2 weeks.

Spicy, tangy, crunchy Green Apple Pickle / Green Apple Achaar is ready to serve as a side dish with dosa, idli, appam and meals.

Soya Chaap Masala curry / Soya Chaap Curry

Soya chaap masala curry / Soya chaap masala gravy is a North Indian spicy masala curry made using soya chaap, onion, tomato and Indian spices and can be served with roti, paratha, chapati, naan, plain bread, rice, biryani or pulao. Soya Chaap Masala Curry recipe is with step by step photos. Soya chaap is a vegan meat and a good meat substitute for vegetarians. Soya chaap is made with soya bean and wheat flour.In this soya chaap curry recipe canned soya chaap is used which has a flexible and spongy texture like meat. You can use fresh or frozen soya chaap also for making soya chaap masala curry.

The following ingredients are needed to prepare Soya Chaap Masala Curry / Soya Chaap Masala Gravy /Soya Chaap Curry.

Ingredients:-

Soya chaap.             -6 (canned)
Whisked curd.         -1/2 cup
Onion.                      -3
Green chilly.            -1
Ginger garlic paste. -1/2tsp
Tomato.                   -4
Amchur powder.       -1/2 tsp

Pepper powder.         -1/4 tsp
Turmeric powder.      -1/4 tsp +1/2 tsp
Red chilly powder.    -1/2 tsp+1tsp
Coriander powder.     -1tsp
Cumin powder.          -1/2 tsp
Garam masala.           -1/2 tsp
Cumin seeds.             -1tsp
Bay leaf.                    -1
Cinnamon stick.        -1 inch
Cloves.                       -5
Cardamom pods.        -2 crushed
Kasuri methi.              -1tsp crushed
Coriander leaves.        -few chopped
Hot water.                   -as required
Salt.                             - to taste
Ghee.                           -2 tbsp
Oil.                              -1tsp

Method:

1). Open the can and take out canned soya chaaps from it.

2). Transfer the canned soya chaap wrapped around with wooden stick to a bowl.

3). Remove the wooden stick wrapped around the canned soya chaap and keep them on a plate.

4). Wash and clean the soya chaap in water and squeeze off the water from it. Chop the cleaned soya chaap into big round pieces.

5). Deep fry the chopped soya chaap pieces in hot oil on medium high flame. Stir occasionally until it turns crisp and golden brown in colour. Remove the deep fried soya chaap pieces from hot oil and transfer to a bowl.

6). Add whisked curd, 1/4 tsp turmeric powder, 1/2 tsp red chilly powder, amchur powder, black pepper powder and 1/2 tsp salt into the bowl and mix well until it nicely coat with the deep fried soya chaap pieces.Keep aside the curd mixed soya chaap pieces for 30 minutes to marinate.

7). Finely chop onion and tomato and keep aside.

8). Heat 2 tbsp ghee and 1tsp oil in a wide bottom pan and splutter cumin seeds. Add bay leaf, cinnamon, cloves, crushed cardamom into the pan and saute for a minute on low flame. Add finely chopped onion into the pan and saute well on medium flame until onion turns golden brown. Add thinly chopped green chilly and ginger garlic paste and saute well on medium flame. Add finely chopped tomato and required salt into the pan and saute well till tomato becomes soft. Add 1/2tsp turmeric powder, 1tsp red chilly powder, coriander powder, cumin powder and garam masala into the pan and mix well. Cover and cook tomato and spices on medium flame until the ghee separates from masala.When the masala starts to dry up add 1/2 cup of hot water and cook the spice masala without sticking to the vessel. Lower the flame and add the marinated soya chaap pieces into the pan and gently stir well and cook for 4 to 5 minutes. Add 1/2 cup of hot water to adjust the consistency of the gravy and simmer for 5 minutes. Add crushed kasuri methi into the pan. Add finely chopped coriander leaves.Mix well and cook for 2 minutes on low flame. When the soya chaap absorbs all flavours of the masala and cooked well switch off the flame. Transfer the Soya Chaap Masala Gravy to a serving bowl.

Soya Chaap Masala Curry/ Soya Chaap Masala Gravy/ Soya Chaap Curry is ready to serve hot and enjoy with roti, chapati, naan, paratha, plain bread, rice, biryani or pulao.

Uluva Cheera Dosa / Fenugreek Leaves Dosa.

 Uluva cheera dosa /Fenugreek leaves dosa recipe is with step by step photos. Uluva cheera dosa also known as Methi leaves dosa / Fenugreek leaves dosa is a very tasty and easy to prepare variety dosa made with methi leaves /fenugreek leaves and freshly ground rice coconut spicy dosa batter and can be served for breakfast. No fermentation needed formaking  uluva dosa /fenugreek leaves dosa.

The following ingredients are needed to prepare Uluva Cheera Dosa / Fenugreek Leaves Dosa /Methi Leaves Dosa.

Ingredients:-

Fenugreek Leaves / Uluva Cheera.-1 bunch fresh green
Raw rice.               -2 cup
Grated coconut.     -3/4 cup
Red chilly powder.-1&1/2 tsp
Turmeric powder.  -1/4 tsp
Tamarind.              - a small piece
Asafoetida.            -1/2 tsp
Salt.                       -to taste
Ghee or Oil. -for roasting dosa

Instructions:
Take a bunch of fresh green fenugreek leaves / uluva cheera.

Method:-

1). Wash and soak raw rice in water for 6 hours.In a mixer jar add soaked raw rice, grated coconut, red chilly powder, turmeric powder and a small piece of tamarind and grind to a smooth paste. Transfer the ground batter to a vessel and add required salt into the batter. Mix well and keep aside the ground batter. Cut and remove the stem part of fresh green fenugreek leaves /uluva cheera and wash the leaves in water. Drain water completely and finely chop the fenugreek leaves. Add the finely chopped fenugreek leaves /uluva cheera into the ground batter and mix the batter well. No fermentation needed for making fenugreek leaves dosa /uluva cheera dosa.

2). Add asafoetida / hing powder into the batter and mix well using a ladle. Dosa batter is ready to make Uluva cheera dosa.

3). Heat an iron dosa tawa on medium flame and apply little ghee or oil on hot tawa using a oil brush.

4). Take a ladle of ground batter and pour it on hot tawa.

5). Spread the batter on iron tawa using the back of the ladle and make a round dosa.

6). Cover the dosa with a lid and cook it for 2 to 3 minutes on medium flame.

7). Open the lid and apply little ghee or oil on all over the uluva cheera dosa.

8). When the base of the uluva cheera dosa is cooked well flip the dosa using a flat spatula to cook the other side.

9). Cook the flipped uluva cheera dosa for 2 minutes on medium flame.

10). Once the other side is cooked well flip the uluva cheera dosa again.

11). Remove the well roasted uluva cheera dosa / fenugreek leaves dosa from tawa using flat spatula and transfer to a serving plate. Repeat the process and make uluva cheera dosa.

You can keep the remaining uluva cheera dosa batter in the refrigerator for making dosa on another day.

Uluva Cheera Dosa / Fenugreek Leaves Dosa / Methi Leaves Dosa is ready to serve without any side dish.Try the uluva cheera dosa recipe and enjoy the healthy dosa.

Kunji Pathiri and Kunjunda

Kunji Pathiri and Kunjunda recipe is with step by step pictures. Kunji pathiri and Kunjunda are very small rice dumplings made with rice flour. Kunji pathiri and Kunjunda can be served for breakfast or lunch or can served as a snack.

The following ingredients are needed to prepare Kunjunda and Kunji Pathiri.

Ingredients :-

Rice flour /pathiri podi. -2 cups
Onion.                           -1
White onion.                 -1
Green chilly.                 -3
Curry leaves.                 -few
Grated coconut.             -1 cup
Turmeric powder.          -1/4 tsp
Mustard seeds.               -1tsp
Water.                             -as needed
Salt.                                -to taste
Ghee or oil                     -1tsp

Method:-

1). In a wide bottom pan add 2 &1/2 cup of water,1tsp ghee or oil, little salt and boil on low flame. Add 2 cups of rice flour/ pathiri podi into the boiling water and stir well on low flame till the rice flour mix with water and form a dough. Once cooled grease your palm with little oil and knead the rice dough well. Make very small dough balls /kunjunda with the rice dough. Keep the small dough balls / kunjunda on a plate.

2). Grease your hand with little oil and take one small rice dough ball / kunjunda and slightly press it between your thumb and index finger to make kunji pathiri. Make kunji pathiri with the small rice dough balls and keep them on plate.

3). Boil sufficient water in a steamer. Place the kunjunda and kunji pathiri on a steamer plate. Cover the steamer and steam cook them for 10 minutes on medium flame. Remove the steamed kunjunda and kunji pathiri from steamer and allow them to cool.

4). Heat 2 tbsp oil in a pan.Splutter mustard seeds. Add thinly chopped green chillies, chopped red onion and chopped white onion into the pan and saute well till onions turn translucent.

5). Add curry leaves and grated coconut into the pan and mix well.

6). Add required salt and turmeric powder and mix well.

7). Add steamed kunji pathiri into the pan and mix well.

8). Add steamed kunjunda into the pan and mix with steamed kunji pathiri.

9). Mix the steamed kunji pathiri and kunjunda with all the ingredients in the pan till everything combined and switch of the flame.

. 10). Transfer the Kunji pathiri and kunjunda to a serving vessel.

11). Kunji Pathiri and Kunjunda are ready to serve for breakfast or lunch or as a snack.

 Try the Kunji Pathiri and Kunjunda recipe and enjoy the tasty breakfast or lunch or snack.