parwal kothimira karam kura

Parwal is ethnic to India (esp North) and is not available elsewhere. It is easily available in North and Eastern India.  Even in South India, it was not available earlier.  Parwal resembles kundru (dondakaya/gherkin/coccinia). Parwal is a seasonal vegetable available in summer season.
Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc.

Many varieties of subzi are made using parwal with different ingredient combinations. Aloo parwal (parwal with potato) is a very popular and favorite one!

I am giving a subzi which is less time consuming and tasty as well!

Ingredients:

•       8 or 10 parwal
•       1/2 cup kothimira (cilantro) cleaned and chopped
•       2 or 3 green chiles  (according to taste)
•       Salt to taste
•       2 or 3 tsp. oil

Directions:

1.      Cut parwal in quarter lengthwise.
2.      Grind cilantro, chiles and salt together in a grinder.
3.      Heat oil in a pressure cooker.
4.      Add parwal pieces and cilantro masala.
5.      Add two or three spoons of water.
6.      Mix well, cover and cook for one or two whistles.
7.      Remove the lid when the pressure comes to normal.
8.      Cook for 4 to 5 minutes till water evaporates.
9.      Serve with rotis or rice.

 

Cranberry pickle (South Indian style)

 

 

 

This happens to be my 100th post in my blog! I never thought that I can manage a food blog at all!!

In my family and among my close friends, Sita's cooking was always a big joke. I was never very interested in cooking. Maybe that is the reason to start this blog, where I try to spend very little time in the kitchen and prepare some healthy and nutritious food!

My husband Gokhale Kolluru was the first person who urged me to document the recipes so that the next generation could be benefited. I dedicate my blog to his memory. My daughter-in-law Doreen Gillespie is good at gardening and experimenting in cooking. It is her insatiable interest which makes me give her more and more recipes. All the members of my family are encouraging me in this ongoing effort.

When I started my blog, I did not even know how to post or insert pictures or link posts etc. For me, it is a continuous  learning process. A lot of youngsters were teaching me how to start a blog, how to go about these procedures. I am indebted to all of them. Of course, I thank all friends from everywhere who are following my recipes.

My sister Mrs Kamala Subbarao was an expert cook. Cooking was a passion for her. She was always experimenting with ingredients and combinations. My niece, Neelaveni Sankar has contributed this post which is her mother's recipe.

Pickle immediately after making:                                                       Pickle after 2 or 3 days:



                                                          

 

Ingredients:

•      2 Cups cranberry
•      4 Tbsp. chile powder
•      4 Tbsp. mustard seeds
•      5 Tbsp. salt
•      4 Tbsp. oil
•      1/2 Tsp. turmeric powder
•      Pinch of hing (Asafetida)

Directions:

1.      Wash and dry cranberries.
2.      Grind mustard seeds to make mustard powder. (If you get ready  made mustard powder, you may use that)
3.      Heat oil in a deep pan.
4.      Add cranberries.
5.      Cook on low heat till cranberries pop.
6.      Turn off heat.
7.      Add turmeric powder, hing, salt, chile powder and mustard powder.
8.      Mix well and let it cool.
9.      Transfer to a dry bottle and refrigerate.

 

 

 

Usiri avakaya/Indian gooseberry pickle with mustard and chile powder

 

      
Usirikaya which is called amalika in Sanskrit, amla in Hindi, Bettada nellikkayi in Kannada, amloki in Bengali, nelli in Malayalam and Tamil, is available all over Asia. In India, the tree is considered sacred by Hiindus, as they believe Vishnu dwells under this tree. Amla is a deciduous tree of the family of Phyllanthaceae. Amla is sour, bitter and astringent.

Amla is very rich in vitamin C and is known for its anti-oxidant properties. Amla fruits are low in calories and known for health-benefiting effects against cancer, aging, inflammation and neurological diseases.

When the fruits are in season, some varieties of pickles/chutneys are prepared and kept for the whole year. Here is a recipe for usirikaya pickle using chile powder and mustard powder.

As for any pickles, precautions like using dry containers, dry spoons or dry hands (if touching with hands) etc are to be taken. If precautions are taken, the pickle can be preserved for a year.

 

                                        

                                        

Ingredients:

•      6 to 8 amla (about 250gms)
•      1/3 cup chile powder
•      1/3 cup mustard powder
•      1/4 cup salt
•      Pinch of turmeric powder.
•      1/2 tsp.methi seeds (fenugreek)
•      1/4 cup oil
•      1 tsp. hing (asafetida)

Directions:

 

1.      Heat 3 tbsp. oil in a deep pan.
2.      Add amla and let it cook for 5 minutes (till amla are half cooked).
3.      Keep stirring in between.
4.      When amla are getting soft, turn heat off.
5.      Let cool.
6.      Separate segments of amla and discard the seeds.
7.      Add chile powder, mustard powder and salt, turmeric and methi seeds.
8.      Mix thoroughly.
9.      Heat the rest of oil and add hing.
10.      When oil is very hot, pour it over the amla and powder mixture.
11.      Mix it well and keep it covered in a dry place.
12.      After 2 days, the pickle tastes very nice.

             Pickle tastes very nice with rice, especially curd (yogurt) rice!