Potla kaya coconut kura (Snake gourd subzi with grated coconut topping)

Potla kaya or snake gourd was probably domesticated in ancient times in India. Snake gourd is native to southern and eastern Asia including India, Bangladesh, Nepal, Pakistan, Sri Lanka, Indonesia etc. In Africa, it is locally grown as a vegetable.

The tender fruit has soft, bland and somewhat mucilaginous flesh. Fully grown snake gourd is tough and very fibrous. Sometimes, the fully grown gourd is bitter to taste.

Snake gourd is a popular vegetable in Indian cooking. In North India, this vegetable is cooked in dal while in South India, dry subzis with coconut and sesame seed toppings and raitas using cooked snake gourd are popular.

Like other gourds, snake gourd is very high in water content and has a cooling effect on the body. Because of the high water content, it is low in calories, fat free but filling. So, it can be included in weight-loss diets. Snake gourd has a lot of fiber which is good for digestive system and helps in sugar control for diabetics.

Snake gourd is a good source of vitamins, minerals like iron, calcium, phosphorous and compounds like carotene, riboflavin, thiamin and niacin. Its high fiber content helps keep the digestive system healthy.

Because of these advantages, snake gourd recipes are preferred for people who are convalescing or young mothers after childbirth.

I am posting a recipe where either fresh or frozen grated coconut is used as topping. You may use dehydrated coconut also, if fresh coconut is not available. If the snake gourd is tender, you need not remove any seeds. If it is fully grown and hard seeds are there, you have to remove the seeds before cooking.

Ingredients:

•      3 cups potla kaya pieces
•      1 cup fresh grated coconut (approx)

Seasoning:

•      2 or 3 red chiles
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      2 Tsp. oil
•      A pinch Hing (asafoetida)
•      A few curry  leaves
•      Salt to taste

Directions:

1.      Wash and clean potla kaya.
2.      Cut into small rings.
3.      Cook the pieces in enough water, either in microwave or on stove top.
4.      When the pieces are partially cooked, stop cooking and drain the extra water.
5.      Heat oil in a thick bottomed pan,
6.      Add red chile, chana dal and urad dal
7.      Cook for a few minutes, till the dals turn light brown in color.
8.      Add mustard seeds and when the seeds splutter, add hing.
9.      Add curry leaves.
10.      Add cooked potla kaya pieces.
11.      Add salt and mix well.
12.      Add grated coconut.
13.      Keep stirring and cook for 5 minutes.
14.      When the pieces are soft to touch, remove from heat.
15.      Serve hot along with rice.

Gummadikaya pappu kura (Pumpkin subzi with dal and coconut)

 

Pumpkins are grown all over the world, except in Antarctica, biggest international producers include USA, Canada, Mexico, India and China.

In India, only the yellow or orange variety called gummadikaya or kaddu in Hindi are available.

Pumpkins are very nutritious as they are rich in potassium, vitamin A and fiber. Chance of heart disease and cancer are reduced by eating pumpkin. Pumpkins are known to cure stomach problems, intestinal worms and bladder disorders.

Most parts of the pumpkin like skin, seeds, the leaves and even the flowers are edible. In the United States and Canada pumpkin is a popular Halloween and Thanksgiving main dish.

In India, pumpkin halwa, a sweet dish made with sugar and ghee is a popular dish. Pumpkin pulusu and some varieties of subzis are made using pumpkin.

I am giving a recipe for a subzi using chana dal (split bengal gram) and fresh grated coconut.

Ingredients:

•      2 cups pumpkin diced
•      1/2 cup chana dal(split Bengalgram)
•      1/2 cup coconut fresh and grated

Seasoning:

•      2 or 3 red chiles
•      1 Tsp. urad dal (split blackgram)
•      !/2 Tsp. mustard seeds
•      1/4 Tsp. jeera (cumin)
•      Pinch of hing (asafetida)
•      A few curry leaves

Directions:

1.      Soak chana dal in water for about 4 to 5 hours.
2.      Remove the seeds and pulp from inside the pumpkin piece.
3.      Wash and cut into 1/4 inch pieces.
4.      Wash the soaked dal and drain the water out.
5.      Heat plenty of water in a big pot.
6.      When water is boiling, add chana dal.
7.      Let it cook for about 4 to 5 minutes.
8.      Add pumpkin pieces.
9.      Mix well.
10.      Let the pieces and dal cook on medium heat for 5 to 6 minutes.
11.      Check the grain of dal for softness.
12.      It should not be overcooked.
13.      Transfer to a colander so that water is drained out.
14.      Heat oil in a thick pan.
15.      Add chiles, dal, mustard and jeera seeds and let cook till mustard seeds splutter.
16.      Add hing and curry leaves.
17.      Add the drained pumpkin pieces and dal mixture.
18.      Mix thoroughly with a fork.
19.      Add grated fresh coconut.
20.      Keep mixing.
21.      Do not mash the pieces and dal.
22.      Cook for a few minutes.
23.     Transfer to a serving dish.

 

 

 

 

 

 

Vaamu aku perugu pacchadi/Ajwain patta raita

Vaamu aku/ajwain leaf is an herb. It is also known as Bishop's weed. The leaves are tender, fleshy with a specific aroma like an oregano or thyme. The plant is native to India and East Asia.

Ajwain leaves like ajwain seeds have many medicinal properties.

For infants and children, the leaves are used for treating colds, coughs and fevers. They are ideal to relieve colic symptoms in babies.

Ajwain leaves are used in preventing and treating stomach disorders like flatulence, indigestion, and acid reflux. They also possess muscle-relaxant action, bactericidal and fungicidal properties.

Over all, ajwain leaves and seeds increase the efficiency of your body system!

The plant can be easily grown by propagating cuttings from original plant. Ajwain leaves are thick, slightly hairy and very beautiful and attractive in rounded shapes.  As they are grown in bunches and look similar to money they are supposed to be very lucky in feng shui!

Unfortunately ajwain leaves are not available in any markets. You have to grow them yourself. In USA, during cooler season, the plant has to be kept inside the house in a warm window.

 

The leaves are used in Indian cooking. Ajwain leaf bajjis (fritters) are very popular in many parts of India. I am giving a recipe for making nutritious and yummy raita/yogurt based. It is more like a salad as the leaves are not cooked and the dish is more like a dip.

Doreen Gillespie made ravioli using ajwain leaf filling, fusion cooking idea!

 

Ingredients:

•      A few ajwain leaves
•      1 cup curd (yogurt)
•      1/2 cup sour cream (optional)
•      2 or 3 green chiles
•      Salt to taste

For seasoning:

•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch hing
•      Cilantro for garnish

Directions:

1.      Wash and clean ajwain leaves.
2.      Cut them into thin long pieces.
3.      Chop green chiles.
4.      Whip curd without adding water.
5.      Add ajwain leaf pieces.
6.      Add salt.
7.      Add sour cream.
8.      Mix well.
9.      Heat oil in a small pan.
10.      Add mustard and jeera seeds.
11.      When mustard seeds splutter, add hing.
12.      Add green chiles.
13.      Add the seasoning to raita.
14.      Mix well and garnish with cilantro.

 

 

 

 

Brussels sprouts subzi (with Indian flavor)

 

Brussels sprouts is a cool season crop and very popular in Europe and USA. This vegetable was originally grown in Belgium and possibly that is why the name Brussels sprouts! Brussels sprouts resemble miniature cabbages. Unlike cabbage, they grow in bunches of 20 to 40 on the stem of a plant.

Brussels sprouts are low glycemic and nutritious vegetables. They are excellent source s of many vitamins like A, B complex and vitamin K which helps in preventing Alzheimer's disease. Lots of minerals like copper, calcium, potassium, iron, manganese and phosphorous are also available in the sprouts.

Thus, brussels sprouts are incredibly nutritious vegetables and they offer protection from many deficiencies and believed to protect from heart diseases and colon and prostate cancer.

In India, they are not seen in markets, but, in places like Delhi, you can buy them in super markets.
I tried making the subzi using what is available in Delhi, but, as the sprouts are not fresh and they also they were not tender, the taste was not at all like the one I made with fresh sprouts in USA.  So, unless you get really fresh ones in local markets, you do not try this subzi.

Here is a recipe using the brussels sprouts with Indian masalas.

Ingredients:

•      2 cups of brussels sprouts (quartered)
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      A pinch of hing (asafetida)
•      A few curry leaves
•      2 Tbsp. onion, finely chopped
•      1 tomato, finely chopped
•      1 or 2 green chilis, finely chopped
•      1 Tbsp. tamarind paste
•      2 Tsp. sambar powder
•      1 Tsp. red chii powder
•      Salt to taste
•      1 Tsp. jiggery
•      1 Tbsp. oil

Directions:

1.      Wash and quarter the brussels sprouts.
2.      Heat oil in a deep thick pan.
3.      Add chana dal, and let it cook for 2 or 3 minutes.
4.      Add urad dal, and when the dal is turning golden, add mustard seeds.
5.      When mustard seeds start spluttering, add hing and curry leaves.
6.      After cooking for a minute, add green chili pieces and onion pieces.
7.      Stir well for 2 to 3 minutes, till onion pieces are translucent.
8.      Add tomato pieces.
9.      Add turmeric powder, sambar powder, salt.
10.      Mix well. Add tamarind paste and cook for 2 minutes.
11.      Add jaggery.
12.      Add brussels sprouts and half cup water.
13.      Mix well and let it cook till brussels sprouts are cooked.
14.      Sprinkle a little water, if the subzi is looking dry.
15.      Serve it hot.
16.      Goes well with roti and rice.

 

 

 

 

 

Urad dal pappu (Maa ki dal) / Black gram dal

In south India, urad dal is used mainly for making idli, dosa, vada etc. It is not very popular as a side dish with rice. But, in North India it is very popular and served as a special dish, when guests are entertained! One reason for this is, urad is a good source of protein and during winter months, in North India, it is a good source of nutrition.

Usually, a few spoons of rajma is added to make the dal tastier. It is common practice to mix two or more varieties of lentils to enhance the taste and improve nutrition.

                                             


Urad and rajma after soaking:


 

                                           


Tomato, onion and garlic after cooking:

                                             


After adding milk to the cooked paste:

                                             


After adding cooked urad to the masala paste:

                                            


Ingredients:

•      1 Cup urad (whole with skin)
•      2 Tbsp. rajma
•      3 or 4 tomatoes
•      1 Medium sized onion (chopped)
•      1 inch ginger
•      3 or 4 pods garlic
•      Fresh cream
•      1/2 cup milk
•      3 to 4 Tbsp. oil
•      2 inch cinnamon stick
•      3 or 4 cardamom
•      2 cloves
•      Bay leaf
•      1 Tsp. turmeric powder
•      3 Tsp. dhania powder
•      2 Tsp. garam masala
•      2 Tsp. chile powder
•      Salt to taste
•     Cilantro for garnish

Directions:

1.      Wash  urad and rajma and soak together overnight in enough water
2.      Cook the dal in a pressure cooker for 4 to 5 whistles.
3.      Clean and grind ginger, garlic and onion into a paste.
4.      Grind tomatoes without adding water.
5.      Heat oil in a thick bottomed vessel.
6.      Add cinnamon, cardamom and cloves.
7.      After a minute, add bay leaf.
8.      Add onion, garlic and ginger paste.
9.      Cook for a minute or two.
10.      Add the tomato paste and cook.
11.      Keep stirring and let it cook till all the fluid is evaporated.
12.      Add milk and cook for 3 to 4 minutes.
13.      Add cooked dal and let it cook.
14.      Add all the powders. Keep stirring so that dal does not burn.
15.      Add some fresh cream and keep cooking.
16.      When the required consistency is reached, turn off the stove.
17.      Garnish with fresh cream and cilantro and serve.

 

Kheera perugu pacchadi (Kheera raita) Cucumber in yogurt

During summer time, even looking at kheera (cucumber) slices, quenches the thirst! Cucumber is very cooling and soothing during hot months. There are a lot of beauty tips using cucumber!

Cucumber raita is easy to prepare and is an uncooked food, except for seasoning!  Refrigerated raita is very soothing.

 

 

 

 

 

 

 

 

Ingredients:

•      2 large or 3 or 4 small cucumbers
•      1 1/2 cups yogurt
•      Salt to taste
•      2 green chiles
•      1 inch ginger (chopped fine)
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      1 Tsp. oil
•      A pinch of hing (Asafetida)
•      A few curry leaves
•      Cilantro for garnish

Directions:

1.      Peel and grate cucumber.
2.      Beat curd without adding water.
3.      Squeeze fluid out of grated cucumber (optional) and add it to curd.
4.      Add salt.
5.      Mix well.
6.      Heat oil and add mustard and jeera seeds.
7.      When mustard seeds splutter, add hing.
8.      Add green chile and ginger. Cook for a minute.
9.      Add curry leaves.
10.      Add seasoning to curd mixture.
11.      Garnish with cilantro and let it cool.
12.      Serve it after refrigerated.

Nice side dish for pulihora or parathas.

Moongdal salad

Usually salad is not an integral part of South Indian cooking. Mostly, either some slices of onion, cucumber or long green chiles are served along with meals.

Soaked drained uncooked moong dal or chana are offered to gods as prasadam. So, the lentils are converted into salads or seasoned with some salt and chile etc and served as snacks. Moong dal salad, popularly known as Kosumbari in Karnataka is very easy to make and very nutritious healthy food. Sprouted moong or sprouted chana can be used in place of or along with moong dal. If chana dal is used, it is better to cook in pressure cooker before adding.

Vegetables like grated carrots, grated or chopped cucumber, finely cut onions, grated fresh coconut, fresh pomegranate, and grapes can be added. Even finely chopped and cooked cabbage can be added to the salad.

As summer is approaching, the fresh salad is a welcome snack.

Ingredients:

•      1/2 cup moong dal split either with or without skin
•      1 green chili finely minced
•      1 or 2 carrots cut finely or grated
•      1 small cucumber finely cut
•      2 or 3 tsp. fresh grated coconut
•      2 or 3 tsp. finely chopped cilantro
•      2 tsp. lemon juice
•      Salt to taste

Seasoning: (optional)

•      1 tsp. oil
•      1/2 tsp. mustard seeds
•      1/2 tsp. jeera seeds
•      Pinch of hing (asafetida)

Directions:

1.      Soak moong dal for 1 or 2 hours
2.      Wash and drain completely.
3.      Mix all ingredients.
4.      Fry seasoning and mix thoroughly.
5.      Let it settle for a few minutes and serve.