Parwal rasedar subzi with dahi (Pointed gourd wet subzi with yogurt)

Parwal is a summer vegetable easily available in North and Eastern India. It is known as pointed gourd, a vine plant of squash family, similar to cucumber. In many parts of South India, it was not available earlier. Parwal resembles dondakaya (kundru/gherkin/coccinia).

Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc. It is a good source of carbohydrates, vitamin A and vitamin C. Parwal contains major nutrients and trace elements like magnesium, copper, potassium etc. All these nutrients play essential roles in human physiology.

Ingredients:

•      8 or 10 parwal
•      1 medium size onion
•      2 or 3 pods of garlic
•      1/2 inch ginger
•      1 cup dahi (yogurt)
•      1 or 2 bay leaves
•      1 inch cinnamon stick
•      2 or 3 green cardamom
•      1 black cardamom
•      2 or 3 cloves
•      2 Tsp. dhania powder
•      1 Tsp. chile powder
•      1/2 Tsp. turmeric powder
•      1 Tsp. garam masala
•      Salt to taste

Directions:

1.      Wash and scrape the skin of parwal with a blunt knife. Do not peel.
2.      Remove the edges of parwal and slit like a plus sign, cut only half way on either end.
3.      Apply a little salt and turmeric powder.
4.      Apply the salt and turmeric to the parwal so that they get marinated.
5.      Peel and cut onion.
6.      Wash and clean ginger and cut into pieces.
7.      Peel garlic pods.
8.      Grind half the onion pieces along with ginger and garlic.
9.      Beat dahi and keep it.
10.      Heat oil in a thick pan.
11.      Add parwal and cook for 3 to 4 minutes.
12.      Set aside.
13.      Add cinnamon stick, cardamom, cloves and bay leaf.
14.      Cook for a minute and add onion garlic paste.
15.      Keep stirring.
16.      Add turmeric, dhania and chile powders.
17.      Mix well.
18.      Add salt and garam masala.
19.      When the onion paste is well cooked, reduce the heat.
20.      Add beaten dahi.
21.      Mix well.
22.      Add a cup of water, if needed.
23.      Keep stirring while cooking, so that curd does not split.
24.      Add the parwal and cook on a low heat.
25.      Keep mixing and cook till parwal pieces are soft to touch.
26.      Transfer to a serving dish and garnish with cilantro.
27.      Very tasty dish which can be eaten with rice and roti.

Vankaya chintachiguru kura (Eggplant with tender tamarind leaves)

Chintachiguru, tender tamarind leaves is available in South India during early spring. As the name suggests, tender leaves from tamarind tree are sold in Andhra Pradesh and other South Indian states. The leaves have a subtle flavor without being overly sour. They increase the nutrient value of the dish and add a nice tangy taste to it.

The leaves are a good source of vitamin C. As any seasonal vegetable, use of the leaves is recommended by nutritionists.

When the leaves are fully grown, they are not easily chewable and are not tasty!

Quite a few dishes are made with the leaves like chintachiguru chutney, chintachiguru pulao etc. Here is a recipe to make vankaya subzi.

Ingredients:

•      5 or 6 medium size vankaya (eggplant)
•      1 cup chintachiguru
•      2 Tsp. dry coconut powder
•      2 Tsp. white til (sesame seeds)
•      1 or 2 onions
•      2 green chiles
•      1 Tsp. grated ginger
•      1 Tsp. turmeric powder
•      Salt to taste
•      2 Tsp. oil
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds

Directions:

1.      Clean chintachiguru by rubbing the stems between the palms.
2.      Remove all stems etc.
3.      Wash and drain the leaves.
4.      Wash and cut vankaya, each one in to about eight pieces.
5.      Soak the pieces in water.
6.      Peel and cut the onion in to small pieces.
7.      Dry roast the til seeds.
8.      Place the chintachiguru, green chile, ginger, dry coconut, roasted til and half the onion pieces.
9.      Grind to make a paste.
10.      Heat a pan and add oil.
11.      Add mustard and jeera seeds.
12.      When mustard seeds splutter, add onion pieces.
13.      Mix well and cook till onion turns translucent.
14.      Add vankaya pieces.
15.      Cook for about 5 minutes.
16.      Keep stirring.
17.      Add the ground chintachiguru paste and stir well.
18.      Sprinkle a little water and let cook.
19.      Cover and cook on medium heat till vankaya pieces are well cooked.
20.      When all the fluid has evaporated, remove from heat.
21.      Transfer to a dish and serve.
22.      Can be eaten with rice or roti.

Korralu idli (Foxtail millet idli)

Millets are cereal crops and small seed grasses. There are many varieties of millets like Jowar (Sorghum), Korralu (Foxtail millet), Ragi (Finger millet), Bajra (Pearl millet), Barnyard millet, Kodo millet, Little millet and Proso millet.

Millets are important crops in semiarid tropics of Asia and Africa, with 97% of millet production in developing countries. The crop is favored due to its productivity and short growing season under dry, high-temperature conditions.

Gluten free millets can play a pivotal role in curing several health issues. Millets are a rich source of fiber, minerals like magnesium, phosphorous, iron etc. They are extremely nutritious and good for health.

Millets are good for coronary diseases. By including millets in daily diet, one can manage sugar levels. Millets promote digestion. Foxtail millet helps in detoxification. The presence of iron and calcium in foxtail millet helps in strengthening immunity.

A word of caution, though. Excessive consumption of millet might cause an adverse effect. Millets contain goitrogen, a substance that interferes with the production of thyroid hormones and inhibits iodine uptake and utilization by the thyroid gland. This may lead to the development of enlarged thyroid gland, known as goiter. Goiter causes dry skin, anxiety, depression and slow thinking.

Ingredients:

•      1 cup whole urad without skin
•      4 cups korralu (foxtail millet)
•      1 Tsp. fenugreek seeds
•      2 Tbsp. flat rice (atukulu) (optional)
•      Salt to taste
•      2 or 3 Tsp. grated carrot
•      A few coriander leaves
•      Idli making vessel or idli plates which can be placed in a cooker.

Directions:

1.      Soak urad dal in water for overnight.
2.      Add the fenugreek seeds.
3.      Soak korralu (millets) in plenty of water.
4.      Drain the water.
5.      Grind small amounts of the dal finely in a grinder trying to avoid adding additional water.
6.      When the dal is finely ground, add the drained millet in small amounts.
7.      Process the mixture for a few minutes.
8.      Wash the flat rice and add to the mixture.
9.      Grind for 2 minutes.
10.      Check the consistency of the mixture.
11.      Millets should not be ground fine.
12.      The mixture must feel like sooji or rava to touch.
13.      Grind all the dal and millets and mix thoroughly.
14.      Add salt and mix well.
15.      Cover and leave the batter in a warm place, for the batter to ferment.
16.      Like idli/dosa batter, in a few hours, the batter ferments and you can see the bubbles and the quantity raise.
17.      Pour about a cup of water in the idli maker or cooker.
18.      Grease the idli plates.
19.      Pour 2 spoons of batter in each mold. garnish with grated carrot and cilantro leaves.
20.      Place the idli stand in the cooker and cover.
21.      If using the pressure cooker, the pressure knob need not be placed.
22.      Cook for about 8 minutes after steam starts coming up.
23.      Remove from heat and let it cool for 4 to 5 minutes.
24.      Take the idli plate outside and using a wide spoon or a blunt knife, carefully spoon out the idlis into a serving plate.

 Adding flat rice while grinding, helps in getting soft textured idlis.

Mulaga aku kobbari pacchadi (Drumstick leaves coconut chutney)

Drumsticks, which are popular ingredients in sambar, sweet pulusu etc. are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves and flowers of moringa are edible and have a lot of health benefits. Juice from moringa leaves is believed to have stabilizing effect on BP and sugar levels. The juice is used to treat anxiety.

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves is used as a diuretic. Leaves and buds are useful as external application to treat headache and skin infections. Leaves are helpful in killing intestinal worms. Drumstick leaves are a power house of nutrients.

In India, drumstick trees are grown in many places. Mulaga leaves are available in some of the local markets. In USA, Indian stores in many cities sell bunches of drumstick leaves.

In Andhra Pradesh, it is customary to consume the leaves at least once, during the monsoon season. May be to ward off stomach infections!

                                                          

                                                          

Ingredients: 

•      2 cups mulaga aku (Drumstick leaves)
•      3 to 4 Tbsp. fresh grated coconut
•      2 Tbsp. oil
•      2 or 3 red chiles
•      1 Tbsp. chana dal
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1 Tbsp. tamarind or tamarind paste
•      A pinch of hing
•      1/2 Tsp. turmeric powder
•      Salt to taste
•      A few cashew nuts

Directions: 

1.      Wash and dry drumstick leaves.
2.      Separate the leaves from stems and discard the stems.
3.      Heat oil in a thick pan.
4.      Add 2 red chiles.
5.      Add some chana dal, urad dal and mustard seeds.
6.      When mustard seeds start spluttering, add hing.
7.      Add tamarind and drumstick leaves.
8.      Keep mixing well.
9.      When the leaves are cooked, remove from the heat.
10.      Cover and let cool.
11.      Add grated coconut, turmeric powder and salt.
12.      Grind the mixture in a mixer, adding water, if necessary.
13.      Heat oil, add red chile, chana dal urad dal and cashew nuts and season the chutney.
14.      The chutney is a good side dish for idli, dosa or rice.

Arati puvvu pappu kura (Banana flower/plantain flower/banana heart subzi with moong dal)

Banana plants are native to tropical countries like Indian subcontinent, South East Asia, Philippines and Australia. It is likely that they have been first domesticated in Papua New Guinea.

It is interesting that every part of banana plant is useful and beneficial. Green bananas/plantains, banana stem are edible and are used in many tasty recipes. Banana leaves are used as disposable plates for lunch and dinner. In Thailand, Malaysia and Singapore many snacks are made using the leaves as wrappers.

Common in South East Asian cuisine, banana flowers/banana hearts/plantain flowers are used in many recipes. Banana flowers are tear shaped maroon or purplish flowers hanging at the end of banana clusters. They can be eaten raw or cooked. Fresh blossoms are available in many vegetable markets in India. In USA banana blossoms are available in many Indian stores. Sometimes, the canned banana blossoms are also available.

Banana flower has innumerable health benefits. Foods made of banana flower help in healing the wounds, reducing premature aging and cancer, increasing hemoglobin levels in the body etc. and increasing immunity.

Banana flower contains vitamin A, C, and E and also potassium and a lot of fiber. It is rich in soluble and insoluble fiber.


Banana flower is a natural antidepressant without any side effects.

The flower is preferred for nursing mothers as it boosts milk supply in new mothers.

In South Indian cuisine, there are many subzi recipes. In Eastern states also banana hearts are very popular and they make delicious deep fried vadas etc.

Preparing banana flower for cooking is a tedious and labor intensive process. But once in a while, it is worth all the trouble, keeping in mind the health benefits and the tasty final product!!

 

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Ingredients:

•      1 banana flower (small size)
•      1/2 cup moong dal (either with skin or without)
•      Salt to taste

Seasoning:

•      3 Tsp. oil
•      3 or 4 red chiles
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      Pinch of hing
•      A few curry leaves

Directions:

1.      Soak moong dal in water for nearly an hour.
2.      Fill a large vessel with cold water and add a little salt and buttermilk. The florets will turn brown or black, if exposed to air. So as soon as you open, they have to be soaked in acidic water solution. 
3.      Apply some edible oil to your palms, as the blossoms are sticky and stain your palms.
4.      Using an old cutting board and a newspaper spread, start opening the flower.
5.      Banana flower contains many bracts (commonly referred to as petals) between rows of flowers.
6.      Remove the tough outer petals, often reddish/magenta in color.
7.      The outer petals can be used as plates or discarded.
8.      The flowers are bunched together.
9.      Initial layers of flowers have tough stamen which is not easy to cut to eat. Also the scale-like outer most petal called calyx has to be removed and discarded.
10.      After a few layers of tough flowers, the flowers are smaller and the stamen and calyx are not tough.
11.      These florets can be soaked in water right away.
12.      After a few of these, the bracts or the petals also become light yellow in color, tightly packed and are soft.
13.      That part of the flower can be used without opening and removing the petals.
14.      Either place all the florets in a vegetable chopper and process or finely chop them on a cutting board.
15.      Washed the processed florets in plenty of water 2 or 3 times.
16.      Boil enough water in a large vessel and add the washed flower.
17.      Add some turmeric.
18.      When the mixture is soft to touch, drain the water and set aside.
19.      Drain moong dal and cook in a pressure cooker for one whistle.
20.      Or, cook in a microwave for 2 or 3 minutes.
21.      Dal must not be mushy.
22.      Heat a deep pan and add oil.
23.      When the oil is hot, add red chiles.
24.      Cook for a minute and add chana dal and urad dal.
25.      When the dal is turning brown, add mustard seeds and jeera seeds.
26.      When mustard seeds splutter, add hing and curry leaves.
27.      Add the cooked flower mixture and mix well.
28.      Add cooked moong dal and mix thoroughly.
29.      Add salt, mix well.
30.      Reduce the heat and cover.
31.      Cook for 3 to 4 minutes.
32.      Turn off the heat and transfer to a serving dish.
33.      Garnish with a little cooked dal and serve.
34.      Makes a very tasty and healthy side dish.
35.      Can  be eaten along with rice or roti. 

Ravva idli using Cream of wheat

Idli is an age old breakfast dish in South India. Now, it gained popularity, not only all over india, but in many other countries also. Idlis are steam cooked, fat free and make a delicious breakfast dish or snack!

Main ingredients for regular idli are urad dal and rice. But the preparation takes a long time as the dal has to be soaked, ground and fermented. During winter season, it is difficult to ferment the batter.
There are variations of regular idli where the fermentation is not needed and you can have instant idlis! One of such variations is ravva/ semolina/cream of wheat idlis.

Idlis are steam cooked in a special container available in many Indian stores in USA.  Even if you do not have the container, you can use the "idli stand", a set of plates you can place in a pressure cooker or instant pot.

Ravva idli mix is commercially available and is available in many Indian stores in USA. But, it is easy to make your own batter and not too time consuming. So, even if you do not have an Indian store in your vicinity, ravva idlis can be made at home!

                                                            

Ingredients:

•      1 cup sooji/ Bombay ravva or Cream of wheat
•      1/2 to 3/4 cup curd (yogurt)
•      2 Tbsp. oil
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      Pinch of hing (asafetida)
•      1 green chile chopped
•      1/2 inch ginger chopped
•      1 medium size carrot grated
•      2 or 3 beans chopped fine
•      2 Tbsp. red bell pepper or red sweet chile chopped
•      A few curry leaves
•      1/2 Tsp. baking soda
•      Salt to taste

Directions:

1.      Heat oil in a thick wide pan.
2.      Add chana dal, urad dal and mustard seeds.
3.      Keep stirring.
4.      Add asafetida.
5.      When the dal is getting brown in color, add chile and ginger pieces.
6.       Saute for a minute and add carrot, beans and red pepper pieces.
7.      Keep stirring.
8.      When the vegetables are getting soft, add the ravva (cream of wheat).
9.      Add salt.
10.      Mix well and let it roast for about 5 minutes.
11.      When the ravva is turning brown and has a nice aroma, turn off the heat.
12.      Let it cool for some time.
13.     When the mixture is at room temperature, take curd/yogurt in a vessel and add about 1/2 cup of water.
14.      Whisk it well so that thick buttermilk is formed.
15.      Add the roasted ravva mixture and mix well.
16.      Let it stay for ten minutes.
17.      If the mixture is too thick, add some more water so that the batter has idli batter consistency.
18.     The batter should fall down easily from the spoon as you mix it,
19.     Add the baking soda and mix well till the batter turns frothy. 
20.     Grease the idli plates and pour 2 or 3 table spoons of batter in each mold.
21.     Steam the idlis for about 10 minutes and turn the heat off.
22.     Let the idlis cool for a few minutes and remove from the plates.
23.     Serve with sambar and chutney.

Patholi with goruchikkudu kaya and sanaga pappu (Patholi with cluster beans and chana dal powder)

Patholi in Andhra cuisine refers to a dry subzi. The main ingredient is either yellow split dal, pesara pappu (moong dal) or chana dal or toor dal. Either blended soaked dal paste or dal powder is added to any sautéed vegetables like cluster beans, kundru sandita or leafy vegetables like methi (fenugreek) or drumstick leavrs and pan fried. Patholi is a popular side dish for either rice or roti. Usually it is served with buttermilk pulusu or raita.

Patholi is known by different names in different parts of India eg. paruppu usili in Tamil Nadu, or a popular Malvani dish Vatli dal in Maharashtra , Goa and Konkan region. In Goa and Konkani cuisine, patoli is a steamed sweet dish with rice flour, coconut and jaggery wrapped in turmeric leaves!

Coming to patholi from Andhra Pradesh, this is a different version from the other recipes that I posted earlier. In this version, I used powdered chana dal (chick pea dal) cooked with sautéed cluster beans.
The advantage with this version is, you do not need to soak, grind, make idlis and process the idlis before you use. It is less time consuming. The dal can be processed dry with chiles and jeera seeds and saved in a jar. No refrigeration or freezing is needed! When I made this dish, all of us liked the flavour and taste!

Ingredients:

•      1 cup goruchikkudu kaya pieces ( cut cluster beans)

•      1/2 cup chana dal

•      1/2 cup diced onion

•      2 red chile

•      2 Tsp. jeera seeds

•      1 Tsp. mustard seeds

•      3 Tbsp. oil

•      Pinch of hing

•      A few curry leaves

•      Salt to taste

Directions:

1.      Wash and cut beans in to small pieces.
2.      Dice the onion.
3.      Coarsely grind chana dal in a mixer, adding one red chile and jeera seeds.
4.      Set aside.
5.      Boil beans in a pressure cooker for one whistle.
6.      Or microwave the pieces till they are half cooked.
7.      Heat oil in a thick and deep pan.
8.      Add red chile, mustard and jeera seeds.
9.      Add asafetida.
10.      When mustard seeds splutter add curry leaves.
11.      After a minute, add onion pieces and sauté till the pieces are translucent.
12.      Add cooked beans.
13.      Stir and cook for 3 to 4 minutes.
14.      Sprinkle the dal mixture and mix thoroughly.
15.      Add salt.
16.      Cook for 2 minutes.
17.      Sprinkle less than half a cup of water and mix well.
18.      Cover and reduce the heat.
19.      Keep stirring regularly.
20.      If necessary, sprinkle a little more water.
21.      Cover and cook on low heatfor about 5 to 6 minutes.
22.      When the chana dal mixture and vegetable are fully cooked, turn off the heat.
23.      Cover and let it rest for five minutes.
24.      Transfer and serve.
25.      A nice side dish for rice or roti.
26.      Popular combination for this subzi is Roasted eggplant chutney or raita