Ridge Gourd/Peechinga In Coconut Milk

                                This is a mildly spiced curry, adjust the number  of green chillies according to its level of heat. Ridge gourd also known as loofa is a common sight in several bathrooms, but many people are unaware that it can also be consumed when harvested @ a young stage before they become fibrous.

Ingredients:
Ridge gourd/Peechinga   -   2 big, peeled
Oil                     -   2 Tbsp.
Onion                   -   1 big, chopped
Garlic                  -   3, crushed
Green chillies          -   2, slit lengthwise
Curry leaves            -   1 sprig
Red Chilli flakes       -   1 tsp.
Turmeric powder         -   ½ tsp.
Medium thick coconut milk-  ½ cup
Salt to taste

Method:
1.Wash the peeled gourds, slice them in 4 lengthwise & chop.
2.Heat oil 2Tbsp. oil in a pan & add the 3 crushed garlic & sauté for few seconds.
3.Add the curry leaves,1 chopped onion,1tsp. of red chilli flakes & 2 slit green chillies and sauté until the onions are golden brown in colour.
4.Add in 1/2 tsp. of turmeric powder and combine well for a minute or two. To this add the chopped ridge gourds & required amount of salt combine well & cover & cook on medium flame till the ridge gourds are cooked well.
5.Remove the lid & cook until almost all the water has gone. Now add 1/2 cup of medium thick coconut milk, mix well & remove from flame. Serve. Goes well with rice, chapattis.



 

Israeli Salad

Yum

Ingredients:
Cucumber                                                                 -           1
Tomatoes, large                                                        -            2
Red Onion                                                                -            1
Red bell pepper                                                        -            1
Yellow bell pepper                                                   -             1
Parsley, finely chopped                                            -           ½ cup
Mint &/ coriander leaves, finely chopped                -           ½ cup
Lemon Zest                                                               -          1
Lemon juice  from                                                     -          1
Olive oil                                                                    -           3 Tbsp.
Salt and pepper, to taste

Method:

1. Very finely chop the cucumber, tomatoes, onion, bell peppers & the herbs.
2. Combine the olive oil. lemon zest, lemon juice salt & pepper in a large bowl and add the chopped veggies. & toss well.Taste check for salt, pepper & lemon juice. Serve.

Broccoli Thoran (stir fry with coconut)

Ingredients:
Broccoli, finely chopped          -          1 head( 250g - 300g.)
Onion, finely chopped              -          1
Oil                                             -          1 Tbsp.
Mustard seeds                           -          1 tsp.
Urad dal                                    -           1 tsp.(optional)
Dry red chilies                          -            2
Curry leaves                             -           1 sprig
Cumin seeds                             -           ½ tsp.
Turmeric powder                      -          ¼ tsp.
Grated coconut                          -          ½ cup
Salt- to taste

Method:

1. Heat oil in a pan and splutter the mustard seeds. Add & saute the urad dal until light gold in color.
2. Add the dry red chilies, curry leaves, cumin seeds, chopped onion, turmeric powder & saute well for a couple of minutes.
3. Lower the flame to medium low and add the  chopped broccoli & salt and combine well.
4. Cover the pan and cook until the broccoli is done, mix in between.(will not take much time, do not overcook)
5. When the broccoli is done add the grated coconut and combine well. Check the salt add more if needed. 
6. Saute for a minute. Switch off flame. Goes well with rice & chapathi.

Bhindi Kadhi (Fried okra in Yogurt gravy)

                                              This is a North Indian version of  Moru kachiyathu. 

Ingredients:
Bhindi/ okra                                      -                    20 no.
Yogurt(sour), beaten                         -                    1 cup
Besan/ Gram flour                            -                    1 ½ Tbsp.
Turmeric powder                              -                    ½ tsp.
Red Chilli powder                             -                    ½ tsp.
Water                                                  -                   1½ to 2 cup
Oil                                                     -                    2 Tbsp.
Mustard seeds                                   -                    ½ tsp.
Fenugreek seeds                                -                    ¼ tsp.
Dry red chillies                                 -                     2
Asafoetida                                         -                     a pinch
Curry leaves                                      -                    1 sprig
Green chilies                                     -                    2
Ginger, grated                                   -                    ½ tsp.
Cumin seeds                                      -                    ½ tsp.
Coriander leaves                               -                   1 Tbsp.
Salt to taste

Method:

1. Wash and dry the okra. Chop them into 1" pieces.
2. Heat oil in 3 tsp. of oil in a  pan &  add the chopped okra and little salt & saute for 5 minutes(until done).
3. In a big bowl combine the gram flour with little water to form a smooth batter.  Add the beaten yogurt,water, turmeric powder, chili powder  and salt. Combine well.
4. Heat remaining amount of oil in  a deep bottom pan, splutter mustard seeds, cumin seeds, dry red chilli, green chilies, ginger, curry leaves, asafoetida and fenugreek seeds. Saute  for few minutes (do not burn). Lower the flame and add the  yogurt mixture & mix well.
5. Cook for 5 minutes, keep stirring, add the fried okra. Cook for 5 more minutes(make sure it does not boil). Garnish with coriander leaves & remove from flame & serve hot with rice.