Gutti Kakarakaya | Andhra style stuffed Bitter gourd Recipe

Gutti Kakarakaya recipe with step by step photos.I have mentioned many times before that Bitter gourd is a favorite vegetable to TH and it is a norm to make a bitter gourd variety in any form atleast in one meal over the weekend.He likes the simple preparations like bitter gourd fry, bitter gourd onion curry where as I prefer to eat the stuffed versions as the bitterness can be balanced in the stuffed version. I had already posted a couple of stuffed bitter gourd recipes like Stuffed Karela with Besan, Stuffed Karela with Onion and today I am posting another version which is my mom's signature recipe.

Though I was never a fan of bitter gourd but always love my mom's Kakarakaya Podi and her version of stuffed bitter gourd which she fondly calls as 'Kakarakaya Biscuit'. I don't know why she gave it that name but even I got used to call this version as Kakarakaya biscuit.My mom's Kakarakaya podi is always a hit among my family and friends,whoever has tried it till date they just loved it and asked for extra helpings, it accompanies in my lunch quite often.

Check out other bitter gourd recipes in my blog:

• Bharwa Karela | Stuffed Bittergourd with Besan
• Kakarakaya Ullipaya Vepudu | Bittergourd Onion Fry
• Kakarakaya Nuvvu Pindi Kura/Bitter gourd Sesame Curry
• Kakarakaya Ullipaya Karam/Stuffed Bitter gourd
• Bittergourd(Kakarakaya) Podi

Here is how to make gutti kakarakaya recipe with step by step photos:

Gutti Kakarakaya | Andhra style stuffed Bittergourd Recipe:

Serves 2 | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Andhra | Category: Main course-Dry Curry

Ingredients:

6-8 small Bitter gourds

1.5 tbsp Coriander seeds

1 tbsp Tamarind pulp

1/3 tsp Turmeric powder

1.5 tsp Red chili pwoder

1 tsp grated Jaggery

Salt

2-3 tbsp Oil,to fry

to roast and grind:

1.5 tbsp Chana dal

1.5 tbsp Urad dal

1/2" Cinnamon

3-4 Cloves

1/4 cup grated dry Coconut

1 Onion,sliced

5-6 Garlic pods

Method:

• Wash and trim the edges of the bitter gourds,peel them and make a cut vertically keeping the edges intact and scoop out the seeds.Peeling the skin is optional.

• Apply salt all over the bitter gourds inside and outside and leave it for 1-2 hours.You can even par boil them in tamarind water for 5-6 mins.Both the methods reduce the bitterness.
• Dry roast chana dal,urad dal along with cinnamon and cloves until the dals turn slightly red in color,remove them.

• In the same pan add dry coconut,sliced onion and garlic pods and fry for a couple of minutes.Cool them.

• Grind raw coriander seeds with the roasted dals, red chili powder, turmeric powder to a coarse powder.

• Add the roasted coconut,onion,garlic and tamarind pulp and jaggery and grind to a paste.

• Heat 1 tbsp oil and add the ground paste and fry nicely until the mixture is dry and starts leaving the oil at the edges.

• Stuff the slit bitter gourds with this mixture.

• Heat a wide pan and add 2 tbsp oil and place the bitter gourds with the stuffed side down and let them cook over low-medium flame until they are brown and roasted on all the sides.Keep turning them in between for even roasting.

Serve it hot with hot steamed rice.You can mix it with rice or eat as a side dish with dal/sambar/rasam.

Notes:

• You can stuff the fried mixture in small brinjals to make gutti vankaya or blanched dondakaya(tindora) to make gutti dondakaya or in ridge gourd roundels to make gutti beerakaya.All the versions taste yumm.
• I did not have dry coconut at that moment and hence I used grated fresh coconut.

Technorati Tags: gutti kakarakaya,stuffed bittergourd recipe,andhra style stuffed kakarakaya,stuffed kakarakaya recipe,koorina kakarakaya,side dish for rice and rotis,dry curries for rice,bitter gourd recipes,andhra recipes,south indian

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Snake gourd Kootu Recipe | Pudalangai Kootu

Snake gourd Kootu recipe with step by step photos.I rarely bring snake gourd home not that we don't like it but somehow it does not get its priority in my grocery list.My mom prepares various recipes with snake gourd like simple stir fry, dal, Pindi miriyam and even payasam.Last time when I got this vegetable I prepared this kootu and it was quite nice and paired nicely with rice.It is a very simple dal preparation with the addition of coconut which gives quite a unique taste to this kootu.I had posted Potlakaya(Snake gourd) Kobbari Koora in my blog long time back,check out the recipe here .

Here is how to make snake gourd kootu with step by step photos:

Snake gourd Kootu Recipe | Pudalangai Kootu:

Serves 2-3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Lentils/Maincourse

Ingredients:

1 long Snake gourd

1/3 cup Toor dal

2 tbsp Chana dal,optional

1/3 tsp Turmeric powder

Salt to taste

to grind:

1/4 cup grated/frozen Coconut

1 tsp Cumin seeds

3-4 Red chilies

to temper:

1 tsp Oil/ghee

1/2 tsp Mustard seeds

1 tsp Urad dal

a sprig of Curry leaves

2 Red chilies,broken

1/4 tsp Asafoetida

Method:

• Peel the snake gourd and cut into half and scoop out the seeds and cut it into thin slices or small cubes and add enough water to it and boil until done.You can even pressure cook it for 2-3 whistles.

• Grind coconut with red chilies and cumin seeds to a fine paste adding water.                      

               

• Wash and soak toor dal and chana dal for 10 mins and pressure cook adding enough water with turmeric powder and salt.

• Mash the dal slightly and add cooked snake gourd pieces and ground coconut paste and let it come to a boil.Adjust the salt and the consistency of the gravy, it needs to be thick like dal.

• In a small tempering pan heat oil or ghee and crackle mustard seeds and add urad dal and fry until it turns red in color and then add red chilies,curry leaves and asafoetida and fry until the curry leaves wilt and add the tempering to the boiling lentil-vegetable mixture and mix it and close it.

Serve it hot with hot steamed rice and other accompaniments.

Notes:

1. You can use moong dal instead of toor dal.I add chana dal as it gives a nice bite to the kootu.
2. Cabbage or ridge gourd or Spinach can be substituted with snake gourd to make cabbage kootu or ridge gourd kootu or Keerai kootu respectively.

Technorati Tags: snake gourd kootu recipe,snake gourd recipes,kootu recipes,south indian,side dish for rice,tamilnadu recipes

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Raw Mango Rasam | Maavinkay Saaru

Raw mango rasam with step by step photos.A typical south Indian meal always comprises of a rasam variety and it is my comfort food too. I am always happy to eat a simple meal of rice with a vegetable fry and rasam and would not complain about the other missing varietes as in a typical south Indian thali.My most favorite rasam varieties are Karnataka style Bele Saaru, Holige Saaru and Tomato Rasam but there are few other varieties like mint rasam,pacchi pulusu, pepper rasam, mango rasam, tomato dal rasam which I thoroughly enjoy too.

Preparing a good rasam is again an art, not everyone can prepare a well balanced rasam which makes a lip smacking meal when mixed with hot rice and paired with fryums.I do not like very thin rasam which is flavorless, the rasam should be of right consistency and even though it is thin it should not lack the flavors and should be perfectly balanced in taste.My FIL is a big fan of my rasam varieties, he always get excited the moment he sees a rasam on our lunch table.A simple rasam rice is always a comfort meal for south Indians like how a dal chawal is a comfort food for north Indians.

Check out other rasam varieties in my blog - 

• Dill leaves flavored Rasam | Sapsige Soppu Saaru
• Drumstick Rasam | Mulakkadala Rasam
• Holige Saaru | Special Toor dal Rasam
• Lemon Rasam
• Mint(Pudina) Rasam
• Miriyala Chaaru | Pepper Rasam
• Pacchi Pulusu | Raw Onion - Tamarind Rasam
• Pineapple Rasam
• Senagala Kattu/Chickpeas Rasam
• Tomato Rasam
• Tomato Dal Rasam | Pappu Chaaru

Here is how to make raw mango rasam recipe with step by step photos.

Raw Mango Rasam Recipe:

Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins

Cuisine: South Indian | Category: Main Course - Side dish

Ingredients:

1 raw Mango

2 Green chilies

2 tsp Rasam powder

1/2 tsp Turmeric powder

2 tsp Jaggery

Salt,to taste

to temper:

2 tsp Oil/Ghee

1/2 tsp Mustard seeds

2-3 Red chilies,broken

8-10 Curry leaves

1/4 tsp Asafoetida

Method:

• Wash and peel the skin of raw mango and cut into slices and reserve the mango seed.In a bowl add cut mango slices,mango seed and green chilies and close it with lid(no need to add water) and pressure cook for 3 whistles.

• Once it cools down mash it nicely with the back of a spoon or puree it in the mixer.Reserve the mango seed aside.

• In a small pan heat oil/ghee and crackle mustard seeds,add broken red chilies, curry leaves and asafoetida and fry until the red chilies turn slight brown in color.

• Add mashed mango puree along with the cooked mango seed and 1.25-1.5 cups of water and add turmeric powder, rasam powder,salt and jaggery and bring the rasam to a boil.Check the seasoning and adjust it.Boil it well.

Serve it hot with hot steamed rice,fry and papads.

Notes:

1. You can add 1/3 cup of cooked and mashed toor dal or moong dal to the rasam while boiling for a different taste.
2. You can serve it as a soup or hot beverage.

Technorati Tags: rasam varieties,raw mango rasam,mamidikaya rasam,maavinkay rasam,south indian rasam recipes,side dish for rice,karnataka recipes,raw mango recipes

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Achari Baingan Recipe | Spicy Brinjal with Pickle spices

Achari Baingan recipe with step by step photos.Brinjal is one of my favorite vegetables and I love to eat it mostly in the form of stuffed varieties.I have already posted many stuffed Brinjal curries like Stuffed Brinjals with fresh Coconut,Stuffed Brinjal with Onion and Bagara Baingan.Today I am posting a quick and easy Achari baingan recipe where brinjal is cooked in the pickle spices and mustard oil which imparts a nice achari flavor to the curry.I have tried various versions like the gravy kind, with and without onion and I liked this version the best.It is very simple and quick which does not include any grinding or chopping apart from the brinjals.

I highly recommend to use Indian baby brinjals or Indian long brinjals for this recipe but not chinese eggplants or aurbergines(bharta wala brinjal.Also try not to skip any of the spices or mustard oil in the recipe as that gives the typical achari flavor to the curry,I have even added carom seeds but it is entirely optional.You can even coarsely grind the spices and add to the oil instead of the whole spices.

Check out other brinjal recipes in my blog:

• Bagara Baingan
• Begun Bhaja | Bengali style Brinjal fry
• Brinjal-Soya Chunks Curry
• Brinjal Stir fry-with Curry powder
• Kalchina Vankaya Pacchadi | Roasted Brinjal Chutney
• Rava Vangibath
• Vangi Poha | Eggplant Poha
• Vangibath/Eggplant Rice-Karnataka Style
• Vankaya Kobbari Karam | Stuffed Brinjals with fresh Coconut
• Vankaya Kothimeera Karam | Aromatic Brinjal Curry with Coriander
• Vankaya Ullipaya Karam/Stuffed Brinjal with Onion

Here is how to make achari baingan recipe with step by step photos.

Achari Baingan Recipe:

Serves 2 | Recipe source:here

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Side dish

Ingredients:

6-8 small round Brinjals or 2 long Brinjals

a sprig of Curry leaves

2 tbsp Coriander leaves,chopped

1.5 tsp grated Ginger

2 tsp Coriander powder

1 tsp Amchur powder

1 tsp Red chili powder

1/2 tsp Garam masala

1/4 tsp Turmeric powder

a pinch of Asafoetida

1/4 tsp Sugar

Salt,to taste

to temper:

2-3 tbsp Mustard oil or any other vegetable oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/2 tsp Fennel seeds

1/4 tsp Fenugreek seeds

1/2 tsp Nigella seeds(Kalonji)

1/2 tsp Carom seeds(Ajwain),optional

Method:

• Wash and trim the brinjals into 8 long slices and put them in water to avoid discoloring.

• Heat mustard oil in a thick bottomed pan until it is smoking hot and switch off  the flame and leave it aside for a while.Again heat the oil and crackle mustard seeds,cumin seeds,fennel seeds,fenugreek seeds, nigella seeds and carom seeds.
• Add asafoetida,curry leaves and grated ginger and fry for half a minute.

• Reduce the flame and add turmeric powder,coriander powder and red chili powder and quickly saute and add drained brinjal pieces and mix it nicely until all the pieces are coated well with the spices.

• Fry the brinjal pieces for 2-3 mins and cover it and cook for 8-10 mins until done.You can sprinkle some water on the brinjals if you feel that the masalas are burning at the bottom.

• Add salt,garam masala, sugar and amchur powder and mix well and cook it without lid for another 3-4 mins.

Garnish with chopped coriander leaves and serve it hot with rotis/parathas/naans/kulchas.

Notes:

1. Mustard oil is highly recommended for this recipe as it adds a nice flavor,but if you do not like it you can either use sesame oil or any other regular oil.
2. Indian baby brinjals or Indian long brinjals work best for this recipe.Do not use either chinese brinjals or aubergines(bharta wala baingan) for the recipe.
3. You can even coarsely grind all the spices(mentioned under to temper) and add along with the other powdered spices(like coriander powder),but I prefer this way.
4. I did few changes like the addition of carom seeds which was not there in the original recipe.

Technorati Tags: achari baingan recipe,achari brinjal recipe,north indian brinjal recipes,brinjal curry,side dish for rotis,side dish for rice,party recipes,baingan recipes,baingan sabzi

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Pumpkin Erissery | Mathanga Erissery | Onam Sadya Recipes

Pumpkin Erissery recipe with step by step photos.Pumpkin is one of  those favorite vegetables for the little one and hence I get pumpkin at least once a week.It is boring to eat the same preparation again and again and hence tried this pumpkin curry-kerala style for the first time.I had got a brief about this recipe from a Kerala friend and also checked the recipe in Mallika Badrinath's cook book and also referred maria's menu.Though the versions are slightly different from each other but the basic ingredients remain the same.My friend's version and Mallika badrinath cookbook version use red chilies for spicyness and do not add shallots in the recipe and the version I am posting is slightly different with the addition of green chilies and shallots but the remaining ingredients being the same.I have also mentioned few more options in the notes where pumpkin can be replaced with other vegetables.Few use red cowpeas along with pumpkin in this yeriseri recipe.

Pumpkin erissery also known as Mathanga errisery is one of the items that is served for Onam sadya.As Onam is around the corner I thought of posting a sadya recipe which will be apt for the festival.I am a novice to Kerala cuisine and have just a basic knowledge of the cuisine because of my blogging journey.I would like to explore more about this cuisine and will post more recipes in future.I have posted another famous kerala dish Avial which is a medley of vegetables in a coconut base,if you are interested check it out.

Check out other Pumpkin recipes in my blog:

• Kaddu ki Sabzi | Pumpkin Curry | Bhopla Bhaji
• Sweet Pumpkin Curry | Sihi Kumbalakayi Gojju
• Gummadikaya(Pumpkin) Pulusu
• Gummadikaya(Red Pumpkin) Sambar
• Pumpkin-Carrot Soup
• Red Pumpkin Yogurt Salad

Here is how to make pumpkin errisery recipe with step by step photos:

Pumpkin(Mathanga) Erissery Recipe:

Serves 2

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Kerala | Category: Side dish/Curry

Ingredients:

2-3 cups Yellow Pumpkin

1/2 tsp Turmeric powder

1/2 cup grated Coconut

2-3 Green chilies

1/2 tsp Cumin seeds

Salt,to taste

to temper:

2 tsp Coconut oil/regular oil

1/2 tsp Mustard seeds

1 tsp Urad dal

4-5 Shallots,sliced

2-3 Red chilies

a sprig of Curry leaves

3 tbsp grated fresh Coconut

Method:

• Wash and remove the skin and seeds of pumpkin and cut into small cubes and add enough water to it and cook for 8-10 mins.You can even pressure cook it for one whistle.Once it is cooked drain the extra water and slightly mash half of the cooked pumpkin pieces.

• Dry roast or roast the grated fresh coconut in little coconut oil until it turns crispy and keep it aside.

• Grind the grated coconut with green chilies,turmeric powder,cumin seeds and salt to a fine paste by adding enough water.

• Meanwhile in another pan heat coconut oil and crackle mustard seeds and add urad dal and fry until it turns red and then add sliced shallots and fry until they become slight pinkish and then add red chilies and curry leaves and let them wilt.

• Add the ground coconut mixture to the cooked pumpkin pieces and mix it nicely and let it cook.
• Pour this tempering over the cooked pumpkin erissery.

While serving add the fried coconut over the curry and serve it hot.

Notes:

1. You can add even red cow peas in the curry and cook it along with coconut and follow the same recipe.
2. Green chilies can be replaced with red chilies.
3. Raw banana,yam or Raw papaya can be used instead of pumpkin to prepare erissery.
4. Coconut oil gives a nice flavor to the curry and hence do not skip it.If you do not like you can use regular vegetable oil.
5. The addition of shallots is optional and is used in some parts of Kerala.

Technorati Tags: pumpkin erissery recipe,pumpkin recipes,kerala onam sadya,kerala recipes,mathanga erissery recipe,yellow pumpkin recipes,side dish for rice,yeriseri recipe

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Aloo Baingan Recipe | Dry Alu Baingan Sabzi

Aloo baingan recipe with step by step photos. Roti-Sabzi-dal is an everyday fare at our place for dinner and as I always mentioned we need various varieties of vegetables instead of the usual routine vegetables.I usually do not plan the menu ahead and always plan my menu based on the availability of vegetables and sometimes we will be usually left with less quantity which might not be enough to cook for the whole family,then the combinations come to rescue and I must say potato is the clear winner when it comes for combination.You can pair any kind of vegetable with potatoes and one can hardly go wrong with it.I use potatoes with the combination of brinjal, arbi, cauliflower, cabbage, ladies finger, capsicum, broccoli, palak, methi , amaranth greens, green peas, pumpkin etc. to create scrumptious curries to pair with rotis and rice. We usually have either a dry sabzi and dal with roti or vegetable gravy and a simple vegetable fry or vegetable fry and heavy pulses(chole,rajma etc) with rotis.

I love the simple dry sabzis with few masalas as they stand out in flavor compared to the usual masala loaded onion-tomato based dry sabzis.Also, I love the use of mustard oil in the recipes which gives a unique flavor to the curry and I have posted few dry curries earlier which are very aromatic and have unique flavors,do check out my Ajwaini Aloo Gobi with Mustard flavour,Arbi ki Bhujia | Taro root stir fry with Ajwain,Cauliflower Aromatic stir fry recipes.Today's Alu Baingan sabzi recipe is again a simple one with out onion,tomato or garlic and call for very few spices yet it gives a very aromatic and flavorful sabzi.

Check out other brinjal recipes in my blog:

• Baingan Bhartha | Punjabi style smoked and mashed Eggplant
• Begun Bhaja | Bengali style Brinjal fry
• Brinjal-Soya Chunks Curry
• Brinjal Stir fry-with Curry powder
• Vankaya Kobbari Karam | Stuffed Brinjals with fresh Coconut
• Vankaya Kothimeera Karam | Aromatic Brinjal Curry with Coriander
• Vankaya Ullipaya Karam/Stuffed Brinjal with Onion
• Brinjal Sambar
• Mamidikayi-Vankaya Pappu/Raw Mango-Brinjal Dal
• Kalchina Vankaya Pacchadi | Roasted Brinjal Chutney
• Rava Vangibath
• Vangi Poha | Eggplant Poha
• Vangibath/Eggplant Rice-Karnataka Style

Here is how to make aloo baingan recipe with step by step photos.

Aloo Baingan Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Main Course- Side dish

Ingredients:

12-15 baby Brinjals or long Brinjals

2 medium Potatoes

2 tbsp chopped Coriander leaves

2 tsp grated Ginger

1/2 tsp Turmeric powder

1 tsp Red chili powder

1/2 tsp Garam masala

1 tsp roasted Cumin powder

1 tsp Amchur powder

3/4 tsp Carom seeds(ajwain)

Salt,to taste

2 tbsp Mustard/regular cooking Oil

Method:

• Wash and peel the potatoes and cut into wedges.Wash brinjals and remove stems and cut into 4 pieces vertically and immerse both the vegetables in water for a while.

• Heat mustard oil until it is smoking hot and switch off the flame,if you are using regular cooking oil skip this step.After a while switch it on and once it is not enough add carom seeds and let them splutter.Add grated ginger and fry for a while.

• Now add drained potato and brinjal wedges and saute them until the oil coats all the pieces,then add turmeric powder,red chili powder and salt and mix well.Let them cook covered until the vegetables are tender and cooked but also they should hold the shape.

• Add amchur powder,cumin powder and garam masala and mix well and cook for another 2-3 mins.

Garnish with coriander and serve hot.

Notes:

1. You can add chopped onions and tomatoes in the recipe and also use ginger-garlic paste instead of ginger paste.
2. Mustard oil imparts a nice flavor to the curry,so do not skip it.If you do not like it use regular oil.
3. You can even use a mix of mustard,cumin,fenugreek,fennel and carom seeds for tempering to make it like achari alu baingan.

Technorati Tags: alu baingan recipe,dry alu baingan sabzi,sookha alu baingan sabzi,north indian side dishes,dry curries for rice,side dish for rotis,side dish for rice,punjabi recipes,easy side dishes

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