Aratikaya Bajji | Raw Banana Pakoras

Monsoons are tempting me to make fried pakoras (fritters) often these days. Well , am not sure if I should be blaming the weather or the temptation to make something interesting that I could post. This is more so becoming an excuse for me to indulge in such fatty deep fried goodies that I usually avoid preparing more than once in an month. TH is the one who initiates me to make some of his favorite deep fried goodies at times. These dishes include Puri, Batura or various kinds of fritters (Pakora).I must say that TH was elated at being served deep fried goodies on two consecutive weekends and that too without pushing me to prepare it.

In South India, there is a slight difference between Bajjis and Pakoras.If the vegetables are dipped in batter and deep fried then it is known as Bajjis and if its prepared with the mixture of cut vegetables like onions or cabbage and mixed with besan (chick pea flour) mixture and deep fried then it is called as Pakoras.In North India, any vegetable mixed with Besan mixture and deep fried in any form is called Pakora.One can prepare various Bajji varieties by using any vegetable but the most common one's are Onion Bajji, Potato Bajji, Capsicum Bajji, Mirch Bajji and Raw Banana Bajji.In South India, in few stalls they even cut these Bajjis in the centre and stuff it with a mixture of onions,coriander,salt and lemon juice. Try it once, you will like it a lot..

If you are interested check out few Pakora varieties like  Babycorn Pakora , Stuffed Eggplant Pakora , Stuffed Okra(Ladies finger) Pakora , Oats Pakora , Onion Pakoda/Crispy Onion Fritters.

In the monsoon season, apart from Pakoras even hot bondas and Vadas are equally relished. In fact at my mom's place, we prefer bonda and vada over Pakoras and Bajjis and of course there are few exceptions like Mirch Bajji.My mom mostly prepares bondas with either rice flour or sago or the left over dosa batter.

Check out various Vada(Vade)  and Bonda like Maddur Vada , Mixed Dal Ambode(Vada) , Masala Vada/Chana dal Vada, Onion Samosa/Ullipaya Samosa, Punugulu/Dosa Batter Fritters , Saggubiyyam Bonda/Sago Bonda and Alasandula(Lobia) Vada/Fritters.

While Pakoras, Bajjis, Bondas and Vadas are not healthy options as they are deep fried, I don't mind consuming them once in a while.In case you are a health freak and want to avoid these deep fried goodies and opt for something light and healthy, I would suggest that you check out a few Cutlet and Tikki recipes in my blog - Vegetable Chops , Zucchini Patties, Maggi Noodle Cutlet , Sago(Sabudana)Tikki, Broccoli Cutlets and Hara Bhara Kebabs.

Aratikaya(Kela)Bajji | Raw Plantain Pakoras Recipe:

Serves 2-3

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

Cuisine: Indian | Category: Snacks

Ingredients:

2-3 Raw Bananas(Raw Plantains)

Oil,to deep fry

for Batter:

1 cup Besan/Chickpea flour

1/4 cup Rice flour

1 tsp Red chilli powder

a pinch of Turmeric powder

1/4 tsp Garam masala (optional)

1/2 tsp Carom seeds

a pinch of Cooking soda

2 tsp hot Oil

Salt to taste

Method:

• Peel the skin of plantains and slice lengthwise into thin pieces or you can use a slicer to do this work.I have an adjustable slicer and hence I can make slightly thick pieces.Drop them in water until its usage so that they would not loose their color.Do not slice them very thin like we do for chips,slice them of medium thickness so that they will hold the batter when we dip in the pakora batter.

• Mix all the items(mentioned under 'for Batter') well and make it into a smooth paste by adding enough water.Add the water slowly and use a wire whisk and whisk to the consistency of thick idly batter consistency and make sure you don't add too much water at once.The more you beat the mixture the better and fluffy the pakoras would be.You should ideally beat the batter for 3-4 mins.

• Mean while heat oil for deep frying.

• Hold the edges of plantain slices and dip each of them in batter and individually and drop them slowly into hot oil and deep fry them till it becomes golden brown in color on medium flame.

• Drain them on to a kitchen towel to remove excess oil.

Serve them hot with Imli Chutney/Green Chutney/Tomato Sauce.

You can even top them with a mixture of finely chopped onions,coriander leaves,salt and lemon juice like they serve in Bajji stalls in South India.

Notes:

1. You can use the same process for making pakoras like Cauliflower, Baby corns, Broccoli and Poblano peppers(remove the seeds) by blanching them in hot water initially and follow the same process.
2. You can use the same batter as base for all pakora varieties like Potato(cut into thin slices), Brinjal(cut into thin slices), Onion(thin round slices as well as lengthwise) and Capsicum rings.
3. The addition of garam masala is completely optional,as plantain is a bland vegetable I added it to spice up the batter.
4. The addition of rice flour makes the pakoras crisp.
5. I like to add hot oil to the batter mixture as it will make the pakoras crisp and also makes them consume less oil.Make sure you beat the batter which will makes the pakoras more fluffy.

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MASALE BHAAT | TENDLI BHAAT | IVY GOURD RICE

I find Maharashtrian food quite similar to North Karnataka food as the ingredients and combinations are quite similar.I like to indulge in a rustic Karnataka Jolada rotti oota(meal) once in a while and I did not miss it much after coming to Mumbai, as we have some authentic Maharashtrian joints in the city. The taste here though differs a bit but still we love it.
Masale Bhaat is another traditional rice variety of Maharasthra which I have started preparing only after coming to Mumbai. I have learnt few Mahashtrian recipes from my friends and also my domestic help and modified them to suit our taste buds,this recipe is one of them.
Coming to today's recipe Masala Bhaat,I should say this rice variety is full of spices with the liberal dose of Goda masala. Goda masala is basically a Maharasthrian Garam masala which they use in many dishes. It is a very strong masala and you may not necessarily like it at the first instant. I had shared this masala with many of my family members and while a few liked it and ask me to bring it for them, some others could not stand the flavor spice flavor. At our house though it has become a favorite and I use it liberally in many recipes like misal, usal, bhaat, curries and few gravies .Now back to the recipe.
Masale Bhaat Recipe:
(Serves 2 generously)

Ingredients:
1 cup Basmati Rice
200 gms(around 20) Ivy gourds/Tendli/Dondakaya
1/3 cup fresh/frozen Green peas
8-10 Cashew nuts,split
2-3 Green chillies,slit
a sprig of Curry leaves
2-3 tbsp grated fresh Coconut
2 tbsp chopped Coriander leaves
1/4 tsp of Turmeric powder
1 tbsp Goda masala*
a pinch of Asafoetida
1 tsp Mustard seeds
juice of 1/2 Lemon
Salt to taste
2 tbsp Oil/Ghee
Method:

• Wash and soak Basmati rice in water for 10 mins and drain the excess water off.
• Cut the edges of ivy gourds and further chop them into quarters.
• Heat oil/ghee in a pressure cooker or a thick pan and crackle mustard seeds,green chillies and asafoetida.
• Add curry leaves,cashew nuts,peas and chopped ivy gourds and fry them for 3-4 mins until the ivy gourds are slightly cooked and starts changing its color.
• Add goda masala,salt and turmeric powder and fry for another minute.
• Add soaked and drained basmati rice and fry for 2 mins until the mixture is slightly dry.
• Add 2 cups(slightly less than 2 cups,say 1 3/4 cups) of water and let it come to a boil.
• Cover it with the pressure lid and cook for 1 whistle and reduce the flame for 5-7 mins and switch off the flame.
• If you are using kadai add 2 cups water and cover it and cook until the water is absorbed,say 12-15 mins.
• Once the pressure is dropped,fluff up the rice with fork add lemon juice,chopped coriander and grated fresh coconut and gently give a nice stir.

Serve it hot with onion-tomato raita or boondi raita and papad/chips.

*Goda masala is essential for masale bhaat,if you don't have replace it with 1/2 tsp Garam masala in the recipe.
Notes:

1. You can use mixed vegetables or brinjals or fresh green peas or avarekalu(hyacinth beans) instead of ivy gourds in the recipe for a variation.
2. You can add whole garam masalas in the tempering like cinnamon and cloves as I avoid using them on regular basis.
3. In Maharashtra,few add a tsp of sugar while frying the vegetables,I did not add but it is your wish to add.
4. I used a ready made goda masala for this.You can even use kala masala in the recipe.
5. For a Vegan version use oil instead of ghee in the recipe.

This spoonful of masale bhaat is for you to taste!!

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Avial Recipe | Kerala Style Aviyal - ONAM Sadya Recipes

Every cuisine offers its unique taste even if it has several common ingredients in between them.Coconut is one such common ingredient which is used abundantly on a daily basis in both Kerala and Karnataka cuisines though the flavors and taste of the dishes differ with the additional masalas added in each dish.While I do not prepare many kerala recipes regularly, I like to indulge in few of them once in a while. A few dishes like avial,Appam-vegetable stew,puttu-kadala curry,neyyappam, few kheer varieties do feature once in a while in my cooking.

Avial is basically mixed vegetables mixed in ground coconut and yogurt gravy, which reflects the rich coconut flavor in each and every bite.Ideally, avial is served with adai and is a well known combo. I am not fond of the adai and avial combo or I can say I am too lazy to prepare avial for adai when a simple chutney would go nice with adai.I know its just an excuse,but I usually pair avial with plain white rice.We like Avial in a slightly gravy form than a very thick curry(which is the usual Kerala Avial),so it is your wish to adjust the consistency according to your requirements.

Aviyal Recipe | Mixed Vegetables in Coconut-Yogurt Gravy:
(Serves 3-4)

Ingredients:
1/2 cup fresh Curd,beaten well
2 tbsp Coconut Oil
a sprig of Curry leaves(12-15 leaves)

Vegetables-peeled and chopped lengthwise:
1 Potato,cut into 1 1/2" pieces
1 Raw banana,cut into 1 1/2" pieces
1 Carrot,cut into 1 1/2" pieces
1 Drumstick,cut into 2" pieces
6-8 French Beans,cut into 1 1/2" pieces
1/4 cup sliced Red Pumpkin
1/4 cup sliced Yam

to grind:
1 cup grated fresh Coconut
1 1/2 tsp Cumin seeds
5-6 Green chillies
1 tbsp Rice,soaked for 1 hr
a pinch of Turmeric powder(optional)
Salt to taste
Method:

• In a big pot add water and add chopped vegetables like potatoes,carrots,drumsticks,french beans and let them boil for 5-6 mins until half done.Now add the remaining vegetables ,raw banana,yam,red pumpkin and boil for another 6-8 mins until completely done.Do not make the vegetables mushy,they should be firm to touch and slightly crunch to bite.If you have more water in it remove some.

• Meanwhile grind grated fresh coconut,cumin seeds,soaked rice,green chillies,turmeric powder and salt to a fine paste using little water.
• Add the ground paste to the boiling vegetables and reduce the flame and cook until it comes to a boil for 5-6 mins.Adjust the consistency of the gravy according to your wish.I like it slightly thicker one instead of either dry or thin consistency.
• Heat coconut oil in a small tadka pan until it is luke warm.
• Add curry leaves and heated luke warm coconut oil to the boiling gravy and switch off the flame.Cover it with lid,this will help in retaining the flavor.
• When it is warm add beaten curds and mix well and serve it.You can add the beaten curds and simmer for another 2-3 mins,but do stir continuously in order to avoid the curdling.
  

Serve it with hot rice/dosa/adai.
Notes:

1. You can also add vegetables like snake gourd,chow-chow,white pumpkin and peas to avial.
2. Always retain the crunch of vegetables which is a key to good aviyal.
3. Do not skip coconut oil in the recipe which adds a typical Kerala touch to the recipe.
4. If you want a white colored Avial avoid turmeric powder in the recipe.Also add slit green chillies to the boiling vegetables instead of grinding to a paste with coconut.
5. Cut the vegetables uniformly for even cooking.

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Meeti Kaddu ki Sabzi | Sweet Pumpkin Curry

I rarely get pumpkin at home as hubby dear is not very fond of it and the only thing he prefers is sambar with kaddu. I hence try to make various varieties with pumpkin, only when I have to cook for myself. This one I tried from Vidhu Mittal's book 'Pure and Simple'.The recipe was quite easy to make and has simple flavors.The addition of jaggery brings out the natural sweetness of pumpkin and makes it more tastier.If you like pumpkin you can try out this curry for a variation with rotis.

Meeti Kaddu ki Sabzi | Sweet Pumpkin Curry Recipe:
(serves 2)
Recipe Source: Pure and Simple

Ingredients:
250 gms Sweet Pumpkin
2 tsp finely chopped Ginger
1 tsp finely chopped green Chillies
1 tbsp chopped Coriander leaves
1/4 tsp Methi seeds
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
1/2 tsp Amchur powder
1 tbsp grated Jaggery
a pinch of Hing
Salt to taste
2 tbsp Oil

Method:

• Wash the pumpkin well and remove the skin of pumpkin and cut pumpkin into thin pieces.
• Slice the peels into very thin.I used just 2 tbsp of peels in the recipe as I was skeptical about its taste in the curry.
• Heat oil in a kadai and add hing and methi seeds and let them brown.
• Add finely chopped ginger and green chillies and fry well.
• Add turmeric powder and red chili powder and fry well.
• Now add the sliced peels and also the chopped pumpkin and fry for 2 mins.
• Add 1/2 cup of water to it and cover it and cook well for 4-5 minutes until pumpkin is cooked soft.
• Add grated jaggery and cook well again for 2 mins.The gravy would have thickened by now.
• Add chopped coriander at the end.

Serve it hot with roti/naan/rice.

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Tindora Fry/Dondakaya Fry

I don't think that I had to post this as this is a very simple and common south Indian stir fry.Then the next question would be as to why am I posting it then?The answer is simple,this recipe is completely meant for all the newbies or bachelors or for people who are not familiar with south Indian cuisine.
On any day if I am served with just a simple fry,rasam and papad for lunch I would be more than any happy person to enjoy my meal heartily.Especially after a long holiday after eating lot of junk food I would be dying to have simple south Indian meal like this.Not only that,this kind of decent meal with a stir-fry,rasam and rice can be made under 30 minutes which is just perfect on lazy weekends or when short of time.During my school and college days,most of my lunch boxes had few breakfast items or mixed rice and pulav varieties.So during the weekends or on holidays I used to insist my mom to make just stir-fry and rasam as I thoroughly enjoy it.She used to start her cooking only around 12.30 in the noon as 1 o' clock was my usual lunch time and she used to serve everything right off from the pan,piping hot rasam and crispy stir-fry with steaming rice which is a match made in heaven for me.Why am I boasting about a simple stir-fry and rasam so much??Well if you are a south Indian you will understand why am I saying so much about simple stir fry and rasam.

Ingredients:
250 gms Tindora/Tendli/Dondakaya
2 tsp red chili powder
1/2 tsp mustard seeds(optional)
2 tbsp oil
salt to taste
a sprig of curry leaves

Method:

• Cut tindora into thin round discs or lengthy thin strips and keep them aside.
• Heat oil in a thick bottomed kadai or non-stick pan and crackle mustard seeds and add curry leaves and let them get slightly crisp.
• Add sliced tindora and keep it in low to medium flame.Keep stirring it once in a while to let it fry until crispy.It might take 25-30 mins depends on the flame and tawa you use.
• Once it becomes crispy add required amount of salt and chili powder and mix well and fry for another couple of minutes.
• Once the fry is done do not cover it as it will loose its crunch and becomes slightly soggy.So its better to do it fresh and serve immediately rather than making it a couple of hours earlier.

Serve it hot with piping hot white rice and rasam/sambar/dal and papad.I served it with brown rice,tangy raw mango dal and papad.

Notes:

Follow the same method to make any fry with the vegetables like ladies finger, brinjal, potato, raw banana, arbi(but you need to boil it before).You need to fry them according to the cooking time required to make it.

Variations:

• I sometimes add garlic chilly powder instead of regular chilly powder which gives nice garlic flavor to the fry.You can even add slightly mashed whole garlic pods to the fry while you are frying it.
• You can even add sambar powder or goda masala instead of red chilly powder for a different flavor to the fry.
  

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Red Pumpkin Yogurt Salad

Red pumpkin is one vegetable which I do not cook much as hubby does not like it,he eats it only in sambar and that is the only way I always end up making with it.When I saw this recipe in Sukham Ayu,I liked the simplicity of the salad with a typical south Indian touch and was in mind from such a long time to make it.So,this time when I brought pumpkin I saved a small piece of it to make this salad for my lunch.It is a very simple one and you can make it in a breeze,the coolness from the yogurt,the sweetness from the pumpkin and crunchiness from the onions is well balanced with salt and the heat from green chili.

Ingredients:
1 cup bite size pieces of red pumpkin
1 small red onion,finely chopped
2 tbsp chopped coriander
1 small green chili,finely chopped
2 tbsp yogurt
salt to taste

for tadka:
1 tsp oil/ghee
1/4 tsp mustard
1/2 tsp urad dal
5-6 curry leaves
a pinch of hing

Method:

• Steam the red pumpkin pieces for 4-5 mins until its tender still firm.Cool them to a room temperature.
• in a bowl,mix in the red pumpkin pieces,chopped onions,green chilies,chopped coriander,salt and slightly beaten yogurt and mix well.Keep it refrigerated for an hour.
• Meanwhile heat oil/ghee in a small pan,crackle mustard seeds,urad dal,hing and curry leaves for a minute.
• Mix in the tadka with the salad and serve it cold.

Variations:
Red pumpkin can be replaced by diced cucumber/steamed white pumpkin/Zucchini for a variation.

This salad is going to participate in the 'Only' Salads event hosted by me,which is started by Pari of Foodelicious.

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Soya Chunks Alu Curry

Soya Nuggets is an excellent source of proteins for vegetarians and also has a meaty texture which adds the extra liking at my place.I include it in all possible ways like curries, gravies, pulav's, tikki's, pasta,manchurian, snacks etc.When I add soya nuggets to any dish,I make it extra spicy and masaledar as these soya nuggets when soaked absorb all the flavors make it more tastier.It also comes to rescue to me when I am out of vegetables or lack of time.I do it in pressure cooker which helps in saving lot of time and attention while cooking.I make it in a very similar manner like how I make alu mutter,just that I add soaked soya nuggets to it.It pairs wonderfully with rice/pulav and roti's and now let us peek how I make this curry.Ingredients:
1 cup soya nuggets
2 medium potatoes
1/2 cup fresh/frozen green peas
2 medium onions,diced
2 tsp Ginger-Garlic paste
2 big tomatoes,finely chopped
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp Garam masala
1/2 tsp kitchen king masala(optional)
1/2 tsp kasuri methi
2 tbsp chopped coriander
1 tsp lemon juice
1 tbsp oil
salt to taste

for dry garam masala:
1 bayleaf
2 cloves
1/2" cinnamon
1/2 tsp jeera
a pinch of hing
2 green chillies,slit

Method:

• Soak soya nuggets in warm water for 10-12 mins.Squeeze out the extra water from it and keep it aside.
• Grind chopped onions with ginger and garlic to a rough paste.
• Heat oil in a pressure cooker and add the dry masala's one by one in the order cloves,cinnamon,jeera,bayleaf,green chili's and hing and fry until you get a nice aroma.
• Add ground onion mixture and fry until it turns brown.
• Add chopped tomatoes and fry until the oil leaves the masala.
• Now add coriander powder,chili powder,kitchen king masala,kasuri methi and salt and fry well.Add the diced potatoes and peas and fry well for 2-3 mins.
• Add the soaked and drained soya nuggets and fry again for a couple of minutes.Add approximately 2 cups of water and close the lid and pressure cook for 2 whistles.
• After the steam escapes remove the lid and add garam masala,coriander leaves and cook for 2 mins.Add lemon juice just before removing it from the stove.

Garnish with coriander and serve it hot with roti/paratha or pulav of your choice.
Note:
If you want to make it rich,add few tbsp's of fresh cream at the end to the curry.

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Steamed Baby Corn-Mango Salad

If you are from Bangalore and is a foodie,you would have definitely visited V.V puram Eat street which has a row of different kind of shops/carts ranging from starters like salad's, nippat masala,fritter's, various types of pakoda's to the main course with lot of varieties of Idly,Dosa,rotti,pav bhaji,chinese etc etc and to the desserts with Fruit salad,gulkand n Ice cream.They even make fresh hollige's and some of our community specials and don't forget to taste hot badam milk.One can get to taste the complete meal choosing according to their taste and appetite.And the most famous V.V Bakery is very near by which is famous for it congress butter bun,biscuits,khara breads,etc etc.One should visit this place only in the evenings and you can easily see the crowd in each and every shop.It would be a complete feast for all food lovers and is a great experience,so guys if you are visiting Bangalore anytime do not miss this place.

American corn salad is quite famous every where,but I got introduced to baby corn salad only at this place.I was surprised to see the list of salad's which they make fresh and serve in a span of five mins and sometimes we don't even get to eat it if it is over crowded.This recipe I got inspired truly from this place and added the ingredients according to our taste buds.When I saw suma's post on Fruit chaat I was tempted more to prepare this immediately.The sour bites of mango pieces with the crunch baby corn and the spicyness from the masala makes the salad taste perfect.Do try out the various variations I have mentioned in the salad as I could not show everything in one post.

Ingredients:
15-18 Baby corn,sliced diagonally
1 cucumber,diced to the size of baby corn pieces
3 tbsp finely chopped raw mango
1 tsp butter

for the dressing:
a handful of mint leaves
a handful of coriander leaves
1 tbsp chopped raw mango
a big green chili
1 tsp lemon juice
salt to taste

Method:

• Steam the baby corn pieces for 2-3 mins.They should be crunchy not completely cooked.
  
• Mix in the butter to the baby corn pieces immediately when the baby corn slices r hot and let them coat completely.
• Prepare a coarse paste of mint leaves,coriander leaves,raw mango,green chili,lemon juice and salt in a mixer or a mortar and pestle.
• Mix in the diced cucumber to the buttered baby corn and also add the paste and stir in quickly with a ladle.

Serve it immediately when the baby corn is still warm.

Note:

1. You can even add pepper to it if you want it bit more hot n spicy.It also gives a different flavor.
2. You can replace pine apple instead of mango or you can even use the combination of both.
3. You can just steam the baby corn and stir in butter,salt and pepper immediately when it is hot and serve again immediately.That is also a nice combination.
4. You can even add chat masala,salt and butter to the steamed baby corn.
5. You can replace baby corn with steamed corn or grilled corn.
   

This salad is going to participate in the "Only Salad's" event hosted by me,which is started by Pari of Foodelicious.

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Cous Cous Salad

This is a very easy,healthy and filling salad which can be done in less than 15-20 mins and is a great crowd pleaser.I generally make it for my lunch or dinner so that I can enjoy the good healthy salad with some bread and lemonade which forms a very filling meal.The Preparation of this salad is no different from any other salad which we make regularly just that cous cous is added in a major portion to the regular salad.The choice of vegetables,nuts,beans,spices,herbs are left to our imagination and creativity.This is one combination of salad which I make regularly.

Ingredients:
1 cup Cous Cous
1 1/2 cup hot water approx
1 medium onion,cut into small cubes(you can even add spring onions)
1 medium capsicum,seeded and cut into small cubes(you can add any kind of peppers)
1 big tomato,seeded and cut into small cubes
1/4 cup small cubed cucumber
1/4 cup chopped coriander and some mint
8-10 seedless black/green olives
3-4 pickled gherkins/jalapenos,chopped
2 green chilies,very finely chopped
a handful of roughly chopped walnuts/pine nuts
1 tbsp extra virgin olive oil(EVOO)
salt to taste

For Dressing:
2 tbsp extra virgin Olive oil(EVOO)
2 tsp lemon juice
2 garlic pods,grated
salt to taste
Fresh ground pepper to taste

Method:

• In a large bowl mix cous cous and pour hot boiling water and salt over it and mix well and cover it with a lid and keep it aside for 12-15 mins.Or Cook cous cous according to the package directions.
  
• Now pour a tbsp of EVOO(olive oil) and fluff it up with a fork gently.
• Now mix in all the diced vegetables(tomatoes,onions,cucumber,olives,capsicum), chopped green chillies,coriander and mint,walnuts and mix well with a wooden spatula.
• Take a small bowl and mix olive oil,lemon juice,grated garlic,salt and pepper using a balloon whisk until everything is well mixed.
• Pour the dressing over the cous cous mixture and mix well.
• Refrigerate it for half an hour to one hour to allow the flavors to blend in the cous cous.

Garnish with some walnuts and coriander and serve it cold.

Notes and variations to the salad:

• Various vegetables like Sauteed spinach or fresh baby spinach,blanched broccoli,colored bell peppers,grilled zucchini,boiled corn,spring onions and chopped basil can also be added according to your taste.
• You can even add diced feta cheese or paneer to the salad.
  
• You can even add boiled and salted garbanzo beans / Rajma / Lobia beans to the salad if you like.
• Dry fruits like raisins,cranberries,chopped almonds can also be added.Roasted and coarsely ground peanuts can be added for different taste.
  
• For dressing you can add a tsp of balsamic vinegar or regular white vinegar for different flavor.

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Ridge Gourd Dal / Beerakaya Pappu

My frequent trips to Bangalore kept me On and Off from blogging from the last one month.My trips were quite joyful with few family functions,get together's and I also had a great time eating at my favorite joints which I miss so much here in Mumbai.I hope I will be regular in blogging from now onwards without any break's in between.
And coming to today's recipe this ridge gourd dal is very simple and tastier one which is truely done in Andhra style.Dal/pappu has a very prominent place in regular Andhra meal either it is paired with greens or vegetables or just a simple plain dal.Ridge gourd is one vegetable which can be utilized completely without any wastage.Peeled ridge gourd is used either in stew, dal, kootu where as the peels of ridge gourd are used to make pacchadi(chutney) which goes very well with rice.You can check the recipe for Ridge gourd pacchadi here.

Ingredients:
1 small tender ridge gourd/beerakaya
1 medium sized onion,roughly chopped
1/2 cup heaped toor dal/yellow lentils
4-5 green chillies,slit
1 tsp coriander powder
1/2 tsp cumin seeds powder
a generous pinch of turmeric powder
1 tbsp oil
salt to taste

for tadka:
4-5 garlic pods
2 broken red chillies
a sprig of curry leaves
1 tsp mustard seeds
1/2 tsp cumin seeds
a pinch of hing
1 tsp ghee/oil

Method:

• Peel the ridge gourd and cut into small cubes.Check whether the ridge gourd is bitter or not before proceeding further making it.If it is bitter discard it and use another one.
• Wash toor dal and soak it in water for some time.
• Heat oil in a kadai or pressure cooker and add chopped onions and green chillies and fry until they are translucent.
• Add ridge gourd pieces and fry for few minutes and add soaked toor dal and add coriander powder,jeera powder and turmeric and mix well.
• Transfer this mixture into a vessel that fits in the pressure cooker(or if you are doing it in the pressure cooker directly,you can skip this step).Add enough salt and water and pressure cook for 3 whistles and switch off the flame.
• Mean while heat a small tadka pan and add ghee/oil to it and crackle mustard seeds and cumin seeds.Add slightly crushed garlic,red chillies and hing and fry for few seconds and add curry leaves and switch off the flame.
• After the pressure drops down turn on the heat again and pour the prepared tadka over it and mix well and let it come to a boil once and switch off the flame.

Serve it hot with rice,ghee and papad with some fry.

Note:

• For a Vegan version use only oil instead of ghee in the recipe.

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