Friday, July 25, 2014

Drumstick ridgegourd koottu

Vegetables like ridge gourd (peerkan kaai) , drumstick (murungaikai) are very native to South Indian ....especially the Tamilnadu cuisine. Whenever I cook drumstick, I find it difficult for anyone to eat ....that too men and kids consider it old fashioned to eat it in front of others :) While growing up, drumstick had played an important role in our daily menu, as we had a large tree in the backyard. So instead of buying some vegetable for sambar, it would always be murungakkai sambar. My mom used to cook the drumstick and scoop out the edible portion inside drumstick and add it in many dishes. Few weeks back I saw fresh succulent drumsticks here at the rate of $ 6 / lb . I bought 2 drumsticks for $ 2 (!) and wanted to make something delicious. I added it with ridge gourd and the result was very delicious. I made it for a Saturday lunch along with ridge gourd peel chutney and served this koottu as 'curry over rice'. It was a very light and delicious meal. Hope you all try my version of this koottu in this peek drumstick , ridgegourd season and enjoy.



Mashed drumstick ridge gourd koottu

Ingredients:
Drumstick - 2 (long)
ridge gourd - 1 (1 lb)
green gram dhal (moong dal / paasi paruppu) - 1/4 cup
turmeric - a pinch
hing - a pinch
onion - 1
green chilly - 1
curry leaves - few
oil - 1 tbsp
mustard seed - 1/2 tsp
urid dal - 1/2 tsp
salt - to taste

Masala to grind:
coconut - 2 tbsp
dry roasted fennel - 1 tsp
green chilly - 2
cumin - 1/2 tsp

Method:
Cut the drumstick into two or three long pieces. 
Pressure cook dal along with drumstick, turmeric and hing.  Scoop out the edible inside portion of drumstick.
Squeeze and extract juice from outer layer too. Discard the fiber.
Peel the ridgegourd (save the peels for chutney...see the recipe for peerkan kaai thol thogaiyal).
Chop it into small pieces.
Chop onion, green chilly, curry leaves and keep aside.
Grind the masala to a coarse paste.
Heat oil in a wok. Let mustard crackle and urid dal gets mild red.
Then add chopped onion, chilly, curry leaves and stir till onion gets soft.
Then add the ridge gourd and cook covered with a handful of water.
It may take 5 minutes to get cooked.
After that, add the cooked dal, mashed drumstick, salt and masala paste.
Cook covered in medium heat for 2  to 3 more minutes or till the raw smell goes.
Switch off.  Garnish with chopped cilantro.
Ridge gourd drumstick curry is ready!

Serving suggestion:
Serve as curry over hot rice along with pappad and a hot chutney.
Also makes a side dish for any rice or chapati.

Note:
If needed add 1 tomato while making the koottu.

Friday, July 18, 2014

Potato masala panini

Panini can be explained as a crispy grilled sandwich. If this delicious sandwich gets the fillings in Indian flavor, then it will definitely satisfy our tastebuds :) This is another recipe I got from my neighbor aunty. She calls this as Mumbai style grilled sandwich. Hubby and me absolutely love this very much. While making potato subzi for chapati, I reserve a  little for this panini or masal dosai and by this way we can save some time. Also this is a nice way to use leftover vegetable curries and also a good idea to make kids eat their vegetables:)
Also check out my capsicum panini.







Ingredients:
sandwich bread - 6 slices
potato masala - 4 tbsp (see below for recipe)
onion - 1/4 cup
butter - 1 tsp (each)
Indian green chutney - 1/4 cup
tomato sauce - 1 tsp each sandwich

Method:
Heat the panini maker to maximum heat with the lid closed. After we see the ready button glowing, open the grill. (Read and follow the instructions carefully if it is the first time).
In the mean time place the required bread slices (3 slices) on a plate and spread 1 tbsp green chutney and few slices of onion, 1 tsp tomato sauce over the breads.
Take few more bread slices and  spread the potato masala over them. Close the green chutney covered slices with these aloo covered bread slices.

Rub a piece of butter on panini press (bottom plate) in a small area and  place the prepared sandwich.(one set at a time).
Place the lid gently (no locking) and the by the weight of the top plate the sandwich will get thin and crunchy  in one minute.
If needed apply some more butter on top of sandwich and press again gently.
Take out using a spatula, slice and serve while it is hot.
Potato masala panini is ready!

Serving suggestion:
Makes a main course meal in breakfast or dinner.
Serve with Indian chai tea or orange juice as breakfast.
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I )Spicy potato masala curry:  
This is one of the best fillings I make for potato paratha, spicy masal dosai, etc. We can use the below curry as side dish for chapati too . This curry should be thick and should be spreadable. Keep this handy to amaze your loving family.

Potato masala:
Boiled potato - 3
red onion - 1/2
ginger garlic paste - 1 tsp
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
cilantro - few leaves.
salt - to taste
garam masala / curry masala powder - 3/4 tsp

Method:
 Peel the boiled potatoes and mash almost finely.
Heat oil  in a wok, add fennel (sombu). As it gets red, add finely chopped onion. After the onion gets soft, add ginger garlic paste and saute till raw smell goes. Add the turmeric powder, chili powder, curry masala powder and mix for 10 seconds. Then add the mashed potatoes, salt, cilantro and cook covered with handful of water for 5 minutes.
After switching off sprinkle lemon juice and keep aside.
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II) Easy potato masala for filling:
Pressure cook the potatoes. Peel and mash them as finely as possible. Add salt, garam masala powder, turmeric powder, red chilly powder and chopped cilantro. Mix well and keep refrigerated.
This is the easy version to make potato fillings in any Indian recipe.

The Daily Puppy

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