Chow chow Paruppu koottu and peel thogayal

Chow chow / Bangalore Kathirikai / Chayote 

A dal curry paruppu koottu with chow chow and a spicy chutney using it's peel (chow chow thol thogayal). 

Today we are going to using the whole humble chow chow (except the seed).

This is an excellent yummy dal based curry I prepare often using the chayote that is available all around the year in USA at the same price always. We just love this simple dal along with the peel chutney with piping hot rice. This is my very own recipe. Hope you all love this combo.

Ingredients: For Paruppu koottu:

Chow chow - 2
oil - 2 tbsp
Mustard - 1  tsp
Channa dal - 1 tbsp

Dry red chili - 2
Curry leaf - 1 sprig
Onion (chopped) - 1

Tomato - 2
Tuvaram paruppu (Toor dal) - 1/4 cup
turmeric powder - 1/2 tsp
hing - 1/8 tsp
salt - to taste
To grind:
Coconut - 3 tbsp
cumin - 1 tsp
green chilly - 3

Method: 
Rinse the dal. 

Pressure cook it with turmeric 1/2 tsp and hing a pinch.

(After 1 whistle reduce heat and cook for 10 mins or in electric cooker Instant pot, set pressure cook time to 10 mins and it will be cooked soft).

keep aside.

While cooking dal,

Peel the chow chow and reserve the peels for making chutney (recipe below).

Discard the seed in the center.

Cube the chow chow.

 In a wok heat 2 tbsp oil, add mustard seeds, channa dal and let the mustard crack. Then add chopped onion, curry leaves, chopped dry red chili. Saute till onion turns soft. 

Add the chopped tomato and cook till soft.

Add 1 tsp salt.

Now add the chopped chow chow and the sauted onion mixture to the cooked dal in pressure cooker.

Grind coconut, green chilly, cumin to a coarse paste. 

Add this mixture also to the chow chow.

Mix well.

Pressure cook again. After getting 1 whistle reduce heat and cook for 5 mins and switch off.In Instantpot, set pressure cook to 5 mins.

Once pressure is reduced, open , mix well. Check and add more salt if needed.

Garnish with chopped cilantro.

Chow chow paruppu koottu is ready !

Serving suggestion:
Serve as curry over rice or as side dish with chapti or any rice.

Chow Chow Thol Thogayal

Ingredients. For chow chow thol thogayal:

Peels from  2 chow chow
Sesame oil - 2 tbsp
Mustard - 1  tsp
urid dal / channa dal - 1 tbsp
Curry leaf - 1 sprig

Dry red chili - 2

Tamarind - 2 inch size

Garlic - 1 clove
Cumin - 1/2 tsp

hing - a pinch
salt - 1/2  tsp

Method: 

Rinse the chow chow and peel the skin.

Use the chow chow for making a curry.

Heat oil in a pan. Add mustard, as it starts crackle, add urid dal.

Then add the dry red chili and other items.

Fry few seconds. Once red chili gets crispy , take it out. Let other things stay in the pan.

(this helps in lesser spicy fumes, If you can tolerate spicy smell, then no need to take out the chilies).

Add the peel of chow chow.

Saute and cook covered for 5 mins in low heat.

Let cool.

Grind to a thick chutney without adding water (few drops is ok).

Chow chow thol chutney is ready.

If needed garnish with fried mustard seasoning (I save some seasoning while doing for paruppu koottu and add to chutney).

Serving suggestion:

Serve as side dish with rice, curd rice or idli dosai.

Oats cookies with raisin and more !

Having some cookie dough or cookie at hand is a great blessing for a quick breakfast or snack. Here is one of my favorite cookie recipes. I love adding some chocolate chips for myself, while it's a raisin oats cookie for my hubby. 

This Oats cookies loaded with walnut and raisin or chocolate chip is a yummy cookie I baked recently and often. Kindly try this recipe and let me know how much happiness this simple recipe creates,

Happy Easter !

Oats Walnut Raisin cookies (40 cookies)

Dry Ingredients

All-purpose flour - 2 cups

Cinnamon powder - 1.5 tsp

Baking soda - 1 tsp

Salt - 1 tsp

Wet ingredients:

Unsalted butter, softened - 1 cup (2 stick)

White sugar - 1 cup

Brown sugar  packed - 1 cup

Eggs - 2

Vanilla extract - 1 tsp

others:

Oats - 3 cups (old fashion or quick)

Raisin - 3/4 cup

Chopped walnuts - 1/2 cup

(Chocolate chips - 1/2 cup)

Method:

Combine the flour, cinnamon, baking soda, and salt together in a  bowl.

Beat butter,  white sugar, and brown sugar in a large bowl using an electric mixer until creamy ( 2 to 3 minutes).

Add  eggs, vanilla. Mix well.

Add the dry ingredients and mix well.

Add oats , raisin, walnut. If desired add some chocolate chips too.

Mix  thoroughly. 

If the dough is unrollable, then Cover the bowl and chill dough in the refrigerator for nearly 1 hour.

But I start baking immediately (in small batches for the week).

Preheat the oven to 375 degrees F (190 degrees C). 

Coat two baking trays with little oil or butter.

Roll the cookie dough into small lime size balls, and place 2 inches apart on the prepared cookie sheets. 

This cookie spreads a lot and gets bigger while baking. So remember to give enough space between while baking.

Using a spatula or our hands flatten each cookie (slightly to 2 inch dia).

Bake in the preheated oven until light golden brown around the edges and centers are nearly set, 8 to 10 minutes.

If we want it to be harder , then bake for 11 mins.

Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Store in air tight containers.

How to store:

Keep the excess batter in fridge for 1 week and use as per need. Or this stays safe in freezer longer (3 months - I haven't tested this ). I keep it in fridge and bake everything within 10 days.  

These cookies makes a great healthy gift.

Makes 40 large size cookies approximately.

Approximate Calorie per cookie = 148 Cal