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Friday, October 30, 2020

Sponge Gourd Burfi / Luffa Burfi / Nethi Beerakaya Burfi / Easy Loofah Burfi

 

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Sponge Gourd Burfi

Ingredients

Sweetened Mawa /Khoya - 1 cup

( For making Khoya in microwave click HERE .If using unsweetened Khoya then add sugar according to your taste)

Chopped nuts of your choice - 2 tbsp

Cardamom powder - 1/4 tsp

Saffron - a generous pinch

Loofah/Sponge gourd /Luffa/Nethi Beerakaya - 1 medium size

(Do not peel the luffa skin completly as they may loose shape when boiling,peeling skin is optional.If the luffa is tender no not peel the skin.Cut it into thick circles and gently scoop out the flesh and chop it finely.Do not cut it into very thin circles they will loose shape while boiling)

Desiccated coconut - 1 tbsp + 1 tbsp for dusting

Sugar - 2 tbsp

Ghee - 1 tsp

Green food colour - a pinch ( optional)

Water as needed

images of Sponge Gourd Burfi / Luffa Burfi / Nethi Beerakaya Burfi / Easy Loofah Burfi
Luffa Burfi
Method

Take a wide pan add very little water ,sugar and food colour if using and boil till cooked.

Do not over cook till soft. Boiling will take only few seconds.

Remove from the syrup and place it on a plate to cool completely.

images of Sponge Gourd Burfi / Luffa Burfi / Nethi Beerakaya Burfi / Easy Loofah Burfi
Nethi Beerakaya Burfi
Heat 1 tsp ghee and fry the sponge gourd flesh for few minutes till raw smell has disappeared.

Add the desiccated coconut and fry for few more minutes and switch off the stove.

Cool and then add the nuts,saffron,cardamom powder and khoya mix well.

Take small portion of the mixture and stuff it into the cooked sponge gourd rings.

Keep it in fridge for 10 minutes to harden slightly .

Remove from fridge and dust the sides with desiccated coconut and sprinkle some nut on top.

Decorate with cherries enjoy chill!

images of Sponge Gourd Burfi / Luffa Burfi / Nethi Beerakaya Burfi / Easy Loofah Burfi
Loofah Burfi / Luffa Burfi 

Notes:

a) Do not cut the rings to small when cooked they will break.

b) Peeling the skin is optional, if sponge gourd is  tender do not peel.

c) Do not boil the vegetable too much they will loose it's shape.

d) You can add any flavoring of your choice.

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Aval Mixture Recipe / Poha Mixture Recipe / Poha Chivda / Atukula Mixture

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Aval Mixture
Ingredients
Thick Aval/Poha/Beaten Rice - 8 cups
Raw peanuts - 1/2 cup
Roasted gram dal/Putnala pappu - 1/2 cup
Broken cashew nut - 25
Small pieces of dry coconut /kopra - 1/2 cup
Curry leaves - a handful
Salt to taste
Red chilly powder - 1 tsp heaped
Turmeric powder - 1/2 tsp
Hing - 1/4 tsp
Oil to deep fry
Method
Heat oil in a pan fry cashew nut,peanut,roasted gram dal,curry leaves and dry coconut separately till they are light brown.Remove it on a kitchen tissue.
In the same oil deep fry the aval till they puff up,make sure the colour doesn't change,remove it on kitchen tissue.
Take a wide tray add all the ingredients together.Gently mix till everything is well combined.
Cool completely and store it in a clean dry air tight box.
Note:
a)Fried raisins,sev,fried corn flakes can be added .
b)If you like a slight sweet taste then add 1/2 tsp of sugar.
c)Oil should be hot when frying aval or they will not puff up.Make sure the colour doesn't change.

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Ridge Gourd Akki Rotti / Luffa Akki Roti / Sponge Gourd Akki Roti / Akki Roti Recipe / Akki Rotti Recipe

 

images of Ridge Gourd Akki Rotti / Luffa Akki Roti / Sponge Gourd Akki Roti / Akki Roti Recipe / Akki Rotti Recipe
Sponge gourd Akki Roti

Yields : 6

Ingredients

Rice flour - 1 & 1/2 cups
( add more if needed to form a soft dough)
Salt to taste
Nethi beerakaya / Luffa / Sponge Gourd - 1 small size
( peeling is optional and chop into small cubes)
Chopped onion - a handful
Crushed curry leaves - 1 tsp
Chopped green chillies - 2
Grated ginger -1/2 tsp
Jeera/Cumin seeds - 1 tsp
Grated fresh coconut - 1 tbsp
Water as needed
Oil to cook
images of Ridge Gourd Akki Rotti / Luffa Akki Roti / Sponge Gourd Akki Roti / Akki Roti Recipe / Akki Rotti Recipe
Akki Rotti
Method
Take a mixi jar add the chopped sponge gourd,grated coconut,green chillies and ginger,grind to a semi smooth mixture.Do not add water while grinding.
Take a bowl add the rice flour,ground mixture,onions,curry leaves,salt and jeera,mix it well.
Usually you will not need any extra water to form a soft dough.
Add more rice flour if the mixture is loose.
Divide into 6 small balls,grease a plastic sheet or banana leaf place a ball and gently press to make a semi thick disc,make a small hole in the middle.
Heat a tawa/griddle and cook these roti with little oil smeared on both sides.
Toast till the roti are light brown on all side.Do not over cook as they will become hard.
Serve them hot with any chutney you like.

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Thursday, October 29, 2020

Lunch Menu

 

Lunch ready

Korean Style Spicy Stuffed Steamed Eggplant - https://www.sailajakitchen.org/.../korean-style-spicy...

Korean Style Spicy Stuffed Steamed Eggplant / Spicy Stuffed And Steamed Eggplant / Gochujang Gaji-jjim

images of Korean Style Spicy Stuffed Steamed Eggplant / Spicy Stuffed And Steamed Eggplant / Gochujang Gaji-jjim
Korean Style Spicy Stuffed Steamed Eggplant
Ingredients

Long Japanese purple eggplant - 3

( slit the eggplants, do not cut till the end)

Chopped onion - 1/2 cup

Chopped garlic - 5

Chopped spring onions - a handful

Korean chilly powder - 1 tbsp

Korean Hot pepper paste - 1 tbsp

Pepper powder - 1/2 tsp

Soy sauce - 2 tbsp

Sugar - 3/4 tsp

Sesame seeds - 1 tsp

Sesame oil - 1 tbsp

images of Korean Style Spicy Stuffed Steamed Eggplant / Spicy Stuffed And Steamed Eggplant / Gochujang Gaji-jjim
Method

Heat 1 tsp of oil and add the garlic,onion and spring onions,saute till onion changes it's colour.

Switch off the stove and add all other ingredients mentioned above and mix well.

Stuff this mixture into the slit brinjals,arrange these on a bowl and steam till cooked.

Serve hot as a side dish for rice.

Adapted from Maangchi.

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Beerakaya Dosa / Nethibeerakaya Dosa / Luffa Dosa / Sponge Gourd Dosa /Luffa Gourd Dosa

 

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Luffa Dosa

Ingredients

Idli batter - 1 cup

Oil to cook dosa - as needed

Ingredients ground to a semi coarse mixture

Luffa/Sponge gourd/Nethibeerakaya - 1/2 cup chopped

(peeling the skin is optional)

Green chillies - 1

Ginger chopped - 1/4 tsp

Curry leaves few

Jeera - 1/2 tsp

( grind above ingredients to a semi coarse mixture,do not add water while grinding)

Method

Pour Idli batter into a bowl add the ground mixture and mix it well.

Heat a tawa smear oil and pour the batter and spread it to the thickness you want.I made it little thick like ootappams.

Pour oil around the dosa and cook,flip the other side and cook till crisp and light brown on all sides.

Serve hot with Idli Podi or chutney of your choice.


Thanks for visiting !




Tuesday, October 27, 2020

Peerkangai Masiyal / Peerkangai Kadayal / Ridge Gourd Masiyal / Peerkangai Kadayal Without Dal

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Peerkangai Masiyal
Tempering ingredients

Talimpu vadavam - 1 tsp

( or use mustard,urad dal and jeera )

Curry leaves few

Red chilly - 1

Sesame oil - 3 tsp

Other ingredients

Ridge gourd - 1 large size

( remove skin and cut into small cubes,before cooking taste a piece to check for bitterness)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped onion - a handful

Chopped garlic - 3

Green chillies - 3

Tamarind juice - 1 tbsp

images of Peerkangai Masiyal / Peerkangai Kadayal / Ridge Gourd Masiyal / Peerkangai Kadayal Without Dal
Peerkangai Kadayal
Method

Take a pan add the ridge gourd,onion,green chillies,turmeric powder and garlic,don't add water cover and cook till soft.

Add the tamarind juice and salt, cook for few more minutes and switch off the stove.

Mash this mixture well using a masher or cool and pulse once in a blender.

Heat oil in a pan and temper with above ingredients.

Pour the hot tempering into the ridge gourd mixture mix and serve hot with rice.


Thanks for visiting !


Monday, October 26, 2020

Food Clicks




Idli Pizza Recipe / Idli Pizza / Pizza Idli / Vegetable Idli Pizza - Kids Friendly Recipes

images of Idli Pizza Recipe / Idli Pizza / Pizza Idli / Vegetable Idli Pizza - Kids Friendly Recipes
Idli Pizza
Ingredients

Idli batter - 2 ladles

Pizza sauce - 2 tbsp

( or marinara pasta sauce)

Diced coloured capsicum and onion - together a handful

( or any topping of your choice)

Italian seasonings - a generous pinch

Chilly flakes - a generous pinch

Mozzarella cheese - a handful

images of Idli Pizza Recipe / Idli Pizza / Pizza Idli / Vegetable Idli Pizza - Kids Friendly Recipes
Vegetable Idli Pizza
Method

Grease a flat plate with some oil,pour the idli batter and spread,steam for 3 minutes till the top is slightly cooked.

Now spread the pizza sauce on top arrange the diced vegetables and sprinkle cheese evenly,steam for another 3 minutes or till fully cooked.

Switch off the stove and let the idli pizza cool completely.Using a knife loose up the sides and gently lift and transfer to a plate.

Sprinkle Italian seasonings and chilly flakes on top and enjoy!


Thanks for visiting !

Sunday, October 25, 2020

Baked Zucchini Fries / Baked Zucchini / Zucchini Fries / Zucchini Fries With Parmesan Cheese

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Baked Zucchini Fries
Ingredients for outer coating

Panko bread crumbs - 1 cup

Garlic salt to taste

Italian seasonings - 1 tsp

Onion powder - 1/2 tsp

Chilly powder - 1/2 tsp

Pepper powder - 1 tsp

Parmesan cheese - 1/4 cup

( Combine all the above mentioned ingredients together in a bowl and keep it aside)

Other ingredients

Zucchini - 2

( cut into finger size)

All purpose flour for dusting as needed

Egg beaten - 1

images of Baked Zucchini Fries / Baked Zucchini / Zucchini Fries / Zucchini Fries With Parmesan Cheese
Spicy Mayo
Method

Grease a tray with some oil and keep it ready.

Take a zucchini piece dust all sides with all purpose flour,dip it into the beaten egg and roll it into the bread crumbs mixture.

Arrange these zucchini pieces on a baking tray.

Bake these at 425 deg.F for 20 minutes or till light brown on all sides.

Each oven is different so keep an eye on the temperature and baking time.

Best served with Spicy Mayo Dip.

Note:

a) You can even deep fry these instead of baking.

b) Instead of panko you can use regular bread crumbs, but the texture will differ.

Thanks for visiting !



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