Pavakkai Vathal / Bitter Gourd Vathal / Sun Dried Bitter Gourd

Pavakkai Vathal

Ingredients
Medium size bitter gourd -6
Salt-2 tsp or little less
Water -5 cups
Turmeric powder-1tsp
Method
Cut the bitter gourd into semi thick circles.
Boil water with salt & turmeric powder.
Add the cut bitter gourd & in medium high flame boil till its 3/4th cooked or for 5 minutes.
Switch off the stove,drain out the water completely.
Spread these semi cooked bitter gourd in a tray.
Dry these for couple of days in hot sun till its crisp.
Store it in a container.
Deep fry in medium hot oil when needed.
Can be eaten with sambar rice or add it to Puli kuzhambu.

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Brown Rice Dosa Recipe / Crispy Brown Rice Dosa Recipe

Brown Rice Dosa

Ingredients
Brown rice-3 cups
Urad dal-1 cup
Channa dhal, moongh dal,Thur dhal- Each-1/3 cup
Poha/beaten rice-1 cup
Methi / fenugreek seeds-1tsp
Salt to taste
Oil-to make dosa.
Method
Wash & soak rice,dals & methi together for 6 hours & soak poha separately for an hour.
Grind everything to a smooth semi thick batter.
Add salt to the batter mix & leave it to ferment for 8 hours.Next day mix it well,if your batter is very thick add some water & dilute.
Heat a tawa pour a ladle of batter,spread it to a thin circle.Pour oil around the dosa,cook till crisp & light brown on all sides.
Do not flip the other side,your crispy dosa is ready to serve with any chutney you like.

Courtesy:thechefandherkitchen....

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Rava Vadiyalu Recipe / Rawa Vadiyalu / Sooji ke Papad / Bombay Rava Vadiyalu / Rava Odiyalu / Rava Vadam

Rava Vadiyalu

Ingredients
Sooji / Rava / Semolina -1 cup
Water-8 cups
Salt - to taste ( about 3/4 tsp)
Jeera/cumin seeds -1tsp
Green chillies-2
Ginger -a small piece

Rava Vadam

Method
Grind ginger,green chillies & salt to a smooth paste.
Boil water in a heavy bottom pan add the jeera & ground paste.
Reduce the flame & add the rava ,stir it continuously to avoid forming of lumps.
Cook this mixture till rava is cooked & its slightly thick.
Switch off the flame,while still warm spread a plastic sheet & drop a spoon full of batter & spread.Do not spread it very thin.
Dry these for 2 days or till its completely dry & crisp.
Remove from the sheet & store them in a container.
Deep fry these vadiyalu/Vadam in hot oil & enjoy!

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Paneer Korma Recipe / Paneer Kuruma / Paneer Kurma Recipe

Paneer Korma

Ingredients fried in 2tsp of oil till light brown & ground to a smooth paste
Chopped onion-1/4
Chopped tomato-1 large
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/8tsp
Coriander powder-1/2tsp
Green chillies-2
Ginger & Garlic paste-1tsp
Fennel seeds-1tsp
Cloves-2
Cinnamon-a small piece
Poppy seeds-1tsp
Coconut-2tsp
Almonds-6
Other ingredients
Paneer cubes-1 & 1/2 cup
(slightly tossed in oil)
Tempering
Oil-4tsp
Cinnamon-a small piece
Bay leaf-2
Cloves-2
Cardamom-2
Method
Heat oil in a pan temper it with above ingredients.
Pour the ground paste & saute for couple of minutes till oil separates the pan.
Pour enough water for making the gravy,cover & in medium low flame cook the gravy till its semi thick.
Add the paneer cubes & give a boil,switch off the stove.
Garnish with curry leaves,serve it with roti or poori......

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Palak Raita Recipe / Palak Ka Raita / Spinach Raita - Spinach In Yogurt

Palak Raita

Ingredients
Steamed & finely chopped spinach/palak-1/2 cup
Chopped fresh mint leaves-10
Chopped green chillies-1
Thick beaten curd-1 cup
Black pepper powder & Salt to taste
Black salt-a pinch
Roasted & powdered jeera/cumin -1/2tsp
Method
Beat the curd with salt,pepper powder,jeera powder & black salt.
Add the chopped spinach,mint & green chillies,mix it well..
Serve the raita cold with any flavoured rice or roti.

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