Monday, June 20, 2016

Tonde Hannina Chutney/Kovai Paza Chutney - Ripe Ivy Gourd Relish

Once while browsing through my refrigerator I found a handful of Ivy Gourds - long forgotten - tucked away in a remote corner. They had become red and ripe though they were in the   MoistFresh Zone of the refrigerator.They looked beautiful and juicy. But I felt that they could neither be used nor discarded. My saviour during such times is my cousin who could conjure up a delicious dish with anything and everything edible in no time. When I sent her an SOS regarding the ripe Ivy Gourd, she sent me back a beautiful recipe for this tasty  Tonde Hannina Chutney/ Kovai Paza Chutney. Henceforth when ever I buy Ivy Gourds I  save up a portion to be ripened so that I can prepare the delicious lip smacking Tonde Hannina Chutney/ Kovai Paza  Chutney.


Ripe Ivy Gourd - 2 cups
Red chillies - 4
Salt - 1/2 tsp
Tamarind - A small marble size ball
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Asafoetida - 1 pinch
Sesame oil - 2 tbsps
1. Wash and chop the ripe  Ivy Gourds (do not worry if they get squished), Tonde Hannu/ Kovai Pazam.
2. Dry roast the fenugreek seeds till they become dark in colour emanating a pleasant aroma.
3. Remove the roasted seeds and heat 1/4 tsp of sesame oil in the same pan and roast the red chillies till they turn crisp.
4. Remove the roasted chillies, heat 2 tsps of oil in the same pan and saute the ripe Ivy Gourds.
5. Powder the roasted fenugreek seeds, roasted chillies and salt in a mixer.
6. Add sauteed Ivy Gourd and tamarind and grind all the ingredients together smoothly.
7. Heat the remaining oil in the pan and splutter mustard seeds.
8. Add asafoetida followed by the ground paste and keep stirring.
9. When the oil separates and the chutney comes together switch off flame.
10. Allow to cool thoroughly and store in a clean dry container.

Enjoy the lip smacking Ripe Ivy Gourd Chutney/Tonde Hannina Chutney/Kovai Paza Chutney with steaming hot rice. It goes well with dosas and chapaties. It is also a delicious bread spread.

Thursday, June 9, 2016

NAVANE VEGETABLE VANGIBATH - Spicy Vegetable and Foxtail Millet

For quite sometime now the food world is abuzz with the millet mantra. Millets are gluten free, high in fiber and are rich in antioxidants. Navane or Foxtail millet is one of the positive grains/ millets which have been in use since thousands of years. It helps in balancing the cholesterol levels and aids in good digestion. It has a low glycemic index and thus it is an excellent diabetes manager. We are basically  rice eaters and we started including Ragi and Sorghum long ago. Of late we have been switching over to other millets too  for their immense health benefits. Millets can be cooked into traditional dishes without having to compromise on taste. 
Here is a recipe for Navane Vegetable Vangibath using Vangi ( brinjal) and other vegetables with Navane / Foxtail millet. 

Foxtail millet/Navane/Tinai - 1 cup
Brinjal,Onion,Capsicum and Carrots ( Chopped) -1 1/2 cups
Salt - 3/4 tsp
Turmeric powder - 1 pinch
Sesame oil - 2 tbsps
Mustard seeds - 1/4 tsp
Curry leaves - a few
Asafoetida - 1 pinch
Juice of 1/2 lime
Vangibath powder - 1 tbsp
Sesame oil - 1/4 tsp
Coriander seeds - 2 tbsp
Bengal gram dal - 2 tbsp
Black gram dal - 1/4 tsp
Red chillies ( Byadagi variety will give a rich colour and add to the flavour) - 12
Asafoetida - 1 pinch
Cinnamon - 1'' piece
Cardamom - 1
Cloves - 4
Dried coconut gratings/copra - 1tbsp
1.Heat oil and add cinnamon, cardamom and cloves and fry till you get a pleasant aroma.
2.Add the dals and the chillies and roast till they become crisp and golden in colour.
3.Add asafoetida powder and fry for half a minute more.
4.Allow to cool and grind into a powder adding dry copra.
Store the powder in an airtight container and use when ever needed. We will need only one tablespoon of this powder for this recipe.
1. Wash the millets thoroughly and drain them.
2. Add 2 cups of clean water, cover with a lid and allow it to soak for one hour.( Soaking grains helps in easy digestion and enables optimum absorption of nutrients. It also decreases the cooking time.)
3. Chop the vegetables finely and keep them separately. Keep the chopped brinjals immersed in water to prevent it from blackening.
4. Heat oil in a kadai and add mustard seeds.
5. When the mustard seeds splutter add curry leaves followed by chopped onion.
6. When the onion turns glassy add turmeric powder and asafoetida.
7. Stir in  carrots, cover and cook on low flame till  al dente.
8. Add the drained brinjal and stir. Cover and cook till they are half done.
9. Finally add the chopped capsicum and salt.
10. Stir fry till all the water evaporates.
11. Blend in the Vangibath masala powder, switch off flame and then mix in the lime juice. 
1. Cook Navane in the same water used for soaking.
2. Add a drop of oil and bring it to a boil.
3. Decrease flame,cover and cook for ten minutes,stirring now and then.
4. When it has absorbed all the water switch off flame.
Cover it and let it cook in its own steam for a few more minutes and then fluff it up using a fork.
1. Add the fluffed up millet to the prepared vegetable.
2. Mix uniformly so that the spice coats each and every millet, using a spatula.
 3.Cover the NAVANE VEGETABLE VANGIBATH with a lid to seal the flavours in.
 Enjoy the flavoursome and spicy NAVANE VEGETABLE VANGIBATH with a cup of thick yogurt.