Wednesday, July 8, 2020

Grated Pumpkin Rava Idly - Semolina Idly with Pumpkin

After posting Sihi Kumbalakayi Idly using Idly Rava and pumpkin , I wanted to try out Rava Idly with grated pumpkin. It did turn out well and I posted the picture in my Facebook page. Posting the recipe here after there was a request for the recipe from an ardent follower. 

Bansi Rava / Sooji / thick Semolina - 1 cup
Grated pumpkin - 1 cup
Sesame oil - 1 tbsp
Mustard seeds - 1 pinch
Split black gram dal - 1/4 tsp
Bengalgram dal / Chana dal - 1/4 tsp
Cashew nuts - a few
Asafoetida - 1 pinch
Salt - 1/4 tsp
Green chillies ( Chopped ) - 1 tsp
Fresh ginger ( Chopped ) - 1 tsp
Chopped coriander leaves  - 1 tbsp
1. Heat one teaspoon of oil and roast Rava / Sooji / Semolina till it emanates a pleasant aroma.
2. Add the grated pumpkin to the roasted Rava after it cools down.
3. Heat the remaining oil in a pan and splutter mustard seeds.
4. Add the dals followed by cashew nuts and roast till they become golden in colour.
5. Add asafoetida and pour the seasoning into the Rava Pumpkin mixture.
6. Mix in the chopped green chillies, ginger , salt and coriander leaves.
7. Mix thoroughly adding very little water. You may even add about two table spoons of curd .
8. Set it aside for 15 minutes, while you grease and prepare the Idly plates.
9. The mixture should be just wet enough to hold when you make a ball out of it. If it is too dry and crumbly sprinkle little more water.
10. Take a ball of the Rava Pumpkin mixture and gently pat and pack it into the Idly plate.
11. Pat and pack the entire Rava Pumpkin Idly mixture into all the greased Idly moulds  and steam them for fifteen minutes in a pressure cooker.
Remove them gently after about fifteen minutes and enjoy with Coconut and Fried gram chutney.
Freshly grated coconut - 2 cups
Fried Gram - 2 tbsps
Green chilly - 1 big
Fresh ginger - 1'' piece
Salt - 1/4 tsp
Grind all the ingredients together in a mixer into a smooth chutney of flowing consistency adding enough water. Mix in the juice of half lime. Season with mustard seeds if required and enjoy with your Grated Pumpkin Rava Idlies. 

Thursday, June 25, 2020

Pavakka Oorugai / Bitter Gourd Pickle

 According to Ayurveda Bitter Taste or Rasa has to be included in a diet along with the other five Tastes / Rasas to maintain a healthy body. Studies have proved that the bitter vegetable Pavakka / Bitter gourd has various health benefits. It activates the digestive juices and keeps the digestive tract clean. It expels toxins and worms from the system. It is also said to be an anti diabetic food. A popular restaurant serves a Bitter gourd dish as the first course in their Ayurvedic Thali Meal. Pavakka can be used in the preparation of  various South Indian dishes like Gojju, Chips and  Pitlai. It can also be stuffed with masala. Pavakka Oorugai is an instant Bitter gourd pickle and it can be prepared in two methods. I love to start my meal with a spoon of Pavakka Oorugai with or without rice.

Washed and finely chopped Bitter gourd - 1 cup
Chopped green chillies - 2 big
Chopped fresh ginger - 1 tbsp
Salt - 1/2 tsp
Juice of one big lime
Sesame oil - 2 tbsps
Mustard seeds - 1/4 tsp
Asafoetida - 1 pinch
Turmeric powder - 1 pinch
1. Heat oil in a pan and splutter mustard seeds.
2. Stir in asafoetida and turmeric powder.
3. Add the chopped green chillies and ginger followed by chopped Bitter gourd.
4. Add salt and stir for two or three minutes.
5. Squeeze in the juice of lime and switch off flame.

6. Mix well, store in a clean jar after the pickle cools down and refrigerate.
Washed and finely chopped Bitter gourd - 1 cup
Turmeric powder - 1/4 tsp
Chilly powder  - 1 tsp
Salt - 1 tsp
Asafoetida - 1 pinch
Fenugreek seeds - 1/2 tsp
Tamarind - a small marble size ball
Sesame oil - 2 tbsps
Mustard seeds - 1/4 tsp
1. Take chopped Bitter gourd in a bowl.
2. Add chilly powder, turmeric powder and salt on top.
3. Dry roast fenugreek seeds till it emanates a pleasant aroma.
4. Heat 1tsp of oil and fry the tamarind till it becomes crisp and allow to cool.
5. Powder the roasted fenugreek seeds and tamarind into a fine powder.
6. Add the above powder to the ingredients in the bowl.

7. Heat the remaining oil and splutter mustard seeds.
8. Add asafoetida and pour the oil on to the Pickle ingredients in the bowl.
9. Mix well till the spice coats all the chopped pieces of Bitter gourd.
10. Cover and keep it aside for a day so that the vegetable releases all its juices.

If you feel that the pickle is dry you may add some more oil. Keep it refrigerated. Stir the pickle every day as long as it lasts.