Ivy Gourd/Tindora/Dondakai/Kovakkai Pepper curry

Ivy gourd is a good source of several micronutrients, including vitamins A and C. In India, ivy gourd is often recommended to diabetics due to its low glycemic index and its possible ability to help regular blood glucose. So lets all start eating Ivy Gourd for the natural goodness it has. Here goes a south indian style of making Ivy Gourd curry.

INGREDIENTS

Ivy gourd/Tindora- 1 lb
Red Onion - 1 Medium sized
Mustard seeds-1tsp
Jeera-1tsp
Turmeric Powder-1tsp
Red chilli powder-1tsp
Green chilli-2nos
Coriander Powder-1tsp
Pepper powder-1tbsp
Oil
Salt to taste

METHOD

• Cut the Ivy Gourd into 4 pieces length wise. Cut the onions also in length wise.
• Heat Oil in the pan and splutter mustard, jerra. then add the green chillies and curry leaves.
• Add the Onions and fry till they turn transparent. then add the ivy gourd and saute for sometime. close the lid and let it cook for 10mns
• Then add the turmeric/Coriander/chilli powder and mix well. Again close the lid and cook for 10mns
• Finally add the crused pepper powder and salt to the vegetable and mix well. Leave on fire for 5 more mns.
• Now Your Tindora is ready to Serve with Hot Rice/Jeera Rice/Roti.

Brown Banana Cake

Bananas are rich in carbohydrates, phosphorus, potassium and vitamins A and C. Containing three natural sugars - sucrose, fructose and glucose combined with fiber, a banana gives an instant, sustained and substantial boost of energy. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Ripe bananas usually go to garbage coz no one likes the mushy banana. But today am going to tell u how to make a delecious cake out of a mushy banana. Here goes the recipe

INGREDIENTS

Ripe Bananas-3

All Purpose flour-1 1/4cup

Sugar-3/4 cup

Brown Sugar-1/2cup

Baking Powder-1tsp

Baking Soda0-1tsp

Salt - a pinch

Egg - 1

Cinnamon powder-1tbsp(optional)

Butter- 1/2cup

METHOD

• Preheat the oven to 375 degrees.
  
• In a mixing bowl mash the ripe bananas well. then add the egg and 1/2 cup melted butter and mix well.
• Now In another mixing bowl bring all the dry ingredients. All purpose flour, baking soda, baking powder and salt
• Now stir in the dry ingredients to the banana mix and stir in everything well. Add the brown sugar and white sugar and mix well.
• In the baking tray brush some butter and dust some flour and pour in the cake mix.
• Bake for 30 mins or until your toothpick comes clean in the middle of the cake.
• Your banana cake is ready pour the same batter in muffin cups and u have banana muffins for your childrens evening snack.
  

Thayir /Dhahi Vada

Dahi vada (also known as thayir vada in Tamil, Mosurambadai in kannada and perugu gari in Telugu) is an Indian chaat, prepared by soaking vadas in thick yogurt (dahi). This recipe is an entry to Srilekha's "Me and my Kitchen EFM Theme-Savouries".

INGREDIENTS

Urad Dal - 1cup
Rice - 2tbsp
Salt - a pinch
Pepper- 1tsp
Coriander- chopped finely
Boondi- little
Carrot - Grated
Chaat Masala- a little
Oil- to fry


METHOD

1. Soak the Urad dal and Rice seperately for 3hrs. Grind it into a fine paste seperately without adding much water. The batter must be thick. Add some salt and crushed pepper and set the batter aside.
2. In a bowl mix yoghurt, salt, chopped corianders, chopped ginger and set aside.
3. Heat Oil in the frying pan and make the vadas. to get the round shape u have pinch the batter into the oil.
4. Put the fried vada into water. leave it for 2 or 3mns and then add it into the yoghurt.
5. The vada's should be soaked for atleast 2hrs before serving.
6. Before seving garnish it with grated carrots, chopped coriander and some chaat masala. Serve it chilled.

Puran Poli

Poli is a dessert served during auspicious occasions and during important festivals such as Ugadi, Sankranti. Although it resembles a roti, a Poli is actually very different. The making of the Poli begins with preparing the stuffing, which may be one of three traditional options:

1. Tenkai poornam/Kaayi Holige
   
2. Parappu poornam or Hoorna Holige
3. Variation of above: Sometimes, especially in Maharashtra, powdered white sugar is used instead of jaggery in making the puran. In this case,the suffing is made using boiled lentils instead of the coconut.

(Source:Wikipedia)

The recipe here is in maharashtrian style using boiled chana dal and white sugar.. I used a little coconut also in my poli.

INGREDIENTS

Chana dal - 1cup
Coconut-2tbsp(optional)
Sugar - 2cups
Maida /All Purpose Flour - 1cup
Salt - a pinch
Oil - 3tbsp
Ghee - 1/4cup
Cardamom- 5

METHOD

1. Knead the maida adding a pinch of salt, turmeric powder,1tbsp of oil and water as we do for our Roti's. Aplly some oil on top of the kneaded dough and set aside for an hour.
2. Pressure cook the chana dal. Once done drain the water and grind the chana dal in a mixer along with cardamom. (first grind the cardamom with some sugar then add the chana and grind for 3 to 4seconds)
3. In a heavy bottom pan add the sugar and the ground paste and mix it all. Once the puran is set take it off the fire. (the puran should also be in the dough consistency. u should be able to make balls out of it without sticking in your hand)
4. Make equal no of balls with the maida dough and the puran. both the balls should be of equal size.
5. Now roll the maida ball into a small roti place the puran inside and cover it with the maida dough completelly. now flatten it with your hand and dust with some maida and roll it slowly and evenly to make sure puran doesnt come out.
6. Toast it till golden colour on the tava on both sides with some ghee.
7. Serve hot brushing with some more ghee nothing can beat this taste.

Mullu Murukku

Murukku is a south indian snack. Golden crispy murukku is known as chakli in kannada and marathi. Though i dint get the perfect shape it still tasted delicious. This is a very easy method of making murukku's. Thanks to Priya who gave the measurements for this easy method. This recipe is an entry for Srilekha's "Me and My Kitchen-EFM Theme Savouries"

INGREDIENTS

Rice Flour-3cups
Gram Flour-1/2cup
Dalia (pottukadalai) flour-1/2cup
Butter-25gms
Salt - a pinch
Oil - to fry

METHOD

1. Seive all the Flour togeather along with a pinch of salt.
2. Melt the butter and mix it with the flour. Add water and make a pliable dough
3. Grease the murukku maker with some oil and make the murukku.
4. Heat Oil in a deep frying pan and fry the murukku into golden color and serve.