Mini Bitter Gourd Fry (Chinna Kakarakaya Vepudu/Midhi Pavakkai)

South Indian Vegetarian Main Course Special
Andhra/Tamil Cuisine
Mini Bitter Gourd Fry (Chinna Kakarakaya Vepudu/Midhi Pavakkai)
Serves 2


I have been seeing these small Bitter Gourds since January but finally got to try these with help of my Mom who recently has started growing these in Delhi & believe me they look very Nice on the creepers with our North Indian neighbors asking for more!!

In Tamil, this Bitter Gourd is called the Midhi Pavakkai & in Telugu it is Chinna Kakarakaya

These are also the tastier one than the regular Bitter Gourd

Ingredients:
Extra Light Olive Oil/Olive Pomace Oil-
Mini Bitter Gourd (Chinna Kakarakaya/Midhi Pavakkai)-
Salt- to taste
Red Chilli Powder (optional)

Separate the top strings & the ends from the main part
Also check for any Gourd which may be unusually soft, red or damaged

Heat Oil & add the Gourds till stir fried on Medium High Flame til they get some colour

 Add Salt & Red Chilli Powder & Toss to mix it all well

Serve Fresh with Steamed Rice (with Warm Melted Ghee of course!), Dal/Pappu, Vegetable Tamarind Stew/Pulusu & Set Curd!



Feel free to share your views & do let us know how this one turned out :)

MTR Rava Idli Mix

South Indian Vegetarian Breakfast Special
Andhra/Kannada Cuisine
MTR Rava Idli Mix
Serves 2

Ingredients:
MTR Rava Idli Mix- 1 Pack
Curd-

Serve Immediately with any Chutney of Choice!


Alternative method:
Mix 1 pack of Rava Idli mix with some Yoghurt, rest it for about a minute and mix the rest of the yoghurt
In colourful moulds, pour batter, put green or red chutney, Boiled Carrots, Cashewnuts, Black Sesame & put them to steam for 15 minutes





Feel free to share your views & do let us know how this one turned out :)

Indian Ivy Gourd Fry (Dondakaya Vepudu) (Tindora Fry)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Indian Ivy Gourd Fry (Dondakaya Vepudu) (Tindora Fry)
Serves 2

International Names:

English: Indian Ivy Gourd, Baby Watermelon, Gentleman’s Toes, Little Gourd

Thai- Tam Lueng

Bengali: Toruli
Gujarati:  

Hindi: Kundru/Tindora

Kannada: Tondekai
Konkani: Tendli
Marathi: Tondli

Odiya: Kunduri/Toroda

Punjabi: Kundru
Tamil: Kovakai/Thondaka

Telugu: Dondakaya

Ingredients:
Indian Ivy Gourd (Dondakaya)-
Extra Light Olive Oil/Olive Pomace Oil- 
Salt- To Taste 

Method:

Rub the Dondakaya Pieces with Salt & Keep Aside

Heat Oil, add the Dondakaya pieces & Saute
Fry till done

Tips:

Prepare the Tindora easily by following the Tip mentioned above
it has been passed down by one of Mother's Best Friends, Anupama Kopakka, whom I want ot acknowledge in every Tindora Recipe I make & Dedicate it to!

Ayurveda experts suggests that Tendli is great for Kapha Balance as it helps purify Blood Tissue, regulates Blood Sugar levels, enhances Digestion, stimulates Liver

Tendli has Beta Carotene, Vitamins A, B1, B2, and C as well as Minerals like Calcium, Copper, Iron, Phosphorous, and Potassium

For some reason, Tindora or Dondakaya was not brought much in Pavan's Home because of a age old Belief that the Brain gets slow & its abilities would be hampered (how true it is haven't found yet) but love its taste so once in a while we do make it!





Feel free to share your views & do let us know how this one turned out :)

Split Black Gram Lentil (With Skin) & Rice Crepes (Chilkewali Urad Dal aur Chawal ka Dosa)

South Indian Vegetarian Breakfast Special
Andhra Cuisine
Split Black Gram Lentil (With Skin) & Rice Crepes (Chilkewali Urad Dal aur Chawal ka Dosa)

Clean, Wash & Soak Urad Dal & Rice separately, about a pinch of Fenugreek Seeds should be soaked with the Dal
The ratio of Dal: Rice should be 1:3

Tips:

(Ulundhu Dosa) is made with just Lentils without the Rice


Feel free to share your views & do let us know how this one turned out :)

Fresh Coconut Dip/Chutney

South Indian Vegetarian Dips Special
Andhra/Kannada/Tamil Cuisine
Fresh Coconut Dip/Chutney
Serves 2

Ingredients:

Fresh Coconut- 1 Cup, cut into half inch long pieces
(Hindi- Nariyal, Kannada- Kayi, Tamil- Thengai, Telugu- Kobbari)


Roasted Skinless Bengal Gram/Chana Dal- 2 Tbsp. (Hindi- Bhuna Chana/Chutney Dal/Daria Dal, Kannada- Hurgadle, Telugu- Putnala Pappu, Tamil- Pottu Kadalai)
Green Chillies- (optional)
Fresh Coriander Leaves-
Salt- to taste


For Tempering:
Oil-
Chana Dal-
Urad Dal-
Mustard Seeds-
Cumin Seeds-
Hing-
Curry Leaves-
Dried Red Chillies- broken

Can be prepared without Coriander which looks Pale Cream like below:

Tips:





Feel free to share your views & do let us know how this one turned out :)

Split Black Gram Fritters (Chilkewali Urad Dal Medu Vada/Garelu)

Indian Vegetarian Snacks Special

Indian Festive Season Special

Andhra/Tamil Nadu Cuisine

Skinned Split Black Gram Fritters (Chilkewali Urad Dal Medu Vada/Garelu)

Serves 2

Ingredients:

Skinned Black Gram (Chilkewali Urad Dal)- 1 Cup

Water- 2 Cup

Onion- 1, Finely Chopped

Green Chillies- 5, Finely Chopped

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying

Salt- To Taste

Curry Leaves- Few Sprigs

Fresh Coriander Leaves- 4 Tbsp., Finely Chopped

Method:

Clean, Wash & Soak the Urad Dal with Enough Water for about 2 Hours

Preferably in Wet Grinder for Authentic Taste, Grind the Dal into a Thick Paste 

Sprinkle Little/No Water as this would be required for Grinding the Dal Easily

Mix the Chopped Onion, Chopped Green Chillies, Chopped Coriander Leaves & Salt in the Dal Paste

Heat Oil in a Wide Mouthed Non Stick Pan

Wet the Front of the Milk Packet with Water & take a Small Portion of the Dal Paste in the Centre of the Mil Packet

Make a Hole exactly in the Centre & Gently Drop the Prepared Doughnut Shaped Fritter in Hot Oil from the Side of the Pan

Fry in Medium Flame till the Fritters turn Golden Brown & Crispy

Drain from the Oil & Put on a Plate with Absorbent Paper to Absorb the Extra Oil

Serve Hot with Traditional Andhra Ginger Pickle/Tomato Pickle/Coconut Chutney!

Tips:

Skinned Black Gram (Urad Dal/Menapappu) is Tradtionally Eaten on the 3rd Day of the 4-Day 'Makar Sankranti' known as 'Kanuma', so take this Day as a Great Reason to Feast on this Indian Delicacy!

This is a Healthier Version of the Traditional Medu Vadas where Urad Dal with Skin is used to enrich Fibre in the Diet making it Lighter & a little more Guilt Free :)!!

Another Method to Prepare the Vadas is to Wet Palm & Take a Small Portion of the Dal Paste in the Centre of the Palm & Follow the Same Procedure as Above

Also, the Coconut Chutney Recipe follows in the next post..

Variations:

Traditionally the Fritters are made from (Urad Dal without Skin) following the same method as above

Alternatively, Cumin Seeds & Freshly Ground Black Pepper Powder is added to the Vadas

Feel free to share your views & do let us know how this one turned out :)

Spicy Black Pepper, Rice & Lentil Preparation (Khara Pongal)

Indian Vegetarian Season Special

Tamil Nadu/Andhra Cuisine

Spicy Black Pepper, Rice & Lentil Preparation (Khara Pongal)

Serves 2

Ingredients:

Rice-
Lentil-
Ghee-
Black Pepper-

Method:

Tips:

Variations:

Feel free to share your views & do let us know how this one turned out :)

Sticky Rice & Green Gram Lentil Pudding (Chakkara/Ven Pongal)

Traditional Indian Festive Offering!

Indian Festive Season Special

Tamil Nadu/Andhra Cuisine

Sankranti/Pongal/Varalakshmi Vratham Special

Offering to God (Naivedyam)- Sticky Rice & Green Gram Lentil Pudding (Chakkara/Ven Pongal)

Serves 2

Ingredients:

Method:

 

 

Tips:

Variations:

Feel free to share your views & do let us know how this one turned out :)