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Monday, April 30, 2012

Event Announcement (Show Me Your HITS -Iron Rich Foods)

Hello frenz,
I happily  announce the beginning of another interesting series of Show Me Your HITS Series #4 -Iron Rich Foods started off by Sangee @ Spicy Treats which am guest hosting for the month May 2012.Thanx a lot Sangee for the lovely opportunity dear.The theme for this month is 'Iron rich foods'.Iron rich foods are an important part of our daily diet ,the deficiency of which leads to 'anemia'.And the most prevalent group is infant,toddlers,young women,pregnant & lactating mothers.Just a good thought to include iron rich food in our daily diet can prevent this disease.How easy it is..So friends, lets cook the iron rich foods for the healthy well being this month.As the event is vegetarian recipes,following are the important iron rich foods-
1.Vegetables like spinach,peas,brussel sprouts,collard greens,Kale,artichokes
2.Jaggery,molasses
3.Beans-soy beans,sprouted beans,chick peas
4.Grains-quinoa,buck wheat,oats
5.Dry fruits -raisins,prunes,dates
6.Potatoes,sweet potatoes
7.Nuts &seeds-raw pumpkin seeds,almond,cashew
8.Eggs
9.Fruits-Apple,avocado,figs,dates,bananas,apricots


The rules of the event are-
1.The event runs for a period of one month starting from 1st May-31st May 2012.
2.You can submit any recipes starting from starters,main course,soup ,salads,juices,smoothies but no deep frying please.
3.The recipe /ingredient should be an iron rich source since the theme "Iron Rich Foods".You can pick the ingredients from the above listed list or any others too.Put on your innovative caps and come out with lovely ideas.Two archived entries are allowed.
4.Only vegetarian entries are allowed.(eggs are also allowed.)
5.Use of logo is appreciated as it helps spread the word.
6.Recipes must be linked to Sangee's HITS announcement page and my page here.
7.Multiple new entries are accepted.Only two archived entries are allowed as long as they are linked with both announcements.
7.Bloggers can link in their recipe using the linky tool below.Non bloggers & any blogger who finds it difficult to link in their entry can send in their recipe to julstreat(at)gmail(dot)com with the following details
Name:
Name of blog :URL (if applies)
Name of Recipe:Recipe URL(if applies)
Recipe image

So,whats stopping now??? Rush in your edible entries asap to the linky below.All the very Best!!


Event Announcement EP Series(May '12) :Ginger & Peppercorns

Hi All,
Am happy to announce the next EP Series with Prabha @ Prabha's Cooking with the theme 'Ginger & Peppercorns'.Do drop by her space for the event details,the link to which is here.Also,I would like to thank her for showing up the interest in hosting the event.She has a lovely vegetarian recipe collection and so this month's event too collects only vegetarian recipes & eggs with GINGER & PEPPER CORNS/PEPPER POWDER as main ingredients.Hope u will all share your recipes and make it a huge success.What's next??Just rush in her space ladies,look for the  event rules,cook up something healthy,flavorful & scribble up a new post for the new theme :-)
I also would like to thank Surabhi @ My Cook Book for hosting the April Series with 'Mint & Coriander seeds',the round up of which is awaiting.Do drop by her space for the round up and will be updated in my calendar page too soon.A big thanx to all those who have contributed so far in the 2 series and looking forward for healthy,relishing and interesting recipes with the upcoming herbs & spices!!


Friday, April 27, 2012

Spicy Soya Stir Fry

Soya chunks became part of our family after my mom successfully tested this very recipe during one of our lent period(abstinence from non veg items) and after looking at the glimpse of the dish, we all just gave a scream thinking its a non veg recipe in our lent and wondered what's gone wrong with mom.And still mom kept her silence...me & my sis were eagerly craving for chicken those days(that happens with me always when you say not to eat this/not to do that,we crave for that more,Isn't it??) we just gobbled up few of these and then sipped in a glass of water,ah..I still remember it as chicken,but only later did I come to know the wonder vegan meat was soya chunks and that's how this became part of our menu more during the lent period.So,friends enjoy this proteinicious healthy stir fry with rice or as snack.!!


Ingredients
soya chunks uncooked 1 1/2 cups
turmeric powder 1/2 tsp
salt
to marinate
chilly powder 2tsp-2 1/2 tsp
coriander powder 1 1/2 tsp
pepper powder 3/4 tsp-1 tsp
garam masala 1/2 tsp
chicken masala 1/2 tsp
oil 2tsp / thick yogurt 2tsp
salt

oil 5tbsp (to shallow fry)


Method
-Cook the soya chunks in water for 10 mins on medium heat with salt and turmeric powder.
-Drain the water and squeeze out the excess water.Keep aside.
-Prepare the marination and check salt as soya is cooked with salt,only add salt to the spices.
-Coat the soya chunks in it evenly and leave aside for 30 minutes.
-Heat half of the oil mentioned  in a non stick pan and fry the coated chunks both sides till brown.Drain on a paper towel.
-Repeat the next batch with remaining oil.Drain on a paper towel and serve hot!

Servings~ 1 bowl

NOTES
* These are highly addictive ones,so make in larger quantities:D
* You can adjust the spice flavors as per your spice tolerance.
* This can be deep fried too.The oil consumption is more though I shallow fried it too.



Sending this to The Kerala Kitchen ,Show me your HITS-Soy recipes, Vegetarian Side dish guest hosted @ Cooks Joy ,Show case Lunch Box,

Wednesday, April 25, 2012

Blackberry Pancakes

Pancakes,another varied and easy breakfast loved by all.But majority of the pancakes are prepared using the all purpose flour when you eat out.The same when you prepare at home you can make it a bit more healthier and tastier by adding fresh fruits into it.I usually love incorporating fresh fruits in baking or while making pancakes too.I had tried the Modified Pancake with coconut filling,Plantain pancake and this time for a change just roughly chopped round slices of blackberries and here it goes for an easy n yummy breakfast!!


Ingredients
wheat flour 1 1/2 cups
egg 1 beaten
black berries round sliced 10-12
sugar 2-3tbsp (depending o your sweet buds)
salt a pinch
baking soda 1/4tsp
water to mix


Method
-Take a wide mixing bowl,whisk the egg in it.Add the flour ,add water ,salt & sugar.Mix well without lumps like the dosa batter.
-Add a pinch of baking soda and fold in the chopped black berries.
-Heat a non stick pan on medium heat and when it becomes hot ,pour a ladle of batter and spread it in a proper round shape gently.
-Let it cook for 2 minutes and then flip the other side and cook well.
-Remove from flame and serve on a plate.
-Wipe the non stick pan with a kitchen towel if there are any fruit residue sticking to the pan.
-Repeat the same with the other pancakes.
-Serve with maple syrup and enjoy !!


Servings ~10-12

NOTES
* Don't make it very sweet ,otherwise you may not enjoy.
* You can try the same by replacing it with other fruits.



Sending this to Spotlight Healthy Breakfast ideas,Bon Vivant-Breakfast ideas, Lets party -Breakfast


Tuesday, April 24, 2012

Broccoli Stir fry (with grated coconut) / Thoran

Broccoli is a healthy veggie which I have noticed only after coming to US.It looks similar to cauliflower but is got a bright greeny color.Earlier I made the Baked broccoli cutlets.This time I tried the same style as we prepare the cauliflower stir fry and made this stir fry.The biggest suspense is that nobody at home ever understood that its broccoli,when I prepared it for the first time.Now,I have frequently added this veggie to the menu and it's a real yummy delicious & healthy stir fry :)



Ingredients
broccoli 1/2 lb(225g)
onion 1chopped small
green chillies 4-5
garlic cloves 3
ginger 1" piece shredded
turmeric powder 1/2 tsp
oil 3tsp
mustard seeds 1/2 tsp
salt
curry leaves


to grind coarse
coconut grated/shredded 1/3cup
shallots 3-4
cumin seeds 1/2 tsp
turmeric powder a pinch (optional)



Method
-Wash the broccoli in warm water and add little salt.Leave for 5 minutes,remove from water and chop it very small.
-Peel, wash and chop onion, garlic and ginger.Make a paste of ginger garlic.Wash and cut green chillies,Keep aside.
-Pulse the coconut ,shallots and cumin seeds thrice in a blender to get a coarse mixture without adding water.
-Heat oil in a pan and splutter mustard seeds.
-Saute onion and add curry leaves.Keep stirring till translucent.
-Add the green chillies,saute.Add the ginger garlic paste.Saute till raw smell disappears.
-Add the chopped broccoli in it and give a quick toss.Add turmeric powder,stir once again.Cover and cook for 7-10 minutes on medium heat.
-Check if cooked,add the coarsely ground coconut mix and salt.Cook again for 5mins.
-Open the lid,toss and stir fry till the moisture content disappears.
-Serve with steamed rice!

Servings~1salad plate full

NOTES
*You can use the same method and prepare the cauliflower florets too.



Sending this to CC Spring Seasonal Foods,Vegetarian Side Dish guest hosted @ Cooks Joy,Show case-Lunch Box,The Kerala Kitchen

Monday, April 23, 2012

Whole Wheat Pizza with Tofu & Mushroom Topping | Whole Wheat Pizza from Scratch

Pizza,as you all know another versatile food loved by all can be made with a wide range of  toppings.My first attempt in making pizza was the Apple Pizza,a great dessert or snacker esp for kidoos.This time I planned a savory pizza and so mushroom was my first choice.Then,thought to add these little cubes of tofu too.Tofu was not very familiar to me and so googled up to find these bits which might be helpful to some of my bloggers as well before buying.Tofu looks similar to paneer/Indian cottage cheese and is made by coagulating soy milk and then pressing the resulting curds into soft white blocks.Widely used in East Asian and South East cuisines.I was using tofu for the first time and it has a subtle flavor.It can be used for sweet and savory dishes.Tofu has low calorie count and very high protein and low fat unlike paneer/cottage cheese.Depending on the coagulant used,tofu can be rich in calcium or magnesium too.That's how I ended up buying tofu and preparing the pizza out of it.Pizza turned out very good and as always home made one with wheat flour is very filling & healthy as well.I used the store brought Pizza sauce,you can use your desired one..Check this out !!






Ingredients
Whole wheat flour 3 1/2 cup
Yeast 4 tsp
Warm water 1 1/2 cup
Sugar 1 tsp
Salt 1 tsp
Olive oil 1 tbsp
for topping
tofu 20 -25cubed pieces
button mushrooms  8 oz pkt(220 g)
garlic cloves 5 sliced(optional)
bell pepper 1 thinly sliced
pizza sauce 6 tbsp
pizza seasoning 1 tsp
mozarella cheese 4 tbsp grated
parmesan cheese 2tbsp
olive oil 2 tbsp
pepper powder 1/2 tsp
salt to taste



Method
-Add the yeast in warm water along with sugar and stir.Keep aside for 10 minutes until it starts frothing.
-Sift the flour in a bowl ,add salt .Sift again.Add the olive oil and yeast mixture  and knead with hands to form a dough.
-Knead the dough smothly,place it in a covered bowl and leave to rise for 1 hour.
-Punch out the air  and knead again,leave aside for 45 minutes.
-In the mean time,prepare the topping.Heat oil in a non stick pan preferably and shallow fry the tofu cubes till its slightly browned on all sides.Add half of the pepper powder and salt.Remove on a plate with paper towel.Divide the fried tofu into 2.
-Add the sliced mushrooms & garlic in the same oil and saute till the water starts leaving from mushrooms and it changes color when cooked.Add the remaining pepper powder and salt.Put off flame.Cool it down and divide into 2 equal portions.
-Preheat oven to 425 degrees F.Prepare a pizza pan by smearing oil at the base and adding little bread crumbs on it so that the dough doesn't stick and easily moves.
-Roll out the dough on a clean flat surface after dusting little flour to a diameter of 10" and 1/4" thickness.Transfer it into the pizza pan.
-Prick with a fork in between the rolled base.Top it up with the pizza sauce evenly and add the first part of cooked mushrooms and first part of tofu on top.Add the thinly sliced bell pepper & pizza seasoning.Finally finish off with grated mozarella cheese,parmesan cheese to garnish.
-Brush the left over sides of pizza base with olive oil ,gives a nice color.
-Place it in the oven and bake for 16-20 minutes and remove from oven.
-Repeat the same with the other part of the dough and use the reserved toppings.
-Remove from oven and cool a bit ,cut into pieces and serve with tea or as brunch /dinner!!




Servings ~2 pizzas of size 10" & medium crust

NOTES
*The topping mentioned is for 2 pizzas,please adjust the ratio if you're making only one.
* If you are fond of thinner crust,roll out the crust really thin.
* If you want a pizza thick ,then use the whole dough and roll out to make one.
* You can add tomato slices instead of  bell pepper slices.
* You can also try your desired topping keeping the base recipe same.
* The shallow fried tofu and mushroom can be seasoned with italian herbs.
* Half of the dough can be refrigerated if covered with a cling wrap and can be used later within a week.


Sending this to Show me Your HITS- Soy Recipes, Show case Lunch Box,Tea time

Friday, April 20, 2012

Uzhunnu Vada / Medu Vadai

Any south Indian who hasn't tasted this popular tea time snack ?? Aha..I know none ..and there may be many small memories associated with it.I too love this tempting hot vadas and my hubby's favorite too.The first thing he orders in any Indian restaurant is these vadas.And so,making this at home was a big task for me as the blender here doesn't grind well with very less water.But then I reduced the quantity in the blender and ground it a couple of more times than the usual affair.I should say that successfully worked out and could prepare these at home :-)

 (Pics updated)




Ingredients
for vadas
urad dal skinless whole 1 cup
shallots 7-8
green chillies 3
ginger 1'' piece shredded
pepper corns 5-6 (crushed/whole)
rice flour 2tsp
curry leaves
salt
water for grinding(2tbsp)
oil for deep frying

for chutney
coconut grated/shredded 1/3 cup
mint leaves 4-5 sprigs(for flavor)
green chillies 2-3(as per spice tolerance)
shallots/pearl onion 2-3
salt
water



Method -
UZHUNNU VADA PREPARATION-
-Soak urad dal in water for 4-5 hours and grind it in a mixer or blender into a smooth paste with very little water or no water if possible.Transfer the batter to a bowl and using your hands beat the batter several times(3-4mins) so as to aerate the batter,which will make the vadas soft.Keep aside for 30-45mins.
-In the meantime,clean,wash and chop the shallots.green chilllies,ginger to small bits and add it to the batter.
-Add salt and peppercorns,torn bits of curry leaves in the batter and mix well.
-Add the rice flour and mix well just before frying.
-Wet your non dominant palm with water and scoop a spoonful of batter in the palm and using the other hand,Flatten it a bit in the form of a vada by applying gentle pressure and then finally poking a hole in the center using your finger.(dip your fingers in water in a bowl before poking so that its done smoothly)
-In the meantime,heat oil in a wok on medium heat and let it become hot.Check the oil by dropping a small portion of the batter,if it sizzles and rises up,the oil is ready to fry.
-Slip it into the hot oil and wait till you see bubbles and sizzling sound subsides a bit.Then flip the other side and deep fry both sides till golden brown.
-Remove and serve on a paper towel and relish with thick coconut chutney.(I served it mint coconut chutney,the recipe follows)

(Coconut Chutney in pic)

MINT-COCONUT CHUTNEY
-Wash the mint leaves ,green chillies and chop small,Peel the shallots,wash and keep aside.
-Blend the coconut and all other ingredients except salt and grind to a coarse paste.
-Add salt now and grind again for 1minute.
-Remove from blender and serve with vadas.

(Mint Chutney in old pic)

Servings ~ 10-12 vadas & a small bowl of chutney

NOTES
* Adding rice flour adds crispiness to vadas.Don't add to much otherwise the vadas will turn hard.You can even add few teaspoons of urad dal powder if your batter becomes a little loose and doesn't hold shape.
* Don't slip the vadas into the oil unless the oil is hot enough.Wait till the bubbles subside and the vada has lightly become crunchy at the bottom side to flip it the other side,otherwise it may not hold shape.
* You can use a banana leaf too instead of palm to shape the vadas.
* Adding mint leaves to the chutney is optional.You can omit that and prepare the regular coconut chutney.
* The chutney should be thicker in consistency unlike the chutneys for dosas.



Sending this to The Kerala Kitchen event hosted by Ramya @ Ramya's Recipes, Tea Time, Sending the mint coconut chutney to EP Series -Mint & Coriander seeds guest hosted by Surabhi @ My Cook book, Only Snacks + Starters guest hosted by Raji @ Vegetarian Taste buds

Thursday, April 19, 2012

I Hop Spinach Omelette (Replica)

Though I Hop is famous for its pancakes but an equally killer version is their omelette too,Isn't it??.The typical folding makes it so appealing that we are always tempted to have it.We too love the I Hop omelettes a lot and that's how I ended up recreating ,modifying the same one at home.This recipe has come out very well and we all enjoyed it a lot,Hope you all will give this a try and enjoy a healthy filling breakfast with toasted bread slices :D



Ingredients
eggs 3 beaten
onion fine chopped 2tbsp
spinach leaves chopped 2tbsp
butter 1 tbsp
hash brown potatoes 3tbsp(refer notes)
pepper powder 3/4 tsp (refer notes)
salt to taste
cheddar cheese 1/4 cup
to garnish
sour cream


Method
-Boil a potato with little salt in a pressure cooker or microwave.Mash and keep aside.If you prefer hash brown potatoes,you can do it that way by stir frying the shredded potato.
-Heat a kadai/wok on medium heat and add half a tbsp of butter in it.Saute the chopped onions and spinach till cooked and translucent.Put off flame and cool it.
-In the mean time beat eggs until fluffy and stir in salt and pepper powder.
-Add in the cooked onion and spinach.
-Melt the other half of butter in a nonstick pan of atleast 12 " wide and swirl the beaten egg mixture into the pan and evenly distribute the onions and spinach using a spatula.
-Cook for 4-6 minutes on medium heat or until the top of the omelette is firm.
-Fold in the top and bottom of the omelette one inch.
-Sprinkle 2tbsp of cheese on the left side of the omelette leaving the 1/3part.(refer notes)
-Arrange the potatoes  on top of the cheese and start folding over the filled ingredients,till you reach the end.
-Transfer it to an oven safe plate/tray and sprinkle the cheese on top.
-Pre heat oven to 300 degrees F and place the plate in the oven for 2-3minutes until the cheese melts.
-Remove and serve with the sour cream garnish if desired.



Servings ~ 1 Omelette


NOTES
* You can add a tsp of pancake mix to the batter to make it more fluffy .I haven't done that.
* The hash brown potatoes are pan fried potatoes after being shredded or julienned.I have just boiled and mashed one medium sized potato with little salt for a healthier option,you can do as desired.
* If you desire a non veg version ,you can add ham or chicken instead of the steps with spinach.
*I have not added cheese in the filling just sprinkled on top.You can add it in the filling.
*Adding pepper powder is not in the I hop recipe bujt I like the flavor of pepper powder in omelette and so have added.You can omit if you wish.
*I have not added sour cream,it tastes great otherwise too:-)


Sending this to Let's Party- Breakfast, Bon Vivant Breakfast Ideas,Spotlight Healthy Breakfast  Ideas



Tuesday, April 17, 2012

Chemmeen Achar / Prawns Pickle

Do you love Prawns /Shrimp ??I love the tiny curled up ones a lot, and so any recipe with prawns am in.And what about pickles? I know many have nodded 'yes'.The duo together makes a perfect relishing meal with no curries and side dishes with plain steamed rice.Mom used to put  fish achar,prawns achar,beef achar and so on,I think this is not the exact copy of what I tasted from her but this one is good in its own way.Enjoy the lip smacking pickle at home but be sure you make with larger quantities of prawns as these shrink to these tiny ones and yields very less pickle.And if you have a pickle favorite family then it will vanish in just one meal!!:-)






Ingredients-
For marination
Prawns - 12 oz pkt
chilly powder -1 tsp
turmeric powder -1/4 tsp
salt

For pickling
chilly powder -2tsp
turmeric powder -1/4tsp
fenugreek seeds 1/2tsp
mustard seeds 1tsp
asafoetida  a good pinch
garlic  5 sliced
ginger 2'' thick sliced
green chillies 4-5 vertical slit
vinegar 4 tbsp
oil 3-4 tbsp (both for shallow frying & sauting)
curry leaves
salt


Method
- Clean the prawns by rubbing salt and lime,keep for 10-15minutes.
-Wash under running water and marinate using the marination ingredients.Keep for 30-45 minutes.
-Pre heat oven to 350 degrees F and spray a tray with olive oil ,spread prawns in the tray &bake the prawns for 20 minutes.(reduces the moisture content, reduced oil usage & increases shelf life of pickle)
-Remove from oven & heat oil in  a pan and shallow fry the prawns.Keep aside in a plate.
-Splutter mustard seeds and fenugreek seeds, add curry leaves.
-Saute the sliced ginger ,garlic & green chillies.
-Then,add the chilly powder on low flame ,turmeric powder .Slide in the prawns & mix well. Put off the flame and add vinegar.
-Tasty chemmeen /Prawns pickle is ready .Keep for 2-3 days undisturbed and then use it.


Servings ~ 1 small bottle

NOTES -
* I used the small shrimp and used frozen packet .
* You can use any other oil too if you are not preserving for long.
* This is a dry version .You can increase the oil or vinegar to increase the gravy.
* If you want to omit the baking step then, deep fry the prawns before pickling.
* The oil should be preferably gingelly oil if you plan to preserve longer.I knew my family and so have used olive oil only as it had a shelf life of just one week.Usage of oil can be modified in your own way,increase if you're deep frying and also if preserving longer.


Sending this to The Kerala Kitchen event hosted by Ramya @ Ramya's Recipes,



Monday, April 16, 2012

Soya Manchurian (Indo- Chinese )

Soya chunks,the vegetarians perfect meat is a protein rich food and there are a wide variety of recipes associated with it.We usually are not big fans of soya chunks but there are a few recipes which I have tried and everyone just devoured it blindly;one such recipe was the soya cutlets which I had posted earlier and this is another recipe which we could enjoy the last bite of it.Though there is one more such recipe which I will be posting soon.I know,many of u might be tempted by now..but please do give this a try and you will always make this.It tastes similar to the chicken manchurian and a perfect sneaker for kids who are after chicken like mine:-)
If u're interested in trying out any other manchurians-Prawns manchurianChicken manchurianGobi Manchurian, Baked Sausage Manchurian





Ingredients
soya chunks 1 1/2 cup
salt

For marination
wheat flour -4tsp
pepper powder -1 tsp
corn flour -2tsp
chilly powder -1/2 tsp
pepper powder 1/2tsp
lime juice 1tsp
salt

For gravy
onion -1 cube sized
tomato ketchup -4 tsp
soy sauce - 2 tsp
chilly powder -2 tsp
ginger garlic paste -2tsp
corn flour 2tsp
salt
oil  5 tsp

For garnish
Spring onion 3-4 sprigs chopped
sesame seeds 1tsp



Method

  • Cook the soya chunks with water and salt or pressure cook as per your choice till soft and tender.Remove from fire and then squeeze the excess water.Keep aside.
  • Marinate the soya chunks with the marination ingredients and keep it in for 1/2-1 hour.
  • Heat oil in a skillet and shallow fry the soya chunks on medium heat,till light brown .Place it on paper towel.
  • Saute the ginger garlic paste till the raw smell vanishes,Add the cubed onion and saute till transparent.
  • Saute for a minute and add all the sauces listed.
  • Mix the fried soya chunks pieces to it.
  • Mix the corn flour in 2tsp of water and add to the mix.
  • The gravy thickens,adjust salt and garnish with chopped spring onion and sesame seeds.


Servings ~ 3 adults

NOTES
* You can add a capsicum too along with cubed onion.
* Adding sesame seeds is optional.
* Increase water to the cornflour mix if you wish to have more gravy and remove from flame immediately.


Sending this to Show Me Your Hits -Soy Recipes, Vegetarian side dishes guest hosted by Vardhini@ Cooks Joy ,Only Snacks + Starters event guest hosted by Raji@ Vegetarian Taste Buds , Show case Lunch box


Friday, April 13, 2012

Kumbalanga Pachadi (Khichadi) / Winter melon Side dish

                       "HAPPY VISHU TO ALL "

Vishu & Onam are two occassions in Kerala where you find the traditional vegetarian sadya dishes.Though we don't celebrate Vishu at home but sadya dishes are always inviting ones.Vishu is a festival of feasting,wearing new clothes,setting off fire crackers and elders gift money to kids,servants and other tenants known as Vishu kaineetam.The other important part of Vishu is the Vishu kanni(the first thing seen on the day after waking up)The usual ritual is the arrangement with the raw rice,vegetables,fresh fruits,flowers mainly konna, mirror,ritual book,coins and pooja lamps.I have done the arrangements of Vishukanni with my friends who celebrated Vishu during hostel days..Anyways,coming back to Today's recipe is a simple pachadi/khichadi with winter melon.This is an important side dish of sadya and so sharing with all !!


Ingredients
winter melon 1 cup chopped small
yogurt thick 1 cup
green chilli 2 vertical slit(optional)
salt
to grind
coconut 1/2 cup grated
ginger 1/2'' piece
green chillies 3
cumin 1/2 tsp
mustard 1/2 tsp
to temper 
mustard seeds 1tsp
dry red chillies 2
curry leaves
oil 3tsp


Method
-Peel and wash the winter melon.Chop it small or into small cubes (I like very small bits like in raitha)
-Grind the coconut,green chillies,ginger and mustard seeds to a fine paste.
-Cook the melon with green chillies(vertical slit)little salt and water in a wok.(It takes approx 10 minutes)Turn off flame and let it cool.
-Add the ground paste to it and put on low flame.
-In the mean time,whisk the yogurt with the whisker just once or twice (it shouldn't go watery)
-Add this to the melon cooked on low flame and just heat it.Put off flame and remove.
-Heat oil in a non stick pan and splutter mustard seeds,followed by red chillies,curry leaves.
-Add this to the pachadi and mix.Serve as a side dish with rice.

Servings~ 1 bowl


Sending this toThe Kerala Kitchen , WTML festive or function,Vegetarian Side dishesShow case Lunch Box

You can check out other related recipes with Vishu feast dishes /Sadya dishes from my space -

Semiya payasam


Parippu Pradhaman

Pasta Parippu Payasam ~ Ada Pradhaman



Mambazha pullissery/Ripe Mangoes in Yogurt gravy


Sweet Pachadi

Thamaravalayam pachadi/Lotus stem side dish


Lemon Pickle /Naranga achar


Inji curry /Ginger Chutney

Carrot Thoran /Stir Fry