Watermelon Chutney

Ingredients

Watermelon white part – 1 cup

Green chilli – 4

Tamarind paste -1 tsp

Garlic - 3

Oil – 2 tsp

Salt to taste

For Tempering

Oil – 2 tsp

Mustard seeds – ¼ tsp

Curry leaves – little

Red chilli – 2

Chana dal – 1 tsp

Urad dal – 1 tsp

    

Method

               Heat oil in a pan add watermelon, green chilli and cook them until soft and aloe them to cool. In a mixi jar grind all the fried ingredients, tamarind paste with Salt. Temper it. Add this tempering to the chutney.

Spring Onion Pakodi

Ingredients

Spring onion finely chopped – 1 bunch

Besan – 1 ½ cup

Chopped green chilli – 3

Ajwain – 1 tsp

Baking soda – ¼ tsp 

Salt to taste

Oil to fry

Method

                 In a bowl add all ingredients except oil. Add little amount of water and mix to form a smooth batter. Heat oil in a pan, take the batter and slowly dip in the oil. Fry until golden brown and drain on a paper towel. Repeat in small batches. Serve with ketchup.

Watermelon White Skin Halwa

Ingredients

Finely grated watermelon white skin – 1 cup

Sugar – 1 cup

Milk – 2 cups

Ghee – 3 tsp

Cardamon powder -1/4 tsp

Fried nuts & raisins

Orange red color - pinch

Method

                Cut watermelon and remove the red and green part. Grate the white part. Squeeze and remove the water. Heat ghee in a pan, fry the grated watermelon skin till all the water evaporated and raw small goes off. Add milk, close with a lid and cook in medium flame till it is fully cooked. Keep stirring in middle. Then add the sugar, food color, nuts and cardamon powder. Keep stirring till it becomes to a halwa consistency. Serve it warm. 

Tuvar Dal Potato Curry

Ingredients

Tuvar dal (raw) – 1 cup

Potato – 1

Tomato puree – 1

Chopped onion medium – 1

Green chilli – 3

Red chilli powder – 1 tsp

Garam masala – ¼ tsp

Coconut powder – 1 tsp

Jeera powder – ½ tsp

Salt to taste

For tempering

Mustard seeds – ¼ tsp

Jeera – ½ tsp

Ginger garlic paste – ½ tsp

Curry leaves – 1 string

Chana dal – 1 tsp

Hing – pinch

Turmeric powder – ¼ tsp

Oil -2 tsp

Method

                 In a pan add oil and temper it. To this add onion, green chilli and sort out. Add potato, tuvar dal add ½ tsp salt, close the lid and cook on medium heat for 10 minutes. Add tomato puree and mix well. And cook for 5 minutes and add red chilli powder, jeera powder, coconut powder and salt. Mix well and garnish with coriander leaves.

Watermelon Dosa

Ingredients

Rice – 1 cup

Watermelon white part – 3 to 4 cups

Fresh / frozen coconut – ½ cup

Coriander seeds – 1 tsp

Jeera – 1 tsp

Onion chopped (small) - 1

Green chillies chopped - 4

Coriander leaves chopped – 2 tsp

Curry leaves – 1 string

Salt to taste

Method

                  Soak rice in water for 4 hours and drain water completely. Grind coconut, rice, green chillies, coriander seeds, salt to taste and about 3 cups of chopped watermelon white part without any water. If the batter is too thick add little more white part and grind. The batter should be little thinner than idli batter consistency. Now add finely chopped onion, green chilli, coriander and curry leaves to the batter and mix well. Keep this aside for about 15 minutes so that all the flavors blend well. Heat tawa and pour a ladle full of batter in the centre. Spread this into thick circle. Cook both sides. Serve hot with chutney.

Mushroom Curry

Ingredients

Mushrooms – 200gm

Milk – 2 cups

Chopped onion – ½ cup

Chopped Green chilli – 3

Chilli powder – 1tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Garam masala – 1tsp

Salt to taste

Masala paste

Poppy seeds – 1tsp

(Dry roasted)

Dry coconut powder -2 tsp

Cashwenut – 5 to 6

For tempering

Mustard seeds – ½ tsp

Jeera – 1 tsp

Ginger garlic paste – 1 tsp

Curry leaves – 1 string

Oil – 2 tsp

Method

                Clean, wash and cut mushrooms into small pieces. In a pan add oil and temper it. Add onions and chillies to the oil and fry till they turn into golden brown. Add turmeric powder, chilli powder, mushrooms and fry them for about 2 minutes. Pour milk and on medium heat let it cook for another 10 minutes. Grind the masala ingredients into fine paste using little amount of water and add it the curry. Add coriander powder, garam masala and salt. Let it cook for 5 minutes. When oil starts oozing out, then put off the flame. Garnish with coriander leaves.     



Sending this recipe to event curries / gravies hosted by cuisine delights and Indrani of Recipe Junction.

                                

Cucumber Juice

Ingredients

Cucumber pieces (peeled) – 1

Carrot pieces (peeled) – 1

Coriander leaves – ¼ cup

Pudina – ¼ cup

Pepper powder – 1 tsp

Dry roasted jeera – 1 tsp

Fresh curd – ½ cup

Water as requirement

Salt to taste

Method

              Peel the cucumber, carrot and cut into pieces. In a mixi jar add cucumber, carrot, coriander leaves, pudina, jeera powder, pepper powder and salt. Make it smooth paste by adding curd (or) little by little. At last add remaining curd and grind it. Now add water as requirement. Pour in a glass and chill at least ½ hour.

Note – If you use sugar avoid pepper powder and salt.

Carrot-Cabbage Vada

Ingredients

Chana dal / senaga pappu – 1 cup

Finely chopped cabbage – ¼ cup

Finely chopped onion – ¼ cup

Finely chopped coriander leaves – ½ cup

Grated carrot – ½ cup

Green chilli – 5

Ginger – small piece

Jeera – 1 tsp

Saunf – 1 tsp

Curry leaves – 2 strings

Salt to taste

Oil to fry

Method

                Wash and Soak the dal in water for 4 hours. Drain water completely. In a mixi jar add dal, green chilli, salt and make smooth paste. Transfer this mixture to a bowl. Add remaining ingredients to the same bowl except oil. Heat oil in a pan. Make it into a small vada and deep fry to reddish brown. Serve it hot.

Asparagus Chutney

Ingredients

Asparagus - 1bunch

Green chilli to taste

Tamarind paste (Soak in water for 10 min) 

Onion – 1/3 cup

Salt to taste

Tempering

Oil – 2 tsp

Mustard _ ½ tsp

Jeera – 1 tsp

Garlic – 2 pod

Curry leaves - little

Urad dal – 1tsp

Chana dal – 1tsp

Method

            Heat oil in a pan fry asparagus, onion, garlic, tomato, green chillies, salt, and tamarind paste & turmeric powder till soft. Cool it & grind to a smooth paste. Temper it. Serve it with rice/roti.

Salsa

Ingredients

Ripe tomatoes, seeded and cut into 1/4 inch dice (1 1/2 cups) - 3

Spring onions (including 3 inches of green), finely minced - 2

Finely chopped jalapenos - 2 tsp or to taste 

Chopped flat-leaf parsley - 2 tsp

Fresh lime juice - 2 tsp

Salt and freshly ground black pepper, to taste

Tortilla chips for serving     

    

Method

             Prepare and refrigerate the ingredients ahead of time, then combine them shortly before serving. Toss all of the ingredients together in a bowl and let them rest up to 1 hour before serving with the tortilla chips. 

Tropical Fruit Cocktail

Ingredients 

Grapefruit juice – 1 oz 

Passion fruit juice – 1 oz

Mango juice – 1 oz

Pineapple juice – 1 oz

Lime juice

Kiwi syrup – ½ oz    

Method

             Shake all ingredients with broken ice in a blender. Pour into a glass. Garnish with pieces of cut-up fruit.

Karela (Kakarakaya) Pulusu

Ingredients

Karela / bitter gourd – 4  

Onions (chopped) -1

Green Chilli (chopped) - 3

Jaggery -little

Peanuts (dry roast & powdered) -  2 tsp

Sesame seeds (dry roast & powdered) – 2 tsp

Coriander powder – 1 tsp

Tamarind paste – 5 tsp

Curry leaves – little

Red chilli powder to taste

Mustard seeds –1/2 tsp

Jeera – 1tsp

Turmeric powder – 1/4 tsp

Salt to taste

Method

                 Chop onions and slit the green chillies. Wash the bitter gourds, slit them into two vertical halves and scoop out and discard the seeds at the center. Chop the rest of the bitter gourd. Heat oil in a pan and add mustard seeds, jeera, curry leaves, onions, green chilli and turmeric powder. Toss for a few seconds. Fry till slightly browned. Add bitter gourd pieces, salt, stir and let it saute for 10 min. taking care not to burn it. Add the tamarind paste and jaggery and mix well. Add as required amount of water, Stir and let cook on medium heat or till the pieces are cooked. Cook well till you get a gravy consistency. Add coriander, peanut and sesame powders.  Cook for 2 min. Garnish with coriander leaves. Serve with rice / roti.