Beerakaya Kootu / Ridge Gourd Kootu

My mother preparing well. This is my favorite recipe. I learn from my mother.

Ingredients

Ridge gourd/Beerakaya – 1

(Cut into pieces)

Bengal gram/Senaga pappu – ¼ cup

(Soak in water for 2 hours)

Onion chopped – 1 big

Ginger garlic paste – 1 tsp

Green chillies chopped – 3

Red chilli powder – 2 tsp

Coriander powder – 1 tsp

Peanut /Pallilu powder – 2 tsp

Tamarind pulp thick – 2 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. Heat oil in a pan and temper it.
2. Add onion, chillies and fry until color change. Add ginger garlic paste and fry for 2 mins.
3. Add beerakaya pieces, Senaga pappu and fry until cooked.  
4. Add ½ cup water, tamarind pulp and mix for 3 mins.
5. Add chilli powder, salt, coriander powder, peanut powder. Mix it for 2 mins.
6. Serve with roti/rice.

Linking to:
Gayathri's WTML event hosted by Nivedhanams,
Cook Like Mom@Foodelicious.


    

Giveaway @ Nivedhanams

                                                   

                                                     

          Hi friends, Sowmya from Nivedhanams posted a wonderful giveaway for celebrating her blog birthday.

  Please visit her blog and follow the rules given by her.

Baking Partners Challenge No. 10 – New York Style Pizza, Pizza Cups and Sauce from Scratch

Now a day’s everyone likes pizza. Pizza is a flat, round bread. Topped with tomato sauce,   vegetables, cheese. It is originally originated from Italy. It turns awesome taste. Thank you so much for Swathi and Archana.

Recipe adapted from Serious Eats and suggested by Tangy Minds

Ingredients for the thin crust

Bread flour / All purpose flour – 22 ½ ounces (about 4 ½ cups + for dusting)

Sugar – 1 ½ Tsp

Salt – 3 tsp

Instant yeast – 2 tsp

Extra virgin olive oil – 3 Tsp

Luke warm water – 15 ounces

Ingredients for New York Style Pizza Sauce

Fresh tomatoes or Whole peeled tomatoes – 4 or 1 can

Extra virgin olive oil – 1 Tsp

Unsalted butter – 1 Tsp

Garlic cloves grated – 2 medium

Dried oregano – 1 tsp

Red pepper flakes – pinch

Salt to taste

Fresh basil leaves attaches – 2 six inch springs

Yellow onion – 1 medium peeled and cut into halves.

Sugar – 1 tsp

Toppings

According to your choice. I used pepper/capsicum (green, red, yellow, orange), onion, and mushroom.

If you want add meat. Use pre-cooked chicken pieces. It is optional.

Parmesan or Mozzarella cheese grated as you like to choose.

Procedure

For making the sauce:

1. In a mixie/food processor, pulse the tomatoes and make puree.
2. It should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
3. In a saucepan, add butter and oil on medium low heat until butter is melted.
4. Add garlic, oregano, pepper flakes and large pinch salt and cook, stirring frequently, until fragrant about 3 minutes.
5. Add tomatoes, basil springs, onion and sugar. Bring to a simmer, reduce heat to low and cook. Stirring occasionally, until reduced by ½, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

For making the thin pizza crust

1. In a bowl or food processor, add flour, sugar, salt, and yeast.  Pulse 3 to 4 times until incorporated if you have food processor or mix with hands.
2. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 – 30 seconds. Those who don’t have food processor, mix with hand mixer or stand mixer or knead it with your hands like chapati dough.
3. Sprinkle flour on surface, transfer dough ball and knead well until smooth is formed.
4. It should pass the Windowpane test. Divide dough into 3 even parts and place each in a covered container or in a zip lock bag.
5. Place in refrigerator and allow to rise at least one day to 5 days.   
6. Remove dough from refrigerator at least two hours before baking. Shape into balls by gathering dough towards bottom and pinching shut.
7. Flour well and place each one in a separate medium mixing bowl.
8. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.  

For Pizza Cups

1. Preheat oven to 400⁰C.
2. Take single dough and divide into balls. Line the muffin pan with silver foil.
3. Place each ball in each muffin cup and press it like bowl. Add toppings and cheese.
4. Bake it for 400⁰C for 15 to 20 mins.

For Pizza

1. Preheat oven to 400⁰C. Place single dough ball in to lightly flour surface. Gently press out dough into rough 8 inch circle, leaving outer 1 inch higher than the rest.
2. Stretch dough into 12 to 14 inch circle about ¼ inch thick. Transfer to pizza pan.
3. Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving ½ inch to 1 inch border along edge.
4. Add toppings of your choice evenly and sprinkle 1/3 of cheese over sauce evenly.
5. Bake until cheese is melted with some browned spots and crust is golden brown and puffed.
6. It may take 15 to 20 minutes or depends on oven.
7. Transfer to cutting board. Cut into pieces and serve immediately.

        

Linking to:
Swathi's Baking Partners,
Gayathri's WTML event hosted by Nivedhanams.

   

Bottle Gourd Drum Stick Curry/Sorakaya Munakkada Koora

My mom will cook perfectly. I learn this recipe from my mom. 

Ingredients

Bottle gourd/Sorakaya Pieces  – 2 cups

Drumstick/Munakkada pieces – 10

Peas / Pachi batani – ½ cup

Tomato chopped – 1

Onion chopped – 1 big

Ginger garlic paste – 1 tsp

Green chillies chopped – 3

Red chilli powder – 2 tsp

Fresh coconut grated – 3 Tsp

Coriander powder – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. Heat oil in a pressure cooker and temper it.
2. Add onion, chillies and fry until color change. Add ginger garlic paste and fry for 2 mins.
3. Add all vegetables pieces, and fry for 2 mins. Add tomato and saute for 2 mins.
4. Add chilli powder, salt, coriander powder, coconut, water (½ cup). Mix well.
5. Close it with lid. Allow the 3 whistles. After steam releases, serve with roti/rice.

Linking to:
SYS-W Series - 4 @ Virunthu Unna Vaanga & Gat's Samayal,
Gayathri's WTML event hosted by Nivedhanams,
Cook Like Mom @ Foodelicious,
Summer Special Event hosted by Savaadhjevana.

    
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Giveaway @ Daily Chores

                               

                                    

     Hi friends, Tinku Shaji from Daily Chores posted a wonderful giveaway for celebrating her 6 months blogging.

  Please visit her blog and follow the rules given by her.

Pesara pappu Sorakaya Pappu / Moong dal Bottle Gourd Dal

My mom prepared this combo frequently. At first I was not liked. After some days I was started to eat this combo. It is good taste. 

Ingredients

Bottle Gourd/Sorakaya pieces – 1 medium

Pesara pappu/Moong dal – 1 cup

Bell pepper/Capsicum – 1

(I used yellow pepper)

Water – 4 – 5 cups

Green chillies – 10

Onion chopped – 1 big

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Garlic cloves – 4

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

                                   

Method

1. In a big pan, add moong dal and water and cook until half cooked.
2. Add bottle gourd pieces, capsicum/pepper, onion, chillies and cook until fully. Mash the dal.
3. Heat oil in a pan and temper it. Add this tempering to the dal.
4. Serve with roti/rice.

Linking to:
SYS-W Series - 4 hosted by Virunthu Unna Vaanga & Gat's Samayal,
Gayathri's WTML event hosted by Nivedhanams,
Cook Like Mom @ Foodelicious,
Summer Special Event hosted by Savvadhjevana.

         1  

Donut Custard Pudding

Ingredients

Thick vanilla custard – ½ cup

Fruits chopped – 1 cup

(According to your taste)

Chocolate donut pieces – 2

Dry fruits chopped – 2 Tsp

Thick vanilla custard

Milk – ½ liter  + 3 Tsp

Custard powder – 2 Tsp

Sugar – ¼ cup

Method

Custard Preparation

Heat milk in a pan. Allow them to boil. Mix milk, custard powder in a bowl.

Transfer it to the boiling milk and mix well for 5 to 10 mins.

Switch of the flame. Cool it. Keep it in freezer.

Arrangement

In a glass, add custard (2 Tsp), donut pieces, dry fruits, fruits, custard, and the last layer should be fruits. Garnish with chocolate syrup.

Keep it in refrigerator for 15 mins. Serve chilled.

Linking to:
Gayathri's WTML event hosted by Sowmya,
Pari's 'ONLY' Chilled or Frozen Desserts,
Foodabulous Fest event organised by Simply TADKA and host by Daily chores,
Tangy mind Celebrates 1st Anniversary,
MJ's Celebrating Blog's 2nd Anniversary & Giveaway,
Summer Special Event hosted by Savaadhjevana,
Hearth & Soul Blog hop: 150: 5/7/2013.



      

       


    

Peanut Butter Fudge (Microwave Method)

Ingredients

Peanut butter – 1 cup

Butter – 3 tsp

Almond bark chocolate grated – 1 cup

Finely chopped peanuts/Pallilu

Method

1. In a bowl add peanut butter, butter (2 tsp) and keep it in microwave for 1 minute. Remove it.
2. Pour this mixture on lined parchment paper. Allow to cool for ½ hour.
3. Keep it in refrigerator for 30 mins to 1 hour. Remove it. Cut into pieces.
4. In another bowl add chocolate, butter and keep it in microwave for 1 minute.
5. Dip the pieces of peanut butter and sprinkle some chopped peanut pieces and lightly press it.
6. Place them on parchment paper. Keep it in refrigerator for 30 mins to 1 hour. 

Linking to:
Viji's Soul Food Show & Giveaway,
MJ's Celebrating Blog's 2nd Anniversary Giveaway,
Gayathri's WTML event hosted by Sowmya,
Tangy mind Celebrates 1st Anniversary.


         

Bottle Gourd Cabbage Milk Curry/Sorakaya Cabbage Pala Koora

Ingredients

Bottle gourd/Sorakaya pieces – 2 cups

Cabbage chopped – 1 cup

Milk – 1 ½ cup

Onion chopped – 1 big

Ginger garlic paste – 1 tsp

Green chillies chopped – 3

Red chilli powder – 2 tsp

Coriander powder – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. Heat oil in a pan and temper it.
2. Add onion, chillies and fry until color change. Add ginger garlic paste and fry for 2 mins.
3. Add both vegetables pieces, and fry for 3 mins. Add milk and cook until ¾ done.
4. Add chilli powder, salt, coriander powder. Mix well. Cook for 5 mins.
5. Serve with roti/rice.

Linking to:
SYS-W Series-4 @ Virunthu Unna Vaanga & Gat's Samayal,
Viji's Soul Food Show & Give away,
Gayathri's WTML event hosted by Nivedhanams,
Summer Special Event hosted by Savaadhjevana.


     

Mango Rasam / Mamidikaya Rasam

Ingredients

Mango pieces – 1

Water – sufficient

Onion chopped – 1 medium

Green chilli chopped – 5

Coriander powder – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 10

Red chillies - 2

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. In a pressure cooker, add mango pieces, water and keep it for 1 or 2 whistle. Don’t discard the water. While making rasam we can use it.
2. When steam releases, remove the skin and mash the pulp.
3. Heat oil in a pan and temper it. Add mango pulp, water, onion, chillies, salt and allow them to boil for 5 mins on medium flame.
4. Add coriander powder and mix for 2 mins.
5. Serve with rice.

Note: Instead of green chillies,  use red chilli powder.

Linking to:
SYS-W Series - 3 hosted by Virunthu Unna Vaanga & Gats Samayal,
Viji's Soul Food Show & Give away,
Gayathri's WTML event hosted by Sowmya,