Peerkangai kootu / Ridge gourd curry

Ridge Gourd Curry / Peerkangai Kootu

Ingredients needed
 Peerkangai-Ridge gourd -1/2 kg  peeled and cubed
 Onion -1 big
 Sambar powder - 1 tsp 
 Turmeric powder -1/4 tsp
 Salt needed
   
 For seasoning
   Oil -3 tsp
   Mustard seeds -1 tsp
   Urad Dal - 1 tsp
   Curry leaves- few
Preparation
1.Peel the skin of ridge gourd, remove the seeds and cut it into cubes. 2.Heat oil in a pan, add mustard seeds, when it splutters, add finely chopped onions.Saute until onion turns transparent. Add the turmeric powder, salt and sambar powder . Saute for 3 - 4 mins.
3.Add the ridge gourd .Cook covered on low flame stirring in between. This vegetable will ooze out water, so sprinkle water only if required while cooking. Adjust the spice if necessary.

4.Once the ridge gourd becomes tender and all the water evaporates,mix well and remove from heat.

Capsicum Thokku

Capsicum thokku is a sweet and a tangy dish .

Ingredients
Capsicum - 2 nos.
jaggery ( powdered)- 3 tbsp.
sambar powder - 1 1/2 tsp
Tamarind ( to be soaked in water)- 1/2 inch
turmeric powder - 1/4 tsp
salt to taste
oil - 2 tbsp.


To Temper
mustard seeds - 1 tsp
urad dal - 1 tsp


Preparation
1. In a pan heat oil and add to temper ingredients wait till it splutters.
2. Cut the capsicum into small pieces. Add the capsicum and fry till soft. Add turmeric powder and salt to it.
3. Pour tamarind water, once it comes to boil add sambar powder . Let it boil for around 10 min.
4. Add Jaggery once it melts taste to adjust the jaggery. If needed adjust the jaggery.
5. Transfer to a clean bowl once done.

Mohanthal

 Mohanthal is a Gujarati Recipe . It is a  traditional festive sweet made from gram flour and cooked slowly to a dense fudge garnished with nuts.

Ingredients 

Bengal Gram flour - 1 cup

Sugar - 1/2 cup

ghee - 6 tbsp.

mawa / fresh cream - 100 g

almonds, pistachios - for garnishing

Preparation

1. Add 3 tbsp of ghee and 10 ml of milk into the gram flour in a plate and combine well with fingers to make a mixture that feels like coarse crumbs. Stir in the milk to the above coarse crumbs mixture and rub between the palms to combine well.

2.Heat the remaining ghee in a heavy bottomed pan and add the above flour mixture, stirring continuously for about 5 minutes.  Add mawa / fresh cream  until it changes into golden brown and releases a roasted aroma about 7 to 10 minutes. Stir in the nuts and cardamom until combined.

3.Transfer the mixture to a plate and let it cool down.

4.In another sauce pan; heat sugar with 1 cup water simmering it until it reaches a single thread consistency, about 10 minutes.

5.Transfer the mixture to the sugar syrup and combine well.

6.  Transfer the Mohanthal mixture into the tray, leveling such that the Mohanthal is about two inches in height.

7.Cut the Mohanthal into squares and allow it to cool on the tray . Once cooled completely, separate the squares and serve.

Karruvepillai Chutney/ Cury leaves Chutney

Karruvepillai Chutney/ Cury leaves Chutney

Ingredients:
Karuvepillai - 20 - 25 sprigs
Red chilli - 7
Tamarind - 1/2 inch
salt
oil - 5 tbsp.




For Seasoning


   Oil - 1 tsp
   Mustard seeds- 1 tsp 


Preparation














1. Heat a heavy bottomed pan, add little oil and saute the curry leaves and red chilli separately.
2.Now in a mixer add the saute red chilli, tamarind and salt . then add the curry leaves. Pour required amount of water to make it a fine paste.
3. Pour rest of the oil in the pan , add the seasoning one by one, once it splutters add the paste to the pan , keep in low flame and keep stirring in between until the oil surrounds the corner.
4. You can keep this chutney for a week when refrigerated