ORANGE PEEL CURRY

Orange is a fruit which belongs to the citrus family.  Oranges originated in Southeast Asia, most probably in China.  It grows well in tropical & sub-tropical climates.  Oranges are high in Vitamin-C, potassium & carbohydrates.  It also has high water content & is high in dietary fiber.  In India oranges are in season from October to January.  

When we think of orange, we only think about the fleshy part of the fruit.  Most of us don't know that even the peel is edible.  Orange peel is also equally high in vitamin-c, fiber & other nutrients like the fleshy part.  It is generally used in baking as a flavouring agent & also as a garnish. 

In this recipe i am using the orange peel & making a curry which is the Indian equivalent to the Chinese sweet & sour curry.


                                     

Preparation time: 10 mts      Cooking time:  20 mts      Serves: 3-4

Ingredients:

Nagpur orange peel                  -   peel of 2 oranges
Tamarind                                    -   size of a small lime
Sambar powder                        -    2 tbsp
Turmeric powder                        -   1/2 tsp
Mustard seeds                            -   3/4 tsp
Fenugreek seeds                       -   1/2 tsp
Red chili                                       -   1 no
Gingelly oil                                   -    2 tbsp
Jaggery                                        -   2 tbsp
Besan flour                                  -   1 tbsp
Salt                                               -  to taste

Method:

Cut the orange peels in to small 1/2 inch pieces.  Pour 1 1/2 cups of water in the tamarind, extract the juice & keep it aside.  In a pressure pan add the oil & heat it.  Add the mustard seeds, fenugreek seeds & red chili & fry them.  Then add the cut orange peel & fry it well.  Add the sambar powder & turmeric powder & fry well.   Add the tamarind water & salt & pressure it for one whistle.  

Powder the jaggery.  Make a paste of the besan flour with a little water.  Open the pressure pan after the pressure is released.  Bring it to boil & add the jaggery & allow it to boil for some more time.  Add the besan paste & thicken the curry.  Orange peel curry is ready.  This curry goes well with rice.

Variations:

We can make this curry using the peel of musambi also.


Tips:

1)   Try to scrape the white insides of the orange peel.  It will reduce the bitterness of the peel.

2)   We can cut the peel into small pieces, dry them in the sun & store them in a container.  This can be used when the oranges are not in season.

3)   It is always best to use fresh orange peels because it gives a great fresh flavour to the curry.

RIDGE GOURD DHAL (PEERKANGAI DHAL)

Ridge gourd which is called Vietnamese Luffe, is also known as Peerkangai in Tamil & thuria in Hindi.   It is available all over India.  It is high in dietary fibre.  It also has iron, zinc, vitamin C & magnesium.  It has thich ridged outer skin & soft spongy inside with seeds in the center. 

There are a lot of recipes made out of ridgegourd.  This is a very simple & tasty recipe i learnt from my mother.  It goes well with rotis & rice.

Preparation Time: 15 mts      Cooking Time:  20 mts      Serves:   3-4

Ingredients:

Ridge gourd                         -   1/2 kg

Moong Dal                          -    1 cup

Jeera                                   -    1/2 tsp
Turmeric powder                 -    1/2 tsp

Refined oil                           -    1 tsp
Salt                                     -     to taste

Green chili                           -    2 no

Lemon   (medium size)         -    2 nos.

Chopped coriander leaves    -     2 tbsp

Method:

In a kadai, dry fry the moongdal till it gives out a nice aroma.  Wash it & keep it soaked in a little water for 15 mts.  Cut the ridgegourd in to 1 inch cubes.  Slit the green chillies. In a pressure pan add all these ingredients except the oil & jeera & pressure cook for 10 mts or 2 whistles.  When the pressure is released, mix it all well with a ladle.  Squeeze the juice of the 2 lemons.  Heat the oil & fry the jeera in it. Season the dhal with the jeera.  Garnish with the coriander leaves. Delicious ridgegourd dhal is ready.  

Variations:

We can make this dhal without the ridgegourd also.  We can also use chow chow (chayote) instead of ridgegourd.  Chow chow will take a slightly longer time to cook.

Tips:

1) Choose the ridgegourd very carefully.  It should be fresh with dark outer skin.  

2) It should be soft when you press it.

3) Use of lemon & green chilies can be according to one's taste.

           

DRUMSTICK BHARTHA

Drumstick is a very common vegetable available in Indian markets.  India is the largest cultivator of drumstick.  It is also found all over Asia and used a lot in their cuisine.  All parts of the drumstick tree have medicinal value and is used in our cooking.  The leaves of the drumstick tree is a good source of vitamins & also beta-carotene.  The leaves also cure mouth sores.  The pods of the tree which are commonly used in South India to make sambar is full of dietary fiber, potassium, calcium, phosphorus & vitamin-c.

Drumstick is used mostly in sambar & other gravy items.  I came across this recipe by chef Harpal Singh & tried it out.  Its very simple to make but extremely tasty.  Takes very little time to make.




Preperation Time: 15 mts         Cooking Time: 20 mts         Serves: 3-4


Ingredients:

Drumstick                                      -         1/2 kg ( 6-7 nos. approximately)
Big onion    (medium size)           -          1 no
Tomato       ( big size  )                 -          1 no
Garlic                                              -          2 pods
Ginger                                             -          1 inch piece
Lemon (medium size )                  -          1 no.
Coriander leaves                           -          2 tsps finely chopped
Chili powder                                  -          3/4 tsp
Dhania powder                              -           3/4 tsp
Turmeric powder                           -           1/4 tsp
Salt                                                 -            to taste
Refined oil                                     -            2 tbsp


Method:

Cut the drumsticks in to 3 inch pieces.  Boil them with a little salt  till they are soft.  Open the pieces & scoop out the flesh with a spoon.  You can keep the seeds also.  Cut the onions & tomato in to small pieces. Grate the garlic & ginger & keep it aside.  Squeeze the juice out of the lemon & keep it aside.

Heat the oil in a vessel & add the cut onions.  Saute them well till they become soft & transparent.  Add the grated ginger & garlic & fry for a few more minutes.  Then add the chopped tomato & fry well.  Mash them all well with the back of the spoon.  Add the chili, dhania & turmeric powders & fry well.  Add the salt & saute well.  Now add the scooped out drumstick flesh & mix it all well.  Add the lemon juice & chopped coriander leaves & saute well.  Drumstick bhartha is ready.  Transfer it into a dish & garnish with chopped coriander leaves.  This goes well with rotis, parathas etc.

Variations:

We can make eggplant bhartha using  the same recipe.  All we have to do it substitute drumstick with egg plant.

Tips:

1) Boil the drumstick pieces directly in a vessel.  This will help us take it out in the right time.  Using a pressure cooker to boil it may break the drumstick pieces & make it very difficult to scoop out the flesh.

2) We can add some boiled peas to add colour to the curry.

3) Make sure to buy tender drumsticks which are very thick & fleshy.

QUICK VEGETABLE KURMA

Kurma is a delicious side dish which can be served along with  pulao, rotis, naans etc.  This dish is basically from the northern part of India & has taken different forms in different parts of the country.




Preparation Time: 15 mts   Cooking Time: 30 mts  Serves: 4 




Ingredients:



Onions           -  2 nos
Tomato          -  2 nos
Garlic             -  2 pods (scrapped)
Ginger            -  1/4 inch piece (scrapped)
Beans             -  150 gms
Carrots           -  150 gms
Potato            -  2 nos
Green peas     -  1/2 cup
Cauliflower     -   1 cup of small florets
Coriander leaves - 2 tbsp chopped finely
Chili powder   -  1 1/2 tsp
Turmeric powder - 1/2 tsp
Dhania powder   -  2 tsp
Jeera powder     -  1/2 tsp
Garam masala powder - 1/2 tsp
Milk                  -     1/2 cup
Corn flour         -  2 tsp
Refined oil         -   2 tbsp
Cinnamon          -  1/4 inch piece
cardamom         -  1 no
cloves               - 2 nos
Salt                   -   to taste








Method:


Mix the milk & corn flour & keep it aside. Chop the onions finely.  Cut the tomatoes in to small pieces.  Cube all the other vegetables into same size.  Heat oil in a pan & fry the cinnamon, cardamom & cloves.  Then add the chopped onions & fry till the onion turns brown.   Add the scrapped ginger & garlic & fry till you get a nice aroma.  Then add the tomatoes & fry till oil comes out.  Slowly add all the powders & fry for some more time.  To this mixture add the cubed vegetables & mix it all together.  Saute it all for sometime till the raw smell of carrots & beans goes off.  Then add salt & enough water to immerse all the vegetables & cook  till they are soft.   Add the milk mixture & bring it to a boil.  Add chopped coriander leaves & garnish it.  
Quick veg. kurma is ready.




Variations:


We can make this kurma using just one or two vegetables also.  We can even add soy chunks to it to make it healthy.




Tips:


1)  Making the kurma in a pressure cooker will help save time. If using the pressure cooker, allow it to whistle just once.
2) We can add coconut milk instead of plain milk to enhance the taste.
3) Chili powder can be added according to one's taste.

AVARAKKAI PORIYAL (BROAD BEANS FRY )

Avarakkai is called amarappayaru in Malayalam. It is also known as Broad beans in English. This green vegetable is full of fiber & is highly recommended by doctors as a zero calorie food. There are two varieties of avarakkai - broad & narrow beans. Here i have used the broad variety.

Preparation Time: 10 mts Cooking Time: 10 mts Serves: 2

Ingredients:

Avarakkai - 250 gms

Mustard seeds - 1/2 tsp

Red chilies - 2 nos

Refined oil - 1 tsp

Salt - to taste

Method:

Wash the avarakkai & remove the fiber from both sides. Cut it in to small pieces. Heat oil in a pan & fry the mustard seeds. Add the red chilies & fry for a few seconds. Then add the chopped avarakkai & salt & mix well. Cook it in low fire till the avarakkai becomes soft. If needed sprinkle little water & cook it. Avarakkai poriyal is ready.

Variations:

We can do this poriyal with onions also. Chop & fry the onions & then add the avarakkai & cook it. We can also use coconut scrapping to the poriyal. Add it after the avarakkai is cooked & mix it all well for a few seconds.

Tips:

1. To retain the green colour, add a pinch of soda-bi-carb to the chopped avarakkai.
2. Instead of adding coconut scrapping as it is, run it in the mixer for a few seconds along with the red chilies & add it to the poriyal. This will give it a better taste. Those who like the smell of garlic can add 2 pods of garlic along with the red chilies.
3. Always choose tender avarakkai for the best taste.
   
   
   

Taste it & enjoy.

ULLI THEEYAL

Theeyal is a typical Kerala dish. Ulli in Malayalam means small onions. Just like the Tamilians, Keralites also use a lot of small onions in their cuisine. This gravy dish is a great success in all the restaurants here.

Preparation Time: 20 mts Cooking Time: 20 mts Serves: 2-3

Ingredients:

Small onions (pearl onions) - 250 gms

Coconut scrapping - 3/4 cup

Coriander seeds - 2 tbsp

Red chilies - 5 nos

Refined oil - 2 tsps

Curry leaves - 1 tbsp

Mustard seeds - 1 tsp

Tamarind - 1 small lemon size

Salt - to taste

Method:

Peel & clean the small onions. Squeeze the tamarind in 2 cups of water & keep it ready. Heat 1 tsp of oil in a pan. Fry the coriander seeds, red chilies, coconut scrapping & curry leaves. Take 3-4 small onions & fry it also along with the other ingredients. The coconut should brown nicely. Grind it all to a nice paste. Heat the balance oil in the pan & fry the mustard seeds. Then add cleaned small onions & fry well till they are transparent. Add the tamarind water & salt. Boil it well till the raw smell goes off. Then add the ground masala & boil it well. Add some curry leaves on top & switch off the heat. Theeyal is ready.

Variations:

Theeyal can be made with vegetables like bitter gourd, potato, yam, mushroom etc. For the non-vegetarians this can be made with prawns too.

Tips:

1. The trick lies in the masala. The coconut has to be fried nicely in to a deep brown colour. That is what gives the taste to the theeyal.
2. We can make the theeyal in coconut oil to give it a nice Kerala taste.

Taste it & enjoy.

PARANGIKKAI PAALKOOTU (RED PUMPKIN KOOTU)

Preparation Time: 10 mts Cooking Time: 20 mts Serves: 2

There are two types of pumpkins in India - green & red. Red pumpkin is grown all over the world & is used in a variety of dishes. Red pumpkin has nutrients like beta-carotene, carbohydrates, potassium & magnesium. In the United States it is used to make pie for Thanksgiving. It is also used as candle holder during Halloween day. This kootu was taught to me by my Mother-in-law.

Ingredients:

Red pumpkin - 250 gms

Green gram dal (paasi paruppu) - 25 gms

Milk - 1/2 cup

Green chilies - 2 nos

Curry leaves - 2 sprigs

Coconut oil - 1 tbsp

Salt - to taste

Method:



Slice the red pumpkin in to 2 inch square pieces. Fry the dal slightly in a kadai & boil in the pressure cooker with enough water. Slit the green chilies. Place the cut pumpkin pieces & the chilies in a vessel. Add enough water & salt. Cook it till the pumpkin is tender. Mash it with the back of a spoon or ladle. Mash the dal & add it to the pumpkin & let it boil. Mix the milk in to it. Switch off the heat & add the curry leaves & coconut oil. Parangikkai paalkootu is ready. This kootu will have a mild sweetness to it & can be eaten as it is or as a side dish with sambar rice & chapathis.

Variations:

People staying abroad can do this kootu with the squash available there.

Tips:

1. This kootu will have mild sweetness to it. Those who need more sweetness can add a little sugar to the kootu.


2. Add coconut milk instead of plain milk. This will give the kootu a rich taste.

Taste it & enjoy.

RAW BANANA PODIMAS (VAZHAKKAI PODIMAS)

Kerala is famous for its Plantain trees & Coconut palms. Each house will have at least a couple of these trees in their backyard. Kerala is famous for its special variety - Nendran Vazhai. But this recipe is made with the other variety ( ponthan kai)which is available in Tamil nadu.

Preparation Time: 10 mts Cooking Time: 20 mts Serves: 2

Ingredients:

Raw banana - 3 nos

Green chilies - 2 nos

Lemon - 1 no

Mustard seeds - 1/2 tsp

Black gram dal (ulundu paruppu) - 1/2 tsp

Asafoetida powder - 1/2 tsp

Refined oil - 2 tsp

Salt - to taste

Method:

Cut the bananas in to two. Keep it in a bowl of water & boil till it is soft. Allow it to cool down & grate it using a grater. Chop the chilies in to small pieces. Heat oil in a pan & fry the mustard seeds. Add the black gram dal & asafoetida powder & fry well. Then add the cut green chilies & fry for sometime. Add the grated banana. Sprinkle the salt & stir it well. Squeeze the lemon on top & mix well . Vazhakkai podimas is ready.

Variations:

We can add coconut scrapings to the podimas. If coconut is used, then lemon juice is not needed. We can also fry a sliced onion before adding the grated banana. Again lemon juice can be omitted in this.

Tips:

1. The bananas should be cooked to the right consistency. The moment it starts to get soft, remove it from the heat & allow it to cool. This way, the gratings will come out nicely. If it gets overcooked, then the banana will become mushy while grating.
2. Add the salt while boiling the bananas. This way the salt will spread evenly.
3. We can also add the salt to the grated banana, mix it well & prepare the dish.
   
   

Taste it & enjoy.

PUDALANGAI KOOTU (SNAKE GOURD KOOTU)

Pudalangai is a versatile vegetable which can be cooked in many ways.

Preparation Time: 10 mts Cooking Time: 30 mts Serves: 2

Ingredients:

Pudalangai - 250 gms

Bengal gram dal (kadalai paruppu) - 1 tbsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1/2 tsp

Black gram dal (ulundu paruppu) - 1/2 tsp

Asafoetida powder - 1/4 tsp

Curry leaves - 1 tsp

Refined oil - 1 tbsp

To grind:

Coconut scrapings - 1/2 cup

Green chilies - 3 nos

Cumin seeds (jeera) - 1/2 tsp

Method:

Grind the coconut & other ingredients to a smooth paste. Soak the kadalai paruppu in a little water. Cut the pudalangai in to small pieces. Put the chopped pudalangai & the soaked dal in a pan. Add enough water, turmeric powder & salt. Cook it on low heat till it gets cooked. Add the ground paste & mix well. Let it simmer for sometime till the raw smell goes off. Heat oil in a pan & fry the mustard seeds. Add the urud dal & fry till it becomes brown in colour & add the asafoetida powder & curry leaves. Pour it on top of the pudalangai & mix it well. Pudalangai kootu is ready. This kootu will be good with sambar & rasam as a side dish.

Variations:

This kootu can be made with pumpkin, chow-chow, cabbage, broad beans, string beans etc. We can use red chilies instead of green chilies.

Tips:

1. While boiling the pudalangai, add just enough water to soak the vegetable. This kootu is thick in consistency because it is a side dish.
2. Heap the kadalai paruppu in the center & cover it with the pudalangai & boil it.
3. If the kootu becomes watery, add a little rice flour to thicken it.

Taste it & enjoy.

SNAKE GOURD FRY (PUDALANGAI PORIAL)

Snake gourd is a tropical creeper which is grown all over India. There are two varieties of snake gourd - long & short ones. It is full of fiber & water content is also high. It also has iron, calcium & carotene. Snake gourd is called as Pudalangai in Tamil & Pudavalangai in Malayalam.

Preparation Time: 10 mts Cooking Time: 10 mts Serves: 2

Ingredients:

Pudalangai - 250 gms

Green gram dal (pasi paruppu ) - 1 tsp

Mustard seeds - 1/2 tsp

Red chilies - 2 nos

Refined oil - 1 tsp

Salt - to taste

Method:

Soak the pasi paruppu in little water. Cut the pudalangai in to half lengthwise & cut in to thin slices. Heat the oil in a frying pan & add the mustard seeds. When it is fried, add the red chilies & fry for sometime. Add the chopped pudalangai. Drain the water from the dal & add it to the pudalagai. Sprinkle enough salt, close the pan & cook it on low fire till the pudalangai is cooked. Mix it all together & pudalangai porial is ready.

Variations:

Instead of pasi paruppu, we can add coconut scrapings & make it. Pudalangai can be made plain without either pasi paruppu or coconut. We can also make it with just salt & pepper powder. For this we have to fry the mustard in ghee instead of oil.

Tips:

1. Don't add water to boil it, because pudalangai will give out water when salt is added to it.
2. Make a well in the centre & add the pasi paruppu & cover it with the pudalangai. This way the dal will get cooked fast.

Taste it & enjoy.

KOVAKKAI ROAST

Kovakkai as it is called in Tamil is also known as Coccinia in English. It is tindora, tinda or parval in hindi & dhondakai in Telugu. It is grown in most backyards as a creeper in the fence. It is high in beta-carotene. It is mainly made up of water & is very low in calories. It also contains carbohydrates & folic acid.

Preparation Time: 10 mts Cooking Time: 20 mts Serves: 2-3

Ingredients:

Kovakkai - 250 gms

Mustard seeds - 1 tsp

Chili powder - 3/4 tsp

Turmeric powder - 1/4 tsp

Asafoetida powder - 1/4 tsp

Refined oil - 2 tbsp

Salt - to taste

Method:

Wash & cut the top & bottom of the kovakkai. Then cut it in to 4 pieces lengthwise. Heat oil in a frying pan & add the mustard seeds. When they crackle, add the kovakkai, turmeric powder, chili powder, asafoetida & salt. Mix it all well. Reduce the heat & close the pan with a lid. Allow it to cook in its own juices. Cook it in low heat till the kovakkai is cooked. Remove the lid & fry it in low heat till it gets roasted nicely. Kovakkai roast is ready.

Variations:

We can cut the kovakkai in to small round slices & roast it. Adding some onions while frying will give a nice flavour. For those who love masala smell, we can add some garam masala powder also.

Tips:

1. Start off with just 1 tsp. of oil. Add oil gradually as & when needed.
2. Be careful not to over fry the kovakkai. Remove it from the fire when it starts to brown.
   
   
   

Taste it & enjoy.

CHENAI TAWA ROAST ( YAM ROAST )

Chenai is known as Elephant Foot Yam in India. It is a favourite vegetable of the Keralites & is used in a lot of their dishes. It is grown in the backyard of almost all the houses in Kerala. The recipe i am giving today was given to me by my Sister-in law who got it from her grand mother. It is a yummy dish & is a vegetarian substitute for fish fry.

Preparation Time: 15 mts Cooking Time: 20 mts Serves: 2-3

Ingredients:

Chenai - 250 gms

Tamarind - small lime sized ball
Besan flour (kadalai mavu) - 2 tbsp

Rice flour - 1 tbsp

Chili powder - 1 tsp

Turmeric powder - 1/2 tsp
Refined oil - 2 tbsp

Salt - to taste

Method:

Remove the outer skin of the chenai. Slice it in to thin 1 inch square pieces. Squeeze the tamarind in 1 cup of water. Mix the besan flour, rice flour, chili powder, turmeric powder & in a plate. Put the chenai pieces in the tamarind water & boil till the chenai is cooked. Drain the water & immediately roll it in the mixed flour. Heat a tawa & grease it with oil. Keep the pieces on the tawa. Pour oil all around & fry it on both sides till it

is golden brown. Chenai tawa roast is ready.

Variations:

Instead of making tawa roast, we can deep fry it in oil. The flour mix should be made in to a paste. The pieces should be dipped in to the paste & fried.

Tips:

1. We can add asafoetida powder to the flour mix to give a nice flavour.
2. Make sure that the chenai stays firm & is not over cooked.
3. Sometimes the yam will be very hard. In such case, it can be cooked in a pressure cooker.
4. Chenai has to be boiled in tamarind water or else it will irritate the tongue.

Taste it & enjoy.

KADALAI CURRY (BLACK CHICKPEAS CURRY)

Kadalai curry is a typical Kerala dish. It is available in all hotels & tea shops in the state. It is eaten in combination with puttu which is yet another Kerala breakfast item available everywhere.

Preparation Time: 15 mts Cooking Time: 30 mts Serves: 3-4

Ingredients:

Kothu kadalai (black chickpeas) - 1 cup

Big onions - 2 nos

Green chilies - 2 nos

Ginger - 1/2 inch piece

Curry leaves (kariveppilai) - 2 sprigs

Chili powder - 1 tsp
Coriander powder - 2 tsp

Turmeric powder - 3/4 tsp

Mustard seeds - 1/2 tsp

Refined oil - 2 tbsp

Salt - to taste

Method:

Soak the kothukadalai for 10 hrs. Drain the water & add 2 cups of fresh water. Pressure cook it with salt & turmeric powder till it is soft. Chop the onions. Slit the green chilies & grate the ginger. Heat the oil in a pan & crackle the mustard seeds. Add the chilies, ginger & onions. Fry till the onion starts to turn brown. Then add the turmeric, chili & coriander powders. Fry them till the raw smell goes off. Then add the boiled kadalai along with the water. Add enough salt & let it simmer for 10 mts. Add the curry leaves. Kadalai curry is ready. This can be had with puttu, idli or dosa.

Variations:

We can do this curry in a different way by adding coconut milk to it. We can also grind coconut & add to this curry. I will give the recipe for that later.

Tips:

1. Kerala dishes will always taste good & authentic only when we add coconut oil.
2. If the curry is watery, add some rice flour to thicken it.
3. After the curry is ready, add some fresh coconut oil & a sprig of curry leaves to it. This will give the curry a nice flavour.
4. For this curry, the coriander powder should always be 2 times more than the chili powder. Chili powder can be added according to our spice levels.

Taste it & enjoy.