Cluster beans/Gorikai/Kothavarangai parupu usli

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Gorikai (in Kannada) parupu usli is a typical Brahmin/Iyengar recipe I think so, because I never had this before wedding. Not even until recently. Now days I try to balance the cooking between our types of cooking, husbands side cooking, sometimes fusion of both. My MIL just gave an idea of the recipe, it’s very easy and simple recipe, I have just done small changes, but it does not affect original taste of the recipe.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 10 mins
Serves :  3 to 4

WHAT YOU WILL NEED

2 cups chopped Cluster beans (cut inch 1 inch piece)

2 tbsp – Tool dal

2 tbsp – channa dal

10 to 15 – badgi chilies 

4 tbsp – grated coconut

2 tsp – oil

1 pinch – Hing/asafoetida

1 tsp – mustard seeds

1 tsp – turmeric

1 tsp- salt

1 spring – curry leaves

HOW TO MAKE

In a bowl soak dals and chillies, soak at least 1 hour.

Cook the cluster beans with salt, once cooked keep aside.

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Now grind the soaked dal and chilly, grind it coarsely keep aside.

In a pan add oil, add mustard seeds once its splutters, add hing, turmeric, curry leaves and mix well. Now the grind paste mix well, add some salt. Let it cook for 5 minutes.

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Once the dal is cooked, add the cluster beans let it cook for 2 to 3 minutes so that the dal paste and cluster beans are mixed well. Once it’s cooked its ready to serve.

NOTES

This recipe can be made with beans also, maybe other veggies I am not sure.

The dal paste can be roasted until it becomes crisp too and then the cluster beans can be added.

I have added 2 types of chilies for more spiciness,the other is mankatti red chilly.

you can add or minus chilies, according to spice levels.

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Sajjappa and Happy Gowri & Ganesha habba

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I wanted to make sajjappa from a very long time. I eat this first time during my wedding, I had never had this before my wedding, once I was married into this Iyengar family did I eat this sweet, I liked it instantly. Since it being a typical Iyengar sweet I asked my MIL how to make, she did give me her recipe, but I made sigh changes according to my taste speaking to amma about this recipe sigh, so this recipe has inputs, by MIL, Amma and me. It’s a very easy recipe, I thought it will take long time and it might be tough but it’s very simple, but it might take time obviously if the quantity is more, so let’s start making.

GaneshChaturth-14

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: NIL
Cooking Time: 20 mins
makes: 10

WHAT YOU WILL NEED

Outer covering

½ cup – Chiroti rava/fine rava/ fine semolina

¼ cup – Maida

½ tsp – salt

½ cup – water

2 tsp – oil + some extra will rolling the sajjappa

Stuffing

1tbsp – poppy seeds

½ cup – Jaggery (see notes)

1 cup –  grated dry coconut

½ tsp – elichi/ cardamom powder

1 tsp – water

Oil for frying

HOW TO MAKE

First make the dough using the ingredients under outer covering. The dough consistency should be like chapatti dough, not too soft not too hard. Keep the dough covered for 20 minutes or more.

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Now for the filling, in a pan roast the poppy seeds. Let it roast for 2 to 3 minutes. Once the poppy seeds are roasted add the jaggery, coconut, elichi and roast it for 5 minutes.

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The jaggery will start meting a bit , since I have used powdered jaggery I added one tsp water, so the stuffing  will hold shape and easy to handle.

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Once the stuffing is ready keep it aside. Take the dough divide the dough into 10 parts. Take the dived dough  roll it into small poori size or 2 inch diameter using some oil  , Place the  stuffing  in the centre and gather all the sides  and fatten it into a  2inch diameter  circle and deep fry  in the heated oil and then the sajjappa’s are ready.

Notes

I used powdered jaggery, so I added one tsp water, if you’re using normal or blocks jaggery. First slightly powder the jaggery add  1 tbsp water and let it melt and become watery , then add the jaggery , elichi and  coconut and cook until the water is evaporated.

I have used dry coconut you can use fresh coconut too.

While flattening or pressing the sajjappa be careful or the filling might come out.

Only Maida dough can be made, but it won’t be that crispy.

The more you keep the dough for resting; more better, it will be easy to handle.

Ridge Gourd Kootu/Herekai kootu

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I never eat many vegetable, no I am not a non-veg person, I am pure vegetarian I don’t even eat eggs, you know that if you have been reading my blog, that’s why eggless bakes. So after making this recipe I eat this vegetable sigh. Ok and another thing is my DH is tambrahm a Tamil Iyengar, so now and then I try and make the Iyengar cuisines, it actually very simple and healthy I feel, so we mix and match and cook both type of cuisines mine and his, so I thought I will start the Iyengar cuisine I have started to experiment with, also so that I can remember what I did and it will be easier for me, when I want to do the same recipe again. I really like this recipe a lot so thought will start my Iyengar cuisines with this recipe. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 3 to 4

What you will need

I cup Ridge gourd chopped

½ cup moong dal

Turmeric – ½ tsp

4 to 5 Green chillies

Pepper ½ tsp

Jeera 1 tsp

Urad dal – 1 tbsp

Grated coconut – ¼ cup

Oil – 1 tsp

Salt – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 5

Red chillies – 3 cut into pieces

Hing one pinch

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How to make

First boil the moong dal, in a pan with water and turmeric, it will take 2o minutes to cook fully or you can pressure cook in a cooker. Once the moong dal is dome, add the chopped the ridge gourd and let it cook in sim, let it cook until done

In the mean time, in dry pan add the jeera, pepper,urad dal and chillies and dry fry it for 1 minute then add the grated coconut and fry it for another 1 minute, then let it cool., Once it cools grind it coarsely and keep it aside

In another pan add oil, once the oil is hot add mustard seeds, hing and curry leaves and keep it aside.

Now in the moong dal and Ridge gourd , add salt and coarsely grind powder and mix well and it cook for 10 more minutes and then add the tadka and the kootu is ready to serve with chapatti or hot rice.

Notes

Cooking the moong dal in the cooker reduces the cooking time.

I prefer dal to be in shape I don’t like the mashed dal, most of the time the dal will be mashed when cooked in cooker.