Sorakaya Masala/ Bottle gourd curry

If you are someone who thinks Bottle gourd is a boring vegetable with no special taste or recipe for it, then here is a recipe that might change your mind after all. I learned this recipe from my sister-in-law (thodikodalu) who originally learned it from our mother-in-law and I found it to bevery tasty and most importantly: quick and easy! Here is how it's made:

Ingredients:

1 Bottle gourd/Sorakaya

1 medium sized onion

5 green chillies (depending on the chillies you use, mine are very spicy)

1 tbsp Oil

1 tsp Ginger garlic paste

1/2 tsp Cumin seeds

Salt

Red chilli powder (if necessary)

Corriander Powder

Curry Leaves

Cilantro

1 cup Milk

Method:

1. Heat oil in a wide pan and add cumin seeds and green chillies to start with. After half a minute, add the chopped onions.

2. As the onions are cooking, add the ginger garlic paste and curry leaves.

3. Cook the onions till they turn lightly brown and add the peeled and chopped bottle guard.

4. Now add salt and cover the pan with a lid to allow the vegetable to cook.

5. As the bottle gourd starts to soften (partly) add the milk, corriander powder and any other masala powder you wish to use. Again close the lid and let the vegetable boil/cook in milk.

6.Stir occasionally with the lid closed until the vegetable is fully cooked (it should be soft when you try to cut it).

7. You may add red chilli powder at any time if you need it be more spicy or to add some color to the dish.

8. When finished, add the cilantro to garnish and serve it with roti or rice.

Ash-e joe with AH

The fun part about being in DC is that your neighbours are from various parts of the world and with a little neighbourly effort they turn into great friends and family members. Alma and her family moved in next door about two years ago and was I delirious...that year I was into Iran and here we had Iranians next door! After a visit to Tehran and Esfahan, where the food is mostly non-vegetarian I realized the value of Ash. Ash, the soups, are of various kinds and here is the one that is traditionally fed to young babies as their first whole meal and kind of remains forever after for most Iraninans, the best comfort food. I can totally see why! All that nutrition and goodness, especially in Winter months. This, Alma made for us in their newly bought, elegant home. She says she is now into Indian food after meeting me and her favourite item is Dosas with Coconut Chutney :)



Stirring the pot



Kashk or Whey is used as a garnish as well as in the soup, the Iranian species is a little sour



The Greens. They are available in dried form in all Iranian stores. Yekta and Sam's Market on Rockville Pike



The Lentils.



The Bean mix - mostly Garbanzo and Kidney and White, pearled Barley (Joe/Jo/Jow)



Fry some Onions and add to the mixture as well as some cooked Rice (not shown in photo)



Garnish with dried, fried Mint and Kashk, if you have them some fried Onions too




Detailed Recipe Here:
http://musicalchef.wordpress.com/2008/01/05/ash-e-joe/

Baklava with Indira Konduri

It has been a tradition for the past few years that Indira, Shobana and I make Diwali sweets together. Usually we settle on two sweets and two 'hots'. We have to find a weekday that suits everyone and work in a terrible frenzy to get back to our daily grind for the next work-day but it is totally worth it. This year we tried to do something different, Laddoos and Jangris are a trifle boring, no? So when Indira suggested that we could try her newly learnt recipe for Baklava, we voted YES!

Bottoms Up! for the process!



Pour sugar and honey syrup (with orange zest and cardamom) over the baked Baklava, let it cool, serve!
(For Syrup - water to sugar ratio is 1:11/2)



Let the Baklava bake till the top is browned



Pre-cut this pastry, afterwards it might refuse to listen! Decorate with cloves



Once you add filling cover again with sheets of phyllo, butter up again



You will need walnut/almond/pistachio nut mixture with powdered sugar for filling




That is the phyllo tray, butter, walnut mixture, not very complicated don't you think?




Lay the dough sheets in your buttered aluminium tray, butter them up too, each sheet should be buttered separately




This is your phyllo dough (Athens brand) and the recipe
De-frost overnite in the refrigerator, thaw the next day an hour before making your Baklava.

Detailed Recipe Here:

http://www.epicurious.com/recipes/food/views/Baklava-352471

Billala Pulusu/Stew with Besan cakes

Ingredients for the Billalu/Besan Cakes:

1 cup Besan/Gram flour

1 cup water

1/4 onion finely chopped

Little oil

Green chillies

Curry leaves

Turmeric

Salt

Red chilli powder

Ingredients for the Stew/Pulusu:

1 tbsp Oil

1 onion chopped

Green chillies

Garlic

Ginger

Lemon sized tamarind (soaked in water)

Fenugreek Powder/Menthula podi

Cumin Powder

Corriander Powder

Dry Coconut Powder

Cilantro (for garnishing)

Procedure:

1. Heat very little oil in a pan and add green chillies, corriander leaves and onions.

2. As the onions are cooking, add 1 cup of water. Soon after, add turmeric powder, salt and red chilli powder accordingly.

3. As the water start to fully boil, add 1 cup of besan

and mix it well.

4. Turn off the heat and let the besan mixture cool down.

5. When the besan mixture cools down, pat it down on a greasy plate and cut the besan into cake like pieces as shown below. Make sure the pieces are hard and comp

ressed.

6. On the other hand, heat oil in a vessel and add, green chillies, corriander leaves, ginger, garlic and onions, mostly in that order.

7. When the onions are cooked, add the water from the soaked tamarind. Add more water to this mixture based on how sour you like your stew to be.

8. Add all the remaining powders into this liquid: Fenugreek powder, Corriander powder, Cumin powder and Dry coconut powder. [The powders are also meant to thicken the stew slightly so add them based on the thickness you like] If you still find the stew to be very watery, then add some more besan to the mixture.

9. Finally, add the besan cakes slowly to the boiling stew and allow for the stew to boil for a few minutes.

10. Add corriander leaves to garnish and serve with hot with rice.

I learned this recipe from my mother-in-law as I loved it when I 1st had it in Warangal. Im sure a lot of you know how to make a stew in your own way. This is one of the ways I have learned it and it works well with the Besan cakes.

పచ్చి చింతకాయ పచ్చడి/PACHHI CHINTAKAYA PACHHADI/RAW TAMATEND CHUTNEY

INGREDIENTS

Chinthakaayalu/ Green Tamarind/ Raw Tamarind - 5 big ones
Green chillies - 5
Red chillies - 5
Coriander Seeds/ Dhaniyalu - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek Powder/ Menthi podi - 1/2 tsp
Salt
Oil - 2 tbsp (Preferably Sesame oil however any oil is fine)
Asafoetida/ Inguva - 1/2 tsp
Turmeric - 1/4 tsp

Method

Wash chintakaayalu and cut them length wise and discard seeds if any.
Heat oil in a pan and add Mustard seeds, when they splutter add Coriander seeds , Red chillies and lastly add Fenugreek powder and Asafoetida.
Grind green chillies and the above fried seasonings with out adding oil.
Add chopped Raw tamarind to the above paste and grind .
Now add turmeric, Salt and grind once again.
Add the rest of the oil to the paste and mix well.
Tasty chintakaaya pachadi is ready.

This goes with hot rice ..
It tastes great with Kandi Podi.

గోధుమ- బియ్యప్పిండి దోస: Goduma-Beyappindi dosa- Wheat & rice flour crêpes

Preparation time: 20 minutes. Serves: Upto 8 small dosas. 

Ingredients:
1 rice cooker cup- Whole wheat flour
1/4 rice cooker cup- Rice flour
1 Tbsp- Semolina (Soojia rava)
1/2 Tbsp- Chickpea flour
Salt to taste
1 Tbsp- Yogurt
2.5 rice cooker cup- Water

Method:
1. Mix all the ingredients, make sure to break up any lumps and let the batter stand for 10 minutes.

The batter should be of pouring consistency (explained further in step 3), add more water if it is too thick.

2. Place the pan on heat and smear oil. To test the heat, pour a drop of batter onto the pan, if it sizzles, the pan is hot enough to pour dosa.

3. Mix the batter thoroughly and scoop into a ladle. Pour it onto the pan.

The batter sizzles upon touching the hot pan and flows/spreads out on its own into a circle. If the batter doesn't flow quickly but sits in a lump, it means it is too thick, add more water until flowing consistency is achieved.
4. Let the dosa cook until it is done. The surface of the dosa initially looks moist/wet/translucent, but turns solid & changes colour when it is done.
5. Carefully insert a spatula/turner under the dosa from its corners, to pry it off the pan. Also check if the underside looks browned. If the dosa is too fragile/breaking up/lumping up, it needs more time to cook.


6. When one side is totally cooked/browned, turn over the other side and let it cook.






Serve hot with any pacchadi or podi.

Suggestions:


Traditional cooks comfortably pour dosa onto a pan and then pour drops of oil onto its corners. My dosa gets stuck at the centre when I used this method. Hence, I invented this alternate technique of first smearing oil over the pan, and then pouring the dosa over the oil. This way, my dosa doesn't stick at the centre. You can settle on whichever method suits you best!

Variations:
1. This is a mix & match dosa. You can adjust the proportions of wheat flour/rice flour/semolina flour to taste. If the ratio of semolina flour-rice flour increased, this same recipe converts into Rava dosa recipe.
2. You can add vegetables into the batter. I added a blended tomato, onion and green chillies, and garnished with cilantro. (Make sure to adjust the water since blended vegetables add moisture to the batter). This makes the dosa more nutritious, tastier and appetizing to look  at. Alternatively, you can add fine chopped tomatoes & onions instead of blending.
3. If you want to make the dosa spicy, you may add whole cumin seeds, red chilli powder, turmeric or asafoetida as per taste.
4. If the dosa seems to continually break up for no reason:
- the pan might not be hot enough.
- you might be attempting to turn over the dosa while it is still uncooked.
- you may increase the amount of chickpea flour since it is a binding agent. However, it won't be necessary as wheat flour too has a binding nature.
5. If you add less water to the batter whereby it doesn't flow as smoothly, the dosa comes out thick like an Utappam.

Culture & Health:
Dosa is a standard breakfast/snack item in Andhra cuisine. This dosa has the added advantage of being very easy to prepare, needs little prior preparation, a kind of 'instant' dosa. Wheat flour/rice flour & vegetables provide a balanced diet. It can be made with very few drops of oil for the health conscious. Moreover, the batter flows easily into a circle & doesn't need practice/technique to spread unlike the minappindi dosa.

Trivia:
Wheat flour dosa is my peddamma's recipe, she makes it plain with a tiny bit of rice flour and salt, it is awesome in its simplicity!

రవ ఇడ్లి/ Rava Idli/ Steamed Semolina cakes

(Makes 8 to 10 idlies)

INGREDIENTS:

Rava/sooji/semolina------1 cup (rice cooker measure)
Fresh curd/perugu/yogurt---1and 3/4 cup
Water----------------------1/2 cup
Salt to taste
Cashews ------------- 6
Cooking soda----------1/4 tsp



Seasoning:

Avalu/mustard seeds---------1/2 tsp
Bengalgram dal/sengapappu--1tbs
Split black gramdal------------1/2tbs
Curry leaves------------------few
Red chillies -------------------1 or 2 (cut in to pieces)
Oil----------------------------1 tbs.

METHOD:

1.Heat oil in a pan and add seasonings.
2.When it is done add curry leaves and rava.
3.Fry rava lightly and let it cool.
4.Take curd add rava, salt, water and cooking soda mix well(you can add more water until you get idli batter consistency) and keep aside for 10 minutes.
5.Grease idli moulds pour batter and steam for 10 minutes
6.Rava idli is ready to eat.

You can store fried rava mixture. You can add yogurt and water to the mixture when ever you want to make idlies.
Eat with chutney or chutney powder.

Variations: You can add grated carrots and tomato slices in it.