Thursday, October 30, 2014

Bottle gourd/ Churaykka pachadi



Bottle gourd/ Churaykka pachadi

Churaykka/Lauki/bottle gourd is used in stews and curries and becomes soft and juicy when cooked. Pachadi is a simple side dish popular in Kerala made with spiced and seasoned yogurt. When cooked churaykka pachadi tastes similiar to vellarikka/cucumber pachadi. Try this cooling and refreshing pachadi,you will surely love it.

Ingredients
Churakka chopped -2 cups
Green chilly- 2
Salt to taste

To make a paste
Coconut- 1/4 cup
Cumin-a pinch
Mustard seeds- 1/3 tsp
Garlic- I clove (optional)
Yogurt- 1 1/2 cup
Mustard seeds- 1/2 tsp
Dry red chilly-2
Curry leaves- a few
Coconut oil- 2 tbs




Peel churakka, remove seeds in the center and cut bottle gourd into thin small pieces. Cook this along with green chilly, salt. Cover and cook in low heat. Vegetable will start oozing water and will get cooked. Allow this to cool down a bit.

Make a fine paste of coconut, cumin,mustard seeds and garlic.Mix this into yogurt and whisk . Pour this to the cooked  bottle gourd and mix well. Put it back to stove and simmer in low flame for one minute  till it gets warmed up. Switch off the flame.
Note : do not put in a high heat nor cook too much,otherwise the yogurt will separate.

Heat oil and add mustard seeds and when it splutters add dry red chilly and curry leaves and fry. Add this to the curry and mix well,serve with rice.


Try this,
Hope you will all enjoy!

Tuesday, October 28, 2014

Garlic and Dates Pickle



Garlic and Dates Pickle

A spicy and sweet garlic and dates pickle for all pickle lovers out there. This pickle is made with fresh garlic and dates. You can  substitute dates with raisins. Garlic has a strong pungent flavor .But as the pickle sits matures for a few weeks it becomes soft and the intense flavor reduces to a sweet garlic smell,this combined with the sweet dates makes it very appetizing. Try thus you will surely love it.

Ingredients
Garlic-1 cup
Dates whole- 15-20
Chilly powder-4 tbs
(or according to your spice tolerance)
Fenugreek powder-1  tbs
Mustard powder- 2 tsp
Asafoetida- 1 tsp
Salt- to taste
Sugar - 1 tsp
Gingerly oil- 1/3 cup
Vinegar- 1/3 cup




Steam dates for three minutes and keep aside. When it comes to room temperature use paper towel and pat them dry.  Peel garlic and keep aside. Here I used whole garlic. You can also slice them.
Note: This recipe is for instant pickle. If you can allow it to mature for a few weeks,there is no need to steam the dates
Heat gingerly oil in a pan and add the garlic and fry till it slightly changes color to golden  or till there is a nice aroma. Switch off the flame and after a few seconds, when the oil is still hot add all the spice powders, salt and sugar and mix well.  It will bubble and the spices will get slightly roasted. Put it back to stove on low flame. Add dates and mix well. Switch off flame,check salt at this stage and finally add the vinegar.. When completely cooled store in air tight jars.

 Try this
Hope you will all enjoy!


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