Avial / Vegetables in Coconut gravy

  

Ingredients

50 gm Beans  

50 gm Carrot

 50 gm Potato 

50 gm Yam  

50 gm Snake Gourd

1 Drum Sticks

4 Green Chilies 

A few curry leaves  

1/4 tsp Turmeric Pdr

Salt to taste  

1 Cup Grated Coconut

1/4 tsp Jeera  

2  Green Chilies

1/4 Cup Curd

1/4 cup each of yellow and white pumpkin 

Preparations

Wash and cut all vegetables. Slice green chilies, ginger and curry leaves lengthwise and cook along with the vegetables adding turmeric powder, salt and curry leaves with enough water till vegetables are tender.

Grind the coconut, jeera and green chilies into a coarse paste and add the mixture to the cooked vegetables and mix well. Heat it on a low flame for 2 - 3 minutes.

Add curd (lightly beaten) to this and mix. Remove from fire, garnish with coconut oil and curry leaves and close the lid. 

 

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Vegetable Gravy with bittergourd and other vegetables with poppy seed paste

  

A dish steeped in Bengali tradition, Shukto is an elegant, mildly bitter-sweet vegetable stew that serves as the perfect start to an elaborate meal. Made with a mix of seasonal vegetables like bitter gourd and other vegetables like potatoes, eggplant, and drumsticks, it is enriched with a subtle poppy seed or mustard paste.

Ingredients:

1 medium bitter gourd (karela), sliced thinly 

1 small potato, cubed

1 small eggplant/ brinjal cubed

1 drumstick (moringa), cut into pieces

1/2 cup green beans chopped

1/2 cup pointed gourd (parwal)

1 tbsp mustard oil

1/2 tsp nigella seeds (kalonji)

1/2 tsp fenugreek seeds (methi)

1-2 dried red chilies

1 bay leaf

1 tbsp grated ginger

1/2 tsp turmeric pdr

1 tsp sugar

Salt to taste

1/2 tsp garam masala

1/2 tsp ghee

1/2 cup milk (or coconut milk for variation)

1 tbsp poppy seeds/ khas khas

1 tbsp mustard paste

2 cups water or vegetable stock

Method:

Slice the bitter gourd thin. Sprinkle salt on the slices and let them sit for 10-15 minutes to release the bitterness. Afterwards, rinse them thoroughly to remove the bitterness. Peel and cube the potato, and eggplant, and cut the drumsticks into pieces.

Soak the poppy seeds in a little water for 10-15 minutes, then grind them into a smooth paste. Set it aside.

Heat mustard oil in a large pan or wok. Once hot, add the nigella seeds (kalonji), fenugreek seeds, dried red chilies, and bay leaf. Let them splutter for a few seconds. Add the grated ginger and sauté for a minute until fragrant. Add the cubed vegetables (bitter gourd, potato, eggplant, drumsticks, and green beans) to the pan. Stir well. Sprinkle in turmeric powder and salt to taste. Cook the vegetables for 5-7 minutes on medium heat.

Add water or vegetable stock to the pan, and let the vegetables cook for another 10-12 minutes, or until they are tender. Add the sugar and the poppy seed paste (if using), and stir to combine. Add milk (or coconut milk) and simmer for a few minutes. If you prefer a thicker gravy, you can add a bit more milk or stock to reach the desired consistency.

Once the vegetables are cooked and the flavours have melded together, check the seasoning and adjust the salt if needed. Sprinkle garam masala for extra flavour and finish off with a dollop of ghee

Serve hot with steamed rice or luchi (Bengali puri which is made with maida instead of wheat flour for normal puri. This is the only difference)

 

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Sambar- Onam special

Ingredients

1.Coconut oil vegetable oil -1 tbsp

2. hing powder

3.Bengal gram dhal-5 gm

Menthia seeds 5 gm

urad dal -5 gm

4. Coriander seeds -10 gm

5.Curry leaves

6.Dried red chilies 10 gm

7.Tur dal 200 gm

Turmeric powder ½ tsp

Curry leaves

8.Tamarind -40 gm

9.Turmeric powder – ½ tsp

Salt to taste

Asafotida-10 gm

Jaggery –little

Curry leaves –little

10.Coconut oil – I tsp

11.Drum stick-10 gm

Bitter gourd- 5 gm

12.Brinjal-15 gm

Okra(Ladies finger)-15 gm

13.Coconut oil -1 tbsp

14. Mustard –one tsp

Few pieces of dried red chilies

Little curry leaves

15.Coriander leaves

Method

1.In a heavy bottom Kadai, heat oil, add hing and when it is sufficiently hot , add item in S.No.3

2.When this is properly fried, add Coriander seeds and curry leaves

3.When the leaves are properly fried add pepper.

4.When the pepper splutters, take out from the stove add little water and grind oit and keep separately. This is the fresh sambhar Masala (Keep two table spon of this masala to make Rasam)

5.Boil one litre of water. Add the Well washed Tuar dhal . turmeric powder and curry leaf. Boil it till Dhal is completely cooked. Add One and half litre of well boiled water. Stir and allow it to cool. The sediments of Dhal will be in the bottom and clear yellow colour water will stand at the top. Separate out the water and keep it for making Rasam. The Dhal with little water can be used to make Sambhar.

6.Put the tamarind in hot water and extract the juice completely..Add one litre of water and also add the items mentioned and S.No.( and boil .Add little coconut oil

7.Add Cut drum stick and bitter gourd and this boiling mixture.

8.After bitter gourd is properly cooked add cut pieces of Brinjal and Okra and contine boiling

9.After these vegetables are well cooked add the Dhal for Sambhar and continue boiling

10.Once this comes to boil , add the freshly prepared sambar masala and once this comes to boil , remove the vessel from stove.

11.Season with items mentioned in 14

12. Add cut coriander leaf. Mix it well and serve.

In normal days, Sambhar also can be prepared by any one of the vegetables mentioned.This sambar differs from the way I make. Just wanted you all to know the typical Onam special sambar.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

 

AVIYAL

INGREDIENTS

yam/ chenai/ zaminkhand   100 gm
raw banana   100 gm
carrot  1 big
beans   100 gm
yellow pumpkin   100 gm
drumstick   3
white pumpkin   100 gm
potatoes  2
salt 1 tsp or to taste
green chillies  4-5 or to taste
coconut grated   1 cup
curd beaten well   100 gm
coconut oil  1 tbsp
curry leaves 1 sprig

METHOD
chop vegetables about 4" long & 1/2 " thick
you can pressure cook them for 2 whistles OR when you cook over gas, put yam, beans drumstick down, then potatoes, carrot, pumpkin, on top, with enough water & salt.
grind to a fine paste green chillies & coconut.
once the vegetables are well cooked, add the ground paste, let it boil well, then add curd, let it boil well once, remove, add curry leaves finely chopped along with coconut oil, cover it at once to retain the flavour.

NOTE- some avoid putting curd, as it turns sour soon if the weather is too hot, still it tastes good.

this is usually served with rice, sambar as an accompaniment, made specially on festival days.




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http://cancersupportindia.blogspot.com/


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DRUMSTICK LEAVES WITH SPLIT MOONG DAL

 

INGREDIENTS

drumstick leaves washed & cut 2 cups

moong dal 1/2 cup, washed & soaked for 30 minutes

tomatoes  2 chopped fine

oil 1 tsp

cumin seeds    1 tsp

asafoetida   1/4 tap

turmeric pdr.   1/4 tsp

salt to taste

green chillies chopped fine 2-3 or as per taste

METHOD

heat oil, add cumin, once it crackles, add hing, green chillies, saute for a minute, add tomatoes, saute for 2 minutes,  then add the soaked dal with turmeric pdr. with enough water to cook it.

once the dal is almost cooked, add the chopped leaves, keep stirring for 2-3 minutes, on low flame till it gets cooked. 

you can have it with rice, roti.

Health Tips

drumstick leaves are rich in iron, calcium, fibre. I had earlier posted about its other health benefits, for which you may see my cancer blog.

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com

ADAI BATTER LESS? NO PROBLEM

IN CASE YOU FIND THAT WHILE MAKING ADAI THE 2ND DAY, YOUR BATTER IS LESS FOR THE FAMILY, DON'T WORRY, JUST ADD SOME SEMOLINA/SUJI/RAVA, SOME WHEAT FLOUR/ RICE FLOUR AND SALT, MIX WELL. WAIT FOR 5 MINUTES ESPECIALLY IF THE RAVA IS A COARSE TYPE, AS IT WILL ABSORB MORE WATER, SO CHECK IF IT IS TOO THICK OR FINE. MAKE ADAI AS USUAL, IF YOU WANT IT TASTIER, YOU CAN FINELY CHOP SOME CURRY LEAVES, ONION, OR DRUM STICK LEAVES TO MAKE IT HEALTHY.

WHY DRUMSTICK LEAVES? AS THEY'RE A GOOD SOURCE OF CALCIUM, JUST LIKE DRUMSTICKS THEMSELVES !

SOME LIKE TO ADD SOME SPINACH, THEN YOU GET A GOOD IRON FROM IT.

FROM CURRY LEAVES, WE GET VITAMIN -E, WHICH IS GOOD FOR HAIR AND SKIN!

SO CHOOSE WHAT YOU PREFER AND ENJOY YOUR ADAIS !