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July 15, 2019

Besan Toast Recipe – How To Make Bread Besan Toast

Besan toast recipe
Last week I prepared few easy, instant breakfast and dinner recipes with bread. This Bread besan toast is one among them. Its a super quick recipe that can be prepared under 10 minutes. We can make this bread toast in a dosa tawa or oven. Usually I make this besan toast for Sunday breakfast if I wake up late in the morning. I used besan and rice flour to make the toast crispy. You can use rava / semolina too. Its a simple bread toast recipe with less calories. You can do many variations in this recipe by adding grated carrot, cheese etc. This recipe would be helpful for bachelors, working women to make a quick breakfast, dinner or evening snack. Kids would love it with tomato ketchup. It tastes the best when served hot. Friends, do try this easy, yummy bread besan toast and share your feedback with me. Check out the video below !


Bread besan toast

Besan toast recipe - Bread besan toast in a tawa


Besan toast recipe - Bread besan toast in a tawa

Besan bread toast recipe in a dosa tawa



Cuisine: Indian
Category: Breakfast
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes



INGREDIENTS
1 cup = 250ml
  • Bread slices - 5 ( I used Milk bread )
  • Besan flour - 1 cup
  • Rice flour or Semolina/ sooji - 2 tbsp
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Garam masala powder - 1 tsp
  • Salt & water - as needed
  • Ajwain or cumin seeds - 1/2 tsp
  • Big onion - 1 (finely chopped)
  • Capsicum - 2 tbsp (-do-)
  • Coriander leaves - 2 tbsp (-do-)
  • Tomato - 1 (-do-)
  • Cooking oil or butter or ghee - to toast the bread
HOW TO MAKE BESAN BREAD TOAST
  1. Wash and chop onion, tomato, capsicum.
  2. In a wide bowl, mix all the ingredients given above except cooking oil.
  3. Add required water and make a smooth, thick batter.
  4. Dip the bread slice in the besan batter. Heat dosa tawa adding oil or butter.
  5. Put the bread slice and toast both sides by drizzling oil, ghee or butter.
  6. Remove and enjoy hot with tomato ketchup.
BESAN TOAST RECIPE - STEP BY STEP PICTURES
  • Wash and chop the vegetables finely. In a wide bowl, mix besan flour, rice flour, cumin or ajwain, chopped vegetables, coriander leaves, salt, chilli powder, turmeric and garam masala powder.

  • Add required water and mix well without any lumps. Batter should be slightly thick and spreadable.
  • Besan toast
  • Take a bread slice ( you can cut the bread slice into 2 triangles and use it too) and dip in the batter. Apply batter on both sides of the bread.

  • Heat a dosa tawa with butter or ghee. Keep the bread slice dipped in besan batter. Cook in low to medium flame on one side. Flip and cook the other side. Drizzle some cooking oil / butter or ghee all over the bread slice.
  • Besan toast
  • Remove after cooking both the sides to golden brown. Serve hot with tomato ketchup. Tastes yummy !    
          

Enjoy !

Note

  • For variations you can add 1 tsp of ginger garlic paste to the batter.
  • You can also add grated carrot, boiled corn kernels to the batter.
  • For kids, you can add some grated cheese while toasting the bread or garnish with grated cheese and serve it.

Try this easy, yummy, kids friendly besan toast recipe and enjoy !
Besan toast recipe
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July 11, 2019

Rava Adai Recipe – Rava Kara Adai Dosa Recipe


My husband loves South Indian Adai recipe with lentils / dal and rice. So I try to make varieties of adai recipes at home.  Recently I came across this rava adai recipe without rice in Chitra Murali’s kitchen YouTube channel. This is not an instant version. Its prepared by soaking dals. Rava, 4 different dals and curd are the major ingredients. It came out very well. It was soft in the corners and crispy in the middle.  Sendhil loved it. He couldn’t find any difference between our regular adai with rice and this rava kara adai. I am happy with this recipe and planning to make it often. Friends, If you are looking for some healthy breakfast and dinner recipes without rice, this is the one. Do give a try and let me know how you liked it. Lets see how to make this yummy rava adai recipe with step by step pictures.

Rava adai recipe


Rava adai recipe

Rava adai recipe - Sooji adai recipe with dal and semolina



Cuisine: South Indian
Category: Breakfast
Serves: 8
Prep time: 2 zhours
Cook time: 5 Minutes
Total time: 2h5 Minutes



INGREDIENTS
1 cup = 250ml
  • Bombay rava / Sooji / Semolina - 1/2 cup (unroasted)
  • Curd - 1/4 cup
  • Moong dal - 1/4 cup
  • Toor dal - 1/4 cup
  • Chana dal - 1/4 cup
  • Urad dal - 1/4 cup
  • Red chilli - 6 (I used 4)
  • Hing/ asafetida - 1/2 tsp
  • Big onion – 1 no (Chopped finely)
  • Curry leaves - Few
  • Ginger - 1 inch piece
  • Salt & water - as needed
  • Cooking oil - as needed
HOW TO MAKE RAVA ADAI
  1. Wash and soak the dals together for 2 to 4 hours.
  2. In a mixie jar, take red chilli, ginger, salt and hing. Grind coarsely.
  3. Add soaked dals and grind to a slightly coarse paste. Set aside.
  4. In a bowl take rava and curd. Add dal paste and mix well.
  5. Add required water to make it thick but pourable batter. Add onion, hing, curry leaves. Mix well.
  6. Heat dosa tawa. Spread a ladleful of batter. Drizzle oil and cook both the sides.
  7. Remove and serve hot with chutney, jaggery and butter !
RAVA ADAI RECIPE - STEP BY STEP PICTURES
  • Wash and soak dals together for 2 to 4 hours. In a mixie jar take red chilli, ginger, salt and hing.

  • Grind everything coarsely. Add soaked dals without water and grind to a slightly coarse paste. Set aside.

  • In a wide bowl, take the rava/ semolina and curd. Mix well. Add the dal paste and mix everything together. Add finely chopped onion, hing, curry leaves and coconut bits (optional). Add some water if needed and make a batter which is thick but pourable and spreadable. Now you can make this adai instantly.  No resting time is needed. 

      • Heat a dosa tawa. Pour a ladleful of batter and spread it slightly. Put a hole in the middle. Drizzle oil in the center and around the corners. Cover the dosa pan with a lid. Let it cook for a minute in medium flame. Open the lid and flip the adai. Cook the other side till golden brown.

      • Remove and serve hot with chutney or jaggery and butter ! Enjoy !.

      Note

      • For variations, you can reduce the quantity of curd to 1/4 cup.
      • Adjust the quantity of red chilli as per your taste.
      • You can also use rice rava instead of Bombay rava.
      • You can skip or reduce the amount of curd. But curd helps to give a mild tanginess as we are making this adai instantly after grinding. 

      Try this easy, yummy rava adai recipe and enjoy !


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      July 8, 2019

      Easy Chocolate Sandwich Recipe With Chocolate Syrup

      chocolate sandwich recipe
      Here is an easy and quick chocolate sandwich recipe using Hershey’s chocolate syrup and butter. Usually chocolate sandwich is prepared by using cooking chocolate. But this is a quick and simple recipe I tried after tasting it in a popular Sandwich outlet named Hari super sandwich in Jayanagar, Bangalore. I watched him making this sandwich in a super quick method and took a video as well. Long back I shared the video in my Instagram page. After that I too started making chocolate sandwich very often in a slightly modified method for Raksha’s snack box and for our weekend breakfast. It has become our family favorite. It tastes so close to Hari's. Recently I noticed that I haven’t shared this simple recipe with you all. So I wanted to post this easy chocolate sandwich recipe today😊. You can use any chocolate syrup or chocolate spread in this recipe. You can use Nutella as well. I made this sandwich in a dosa tawa by toasting the bread greased with butter. You can also grill it and make grilled chocolate sandwich. It looks even more attractive. For variations, you can make this sandwich without fire, add grated cheese, garnish with chopped nuts, spirnklers etc. Make your own variations and enjoy. Friends, do try this super yummy chocolate sandwich recipe for your kids snacks or breakfast. It tastes great when served hot. Your kids would love it for sure and ask for more. Even your husband will love it😃. Do try it and share your feedback with me !

      Check out my other SANDWICH RECIPES too !

      chocolate sandwich recipe using hersheys syrup


      Chocolate sandwich recipe with chocolate syrup


      Chocolate sandwich recipe with chocolate syrup

      Chocolate sandwich recipe with Hersheys chocolate syrup



      Cuisine: Indian
      Category: Kids recipes
      Serves: Serves 2
      Prep time: 2 Minutes
      Cook time: 2 Minutes
      Total time: 4 Minutes



      INGREDIENTS

      • Milk bread - 8 slices
      • Butter - 2 to 3 tbsp (softened )
      • Hershey’s chocolate syrup - 3 tbp ( As needed)
      HOW TO MAKE CHOCOLATE SANDWICH RECIPE
      1. Take 2 bread slices. Apply bread on one side of the bread.
      2. Heat a dosa tawa. Lower the flame and toast the buttered side.
      3. While the bread gets toasted in low flame, apply chocolate syrup on one slice.
      4. Spread butter in the other slice. Do this job quickly. Cover it and remove in a plate.
      5. Drizzle some chocolate syrup over the sandwich and serve hot !
      CHOCOLATE SANDWICH RECIPE - STEP BY STEP PICTURES
      • Take 2 bread slices in a plate. Apply soft butter on one side of both bread.

      • Heat a dosa tawa. Lower the flame completely. Keep the buttered side on the tawa. Toast in low flame.

      • Immediately start to apply chocolate syrup on one of the bread slices. Apply butter in the other slice.
        • chocolate sandwich recipe using hersheys syrup
      • As soon as the bottom is toasted, cover the sandwich by placing buttered side over the chocolate side.  Do this process quickly else bread will burn at the bottom. Bread becomes soft as it toasts. Remove it and enjoy hot. I cut into 6 small pieces just like the way it was served in Hari Sandwich center. Its easy to eat and looks cute as well !
      • chocolate sandwich recipe using hersheys syrup
      • Drizzle more chocolate syrup if you like. Enjoy hot for best taste !

      Note

      • For variations, you can apply chocolate spread instead of syrup.
      • Remember you should keep the flame very low while spreading the chocolate and butter. Do it quickly else bread will burn at the bottom.
      • You can sprinkle some cheese gratings to make cheese chocolate sandwich recipe.
      • You can also grill the sandwich in a toaster instead of dosa tawa.
      • Use fresh milk bread for best taste.
      Try this yummy, kids friendly sandwich recipe and enjoy !
      chocolate sandwich recipe using hersheys syrup


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      July 3, 2019

      Carrot Kheer In Pressure Cooker - Carrot Payasam Recipe – Gajar Kheer

      carrot payasam
      Carrot kheer is our family favorite Indian dessert recipe. We call it as carrot payasam in Tamil. Sendhil likes to eat carrots either raw or in the form of halwa, kheer more than kootu, poriyal. So I try to make this Indian style dessert at least once in a month for my Thursday Guru pooja or Friday Lakshmi pooja neivedyam. Usually I make carrot kheer by grating the carrot, saute in ghee and cook in milk. Mostly I make it in a kadai and its time consuming too. Recently I came across this carrot kheer recipe in a pressure cooker in a YouTube video and tried it for Thursday Guru pooja prasad. It came out very well and finger licking good. We loved it. Its easy and quick to prepare too. All you need is just to pressure cook sliced carrots, grind to a puree. Add sugar, milk and cardamom powder. Boil for few minutes and serve. The entire work gets over under 15 minutes. I made this kheer in a simple way without using condensed milk. For variations, you can use condensed milk in place of sugar. It tastes more rich and creamy. This carrot kheer is a crowd pleaser and party friendly recipe. It can be served both warm and cold. I am sure everyone will love it. Friends, do try this easy carrot kheer recipe in a pressure cooker and share your feedback with me. Please check the video below.

      Check out my carrot kheer recipe in another method.



      carrot kheer


      Carrot kheer recipe - Gajar ka kheer recipe


      Carrot kheer recipe - Gajar ka kheer recipe

      Carrot kheer recipe in a pressure cooker



      Cuisine: Indian
      Category: Sweet
      Serves: Serves 4
      Prep time: 5 Minutes
      Cook time: 10 Minutes
      Total time: 15 Minutes



      INGREDIENTS
      1 cup - 250ml
      • Carrot / Gajar - 3
      • Boiled milk - 1/2 liter
      • Sugar - 1/2 to 3/4 cup
      • Cardamom powder - 1/2 tsp
      • Cashew nuts - 5 + 5 for roasting
      • Badam/ almonds – 5
      • Ghee – 1 tbsp
      • Water - if required
      • Saffron threads - to garnish
      HOW TO MAKE CARROT KHEER
      1. Wash and peel the carrot. Cut into roundels.
      2. Pressure cook the carrot adding water, cashews and almonds in low flame for one whistle.
      3. Grind the carrot and nuts to smooth paste. Add to cooker.
      4. Add milk, sugar and cardamom powder. Boil for few minutes.
      5. Garnish with saffron threads. Roast chopped cashews in ghee and add to carrot kheer.
      6. Serve warm or hot. Enjoy !
      METHOD - STEP BY STEP PICTURES
      • Wash and peel the carrot. Trim the top and bottom part. Cut into roundels.
      • carrot  kheer in pressure cooker
      • Take the chopped carrot in a pressure cooker. Add 1 cup of water, 5 cashewnuts and 5 almonds. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released.
      • carrot  kheer in pressure cooker
      • Grind to a smooth batter after carrot cools down. Take the pureed carrot in the pressure cooker or a kadai. Add 1.5 to 2 cups of milk, required sugar and cardamom powder. Mix well and boil till sugar dissolves completely.
      • carrot  kheer in pressure cooker
      • In the mean time, heat a small kadai. Roast chopped cashewnuts till golden brown. Add to the carrot kheer and switch off the flame. Garnish with saffron threads. You can serve it warm or chilled by refrigerating it for few hours.
      • carrot  kheer in pressure cooker  carrot kheer in pressure cooker

          • Enjoy this yummy carrot kheer. Its a crowd pleaser. You can make it for parties or get together. It stays good for 2 days in refrigerator. So you can make it in advance and serve chilled. Tastes creamy and delicious.

          Note

          • You can adjust the quantity of sugar as per your taste.
          • Quantity of milk can also be reduced or increased based on the thickness you need. I made it slightly watery.
          • This kheer thickens as it cools down. So you can add more water or boiled milk and bring to serving consistency.

          Try this easy, yummy carrot kheer and enjoy !
          carrot  kheer in pressure cooker




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          June 26, 2019

          Chettinad Vegetable Biryani Recipe

          chettinad veg biryani
          Chettinad style vegetable biryani recipe was in my try list for long time. Even though I have posted Angannan hotel style biryani in vegetarian version, I wanted to try authentic home style veg biryani of Karaikudi, Chettinad. Recently I came across this chettinad veg biryani recipe in a YouTube channel. She mentioned it as arachu vacha biryani i.e biryani with freshly ground spices. This recipe doesn’t use any store bought spice powders like red chilli powder, garam masala or biryani masala powder. So this biryani has a nice aroma of freshly ground spices. Color of this biryani may vary based on the vegetables and masala. Mine was half white in color for the first time. So I added little turmeric powder in the second time and took pictures. So the color of biryani in step by step pictures and cover pictures may vary. But the taste and flavor was really good. Friends, do try this recipe and let me know how it turns out for you.

          Do check out my other Chettinad recipes too !

          chettinad vegetable biryani


          Chettinad vegetable biryani recipe


          Chettinad vegetable biryani recipe

          Chettinad vegetable biryani recipe



          Cuisine: Chettinad
          Category: Biryani recipes
          Serves: Serves 3
          Prep time: 10 Minutes
          Cook time: 20 Minutes
          Total time: 30 Minutes



          INGREDIENTS
          1 cup = 250ml
          • Steamed rice / Puzhungal arisi - 1 cup
          • Cooking oil - 2 tbsp
          • Ghee - 1 tbsp
          • Cinnamon - 1 inch
          • Cloves - 2
          • Cardamom - 1
          • Bay leaf - 1
          • Black stone flower - 1
          • Fennel seeds – 1/2 tsp
          • Big onion - 1 (sliced or finely chopped)
          • Green chilli - 3 to 4
          • Ripe tomato - 1
          • Mixed vegetables - 1 cup (1 carrot, 10 beans, 1 potato, a handful green peas)
          • Turmeric powder – 1/2 tsp (optional, I used it)
          • Water - 2.25 cups
          • Salt - as needed
          To Grind - Paste 1
          • Mint leaves - a handful
          • Garlic cloves - 10
          To grind - Paste 2
          • Grated coconut - 2 tbsp
          • Cinnamon - 1 inch
          • Cloves - 2
          • Cardamom - 1
          HOW TO MAKE CHETTINAD VEG BIRYANI
          1. Wash the rice. Wash the vegetables and chop into small pieces.
          2. Grind paste 1 and paste 2 separately.
          3. Heat oil + ghee in a pressure cooker.
          4. Saute whole garam masala, fennel seeds. Add onion, green chilli and saute well.
          5. Add paste 1 and saute for a minute. Add vegetables, salt and mix well.
          6. Add paste 2 and saute for few minutes. Add water and washed rice.
          7. Mix gently and pressure cook in low flame for one whistle.
          8. Open the cooker and fluff the rice gently. Serve with raita !
          CHETTINAD VEG BIRYANI - STEP BY STEP PICTURES

          • Wash the rice and keep it aside. No need to soak it. Wash and chop the vegetables into small cubes.

          • Heat oil + ghee in a pressure cooker base. Saute the whole garam masala like cinnamon, cloves, cardamom and bay leaf.
          • chettinad vegetable biryani recipe
          • Saute onion, green chilli and few curry leaves till onion becomes transparent. Add tomato and saute till mushy. Add required salt for quick sautéing of tomato.

          • Then add mixed vegetables and saute well. In the mean time, grind paste 1 ingredients to a coarse paste. Add to vegetable and saute for a minute. chettinad vegetable biryani  
          • chettinad vegetable biryani

          • Grind the ingredients of paste 2 to a smooth paste adding required water. Add to the cooker. Add water, salt and turmeric powder (optional). Mix well and bring the water to a boil. chettinad vegetable biryani
          • chettinad vegetable biryani

            • Add washed rice and pressure cook for one whistle in low flame. For this, keep the flame high till steam comes out. As soon as steam comes out of the nozzle, put the weight valve and lower the flame completely. Cook till one whistle in low flame. Open the lid after the steam is released. Mix gently with a fork. Serve hot with onion raita ! chettinad vegetable biryani  chettinad vegetable biryani

            Note

            • Adjust the quantity of green chilli as per your taste. I made medium spiced biryani.
            • You have to grind the paste 1 and 2 separately.
            • For variations, you can grind green chilli along with garlic and mint leaves.
            • You can also use basmati rice or seeraga samba / jeera rice for more flavor.

            Try this flavorful Chettinad veg biryani and share your feedback with me. I served it with onion raita. I also prepared Barbeque nation hotel style cajun potato, curd rice. 
            chettinad vegetable biryani

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            June 17, 2019

            Kalan Milagu Peratal / Mushroom Pepper Fry Recipe

            I learnt this kalan milagu peratal also known as kalan milagu varuval in Tamil from my neighbor friend  who is from Chettinad. Mushroom pepper fry is served as a side dish for rice. Mushroom, onion and fennel seeds are the major ingredients in it. Recent days I have been trying varieties of mushroom recipes asking my friends, referring cookbooks. I am glad to learn this simple and yummy recipe. It came out well. Sendhil is not a fan of mushroom. But he liked this curry because of pepper flavor. Personally I liked it with sambar rice and rasam rice. Friends do try this easy mushroom pepper fry recipe / kalan milagu varuval and share your feedback with me.

            Do check out my other mushroom recipes too !



            Kalan milagu varuval / Mushroom pepper fry recipe


            Kalan milagu varuval / Mushroom pepper fry recipe

            South Indian, Chettinad style mushroom pepper fry called as kalan milagu varuval in Tamil. Its a good side dish for rice.



            Cuisine: Chettinad
            Category: Side dish
            Serves: Serves 2
            Prep time: 10 Minutes
            Cook time: 10 Minutes
            Total time: 20 Minutes



            INGREDIENTS

            • Mushroom / Button mushroom - 15
            • Big onion - 1 (finely chopped)
            • Garlic cloves - 5 (-do-)
            • Pepper corns - 1 to 1.5 tsp
            • Fennel seeds - 1/2 tsp
            • Salt & water - as needed
            To Temper
            • Cooking oil - 2 tbsp
            • Mustard seeds - 1/2 tsp
            • Cumin seeds - 1/4 tsp
            • Curry leaves - Few
            HOW TO MAKE MUSHROOM PEPPER FRY
            1. Wash and clean mushroom. Slice it and set aside.
            2. Heat oil in a kadai. Splutter mustard seeds, cumin seeds and curry leaves.
            3. Saute onion, garlic till transparent. Add mushroom slices, salt and mix well.
            4. Cover cook in low flame by tossing it whenever needed.
            5. Coarsely crush the pepper + fennel seeds. Add to the cooked mushroom.
            6. Mix well and cook for a minute. Switch off the flame. Serve with rice !
            KALAN MILAGU PERATAL - STEP BY STEP PICTURES




          • Wash and clean the mushroom. Slice it and set aside. Slice onion thinly and keep aside.


            • Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Add onion, garlic and saute till transparent.

            • Add sliced mushroom, required salt and mix well. Cover the kadai with a lid. Cook in low flame till mushroom is cooked.

            • Coarsely powder the fennel seeds and pepper corns together. After the mushroom is cooked, add this powder and mix gently. Let it cook in low flame for a minute. 

            • Switch off the flame and serve this mushroom pepper fry with sambar rice or rasam rice.

            Note

            • Adjust the quantity of pepper corns as per your spice level.
            • For variations, you can skip fennel seeds.
            • You can also saute one green chilli along with onion and adjust the quantity of pepper accordingly.
            Try this easy mushroom pepper fry recipe and enjoy with rice ! I served it with thakkali kuzuhambu.



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            June 11, 2019

            Peerkangai Poriyal Recipe - Ridge Gourd Stir Fry Recipe

            peerkangai poriyal
            Ridge gourd stir fry ( peerkangai poriyal in Tamil) recipe is my recent try with this vegetable. Ridge gourd is called as beerakaya in Telugu, peerkangai in Tamil, torai in hindi, hirekayi in Kannada and peechinga in Malayalam. It is also known as Chinese okra and sponge gourd. As we all know ridge gourd is a healthy vegetable with lots of health benefits. It is rich in dietary fiber , vitamin-C, zinc, iron, riboflavin, magnesium, thiamine and traces of another minerals. It is low in saturated fat, cholesterol and calories. So its good for weight loss as well. As ridge gourd gets cooked easily, this stir fry can be prepared under 10 minutes. Its a very simple recipe. It is sure is a good addition to my ridge gourd recipes. Friends, lets try to include this healthy vegetable in our regular diet and reap its benefits. Even we can use its skin/ peel and make an yummy thogayal with it. I will try to share the recipe in near future. Ok, lets see how to make this yummy, easy peerkangai poriyal with step by step pictures.

            Do check out my other ridge gourd recipes below

            Ridge gourd kuzhambu

            Ridge gourd poricha kootu

            Ridge gourd subzi for roti

            Ridge gourd dal
            Ridge gourd poriyal


            Ridge gourd stir fry

            Ridge gourd poriyal / peerkangai poriyal recipe


            Ridge gourd poriyal / peerkangai poriyal recipe

            South Indian style ridge gourd stir fry / peerkangai poriyal recipe for rice



            Cuisine: Tamil nadu
            Category: side dish
            Serves: Serves 2
            Prep time: 5 Minutes
            Cook time: 10 Minutes
            Total time: 15 Minutes



            INGREDIENTS
            1 cup = 250ml
            • Ridge gourd - 1
            • Big onion - 1
            • Sambar powder or green chilli - 1 tsp / 2
            • Turmeric powder – 1/4 tsp
            • Sugar – a pinch
            • Salt & water - as needed
            • Grated coconut – 1/4 cup
            To Temper
            • Cooking oil - 2 tbsp
            • Mustard seeds - 1/2 tsp
            • Urad dal - 1 tsp
            • Chana dal - 2 tsp
            • Cumin seeds – 1/2 tsp
            • Curry leaves - few
            • Asafetida / hing - a pinch
            HOW TO MAKE RIDGE GOURD / PEERKANGAI PORIYAL
            1. Wash and peel the skin of ridge gourd. Cut into small cubes.
            2. Heat oil. Splutter mustard seeds, urad dal, cumin seeds, chana dal, curry leaves and hing.
            3. Saute onion, curry leaves. Add ridge gourd pieces, salt, turmeric powder, sambar powder and sugar.
            4. Mix well and saute in low flame. Cover and cook till ridge gourd becomes soft.
            5. If needed sprinkle little water and cook it.
            RIDGE GOURD STIR FRY - STEP BY STEP PICTURES
            • Wash and peel the skin of ridge gourd. Cut into small cubes. Chop onion.
            • Peerkangai poriyal
            • Heat oil. Splutter mustard seeds, urad dal, cumin seeds, chana dal, curry leaves, hing. Saute onion till transparent. 
            • Peerkangai poriyal
            • Add ridge gourd pieces, salt, turmeric powder, sambar powder and sugar. Mix well and saute in low flame. 
            • Peerkangai poriyal
            • Cover and cook in low to medium flame. Stir gently in regular intervals. Ridge gourd gets cooked by releasing water. So no need to add more water. If required you can sprinkle 1 to 2 tbsp of water. Ridge gourd shrinks in quantity once its cooked. Do not cook till mushy. Stay nearby and cook patiently.
            • Peerkangai poriyal
            • Switch off the flame once its cooked soft. Lastly add grated coconut and switch off the flame. Serve with sambar rice or you can mix this poriyal with rice adding few drops of ghee and enjoy !

            Note

                                      
            • You can use slit green chilli instead of sambar powder.
            • You can also use roasted peanut powder instead of grated coconut.
            • Addition of sugar and turmeric powder helps to give bright green color to the poriyal.   

            Enjoy this yummy ridge gourd poriyal with sambar rice or vatha kuzhambu rice.
            Peerkangai poriyal
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