Snake Gourd Sabzi – Padwal Sabzi Recipe / Chinchinda Ki Sabji

 I tried this North Indian style snake gourd sabzi (padwal sabzi / chichinda sabji in Hindi) for the first time following Kabita’s kitchen YouTube video. Usually North Indians make Padwal sabji by adding chana dal or by stuffing padwal with spicy masala. But this chatpata padwal sabzi given by Kabita was quite interesting and easy to prepare too. So I tried it as a side dish for rice and dal fry. It was a lovely combo. More than the taste, I loved the look of this snake gourd sabzi. Its color and flavor made me drool over it. 

In the original recipe, Maggi taste maker or maggi spice cubes is recommended to use for enhanced flavor. But I couldn’t use any as I din’t have it in hand. Still it came out well and tasty. Friends, do try this North Indian style snake gourd sabzi recipe for rice and roti. You will love it ! Lets see how to make North Indian snake gourd curry / padwal sabzi with step by step pictures.

Check out my South Indian style snake gourd poriyal ,

  snake gourd pepper fry, 

snake gourd chana dal kootu for rice if interested.

Snake gourd sabzi / Padwal sabzi recipe

North Indian style Snake gourd sabzi / Padwal sabzi for rice, chapati

Cuisine: North Indian

Category: Sabzi Recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Snake gourd - 1 no (Medium sized) Big onion – 2 nos (finely chopped) Ripe tomato -2nos (finely chopped) To Temper Cooking oil - 3 tbsp Cumin seeds - 1/2 tsp Garlic cloves – 8 to 10 nos Curry leaves - Few Turmeric powder – 1/4 tsp Red chilli powder – 1 tsp Maggi masala powder – 1 packet  OR garam masala /kitchen king masala powder – 1/2 tsp Sugar – 1/4 tsp Salt & water – as needed Coriander leaves – Few (to garnish)

METHOD

1. Wash and deseed snake gourd / Padwal / Chinchinda. Chop into round slices.
2. Wash and chop onion, tomato finely.
3. In a kadai, heat oil and splutter cumin seeds.
4. Add finely chopped onion, garlic and saute till transparent.
5. Add finely chopped tomato and saute till mushy. Add the required salt.
6. Add turmeric powder, red chilli powder and Maggi masala.
7. Saute for a minute. Cover and cook in low flame. Now add chopped snake gourd.
8. Mix well. Cover and cook in low flame foe few minutes.
9. Open and stir whenever needed to avoid burnt bottom. Sprinkle some water to cook if needed.
10. After the snake gourd is cooked and shrunken, switch off the flame. Garnish with coriander leaves. Serve hot with rice and chapati.

METHOD - STEP BY STEP PICTURES

Wash the snake gourd. Trim both the edges. Insert a knife in the middle and remove the seeds. Now snake gourd looks like a hollow tube. Chop into roundels as shown in the picture below. Wash and chop onion, tomato into fine pieces. Heat oil in a kadai. Splutter cumin seeds. Saute garlic cloves. Then add finely chopped onion and curry leaves. Saute till transparent. Add finely chopped tomato, required salt and saute till mushy. Mix well. Now add turmeric powder, sugar, red chilli powder and Maggi masala powder or garam masala powder. Mix till raw smell leaves. Sprinkle little water. Cover cook for few minutes. Lastly add the sliced snake gourd. Mix well in medium flame till it shrinks a bit. Lower the flame. Cover the kadai with a lid. Cook for few minutes. Mix once or twice in the middle to avoid burnt bottom. You can sprinkle few tbsp of water if you feel the mixture is dry. Cover and cook till snake gourd becomes soft and shrinks well.  It takes 10 to 15 minutes in low flame for proper cooking. Make sure onion, tomato mixture is coated well.  Switch off the flame and garnish with finely chopped coriander leaves.   Serve with rice and chapati. Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. If you skip Maggi masala powder, you can add garam masala powder or kitchen king masala powder. Addition of sugar helps to retain the green color of snake gourd.

Try this easy, North Indian style snake gourd sabzi for rice and enjoy !

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Restaurant style Dal Fry Recipe – Toor Dal Fry / Arhar Dal Fry Recipe

Restaurant style dal fry recipe with step by step pictures. Dal tadka and Dal fry are two different and popular side dish for rice and roti served in North India. In dal fry, cooked toor dal (Arhar dal in Hindi) is added to the sauteed onion, tomato and spices mixture whereas dal tadka is prepared by pressure cooking toor dal along with onion, tomato. Then it is tempered with spice powders separately. Dal fry can be prepared with moong dal as well. After I tried North Indian dal tadka successfully, I made this easy restaurant style dal fry recipe at home just to find the difference between two. Yes, there are some variations in the method of making, ingredients and taste. Recently when I went to mini Punjabi dhaba, I had this dal fry as a side dish for jeera rice. But I din’t like its taste. I felt it was bland. But this restaurant style dal fry recipe I tried after watching few YouTube videos came out very well with great taste ! I loved it very much. Even though I prepared it (without charcoal) without doing dhungar method, it was so good and flavorful. I served it with plain rice adding ghee. I also prepared Padawal sabzi / Snake gourd sabzi as side dish for this dal fry. It was a yummy combo which I liked it very much. I will post the sabzi recipe tomorrow. Here you go, dal fry in restaurant style with step by step pictures.

Dal Fry Recipe In Restaurant Style

North Indian Dal Fry Recipe In Restaurant Style - Toor dal fry for rice.

Cuisine: North Indian

Category: Dal Recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml

To Pressure Cook Toor dal / Arhar dal - 1/2 cup Turmeric powder - 1/8 tsp Water - 2.5 cups Cooking oil - Few drops To saute Cooking oil or ghee - 2 tbsp Cumin seeds - 1/2 tsp Red chilli - 1 no (optional) Green chilli - 1 no (finely chopped) Big onion - 1 no (-do-) Garlic cloves – 4 nos (chopped) Ginger – 1 tsp (chopped) Ripe tomato - 1 no (-do-) Curry leaves - Few Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Sugar - 1/4 tsp To Garnish Coriander leaves - 2 tbsp (Finely chopped) Ghee - 1 tbsp

HOW TO MAKE DAL FRY – RESTAURANT STYLE

1. Wash and pressure cook toor dal adding turmeric powder, water and drops of cooking oil.
2. Mash the dal and set aside.
3. Heat ghee in a kadai. Fry all the items given under “To saute”.
4. Add the cooked toor dal and boil for few minutes.
5. Garnish with coriander leaves and ghee. Serve with jeera rice, roti !

DAL FRY RECIPE - STEP BY STEP PICTURES

Wash and pressure cook toor dal adding turmeric powder, few drops of cooking oil and 2.5 cups of water. Cook in low flame for one to two whistles. Open the cooker after the steam is released. Mash the dal well. Set aside. In a kadai, heat ghee / oil . Splutter cumin seeds. Saute big onion, chopped green chilli, curry leaves, garlic and ginger till transparent. Add finely chopped tomato and saute till mushy. Add red chilli powder, garam masala powder, sugar and required salt. Saute for a minute. Add the cooked toor dal. Mix well. Simmer the dal for 5 minutes. Crush kasoori methi and add to the dal at the end. Switch off the the flame and garnish with finely chopped coriander leaves. You can also garnish the dal with a tbsp of fresh cream if you like. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. For variations, you can use moong dal or a mixture of 5 dals.

Try this easy, yummy restaurant style dal fry recipe for rice, roti ! Enjoy with any simple side dish.

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Aadi Kummayam Recipe – Chettinad Aadi Koozh Recipe

Aadi kummayam also known as Aadi koozh / aadi kool is a Chettinad special healthy sweet dish that is served in Chettinad marriage functions and other important occasions. Aadi kummayam is prepared with homemade kummayam powder that is prepared using urad dal, moong dal and raw rice. Palm sugar / Karupatti is used to sweeten the kummayam. But some people use jaggery as well. Usually kummayam is given to the young girls who attain their puberty to strengthen the bones. It is served by mixing with sesame oil/ Gingely oil. When I heard about this Kummayam recipe from my friends, I felt it is very similar to my Tirunelveli style ulundhu kali. This year for Aadi special, I wanted to try and share this kummayam recipe in my blog. But I was not sure of the authentic kummayam powder recipe because I found so many recipes with variations in the quantity of ingredients. It was so confusing for me. When I told this to my friend Shalini, she introduced Viji akka who is basically from Karaikudi, Chettinad. When I spoke to her over phone, she shared most of the traditional Chettinad special recipes like Kandarappam, Vellai paniyaram, seepu seedai and Aadi kummayam with proper measurements and details. How sweet ! She also referred few YouTube channels and websites to learn authentic Chettinad recipes.

Coming to this aadi kummayam recipe, Viji akka told her mom makes kummayam powder in large quantities grinding in flour mill and store it for months. But I made a small batch based on her measures. I also watched Seethai aachi’s kitchen YouTube video for more reference. Though its my first attempt, I felt its so easy to prepare. It came out so tasty too ! Above all, we had a satisfaction of having a very healthy sweet. Lets see how to make Chettinad special aadi kummayam recipe with step by step pictures.

Do check out my other Chettinad Recipes and AADI MONTH SPECIAL RECIPES !

Aadi kummayam recipe / Chettinad aadi koozh

Chettinad special aadi kummayam recipe / aadi koozh recipe

Cuisine: Chettinad

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Kummayam Powder Recipe White round urad dal -1 cup Yellow moong dal - 1/4 cup Raw rice / Maavu arisi - 1/4 cup Aadi kummayam / Koozh recipe Kummayam powder - 1/2 cup Palm sugar / Karupatti OR Jaggery - 1/2 cup Water - 1.5 cups ( To dilute kummayam powder) Water – 1/4 cup ( to melt jaggery) Ghee – 2 tbsp Gingely oil – 2 tbsp to 1/4 cup (Add while serving)

HOW TO MAKE AADI KUMMAYAM

1. To make kummayam powder, dry roast urad dal, moong dal and raw rice separately.
2. Cool and grind to a smooth powder. Sieve and store in a box.
3. To make Aadi kummayam, take 1/2 cup of kummayam powder in a bowl.
4. Add water and mix without lumps.
5. Melt palm sugar adding 1/4 cup water. Strain and add to the kummayam mixture.
6. Transfer to a kadai and keep stirring till it becomes thick. Add ghee and stir till non-sticky.
7. Remove and serve it by mixing with gingely oil.

AADI KUMMAYAM RECIPE - STEP BY STEP PICTURES

KUMMAYAM POWDER : In a kadai, dry roast urad dal till golden in color. Transfer to a plate. In the same hot kadai, dry roast moong dal till golden color with a nice aroma. Transfer it to urad dal plate. Similarly dry roast rice till puffy. Keep it in the same plate along with dals. Let everything cool down. Grind to a smooth powder. Sieve it. Discard the coarse residue. Store the kummayam powder in an air tight box. AADI KUMMAYAM PREPARATION: To make Aadi kummayam, take 1/2 cup of homemade kummayam powder in a deep bowl. Add 1.5 cups of water. Mix without lumps and set aside. Alternatively you can roast the kummayam powder in 2 tsp ghee till nice aroma wafts through. Cool down and then mix with water to dilute it. In another bowl, take 1/2 cup of broken palm jaggery or jaggery. Add 1/4 cup of water to it. Boil and melt it. Strain the syrup using a wire mesh. Add this syrup to the diluted kummayam powder. Transfer this mixture to a non stick kadai. Mix in medium flame till thick. Add  1/2 tbsp ghee at regular intervals. Mix till the mixture comes together. Total time takes 15 to 20 minutes to reach final stage.  Kummayam will become non-sticky. Wet your fingers slightly and touch the kummayam to check if its non-sticky. Serve hot mixing with gingely oil / sesame oil. Enjoy it as evening snack !

Note

For variations, you can add less moong dal and raw rice than the mentioned quantity. ie. around 2 tbsp. Adjust the quantity of jaggery based on your taste. Palm sugar / karupatti tastes less sweet than jaggery. So you can add more if you need. Traditionally the ratio of kummayam powder and palm sugar/jaggery is 1:1. Cardamom powder is not necessary. Some people roast the kummayam powder in a tsp of ghee before mixing with water. But I din’t roast it. Its an optional step. Color of aadi kummayam varies as per the jaggery and palm sugar. Pictures shows the one with jaggery. But in the step by step pictures, I used palm sugar. So it looks dark in color.

Try this super healthy, Chettinad special aadi kummayam at home and reap its health benefits !
I added some gingely oil while serving !

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Bitter gourd Masala Curry For Rice / Pavakkai Masala Poriyal Without Coconut

South Indian, Tamilnadu style Bitter gourd masala curry for rice / Pavakkai masala poriyal without coconut was my recent try using bitter gourd. Usually I make pavakkai pitlai or pavakkai poriyal with coconut in my MIL’s style. For a change, I tried this bitter gourd masala curry adding spice powders and garam masala powders. I made it easily using my pressure cooker. It came out very well and finger licking good with its own slight bitter taste. Sendhil who is not a big fan of this veggie liked this bitter gourd curry and had it without any complaints. If you are a fan of bitter gourd like me, you must try this Pavakkai masala poriyal. You will love it for sure. It is a good side dish for sambar and curd rice. If you want to make bitter gourd curry without bitterness, you should thinly slice the bitter gourd, remove the seeds. Soak in sour curd or buttermilk, salt for 20 minutes and squeeze it before cooking like I did in my bitter gourd biryani recipe. But I won’t recommend this step for this poriyal as the nutrition of this vegetable will be lost. So what I do is, I slice the bitter gourd thinly. I add more tamarind and jaggery to reduce the bitterness. It works well. Friends, lets see how to make this Tamilnadu style Pavakkai masala poriyal with step by step pictures.

Check out my other bitter gourd recipes too !

Bitter gourd biryani

Crispy Bitter gourd chips

Bitter gourd Puli kuzhambu - Chettinad 

Kakarakaya Pulusu - Andhra style bitter gourd gravy for rice

Bitter gourd pitlai 

Bitter gourd poriyal with coconut 

Bitter gourd curry recipe - Tamil nadu style

Tamil nadu style bitter gourd curry recipe for rice

Cuisine: South Indian

Category: Poriyal recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Bitter gourd – 1 (Medium sized) Big onion – 1 Ginger garlic paste – 1 tsp Tamarind – medium gooseberry size Red chilli powder – 3/4 tsp Dhania powder / coriander powder – 1 tsp Turmeric powder – 1/4 tsp Garam masala powder – 1/2 tsp Jaggery – 1 tbsp Salt – as needed water for tamarind extract – 1/2 cup To Temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/ 2 tsp Chana dal – 1 tsp Curry leaves - Few

HOW TO MAKE BITTER GOURD MASALA CURRY

1. Wash and slice bitter gourd into thin slices.
2. Heat oil in a pressure cooker base. Temper the ingredients.
3. Saute onion, gg paste. Add thinly sliced bitter gourd, turmeric powder and salt.
4. Saute for a minute. Add red chilli powder, coriander powder and garam masala powder.
5. Mix well. Lastly add tamarind extract, salt, jaggery.
6. Pressure cook in very low flame for one whistle.
7. Boil if there is excess water. Serve with rice !

BITTER GOURD CURRY - STEP BY STEP PICTURES

Wash and slice the bitter gourd thinly. Remove the seeds and discard it. Do not slice it too thinly because it will become mushy after pressure cooking.  Chop the onion and set aside. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, ginger garlic paste and saute till raw smell goes off. Add thinly sliced bitter gourd, turmeric powder and salt. Saute till bitter gourd becomes dark green in color. It takes 2 minutes. Add red chilli powder, coriander seeds powder, garam masala powder and saute for a minute in medium flame. Lastly add 1/2 cup of tamarind extract, jaggery and mix well. Do not add more water. Pressure cook in very low flame for one whistle. Open the cooker after steam is released. Mix gently and boil if there is excess water in the cooker. Boil in high flame for few minutes to evaporate the excess water.Check for taste, add more chilli powder or jaggery if needed. If you feel tanginess is less, you can add lemon juice after switching off the flame. Garnish with coriander leaves. Serve and enjoy with sambar, curd rice !

Note

Slice the bitter gourd thinly to reduce the bitterness. But do not slice it too thin. It will become mushy after pressure cooking. Tamarind and jaggery also helps to reduce the bitter taste. For variations, you can make this curry in a kadai instead of pressure cooker but it takes more time to cook. You can also pressure cook the bitter gourd separately and add to the masala.

Try this healthy, yummy bitter gourd masala curry for rice and enjoy !

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Karnataka Carrot Palya Recipe – Grated Carrot Stir Fry - Grated Carrot Poriyal

Today I have shared a simple and easy, Karnataka style grated carrot stir fry recipe. It is known as carrot palya in Kannada and carrot poriyal in Tamil. This palya recipe is very similar to my mom’s carrot puttu recipe but different in cooking method.

 In carrot puttu, grated carrot is steamed in idli pot whereas in carrot palya, it is stir fried to cook. I have tasted this palya in many occasions. Apart from grating job, it is so easy and quick to prepare. Kids would love it for sure. My friends make this as side dish for rice and chapathi as well. You can make chapathi rolls by stuffing this carrot palya and pack it for lunch box. Moreover this palya can be mixed with plain rice, ghee and served as carrot rice for lunch box. For variations, you can grate the coconut using carrot grater to give a nice look to the poriyal.

Check out my carrot kootu, carrot beans poriyal, carrot kheer, carrot halwa in pressure cooker, carrot chutney, Carrot sambar, Carrot kurma

Karnataka style carrot palya recipe

Karnataka style grated carrot stir fry recipe / Carrot palya for rice and chapathi.

Cuisine: Karnataka recipes

Category: Poriyal recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Carrot - 4 nos (Grated) Big onion - 1 Green chilli - 2 Curry leaves - Few Grated coconut - 1/4 to 1/2 cup   (add as you like) Turmeric powder - 1/8 tsp Salt - as needed Sugar -  a pinch Water - only if needed To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds – 1/4 tsp Hing /asafetida - a pinch Coriander leaves – To garnish

HOW TO MAKE CARROT PALYA

1. Wash and peel skin of carrot. Grate it and set aside.
2. Heat oil in a kadai. Temper all the ingredients.
3. Saute onion, green chilli and curry leaves.
4. Add grated carrot, salt, sugar, turmeric powder.
5. Stir fry in medium flame till carrot becomes soft and cooked.
6. Cover and cook in low flame if needed.
7. Lastly add grated coconut. Mix well, garnish and serve this carrot palya with rice or chapathi !

CARROT PALYA RECIPE - STEP BY STEP PICTURES

Wash and peel the skin of carrot. Grate it using a big holed carrot grater. Similarly slice coconut and grate it using carrot grater if you like to give a nice look to the stir fry. Keep aside. Heat oil in a kadai. Splutter mustard, cumin seeds, urad dal, chana dal. Saute finely chopped onion, slit green chilli, curry leaves and hing. Now add the grated carrot, required salt, sugar( helps to give bright color) and turmeric powder. Mix well in medium flame till it shrinks and becomes soft. Keep the flame low. If needed add few tbsp of water. Cover it with a lid and let it cook.  Stir it once or twice in the middle to avoid burnt bottom. After the carrot is cooked well, switch off the flame. Garnish with coriander leaves. Serve with rice or chapathi. Enjoy !

Note

Cook the grated carrot in low flame by covering with lid. If needed you can sprinkle few tbsp of water to cook the carrot. You can skip coconut but it gives a nice flavor and yield to this palya. Garnishing with coriander leaves also adds a nice flavor. If you like, you can sprinkle few drops of lemon juice for tangy taste.

Easy, yummy, healthy grated carrot stir fry is ready ! Enjoy with rice or roti !

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Besan Tomato Omelette – Eggless Omelette Recipe - Vegetable Omelette Recipe Without Egg

Recently we tasted this eggless vegetable omelette in Hotel Saravana bhavan, Salem. We loved it. It was so soft with a nice flavor. When I asked the ingredients of this vegetarian omelette without egg, waiter told its made of besan flour/Kadalai maavu, tomato, onion and pepper powder. I reminded about our North Indian besan cheela recipe and told the same to Sendhil. Simply we can call it as besan dosa / Kadalai maavu dosai ;).  As Sendhil liked this dosa very much, I tried to recreate the restaurant style vegetable omelette at home. Its a super easy and quick recipe that can be prepared under 10 minutes for breakfast or dinner. Ideal for working women and bachelors. Usually Green chutney is served as side dish for cheela but I served it with tomato thokku/ bhaji. It also tasted good. Friends, do try this easy, yummy, instant besan cheela recipe for your breakfast and share your feedback with me. Lets see how to make besan chilla recipe with step by step pictures.

Eggless Omelette recipe - Besan tomato omelette recipe

Eggless omelette recipe - Besan tomato omelette recipe - Instant vegetable omelette recipe without egg for breakfast/dinner

Cuisine: North Indian

Category: Breakfast recipes

Serves: 5 nos

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Besan flour / Kadalai maavu - 1 cup Big onion - 1 (finely chopped) Ripe tomato - 1 (finely chopped) Green chilli - 1 (finely chopped) Cumin seeds or Ajwain - 1/2 tsp Curry leaves - Few Ginger - 1/2 tsp (finely chopped) Coriander leaves - 2 tbsp (finely chopped) Asafetida / Hing - a pinch Pepper powder - 1 tsp Red chilli powder - 1/4 tsp Turmeric powder - 1/8 tsp Sugar - 1/2 tsp Curd - 1 tbsp Salt & water - as needed Cooking oil / ghee – to drizzle the cheela

HOW TO MAKE BESAN TOMATO OMELETTE / EGGLESS OMELETTE

1. In a wide bowl, take the besan flour / kadalai maavu.
2. Add finely chopped onion, tomato, green chilli, curry leaves, ginger, coriander leaves.
3. Add chilli powder, turmeric powder, pepper powder, hing, sugar and salt.
4. Mix well adding curd and enough water. Make a lump free batter.
5. Heat dosa pan and make besan cheela. Cook both sides till golden. Serve hot !

BESAN TOMATO OMELETTE - STEP BY STEP PICTURES

In a wide bowl, take all the ingredients except cooking oil. Add the required water. Mix without lumps. Consistency of batter should be slightly watery than regular dosa batter. It depends on the thickness of cheela. If you like thin cheela, make the batter watery else thick. Heat an iron dosa pan(for best results) or non-stick dosa pan. Pour a ladleful of batter. Spread it well. Drizzle a tsp of oil around the dosa. Cook both sides in medium flame till golden. Remove in a plate and enjoy serving hot ! You don’t need any side dish for this dosa. If needed, you can have with green chutney or pickle.

Note

Addition of curd is optional but it helps to make the dosa soft. If you skip curd, rest the batter for 30 minutes before making dosa. If you want to make thin cheela, make the batter slightly watery. Rice flour is not necessary. You can also refrigerate this batter and use it for 2 days.

Try this easy, instant besan tomato cheela recipe for your breakfast or dinner and enjoy !

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