Hotel Style Kovakkai Poriyal | Restaurant style Ivy Gourd Stir Fry | Tindora Curry

Kovakkai / Ivy gourd / Tindora is a healthy vegetable with amazing benefits. People in Andhra makes varieties of recipes with Tindora. Recently I started making different types of kovakkai recipes in my kitchen considering its health benefits. I have tried and posted varieties of recipes in my blog so far.

Today’s recipe is a yummy and tasty, hotel style Kovakkai poriyal with simple masala. It tastes so good and flavourful. Raksha likes to eat Kovakkai only if its made as chips. But surprisingly she loved this poriyal a lot and told me to make it the same way in future. So this recipe is a super hit in my home.

Friends, do try this yummy hotel style Kovakkai poriyal at home and enjoy with sambar, rasam and curd rice. Please follow the same ingredients as given below because Oil plays an important role in this recipe. Ok, lets see how to make Kovakkai poriyal with step by step pictures and a video.

Check out my other Kovakkai Recipes below

Kovakkai masala kuzhambu

Kovakkai poriyal

Kovakkai chips

Kovakkai rice

   

 

Kovakkai Poriyal | Ivy gourd stir fry recipe

Kovakkai poriyal / Ivey gourd stir fry / Tindora curry for rice

 

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Kovakkai / Ivy gourd / Tindora - 250 gms Big onion - 1 sliced Garlic - 10 cloves (finely chopped) Curry leaves - few Turmeric powder - 1/4 tsp Sugar - 1/4 tsp Sambar powder - 1 tsp OR red chilli powder & dhania powder - 1/2 tsp each Garam masala powder - 1/2 tsp Salt & water - as needed Lemon juice - few drops (optional) To temper Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Saunf / Fennel seeds - 1/2 tsp

HOW TO MAKE KOVAKKAI PORIYAL

1. Wash and slice Kovakkai / Ivy gourd into thin slices vertically. Set aside.
2. Wash and chop onion, garlic finely. Heat oil and splutter mustard seeds, urad dal, fennel seeds.
3. Saute onion, garlic and curry leaves till onion turns transparent.
4. Add the sliced Kovakkai pieces, turmeric powder, sugar and saute for 2 to 3 minutes in medium flame.
5. Lower the flame and add the sambar powder, garam masala powder and salt.
6. Saute in low flame for 2 to 3 minutes to coat the masala well. Sprinkle water and cover cook in low flame till kovakkai turns soft and well cooked.
7. Switch off the flame and serve with rice. Enjoy ! 

METHOD - STEP BY STEP PICTURES

Wash and chop the Kovakkai into thin slices vertically. Set aside. Wash and chop onion, garlic and keep it aside. Heat oil and splutter mustard seeds, urad dal, fennel seeds. Saute onion, garlic and curry leaves till onion becomes transparent. Add the sliced Kovakkai pieces, turmeric powder, sugar, salt and saute in medium flame for 2 to 3 minutes. Lower the flame completely and add sambar powder OR red chilli powder + Dhania powder, garam masala powder and mix well to coat the Kovakkai pieces. Saute for a minute till raw smell leaves it. Now sprinkle some water and cover cook the Kovakkai pieces till it becomes soft and well cooked. It takes approximately 10 minutes. So keep tossing in between while cooking else it may burn at the bottom. Cook till Kovakkai becomes soft and well cooked. Switch off the flame and add few drops of lemon juice. Serve with sambar rice, rasam rice and curd rice. Enjoy !

Note

Adjust the quantity of masala powders as per your taste. Make sure Kovakkai is well cooked by sprinkling water. You can also make this curry in a pressure cooker directly but make sure Kovakkai doesn’t turn mushy.

Try this easy, flavourful Kovakkai masala curry and enjoy with rice.

 

Technorati Tags: Kovakkai poriyal,Kovakkai poriyal recipe,Kovakkai recipes,Tindora curry,Ivy gourd fry,Tindora fry,Hotel style Kovakkai poriyal

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Cluster Beans Curry Recipe | Kothavarangai Poriyal

Cluster beans is one of our family favourite vegetables. We call it as Kothavarangai in Tamil. Some people also call it as Seeni Avarakkai. I usually make sambar or a simple poriyal recipe in my MIL’s style with cluster beans. I have shared both the recipes in my blog already.

Recently when I was looking for a different poriyal recipe, I came across this easy and yummy Kothavarangai poriyal in Hema’s kitchen YouTube channel. I tried it for the first time and loved it a lot. Its more like my mom’s beetroot poriyal. It was so tasty and flavorful. I am sure I will make this style of cluster beans poriyal often in my kitchen. This is definitely a welcome change from my usual Kothavarangai sambar, Poricha kuzhamu and poriyal recipes. 

Friends, do try this easy and yummy Cluster beans curry / Kothavarangai poriyal for rice and enjoy. It tastes great for sambar rice, kara kuzhambu, rasam rice and curd rice.

 

Kothavarangai poriyal / Cluster beans poriyal recipe

Cluster beans curry / Kothavarangai poriyal recipe for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cluster beans - 250 gms Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - Few Crushed garlic - 5 cloves Turmeric powder - 1/4 tsp Tamarind - 1 small piece Sugar - 1/2 tsp Salt & water - as needed Coriander leaves – to garnish To grind Grated coconut - 1/4 cup Small onion - 5 or Big onion - 1 Cumin seeds - 1/2 tsp Red chilli powder or sambar powder - 1 tsp

HOW TO MAKE CLUSTER BEANS CURRY / KOTHAVARANGAI PORIYAL

1. Wash and chop Cluster beans into 1 inch pieces.
2. Pressure cook chopped Cluster beans adding required water, salt, tamarind piece, turmeric powder and sugar. Pressure cook in low flame for one whistle.
3. Drain the excess cooked water and keep the cooked cluster beans aside.
4. Grind coconut, small onion, chilli powder and cumin seeds to a coarse paste without adding water.
5. Heat oil in a kadai. Splutter mustard seeds, urad dal, curry leaves and crushed garlic.
6. Add the cooked cluster beans and ground coconut paste. Mix well and cook in low flame till raw smell goes off.
7. Switch off the flame and garnish with coriander leaves.

METHOD - STEP BY STEP PICTURES

Wash and chop Cluster beans into 1 inch pieces. Pressure cook adding required water, salt, turmeric powder, sugar and a small piece of tamarind. Pressure cook in low flame for one whistle. Drain the excess water after cooking and keep it aside. Heat oil in a kadai and splutter mustard seeds, urad dal, curry leaves and crushed garlic pieces. Grind coconut, small onion, cumin seeds and chilli powder / sambar powder to a coarse paste without adding water. Add the cooked cluster beans pieces to the kadai and saute for a minute. Add the ground coconut paste and mix gently to coat the cluster beans. Cook in low flame till the raw smell of coconut paste goes off. Switch off the flame and garnish with coriander leaves. Serve with sambar, rasam, kara kuzhambu and curd rice. Enjoy !

Note

Adjust the quantity of chilli powder or sambar powder as per your taste. Addition of turmeric powder and sugar helps to retain the green color. Cluster beans has a mild bitter taste. Tamarind helps to remove it. So do not forget to add tamarind while cooking cluster beans. You can also add lemon juice at the end after switching off the flame instead of tamarind.

Try this easy, healthy Cluster beans curry / Kothavarangai poriyal recipe. You will love it.

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Butterscotch Mug Cake in a Microwave | Butterscotch Mug Cake No Egg

Here is an easy and yummy eggless Butterscotch mug cake in microwave under 2 minutes. Usually I make one minute mug cakes frequently for Raksha’s cake cravings. But I gave a break for baking during Corona. So after 2 to 3 years, here I am with an easy mug cake recipe. This can be prepared so easily and quickly. Just collect all the ingredients, mix in a microwave safe mug and microwave it for 1 to 2 minutes based on the power. Tada, Its ready ! It comes out so soft, fluffy and spongy. 

In my family, both Sendhil and Raksha loves Butterscotch flavor when it comes to cakes or ice cream. But I love Vanilla flavor the most. As I had already shared One minute eggless chocolate mug cake, Vanilla mug cake, Red velvet mug cake and a brownie recipe in a mug, I tried butterscotch flavor this time.

I referred few Youtube videos and came up with this recipe. If you don’t have a microwave oven, you can make this cake in a pressure cooker or a kadai and cook for 10 minutes. You can follow the same recipe and use Vanilla essence instead of butterscotch. 

Lets see how to make this no egg Butterscotch mug cake in a microwave under 2 minutes. 

Butterscotch mug cake recipe no egg

Eggless butterscotch mug cake recipe in microwave under 2 minutes

 

Cuisine: Indian

Category: Cake

Serves: 1

Prep time: 5 Minutes

Cook time: 2 Minutes

Total time: 7 Minutes

 

Chitra Ganapathy

INGREDIENTS

All purpose flour / Maida - 4 tbsp Powdered sugar - 2 to 3 tbsp (adjust) Cooking oil - 1 tbsp (Use flavourless oil) Boiled milk at room temperature - 4 tbsp Butterscotch essence - 1/4 tsp Baking powder - 1/8 tsp Baking soda - a pinch Yellow food color - 2 drops Sprinklers - to garnish

HOW TO MAKE BUTTERSCOTCH MUG CAKE

1. Take a bigger sized, microwave safe ceramic mug.
2. Add all the ingredients given above and mix well.
3. Make sure the batter is flowing like a ribbon.
4. Adjust the quantity of sugar by checking the taste of the batter.
5. Keep the mug inside microwave and set the power to 800W and one minute time.
6. After one minute, check the cake is raised well. Insert a toothpick and check if it comes out clean.
7. If its sticky, cook it for another 30 seconds to 1 minute till the inserted tooth pick comes out clean.
8. Remove the mug from the microwave and garnish with sprinklers. Enjoy when warm !

METHOD - STEP BY STEP PICTURES

Take a bigger sized microwave safe ceramic mug. This cake doubles in size. So use a big mug. Add in the dry ingredients like maida, powdered sugar, baking soda, baking powder and mix well. Now add the wet ingredients like cooking oil, milk, butterscotch essence and yellow food color. Mix well to make a thick batter that flows like a ribbon as shown in the picture. Take the mug and keep it inside the microwave oven. Set the power to 800W and time to 1 minute. Batter doubles in size while cooking. Insert a toothpick and check if it comes out clean else cook for 30 seconds to 1 minute more. Remove the mug and keep it for few minutes. Decorate with sprinklers and enjoy.

Note

Adjust the time as per the power of your microwave. For me, it took 2 minutes to bake. Do not skip any of the above said ingredients.

Try this easy mug cake and enjoy with a scoop of ice cream if you like.

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Mullangi Kuzhambu | Chettinad Mullangi Masala Kulambu | Radish Kara Kuzhambu

Here is an yummy and tasty Chettinad style masala kuzhambu adding Radish /Mullangi. This mullangi masala kuzhambu is a great replacement for my usual mullangi sambar, mullangi poriyal and mullangi chutney. We all loved it.

Radish has amazing health benefits. It is rich in antioxidants, calcium and potassium. Helps to treat Jaundice, Osteo arthritis, respiratory disorders etc. But whenever we cook Radish at home, its funky smell dominates the entire house. Many people hates Radish just because of this bad odour. So I usually saute the radish in little oil for few minutes before cooking in a pressure cooker while making sambar or poriyal. It helps to suppress the smell to some extent.

In this Chettinad style masala kuzhambu, the addition of spices overcomes the dominating mullangi smell and it takes the kuzhambu to the next level both in taste and flavor. In my house, Sendhil doesn’t like kurma based kuzhambu recipes for rice. Surprisingly he loved this kulambu a lot. Thanks to Sharmilee for this wonderful recipe. I am sure, I will include this kuzhambu in my regular lunch menu and make it often.

Friends, do try this Mullangi masala kuzhambu if you haven’t tried it so far. You will love it for sure. For variations, you can use chow chow, Knol khol, ridge gourd, brinjal, drumstick and even potato instead of radish. Now lets go to the recipe with a video.

  

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

 

Cuisine: Chettinad

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To temper Cooking oil - 1 tbsp Cinnamon - 1 inch Bay leaf - 1 Fennel seeds - 1/4 tsp Radish - 3 Small onion - 10 to 15 Garlic - 10 cloves Curry leaves - few Red chilli powder - 3/4 tsp Coriander powder - 1 tsp Salt & water - as needed Coriander leaves - to garnish To saute and grind Cooking oil - 1 tbsp Big onion - 1 Tomato - 1 Fennel seeds - 1/2 tsp Grated coconut - 1/4 cup

HOW TO MAKE MULLANGI KUZHAMBU

1. Wash and peel the skin of Mullangi / Radish. Chop into round slices. Set aside.
2. Wash and peel onion, garlic. Heat oil in a kadai. Saute onion, tomato.
3. Grind it along with coconut and fennel seeds to a smooth paste. Set aside.
4. Heat oil in a pressure cooker. Saute Cinnamon and bay leaf. Saute onion, garlic and radish slices.
5. Add red chilli powder, coriander powder and saute for a minute. Then add ground tomato paste and required water.
6. Lastly add the salt. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
7. You can see a layer of oil floating on top. Check the consistency. If its watery, boil for sometime.
8. Garnish with coriander leaves and serve with plain rice. 

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Radish / Mullangi. Slice into thin roundels. Wash and peel small onion, garlic cloves. Set aside. Heat oil in a kadai. Saute onion, tomato till mushy. Take them in a mixie jar. Add grated coconut, fennel seeds and grind everything to a smooth paste. Set aside. Heat oil in a pressure cooker base. Add cinnamon and bay leaf. Saute onion, garlic cloves and Radish slices. Saute for a minute. Add turmeric powder, red chilli powder and coriander powder. Add the ground tomato paste, salt and mix well. Saute for a minute. Add required water and pressure cook everything for one whistle in low flame. Open the cooker after the steam is released naturally. When you open the cooker, radish will be cooked well and you can see a layer of oil floating on top of gravy. Check the consistency and add more water, boil for a minute and garnish with coriander leaves. Serve with plain rice. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. You can skip fennel seeds while sauting onion garlic. Use small onions for best taste and flavor. Saute Radish along with onion and garlic. It helps to reduce the raw smell of Radish while cooking.

Try this easy, yummy, one pot Mullangi masala kuzhambu and enjoy with some poriyal and papad.

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Bakery Style Veg Cutlet Recipe | How to make Vegetable cutlet at home

Looking for a quick and easy recipe for a healthy snack or party appetizer? Try making this delicious and flavourful vegetable cutlets, either traditional Indian-style with aloo or mixed veggies or vegan-friendly, baked to perfection and sure to be a hit with kids and adults alike as an evening snack or as a nod to Indian street food.

Yes, Cutlet is one of the most favourite evening snacks for many especially school going kids. Its the most popular birthday party snack too. Samosa or cutlet would be in the birthday party menu for sure. People make cutlet in different ways like plain aloo cutlet, mix veg cutlet with or without beetroot. I have tasted veg cutlet in many hotels and chat shops with beetroot. The colour and taste of beetroot would be dominating which we don’t like it. But bakery style veg cutlet without beetroot is always special to me.

Recently I saw the making of these yummy mixed veg cutlet n a bakery shop nearby my house. Procedure was so simple and quick to make. After watching that, I was searching for a similar recipe in YouTube and found one in Ravinder's home cooking channel. I got so tempted and made it as a weekend snack for Raksha. I deep fried few for Raksha and shallow fried the remaining in a dosa tawa for us. Though both tasted great, my vote is for the deep fried ones which was exactly like the street side shop cutlets.

Friends, do try this easy and yummy mix vegetable cutlet at home and enjoy with your kids and family. With tomato ketchup as side dish, this cutlet will never fail to attract everyone in the family. Lets check out the recipe. 

 

Vegetable cutlet recipe | Crispy Veg cutlet recipe

How to make crispy, vegetable cutlet at home

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Boiled Potatoes - 2 Boiled Carrot - 1 Chopped capsicum - 2 tbsp (optional) Green chilli - 1 ( finely chopped) Onion - 1 (finely chopped) Broken cashews - 10 Ginger garlic paste – 1 tsp Roasted Cumin powder – 1/2 tsp Garam masala powder - 1 tsp Red chilli powder - 1/2 tsp Chat masala OR Aamchoor powder - 1/4 tsp (optional) Turmeric powder - 1/4 tsp Tomato sauce – 1 tsp Salt - As needed Bread crumbs - 3/4 cup + 1 cup Corn flour or Maida – 2 tbsp Lemon juice - 1 tsp Coriander leaves - 2 tbsp (finely chopped) Cooking oil - to fry

HOW TO MAKE VEGETABLE CUTLET AT HOME

1. Wash and pressure cook potato, carrot and green peas.
2. Peel the skin of potato and take in a bowl. Add boiled carrot, green peas.
3. Add the spice powders, chopped onion, green chilli, coriander leaves, gg paste, tomato sauce, cashews and salt.
4. Mash everything well and add 1/2 cup of bread crumbs and 2 tbsp of rice flour or powdered poha.
5. Mix well to make a non-sticky dough.  Make a paste with Maida and keep the bread crumbs ready.
6. Take the dough and make shapes. Dip into the Maida paste and bread crumbs.
7. Arrange in a plate. Heat a dosa tawa with oil to shallow fry. Place the cutlet and cook both the sides.
8. For deep frying, heat oil in a kadai and fry the cutlets on both the sides till golden. Remove in a tissue and serve with tomato ketchup.

METHOD - STEP BY STEP PICTURES

Wash and pressure cook potato, carrot and green peas. Peel the skin of potato and take in a bowl. Add boiled carrot, boiled green peas to the potato. Add spice powders, chopped onion, green chilli, coriander leaves, ginger garlic paste, cashews, tomato sauce and salt. Mash everything well and add 1/2 to 3/4 cup of bread crumbs, 2 tbsp rice flour to make a non-sticky dough. Make Maida paste adding some water and keep in a bowl. Keep the bread crumbs ready in another bowl. Take the cutlet dough. Make round, heart or oblong shapes. Arrange in a plate. Dip in Maida paste and then in bread crumbs. Arrange in a plate.   To shallow fry the cutlet, heat a dosa pan with oil. Place 3 or 4 cutlets and cook them in medium flame till it turns golden brown. Flip and cook the other side too. Try to hold the cutlet with a tong and cook the corners. Remove in a plate. To deep fry the cutlet, heat oil in a kadai to immerse the cutlet. Place one cutlet and cook in medium flame till it turns golden in one side. Flip and cook the other side as well. Cutlet looks crispy and golden in color after its cooked well. Remove in a tissue and serve hot with tomato sauce or ketchup. I personally felt, deep fried ones are better and loved by kids. For calorie conscious people, you can go for shallow fried or Air fried cutlets. This cutlet stays good for one day.

Note

If you want to make it for parties in advance, you can make the cutlet masala, roll and shape it. Dip in Maida paste and bread crumbs.  Keep it in a covered tray or in a Ziplock bag and place in a refrigerator. Before frying, dip in bread crumbs again and fry it. Adjust the quantity of masala powders as per your taste.

Try this easy, Veg cutlet and enjoy at home.

 

Technorati Tags: Veg cutlet recipe,veg cutlet,how to make veg cutlet,how to make vegetable cutlet,bakery style cutlet,bakery style cutlet recipe

 

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Karnataka style Ellu Pudi | Sesame Seeds Chutney Powder Recipe For Rice, Idli, Dosa

Here is a tasty and healthy sesame seeds chutney powder recipe / Till seeds spice powder recipe for rice, idli and dosa in Karnataka style. In North Karnataka, this ellu pudi is one of the most popular side dish served for rice and roti. It is called as chutney pudi in Kannada.  People usually make this chutney powder with Gurellu / Uchellu / Niger seeds that looks similar to sesame seeds but I used our regular Til seeds.

Recently I prepared two types of ellu podi recipe. One is Tamilnadu style and other one is this Karnataka style ellu pudi. To be honest, I loved this Karnataka style ellu podi more than our Tamilnadu style because of the tangy and sweet taste of this podi. Moreover its so simple and easy to make as well. 

It was so good with rice, idli and dosa. We all loved it. Friends, do try this Karnataka style sesame seeds chutney powder. You will love it for sure. Check out the quick video below.

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

 

Cuisine: Karnataka

Category: Condiments

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Black sesame seeds - 1/4 cup Red chilli powder - 1 tsp Jaggery - 1 tsp Cumin seeds - 1/2 tsp Tamarind – small gooseberry size Salt - as needed Cooking oil - 2 tsp Garlic cloves - 5 Dry coconut - 1 tbsp (optional)

HOW TO MAKE ELLU PUDI

1. Dry roast sesame seeds till it splutters. Collect in a plate.
2. Heat oil and splutter cumin seeds. Switch off the flame.
3. Add chilli powder and salt. Mix well.
4. Once the sesame seeds cool down, take in a mixie jar.
5. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to it.
6. Grind everything to a powder. Check for taste.
7. Store in a box and enjoy with plain rice, idli, dosa. 

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the sesame seeds till it splutters. Collect in a plate. Let it cool down. In the same kadai, heat oil. Splutter Cumin seeds. Switch off the flame and add red chilli powder, salt and mix well in the heat of the oil. Take the cooled sesame seeds in a mixie jar. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to the mixie jar. Grind everything to a powder. Check for taste and cool down completely. Store in a box and enjoy with plain rice, idli and dosa.

Note

Adjust the quantity of chilli powder as per your taste. You can use black or white sesame seeds.

Try this easy, healthy Ellu pudi and enjoy !

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Sorakkai Kuzhambu | Bottle Gourd Gravy For Rice, Roti | Sorakkai Kurma Kuzhambu

Here is an yummy and tasty Kurma like gravy / Kulambu with Bottle gourd. We call it as Sorakkai kuzhambu in Tamil. Sorakkai is known as Lauki in Hindi, Chorakka in Malayalam, Sorakaya in Telugu, Sorekayi in Kannada. I try to include sorakkai in our menu at least once in a week. So I keep looking for different recipes with bottle gourd.

Recently I came across this Surakkai kulambu in Mullai’s blog. Recipe sounded more like kurma kulambu with all the whole garam masala in it. As usual I made it directly in my pressure cooker to ease the job. It came out so well with a layer of oil floating on top.

Friends, do try this easy and yummy Sorakkai kuzhambu. You will love it. You can use chow chow/ Chayote, snake gourd instead of Sorakkai.

Sorakkai kuzhambu | Bottle gourd gravy for rice, roti

Sorakkai kuzhambu recipe for rice, roti in a pressure cooker

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Bottle gourd - 1 Onion - 1 (finely chopped) Tomato - 1 Ginger - 1 inch piece Garlic - 5 Green chili - 1 (optional) Turmeric powder - 1/4 tsp Red chili powder - 1 tsp Coriander powder - 2 tsp Salt - as needed Cooking Oil - 2 tbsp Cinnamon – 1 inch piece Cloves – 1 Fennel seeds – 1/4 tsp Bay leaf - 1 Curry leaves - few Coriander leaves - to garnish To grind Grated coconut - 1/2 cup Fennel seeds - 1/2 tsp Cashew nuts - 5 Water - as needed

HOW TO MAKE SORAKKAI KUZHAMBU

1. Wash and slice the skin of bottle gourd. Chop into cubes.
2. Grind all the ingredients given under “ to grind” to a smooth paste.
3. Heat oil in a pressure cooker. Add in cinnamon, cloves, fennel seeds and bay leaf.
4. Saute onion, curry leaves, green chilli, tomato, ginger, garlic pieces, chopped bottle gourd till tomato turns mushy.
5. Add turmeric powder, chilli powder, coriander powder and salt.
6. Add the ground coconut paste along with required water. Mix well.
7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
8. Mix well and garnish with coriander leaves. Serve hot with rice or roti.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of bottle gourd. Chop into cubes. Set aside. Grind all the ingredients given under “ To grind “ to a smooth paste. Heat oil in a pressure cooker. Add in cinnamon, cloves, fennel seeds and add bay leaf. Saute onion, green chilli, tomato, ginger, garlic and cook till tomato turns mushy. Now add the chopped bottle gourd pieces and mix well. Add turmeric powder, dhania powder, chilli powder and salt. Add the ground coconut paste along with required water. Mix well. Close the cooker and cook in high flame till steam releases from the nozzle. Now put the weight valve as soon as steam comes out. Lower the flame completely and cook for one whistle in low flame. Switch off the flame. Once the pressure releases, open the cooker. You can see a layer of oil floating. Mix well and check for the consistency. If the gravy is thin and watery, boil for few minutes till it reaches kuzhambu consistency. If the gravy is too thick, add little more water and boil for a minute. Garnish with coriander leaves and serve with rice. Enjoy !

Note

Adjust the quantity of spices as per your taste. Do not add more water in the cooker because bottle gourd is a water vegetable. So it leaves water while cooking.

Try this easy, healthy and one pot sorakkai kuzhambu for rice and roti. You will love it

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Basic Eggless Chocolate Cake Recipe | Chocolate sponge cake without condensed milk

Here is a simple, basic and one of the best eggless chocolate cake recipe which can be used as a base for making black forest cake or any chocolate based cake. It comes out soft, moist and spongy. Stays good for 2 days without refrigeration.

Usually I make this cake during Christmas for Raksha’s school secret santa class party. Its a big hit among all her class mates. Friends, do try this easy eggless chocolate sponge cake recipe. You will love it for sure.

Eggless Chocolate cake recipe

Eggless Chocolate cake recipe - Moist, soft and spongy

Cuisine: Indian

Category: Eggless baking

Serves: 10-12 pieces

Prep time: 10 Minutes

Cook time: 35 Minutes

Total time: 45 Minutes

INGREDIENTS

1 cup = 250 ml All purpose flour/Maida - 1.5 cups Cocoa powder - 3 tbsp Baking soda - 1 tsp Baking powder - 1/8 tsp Salt - a pinch Granulated Sugar - 1 cup Water - 1/2 cup (125ml) Boiled milk - 1/2 cup ( at room temp) ( Vegans can use 1 cup of water instead of milk) Vanilla essence - 1/2 tbsp Lemon juice or White Vinegar - 1 tbsp Oil - 1/4 cup (60 ml)

HOW TO MAKE EGGLESS CHOCOLATE CAKE

Sieve and mix the dry ingredients ( Maida, baking soda, baking powder, salt and cocoa powder). Keep aside. Take the wet ingredients ( oil, water, milk, vanilla essence, vinegar) and mix well. Add sugar and stir well to dissolve it. To this,add the sieved maida mixture. Make a smooth batter using a whisk. Make sure there are no lumps and sugar is dissolved properly. Grease a baking tray with butter and sprinkle maida all over it OR line the baking pan with butter paper. The consistency of batter should be thin and falls like a thin ribbon. Pour the batter and pat the pan for even distribution of flour. Keep it ready.  Pre heat the oven in convection mode at 180c and keep the baking pan inside the oven. Let it bake for 30-35 minutes. Remove and check it with the back of spoon or tooth pick. If it comes out clean, cake is done else bake for 5 more minutes. Let the cake cool down for 15 minutes. Invert the cake and remove it in a plate. Cover with a cotton cloth or a cling wrap. You can do icing & decorate the cake as you wish Or simply drizzle some chocolate syrup and sprinkle sugar balls. Serve & Enjoy !

Note

I used milk & water in equal quantity but the original recipe used only water. So Vegans can replace milk with water. If you trying this cake for the first time, you can just half the measures given in this recipe and try it. If you wish to try this cake in pressure cooker, do refer THIS POST for the procedure.

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