Karela Fodi, Bittergourd Fodi

One of the nine basic tastes, bitterness of bittergourd gives a special touch to Inidan dishes.  Bittergourd is very esteemed in Indian kichen due to its medicinal properties.  There are a lot of ways to prepare bittergourd to a delicate food or side dish the fried varieties are my favourites. Bittergourd Fodi is a Goan preparation.  I am presenting a special preparation using rice flour as marinating paste. Ingredients Bittergourd 250 grams Chilli powder 1/2 teaspoon Turmeric Powder 1/2 teaspoon Rice powder 2 tablespoon Salt to taste vegetable oil to fry Preparation Wash and dry the bitter gourds. Now slice … Continue reading Karela Fodi, Bittergourd Fodi

Broken Wheat Vegetable Upma

Broken wheat has better nutritional values as (semolina) refined wheat products.  It has more fibres and due to its low GI index its use is better for reducing diabetic risks than using refined wheat products.Ingredients for Broken wheat – vegetable Upma.Broken wheat 250 gm.Onion chopped a large oneGreen chillies 2 nos.Beans 50 gms.Brokoli 50 gm.Bengal gram (split) 1 tbsp.Coriander leaves (chopped) 1 tbspMustard seeds ¼ tsp.Curry leaves 1 sprigSalt to tasteVegetable oil 1 tbsp.Preparation of Broken wheat-vegetable UpmaWash and soak broken wheat in water for at least 2-3 hours and drain it (Strain). Heat oil in a thick-bottomed skillet, add the mustard … Continue reading Broken Wheat Vegetable Upma

Idli Soft and Fluffy

Idlis are a special preparation using fermented lentils and rice batter. A very popular food item in south India it is supposed to be very healthy. Ingredients Rice 1 cup Black gram (urad dal) 1/2 cup Boiled rice 2 tablespoons Salt 1/2 teaspoon Preparation Wash and rinse the black gram in a bowl and allow them to soak in water overnight. Wash and rinse the rice and soak it in water overnight or at least 8 hours. After 8 hours drain the water from both rice and black gram. Add the soaked black gram along with the boiled rice and … Continue reading Idli Soft and Fluffy

Tender Mango Achar

Tender Mango Achar Ingredients of Tender Mango Achar Very young tender Mangoes (before the seed inside becomes hard) 1 kgFenugreek seeds dry roasted and ground 2 tbsp.Mustard seeds ground 4 tbsp.Chilli powder 2 tbsp.Turmeric powder 1 tsp.Garlic cloves 100 grams.Garlic chopped 200 grams.Whole fenugreek seeds 2 tbsp.Salt as needed (200 gm.)Sesame oil 250 ml. Method of Preparation Wash, dry and cut the mangoes into medium sized pieces.  As the seeds are tender we can use it also. (don`t remove the seeds.Wash a jar with boiling water and allow to dry.Mix all the ingredients together and put into the jar.  Oil should float … Continue reading Tender Mango Achar

Pidiyum Kozhiyum /Rice Dumplings with Chicken curry.

Pidiyum kozhiyum is a festive dish in the christian tradition of ancient Kerala. Its origin may be tracked back to the times of the settlers from Israel or the Middle East. when we say pidiyum kozhiyum it is considered as one recipe, but it is the combination of two dishes. One a fine porridge like preparation using rice flour, coconut flesh and many a spices. The second one is the side dish prepared with chicken and spices. Pidiyum kozhiyum as I said earlier, traditional to the christian feasts and was inevitable for occasions like marriage feasts, Easter, Christmas, Baptism feast, … Continue reading Pidiyum Kozhiyum /Rice Dumplings with Chicken curry.

Okra Fry / Bhindi Fry

Ingredients Okra 250 grams Onion 2 nos Green chillies 2 nos Turmeric powder 1/4 teaspoon Salt to taste Oil 1 tablespoon Preparation Wash, clean and cut the okras into 2 cm long pieces. Chop the onions into fine slices. Slit the green chillies. Heat oil in a pan and add the onion and salt and saute for two minutes. Now add the okra pieces, green chillies and turmeric powder and cook on medium flame closing the pan with a lid. The water from the onion and okra pieces is enough to cook the fry. Stir the ingredients now and then … Continue reading Okra Fry / Bhindi Fry