May 8th, 2012

Cooking

Dish-A-Day: 04/08/2012 - Oats Pongal

Prologue: Go here.

04/08/2012: Oats Pongal - Never knew one could make so many dishes with simple Oats. The first of the recipes I posted a few days ago. This is the second one I tried out. Same procedure as regular Pongal but use Oats instead of Rice. Simple, yummy and healthy!
Procedure: In a pressure pan, heat Oil. Then fry 1tsp of Mustard Seeds and 1 tsp of Cumin Seeds. Add 3 medium finely chopped Green Chillis, a tsp of grated of Ginger, few Curry Leaves, a pinch of Turmeric, 6 to 8 Peppercorns and few sprigs of Cilantro. Fry all for a few seconds. Now add 1 Cup of Oats (non-flavored Quaker Oats is what I used), fry till Oats are slightly brown. Add 1/4 Cup soaked Pesarapappu / Split Moong Dal, fry little. Add 3 cups of Water and Salt. Pressure Cook the contents. Serve hot or cold with Curd, Chutney or any Curry.

Cooking

Dish-A-Day: 04/09/2012 - Potlakaya Perugu Pachadi / Snake Gourd and Yogurt Chutney

Prologue: Go here.

04/09/2012: Potlakaya Perugu Pachadi / Snake Gourd and Yogurt Chutney - Another dish that we traditionally make at home with Snake Gourd is this yogurt chutney. Hardly takes more than 15 mins to make this and usually is made as a side for any and every kind of entree.




Ingredients:

Snake Gourd - 1 medium size (chopped to bite size pieces)
Green chillies - 3 medium
Ginger - a piece of 2inches in size
Curry leaves - 4 to 5
Coriander / Cilantro - a few sprigs
Yogurt - 2 cups
Oil - 2 tbsp
Salt to taste.
Spices - 1 tsp of Urad Dal, 1 tsp Mustard Seeds, 1 tsp Cumin Seeds, a pinch of Turmeric, a pinch of Hing / Asafoetida, 2 small Red Chilies (dry) chopped to fine pieces

Procedure:


1) Steam the chopped Snake Gourd in microwave for about 5 mins.
2) Grind the green chillies and ginger.
3) Heat Oil in a pan, then add the Spices in the prder mentioned. Add Curry Leaves, and once everything fries well, add hte steamed Snake Gourd.
4) Saute for 5 mins or until Snake Gourd is completely cooked. Add the Ginger and Green Chili paste and Salt.
5) Saute for a few more mins. Turn off the stove and let it cool for 5 mins.
6) Now add Yogurt to this cooled Chutney and stir well.
7) Garnish with Cilantro leaves.
8) Set for an hour before serving. Best tasted when served chilled.