Pudalangai - Snake Gourd

Snake gourds are quite popular in Indian cuisine and tastes very much like cucumbers. They are widely used in chutneys and zesty pickles and also used in many Ayurvedic medicines as a cooling ingredient. Snake gourd seeds are also available in the west and can easily be cultivated in your own garden. Presenting a very simple recipe – Sautéed Snake Gourd.

Ingredients

Snake Gourd – 2 Cups deseeded and diced
Mustard Seeds – ½ Tsp
Urid Dal/Black gram – ½ Tsp
Turmeric Powder – ¼ tsp
Red Chili Powder – ¼ Tsp
Salt – To Taste
Olive Oil – 1 Tsp

Directions

• Heat olive oil in a saucepan and add the mustard seeds
• Once the seeds splutter, add the urid dal and fry for a few seconds until they are golden brown.
• Add Snake Gourd and salt and sauté for a few seconds.
• Sprinkle water and let it sweat.
• Add turmeric powder and red chili powder and sauté for a few seconds.
• Serve as a side dish with rice.

Servings: 4

I will post the nutritional information for this recipe soon - Asianveg

Eggplant and Black Eyed Peas Curry

Indian eggplant, black eyed peas and a few spices are all that is required to prepare this delicious curry. That’s as simple as it gets. Enjoy!



Ingredients

Indian eggplant – 4 Cups diced or cubed
Black eyed peas – 1/2 Cup cooked
Mustard Seeds – 1/2 Tsp
Urid Dal/Black gram – 1/2 Tsp
Turmeric Powder – ¼ tsp
Red Chili Powder – ¼ Tsp
Curry Powder – ¼ Tsp
Salt – To Taste
Olive Oil – 1 Tsp

Directions

• Soak black eyed peas in water for a few hours and cook until it becomes soft and keep aside.
• Heat oil in a large pan and add the mustard seeds and black gram.
• Once the mustard seeds splutter add the eggplant and sauté until cooked.
• Add the cooked black eyed peas, turmeric powder, red chili powder, curry powder and salt and sauté for a few minutes
• Serve hot with rice or chapattis

Servings: 6

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Kheer - Vermicelli Pudding

Kheer is an Indian pudding made with vermicelli. The aroma of ghee (clarified butter), milk and cardamom is divine and is a great way to end any meal. I usually prepare this with fat free milk , so that I can savor this dessert guilt-free. But feel free to substitute fat free milk with whole milk or 2 percent milk.

Ingredients

Vermicelli – 1 Cup
Fat Free Milk – 4 Cups
Raisins – ¼ Cup
Cashews – ¼ Cup
Cardamom – 3 pods
Sugar – ½ Cup
Condensed Milk – Optional – ½ Cup
Ghee/Clarified Butter – 2 Tbsp

Directions

• Heat 1 tsp of ghee in a sauce pan and roast the cashews and raisins and keep aside.
  
• Heat the remaining ghee and dry roast the vermicelli until golden brown.
  
• Add water until the vermicelli is soaked and bring to a boil and cook until the vermicelli is cooked and soft.
  
• Add the milk and sugar and bring to a boil and simmer for 5 – 7 minutes.
  
• Add the cardamom, cashews and raisins and simmer for 2 minutes.
  
• Add the condensed milk and simmer for 1 minute (optional).
  
• Serve at room temperature or cold.
  
  

Servings: 10

Nutrition Facts Source: www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate and does not include condensed milk.

Cracked Wheat Upma

Here comes a delicious and nutritious one-pot meal from asianveg. Enjoy!!

Ingredients

Cracked Wheat Fine – 1 Cup
Cauliflower – 1 Cup cut into small florets
Broccoli – 1 Cup cut into small florets
Carrots – 1 Cup cut into long pieces
Onions – 1 medium finely chopped
Mustard seeds – 1 tsp
Urid Dal/ Black gram – 1 Tsp
Turmeric Powder – ½ Tsp
Green Chilies – 3 or 4
Cilantro – 2 Tsp finely chopped
Salt – To Taste
Olive Oil – 1 Tsp
Water – 2 Cups

Directions

• Heat oil in a large pan and add the mustard seeds and Urid Dal.
• Once the mustard seeds splutter, add the green chilies and sauté for a few seconds.
• Then add the onion and sauté until the onion is translucent.
• Add the vegetables, turmeric powder and salt and sauté for a 2 minutes.
• Add the water, cover and bring to a boil.
• Add the cracked wheat slowly and stir constantly so that there are no lumps.
• Cover and cook for 2 minutes
• Garnish with cilantro and serve hot with spicy pickle or chutney.

Servings: 4

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Aloo Methi - Fenugreek and Potato

Methi or Fenugreek leaves is one of my favorite greens. It is a very aromatic leaf and I like to prepare many dishes using them. I have already posted the recipe of Methi Parathas. Methi also has medicinal values and is supposed to be very good for lactating mothers as it increases milk production.

Ingredients

Potato – 3 Medium
Fenugreek Leaves/ Methi – 1 bundle
Onion – 1 Medium finely chopped
Tomato – 2 Plum
Plain Yogurt – ½ Cup
Green Chilies – 2
Curry Powder or Garam Masala Powder – ½ Tsp
Ginger-Garlic Paste – ¼ Tsp
Turmeric Powder – ½ Tsp
Cumin Seeds – 1 tsp
Salt – To taste
Olive Oil – 1 Tsp

Directions

• Boil and peel the potatoes and cut into big pieces.
• Remove the Methi leaves from the stem and clean and dry the leaves on a paper towel.
• Heat the oil in a frying pan and add the cumin seeds.
• Add the green chilies and fry for 30 secs.
• Add the onions and sauté until translucent and then add the ginger-garlic paste.
• Add the Methi leaves and fry for 2 minutes until the Methi leaves have wilted thoroughly and the raw smell is gone.
• Now add the yogurt and cook for 2 minutes.
• The yogurt removes the bitterness from Methi.
• Now add the Curry Powder, Turmeric Powder, Salt and Tomato and cook until the tomato softens.
• Now add the potato and little water and mix thoroughly and let it simmer for 5 minutes until the water evaporates.
• Serve hot with chapattis
  

Servings: 6

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate