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Aloo gobi subzi is a simple, easy and tasty dish made with cauliflower florets, potatoes and flavoured with spices.  There are many variations for making this sabzi, but this recipe is a dry version of it.   Aloo gobi subzi is also a popular side dish especially in North India and goes well with rotis and chapatis or steamed rice.  In this recipe, the cauliflower florets and potatoes are shallow fried and then added to the masala. This ensures that the dish does not become soggy and stays crisp.

Prep Time : 20 mins

Cook Time :  20 mins

Servings :  4 persons

North Indian cuisine

INGREDIENTS

Cauliflower – 1 (medium sized chopped into small florets)

Potatoes – 2  (medium sized chopped into pieces)

Onion – 1 (chopped finely)

Tomatoes – 2 (chopped finely)

Oil – 4 tablespoons

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds or jeera – 1/2 teaspoon

Green chillies – 2 (chopped finely)

Ginger-garlic paste – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1/4 teaspoon

Coriander powder – 1/2 teaspoon

Garam masala – 1/2 teaspoon

Chopped coriander leaves  for garnishing

Salt to taste

HOW TO MAKE OR PREPARE ALOO GOBI DRY SUBZI RECIPE

PREPARATION

Keep the chopped cauliflower florets in water with salt added to it for half an hour.  Then drain the water completely and wash it thoroughly with running water to remove the impurities if any.  Alternatively, you can blanch the florets in hot water for 10 minutes, so that  if there are any insects, they get separated from the florets.  Then  drain and keep the florets aside.

METHOD

Heat 2 tablespoons of oil in a pan or kadai.  Add the chopped potatoes and cauliflower florets.  Saute or fry for 8-10 minutes on medium flame.  Keep stirring in between.

Cook till the vegetables turn light golden in colour.  Remove and keep it aside.  To the same pan, add another 2 tablespoons of oil and heat on medium flame.  Add mustard seeds and cumin seeds and allow them to splutter.

Then add chopped green chillies and chopped onions.  Add ginger-garlic paste and saute on medium flame, till the onions  become translucent and raw smell of the ginger-garlic goes away.

 

Add chopped tomatoes and salt and mix well.  Cover the pan with its lid and cook on a low flame for 3-4 minutes, till the tomatoes become soft.

Once the tomatoes turn little soft, add turmeric powder, red chilli powder and coriander powder.  Mix well.  Let the masala cook for 2-3 minutes on a low flame.

Then add the sautéed cauliflower and potatoes and give a good mix.  Check for salt here and add if required.

Cover the pan and cook for another 5 minutes on a low flame, till the masala gets blended well with the vegetables. (Sprinkle little water if the mixture is too dry).  Once done, add garam masala and chopped coriander leaves and mix well.  Cook for another 2 minutes.

Switch off the flame.  Delicious aloo gobi dry subzi is ready to be served.  Serve the subzi hot with rotis, naans or parathas.

NOTES/TIPS

Ensure to chop the potatoes and florets into same size, so that they are cooked evenly and well cooked.

The cauliflower florets and potato pieces should be tender but not soggy.

You can also deep fry the cauliflower florets and potatoes and then add to the masala.

You can use mustard oil or ghee for making this subzi.  It enhances the taste of the vegetables.

Do not overcook the vegetables.  You can either half cook or parboil the vegetables.  This helps in good texture to the vegetables.

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Lassi is a very popular and traditional drink from North India prepared from yoghurt,  sugar and cardamom powder.  It is an ideal drink during summers as yoghurt cools down your body.  You can add different flavours to the yoghurt like mango pulp, bananas, chickoos or even dry fruits and make it more nutritious and flavourful drink.  Here in this recipe, I have added chopped bananas and a pinch of saffron strings to make it more filling and enhance the flavour of the lassi.

If you are looking for lassi recipes, then do check these recipes, :

Mango lassi

Mix fruits lassi

Sweet lassi

Rose lassi

Prep Time :  15 mins

Servings :  2 persons

North Indian cuisine

INGREDIENTS

Yoghurt/curd – 2 cups

Milk – 1/2 cup

Bananas – 2 (medium sized) (chopped into medium pieces)

Sugar – 4 tablespoons or as per taste

Cardamom powder – 1/4 teaspoon

Saffron strings – a pinch

Water – 2 cups

HOW TO MAKE OR PREPARE BANANA LASSI RECIPE

Take a blender. Add 2 cups of curd and 1/2 cup of milk.  Then add chopped bananas.

Blend well till it becomes smooth and creamy.  Add cardamom powder, sugar and saffron strings.

Add 2 cups of water and blend again till you get the right consistency.  Pour it into glasses and serve chilled.

Delicious banana lassi is ready to be served.  Serve immediately chilled and enjoy!!

NOTES/TIPS

Add ice-cubes if you want to serve immediately chilled lassi.

You can chill the lassi in the refrigerator before serving.

Add sugar as per your taste.

Add honey or coconut sugar instead of normal sugar.

If you prefer a thinner lassi, add little cold water instead of milk, to adjust the consistency.

Adding ice-cubes at the time of blending gives you a cold and refreshing lassi.

Ensure to use fresh and not so sour curd for making the lassi.

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Shrikand is a very popular sweet dish in Maharashtra and Gujarat and is best served with puris or as a dessert. Shrikand is made especially during summers and is very simple to make too. The sugar is well blended with hung curd and flavoured with nuts, saffron strings and cardamom powder.  If you prefer fruit flavoured shrikand, you can just add mango puree or mango pulp to the hung curd and make amrakhand or mango shrikand. You can use seasonal fruits like custard apple or strawberry and make a fruit based shrikand.  Shrikand is a  very traditional yoghurt based dessert and prepared especially during festivals or special occasions and is best had with pooris.


Prep Time : 20 mins
Servings : 4 to 5 persons

Maharashtrian cuisine

INGREDIENTS

Full fat yoghurt or curd – 1 litre (approx. 4 cups of curd)

Powdered sugar – 1/2 cup or add as required

Cardamom powder – 1/2 teaspoon

Warm milk – 2 tablespoons

Saffron strings – 1 large pinch

Almonds – 10  (crushed or chopped into small pieces)

Pistachios – 10 (chopped into small pieces)

HOW TO MAKE OR PREPARE SHRIKAND RECIPE

Take a deep bowl or vessel and place the strainer on it.  Line a thin cotton cloth or muslin cloth on the strainer.

Pour the curd on the thin cloth and tie it tightly around the neck of the cloth. Gently press to remove the whey from the curd.  Hang it overnight or for 6-7 hours to remove or drain all the water from the yoghurt.  Alternatively, you can place the bowl inside the refrigerator overnight and place a heavy bowl on the tied muslin cloth, to remove the excess whey from the curd.

 

Next day, the hung curd will be set nicely and whey will be drained completely.  You can use this whey which is very nutritious, for making chapatis, dals or kadhis.  Take 2 tablespoons of warm milk in a small bowl.  Add the saffron strings and mix well.  Keep it aside for 15-20 minutes.

Remove the hung yoghurt in a bowl.  Add the powdered sugar, saffron dissolved milk and cardamom powder.  Mix well.

Blend the hung curd well with the help of a whisker or an electric blender.  If you are using hand whisker,  whisk well for 5-6 minutes till you get a smooth texture and the sugar is well dissolved.  Check for sugar and add here, if required and blend again.  Chill the shrikand in the refrigerator and serve when required. Garnish with chopped almonds and pistachios and serve chilled.  Shrikand is best served with pooris or chapathis.

NOTES/TIPS

Use fresh full fat creamy curd or dahi for better taste.  Ensure that the fresh curd is not sour.

Add nuts of your choice to further enhance the taste.

If you prefer fruit based shrikand, add the puree or the fruit pulp to the hung curd and blend well.

Ensure to blend or whisk the hung curd well to get a smooth shrikand.

Add sugar as per your taste.

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Aam ka murabba is a sweet and tangy preserve made from raw green mangoes and sugar.  It goes very well with rotis and parathas.  Cardamom is added to give a nice flavor to the murabba.  Saffron strings  when added gives a golden colour to the dish.  Mango murabba is made with very few ingredients which are  easily available.  This recipe is also an instant murabba recipe which can be prepared in less than 30 minutes, unlike the traditional method, where it is kept under sun for 4-5 days.  Do try this instant, tangy, aromatic and delicious mango murabba this summer and enjoy!!

Prep Time :  20 mins

Cook Time : 15 mins

Servings :  4 persons

Indian cuisine

INGREDIENTS

Grated green unripe mangoes – 1.5 cups

Sugar – 2 cups

Few strands of saffron or kesar

Cardamom powder – 1/4 teaspoon

HOW TO MAKE OR PREPARE AAM KA MURABBA RECIPE

PREPARATION

Rinse the mangoes and wipe dry them thoroughly.  Then peel and grate the mangoes.  If you are using cardamom pods, powder them in a mortar-pestle and keep it aside.

METHOD

Heat a pan on medium flame. Add the grated mango and sugar.  Add 1/4 cup of water and mix well.

The sugar will start melting slowly and the mixture will turn watery.  Keep cooking on a low flame and stir continuously so that the sugar does not crystallize.

The mixture will start bubbling and begin to thicken.  Add saffron strings and cardamom powder and mix well.

Keep cooking on a low flame till the sugar reaches a one string consistency.  Once the mixture reaches a jam like consistency, switch off the flame.  Let the murabba cool down completely.

Once cooled down, store the murabba in a clean glass bottle or an airtight container.  Serve aam ka murabba with rotis, chapatis or methi parathas.

NOTES/TIPS

You can add powdered jaggery instead of sugar for making it more healthy.

Ensure that the mixture reaches a jam like consistency and then switch off the flame.  Do not overcook or else the murabba will reach a thick hard consistency.

Murabba stays good for 10-12 days at room temperature and upto 2 months in the refrigerator.

You can add little red chilli powder at the end for a spicy murabba.

Once the mangoes are grated, make the murabba immediately.

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Ulli  theeyal or small onion curry is a delicious curry made with small onions, tamarind, coconut and spices.  This dish is a sour and sweet gravy dish and a very popular dish in Kerala.  This tamarind based gravy goes well with steamed rice.  Pearl onions along with roasted coconut and spices gives a nice flavor to ulli theeyal.  This recipe has very few and simple ingredients and can be prepared in 30-40 minutes.  This dish originates from the State of Kerala and  is especially prepared during important festivals like Onam.  Do try this delicious tamarind based gravy dish and enjoy with rice.

Prep Time :  20 mins

Cook Time :  20 mins

Servings :  2-3 persons

South Indian cuisine

INGREDIENTS

Pearl onions or shallots – 1 cup

Tamarind – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Powdered jaggery – 1 teaspoon

Salt to taste

Coconut oil – 2 tablespoons

FOR MASALA PASTE

Coconut oil – 1 tablespoon

Coriander seeds – 1 tablespoon

Cumin seeds – 1 teaspoon

Methi seeds or methi dana – 1/4 teaspoon

Whole black pepper – 10

Red chillies – 2

Grated coconut – 1/2 cup

FOR SEASONING

Coconut oil – 1 teaspoon

Mustard seed or rai – 1/2 teaspoon

A pinch of asafetida or hing

Red chilly – 1

Curry leaves – 10

HOW TO MAKE OR PREPARE SMALL ONION CURRY OR ULLI THEEYAL RECIPE

Peel the skin of the pearl onions.  Cut them into half,  if the pearl onions are big in size.  Soak the tamarind in hot water for 20-30 minutes.  Then squeeze the pulp from the tamarind and keep it aside.  You  will get approximately 2 cups of tamarind water.

Heat 1 tablespoon of coconut oil in a pan on medium flame.  Add coriander seeds, cumin seeds, black pepper, methi seeds and red chillies.  Stir fry till the spices gives a nice aroma.  Then add freshly grated coconut and mix well.  Stir  fry for a minute.

Add the roasted coconut mixture to a mixer grinder.  Add little water to make a smooth paste.  Set aside.

To the same pan, add 2 tablespoons of coconut oil.  Add  the peeled pearl onions and saute them on  a low to medium flame.

Saute till the pearl onions becomes slightly golden in colour.  Then add 2 cups of tamarind water, turmeric powder, salt and hing.  Mix well.

Simmer for 8-10 minutes till the raw smell of the tamarind goes away.

Then add the ground paste and mix well.  Add 1/2 to 1 cup of water and adjust the consistency of the curry.  Close the pan with its lid and cook on a low flame for another 5-6 minutes.

Check for salt and add if required.  Add the jaggery and mix well.  Switch off the flame.  Heat 1 teaspoon of coconut oil in a tadka pan.  Add mustard seeds, red chillies and curry leaves.

Once the mustard seeds stops spluttering, pour the seasoning to the curry and give a good mix.  Delicious pearl onion curry is ready to be served.  Serve ulli theeyal hot with steamed rice and enjoy..

NOTES/TIPS

Soak the pearl onions in water for half an hour before peeling them.  It becomes easier to  peel the skin.

You can use normal cooking oil for making this dish.  But coconut oil gives a unique flavor to the dish.

If you do not have pearl onions, you can also use normal onions instead of pearl onions.

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Kadhi is a light comfort food made with yoghurt which goes well with steamed rice.  Kadhi is basically a yoghurt based gravy to which gram flour is added and  then tempered and simmered with Indian spices.  In this recipe, methi leaves are added to give a healthy and unique flavor to the kadhi.  This kadhi can also be had with rotis or parathas.  Methi kadhi is not only  a nutritious dish but also very simple and easy to make.

Prep Time : 15 mins

Cook Time :  20 mins

Servings : 4  persons

North Indian cuisine

INGREDIENTS

Methi or fenugreek leaves – 1 cup (cleaned and chopped finely)

Ghee or oil – 2 tablespoons

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds or jeera – 1/2 teaspoon

Methi seeds – 1/2 teaspoon

A pinch of asafetida or hing

Whole red chillies – 2 (broken into small pieces)

Salt to taste

TO GRIND TO SMOOTH PASTE

Besan or gram flour  – 2 tablespoons

Turmeric powder – 1/4 teaspoon

Yoghurt/curd- 3 cups

Green chillies – 2

Ginger – 1 inch small piece

HOW TO MAKE METHI OR FENUGREEK KADHI RECIPE

In a mixer grinder, add the gram flour, ginger, green chillies and curd.  Blend to a smooth paste.

Add salt and turmeric powder to the smooth paste.  Add 2 cups of water to it  and blend well again.

Keep this curd mixture aside.  Heat oil or ghee in a pan on medium flame.  Add hing, mustard seeds and cumin seeds.  Allow the seeds to splutter.

Once the seeds stop spluttering, add methi seeds, red chillies and chopped methi leaves.  Saute on low flame for 2-3 minutes till the methi leaves start shrinking.

 

Add the curd mixture and mix everything well.  Add water at this time and adjust the consistency either thick or thin, as required by you.  Cook on a low to medium flame for 10-15 minutes till the mixture starts thickening.  Once the kadhi comes to a nice boil,  switch off the flame.

Serve methi kadhi with steamed rice and enjoy!!

NOTES/TIPS

You can also add chopped onion at the time of seasoning.

Use fresh curd for kadhi for better taste.

Ghee gives a nice flavor to the kadhi.

Add red chilli powder and garam masala for an enhanced flavor.

Sprinkle little amchur powder for a tangy taste.

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Raw jackfruit curry is a sweet and spicy curry made with raw jackfruit, coconut, spices and jaggery. This is a very popular dish in Kerala and Karnataka especially Mangalore.  Tamarind is added to this recipe which gives a tangy taste to the curry.  This curry goes well with rice as well as rotis.    Raw jackfruit is rich in Vitamin C, fibre and carbohydrates.  Raw jackfruit is called as kathal in hindi, halasinakayi in kannada and palamusu in Tamil. Raw jackfruit has a distinct flavor which gives a good taste and enhances the flavor of the dish.  To get the maximum flavor, use coconut oil for the seasoning as it gives a good aroma to the curry.  Jackfruit is low in calories and fat and a good source of proteins and nutrients.

Prep Time : 20 mins

Cook Time : 20  mins

Servings : 3 to 4 persons

South Indian cuisine

INGREDIENTS

Raw or unripe jackfruit – 200 gms

Onion – 1 (chopped finely)

Coconut oil or any other cooking oil – 2 tablespoons

A pinch of asafetida or hing

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds or jeera – 1/2 teaspoon

Few curry leaves

Coriander leaves for garnishing – 2 tablespoons

Salt to taste

TO GRIND TO A FINE PASTE

Coriander seeds – 2 tablespoons

Cumin seeds – 1 tablespoon

Whole red chillies – 3 to 4 nos

Urad dal – 1 tablespoon

Garlic cloves – 2

Turmeric powder – 1/4 teaspoon

Grated coconut – 1/2 cup

Jaggery – 1 small piece

HOW TO MAKE RAW JACKFRUIT CURRY RECIPE

Rinse the peeled jackfruit and remove the seeds.  If the seeds are too tender,  you can include the seeds too for cooking.  Chop the jackfruits into small or medium pieces as desired by you.  You can either pressure cook the jackfruit pieces for 3 whistles or boil them separately in a pan with enough water.  Once cooked, drain the water and keep the boiled raw jackfruit pieces aside.

Heat 1 tablespoon of  oil in a pan on medium flame.  Add the coriander seeds, cumin seeds, red chillies, urad dal and garlic cloves.  Saute  for 2-3 minutes, till you get a nice aroma.

Once the ingredients cool down, take them to a mixer grinder.  Add turmeric powder, tamarind piece and jaggery.

 

Add little water to make a smooth paste.  Keep the ground paste aside.  To the same pan, add another 1 tablespoon of oil.  Once the oil becomes hot,  add hing, mustard seeds and cumin seeds.

 

Once the seeds stop spluttering, add chopped onions and curry leaves.  Stir on a low to medium flame till the onions becomes light golden in colour.  Then add the ground paste and mix well.

 

Add little water and adjust the consistency and cook on a low flame for 2-3 minutes.  Finally add the boiled jackfruit pieces and mix well.  Add salt and mix well again.  Garnish with chopped coriander leaves.

Cook on a low flame for a minute and then switch off the flame.

Serve raw jackfruit curry with steamed rice or rotis.

NOTES/TIPS

Use coconut oil as it gives a good taste and enhances the flavor of the dish.

If you are peeling the jackfruit and removing the seeds by yourself,  rub little oil on your palms before cleaning the jackfruit.

Tender raw jackfruit takes less time to cook.  So choose the tender ones for this curry.

You can add tomatoes for a tangy flavor.

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Broken wheat dosa with moong dal is a very healthy and instant dosa made with broken wheat and yellow moong dal.  It is not only tasty but also a very filling dish.  This dosa goes well with sambar or coconut chutney.  This dosa will not be very soft like the regular dosa, but little crispy as moong dal is added to it.  Broken wheat is also called as dalia in hindi and samba godhumai rava in tamil.  

Broken wheat or dalia or lapsi or samba godhumai  is prepared by milling whole wheat grains coarsely.  Eating broken wheat is a nutritious way of eating wheat as it is unpolished and does not lose out on any nutrients.  Dalia is a treat for anyone who needs a diet rich in fiber. Cracked wheat is considered to be more nutritious than rice and considered to be a good aid for weight loss and people who are having diabetics.

Varieties of dishes can be prepared from broken wheat such as upma, idli, dosas, adais or even sweet dalia with sugar or jaggery.  

Broken wheat dosa is a very healthy and nutritious breakfast dish made from broken wheat which is the main ingredient.  It is a sumptuous breakfast dish and very filling.  Do try this recipe and start your day with this energy filled dish.

Prep Time :  10 mins plus 2 hours of soaking time

Cook Time : 15 mins

Servings :  2 to 3 persons

South Indian cuisine

INGREDIENTS

Broken wheat – 2 cups

Yellow moong dal – 1 cup

A pinch of asafetida or hing

Salt as required

HOW TO MAKE OR PREPARE BROKEN WHEAT DAL DOSA RECIPE

Soak the broken wheat and moong dal with enough water for 2 hours.  After 2 hours, drain the water and add the soaked broken wheat and moong dal to a mixer grinder.  Add hing and salt.

First grind for few seconds without adding water.  Then add very little water and grind to make a smooth paste.  Pour the batter in a vessel.  Check for salt and add if required.  Mix together thoroughly.  The consistency should be like dosa batter.

Heat a griddle or a non-stick tawa or plain dosa tawa on  a low to medium flame.  Pour a ladle of batter into the centre of the tawa and quickly spread the batter evenly into a round shape, starting at the inside of the circle and working towards the outside.  Drizzle a few drops of oil along the edges

Once the  corners starts lifting up and the underside is golden colour, flip to the other side and drizzle another 1/2 teaspoon of oil along the edges.  Once both the sides are cooked, transfer the dosa to a serving plate.  Healthy and tasty broken wheat dosa is ready to be served.  Serve with sambar and  coconut chutney.

NOTES/TIPS

Green chillies, ginger and coriander leaves can also be added to  the batter at the time of grinding.

Prepare this dosa immediately without fermenting.  Leftover batter can be refrigerated for 2-3 days.

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Palak khichdi is a very healthy and tasty khichdi made with rice, moong dal and spinach leaves.  Spinach gives a good flavor to the khichdi.  Palak khichdi is very similar to the traditional khichdi.  Except that spinach is added to make it more nutritious and to get all the nutrients from it.  Spinach not only gives  good green colour to the khichdi but also helps in indigestion problems.  This khichdi is very light on the stomach too.  Rice, dal and greens makes this dish a sumptuous meal.  Palak khichdi goes well with plain curd, raita, papad or pickle.

Prep Time : 20 mins

Cook Time :  15 mins

Servings : 2 to 3 persons

Indian cuisine

INGREDIENTS

Raw rice – 1/2 cup

Yellow moong dal – 1/2 cup

Handful of palak or spinach leaves (2 to 3 cups of palak leaves)

Ghee or oil – 2 tablespoons

Cumin seeds – 1/2 teaspoon

Tej patta or bay leaf – 2

Cloves – 2

A pinch of asafoetida

Cardamoms – 2

Onion – 1 (chopped finely)

Tomato – 1 (chopped finely)

Green chillies – 2 (chopped finely)

Ginger-garlic paste – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1/4 teaspoon (optional)

Salt to taste

Water – 3.5 to 4 cups of water

HOW TO MAKE OR PREPARE PALAK KHICHDI RECIPE

Rinse and soak the rice and dal together in enough water for half an hour.  Clean and rinse the palak leaves thoroughly.  Put them in a mixer grinder.

 

Grind to a smooth puree by adding very little water.  Keep it aside. Heat ghee or oil in a small pressure cooker on medium flame.  Add hing, cumin seeds, tejpatta, cloves and cinnamon.  Stir fry till they give a  nice aroma.

Add ginger-garlic paste, green chillies and chopped onions and saute till the onions become light golden in colour.  Then add chopped tomatoes and mix well.  Cook till the tomatoes become little soft.  Then add turmeric powder, red chilli powder and salt.  Mix well.

Once the tomato mixture is fully cooked, add the palak puree and mix well.  Saute on low flame for 3-4 minutes.

Strain the  rice and dal and add to the palak mixture.  Add salt, if required. Mix everything well.

Add 3.5 to 4 cups of water.  Stir well.  Pressure cook on medium flame for 5 whistles.

Once the pressure is cooled down, check for consistency.  Add hot water if the khichdi is too thick.  If the khichdi is thin, then simmer on low flame to get the required consistency.  Serve palak khichdi hot or warm with 1 teaspoon of ghee added to the top of the khichdi.

NOTES/TIPS

Khichdi tends to thicken once it gets cooled.  So adjust the consistency according to your taste.

Add a teaspoon of ghee at the time of serving for better taste and flavor.

Palak khichdi is best served hot or warm.

You can  also add grated ginger or finely chopped garlic for an enhanced flavor.

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Cucumber curry or cucumber kootu is a tasty stew made with cucumber.  It goes well with steamed rice and rotis.  It is a healthy and simple side dish made with cucumber, moong dal, coconut and spices.  Cucumbers are very low in calories but high in nutrients.  If you are not fond of raw cucumber, you can make this curry which is a good and tasty way to include in your diet.  This dish is one of the simple curries done in south indian style.  Coconut and moong dal added to it, gives a delicious and good flavor to the dish.

Prep Time : 20  mins

Cook Time : 15  mins

Servings :  4 persons

South Indian cuisine

INGREDIENTS

Cucumber – 2 (medium sized) (chopped into medium cubes)

Yellow moong dal – 1/4 cup

Turmeric powder – 1/4 teaspoon

Salt to taste

FOR GRINDING TO A PASTE

Grated coconut – 1/4 cup

Black pepper seeds – 1/2 teaspoon

Cumin seeds or jeera – 1 teaspoon

Red chilly – 1 (optional)

Rice – 2 teaspoons

FOR SEASONING

Coconut oil or any cooking oil – 2 tablespoons

Mustard seeds – 1/2 teaspoon

A pinch of asafetida or hing

Urad dal – 1/2 teaspoon

Curry leaves – 10

Red chillies – 2 (split into two)

HOW TO MAKE OR PREPARE CUCUMBER CURRY RECIPE

Soak the rice with little water for 15-20 minutes.

Boil the cucumber pieces with enough water.  Cook till the cucumber becomes little soft and tender.  Ensure that they are not overcooked or too mushy.  Once cooked, drain the water completely and keep the cucumber pieces aside in a separate plate.  (You can use this water later for making the coconut paste).  In a mixer grinder, add the grated coconut, cumin seeds, black pepper seeds, red chilly and soaked rice.

Add little water to make a smooth paste.  Keep it aside.

Add turmeric powder and enough water to the moong dal and pressure cook for 3 whistles.  Once cooled down,  mash the dal and keep it aside.

Heat oil in a pan on medium flame.  Add mustard seeds and allow it to splutter.  Then add urad dal, hing, curry leaves and red chillies.  Saute for a minute till the urad dal turns light brown in colour.  Add the drained cucumber pieces and mix well.  Stir fry till all the water evaporates.

Then add the ground coconut paste and mix well.

Add the mashed dal and salt.  Mix well again.  Add water, if required, to get the right consistency.  Once it comes to a nice boil, switch off the flame.

Delicious cucumber curry or stew is ready to be served.  Serve hot with rice or rotis.

NOTES/TIPS

Do not overcook the cucumber.  Cook till it becomes soft and tender.

Coconut oil  gives a good flavor to the dish.

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