Pitla - South Indian Bittergourd curry

There are two types of bitter gourd available in the market - one is dark green and small but very bitter; the second is much lighter in color and quite large and not so bitter.

In our home, we use the light colored one . 

When using the small green variety, slice the gourd into thin slices and knead in 1 tbsp of salt and (optional) 1 tbsp of lime juice.

Sqeeze out the juice after 10 minute and use this gourd in the recipe.

Bittergourd - 1 , deseeded and cut into thin slices (about 4 teacups)
Tamarind - 1 lemon sized ball soaked in water and 4 cups of pulp removed
Tur dal - 1/2 cup
Coconut - 1 cup
Channa dal (kadala parippu) - 2 tbsp
Red chilli - 6 (more or less according to your requirements) + 1 extra
Salt 
Turmeric powder -1/2 tsp
Asafoetida - 1 tsp
Oil - 3 tbsp
Mustard - 1/2 tbsp
Curry leaf - 10
Jaggery - 1 tbsp

Pressure cook the Tur dal, mash well and keep aside.

Heat 1 tsp of oil in a kadai and fry the channa dal and red chilli till dal turns red.

Grind this with the coconut and keep aside.

Heat rest of the oil, splutter mustard, 1 broken red chilli and 5 curry leaves.
Into this add the Bitter gourd and cook on medium flame until golden brown.

Take out the pulp from the tamarind.

Add the salt, turmeric powder ,asafoetida and Jaggery to this.

Then add the lightly fried bitter gourd.

Cook covered on a low flame for 5-10 minutes.
Then add the Tur dal.

After 5 minutes of simmering, add the ground mixture.

Boil and simmer for about 5 minutes and garnish with rest of the curry leaf.

Your Pitla is ready!!

Bharwan or Stuffed Vegetables

A tasty gujarati recipe of Vegetables stuffed with a beautiful light mixture of Besan (chick pea flour) and assorted spices.

Recipe Courtesy : Mrs. Shefali Arvind

Ingredients:
Assorted vegetables:
Potato - 2 medium
Cauliflower - 300 gms
Onion -1 large
Ladies finger - 8
Bhajji Chilli - 4

For the filling:
Chick pea flour (kadala mav) - 1 cup
Coconut - 1/2 cup
Salt
Sugar - 1 tbsp
Turmeric powder - 1 pinch
Coriander powder - 1 tbsp
Coriander leaf - 3 tbsp (optional)
Chilli powder - 1tbsp
Asafoetida - 1 tsp
Lemon juice - 2 tbsp
Oil - 2 tbsp

Tadka:
Oil - 3 tbsp
Mustard - 1 tsp
Jeera - 1 tsp
Asafoetida - 1 tsp
Red chilli - 2 , broken

Method:
Mix all the ingredients of the filling together and keep aside for 10 minutes.

Slit all the vegetables keeping the shape intact.
Stuff the vegetables with this mixture being careful to not break the vegetable open.

Steam the potatoes first. When it is 1/2 done, add the cauliflowers.

When the potatoes are nearly done, add the ladies finger and bhajji chillies.

Close lid, increase flame and turn off.
Do not open the lid till the vessel cools down.

The rest of the steps can be done , just before serving time.

Tadka:
Heat oil, splutter the mustard and add in the jeera, red chilly and asafoetida powder.
Carefully place the steamed vegetables into the oil.

Do not overcrowd like I have done.
Once it becomes golden brown on one side, flip carefully.
Serve hot.

Churros

Maida (all purpose flour) - 1 cup
Baking powder - 1/4 tsp

Water - 1 cup
Vegetable oil - 1 tsp
Salt - 1 pinch (opt)
Sugar - 1 tsp

Vegetable oil for deep frying

Powdered sugar to sprinkle on top

Keep the oil for frying on a low flame.
Heat the water with 1 tsp vegetable oil, salt and 1tsp sugar.
Sieve the flour with Baking powder.
Add the flour into the boiling water.
Stir fast and make sure no lumps are formed.
Transfer this hot mixture into a piping bag.
Pipe the batter into hot oil and deep fry.
The churros will rise to the top.
Transfer to a kitchen napkin and serve dusted with sugar.

We had this with Nutella, because we had no chocolate sauce at home.
(Don't mind the calories, darling!)

Pumpkin Soup

Pumpkin - 1/2 kg, diced into big chunks
Olive oil (pref) - 2 tbsp
Garlic - 1 pod
Onion or Leek - 1 cup
(opt)Rosemary - 1 pinch
(opt)Thyme - 1 pinch
Oregano - 1 pinch
Salt
Pepper - 1 tbsp
Milk - 1 cup
Water - 3 cups

Heat the olive oil in a heavy bottomed pan on a low flame.
Add the garlic and onion / leek and cook slowly till breakable when pressed.
Add the pumpkins and saute on a medium flame for 3 minutes.
Add the rest of the ingredients and cook covered on a low flame till very well cooked.
(I use a pressure cook - 3 whistles and reduce flame for 5 minutes, but it can be messy)
Cool and blend or use a immersion masher.
Heat again and check for seasoning.
You can add more water or milk if you need to make it less thicker.
Serve hot with croutons and more olive oil drizzled or get fancy and servo with pesto!

Achari Vegetable

Potato boiled and cubed - 2 cups
(or) Cauliflower - 2 cups parboiled

Oil - 2tbsp
Mustard - 1 tsp
Methi - 1sp
Red Chilli - 2 broken
Curry leaf - 5

Salt - 1/2tbsp
Turmeric powder - 1/2tsp
Chilli Powder - 1 tbsp
Vinegar - 1tbsp
Water - 1tbsp

Mix the salt, turmeric powder, chilli powder and keep aside.
Heat oil and splutter the mustard, methi, red chilli and curry leaf.
Reduce flame and add the powders.
When the raw smell of chilli powder goes (1/2 minute) add the vinegar.
After another 30 seconds add the potato.
Mix well to coat.
Add the water and cook covered for 5 minutes.

Channa (for Channa Batura)

Chick peas - 1 cup , soaked overnight
Onion - 2 medium
Tomato - 1 large , ground
Ginger paste - 1 tbsp
Garlic paste - 1tbsp
Oil - 3tbsp
Mustard - 1tsp
Jeera - 1tsp

Powders:
salt
Turmeric powder - 1tsp
Chilli powder - 2 tsp
Coriander powder - 1tbsp
Garam masala - 1 tsp
Pepper powder - 1 tsp
Jeera powder - 1 tsp

Garnish:
Coriander leaf

Pressure cook the Chick peas until it is well cooked but retains shape.
Heat oil. Splutter mustard and jeera
Fry the onion, ginger paste and garlic paste on low flame for 5 minutes.
Add the powders and fry for a minute.
Add the ground tomato and fry for 3 minutes.
Tip in the Chick peas and cook covered for 10 minutes on a low flame.
Garnish with Coriander leaves.

Vattayappam

Keralites love this sweet Steamed snack and it is so healthy!

Ingredients:
White rice - 2 cups, soaked for 90 min
Coconut - 1 cup
Yeast- 1 tsp
Cooked rice - 2 tbsp
Sugar - 2 tbsp + extra
salt - 1 tsp
Raisin - 10 or more
Nuts - 4 tbsp
Cardamom powder - 1 tsp
(opt) Banana -Nenthira pazham - 1, cut into rounds
Oil / ghee for greasing dish

Method:
Grind the white rice, coconut, yeast, cooked rice, sugar and salt into a fine paste with enough water to make a thin batter.
Ferment for minimum 6 hours.
Now taste the batter and add more sugar to make it sweet.
Add the raisin , nuts, cardamom powder and mix well.
Grease a plate and line it with banana , if using.
Pour the batter and steam covered. (this takes time)
When a skewer goes into the center and comes out clean, then it is done.
Cool for an hour and cut into pieces.