indian recipies 2

7/30/2019 Indian Recipies 2

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Mahanandi

Cooking with Consciousness ~ Indi(r)as Recipe

Bottle Gourd with Chana Dal

Sorakaya Sanagabedala Kura

I love this 20-minute preparation very much. The pale green beauty, Sorakaya is simply seasoned to show offits supple texture and slight sweet flavor. Like many recipes from my home, Nandyala, the flavoring is daal.And in this dish its the tasty and healthychana dal. Not only traditional, recipes like these are also waist-friendly and stamina building. They will be part of my diet and featured frequently at Mahanandi, as I start toprepare for my trip to India late this summer.

Cook this kura with young and fresh looking sorakaya for best results.

Recipe:

Soak quarter-cupchana dalin water for at least 30 minutes.

Peel the skin, and cut thesorakaya (bottle gourd) into half-inch cubes. (I added 3 cups.)
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In a pot, add and heat a teaspoon ofoil. Add a pinch each cumin and mustard seeds. And also a pinch ofasafoetida (hing, inguva). When the mustard seeds start to pop, add the rehydratedchana dal. Stir-fry for abouttwo minutes.

Then add the bottle gourd cubes. Sprinkle teaspoon turmeric and teaspoon red chilli powder. Also aboutquarter cup of water. Mix. Cook, covered on medium-heat, until the white bottle gourd cubes turn totranslucent pearl like.

Stir in quarter teaspoonsaltand a teaspoon each -jaggeryandcoconut gratings. Mix and cook for few moreminutes. Serve immediately. (Sorakaya Kura is a wet preparation, but with no sauce or gravy.)

To serve, heat a chapati. Place a big spoonful of kura in the middle and spread, leaving about an inch border.Fold and roll to wrap. Eat.(Sorakaya kura is good with chapati only, and not that good with rice.)

Health Labels:Vegan, Waist-friendlySorakaya (bottle gourd):Pitta pacifying vegetableChana dal: Known for itsanti-diabetic properties

Spices-cumin, mustard seeds,hing, turmeric - aid digestion and well-being

Sorakaya Kura Wrapped in Chapati, withSteamed Carrotson the Side ~ Meal Today

Posted by IndiraCopyrightedinChana Dal,Indian Vegetables,Sorakaya(Dudhi,Lauki),Amma & Authentic

Andhra(Monday March 10, 2008 at5:34 pm- permalink)

Comments (2)

The New Home of Mahanandi: www.themahanandi.org

Cookery, Indic (2) ~ by Veena Parrikar
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Cooking with Green Leafy Vegetables

by Shyamala Kallianpur

Published in 1997 by Shyamala Kallianpur at Secunderabad, in Andhra Pradesh, India. ISBN 81-7525-059-3. (Click on the Bookcover

for Authors image)

If I were Eve in the Garden of Eden, the genesis of my fall from grace might not be the rosy apple, but theseemingly mundane edible greens. Such is the sway that this earthy bounty holds over my taste andimagination. They beckon me at markets with their dewy-fresh looks in variegated shades of green and theirpromise of glowing health. Thus, each weekend sees the grand entry of a motley bunch into my kitchen. Someof them get used up quickly in a zuNka, aloo-somegreenorother, or a soup. Then my inner child awakens andbegins to clamour for something different. This would trigger a search through my cookbooks while the greenswaited in anticipation and then shrivelled up with disappointment. For, my cookbooks have plenty of vegetablerecipes, but leafy vegetables are almost an afterthought. Even in books that provide a respectable number of

greens recipes, the varieties are restricted to spinach and methi, and sometimes mustard leaves. Part of thisnegligence stems out of certain inherent traits of edible greens; namely, they tend to be stubbornly local andseasonal. Most of them are not amenable to traveling long distances; hence, there are variations in the types ofgreens found even between neighbouring states. Cookery books intended to reach a pan-Indian or globalaudience cannot afford to waste space on recipes with main ingredients that are not found everywhere or at alltimes. It is perhaps a reflection of this constraint that the only cookbook in English on green leafy vegetables inIndia is self-published by the author.

Cooking with Green Leafy Vegetablesby Shyamala Kallianpur should not have gone out of print. It is the onlybook that provides recipes for over 30 different kinds of edible greens found in India. It has clear colour
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photographs of about 35 varieties of leafy vegetables. More importantly, greens are treated with the care andrespect they deserve. With a couple of exceptions (such as the Sindhi Sai Bhaji), the recipes never involvepressure-cooking the leafy vegetables or overpowering them with spices. They are steamed, sometimes fried,or cooked just until soft or wilted. Thus, the greens retain their flavour, colour, and nutrients in the final dish.The author also demonstrates a meticulousness that is not often seen in Indian cookbooks. For example, sheexplains the difference between roughly cut , chop , and finely cut for leafy vegetables.She not only explains her rationale for giving the measurements for greens in volume, but further tells you howto measure them in the cup (do not press.but just fill it ). There are many traditional recipes from

different regions of India; however, there are also enough innovative dishes to satisfy the need to do somethingdifferent once in a while.

The chapters are organized according to specific greens: the commonly available ones such as spinach, methi,

amaranth, Malabar spinach (see photo below), and cabbage have separate chapters. Within these chapters, therecipes run the gamut from dry sabzi and gravies to soups, snacks, and salads; especially for the first four ofthe aforementioned greens. With 64 recipes for these greens, I am now never at a loss when faced with yetanother bundle of spinach or methi. The chapter titled Other Leafy Vegetables deals with other easily-availablegreens such as bathua, green-stemmed and purple-stemmed colocasia leaves, coriander leaves, curry leaves,gongura, kulfa (purslane, paruppu keerai), ambat chuka (khatta palak), mint, mustard leaves, manathakalileaves, spring onion stalks, and saranti saag (ponnanganni). It is the last chapter, however, that I find the mostinteresting. Rather awkwardly titled, Some More Other Leafy Vegetables covers greens that grow inhome gardens and are not available in the market, or not used much despite their market availability. Here youwill find recipes forbeetroot leaves, cauliflower greens, radish leaves, carrot greens, garlic leaves, pumpkinleaves, pomegranate leaves, drumstick leaves, tamarind leaves, brahmi, shepu (dill) taikiLo, omum (celery)

leaf, and gherkin (kundru) leaf. There are only a few recipes for each of these vegetables, but the book gives aglimpse of the sheer expanse of possibilities that exists with edible greens.

Before writing this review I tried, rather unsuccessfully, to find the total number of edible leafy vegetables thatgrow in India. It is no secret that the undocumented heritage of Indian cuisines far exceeds the documented, butI can think of no other area, besides edible greens, where this truism applies more strongly. This studyidentified 42 species of plants with edible leaves or flowers in a single district in West Bengal. Our awarenessis limited to only those greens that make it to the market, either through wholesalers or small village vendorswho sell seasonal homegrown fare. Kallianpurs book should have been just one in a long series of such works
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by various authors from several Indian states. This might be a tall order for commercial publishers, but aninitiative funded by the government or NGOs with a nationwide reach might be one of the ways to highlightthis rich culinary biodiversity and preserve it from the forest-fires of globalization.

Recipe: Kothchol (Indian Red Spinach with Bottle Gourd)

Adapted from Shyamala Kallianpurs Cooking with Green Leafy Vegetables

Top: Malabar spinach, also known as Indian Red Spinach. Bottom: Bottle gourd

Ingredients:

Chopped Indian red spinach 4 cupsTender stalks of the spinach, cut into 2-cm length 2 cupsBottle gourd kg (peeled and diced into small cubes)Jaggery 1 tablespoonSalt to taste

Grind to a fine paste:Grated coconut 1 cupDried red chillies 5 (saut them in a little bit of oil first)Raw rice 1 tablespoon (soak it water for 10 minutes)Tamarind one lime-sized ball (use less if your tamarind is strong)

Tempering:Oil 1 teaspoonGarlic 8 to 10 cloves, crushed (no need to peel).

Method:Take the chopped stalks in a vessel, add one cup of water, cover and cook on low heat till the stalks are tender.Then add the diced bottle gourd and salt. Cover and cook until the bottle gourd is just-cooked, but not too soft.Now add the chopped spinach, jaggery, and ground masala. Bring to a boil and simmer until the spinach iscooked. Remove from heat. Prepare the tempering: heat oil in a small pan or tempering vessel and saut the


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garlic, but do not let it brown. Pour the oil and garlic pieces onto the hot cooked vegetables and cover themquickly. Keep for five to ten minutes, then serve hot with rice.

This is a typical dish from Shyamala Kallianpurs Chitrapur Saraswat community.

Text and Photos: Veena Parrikar

Previously in the Cookery, Indic series:

IntroductionSalads for All Occasions - Vijaya Hiremath

Posted by IndiraCopyrighted in Spinach, Sorakaya(Dudhi,Lauki), Coconut (Fresh), Reviews: Cookbooks, Veena

Parrikar, Bacchali(Malabar Spinach) (Monday February 4, 2008 at 12:03 am- permalink)

Comments (42)


Sorakaya Pappu (Dudhi Dal)

Photo Purchase Keywords:Dal,Bottle Gourd

(It takes money, time, effort and energy for food photography. Please do nt photosteal. Click on the links and

purchase the photos legally to digital download and to print. Thanks.)

A good many people seem to have a mental block against bottle gourd (= Sorakaya, Dudhi, Lauki). I too didhave some time ago, but lately the availability of fresh looking and young vegetables at nominal price mademe revisit the old classics as well as do little experimentation with bottle gourd.

The following recipe is one of manypappu(dal) arrows from my mothers recipe quiver. If you do not likeeating raw vegetables, then cook them with toor dal. Thats the common practice at my home, and also inmany homes in Andhra Pradesh. It works perfectly. See, now Im addicted to vegetable-dal combinations.
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In this dal recipe, the slightly sweet bottle gourd is protein powered with toor dal, flavored with tamarind andchilli, and seasoned with tadka. Definitely, this will ease your way in any bottle gourd battle.

Bottle Gourd (Sorakaya, Dudhi, Lauki) and Toor Dal

Recipe:

cup - toor dal (kandi pappu)1 to 2 cups - finely cubed bottle gourd (Sorakaya, Dudhi) cup - coarsely chopped onion teaspoon each (or to taste)- red chilli powder and turmericMarble ball sized tamarind

For popu or tadka:

1 tablespoon ghee or peanut oil6 each - curry leaves, crushed garlicPinch each - cumin, mustard seeds and hing (asafoetida)

Take toor dal in a pressure cooker. Rinse the dal with water. Add the bottle gourd cubes, onion, chilli powder,turmeric and tamarind. Add about one to two cups of water. Mix. Close the lid and steam-cook until toor dalreaches the fall-apart stage. Then add salt, and coarsely mash the ingredients together.

The dal benefits greatly from my daily vitamin dose, I callpopu or tadka. Lets heatghee or oil in a vessel.Add the curry leaves and garlic. Toast them to pale brown, and then add the cumin, mustard seeds and hing.When the seeds start to pop, add the mashed dal to the vessel. Mix and serve the dal with rice or with chapati.

For a true Andhra experience, mix the dal with rice and ghee. Shape into small rounds like shown below. Dipthem in pickle orpodi. Enjoy.
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8/16

Sona Masuri Rice mixed with Sorakaya Pappu, and Shaped to a Round ~ A Bharath Experience

- Indira

Posted by IndiraCopyrighted in Toor Dal, Sorakaya(Dudhi,Lauki), Amma & Authentic Andhra (Monday January 21,

2008 at 7:14 pm- permalink)

Comments (30)


Bottle Gourd, Fuzzy Melon and Silk Squash

Photo Purchase Keyword:Squash

(It takes money, time, effort and energy for food photography. Ple ase dont photosteal. Click on the links and

purchase the photos legally to digital download and to print. Thanks.)
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9/16

Bottle Gourd, Fuzzy Melon & Silk Squash ~ Pitta Pacifying Vegetables

for This WeeksIndian Kitchen

Bottle Gourd is also known as Sorakaya (Telugu), Anapakaya (Telugu), Dudhi (Hindi), Lauki (Hindi),calabash (Italian?), Opo squash.

Fuzzy Melon is sold as Foo Gwa and Mooqua at local Vietnamese grocery.

Silk Squash, other names are Neti Beerakaya (Telugu), Silk Melon and Chinese Okra (Chinese grocery shops).

- Indira

Posted by IndiraCopyrighted in Indian Vegetables, Sorakaya(Dudhi,Lauki), Indian Ingredients, Indian Kitchen,Beerakaya-Neti(Silk Squash) (Sunday January 20, 2008 at 7:03 pm- permalink)

Comments (10)


Lauki Chole

Photo Purchase Keywords:Chickpeas, Bottle Gourd(It takes money, time, effort and energy for food photography. Please dont photosteal. Click on the links and purchasethe photos legally to digital download and to print. Thanks.)

I am sure you must have come across people who constantly fish for opinions. Should I do this?, What doyou think about this?, Do you think this suits me? The first few times its endearing, and then it starts to getannoying. I see a head on your neck, dont you have a functioning brain? You want to hurl back thequestions. Whenever I see such fishing activity in virtual world, I wonder whether this coquettish routine is aclever manipulation for comments or a confused cry for help. Whatever the reason might be, it is always betterto avoid such people who act like they need to conduct focus groups for everything.
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10/16

When it comes to cooking, here is a recipe that doesnt need a focus group to know it tastes good. Well, therecipe is lauki-chole, and it has silk like lauki also known as bottle gourd and smooth tasting chickpeas.Chickpeas are one legume that can stand on their own in taste department. They can pamper other ingredientswithout pandering to them. Thats a good company to have.

Bottle Gourd (Lauki, Sorakaya, Dudhi), Chickpeas and Tomato

Recipe:(for two, for two meals)

1 tablespoon - ghee1 onion- finely chopped4 tomatoes - finely chopped1 small bottle gourd (lauki, Dudhi, Sorakaya), about 6-8

3 cups chickpeas, pre-soaked in water1 tablespoon chana masala powder(homemade orstore-bought)Chilli powder, turmeric, salt, and lemon juice - to taste1 tablespoon - kasuri methi

Cook chickpeas to tender in salted water. Drain. Separate about half cup and puree to fine, for a low-caloriechole thickener.

Lightly scrape the bottle gourds (lauki) skin, cut to middle lengthwise. Scoop the seeds out and then cut thewhite part to bite-sized cubes.

Heat ghee in a big pot. Add onions and tomatoes. Saute to soft mush. Add the cubed bottle gourd. Saute totender. Add the chickpeas and the chickpea paste. Also stir in the spices - chana masala powder, chilli,turmeric powders, and salt. Add about a cup of water. Mix well. Simmer, covered for about 15 to 20 min. Atthe end, sprinkle the kasuri methi and lemon juice. Mix and serve right away.

I like chole. The chickpeas in chole are good with vegetable combination, and they make filling meal withminimum effort. This type of vegetable chole satisfies any grain - rice, chapati, pasta, millet and even thetoasted bread.
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11/16

Lauki-chole with Rice, Lemon and Pickled Pepper ~ Meal Today

Lauki in Ayurveda, Lauki at backyard garden

Bindiyas Kashmiri recipe with lauki

Indira

Posted by IndiraCopyrighted in Chickpeas, Sorakaya(Dudhi,Lauki) (Thursday January 17, 2008 at 9:09 pm- permalink)

Comments (17)


Bottle Gourd in Yogurt

Dear L.G, before writing at her fabulous food blog Ginger and Mango, used to comment on Mahanandioccasionally. Her comments were delightful and informative just like her current blog posts. In one of hercomments in response to my mothers recipe ofsorakaya, she detailed a Kerala recipe of yogurt based bottlegourd curry and asked me to give it a try.
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12/16

I have always wanted to visitGods Own Country - Kerala. I dont know when I am going to do that, but fornow I am content to try at least Kerala cuisine. Yogurt and coconut based curries are hallmarks of Keralacuisine and they call them kaalan. Here is my first attempt at bottle gourd kaalan, I hope I did justice to thistraditional recipe and will be allowed to enter the Gods own country.:)

Yogurt, Bottle Gourd Cubes, Curry Leaves, Coconut-Chilli Paste

Recipe:1 cup of cubed bottle gourd pieces1 cup of day old, homemade Indian yogurt (sour curd)6 green chillies and 1 tablespoon of fresh grated coconut (made into smooth paste) teaspoon of each - turmeric and saltForpopu or tadka:1 tsp of oil1 tsp of cumin and mustard seeds, few pieces of dried red chillies and curry leaves

In a saucepan, heat oil on medium heat. Add and toast the tadka ingredients. Add the bottle gourd cubes andalso green chilli-coconut paste. Stir in turmeric, salt and about quarter cup of water. Close the lid and cook onmedium-low heat, until the bottle gourd pieces are tender. Reduce the heat to low and stir in the yogurt. Turnoff the heat and remove the saucepan from the stove. Cover the pot with a lid and let the curry sit for about 15minutes, for the flavors to mingle well. Serve warm with rice.

The curry tasted superb! Vijay more than me couldnt get enough of this curry and we finished all in onesetting. Thanks L.G for sharing this wonderful, traditional recipe.
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13/16

Bottle Gourd in Yogurt Curry with Rice ~ Our Simple Meal Today

Posted by IndiraCopyrighted in Green Chillies, Sorakaya(Dudhi,Lauki), Yogurt, Coconut (Fresh) (Wednesday July 19,

2006 at 3:07 pm- permalink)

Comments (41)


Bottle Gourd in Sesame (Sorakaya-Nuvvula Kura)

Few months ago, I wrote aboutmy mothers recipe of bottle gourd. It is a standard, no fuss kind of recipe withminimum ingredients. I like the taste of that curry and played around with the recipe little bit and came up withthis one. It is also a simple no-nonsense recipe and supplies carbos (bottle gourd), protein (black chana) and fat(sesame seeds). I love the taste and also the ease with which it can be prepared.

Bottle Gourd (Sorakaya, Dudhi) - Peeled, Cut into Cubes

Recipe:
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14/16

Prep Work:

One cup ofblack chickpeas (kala chana) soaked in water overnight.Half of medium-sized bottle gourd (sora kaya, dudhi), peeled and cut into half-inch pieces (about 2 cups)

Cook:Heat a teaspoon of peanut oil. Toast a teaspoon of cumin, mustard seeds and curry leaves (for tadka).Add the bottle gourd pieces and soakedkala chana. Saut? for few minutes on medium heat. Add about a cup ofwater and close the lid and cook.

Sesame-Dalia paste:Meanwhile prepare the curry thickener. Grind in a blender:3 tablespoons of each - sesame seeds and dalia tablespoon of each - tamarind juice and powdered jaggery1 teaspoon of each - coriander seeds (dhania), cumin and red chilli powder teaspoon of salt or to tasteGrind them to smooth paste by adding about one cup of water.

Simmer:Add the sesame-dalia paste to the curry. Stir in half teaspoon of turmeric. Mix and on medium heat, simmer forabout 15 to 20 minutes, until the curry reaches the consistency you desire.

Tastes great with chapatis/naans and with sorghum rotis.

Bottle gourd curry with chapatis

Posted by IndiraCopyrighted in Sesame Seeds, Sorakaya(Dudhi,Lauki), Jaggery, Chana Dal-Roasted (Dalia) (Tuesday

July 18, 2006 at 7:21 pm- permalink)

Comments (15)


Bottle Gourd Curry (Dudhi/Sorakaya Kura)
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15/16

I remember the mock fights with my sisters using this lengthy, stout vegetable, when we were children. Thisvegetable was our makeshift club in our funny fights. There are other stories that I still could remember to thisday related to this vegetable. My mother used to plant this vegetable every year in our backyard and the cropwas surplus to our family in those days I dreamt of making a lot of money by selling surplus produce, which

never materialized. After some time we were tired of eating this vegetable and I tried to convince my mothernot to plant this vegetable in vain. One year we had a crop of more than 200 of these and needless to say, if youwere our neighbor during that time, you would have received some of these from us for free, you might havebegged us not to sent any more too.:)

Sorakaya in Telugu and bottle gourd, lauki, dudhi or lau in different Indian languages, here is one of mymothers recipe with bottle gourd. Not a lot of ingredients, very simple and basic - tastes good only withchapatis and jowar roti.

Recipe:

Bottle gourd - medium sized - outer skin peeled, then cut into cubes.1 cup ofdalia(pappulu, pottu kadalai) - finely powderedDalia or Pappulu is a type of dal made by roasting the chana dal or bengal gram1 teaspoon of red chilli powder
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1/2 teaspoon each of salt and turmericJaggery, one tablespoon or to your liking

Heat one teaspoon of peanut oil in a big saucepan, toast mustard seeds, cumin and curry leaves. Add the bottlegourd cubes. Cover and cook them in their own moisture. When they are little bit softened, add the finelypowdered dalia (pappulu), red chilli powder, salt, turmeric and jaggery. Add half glass of water and mix themall thoroughly, without any lumps. Cover and cook for about 10 minutes until the sauce thickens and bottlegourd pieces turn soft.

Serve hot with chapatis or withjowar(Sorghum) roti.

Bottle gourd curry and chapatis

After two days of silence in our kitchen (because of newyear celebrations at friends house), Vijay and I prepared this

simple meal today.

Recipe source: AmmaNote to the reader: The sauce to this curry is mainly made of dalia powder. If you think, there is not enough sauce, powder somemore dalia and add it to the curry and adjust the seasoning like salt and jaggery to your taste.

Posted by IndiraCopyrighted in Sorakaya(Dudhi,Lauki), Amma & Authentic Andhra, Chana Dal-Roasted

(Dalia) (Monday January 2, 2006 at 9:39 pm- permalink)

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