Though Drumsticks are not popular with a few, because of the manner in which they have to be chewed, these fritters are sure to leave them asking for more. Used in a variety of delicious dishes these fried ones are a personal favourite.
1 tbsp Chilly powder
1/4 tsp Hing/Asafoetida
Oil for frying
Wash and cut the Drumstick into two inch pieces. Sprinkle Chilly powder, Hing and salt and mix thoroughly. Keep aside for about ten minutes. Sprinkle with the rice flour and a little water to coat the drumsticks well. Heat oil in a pan. Fry the drumsticks a few at a time till golden and crisp. Enjoy as a side dish with Rice.
A delicacy available only during the monsoons, a variety of dishes from a fry, a sukka, stir fry or a mix gravy can be made from Teasel Gourd. One needs to ensure that they are Dark Green in colour as the Light Green ones have large seeds within them. I personally love the crunch of the seeds so buy the slightly Light Green ones. Posting a Teasel Gourd Fry today which can be enjoyed as a side dish with Rice or can be eaten as a snack with tea.
250 gms Teasel Gourd
2 tsps chilly powder
1/2 tsp Hing/Asafoetida
A mixture of Rice flour and Besan/Gram Flour in the ratio of 2:1.
Oil for frying
Wash and slice the Teasel Gourd as shown in the picture. Sprinkle Chilly powder, salt and Hing. Mix well. Take the Rice flour and Besan in a plate and mix them well. Coat the slices with this mixture. Heat oil in a pan. Drop the coated slices and fry on a medium flame till crisp. Serve hot.
This Sweet and spicy Drumstick preparation holds fond memories of childhood. There was a huge Drumstick tree in our backyard and my mother would pluck the fresh drumsticks to make this curry which goes well with Rice or with Rotis.
1 tbsp oil
1 tsp Mustard
2 Red chillies broken into bits
7 tbsps Jaggery syrup
Devein the Drumsticks, and wash them. Chop them into two inch long pieces. Heat oil in a pan. Add the mustard and after it splutters add the broken red chilly bits. Toss. Add the Drumstick pieces, salt and a glass of water. Cook till done. Add the jaggery syrup and boil well for a couple of minutes. Serve when hot.
Raita and Pachadi are the names for a salad of raw vegetables tossed in curd. Today I have posted a Tomato and Cucumber Pachadi which goes well as a side dish with any Indian meal.
One large Tomato
1 medium sized Cucumber
1 green chilly
2 tbsps Coriander leaves
250 ml Curd/Yoghurt
Wash and Deskin the Cucumber. Grate it. Chop the tomato and coriander leaves fine. Mince the green chilly and crush it with salt. Mix the grated cucumber, chopped tomato, coriander leaves along with the chilly and drop it into the curd. Mix well. Serve chilled.
Sambhar can be made with a variety of vegetables and among the popular ones is the Radish or Mullangi Sambhar. Hot rice, Sambhar and Papad along with Curds are a heavenly combo. The Recipe link to the Sambhar powder is under the catagory of Spice Powders of this website.
1 large Radish
1 large Potato
2 large Onions
150 gms Arhar Dal/ Split Pigeon peas
3 tsps Sambhar Powder
1 tbsp Tamarind paste
2 tbsps Ghee/clarified butter
1 tsp Mustard
A Kidney Bean sized piece of Hing/ asafoetida powdered fine
4 sprigs Curry leaves
Wash and peel the Radish and potato. Slice the Radish into roundels and cube the potatoes. Slice the onions. Drop all the three vegetables in a litre of water along with salt and Sambhar powder. Cook till done. Pressure cook the Arhar Dal to three whistles. Allow the Pressure Cooker to cool before opening it. Churn the Dal and drop it into the cooked vegetables along with the tamarind paste. Boil well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss and add the curry leaves. Pour the seasoning into the boiling Sambhar. Switch off. Keep aside for half an hour for the flavours to infuse before serving. Serve with a dollop of Ghee over hot rice.
I had bought some Radish to make a Sambhar and ended up having a bunch of Radish Leaves. Instead of making the usual stir fry, decided to make a Molagootal or a Dal and coconut based gravy which is flavoured with these leaves. It goes well with both Rice or Rotis.
A small bunch of Radish greens
100 gms Arhar Dal/ Split Pigeon peas
1/4 coconut grated
1 tsp Jeera/ Cumin seeds
5 dry red chillies
2 tsps oil
3 tsps Urad Dal/ Black gram Dal
1 tsp mustard seeds
A pinch of Haldi / Turmeric powder
Wash the Radish Greens well and chop them fine. Pressure cook the Arhar Dal with a pinch of turmeric. Cook the chopped Radish greens with a little salt till done. Heat 1 tsp oil. Drop in 2 tsps of urad dal and when it turns golden brown add the 4 dry red chillies. Toss. Remove and allow to cool. Grind the roasted ingredients along with coconut and Jeera to a smooth paste. Churn the Dal. Drop it into the cooked Radish greens along with the ground paste. Boil well. Heat the remaining tsp of oil. Add the mustard seeds and after they splutter add the remaining tsp of Urad Dal. After it turns golden brown drop in the dry red chilly. Toss and pour the seasoning into the Molagootal. Serve it with hot rice.
A Thogayal is a Chutney like preparation and can be made with or without coconut. I prefer to add some while making, as it gives texture to the Thogayal. A variety of Thogayal can be made by using Mint leaves, Curry leaves, Coconut or even Pulses. Posting a Coriander Leaves Thogayal today.
A small bunch of coriander leaves
5 dry red chillies
2 tbsps Urad Dal/Black gram Dal
1 tbsp tamarind paste
2 tbsps grated Coconut
1/2 tsp jaggery
2 tsps oil
Wash the coriander leaves and drain them well. Heat oil in a pan. Drop in the Urad dal and roast it to a golden brown. Drop in the red chillies and toss them for a couple of seconds. Remove and keep aside. Allow to cool. Grind the coconut, tamarind, jaggery, salt roasted red chillies and urad dal to a smooth paste. Drop in the coriander leaves and grind to a slightly coarse consistency. Serve with hot rice.
The twin combination of Sweet and Savoury Buns is something amazing. Teamed with a cup of hot filter coffee, it is sheer bliss! Have posted the two together for easy access. Here is the recipe link to the same.