cooking tips

Ingredients : Snake gourd/Padavalanga/Padwal - 1 medium Chana dal - 1/4 cup Oil - 1 tbsp Mustard seeds - 1/2 tsp Shallots/Sambar onion - 4 or 5, peeled and sliced thin Green chillies - 2, slit Curry leaves - a  small sprig Salt to taste To grind Grated coconut - 3 to 4 tbsp Turmeric powder - 1/4 tsp Garlic - 1 or 2 cloves Green chillies - 1 Cumin seeds - 1/4 tsp Preparation : 1. Pressure cook the chana dal with just enough water to cook for 1 or 2 whistles. The dal should be 3/4th cooked. 2. Rub the peel off the snakegourd, and chop it into cubes. 3. Heat oil in a pan and splutter mustard seeds. Add onions, green chillies ad curry leaves and saute till onions start turning brown.  4. Add the cooked dal and the snake gourd and combine well. Add enough salt and cover and cook for few minutes till gourd is cooked. 5. Grind the coconut and other ingredients coarsely without adding water. Add this to the cooked dal and gourd and mix well. Stir fry for a minute. Serve with rice or r...

Thank you everyone for participating in the Kerala Kitchen event. I really enjoyed hosting the event and loved all the recipes that were sent to the event. Thank you, Rose for giving me the opportunity to host the event. So here are the yummy dishes for the roundup... BREAKFAST Uthappams by Rajani. Ragi Idly and Tomato Garlic chutney by Jaleela Onion Uthappam from Chandrani Wheat pleated porotta by Faseela A complete Breakfast platter by Rajani.Being a lazy cook, I can only dream of making such a wholesome breakfast. PICKLES, CHUTNEYS  AND PODI Kannimanga achar/Tender mango pickle  by Reshmi Mahesh Mango pickle by Misha Idli podi/Parippu podi by Faseela Thenga podi by Rasya Srinath Ginger coonut  chutney by Roshni Coriander roasted  gram chutney by Jaleela                                                  Tomato coconut chutney  a...