Pavakka Mezhukkuvaratti (Bittergourd stir fry)

This quick recipe is a family favourite. A lot of people I've served this to, who generally aren't bittergourd lovers or prefer only the deep fried version, seem to like this version of pavakka mezhukkuvaratti (bitter gourd stir fry). To the recipe then, without much ado:

Pavakka (bitter gourd) - 2 medium sized ( I prefer the dark green ones)
Onion - 1 medium sized
Green chillies - 5-6 Nos (as per your spice tolerance)
Ginger - 2 " piece (julienned)
Coconut oil - 3 teaspoons
Salt to taste
Sliced fresh coconut pieces (optional)

Soak the bittergourds in water with a teaspoon of salt or vinegar thrown in for atleast 10 minutes. This is to dislodge the dirt, the pesticide residue etc that can hide in between the grooves. Then wash thoroughly under running water.

Slit the bittergourds vertically. If the seeds are tender enough let them be or else dislodge them. Now, slice into thin semi circles. Slice the onions thin and slit the chillies. Add all ingredients (including salt and oil) together in a bowl and using your fingers rub everything together till well mixed. Cover and let marinade for 1/2 hour to 1 hour.

Warm a skillet and spread the mixture in. Cover and cook for a couple of minutes on very low flame. Open lid and stir. Allow to simmer cook tossing once in a while till the bittergourd is well done.



Serve as aside to plain rice and south indian curry of choice.




This platter of pavakka mezhukkuvaratti is going to participate at the Vegetable Marathon - Bittergourd event at Nithu's Kitchen. The event is part of the Vegetable Marathon series launched by Anita's Kitchen

Pori-badam urundai (puffed rice and almond laddus)

Deepavali treats need not necessarily make you guilty of high calorie/fat laden indulgence. With a little bit effort and imagination you can make goodies
that are absolutely delicious and yet healthy. If you do not believe me, try these yummy laddus made all out of healthy ingredients. A lot of you might be familiar with puffed rice laddus (pori urundai), I've just given this a little variation plus thrown in a couple of extra ingredients.

Puffed rice (pori/murmure) - 2 cups
Raw almonds - 3/4 cup (ground to meal)
Jaggery (sharkkara) syrup - 1 cup
Cardamom - 4-5 Nos
White sesame seeds - 1/4 cup
Saffron strands - 3 or 4 (optional)
Medicinal (raw) camphor (pachai karpooram) - two pinches (optional)

Powder the almonds in a coffee grinder/chutney jar of your mixie/food processor). Pour the jaggery syrup into a thick bottomed skillet and add the rest of the ingredients one by one. Keep stirring. You will find that the puffed rice absorbs the syrup and will reduce in size. Stir on low flame till everything is well incorporated and reaches a coarse halwa/jam like consistency. Allow to cool for about 10 minutes.
Pull out small sections and shape into small lemon sized balls. Grease your palms with a little odourless cooking oil like rice bran/canola/sunflower or use ghee (clarified butter) instead.

Refridgerate and these keep well for a week.

PS:

To make Jaggery syrup - In a seperate vessel boil about 150 ml water and dissolve an equal quantity of jaggery. Filter to remove scum. Pour this into a thick bottomed skillet and simmer till it reaches a thick,syrupy texture.

Sending these to the Diwali Sweets & Snacks event at Home Cook's Recipes.

Quick coconut laddu with condensed milk - repost for event

This was the Deepavali fare I made last year. Reposting it for the Diwali Sweets & Snacks event at Home Cook's Recipes.
Click Here for the recipe.

Eggless apple and dates bran muffins

It's been a long time since my last post. I hope my readers will accept my apologies and also my promise to be much more regular henceforth!

During a train trip from Chennai where I worked, several years ago, to my hometown in Kerala, I met a young couple travelling along with their toddler.I reach my destination by about 8 Am and hence avoid breakfast on the train. This couple, however, were going further and hence picked up breakfast when they reached the Ernakulam station.Once their breakfast ritual was done with the mother pounced upon the just awakened toddler with a pack of commercial potato fries. The toddler was obviously in no mood for the chips but the mother pleaded, cajoled, coaxed, and even threatened till she finished half the packet. The dad pitched in with his, "baby, you should eat breakfast". I was aghast to say the least! But once I started taking notice, I found that this was not a one off case. There are many people who regularly buy bakery goodies for their kids to eat after school; start them on a batter fried chicken, fizzy drink, chips, and instant noodle routine when very young. Started this way no wonder they bloom into coke guzzling-junk gobbling obesity ridden teenage years and then into young adults who have already succumbed to some or all of the degenerative diseases.

This in mind, I try and avoid picking up commercial snacks and edible goodies, as far as possible, where my little girl is concerned. Her only allowed indulgences, till date, are transfat free biscuit brands and chocolates in moderation. Once she gets to the school going- peer influencable age my influence on her is bound to decrease. Hence, why not atleast put some effort into giving her a healthy start.

This wholesome muffin, with loads of goodness in it, is a little different from your regular muffin in that it has more texture. I also found that it tasted much better the next day.

wheat bran - 1 1/2 cups
whole wheat flour - 1 cup
low-fat buttermilk -1 cup
flaxseed - 1 dessert spoon (finely ground)
packed brown sugar - 1/4 cup
baking powder - 1 teaspoon
date syrup - 1 dessertspoon
dates - about 10 Nos (pitted, and chopped)
apple - 1 Nos (deseeded, grated peel and all)
extra virgin olive oil - 1 dessertspoon

Soak the bran and flaxseed in the buttermilk for a few minutes. Incorporate the baking powder with the wheat flour. Add everything together and mix to form a sticky batter. If required, add in a little warm water. Pour into greased cup cake moulds and bake in preheated oven at 200° C for about 20 minutes. Insert a tooth pick to check if it comes clean. If required, bake at 180° for another 4-5 minutes.

PS: The chopped dates and date syrup will make these appear a little sticky in places. Hence cool well, preferably overnight, before eating.