Kovakai Chutney

Many of us do not even know all the vegetables that we eat each time. Here is a yummy chutney from one such vegetable, popularly known as kovakai in Tamil, dondakaya in Telugu, tindora in Hindi and Ivy gourd in English.

Kovakai Chutney

Ingredients

Kovakai (Ivy gourd) - 6 to 7 numbers

Big onion – 1 (medium size)

Tomato – 1(big size)

Tamarind paste - 1 tsp

Salt to taste

For the seasoning

Cooking Oil - 1 tsp
Bengal gram -1 tsp
Long Red chillies - 2 to 3(without seeds)

Preparation

Soak kovakai in water for 5 minutes and clean. Cut them into small pieces. Chop the onion and tomato into small pieces.

Method

In a frying pan put 1 tsp of cooking oil and fry the ingredients listed for seasoning.

Now add the onion with one pinch of salt and fry. When the onions become golden brown add the tomatoes and kovakai and fry for few minutes till the raw taste disappears.

Now switch off the flame and wait till the fried items come to room temperature.

Put them into a mixer jar and grind.

Transfer to a serving vessel.

Now the dish is ready to serve.

This chutney is a good side dish for Idly and dosa.

Banana Fruit Pachdi

A preferred evening snack or a good dessert to serve.

Banana Fruit Pachdi

Ingredients

Banana fruit (ripe) - 2 or 3 no.s

Curd - 3 to 4 tbsp

Grated coconut - 1 tbsp (optional)

Salt to taste

For the seasoning

Cooking Oil - 1 tsp
Mustard seeds - 1/2 tsp

Urad dal - 1 tsp
Asafetida - 1 pinch

Green chillies - 2 to 3 no.s as per size

Curry leaves - 10 no.s

Preparation

Cut the banana into ¼ inch pieces.

Method

In a mixing bowl add the banana pieces, curd, coconut (optional) and little salt.

In a Frying pan put 1 tsp of cooking oil and fry the ingredients listed for seasoning.

Add the seasoning with the banana mixture.

Refrigerate the dish before serving and serve chilled.

This pachdi is good side dish for sambar rice.

Health tips

Sugar patients  could consume little amounts just for taste to be cautious.

Violet Cabbage Gravy

Many of us have seen this vegetable, a violet colored cabbage in the super markets but wouldn't have known what to do with it, here is an amazing side-dish for your rotis...have a nice meal...!!!

Violet cabbage gravy

Ingredients

Violet Cabbage very small size - 1

Big onion medium size - 1

Tomato medium size - 1

Grated coconut - 1 table spoon

Ginger - ¾ inch

Garlic pods medium size - 2 numbers

Poppy seeds (Kasakasa) - 2 teaspoon

Cashew nut - 8

Salt to taste

For the seasoning

Butter 1 teaspoon
Oil - 1 teaspoon
Cardamom - 1
Cinnamon - 1 inch piece
Cloves - 2

Sombu (Aniseeds) - 1 teaspoon

Red chilly 4 numbers

Kashmiri chilly - 1 big size (optional - makes the dish tastier)  

Preparation

Cook the Cabbage in the water till crispy without smashing it. Keep the cooked excess water for making gravy instead of using fresh water.

Method

In a Frying pan put 1 teaspoon of butter and fry the masala ingredients listed for seasoning. Add the remaining oil and fry the chopped onion pieces with little salt until it turns golden brown. Add chopped tomato and fry for a minute. Add the ginger and garlic and fry till they are soft.

Now cool the fried items to room temperature and grind them to a paste with grated Coconut, Kasakasa, Cashew nuts and little water depending on the thickness and amount of gravy required.  

Add the ground masala with the cooked Cabbage and boil for a while until the raw smell disappears.

Garnish with coriander leaves.

Now the dish is ready to serve.

Tips

Use small size cooker for frying the ingredients.  Transfer the fried items to another plate for cooling and grinding. Use the same cooker pan for cooking the cabbage and continue making the without transferring the vegetables to another vessel.

Broccoli Salad

Suppose we keep vegetables on one side of the health balance and rice on the other, vegetables would weigh heavier. A cup of cleaned and blanched vegetables along with a bread n a glass or milk or fresh juice would give you a kick start for your busy day than any idlys and dosas. So try this cancer preventing salad and enjoy your morning..!!!

BROCCOLI SALAD

Ingredients 

Broccoli medium size - 1 number

Baby cucumber medium size - 2 to 3 numbers

Apple (Bangalore) Tomato medium size - 2 numbers

Cabbage - small piece

Frozen Sweet corn - 3 tbsp

Frozen peas - 3 tbsp

For Dressing

Black salt - 1 to 2 tsp

Salt to taste

Pepper powder - 2 tsp

Chaat Masala - 1 tsp

Raisins - 1 tbsp
Olive oil -1 tsp (optional)

Coriander leaves (optional) 

Preparation

Boil the Sweet corn and peas together in a pan for 5 minutes with water and little salt. Drain them from water and keep aside.

Cut Broccoli into ½ inch size pieces and wash in water 2 or 3 times. Blanch the Broccoli.

Blanching method:

Take the sweet corn etc. boiled water, add some more water in a pan which is enough to immerse the broccoli pieces, heat up to boiling temperature, switch off the flame and add broccoli flowers into it. Now wait for 2 minutes, transfer the broccoli pieces immediately into water with normal temperature, take them out immediately from water and keep aside.  

Cut Apple Tomatoes into very small pieces after removing the flesh with seeds inside.

Cut the baby cucumber into very small pieces.

Cut Cabbage into 2 to 3 inch long size slim pieces.

Method

Put the boiled Peas and Sweet corn, Blanched Broccoli, Apple Tomato, Baby cucumbers, Cabbage Julienne in a mixing bowl. Keep the mixture in refrigerator for at least half an hour. Add the items given for dressing in the mixing bowl before serving.

Health Benefits

Blanched Broccoli and green vegetables are with full of nutritional benefits. Broccoli is a Powerful Antioxidant having properties for cancer prevention.