Showing posts with label VEGAN. Show all posts
Showing posts with label VEGAN. Show all posts

Wednesday, September 4, 2019

GREY PUMPKIN..ASHGOURD..GUMMADIKAYA PACHHI VADIYALU

GUMMADIKAYA PACHHI VADIYALU

Budidha gummadikaya..ash gourd ..is used to prepare  as Vadiyalu..vadiyams..which we can use and fry in  all the meals all over 12 months..but for preparing as bhajiyas or bondas,tender one is required..here in groceries stores,we could get 2 small pieces of ash gourd, so got it home and tried..
The quantities of measurements which I used I am mentioning them here..





Materials..

  • Gummadikaya ..2 pieces
  • Urad dal 3/4 corelle coffee cup
  • Red chilli powder 1 tsp
  • Table Salt..to taste
  • Hing ..2 pinches
  • Oil..for frying
  • A washed cloth
  • Mortar ..to be used as a weight
Method..
  • Wash the ash gourd pieces..and chop them in to fine slits.



  • Place the slits on a square cloth ..add 1 tsp salt..tie the cloth with a rope a,as a potli..and squeeze the excess water.

  • I placed a large vessel,and a strainer in it..then placed the potli in it,and kept a mortar as a weight.. for every 10 minutes,I used to squeeze and again placed in the strainer , with mortar on it..like wise 4 to 5 times,I did this, and could manage to remove the excess water from it.


  • Meanwhile (soak the washed Urad dal in water for 4 hours,and grind it in a mixie jar,with very less water..just as we do  for Urad dal Vadas.. garelu .

  • Place the ash gourd pieces,in a vessel,add the required amount of Urad dal batter,and add chilli powder,salt and hing..mix well.

  • Now the batter is ready..so place a pan on the stove with oil to fry.


  • After the oil is heated in medium heat ,place the batter as bondas,or dumplings in to the oil..

  • First 2 minutes let the dumplings bondas fry,then turn over..

  • Remove them from heat after they are fried ..into brown colour.

  • These bondas require more time to fry in medium heat,or else,if it is high heat  the outside portion will be fried,and inside portion will be raw..So see that..
Here you go.. for video..


  • Serve 

Tuesday, August 20, 2019

SINDHI KADHI

SINDHI KADHI...

Sindhi kadhi is a comforting dish,which is liked by majority of sindhi.Very easy in cooking, with a tangy touch,and suits well with steamed rice and even as a soup.

Materials..

Bhendi.. 6 numbers..cut vertically
Peas,carrots..1 cup
Water..6 cups
Oil..3 tbsp
Methi seeds..1/4 tsp
Jeera 1/2 tsp
Hing..a pinch
Red chillies..2nos..made into slits
Curry leaves
Turmeric 1/4 tsp
Chilli powder..1/2tsp
Adjust according to your taste
Ginger..1/2 inch grated
Tamarind pulp..2 tbsp
Besan flour..Small cup
Salt..to taste

Method.. 


1.Wash all the vegetables and dry..
2.Remove ends and cut bhendi vertically after making them 2 halfs.

3.Place kadai on stove and add 1 tsp oil and fry bhendi,then keep it aside.

4.Again add the remaining oil to the kadai,and add methi,jeera, chilli slits
and after they splutter,add hing,red chiĺi powder,ginger chop and Curry
leaves and mix for a half minute.

5.Now add besan flour and roast well until aroma is released ,it may take 5 minutes.

6.Add 6 cups of water,continuously mix the paste,or it may form lumps.
7.Now add turmeric,tomatoes chop,green peas and carrots.Let it boil,reduce the heat.
8.Let it boil in low flame,until vegetables are cooked.
9.The consistency should be neither thick nor thin.
10.Add tamarind pulp,and salt too.
11.Add bhendi  cook for 5 minutes.

12.Serve hot with rice.