Pudalangai Kootu / Snakegourd Kootu

       This is very yummy and easy kootu. Its good for health also. Check the health benefits of the snake gourd here. But this is the first time, i am trying kootu and it has come out damn good. 

Ingredients I (to pressure cook)

• Pudalangai / Snake gourd           - 1 (approx 300 gm)
• Channa dal / Chickpeas / 
• Kadala Paruppu                          - 1/4 cup
• Moong dal / Paasi paruppu /
• Green gram                                 - 2 tsp
• Salt                                             - as needed
• Turmeric powder                       - 2 pinch

Ingredients II (Grind to paste)

• Coconut - 1/4 cup
• Green Chilli - 1 
• Cumin Seeds - 1/2 tsp
• Shallots - 4 to 5
• Coriander seeds - 1/2 tsp

Ingredients III (to temper)

• Mustard seeds - 1/4 tsp
• Black gram seeds - 1/4 tsp
• Coriander leaves - few
• Oil - 1/2 tsp

Ingredients IV (to fry)

• Black gram seeds - 1/4 tsp
• Red chilli - 3 to 4
• Peppercorns - 4 to 5
• Cumin seeds - 1/4 tsp
• Oil - 1/2 tsp

Method

• Grind the ingredients given in II (to grind) by adding little water and make a paste and keep aside.

                  

                                               

• Wash the snake gourd and cut into small pieces as shown.               

                                               

                 

• In a pressure pan, add the chickpeas and green gram and water to immerse the dal.

• Add salt and turmeric on it and slightly mix it.

• Add the snake gourd and cook it for 3 whistles.

• Now in a wide vessel, add the ingredients IV (to fry), starting from adding the oil and when hot, add the other one by one and just fry for a min.

• To this add the cooked snake gourd and the ground paste adding required water. 

• Check for salt.
• When it starts boiling, switch off.

• Fry the items given in ingredients III to temper and mix to the above kootu. 

                

                                          

• Yummy kootu is ready to be served.

This goes to the following events
South Indian Cooking Series by Anu

EP Series - Herbs and Spices by Julie of Erivum Puliyum and spicy-aroma

Naatu Kozhi Biryani / Country chicken Biryani

In my Naatu Kozhi Varuval post i have mentioned, that I do not know the difference between the country chicken and broiler chicken. Now I got to know that coz of my loving blogger friends of cookingvarieties and divya. Thank you friends. This recipe got from kitchen Tantra with slight variations.

Ingredients 1 (For Marination)

• Country Chicken - 1/2 kg
• Salt - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coconut oil - 2 tsp

Ingredients 2 ( For making masala)

• Tomato - 1
• Ginger garlic paste - 1 tsp
• Green chillies - 3 
• Coriander leaves - a handful
• Mint leaves - a handful
• Salt - 1/4 tsp
• Lemon - 2 tsp
• Yogurt - 1/2 cup (nearly 4 tsp)

Ingredients 3 (For Biryani)

• Biryani Rice - 3 cups
• Green chillies - 3 (cut lengthwise)
• Chilli powder - 1/2 tsp (optional)
• Onion - 3 (cut lengthwise)
• Tomato - 4
• Ginger garlic paste - 1 tsp
• Ghee - 5 tsp
• Water - 4.5 cups
• Salt - as per taste

Ingredients 4 (Spices - to fry)

• Cloves - 4 to 5
• Cinnamon stick - 3 (Crushed)
• Bayleaves - 3 (Crushed)
• Star anise - 3 to 4
• Cardamon - 2
• Fennel seeds - 1/4 tsp
• Oil - 3 tsp

Method

• Mix the ingredients mentioned in Ingredients 1 and marinate the chicken for 1 hr.

• Soak rice for 20 min.
• Make a paste of masala with the ingredients 2 and keep aside.

• In a pressure cooker, add oil and when hot, add the spices (ingredients 4) one by one and fry for a minute.

• Add the Onion, green chillies and salt and fry till translucent.
• Add the ginger garlic paste and tomato and saute till tomato becomes soft. 

• Now add in the marinated chicken and the masala paste.

• Cover and let it cook for 10 to 15 min in medium heat.
• If the chicken becomes dry, add little water. (Country chicken takes long time to cook).

• When the chicken is 3/4th cooked, add the washed rice and water.
• Check for the seasoning (like salt etc) and adjust it.

• When water starts boiling, close the lid and cover the hole with tumbler (no need to use weight) and cook in low flame for another 10 min.

• Open the lid, add in the ghee, mix slightly and serve the hot and spicy country chicken biryani.

This goes to my event
Dish name starts with N

South Indian Cooking Series by Anu