Wednesday, June 16, 2010

Moru(Buttermilk) kootu with Adai


1 small snake gourd chopped
2 small eggplants chopped
1/4 bottle gourd chopped
1 ripe tomato quartered
1 tsp salt
1/2 tsp turmeric

2 tsp oil
3 red chillies
2 tsp coriander seeds
1 tsp chana daal (bengal gram)
1/2 tsp fenugreek seeds
1 cup grated coconut
2 green chillies
1 cup curds

2 tsp ghee
1 tsp mustard seeds
a few curry leaves

Heat 2 tsp oil in a frying pan.Add res chillies, coriander seeds, chana daal and fenugreek seeds.Saute for 2 mins.Place it in an electric blender. Add coconut, green chillies and a little water. Blend to a fine paste.Keep aside.

Heat 2 tsp ghee in a heavy saucepan.
Add mustard seeds and a few curry leaves.
When the mustard seeds splutter, add the veggies and tomato.
Add salt, turmeric and enough water to cover the vegetables.
Cover and cook till tender.

Add the paste once the veggies are cooked and tender. Reduce the heat till lukewarm.
Add the curds.
Serve hot with rice or Adai.

Kothu Parotta (I used a Paratha)

I was craving for some kothu parotta and decided to try my friend Anu's recipe which I had been meaning to do forever.Here is the link to her recipe for spicy parotta with eggs.I have followed her measures almost exactly and the result was mouthwatering.Thanks Anu.

1 1/2 plain store bought parathas
1 Onion, chopped
1 Tomato, chopped
3 Eggs, beaten
2 Green Chillies, split lengthwise
1/2 tbsp Chilli Powder
1/4 tbsp Ginger-Garlic Paste
1 tsp Coriander Powder
1/4 tsp Pepper powder
1/4 tsp Turmeric powder
Salt to taste
3-4 Curry Leaves
Cilantro leaves, for garnish

Heat oil in a saucepan.
Add the curry leaves, green chillies and onions.
Saute til onions are brown. Add the ginger-garlic paste and the powders.
Fry for 2 mins.

Add the tomato and stir fry until the tomato is cooked.
Pour in the beaten eggs and scramble with the mixture, until 3/4 done.
Add the salt and shredded parotta and mix to combine. Garnish with cilantro leaves.

The end result is a very very tasty Kothu paratha in my case.Enjoy!