Kovakkai Kadala Curry, Ivy Gourd (Dondakaya) And Chickpeas Curry

          Kovakkai Kadala Curry or Kadle Manoli as known in Mangalore is another curry that I tried from the Mangalorian cuisine. As soon as I saw it here, I was very tempted with the coconut masala that was added to the curry and since everything was in hand, I tried out the recipe immediately and I was not disappointed. The curry tasted very delicious, we had it with rotis, but you can serve it as a side dish with rice and dal, very easy curry, just need to plan a little ahead as the chickpeas need to be soaked overnight or for about 8 to 10 hours, do try this curry when you cook kovakkai/ dondakaya/ tindora/ ivy gourd the next time..

Beetroot Rice

          What to pack for lunch tomorrow, this is always a big question for most of us, in my house it has to be either rotis or parathas with some curry or some mixed rice, that's the reason you can see a lot of curries and rice ( one pot meals ) in my blog. Today's dish is another simple rice using beets, I have used the simple basic South Indian seasoning of mustard seeds and urad dal and a coarse paste of coconut, chillies and ginger to give a nice flavor and taste to the rice. If you like beets, go ahead and make this delicious rice, it takes very less time and tastes great with some raitha or chips on the side..

Zucchini And Green Peas Curry

          Zucchini is another favorite vegetable at home, whenever I happen to see them fresh, I always pick them up. I usually add them to pasta or make a chutney, this time I had just one zucchini and I wanted to make a curry to go with rotis, since a curry with only one zucchini would be very less, I combined it with some green peas, green beans and potato along with a coconut and coriander paste. The curry turned out very delicious and tasted really good with the rotis, and I am sure that it would taste good with rice too..

Rice And Paneer Cutlets

          Today's post is once again for the ' Shhhhh Cooking Secretly ' event, I was supposed to cook and post it for last month, but then, since my kitchen was getting renovated, I couldn't do it till last week. I was paired with Shama of Easy2Cook Recipes and she had given me rice and paneer as the secret ingredients. I didn't think too much, the moment the ingredients were given, the first thing that came to my mind was these cutlets. I used leftover rice, paneer along with some capsicum and onion and spices and then shaped them into these cutlets. Since I wanted to keep it healthy, I shallow fried them, they turned out super delicious, it can be served with some green coriander chutney, but I served them with just some tomato sauce, perfect evening snack..

Stuffed Ridge Gourd (Peerkangai, Beerakaya,Turai)

          This month, for the ' Shhhhh Cooking Secretly Challenge ' event ( started by Priya ), I was paired up Sangee Vijay of Spicy Treats, and she had given me ridge gourd and cabbage as the two ingredients. I don't have to give an introduction for Sangee, she is well known in the blogger community and her blog has so many delicious recipes, and also, she is one of the first few people to comment and encourage me in my beginning days of blogging. Coming to the ingredients, I was slightly skeptical, both of them vegetables and I was not sure how I was going to combine them in a dish. Then the idea of stuffing the ridge gourd popped up, I have seen a lot of recipes, most of them used a peanut based stuffing, I thought I could use the cabbage as a stuffing. The dish turned out absolutely delicious, the cabbage stuffing tasted really good with the ridge gourd, we had it with rotis and dal but I am sure, it would go well with rice too..

Godhumai Roti, Wheat Flour Roti ( Adai )

          I have always made rotis, parathas, pooris and dosas using whole wheat flour, I have heard about this Godhumai Roti/Adai, but never gave it a try until a couple of weeks back. The roti/adai is very easy to make, I have added some sauteed onions, chopped coriander, coconut to the whole wheat flour to make a soft dough and made the rotis, even beginners who find it difficult to make soft chappathis can make this. They came out really soft and stayed that way even when cold, and tasted great with some tomato thokku or pickle, try these rotis/adais when you want a change from the regular chappathis..

Carrot Rice With Kuthiraivali (Barnyard Millet)

          My new kitchen is all done and I was slightly busy with arranging everything back, so I couldn't post for the last couple of days. Have to start cooking and clicking, it's been a long time now, almost more than a month. Coming to today's dish, I had made it, some time back, for lunch, a simple and healthy recipe with millets, I have used Kuthiraivali/Barnyard Millet and carrots, actually, while making it, I was not very sure and almost expected it to turn out mushy like carrot pongal, but it came out very good, the final dish had the perfect texture and taste..

Vada Curry, Lentil Fritters Curry

          As I had said in my set dosa post, here's the Vada Curry that goes extremely well with the dosas. This curry involves two parts, making the vadas and then the curry and then bringing them together to get the Vada Curry. Though, it might sound like a lengthy preparation, it's not very hard to make, and the little effort that goes into making it, is totally worth it. This curry goes well not only with the Set Dosas, it also tastes good with idlis, aappams and I think, next time I would also try it with mixed rice varieties, like lemon and tomato too..

Soft And Spongy Set Dosas ( Pancakes, Crepes )

          Set Dosas, these are not crispy and thin like the regular dosas/crepes, these are soft and spongy like pancakes, but unlike pancakes, these dosas are made with rice and urad dal batter. Also, I have used two varieties of rice, both raw and par boiled and rice flakes or aval along with the dal/lentils and fenugreek seeds. The dosas were super soft and really like a sponge, that makes it a perfect combination with vada curry ( my next post ), just soaks in the curry, but I am sure these dosas will taste equally good with chutneys and sambars too..

Kovakkai ( Tindora, Ivy-Gourd, Dondakaya ) And Carrot Curry

          As my kitchen is not completely ready and I haven't cooked anything interesting for the last couple of weeks, I am simply posting dishes that I had cooked and clicked some time back. Hopefully, my kitchen should be done soon, before I run out of posts. I had made this Kovakkai And Carrot curry, months back, as a side dish to go with moru kuzhambu and rice. Whenever I cooked kovakkai/tindora/dondakaya/ivy-gourd, I usually sauteed them well along with onions and spices, this time I had only about 20 small kovakkais, so I cooked them along with a couple of carrots and a spicy onion paste. This curry goes well with both rice and rotis, serve it along with a dal/lentils for a complete balanced meal..