Ridge Gourd Chutney & Poooris.

Ridge Gourd/Heerekai is one of the healthy vegetable and it is loaded with minerals and vitamins.
Ridge gourd is used in many dishes. Ridge gourd chutney is one of the healthy dish that we can prepare using its outer layer/Peel.
Here I have tried Ridge gourd chutney and it is simple and yummy. This chutney can be eaten with chapatis, pooris, any type of rotis or even bread. It goes well with plain rice.

Let us see the recipe Now.
Ridge gourd chutney can be done in many types. You can roast dals and add cooked ridge gourd peels and grind it with coconut. The other way is also the same but no dals are used here and green chilly is used instead of red chilly.
Here I have used Green chilly and prepared this chutney.

Things Needed for Chutney :

To Cook :
Ridge gourd skin: 1 Cup .
Green chillies :  2 to 3
Tamarind : 1 Tablespoon.
Salt : to taste.
Ingh or Asafoetodia  : a pinch.
Coriander Seeds : 1 Tea spoon.
Turmeric powder : A pinch
To grind :
Coconut : 1 cup.
Cooked ridge gourd mixture.
To season :
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Ingh/Asafoetida : A little

Method : 

1. Wash and remove the edges from the ridge gourd and wash again. Wash green chilly.
2.Now remove the peels of ridge gourd and cut it into small pieces.
3. Cook them with 1/2 teaspoon of coriander seeds, green chilly, salt, tamarind and turmeric powder.
4. Let it cook till soft. Remove it from the pan and let it cool.
5. Grate coconut and grind cooked ridge gourd mixture with little more salt.
6. Remove it from the mixi jar and put it in a serving dish.
7. Season with coconut oil, mustard seeds, asafoetida and curry leaves.
8. Serve with your choice of main dish or one of the side dish.

 Note : 

Use of any cooking oil is optional. Use of more spice is optional. Cook the peel till they are soft.  Fresh coconut should be used to get good and healthy chutney.
Time : 15 Minutes.
Serves : 2 to 3 

You can prepare Pooris from Ridge gourd chutney..Here is a recipe of  Yummy Pooris.

Pooris from Ridge gourd Chutney.
Ridge gourd Chutney: : 1/2 cup.
Wheat flour : 2 cups.
Jeera : 1/2 Teaspoon.
Salt : to taste.
Oil : 1 cup . ( To fry).

Method :
1. Put Ridge gourd chutney, jeera, salt, wheat flour and mix it well.
2. Add required water and prepare dough.
3. Keep a pan and add oil. Let it get hot.
4. Now divide the poori dough into small portion and turn then as round ball.
5. Just apply a drop of oil and roll it as round.
6. Fry these pooris in hot oil on both sides.
7. Remove it from the oil and put it on a kitchen tissue.
8. Repeat the same with remaining dough.
9. Serve hot pooris with a cup of curd or your choice of side dish.

Note :
Do not add much water to the dough while preparing the dough.
Do not add any ghee or oil since coconut has the oil substance .
Fry the pooris on medium heat to get the good result.
Do not use any stale chutney since it gives a foul smell and it is not good for health.
You can use garam masal powder or red chilly powder to the mixture  while mixing the dough.  It gives a different taste and remember lots of spice is not good for health too.
2 to 3 serves.

Channa Daal Chutney & Vada

Channa Daal chutney is a  side dish , you can have this chutney with rice , idly, dosa, roti, chapatis.  Vada made from this chutney is a good startar and it can be eaten as evening snack.
Ingredients :
Channa daal : 2 Table spoons.
Red chilly : 5 to 6
Coconut : 1 cup.
Salt : to taste.
Ingh : a pinch.
Water : required.
Oil : 1 Tea spoon.
Curry leaves : 6 to 8.
Tamarind :1 table spoon of  pulp.
Method : 
Keep  a pan on the fire. Put oil and heat. Add channa dal and red chilly and roast till it is brown. Add curry leavs and ing to it. and put of  the fire.  Leave it for cooling . Grate coconut ( 1/2 of 1 coconut ).  Now grind roasted channa dal, coconut, tamarind pulp together till paste and add salt and remove from the  jar.  Channa dal chutney is ready to serve.
Note : You can also spurt mustard seeds and curry leaves to chutney.  Can add more chilly if you like spicy.  Soak  a small ball size of tamarind  to hot water and squeeze out the pulp and use it.
Serves : 2 to 3.

Channa Dal chutney Vada:
Things Needed:
Channa Dal chutney : 1/2 cup.
Oats : 1/2 cup.
Bread Slices : 6 to 8.
Coriander leaves : 2 table spoons.
Salt : Required.
Oil : 1 Cup .( To fry ).
Method : 
Roast oats for around 5 minutes and leave it for cooling.  Powder the bread or make it into small pieces and mix with channa dal chutney . Add roasted oats and cut coriander leaves and mix it nicely and prepare the dough.
Keep a pan on the fire. Put oil and heat.  Now  take a small ball size dough and flatten it on you palm and put it in  the  hot oil and fry on both sides. Fry on medium flame . Repeat the same with the remaining dough.. At time 3 to 4 vadas can be fried.  Serve the Vadas with tomato sauch or even you can have them as plain too.
Note : Do not use the stale channa dal chutney as it may give the bad result and smell. Can add Garam Masala powder to the mixture. (1/2 tea spoon). Can add cashew nuts also . Fry them on the  medium heat to get  good taste.
Serves 2 to 3.