Carrots-Ridge Gourd Chutney

Chutney is always a spicy side dish and it goes well with almost all the main dishes. It can be a breakfast, lunch, snack or even dinner time, yummy chutney will be always a good side dish. It goes well with Vadas (fritters), idli, dosa, chapatis or even any type of rice too. It can even be a good spread on bread or buns.

Preparing chutney is an easy task. We have so many varieties of chutneys and vegetable peels also used for chutney. Here is such one kind of chutney which is prepared from carrots and ridge gourd peel. One must prepare and njoy to know the joy of having these chutneys. People from Udupi (Dakshina Kannada) and Malnad side are experts in preparing different varieties of chutneys.
I have used ridge gourd peels, carrots, coconut and some spices to prepare chutney. I have used this chutney and prepared chapati which has come out well and it is nice to have spicy chapatis. (My next Post).
Lets see some benefits of having Ridge Gourd in our diet.
Ridge gourd is low in cholesterol and saturated fats. It is high in Vitamin C and very good dietary fiber. It contain minerals like iron, manganese and magnesium. It is also used for weight loss. Ridge gourd is an excellent blood purifier. It helps to cure jaundice. It is also very good for people who suffer from diabetes. It contain very good amount of anti - inflammatory and anti biotic properties. It is very good for our immune system and very good remedy for acidity and ulcer.

Lets see the recipe now

Things Needed : 

Carrots : 2
Ridge gourd peel : 1 Bowl.
Coconut : fresh and grated : 1 cup
Green chilly : 3
Coriander seeds : 1 Teaspoon
Tamarind : Small marble size
Salt : to taste
Ingh : a pinch
Mustard seasoning : 1 Teaspoon ( oil (1 teaspoon), mustard seeds 1/2 teaspoon, ingh a pinch and curry leaves, 5 to 6 or more.

Method : 

1. Wash and remove the outer skin of carrots, cut the.
2. Now put ridge gourd peels, cut carrots, green chilly, coriander seeds, tamarind and salt in a small bowl.

3. Add a pinch of ingh and turmeric powder. Add 1/4 cup of water and pressure cook it. ( 5 to 6 minutes). Leave it for cooling.
4. Grate coconut and grind cooked ridge gourd peels, carrots and spice mixture with very little water. (along with vegetable cooked water).

5. Remove from the mixi jar to a serving dish.

6. Add mustard seasoning and serve with the main dish as one of the side dish.

Note:

Pressure cooking carrots and ridge gourd peels helps to soften the vegetables. Use of chilly is always optional. (red or green/ less or more). Use of coconut oil is also optional. Wash the vegetables thoroughly before using.
Time : 20 minutes
Serves : 4 to 5

Besan & Coconut Burfi

Besan & and Coconut Burfi is a sweet dish and we can enjoy having them any time of the day. This sweet is similar to "Seven Cups burfi ". The whole process takes about 30 to 40 minutes and ready burfi is yummy to eat. It just melts in the mouth.
Preparing some thing nice and tasty is real fun. You get to enjoy the product when you distribute it and get good words after they munch the sweet.

I have used besan, ghee, coconut, sugar and some almonds. Added almonds powder in the burfi and spread the almond flakes on the top of the burfi too
Lets see some benefits of having Channa flour in our diet;
Besan/chickpea flour/Kadale hittu is naturally higher in protein. Besan is healthy and it contain unsaturated fats and low in cholesterol. It contain fiber. It has vitamin c and vitamin B 6 Thaiamin converts food into energy. Besan contain iron, magnesium and phosphorus. It helps to regulates blood pressure and build bones. Besan flour does not contain gluten.
Besan & Coconut Burfi is easy to prepare, have little patience and stir on low flame till it turn thick.

Things Needed 

Besan/chickpea flour : 1 cup
Milk : 1 Cup
Ghee : 1 Cup
Coconut : Grated : 1 Cup
Almonds :1 Cup
Sugar : 2 1/2 to 3 Cups
Cardamom : 5 to 6

Method :

1. Grate coconut and keep it aside.
2. Melt ghee into liquid form and keep it aside.
3. Powder cardamom into powder with little sugar and keep it aside.
4. Cut 1/2 cup almonds into rakes and powder the remaining almonds and keep it aside.

5. Now dry roast besan till the raw smell disappear.(3 to 4 minutes). Allow it to cool.
6. Take a big pan. Add milk, sugar, coconut, roasted besan, 1/2 cup of ghee and powdered almonds. Mix it well.

7. Mix it well nicely and keep that mixture on the fire. Let it be on low flame.

8. Keep stirring till it turns thick and starts leaving the pan. Stir for some more time. (may be another 5 minutes).

9. Add remaining ghee and keep on stirring. When the ghee mixes well and the burfi thickens. Add cardamom powder and stir.

10. Put the burfi mixture on a greased tray or greased plate.

11. Sprinkle almonds rakes on the burfi and press it with a spatula.
12. Let the almond pieces stick to the burfi. Leave it for 5 minutes and cut it according to your wish.

13. Remove the pieces slowly and serve them. 

 14. Put the remaining pieces in a airtight box and store it. It can stay for a week.

Note :

The whole process should be done on low flame. (or it might get burnt and will be waste). Adding more sugar helps the burfi to be thick fast. Adding more ghee is optional. It adds to the taste. (another 1/2 Cup of ghee). Adding almonds is optional. (It adds to the taste).
Time : 30 minutes
25 to 30 pieces can be made.