Tondekao - Southe Kai Majjege Huli.

Tonde kai Majjige huli/Curd curry goes well with plain or any masala rice and rotis of different varieties, with dosas and rotti.

Tonde Kai/Ivy Gourd is  also called as tindly  or Thindora, and in Tamil they call as Kovekai . Ivy gourd in English. Normally its said that  this perticular vegetable is good for diabetics and helps to regulates the blood sugar.

Tondekai Southekai Majjege huli is a simple and an easy dish.
No Garlic or No Onion is added in this curry. 

Things Needed : 

Tonde Kai: 2 cups.

Southe kai ( Cucumber ) : 1 Cup.

Green Chillies: 3 to 4.

Coconut : 1/2 cup.

Mustard Seeds : 1/4 Tea spoon.

Jeera: 1/4 Tea spoon.

Salt : to taste.
Turmeric : Pinch.

Curd .( Yogurt) : 1 Cup.

Curry Leaves : 6 to 8.

Coriander Leaves: 2 Table spoons.

Ingh : a pinch.

Ghee or Coconut Oil: 1 Tea spoon.

Method : 

1.  Wash and cut Mangalore southe kai/ Bannada southe and put it in a bowl of water.3. 

2. Wash and cut tonde kai/ivy gourd and boil till they are soft. ( 8 to 10 minutes).  Keep it aside.
3. Grate coconut and grind it with little water.
4. Keep a big pan on the fire . Add cooked vegetables. Add slit green chilly. Add turmeric.
5. Mix it well and let it boil for 2 to 3 minutes. Add ground coconut and mix it well.
6. Let it cook for 2 to 3 minutes. Put off the fire.
7. Add mustard seasoning and shift the curry to a serving dish. Add coriander leaves.

8. Add a bowl of curd and mix it well and serve with the main dish you have prepared.

Note:

The curry should be thick . Do not add much water while grinding or while cooking. Adding curd when the curry is cool is to avoid the curd to be curdled. ( curd becomes some what spoiled milk and won't look good and tasty). Adding curd at the end will keep the curry without turning savoury. 

Serves : 3 to 4 
Time : 20 Minutes. 

Carrot - Corn and Bread Bajji Chat.

Carrot , corn and Bread Bajji Chat is a snack and can be eaten in the evening or as starter too. Remember this snack is a heavy item and if you are eating as starter consumtion should be little.

Things Needed :
Carrots : 2
Corn : 1 cup.
Bread Bajji : 10 to 15
Sweet and hot Chutney : 2 Table spoon.
Method :
Wash and grate carrots and keep it aside .Boil sweet corn and let it cool .  Mix grated carrots and boiled sweet corn in a bowl. . Now arrange the Bread bajji in a plate . Apply ( spread ) sweet chutney on the bread bajji and  put mixted corn and carrots and serve .


Preparing Bread Bajji.:
Bread slices : 4 to 5 .
Oil : 1 Cup.
Besan or Channa Powder : 1/2 cup.
Chilly Powder : 1/2 spoon.
Salt : as required.
Jeera ( cumin seeds ) : 1/2 tea spoon.
Water : required .

Mix besan, chilly Powder, jeera and salt. Prepare batter adding little water. Keep it aside. Cut bread slices in to small pieces and keep it aside.
Now keep a pan on the fire.  Put oil and heat.  Dip bread slices in already prepared besan dough and fry them on medium heat . At time 4 to 5 pieces can be fried. Fry on both side and remove from the oil. Repeat the same with the rest.

Sweet and hot chutney: 
Wash and grind Pudina leaves, coriander leaves, green chilly,  little tamarind, 1/4 spoon jeera and 4 to 5 dates together till paste with little water . Remove from the jar and add required salt to it. Keep it in  a small bowl . Do not add more water.
Note : The chutney should be thick. Do not add any other spiece to it.  While preparing bajji dough do not make the dough watery . The watery dough will take more oil while frying and the  bajjis will be oily. See the consistency of dough is like idly dough.
Sweet  and hot chutney can be prepared separately and can keep it in fridge for a week. Can add little jaggery or honey if you like sweet taste.
You can also add pomogrante to the carrot mixute if you like.
3 to 4 Serves.