Ridge gourd- Sesame Chutney

Chutney is a side dish and we can prepare many types of chutneys. Chutney is normally one of the side dish and goes well with Plain rice, any mixed masala rice, with roti, chapati, dosa idli etc.
We especially South Canara side people do prepare chutneys from peel/ the outer layer of many vegetables. Here is such one of the chutney and it can be prepared easily and it is 100% yemmy and healthy chutney.  I have used Ridge gourd peel, Kesu leaves stem (Colocasia leaves) (optional), Sesame seeds and  Coconut.

Let us see some benefits of Sesame seeds:
Sesame seeds are one of the oldest condiments known to man. They are excellent source of copper and very good source of manganese, calcium, magnesium, iron, phosphorus, vitamin B1,zinc, and dietary fiber.It also contain the beneficial fiber called Lignans.Sesame seeds are rich in quality vitamins and minerals. They are very good sources of B complex vitamins. Sesame seeds are full of high quality protein. Sesame seeds contain magnesium and other nutrients. and also improve plasma glucose in hypersensitive diabetics. They help to reduce blood pressure. They help to lower Cholesterol and good for digestion since the high content of fiber in sesame seeds help to digest the food. They are very good for healthy skin. The high content of zinc in sesame helps repair the damaged body tissue. Having so many good qualities of sesame seeds needs to be added in our daily diet.

Here is a spicy " Ridge gourd- Sesame Chutney"  which can be prepared easily and as I said this dish can be served as side dish with main dish. It will be surely loved by the whole family and fits the taste of all age group. 

Things Needed :

Ridge gourd skin. ( Outer layer) :  2 Cups
Sesame Seeds : 2 Table spoons.
Red chilly : 5 to 6
Coriander seeds : 1/2 Tea spoon
Green Chilly
Turmeric powder : a pinch
Coconut : 1 Cup
Tamarind : Small marble size
Salt : required
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Curry leaves : 1 Handful

Method :

1. Wash and remove the edges or scratch out the edges and wash the ridge gourd again. Remove the outer skin and cut it into small. Cook them in a pressure cooker with little water, salt, tamarind, turmeric powder, green chilly and coriander seeds. Let it cool.

2. Roast or fry sesame seeds till they are brown (pop up) with red chilly, curry leaves and ingh.

3. Grate coconut.
4. Grind cooked and cooled ridge gourd skin, roasted or fried sesame seeds, coconut with little water.

5. Add salt if required. Remove Chutney from the liquidizer. (Mixi) to  a serving bowl.

6. Add mustard seeds- curry leaves ingh spurt to the chutney and serve with the main dish you have prepared.

Note :

I have also added Colocasia leaves stems while cooking ridge gourd skins. we can also use only colocasia stems and prepare this chutney. It is purely optional. It adds to the flavour and fully fiber.
Adding more or less chilly is also optional. You can add thin cut onions just before serving chutney. (optional).

Time : 15 Minutes.
Serves : 4 to 5  
  My next recipe will be Raagi - Jolada Rotti using this spicy chutney.  ( Finger Millet + Millet   Flour Rotti ).

Karchikai

Happy Gowri -Ganesha Festival to you all. Karchikai is a sweet dish and many sweet dishes are prepared during festival time. Karchi Kai, Karjikai or Karanji will be a perfect sweet dish which can be prepared for prasadam. Karchikai is prepared using Maida (all purpose flour), rava (used medium sized), jaggery, copra (dry coconut), poppy seeds and cashew nuts. And the twist I gave is adding an apple while mixing jaggery and coconut.

Here is a recipe of " KARCHIKAI " which will be liked by all the age group and every member of the family. You can also take them for picnic and outings. You can pack them in your kids munching box as snack.

Things Needed :

Maida : 1 Cup
Rava (Semolina) : 1 Cup (used medium sized rava)
Jaggery : 3/4 th cup
Apple : 1
Poppy Seeds : 2 Table spoons
Cardamom : 5 to 6 Pods
Cashew Nuts  : 10 to 12
Salt :  a pinch
Cooking Oil : 2 Cups ( to fry ).

Method :

1. Dry roast Maida  and Rava for 2 to 3 minutes. Leave it for cooling.

2. Cut cashew nuts into small and keep it aside

3. Dry grind the coconut along with cardamom.

4. Put maida and rava in a big bowl. Add  pinch of salt and a table spoon of ghee. Mix it well. Add water (little by little) and prepare dough. (Poori consistency). Cover the dough and keep it aside.

5. Now keep a pan on the fire and put jaggery and little water. Let it melt completely. Now sieve melted jaggery and keep it aside.
6. Now keep the sieved jaggery on the fire and add dry ground coconut, cardamom mixture. Mix it well.

 8. Grate apple (with skin) and add it to the coconut mixture.Add cut cashew nuts to the mixture.

7. Add poppy seeds (no need to roast) and mix it again.

9. Stir it till the mixture is thick. Now remove the mixture from the pan. Let it cool.

10. Take the prepared dough and divide them into small balls.

11. Roll them as pooris and place the sweet mixture in the middle and bind the edges with fingers. Prepare the same with the remaining dough.

12. Keep a pan and add oil and heat. Fry ready Karjikaion low flame till they turn brown on both sides.
13. Remove from the oil and put it on kitchen tissue, so that it absorbs extra oil.

14. Arrange them on a tray and serve them as Prasadam.

Note : 

Roasting maida and rava will help to get the crispness and also you can use less oil or ghee while preparing the dough. It does not absorb much oil. It stays crispy for 2 days.