Podalangai Curry (Snakegourd Curry)

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I learnt this recipe from one of my friends Vidhya who cooks wonderful south indian dishes.This curry is a perfect companion for sambar/dhal

Ingredients
Snakegourd (podalangai) chopped: 1.5 cups
Channa dal (Kadala parupu): 1/2 cup
Onion chopped: 1 medium sized
Tomato chopped: 1 small
Chilli powder: 1 tsp
Coriander powder: 1 tsp
Hing: a pinch
Tumeric powder: 1/4 tsp
Salt: 1 tsp
Grated coconut: 2 tablespoon (optional)


For seasoning
Oil: 2 tsp
Mustard seeds: 1 tsp
Urad dal: 1 tsp
Curry leaves: a sprig
Red chilli: 1 or 2


Procedure:
Step1:
Soak the channa dal with enough water for 10 minutes

Step2:
Heat 2 tsp of oil in a pressure cooker/pressure pan and add mustard seeds. Once they start spluttering add urad dhal, curry leaves and red chillies.

Step3:
Add chopped onions and saute until it becomes translucent

Step4:
Add chopped tomatoes and saute for a couple of minutes

Step5:
Add soaked chana dhal followed by chopped snake gaurd

Step6:
Now add chilli powder, coriander powder, turmeric powder, salt and hing and stir well

Step7:
Add 3/4 cup of water and pressure cook for 3 whistles

Step8:
Garnish with grated coconut (optional)

Iyengar bakery Kara biscuits (Savoury Cookies)

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As part of ICC Challenge for the month of June, we were challenged to bake the Khara biscuits from Champa's versatile kitchen.These are really addictive and will be finished quickly.Ideal for tea time snack

Thanks to Srivalli for choosing this wonderful recipe

Ingredients

All purpose flour: 2cups

Butter: 1/3 cups

Sugar: 4 tsp

Salt: 1 tsp

Green chillies: 2 (can increase upto 4 as per taste)

Coriander leaves: 3 tablespoon

Yoghurt/Curd: 2 tablespoon

Procedure:

Step1:

Beat sugar and butter together until soft and fluffy

Step2:

Add 1 tbsp of yoghurt to this and mix well

Step3:

Mix the all purpose flour and salt together. Add chopped green chillies and coriander leaves

Step4:

Add the wet ingredients to the flour and start kneading.You may need to use your hands for this. Add another tablepoon of yoghurt and knead well. The dough will be really stiff and that is what we want

Step5:

Roll the dough to 1/4" thickness and cut into desired shapes

Step6:

Line a baking tray with parchment paper and bake them at 325 F for around 20 minutes

Note: There will not be any color change in the cookies. Also they will retain the original shape after baking.i.e they will not expand like other cookies

They might look little bit soft out from the oven but they become crispy once cooled

Vegetable Kurma

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A spicy korma with wonderful flavours that goes well with Chappathi/Roti/Idiyappam

Ingredients
Onion chopped: 1 medium sized
Tomato chopped: 2 medium sized
Potato diced:  2 medium sized
Carrot diced: 2
Beans chopped: 1/2 cup
Chilli powder: 1.5 tsp
Coriander powder: 1 tsp
Tumeric powder:1/4 tsp
Salt: 1 tsp
Garam masala powder:1/2 tsp
Bay leaves: 1 
Cloves: 2
Cardamom: 2 pods
Oil: 2 teaspoon
Cinnamon: Small piece
Cumin seeds:1/2 tsp
Coriander leaves: 1 tablespoon


To grind:
Coconut: 3 tablespoon
Cumin seeds(Jeera): 1 tsp
Cashew nuts: 1 tablespoon


Procedure:
Step1:
Heat 2 tsp of oil in a pressure cooker/pressure pan and add cumin seeds.Once it starts spluttering add bayleaves, cloves, cardamom and cinnamon

Step2:
Add the chopped onions and saute until it becomes translucent

Step3:
Now add the chopped tomatoes ans saute for 2-3 minutes

Step4:
Add the chopped vegetables and fry for a minute

Step5:
Add chilli powder, coriander powder, turmeric powder, garam masala powder and salt and mix well

Step6:
Grind coconut, cumin seeds and cashews together and add it to the vegetables

Step7:
Add 3/4 cups of water and cook for 3 whistles

Step8:
Garnish with coriander leaves