Bottle Gourd Kaalan

Kaalan, a coconut and yogurt based curry, is a traditional Keralite dish served as a part of Sadhya, the traditional Kerala feast. This curry, it seems is generally made using vegetables like plantains, yam or different types of gourds.

I first read about Kaalan when I visited Mahanandi while searching for some simple bottle gourd recipes. This curry is very simple to make and very easy on the stomach.

Spice level - 3

Serves - 2 to 3
Source - Adapted from Mahanandi

What you would need -
Bottle Gourd (Dudhi/Lauki) - 1 cup
Yogurt - 1 cup
Green chilies - 3 to 4 (depending on their hotness)
Coconut - 1 tbsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste

For tempering - 
Red chilies - 2 large
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - 5 to 6

Procedure -

Firstly, grind together coconut, green chilies and 1/2 a tsp of cumin seeds with very little water to a smooth paste.

Next, heat oil in a pan, add all the tempering ingredients mentioned above. Now, add the bottle gourd pieces along with the coconut and green chili paste. Add turmeric, salt and about 1/2 a cup of water. Mix well, close the lid and let the bottle gourd cook on medium flame till they are tender.

Next, reduce the flame, add yogurt and mix well. Turn off the flame, cover the lid and let it sit for few minutes. Serve hot with rice

Avocado Raita

I have been on the lookout for some interesting recipes with Avocado for quite some time now, so, when I saw this recipe in Hari Nayak's My Indian Kitchen book I couldnt stop myself from trying it out.

Serves - 2

Spice level - 2.5
Source - My Indian Kitchen by Hari Nayak

What you would require -

Avocado - 1 ripe
Yogurt - 1& 1/4 cup
Cumin powder - 1/2 tsp
Black pepper freshly crushed - 1/2 tsp
Coriander Leaves - 1 tbsp finely chopped
Lemon Juice - 1/2 tsp
Salt to taste

Procedure -

First, cut the Avocado lengthwise around the pit. Scoop out the pit and discard it. Scoop out the flesh from the skin with a spoon and cut it into small pieces.

Take curd in a bowl. Add in the avocado pieces, cumin powder, black pepper powder, finely chopped coriander leaves, salt and lemon juice and mix well.

Serve it chilled.



Bhoplyache Bharit (Pumpkin Raita)

Bhopla, Pumpkin in marathi, is one of the very few vegetables that I have despised all thoroughout my childhood. Infact, only recently I have started appreciating and enjoying its taste and also exploring the various options and ways of cooking this vegetable. So recently when I came across this recipe while scanning through Monisha Bharadwaj's Indian Vegetarian Cooking book, I  knew that I had to try it.

This dish goes perfectly well as a side dish with roti as well as rice.

Serves - 3 to 4

Spice level - 3
Source - India's Vegetarian Cooking by Monisha Bharadwaj

What you would need -

Red Pumpkin - 2 cups (peeled and cubed)
Yogurt - 1/4 cup
Green chilly - 2 (finely chopped)
Sugar - 1/2 tsp (Optional)
Coriander leaves - 3 to 4 sprigs (finely chopped)
Salt to taste

For tempering -

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafetida/ Hing - 1/4 tsp
Oil - 2 tsp

Procedure -

Take a pan, add the pumpkins in it and pour enough water to cover them. Let them cook till they are soft.
Drain the water and mash the pumpkins with a fork.

In a bowl, mix yogurt, salt, green chillies, coriander leaves and sugar. Add the cooked and mashed pumpkin to it and mix well.

Prepare the tempering using the ingredients mentioned under For tempering and pour it over the pumpkin at once. Serve cool.

Cauliflower in Yogurt Sauce

Spice level - 3
Serves - 4

What you need -

Cauliflower - 1 medium, cut into small florets
Onion - 1 medium, cut into 1/2 inch dice
Green Pepper - 1 medium, finely chopped (optional)
Ginger - 1tbspn, peeled and minced
Garlic cloves - 1tspn, peeld and minced
Green chillies - 2, finely chopped
Tomatoes - 1/2
Cumin seeds - 1tsp
Cumin Powder - 1tsp
Garam Masala - 1tsp
Red Chilli Powder - 1/2tsp
Yougurt - 1/2 cup
Fresh Cilantro - 5-6 sprigs
Oil - 2/3 cup
Salt to taste

Procedure -

Heat oil in a large kadai over medium - high heat. Add the cauliflower and cook, stirring every few secs till they turn light brown. Remove and drain on paper towels.

Add cumin seeds to the left over oil in the pan. Add onions and salt and cook till the onions turn brown around the edges, about 5 mins. Next, add the minced ginger, garlic and green chillies and stir fry till the raw smell of garlic goes away.

Now, add cumin powder, garam masala, red chilli powder and yogurt and cook for 2 mins. Add the bell peppers, tomato and cooked cauliflower, mix well and cook for 5 more mins. Check salt.

Garnish with cilantro and server hot with roti/chappati.