Peerkangai Kootu (Ridge gourd gravy)

Peerkangai Kootu (Ridge gourd gravy):- Preparation time 15mins
When you buy peerkangai check whether inner flesh is not bitter because sometimes it will be very bitter you wan't be able to eat. I once made peerkangai thogayal and finally tasted to check whether salt is enough hmm then only i found that the ridge gourd was soooo bitter that we cant take with Idli. Finally we had idli with idli podi :-) . 

Ingredients:-
Peerkangai (Ridge gourd) - 1 medium size (remove the skin and chop to small cubes)
Coconut - 2 tbsp
Salt - to taste
Thuvaram paruppu (toor dhal) - 2 tbsp (or 1 small cup pressure cooked softly with pinch of turmeric)
Cumin seeds - 1 tbsp
Sambhar powder - 1 tbsp
Pepper - 5
Urad dhal - 1 tbsp
Curry leaves - 2 string
Water required amount
Sesame oil - 1 tsp
Mustard seed - 1/2 tsp

Preparation method:-
Remove the outer skin of peerkangai and chop to small cubes.
In a vessel boil 1cup of water along with sambhar powder and salt.
When water starts to boil add chopped peerkangai and cook till the vegetable becomes tender.
Add boiled toor dhal to peerkangai and cook for few mins. 

Grind coconut, pepper & 1 tbsp cumin seed to coarse paste and add to the peerkangai kootu. Switch of the flame and mix well.
In a pan add oil, mustard seed and leave to splutter. Now add curry leaves, urad dhal to light brown garnish the peerkankai kootu with this. This kootu almost taste like vellarikai kootu.
You can take this with rice or chapathi.

Easy bread toast

Easy bread toast - Preparation time 5 mins
Actually my husband made this recipe. We used to take bread with jam/butter/tomato gravy but this one is simple and easy to make. After eating 2 slices with jam you would like to have something hot/spicy in the middle. This recipe will compliment your taste-buds. Ingredients we use to make this will be readily available in our home.

Ingredients:-
Bread pieces - 6 (or according to your wish)
Pepper powder - 1 tbsp
Cumin powder - 1 tbsp
Salt - to taste
Milk - tbsp

Preparation method:-
In a small bowl mix pepper and cumin. Add required amount of salt and mix well with pepper and cumin.
Heat tawa and roast the bread on one side. Turn the bread & over the roasted side sprinkle the spice mixture using fingers evenly over the bread.
Take little milk in a spoon and sprinkle over the spice mixture which is spread over the bread. This milk make the spice mixture to stick to the bread.
Now turn the bread and cook. If you want you can roast both sides with spice mixture. I will add only on one side because that itself will be spicy.
Enjoy this healthy toast as a breakfast or snack.

Healthy Vegetables in our daily life - Part III

Healthy Vegetables in our daily life - Part III
We might use many vegetables in our daily food preparation but we might don't know the real values or vitamins, minerals it have. I am providing few details which i came across through parents, friends,etc. You have to consult doctor for medicinal problems below is for few handy tips.

Ivy gourd (Kovakkai/Coccinia grandis) - This vegetable is very good for diabetic patients because this regulates the insulin secretion. The glucokemi in ivy gourd will bring down the blood sugar level to required level. Amla is also equally healthy for diabetic patients. It can be preserved and dried for use. We used to make dry curry which can be consumed with roti or rice. Next time if you see this vegetable in market buy and include in your diet. One of the low GI  vegetable. Women avoid during pregnancy and breast feeding. This vegetable is anti-inflammatory, anti-oxidant rich.

Brinjal (Katharikai/ Aubergine) - Brinjal is nutrition rich in soluble fiber, water content, regulates the high blood cholesterol level, good anti-oxidant, rich in vitamin A and B complex  (b1,b3, b5 & b6), minerals like potassium, calcium, fiber, folic acid,etc. Good for diabetic and people suffering from high blood pressure. This is soft vegetable easily digestible. We used to make dry curry using brinjal and garlic so the medicinal value of both vegetable can be consumed.

Chow chow (Chayote/Banglore brinjal) - The fruit and seed is rich source of dietary fiber, vitamin C, Vitamin B complex, folates. Contains more water content, less in calorie so consumed during summer to cool the body. Have anti-inflammatory properties and good for heart (cardiovascular). The plant is a perennial climber. Minerals like potassium, phosphorus, zinc, copper,iron,less amount of antioxidant. While peeling the vegetable sticky fluid will come and to avoid this chop the vegetable to large portion and dip in water and rub well to remove the sticky fluid. They you can make into small cube to make kootu or sambhar.

Broad beans (Avarakkai) - Increases the haemoglobin content. Very rich source of omega 6 fatty acid, potassium,folate, phosphorus,dietary fiber , protein and water content. Also contains little amount of other minerals, vitamins A, C and fatty acid, amino acid, both soluble and insoluble fiber. Due to complex carbohydrate take care. Good source of vitamin b1. Regulate the blood and improves heart function

Plantain (Vazhakkai) - Good source of calories, dietary fiber to improve bowel movement & reduce constipation. Rich in vitamin A,C when compared to ripe banana, also contains b complex like B6, potassium. Little amount of iron, magnesium, phosphorus present in this vegetable. You can make dry curries using this plantain and gravies.