Ivy Gourd Masala Fry / Tindora Masala Fry / Dondakaya Masala Fry / Dondakaya Masala Vepudu / Dondakaya Menthi Kaaram



 I had a kilogram of tindora lying in the refrigerator, so I decided to try a new recipe and this blog post is the result.. I learnt this dish from Vismai Food. Thank you for this lip smacking recipe. I enjoyed it with dal rice and curd.. It also goes well with roti. So, shall we get into the making of it?

                                    
                         To make this recipe, you'll need : 


Tindora / Ivy  gourd
1000 grams
Peanuts
6 Tablespoons
White sesame seeds
4 Tablespoons
Chana dal
4 teaspoons
Urad dal
2 Tablespoons
Methi  seeds / fenugreek  seeds
1 ½ teaspoons
Coriander seeds
4 teaspoons
Cumin seeds / jeera
2 teaspoons
Dried red chilli
10 – 13 (or) as required
Tamarind
A small sized ball, mine weighed 10 grams
Turmeric  powder
1/4th teaspoon
Salt
To taste
Oil
½ cup
Curry  leaves
A few



                                      Method : 

1. First let's dry roast the nuts, seeds and spices. Add peanuts, sesame seeds, chana dal, urad dal , methi seeds and roast them on low heat. ( I didn't roast the peanuts and sesame as I always have them roasted once I get from the grocery store)

2. Once they start releasing their aroma, add coriander seeds, cumin seeds, dried red chillies and roast on low heat until done. ( Add red chillies as per your taste)

3. Grind these into a fine powder. Now, add the tamarind and grind to incorporate well into the powder. Keep this aside. 

4. Add oil to a cook pot, once the oil is hot add the cleaned and washed, sliced tindora to the hot oil. 
Add turmeric powder and salt (add a little now and add according to taste at the end, because the raw vegetable looks more in volume, once its cooked, it becomes less. There are chances that you might add more salt and you end up with a salty dish)

5. Let the tindora cook until done. 

6. Once the tindora is cooked, add the powder to it and cook for further 5 minutes. 

7. Check for salt and add now. 

8. Finish off with curry leaves.

9. Your tindora dish is ready.. Enjoy with your choice of food.. 



                                                                     Pictorial : 

1. First let's dry roast the nuts, seeds and spices. Add peanuts, sesame seeds, chana dal, urad dal , methi seeds and roast them on low heat. ( I didn't roast the peanuts and sesame as I always have them roasted once I get from the grocery store) 






2. Once they start releasing their aroma, add coriander seeds, cumin seeds, dried red chillies and roast on low heat until done. 





3. Grind these into a fine powder. Now, add the tamarind and grind to incorporate well into the powder. Keep this aside.








                                                         4. Add oil to a cook pot

Don't worry about using half a cup of fat for this recipe. This recipe has to have this.. Use unrefined  healthy cooking oils. 




4.  Once the oil is hot add the cleaned and washed, sliced tindora to the hot oil. 
Add turmeric powder and salt (add a little now and add according to taste at the end, because the raw vegetable looks more in volume, once its cooked, it becomes less. There are chances that you might add more salt and you end up with a salty dish).






5. Let the tindora cook until done. 



 6. Once the tindora is cooked, add the powder to it and cook for further 5 minutes. 

                              7. Check for salt and add now. 


                                                           
                                               8. Finish off with curry leaves.

   9. Your tindora dish is ready.. Enjoy with your choice of food.. 



                                                     
                                                                    Enjoy! 

                      Thank you for visiting Blessy's Kitchen :)




Colocasia Fry / Arbi Fry / Taro Root Fry / Chamadumpalu Fry / Chamagadda Fry / Arvi Fry / Kalo Fry




I wanted to make this recipe from a very long time. Finally it happened. This recipe was never in our family. The only time I got to see this when my best friend opens her lunch box during the lunch break and as we shared our food, I happened to taste this and I experienced a colocasia revelation! So tasty, soft in the center with crispy crust edges, dusted with red chilli powder and salt.... Mmmm... Just yumm.. It tastes yummy with dal rice.. Thanks to my bestie 😍.. I hope you will try this recipe and share your feedback in the comments section below. So, shall we begin the recipe?



To make this recipe, you'll need : 


Colocasia / Arbi root
500 grams
Mustard seeds
1/4 th  teaspoon
Split  urad dal
1/4 th  teaspoon
Curry leaves
A few
Dried red chillies
1
Red chilli powder
To taste
Turmeric  powder
¼ th teaspoon
Salt
To  taste
Oil
To deep fry + 1 Tablespoon


                                                                  Method : 


1. Boil the colocasia root and peel them. 
2. Slice the colocasia . 
3. Deep  fry the colocasia slices until the edges are crispy. 
4. In an another pan add 1 TB of oil, add mustard seeds, split urad dal, curry leaves and red chilli and fry for few seconds, until it releases a nice aroma. 
5. Switch off the flame, wait for a minute and add the red chilli powder and turmeric powder. 
6. Add the fried colocasia , switch on the flame and mix well. Add salt and mix well. 
7. Colocasia or Arbi fry is ready.  


                                                                  Pictorial : 

                        1. Boil the colocasia root and peel them. 
                             2. Slice the colocasia . 







3. Deep  fry the colocasia slices until the edges are crispy. 



4. In an another pan add 1 TB of oil, add mustard seeds, split urad dal, curry leaves and red chilli and fry for few seconds, until it releases a nice aroma. 





5. Switch off the flame, wait for a minute and add the red chilli powder and turmeric powder. 




6. Add the fried colocasia , switch on the flame and mix well. Add salt and mix well. 





7. Colocasia or Arbi fry is ready.  


Notes : 

1. If you don't want to switch off the flame and do the waiting at step 5, you could add your spices after adding the arbi to the tadka pan.. I tried the waiting way today. 
2. Some also add coriander powder, but today, I kept it simple. 
3. When it comes to deep frying use proper fats. Prefer unrefined oils. Today, I've used unrefined peanut oil. 

Enjoy! 

Thank you for visiting Blessy's Kitchen :)







Cabbage Cutlets / Eggetarian Cabbage Cutlets



If I buy cabbage, I'm always about either Chinese or a chutney. Well, sometimes fritters for an evening snack. I learnt this recipe from my mom and it tastes very good, hence sharing it here. So, everybody's cabbage doesn't weigh the same, so check on the spices like green chilli paste, red chilli powder and cinnamon and clove powder, add just as needed, alter accordingly and make the cutlets. Otherwise they might turn out to be spicy.. Taste the cabbage mixture and make the decision.. 


                                      To make this recipe, you'll need : 

Cabbage (chopped)
1 nos , mine weighed about 560 grams
Onion  (chopped)
2 medium sized
Green chilli paste
 2 teaspoons
Turmeric  powder
1/4th teaspoon (no picture)
Ginger garlic paste
1 Tablespoon
Red chilli powder
1 ½ Tablespoons
Coriander powder
 2 Tablespoons
Cinnamon and clove powder
 1/4th teaspoon 
Salt
To taste 
Chickpea flour / besan
4 TBs
Cilantro / coriander
handful
Eggs
2 nos beaten
Oil
2 TB for 1st step + 2 TB for pan frying the cutlets

                                                       
                                                               Method : 

1. Add oil (2 TB) to a cook pot, when the oil turns hot, add the chopped onions and saute until translucent. Add ginger garlic paste and cook for a minute. Add green chilli paste and cook until its properly fried in the oil. 

2. Next, add chopped cabbage and give it a good mix. Let the cabbage cook completely. 

3. Now add red chilli powder, cinnamon and clove powder (alternatively you could use garam masala powder), coriander powder, turmeric powder and salt. Give it a good mix. 

4. Now add chickpea flour and cook for about 2 minutes or so. This is added as a binding agent. If your mixture is not good enough to hold cutlet shape, try adding 1 spoon extra. This should fix your problem.

5. Finally, add the chopped coriander leaves and leave it to cool down a bit. 

6. When the mixture is warm, make cutlets or patties with the cooked cabbage mixture.

7. Dip the patties in the beaten egg mixture, cover the entire cutlet carefully and pan fry (2TB oil) until the egg layer is cooked on all the sides, forming a nice brown layer. 

8. Transfer the cutlets on a kitchen towel for the extra oil to absorb. 

9, Cutlets are ready and you can enjoy them with your rice and dal or just on it's own. 

                                                                     
                                                                  Pictorial : 


1. Add oil (2 TB) to a cook pot, when the oil turns hot, add the chopped onions and saute until translucent. Add ginger garlic paste and cook for a minute. Add green chilli paste and cook until its properly fried in the oil. 






2. Next, add chopped cabbage and give it a good mix. Let the cabbage cook completely. 




3. Now add red chilli powder, cinnamon and clove powder (alternatively you could use garam masala powder), coriander powder, turmeric powder and salt. Give it a good mix. 







4. Now add chickpea flour and cook for about 2 minutes or so. This is added as a binding agent. If your mixture is not good enough to hold cutlet shape, try adding 1 spoon extra. This should fix your problem.



5. Finally, add the chopped coriander leaves and leave it to cool down a bit. 



6. When the mixture is warm, make cutlets or patties with the cooked cabbage mixture.


7. Dip the patties in the beaten egg mixture, cover the entire cutlet carefully and pan fry (2TB oil) until the egg layer is cooked on all the sides, forming a nice brown layer. 






8. Transfer the cutlets on a kitchen towel for the extra oil to absorb. 

            9, Cutlets are ready and you can enjoy them with your rice and dal or just on it's own.




Enjoy! 

Thank you for visiting Blessy's  Kitchen :)