D- Dondakaya Pakodi Fry/ Ivy Gourd Pakoda Fry

Dondakaya Pakodi Fry is an Andhra dish where Dondakaya/Ivy Gourd is cut in 4 pieces length wise deep fried, pakodi is made separately with gram flour and rice flour. At the end, everything is fried together with spices which gives a unique taste to the dish.

Again this dish brings childhood memories and thanks to the mega marathon for this. 

Kids loved the taste of it when I made this as I normally make the regular fry with ivy gourd.

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves : 3-4

Ingredients:

Dondakaya/Ivy Gourd: 500 gms

Red chili powder: 3/4 teaspoon 

Coriander powder: 1 teaspoon 

Turmeric: 1/2 teaspoon 

Curry leaves: 1 sprig 

Dry Red chili: 1 

Salt to taste 

For pakoda:

Besan/Gram Flour: 1 cup 

Rice Flour: 2 tablespoons

Red chili powder: 1 teaspoon 

Cumin powder: 1/2 teaspoon 

Coriander powder: 1/2 teaspoon 

Salt to taste 

Water : 1/2 cup 

Method:

Wash, clean and wipe the ivy gourd. Cut the ends and slice them into 4 pieces each.

Add a pinch of salt  to the pieces and squeeze them for a minute or two and let them rest for 10 minutes.(This helps with the liquids to come out and the pieces will fry while deep frying rather than cooking and oozing water)

Mix all ingredients listed under for pakodi and make a batter.

Heat oil for deep frying and drop the batter loosely like pakodi and fry for 2-3 minutes per batch.

Squeeze out the liquid out of the ivy gourd and deep fry the pieces for 5-7 minutes until they turn light brown.

Heat 2 teaspoons of oil in a pan, add the dry red chili and curry leaves. After 30 seconds, add ivy gourd and turmeric. Fry for 3 minutes. Add the spices and pakodas fry for 3 minutes and turn off the stove.

Serve hot with rice or as a side with rasam/sambar.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

C - Cauliflower Pachhadi/Cauliflower Pickle

Cauliflower Pickle is a very simple recipe to make but it tastes delicious with dosas, rice and I came to know when couple of my friends tried it with veg biryani... 

So, needless to say the curries I made to go with the biryani went as leftovers for them. Of course along with all the remaining cauliflower pickle too.

The way the pickle is made, keeps the cauliflower crunchy yet all the spices are nicely absorbed by the cauliflower enhancing the taste.

You can store in an airtight container for 2 weeks or in a refrigerator for a month.

Preparation Time: 15 minutes 

Cook Time: 10 minutes 

Mixing Time: 5 minutes 

Ingredients:

Cauliflower florets: 4 cups

Oil: 1 cup

Red chili powder: 1/4 cup

Turmeric: 1 teaspoon 

Lemons : 2 large 

Garlic: 10 cloves 

Salt to taste 

To Dry roast :

Aavalu/Mustard seeds : 1 tablespoon

Fenugreek seeds/Mentulu : 1/2 teaspoon 

Method:

Cut the cauliflower in bite size florets. Clean and completely dry them.

Dry roast mustard seeds and fenugreek seeds, cool them off and grind into a fine powder.

Take the garlic in a mortar pestal and chop it roughly.

Mix all ingredients except lemon juice and rest it overnight. Mix the lemon juice from the lemons, mix well and let it rest for couple of hours before tasting.

The pickle can be stored in an airtight container for 2 weeks if it's not all gone by then....

Chettinad Masala

Chettinad Masala is fresh ground spice blend that you can use while cooking Chettinad curries, especially the dry ones. Coconut is added to the gravy ones but this is a handy masala.

Preparation Time: 5 minutes 

Cook Time: 2 minutes 

Makes : 1/2 cup

Ingredients:

Coriander Seeds/Dhanialu : 3 tablespoons

Cumin seeds/ Jeera : 1 teaspoon 

Dry red Chili: 6

Fennel seeds/Saunf : 1 tablespoon 

Cinnamon: 1" stick 

Black stone flower: 2 pieces 

Green cardamom/Elachi: 4

Cloves/Laung: 4

Black pepper: 1/2 teaspoon 

Star Anise : 1

Method:

Dry roast all the ingredients, cool them off and grind them into a fine powder. Store in an airtight container for 2 weeks to keep the flavor and freshness.

Chettinad Chicken Roast

Chettinad Chicken Roast is a dry Chicken dish where Chicken is cooked with no water except the water from the water in the Chicken and fresh ground Chettinad masala.

The dish is a great starter, appetizer or a side dish. 

Even the kids enjoyed the spices in this dish.

Preparation Time: 10 minutes 

Cook Time: 35 minutes 

Serves : 4

Adapted from : Yummy Tummy Aarthi

Ingredients:

For Chettinad Masala:

Coriander Seeds/Dhanialu : 3 tablespoons

Cumin seeds/ Jeera : 1 teaspoon 

Dry red Chili: 6

Fennel seeds/Saunf : 1 tablespoon 

Cinnamon: 1" stick 

Black stone flower: 2 pieces 

Green cardamom/Elachi: 4

Cloves/Laung: 4

Black pepper: 1/2 teaspoon 

Star Anise : 1

Others:

Chicken : 750 gms with bones

Onion : 1 large sliced

Green chilies: 3 slit 

Curry leaves: 2 sprigs

Ginger garlic paste: 1 tablespoon 

Turmeric: 1 teaspoon 

Red chili powder: 1/2 teaspoon 

Salt to taste 

Cilantro/coriander leaves: 1/4 cup 

Method:

Dry roast all the ingredients listed for masala, cool it off and grind into a fine powder.

Heat 4 tablespoons of oil in a large pan and add onions, curry leaves and green chilies. Sauté till the onions turn translucent. Add ginger garlic paste, turmeric and fry for 30 seconds. Add chicken and fry on medium for 5 minutes. Close lid and cook for 20 minutes. Stir in between.

Open lid, add the fresh ground masala, red chili powder, salt, mix well and fry on medium hi heat for 7-8 minutes. Turn off the stove, add cilantro and mix well.

Serve hot as a side dish or an appetizer.

Cashew Chicken

Cashew Chicken is a semi dry dish which can be served with fried rice, rice or as an appetizer.

The tender chicken with crunchy cashews and green peppers will give this dish a distinct taste. 

I tasted cashew chicken in several Indian restaurants and Chinese restaurants but it took me couple of trials to get the ingredients and taste that everyone enjoyed. So, here is the recipe...

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Serves: 3-4

Ingredients:

Skinless and boneless chicken: 750gms

Onion : 1 large cubed

Green Pepper/Capsicum: 1 large cubed

Garlic: 4 cloves minced

Cashews : 1/2 cup

Soy sauce: 1 tablespoon 

Ground pepper: 1 teaspoon 

Sugar : 1/2 teaspoon 

Chili garlic paste: 1 tablespoon 

Salt to taste 

Cilantro/coriander leaves: For garnish 

Method: 

Heat oil in a wok or a wide pan and add chicken, salt and pepper. Sauté on high heat for 8-10 minutes until the chicken is tender and cooked completely.

Add cashews and sauté for 1 minute. Add onions, garlic and green peppers and sauté for 3 minutes. Add chili garlic paste, soy sauce and sugar. Mix well and sauté for 1 minute. Add cilantro, mix well and turn off the stove.

Serve hot with fried rice, white rice or as an appetizer.