Again this week end was busy with cooking session and ended up making 7 dishes (< last weekend). Weekdays are more relaxing without cooking.
Bell Pepper Sambhar - I froze a bowl of Sambhar for future use.
Paruppu Rasam
White Gourd More Kuzhambhu
Clustered beans Poriyal
Potato Kara curry
Bitter Gourd Podi
Poori Kizhangu -I froze a samll bowl of hers too.
Here I go with the recipe of Bitter Gourd Podi
I donno how to name this recipe, I learnt it from my friend Suneetha(from Andhra). My DH also likes it very much, and I make it once in 2 ,3 months because it calls for deep frying.
After tiresome cooking, we went to Vanaathi - Mohan's Place for dinner. She made spicy & yummy Veggie Cutlets for appetizers. Definitely I should get her recipe and try it soon as a surprise.
It was fun playing cards, delicious dinner and me falling from the swing tops them all. Kids played nicely in the swing. Shame on me…L
Ingredients
Bitter Gourd ---------------------> Slice into thin rounds
To Grind
* Dhalia -------------------------> ½ cup (Pottukadalai/Roasted Split Channa Dhal)
* Dry Coconut Powder ---------> ½ cup
Red Onion -----------------------> one half hopped into chunks
Chilli Powder --------------------> 2 tsp
Salt ------------------------------> A2Y taste
First grind * marked items alone in the mixie and then add rest of the items to make a coarse paste.
Procedure
v Marinate bitter gourd in salt, turmeric for 30 minutes; then squeeze excess water and keep it aside
v Deep fry the Karela rounds in oil; I just pan fried, but it takes longer time
v In a wide pan, add oil; pour the Channa Dhal mixture and fry for few minutes
v Now add the fried Bitter gourd and mix well
v Keep it for few minutes and remove it from heat
v Make small balls when it is warm enough
v Mix each ball in the hot rice and serve it with Pulikuzhambhu
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