Bitter Gourd/ Kakarkaya Vepudu/Fry

I never used to like this bitter bitter gourd/kakarkaya but I wanted to start eating because Shoj loves it, bet you guys…he eats is raw.

My mom used to tell me a lot about eating this, but I never listened. Now that I am getting bit health conscious I wanted to start eating this veggie.

I tried this recipe so that I can make this fast and easy. I really liked this recipe.

Some useful tips about Bitter Melon:

Bitter melon contains a bitter compound called momordicin that is said to have a stomachic effect.

Bitter melon has been used in various Asian traditional medicine systems for a long time. Like most bitter-tasting foods, bitter melon stimulates digestion. While this can be helpful in people with sluggish digestion, dyspepsia, and constipation, it can sometimes make heartburn and ulcers worse. The fact that bitter melon is also a demulcent and at least mild inflammation modulator, however, means that it rarely does have these negative effects, based on clinical experience and traditional reports.

Ingredients:

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3 medium size Bitter Gourd / Kakarkaya (washed and cut into slices)

3 Green chilies

1 sprig curry leaves

1 tbsp oil (I used Olive oil)

salt

2 tbsp Jaggery

¼ tsp Garlic powder

¼ tsp Ginger powder

Method:

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1. Place a Aluminium foil to a baking sheet, add all the ingredients except the jaggery and mix well and spread it for a thin layer and put it baking sheet under the broiler and cook for about 10 mins turning now and then or until the bitter gourd turns golden brown.
2. Now sprinkle the jaggery on top and broil it again for a min.
3. The bitter gourd fry/kakarkaya vepudu is ready in minutes.

Peanut Chutney

I love this peanut chutney when served with dosa/idli.

Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are good source of niacin (contribute to brain health and blood flow), folate, fiber, magnesium, vitamin E, manganese and phosphorus. They are naturally free of trans-fat and sodium, and contain about 25% protein (a higher proportion than in any true nut).

While peanuts are considered high in fat, they primarily contain “good” fats also known as unsaturated fats. One serving of peanuts contains 11.5 g unsaturated fat and 2 g of saturated fat.

Ingredients:

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½ cup Peanuts

1 Sprig curry leaves

3 Dry red chilies

1 Green chili

¼ cup shredded coconut

small ball of tamarind

salt to taste

¼ tsp oil (I used olive oil)

Method:

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1. In a pan on medium heat add all the ingredients except salt and coconut. 

2. When the peanut start to turn golden brown adds coconut and off the flame and stir well and allow it to cool.
3. In a mixer grind all the ingredients by adding salt and water as needed.
4. Serve this chutney with dosa/idli (Note: See my Quinoa Dosa and Quinoa Idli recipes).

Quinoa Idli

This is my third recipe I am trying with quinoa. I actually like the texture and taste of quinoa. 

As it is very easy to prepare, nutritious and can be substituted for rice, I started to experiment on this wonderful grain. I thought of making a healthy breakfast for the next day because this recipe needs a day before preparation. These Idlis came out so fluffy and soft and very delicious. So this is a green signal for me from my family to include in our kitchen menu.

Ingredients:

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1 cup Quinoa

1 cup Rice (probably idli rice/brown rice) (Note: I used the normal cooking rice - long grain rice)

1 cup Whole urad dal

Handful of Cooked rice

Salt to taste

1/4 tsp oil

Method:

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1. Wash and soak Quinoa, rice and urad dal separately for about 3-4 hours.

Quinoa Idli Batter

2. Grind them in a mixer separately with cooked rice and mix all and let it ferment overnight.
3. The next day mix it up again with salt and keep it aside for a min and mix again.
4. Pour the batter into greased idli plates and steam the idlis for about 15 mins on medium high flame.
5. Serve these idlis with your choice of Peanut Chutney/idli powder.