Knoolkhol Porial / Navilukosu Palya - Kohlrabi Dry Curry

KNOOLKHOL PORIAL / NAVILUKOSU PALYA

Knoolkhol / kohlrabi tastes delicious in sambaar or puli kuzhambu. Tender, non fibrous knoolkhols are suitable for preparing dry porial / curry. Knoolkhols become hard and fibrous very fast even under refrigeration. Hence it is better to use the vegetable while still fresh.

I like throwing in a few Sundaikai / Turkey berries either fresh or dried in one dish or another  at least once a month for their medicinal properties. This could be omitted or substituted with green peas while preparing knoolkhol porial depending on individual taste.

INGREDIENTS

Knoolkhol / Kohlrabi - 2

Fresh Sundaikai / Turkey Berries - a few

Salt - 1 tsp

Sesame oil - 2 tsps

Mustard seeds - 1 pinch

Split black gram dal - 1/4 tsp

Bengal gram dal - 1/4 tsp

Red chillies - 2

Curry leaves - a few

Turmeric powder - 1 pinch

Asafoetida - 1 pinch

Cooked and mashed tur dal - 2 tbsps

Fresh coconut gratings - 4 tbsps

METHOD

1. Peel and chop knoolkhol / kohlrabies into small pieces.

2. Cook in just enough water till very tender and keep aside.

3. Heat oil in a pan and add mustard seeds.

4. When the mustard seeds splutter add the split black gram dal and bengal gram dal.

5. When the dal becomes light golden in colour add broken red chillies followed by turmeric powder.

6. Add curry leaves and asafoetida.

7. Add washed sundaikai /Turkey Berries and a pinch of salt, cover and cook on medium flame till the berries pop.

8. Add the cooked knoolkhol and the remaining salt.

9. Stir in the mashed dal, increase flame and cook till the porial is dry.

10. Garnish with fresh coconut gratings.

 

Enjoy the healthy and delicious Knoolkhol Porial / Navilukosu Palya with your sambaar rice or rasam rice.

Schezwan Idly - Trendy Makeover for Leftover Idlies

A Tasty Make-over for Leftover Idlies. Try this and you will definitely keep some idlies specially for making this!!!!

Ingredients
4-5 Idlies
2 Green chillies, finely chopped or 1/2 tsp Pepper
2 medium Capsicums, thinly sliced
1 medium Onion, thinly sliced
2 tbsp Schezwan Sauce
2 tbsp Spring Onions for Garnishing

Method

• Cut the idlies into Cubes. Pan Fry the idlies with a tsp of oil. Do this in a Low Flame. The Idly pieces should roast well. Turn the sides and Fry. 
• Heat oil in a pan, Add onions, chillies  Saute until translucent
• Add Capsicums and Saute. 
• Follow it with Schezwan Sauce and half cup of Water.
• When the liquid almost dries up, add the fried idly to it and give a good stir.
• If you are using pepper, add it now, give a quick stir.
• Take it off the stove, garnish with spring onions and Serve Hot.

Sending this to Snack Mela, Happening @ Cooking 4 all Seasons, Event by Srivalli.

Chocolate Pumpkin Pie Bar

Hmm....what to tell about this recipe.....I made this during the Halloween month and could not post it, now I got time to post it. Anyways, this is a pie bar recipe which can be eaten any time of the ear, or can be eaten even after Halloween, as you can make this using the leftover pumpkins. :) I got this box mix from the store and loved it, it was very new to me and it tasted so good too.

Ingredients:

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1/4 cup Semi sweet Chocolate Chips

1 box Pumpkin Pie Bar mix

Method:

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1. Mix and bake according to the package instructions. Later when the pie is almost baked add the chocolate chips over the top and finish baking. This recipe is so simple and easy that can be made instantly and tastes so good.

2. Allow it to cool and cut to bars or any desired shape.

Sending this to Pranati's Event - Yummy Desserts.

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