Chow Chow - The two in one magic vegetable

CHOW CHOW - THE TWO IN ONE MAGIC VEGETABLE

When we went to the vegetable market with father, he would carefully select all the fresh and tender vegetables. However, we made sure that we picked up at least two or three complimentary Chow Chows, which had thick rough thorny skins, to the great astonishment of the green grocer! Back home, my brother dug up holes and planted them in a row near the fence. In no time, tender shoots came up and crept all over the fence with great speed putting to shame even Jack’s Bean Stalk! Our happiness knew no bounds when the creeper was fully decked up with the tender green shiny bulb like Chow Chows. All of us loved this vegetable more because we had grown them all by ourselves. Mother used this vegetable in sambar, mor kuzhambu, koottu, mendhya kozambu or curry. She even sliced them and made hot bajjis for the evening tea. Whatever dish she prepared out of this vegetable, there would be an additional dish which came out of the peel. Thus, we named our favourite vegetable as the ‘Two-in-one Magic Vegetable!

CHOW CHOW CURRY
INGREDIENTS:
Tender chow chows – 4
Turmeric powder – 1 pinch
Salt – 1 tsp
Asafoetida – 1 pinch
Mustard seeds – ¼ tsp
Split black gram dal (urad dal) – 1 tsp
Dru red chillies – 2
Curry leaves – a few
Cooking oil – 2 tsp
Grated Coconut – 1 tbsp

METHOD:
1. Wash and scrape the peel off the chow chows, and cut them into cubes. Save the peels, and set aside for use in the secind dish.

2. Heat oil in a pan and add mustard seeds.
3. When it splutters, add asafoetida and the split black gram dal.
4. When the dal turns golden in colour, add broken red chillies.
5. When the chillies turn crisp, add curry leaves and turmeric powder.
6. Add the cut Chow Chow and salt. Stir well.
7. Cover with a lid and cook in slow flame stirring now and then.
8. Chow Chow cooks in its own water.
9. When it is cooked, remove the lid and increase the heat.
10. Keep stirring till the remaining water (if any) evaporates.
11. When the curry is dry, turn off heat and garnish with fresh coconut gratings.



CHOW CHOW PEEL CHUTNEY
INGREDIENTS:
Chow Chow peels – From the four Chow chows used for the curry
Cooking oil – 2 tsps
Mustard seeds – ¼ tsps
Split black gram dal (urad dal) – 2 tsps
Red chillies – 5
Asafoetida – 1 pinch
Tamarind – the size of a small marble
Salt – ½ tsp
Fresh coriander leaves – a handful

METHOD:
1. Heat oil in a pan and add mustard seeds.
2. When the mustard splutters, add asafoetida and black gram dal.
3. When the dal turns golden in colour, add the red chillies.
4. Now add the chow chow peels and blend well.
5. Cover with a lid, and decrease the fire.
6. Cook until the peels become tender, and then add the tamarind.
7. Switch off flame and let it cool down.
8. When cool, grind the mixture, with salt and fresh coriander leaves, into a smooth chutney.

A tasty curry and a spicy chutney is now ready from the Two-in-one magic vegetable – Chow Chow.

Note: Other names for Chow Chow are Sema Kattrikai (tamil), Bengaluru Badanekai (Kannada), Choko (aussie), Chayote (US, Europe)

Pumpkin Cheese Buns

It's always the busiest time for me at this time of year. Dinner, birthday party, holiday and X'mas really filled up my entire day. Somehow, I always enjoy the last two months in a year. This pumpkin cheese buns was made in the last 2 weeks but I didn't manage to post it.

The recipe extracted from 孟老师的100道面包. The bread was super soft and I guess that pumpkins puree helps to produce the extra soft texture.

Recipe:

(A) 200g bread flour

60g plain flour

35g caster sugar

1/4 tsp salt

1 tsp yeast

35g whole egg

35g fresh milk

35g water

(B) 65g pumpkin puree

20g unsalted butter

(C) 90g cheddar cheese

50g mozzarella cheese for toppings

How I made it:

1. For the pumpkin puree, peeled and cored the pumpkin then cut into small cubes. Steam until just soft. Puree the pumpkin with a folk then set aside.
2. Mix ingredients (A) at low speed using a dough hook mixer follow by the pumpkin puree. Turn to medium speed continue kneading until it become a smooth dough.
3. Add in the unsalted butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough.
4. Place the dough into a lightly grease bowl and cover with cling wrap to proof for 80 minutes.
5. Divide the dough into 6 portions and round them into small balls. Then fill the doughs with cheddar cheese and shape it into a smooth balls. Let the dough proof for 30 minutes.
6. Egg wash the doughs and cut a cross at the top of each doughs then top with mozzarella cheese. Continue for another 10 minutes proofing.
7. Bake at 180'C preheated oven for 20 minutes until golden brown.

Raagi Morkali

I got the idea of making raagi morkali when I saw the recipe in a magazine. I didn't remember the recipe. But I tried making it the same way as I make using rice. I have replaced rice with raagi. Rest of the recipe is same. Refer Rice Morkali for the recipe. This I made on stove top. It is ideal when you want to have a quick,filling and healthy snack to go along with tea. This too can be sliced. I was very hungry that I could not wait to spread and slice. I have started making raagi morkali more often than the rice version. When you make it for kids, you can add some grated carrots or corn to make it more nutritious.


I am re posting the Raagi idiyappam

Both the raagi dishes are my entry to Sangeeth's Eat Healthy-Fight Diabetics Event