Tart, tasty rhubarb

Rhubarb Compote

INGREDIENTS

4 cups thinly sliced rhubarb

1/2 cup sugar

1/2 teaspoon minced ginger

INSTRUCTIONS

Place ingredients in a medium saucepan.  

Cook on medium heat until rhurbarb softens completely, about 5 to 10 minutes. 

Serve on pancakes or toast.  

Potato Capsicum Curry - His Cooking Event

Blessed are those Wives, Whose Husband Knows Cooking and also does it sometimes. A heartfelt appreciation to Priti for hosting an Event like this, to showcase our better half's Talent!!!! My hubby is a Good Cook, not to exaggerate, all the 3 brothers cook very well. An art they adopted from there Father. My Father-in-law in his late sixties, Enjoys cooking even now. He makes Lip-smacking Puri-Aloo!!!! All the puri's will be of the same size and we call the Aloo as Traditional Sydoji Lane Recipe!!!!! Sydoji Lane is the name of the street :)

Now Coming to this Aloo-Capsicum Curry, this is one of the tasty recipe from my dear hubby. When i was pregnant with my Kuttu, he used to cook for me every weekend!!!! But the problem is, he is a Perfectionist!!!! VIRGO!!!!!  If he is cooking, he needs things his way and takes all the time on Earth, which takes my BP a bit high. 

Now, thats a lot of Story there, let us get to the Recipe

Ingredients

5 medium Potatoes

2 medium Capsicum

2 medium Onions, thinly sliced

2 green chillies, finely Chopped

2 sprigs of curry leaves 

2 tsp Sambhar powder/Red Chilli Powder (He used Sambhar Powder)

Hing, turmeric each a pinch

Salt to taste

Method

Wash, peel, cut the Potatoes to small cubes and Boil them until soft, but firm, Don't over-boil it or else you will get mashed potatoes!!!!. Wash the capsicum and Chop them to thin Slices. Heat oil in a Wok, Splutter mustard seeds, add hing and turmeric, curry leaves, green chillies. When the chillies are slightly roasted, add Onions and sauté till translucent. Now add the boiled potatoes, add Sambhar powder/Red Chilli Powder, salt and Mix well. Let it cook in a slow flame for 10-15 minutes or till the rawness of the chilli/sambhar powder escapes. Then Add capsicum and Mix well and cook for 7-8 more minutes.Take care of Capsicum, it shouldn't be over-cooked. 

Take it off the flame garnish with some fresh coriander and Enjoy with Rice/Roti's

Sending this to Festive Food- His Cooking Event hosted @ Indian Khana

BITTER GOURD PODIMAS:

There are so many varieties of recipes on bitter gourd. But this podimas recipe has no bitter taste. This can be enjoyed with sambar and curd rice.

பாகற்காய் பொடிமாஸ்

Ingredients:

Bitter gourd-3
Bengal gram- half cup
Red chillies- 3
Fennel seeds- 2 tsp
Mustard seeds- 1 tsp
Finely chopped tomato- half cup
Turmeric powder- half sp
Finely sliced onion- 1 cup
Salt to taste
Oil- 9 to 10 tbsp
Shredded coconut- 4 tbsp
Chopped coriander- 3 tbsp
Black gram- 2 tsp

Procedure:

Cut the bitter gourd in to small pieces.
Fry them little by little in 5 tbsp of oil to slightly golden color.
Soak the Bengal gram in enough water for an hour, then drain the water and grind it with the red chillies and a tsp of fennel seeds coarsely.
In a tbsp of oil, fry the ground Bengal gram on slow fire until it becomes soft and crumbled.[usili]
Mix this with the fried bitter gourd.
Heat a pan and pour 3 tbsp of oil.
Add the mustards seeds and when they splutter add black gram and the remaining fennel seeds and fry for a few seconds.
Then add the onion with the tomato and the turmeric powder.
Cook them until they are mashed and the oil floats on the surface.
Now add the bitter gourd mixture and cook on slow fire for a few minutes until all the ingredients are mixed and combined well.
Lastly add the coconut and coriander and mix well.