BottleGourd Kootu

     You can spot this veggie very rarely in my kitchen. I dont like it much because of its plain taste eventhough it has high nutritional value. Click here to know. But once in a while will choose to prepare this. Since i got bored of the ususal patterns, this time thought of doing it in different way for our lunch meal using healthy Moong dhall. Wow ! what a tasty recipe it is. Really myself and my lunch mate enjoyed much and got appreciation toooo.... :)

ALL YOU NEED:

Bottle Gourd	1/4 kg
Chopped Onion	1 No.
Turmeric Powder	Pinch
Curry Leaf	1 Twigs
Moong Dhall	1/4 cup
Mustard	1 spoon
Salt	To taste
Oil	1 spoon

To Grind

Grated Coconut	1/2 cup
Green Chilly	3 Nos.
Cumin Seeds	1 spoon

METHOD:
     Pressure cook Moong dhall by adding pinch of Turmeric Powder and Salt for a whistle of 3 o 4. Let it sit for a while. Keep a pan, heat a spoon of oil. Allow mustard to splutters, now add on the curry leaf, chopped onion, do a saute. Now add on the sliced Bottle Gourd and pour the grinded paste and pressure cooked Moong Dhall. Allow to boil until raw smell goes off. Now, serve hot.

♬ Sangeetha♡Nambi ♬

Beans Carrot Poriyal v2.0

     I am not a big fan of such combo poriyals Beans+Carrot, Potato+Peas etc. etc. That too if it comes to Beans and Carrot, OMG ! NO WAY ! Always i'll be sceptical to prepare this only for my lil one. Since am not a big lover even my mom will not prepare this often before my marriage. One day, after long gap, i visitied my mom's place for our lunch, she had a very big list for the lunch menu even she was done with the list too.

    I was so happy to taste all mom's signature dish and was waiting for lunch time to come :P She started serving food too, literally was behaving like a gobbler :P when she served this Beans Carrot Poriyal, you missed that beautiful reaction of mine! i was like :-O (Shock) At the same time, i dont want to show that to my mom as she serves with lot loads of love. Again was sceptically tasted it, there comes another shock, How come i have missed this wonderful poriyal so far !!?? Cha........... It had real fabulous and flavored taste. I am happily sharing my "Hatred turned favorite" recipe for your views :)

    Hey ! have u noted, i have mentioned this is as Version 2.0, Check Version 1.0 here.....

To Pressure Cook:

Moong Dhall	1/2 cup
Turmeric Powder	Pinch
Water	1/4 glass
Salt	Pinch

To Saute

Chopped Onion	1 Nos.
Chopped Beans	1/4 kg
Chopped Carrot	1/4 kg
Grated Coconut	1/4 cup
Coriander Leaf	2 Twigs
Urad Dhall	1 spoon
Curry Leaf	1 Twig
Ginger	1/2 inch
Mustard	1/2 spoon
Oil	1 spoon

METHOD:
     Pressure cook the ingredients mentioned under "To Pressure Cook" for 5 whistles. Once done, drain the excess water. Now heat a spoon of oil in a pan, add mustard, once it splutters, add Urad Dhall, once it turns golden brown, add chopped onion, curry leaf, coriander leaf, smashed ginger and pinch of salt. Saute it for a while. Now add chopped Beans and chopped carrot. Cover with lid until raw smell goes off. Now add on the pressure cooked moong dhall. Do a saute, until it mix-up with sauted mixture. Now add the grated coconut and mix well. Keep it in simmer for a while. Now put off the flame and serve hot with Sambar rice or Puli Kuzhambu

♬ Sangeetha♡Nambi ♬

Moong Dhal Paayasam

     I have a habit of tasting paayasam with Vadai mostly. If it is Dhal Paayasam, OMG ! no words to explain. But asusual, my hubby is not a lover of Dhal Paayasam :( he is very fond of Semiya Paayasam or Sago Paayasam but am not a lover of Semiya/Sago Paayasam. Oh God ! what is this !!! (I can read ur mind voice :P) During an auspicious day, I was so glutton to taste this dhal paaysam. So, somehow convinced my hubby and prepared this. When i was in mid of this preparation, i felt to taste it with Masala Vadai, even i prepared it too. I was just waiting to taste this in Banana Leaf, somehow finished my regular rice items and its time to taste Dhal Paayasam with Masala Vadai that too in Banana Leaf. Can you imagine that !!! Its a Real Yummy feast. OMG ! it was like heavenly taste and was giving live commentary on the taste to my hubby. You would have seen my hubby face during that time, he he he... His face was like GGGGGGrrrrrrrrrrrrr !!!! :P Fine, Jokes apart, here comes my heavenly feast for you all....

Sorry, for the bad clarity :(

ALL YOU NEED:

Moong Dhall	1 cup
Warm Milk	1 cup
Coconut pieces	6 Nos.
Jaggery	To Taste
Elachi	2 Nos.
Raisins	8 Nos.
Cashew	6 Nos.
Water	1 glass
Ghee	3 spoons
Salt	Pinch

METHOD:
     Pressure cook Toor Dhall with a pinch of salt. Once the pressure gets released, pour a glass of water and make it as bit watery. Now take a heavy bottomed pan, pour moong dhall and pour the warm milk and give a hard stir. Now add in the jaggery syrup (prepared after usual filteration process) keep it in simmer and stir inbetween. Let it boil for a while until raw smell of jaggery goes off. Coarsely grind the coconut pieces with elachi and add into the paayasam. Mix well. Moong Dhall will easily stick in the pan, so please take extra care. Heat some 3 spoons of ghee, add raisins and cashew, saute it until it turns golden brown. Now add into the Paayasam. Stir it well. Put off the flame. Now its time to taste it with Vadai :P

♬ Sangeetha♡Nambi ♬