Ash Gourd Stir fry

This is a simple side dish using ash gourd/pusanikkai . It goes well with rice and sambar or rotti.

Preparation Time : 15 minutes
Cooking Time : 10 minutes
Serves : 2 people

INGREDIENTS:

Ash gourd - 2 cups ( cut into cube shapes)
Green chilli - 1
Turmeric powder - 1/2 teaspoon
Salt - as required
Coconut powder - 1 table spoon
Water - 1/4 cup
Coriander leaves - for garnishing

SEASONING ITEMS:

Oil - 2 tablespoon
Mustard - 1 teaspoon
Cumin seeds - 1 teaspoon
Urad dal - 1 teaspoon
Channa dal - 1 teaspoon
Dry red chilli - 2 no.s
Asafoetida powder - as required

METHOD:

1. Cut ash gourd in medium sized cube shapes.

2.  In a pan, add oil. Add the items mentioned in the "SEASONING" section.

3. Now add chopped green chillies.

4. Now add ash gourd, turmeric and salt. Mix well.

5. Add 1/4 cup of water. Remember that ash gourd lets out lot of water. Hence dont add more water as it would turn very soggy. Just add 1/4 cup water. Keep the gas in sim mode and cover with lid and cook for approximately 7 minutes.

6. Now add coconut powder. You can also add fresh grated coconut. Mix well. Garnish with fresh coriander leaves .

SEE ALSO:

Capsicum besan fry , Carrot broccoli fry, Other dry curries . 

Instant Ragi/Finger millet dosa

This is an easy recipe to make dosa instantly and no fermentation required.

INGREDIENTS:

Ragi flour/finger millet  flour - 1 cup
Rava/sooji - 1 cup
Rice flour - 1/2 cup
Yogurt/curd - 1/2 cup
Ginger - 1 inch finely chopped
Green chilli - 1 no chopped
Onion - 1/2 cup finely chopped
Cumin seeds - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Salt - as required
Water - 3 cups

METHOD:

1. In a large bowl, add ragi flour, rava, rice flour, yogurt, ginger,green chilli,onion, cumin seeds,black pepper powder, salt.

2. Add 2 cups of water and allow them to rest for about 15 to 20 minutes. The rava would absorb the water. After 20 minutes,  add another 1 cup of water and mix well. The batter should be watery in consistency .

3. Heat a  skillet. This dosa cant be made as regular dosa. In regular dosa you pour in the center and spread it using a ladle. But this dosa, cant be spread. You need to pour from outside and then pour in  inside. Do not try to spread the dosa. The skillet should be really hot enough, so that you get nice crispy and porous dosa . sprinkle some oil over it. Let it cook and flip to other side and cook again. 

4. Serve with your favorite chutney !

Ragi dosa with tomato onion chutney

SEE ALSO: Tomato onion chutney, Fruit and nut rava dosa , Rice flour adai