cumin seed coarse powder half spoon
Add roasted cumin seeds coarse powder.
Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Ridge gourd has a lot of health benefits as follows:
Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese.It has blood-purifying properties.It contains insulin-like peptides, alkaloids and charantin, all of which act together to lower blood and urine sugar levels without increasing blood insulin levels.It has high beta carotene that is good for eyes.Cellulose in ridge gourd helps to overcome constipation so it is good for stomach.It helps to purify, restore and nourish liver as its an antidote for alcohol intoxication. It also aids in weight loss. It is used in skin care treatment against eczema, psoriasis. Also aids in curing piles.
source: google
Now let us take a look on Ridge gourd porial:
Ingredients :
Ridge gourd rounds three cups (remove sharp ridges and peel off the ridge gourds and cut into slight thick slices.)
chopped shallots half cup
green chillies two cut into halves
curry leaves
mustard seeds one spoon
urad dal one spoon
cooking oil one tablespoon
turmeric half teaspoon
finely chopped
coriander leaves
salt as required
Procedure:
Heat the dry pan with cooking oil
Add mustard seeds to splutter
Add urad dal
then onions, green chillies, curry leaves.
followed by turmeric
Saute until the onions turn transparent.
Add ridge gourd rounds.
Saute well in medium flame.
Add salt.
Close the pan with lid.
Let the flame in medium.
Care should be taken to cook the rounds without burning.
no need to add water. The water oozed out from this vegetable is enough to cook the rounds.
After complete absorption of water, saute smoothly with the addition of chopped coriander leaves.
Remove from flame.
The Ridgegourd porial is ready to serve with hot rice. It gives an excellent taste.
Ingredients :
potato peeled and cut into small cubes two cups
bellari onions two chopped
tomato chopped two nos
curry leaves half cup
cooking oil one tablespoon
mustard seeds one spoon
chilly powder half spoon
coriander leaves chopped half cup
turmeric powder one spoon
ginger, garlic grates one spoon
Procedure
Heat the cooking oil in a pan.
Add mustard seeds to pop up
Add onions, chilly powder, curry leaves, turmeric, ginger garlic grates.
Saute well
Add tomato pieces. Allow them to cook for a while.
Add potato cubes.
Add little water and salt as required
Allow to cook in medium flame.
Mash well.
Add coriander leaves to garnish the dish.
This side dish goes well with idli, dosai, poori and chappathi etc.
Preparation: 10 minutes Cooking time: 6 minutes Serves: 2 Ingredients: Carrots 8nos Peanut oil one tablespoon Mustard ...