Methiye Sukke

One of the many advantages of having my amma cook for me after my delivery of our DS was the high nutritional food she chose carefully during those much needee times. This is one such dish which is also a typical Konkani preparation. I have to say, this dish trremondously helped me during those times. Warning: I have heard that its not recommended to take it during early pregnancy times because of the hormonal effect methi (fenugreek) can have during those times.
Iam sending this to Srivalli's side dish mela. Ingredients:Green moong: 1 cup
Methi (Fenugreek): 1/2 cup
Salt
WaterTamper:Mustard seeds: 1 tsp
Curry leaves: few sprigs
Asafoetida : a tiny pinch
Salt: a pinch to flavor oil
Oil: 2 teaspoonsGarnish:
Grated coconut: 1/2 cupMethod:Soak the moong and methi together until well soaked , its a bonus if they sprout :)In a deep bottom pan, in medium heat, add oil, and when its heated add the Tamper ingredients,  and when they finish spluttering add the soaked moong and methi and salt.  Add enough water to just cover the contents.  Bring it to boil, and then simmer until the contents are cooked all way through.  When they are cooked, check for salt,  and if there is excess water increase heat to evaporate.  Then lower fire add coconut.  Stir well. Cook for a minute on low and switch off. Serve with kanji during cold winter months or just anytime as a dry side dish with kanji :)

Amboose Ambat (Sour gravy)

I got this recipe from my amma when I wanted to make some authentic kerala konkani style dish. I loved how the dish doesnt feel heavy since no coconut milk is added , instead sour yoghurt (hence the name Amboose which means sour in konkani) is added. I am ssending this to Srivalli's side dish mela.

http://cooking4allseasons.blogspot.in/2013/09/announcing-side-dish-mela-with-giveaways.html?m=1

Ingredients:

Taro root (mande): 1 big scraped , cleaned and cut into chunks

Winter Melon (kuvvale): 1 medium piece cut into chunks

Yoghurt: 1 cup to which around 1/2 cup water is added to dilute it. Do not use buttermilk.

Water to cook veggies

To grind:

Grated coconut (fresh, frozen or scraped): 1/2 cup

Cumin seeds: 2 teaspoons

Green chilli : 2 to 3 (according to taste)

To temper:

1 teaspoon mustard seeds
A sprig of curry leaves

Method

In a saucepan add veggies, and some water to just barely cover the pieces. Add sufficient salt and cook at medium heat until veggies are just cooked, do not overcook them, as thats not the texture we are going for in this dish.

Meanwhile, grind the ingredients under the "to grind" section until smooth.
When veggies are cooked and water is almost all absorbed (a little left is fine, but not more than that since we will be adding yoghurt later. This is a pretty thick gravy), switch off heat, add the ground mix and yoghurt to it , mix well immedietly. Switch on heat to low, if you feel its too thick, you may add a teaspoon or more water, though thick is what we are going for. Temper ingredients in 1 teaspoon oil and add it to the gravy. Mix well.

Serve with hot rice.

Cauliflower Gyro

This dish was inspired after a recent visit to the farmer's market. After tasting the incredible Gyro at one stall I could not get it out of my mind. So I decided to make a vegetarian version in my kitchen. This can also be called a fusion gyro :) since I used a Cauliflower curry as stuffing and instead of the Tsatziki sauce, I used Guacamole on one side inside of Pita and Hummus on other side inside of Pita bread.





Cauliflower Gyro
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Ingredients:

Pita bread cut in half : 4 halves

For the filling: Recipe source : a friend named Sudha from an online foodie group

Cauliflower florets: 15 numbers
Onion: 1 medium chopped
Garlic: 5 podschopped fine
Garlic: 1 inch, chopped fine
Tomato : 1 med chopped fine taking out seeds
Salt
Oil to deep fry or saute Cauliflower
Mint leaves for garnish

Spices to be ground:
3 red chilli (optional)
1 teaspoon poppy seeds
5 cloves
1 inch cinnamon
2 green cardamom
2 tablespoons sliced almonds

How I made it:



First add cauliflower in salted water for 15 minutes. Then deep fry Cauliflower florets or you may even saute it brown. Set it aside. Then in a pan add two tablespoons oil, a pinch of salt, heat to medium, add onion, garlic , ginger and saute until soft and translucent. Then reduce heat to low. While the mix gets cooking, powder the ingredients under the spices to be ground section. Add this to onion mix and add a tablespoon of oil and saute for two minutes. Then add tomato, and mix for 3 to 4 min until mushy. Check for salt. Then add Cauliflower to this and mix and then garnish with mint leaves or coriander leaves.

Fill two tablespoons (depends on the size of pita bread you use) of above filling in each pita half. Add 1 tablespoon guacamole to one side (top or bottom) inside pita half, and add 1 tablespoon hummus on other side inside pita half. Toast both sides of all pita halves and serve hot :)