Toorai is the ridge gourd. 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. I make it with mung dal to double the nutrition.
Ridge gourd 1 whole peeled lightly and cut into cubes, Mung dal 2 tabsp soak for half an hour, ginger garlic paste 1 tsp, chutney 3 tabsp – coriander handful, fresh coconut 1 tabsp, cumin seeds 1 tsp, green chillies 4 to 5, lemon juice 1 tabsp. Turmeric powder 1/2 tsp, coriander cumin powder 1 tsp, curry leaves 3 to 4, Oil 3 tabsp, mustard seeds Cumin seeds and Asafoetida 1/4th tsp each. Salt to taste, jaggery or palm sugar 1 tabsp and coriander chopped for garnish.
Heat oil in a wok and tamper it with cumin, mustard, asafoetida and curry leaves. Add the chutney and mung dal and let it cook for 5 mins. Now add the ridge gourd, turmeric, coriander cumin powder. Add salt, palm sugar and 1/2 cup water. Stir fry for 2 mins and cover it with a lid. Cook till tender and garnish it with chopped coriander leaves. Njoy with roti or rice.
Everyone is aware about the famous Chicken tikka masala. When we do the barbeque , it’s always the chicken tandoori or chicken tikka and then comes the chicken tikka masala. My take on this dish is the Reshmi chicken kebabs soaked in white curry. Not very rich , as I do not use cream.
Chicken legs and breasts de-skinned and cut into medium size 1 kg, Onions 2 medium sliced, curds 600 grms, ginger garlic paste 2 tabsp, cardamom powder 1 tsp, aniseed powder 2 tsp, cumin powder 1 tsp, garam masala 1 tsp, bay leaves 2 to 3, for the tampering whole garam masala – 2 – 3 each ( cloves, pepper, cinnamon, mace, cardamom), kasuri methi (dried fenugreek leaves) 1 tabsp, chopped coriander handful, salt to taste, ghee 3 tabsp, refined flour 2 tabsp. Well lit coal for smoke flavour.
Marinate the chicken with ginger garlic paste, kasuri methi and curds for a couple of hours. Heat ghee in a deep pan and tamper the whole garam masala and bay leaves. Now add the sliced onions and saute it till golden brown. Add the marinate chicken and the rest of the dry spices. Saute it for 5 mins. Now in a small bowl place the lit coal and pour some oil over it. Immediately cover the chicken with a lid and let the chicken cook till tender on low heat. After around 15 mins, remove the lid and discard the coals. The chicken will be nicely smoked while being cooked. To thicken the curry sprinkle the refined flour all over the chicken and mix. Now on high flame saute it for a minute and transfer it into the serving dish. Garnish with chopped coriander and fried onions. Njoy with any flat bread or brown rice.