RECIPE: APPLE GOURD/ TINDAY (INDIAN) DRY MASALA

Apple Gourd / Tinday Recipe

Sometimes it’s the daily routine vegetables that you want to make more tasteful and interesting. Tinday( indian) or Apple gourd is not on the desired list of vegetables for many. Similar to many, it’s not one of the liked vegetables in my house, till I found this recipe which made this much dodged veggie one of their favorites. Yes! It’s true.After,I started making tinday this way, it’s always a yes, when I ask the menu for the next day meal. In our house, it’s most liked with Kadi Pakoda, another yummy Indian curry made with yoghurt and gram flour with gram flour balls. You may find your best combo as per you taste preferences.
Presenting....
APPLE GOURD / TINDAY MASALA
a very flavorful recipe...

How to make these:

Serves:                   4

Cuisine:                  Indian

Prep time:              10 minutes

Cook time:             15-20 minutes

Difficulty:              Easy

Ingredients:

Apple Gourd /Tinday:    500 Gms – cut length wise

Onions small:                  2 cut lengthwise

Tomatoes small:              3 cut lengthwise

Green Chilies:                 2 slit (or adjust to taste)

Coriander Leaves:            1 cup chopped

Mustard Oil:                    3 tbsp. (heat before cooking till color changes and cool)

Spices & Condiments:

Salt:                                 to taste

Red chili powder:             3/4^th tsp. or to taste (I use degi mirch)

Garam Masala:                ½ tsp.

Methi Dana/

Fenugreek Seeds:             ½ tsp.

Cumin Seeds/Jeera:         ½ tsp.

Sauf/Fennel Seeds:          ½ tsp.

Coriander powder:          2 tsp.

Turmeric /Haldi:             ½ tsp.

Amchoor/Dry Mango

Powder:                           ½ tsp.

         

Instructions:

1.     Preparing the ingredients: Cut the apple gourd/ tinday, onions and tomatoes lengthwise. Slit the green chilies lengthwise. Please adjust the number according to your tastes. If you do not prefer very chili then you may reduce the number of green chilies used or deseed them if desired. In a small bowl, put salt, haldi, red chillie, coriander powder and keep aside. This is your Spice Mix.

2.     How to cook: In your kadai/wok, heat the mustard oil and keep heating till it changes a bit of color.It may just take a few seconds. Now, put it off flame and bring to warm.

3.     Once the oil is not very hot, switch on the flame again, and add the seeds: cumin seeds and fenugreek seeds. Let then splutter and immediately add the apple gourd/tinday. Let them cook on medium high flame till golden brown. Keep stirring frequently to avoid burning.

4.     Now, add the onions and stir for 5 minutes. Now, add the tomatoes and green chili and stir for a few seconds. Add the spice mix and mix well. Add Sauf/Fennel seeds. We did not put the fennel seeds in the beginning to avoid burning. Now reduce the flame to simmer and cover the vegetable for a lid and let this cook for 5 minutes.

5.     After 5 minutes, check and stir again. The vegetable will leave a bit of water as we added salt. Now we shall cook this covered on simmer, till the apple gourd is soft and cooked.

6.     This will take not more than 10 minutes. But keep checking in between and stir.

7.     Once the veggie is cooked, add Garam masala and Amchoor powder. Mix well and cover again for another 3-4 minutes. We just want the masala to be well incorporated. Also, the apple gourd must leave oil. This actually will show that the vegetable is cooked well.

8.     Add dhania/coriander leaves (3/4 cup) and save the rest for garnishing.

9.     Serve hot with chapatis/indian bread or rice.

FALAFEL RECIPE

FALAFEL RECIPE

WITH PITA BREAD AND CUCUMBER & MINT TOPPING!

This recipe does not need any introduction.

A freshly fried falafel with the amazing humus and salad.

Falafel ,a very popular middle eastern dish served in very many ways  is a 
vegetarian delight!

It may be the only dish which can be served as an appetizer, a main dish and as a fast food snack too. As an appetizer it is served with salad and hummus dip. When served as a main course serve it is stuffed in a pita pocket along with salad and tahini sauce You may find the recipe of my tahini here( Tahini sauce recipe).I prepare and serve it with an addition which is cucumber mint n curd topping.

I just love the flavor of mint with pita and falafel!

Well, this recipe just following is falafel as an appetizer. But as I personally like falafel best with pita bread, so I made small pita pockets (as usual) as base and topped it with falafel patty and hummus. Since its summers and tahini with hummus is a very hot combination, so I further made and topped it with a cool cucumber mint salad. Made this as an appetizer, but believe me we finished this one as a brunch…….it was yummy. So do try this recipe of mine and leave a note about how did you like it.

I have the recipe of pita pockets  and hummus on my blog on this link here.

                                                ( Pita bread recipe , Hummus recipe)

Preparation time	5 minutes
Cooking Time	10 minutes
Total time	15 minutes
Cuisine	Middle Eastern
Difficulty Level	Easy

My cup size: 200 ml

Ingredients:

For Falafel:

 1 cup chickpeas soaked overnight, boiled (with salt) and drained.

 1/2 onion, chopped

 1/2 cup fresh parsley or cilantro or coriander leaves

 4 cloves garlic, chopped

1/4^th tsp.  Soda-bi-carb

1 teaspoons roasted cumin powder

 ½ teaspoon ground coriander

 1 teaspoon salt (check as chick peas too have salt)

 ½ tsp. green chilies chopped (optional)

 1 pinch cayenne pepper or black pepper

 2 teaspoon lemon juice

 1 tablespoon olive oil

 2 tbsp. All-purpose flour

 oil for frying

For Cucumber Fill:

 2 cup plain yogurt thick

 1 cucumber – peeled and diced (small)

 1 teaspoon dried herbs

 Salt and pepper to taste

 1 tablespoon mayonnaise

 1/4^th cup mint leaves (cut by hand)

Method:

•    Falafel: Mix all the ingredients and grind in a food processor.
•    Take out in a bowl and mix again with a spatula.
•    Make small balls of equal size and put in a platter covered with a kitchen  towel.
•    Refrigerate these balls for about half an hour.
•    Now, heat oil for shallow frying anf fry these balls one by one.
•    Serve hot as an appetizer or in main course.
•    For cucumber and mint with curd topping: mix all the ingredients in a big  bowl. Refrigerate for about half an hour again and serve.

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