Beerakaya Thokku Pachidi \ Ridgegourd Skin Pachidi \ Peerkangai Tholi Thogayal

Ridge gourd ( Peerkangai in Tamil and Beerakaya in Telugu ) is very low in saturated fat and cholesterol and has very high fiber content in it..Its an ideal vegetable for optimum health and weight loss. It has excellent cooling properties and good for all ages.  Ridge gourd as a whole is used in Indian Cuisine in many different ways. We can make currys, Kootu, Bajjis, Thogayal or pachidi, a simple dal or in any other forms. This Ridge gourd skin Pachidi is also one of the tastiest dishes made with less ingredients and Ridge gourd skin. If the skin is fresh, it enhances the taste of the Pachidi as well....

Ingredients

Ridge gourd Skin -  1 full cup

Olive Oil - 1 tbsp

Hing \ Asafoetida - 1 Dash

Urad Dal \ Ulutham Paruppu - 1 tbsp

Coriander Seeds - 2 tsp

Jeera \ Cumin Seeds - 1 tsp

Dry Red Chillies - 5 or 6 based on your spice level

Garlic Pods - 2 or 3 big ones

Salt - To Taste

Method

• In the kadai, add Olive oil and add all the ingredients except the Ridge gourd Skin and roast them well to golden brown but not black.
• Transfer them to the mixer grinder and fry the Ridge gourd skin in the remaining oil thoroughly. Cover it while frying for a minute in order to cook them well too...
• Then transfer the fried Ridge gourd skin too to the mixer grinder and grind everything in the mixer grinder together along with some salt.
• Grind them coarsely and not to a fine paste. Now the pachidi \ Thogayal is ready to be eaten with hot white rice, rotis, chappathis.

Beetroot Halwa

Beetroot Halwa

Made this halwa due to my daughter's request. She has been an ardent fan of beetroot halwa since her childhood. Instead of grating the beetroot for the halwa which I regularly do, I steam cooked the beetroot and grinded it. This process was super quick and the halwa consistency was achieved faster than expected. As Beetroot is very healthy vegetable, this sweet item is very sutiable for kids.

Ingredients

Beetroot - 2 Big ( 4 Cup )

Sugar - Between 1 Cup and 2 cups

Cardamom Powder / Elachi Powder - 3 tsp

Cashewnuts - 1 Handful

Melted Butter / Ghee - 3 tbsp

Rose Essence - 2 Drops

Method

Peel the skin and steam cook the beetroot using a pressure cooker. Grind the beetroot using a mixer grinder and transfer it into a thick bottomed pan/ kadai. Add the sugar, cardamom powder and a drop of rose essence and stir them well.  When the consistency of the Halwa is perfect, then add the ghee to the halwa and stir them for few more minutes. After the halwa is done, transfer the halwa into a serving bowl. Decorate the halwa with ghee roasted cashew nuts on its top just before serving..

Tips/Variations

Grate the beetroot using a grater and cook them directly in the kadai/pan and try..