Pavakkai Fry - BitterGourd Fry

Pavakkai Fry - BitterGourd Fry

Bitter Tasting "Pavakai"/ "Bitter Gourd" are not liked by many people due to its bitter taste. But looking at the nutrient side, its highly recommended and good for diabetic people. Bitter Gourd is very low in calories and has twice the amount of Calcium, Potassium,beta-carotene found in Spinach, Banana and Broccoli respectively. I generally include this vegetable in my regular cooking at least once a week. And we could make this in different forms like Pavakai Pitlay, Pavakkai Fry, Stuffed pavakai, Pavakai Sambar,Pavakkai Vethalkuzhambu etc., Of all, I love to make Pavakkai Curry with a little sweet, tangy, bitter and spicy taste. Small round pavakkais are best suited for making this variety. As I don't get that often in my place, I tried to make this curry using a bigger Pavakai. Its a good combo with Mor Kuzhambu.

Ingredients

Fresh Bitter Gourd - 4 or 5 cut into tiny pieces 

Thick Tamarind juice - 2 tbsp

Jaggery grated - 1 to 2 tbsp

Red Chili Powder - 3 to 4 tsp

Turmeric Powder - 1 tsp

Hing/Asafoetida - 1 Dash

Salt - To Taste

Oil - 2 tbsp

Mustard Seeds - 2 tsp

Urad Dal/ Minna Pappu/ Ulutham Paruppu - 1 tsp

Curry Leaves - 1 stem

Method

• Wash the Bitter Gourd and cut them as shown in the picture.
• Microwave the Pavakai along with the tamarind extract and very little water in the Microwave oven.
• In the frying pan, add oil first. When its heated, add the Mustard Seeds, Urad Dal, curry leaves. When they get roasted to golden brown, reduce the flame to complete low and add the cooked Pavakai pieces.
• Add the turmeric powder, jaggery, salt, red chili powder and mix them well.
• Allow them to cook with a lid on for another 2-3 minutes.
• Open the lid and fry them on medium flame till the size of the Pavakai pieces get reduced to some extent.
• Switch off the flame and enjoy this with hot rice.

Pasta in Spinach Almond Gravy

Pasta in Spinach Almond Gravy

Instead of having the regular food for lunch, I made a healthy, wholesome pasta which is an all time favourite for my kids. With some nutrient vegetables and with a tasty supporting gravy, we can enjoy pasta anytime during the day. It would be heavenly if you have this wholesome pasta with a side of a yummy smoothie.

Pasta in Spinach Almond Gravy with mixed fruit smoothie - Lunch on a spring day.

Ingredients
Mini farfalle Pasta - 2 Cups
Yellow Onion - 1/4 cup
Broccoli florets - 12 small florets
Peas - 1/4 cup
Carrots - 1/4 finely cut into cubes
Olive Oil - 4 tbsp.
Salt - To Taste.
Italian Seasoning Powder - 2 tsp.
Shredded Cheese - 2 tbsp.
Gouda Cheese - 1 tbsp.

For Grinding
Spinach - 1 cup.
Tomato - 1 medium.
Black pepper - 1 1/2 tbsp.
Garlic Pods - 3
Almonds - 8.

Method
1. Cook the pasta with little Olive oil and salt in a separate vessel and keep it ready.
2. Similarly cook the vegetables ( broccoli,peas,carrots ) in microwave separately and keep it ready.
3. In the kadai, on a medium flame, start adding onions, cooked vegetables and saute it in Olive Oil for 2-3 minutes.
4. Add the grounded mixture onto the kadai and add salt, Italian seasoning powder and mix it perfectly.
5. Stir the mixture for another 4-5 minutes till the raw smell of the gravy goes off.
6. Add shredded cheese to the pasta and switch off the stove.
7. On top of the pasta, grate some Gouda cheese if you have and mix it perfectly.
8. While serving, add some Parmesan cheese on top of the pasta.

Variations
You can add more pepper powder if you want it little more spicy. Sometimes, after adding cheese it might reduce the spiciness of the pasta.