Monday, 11 November 2019

Spine Gourd Fritters | Chips using Kankada or Kakrol or Adavi kakarkaya or Kantroli

a perfect crunchy fritter which is best suited for snack or side dish using a seasonal vegetable, spine gourd



What is Spine Gourd ?


Spine gourd is a perennial climbing creeper and bears fruits during the monsoon to the end of rainy season. This is closely related to bitter gourd, but different one in both taste (not bitter) and look wise. This vegetable is short in length, round in shape and green in color. These are one of the famous and nutritious cultivated vegetable in India. Many different names are there for this vegetable as Kantroli in marathi, Kankada in odia, Kakrol in bengali, Adavi kakarkaya / Aa kakarkaya in telugu etc. Also there are two sizes available, smaller ones of size 1-1.5 inches and the bigger ones of size 2-3 inches. The price of smaller spine gourds are also bit high as compared to bigger ones. These spine gourd are considered to have cooling, analgesic, sedative, diuretic properties and also balance all the three Doshas according to Ayurveda. 




the use of Spine Gourd in culinary world :


Many dishes one can make using this spine gourd. Starting from stir-fry to any gravy dish and even chips one can have by this seasonal vegetable. My younger brother never like it since childhood. Actually there is a popular line in odia as "Mankada khaye kankada kasi" which means monkey eats the baby spine gourds. So he always says that he is not a monkey and hence he will not eat that, still my mother make different dishes using this vegetable. And particularly I like the smaller spine gourds as the seeds of these small gourds are bit crunchy while munching as compared to bigger ones. Today I have come up with the chips recipe of my mother 😊




Preparation of Spine gourd Fritters or Kankada Chips :


    The kankada / kakrol / spine gourd has a no of spines on the outer surface. So it is recommended to thoroughly wash and clean all the spine gourds properly as there are a lot of dirts stuck in between the outer thorns. Then each gourd is cut into thin slices (neither be too thin nor thick). There is no need to de-seed the spine gourds after slicing as they taste yumm after frying. Then all the ingredints mix in a mixing bowl along with spine gourd slices. If the slices are well coated then there is no need of any water. Else one can sprinkle 1/2-1 tbsp of water to the mixture. Next the coated slices are deep fried in batches till crisp on both the sides over low-medium heat. 



    Serving suggestion :


    After frying the spine gourd slices become so much crispy and crunchy. These can be served as a side dish with any kind of lunch spread. Even with a hot cup of tea these will be a perfect combination as a evening snack. These are completely vegan and gluten free. The process is quite simple and easy. I love to sprinkle few chat masala just before serving and With few slices of onions, it is a big hit at my place. So do try and also please your guest by serving as a party snack !

    The event related to this post :





    Monday is here again and this time the Foodie Monday Blog Hop team has decided the 220th theme as 'Gourds are beautiful' which is suggested by Sujata di. She is a sweet and lovely person by heart and I love most of her sweet dishes particularly from Bengali cuisine, if you are a big fan of Bengali sweets then her space is perfect. I have recently checked her Karela Dopyazza and immediately bookmarked to try soon. Well coming back to the theme, she suggested to make dishes using gourds and I choose Spine Gourd and here is the recipe of Spine Gourd Fritters aka Kankada Chips.




    Recipe Card for 'Spine Gourd Fritters' :



    Vegetarian, Chips, Kakrol chips, Kankada chips, Crunchy snack
    vegan, gluten free, spine gourd, fritters, Snack, side dish
    Indian cuisine
    Author:

    Chips of Kankada / Kakrol / Adavi kakarkaya / Kantroli / Spine Gourd / Teasel Gourd

    Chips of Kankada / Kakrol / Adavi kakarkaya / Kantroli / Spine Gourd / Teasel Gourd

    prep time: 10 Mcook time: 15 Mtotal time: 25 M
    a perfect crunchy fritters which is best suited for snack or side dish using a seasonal vegetable, spine gourd

    ingredients:

    • Spine gourd (kankada) 10-12 no.
    • Gram flour (besan) 2 tbsp
    • Rice flour 2 tbsp
    • Turmeric powder 1/2 tsp
    • Red chili powder 1 tsp
    • Amchur powder (dry mango powder) 1 tsp
    • Chat masala 1 tsp
    • Black salt as needed
    • Water as needed
    • Oil for deep frying

    instructions:

    How to cook Chips of Kankada / Kakrol / Adavi kakarkaya / Kantroli / Spine Gourd / Teasel Gourd

    1. Wash and clean all the spine gourds properly as there are a lot of dirt stuck in between the outer thorns.
    2. Discard the ends of each gourd and cut into thin slices (neither be too thin nor thick). Keep aside.
    3. Meanwhile heat enough oil in a deep pan for frying.
    4. In a mixing bowl, take rice flour, besan, turmeric powder, red chili powder, amchur powder, black salt and mix well.
    5. Add the spine gourd slices and start mixing again.
    6. If the slices are well coated then there is no need of any water. Else sprinkle 1/2-1 tbsp of water and mix.
    7. Then carefully, slide few coated gourd slices into hot oil without over-crowding the pan.
    8. Stir occasionally and fry till crisp on both the sides over low-medium heat.
    9. Transfer to a plate lined with paper towel.
    10. Similarly deep fry rest spine gourd slices in batches.
    11. Finally sprinkle chat masala and serve as a side dish in lunch spread or even as a crunchy snack !

    NOTES:

    No need to de-seed the spine gourds after slicing. They taste yum after frying. Always deep fry in batches which makes the slices much crispy and crunchy. Chat masala is optional. If more spiciness is required then add few finely chopped green chilies while mixing everything in the bowl.

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    Saturday, 9 November 2019

    Kandhiaa Chakata (Kartik Masa Speciality from Odia Cuisine)

    a no-cook, sweet & sour relish using the fruit, Kandhiaa as a part of kartika month special from Odia cuisine


    In a platter particularly for me in lunch time, I prefer to have a sweet-sour combination of dish in my meal spread. As the Kartika month of Hindu calendar is going on we the Odias, love to have only vegetarian dishes in the whole month. Although some couldn't manage to have that kind of dishes, still bound to at least follow only last 5 days of this month. These last five days are named as Panchuka. In each odia house, the ladies particularly make rangoli in front of the holy basil (which presents either in front of the house or in the balcony or in the varandah etc.)




    Many vegetarian dishes are being prepared and many of them are mostly no-onion-no-garlic dishes. My all time favorite is simple steamed rice with the kartika month special habisha dalma. I have shared this in another post, do check . This is different from other dalma varieties as here no turmeric powder is added. And hence the habisha dalma looks light brownish in color. Along with rice and dalma I love to have any accompaniment like using Oou dish or Kandhiaa dish or simple lemon-salt-green chili combination. Using oou or elephant apple one can make either Sweet Elephant Apple Relish (Meetha Oou Khatta) or Sweet & Sour Elephant Apple Relish (Khata Meetha Oou)



    The other one is kandhiaa, It is a fruit which looks similar to some big size lemon with bit thick outer skin and slight sour, sweet in taste. One may get confuse with Bengali Gondhoraj, but not.These are abundantly available during Kartika Month of Hindu Calendar in Odisha. Just discard the outer skin, add slice of kandhiaa to any dish to get some sour taste. I love to have simply mashing it with some green chilies, sugar and salt and that dish is named as Kandhiaa Chakata.



    Here there is no need of cooking actually. Just simply discard the outer layer. The outer layer is quite thick as compared to lemon, so I will recommend to first half the kandhiaa. Then that will be easy to peel the the thick layer. Then squeeze and mash the kandhiaa in a bowl. The liquid part will come out. Add green chili, sugar and salt and mix everything well. And voila !! the relish is ready to have with simple rice and dalma combo. If more spiciness is needed then add more green chilies and also one can add red chili flakes. Some roughly grounded form of roasted dry red chilies can be sprinkled just while having this. Completely vegan, gluten free and no-onion-no-garlic dish one should try.


    Recipe Card for 'Kandhiaa Chakata' :



    Vegan, gluten free, without onion garlic dish, Kartika month special
    Relish, Odia cuisine, Kandhiaa, SIde dish
    Odia
    Author:

    Kandhiaa Chakata

    Kandhiaa Chakata

    a no-cook, sweet & sour relish using the fruit, Kandhiaa as a part of kartika month special from Odia cuisine
    prep time: 5 Mcook time: total time: 5 M

    ingredients:

    • Kandhiaa 1 no.
    • Green chili 1 no.
    • Red chili flakes (optional) 1/4 tsp
    • Sugar 1/2 tsp
    • Salt 1/2 tsp

    instructions:

    How to cook Kandhiaa Chakata

    1. First cut the kandhiaa into half horizontally.
    2. Then it will easy to take out the outer green layer. Discard those layers.
    3. In a bowl, put the inner fleshes and squeeze & mash well.
    4. Add green chili and smash it in that bowl.
    5. Add sugar, salt and mix well.
    6. Finally add red chili flakes and serve with arua anna, dalma !

    NOTES:

    Red chili flakes is optional. If more spiciness is required then add this. Instead of this one can use some roughly powdered of roasted whole red chilies.

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    Monday, 4 November 2019

    Phula Kobi Jhola | Odia Cauliflower Curry

    a vegetarian curry using Cauliflower & Potato from Odia Cuisine !


    Winter is approaching and one can get those seasonal vegetables in local markets. Among all the winter vegetables, cauliflower is my most favorite vegetable. So what is yours then , do share in comment section at the end of this post 😊 But have you checked these posts using cauliflower : Gobi MusallamScrambled Cauliflower.


    about Cauliflower :


    Cauliflower is a vegetable that looks like a white version of its cousin, broccoli. This tastes mild, slightly sweet, a little nutty. It is used extensively in nearly every cuisine in the world like Chinese, Indian, Italian, Turkish, French, Spanish, and even American. Because this has not only delectable taste, but it has few wonderful benefits as : fights Cancer, enhances Heart Health, boosts Brain Function, helps in Weight Loss, strengthens Bones, improves Digestive Health and lots more. This cauliflower is actually a versatile vegetable and one can have by Steaming, Roasting, Pureeing, Mashing and even grating. Here I have come up with a side dish using cauliflower as Phula Kobi Jhola or Odia Cauliflower Curry.



    What does Phula Kobi Jhola mean ?


    Here the word Phula Kobi is the odia word for cauliflower and jhola means curry. So basically this is a curry using fresh cauliflower florets which is a most common dish in every odia households during winter.

    Ingredients in details :


    1. Cauliflower : This vegetable has to be picked carefully as there is chance of insects inside the florets. After picking a good one also I will recommend to dip in turmeric water (take enough water in a mixing bowl and add 1-2 tsp turmeric powder and mix well. This will help to kill any insects in the cauliflower florets if still present.)
    2. Potato : One can skip this while making phula kobi jhola but by adding the traditional curry look comes out.
    3. Onion, Ginger, Garlic clove : All are grounded to make a fine paste and this makes the base of the curry.
    4. Tomato : Here tomatoes are not pureed or not even added while making the onion paste. Simply these are roughly chopped, added directly to the pan and then cooked till mushy.
    5. Cardamom pod : this is finely crushed into powder and sprinkle just after finishing the curry and it adds a nice aroma to the curry.
    6. Cumin seed, Bay leaf : these are the tempering part. One can add cinnamon sticks here too. But I have added to the paste while grinding onion.
    7. Turmeric powder, Coriander powder, Red chili powder, Cumin powder, Garam masala powder : these are the spices which are added to the curry.
    8. Mustard oil : This oil is the authentic one used in the curry, still any other vegetable oil one can prefer. 
    9. Salt : This is as needed which can be added while frying the paste or even with water.
    10. Water : This gives the desired consistency in the curry. So do add as per choice.


    Serving suggestion :


    This phula kobi jhola goes very well with steamed rice dal combination. Even with chapathi / roti one can enjoy. I love to have simply with some steamed rice without any dal. The jhola or the gravy is easy for me to have my rice with some salad and papad 😉

    Completely vegan and gluten free dish this curry is. And also anyone can make this as the procedure is quite super simple and easy. So do try as the season of cauliflower is on.

    The event related to this post :







    Monday is here again and this time the Foodie Monday Blog Hop team has decided the 219th theme as 'Winter Veggie Affair' which is suggested by me this time. As winter is approaching so why not make some dishes using those. So here I am sharing this Odia Cauliflower Curry aka Phula Kobi Jhola.




    Recipe Card for 'Phula Kobi Jhola' :
    Gravy dish, Phula kobi, vegetarian side dish, Odia tarkari, Tomato, onion, cauliflower,
    Vegan, Gluten free, Side dish, Cauliflower, Odia cuisine,
    Odia
    Author:

    Phula Kobi Jhola / Odia Cauliflower Curry

    Phula Kobi Jhola / Odia Cauliflower Curry

    a curry using Cauliflower & Potato from Odia Cuisine
    prep time: 15 Mcook time: 25 Mtotal time: 40 M

    ingredients:

    • Cauliflower 2 no.
    • Potato (medium) 2 no.
    • Onion (medium) 2 no.
    • Tomato (medium) 2 no.
    • Ginger 1-2 inch
    • Garlic clove 4-5 no.
    • Cinnamon stick 1 inch
    • Cardamom pod 1-2 no.
    • Cumin seed 1 tsp
    • Bay leaf 2 no.
    • Turmeric powder 1 tsp
    • Coriander powder 2 tsp
    • Red chili powder 1 tsp
    • Cumin powder 1 tsp
    • Garam masala powder 1 tsp
    • Mustard oil 4 tbsp
    • Salt as needed
    • Water as needed

    instructions:

    How to cook Phula Kobi Jhola / Odia Cauliflower Curry

    1. Cut the whole cauliflower into around 2 inch florets and dip in turmeric water (take enough water in a mixing bowl and add 1-2 tsp turmeric powder and mix well. This will help to kill any insects in the cauliflower florets.) for 10-15 minutes.
    2. Drain and keep aside.
    3. Wash the potatoes well and cut each into 4 pieces (longitudinally) without peeling the skin. Keep aside.
    4. Now heat 3 tbsp mustard oil in a kadhai or deep pan.
    5. Add the cauliflower florets along with potato pieces and fry till these are half cooked by covering the pan and stirring in between.
    6. Transfer to a plate and keep aside.
    7. Meanwhile make a fine paste of onion, garlic, ginger and 1 inch roughly crushed cinnamon.
    8. Heat again 1 tbsp of mustard oil in the same pan.
    9. Add a bay leaf, cumin seed and allow to splutter.
    10. Add turmeric powder, red chili powder, coriander powder and cumin powder and fry for 1 minute over low heat.
    11. Then add the onion-garlic-ginger paste and mix well.
    12. Fry for 3-4 minutes over medium heat.
    13. Add roughly chopped tomato and again fry till tomatoes get mushy.
    14. Now put the fried cauliflowers, potatoes and mix till everything well coated.
    15. Pour 1-2 cup hot water, salt and give a quick stir.
    16. Cover the pan and allow to cook well.
    17. Finally sprinkle some freshly crushed cardamom and mix well.
    18. Serve with some steamed rice, dal and salad !

    NOTES:

    Putting the cauliflower florets in turmeric water is needed to kill any insects which may be inside the florets.

    Did you make this recipe?
    Tag @firsttimercook on instagram and hashtag it #firsttimercook



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