Poricha Kootu / Kuzhambu

How to make Poricha Kootu / Kuzhambu

                 Kootu is a typical Tamilian side dish. This is a medium thick stew made with dal, vegetables, and a coconut based spice mix. This version is called "Poricha Kootu and it's one of the many healthy dishes from the South Indian cuisine. There is another version of this which is made with lots of garlic, ideal for lactating moms. Be sure to check the notes on the bottom for other variations of this dish. Serve it with rice, a side of pickle and papad. This being my mom's recipe, that I had written down a long time ago comes from my recipe diary for this  CCC# 54: Mar Week 4.

Ingredients:

Ash Gourd/Vellai Poosani, peeled & cubed - 250 gms

Onion, chopped - 1 (Optional)

Tomatoes, diced - 2 no:s

Toor dal - 1 cup (cooked soft)

Turmeric powder - 1/4 tsp

Salt to taste

Oil - 1 Tsp

Mustard seeds - 1 tsp

Urad dal - 1 Tbsp

A sprig of curry leaves

Half a lemon's juice (optional)

For the masala:

Roast and grind the following into a fine paste.

Oil - 1 tbsp

Dry red chilies - 2 no:s

Urad dal - 1 Tsp

Cumin seeds - 1 Tbsp

Coconut  pieces or grated - 1 cup

Stovetop method:

• Pressure cook the Toor dal until soft with 2 cups water and a few drops of oil and set aside.
• Heat a pan over low-medium heat and add all the ingredients listed in the masala group except the coconut and saute until golden crisp and fragrant. Finally, add the coconut & saute for a few mins. Let cool, add a little water and grind into a fine paste.

• Heat a larger pan with a tsp of oil, add mustard seeds, urad dal, curry leaves and saute until golden brown. Add chopped onions to the pan and saute for a while. Add the tomatoes, ash gourd, salt, turmeric powder and water; cover & cook until the ash gourd is soft. Add the ground masala paste, cooked Toor dal and let boil for two minutes and remove from heat.

• Optionally, you can squeeze half a lemon into it after the Kootu has cooled down a bit. 
• Serve hot with steamed rice and your favorite sides.

Notes: 

• You can use a mixture of Toor dal & yellow moong dal for variety.
• A variation of this kuzhambu is made with lots of garlic, ideal for lactating moms.
• The ash gourd can be substituted with any country vegetables like brinjal, chow-chow, pumpkin, bitter gourd, snake gourd, drumstick, broad beans or a combination of veggies.
• By diluting the recipe to have lesser vegetables & more gravy you can achieve the Kuzhambu consistency. 
• Vengaya vadakam can be fried and added at the end for an aromatic finish.

Whipped Strawberry Sensation

How to make Whipped Strawberry Sensation

               This recipe has been our family favorite and my son will ask for this frozen dessert every chance he gets, be it his birthday, dinner party or friends visiting from out of town. This is such a super easy recipe that your tweens/teens can make it on their own & surprise their family members. In fact, my son started off with assisting me in the kitchen just cos' he has a sweet tooth and I am now convinced that one day he will be able to cook for himself. 

               This recipe is from a magazine clipping that I had saved years ago. I also learned from a friend that this is also an old recipe and was made by whipping up heavy cream. By using Cool Whip, we can cut down on time spent in making the dessert. It is also a make-ahead dessert, to save you time. Sharing this quick & easy recipe with my fellow bloggers at CCC# 54: Mar Week 1.

Prep time: 20 mins

Freezing time: 6 hours

Servings: 12 slices

Ingredients:

4 cups fresh strawberries, divided

1 can (14oz) of sweetened condensed milk

1/4 cup lemon juice

1 tub (8 oz) COOL WHIP whipped topping, thawed, divided

8 to 10 OREO chocolate sandwich cookies, finely chopped/ground

3 tbsp butter, melted

Method:

• Line 8x4 inch loaf pan with foil. 
• Powder the OREO's using a food processor or chop/crush finely. Mix in the melted butter and set aside.

• Mash or finely chop 2 cups of strawberries and add them to a large bowl. Stir in condensed milk, lemon juice and 2 cups of the COOL WHIP, pour into the foil-lined pan.

• Top with combined chopped cookies & butter; press into the mixture and cover/wrap tightly.

• Freeze at least 6 hours. To serve, invert onto a plate. Remove foil. Frost with remaining COOL WHIP. Top with remaining strawberries (sliced) and serve immediately. 

Notes/Tips:

• Best served at once. If you need to refreeze, you can do so without the strawberries on top.
• Can be made-ahead, except for the strawberry topping. 
• Make sure it is stored in the freezer in an air-tight container, so it doesn't absorb other odors.