Nishtha and I are foodies, and have recently found out that we also enjoy cooking just as much as we enjoy eating delectable food items. So based on my sister, Anita's (who herself is an accomplished food blogger) suggestion, we decided to start a small blog of our own, where we shall share as many things from our kitchen palette as we can - and here we are.
So to get started, something not too many people would look for in a recipe cookbook, but something that Nishtha and I enjoy - Ivy gourd (Tindora/kundru) and potatoes with sesame seeds. Rather off-beat, yet something that can be cooked quickly and on a regular basis.
(Please don't mind the quality of the photograph. It is tastier than it looks, and we are also working on buying a new camera with the money collected from all the donations you can make for our blogging interests).
For 2 people, you would need:
- Ivy gourd - 250 gms.
- 2 Large Potatoes.
- Sesame seeds - 1/3 cup
- Garlic paste - 1 Tbsp.
- Mustard seeds - 1 Tbsp.
- Cumin seeds - 1 Tsp.
- Turmeric powder - 1 Tsp.
- Red Chilli powder - 2 Tsp.
- Coriander powder - 1 Tsp.
- Asafoetida - 1 Tsp.
- Refined cooking oil - 5 Tbsp.
- Salt - to taste
- Curry leaves - 4-5 leaves
- Coriander leaves for garnish
1. Cut potatoes and ivy gourd length-wise.
2. Heat the oil in a pan and add cumin seeds, mustard seeds and asafoetida in it. Add the curry leaves and heat for some time.
3. Add garlic paste, potatoes and ivy gourd in the pan and cook on low flame.
4. Add turmeric powder, coriander powder, red chilli powder, salt and sesame seeds to the pan and continue to cook on low flame for 15-20 minutes.
5. Garnish with some more sesame seeds and coriander leaves.
Serve this with Indian breads like Roti and paranthas. Top it off with some cool yoghurt raita.
That's that. Feels good to start off on our blog. We'll try to keep as many recipes coming your way. And some things that we just want to pen down somewhere. In the words of Albus Dumbledore, "I sometimes find, and I am sure you know the feeling, that I simply have too many thoughts and memories crammed into my mind... At these times... I use the Pensieve. One simply siphons the excess thoughts from one's mind, pours them into the basin, and examines them at one's leisure."
And oh, I always want to say this: Bon Appetit.
So to get started, something not too many people would look for in a recipe cookbook, but something that Nishtha and I enjoy - Ivy gourd (Tindora/kundru) and potatoes with sesame seeds. Rather off-beat, yet something that can be cooked quickly and on a regular basis.
(Please don't mind the quality of the photograph. It is tastier than it looks, and we are also working on buying a new camera with the money collected from all the donations you can make for our blogging interests).
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| Ivy gourd (Tindora/kundru) and potatoes with sesame seeds |
For 2 people, you would need:
- Ivy gourd - 250 gms.
- 2 Large Potatoes.
- Sesame seeds - 1/3 cup
- Garlic paste - 1 Tbsp.
- Mustard seeds - 1 Tbsp.
- Cumin seeds - 1 Tsp.
- Turmeric powder - 1 Tsp.
- Red Chilli powder - 2 Tsp.
- Coriander powder - 1 Tsp.
- Asafoetida - 1 Tsp.
- Refined cooking oil - 5 Tbsp.
- Salt - to taste
- Curry leaves - 4-5 leaves
- Coriander leaves for garnish
1. Cut potatoes and ivy gourd length-wise.
2. Heat the oil in a pan and add cumin seeds, mustard seeds and asafoetida in it. Add the curry leaves and heat for some time.
3. Add garlic paste, potatoes and ivy gourd in the pan and cook on low flame.
4. Add turmeric powder, coriander powder, red chilli powder, salt and sesame seeds to the pan and continue to cook on low flame for 15-20 minutes.
5. Garnish with some more sesame seeds and coriander leaves.
Serve this with Indian breads like Roti and paranthas. Top it off with some cool yoghurt raita.
That's that. Feels good to start off on our blog. We'll try to keep as many recipes coming your way. And some things that we just want to pen down somewhere. In the words of Albus Dumbledore, "I sometimes find, and I am sure you know the feeling, that I simply have too many thoughts and memories crammed into my mind... At these times... I use the Pensieve. One simply siphons the excess thoughts from one's mind, pours them into the basin, and examines them at one's leisure."
And oh, I always want to say this: Bon Appetit.
Great. I have seen this vegetable in Bangalore (we don't get this in north) but wud never get the hang of the name. Now I know :) Cant wait to try!
ReplyDeleteOh yes please! It's very easy to make, and pretty different from the normal subji items we make at home.
Deletedear vinu and nishta, your first step into the culinary world of wonders....i really appreciate the way you have approached this realm, quite humble and simple... all the best to you both. may you two scale great heights in this field. god bless you both. all the more happy to see that you two are utilizing your spare time creatively,
ReplyDeleteall the very best to you once again, achan and amma
Hia Folks, Sesame seeds was sure a nice addition. And just so you know, you two are not the only ones that love this dish. My little one happens to enjoy this as well:)
ReplyDelete