Achari Turai

Making boring vegetables interesting is a real challenge. Corrugette or Turai is one such vegetable that is not liked by all and I have to find different ways to prepare it so that my family relishes it. On one such incident I tried to make turai in achari masala and it turned out to be really yummy. If you think why eat turai if we have better vegetables available then think again. This boring vegetable is packed with nutrients. It is an excellent blood purifier and a must have for a diabetic. Not just that, it is good for skin and weight loss too. So stop thinking and try it once. 

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Here is how I made it.

Ingredients

500 gm courgette/turai
1 large onion finely chopped
1 large tomato finely chopped
2 tablespoons mustard oil
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon dhania powder
1 teaspoon ginger garlic paste
1 dry red chilli
A pinch of carrom/ajwain
A generous pinch of asafoetida/hing
Salt to taste
1 tablespoons lemon juice

For achari masala
1 teaspoon cumin/zeera
1 teaspoon mustard seeds/rai 
1 teaspoon fennel seeds/saunf
1/2 teaspoon onion seeds/kalonji
1/4 teaspoon fenugreek seeds/methi

Method

Heat a pan and dry roast achari masala till fragrant but don’t let it change colour. Grind it coarsely and keep aside.

Peel and cut turai into chunks. In a pan heat mustard oil till smoking point. Now add ajwain, hing and dry red chilli. Saluté for a few seconds and add chopped onion. Fry on high heat till onion stars to change colour. Add ginger-garlic paste and fry for a minute. Add chopped tomato, chilli powder, turmeric powder and coriander powder. Fry it until all the ingredients are cooked and starts to leave sides of the pan.

Add courgette/turai and mix everything together. Now add salt and achari masala, mix, cover and let it cook on low flame until the courgettes/turai are tender. Pour lemon juice just before putting off the flame. Cover and let it rest for a couple of minutes before serving.

Enjoy with plain rice, roti or parathas.

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Oats & Vermicelli Pancake

Post child birth, all a woman wants is to get back in shape. However, she is left with very little time for herself and thus, eating right bacomes the only key to fitness. Oats, which is high in fiber, is one such ingredient that helps in weight reduction and is at the same time very good for lactation. Also this is an interesting recipe for those who don’t like oats.

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Here is how I made it.

Ingredients

1/2 cup oats
1/4 cup medium thick vermicelli
1 cup vegetables finely chopped (carrot, capsicum, peas, french beans, tomato)
1/2 teaspoon turmeric powder
1-2 green chillies (as per taste)
Salt as required
Water as required
Olive oil as required

Method

Dry roast vermicelli in a pan till it turns slightly brown. Boil water in a pan and drop vermicelli in boiling water. Cook for 3-4 minutes or until they turn soft. Remove from fire, drain and run it through cold water immediately. Drain and keep aside.

In a large bowl mix oats and 1 1/2 cup water and leave it for five minutes so that oats soak up all the water and becomes sticky. Now add vermicelli,  vegetables, salt, turmeric powder, green chillies and mix everything well. Let the mixtue reast for five minutes. Check the consistency of the batter. It should not be dry. Add water if required for a medium thick consistency.

Heat a non-stick pan and add a little olive oil. When the pan is hot drop a ladle full of batter and spread. Cover and let it cook for two minutes on medium heat. Remove the lied and flip the pancake. Brush some oil before flipping if you think it is required. Cover and cook for another 2 minutes. Cook on medium to high heat till the pancakes become crisp and golden from both the sides.

Serve with ketchup or any chutney of your choice.

Hope you like this healthy recipe and keep your weight in check. See you soon with another recipe, till then happy cooking.