Tinda Kootu Recipe 2 ~ Simple Dal

When you can cook a vegetable in one way, there is naturally got to be many ways to cook the same vegetable. That's the idea behind today's recipe with Tinda. The first time I got to hear about this was from Amma, when she had gone vegetable shopping and encountered this vegetable. She ended up making a Kootu, which is what we mostly end up with a vegetable that we have no clue about. We will then decide if we like the vegetable or not. Or if it should ever reappear on our table. 

Well the vegetable blended itself so well to us that we have ended up buying it and making it many times. Today's recipe is a different take on the same kootu, with some added on and some removed. I felt with so many ingredients changed, it amounted to a new recipe. Rather I wanted to share my new props and a recipe for today's Weekend Cooking. I didn't get to make anything else if you must know! This kootu acted as a recipe for two and for a simple weekend dinner, with hardly taking about 15 mins to get cooked from start to end. This is yet another creation from Amma's kitchen that will surely be fixed in mine as well.

Tinda Kootu Recipe 2

Ingredients Needed:

Tinda / Indian Apple Gourd - 1 small, chopped into small pieces.
Split Yellow Moong dal / Pesarapappu = 1/4 cup
Onions - 1 small
Tomato - 1 small
Salt to taste
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder a pinch
Fresh Coconut, grated - 2 tsp
Oil - 1 tsp

How to make the Tinda Kootu

Wash and peel the outer skin from the Tinda, chop into small pieces.

Wash the split yellow moong dal.

In a pressure cooker heat oil, temper with mustard, cumin seeds, when they splutter, add the onions, saute well. Next add the tomatoes and salt, turmeric powder. Saute for couple of minutes.

Now add the chopped tinda pieces, red chili powder, coriander powder, and washed moong dal, adjust salt. Add 1 cup water and cover with lid. Pressure cook for 2 whistles or till the dal and tinda are cooked well.

Once the pressure falls, remove and check for consistency. Cook on high if it has more water, add freshly grated coconut and switch off.

Serve with pulka.

I served this Tinda kootu with some tomato thooku for Chapatis, a meal that can speak for itself!

Do check out what Vaishali and Champa have rustled up for the weekend!

Pyaaz Paneer Wraps | Onion Paneer Frankie ~ Cooking for Two

There is nothing like a frankie that makes it an easy dinner idea. I have already posted a Paneer Frankie with tomatoes and masala, while today's recipe is just with double dose of onions. The crunchy onions makes up a great meal. With just two of us, we had lots of milk overflowing and paneer was the only option left for me to make.

So the huge cubes that got done, was made into the stuffing for this Frankie. I know it's same as making a roti and serving the paneer on the side. Yet there is this thought that making a wrap out of it, makes it look so sleek and neat. The entire thing took me just about 15 mins to get done.

 

Pyaaz Paneer Wraps | Onion Paneer Frankie

Ingredients Needed

Paneer - 250 gm (1 - 2 cups)
Onions, julienne - 2 cups
Ginger Garlic - 3/4 tsp
Chili paste - 1 tsp
Oil - 2 tsp
Red Chili powder - 3/4 tsp
Coriander powder - 3/4 tsp
Garam Masala - 1/2 tsp
Roasted Cumin powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Chopped coriander leaves, to garnish

How to make Onion Paneer Frankie

Soak the paneer in hot water. Cut the paneer into small pieces.

Heat a Kadai with oil, saute the onion julienne till the onions turn brown. Next add the ginger garlic paste, chili paste.

Once the paste gets cooked well, add all the spice powders. Mix well and simmer for 5 mins.

Sprinkle few drop of water so that the spice gets mixed well with the onions.

Add the paneer pieces and combine everything together, finally add the coriander leaves. switch off the stove.

For the Wraps

Wheat flour - 1 cup
Salt to taste
Water to knead

Knead the flour into soft pliable dough. Divide into small balls and roll out into thin discs.

Heat the tawa and cook the wraps on both sides.

Place the paneer filling in the middle and roll it tight.

Serve it right away

Enjoy!