Chayote squash subzi , the Andhra way

This is my contribution of to RCI event for this month that focuses on Andhra cuisine and hosted by Latha. I have a great taste for the Andhra foods such as Gutti Vankaya kura, the biryani and the mouth-watering avakkai pickle- possibly everyone has. But from the many blogs which specialize in this cuisine, I have learned so much about the home-style foods that you never see in restaurants. And I make some of these simple recipes regularly at home like Indira's ridge gourd curries, Sailu's Black pepper rice. It is good to see healthy eating habits crossing state borders, isn't it?



For this RCI, I am making a dish that made me respect the tasteless chayote squash a teeny bit more. I consider chow-chow or chayote squash to be quite boring. My MIL and mom makes it as a kootu but somehow this vegetable never seems to absorb any flavors, just my opinion...

In the past year, I have learned two new ways of preparing this vegetable. And this recipe is one of them I found at Pachakam.com and I found it when I was searching for an interesting way to make this squash. The cooked vegetable is coated with a thick and coarse sesame-red chili powder. Adding groundnuts and sesame to curries is quite common in Andhra cuisine, making it very tasty. I like to make this extra-spicy because the sesame in the powder does tame a lot of the heat. We eat this with phulkas.

Chayote squash subzi (with very slight modifications from original)

2 chayote squash, peeled and diced
1 large onion
1 inch ginger, peeled and grated
3-4 cloves of garlic, finely chopped
1 tomato, finely diced (optional)

Roast and powder coarsely:
1/3 cup white sesame seeds
a pinch of salt
3-4 red chilies

Seasoning:
1/2 tsp urad dal
1/2 tsp cumin
1/2 tsp mustard seeds
1/2 tsp turmeric
Salt to taste

Heat oil. Add the seasoning ingredients except turmeric and salt. When mustard pops, add garlic, ginger and turmeric. Then add onions, and saute till translucent. Add the cubed squash and salt. Mix and cover and cook on low-medium heat till soft and well-done. Add tomatoes if using. Tomatoes make it a little sticky and watery but nice and tangy. You can leave it out if you want a dry curry.

Lastly, toss in the sesame powder. The quantity of powder may seem a whole lot but you need this to give taste. Adding a tbsp or two, will not help much...

Garnish with cilantro. Done!

Delicious recipes from fellow bloggers

I usually try out more recipes than I post on this blog. Most of the recipes are from fellow bloggers- I always prefer to hear reviews of my blogger pals than some high-flying chef.

Here are the recipes I tried in the past couple of months:

1. Vaghareli Lilva Kichadi from Trupti.
It is very comforting with kadhi and a dollop of ghee. Yum... Check out Trupti's Gujju recipes. Gujarathi food is something I highly adore and being primarily a vegetarian cook, there are several options with this cuisine. I aim to try out all her recipes from the section.

2. Besan stuffed chilies from Chachi's Kitchen

It is so so tasty and easy to make. Thanks Sajeda, I love this new way of cooking chilies without the usual deep frying. There are some great recipes, many of them gujarathi, in this blog. I love the way her roti's look. Can't wait to try the green chili pickle...

3. Masala Puri from Shilpa's Aayi's recipes

I have tried quite a few recipes from her over a year or so. I am amazed at how regularly Shilpa updates her blog! Masala puri was something I had never heard of but I just wanted to try it after reading her post. Needless to say it came out great. Btw, her date cake is a must-try.

4. Dal rice, the south Indian way from Daily Musings

Quite a healthy meal but with so much great flavor from garlic, sambar powder and onion. It lacks the heat of regular sambar rice and my daughter ate it up gladly.

5. Bread upma from Menu today

This is a tasty departure from my usual bread upma . The addition of fennel gives it the real tamilian kick and the yogurt makes the bread tangy. In my opinion, bread upma has to be the best kind of upma...

6. Gongura pachadi from Sailu

It is so tangy and spicy- it is mouth-wateringly good. This recipe has been my first successful attempt at making gongura pachadi (or thokku). I have had a lot of failures with the taste of other recipes and so this successful recipe will be repeated every time I buy gongura. The only change I did was saute the garlic a little with the rest of spices.

7. A very simple Rajma, indeed from Gopium

I followed Gopinath's advice mostly. But I may have broken his strict (witty) instructions by adding some tomato paste:-) I did not even soak the rajma at all. Such an easy, quick recipe but with all the great taste of authentic rajma. I can't wait to try the Chhole.

Thanks y'all for such great recipes!

Double apple bundt cake

The search started off as a way to use up a jar of Apple butter. But now I am so glad I had a jar to make this recipe. This author's followers are many and this book has been raved all over the blogosphere and beyond... I have nothing more to say about this book and this cake's taste was enough for me.

I usually like to make snack cakes like this with oil because it is slightly lighter. To say the cake was tasty is an understatement. The spices came together very well and I am glad now for that jar of apple butter...

Double Apple Bundt Cake, from Baking, From My Home to Yours

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 1/4 sticks (10 tablespoons) butter, at room temperature
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup store-bought apple butter, spiced or plain
• 2 medium apples, peeled, cored, and grated
• 1 cup pecans or walnuts, chopped
• 1/2 cup plump, moist raisins
  

Center a rack in the oven and preheat oven to 350º F. Butter and flour a 9-10 inch bundt pan.

Whisk together the dry ingredients, flour through salt.

Working with stand mixer fitted with paddle attachment, or hand mixer in a large bowl, beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick, and pale. Add the eggs one at a time, beating for about 1 minute after each addition; you’ll have a light, fluffy batter. Reduce the mixer speed to low and beat in the apple butter. Add the grated apples and mix to completely blend. Add the dry ingredients, mixing only until they disappear into the batter. Using a rubber spatula, fold in the nuts and raisins. Turn the batter into the bundt pan and smooth the top of the batter with the spatula.

Bake for 50-55 minutes or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the cake to a rack to cool for 5 minutes before unmolding. Cool completely before serving. The cake tastes much better after a day or two.