Tuesday, April 15, 2014

Poha/Avalakki Voggarane



Ingredients:
Avalakki (Thick)/ Poha- 2 cups
Grated coconut- 1/2 cup
Vegetables- bell pepper(any color), brinjals
Peanuts- 2-3 tbsp/ 50 gms
Green chillies- 4-5
Lemon juice- 2tsp
Coriander leaves cut- 2 tbsp
Salt to taste
Sugar- 1/2 tsp

For Seasoning:
Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Urad dal- 1 tsp
Chana dal- 1 tsp
Curry leaves- 5-6
Red chili- 2-3
Methi/fenugreek powder- 1/4 tsp
Turmeric-1/4 tsp

Method:
Wash and soak the Avalakki in little water for half hour. Cut the vegetables. Fry the peanuts in oil and keep it aside.
Take a pan. Add Oil, do seasoning with the above ingredients. Add bell pepper and brinjals and cook until soft. Now add soaked avalakki. Add salt and sugar. Mix well and keep on medium flame for 10mins. Now add lemon juice, coriander/cilantro leaves,coconut gratings and peanuts. Mix well and serve with curd.










Tuesday, February 25, 2014

Cilantro Chutney with Avocado



Ingredients:
Avocado- 1 ripe
Cilantro- 1 big bunch
Green chillies- 10-12
Dhania-Jeera powder- 1 tsp
Lemon juice- 1/2 cup
Olive oil- 2 tbsp
Salt to taste

Method:
In a blender/mixer add cut avocado's, washed and cut cilantro leaves,green chillies,dhania-jeera powder,lemon juice,Olive oil,salt. Add very little water and grind to a smooth paste. The chutney will be creamy, smooth and tastes yummy. You can use this chutney as a spread for sandwich, eat with chapatis/parathas,samosas,bondas,pakoras etc etc...

Friday, February 7, 2014

Cabbage,Carrot & Methi Spicy Chutney



Ingredients:
Cabbage( cut or grated)- 1 cup
Methi leaves- 1/2 cup
Carrot grated- 1/2 cup
Green chillies- 5-6
Black peppercorns- 2or 3
Jeera powder- 1/4 tsp
Chana dal powder(dry roast)- 1 tbsp
Coconut grated- 1 tbsp
Salt to taste
Sugar-1/4 tsp
Lemon juice- 1tsp

For Seasoning:
Oil- 1 tsp
Urad dal- 1 tsp
Curry leaves- 4-5
Red chilli-2
Hing- a pinch

Method:
Heat oil in a pan. Add green chilies,black peppercorns, cabbage and saute for a few mins. Then add carrot and methi leaves. Saute until the rawness is gone. Don't overcook. Allow it to cool.
Add to the grinder- cooked vegetables, coconut, jeera powder,chanadal powder,sugar,salt and lemon juice.
Grind it coarsely. Add seasoning and serve with Rice/Chapatis/Rotis.

Wednesday, January 29, 2014

Street Onion Pakoras



This is a recipe for the yummy onion pakoras made street side. It is very popular in Bangalore and other cities in India. You would relish this crispy treat on a rainy day.
Very easy to prepare. This recipe is different from the usual onion pakoras we make at home with gram flour. Hope you will try and enjoy this recipe.

Ingredients:
Onion- 2 medium
Gram flour- 1 cup
Maida- 1 cup
Ginger- 1 inch
Green chillies- 4-5
Jeera- 1 tsp
Curry leaves- a few
Cilantro cut - 2 tbsp
Peanut oil- 2 tbsp( to mix with onions)
Peanut oil- to deep fry
Salt to taste

Method:
Slice the onions thin. I have used red onions. Grind green chillies and ginger.
Take a bowl. Put sliced onions, ginger and green chilli paste, jeera and peanut oil. Mix well. Now add Gram flour and Maida/ All purpose flour. Mix well. Now add salt to taste. Just sprinkle  little water to the dough.
In a pan pour oil and heat it. Take some dough in your hand and drop little by little in the oil. Fry until brown and crisp. Drain excess oil on a sheet  of paper/napkin. Transfer to a bowl and enjoy hot onion pakoras with tea, wine ....

Monday, August 19, 2013

Dill Leaves Chutney



Ingredients:
Dill leaves/ Sabsige soppu- A bunch
Channa dal- 2 tbsp
Green chillies- 3-4
Tamarind juice- 1tbsp
Coconut gratings- 2 tbsp
Sugar- 1/2 tsp
Salt to taste
Seasonings:
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Hing- a pinch
Red chilli- 1-2
Curry leaves- 3-4
Urad dal- 1/2 tsp
Method:
Dry roast Channa dal and powder it. In a pan add 1/2 tsp oil. Add green chillies and dill leaves( washed and cut). Saute it for a few minutes until the leaves are cooked and don't have a raw taste. Allow it to cool. Add Channadal powder, sauteed dill leaves and green chilli, tamarind juice,coconut gratings, sugar and salt. Grind all these ingredients with very little or no water. Add seasonings.
Serve with rice/rotis.


Thursday, July 18, 2013

Gorikai (Cluster Beans) Chutney



Ingredients:
Tender Cluster beans/Gorikai - 2 cups
Chana dal- 2 tbsp
Black pepper corns- 4-5
Red Chilli powder- 2 tsp
Tamarind juice- 2 tsp
Jaggery- 1/2 inch piece
Coconut gratings- 2 tsp
Salt to taste

For seasoning:
Oil- 1 tbsp
Mustard seeds- 1 tsp
Red Chili- 1-2
Curry leaves- 3-4
Hing- a pinch

Method:
Take 1/2 tsp oil in a pan. Add cluster beans. Fry for a few minutes and cover with a lid. Do not add any water. The cluster beans will be tender in a few minutes. Keep it aside.
Dry roast Chana dal. Grind to coarse powder. Add cooked cluster beans, coconut gratings, red chili powder, tamarind juice, jaggery and salt. Grind without adding water. Add seasonings and mix well.
This chutney goes well with hot steamy rice with a dollop of ghee or with rotis/chapatis.

Monday, June 24, 2013

Lemon Peel Chutney





Ingredients:
Lemon peel- 2-3
Chana dal- 1 tsp
Red chillis- 4-5
Cumin seeds- 1/4 tsp
Black pepper corns- 1/4 tsp
Sugar- 1 tsp
Salt to taste
Coconut gratings- 1 tsp

Seasoning:
Oil- 1tbsp
Mustard seeds- 1 tsp
Hing- to taste
Curry leaves- 3-4

Method:
Take the lemon peel and cut into small pieces and cook in water until soft. Dry roast chana dal, red chillies,cumin seeds, black peppercorns and grind it. Now add cooked lemon peel, sugar, salt and coconut and grind with very little or no water at all. Add seasoning. Mix well and serve with hot steamy rice and a dollop of ghee.


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