Simplyaroma

I received the Yummy Blog Award from Skribles.I really appreciate the recognition I have received.




Some of my favorite recipes are:

Akki Rotti


Onion Uttapam



Gulab Jamun


Badam Halwa


I would like to pass this award to:

Rosh of Indian Food Kitchen Blog
Apar of Shakhari Saapadu
VKN of My Dhaba

Congratulations and pass on the yummy blog award

Ingredients

Green Moongdal- 1 cup
Grated coconut- 1/4 cup
Green chillies- 3-4
Ginger grated- 1/2 tsp
Coriander leaves-1 tsp
Curry leaves-3-4
Lemon juice-1 tbsp
Salt to taste
Sugar-1/2 tsp

For seasoning

Oil- 2 tbsp
Mustard seeds- 1/2 tsp
red chilli-2-3
Turmeric powder-1/2 tsp
Hing- a pinch
Black pepper powder-a pinch

Method

Pressure cook(3 whistles) Moongdal with 1 1/2 cups of water.Grind green chillies,ginger,coconut in a blender with very little water.Take a pan,heat oil.Add mustard seeds,red chillis,turmeric,hing,pepper powder,curry leaves. Add the ground mixture to this and fry for 2-3 mins.Now add the cooked Moongdal,salt,sugar,cover the pan with a lid,simmer for 10-12 mins.Add Lemon juice and garnish with coriander leaves.Mix well. S
Serve with Rice,Chapatis.You can also eat as a snack with tea or coffee.

I am sending this entry to Jugalbandi's CLICK MAY 2008, Beans n Lentils event

Pickles form an integral part of our Indian meal.We make variety of pickles from fruits and vegetables.Its an ancient art of food preservation.During summer season in India all the families are busy making variety of pickles, Appalams and Sandiges.All kinds of pickle is relished in our family.Meal is not complete without pickles.

Ingredients

Raw Mango(cut into small pieces)-1
Red Chilli powder- 2 tbsp
Fenugreek seeds powder-1/2 tsp

For Seasoning

Oil- 3 tbsp
Mustard seeds-1 tsp
Hing- a pinch
Turmeric powder-1/4 tsp

Method

Cut the Mango into small pieces.Add salt,chilli powder and fenugreek powder.Make seasoning and pour the tempering into the mango mixture.Mix well.You can serve after 2-3 hrs.This pickle stays for a week without refrigeration.

But i am sure it wont last that long :)

My entry for Arundati's event WBB#22-Mango Madness

Ingredients

Green Raw Mango(cut into pieces) -1
Grated coconut- 1/4 cup
Jaggery -1 tsp
Tamarind juice- 1 tsp
Coriander leaves- 1 tbsp
Turmeric powder- 1/2 tsp
Salt to taste
oil-1 tsp
Channa dal-1 tbsp
Fenugreek seeds- 1/4 tsp
Cumin seeds- 1/2 tsp
Red chillies- 2-3
Curry leaves-4-5
Hing a pinch

For Seasoning:

Oil- 1 tbsp
Mustard seeds-1/2 tsp
Red Chillies- 2-3

Method:

Fry channadal, fenugreek, cumin till light brown.Then add red chillies, curry leaves, asafoetida, grated mango and fry for 3-5 minutes.
Combine fried mixture, coconut, jaggery, tamarind, coriander leaves, turmeric, salt in a blender and blend till smooth without adding water.

Heat oil in a pan, add seasonings when it starts to split, pour it over the chutney and mix well.
Serve with Rice,Chapatis,Dosas....Those who like sour and tangy taste with the bread can make a bread sandwich.

This is my entry for Arundati's WBB-Mango Madness

Nucchina Unde is one of the traditional recipes of Karnataka.You can eat as a snack with chutney.You can also make Sambhar along with other vegetables(It is called Sandige huli or Unde Huli)Nucchina Unde can also be put in Majjigehuli.It tastes awesome.Hope you all enjoy!!!

Ingredients

Channadal/Bengal gram- 1 cup
Green chillies- 3-4
Grated ginger(grated)- 1 tsp
Cilantro- 3 tsp
Lemon juice- 1 tsp
Salt

For seasoning

Oil- 2 tbsp
Mustard seeds- 1 tsp
Hing-a pinch
Turmeric powder- 1/2 tsp

Method

Soak the channadal in water for 3 hours and drain.Grind to a coarse batter with green chillies and ginger without adding any water.To this batter add salt,seasonings,lemon juice and cilantro.
Shape the mixture into small balls, (like oval shape) flatten them slightly.
Arrange them in idli stand or cooker container and steam them for 10-15 minutes.