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Fenugreek seeds pickle

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Ingredients: Fenugreek seeds- 5 tbsp Lemon juice or Sour orange juice- 1 cup (Heralekai juice) Salt to taste Red chili powder- 2 tsp Jeera powder- 1 tsp Black pepper powder- 1/2 tsp Roasted methi seeds powder- 1 tsp Turmeric- 1 tsp For seasoning: Oil- 2 tsp Mustard seeds- 1 tsp Hing a pinch Method: Cut the lemon/ Heralekai juice in a glass bowl. Add methi seeds and let it soak in it for a day. Next day add rest of the masala ingredients and add the seasoning after it cools down. Mix and serve after a few hours P.S. Methi seeds can be sprouted and dried on a cloth overnight and then use it for the pickle.

Khara Bhat

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Ingredients: Semolina(coarse) -1 cup Vegetables- Brinjal or Mixed Veggies (Carrots, peas, bell pepper, beans, onion,tomatoes)- 1 cup Cashews- 8-10 Coconut gratings- 1/2 cup Cilantro- 3 tbsp Ghee- 1 tsp Water- 21/2 cups Sal to taste Lemon juice- 2 tsp Vangi bhat powder- 3 tbsp Sugar- 1 tsp For seasoning: Oil- 4 tbsp Mustard seeds- 1 tsp Jeera- 1 tsp Urad dal- 1 tsp Chana dal- 1 tsp Green chillies- 3-4 Curry leaves- 8-10 Red chili- 2-3 Turmeric- 1 tsp Hing - a pinch Ginger grated - 1 tsp Method: Roast the rava with a dollop of ghee until you get a nice aroma. Keep it aside. Heat 2 tbsp of oil. Add mustard seeds, urad dal, chana dal, jeera, ginger,red chili, turmeric and chopped green chilies. Add the roasted rava and fry for 2-3 mins and keep it aside.  Again, heat 3 tbsp of oil in a pan. Add brinjals and saute it for 4-5 mins or cooked mixed vegetables. Boil 21/2 cups of water and add to the cooked brinjal. Now add vangi bhat powder, salt and boil it. Add the rava mix and stir it slowly

Goli Baje

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Ingredients: Maida/ all purpose flour- 1 cup Rice flour- 1/4 cup Gram flour- 1/4 cup Green chili- finely chopped-3 Curry leaves-finely chopped- 4-5 Cilantro chopped- 2 tbsp Black peppercorns- 10 Sugar- 1 tbsp Baking soda- a pinch Curd- 2 cups Onion cut (optional)- 4 tbsp Oil for frying Method: Mix all the ingredients in a bowl and whisk it well. Set it aside for an hour. The batter should be medium thick.  Heat the oil in a kadai. Drop the batter with a round ladel or hand into the oil and fry on medium heat until golden brown.  Drain the oil and serve hot with coconut chutney/ketchup.

Bhendi fry -South Indian Style

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Ingredients: Okra cut- 2 cups Coconut gratings- 2 tbsp Rasam powder- 1 tsp Lemon juice- 1 tsp Sugar- 1/4 tsp Cilantro For seasoning: Oil- 2 tbsp Mustard seeds- 1/2 tsp Urad dal- 1/4 tsp Curry leaves-3-4 Turmeric- 1/4 sp Method: Heat oil in a pan. Add the seasoning ingredients. Add cut Okra and fry until crisp. Add salt, coconut gratings, rasam powder, sugar and mix well. Add lemon juice and cilantro cut. Mix well and serve.

Onion Pakoda- Street style

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Ingredients: Gram flour- 1 cup Rice flour- 1 tbsp Onion-small- 1 (thinly sliced) Green chili(thinly sliced)-2 Oil for frying Salt to taste Red chili powder- 1/2 tsp Ajwain- (optional)1/4 tsp Turmeric- 1/4 tsp Garam masala(optional)- 1/4 tsp Baking soda-(optional) a pinch Water Method: Sieve Gram flour and rice flour in a bowl. Add onion, green chili, red chili powder, turmeric, ajwain, garam masala, baking soda and mix well. Heat 2 tbsp of oil and pour over the mixed ingredients and mix well. Add only couple of spoons of water just to hold the mixture. Heat oil in a wok. Drop the batter with your hand in a cluster to the oil. Fry till golden brown color. Drain the oil on a tissue paper and serve hot with chutney, tomato ketchup.

Coconut Chutney

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Coconut Chutney with more Cilantro, Mint leaves and Curry leaves while grinding Coconut Chutney with less Cilantro and Curry leaves while grinding Ingredients: Coconut gratings: 1 cup Roasted Channa dal- 1/4 cup Green chilies- 4-5 Ginger- 1/2 inch piece Cilantro leaves chopped- 2 tbsp Curry leaves- 10-12 Mint leaves- a few Tamarind juice- 1 tbsp Sugar- 1/4 tsp Water- 3/4 cup Salt to taste For Seasoning: Oil- 1 tbsp Mustard seeds- 1/4 tsp Urad dal- 1/4 tsp Curry leaves- 4-5 Dry red chili- 1-2 Method: Roast roasted chana dal and green chillies with a drop of oil. Allow it to cool. In a mixer jar add coconut gratings, Roasted chana dal, green chilies, tamarind juice, sugar, salt, cilantro, mint and curry leaves. Grind for a minute. Add water and grind coarsely. If you need a thick chutney add less water. Add seasoning and serve.

Tindora Curry

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Ingredients: Tindora cut - 1 lbs (Frozen or fresh) Coconut gratings- 2 tbsp Vegetable bhat powder/Sambar powder- 2 tsp Lemon juice- 1 tbsp For Seasoning: Oil- 1 tbsp Mustard seeds- 1 tsp Urad dal- 1tsp Red chili- 2-3 Turmeric- 1/2 tsp Curry leaves- 3-4 Cilantro cut- 1 tbsp Sugar-1/2 tsp Salt to taste Method: Take a pan. Add oil. When the oil gets hot add mustard seeds.After mustard seeds crackle add urad dal. Afetr urad dal is golden brown, add red chili, curry leaves,turmeric. Now add the cut tindora. Add salt.  Cover and cook. Add half cup water. Cook until the tindora's become soft. Now add coconut, sugar, veg bhat powder and mix well. Cover and keep for 5 minutes. Add lemon juice and garnish with cilantro and serve with rotis or rice.