Wednesday, August 19, 2009

Bell Pepper Raitha


Bell pepper- 1 nos
Green chillies- 2 nos
Jeera powder- 1/2 tsp
Methi powder- 1/4 tsp
Coconut- 1 tbsp
Coriander leaves(cut)-1 tsp
Salt to taste
Curd- 3 tbsp
Sour cream- 1 tbsp(optional)

For seasoning:
Oil- 1 tsp
mustard seeds- 1/2 tsp
Jeera- 1/4 tsp
Dry red chilli- 1
Curry leaves- 2-3


Cut the bell pepper into cubes.Take a small pan.Add oil after it heats add mustard seeds,jeera,red chili,curry leaves.Now add the cut bell pepper.Simmer and close the pan with a lid.Do not over cook.Bell peppers should be soft and crispy.
Grind coconut,green chillies,jeera and methi powder with very little water.
Cool the cooked bell pepper.Add the ground mixture,curd,sour cream,salt to taste.Mix well.Garnish with coriander leaves.
Serve with Rice or Chapati.

Sabudana/ Sabakki Kheer

Sabudana or Sabakki is derived from Tapioca plant.Sabudana/Sabakki is used to make variety of dishes like Sabudana Khichadi(which is very popular breakfast in Maharashtra and mostly made on the day of Ekadashi-fasting day),Sabudana vada,Sabudana rotti(like thalipet),Ladoo and Payasa.After so many trials and errors I got this recipe right.Here is a recipe of Sabaduna Kheer.Hope you all enjoy...


Sabudana/Sabakki – 1 Cup
Sugar – 1 Cup
Milk – 2 Cup
Cashews – 10-15
Raisins – 1/2 cup
Saffron strands – A few
Cardamom – 2-3
Pure ghee –1 1/2 tsp


In a Kadai add 1 tsp of ghee and fry Sabudana for a 3-4 mins.Transfer to a bowl.
Add half tsp of ghee and fry the cashews and raisins and keep aside.
Add 2 cups of water to the Sabudana and pressure cook.
Transfer the cooked sabudana to a kadai,add sugar,milk,cashews,raisins,saffron and cook on medium flame.Stir often to avoid catching of the bottom.Bring it to boil.Finally add crushed cardamom.
Serve hot or cold.

Tuesday, August 4, 2009

Khara Pongal/Huggi/Khichadi


Raw Rice- 2 cups
Moong Dal- 1 cup
Ghee- 2 tbsp
Grated dry coconut- 1/2 cup
Curry leaves- 7-8
Red Chillies- 2-3
Green Chillies slit- 2
Peppercorns- 1 tsp
Jeera- 1 tbsp
Turmeric powder- 1/4 tsp
Grated ginger- 1 tsp
Cashews- 10
Salt to taste


Dry roast Moong dal and rice (keep it aside).In a pan add ghee,jeera,Pepper corns,grated ginger,curry leaves,cashews,green and red chillies,turmeric.Fry for 2 mins.Now add rice and moong dal to it.Add salt. Mix well.Empty the contents to the pressure pan.Add 7 cups of water.Allow cooking until 3 whistles.

Serve hot with coconut chutney.

Monday, August 3, 2009

Lime Pickle


Fresh Limes- 10
Salt- 11/2 cups
Mustard seeds- 1 tbsp
Methi seeds-1 tbsp
Red Chillies- 10 nos
Byadagi red chillies- 20 nos
Turmeric powder- 1 tsp

For Seasoning:
Oil- 2 tbsp
Mustard seeds- 1 tsp
Hing - 1/4 tsp


Cut the lime into small pieces along with the juice.Put lime pieces in a Glass jar and add salt.Mix well.Keep aside for 5-6 days till lime becomes tender.Stir it with a dry ladle once everyday.
Dry roast the mustard, methi seeds and red chillies. Add turmeric and grind to a powder.Add ground powder to the lime pieces. Mix well with a clean dry spoon.
Allow 4-5 days before eating. Keep in clean dry airtight jars.
When ready to serve add seasoning.

P.S. If you don't have the necessary ingredients for pickle masala you can use the store bought Bedekar Pickle masala or Deep pickle masala.
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