Tuesday, September 22, 2009

Tamarind Gojju

When we think of 'Gojju' our mouth starts watering.This 'Gojju' recipe was shared by my friend Rekha.I had this in her place when we visited her and the taste was fabulous.You gotto try this recipe to enjoy it....


Tamarind- 250gms/1 packet
Jaggery(powdered)- 3/4 cup
Green chillies- 15 nos

Coriander seeds-2 tbsp
Fenugreek seeds- 1 tbsp
Sesame seeds- 4 tbsp
Pepper corn- 1 tbsp
Coconut(dry)- 4 tbsp
Red Chilli powder- 1 tbsp

For seasoning:

Peanut/Vegetable Oil- 4 tbsp
Mustard seeds- 2 tsp
Cumin seeds- 2 tsp
Hing- 1/2 tsp
Red Chillies- 6-8
Curry Leaves- 10-15
Turmeric- 1 tsp


Soak Tamarind in water and extract the juice.

Dry roast Coriander seeds, fenugreek seeds, sesame seeds and coconut powder.Powder them and keep it aside.

Heat the oil in a thick bottomed cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, hing and fry for a second. Next add the slit green chillis, curry leaves and fry for a minute. Then add the tamarind extract and let it cook until it slightly thickens. Then add jaggery,red Chilli powder and the roasted powders(Coriander,Fenugreek,Sesame,Coconut) Then, cook till water is completely evaporated and oil floats while tamarind thickens. Remove from heat and let it cool. You can store it in a bottle and refrigerate it.

Mix this Tamarind Gojju with rice.You can also fry peanuts and add to this gojju, when mixing with rice.Do not add peanuts to the gojju you want to store as peanuts will get soft.

Monday, September 14, 2009

Spinach Moong Dal

This is a Dal made with whole Moong(with green skin)/ Hesarubele.This Dal is very healthy and can be served with rice/chapatis/parathas.


Moong dal/Hesarubele- 1 cup
Fresh or frozen chopped Spinach/Palak- 1 1/2 cups
Ginger(grated)- 1/2 tsp
Garam masala- 1/4 tsp
Lemon Juice- 1 tbsp

For Seasoning:

Ghee/Oil- 2 tbsp
(This recipe tastes good with ghee)
Cumin seeds- 1 tsp
Red Chilli powder- 1 tsp
Red Chilli- 3-4
Curry leaves- 3-4
Hing- a pinch
Coriander chopped (to garnish)- 1 tsp


Wash the Moong Dal and pressure cook ( 3 whistles) with 2 cups of water.In a pan add Ghee.When the ghee melts add cumin seeds,red chillies,curry leaves,hing and turmeric.
Now add chopped spinach(frozen or fresh)and saute for a few minutes until its done.
Add cooked Moongdal,salt to taste and allow it to mix well and boil.(Add water accordingly if you like the dal to be thin).
Finally,in a small seasoning vessel heat 1/4 tsp of ghee.Add red chilli powder.Turn off the heat.Add this to the cooked Moongdal Spinach mixture.Add lemon juice.Mix and serve hot.
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