Monday, December 21, 2009

Khara Biscuit

Khara biscuits are spicy and salty biscuits usually available in bakeries in Bangalore. They make a great anytime snack and goes well with afternoon tea or coffee.

Maida/All purpose flour- 1 cup
Butter-3/4 stick 
Sugar-1/4 tsp 
Salt to taste
(If you are using salted butter then use less salt)

Green chilies -10
Jeera powder- ½ tsp 
Coriander leaves (chopped)-1 tsp
Curry leaves (chopped)-2 tbsp
Curds- 2 tsp
Oma/Ajwain seeds - 1 tsp 
Baking powder- 1 tsp 
Pudina leaves(cut) -1tbsp

Sieve the all purpose flour,baking powder and sugar.Take a bowl and using a hand held mixer make the butter smooth.Add Green chillies,pudina leaves,jeera powder,om powder,Curry leaves,yogurt.Slowly add the all purpose flour mixture until everything gets incorporated.Knead the dough to a soft ball.make small round balls and lay it on a cookie sheet.Preheat the oven to 400F and bake for 15 minutes.

Monday, December 14, 2009

Cilantro/Coriander chutney

Cilantro/Coriander  chutney is called "Green Chutney" is made from fresh Cilantro leaves. This chutney tastes Yummy with bread sandwitch,pakoras,samosas,dhokla,cutlets and any Indian chaat.This is the ultimate Indian ketchup.

Cilantro(chopped)- 1 bunch
Green chillies- 2-3
Ginger(grated)-1 tsp
Cumin seeds-1/4 tsp
Lemon juice- 1 tbsp
Salt to taste
Sugar- 1/4 tsp
Oil- 1tsp

Grind green chillies,ginger,cumin seeds first.Add cilantro and blend/grind with very little water. Add salt,sugar and lemon juice.Add seasoning.(Optional).
You can make in large quantities and freeze it.

Bell Pepper Chutney

Bell Pepper (any color)- 1
Onion(red)- 1 medium sized
Red chilli powder- 2 tbsp
Peanuts- 2 tbsp
Tamarind juice- 1tbsp
Jaggery/Sugar (powdered)- 1 tbsp
Coriander leaves(cut)-1 tsp
Salt to taste

For Seasoning:
Peanut oil- 1 tbsp
Mustard seeds- 1/4 tsp
Urad dal- 1/4 tsp
Red chillies- 2-3
Curry leaves- 3-4
Hing- a pinch

Roast Peanuts and remove the skin and powder it.Roast nicely cut Bell peppers and onions.Allow it to cool.
In a mixie add roasted bell peppers,onions,peanut powder,red chilli powder,tamarind juice,jaggery,coriander leaves and salt.Grind coarsely without adding water to this mixture.
Add seasoning and mix well. Serve with Dosa,Idli,Rice,Chapati.

Wednesday, December 9, 2009

Mangalore Cucumber Ghassi (curry)

 This is a typical Mangalore / Konkani dish. Last week, my friend gave me Mangalore Cucumbers grown from her garden. I had never used this vegetable before; so I called my friend who is from Mangalore and got this recipe. The dish came out tasty and everyone in my family thought it was delicious. I especially enjoyed eating this dish with Rice and Chapati. I want to thank both of my friends for the fresh organic cucumber and for this flavorful recipe.

Cucumber –1
Sprouted green gram – 1/4 cup
Salt  as required

For Grinding :
Red chillies – 7
Coriander seeds – 1/2 tablespoon
Cumin seeds 1 teaspoon
Fresh grated coconut – 1/2 cup
Jaggery(powdered)-  1 tbsp
Tamarind – a small piece 

For  seasoning:
Coconut Oil – 1 tablespoon
(I have used peanut oil)
Mustard seeds – 1/4 teaspoon
Red Chillies- 3-4
Curry leaves-4-5
Turmeric-1/4 tsp
Coriander(chopped)- garnishing


Cut the Cucumber into cubes and cook it.(Don't cook very soft).Pressure cook sprouted green gram for 10 minutes.(You can cook it on stove top so it wont get mushy).Dry roast the spices separately and then grind them with coconut, tamarind.
Take a pan/kadai.Heat oil and add seasoning ingredients one by one. Add cooked cucumber and green gram dal to this.Also add the ground paste.Add salt and little water if needed. Cook until the gravy is thick.
Garnish with coriander.
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