Friday, May 27, 2011

Semebadanekai/Chayote Squash gojju



'Gojju' is a spicy,sour,sweet and yummy dish from Karnataka.

Ingredients:
Chayote Squash- 1
Bengal gram- 2tbsp
Fenugreek seeds- 1tsp
Black peppercorns-1/2 tsp
Coconut gratings-1/2 cup
Redchilli powder-2 tsp
Tamarind juice- 3 tbsp
Jaggery- 1 inch piece
Rasam powder-1/2 tsp
Coriander leaves
Salt to taste


For seasoning:
Oil- 1tbsp
Mustard seeds-1 tsp
Red chilli-1-2
Curry leaves-2-3
Turmeric-1/2 tsp
Hing- a pinch
Curry leaves


Method:
Cut the chayote squash into little pieces after removing the skin.Dry roast Bengal gram,fenugreek,peppercorns and grind.Add coconut and redchilli powder and grind to a fine paste with water.
Heat oil in a pan/wok.Add all the seasoning ingredients.Add chayote squash.Add little water and cook the squash until tender.Now add the ground masala paste,rasam powder,tamarind juice,jaggery,salt.Bring  it boil.Simmer for a few minutes until it thickens.Garnish with coriander leaves and serve with hot rice and ghee/Chapatis.This gojju can be refrigerated for 2-3 days.Actually it tastes divine the day after you prepare it.

Tuesday, May 24, 2011

Bruschetta with Tomato and Basil




'Bruschetta' is an easy to make Italian appetizer and also when ripe juicy tomatoes are available plenty during summer time.

Ingredients:
French bread/baguettes-1
Tomatoes- 3 medium size
Extra virgin Olive oil- 1 tbsp
Balsamic Vinegar- 1tsp
Basil leaves- 6-8
Black pepper ground to taste
Salt to taste
Garlic- 2 cloves minced
Olive oil- 1/4 cup


Method:
Add tomatoes to the boiling water.Let it stay for a minute.Drain the water.Remove the skin of the tomato and cut into small squares.In a bowl add tomatoes,garlic,extra virgin olive oil,vinegar,chopped basil,pepper and salt.
Slice the French bread about 1/2 inch thick.Coat each side with olive oil.You can toast this on the tava/griddle or in the oven.
Place the toasted bread  on a plate,rub the garlic on toasted bread and spread the tomato mix on the bread and serve.
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