Monday, August 19, 2013

Dill Leaves Chutney



Ingredients:
Dill leaves/ Sabsige soppu- A bunch
Channa dal- 2 tbsp
Green chillies- 3-4
Tamarind juice- 1tbsp
Coconut gratings- 2 tbsp
Sugar- 1/2 tsp
Salt to taste
Seasonings:
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Hing- a pinch
Red chilli- 1-2
Curry leaves- 3-4
Urad dal- 1/2 tsp
Method:
Dry roast Channa dal and powder it. In a pan add 1/2 tsp oil. Add green chillies and dill leaves( washed and cut). Saute it for a few minutes until the leaves are cooked and don't have a raw taste. Allow it to cool. Add Channadal powder, sauteed dill leaves and green chilli, tamarind juice,coconut gratings, sugar and salt. Grind all these ingredients with very little or no water. Add seasonings.
Serve with rice/rotis.


Thursday, July 18, 2013

Gorikai (Cluster Beans) Chutney



Ingredients:
Tender Cluster beans/Gorikai - 2 cups
Chana dal- 2 tbsp
Black pepper corns- 4-5
Red Chilli powder- 2 tsp
Tamarind juice- 2 tsp
Jaggery- 1/2 inch piece
Coconut gratings- 2 tsp
Salt to taste

For seasoning:
Oil- 1 tbsp
Mustard seeds- 1 tsp
Red Chili- 1-2
Curry leaves- 3-4
Hing- a pinch

Method:
Take 1/2 tsp oil in a pan. Add cluster beans. Fry for a few minutes and cover with a lid. Do not add any water. The cluster beans will be tender in a few minutes. Keep it aside.
Dry roast Chana dal. Grind to coarse powder. Add cooked cluster beans, coconut gratings, red chili powder, tamarind juice, jaggery and salt. Grind without adding water. Add seasonings and mix well.
This chutney goes well with hot steamy rice with a dollop of ghee or with rotis/chapatis.

Monday, June 24, 2013

Lemon Peel Chutney





Ingredients:
Lemon peel- 2-3
Chana dal- 1 tsp
Red chillis- 4-5
Cumin seeds- 1/4 tsp
Black pepper corns- 1/4 tsp
Sugar- 1 tsp
Salt to taste
Coconut gratings- 1 tsp

Seasoning:
Oil- 1tbsp
Mustard seeds- 1 tsp
Hing- to taste
Curry leaves- 3-4

Method:
Take the lemon peel and cut into small pieces and cook in water until soft. Dry roast chana dal, red chillies,cumin seeds, black peppercorns and grind it. Now add cooked lemon peel, sugar, salt and coconut and grind with very little or no water at all. Add seasoning. Mix well and serve with hot steamy rice and a dollop of ghee.


Sambar (Amaranth leaves and Brown garbanzo/ Soppu kaalu huli)



Ingredients:
Amaranth leaves- 2 cups chopped
Brown garbanzo- 1/2 cup cooked
Sambar powder- 2 tsp
Coconut gratings- 2 tbsp
Toor dal- 1cup
Tamarind juice- 2 tbsp
Jaggery- 1 inch piece
Salt to taste

Seasoning:
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Red chili- 2-3
Turmeric- 1 tsp
Hing- a pinch
Curry leaves- 4-5
Green chilli slit - 2-3 (adds taste to this sambar)

Method:
Cook the Amaranth leaves in a pan. Pressure cook the Toor dal and soaked Brown garbanzo (Soak previous night). Grind Coconut and sambar powder with little water in a mixie.
Add Toor dal, brown garbanzo and sambar-coconut paste, tamarind paste,jaggery and salt to the cooked Amaranth leaves. Boil for a few minutes and add seasoning in the end.
Serve this sambar with rice and potato chips or aralina sandiges.

P.S. You can also add the sambar powder and coconut without grinding. Grinding makes the sambar thicker and adds to the volume.

Lemon Peel/Zest Gojju



Lemon peel gojju is very healthy,tasty and tongue tickling spicy side dish. Goes very well with rice or rotis.

Ingredients:
Lemons- 2-3
Channa dal- 2 tbsp
Fenugreek seeds- 1/4 tsp
Black peppercorns- 1tsp
Red Chillies- 5-6
Coconut gratings- 2 tbsp
Tamarind juice- 3 tbsp
Jaggery- 2 inch piece
Salt to taste

Seasoning:
Oil- 2 tbsp
Mustard seeds-1 tsp
Curry leaves- 5-6
Turmeric- 1 tsp
Hing- a pinch
Red chilli- 1-2

Method:
Wash and cut the lemons in half. Squeeze out the juice and cut into small pieces. Now boil the lemon peel in water until soft ( takes around 10-15 mins). Drain the water and keep it aside.
Take a pan. Add oil. Add mustard seeds, red chilli, curry leaves,hing and turmeric. Add the cooked lemon peel and saute it for 5 mins.
Meanwhile, roast channa dal, fenugreek seeds, black peppercorns, red chillies. Grind coarsely and add coconut and water and grind it to a paste.
Add the paste,tamarind juice, jaggery and salt. Let it boil for 5 minutes and gojju is ready.


Wednesday, March 20, 2013

Mixed Vegetable Curry




'Mixed Vegetable Curry' - A nicer way to eat 3-4 vegetables in one curry. The vegetables blend well and gives an unique taste. It's easy to make and tastes good.

Ingredients:
Brinjals (long) - 1-2
Potatoes(medium)- 2
Red Bellpepper- 1
Green Bellpepper-1
Bhat powder- 2 tsp
Coconut grated- 2tbsp
Sugar- 1/2 tsp
Lemon juice- 1tbsp
Salt to taste

For Seasoning:
Oil- 2 tbsp
Mustard seed- 1 tsp
Urad dal- 1 tsp
Red chilli- 1-2
Turneric powder- 1/2 tsp
Curry leaves- 3-4

Method:
Wash and cut the vegetables longitude ( 1 inch long). Keep each vegetables separately. Heat oil in a pan. Add mustard seeds. After it splutters, add urad dal, red chilli, curry leaves, turmeric. Now add cut brinjals and saute until it turns soft. Remove in a plate and keep it aside. Cook each vegetable separately. Now add all the cooked vegetables in the pan. Add sugar, salt, coconut gratings, bhat powder and mix well and close the lid and keep on low flame for 5 minutes. Now add lemon juice and coriander and mix well. Serve it hot with Rice or chapati.

P.S.  You can also add carrots and peas to this curry.

If you don't have Bhat powder, you can use sambar powder and add little of clove and cinnamon powder to it.

You can mix rice with this curry and you have mixed vegetable bhat.



Wednesday, February 20, 2013

Amla juice



 This is my Mom's recipe. She makes Amla juice every summer and stores the concentrated Amla juice for a long time in the refrigerator and makes the guests happy in summer with this healthy and refreshing drink.

Ingredients:
Amla - 500gms
(I have used frozen amla)
Ginger grated- 2 tbsp
Lemon juice- 1/2 cup
Sugar- 1 cup

Method:
Boil the amla until soft (You can also pressure cook). Let it cool down. Now it's easy to remove the seeds. In a mixer grind cooked amla pieces and grated ginger. In a pan make sugar syrup. Add the ground amla and ginger. Add lemon juice and bring it to boil. This is the concentrated amla juice. You can store it in a refrigerator. This will stay good for at least 2 months in the fridge. Take 2-3 tbs of this concentrate, add water and amla juice is ready to enjoy.

P.S. Before serving the juice try adding honey and a dash of cayenne pepper.



Friday, February 1, 2013

Averakai Akki tari Uppittu




'Uppittu' is a traditional Karnataka breakfast item. Usually, you use uppit rava/bansi rava to make it. But when there is Averekai season during December-January Akki tari averekai uppittu is a speciality and tastes divine.

Ingredients:
1 cup Rice rava
(I usually use Swad/Deep Idly rava)
1 cup Avarekai/surti papdi lilva
3-4 tbsp shredded fresh coconut
Salt to taste
Sugar- 1tsp
Lemon juice- 1tsp
Cilantro chopped- 1 tbsp
Water- 3 cups

For seasoning: 
Oil- 3-4 tbsp
Mustard seeds-1 tsp
Jeera-1 tsp
Hing- a pinch
Green chillies- 5-6
Ginger grated- 1 tsp
Black peppercorn grounded- 1/2 tsp
Curry leaves- 5-6
Urad dal- 1tsp
Chana dal- 1tsp
Red chilli- 2-3

Method:
Pressure cook avarekai/surti papdi lilva (4-5 whistles). Keep it aside.
Roast the rice rava with a drop of ghee until golden color or until you get a nice aroma. Keep it aside.
Take a pan with a thick bottom, add oil and add the seasoning ingredients one by one- mustard seeds,jeera,urad dal,chana dal,red chilli, green chillies,ginger, black peppercorns, hing, curry leaf.
Now add the boiled averekai/surti papdi lilva to the seasonings. Add water and bring it to boil. Add coconut gratings, salt and sugar.
Now slowly add the roasted rice rava to the water and keep on stirring. Cover it with a lid and it has to cook for 15-20 mins on low heat. After it is cooked well add lemon juice and cilantro chopped. Mix well and serve it with a dollop of ghee. You can also serve curd and pickle on the side.



Thursday, January 10, 2013

Quinoa salad





Quinoa is a grain high in protein, gluten free and flavorful. Quinoa salads are healthy, easy to prepare and tastes yummy.

Ingredients:
Quinoa (cooked)- 1 cup
Black beans-1/2 cup
Carrots grated- 3-4 tbsp
Spinach chopped- 3-4 tbsp
Onions-1/2 cut into thin slices
Red Bell peppers- 1/2 cup thinly cut
Olive oil- 1 tbsp
Salt to taste
Lemon juice- 1 tbsp
Green chilies chopped (optional)- 2
Grounded black pepper(optional)- a pinch

Method:
Rinse quinoa 4-5 times and cook in a pot for 10-15 mins with water. Allow it to cool. Mix in a bowl - black beans, grated carrots,chopped spinach,onions,bell peppers,green chilies/black pepper and lemon juice. Now add cooked quinoa,salt,olive oil. Mix well and serve.


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