Monday, June 24, 2013

Lemon Peel Chutney

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

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

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)

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

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)

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.

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

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

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.

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