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Hurli Saaru| Horsegram saaru| Kollu Rasam| Kudu Saaru| Brahmin style| No onion or Garlic

on January 15, 2024

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Amaranth /Dantina soppina Chutney

Amaranth/Dantina soppu is highly nutritious. The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. This Chutney is very simple,tasty and easy to make. Ingredients Amaranth leaves(chopped finely)- 1 bunch Green chillies- 5-6 Tamarind juice-2 tsp Sugar- 1/2 tsp Salt to taste Oil-1 tsp Seasoning Oil-2-3 tsp Mustard seeds-1 tsp Urad dal- 2 tsp Red chillies- 2-3 Hing-a pinch Method Wash and cut the Amaranth leaves.Take a pan, pour little oil, add green chillies,cut Amaranth leaves and fry for 2-3 mins till the leaves get wilted.Let it cool. To this add tamarind juice,sugar,salt and grind without adding any water. Add seasoning to this mixture and mix well. Serve with Rice,chappati,parathas,Bhakri(jowar rotis)

Oorvatlu

'Oorvatlu' is a kind of special/traditional Gojju, well known Sankethi recipe and my husband's favorite dish. Thanks to my Sister-in-law Smt. Lakshmi, who gave me this recipe and is also an awesome cook.. It's very simple and easy to make. Ingredients: Green Chili OR Red Chili- 5-7 Mustard seed powder/ Sasive - 1/2 tsp Rice-1 tsp Cilantro cut- 2 tsp Coconut- 1cup Turmeric- 1 tsp Jaggery powder- 2 tbsp Tamarind- size of a small lemon Salt to taste Capsicum cut- 1 cup Seasoning: Oil- 1 tsp Mustard seeds- 1/2 tsp Red chili- 2 nos Curry leaves- 4-5 Turmeric- 1/2 tsp Hing - a pinch Method: Take a pan and do the seasoning. Add cut capsicum and close the lid for a few minutes until it becomes tender. Grind green chili, mustard seed powder, cilantro,turmeric,tamarind, rice,coconut with water to a smooth paste. Add this paste to the cooked capsicum. Add jaggery and salt. Boil for a few minutes and the Oorvatlu is ready. Serve hot with Rice and ghee

Crispy Masala Dosa- "Dosa Mela"

Ingredients Rice(long grain)-4 cups Urad Dal-1 cup Chana dal-2 tbsp Moongdal-2 tbsp Toor Dal-2 tbsp Aval/Poha-2 tbsp Onion-1 small Sugar-2 tsp Method Soak Rice, uraddal, moongdal, Chanadal, Toordal, Aval/poha together for 5-6 hours. Grind to a fine paste in a Mixie or wet grinder.Consistency of the batter should not be very thick.Grind the onion along with the ingredients.Keep the batter covered overnight for it to ferment.While preparing dosa add sugar to the batter( Adding sugar will give the crispiness and browning effect to the dosa) Heat the Tava/griddle and grease with little oil. Pour a ladle of batter over the griddle and spread it.Make it thin and round dosas. Pour a teaspoonful of oil around the edges.Let the heat be medium so that dosas will get crispy. Tips : You can cut the onion and smear(rub) it on the tava before pouring the batter so that it will be easy to lift dosas from the tava. Ingredients for Red Chutney Onion-1/2(Roast in oil) Red chillies(Roast and po

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