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Thursday, 19 April 2018

Red chilli chutney / Ranjaka



INGREDIENTS:
15 riped red chillies
3/4 tsp jeera / cumin seeds
1 tsp mustard
1/4 tsp methi / fenugreek seeds
2 tblsp oil
7 garlic cloves
1 small lemon size tamarind
Salt to taste

FOR THE TEMPERING:
1 tblsp oil
1 tsp mustard
2 tsp urad dal
2 tsp chana dal
Curry leaves
1 tsp hing/ asafoetida

PROCEDURE:

  • Dry roast jeera,methi and mustard. Make fine powder and keep aside 
  • Remove the stalk of the chillies,wash and wipe with a cloth and cut into big pieces
  • Heat 2 tblsp oil in a pan ,add cut chillies,grlic,tamarind and saute for 5 mins
  • Grind the roasted chillies into a coarse paste
  • Heat oil in a pan and prepare tadka / tempering
  • Add mustrd,once it starts crackling add curry leaves,urad dal,chana dal and hing
  • Fry for 2-3 mins, add ground chilli paste, powdered spices,salt to taste and saute nicely for 10 mins
  • Turn off the flame,Once it comes to room temperature,store n an airtight jar and refrigerate
  • Enjoy with dosa,roti or idli.
  • This chutney tastes best with jowar roti /jolada rotti.



Pepper Jeera Rasam



INGREDIENTS:
2 fully riped tomatoes
1 tsp red chilli powder
2 tsp jeera / cumin pdr
1 tsp pepper pdr
1/2 tsp tamarind pulp
Jaggery to taste
Salt to taste
Chopped coriander leaves

For tempering:
2 tsp oil
Curry leaves
1 tsp mustard
1 tsp jeera
1/2 tsp turmeric pdr
Pinch of hing

PROCEDURE:

  • In a pan heat oil, add mustard,once it starts crackling add curry leaves,hing,turmeric pdr,jeera and fry for a second
  • Add finely chopped tomatoes and fry until they turn mushy
  • Add jeera,pepper and chilli powders,2 cups water,salt,jaggery, tamarind  and let it boil
  • Turn off the flame and temper with the ingredients mentioned
  • Garnish with the chopped coriander leabes, serve hot with rice and papad.


Friday, 13 April 2018

Tender Coconut Appam with Butter Beans Saung

INGREDIENTS:

1 cup soaked and boiled butter beans
4 medium sized onions chopped
6 tsp oil
2 small  finely chopped tomatoes
Salt to taste

For the masala:
In a pan roast 1/2 tsp coriander seeds ,5-6 byadgi or kashmiri red chillies and 3 tsp grated coconut with 1 tsp oil till light brown and grind to a fine paste and keep aside.
PROCEDURE:

  • In a pan heat oil and fry chopped onions till light brown 
  • Add chopped tomatoes and fry till it becomes mushy
  • Put the masala and fry for 5-10 minutes
  • Add the boiled beans ,salt to taste and 1/2 cup water
  • Let it boil for 5 - 10 mins, turn off the flame and serve hot.
NOTE: You can also use chilli powder instead of masala.It also taste good.

INGREDIENTS FOR DOSA:
1 cup dosa rice
2 cups thick tender coconut malai 
Salt to taste
1/4 tsp cooking soda
Oil for cooking dosa

PROCEDURE:
  • Soak dosa rice in water for 3-4 hrs, wash and grind with tender coconut malai
  • Make a smooth paste ,cover and let it ferment for 6-8 hrs
  • Next day add water if needed to adjust the consistency of the batter
  • Add salt and cooking soda, mix well and make thick dosa adding one tsp oil
  • Cook covered with a lid on emdium flame 
  • Once the dosa is cooked serve with chutney,sambar or any spicy curry

Butter Beans Saung


INGREDIENTS FOR SAUNG:

1 cup soaked and boiled butter beans
4 medium sized onions chopped
6 tsp oil
2 small  finely chopped tomatoes
Salt to taste

For the masala:
In a pan roast 1/2 tsp coriander seeds ,5-6 byadgi or kashmiri red chillies and 3 tsp grated coconut with 1 tsp oil till light brown and grind to a fine paste and keep aside.
PROCEDURE:

  • In a pan heat oil and fry chopped onions till light brown 
  • Add chopped tomatoes and fry till it becomes mushy
  • Put the masala and fry for 5-10 minutes
  • Add the boiled beans ,salt to taste and 1/2 cup water
  • Let it boil for 5 - 10 mins, turn off the flame and serve hot.
NOTE: You can also use chilli powder instead of masala.It also taste good.

Monday, 9 April 2018

Tingalavare Kolmbo/ White beans sambar


INGREDIENTS:
1 cup soaked tingalavaro / white navy beans
1/2 cup madras cucumber cut into chunks
1 onion cut into big chunks
1 tomato chopped
Salt to taste
Chopped coriander leaves

FOR THE MASALA PASTE:
In a pan heat 2 tsp oil and roast:
3 tsp coriander seeds/daniya seeds
1 tsp jeera/ cumin seeds
4-5 methi/ fenugreek seeds
chanadal size hing/asafoetida
2 tsp chana dal
2 tsp urad dal
3-4 pepper corns
4-5 curry leaves
1/2tsp turmeric/haldi
5 dry red chillies
Roast these ingredients on a low flame till it becomes brown ,remove in a plate and in the same pan roast 3 tblsp grated fresh coconut till brown 
Grind all the above roasted ingredients with little tamarind into a fine paste and keep aside

FOR THE TEMPERING:
4 tsp oil
2 tsp mustard
2 sprigs of curry leaves

PROCEDURE:

  • Put soaked beans,tomato,cucumber,onion in cooker and cook for 3 whistles
  • Once it is cooked add masala paste as required ,salt to taste and water if required
  • Make it boil for 5 mins,add chopped coriander leaves
  • Temper with the mentioned ingredients and serve hot with hor rice and papad or any dosa,idli,or idiyappam !!!

Thursday, 5 April 2018

Crispy Paper Dosa


INGREDIENTS:
1 cup urad dal
3 cups dosa rice
1/2 cup moongdal
Handful toor dal
1 tsp methi seeds
2 tsp sugar
Salt to taste
Oil for cooking dosa

PROCEDURE:

  • Soak rice, dals and methi seeds in water for 5-6 hrs
  • Wash the soaked ingredients and grind into a smooth paste
  • Let it ferment for 8 hrs or overnight
  • Next day before making dosa, add salt, sugar and water if needed, mix well
  • Heat tava, and make thin dosas adding oil or ghee
  • Cook till it becomes crisp and brown
  • Serve hot dosa with chutney or sambar



Finger Millet Juice


INGREDIENTS:
1/2 cup ragi / Nachni / Finger millet
2 cups water
1 cup jaggery powder
1 tsp Cardamom powder

PROCEDURE:

  • Clean ragi and wash 2-3 times, grind with little water into a fine paste
  • Strain it in a strainer and you get a thick juice
  • Add little more water and continue the same process 2 more times
  • Add the jaggery powder,cardamom powder and water to adjust the consistency according to your taste
  • Refrigerate the juice and serve chilled.
Preparation time: 20 mins
Serves 2 cups