Ingredients:
Ginger - 2 large pieces.
Mustard Seed: 2 spoons
Urad dal: 1 tablespoon
Dried red Chillies: 4-5
Tamarind: small piece
Jaggary: 1 spoon (according to taste)
Salt to taste.
Method:
Add oil (2tbsp) in a pan and heat. Add mustard, and when it starts popping, add urad dal, ginger and the red chillies. Fry till dal turns pink. Remove from fire. Cool, and grind with tamarind, salt and jaggery in a blender.
Sunday, February 21, 2010
Monday, February 15, 2010
Morkootan
Ingredients for the gravy:
Curd : 2 cups
Salt : to taste
Green chilli: 5-6 (according to the spice tolerance)
Grated coconut: 1 cup
For seasoning:
Cooking Oil : 1 tsp
Mustatard : 1 tsp
Fenugreek(Methi seeds) : 1/4 tsp
Red chilli(whole) : 2
curry leaves : 8-9
Vegetables which can be used :
White Pumpkin
Red pumpkin
Yam
Arvi
Fresh methi
Bhindi
freshly made dal vadas.
Method:
If it is pumpkin - 1 cup cut into big cubes. Boil it in water with haldi and salt.
Yam/Arvi : Boil it in cooker. Yam skin to be peeled before cooking.
Beat the curd and keep. Grind coconut with green chilli to a fine paste adding the beaten curd.
Add enough buttermilk (beaten curd) to the required consistency. Add the cooked vegetables into the gravy and boil it in slow fire till it starts frothing. Remove it from fire. Add curry leaves. Season it with mustard,methi seeds and red chilli.
For Vada. Soak 1 cup toor dall, 1/2 cup chana dal, 1 tbsp urid dall and little rice. grind it coarse with salt, green chilli/red chilli and asafoetida. Make small lime size balls, flatten it and deep fry.
Curd : 2 cups
Salt : to taste
Green chilli: 5-6 (according to the spice tolerance)
Grated coconut: 1 cup
For seasoning:
Cooking Oil : 1 tsp
Mustatard : 1 tsp
Fenugreek(Methi seeds) : 1/4 tsp
Red chilli(whole) : 2
curry leaves : 8-9
Vegetables which can be used :
White Pumpkin
Red pumpkin
Yam
Arvi
Fresh methi
Bhindi
freshly made dal vadas.
Method:
If it is pumpkin - 1 cup cut into big cubes. Boil it in water with haldi and salt.
Yam/Arvi : Boil it in cooker. Yam skin to be peeled before cooking.
Beat the curd and keep. Grind coconut with green chilli to a fine paste adding the beaten curd.
Add enough buttermilk (beaten curd) to the required consistency. Add the cooked vegetables into the gravy and boil it in slow fire till it starts frothing. Remove it from fire. Add curry leaves. Season it with mustard,methi seeds and red chilli.
For Vada. Soak 1 cup toor dall, 1/2 cup chana dal, 1 tbsp urid dall and little rice. grind it coarse with salt, green chilli/red chilli and asafoetida. Make small lime size balls, flatten it and deep fry.
Sunday, November 15, 2009
Cucumber raitha
Ingredients:
Cucumber : 1
Salt to taste
Green chilli : 1
Coriander leaves 1 tbsp
Curd : 1 cup
Grate the cucumber. Add salt. Beat the curd and mix it with cucumber. add the green chilli and coriander leaves. No seasoning required.
Method (2)
Grind 2 tbsp of coconut with green chilli and qtr tsp of mustard seeds and mix it. Season it with mustard seeds 1 tsp and 1 red chilli.
Cucumber : 1
Salt to taste
Green chilli : 1
Coriander leaves 1 tbsp
Curd : 1 cup
Grate the cucumber. Add salt. Beat the curd and mix it with cucumber. add the green chilli and coriander leaves. No seasoning required.
Method (2)
Grind 2 tbsp of coconut with green chilli and qtr tsp of mustard seeds and mix it. Season it with mustard seeds 1 tsp and 1 red chilli.
Sambar - Mixed Vegetable
Ingredients:
White pumpkin : 4-5 big cubres
Red pumpkin: 4-5 big cubes
Drum stock : 1
Bhindi : 3-4
Brinjal - small size 1 (optional)
capsicum - small size 1 (optional)
Tomatoe - 1
coriander leaves - chopped 1 tbsp
Tamarind : limesize
Salt to taste
Turmeric powder: qtr spoon
Toor dal : qtr cup
For gravy:
Red chilli - 5-6
Coriander seeds - 1 tbsp
Methi seed - qtr tsp
Asafoetida - 1 pinch
Oil 1 tsp
Coconut - 2 tbsp
Method:
Cook toor dal separately in a cooker.
Extract tamarind pulp. Cook the vegetables in tamarind water adding turmeric powder and salt.
Broil the coriander seeds, methi seeds, red chilli and asafoetida. Grind it coarse adding coconut.
When the vegetable is cooked add the cooked dall and the ground paste. Bring it to boil. Season it with mustard seeds. add coriander leaves
White pumpkin : 4-5 big cubres
Red pumpkin: 4-5 big cubes
Drum stock : 1
Bhindi : 3-4
Brinjal - small size 1 (optional)
capsicum - small size 1 (optional)
Tomatoe - 1
coriander leaves - chopped 1 tbsp
Tamarind : limesize
Salt to taste
Turmeric powder: qtr spoon
Toor dal : qtr cup
For gravy:
Red chilli - 5-6
Coriander seeds - 1 tbsp
Methi seed - qtr tsp
Asafoetida - 1 pinch
Oil 1 tsp
Coconut - 2 tbsp
Method:
Cook toor dal separately in a cooker.
Extract tamarind pulp. Cook the vegetables in tamarind water adding turmeric powder and salt.
Broil the coriander seeds, methi seeds, red chilli and asafoetida. Grind it coarse adding coconut.
When the vegetable is cooked add the cooked dall and the ground paste. Bring it to boil. Season it with mustard seeds. add coriander leaves
Brinjal and lobia seeds
Ingredients:
Brinjal - Chopped 1 cup
Tamarind - limesize
lobia qtr cup (preferably the red variety)
Turmeric Powder : Qtr tsp
Salt to taste
For gravy:
Oil : 1 tsp
Chana dal : 1 tbsp
Urid dal : 1 tbsp
Red chilli - 5-6
Asafoetida : 1 pinch
Coconut : qtr cup.
For seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Method:
Cook lobia in cooker separately.
Extract tamarind pulp. Boil brinjal in tamarind water adding turmeric powder and salt.
Broil chana dal, urid dal, red chilli. when the dal turns golden colour add asafoetida and coconut and broil it till the coconut turns golden brown. Grind it to a fine paste.
When the vegetable is done add the cooked lobia and the ground paste. adding enough water to the required consistency. Boil it for about 2-3 minutes. Remove it from stove. season it with mustard seeds and then add curry leaves (7-8)
Brinjal - Chopped 1 cup
Tamarind - limesize
lobia qtr cup (preferably the red variety)
Turmeric Powder : Qtr tsp
Salt to taste
For gravy:
Oil : 1 tsp
Chana dal : 1 tbsp
Urid dal : 1 tbsp
Red chilli - 5-6
Asafoetida : 1 pinch
Coconut : qtr cup.
For seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Method:
Cook lobia in cooker separately.
Extract tamarind pulp. Boil brinjal in tamarind water adding turmeric powder and salt.
Broil chana dal, urid dal, red chilli. when the dal turns golden colour add asafoetida and coconut and broil it till the coconut turns golden brown. Grind it to a fine paste.
When the vegetable is done add the cooked lobia and the ground paste. adding enough water to the required consistency. Boil it for about 2-3 minutes. Remove it from stove. season it with mustard seeds and then add curry leaves (7-8)
vendakkai & drum stick sambar
Ingredients:
Toor dall : 1/2 cup
Tamarind: 1 lime size
Bhindi : 6
Drum Stick : 2
Tomato : 1
Coriander leaves : chopped 1 tbsp
Sambar Powder : 3 tsp
Salt to taste
for Seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Asafoetida : 1 pinch
Cut drum stick and Bhindi - 1-2 inches long.
cook in tamarind pulp adding turmeric ( qtr spoon) salt and 1 tsp of sambar powder.
cook toor dall separately.
when the vegetable is done add the cooked dall mashing it well. chop tomatoe. adding 2 tsp of sambar powder. bring it boil. remove it from stove. season it with mustard, and then add the chopped coriander leaves.
Toor dall : 1/2 cup
Tamarind: 1 lime size
Bhindi : 6
Drum Stick : 2
Tomato : 1
Coriander leaves : chopped 1 tbsp
Sambar Powder : 3 tsp
Salt to taste
for Seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Asafoetida : 1 pinch
Cut drum stick and Bhindi - 1-2 inches long.
cook in tamarind pulp adding turmeric ( qtr spoon) salt and 1 tsp of sambar powder.
cook toor dall separately.
when the vegetable is done add the cooked dall mashing it well. chop tomatoe. adding 2 tsp of sambar powder. bring it boil. remove it from stove. season it with mustard, and then add the chopped coriander leaves.
Bittergourd Sambar (Parikkai Pitlai)
Ingredients:
Chopped Bittergourd : 1 cup (remove the seeds while cutting)
marinate the bittergourd with 1 tspp of salt for 5-10 minutes. Wash it under running water. This is to take away the bitterness.
Toor dal: just above qtr cup.
Tamarind : 1 limesize. Soak it in water
Salt to taste
curry leaves.
For gravy:
Chana dal : 1 tbsp
Urid dal : 1 tsp
Red chilli 5-6
Asafoetida - 1 pinch
Oil : 1 tsp
Grated coconut : Qtr cup
For seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Method:
Extract pulp from imli. adding water. Boil the vegetable in tamarind pulp adding qtr sppon of haldi and salt.
Cook toor dal separately in a cooker.
Broil the chanadal, urid dal and red chilli in oil. Add asafoetida. Grind it to a fine paste with coconut.
When the vegetable is cooked add toor dall and the ground paste. add water depending on the consistency.
Season it with mustard seeds. add curry leaves.
There is another method: saute the vegetable in oil and then cook it in tamarind water. You can also add cooked kabuli chana - qtr cup. and for gravy you can fry little pepper (1 tsp)with the dal. For seasoning you may also fry 2 tbsp of cocnut golden brown and add.
Chopped Bittergourd : 1 cup (remove the seeds while cutting)
marinate the bittergourd with 1 tspp of salt for 5-10 minutes. Wash it under running water. This is to take away the bitterness.
Toor dal: just above qtr cup.
Tamarind : 1 limesize. Soak it in water
Salt to taste
curry leaves.
For gravy:
Chana dal : 1 tbsp
Urid dal : 1 tsp
Red chilli 5-6
Asafoetida - 1 pinch
Oil : 1 tsp
Grated coconut : Qtr cup
For seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Method:
Extract pulp from imli. adding water. Boil the vegetable in tamarind pulp adding qtr sppon of haldi and salt.
Cook toor dal separately in a cooker.
Broil the chanadal, urid dal and red chilli in oil. Add asafoetida. Grind it to a fine paste with coconut.
When the vegetable is cooked add toor dall and the ground paste. add water depending on the consistency.
Season it with mustard seeds. add curry leaves.
There is another method: saute the vegetable in oil and then cook it in tamarind water. You can also add cooked kabuli chana - qtr cup. and for gravy you can fry little pepper (1 tsp)with the dal. For seasoning you may also fry 2 tbsp of cocnut golden brown and add.
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