Wednesday, August 31, 2011

Garlic Red Chutney

Preparation time : 5-10 min
Servings: 2
  • 3-4 Garlic coves
  • 1 cup grated Coconut
  • 1 tsp Tamarind Juice
  • 3-4 Red Chilis
  • 1/2 tsp Coriander seeds
  • 1/4 tsp Cumin seeds
  • Salt to taste
  • 1 tsp Oil
For Tempering:
  • 3/4 tsp Mustard seeds
  • 1 tsp Oil

  • Heat 1 tsp Oil in a pan. Add Garlic cloves, Red Chilis. Coriander and Cumin seeds. Saute for a min.
  • Then grind roasted ingredients with coconut, Tamarind juice, salt to taste and very little water.
  • Temper with Mustard seeds.
  • Serve with Dose, Idli etc. 

Sending this post to Herbs and Flowers - Garlic, an event hosted by Vardhini and which was initiated by PJ.

Monday, August 29, 2011

Menthe Sihi Dose / Fenugreek crepe

Menthe (Methi) is one of the flavourful seeds. It has lot of medicinal values. Methi seeds improve digestion , prevents constipation, gastritis and some other digestive problems, I have been told. Apart from all these, Methi is highly recommended for diabetic patients. I heard that Fenugreek oil ( I never tried)  prevents hair shedding. There are lots of dishes that can be made using Methi. Here, I am sharing the one of the delicious, easy recipes. I learnt  this recipe from my mom. Its a quite time consuming recipe, needs bit planning. Give this healthy recipe a try and more importantly, enjoy!

  • 4 cups white Rice
  • 1/2 cup Menthe / Methi/ fenugreek
  • 1 cup Jaggery ( melted)
  • Salt to taste

  • Soak the Methi for 18 to 20 hours( see the note).
  • Soak the rice for 3-4 hours.
  • After soaking, grind both Methi and Rice separately into fine paste. Take both the pastes in a large vessel, add salt to taste and mix very well. Consistency should be as of any other Dosa batter. Do not add too much water..Allow to ferment for  overnight.
  • Once after the fermentation add Jaggary and mix well.
  • Heat a pan, grease some oil and pour a ladle full of batter and spread  a little. Do not spread very thin. Cover and cook on a low to medium heat for about 1-2 mins. Do not over cook.
  • Then carefully flip the dose to cook other side.
  • Serve with Ghee and Garlic Chutney or pickle.

    Note: Fenugreek seeds must be very soft before grinding. Taste 2-3 seeds, if you feel the seeds are still bitter, boil the soaked fungreek seeds for 2-3 min. so that seeds gets softened and bitterness will be reduced. If the batter is too watery, Dosa will not turn out fluffy, and please do not over cook.

    I am sending this recipe to  CWF - WS - FENUGREEK, an event hosted by Priya.

    Friday, August 26, 2011

    Tomato Saaru / Rasam ( My style)

    Stop! stop!!, dont step back after seeing the list of ingredients. We tend to look at the ingredients first whenever we open a  recipe page!!. Don't worry, you have all the ingredients in your kitchen. This is my own recipe, dont be scary to try!! my husband gave green signal to post this recipe. I havent used any lentils here ( never  tried), you can use Thoor dal if you like. Enjoy

    Preparation time: 30-35 min
    Servings: 2-3
    • 1 large Tomato chopped
    • 1/2 Onion chopped
    • 2 cloves Garlic
    • 1/4 Lemon size Tamarind
    • 2 spring Curry leaves
    • Jaggary to taste ( optional)
    • 1 tsp Oil
    • 1 tsp Red Chilli Powder
    • salt to taste
    Dry Ingredients:
    • 1 1/2 tsp Coriander seeds
    • 1 tsp Cumin seeds
    • 1/2 tsp Methi / Fenugreek seeds
    • 3 cloves
    • 1/4th inch Cinnamon stick
    For tempering:
    • 1 tbsp clarified Butter/ Ghee
    • 1 tsp Mustard seeds
    • 1/2 tsp Cumin seeds
    • pinch of Hing
    • 1/4 tspTurmeric powder

    • Dry roast all dry ingredients and blend into fine powder.
    • Heat oil in a pan, add Onion, Tomato, Garlic, Tamarind and few Curry leaves, cook for about 5 min on a medium heat. allow to cool. Grind into smooth paste.
    • Take the ground mixture in a cookware and add about 3 cups of water, powdered dry ingredients, red Chili powder and salt to taste. Boil for 10 min.
    • Then heat clarified Butter in a pan, add mustard seeds, Cumin seeds, left over Curry leaves, Hing and Turmeric powder. saute for 30 sec. Then pour on saaru.
    • Again boil for 5 min.
    • Serve hot with plain rice and palya.

    Monday, August 22, 2011

    Harive Soppina Sasive / Red Spinach in Yougurt -Mustard sauce

    Hello friends, I am back after a week with a delicious Harive Sasive recipe. This is easy to make item and  very delicious to eat!!!. I am very pleased to tell you that I have used Harive leaves ( Red spinach) I grew on MY balcony. I should thank my grand mother for packing a handful of Harive seeds for me. The seeds are enough for 2 more years!!!.
    There could be different ways to make Harive sasive, but, what I am sharing here is Havyaka style recipe. Give it a try. Share it and let me know how  you liked it.

    Servings: 2-3
    Preparation time: 15-20 min.

    • 3 cups chopped Red spinach ( including stems)
    • 1 tsp Jaggary or Sugar
    • 1/2 tsp Mustard seeds
    • 2 tbsp fresh or frozen grated Coconut
    • 2 green Chilies ( to taste)
    • 2 cups plan Yogourt / Curds
    • salt to taste

    • Cook  the chopped Red Spinach, Jaggary and salt  with 2 cups of water for 8-10 mins. Then allow to cool.
    • In the mean while, grind Coconut, Mustard seeds and green Chilies into smooth paste.
    • Then add the ground mixture and Yogurt to the cooled cooked spinach. Adust the salt if needed. Mix well.
    • Serve with plain Rice.

    Thursday, August 11, 2011

    South Indian Style Lemon Pickle

    I do not have to write much about Pickle. I learnt this recipe from my mom. Give it a try. Have fun.

    • 10 Lemon cut into small pieces( used green ones)
    • 1 cup table Salt
    • 2 tbsp  Mustard seeds
    • 1 tsp Methi seeds / fenugreek seeds
    • 3/4 cup Red Chili powder ( I used 1/4 cup extra hot and 1/2 cup regular)

    For tempering
    • 2-3 Tbsp Cooking Oil
    • 2 tsp Mustard seeds
    • 1/4 tsp Asafoetida / Hing

    • Mix cut Lemon and salt in a bowl. Then transfer into a well dried, air tight jar and keep aside for 3-4 days. Tilt the jar every day for proper mixing.  After 3-4 days you can see  colour change in the cut Lemon.
    • Dry roast Mustard seeds and Fenugreek seeds separately until  you hear crackling sound.
    • Then make fine powder of dry roasted spices togather.
    • After 4 days, transfer the salted Lemon in to a clean, well dried bowl, add red Chili powder, Mustard- Methi powder. Mix well.
    • Temper with Mustard seeds and Hing. ( Heat oil in a pan, Add Mustard seeds, when you see the seeds crackling, add hing and pour on top of the pickle). Mix well.
    • Again transfer the Pickle to the same jar used before and keep aside for one more day. 
    • Ready to serve.

      Tuesday, August 9, 2011

      Old Style Uddina Vade

      This is a very rare and old recipe handed down from my  great grandmother. Even my grand mothers and Mom cook using this recipe. I think 20 years ago, none of my family members including me (none of the families at my place)  knew about any other Uddina Vades. I named this dish as Old Style Vade. Because, its one of the special Old recipes and we shouldn't get confused with any other Vades. Give it a try, its very easy to prepare and you will definitely like it. you can have it either for breakfast or snacks. Enjoy. Do not forget to tell how it turned out.

       Preparation Time: 1.5 hrs for soaking
                                         30 min for other preparation and deep frying.
      Sevres: 2-3
      • 1 Cup Urid / black gram dal
      • 1.5 cups small Rave / suji/ samolina ( or as required)
      • 3-4 Red Chilies
      • 1 tsp Coriander seeds
      • 1 tsp Jeera / Cumin
      • 1/4 tsp Hing / Asafoetida
      • Salt to taste
      • Oil for Deep frying
      • Soak the Urid dal in water for 2-3 hours. ( I usually soak in hot water for 1.5 hrs, so that it doesnt take much time).
      • Then finely grind with Coriander, Cumin seeds, Hing and red Chilies using very little water. ( should be thicker than Idly Batter).
      • Now add the Rave / Samolina little by little, salt and mix well to make a thick dough. We should be able to make small balls out of the dough.
      • In the mean while heat the Oil.
      • Take a thinck polythene or wax paper or alluminium foil ( u can use Banana leaf either), smear some Oil. 
      • Take some dough, make a small ball and pat thick on smeared sheet. Do not pat it very thin.  
      • And deep fry on a medium heat. Gently press the Vada's with a laddle while deep frying. It helps vada to puffs out.
      • Serve hot with any sambar or red chutney.

      Note: I mentioned quantity of Rava / Samolina as ' as required'. Because, It is depending on how much water you add while grinding. If you add more water by mistake do not be panic, just add more Rava and mix into thick dough.

      Thursday, August 4, 2011

      Mavina Hannina Sasive / Mango in Mustard Yogurt sauce

      This is one of the ever green recipes of Havyaka cuisine and one of my all time favourite dishes. For this dish wild mangoes go perfect. But, here wild Mangoes? hmmm  just a dream!!!. I used some mangoes those look like wild Mangoes!!. Those Mangoes were very sweet. I like lil sourness in Sasive so I ended up adding some ''Vaate Huli Pudi'' ( I don't know what to call in English). You can deffinetly quit this if you do not like or you can use Tamarind extract if you like. I lerant this recipe from my Mom. Give it  a try. have fun.

      Preparation time: 10 min
      Servings: 2

      • 4 wild  Mangoes
      • 1/2 cup grated Coconut
      • 1/2 tsp Mustard seeds
      • pinch of Asafoetida / Hing
      • Pinch of Turmeric powder
      • 2 Green Chilies 
      • 1/2 tsp Vaate Huli pudi ( purely optional as I said above)
      • 1 tsp Jaggary
      •  2 cups Curds/ Yogurt
      • Salt to taste

      • Peel off the Mangos and mash in a bowl. Add Jaggary, ( vaate Huli pudi)  and Salt. Mix well and keep it aside.
      • Now Grind the Coconut, Mustard, Hing, Turmeric, green Chilies into smooth paste with some water.
      • Add the paste to the Mango-jaggary mixture. Add Yogourt and mix well.
      • Serve with hot Rice.

      Tuesday, August 2, 2011

      Mixed Vegetable Chutney

       As we all know, we cant make most of the Chutneys without Coconut. But, this Chutney doesn't need Coconut and is very healthy, goes well with all dishes those require Chutney. I learnt this recipe from Sharadakka ( Sharada Bhat). Give it a try. Enjoy.
      • 1 tsp Oil
      • 1 Carrot grated
      • 1 Zucchini grated
      • 1 medium Onion finely chopped OR grated
      • 4-5 Red Chilies ( totaste)
      • 1 tsp Channa Dal ( split yellow peas)
      • 1 black Gram dal / Urid dal/ Uddinabele
      • 2 tsp Tamarind juice OR 1/4 lemon size Tamarind
      • Salt to taste

      For Tempering
      • 1 tsp Oil
      • 1/2 tsp Sesame seeds
      • 1/2 tsp Mustard seeds
      • pinch of Hing/Asafoitida
      • few Curry leaves

      • Heat the Oil in a pan. Add Channa dal and Black Gram dal , add all the grated vegetables once Chana dal and Black Gram dal turns golden brown.
      • Saute them until tender . Then grind with salt and Tamerind into smooth paste ( dont grind for more than 1 min).
      • Then temper with Mustard seeds, Sesame seeds, Curry leaves and Hing.
      • Serve with Dosa, Idli whatever. This Chutney can be used as any other Chutneys.