Monday, January 19, 2009

Tamrind chutney


Tamrind Chutney


Ingredients:

2 cups seedless dates
1/4 cup tamrind
1 cup jaggery (gur), grated
1 tsp chilli powder
a pinch asafoetida (hing)
1 tsp dhania jeera powder
salt to taste


Procedure:

1. Soak the tamrind in warm water for 15-20 minutes. When the tamrind becomes soft, mash it. Remove seeds, if any.
2. Wash the dates. Keep aside.
3. In a thick bottomed pan add tamrind pulp and dates.
4. Add the jaggery, chilli powder, dhania jeera powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.
5. Cool and strain the mixture through a sieve.

Mint and coriander chutney


Mint and coriander chutney

Ingredients:
2 cups chopped mint leaves
1 cup chopped coriander
1 large onion, sliced
2-4 cloves of garlic
juice of 1 to 2 lemons
4 to 6 green chillies
1 inch ginger (chopped)
1 tsp coriander cumin powder
1/4 tsp garam masalaa
pinch of amchur
salt to tast

Procedure
1. Blend all the ingredients in a mixer using very little water to make a thick paste.
2.Refrigerate and use as required.

Sabudana (sago) Khicdi


Sabudana (sago) Khichdi

Ingredients :
1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillies chopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
1 tbsp ghee
1 tsp jeera
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves (optional)


Procedure:
1.Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
2.Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
3. Heat ghee in a pan and add jeera (cumin) seeds. When the jeera crackles add green chillies and curry leaves (optional).
4.Add potatoes and stir well. Mix sabudana mixture and mix gently.
5.Mix the grated coconut and garnish with coriander leaves.
6.Sprinkle some lemon juice(optional) over it and serve hot.
7. Garnish with fresh green coriander.