Thursday, October 13, 2011

Coconut Chutney




Ingredients:


1 cup coconut (grated)

4-5 green chillies

sugar (to taste)

salt (to taste)

fresh coriander a handful

1-2 tsp lemon juice

1tsp oil

8-10 curry leaves

1 tsp mustard seeds

1 tsp white urad dal

pinch of hing

1 kashmiri whole red chilly


Procedure:


In a mixer add coconut, green chillies, salt, sugar, coriander and make a thick paste. Remove this in a bowl and add the lemon juice.



For the tadka:


Heat oil, add the mustard seeds. When the mustard seeds begin to crackle add urad dal, hing, curry leaves and kashmiri whole red chilly.


Pour over the chutney and mix well.




Sevaicha Upma (Vermicilli Upma)









Ingredients:


1 cup sevai (vermicilli)


1/4 cup coconut (grated)


1/2 inch ginger (grated)


2-3 green chillies (chopped)


8-10 curry leaves


1 tsp ghee


1tsp jeera/mustard


1 tsp sugar


salt to taste


coriander leaves (garnish)




Procedure:


1. Heat ghee in a kadhai , add ginger and saute it, add jeera. After the jeera crackles, add the curry leaves and chopped green chillies. ( I prefer big peices of chilly ....so I don't accidentally bite into it)



2.Add the vermicilli and stir it till it gets brown ( do this on a low or med flame so it doesn't become charcoal).



3. Add the coconut, salt and sugar. Add enough water to cover the vermicilli. Cover and cook for 2-3 minutes. Garnish with fresh coriander and coconut chutney.




Tip : You can also add sev or bhujia while garnishing.

Shengdanyachi chutney


Ingredients:

2 tbsp peanut powder (Shengdanyache koot)
(http://spiceboxsecrets.blogspot.com/search/label/How%20to)
1 tsp red chilly powder
1 tsp jeera
1 tsp powdered sugar
salt to taste

Procedure:

1.Dry roast jeera in a pan, when the jeera changes color and you can smell the aroma it is ready to be pounded to a coarse powder. Make the powder and keep it aside.

2.In a bowl mix all the ingredients.

To be served as an accompaniment with thalipeeth, batata wada etc.

Thursday, June 16, 2011

Shengachi Amti - Drumstick Curry (From my Mom's kitchen)



Ingredients:

Drumsticks (Shenga)2-3
3/4 cup coconut scraped
1/2 tsp methi dana(fenugreek seeds)
1/2 tsp mustard seeds(rai)
hing (to taste)
Tamrind paste 2 tbsp
1/2 tsp turmeric
2 tsp red chilly powder
1/2 tbsp rice flour
1/2 tbsp oil
jaggery about size of a small lemon
salt

Procedure:

1.Peel the drumsticks and cut into 2 inch peices. Wash well and keep soaked in a bowl of water.
2.Grind together the coconut, 1/4 mustard seeds(rai) and 1/4 methi dana(fenugreek seeds)alongwith half tbsp rice flour to a fine paste and keep aside.
3.For the tadka, heat oil in a thick bottomed vessle eg:kadai add the remaining 1/4 tsp mustard seeds, 1/4 tsp methi dana and hing.
4.Put the drumstick peices and add a cup of water. Cover and cook till the drumsticks are cooked.
5.Add the turmeric, red chilly powder, tamrind paste, jaggery,salt and bring it to a boil. Let it boil for 5 minutes approximately.
6.Add the ground coconut mixture and let the curry come to a boil. Switch of the gas immediately.

Serve with hot steamed rice.

Tip: Same curry can be made with Raw mango (kairi).

Monday, June 6, 2011

Arbi


Ingredients:

1/4 kg. Arbi (taro root)
pinch hing
1/2 tsp ajwain
salt to taste
1/2 tsp red chilli pd.
1/2 tsp garam masala
1/4 tsp haldi
1/4 tsp amchoor pd.
1/4 tsp saboot dhaniya(whole dried coriander seeds)
1/2 tsp jeera
half bunch coriander leaves
few mint sprigs (optional)
lemon juice
1/2 inch ginger (peeled)
salt
oil for frying
coriander leaves for garnish

Procedure.
1.Wash the arbi.
2.Pressure cook the arbi for 1 whistle.
3.Remove from pressure cooker and let the arbi cool.Peel the arbi once it is cooled.
4.Coarse grind coriander leaves,ginger,mint leaves. Keep it aside.
5.Cut the arbi into bite size peices.
6.Marinate the arbi with the ground coriander mix. Add lemon juice,amchoor,red chilly powder, garam masala,pinch of haldi,ajwain,coarsely pounded coriander seeds and salt.
7.Keep aside the marinated mixture for 2 hours.
8.Heat oil in a pan and fry the arbi.
9.Garnish with coriander and serve hot.

Wednesday, March 9, 2011

Bhein (Lotus Root) Masala.


Ingredients:

2-3 Bhein
1 Boiled Potato (Diced)
1 tsp Jeera
1 tsp Ginger paste
1 tbsp Besan (chickpea flour)
1 tsp red chilly powder
1/2 tsp turmeric
1 tsp garam masala
1/2 tsp amchoor
2-3 green chillies
Salt to taste

Procedure:

1.Wash the lotus root. Remove all the mud. Cut into thin slices.
2.Pressure cook the thinly sliced Bhein with salt. 2-3 pressure cooker whistles should be sufficient.
3.Dice the boiled potato.
4.In a kadhai heat oil, add jeera. After jeera changes color add ginger paste, finely chopped green chillies and mix well.
5.Add besan and fry lightly.
6.Add the boiled lotus root and potato.
7.Add red chilly powder, turmeric, garam masala, amchoor and salt. Mix well.
8. Cover and cook for 5-7 minutes.
9. Garnish with coriander.

Serve hot with chapatis or rotis.

Monday, March 7, 2011

Amla Ginger Sherbet


Ingredients:

1 Kg amla (indian gooseberry)
250 gms ginger
750 gms sugar
12 lemons

Procedure:

1. Roughly slice the ginger, put in a blender add very little water and grind it to a very fine paste. Strain the juice with a strainer. Let the juice rest for atleast 2hours.

2.Grate the amla. Put it in a blender and grind it using very little water. Strain the juice.

3.Squeeze the juice of lemons. (Preferably do this as the last process)

4.In a thick bottomed pan, put about 2 cups of water, add the sugar. As the sugar beings to melt add about a tablespoon of milk. With the help of a strainer remove the scum that floats on top.

5.Mix together the ginger, amla and lemon juice. Add it to the sugar syrup and bring it to a boil.

Tip:You can add a 1/4 tsp of sodium benzoate (preservative) if you would like to store it for a long period.

Amla Ginger Sherbet is ready.
This aids digestion and cures acidity.