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Thin Coconut-Green Chilli Chutney for idli/dosa

Thursday, September 02nd, 2010 | Author:

Ingredients:

  • Grated coconut – 1 cup
  • Green chillies – 5 no
  • Ginger – nail size
  • Oil – 1 tbs
  • Mustard seeds – 1 tsp
  • Split Urad dhal – 1 tsp
  • Asafoedita – 1 pinch
  • Curry leaves – 5 no
  • Salt to taste

Procedure:

  1. Grind coconut, green chillies, ginger and salt into a thick paste.
  2. Add a little water and grind again to get a smooth paste.
  3. Add 2 cups of water to make a thin chutney.
  4. Heat oil in a kadai, add mustard seeds and urad dhal.
  5. When they splutter add asafoedita and curry leaves. Mix it well with the chutney.

To have another variant of this chutney try the following:

6. Cut 4 small onions into thin slices and saute in oil till they turn golden brown and add it to chutney.

Category: Chutney, Side (V), Vegetarian  Tags: , ,  Leave a Comment

Thick Red Chiili-Garlic Paste for Idli/dosa

Thursday, September 02nd, 2010 | Author:

Ingredients:

  • Red chilli – 10 no
  • Garlic gloves – 4 no
  • Salt to taste

Procedure:

  1. Grind all the ingredients into thick paste. Add a little water to make a smooth paste.
  2. Before serving add one tbs gingelly/sesame oil to enhance the taste.
Category: Chutney, Side (V), Uncategorized, Vegetarian  Tags: , ,  Leave a Comment

Roasted Red Chilli-Garlic Chutney for idli/dosa

Thursday, September 02nd, 2010 | Author:

Ingredients:

  • Red chillies – 10 no
  • Garlic gloves – 4 no
  • Gingelly/sesame oil – 2 tbs
  • Mustard seeds – 1 tsp
  • Asafoedita – one pinch
  • Curry leaves – 5 no
  • Salt to taste

Procodure:

  1. Heat one tsp gingelly oil in a kadai.
  2. Saute red chilli and garlic till they turn golden brown. Allow it to cool and add salt.
  3. Grind all the ingredients into thick paste. Add a little water to make a thin, smooth paste.
  4. Heat one tsp gigelly oil in a kadai, add half tsp mustard seeds. When it splutters, add a pinch of asafoedita and five curry leaves.
  5. Mix it well with the chutney.
Category: Chutney, Side (V), Vegetarian  Tags: , ,  Leave a Comment

Thick Coconut-Red Chilli Chutney for idli/dosa

Thursday, September 02nd, 2010 | Author:

Ingredients:

  • Grated coconut – 1 cup
  • Red chilli – 3 no
  • Small onions – 3 no
  • Salt to taste

Procedure:

  1. Grind all the ingredients into a thick paste. Add a little water and grind again to make a smooth paste.
  2. Before serving add one tbs of gingelly/sesame oil to the chutney to enhance its taste.
Category: Chutney, Side (V), Uncategorized, Vegetarian  Tags: ,  Leave a Comment

Thick Coconut-Green Chilli Chutney for idly/dosa

Thursday, September 02nd, 2010 | Author:

Ingredients:

  • Grated coconut – 1 cup
  • Green chilli – 3 no
  • Small onions – 3 no
  • Ginger – nail size
  • Salt to taste

Procedure:

  1. Grind all the ingredients into a thick paste. Add a little water and grind again to make a smooth paste.
  2. Before serving add one tbs of gingelly/sesame oil to the chutney to enhance its taste.
  3. Add coriander leaves while grinding to have another variant of this chutney.
Category: Side (V), Uncategorized, Vegetarian  Tags: , ,  Leave a Comment

Fresh Lime-Mint Juice

Monday, March 15th, 2010 | Author:

Ingredients: ( to make 6 servings – 120 ml each)

  • Lemon – 1
  • Mint leaves – 25
  • sugar – 100g

Procedure:

  1. Grind mint leaves with a little water in a mixer and filter the juice
  2. Extract the juice of lemon and mix with mint juice
  3. Add required amount of sugar and water to the juice mix to suit your taste
  4. Add ice cubes and serve in a high glass with a slice of lemon/leaf of mint
Category: Appetizer (V), Vegetarian  Tags: ,  Leave a Comment

Vegetable Sandwich

Monday, February 01st, 2010 | Author:

Ingredients:

  • Bread – 2 slices
  • Egg 1
  • Cucumber – 4 to 5 slices
  • Tomato – 4 to 5 slices
  • Onions – sliced
  • Bell peppers (Capsicum) – sliced
  • Potato chips (I like Lays Plain)
  • Ketchup (I love Maggi Hot & Sweet)
  • Mayonnaise

Procedure:

  1. Toast the bread slices with a little butter
  2. Make a omelet (omelette) with the egg; add salt and crushed black peppers according to your taste
  3. Take one slice of toast and spread mayonnaise on it
  4. Start adding layers of the different vegetables, chips, and omelet
  5. Spread the ketchup on the other slice of bread and put it on the top
  6. Then apply pressure on the top to crush the chips and reduce the sandwich thickness so that it fits the mouth
  7. Here is how I make mine:
    • Bread (top)
    • Ketchup
    • Chips
    • Cucumbers
    • Omelet
    • Onions
    • Bell peppers
    • Mayo
    • Bread (bottom)
Category: Main Course (V), Vegetarian  Tags: , , ,  Leave a Comment

Pongal Sambar

Thursday, January 14th, 2010 | Author:

Ingredients:

  • Pumpkin (Parangi), Ash gourd (Poosani), Sweet Potato (sarkarai vallikkilangu), Potato, Beans, Brinjal, Raw banana (valaikkai), Broad/Fresh beans (avaraikkai/mochaikkai), Carrot, Colocasia (Seppankilangu), Green peas (pattani) –  each 50 g for four servimgs
  • Small onions – 100 g
  • Tomato 50 g
  • Green chillies – 4 no
  • Coriander leaves -finely chopped – half cup
  • Curry leaves – half cup
  • Toor gram dhal (Tuar dhal-thuvaram paruppu) – 100 g
  • Asafoedita Powder (Hing – Perungayam) – half tsp
  • Red chillies powder – 1 tsp
  • Coriander powder one & half tsp
  • Turmeric powder – half tsp
  • Salt – to taste
  • Broken black gram (Urad dhal) – 1 tsp
  • Oil & ghee – each 2  tsp
  1. Clean and cut all vegetables (1″ square wherever possible)
  2. Wash and slit green chillies
  3. Wash and drain toor gram dhal and soak in water for 10m
  4. Pour 6 cups of water in a pressure cooker and bring to boil
  5. Add toor dhal and turmeric powder and boil for 10 m in the open
  6. Add red chillies powder, coriander powder, , half tsp asafoedita, salt, close the lid
  7. Cover the cooker and pressure cook for 3 whistles and reduce heat to  sim mode for 3 m
  8. Remove from heat, release the pressure and open the cooker
  9. Heat 3 tsp oil in a kadai, add urad dhal, mustard seeds, curry leaves and half tsp asafoedita. When mustard seeds splutter, add the  sambar and continue to boil for 3 m. If needed add water for required consistency
  10. Add 2 tsp ghee and chopped coriander leaves
Category: Curry (V), Gravy (V), Side (V), Uncategorized, Vegetarian  Tags: , , , , , ,  Leave a Comment

Rava Dosa

Friday, December 04th, 2009 | Author:

Ingrdients:

  • Rava – 2 cups
  • Rice Flour – 1.5 cup
  • Maida – 1 cup
  • Curd – 1 cup
  • Red chilli powder – 1 tsp
  • Salt to taste
  • Water – 4 cups
  • Big Onion – 1 -cut into thin 1″ slices
  • Green Chillies -2 -cut into thin round pieces
  • Ginger – 1″ – cut into tiny pieces
  • Pepper – 2 tsp – crushed coarsely
  • Jeera (cumin seeds) – 2 tsp
  • Curry leaves – 10 – cut into pieces
  • Coriander leaves cut into pieces – 2 tsp
  • Ghee / sesame oil

Procedure:

  1. Take Rava, rice flour, maida, curd, red chilli powder and salt in a bowl.
  2. Add water to the above, mix throughly and keep aside for 1 hour.
  3. Add onion, green chillies, ginger, pepper, cumin seeds, curry leaves and coriander leaves to the above batter and, if needed, add more water to have a thin consistency so that the batter will flow freely in a hot tava.
  4. When tava is hot, stir the batterwith a ladle and spread a thin layer starting from the outer edge to the centre. Do not press the batter with the ladle. Add a few drops ghee / sesame oil to the dosa. Remove when dosa is crispy and fully roasted. In case the dosa is thick add more water to the batter.
  5. Seve hot with coconut chutney and sambar.
Category: Main Course (V), Snacks, Vegetarian  Tags: , ,  Leave a Comment

Potato Curry

Tuesday, August 18th, 2009 | Author:

Ingredients:

  • Potatoes – 250 grams (1/2 lb), diced
  • Red chili powder – 1 tsp
  • Corriander powder – 1 tsp
  • Turmeric powder – 1 pinch
  • Salt
  • Fennel seeds – 1 tsp, crushed
  • Onions or Pearl onions- 1 cup, finely chopped
  • Tomatoes – 1/4 cup, finely chopped
  • Curry leaves
  • Cilantro
  • Oil – 3 tsp
  • Mustard seeds – 1/2 tsp
  • Coconut – 3tsp
  • Fennel – 1 sp

Method:

  1. Grind the coconut and fennel into paste and keep aside
  2. Cook the potatoes.
  3. Add the red chili powder, turmeric powder, salt, and 2 cups of water to the cooked potatoes and keep aside
  4. In a pan add 3 tsp oil. Add the mustard seeds, onions and fry till the onions brown
  5. Add tomatoes and curry leaves and cook till the curry leaves brown
  6. Add the potatoes and cook in slow fire till the gravy thickens and the turn off the stove
  7. Garnish with cilantro

Note:

  • Keep stirring so that the potatoes don’t burn
  • Add oil if needed to keep the potatoes from burning
Category: Curry (V), Vegetarian  Tags: ,  Leave a Comment
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