Tag: idli

Categories
Quick Cooking Tips

(255) Curry Leaves Dry Chutney

Ingredients

  • 1 cup fresh Curry leaves.
  • ½ cup Peanuts.
  • ⅓ cup White sesame seeds.
  • 1 tbsp. Cumin seeds.
  • 1 tsp. Dry Mango powder (Aamchur).
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 6-8 whole Dry Green chillies.
  • 1 tbsp. Oil.

Method

  1. Pluck curry leaves from the stalks. Wash and dry for 10 to 15 minutes on the kitchen towel.
  2. Heat oil in nonstick kadhai and add Mustard seeds in it. Wait for the crackling sound and then add Asafoetida powder and dry green chillies. Stir and now add Sesame seeds and Peanuts. Saute for 1 minute and add Curry leaves. Saute on medium flame and stir continuously till all leaves turn crispy.
  3. Switch off the flame and add Dry Mango powder.
  4. When cool completely, grind in a grinder and make a coarse powder.
  5. Serve Curry leaves chutney with Rice, Idli, Dosa or as you wish.
Dry Chutney

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Categories
Quick Cooking Tips

(241)Mix Dal flour OR batter

Ingredients

  • 1 cup Masoor dal.
  • 1 cup Moong dal.
  • 1 cup Chana dal.
  • 1 cup Tur dal.
  • ½ cup Udad dal.
  • ½ cup Rice.

Method

  1. Mix all dals and make coarse flour in a flour mill.
  2. OR Mix all dal in a big sauce pan .
  3. Wash thoroughly for 2 times and soak for 8-10 hours.
  4. Drain all water and add dal, finely cut 2 inches ginger, 2-3 green chillies, ½ cup Coriander leaves and salt. Grind it in a mixture grinder and make smooth batter without water.
  5. Enjoy Chila, Dhokla, Uttapam, Idli and Dosa from this batter. For chila, dosa and uttapam, you have to add some water to meet the consistency. Whereas the flour can  be used for making Thepla, Puri, Paratha, Muthiya and also for Chila, Dosa, Idli and Dhokla.

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Categories
Quick Cooking Tips

(146) Mixed Herbs Butter.

Ingredients

  • 100 gms. Amul butter.
  • 1tbsp.finely chopped fresh Parsley.
  • 1 tbsp. finely chopped fresh Basil.
  • ¼ tsp. Oregano powder.
  • ½ tsp. Chilli flakes ( optional)
  • 4 Garlic pods or 1 tbsp. green garlic paste.

Method

  1. Pluck leaves of Parsely from stalks.
  2. Wash leaves and finely chop. Keep aside.
  3. With the help of rolling pin crush Garlic pods into smooth paste. Keep aside.
  4. Bring butter to room temperature .
  5. In mixing bowl, mix all ingredients- butter, Parsely leaves, Oregano powder, Chilli flakes and Garlic paste.
  6. Mix well and refrigerate.
  7. It remains fresh for 6 months in freezer.
  8. Apply this butter on bread, bhakhri, roti, paratha, kulcha, chila, Idli, Dosa or as you wish.
Mixed Herbs Butter
Categories
chutney Fried Foods monsoon food Roti snacks traveling Winter Foods

(111) Garlic chutney

Ingredients

  • 1 cup Garlic pods.
  • 1 cup Desiccated coconut powder
  • ½ cup Sesame seeds
  • 2 tsp. Salt.
  • 2 tsp. Red chili powder.

Method

  1. Peel garlic pods.
  2. Dry roast Sesame seeds.Keep aside to cool down.
  3. when completely cool , grind sesame seeds into coarse powder. keep aside.
  4. Grind garlic pods, salt and red chili powder into fine paste.
  5. In big plate , mix garlic paste, sesame seeds coarse powder and coconut powder with hand.
  6. Garlic dry chutney is ready.
  7. Enjoy with your food .
Categories
Pickle

(81) Keri Gunda Athanu

Mango and Gumberry pickle

Ingredients

Method

  1. Wash keri and cut into 1 cm. small pieces.
  2. Add 2 tbsp. salt and 1 tsp.turmeric powder . Marinate this for 24 hrs.
  3. After 24 hrs. remove keri pieces in strainer. You can use this strained salt turmeric water in pickle like khati gurmar,dara, kerda,lila mari and gunda.
  4. Wash gunda thoroughly and wipe with cloth so no water content remains.
  5. Gently smash gunda and remove seeds .Cut each gunda into 4 pieces.
  6. Mix sambhar, keri and gunda in one big vessel.
  7. Next day add oil in it and again mix thoroughly.
  8. Keri gunda pickle is ready.
  9. Fill up this pickle in clean ,dry and air tight glass jar .
  10. Serve with love and smile and enjoy this pickle whole year.
keri tukda from vendor
cut and separate seed portion from keri tukda
Each big piece cut into small 1 cm. cubes
Marinated keri
Athana no Sambhar
Gunda
Deseed gunda
Keri,gunda and sambhar in sauce pan
Keri gunda nu athanu
Categories
soup

(78) Vegetable stew

Ingredients

  • 4 cups water
  • ¼ cup green peas.
  • ¼ cup pea sized cut carrots.
  • ¼ cup pea sized cut onion.
  • ¼ cup small florets of cauliflower
  • 1 cup fine paste of tender coconut or 1 cup paste of Shrifal after removing brown colour skin.
  • 1 tbsp. coconut oil.
  • 2 cloves.
  • ½ inch cinnamon stick.
  • 4 coarsely grind black pepper.
  • 2 bay leaves.
  • 8-10 Curry leaves.
  • ½ inch finely diced or paste of ginger.
  • 2 tsp. salt
  • 2 tbsp. finely chopped coriander leaves.

Method

  1. Heat coconut oil in saucepan.
  2. Add all dry spices and saute for 1 minute.
  3. Add curry leaves and ginger paste .Mix it quickly.
  4. Add all vegetables .Saute for 2 minutes. Add salt and 3 cups water.
  5. Side by side boil 1 cup water and add coconut paste in it.
  6. Strain coconut paste water in saucepan .
  7. Boil for 5 minutes so vegetable stew is ready.
  8. Garnish with coriander leaves.
  9. Vegetable Stew is ready .
  10. Serve with love and smile.
Mix vegetables for stew.
Soute vegetables for stew.
Tender coconut cubes
Soak coconut cubes in boiled water.
Categories
chutney

(68) Coconut chutney

Idli-dosa’s chutney

Ingredients

  • 10 coconut cubes.
  • 1 cup curd.
  • Tempering ingredients
  • 1 tbsp. salt.

Tempering ingredients

  • 1 tbsp oil.
  • ½ tsp. Mustard seeds (rai).
  • ½ tsp. Udad dal.
  • 6-7 Curry leaves.
  • 2 byadgi chilis.
  • 1 tbsp. Coriander leaves.

Method

  1. Defrost cubes in one bowl.
  2. Add whisked curd , salt and mix it.
  3. Heat tempering vessel with oil and add mustard seeds.
  4. As mustard seeds crackled add udad dal and stir continuously till it turns colour. Add chili , curry leaves and coriander leaves. Give 1-2 stir and pour this in coconut chutney bowl.
  5. Mix thoroughly and coconut chutney is ready.
  6. Enjoy with Idli,Dosa, Uttapam and other South Indian dishes.
coconut chutney
Categories
chutney Faral Quick Cooking Tips

(53) Farali Chutney

Green Coconut Chutney

Ingredients:

  • 10 coconut cubes.
  • 1 cup coriander leaves.
  • 4 Green chilies.
  • 1 tbsp.salt.
  • ½ cup curd.

Method:

  1. In mixture jar add all ingredients and make a fine paste.
  2. Store in air tight container for 2-3 days in refrigerator.
  3. Serve it with sabudana batata vada, kand sabudana vada, kuti dara dhokla, rajgira dosa or as you wish but with love and smile.
Categories
Quick Cooking Tips Spices

(10) Milagai Podi or Gun Powder

Ingredients


Udad dal ½ cup
Channa dal. ¼ cup
Daliya dal. ¼ cup
Rice. ¼ cup
Sesame seeds. ¼ cup
Curry leaves. 2 cups
Kashmiri chillies. 10 pcs
or
Black pepper. ¼ cup
salt. 2 tsp

Method

1) In kadhai add all the ingredients except salt.

2) On high flame stir continuously till aromatic.

3) Remove whole things in one big dish from kadhai to cool down for 10 mins. after mixing salt.

4) Grind all spices in grinder and sieves with the atta sieve.

5) Gun powder is ready. To be bottled in air tight bottle. If possible keep it in fridge for freshness.

6) You can enhance the taste of Dosa, Uttapam,Chila by sprinkle while making or eat like chutney and enjoy the taste 😋

Home made Milaga Podi

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Categories
Quick Cooking Tips Spices

(09) Rasam Powder

Ingredients

Dhana( coriander seeds)   40 gms                                                  ½ cup   

kala miri(Black pepper)     30 gms ¼ cup

or

Kashmiri chillies  10 pcs

Channa dal.        50 gms ¼ cup

Jeera(Cumin)       30 gms ¼ cup

Tur dal.                50 gms ¼ cup

Udad dal.            25 gms ⅛ cup

Haldi(Turmeric )pd        1 tsp

Methi dana.         1 tsp

Hing(Asafoetida)              1 tsp

curry leaves.        1 cup

dried kokam(Garcinia)      10 pcs

                       or

Aamchur pd.(Mango)       2 tsp.

Method

1) Either sun dried all spices for 1 hr. or preheat kadhai for 10 mins.

2) Switch off the flame and add 2 tbsp.oil in pre heat kadhai. Add all  spices except aamchur powder  in kadhai and stir continuously till it becomes aromatic.

3) Remove whole things in one big dish from kadhai to cool down for 10 mins. Add  aamchur powder.

4) Grind all spices in grinder and sieves with the atta sieve.

5) Rasam powder is ready. To be bottled in an air tight bottle. If possible keep it in the fridge for freshness.

6) You can enhance the taste of Rasam with this masala.

Rasam Powder with red chillies

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