Wash, wipe and pressure cook amla, keeping it in a strainer, upto two whistles.
When cooker cool down, take out strainer from the cooker and remove seed from each amla and cut it into small pieces.
In big thick bottom sauce pan or in pressure cooker itself( must be steel cooker) mix amla pieces with sugar.
Stir continuously on fast flame for 10 minutes and after that add salt, asafoetida powder, chili powder and turmeric powder and again cook for 1 more minute.
Amla pickle is ready. Switch off the flame and keep aside.
Bottle it in a glass jar once it cool down completely.
Heat tempering vessel with oil and add mustard seeds.
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.
Mix thoroughly and coconut chutney is ready.
Enjoy with Idli,Dosa, Uttapam and other South Indian dishes.
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.
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Nowadays there is a revolution in the culinary industry that people bake bread not only with wheat but with other grains also. We get many different types of bread in the market .
Bread with yeast ,without oven,in kadhai
Ingredients
100 ml luke warm milk
2 tsp. Sugar.
2½ tsp.dry yeast.
200 gms. All purpose flour (Maida).
1 tsp. Salt.
1 tsp. Mix herbs.
2 tsp. Milk powder.
Method
1) 1 bowl(100 ml.) luke warm milk+ 2 tsp sugar+ 2 ½ tsp dry yeast keep aside for 10 mins.
2) After 10 mins take 2 bowl tightly filled maida( 200gms)+1 tsp. salt+ 1 tsp mix herbs + 2 tsp milk powder and add active yeast mixture and knead dough.
3) Add water if require and develop gluten by continue kneading and prepare loose (chipchipa) dough .
4) After 10 mins dough becomes very soft and won’t stick to your hand
5) Add 1 tsp ghee or butter and again knead for 5 mins.
6) Cover it with damp cloth and rest the dough for 1 hr.
7) After one hr. remove cloth .Your dough is doubles in size ,punch lightly for 5 mins .
8) After smoothing dough keep it in greased baking vessel for one more hr. and prepare 3 sp .sweet milk and keep aside.
9) After 50 mins.put kadhai for pre heating.
10) After 1 hr. dough again doubles in size .now apply very lightly sweet milk with brush. Sprinkle white sesame (til) seeds
11) Put this baking vessel in pre heated kadhai for 30 mins.on slow flame.
12) After 30 mins . first check the baked bread with knife and if done then apply butter or ghee with brush and keep for 5 more mins.
13) Switch off gas .unmould bread and cover with damp turkish nepkin for 5 mins.
14) Serve your bread with masoor ,misal or with milk, kandabhaji, batata Vada. Serve with love and smile.
Rajeshree Gandhi's Kitchen blog 