Monday, April 23, 2018

Mango chutney



Ingredients:

Raw Mango  - 1 medium
Chana dal - 1/2 tbsp
Urad dal - 1/2 tbsp
Methi - around 10 seeds
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Coconut oil - 1 tbsp
Curry leaves - few 
Hing - 1/4 tbsp
Red chillies - 3
Salt - As required
Sugar - 1/4 tbsp

Method:

1) Grate or cut raw mango into pieces.
2) In a pan, dry roast 1/4 tbsp chana dal, 1/4 tbsp urad dal, methi seeds, part of mustard and jeera and red chillies seperately.
3) Add the dry roasted ingredients along with raw mango, salt and sugar and grind into fine paste.
4) In a pan add oil, mustard, jeera, curry leaves, hing and the grinded paste and fry until the water content evaporates.

Mango chutney is ready to be served with roti, chapathi or with steaming rice and a dollop of ghee.

Note:

1) Frying grinded mango increases the shelf life. If using immediately, the step can be avoided.
2) You can even grind mango, red chillies with salt. It taste good too.



Ulava / Horsegram charu


Ingredients:

Horsegram -1 1/4  cup
Onion - 2 medium
Garlic cloves - 2 to 3
Red chillies - 3
Mustards seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Hing - 1/4 tbsp
Salt  - As required
Tamarind pulp - 1/4 cup
Curry leaves - few
Coconut Oil  - 2 tbsp
Fresh coconut - 1/4 cup

Method:

1) Wash the horse gram at least twice and let it soak for a minimum of 8 hours in 5 cups of water or until it completely sinks.
2) After 8 hours, do not discard the water used for soaking.
3) Pressure cook the soaked horse gram along with the water used for soaking for three whistles. (Or until the lentils are completely cooked).
4) Grind 1/4 cup of cooked horsegram into a coarse paste along with fresh Coconut and 1 red chilly.
5) In a pan, add oil. When the oil is hot, add the mustard seeds, cumin seeds, hing, curry leaves and red chilies. Break the red chilies into small pieces before adding.
6) Fry for a minute and then add the chopped onion and garlic. Fry until its completely done.
7) Now add cooked horsegram, grinded paste, tamarind pulp, salt and water to adjust the consistency.
8) Mix well and cook over low heat 10 minutes.

Ulava / Horsegram charu is ready to be served.






Monday, April 16, 2018

Vangibath


Ingredients:

Egg plant - 1 cup chopped
Cumin / Jeera - 1 tbsp
Mustard - 1 tbsp
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Hing  / Asafoetida - 1/4 tbsp
Groundnuts / Peanuts - 1/4 cup
Vangi bath powder - 2 tbsp
Salt - as required
Red chilly powder - 1/4 tbsp (Optional)
Lemon juice - 2 tbsp
Turmeric - 1/4 tbsp
Coriander leaves - 1/2 cup
Cooked Rice - 1 cup
Ghee / Oil - 2 tbsp

Method:

1) Wash rice and cook rice with sufficient water. Keep this aside.
2) In a pan, add oil, mustard, jeera, chana dal, urad dal, hing until it turns golden brown. Add groundnuts and fry until golden brown or chrisp.
3) Add chopped eggplant and cook until completely done.
4) Now add turmeric, red chilly powder, vangi bath powder, salt and 1 tbsp lemon juice. Turn off the heat.
8) Once the rice is cooked, add lemon juice, masala and mix well.
9) Garnish with coriander leaves.

Yummy Vangibath is ready to be served.


Note: 


1) Any vegetables can be added.

2) Tomato / tomato paste can also be added for extra flavour.
3) Shredded coconut can also be added.


Thursday, April 5, 2018

Multi color Bell pepper / Capsicum pudi palya



Ingredients:

Red Capsicum - 1 medium
Green Capsicum - 1 medium
Orange Capsicum - 1 medium
Yellow Capsicum - 1 medium
Roasted gram dal - 4 tbsp
Ginger - 1/2 inch
Green chillies - 4 
Coconut - 1/4 cup
Salt - as required
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6 
Oil  - 1 tbsp

Method:

1) Grind Roasted gram dal, coconut, chillies, ginger and salt into fine powder and keep it aside.
2) In a kadai, add oil, mustard, jeera, chana dal, urad dal, hing and curry leaves.
3) Add finely chopped capsicum(All colors) until soft.
4) Add the powder to the cooked capsicum and mix well. Turn off the heat.

Multi color Bell pepper / Capsicum pudi palya is ready to be served.

Note:

1) Capsicum can be replaced with cooked raw banana, gori kayi, potato, Chikkudu kayi too.




Kale poori


Ingredients:

Wheat flour - 1 cup

Kale puree - 1/2 cup
Water - As required
Salt - As required
Oil -2 tbsp + for frying
Jeera - 1/4 tbsp

Method:

1) In a large bowl combine wheat flour, 2 tablespoons of oil, jeera and salt. Add kalee puree and add water if necessary to the dough, few spoonfuls at a time and knead well to make a firm dough. 
2) Add one teaspoon of oil to the dough and knead again. Cover and set the dough aside for 15 - 30 minutes. Once rested, knead the dough again and divide into equal parts. Make them into balls.
3) Meanwhile heat the oil in a deep pan or wok on high heat.
4) Flatten the ball and roll out each ball into a circular shape using a rolling pin. 
5) Check if the oil is hot enough and Slowly slide the Poori in the oil and it will immediately start to puff up. Pour the hot oil from the wok/kadhai on top of the Poori using a slotted spoon.
6) Fry them for 10 seconds or so and flip them to the other side. Let it cook for about 10 seconds and then drain the Poori off the excess oil using a slotted spoon.
7) Transfer the Poori onto a plate lined with paper towels to absorb any excess oil.

Kale poori is ready to be served with chutney or can be consumed as it is.


Note: 

1) Make sure you don’t roll more than 5-6 pooris at a time to prevent them from drying.
2) Do not use flour to roll out the pooris if they are sticking to the board, dab the dough ball with oil to help with the rolling.
3) To check the hotness of oil - Drop a small piece of the dough in the oil. If it rises up immediately, the oil is ready. 


Tuesday, April 3, 2018

Soya Chunks with Lauki / Bottle gourd


Ingredients:

Soya chunks - 1 cup
Lauki / bottle gourd - 1 medium
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Fenugreek / Methi - 1/4 tbsp
Onion - 1 medium
Ginger, garlic paste - 1/3 tbsp
Curry leaves - few
Dhaniya / Coriander powder - 1/4 tbsp
Jeera / cumin powder - 1/4 tbsp
Turmeric - 1/4 tbsp
Salt - As required
Red chilly powder - 1/4 tbsp
Tomato - 1 medium
Coconut Oil - 2 tbsp

Method:

1) Soak Soya chunks in water until soft and keep it aside.
2) Cut lauki to small size.
3) In a pan, add oil, add mustard seeds, once splutters add jeera, methi seeds, curry leaves, finely chopped onion, ginger garlic paste.
4) Now add bottle gourd and cook until soft or half done.
5) Now add all the spices, coriander, Turmeric, cumin, salt and red chilly powder. 
6) Let it cook for 10-15 minutes or until lauki is almost cooked . 
7) Add one tomato and let it cook. 
8) Once done, add soya chunks and let it cook for additional 5-10 mins.

Note:

1) Soya can also be boiled for 15-20 mins in water with salt. Wash the soya chunks with cold water and squeeze out all the water (as much as possible).
2) Tomato can be replaced with Amchur powder or lemon juice.






Soya Chunks Manchurian


Ingredients:

Soya chunks - 1 cup

Salt - As required
Siracha sauce - 4 tbsp
Soy sauce - 4 tbsp
Corn flour - 1 tbsp
Chilly powder - 1/4 tbsp
Turmeric - 1/4 tbsp
Lemon juice - 1/4 tbsp
Coriander - cumin powder - 1/4 tbsp
Oil - For frying
Green chillies - 2
Onion - 1 medium
Ginger - 1 inch
Bell pepper - 1 cup (Juliens)
All purpose flour / Maida - 2 tbsp
Spring onions - 1/4 cup

Method:


1) Soak soya chunks in water for 15min and squeeze the water

2) In a bowl add all purpose flour, corn flour, green chilli paste, salt and mix well. Add water if necessary to make a thin paste, similar to bajji batter.
3) Add the soaked soya chunks to the batter.
4) Meanwhile heat oil in a kadai, drop soya chunks one by one into oil.
5) Fry until golden brown and chrisp. Keep this aside.
6) In another pan, add 2 tbsp of oil, add chopped green chillies, ginger garlic paste, onions and Bell pepper. Fry until golden brown.
7) Now add siracha sauce, soy sauce, green chilly sauce and tomato sauce / ketchup and a pinch of salt. toss well.
8) Now add the fried Soya chunks and toss well, so that the sauce coats all over soya chunks. Garnish with spring onions and cilantro.

Soya Chunks Manchurian is ready to be served.


Note:


1) Soya Chunks can be replaced with Paneer or Tofu or Gobi / cauliflower.

2) Soya Chunks can be marinated too. Marinating is optional.
(In a bowl add Chilly powder, pinch of turmeric, coriander cumin powder, salt, lemon juice and the Soya Chunks. toss well and marinate well. Let this rest for 15-30 mins.
3) Spring onions can be avoided.
4) Capsicum / Green bell pepper can also be added when tossing with onions.
5) We have added salt, to batter, for marinating, so watch out when adding to the manchurian.
6) Tomato sauce and vinegar can also be added.
7) If you want to make it gravy, add 1/4 cup of water and gradually reduce the consistency.