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Showing posts from December, 2010

PUDINA PULAO

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Ingredients:
Carrots -1Capsicum -1Cut long Beans- 1 small cupPotato - 1Basmati Rice - 3 cupsOilSalt to tasteFor Grinding:Pudina - 1 bunchOnions -2Cloves -5-6Cinnamon powder- small piece or 1tspShredded coconut - 1 cupCoriander Powder/dhania - 1 tspCoriander leaves How to Make:
First grind all the ingredients mentioned above into a smooth pasteIn a cooker,pour 4-5 Tsp of oil in to a pan .(You can also add 1 tsp of Ghee which is optional)Now add 1 tsp ginger garlic paste.Transfer all the grind contents in to the cooker and fry the same.Add other veggies and fry for sometime.Add rice and fry again.Now at the end add about 5 cups of water (for 3 cups of rice).Add salt to the same and mix it well and close the cooker lid.Wait till 1 whistle and switch off the cooker.Serve Hot with Cucumber-Tomato-onion-Raita.Preparation time : 45 Mins

MULLANGI GOJJU

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Mullangi=Radish
Ingredients:
Radish  - 2 Small or 1 BigFor grinding:Green chillies 6-71/2 tsp Mustard seeds1/2 tsp Jeerashredded coconut - 1 small cupHingeTamarind juice 1 tspSalt to taste1 tsp JaggeryHow to make:
Grind all the above ingredients in to a smooth paste.Now add the shredded radish at the end in to the grinder.Grind the whole mixture again including the radish this time.(make sure you don't make a smooth paste now)Transfer the contents  to a bowl.Garnish with mustard seeds and coriander leaves.This dish goes well with Rice or chapathis.Serves 4-5.Preparation Time: 20 mins
Nutritional value:


Radish, raw, root onlyNutritional value per 100 g (3.5 oz)Energy66 kJ (16 kcal)Carbohydrates3.40 gSugars1.86 gDietary fiber1.6 gFat0.10 gProtein0.68 gThiamine (Vit. B1)0.012 mg (1%)Riboflavin (Vit. B2)0.039 mg (3%)Niacin (Vit. B3)0.254 mg (2%)Pantothenic acid (B5)0.165 mg (3%)

AVAREKALU SAGU

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(Avarekai=Surti papdi lilva/flat beans) This is a yummy curry during the Avarekai season.(Note Avarekai is available frozen as well)
Ingredients:
Avarekai seeds- about 250 gms(needs to be boiled before,add a pinch of salt while boiling)1 onionlittle oilsaltFor grinding:Dhania - 2 TspRed chillies-5-6khus khus(gasagase)cinnamon-1/2 spooncloves-2 or 3Ginger paste - 1 Teaspoonshredded coconut-1  cuponion- 1 small oniongarlic paste -(1/2-1)tsptomato-1turmericHow to Make:
Fry Dhania and red chillies.Add all the ingredients above for grinding and grind it to a smooth paste.keep it aside.Take a kadai.Add  tsp oil to it and add mustard seeds.After it sputters,add nicely chopped onion and let it turn golden brown. Add boiled avarekai seeds to the above  and add salt.Pour the grinded mixture to the kadai and mix everything.Let it boil for sometime so that the masala is absorbed by the avarekai seeds.Garnish with tomato and coriander leaves.Serve hot!Makes a yummy side dish for chapathis/rotis:)Prepa…

HULI AVALAKKI

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Huli Avalakki(GOJJU AVALAKKI):
Ingredients:
200 gms Avalakki(poha)1 Tsp jeera1 Tsp black pepperTamarindRoasted sesame -3tspJaggeryRasam powdersalt How to Make:
Grind avalakki,jeera,black pepper and roasted sesame and keep it aside.Take a container and fill it with tamarind water.Add Rasam/mensina pudi to it.Add Jaggery and salt to taste and mix everything well.Add the grounded avalakki mixture to the container and let it stay for 15 minutes.Garnish the poha with chillies,mustard seeds,coriander leaves.Mix well and serve!Preparation time: 20 mins

MAJJIGE HULI

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Ingredients:
1small cup Bengal gram100 gms grated coconut8-10 green chilliesGinger1 spoon coriander seeds1 spoon jeera seedsHingeCoriander leavesSalt to tasteHow to make:
Soak Bengal gram in water for 3-4 hrs.For this add all other ingredients and grind to a smooth paste.Boil veggies(cucumber/ash gourd/okra--any of these can be used) with water in a vessel(1 Litre) .After it is cooked add the ground masala to the vessel and boil it.Add salt while it is boiling.Keep stirring until the raw smell vanishes.At the end add sour curds to the above mixture and mix well.Now season with mustard seeds (tadka with little ghee).Serves 4-5.

PALAK IDLI(SPINACH IDLI)

Ingredients:1 cup urad dal1 cup idly rava(akki tari)500 gms spinach leaves10-12 cashewnuts friedHow to make:Soak dal and rice separately and leave them for 8-10 hrs.Grind and then mix them together.Add salt to the batter.Let the batter be thick(do not add too much water).Keep aside the prepared batter for 6-8 hrs for fermentation.Wash palak,steam cook and grind it finely.Mix the ground palak to the batter.HOW TO MAKE:Grease the idly moulds and fill the moulds with 3/4 batter.Garnish with fried cashews and coriander leaves.Steam the idlis.Serve hot with cocunut chutney/sambarPREPARATION TIME:10-15 MINS IF THE BATTER IS READY