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Showing posts from January 1, 2011

HITKAVAREKALU SAMBAR

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Ingredients: Hitkavarekalu - 1 litre(Readily available in Bangalore.Otherwise to get the peeled avarekai-Follow this method-Soak the peeled avarekai in water for 6-8 hours.Then the peel should be removed and then used) 1/2 cup of boiled hitkavarekai for grinding 3 tsp of Bengal gram 3 tsp of urad dal 15 dried chillies red 1 tsp Black pepper 1 fistful of coriander seeds 1/4 tsp cinnamon Asoeftida 1/2 Tsp methi/fenugreek seeds 1 Tsp of poppy seeds 1 1/2 Tsp Jeera Salt Tamarind Juice Grated copra -1/2 cut copra (dry shredded coconut) (Incase dry copra not available use coconut) One handful of Boiled groundnut seeds(optional) Oil Salt How to make: Take a kadai.Add little oil and fry bengal gram,urad dal,red chillies,black pepper,jeera,coriander seeds,cinnamon . Let it cool. Take a mixer and then add the above fried mixture to it. Also add grated copra and boiled avarekai . Grind well by adding little water. Keep aside the above masala. Now take a container and boi

MENTHYA SOPPINA BHAAT(SPICY METHI RICE)

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Menthya Soppina bath( in kannada )= Methi/fenugreek leaves spicy masala rice ; Ingredients: 7-8 tsp of Masala powder(Home made masala powder(see below for recipe) or you can use MTR vangibath powder) Oil Cut Menthya soppu (for 4 bunches of washed methi leaves -take only the leaves!) Urad dal Bengal gram Hinge Mustard seeds Haldi Tamarind juice How to make : Take a kadai.Add 7-8 Tsp of oil to it. Season it with mustard seeds,bengal gram,urad dal,hinge,haldi.Let it sputter. Add the cut methi leaves to it.fry for 5 minutes. Add little tamarind juice,vangibath masala powder and salt to taste and sautee it for 5 -8 minutes. Mix well . Take a big pan and add the already cooked rice(make sure you do not use too much water while cooking rice) to the methi masala prepared above and mix well .Add extra salt for taste if needed. Preparation Time: 15 mins (if masala powder is already ready) Note: The vangibath masala powder can be used with other veggies li