Sunday, March 27, 2011

DODDAPATRE TAMBULI CHUTNEY



Tambuli is another authentic dish from karnataka.It can be made using palak leaves,ginger,cucumber,Doddapatre leaves etc.The recipe remains the same except for the type of leaves used.
Doddapatre leaves in English is Coleus aromaticus and Karpooravalli in Tamil.This plant is called by many names Cuban Oregano/ Spanish Thyme/ Indian Borage etc. Its botanical name is Plectranthus amboinicus..But this is how they look like!



These leaves are very good in treating skin allergies and this is a great home remedy for many ailments !

  •  It has a cooling effect when mixed with yogurt/curd. Hence, this tambuli cools your body.
  • It helps get rid of common cold/phlegm related cough.
  • It works wonders for constipation & acidity. Consume the doddapatre chutney/tambuli three times a day for 2 days & notice the change. 
  • For treating acidity, don't add green chilli while preparing the tambuli or chutney. Avoid coconut too. Prepare a chutney/tambuli with loads of doddapatre leaves.
  • Doddapatre juice is consumed and applied externally for itching skin.
INGREDIENTS:
  • Doddapatre leaves: 25-30 leaves only
  • Green chillies : 1or 2
  • Cumin seeds: 1/4 tsp
  • Grated coconut: 1/2 cup 
  • Dry Coconut:1/2 cup
  • Black Pepper: 1/2 tsp
  • Curd/Yogurt: 2 cups
  • Salt: According to taste
  • Oil: 1/2 tsp
For tempering:

  • Ghee: 1 tsp
  • Mustard seeds: 1/4 tsp
  • Curry leaves: a string (optional)
  • Red chilli: 1  (broken)
  • Asafoetida: a pinch
HOW TO MAKE:

  • Wash the leaves thoroughly and drain out the excess water.
  • Heat oil in a saucepan.
  • Add cumin seeds. When cumin seeds turn golden, add pepper & saute for few secs.
  • Add the doddapatre leaves & saute them till the leaves wilt. Turn off the heat & allow it to cool.

  • Transfer the leaves, coconut/Copra,green chillies,Salt to a mixer jar & grind  it into a smooth paste .
  • Now the chutney is ready.
  • Season it with  mustard seeds, curry leaves, broken red chilli, asafoetida .
  • Now it can be served with hot rice!
  • While eating with rice,little yogurt/curd can be added.
  • Enjoy!

Preparation Time: 15-20 minutes

Thursday, March 10, 2011

KHARA AVALAKKI VAGGARANE(SPICY POHA SEASONINGS)

Avalakki Vaggarane or Spicy Poha(parched/flaked rice) is a great breakfast delight!It is easy to make and can be made with lot of different variations !

INGREDIENTS:

  • Avalakki/Poha/pressed rice- 2 cups
  • Capsicum- 2
  • Salt to taste
  • Oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Jeera - 1 tsp
  • urad dal - 1tsp
  • bengal gram - 1tsp
  • Curry leaves - 2 strands
  • Green Chillies - 6-7
  • Turmeric powder - 1/2 tsp
  • Ginger- 1 inch
  • Freshly grated coconut - 1 small cup
  • Lemon juice - 2 tsp
  • Chopped coriander leaves - 1 tbsp
HOW TO MAKE:

  • Take Avalakki/poha, wash it well and drain the water.
  • Soak the avalakki in about 1 cup of water and keep aside for 8-10 minutes. After soaking, poha will become soft and dry.
  • Heat oil in a saucepan.
  • Add the mustard seeds,jeera,bengal gram,urad dal. After they sputter add curry leaves.
  • Add cut ginger,capsicums and chillies and fry well.
  • Fry till they become soft.
  • Add 1/2 tsp turmeric powder.
  • Now add poha to it and mix well.
  • Finally, add grated coconut and squeeze a little bit of lemon juice on it. Mix well.
  • Serve hot and enjoy!
  • Garnish with coriander leaves.
Preparation Time: 15 minutes

Note: You could add all the vegetables you like for some variety!

Thursday, March 3, 2011

ALOO METHI - A lunch box idea!


Aloo Methi is a quick curry or palya which is v nutritious and tasty too! Aloo takes in the flavours of its accompanying vegetable hence is a very versatile vegetable with loads of potassium in it. Methi or Fenugreek leaves has iron content and is a natural remedy for Diabetics. Hence all kinds of people - young or old, pregnant or elderly can benefit from this. This preparation is made keeping in mind a busy morning when we need to pack something sustainable but at the same time interesting! Check it out!


INGREDIENTS:

  • Aloo [Potato] 2 Big
  • Methi leaves [Fenugreek leaves] - 1 big bunch
  • Green Chillies - 2 or 3
  • Musturd oil - 1 tbsp [its optional; you can use any cooking oil]
  • Cumin - 1/2tsp
  • Turmeric - 1/2tsp
  • Red Chilli powder - 1tsp [or as per requirement]
  • Aamchur - 1/2tsp [Dry Mango Powder]
  • Garam Masala - 1 tsp
  • Hing or Asafoetida - a pinch
  • Salt - as per taste.

HOW TO MAKE:
  • Fenugreek leaves [Methi] generally has lot of mud on a fresh bunch. One has to clean it thoroughly by picking just the leaves, running it under water a couple of times until all traces of mud is gone. Frozen packets dont have that issue. It can be thawed directly.
  • Cut potatoes into desired shape. I have cut into diamond shape. Length wise or chunky pieces also suit this curry. Keep it in cold water aside.
  • Take a kadai [fry pan]. Add mustard oil - which has a strong flavour which goes well with this dish or any cooking oil. Once hot, add cumin seeds, hing, potatoes and green chillies. Coat the potatoes well with the oil and cover with a lid for it to fry well.
  • When its half done, add the spices. Turmeric, Red Chilli powder, Aamchur and garam masala. You can increase the quantity of masala or spices if one wants it spicier.
  • Now add the chopped fenugreek leaves and salt to the dish and mix well. You can sprinkle few water drops may be a tsp but not more than that as it tends to get soggy. This is a dry dish.
  • Cover and cook for 3-4 mins in medium flame until done. Serve hot with Chapathis/Parathas/Nan/Puris. A dollop of thick yogurt or curds will balance the strong flavours of the curry.

Note: As the title suggests, this is a lunch box idea. The Curry goes well with soft chapathis and a glass of buttermilk. Its very filling and delicious too! Am sure this is going to click with all the lunch boxes may it be offices or schools!