Wednesday, May 26, 2010

MANGO PICKLE- MANGAI THOKKU



Ingredients

Raw mango-2 ea
Red chilli powder-2 tsp
Turmeric powder-1 tsp
Fenugreek seed-1 tsp
Sesame oil-3 tbsp
Mustard seed-1 tsp
Salt- to taste


Method

Deskin the mango & grate or sliced.
Dry roast the fenugreek seeds & grind to a fine powder.
Heat oil in a pan, add mustard seed, & allow to crackle.

Add grated mango & sauté.
Add turmeric powder, chilli powder, fenugreek powder & allow to cook until all raw flavour extracts.


Serve with yoghurt rice.

Tuesday, May 25, 2010

GINGER SYRUP WATER

 Actually i got this from my Mother in law.This water is great remedy for stomach upset & indigestion.This water is not suitable for ulcer  patients.

Ingredients

Ginger-30gms
Coriander seed- 3tbsp
Lemon juice-3tbsp
Sugar-2 tbsp

Method

Grind ginger & coriander seed in a blender with water.
Add 1 cup of water & drain it.
Add lemon juice, sugar & mix well.
Drink half cup & feel better.

Wednesday, May 19, 2010

SHRIKHAND



Ingredients

Yoghurt-3cups
Caster Sugar-1-1 ½ cup ( Acc to taste)
Cardamom powder-1/4 tsp
Saffron-few threads
Pistachio-few chopped
Almond-few (chopped)

Method

Remove the whey from the yoghurt by hanging it in a muslin cloth & tie it so that only the water drains through the cloth & the fat remains. Allow it to hang for around 6hrs or overnight.
Remove it from the cloth to a bowl & add in the sugar, saffron & cardamom powder.
Garnish with the chopped nuts & serve chilled. 

Tuesday, May 18, 2010

KAALAN




Ingredients

Raw plantain-2 ea
Coconut-1 cup(grated)
Red chillies- 2 ea
Turmeric powder-1 tsp
Pepper powder-1/2 tsp
Cumin seed-1 tsp
Yoghurt-2 cups (beaten)
Coconut oil-1 tbsp
Curry leaves-2 sprig
Mustard seed-2 tsp
Urad dhal-1 tsp

Method

Peel the plantain & cut in to small cubes.
Grind coconut, cumin seed almost to a  fine paste.
Boil 2 cups of water with pepper powder, turmeric powder, salt & cubed plantain.
Allow to cook until plantain is soft, add beaten yoghurt.
Add ground coconut  paste & mix well.
Add coconut oil in a pan, add mustard seed, urad dhal, red chillies, curry leaves, allow to temper & add to the Kaalan.



Monday, May 17, 2010

MYSORE RASAM- UDUPI TOMATO RASAM

MYSORE RASAM- UDUPI TOMATO RASAM


Ingredients

Tuvar dhal-1/4cup
Turmeric powder-1 tsp
Tamarind- small lemon size
Tomato-1 cup
Curry leaves-1 sprig
Mustard seed-1 tsp
Cumin seed-1 tsp
Jaggery-1 tsp
Ghee-2 tsedp
Red chillies-1
Cilantro- for garnishing

To grind

Red chillies-4-5 ea
Coriander seed-2 tbsp
Cumin seed-1 tsp
Grated coconut-2 tbsp
Oil-2 tsp


Heat oil in a pan, add one by one & sauté until roast & grind to a fine paste.

Method

Soak tamarind in water and extract 3 cups of tamarind flavoured pulp.



Add tomato ,turmeric powder, salt ground paste & allow to boil in the tamarind exract.
Pressure cook tuvar dhal separately.
Add cooked tuvar dhal, jaggery & mix well.



Heat ghee in a pan, add mustard seed, cumin seed, red chillies, curry leaves, hing & allow to temper & add to the rasam.
Garnish with cilantro.


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