Green Coriander Chutney

This is my son's favourite chutney. I have this chutney ready at home almost all the time. As soon as this gets over there is an instant demand to make it again. He loves to apply this chutney to bread, roti,  paratha or  whatever is available at home and team it up with any vegetable or dry sev, then roll it up and eat it as a franky.

Sometimes I even apply this to monaco biscuits or toast and top it with cut onions or cheese. This can be served as starter during the party.






Ingredients :

1/2 coconut................grated of cut into pieces
5 to 6 ......................green chillies
1 bunch..................coriander
lemon size................tamarind
salt
sugar








Method :

Grind everything .
If you like you can add garlic for tanginess.

Curry leaves dry chutney

Curyy leaves are from Neem family and are also called meetha neem or kadhi neem as they are used in seasoning various dishes. They are known to reduce cholesterol and also reduce nausea during pregnancy.

Today I am posting dry chutney which we make with curry leaves. This is a very tasty and healthy chutney. Can be had with idlis, dosas or rotis. You can also sprinkle it over plain hot rice and have it with a dollop of ghee......That tastes yummmmm.......my favourite since childhood .....!!!!!




Ingredients :

1 big bunch of ................fresh curry leaves
1 bowl...........................roasted chana daal
                                      (also called dale)
1 bowl............................dry coconut grated
10 to 12........................dry red chillies
lemon size...................tamarind
salt
sugar










Method :


(I used this shown quantitiy of curry leaves and not the quantity shown in the plate below with other ingredients.)


Dry roast the curry leaves till they become crisp.








Also dry roast chana daal and coconut separately.
Dry roast dry red chillies.

Grind all the above ingredients together.

Adjust the quantity of salt , sugar according to your tase.







Sending this to Julies event   ep-series-herbs-spicesevent guest hosted by Poonam of  spicy-aroma

and also to Anu's south-indian-kitchen-series-event

Teesri Sukke (Clams dry masala)

Teesri is also known as khubbe in konkani and clams in english. Its a shell fish and has a unique taste. They are prepared in various ways like making gravy, cutlets etc. Today I am posting the Dry masala dish using clams. I am sure you will enjoy it. When you buy them wash and keep them in the freezer for a day. Then when you defrost them their mouth opens automatically. You are supposed to keep one shell along with the flesh and throw the other one after removing flesh from it. In case the mouth of any clam doesn't open mostly it is possiblt that the clam is filled with mud. throw away such clams.








Ingredients :

1 bowl ................deshelled clams
2 ......................onions chopped
1 .....................potato peeled and cut into cubes
2 to 3 tbsp................grated fresh coconut
2 tsp........................chilly pd
1 1/2 tsp ..................turmeric pd
2 tsp...................Karwari sambar masala
                        (will soon post the recipe)
                           or dhana jeera pd
3 to 4 ....................dried kokam pieces
salt
coconut oil to cook

Method :


Heat coconut oil and fry onion till transparent.
Add potatoes and cook till half done.
Add teesri and cook for 5 minutes.
Add chilly pd, turmeric pd, sambar masala, kokam and salt.
Cook for 5 more minutes .
Don't overcook as shell fish can become rubbery if overdone.
Add coconut and put off the gas.





Sending this to Anu's  south-indian-kitchen-series-event and also to seafood-feast-event by Usha

Beetroot Soup

I love having piping hot soups on rainy nights. I usually make soups at least once a week as it is healthy and also light Somethimes I make it along with some other snack item instead of having full dinner. This also gives the variety and ensures that good vegetables make their way to our stomach in a delicious way.




Ingredients :

2 to 3 ..................beetroots boiled and peeled
1 ........................onion finely chopped
3 to 4..................garlic flakes
ghee
salt
sugar
milk
pepper pd (for sprinkling)
fresh cream (for garnishing)

Method :

Grate the beetroot and grind it along with garlic flakes.
Heat  ghee and fry onions till transparent.
Add the ground beetroot and add half water and half milk.
Add sugar and salt as needed.
Give it a boil and serve hot topped with fresh cream and pepper powder

Osaaman (Gujarati Daal)

This sweetish daal is known as Osaaman and is a Gujarati favourite. Its mild spicyness combined with sweet and sour taste makes it a yummy combination with any dry vegetable.

Ingredients :

1 cup..................Arhar (Toor daal)
2 tbsp..................peanuts
1 tsp...................turmeric powder
3 to 4 .............cloves
1/4 inch.............dalchin
1 tsp ...............grated ginger
1 tsp.................cumin seeds
lemon sized...........jaggery
2 to 3 ....................green chillies
1 tsp.................cumin seeds
1 tsp..................mustard seeds
1/2 tsp.............asefotida (hing)
5 to6 ...............curry leaves
Ghee
Salt

Method :

Wash the daal along with peanuts and cook it in pressure cooker till soft.
Dry roast cloves, dalchin and cumin and grind them along with ginger.
Add this to daal along with turmeric powder.
Add salt and jaggery and dilute the daal with water as needed.
For tempering heat ghee , when hot add mustard , cumin, asefotida, chopped green chillies and curry leaves .
Pour this on the daal.


Sending this to Akila's event dish-name-starts-with-o

Batata Talasan

I always keep on wondering about this magic stem vegetable. Potato is so simple and still so versatile that they can be added to just any dish. Till today I have hardly come across a person who doesn't like potatoes. They can be used in savoury as well as sweet dishes, in bakes, in fries almost any dish. Today I am posting a very very simple and basic but the yummiest of all vegetables  with potatoes . I just love to have it with a simple daal rice. Its one of my favourite comfort foods since childhood. As a kid I used to look forward to mondays because on most of the mondays we would prepare this simplest and tastiest dish..............


Ingredients :

1/2 kg ....................potatoes
1 1/2 tsp................mustard seeds
1 tsp.....................turmeric powder
2 tsp ...................chilly powder
1/2 tsp..................asefotida
2 to 3 tbsp ..............oil
salt as needed

Method :

Wash and peel the potatoes and cut them in cubes.
Heat oil add mustard seeds.
When they splutter lower the flame add haldi pd, chilly pd, hing and immediately add potatoes.
If the oil is too hot add the potatoes first or else the haldi and chilly pd will get burnt.
Finally add salt and stir fry and cook without covering with a lid.


Linking this entry to Gayatri's event   walk-through-memory-lane  guest hosted by Smitha of  smithasspicyflavors

Kokam Cooler

Kokam also known as Garcinia Indica is from the Mangosteen family . Kokam trees are found in abundance in South of India where the fruits are used for various purposes. The dried fruit is used in most of the dishes instead of tamarind due to their sourness. One distinct difference between tamarind and kokam being that tamarind is known to increase the acidity doshas in humans   whereas kokam is usually taken as a remedy to reduce this same acidity. In summer when the kokam fruits ripen and fall they are given a cut and stuffed with sugar. These stuffed kokams  are then  stored in bottles.  The juice that oozes out is stored as concentrate and used to make one of the yummiest sharbat  known as kokam sarbat. This is a thirst quencher and has cooling properties  and so very effective to have during summers. Its a real delight to have this cold sarbat during the hot summers.

Today I have used the Kokam Agal or Kokam concentrate without sugar. This you get in any shop in south.
It is very versatile as it can be used to make kadhis or sarbat or even you can substitute in dishes where the use of tamarind pulp is recommended.

Linking this post to   Priya's event     of  healthy-diet-food-event-healthy-juices hosted by Kiran of Sumadhara

Ingredients :

Kokam Agal
Powdered Sugar
Pepper powder or Cumin powder
Pinch of salt
Ice cold water

Method :

Dilute the concentrate with ice cold water .
Add a pinch of salt and either pepper or cumun powder.
And you are ready to sip this cool cool sarbat.

Batata Simla Mirch Sabji

This is a simple tasty vegetable cooked in very less oil and almost no spices. The Simla Mirch lends its wonderful  mild spicy flavour to this sabji. Keep the capsicum crunchy to get its real flavour. Sending off this entry to   Vardhini's  event of  dish-it-out-with-potatoes-and-bell guest hosted by Anshu of tomatoblues.


Ingredients

1 cup..................potatoes peeled and cubed
2 cups ...............capsicum(Simla Mirch ) cut
1 tsp...................mustard seeds
1/2 tsp.................fenugreek (methi seeds)
1/2 tsp...............turmeric powder
1/2 tsp................asefotida (hing)
1 tbsp.................oil

Method :

Heat oil and add mustard seeds and methi .
When they splutter add cut potatoes, turmeric , hing and salt and sprinkle some water.
Cover with lid and let the potatoes get almost cooked.
In the end add cut simla mirch and cook only for few minutes so that they retain their crunchiness.
The yummy batata simla mirch is ready.

Mayonnaise Sauce (With eggs)

This is a sauce or a spread which is liked by everyone and is used in many dishes like hotdogs, burgers, chicken rolls . It is very simple but little tricky to make at home . The secret is to use eggs which are wiped completely dry and the mixer which dosen't have a single drop of water. Presence of even little water can spoil all your efforts as it prevents the sauce from thickening . Today I am posting the classic plain mayonnaise along with the 2 variation - one with chilli flakes and the other with garlic. All three versions are simply yummy. If refridgerated it stays well for 15 to 20 days.



Ingredients : For classic plain version

2 ......................eggs
2 tsp.................mustard powder
2 tsp ...............sugar
2 tsp.................salt
2 tsp..................pepper powder
2 tbsp..................white vinegar
200 ml.................oil (eg groundnut oil or sunflower oil)
                          I usually get best results with Sundrop oil

Method :

Break the eggs in a mixer which dosen't have any moisture and is completely dry.
Add all the above things except oil and vinegar.
Now go on adding oil a lit bit at a time and all the while switching on the mixer just for few seconds at a time.
Gradually the sauce will start thickening .
Continue till all the oil is over.
In the end add vinegar and again give the mixer a swirl for few seconds.
Your mayonnaise is ready.
You can adjust the above ingredients as per your taste.






For Garlic Variety :

1 cup above plain mayonnaise
1 1/2 tsp............finely crushed garlic

Method :

Mix both mayonnaise and crushed garlic thoroughly.
The result is a superbly flavoured garlic mayonnaise.












For Chilli Variety :


1 cup above plain mayonnaise
4 to 5 .................Kashmiri chillies

Method :

Deseed the chillies and grind them in the grinder .
You will get chilly flakes.
Mix 1 1/2 tsp flakes to 1 cup mayonnaise and you get the chilly flavoured mayonnaise.

Kothimbir Wadi

The very mention of these kothimbir wadis makes my mouth water. These wadis made with coriander leaves are yummy , soft and they simply melt in your mouth. On a rainy day its just divine to have a cup of hot tea and these hot fried kothimbir wadis . 

Linking this to 1) joy-from-fasting-to-feasting-v-event hosted by lubna 2)  lets-cook-18-starters-appetizers by radhika from ticklingpalates 3 )lets-party-festive-special-event by Jiya 



Ingredients :

1 bunch.........coriander leaves
15 to 20 ..........garlic flakes
7 to8.................green chillies
3 cups ......................besan
2 tsp ...............turmeric powder
salt as needed
oil to fry








Method :

                            Grind garlic and chillies to paste.
           Clean the coriander leaves , wash and chop them finely.

           Add the garlic chilly paste, cut coriander leaves, besan ,    
                                turmeric pd, salt and water.

                         Make a batter thinner than the dosa batter.
                     Heat a kadhai add little oil and add the batter .

Keep on stirring on the low flame till the mixture thickens and starts leaving sides.

             In the meanwhile apply oil on a plate and keep aside.

      When the mixture is quite thick put it on the greased plate and                
                                                                   spread it.

                  When cooled cut into squares and deep fry in oil.

                     They taste simply delicious with ketchup .

Vegetable Vindalu

This is a mix vegetable dish from Goa. Basically you can use any vegetable which you have and is usually suitable to make vegetable korma. It tastes different due to the addition of vinegar but is yummy to have with rotis or puris. Usually when I make any vegetable I have a habit to keep a small piece of that vegetable aside. So once in a week I get to make different varieties of mix vegetable dishes.



Ingredients :

1/2 cup...................potatoes cubed
1/2 cup...................carrots cubed
1/2 cup ................french beans cut
1/2 cup .................cauliflower florets (I didn't use)
1/2 cup.................capsicum pieces
2 .........................onions ( 1 cut fine and 1 sliced)
2 ......................tomatoes
2 tsp...................cumin seeds
4 to 5 ................red dry chillies
1 tsp ..................mustard seeds
2 tsbp .................vinegar
salt
oil





Method :

Grind 1  sliced onion with cumin seeds, mustard seeds, chillies and vinegar.
Boil the tomatoes for 2 minutes in water , remove the skin and make puree.
Heat oil and fry the cut onion add the vegetables with little water and let them half cook.
Add the ground onion paste , after 5 minutes add the tomato puree, and salt and cook till done.
Serve hot with rotis or puris.

Oats and wheat erappe (Paniyaram)

I prepared these erappe for the morning breakfast . A simple breakfast to energise you to start the hectic schedule ahead . Lately I have started using oats regularly in our diet. I make it a point to add oats to any dosa, idli, thalipit or even paratha dish. The dish becomes soft and nutrional too.

Linking this to.nithubala's event  kids-lunch-box  hosted by latha and lets-cook-18-starters-appetizers by radhika from ticklingpalates. The entry is also off to Akila's event dish-name-starts-with-o






Ingredients :

1 cup ..............Oats
1 cup................Wheat flour
1 cup.................semolina (rawa)
2 tsp................cumin (optional)
salt.














Method :

Mix all the ingredients with enough water.
The batter should be of the consistency of idli.
Keep it aside atleast for 4 to 6 hours.
This ensures the fermentation and the erappe become fluffy and soft.













Heat the erappe maker and pour spoonful of the batter .
You will need to brush the erappe maker with oil if it is not non stick.
Cover with a plate.
The erappe will swell up in 5 minutes.














Turn them and cook the other side.
Serve with any chutney of your choice.

Sausages Stir Fry

A dish which takes hardly any time to prepare . This is a tasty dish which can turn your otherwise humble meal into a grand affair. If you have a packet of frozen sausages ready in your freezer you can prepare this dish when  feeling too lazy to cook something elaborate but still want to have a delicious meal. You can also entertain sudden guests without panic and satisfy them.




Ingredients :

5 to 6 ....................Chicken sausages
1 ...........................capsicum chopped
1 ............................onion chopped
2 tsp.......................ginger garlic paste
                        (even crushed garlic will do )
2 to 3 tbsp.................tomato ketchup
salt as needed
oil






Method :

Heat oil add onions , when light brown add ginger garlic paste and stir for 5 minutes.
Add sausages cut into pieces and salt .
Cook for 5 more minutes.
Add capsicum and cook till half done.
They taste better if crunchy.
In the end add tomato ketchup.
Serve hot with rotis or even daal rice.

Kuvale Bhaji ( Ash Gourd vege gravy)

During my previous post regarding Kuvale Randho I have already mentioned about the nutritional values of Ash gourd and its medicinal properties. Here's one more dish. This time a vegetable which is simple and yummy . It tastes great with rotis or hot rice.




Ingredients :

3 cups ............... Kuvale (skinned and cut into cubes)
1 cup.....................fresh coconut grated
3 to 4 ...................green chillies
1 tsp.......................turmeric powder (optional)
2 -3 .....................dry kokam pieces
2 tsp.....................cumin
1/2 tsp....................asefotida (hing)
1 tsp........................mustard seeds
8 to 10....................curry leaves
1 tbsp ......................coconut oil
jaggery as needed
salt as needed



Method :

Peel the skin of Kuvale and remove the inner seeds and pulp if not tender.
Cut it into cubes.
Add little water to kuvale and cook for 5 to 10 minutes or till half cooked.
Add turmeric powder, salt , jaggery and  kokam.
Grind together coconut, chillies and cumin seeds.
Add this ground masala to the cooked vegetable and cook till done.
Heat coconut oil in a small vessel , when hot add mustard seeds let them splutter.
Add curry leaves and asefoetida  and temper the vegetable.
Serve it with rice or roti.

Crispy Kasuri Prawns

Crispy kasuri prawns is a dry dish which can be served as a starter for any party or get together. It is a very simple dish which can be made with minimum efforts and very few ingredients.





Ingredients :

15 to 20..................medium or big prawns
1/ cup .....................sour curd
1 1/2 tsp ..................chilly powder
1 1/2 tsp ..................turmeric powder
1 1/2 tsp..................tandoori masala
2 tbsp ....................kasuri (dry ) methi leaves
3 to 4 tbsp..............dry potato flakes
2 tbsp .................cornflour
salt  as needed




Method :

Wash the prawns, remove the shell and the thick black thread like thing from its stomach.
Hang the sour curd in muslin cloth for 1 hour  or just put it in a plastic strainer to drain out the water .
Dry roast the kasuri leaves and crumble them a bit to make a coarse powder.
Marinate the prawns with chilly powder, turmeric powder, hung curd , kasuri methi, tandoori masala and salt for 2 hours.
Coat the prawns with dry potato flakes and then with cornflour and shallow fry them in a non stick pan.
Can serve it with lemon wedges and cut onion or any salad also.



 Sending this dish to Seafood feast - at myspicykitchen & Jiya's lets-party-festive-special-event