CABBAGE BUTTI

CABBAGE BUTTI

WHAT YOU NEED:

Cabbage, chopped roughly 2 cups
Onion, chopped 1
Pumpkin buds, chopped  8-10 
Coconut grated 2 handfuls
Red chillies, roasted in little oil, 8-9
Tamarind 2 pieces
Coriander seeds, roasted in little oil, 2 tsp 
Mustard seeds 1 tsp
Curry leaves 1 sprig
Salt to taste

CABBAGE BUTTI, KOKANI DELICACY!! 

HOW TO MAKE:

Grind coconut, red chillies, tamarind and roasted coriander seeds to a paste.
Heat 2-3 tsp oil in kadahi, splutter mustard seeds and add curry leaves.
Add onions, saute for few minutes.
Then add cabbage and pumpkin buds. Saute for another few more minutes.
Now add masala and mix well.
Add some water and salt. Mix.
Cover and cook till it is done and this curry should be dry so see that all the water evaporates. 

Serve Cabbage Butti as a side dish.

SPICE POWDER / MOLAGU PODI

SPICE POWDER

My mother-in-law never was out of any spice powder, rasam powder or sambar powder at home. She always had a stock of them, which she prepared herself. My hubby reminded me of this Molagu podi, when there was no chutney left for breakfast. My younger dtr also requested me to prepare this. I asked my mother-in-law for the recipe and I also searched online for recipes. Lo, I found each recipe different from one another. At last my recipe came out like this....:))

WHAT YOU NEED:

Udad dal  1/2 cup
Chana dal  1/2 cup
Sesame seeds 2 tbsp
Curry leaves 1 sprig
Red chilli  25 numbers
Asafoetida /Hing  a generous pinch
Salt to taste

MOLAGU PODI...GOES WELL WITH DOSA OR IDLI...

HOW TO MAKE :

Dry roast all the above  ingredients separately  on a low heat till you get the aroma.
When cool powder the roasted ingredients in a Mixer. 
Store it in a air tight jar which lasts for about 6 to 8 months.

Serve it with a tsp of coconut oil; with Dosa or Idli

YAM / SOORAN PODI

DEEP FRIED YAM

WHAT YOU NEED:

Sooran / Yam 15- 20 pieces
Rice 1/2 cup
Tamarind, size of amla
Asafoetida /Hing,  chana size
Red chillies 8-9 or Red chilli powder 1 1/2 tsp
Salt to taste

YAM PIECES

SOORAN PHODI

HOW TO MAKE:

Wash rice and soak for 1/2 an hour. Drain.
Grind rice, tamarind, hing, red chilli and salt together to a paste.
Apply the paste nicely to the Yam pieces.
Keep for 10 minutes.

Now heat enough oil in kadahi and deep fry the yam pieces over a low heat till done.

Serve as a side dish.

KANTOLA/TEASEL GOURD/ PHAGIL PODI

DEEP FRIED KANTOLA 

WHAT YOU NEED:

Rice 1/2 cup
red chilli  8-9 or red chilli powder 2 tsp
Salt to taste
Tamarind, a small piece
Asafoetida/hing  size of a kabuli chana
Phagil 5-6 big

KANTOLA/PHAGIL

SLICED PHAGIL

HOW TO MAKE:

Wash Phagil and slice.
Wash rics and soak for half an hour. Drain.
Grind rice, red chilli or powder, tamarind, salt and hing together to a paste.

Apply the ground paste to the sliced Kantola. Keep for 10 minutes.

Heat enough oil in kadahi and deep fry the marinade Phagil slices on both the sides till done.

Serve as side dish.

FRENCH BEANS STIR FRY /BEANS UPKARI

FRENCH BEANS STIR FRY

WHAT YOU NEED:

Beans 1/2 kg
Coconut gratings 1 tbsp
Red chillies, 4-5 broken
Mustard seeds 1 tsp
Salt to taste

HOW TO MAKE:

Wash and cut beans finely.

Heat a tsp of oil in kadahi. Splutter mustard seeds, add red chillies.
Add beans and little water to it.
Add coconut gratings and salt and cover the lid till it is tender.

Serve Beans upkari as a side dish.

CORN SOUP

CORN SOUP

WHAT YOU NEED:

Corn, boiled 1 1/2 cups
Carrot, chopped 1
Cabbage, chopped 1 tbsp
Pepper powder 1 tsp or to taste
Spring onion, chopped  1 tbsp
Salt to taste

BOILED CORN KERNELS 

HOT N YUMMY CORN SOUP

HOW TO MAKE:

Take 3/4 cup of boiled corns and grind it to a fine paste.
Transfer this to a vessel and add remaining corns and 2 cups of water. Boil for 10 minutes.
Add carrot, spring onion and cabbage and cook them till tender.
Add salt and pepper powder.

Serve hot.

GUAVA JUICE

GUAVA JUICE

WHAT YOU NEED:

Guava  2
Mint leaves 7-8
Sugar syrup  1/2 cup or Sugar to taste
Milk 1/2 cup
Water

CHILLED GUAVA JUICE!

HOW TO MAKE:

Wash Guava and remove its skin and chop roughly.
Blend guava, mint leaves, milk and sugar syrup to a very smooth texture.
Add water to make it the right consistency.

Serve chilled.

MEXICAN RICE

I got this Mexican rice recipe from Tarla Dalal. A must try recipe and easy to prepare....

WHAT YOU NEED:

Basmathi  rice  2 cups
Garlic cloves   4-5
Capsicum  1
Tomato 1
Vegetables like carrot, beans, cabbage etc (of your choice ) 1 cup
Onions 2 large
Red chilli powder 1 tsp
Salt to taste
Oil 

HOW TO MAKE:

Wash rice and soak for 15 minutes and drain.
Cut onions lengthwise and cut capsicum and tomato in cubes.

Heat one tbsp oil in kadahi and fry sliced onions till dark brown and crisp. Remove.
Fry Capsicum and tomato for few minutes and keep aside. 
Cook the veggies till they are done.
Heat 2-3 tbsp oil in kadahi and add crushed garlic. Saute. Add rice and fry till it gets the dark brown color. 
Add 4 cups water, salt and 1 tbsp ghee to the rice.
When the water starts bubbling reduce the heat to the minimum. Cover the lid. Allow it to cook for 10 to 15 minutes or till the rice is cooked.
Then add fried onion, cooked vegs, capsicum, tomato and chilli powder and mix thoroughly.

Serve hot  with Salad.

ONION PAKODAS

ONION PAKODA

WHAT YOU NEED:

Onions 2 large
Jeera/ cumin seeds 1 tsp
Besan/ chana powder  6 tbsp
Rice powder 2 tbsp
Ginger, chopped 1 tsp
Red chilli powder 1/2 tsp
Salt to taste

CRISP PAKODAS...

HOW TO MAKE:

Cut onions thinly and length wise.
In a mixing bowl mix all the above ingredients, including the onions with little water.The batter should be thick.

Heat enough oil in kadahi. Make a small balls, flatten a little and put in hot oil. Fry them till it is golden color and crisp.

Serve with tomato sauce....

RAW DATES SWEET PICKLE

RAW DATES SWEET PICKLE

WHAT YOU NEED

Raw Dates  14-15
Vinegar  1/2 cup ( I used tea cup for measuring vinegar and sugar)
Sugar  1 cup
Green chillies ,chopped finely  4-5 
Ginger 3-4" piece, chopped 
Mustard seeds 1/2 tsp
Salt a pinch

RAW DATES, GOT THIS PIC FROM GOOGLE SEARCH.  I FORGOT TO TAKE  THE PIC....

                                             

KHAJJOOR GOD NONCHE!!!

HOW TO MAKE:

Wash Dates, removes seeds and cut length wise.
Crush mustard seeds roughly.
Mix in Dates, vinegar, sugar, chopped ginger, green chillies, mustard seeds powder and salt.
Boil this mixture till the dates are little soft. Boiling is not necessary if the dates are ripe.
I boiled this because  sometimes the raw dates get stuck in the throat. 

Serve Raw Dates Pickle with Chappatis/phulkas or rotis.

IDLI AND SAMBAR

It is a very popular South Indian Breakfast.

IDLI  SAMBAR

WHAT YOU NEED:


Udad dal  1 cup
Raw rice  1 1/2 cups
Boiled rice  1 cup
Salt to taste

IDLI AND SAMBAR, SOUTH INDIAN BREAKFAST...

HOW TO MAKE :


Wash and soak udad dal and rice separately for 5 to 6 hours.


Grind Udad dal to a very fine texture for half an hour, adding little water at a time. If you grind udad dal more it raises very well the next day. Transfer this batter in a vessel.


Then grind rice adding very little water to  rava consistency.  Do not add more water while grinding. The batter should be thick and should be pouring consistency. Transfer this batter to the same vessel.


Before going to bed add salt and do not mix. Keep it overnight to ferment.


On the next morning check the batter, it must have raised well. Mix the batter with ladle .


Heat the steamer/ pedavan or cooker with enough water in it.
When the water is boiling pour a ladle full batter in the greased idli bowls and place them in the steamer/pedavan. Close the lid. 
Reduce the heat and steam the idlis for 20 to 25 minutes.
When cool remove idlis from the bowl.


FOR THE SAMBAR:


WHAT YOU NEED:


Tur dal  3/4 cup
Baby onions  20-25
Tomato 1
Tamarind paste  2 tsp
Turmeric powder 1/4 tsp
Sambar powder 2 tbsp ( check the sambar powder recipe in my blog)
Salt to taste
Mustard seeds 1 tsp
Curry leaves 1 sprig
Coriander leaves, chopped 1 tsp


HOW TO MAKE:


Wash tur dal and soak for 15 minutes. Boil tur dal in cooker for 15 minutes.
Make the dal smooth with butter milk stirrer.


In a small kadahi fry baby onions in ghee till they change the color.


In a vessel cook tomato pieces and fried onions with little water.
Add turmeric powder and tamarind paste.
Then add cooked dal, sambar powder and salt. Stir well, add water to make it a right consistency.
Allow it to boil for few minutes. 
Heat a tsp oil in a small pan. Add mustard seeds and curry leaves to it. Pour this seasoning on the sambar. 
Decorate it with chopped coriander leaves.




Serve idlis with chutney and sambar...