Archive for March, 2008
Ingredients:
| Black Peas(kale vatane) |
1 cup |
| Coconut |
1/2 |
| Dry Coconut |
1 tbsp |
| Onions |
3 |
| Raw rice |
1 tsp |
| Turmeric Powder |
1/2 tsp |
| Garam Masala Powder |
1 tsp |
| Malvani masala |
2 tsp |
| Curry leaves |
4-5 |
| Asafoetida |
1/4 tsp |
| Tamarind pulp |
2 tsp |
| Jaggery |
2 tsp |
| Coriander Leaves |
2 tbsp |
| Oil |
1 tbsp |
| Salt |
|
How to make Kalya Vatanyachi Aamti:
Soak the black peas( kale vatane ) in water for atleast 6 hrs.
Boil peas in a cooker ( 6-8 whistles).
Scrap the coconut and chop the onions finely.
In a kadai heat 2 tsp of oil and fry half portion of onions till golden brown.
Now add fresh coconut,dry coconut and raw rice and fry on low flame till light brown.
Allow to cool and make a fine paste using water.
Now in another pan heat oil and add curry leaves then fry onions till transparent.
Add asafoetida,malvani masala and turmeric powder.
Now add boiled black peas with water.
Allow to boil then add tamarind pulp,salt and jaggery.
After few min.add coconut paste and garam masala powder.
Make consistency as you want and allow to boil.
Lastly add chopped coriander leaves.
Kalya vatanyachi aamti is ready.
Serve with vade or puri.
March 23rd, 2008
Ingredients:
| Tur dal |
1 cup |
| Onion |
1 |
| Tomato |
1 |
| Brinjal |
1 |
| Drumstick |
1 |
| Sambar masala powder |
1 tbsp |
| Tamarind pulp |
1 tbsp |
| Mustard seeds |
1 tsp |
| Methi seeds |
6-8 |
| Curry leaves |
4-5 |
| Asafoetida |
1/4 tsp |
| Coriander leaves |
1 tbsp |
| Oil |
2 tsp |
| Salt |
|
How to make Sambar:
Wash tur dal and Pressure cook with chopped onion, brinjals, drumstick and 2 cups of water .
Now add chopped tomato, tamarind pulp, sambar masala powder and salt.
Add water and allow to boil.
In a small pan heat oil and fry the mustard seeds,methi seeds, curry leaves and asafoetida until the mustard seeds crackle.
Pour this tadka in dal mixture and simmer for 10 minutes.
Lastly add chopped coriander leaves.
Serve hot with idli or dosa.
March 19th, 2008
Ingredients:
| Cabbage |
250 gm |
| Chanadal |
1 tbsp |
| Green chilly |
2-3 |
| Kadipatta leaves |
4-5 |
| Mustard seeds |
1 tsp |
| Turmeric powder |
1/4 tsp |
| Grated coconut |
1 tbsp |
| Coriander leaves |
1 tbsp |
| Sugar |
1/2 tsp |
| Oil |
2 tsp |
| Salt |
|
How to make Kobi Chanadal Sabji:
Soak chanadal in water for 20 min.
Chopped cabbage,green chilly and coriander leaves.
In a pan heat oil and add mustard seeds.
When the mustard seeds splutter add gren chilly and kadipatta.
Add chanadal and fry for 2-3 min.
Now add chopped cabbage,turmeric powder and salt.
Mix well and cover the pan and allow to cook on a low flame for 4-5 min.
Lastly add coriander leaves,grated coconut and sugar.
Cook again for a min.
Kobi chanadal sabji is ready.
March 15th, 2008
Ingredients:
| Mori fish |
1 |
| Coconut |
1/2 |
| Onion large |
2-3 |
| Malvani masala |
2 tsp |
| Turmeric powder |
1/2 tsp |
| Ginger |
1/2″ |
| Garlic cloves |
4-5 |
| kokum |
2-3 |
| Garam masala powder |
1/2 tsp |
| Coriander leaves |
1 tbsp |
| Oil |
3 tbsp |
| Salt |
|
How to make Mori Masala:
Make pieces of mori and clean it.
Apply turmeric powder,malvani masala, two chopped onion and salt.
Keep aside for 30 min.
In a kadai heat 1 tbsp oil and fry one onion till light brown.
Now add ginger pieces,garlic cloves and grated coconut.
Fry on a low flame till light brown.
Make a fine paste in a mixer using sufficient water.
Now in a another pan heat 2 tbsp oil and fry marinated mori for 2-3 min.
Cover the pan and allow to cook on a low flame for 4-5 min.
Now add coconut paste,kokum and garam masala powder.
Allow to boil on a mid flame.
Lastly add coriander leaves and remove the heat.
Mori masala is ready.
Serve with rice,chapati and chopped onion.
March 11th, 2008
Ingredients:
| Pineapple |
1 |
| Cold Milk |
2 cups |
| Sugar |
1 cup |
| Essence |
2 drops |
How to make Pineapple Shake:
Peel the pineapple.remove black part and make small pieces.
Grind in a blender and filter it.
In above juice add milk,sugar,essence and whip.
Serve in a tall glass with some crushed ice.
March 7th, 2008
Ingredients:
| Bhendi |
250 gm |
| Besan |
2 tsp |
| Red chilly powder |
1 tsp |
| Chaat masala |
1 tsp |
| Lemon juice |
1/2 tsp |
| Salt |
|
How to make Bhendi Fry:
Wash bhendi and give cut them vertically.
Mix all the ingredients (except chat masala) and keep aside for one hour.
Now deep fry the bhendi till crispy.
Lastly sprinkle the chat masala on it.
Bhendi fry is ready.
March 4th, 2008
Ingredients:
| Red chilly(whole) |
1 cup |
| Chana dal |
1/2 tbsp |
| Urad dal |
1/4 tbsp |
| Coriander seeds |
2 tbsp |
| Cumin seeds |
1/2 tbsp |
| Mustard seeds |
1/2 tbsp |
| Methi seeds |
1/4 tbsp |
| Pepper corns |
1/4 tbsp |
| Asafoetida |
1 tsp |
| Turmeric powder |
1/2 tsp |
| Cloves |
10 |
| Cinnamon sticks |
4 |
| Oil |
1 tsp |
How to make Sambar Masala Powder:
Fry mustard seeds and asafoetida in little oil.
Fry other remaining ingredients one by one.
Mix all and make a fine powder.
Store in a air tight container.
Sambar masala powder is ready to make sambar for idli and dosa.
March 1st, 2008
