Kobbari Chutney

Kobbari Chutney

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Ingredients:
Tender coconut / Tenkaya – 1
Green Chilies – 15
Garlic cloves – 10
Curry leaves – 2 sprigs
Salt – to taste
Asafetida (Optional) – a pinch
Jeera & mustard seeds – ½ tsp each
Oil – 1 tbsp
Ingredients Kobbari Chutney
Preparation:
Prepare tadka using oil, jeera, mustard & curry leaves.
Then grind rest of the ingredients together.
Add tadka to it & serve it with rice!!

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Cauliflower Curry

Cauliflower & Tomato Curry

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Ingredients:
Intredients Cauliflower CurryCauliflower – 1 medium sized
Tomatoes – 3
Dry coconut – 1 small
Green chilies – 10
Curry leaves – 5 sprigs
Coriander leaves – ½ bunch
Salt – to taste
Turmeric – ¼ tsp
Cumin & mustard seeds – ½ tsp each
Oil – 1 ½ tbsp
Coriander Powder – ½ tsp
Cauliflower Making
Preparation:
Chop tomatoes, green chilies & coriander.  Sort and separate the cauliflower into medium sized flower buds.  Do not make buds too small as they get even smaller when cooked.  Take a pan and heat oil.  Add cumin, mustard, curry leaves & chopped chilies one after the other.  Now add the cauliflower buds & mix it.  Allow it to cook for two minutes.  Add chopped tomatoes and close the lid & allow it to cook for a minute or two.  Now add salt, turmeric & mix well… let it cook with a closed lid and keep mixing it intermittently.  Meanwhile grate/grind the coconut and when the cauliflower is almost done, add the coriander powder & grated coconut and mix it well.  Let it cook for a minute & turn the heat off.  Garnish it will coriander & server with chapatis or rice.

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Sabudana Upma

Sabudana Upma with Peanuts

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This is usually made when fasting.  We generally prepare it on the eve of Shivaratri.  However, when making this on Shivaratri, we substitute salt with Saindhava Lavanam (Himalayan Pink Rock Salt) and most of the other ingredients are not used.  Coriander, curry leaves, chilies, cumin & mustard seeds are not used.

Ingredients:
Pearl Sago / Sabudana – 3 cups
Water – 4 cups
Groundnuts / Peanuts – 1 cup
Green & dried red chilies – 4 each
Curry leaves – 2 sprigs
Coriander – ½ bunch
Cumin & mustard seeds – ¼ tsp each
Salt – to taste
Oil – 3 tbsp
Sabudana Upma Ingredients
Preparation:
Soak pearl sago for 6 hours.  Dry roast ground nuts & peel the skin off.  Grind those into coarse powder.  If you like, you can save 1/4th of the nuts aside & eat them as a side dish.  Chop green chilies.  Halve the red chilies.  Now take a pan and heat oil.  Add cumin, mustard and allow it to crackle.  Now add curry leaves, green and red chilies and sauté it for a minute.  Add the soaked Pearl Sago, there will be no water left.  Mix it well and add salt.  Keep mixing it to avoid burning at the base of the pan.   When it is almost done, add the peanut powder & mix well.  Cook until translucent and switch the heat off.  Garnish with chopped coriander & serve it hot with roasted peanuts.

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Aloo Fry

Aloo Fry

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Ingredients:
Potato – ½ Kg
Dry Coconut – 1
Curry Leaves – 4 sprigs
Red Chili Powder – 2 tsp
Coriander Powder – ½ tbsp
Turmeric – ½ tsp
Salt – To taste
Oil – 2 tbsp
Mustard & Jeera – ½ tsp each
Aloo Fry Making
Preparation:
Peel & chop potatoes into small cubes.  Add oil to a pan and make tadka using mustard, jeera & curry leaves.  When it starts to crackle, add potatoes & mix it.  Close the lid & let it cook for a couple of minutes.  Now add turmeric, salt & red chili powder and mix well.  Close the lid & allow it to cook for around 8 to 10 min.  Keep mixing it intermittently and have the coconut grated.  Now when it is almost cooked, add coconut & coriander powder & let it cook for a minute or two.  It can be served with chapatis.

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Tomato Chutney

Sesame and Tomato Chutney

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Ingredients:
Tomato – ½ Kg
Green Chilies – 10
Sesame Seeds – ¾ cup
Dry Coconut – 1 small
Mint Leaves (Optional) – 3 bunches
Curry Leaves – ½ bunches
Ginger Garlic Paste – 1 tsp
Turmeric – ¼ tsp
Jeera & Mustard – ½ tsp each
Oil – 1 ½ tbsp
Salt – to taste

Tomato Chutney Ingredients

Preparation:
Pan-fry sesame seeds without using oil and take it aside.  Pan-fry green chilies & mint leaves (optional) using a tsp of oil and put it aside.  Now Chop the tomatoes and cook them in a closed pan without using water.  There will be enough water in tomatoes.  While the cooked tomatoes cool down, grind sesame and coconut to a fine powder.  Add green chilies, ginger-garlic paste, salt & turmeric and grind them into a paste using water oozed from the cooked tomatoes and take it aside.  Now coarsely grind the tomatoes.  Make sure it does not turn into a fine paste as sauce.  If you have time & strength, use a stone mortar & pestle to grind them.  That actually works better for this recipe.  Mix both the sesame & tomato paste.  Prepare tadka using jeera, mustard, curry leaves and oil.  Add it to the chutney and serve it with wheat flour chapatis or idlies or upma or rice!!

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