Tamarind chutney

Tamarind chutney Ingredients Tamarind 50 grams Jaggery (raw sugar) 2 tablespoon Salt to taste Ajwain 1 teaspoon Asafoetida a pinch Ginger powder 1/4 teaspoon Dissolve jaggery and tamarind in water. Add the other ingredients and boil till it reaches the desired consistency. Continue reading Tamarind chutney

Chapati

Chapati is a low fat flat bread made up of wheat flour.  In north India it is the main food item of the common man.  They use it from breakfast over to supper.  It is served with a wide variety of vegetables as well as non-veg curries. Ingredients Whole wheat flour 250 gram All purpose flour 250 gram Luke warm water as needed (200 ml) Vegetable oil 2 tablespoon Salt to taste Preparation Mix flour and salt in a vessel. Add vegetable oil, water and mix well into a smooth dough. Knead the dough until it becomes soft. Make small … Continue reading Chapati

Medhu Vadai / Uzhunnu Vada

The crispy uzhunnu vadas which was served along with Masala dosa was a delicacy we enjoyed during our college days.  Later away from home, I yearned for it.  And on holidays back at home I got the simplest recipe and managed to make it for my friends.  Here the recipe. Ingredients Urid dal (Uzhunnu parippu) 250 gram Green chillies chopped 4 nos Ginger chopped 1 teaspoon Salt to taste Oil to fry. Preparation Soak urad dal in water for 3-4 hours and drain. Grind the dal, chillies and ginger together adding a little water using a mixer grinder to a thick paste. … Continue reading Medhu Vadai / Uzhunnu Vada

Aloo Kachaloo Chat

Aloo Kachaloo Chat Aloo kachaloo is an easy to make spicy north indian  dish of which potatoe forms the main ingredient. Ingredients  Potatoes boiled 750 gram Tamarind chutney Green chutney Sev mixture 100 gram Preparation Slice the boiled potatoes into pieces of even thickness and arrange in a plate. Sprinkle tamarind chutney evenly over the potatoes. Put the green chutney on top of it. Garnish wit mixture and coriander leaves and serve hot. How to make Tamarind chutney. How to make green chutney. Continue reading Aloo Kachaloo Chat

Karela Fodi, Bittergourd Fodi

One of the nine basic tastes, bitterness of bittergourd gives a special touch to Inidan dishes.  Bittergourd is very esteemed in Indian kichen due to its medicinal properties.  There are a lot of ways to prepare bittergourd to a delicate food or side dish the fried varieties are my favourites. Bittergourd Fodi is a Goan preparation.  I am presenting a special preparation using rice flour as marinating paste. Ingredients Bittergourd 250 grams Chilli powder 1/2 teaspoon Turmeric Powder 1/2 teaspoon Rice powder 2 tablespoon Salt to taste vegetable oil to fry Preparation Wash and dry the bitter gourds. Now slice … Continue reading Karela Fodi, Bittergourd Fodi

Beetroot Rice the simple way

Beetroot Rice the simple way Formerly, in older days beet root or simply beet was called the poor man`s vegetable.  But it is used in several ways as a delicious side dish.  Here is a tasty and simple recipe for beetroot rice.  Ingredients Rice 1 cup Beet root chopped 1 cup Onion sliced 1 nos Green chillies slit 3 nos Salt to taste Oil 2 tablespoon Preparation Cook the rice adding enough water and a pinch of salt. When half cooked remove from heat, drain and keep aside. Heat oil in a thick-bottomed pan and saute the chopped onion and … Continue reading Beetroot Rice the simple way

Alu Chapati (Potato Flatbread)

Ingredients Potato (boiled, peeled and mashed) 250 gram Whole wheat flour 500 gram Chilli powder 1/2 teaspoon Turmeric powder 1/2 teaspoon Coriander leaves finely chopped 1 tablespoon Vegetable oil 3 tablespoon Butter/ghee 1 tablespoon Salt to taste Oil to fry Preparation Mix the potato, salt, chilli powder, turmeric powder and coriander leaves and mix well.  Add the wheat flour little by little and mix into a smooth dough. Add a little more water if necessary. Cover it and set aside for half an hour. Make lemon sized balls from the dough, roll the out flat  to round chapatis. Heat a … Continue reading Alu Chapati (Potato Flatbread)

Naan using Yogurt and Onion seeds

Naan using Yogurt and Onion Seeds Ingredients Sugar 1 teaspoon Yeast 1 teaspoon Lukewarm water 150 ml Wheat flour 500 gram Butter/ghee 4 tablespoon Yogurt 2 tablespoon Onion seed (kalonji) 2 teaspoon Preparation Dissolve sugar and yeast in warm water, stir well till completely dissolved and keep aside. Take salt and flour in a sieve and sift into a vessel. Repeat this 2-3 times that the salt is evenly distributed. Add the yeast dissolved water, 2 tablespoon butter (ghee) and yogurt and mix and knead the dough till it becomes soft and elastic. Place the dough in a big vessel, … Continue reading Naan using Yogurt and Onion seeds

Sweet Potato Chickpea Curry.

Ingredients Sweet potato 250 grams Chickpeas 400 grams (Cooked from the tin) Coconut milk 1 cup Onion finely chopped 1 nos Garlic 3 cloves Ginger finely chopped 1 nos Curry powder 1 teaspoon Cumin powder 1 teaspoon Cinnamon powder 1/2 teaspoon Carrots peeled and diced 2 nos Bell pepper cleaned, deseeded and diced 1 cup Cherry tomatoes sliced into two 10 nos Pepper as per taste Salt to taste Preparation Heat oil in a thick-bottomed pan on medium flame and add the chopped onion and saute for a few minute. Add the chopped garlic and ginger and saute till the … Continue reading Sweet Potato Chickpea Curry.