SAMBAR TYPE 1
INGREDIENTS :
Arhar dal 1 cup
Tamarind extract - 1 cup (not very thick)
Sambar powder -1 tsp
Vegetables like drumstick, onion,bhindi, brinjal, cauliflower, capsicum
cut into big pieces
Salt to taste
Hing - a pinch
Turmeric powder - a pinch,
For Tempering:
Oil - 1 tsp
Mustard seeds - ¼ tsp
Few methi(fenugreek) seeds
Red chili - 1 (broken into pieces)
METHOD :
• Wash and cook arhar dal in a pressure cooker adding a pinch of
turmeric powder.
• Place a kadai(wok) on the stove and pour 1 tsp of oil. Heat oil
and add mustard seeds, methi seeds, red chillies and curry leaves.
• When the mustard seeds splutter, add the vegetables and the sambar
powder and toss for a few seconds. Add a little water and cook the vegetables
for some time. Now add the tamarind water and cook for 5 minutes.
• Mash the cooked dal and add to the sambar. Let it boil for 3,4
minutes. If it is not thick enough you may add ½ a tsp of rice
pdr. mixed with a little water.
Goes well with hot rice, idli, vada and dosa.
Note:-Vegetables like bhindi, onion, capsicum and brinjal are to be fried
a little before adding sambar powder to the tadka or the tempering.
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SAMBAR TYPE 2
INGREDIENTS:
The ingredients for sambar are the same as in type 1, only instead of
sambar powder, we use ground masala. Also, instead of 1 cup arhar dal
take ¾ cup.
For masala :
Red chillies - 2,3
Chana dal - 2 tblsp
Coriander(Dhania seeds) - 2 tblsp
Fenugreek seeds - 7,8
Hing - a pinch
Poppy seeds (khus) - a pinch (optional)
Oil - 1/2 tsp
Coconut(Grated) - 3 heaped tblsp
For tempering :-¼ tsp mustard seeds, curry leaves and 1 tsp oil.
METHOD:
• Cook dal and vegetables as for sambar type 1.
• Fry masala in low heat except coconut and grind in a mixer with
coconut adding a little water to it.(not very smooth)
• Add dal and masala to tamarind juice and vegetables which are cooking
on the stove. Let it boil for 3,4 minutes. Remove from fire and add tempering
to it.
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PITLA- SAMBAR WITH A DIFFERENCE
INGREDIENTS:
Arhar dal and chana dal mixed - 1 cup
Tamarind juice - 1 cup( thicker than sambar)
Bitter gourd(Karela)- 200 gms or Brinjal - 200 gms
Salt to taste
Curry leaves
Lobia(Black eyed peas), peanuts, dried peas or kabuli chana or kala chana(any
one of them) - 2 tblsp
(In case of dried peas or chana or kala chana, soak chana etc over night
and cook and add to the pitla, before adding masala.)
Coconut(grated) - 5 tbsp
For tempering :- 1 tsp oil, 1/2tsp mustard seeds.
For masala to be ground :- 1 tsp. oil, 1 tsp dhania, 1 tblsp chana dal,a
pinch hing, 4 red chillies, a few 5,6 pepper corns.
METHOD:
• To prepare the masala, heat kadai and on medium heat fry the ingredients
given in the recipe. Add grated coconut and grind coarsely adding a little
water.
• Cook dals and keep aside.
• Cut bittergourd into small pieces.In case of brinjal, cut into
bigger pieces. Heat 11/2 tsp oil in a kadai and add mustard seeds and
curry leaves. When the seeds splutter, add the vegetables and fry a few
minutes. In case of brinjal you need not use the pressure cooker. You
can add imli salt and turmeric powder. Incase of bittergourd remove from
fire and put in a vessel.
• Add tamarind juice, salt and a small piece of gur (jaggery) and
a little turmeric powder and cook in a pressure cooker until soft yet
not mashed (may be 3,4 whistles) -this helps in reducing the bitterness
in the bittergourd.
• Now mix dal vegetables and ground masala and boil for 4,5 minutes,
adding a little water if it is too thick or if it sticks to the bottom.Now
it is ready to be served with hot plain rice and pappads.
(NOTE:-Bitter gourd 200gms=4,5(medium sized), Brinjal 200 gms=7,8 (medium
sized))
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KOOTU TYPE 1
INGREDIENTS :
Vegetables like chow chow, cabbage, cauliflower, beans, carrot, tender
brinjals, snake gourd, bottle gourd( lauki),etc. cut into small pieces
separately , or mixed together - 2 or 3 cups
Arhar dal or moong dal - ½ cup
Red chillies - .2,3
Salt to taste
Jeera - 1/2 tsp
Coconut grated - 4 heaped tbls
For tadka- Oil - 2 tsp, Mustard seeds - 1/4 tsp, Urad dal - ½ tsp,
few curry leaves.
METHOD :
• Cook arhar dal in a pressure cooker. If you are using moong dal,
moong dal and vegetables can be cooked together. See to it that moong
dal and vegetables do not get over cooked. If arhar dal is used, add cooked
dal to cooked vegetables. Add salt.
Grind together chillies, coconut and jeera with a little water. Add this
to the cooked dal and vegetables. Boil for sometime.
Heat oil in a sauce pan and add the mustard seeds. As they splutter, add
urad dal and as it turns golden brown, add curry leaves and add it to
the cooked vegetables.Goes well with hot rice and papad, badiyan(VADIGALU)
or chips.
NOTE:-You may reduce thequantity of dal and add more coconut.For a change
may make without dal also.That also tastes good.For tempering you may
use little coconut oil with other
cookig oil.
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KOOTU TYPE 2
(Same as the TYPE 1. but the masala is different.)
For grinding :
Urad dal - 2 heaped tsp
Red chillies 2
Pepper corns - 8 to 10
Grated coconut - 4 heaped tbsp.
Hing - a pinch.
For tadka :
Mustard seeds - ½ tsp
Curry leaves
For tempering you may add little ghee.
MOONG DAL AND VEG. KOOTU
This is for people who can't digest masala, especially
small children.
INGREDIENTS:
Moong dal 1 cup
Peppercorns - 8 or 10
Jeera - ½ tsp
Any vegetable(cabbage, carrot, ash gourd or lauki washed, and cut into
small pieces)
Few curry leaves(chopped fine)
METHOD :
• Cook moong dal and vegetables with a little salt and turmeric powder
in a kadai.
• Powder peppercorns and jeera coarsely and add to the cooked dal
and vegetables
• Add ½ tsp rice powder and stir well and let it boil for
2,3 minutes
• Add tempering or tadka of mustard seeds, urad dal ½ tsp
each and 1 small bitof red chili in 1 tsp oil.
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KOOTU WITH IMLI
INGREDIENTS:
Brinjal or raw banana cut into small pieces- 1 ½ cups
Arhar dal- ½ cup
Tamarind juice - ½ cup(not very thick)
Sambar powder - ½ tsp.
Salt to taste
Hing - 1 pinch
Oil - 1 and 1/2 tbls
Urad dal - 1/2 tsp
Chana dal - 1 tsp
Mustard seeds-1/4 tsps
Few curry leaves(chopped)
Coconut(grated)-4tbsps
METHOD:
• Cook arhar dal in a pressure cooker.
• Cook the vegetables with salt and add the tamarind water and boil
for 5 minutes. Now add the cooked the dal and boil for 5 minutes.
• In a separate kadai, heat the oil and add mustard seeds. When it
crackles, lower the heat add urad dal, red chilli sambar powder,coconut
and curry leaves.
• Let the dal turn golden coloured and add it to the 'kootu', boil
for 2 minutes and switch off the gas
NOTE:-For this recipe, you may add cooked chana, peas
etc. You may also add urad dal vadams(fried) after removing from gas.
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MIXED VEGETABLE KOOTU
INGREDIENTS :
Mung dal washed - ½ cup
Vegetables like cauliflower, cabbage, carrot, beans, potatoes, semphali
or flat beans, etc - 100 gms each or ½ cup (cut into small pieces)
For Tempering:
Sambar powder-1 tsp
Salt to taste
Curry leaves
Oil - 2 tsp oil
Mustard seeds - ½ tsp
Hing - a pinch
Urad dal - 1 tsp
Chana dal - 1tsp
Turmeric - 1 pinch
Coconut(grated)-2 tbsps
METHOD :
• In a pressure cooker, cook mung dal and vegetables adding 1 glass
of water, salt and a pinch of turmeric powder. Don't overcook it.
• Heat 1tsp of oil in a kadai, add mustard seeds and as they splutter
add urad dal, chana dal and other tempering ingredients. When dals become
golden brown, add curry leaves and pour it over the koottu. Now it can
be served with hot rice and fried pappads, chips, vadigalu or some fried
potato subji.
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BRINJAL AND SEMPHALI KOOTU
INGREDIENTS:
Arhar dal - ½ cup
Mixed vegetables (brinjal and semphali) - 1 cup each
Grated coconut - 3/4 cup
Salt to taste
Turmeric powder- a pinch
For Ground Masala :
Urad dal - 1 ½ tsp
Red chillies- 2,3
Few peppercorns
A pinch hing
Oil - 1 tsp
Grated coconut - ½ cup and some dhania.
: Fry everything except coconut in little oil and grind it with coconut
adding a little water.
METHOD:
• Cook arhar dal in a pressure cooker.
• Cook the vegetables in a kadai or a thick vessel adding a little
turmeric powder and salt.
• When the vegetables are soft, add the cooked dal and ground masala
and let it cook for 5,6 minutes. Remove from fire. Add the tempering and
serve with hot rice.
FOR TEMPERING :
• Heat a little oil in a pan add mustard seeds and when the seeds
splutter add curry leaves and pour it over the koottu and serve with hot
rice.You may add 1 tbsp coconut to tempering and fry for 1,2 minutes.
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ERISERI
INGREDIENTS:
Yam: Peeled, washed and cut into cubes-1 cup
Raw plantain(cut into cubes) - 1 cup
Pepper - ¼ tsp (powdered)
A pinch of turmeric powder
Salt to taste
Jeera(Cumin) -1/2 tsp
Red chillies - 2
Coconut(grated)-3/4 cup
Coconut oil-1/2 tsp
Mustard - 1/4 tsp
Curry leaves(chopped) - ½ tsp.
METHOD:
• Cook yam and plantain in a cup of water, adding pepper powder,salt
and turmeric powder.
• Grind jeera, chillies and coconut.Add this to the cooked vegetables,
mix well and let it boil for 3,4 minutes.The consistensy should be like
koottu. Add tempering and it is ready to be served with hot rice.
(NOTE:You may add ¼ cup cooked arhar dal to
eriseri(optional). Other preparations made with yam are chips, chutney,
raitha, subji(with or without coconut), koottus(with or without tamarind).Yam
contains calcium, so it is good for every one, especially for women.)
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KADI :TYPE 1
INGREDIENTS:
Slightly sour curd - 2 cups
Salt to taste
Vegetables like white pumpkin cut into 2' long pieces -1 cup
(Also tinda, bottlegourd, capsicum, bhindi fried in a tsp oil)
Green chillies - 3
Grated coconut - 1 cup
Jeera - ½ tsp
Ginger - ½ ' piece
Besan - 1 tsp.
For tempering:
1 tsp oil, ¼ tsp mustard and curry leaves
To prepare masala :
Grind coconut, jeera, chillies, and ginger into a paste adding a little
water
METHOD:
• Beat curd, add ground masala with 1 tsp besan and salt and keep
aside.
• Heat oil in kadai and add mustard seeds. As they crackle, add curry
leaves.
• Add ½ glass of water and vegetables and let it cook till
tender.Add the beaten curd and let it boil for 2 minutes over low heat.
(turn off the flame as soon as the mixture starts rising , otherwise the
mixture may curdle).
• Serve hot with rice and papad, roasted or fried
(NOTE:-For a change,add a few dhania seeds and 1 tsp of arhar dal and
a tsp of chana dal to the masala to be ground.You need not add besan to
the kadi.)
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KADI WITH DAL KOFTA
INGREDIENTS :
Arhar dal ½ cup
Chana dal ½ cup
Red chillis 2 or 3
Salt to taste
These are to be ground coarsely and kept aside. The dough should not be
very stiff, otherwise the koftas will become hard.
For masala:
Grated Coconut - 1/2 cup
Green chillis - 2
Jeera - 1 tsp
Grind these together.
For kadi:
Thin beaten curd - 3 cups
Besan - 1 tsp
Salt to taste
A pinch of turmeric powder.-all mixed together and kept aside.
For tempering:
Mustard seeds-1 ½ tsp
Curry leaves - a few
1 tsp oil.
METHOD :
Keep the pressure cooker with a little water at the bottom.Make small
balls out of the ground dal adding 1 tsp oil to the dough and place them
on the idli mould smeared with oil and steam for 7 or 8minutes. Let them
cool. Remove from mould and keep aside.
Mix the ground masala with the beaten curd adding a little salt if required.
Place a kadai on fire and put 1 tsp oil and add mustard seeds when the
oil is hot.As the seeds splutter, add curry leaves and the beaten curd
mixture.to it.Add also the dal koftas and bring to boil on a slow flame.As
the curd rises to the top put off the flame.
(NOTE: Dal koftas may also be cooked in tamarind water, adding ½
tsp sambar powder,salt,and a pinch of hing. Tempering with mustard seeds and curry leaves is
necessary.)
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KADI TYPE 3
Same as type1,but masala is different.
Fry in 1tsp oil- 2 red chillies, more than ¼ tsp fenugreek seeds,
and a pinch of hing. Grind this smooth with ½ cup of coconut(grated).Mix
with yogurt and to cooked vegetable and tempering. If it is not thick
enough, you may add 1/2 tsp rice powder to kadi and remove from gas as
kadi starts boiling.
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KADI TYPE 4
This kadi can be prepared without grinding any masala.You
may add any cooked vegetables to the kadi. For tempering:-1and ½
tsp oil,few mustard seeds,few fenugreek seeds,a pinch of hing,2,3 green
chillies(chopped) and curry leaves(chopped).After tempering, add ½
cup of water,add cut vegetables and let them get cooked. Now add yogurt
with1,2 tsp besan mixed to it. Remove as kadi starts rising.
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RASAM
INGREDIENTS:
Arhar dal 1/3 cup
Tomato- 1 big size, cut into pieces
Tamarind juice ½ cup
Salt to taste
Green chillies - 1 cut into two
A pinch of hing
Rasam powder ½ tsp
Curry leaves - a few
For tempering:½ tsp pure ghee, ¼ tsp mustard seeds, ¼
tsp jeera, a few coriander leaves chopped, a few curry leaves chopped.
METHOD :
• Cook dal in a pressure cooker and keep aside.
• In a thick vessel put tomato (1/2 the pieces) and other ingredients
except arhar dal and boil over slow fire for atleast 7,8 minutes.
• Now add the dal and a 1 glass of water and remaining tomatoes,
chillies and coriander leaves. Let it be on a low fire until a froth forms
on top - let it not boil. Bring down the fire..
• Heat a pan and add all the tempering ingredients. As the mustard
seeds start spluttering switch off the fire and pour it over the rasam.
Serve it with hot rice, papads or any fried vegetables.
NOTE :
1. For a change you may add powdered pepper and jeera to the tempering
. This adds to the flavour.
2. You may reduce the quantity of rasam powder and add coarsely mashed
1green chilli with a piece of ginger to the rasam with pepper jeera powder.
You may reduce tamarindi and add 1/2 tsp lime juice.
3. Adding garlic fried in ghee to the rasam is another option.
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MYSORE RASAM
INGREDIENTS :
Arhar dal - 1/3 cup
Tamarind juice - ½ cup medium thickness
Tomato - 1 cut into smal pieces ( optional)
Curry leaves
Salt to taste.
For masala:
Coriander seeds -1 tsp
Chana dal - 1 tsp
Arhar dal - ½ tsp
A few pepper corns
Jeera - ½ tsp
1 ½ tsp ghee for frying masala
Jaggery - the size of ½ a marble
1 ½ tbls grated coconut
A pinch of hing.
For tempering:
½ tsp mustard seeds,1/2 tsp ghee.
METHOD :
• Pressure cook arhar dal and keep aside.
• Heat a kadai or a pan, add a tsp of ghee and add all the masala
ingredients to it except coconut and fry on low fire till golden brown.
Remove and cool.Add coconut and grind to a coarse paste.
• Boil tamarind, salt and tomatoes for 5 minutes. Then add the cooked
dal, ground masala and 2 glasses of water to it. Reduce the flame and
let a thin layer of foam form on top.Add the chopped curry leaves and
switch off the flame.
• Heat a pan and add the tempering ingredients to it. As the seeds
splutter add it to the rasam.
Note:- This rasam will be slightly thick. Serve with
hot rice and ghee.Papads, chips, or vadams will go well with this.
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PEPPER RASAM
(THIS IS THE VEG. VERSION OF MULAGUTAWNY SOUP-MULAGU MEANS PEPPER)
INGREDIENTS:
Tamarind juice - ½ cup medium thickness
Salt to taste,
A pinch of hing
11/2 tsp coarse powder made out of coriander seeds, pepper corns, jeera,
and ½ red chilli.
For tempering :
1/4 tsp mustard seeds, 1 tsp ghee and few curry leaves.
METHOD :
• Boil tamarind juice, salt and one glass of water for 5 minutes.
Add the powder and curry leaves and one more glass of water. Let it be
on low flame till a thin layer of foam forms of top.Switch it off .
• Pour 1 tsp of ghee in a pan and add mustard seeds.As the seeds
start spluttering, pour it over the rasam.
(NOTE:- Very soothing for cold and rainy days- to be had with hot rice
with papad, chips or any fried subjis or taken as soup.)
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RASAM TYPE 4
The same rasam can be prepared without adding coriander
seeds and pepper. A tsp of arhar dal, 1 red chilli,1/2 tsp jeera and a
piece of ginger ground in a mixer with a little water may be added to
the tamarind water.This rasam will be milder than type 4 rasam.
(NOTE:-This goes well with dal(arhar) chutney.)
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RASAM TYPE 5
The same as type 1 but without
cooked dal. ½ tsp raw arhar dal may be added to the juice of tamarind
with other things. You may add garlic, fried in ghee.
VATTHA KUZHAMBU 1
These are sambars without dal. They are eaten with hot rice & plain cooked arhar dal.
INGREDIENTS :
Tamarind juice - 1cup -not very thick
Oil 2,3 tbsp.
A pinch of hing
Salt to taste
Chilli powder - 1/2 tsp
Vegetables like okra(bhindi), drumstick, red pumpkin or onion about 100gms
cut into medium size pieces
1/4 tsp methi(fenugreek) seeds
1/4 tsp mustard seeds
1/2 tsp each arhar dal and chana dal
A few curry leaves
½ tsp rice powder.
METHOD :
• Heat a kadai, add oil and mustard seeds. As the seeds crackle,
add methi seeds, arhar dal and chana dal. As they turn brown add the any
one of the vegetables and saute for a few minutes. Add curry leaves, hing
and chilli powder and saute for few more minutes.
• Now add the tamarind juice and let it boil for 5,6 minutes. Mix
once and smell whether the tamarind smells raw. Add rice powder .mixed
with 1tblsp water and boil for a few more minutes. Switch off the stove.
You may add a small piece of jaggery when it is boiling - this is optional
as some people do not like the sourness.
This can also be eaten with idlis and plain dosas. If there is no vegetable
available you may add deep fried papad in the end.
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VATTHA KUZHAMBU TYPE 2.
INGREDIENTS :
Tamarind juice 1 cup- not very thick
Oil - 2,3 tbsp
A pinch of hing
Salt to taste
Chili powder- one pinch
Sambar powder - 1/2 tsp.
1 pinch pepper powder
Dried vegetables like 'manatthakkali', ' sundakkai', bittergourd etc.
1 tsp chana dal
1tsp urad dal
1 tsp mustard seeds.
METHOD :
• Heat oil in kadai and add mustard seeds. As they splutter, add
the dals and hing. Keep on a low flame. As the dals turn golden brown
add the dried vegetables.As it turns slightly black add the chilli powder,
pepper powder, salt, sambar powder and curry leaves. Fry all these
for a few seconds.
• Now add the tamarind juice and let it boil for 5,6 minutes.Add
rice powder mixed with water and and let it boil for 2,3 minutes and switch
it off.
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VATTHA KUZHAMBHU TYPE 3
INGREDIENTS:
Tamarind juice 1cup- not very thick
Salt to taste
Oil - 4 tblsp
Mustard seeds - ½ tsp.
For Masala:
1 tsp oil
2,3 red chillies
10, 12 pepper corns
7,8 methis seeds
1 tsp urad dal
1 tsp chana dal
1/2 tsp arhar dal
A pinch of hing
Few curry leaves.
METHOD :
• Heat oil and add chillies etc to it. Fry until golden brown. Add
the curry leaves in the end.
• Grind it into a paste adding a little water. Keep aside.
• In the same kadai, heat a little oil, add mustard seeds and let
them splutter. Add tamarind, salt and ground masala and let it boil for
5,6 minutes. Mix well and it is ready to be served with hot rice and ghee
with papad and plain cooked, salted arhar dal.
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VEG DISH 1
(Any vegetable like cabbage, beans guarphali , chow-chow,knol-khol,cauliflower
etc. can be used.)
INGREDIENTS:
Vegetable cut finely - one cup
Coconut grated -1/4 cup
Salt to taste
1 red chilli cut into pieces
Mustard seeds -1/4 tsp
Urad dall(washed) ½ tsp
One tsp oil and a small pinch of turmeric powder.
METHOD:
• Heat oil in a kadai and fry mustard seeds and dal until dal gets
golden brown.
• Remove in a plate. Add ¼ glass of water to the kadai and
cook
vegetables until tender adding salt and turmeric powder.
• Drain excess water. Add tempering and coconut and let it remain
for 2-3 minutes. Mix well and remove from gas.
• Now it is ready to be used as side dish with sambar and rice.
Note : Excess water may be added to sambar or rasam. The same dish can
be prepared
without coconut also.
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VEG DISH 2
INGREDIENTS:
Same vegetables with some additions:Okra, raw plantain, potato, arbi,
yam, brinjal etc. cut - 1 cup (except arbi , which has to be boiled first)
Salt to taste
Oil - 2 tblsp
A few mustard seeds
A pinch of hing.
METHOD:
• Heat oil and add mustard seeds and hing. As they splutter add vegetables,
salt and turmeric pdr.
• After mixing well, sprinkle a little (half a handful)water and
cook with the lid over a low heat and let it cook for 5 minutes.
• As the vegetables get tender, add chili powder and mix well. Fry
for another 5 minutes.
NOTE:- You may fry till crisp if you add more oil
.
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USILI(VEGETABLE WITH DAL)
INGREDIENTS:
Arhar dal-1/2 cup
Chana dal-1/2 Cup
2 red chillies and 1green chilli
A pinch of hing
Curry leaves
Salt to taste
Oil -6,7 tbsps
Mustard seeds ¼ tsp
Urad dal-1/2 tsp
Vegetables like beans, gwarpali and cabbage (chopped finely).
METHOD:
• Wash and soak dals for 1 and ½ hrs. Grind in a mixer(dals
, salt, hing and chillies to a consistency that is neither smooth nor
coarse.Add chopped curry leaves.
• Steam cook the dough in an idli stand. After cooling, crumble dal.
• Heat oil in a kadai,add mustard seeds and as they splutter, add
urad dal.As dal turns golden brown, add cooked dal powder, and stir well
for five minutes over a low heat.
• Cook vegetables, drain excess water, and mix to dal mixture.On
a low heat, fry the mixture well for 2,3 minutes. If necessary ,add some
more oil. The consistensy of the dish should be like upma.
• Do not grind dals very dry,otherwise it will not be soft.You may
add 2,3 tsps of oil to the ground paste before baking. This may be taken
as subji with rice or mixed with hot rice.
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AVIAL
INGREDIENTS :
1/2 cup each of -vegetables like yam, potato, raw plantain, drumstick,
beans, chow-chow, cauliflower, knol-khol, white pumpkin, guarphali, arbi
(optional - to be boiled full and added to the already boiled vegetables)
cut into thin 1" long pieces-all mixed together,.
Thick yogurt- 1 to 1 ½ cups
Salt to taste
A pinch of turmeric
Pure coconut oil - 2 tsp (optional)
Jeera ½ tsp
4,5 green chilis and one red chili
Curry leaves(chopped) and 1tsp ghee
Coconut(grated)-5 cups..
METHOD:
• Grind together 4 cups coconut, chillies and jeera adding a little
water.
• Yam may be fried in a tsp of oil and then boiled along with other
vegetables adding some water, salt, little,turmeric powder and a tsp of
ghee.The colour of boiled vegetables should be light yellow.The vegetables
should not be over cooked,They should retain their shape.
• Add the ground masala ,remaining coconut, yogurt and curry leaves
and boil for 2,3 minutes on a low fire. Add coconut oil and coriander
leaves. Switch off the gas. If you don't like coconut oil add 2 tsp of
ghee.extra
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GOJJU
INGREDIENTS:
Large brinjals(eggplants) - 2 or 100 gms small brinjals
Onions small variety-2 or normal onions 150grms cut into small pieces
2 tblsp oil
1/4 tsp mustard seeds
Curry leaves
1 cup imli juice-slightly thick and salt to taste.
Tamarind juice
For masala :
2 tsp coriander seeds
2,3 red chillis
A few methi seeds
2 tsp chana dal
A pinch hing
1 cup imli juice- slightly thick
Salt to taste.
To prepare masala:
In ½ tsp of oil fry the ingredients for masala and powder it in
mixer.
METHOD:
•Heat a thick kadai and add oil and add mustard seeds. As the seeds
splutter add the vegetables and fry for 3,4 minutes.Add salt.
• When the vegetables get tender add tamarind juice and masala powder.Let
it boil for 5,6 minutes.Now add the curry leaves. Add jaggery if you like
and stir well and switch off.
• This is like the north Indian gur chutney and goes well with with rice
upma and khichdi.
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TOMATO KOOTTU.
INGREDIENTS:
Five or six tomatoes
2 big onions cut into long pieces
One heaped cup arhar dal
2 tsp tamarind juice
A pinch of turmeric powder
Salt to taste.
Masala:
Four red chillies
2 tsp dhania
6,7 pepper corns
Chana dal 2 tsp
3/4 cup coconut( grated)
Few grains jeera
1/4tsp poppy seeds (optional).
METHOD:
• Cook dal in a pressure cooker.Cut tomatoes and onions seperately.
In a kadai fry chillies etc in alow heat, adding ½ tsp oil until
dal turns golden brown. In a mixie grind it to a paste(not very fine).
• In a thick vessel or kadai, heat 2tsp oil, add mustard seeds. Add
onion
and fry ,after mustard splutters. After frying onions for 3 ,4 minutes,
add tomato pieces and fry for them for 2 3 minutes more. Add 1 glass of
water, salt and a pinch of turmeric powder and let it get cooked for five
minutes.
•Add cooked dal and masala and over a low flame mix well and let
it boil
for 2 3 minutes more. Add curry leaves.
• Now it is readyto be served with hot rice, puri chappathi etc.
Side dishes are papad,badiyan,chips etc
NOTE: By adding poppy seeds to the masala, you may reduce coconut.
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RAITHAS
1)Bhindi(Okra) : Okra cut into small bits and fried with a temperimg
of mustard seeds and mixed with yogurt.
2)Brinjal: Good quality brinjal, baked or fried and cooked and mixed with
yogurt - with mustard tempering
3)Snake gourd: Chow chow or snake gourd or bottle gourd fried with mustard
tempering and cooked and mixed with yogurt.
4)Carrot: Carrot(grated) mixed with curd and adding tempering.
5)Cucumber: Cucumber, peeled and grated or cut into very small bits added
to curd with tempering. Add green chillis chopped.
6)Coconut: Coconut, grated, added to curd.Add chopped green chillies to
the tempering.
7)Coconut 2: Grind coconut and 1 green chilli. Add to curd and salt. For
tempering use mustard seeds and urad dal. Urad dal tastes good in raitha.
8)Tomato: One or two chopped tomatoes fried along with mustard tempering
and some chopped green chillis added to the curd makes a tasty raitha.
9)Yam: Grate and grind, yam, coconut, chilli and salt to a smooth paste
adding little water.Mix with yam paste. Add tempering. Mix well and serve
sambar and rice.
(NOTE:-Yam should be of very good qualitity to prepare these dishes.)
(NOTE::-Curd should not be sour. If it is sour, add some thick milk.Adding
1 pinch of sugar prevents curd getting sour. Add salt according to your
taste)
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PANEER IN WHITE SAUCE
INGREDIENTS:
Paneer
Milk Powder
Milk
"Kasuri Methi" (Dried Methi leaves)
Tomato Puree
Jeera(Cumin)
Cloves
"Deggi Mirchi"
Oil
Salt
• Heat the oil and add the jeera for 'tadka'.
• Add tomato puree and let it boil. Add kasuri methi, deggi mirch, cloves
and salt.
• Simmer for a while and add milk powder mixed into milk.
• Blend it according to the consistency required.
• Finally add paneer cubes and boil for some time.
• Serve hot.
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SPICY RICE NOODLES
INGREDIENTS
Oil - 2tbsp
Chopped Spring Onions- 2tbsp
Fresh mushrooms(sliced) - 1/4 cup
Chopped garlic 1tsp
Chopped ginger 1tsp
Soy sauce - 2tsp
Red chili powder - 1tbsp
Peanuts (roasted & crushed) - 2tbsp
Noodles packet - 1medium
Lettuce - for decoration
Honey - 1tsp
• Heat oil, add chopped spring onions and fry for two
minutes.
• Add fresh mushrooms and fry again for two minutes.
• Add ginger and garlic (fresh), fry again for two minutes.
• Add soya sauce and red chilli paste, fry again for about a minute.
• Add roasted and crushed peanuts, mix well.
• Add the noodles and mix.
• Add 1 tsp. honey.
• Spread on a lettuce bed, sprinkle peanuts and serve hot.
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SPINACH PREPARATIONS
PLAIN
• Cook finely chopped spinach with a little salt and a pinch of asafoetida.
• Remove excess water, add ½ tsp rice powder and mash with a beater.Add
tempering,that is mustard seeds, urad dal and few bits of broken red chillies.
KADI
• Mashed spinach may be added to curd mixed with masala (coconut, jeera
and green chilli,ground to a paste)
• Tempering:-Mustard seeds in a spoon of coconut oil.1tsp besan mixed with
water may be added to the kadi.
KOOTTU
Just like other koottus but only moong is to be used.
SAMBAR
For this you need not chop spinach.Just like sambar(type1)
WITH TAMARIND
• Cook with arhar dal/moong dal or both adding 2 green chillies(chopped).
• Spinach should be finely chopped and mashed after it is cooked, and then
tamarind juice should be added. Sambar powder should be reduced, adding
a pinch of hing powder. More dal is to used than sambar.
PAKORA
Pakodas can be made of spinach. More spinach is to be used,than besan.
Just 1,2 tsps of rice powder is enough.You may add onion if you like.
Finely chopped spinach(a small quantity) may aslo be added to vada(udad).
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POTATO 1
INGREDIENTS:
Potato ¼ kg or 5,6
Chili pdr ¼ tsp
Salt to taste
Turmeric powder
Oil- 5,6 tsp
Mustard seeds - ¼ tsp
A pinch of hing.
METHOD :
• Boil and peel potatoes .
• Heat oil in a kadai. Add mustard seeds and hing. As the seeds start crackling,
add the potatoes(whole). Stir for few minutes and leave it on a slow flame
till the potatoes turn golden brown.
• Add salt, chili powder and turmeric powder and stir well. With the help
of a ladle break the potatoes into rough pieces and fry for some more
time.
• This tastes good with rice and rasam /sambar.
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POTATO 2
INGREDIENTS:
¼ kg or 5,6 potatoes
Oil 5 tblsp.
Mustard seeds ¼ tsp.
A pinch hing
Salt to taste
Chilli pdr ¼ tsp.
A pinch turmeric pdr.
METHOD :
• Wash and peel the potatoes. Cut into small cubes.
• Heat oil in a kadai.Add mustard seeds and hing. As the seeds splutter,
add the cut potatoes and mix well. Leave it on a a slow fire until it
becomes soft. Add salt, chilli powder and turmeric powder and mix well.
If you want, you can leave it on slow fire for some more time until it
becomes crisp.
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POTATO KURMA
INGREDIENTS:
Potatoes 4 or 5
Onions 2 medium sized
Ginger ½ inch piece
Garlic 2 pods
1"piece cinnamon
Saunf ½ tsp
Poppy seeds (khus seeds)
Coconut grated - 2 tblsp
Green chillies 2,3
Salt to taste
Curry leaves
Bay leaves- 2 nos.
Oil 2 tbls.
METHOD:
• Boil and peel potatoes and mash into big pieces.
• Grind to paste chillies, coconut, poppy seeds, ginger,garlic, cinnamon
(first powder poppy seeds and then add other ingredients)
• Heat oil in a kadai and pour the oil into it .When oil is hot add the
bay leaves and then the onions and fry for some time.The colour of the
onion should not change.
• Add the ground masala and fry for some time.
• Now add the mashed potatoes and ½ glass of water. Add salt. Let
it boil for some time. When the kurma is not too watery and cooked well,
add curry leaves and switch it off.This goes well with chappathis, puris,
parathas and also rice.
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POTATOES 4
INGREDIENTS:
For Masala:
Grind together into a paste-
2,3 tsp of dhania seeds
3 red chillies
Salt to taste
A pinch hing
2 tsp chana dal
A little tamarind.
METHOD :
• Boil 6, 7 med sized potatoesand peel cut into pieces.
• Smear the ground masala to the potatoes.
• oil in kadai and add mustard seeds.When the mustard starts spluttering,
add the potatoes to it. Fry until golden brown and serve hot with puris,
rice and sambar/rasam.You may add also add onion pieces to tempering.
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