Friday 6 December 2019

Gajar Mooli Pickle (Carrot Raddish Pickle)











Ingredients:

  • Carrot - 250 gms (Peel, wash & make it dry)
  • Mooli - 2-3 (Peel, wash & make it dry)
  • Green chilli - 50 gms (Cut in lengths)
  • Ginger - 50 gms (Wash, peel & cut it lengthy)
  • Salt - As required
  • Mustard oil - 1/4 cup
  • Mustard powder - 1 tbsp
  • Turmeric - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Asafoetida - 1/2 tsp
  • Pepper powder - 1/2 tsp
  • Ajwan - 1/2 tsp
  • Vinegar - 2 tsp


Method:

  • First cut all the vegetables.
  • Then mix 1 tsp of salt & put it in a plastic dry jar for 1 day.
  • Next day, drain the water & make a dry gajar, mooli mixture (carrot-raddish mixture).
  • Then take a pan, put oil & heat it (Please ensure that the smoke comes). Allow it to become cool.
  • In the meantime, take a bowl, add dry subji & other dry masalas.
  • Pour the oil & mix well.
  • Finely add the vinegar & mix well.
  • Store it in dry glass bottle.
  • Serve it with paratha & dal rice.

Gajar Mooli Paratha










Ingredients:

  • Wheat flour - 2 glasses
  • Salt - a pinch
  • Ajwan - 1/2 tsp
  • Oil + Water - As required
Knead soft like normal paratha & keep aside.

For stuffing:
  • Carrot - 250 gms. (peel & grate)
  • Methi leaves - 1 cup (clean finely & chop)
  • Salt - As required
  • Turmeric - 1/2 tsp
  • Green chilli - 2
  • Besan - 3-4 tbsp (1/4 cup)
  • Ginger - small piece
  • Garlic flakes - 2-3
  • Oil - 2 tsp
  • Red chilli powder - 1 tsp
  • Oil - 2 tsp
  • Besan - 1/4 cup
Grind green chilli, ginger & garlic flakes coarsely & mix together.

(Mix all together & keep aside).

Method:
  • Take a big ball from the dough, flatten it & dust with some flour.
  • Roll into circle, apply little oil, fill the stuffing (around 1-2 tbsp), bring the edges together & roll the paratha.
  • Then place the paratha on the hot tawa, apply little oil or ghee on both the sides, till both the sides have golden brown spots on them.
  • Serve with curd.

Thursday 5 December 2019

Udupi Style Vegetable Kuruma










Ingredients:
  • Mix vegetables - 1 cup [ carrot, beans, potato, peas  boiled and keep ]
  • Salt - as required
  • Red chili  powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Onion - 2 [ peel and chopped ]
  • Oil - 2 tbsp
  • Sugar - 1 tsp
  • Curd - 1 tbsp

For seasoning:
  • Cinnamon - 1 small piese
  • Cloves - 2
  • Cardamom - 2

For grinding masala:
  • Fresh coconut - 1/4 cup
  • Soaked cashews - 5 to 6
  • Poppy seeds - 1/2 tsp
  • Dry red chili - 1 or 2
  • Whole gram masala - each 1 
Grind all together to a smooth paste.


Method :

  • Take a pressure pan & add oil. 
  • When it becomes hot, add the seasoning & chopped onions. 
  • Stir till it changes to light pink colour. 
  • Then add the ground masala along with boiled vegetables, mix well & add dry masalas. 
  • Cook for 5 minutes more. 
  • Then add curd to that. 
  • Keep the flame low. Wait till it turns creamy. 
  • Then add a tsp of sugar & mix well. 
  • Finely garnish with coriander leaves.

Tuesday 3 December 2019

Raagi Idli






Ingredients:
  • Raagi - 3 glasses (soak for 4 hours)
  • Idli rice - 1 glass 
  • Urad dal - 1 glass
  • Poha (Aval) - 1/2 glass
  • Salt - as required

Method:

  • Soak rice and raagi together
  • In the meantime, soak dal separately, wash poha one time just before grinding
  • First grind dal, poha, then raagi & rice together 
  • Grind like normal idli batter 
  • Mix salt & keep for fermentation upto 8 hours. Prepare this previous day
  • Next day morning, make idlis (Don't stir the batter) 
  • Without stirring, just pour the batter and make idlis 
  • Serve with coconut chutney & sambar. 

Sunday 24 November 2019

Misal (Usal) Pav (A Maharashtra Dish)















Ingredients:
  • Mixed Sprouts (Channa, Moong, Greenpeas) - 2 cups
  • Fresh grated coconut - 2 tbsp
  • Onion - 2 (chopped)
  • Tomatoes - 3 (chopped)
  • Green chilli - 2
  • Ginger garlic paste - 1/2 tsp
  • Salt - As required
  • Turmeric - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Misal masala powder - 1 1/2 tsp
  • Pav - 2

For seasoning:
  • Mustard seeds - 1 tsp
  • Curry leaves - little

For garnishing:
  • Chopped onion - 2 tbsp
  • Lemon juice - little
  • Mixture / Farsan (Used for snacks)  - little
  • Coriander leaves - little

Method:
  • First boil the mixed sprouts in a cooker & wait for 3 whistles to come.
  • Take a kadai, add oil & fried onions till it changes into light pink colour.
  • Then add coconut & fry for 3 mins.
  • Add tomatoes, mix well & fry for 5 mins more.
  • Allow it to become cool & grind in a mixer adding green chilli, ginger & garlic to a smooth paste.
  • Then take a pressure cooker & add oil.
  • When it becomes hot, add ground masala to it & stir well.
  • Then add all the dry masalas & mix well.
  • Then add boiled sprouts along with water.
  • Check salt & close the cooker & wait for a whistle to come.
  • Keep the flame low & wait for 15-20 mins.
  • Then remove from the gas.
  • Your misal (usal) is ready.

For serving, add misal in a bowl, garnish with chopped onion, lemon juice & mixture / farsan & enjoy with Pav / Bread.

Saturday 16 November 2019

Kootanchoru








Ingredients:
  • Raw rice or boiled rice - 1 glass
  • Tuvar dal - 3/4 glass
(Wash & boil together in a cooker & wait for 4 whistles).
  • Vegetables - 1 cup [brinjal, carrot, potato, drumstick, raw banana & leafy vegetables (2 handful)]
  • Grated fresh coconut - 2 tsp
  • Small onions - 10 (peeled)
  • Salt - As required
  • Turmeric - 1/2 tsp
  • Tamarind paste - 1/2 tsp
  • Oil + ghee - 2-3 tbsp.

For grinding masala:
  • Big onion - 1
  • Garlic flakes - 2 
  • Dry red chillies - 4
  • Cumin seeds - 1/2 tsp
  • Grated coconut 
  • Water - little.

Grind all the above into a smooth paste.


For seasoning:
  • Mustard seeds - 1 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - little.

Method:
  • First cut all the vegetables into small pieces.
  • Then take a cooker, add oil & ghee together.
  • When it becomes hot, add the seasoning & wait for a second.
  • Then add small onion & fry till it changes into light brown colour.
  • Then add all the vegetables one by one & mix well.
  • Add salt, turmeric, ground masala along with tamarind paste & required water.
  • Then add boiled rice, dal & mix well.
  • Close the cooker & wait for 3-4 whistles to come.
  • After the pressure goes, open the cooker & garnish with curry leaves.
  • Serve with wafers, roasted papad & the above side dish (last image).