2010/06/30

RASAM PODI / POWDER VERSION 1




INGREDIENTS :

Pepper -- 50 gm
Jeera -- 50gm
Coriander Seeds -- 50 gm
Asafoetida (Compound or Powder )-- 20gm
Red Chillies -- 50 gm
Curry leaves ( dried already inside the room and not in sun light)

METHOD OF PREPARATION :

1) Fry all these without oil except Asafoetida (powder) .If you use compounded asafoetida , then fry it in a spoon of oil (low flame) .
2) Then , add curry leaves .
3) Finally , powder all the ingredients in a dry mixer . If curry leaves is more, the powder turns into green. Don't worry it will be more flavourful.

Store it an air tight container .
This goes to CWS - Pepper hosted by Padma , event started by Priya Suresh and Priya's Think Spice : Think Fenugreek seeds event initially started by Sunitha .

REPOSTS FOR SARA'S THINK SPICE : THINK GARAM MASALA EVENT :

Vegetable biriyani
Black channa dal rice
Pani poori
Black Channa dal gravy
Dal Makni

2010/06/29

BRINJAL CURRY




INGREDIENTS :

Brinjal - 150 gms
Mustard and Jeera - 1 tsp each
Salt to taste
Curry leaves
Ginger- garlic paste - 1 tsp
Tamarind - a small piece
Red Chillies - 2

For Grinding :

Onion - 1
Coriander seeds - 1 tsp
Pepper - 1 tsp
Jeera - 1 tsp
Coconut pieces - 3
Ground nut - 10 nos
White til seeds - 1 tsp
Chilli powder - 2 tsps
Turmeric powder - 1 tsp

METHOD OF PREPARATION :

1) Roast the ingredients for grinding with a spoon of oil and then make a paste .
2) Heat oil in a kadai . Once hot , add mustard and jeera . When it splutters , add curry leaves and red chillies .
3) Then add ginger- garlic paste and saute for a minute.
4) Next add sliced brinjal to it .Sprinkle little water and cover with a lid.
5) When it is cooked , add grinded masala to it .
6) Add tamarind juice and salt . Cover with a lid and cook in slow flame till the oil separates .

Serve hot with Rice / Roti .
This goes to CWS - Pepper hosted by Padma , event started by Priya Suresh .

Other recipe for the event is Mutton liver pepper fry .

2010/06/24

PARUPPU PODI / MIXED LENTILS POWDER/IDLI PODI VERSION 2



INGREDIENTS :

Channa dal -- 1 cup
Moong dal - 1 cup
Toor Dal -- 1 cup
White round urat dal -- 1/2 cup
Black Urat dal (round) - 1/2 cup
Masoor dal - 1/2 cup
Asafoetida -- 3 tbsps
Red Chillies - 15 - 20
Curry leaves - 1 handful
Salt to taste

METHOD OF PREPARATION :

1) Roast all the lentils with a spoon of gingelly oil .
2) Roast till the flavours rules out and transfer it to a bowl .
3) Then , roast red chillies , curry leaves and asafoetida .
4) Finally , grind them in a mixer with salt . Grind it fine .

Serve it with hot Rice and Ghee .

2010/06/23

INSTANT MANGO PICKLE

Hai Friends

Back here after a month break...........Had a wonderful vacation and birthday celebration ........Thank you friends for visiting my blog even in my absence . I need all your support and encouragement for years to come .

Cheers,
Shama

Here comes the recipe for today ,

MANGO PICKLE :





INGREDIENTS :

Raw Mango - 2 medium
Mustard - 1 handful
Chilli flakes -- 5 tbsps (change accordingly to your taste)
Gingelly oil -- 3 tbsps
Asafoetida - 1 tsp
Methi powder - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Cut mango to small pieces .
2) Mix salt , chilli powder and mango in a big bowl (glass or any cooking vessel) .
3) Allow it to marinate for 4-5 hours.
4) Then , heat oil in a pan . Once hot , add mustard . when it splutters , add Asafoetida and Methi powder .
5) Finally , add this to the mango mixture and mix it well .

Store it in a airtight , clean and dry container .