Saturday, July 30, 2011

Chutney Pudi

Chutney Pudi

Channa dal - 1 cup
Urad dal - 3/4 cup
Dry chillies - 2 hand ful / 250 grm (50-50 mixture of Byadige menasina kai / guntur menasinkai)
Curry leaves - 2 hand ful
Tamarind - one hand ful (or as per taste)
Dry coconut - 1 cup (Grated)
Hing - 1/2 tspn
Salt to taste
Jaggery - 1/2 cup (finely crushed)

1) Dry roast Channa dal and urad dal separately till golden brown on medium flame and keep aside.
2) Next, dry roast Dry chillies and blend it to a course powder and keep aside.
3) Now, Dry roast Curry leaves and tamarind separately and keep aside.
4) Now, take a broad vessel mix roasted channa dal, urad dal, Chilli powder (Use as per your taste).
5) To this, add tamarind, salt to taste, curry leaves and hing and mix all of these ingredients well.
6) Now, blend this mixture to a course powder and keep aside.  
7) Roast Dry coconut to slight brown colour and blend it to a course powder separately.
8) To this add the above made mixture and blend all together, now add salt and jaggery and keep aside.
9) Take a small pan to this add 2 tspn oil and wait till oil is hot. Once hot, switch off the stove, add 1/2 tspn of turmeric and pour the oil on the chutney powder and give it a good mix.
10) This powder can be stored in the air tight container for few months and will be excellent to eat with hot rice with some ghee, or Idlis or dosas or even chapati.


Thursday, July 21, 2011

Rasavangi Gojju

Rasavangi Gojju

Cinnamon Stick -  1 inch piece
Fenugreek seeds - 1/4 tspn
Urad dal - 1 tspn
Coriander seeds - 1 1/2 tspn
Jeera - 1/4 tspn (optional)
WhiteTill/Sesame seeds - 2 tspn
Dry Chilli - 6-7 nos. or as per taste
Poppy Seeds - 1 tspn
Fresh Coconut - 1 cup Grated
Jaggery - 4 tspn
Tamarind - 1 large lemon size
Oil - 3/4 cup
Mustard seeds - 1/2 tspn
Curry Leaves - 5 leaves
Hing - 1/4 tspn
Dry chillies - 2 nos. (For seasoning)
Lady's Finger - 1/2 kg

1) Chop the lady's finger into 1 cm pieces and keep aside.
2) Soak tamarind and extract the pulp and keep aside.
3) Take a pan, add 1 1/ 2 tspn of oil. To this add Cinnamon, fenugreek seeds and fry till golden brown.
4) Now add Jeera, Urad Dal and Coriander seeds and fry till light brown, and then, add chillies and fry till they get golden brown. Now add poppy seeds and switch off the stove and roast till poppy seeds turn slight brown colour.
5) Now add coconut to this mixture and keep aside.
6) In another pan, fry till and add it to the mixture along with hing.
7) Now, blend the mixture with some water to a course paste and keep aside.
8) Take a pan, add 5 tspn of oil, and add chopped ladys finger and fry till the stickiness disappears and add turmeric to it.
9) Now add the tamarind extract to the ladys finger, and let it boil for about 10 mins.
10) Now, add salt to taste and the ground mixture to this and add jaggery (3/4 of quantity of the tamarind extract) to this mixture and let it boil for another 5 mins.
11) Check the seasoning and add some more salt to taste if required.
12) In another pan, add 1 tspn oil, once hot add mustard seeds, 2 dry chillies, and switch off the stove and add curry leaves and pour this seasoning to the above made gojju.
13) Garnish with coriander leaves and serve with Rice / chapati / mudde / roti.

You can use variety of vegetables/fruits and you will get different flavours.  
Vegetables: Brinjal, Bitterguard, Cucumber, Seemebadinekai/Chayote Squash, Small raw mango, Ladys finger
Fruits: Pineapple, seedless green grapes

Friday, July 15, 2011

Stuffed Eggplant

Stuffed Eggplant/Yennagai

Brinjal, is mine and my dad's all time favourite. And this dish is my mom's signature dishes and she makes this dish so yummy, we can eat min 3 brinjals during one meal. :)

My BIL if invited home, used to demand to make this dish and only then he used to visit us.And now, its my In-laws fav as well and I made this on demand learning from my mom.

Its so tasty and easy recipe and goes excellent with hot rice and ghee. (Don't blame me, its definitely not a diet recipe)


Small Brinjals - 6 nos.
Grated Fresh Coconut - 3 tspn
Garlic pods - 3 nos.
Vangibath powder - 7 tspn  (You can use any masala powder you have)
Oil - 1 cup
Salt to taste

1) Slit brinjal into 4 quarters keeping the crown of the brinjal intact.
2) Take a non-stick pan and add enough oil (Around 4 tbl spn) and fry the slit brinjal till it gets crispy on the outside and soft in the inside.
For the stuffing:
3) Make a course paste of Vangibath powder, garlic pods, coconut and salt and keep aside

4) Once the roasted brinjal becomes warm, carefully stuff in the ground mixture into the slit of brinjal and close them tight enough such that they dont open up.

5) Now, take the non-stick pan and add 2 tspn of oil, and drop these stuffed brinjals carefully into the pan and cook them for about 4 mins turning them on all sides. Keep the excess stuffing handy, as you can use it to mix to rice, if you need the brinjal to be more spicy.

6) Now, stuffed brinjals are ready to be served with rice or chapati.


Othu Shavige. Version 2 (Step by step Procedure)

Pressed Noodles
I am back with another way of making othu shavige or Pressed noodles. Straight from Mother in law Kitchen. Check out this detailed recipe and enjoy making it. :)

Ingredients needed for noodles:
Rice Flour - 2 cups
Water - 4 cups
Ghee / oil - 2 tbl spn.


1.Bring water to boil in a thick bottomed wide pan and immediately add salt and oil/ghee. Keep some hot water aside to use it if required

2.When water is boiling just put the rice flour in the water and just place the wooden spatula. Now close the vessel and let it steam for about 10 - 15 mins .

3.After 15 mins, mix flour with water using a wooden stick (Mudde koolu) or wooden spatula till it forms a big lump. (If it gets dry and need some more water just add the water you kept aside and keep stirring till done)

4) After it is steamed take small portions of the dough and knead the dough well to make sure there are no lumps and make them into cylindrical balls just nice to fit in the chakli press/chakli maker/shavige mane whichever you have. 
5) Now, in another vessel bring water to a boil and drop these cylindrical shapped dough into the water and let it steam for about 5 – 10 mins.

6) Now, Keep enough plates ready to press the noodles. Take these small portions of steamed dough and place it into the chakli maker and press them in circular motion to cover the entire plate. (This is the hard job of the whole recipe... get hold of your hubby or whoever is strong and get their help to press these noodles :) ) 

7) Repeat this for the rest of the dough and the noodles are ready to serve hot.
Make sure you finish pressing the noodles when they are hot. To avoid the dough to cool down faster keep the rest of cylindrical dough in the hot water itself while you are in the process of pressing)

For sweet version of Noodles

You will need per serving:
Grated Jaggery - 1tbl spn.
Roasted Till/sesame powder-  1 tbl spn.
Ghee - 1 - 2 tbl spn. (I like to eat with extra ghee ;) )
Hot Milk - 1 cup
1.Place one layer of freshly pressed noodles on the plate.
2. Add the mixture of jaggery and Roasted till powder
3. Add ghee and hot milk on top of the noodles. and serve hot. It tastes too yummy.
Alternatively you can also eat these noodles with gasagase payasa.

For spicy version of noodles
You will need for each serving :
Oil : 2 tbsp
Mustard seeds : 1 tsp
Peanuts : handful
Chana dal : 1 tbsp
Urad dal : 1tbsp
Cashews - 4 -5 nos. (Optional)
Turmeric : 1tsp
Green Chillies : 20 (slit vertically)
Curry Leaves : from 4 lines
Fresh grated coconut - 4 tbl spn
Coriander leaves - 4 tbl spn (Finely chopped)
Lemon juice (Optional)
Salt to taste

1.Heat oil in a pan.
2.Add mustard once they splutter add peanuts,channa dal, urad dal and cashews and fry them till they turn golden brown. Add turmeric, slit green chillies and curry leaves
3.Pour this over plain shavige and add salt as desired (remember there is salt already in the noodles), lemon juice, grated fresh coconut, chopped coriander leaves and mix well
4. Serve hot with coconut chutney.. It tastes yum... 
Hope you and your family enjoy this recipe.  


Thursday, July 14, 2011

Sambar Powder

Sambar Powder:

Channa Dal - 1 cup
Urad dal - 3/4 cup
Coriander Seeds - 2 cup
Dry Chillies (Byadige Menasinakai) - 1/4 kg
Jeera - 1/2 cup
Cinnamon sticks (Chekke) - 25 grms
Dry coconut - 1 full (Grated)
1) Dry roast all these ingredients separately till they get crispy (other than chillies) with little oil.
2) Grind all the ingredients together to a course powder (Excluding dry coconut),
3) Now, blend dry coconut separately and mix it to the above ground mixture.
4) Powder is ready to be used to make sambar. You can store this powder in air tight container and use it when ever you want to make sambar or any curries.