Tuesday, March 24, 2009

Rasam Powder

Ingredients:
1 kg Guntur Chilli
1 kg Daniya (coriander seeds)
150 gms Curry leaves
150 gms Jeera
35 gms Mustard
120 gms Pepper
170 gms Methi seeds
25 gms Cinnamon
25 gms Maratha Moggu
3-4 No.s Dry turmeric
1/4 tsp asafoetida

Method:
* Divide chilli into small portions and fry in a thick pan, with little oil, on a low flame, till they are crisp.
* Mix coriander seeds with fresh curry leaves and divide into small portions, fry in a thick pan, on a low flame till the curry leaves are dry.
* Fry jeera, mustard, methi in a thick pan on a low flame.
* Fry pepper, cinnamon, maratha moggu and asafoetida with little ghee, one after the other.
* Break turmeric into small pieces.
* Cool and mix all the ingredients and make a smooth powder, in a mixie (or in a flour mill). Sieve and store in an airtight container. Can be stored and used for 1 year.

Friday, March 20, 2009

Chutney Pudi


Ingredients:
250 gms Fried gram
85 gms Grated dry coconut
20 gms Tamarind (cut into tiny pieces)
25 gms Red chilli powder
25 gms Jaggery
25 gms Crystal salt
5 strings curry leaves
2-3 pinches of hing

For the seasoning:
4 tbsp Oil
1/2 tsp Mustard
3 strings of curry leaves
2 pinches of hing

Method:
Mix all the ingredients together and powder in a mixie, in 2 or 3 batches. Mix well. Heat oil in a thick pan, add mustard, curry leaves, hing and add the prepared chutney pudi and fry on a very low flame for 5-6 minutes or till it is warm. Switch off and leave it in the pan till it is completely cooled. Store in an air tight container.

This recipe is contributed by Smt. Yellamma.

Thursday, March 12, 2009

Onion Chutney


Ingredients:
500 gms onion - cut lengthwise
30 gms crystal salt
70 gms jaggery
30 gms tamarind - soak
25 gms red chilli
40 gms fried gram
30 gms dry coconut - grated

For the seasoning:
6 tbsp oil
1 tsp mustard
1/2 tsp jeera
6 strings curry leaves
A pinch of asafoetida


Method:
Soak tamarind, salt and jaggery together.
Powder dry coconut, fried gram and red chilli in a mixie without adding water. To this add the soaked tamarind, salt, and jaggery and make it into a smooth paste. Lastly add onion and grind coarsely (whip).

Heat oil in a pan, add mustard, jeera, curry leaves, hing. Add the onion chutney and fry on a low flame for 30 minutes or till the onion is cooked. Cool and store in an air tight container. Can be stored in the refrigerator for 15 to 20 days. Tastes good with dosa.

This recipe is contributed by Smt. Indravathi.