Wednesday, April 22, 2009

Raw Mango Chutney

Ingredients:
165 gms Raw mango - grated
70 gms Dry coconut - grated
15 gms Red chillies guntur
32 gms Salt
90 gms Jaggery
2 tbsp oil
1/2 tsp mustard
1/2 tsp jeera
2 strings curry leaves

Method:
Peel and grate raw mango. In a mixer take grated coconut, red chilli, salt, and jaggery - powder without adding water. Now add grated mango, a little water and grind again. Heat oil in a thick pan, add mustard, jeera, curry leaves and the ground chutney. Fry on a low flame till done. Serve with rice or dosa.

If the raw mango is too tangy, add 10-20 gms more jaggery.

This recipe is contributed by Smt. Yellamma.

Thursday, April 16, 2009

Bitter Gourd Powder

Ingredients:
1/4 Kg. Bitter Gourd
30 gms. Dry coconut - grated
12 gms. Crystal salt
10 gms. Tamarind (cut into small pieces)
10 gms. Chilli powder
10 gms. Jaggery
1/4 tsp powdered salt
2 pinches turmeric powder
3 tsp oil
1/4 tsp mustard
2 strings curry leaves - chop finely

Method:
Peel the bitter gourd lightly, cut into halves, remove seeds, grate and add 1/4 tsp powdered salt and 2 pinches of turmeric powder, keep aside for half an hour. Squeeze the bitter gourd to remove the water content. In a thick pan, heat 2 tsp of oil, add the bitter gourd and fry on a low flame, till crisp. Keep aside.
In a mixer add the other ingredients - dry grated coconut, salt, tamarind pieces, chilli powder, jaggery and powder it.
In the same pan, heat 1 tsp oil, add mustard, curry leaves, the prepared masala, fried bitter gourd, mix well and switch off immediately. Leave it in the pan till it is completely cooled. Store in an air tight container. Serve with rice.

Tuesday, April 7, 2009

Sambar Powder (for idli)


Ingredients:
80 gms Guntur chilli
50 gms Channa dal
50 gms Urad dal
30 gms Coriander seeds
15 gms Jeera
10 gms Methi
10 gms Cinnamon
10 gms Maraat Moggu
10 gms Pepper
5 gms Mustard
20 No. Cloves
8 No. Cardamom

Method:
Fry all the ingredients together in a thick pan on a low flame, till the dals turn golden brown and the chillies are crisp. Cool and powder in a mixie. Sieve and store in an air tight container.

This masala is used to make sambar for Idlis, Bisi bele bhath, Vangi bhath, and Rava Vangi Bhath. The recipes for these will be published soon.