Thursday, July 30, 2009

Palak Dal

Ingredients:

300 gms Palak - clean, wash and cut
130 gms Onion - chop
100 gms Toor dal
10 gms green chilli - slit in the centre and cut finely
250 ml water
1 pinch turmeric

30-35 gms grated raw mango
10 gms salt.

For the seasoning:
1 tbsp oil
1/2 tsp mustard
1/2 tsp jeera
8 pods garlic
2 strings curry leaves
1 pinch hing

Method:

Pressure cook dal, palak, onion, green chilli, turmeric and water. When the pressure is released, mash dal, add grated raw mango, salt and boil. No need to add water. Heat oil, add all seasonings and pour this on top.



Tuesday, July 28, 2009

Sambar for Idli

Ingredients:

80 gms toor dal
150 gms onion - chop
one pinch haldi

250 gms tomato - chop
30 gms fresh grated coconut
20 gms sambar masala

15 gms tamarind - soak
15 gms salt
20 gms jaggery
100 gms tomato - chop

For the seasoning
2 tsp oil
1/2 tsp mustard
1/2 tsp jeera
2 strings curry leaves
one pinch hing
2 pinches garam masala
1 tbsp finely chopped coriander leaves

1) Pressure cook dal and onion with little turmeric powder. When the pressure is released, mash dal.

2) Grind together tomato, coconut and sambar masala powder with little water in a mixer, to a fine paste.

3) Add the above paste to the dal, add tamarind pulp, salt, jaggery, cut tomatoes and add water to adjust consistency and boil till tomato is cooked. Transfer to a serving bowl.

4) Heat oil add seasoning. Add this to the serving bowl and garnish with garam masala and chopped coriander.

Variation: Vegetables like carrot, beans, potatoes, and peas can be added in small quantities, if desired, to the pressure cooker.

Thursday, July 2, 2009

Gojjavalakki

Ingredients:

1 Kg. Thick Avalakki (Poha/Rice flakes) (powder coarsely)

60 gms Byadigi Chilli
65 gms Salt
70 gms Tamarind - cut into small bits
65 gms Dry coconut - grated

175 gms Jaggery - weigh the ball and grate finely

45 gms Rasam powder

50 gms Black Til - fry and powder coarsely

Fry together and powder:
12 gms daniya,
8 gms jeera,
5 gms each pepper, methi, mustard

For the seasoning:
200 gms Refined oil
12 gms Mustard
20 gms Fresh curry leaves
125 gms Groundnuts
A little Hing
A little turmeric powder

Method:

Powder avalakki coarsely in a mixer, sieve and remove fine powder. Keep this tari aside.

Put tamarind, salt, chillies and dry coconut into the mixer and powder it. Now mix this powder to the avalakki. Along with this mix finely grated jaggery, rasam powder, black til powder, prepared masala powder, to the avalakki and mix very well.

Heat oil in a pan, add mustard. When it splutters add hing, curry leaves and groundnuts. When the groundnuts are done add the turmeric powder and the prepared avalakki. Mix well on a low flame for about 3 minutes. Put off the flame. Cool well before storing it in an air tight container.

How to use:

Take 1 cup of gojjavalakki ready mix in a bowl, add 3/4 cup of boiling water to it. Put a lid and let it stand for 10 minutes. Mix and microwave for 1 minute and serve hot.


This recipe is contributed by Mamatha and Chandrakala.