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Sunday, 5 August 2018

Gooseberry Pickle / Nellikka Achar


15 nellikka/ gooseberries, fresh or frozen
1 tbsp ginger, chopped
1 tbsp ginger, chopped
1 sprig curry leaves
1/2 tsp asafoetida
1/4 tsp fenugreek powder
3-4 tbsp chilli powder
1/2 tsp turmeric powder
1/4 cup vinegar
salt to taste
1 tsp mustard seeds
4-5 tbsp oil ( sesame oil)

  1. Wash and steam the gooseberry in a steamer until soft. Allow it to cool and then cut in slices and remove seeds. Keep it aside.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add chopped ginger, garlic and curry leaves and saute till the raw smell disappears.
  4. Then reduce the flame to low and add fenugreek powder, asafoetida, chilli powder and turmeric powder and saute for 1-2 minutes.
  5. Now add in the cut nellikka and toss well. Add salt and 3-4 tbsp water ( can use the water used for steaming nellikka) and cook for 1-2 minutes until all the nellikka pieces are well coated with the spices. 
  6. Add the vinegar and then switch off the flame.
  7. Allow it to cool completely and store in an air tight glass container/ bottle...
Recipe adapted from here...

Friday, 3 August 2018

Green Apple Pachadi


1 big green apple
1/4-1/2 cup grated coconut
1 cup yoghurt
1-2 green chillies
1/2 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies

  1. Peel and chop green apple into small pieces and cook it in a pan adding green chillies, salt and 1/4 cup of water for about 5 minutes until the apple turn slightly tender.
  2. Grind grated coconut with cumin seeds and 1/2 tsp mustard seeds to a smooth paste.
  3. Mix this ground coconut paste with yoghurt and then add to the cooked green apple, mix well and heat in low flame for 2-3 minutes. Don't allow to boil.
  4. Check for salt and switch off the flame. 
  5. Heat little oil in a pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the curry...Serve with rice... 

Thursday, 2 August 2018

Masala Kootu Curry


1 large raw plantain, peeled and diced
1 1/2 cup chena/ elephan yam/ suran, peeled and diced
1/2 cup brown chickpeas / kadala
1/4 tsp cumin seeds
1/2 tsp black pepper corns
2-3 green chillies, slit
1/4 tsp turmeric powder
1/2 tsp chilli powder
1 1/2-2 cups grated coconut
1/2 tsp garam masala
1/2 tsp jaggery
1/2 tsp mustard seeds
2 dry red chilles
2 sprigs curry leaves
salt to taste
1 1/2 tbsp coconut oil

  1. Soak brown chickpeas overnight or atleast 7 hours and pressure cook it adding enough water and salt for around 5 whistles or until soft. Drain the water and keep it aside.
  2. In a pan , roast the grated coconut adding 1 tsp oil until until golden brown in color and keep it aside.
  3. Crush cumin seeds and black pepper corns using a mortar and pestle and keep it aside.
  4. Cook the diced raw plantain and yam with green chillies, curry leaves, turmeric powder, chilli powder and salt adding 1 1/2 -2 cups of water . ( or pressure cook for 1 whistle adding around 3/4 cup of water).
  5. Cook for about 15-20 minutes until they are done and the water almost evaporates completely.
  6. Open the lid and mash the vegetables slightly. Then add the garam masala, crushed cumin seeds and black pepper and 1 cup cooked kadala and mix well. Adjust the salt. 
  7. Add 1/2 tsp jaggery and roasted coconut to this, mix well and cook for 1 minute at low flame. Switch off.
  8. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry for few seconds. 
  9. Pour this over the prepared kootu curry and keep covered for 10 minutes.
  10. Open the lid and mix well. Serve hot with rice..
Recipe adapted from here..

Wednesday, 1 August 2018

Kovakka Sambar / Ivy Gourd Sambar


20-25 ( 1 1/2 cup ) ivygourd/ kovakka
1 cup toor dal/ thuvaraparippu
15 shallots, sliced
2 garlic cloves
2 small tomatoes
small gooseberry size tamarind
1/4 tsp tutmeric powder
1 tsp chilli powder
1 1/2 tsp coriander powder
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
2 dry red chillies
1 sprig curry leaves
a big pinch of asafoetida
salt to taste
1 1/2 tbsp oil
2-3 tbsp coriander leaves, chopped

  1. Wash and cut the kovakka into lengthwise pieces and keep it aside. Soak tamarind in little water, extract its juice and keep it aside.
  2. In a pressure cooker, cook the toor dal with 2-3 cups of water and turmeric powder till soft and mushy. Mash the cooked dal well using back side of ladle and keep it aside.
  3. Heat 2 tsp oil in a thick bottomed pan and add shallots and garlic and saute till the colour starts to change.
  4. Add the chopped tomatoes to this and saute well till soft.
  5. Add the sliced kovakka and salt and saute for 1-2 minutes on medium flame.
  6. Then add the tamarind juice, chilli powder and coriander powder, mix well and cook till the raw smell disappears.
  7. Add a cup of water to this, mix well and cook covered till the kovakka turns soft. (Don't overcook the kovakka).
  8. Then add the mashed toor dal and mix well. Add a cup or more water as required and bring to a boil.
  9. Heat oil in another pan and splutter mustard seeds. Then add the fenugreek seeds and fry them till light brown colour.
  10. Now add the cumin seeds, dry red chillies and curry leaves and fry. Switch off the flame and add asafoetida on that hot oil.
  11. Pour this tempering over the sambar and allow to boil once. Adjust the salt and garnish with chopped coriander leaves.
  12. Switch off the flame and then serve with rice/ idli/ dosa...

Tuesday, 31 July 2018

Strawberry Falooda


strawberry syrup, as required / 10 strawberries and 2-3 tbsp sugar
1/2 cup vermicelli
3 cups milk
1/4 cup sugar ( or as required)
1 1/2 tbsp basil seeds
2-3 scoops of ice cream
nuts and fresh strawberries, to garnish

  1. Soak the basil seeds in 1/4 cup of water.
  2. In a saucepan, boil milk adding sugar. Remove a cup of milk from this and allow to chill.
  3. In the remaining milk, add vermicelli and cook it on low flame till it becomes soft. Then keep it in refrigerator to cool.
  4. Wash and chop strawberries into small pieces. Then puree it in a blender adding 2-3 tbsp of sugar and little water until smooth ( or prepare the strawberry syrup).
  5. To serve, take 2-3 tall glasses and add 2 tbsp of strawberry syrup or strawberry puree and then top it with little cooked vermicelli.
  6. Then with the chilled milk and then add little soaked basil seeds.
  7. Finally top it with a scoop of vanilla or strawberry ice cream. Garnish with nuts or fresh strawberries...Serve immediately..
Recipe adapted from here...
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