Paruppu podi(Andra Style Chutney Powder)

Gram dal - 1 Measure

Toor dal or Pottu kadalai - 1 Measure

Cumin seeds- 11/2 table spoons

Red Chilles according to the spice required. 

Whole red peppers - 5 to 10

Roast the above without oil, add salt and asafoetida and grind into a very fine powder.

Eat it with hot rice and ghee, it tastes really good.

Coriander-tomato chutney

 

Fresh coriander leaves(cilantro/parsley) - 1 cup

Tomato - 1 large

Grated coconut - 1/2 cup

green chillies - 2

tamarind - a pinch

Salt - to taste

Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato into medium sized pieces.

 

Add the other ingredients and grind it in the blender into a thick paste.

Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urud dal.

 

Add the ground paste and fry till the raw smell dissappears.

Ginger Pickle

Grate ginger finely.

 

Take oil and add mustard seeds.When it splatters,

 

 Add fenugreek seed powder and asafoetida.

 

Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.

Lemon Pickle

Home made pickles are always good and tasty, I used to always wait for holidays  to go to granny's place and taste those Mango and lemon pickles which used to be so unique in taste. No preservatives.

Lime pickle

Fresh lime(large size, thin skin, ripe) - 6

Cut into medium pieces.(Preseve the juice while cutting).Add salt and also the juice of lemon- 4 spoons leave it for 2 days.

3rd day mix it well and add chilli powder - 4 spoons, asafoetida - 1/2 spoon and mix well.

After 2 days of adding chilli powder and asafoetida,  add 1/4 cup of sesame oil and leave it aside.

Again adding oil is optional. I do not add oil.

Store it in Glass or Plastic Jars and store in Refrigerator.

Whenever needed take little and add mustard and asafoetida tempering to it and keep it for serving.

(add mustard seeds to 4 spoons of oil and when it splatters add  

Add this to the pickle and mix)

Chana Dal Dokla

 

For 4 servings
Prepration time: Fermentaion and prepration 16 hrs.

 

Chana Dal  100gms.

Rice 100 gms.
Beaten rice: 50 gms.
Curd (yogurt) 1 cup
Chopped green chili 1 tbsp.
Turmeric powder 1/2 tsp.
Mustard seeds 1 tsp.
Chopped ginger 1 tbsp.
Chopped green coriander 1 tbsp.
Fresh grated coconut ½ cup
Lemon Juice of one.
Oil 2 tbsp.
2 tbsp of sugar syrup.
Salt As per taste

Soak  chana dal, rice and phoa for 3-4 hrs. Gring it with curds for a thick consistency. Add

salt and cover it and leave it to ferment for overnight.
 
 Make a paste of ginger and green chilies.
 
Add this paste to the fermented mixture. Add turmeric powder and mix it well.
 
Keep the steamer ready on the flame.

Grease a dhokla mold or a shallow cake tin with a little oil. 
One  teaspoon oil and juice of 1lemon.  Mix well 

Pour the batter into the greased mold and steam for 10-12 minutes.
 
 Cool for sometime. Cut into squares and arrange in a serving platter/bowl.

Pour the sugar syrup on the doklas.

Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

Serve garnished with chopped green coriander leaves and grated

Navratan Korma

Prepration time: 50 Minutes

Serves 6 to 7

 

Ingredients:

2 cups peas boiled

1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala:

1 tsp. cuminseeds

2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies

Method:

Grind the dry and wet masalas separately.

Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.