Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts

Sunday, September 28, 2014

Mangalore Cucumber Sambar/Bannada Sauthekayi Huli

Oh Mind, Relax please!!! Stop Setting Yourself On Fire..Put an end to all the waves which Rises in you and Stop Chasing the Aimless Thoughts which Wanders like a Dog around you..

Where does the stress come from? Does it come from our boss, kids, traffic jams, bad relationships? The answer is 'No'....It doesn't come from any of these, it comes only from our thoughts about these circumstances...We are what our Thoughts have made us, they can make us feel Pleased and Pained and can Create Hell and Heaven Inside Us....

What exactly these thoughts are? These are some thing which shapes us, which follows us like a shadow and some times even haunts us like a freaking ghost...Most of the time we try to identify our self with these flickering thoughts,We Erratically take actions based on our Herky-Jerky Thoughts

One realization  which startled me is that we are the creator of these thoughts...we have the remote to choose and play the good thoughts on our mind...Hence the happiness depends on the quality of our it is time to take care of what we think remember words are secondary,Thoughts Travel Far....Lets guard them, nourish them and  produce the most beautiful thoughts......

Keeping the train of good thoughts flowing Today I prepared  My Most Favorite Recipe..Mangalore Cucumber Sambar(Mangaluru sauthekayi huli)

Mangalore Cucumber Sambar( Bannada Sauthekayi Huli)

Its a very Traditional recipe which is quite  popular in south canara,,its a must recipe in all the occasions...Big chunks of cucumber accompanied with aromatic spices and a bit of tamarind makes a perfect combo with  steaming hot white rice or boiled rice .

1)2 Tbsp  toor/channa dal
2)1 Tbsp  urad dal
3)2 tsp white rice
4)2 to 3Tbsp coriander seeds
5)1 Tbsp cumin seeds
6) pinch of hing and asafoetida
7)1/2 cup freshly grated coconut
8)4to 5 dry red chillies
9)3 Tbsp tamarind pulp
10)1 to 2 tsp vegetable oil(preferably coconut oil)
11)salt as per the taste
12)2 Tbsp jaggery
13)1 cup diced cucumber(skin can be retained if desired)
14)Curry leaves

1)Roast all the ingredient except coconut  and tamarind using little oil.
2)Blend all the ingredients using coconut, tamarind extract and little water into a fine paste.
3)Slightly cook the diced cucumber, until it turns into translucent (do not over cook) using little water,add a pinch of turmeric while boiling.
4)Mix the blended masala and cucumber and bring to a boil
5)Add salt, jaggery,hing and curry leaves and boil for 2 to 5 minutes
6)Tadka can be given if desired

Mangalore Cucumber Sambar/Mangaluru sauthekayi huli  is ready ,relish it with steaming hot rice.

Friday, March 8, 2013

Gooseberry Jam

Many Nights ago the Magnificent dark,night sky Compelled me to Gaze at the White Radiant Moon which was Blazing with the Divine Aura.. Moon the Ultimate Resplendent Beauty which became the spotlight for personifying the most charming piece of work.... This made me Admire and Worship the Creator for his Artistry....
In order to the Gratify the Nature I believe each one of us  should take a moment in viewing this spectacular phenomenon which is  just a glance away..
But lately we are kind of  taking a Detour from the nature and its products.The aftermath of this is showing its ill-effects on our health...

It is interesting to know that Nature provides us with all the necessary requirements to keep our body fit and healthy in the form of 'Fruits and Vegetables',which are power packed with all the essential nutrients...

Amla Jam(Nellikayi Jam)

My today's post is  dedicated to my Father-in-law..Both my In-laws are Great Cooks. My father-in-law holds the Honor of being the  'Master Chef'.... Reason being Simple and Straight,he has an Ability to 'visualize'  the flavor combinations and can also Anticipate the Outcome of the dish..If  I let my father-in-law in the kitchen then I am sure he will come out with a New Recipe with the Flavors Perfectly Infused...Amla Jam is one of his Best Recipes.... Thanks Mava for the Wonderful Recipe.....

Before posting this recipe I did a lot research on the Health benefits of Amla...One very Important and Interesting thing I found was that the Vitamin 'C ' present in the amla is of Heat Stable Form hence it doesn't get lost during the processing....This is one of the main reasons it is an essential ingredient in the preparation of the very popular Ayurvedic  Medicine  Chyavanaprasha......

1)1 cup freshly grated Amla along with the skin (Indian Gooseberry)
2)3/4th cup sugar(Jaggery)
3)Pinch of cardamom and salt

1)Pressure cook the grated Amla using little water(for about 2 whistles)
2)Make a Sugar Syrup,the consistency of the syrup should be of one thread.
3)Saute the cooked Amla for about a minute or two(to remove the water content)
4)Add the sauteed Amla(already grated and cooked) to the sugar syrup and mix continuously until you get a Jam like Consistency.
5)Add freshly powdered cardamom and a pinch of salt(salt helps in balancing the flavors and also as a preservative)
6)Cut the flame to off,store it in an air tight container(Preferably refrigerate for the longevity)

Amla Jam is ready,enjoy with the varieties of foods like Dosa,Roti,Rotti,Chapathi or Phulka....

Health Benifits of Amla or Indian GooseBerry:

Amla or Nellikayi is a potent gift of Mother Nature to a Mankind.Enough has been said and written about it..The benefits are so much that it is advisable to include this small wonder in the daily diet.
1)High in vitamin C,helpful in many skin diseases,it promotes glow on skin and also delays wrinkles and loosining of skin.
2)Good food absorption,helps in getting a better eye sight,regulates blood sugar,increases hemoglobin and so on.......

Wednesday, February 6, 2013

Bhindi Fry

At Dusk, little over two months ago when I was sitting beside the window of my balcony with a cup of tea,while I was about to take my next sip heard a brief shout of a familiar vegetable by a street vendor at the far end of the road... A big overdose of my ego convinced me that it was Okra or Ladies Finger  which I heard.... I rambled across the street to grab the Vegetable by  Making an guesstimate of all the delicious recipes I could prepare out of it... I could not trace the man I was searching for and came home with a heavy heart and saw my Husband standing at the door with a  carry bag...My joy knew no bounds when I saw Okra's peeking through the bag and smiling at me....  

Among many relishing recipes I decided to prepare 'Bhindi fry' or 'Okra fry'...

Okra is probably one of the widely loved vegetable,along with many nutritional benefits it also bestows many medicinal values...

Bhindi Fry (Okra Fry)is an easy to make tasty dish.The crispiness and the perfect seasoning makes it as one of the Idyllic Side dishes...   

1)8 to 10 okra/bhindi/ladies finger
2)2 Tbsp Besan/Chickpeas Flour
3)pinch of Turmeric powder
4)Pinch of Asafoetida/Hing
5)1 tsp Red chilly powder
6)1 tsp Garam masala
7)2 to 3 Tbsp vegetable oil or any cooking oil
8)salt as per the taste

1)Wash, wipe and slit the ladies finger into length wise 
2)Mix all the dry ingredients and add 2 to 3 spoons of water make a thick paste
3)Stuff all the okra's with this masala paste 
4)Keep small frying pan on heat and add oil.
5)when the oil is warm enough add the stuffed okra's and shallow fry until both sides turns crisp...

Crispy Okra or Bhindi Fry is ready,serve hot as a side dish...   

Saturday, June 9, 2012

Sauthekayi Palya

Mangaloreans Went on For a Junket when The Most Prerequisite Monsoon Arrived and the Rains have started lashing the Coastal Districts, which almost got Baked when the Mercury Soared....We Heaved a sigh of Relief as the Rainy Season is a season of Joy.....

Gazing through my Window hoping to catch a Glimpse of this Easy-Breezy Weather I Concentrated on my Today's Recipe... 

Cucumber Stir Fry

Mangalore Cucumber, Field Marrow or  Madras Cucumber is a Very tasty Vegetable Which is Present in almost all the Traditional Mangalorean Curries...
Cucumber Stir Fry is probably One of The Simplest recipe I have ever attempted in my kitchen..Like The saying 'Simple Things are Sometimes the Best'.......
                          Cucumber Stir Fry( sauthekayi Palya)

1)1 Medium Sized Field Marrow(MangaloreCucumber,Madras Cucumber) diced into small cubes
2)2 Tbsp Vegetable Oil Preferably Coconut Oil
3)4 to 5 Green Chilies slit into half
4)1 tsp Mustard seeds
5)1 tsp Turmeric powder/Haldi
6)Curry leaves
7)Salt as per the taste
8)2 tsp Sugar(optional)
9)1 tsp Urad dal
10)2 Tbsp  grated coconut(Optional)

1) Take a big Wok and  add the vegetable oil and wait until it turns warm
2)Add Mustard Seeds,after the spluttering stops add urad dal,green chilies,curry leaves and fry for few seconds
3)Add diced cucumber ,turmeric powder,sugar,salt,sprinkle some water and cover the lid
4)Turn of the heat when all the water is evaporated and  cucumber becomes tender..

Add Grated coconut and serve Hot with white Rice and ghee or Coconut oil on top....

Friday, February 10, 2012

Onion Chutney

Once there was an Affray between  some of the Spices and the Vegetables as  who Effectually rules the Kitchen Kingdom and also Efficient in creating  Signature Recipes..
All the spices said we are In-Charge of giving the Finest Aroma to the recipes,hence we should be Openly Avowed as a Winner..
All the Vegetables said we are Faithful in Delivering the Essential Vitamins and Nutrients to the Body and also Accountable for creating the Perfect Texture and the Consistency,hence we should be stated as a Victory Ingredient.

After watching this Argumentation,I requested all the Ingredients to take part in my Cooking Venture where the Companionship of the all the Ingredients Yields the Master Piece Recipe.....

My Today's recipe is one such Master Piece  Recipe created by  My Mother which when Savored  Infuses the Perfect Flavor and the Taste....

Onion Chutney 
This is one among the favorite South Indian Chutney's which goes well with almost anything starting from the white rice to the Dosas ,Idly,chapathi's and also with the Bread as a spread...... 

1)1 big sized onion chopped
2)5 to 6 Dry Red Chillies
3)3 Tbsp Vegetable oil
3)1 tsp Mustard seeds
4)1 cup grated coconut
5)Half lemon sized tamarind soaked in water
7)3 Tbsp coriander seeds
8)2 tsp Cumin Seeds
9)Pinch of Asafoetida/ Hing
10)Salt as per the taste
11)Few strands of Curry leaves for garnishing

1)Blend coconut,coriander seeds,cumin seeds,red chillies,tamarind along with water,jaggery,half the amount of  onion chopped ,salt and water into a coarse paste.
2)Add the remaining chopped onion to this and give it a nice mix(This helps in giving the nice crunchiness to the chutney)
3)Take vegetable oil in a small kadai,add mustard seeds and curry leaves. After the spluttering stops add this tadka to the blended mixture...

 Onion Chutney is ready,enjoy with hot white rice along with some Ghee

Monday, January 23, 2012

Baby Corn Curry

Getting Up early on cold winter mornings is a tough task for all of us who would like to Curl Up under a quilt and wait for the Lethargic Sun to get into action and warm up for us to an extend where we can easily venture in to the Kitchen with out Shuddering too much.

On one such Chilly day I prepared Hot Baby Corn Curry and  the dish turned out be an  Idyllic and perfectly Harmonized with the Weather.

Baby Corn
Baby Corn is most common in Asian Cuisine,it is eaten both raw and cooked.It is also called as Candle Corn or Cereal Corn and can be seen in the wide variety of dishes starting from Salads to Manchurians..

 Baby Corn Curry

1)1 cup baby corn(cut into 1 inch pieces)
2)1 big onion chopped
3)1 big tomato diced
4)1Tbsp ginger garlic paste
5)1 tsp garam masala
6)2 tsp red chilly powder
7)1 tsp sugar
8)1 tsp turmeric
9)salt as per the taste
10)1tsp mustard seeds
11)1tsp coriander powder
12)3 Tbsp butter or vegetable oil

1)Take butter in a kadai,add mustard seeds
2)After the spluttering stops add baby corn pieces,turmeric powder and pinch of salt.Fry for 5 minutes
3)Add chopped onion and ginger garlic paste.Fry until the onion turns translucent.
4)Add diced tomato,red chilly,garam masala,sugar and cover the lid and allow it to cook for 5 minutes.Add water if required.
5)Check the seasonings and cut the flame to off.
 Baby Corn Curry is ready,serve hot with chapathi's and pooris.

1)Few tsp of roasted ground nut or peanut powder can be added to get the crunchy texture.
2)Kasoori Methi can be added to enhance the flavor.
3)Baby corn can be pressure cooked if you don't like the crunchy texture of the corn.

Sunday, January 15, 2012

Veggietable Almond Kurma

The Early Morning Always Elites me with the Soft Breeze Swirling on my face, the Chirping Birds Flying and Singing Happily and the Golden Sun Rays Peering through my window.This is just one Prodigy of the Nature which Happens Everyday.This Rejoiced my hungry eyes and now it was the time to Gobble my hungry stomach. 

My today's recipe is mixed veggie curry kurma or korma.A korma is a dish made using combination of veggies along with yogurt,cream,coconut milk or any nut and seed pastes.The spices and the vegetables decides the taste of the korma.Any Summation or Diminution of spices and vegetables yields an altogether new taste and a recipe. 

1)12 to 15 almonds/badam soaked overnight
2)2 cups mixed vegetable(any of your choice)
3)1 chopped onion
4)1 chopped tomato 
5)1 cup milk
6)3 tsp sugar 
7)5 to 19 pepper corns
8)1/2 inch cinnamon stick
9)1 Tbsp ginger garlic paste 
10)5 to 6 dry red chillies 
11)2tsp jeera/cumin 
12)1Tbsp coriander seeds
13)3Tbsp vegetable oil 
14)1tsp mustard seeds 
15)salt as per the taste
16)coriander leaves for garnishing
17) 4 to 5 cloves
18)mustard seeds

1)1)Pressure cook the veggie carrot & Beans
2)Dry roast cumin,coriander,red chillies,pepper, cinnamon,cloves.
3)Blend tomato ,almond and the spices into a fine paste. 

4)Take oil in a Kadai/Wok,add mustard seeds,when it starts to splutter add finely chopped onion and fry until the onion turns into translucent (By adding little salt)
5) Add the remaining veggies including Cauliflower(Wash the cauliflower throughly)
6)Add the masala paste and dilute it to the required consistency by adding milk
7)Add sugar and salt and cover the lid(helps in absorbing the seasoning) for 5 minutes
8)Switch off the flame when Veg Kurma is ready..
9)Garnish with Cilantro/Coriander.

        Veggie Almond Korma is ready,serve hot with Chapathi,Roti or with Poori's.

Wednesday, November 10, 2010

Ridge Gourd coconut Curry / Hirekai Sihi

On  days like this when  the mind is Overwhelmed with the Diwali Blues and the sky is darkened with the clouds and desperately waiting to pour the rain down.Such a foresight  forced me to start my day on a sluggish note.

Suddenly  a  thought of entering the Kitchen lit up my spirits to some extend.Though I was Famished my mind was yearning for a new recipe.  On that Cozy note I tried this simple recipe the result of which has not only  brightened my day but also declared this as one of the Vitally Important Recipe on a Dispirited Day..

Ridge Gourd coconut curry is a simple south Indian curry which can be prepared on a shorter notice with some scant ingredients.

1)1 cup diced  tender Ridge gourd.
2)1 cup freshly grated coconut
3)2 to 3 green chillies split into half
4)salt as per the taste
5) Pinch  of Hing/asofoetida
6)2 Tbsp Jaggery or Brown sugar

For Tadka:
1)2 tsp coconut oil/vegetable oil
2)1 tsp mustard seeds
3)2 dry red chillies(split into pieces)
4)Few curry leaves

1)Pressure  cook the tender ridge gourd cubes by adding little water and a tsp of oil( 2 to 3 whistles) 
2)Make a fine paste of freshly grated coconut,green chillies by adding little water(the paste has to be real fine)
3)Get this grounded coconut mixture to a boil,add pressure cooked Ridge Gourd(make sure it is not over cooked)
4)Add salt, pinch of hing,jaggery according to the taste.
5)Take a tsp of oil in small kadai,add the mustard seeds,split dry red chillies and a pinch of hing..After the spluttering stops add curry leaves and cut the flame.
6)Add this tadka to the ridge gourd curry.

Ridge Gourd  coconut  Curry is ready,serve hot with white rice or as a side dish for chapathi's and roti's 

1)The same curry can be prepared using Snake Gourd.
2)Freshly grated coconut can be replaced with a fresh coconut milk.

Tuesday, November 2, 2010

Rajma Curry

A few days ago a  Strange Craving Randomly popped in to my head and when ever this happens I generally wait before Plunging in to the Kitchen  giving enough time for the  Hankering  to Wane Off.

But this time the desire didn't shrink instead It kept pecking  me in the middle of the night and that is when I decided to give this recipe a shot..Though this recipe is one of the recurring recipes on my dining table, I feel I have not tailored this recipe to the perfection and hence kept thinking about Improvising to get an Impeccable result..

This time I could say I am almost successful in hitting the Bulls-Eye and hence decided to save the image and blog about it... 

Rajma Curry:
This Delicious healthy side dish  is a very popular north Indian dish  liked  not only in North   but allured all over the India as well..  
The Kidney Bean with its dark red skin is named for its visual resemblance to a Kidney...
 The preparation includes overnight soaking of the beans followed by the broiling of the beans and later mixing with whole spices.... 

1)2 small cups Rajma/Red kidney bean soaked over night
2)1 large onion chopped finely
3)1 large tomato chopped finely
4)1 Tbsp ginger garlic paste
5)2 tsp red chilly powder
6)1 Tbsp coriander cumin powder
7)Kasuri methi(app 2 tsp)
8)1 tsp Haldi/Turmeric
9)1 Tbsp Garam masala
10)2 Tbsp fresh cream (optional)
11)2 Tbsp vegetable oil
12)1 tsp Cumin/Jeera
13) Coriander/cilantro for garnish
14)Salt and sugar according to the taste

1)Pressure cook Red kidney bean by adding a tsp of salt and few drops of oil.(min 4to 5 whistles)save the excess water..
2)take vegetable oil in a kadai,add cumin seeds,wait until it splutters,then add ginger garlic paste,onion and saute until it turns golden brown color(Add a pinch of salt)
3)add finely chopped tomato,haldi,the whole spice powder(garam masala,red chilly powder,coriander cumin powder) fry until the tomato becomes soft.
4)add cooked Rajma along with the water,add Kasuri methi(rub b/w the palms)salt,sugar and some more water if required.Cover the lid and allow it to cook for about 15 minutes until the Rajma bean cooks and soaks up all the flavor.
5)Finely add fresh cream,coriander leaves and cut the flame to off.

Rajma Bean curry is ready,Serve with hot Basumathi rice , parata ' or with roti's...

1)The preparation of the Rajma curry varies from region to region and from kitchen to kitchen ,Rajma bean tastes well if cooked with lots of whole spices..
2)Rajma should be soaked well and cooked well before consuming.. soaking for an overnight makes the bean softer and also helps in absorbing the flavor....
3)Adding little salt and oil while pressure cooking  avoids Rajma bean getting over cooked.   
4)Rajma curry makes a great combo with Jeera-Rice,plain Basumathi rice with pure Ghee and also with all kinds of Roti's.. 

Thursday, September 30, 2010

Pumpkin Coconut curry

What's more Comforting and Gratifying than sipping your favorite Masala Chai with the News paper on the side?
 Today's My first cup of Tea seemed more tastier and soothing than the rest coz my dear Hubby seemed more relaxed and I was not rushing to the Kitchen to Break Our fast.Suddenly My attention was garbed by a column in a news paper where they posted an Italian Recipe....Apart from the recipe what's more striking to me was the Ingredients,it seemed as if some one had stolen all the ingredients from my pantry and came up with an  Wholly new recipe..The reason why I was so Astonished was, the same Ingredients have put an  entirely New spin on the Dish.....Kitchen is truly a Magical Place where each Individual comes up with altogether a new recipe with almost the same Ingredients....

Now coming to my Recipe of the day,my today's pick is Pumpkin Coconut Curry.Hailing straight from the kerala the curry Doubtlessly pleases the palate.The Coconut Milk used in this curry not only Sweetens and Thickens but also makes it Richer and Tastier. 

1)1 Cup thick coconut milk
2)Pumpkin Diced into cubes(Bhoodh Kumbala kai)
3)4to 5 green chillies(split into half)
4)salt as per the taste
5)Pinch of Hing
6)1 cup water
7)Curry leaves

Tadka Ingredients:
1)2 tsp coconut oil/ vegetable oil
2)1 tsp mustard seeds
3)2 to3 red chillies(split into pieces)
4)curry leaves

1)Cook diced pumpkin and split green chillies by adding little water on a medium flame for about 5 to 10 minutes
2)When the vegetables are cooked halfway add thick coconut milk,curry leaves,Hing and salt according to the taste.
3)When it gets to a boil cut the flame to off.
4)Take coconut oil in a small kadai,add mustard seeds.
5)After the spluttering stops add split red chillies,curry leaves and switch off the flame.
6)Add this tadka to the pumpkin coconut curry.

    Serve hot Curry with white rice or chapatis/Phulkas

1)Store brought coconut milk works well.In order to prepare fresh coconut milk blend freshly grated coconut by adding little hot water in to a fine paste.
squeeze out the thick milk(by discarding the blended coconut) from the blended paste and repeat this procedure at least once to get a thick sweet coconut milk.
2)The consistency of the curry should be thick so that it can be served as a side to chapatis and pooris.
3)Any favorite Legume can be added to the curry.(make sure the legume is pressure cooked before adding to the curry)

Thursday, July 8, 2010

Bottle Gourd Sabji

Foot Ball Fever is Engulfing most of us these days and my dear Hubby is no exception to this.His excitement Countdown is ticking pretty high for the final match.I rather not deny that I too love all the actions and the thrill which this game offers..

During this entire Foot Ball gala I completely forgot about the Dinner the other night.I rushed towards the kitchen and to my surprise I found Bottle gourd and Coconut staring at each other... Taking regular glimpses at the match I prepared this Bottle Gourd Sabji using Basic Ingredients..

After having this tasty delight I can proudly declare that we both enjoy Foot Ball more than anything..

1)2 cups bottle gourd diced  along with the skin(desired shape)
2)1 cup freshly grated coconut
3)2 tsp mustard seeds
4)5 to 6 dry red chillies
5)1 tsp haldi/turmeric
6)Pinch of Hing/Asafoetida
7)curry leaves
8)2 Tbsp oil
9)1/2 lemon sized tamarind soaked in Luke warm water(or microwave for 30 sec)
10)Salt and Jaggery(brown sugar) for the taste

1)Blend all the ingredients(coconut,haldi,hing, 1 tsp mustard seeds,dry red chillies,tamarind,jaggery)in to a fine paste by adding little water.
2)Take oil in a kadai,add mustard seeds,2 to 3 dry red  chilly pieces.
3)After the spluttering stops add hing,curry leaves and the freshly prepared masala,fry until the raw smell from the masala vanishes.
4)Add diced bottle gourd,little water and cover the lid until the bottle gourd cooks.
5)When it is almost done add salt(check the seasoning) and switch off the flame..
6)Serve hot with phulkas or  with roti's.

Bottle Gourd Sabji is ready to serve(Sorekayi Kayi-sasive Palya)

Tuesday, June 22, 2010

Cucumber Chutney

Cooking can be really Exciting and Fun if we move  little ahead from our Comfort Zone by pushing our Limits..I have always Adored those cooks who by just looking at the pantry or refrigerator,Pull together the Right Ingredients and make an amazing meal out of just what is there..

Today I am Blogging about one of such Fun dishes which happened on a trail basis and fortunately it got Okayed Instantly by my Husband and hence Fitted Perfectly to get posted. 

1)Cucumber diced  in to small pieces(The one's which are eaten fresh as slicers and Picklers)
2)1 cup freshly grated coconut
3)3 Tbsp Urad daal
4)1 tsp Fenugreek/Methi seeds
5)3 to 4 Green chillies
6)1/2 lemon sized tamarind
7) Pinch of Hing
8)Salt and jaggery as per the taste
 9)2 tsp oil

For Tadka:
1)2 tsp vegetable oil
2)1 tsp Mustard seeds
3)2 to 3 split red chillies(dry)
4)Curry leaves     
5)Pinch of Hing

1)Take oil in small kadai,add urad daal,hing,fenugreek seeds and roast until the raw smell vanishes(about 3 to 5 minutes)
2)Add tamarind,coconut grated,green chillies and roast until the raw smell from the coconut reduces(for about 5 to 8 minutes)
3)When it cools down add everything to the blender and blend once using little water,then add diced cucumber(keep aside small amount of diced cucumber aside) ,jaggery, salt and blend in to paste(not very fine) .
4)Make sure it is well seasoned and add diced cucumber and mix thoroughly.  
5)Take oil in small kadai,add mustard seeds,dry red chillies(split into small peices),hing and curry leaves.switch off the flame when mustard starts to splutter.
6)Add this tadka to the blended mixture and switch off the flame.

Cucumber Chutney is ready,serve with steaming hot white rice or with Dosa's and Idli's.

Wednesday, May 12, 2010

Kerala Style Avial/Aviyal !!

'Kerala' Fondly Referred to as 'God's Own Country'  not only holds a spectacular destination spot for tourist but also an amazing Paradise for Epicures...Kerala Cuisine is famous for its Unique traditional recipes and the mild spices used in the dishes leaves an Unforgettable Zest to the Tongue... 

All Most Every dish prepared in Kerala has Coconut and the spices which goes into the dish   makes it special and tastier in its own way...
Among many other finger licking dishes I think Avial is one dish which stands out from everything else..It is surprising to know that this delicious nutritious dish is made from the left over veggies...As this dish demands no particular vegetables, so almost any vegetables can be added according to their individual taste preference...

During My growing-up years I remember this was one Requisite dish which was always present on any special occasions or during any celebrations...People who apprise the aroma of pure Coconut oil would surely fall in love with this dish  as this dish calls for  coconut oil,which in deed helps in taking the  flavor to the next level...

1)1/2 cup potato chopped length wise
2)1/2 cup Chopped Tondekayi/Tindora
3)1/2 cup chopped Drumstick
4)1/2 cup Chopped unripe mango(optional)
5)1/2 cup  chopped carrots 
6)1/2 Cup beans
7)Curry leaves
8)1 tsp jeera/cumin
9)5 to 6 green chillies
10)1 cup curds(should be at room temperature)
11)small piece Tamarind
12)3 Tbsp Coconut oil( or any cooking oil)
13)pinch of Haldi/Turmeric
14)1 cup fresh grated coconut

1)Take a big kadai,add all the veggies starting from the hardest,add little water until the veggies  are immersed 3/4th.
2)Add a tsp of coconut oil and allow it to cook(takes around 15 to 20 min) by covering the lid.
3)Meanwhile make a fine paste of coconut,jeera,tamarind,turmeric and green chillies by adding little water.(the paste should be thick and smooth)
4)When the veggies are half way through add the freshly grounded coconut paste,curds,salt and adjust according to the required consistency(generally Avial be slightly thick than compare to the normal sambar)
5)At this point add coconut oil,curry leaves and cover the lid until the veggies absorbs all the masala
6)When once it is done switch Off the flame,serve with rice and papad..

          Kerala Style Avial Is Ready,Enjoy With Rice and papad

1)Addition of tamarind can be excluded if the curds taste sour or when unripe mangoes are used.
2Raw banana,Bitter gourd,Yam can also be added in preparing Avial..
3)Make sure that all the veggies are cut into equal length and size and also make sure veggies are not over cooked.

Wednesday, April 14, 2010

Charred Egg-Plant Curry(Sutta Badnekayi Gojju)

Every Season Brings a New Hope and a Joy to the Soul,it gives a reason to Support and a reason to Oppose..May be Summer is the most Preferred and Favorite  season among all,but I think Winter can be  Fun too.It is  also true that during the Off-Season we can Enjoy Nature to its fullest,we can make winter as memorable and  cherish-able  as any other season...

The dishes which are reserved Exclusively for winters not only compliments the weather but also gives us warm and Comforting Feeling..Today my Focus is on one of such Comforting Dishes.

One of the Appreciating factor about this Curry is it calls for simple reachable Ingredients and is an Optimal Curry for the Freezing Weather..The Egg-Plants are Roasted and  Charred to the perfection,and the right balance of spices makes you Yen for more..

1)1 Big Sized Egg Plant or 4 to 5 small sized Egg plants(Brinjal)

2)1/2 Lemon sized Tamarind(soaked in  Luke warm water)
3)3 to 4 Green chillies
4)Pinch of Hing
5)1 tsp Mustard seeds
6)3 tsp Coconut oil(or any cooking oil)
7)salt as per the taste
8)Jaggery as per the taste
9)Cilantro/Coriander and curry leaves for garnishing
10)2 to 3 split dry Red chillies

1)Roast the egg plant directly on the gas stove for about 10 to 15 minutes
2)Make sure all the sides are equally cooked.
3)The outer layer of the veggie will get burnt(make sure it doesn't get over cooked)
4)After it cools down, gently remove the outer skin of the veggie.
5)Gently mash it by retaining the smoky flavor.
6)Squeeze out the tamarind juice and add enough water to get the required consistency.
7)Get the tamarind juice to a boil,add cilantro,green chillies,curry leaves,hing and allow it to boil for a while.
8)Add the mashed eggplant,salt and jaggery according to the taste.Get the mixture to a boil and switch off the flame.
9)Take oil in a kadai,add mustard seeds,pinch of hing,split red chillies,curry leaves.
10)When the spluttering stops,switch off the flame and add this tadka to the egg plant curry.

 Brinjal Curry is Ready,serve with steamy hot rice coconut oil(optional) on top!!

1)Brinjal can be replaced with Bendi/Ladies Finger(Bendekayi) and follow all the remaining steps as it is.