Friday, December 02, 2005

MOONG DAL (LENTIL SOUP)

U Require:
3/4 cup Mung Dal, unwashed (with skin)
1/4 Tbsp Chana Dal
1 onion, chopped
1 tomato
1 green Chili, chopped
1" ginger, grated
2 Tbsp fresh coriander leaves, chopped
3-4 cups water
2 tsp fresh lime juice
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste

Preparation:
Mix dals and wash thoroughly. Soak in water for about 1 hour.
Take water in a deep skillet, add dals, onion, tomato, ginger, green chili and all the spices.
Put the skillet on medium heat, cover 3/4th with a lid and let the ingredients cook till the dals become soft, about 20 minutes. With a table spoon stir with a pressure on the sides of the skillet all the ingredients well so that the dals mix well in water to make the consistency thick. Remove the skillet from the heat and mix the lime juice and coriander leaves.

GROUNDNUT CHIKKI

Ingredients:
1 cup Groundnuts, skinned, roasted, pounded roughly
3/4 cup Sticky Jaggery
2 tbsp Clarified Butter (ghee)

Method:
· Heat jaggery in 1/2 cup water till the syrup is hard ball consistency.
· Test its consistency by putting a drop in cold water it should remain firm. Add groundnuts.
· Grease a board and spread the groundnut-jaggery mixture.
· Roll flat to 1 cm thickness.
· Cut into squares when sufficiently cool and hardened.
· Store in a container lined with butter paper


Thursday, December 01, 2005

RIBBON PAKODA

Require:

Besan Flour :2 cups
Rice Flour :1/2 cup
Asfoetida(Hing) :1/2 Teaspoon
Chilli Powder :1/2 Teaspoon
Hot Oil :2 Teaspoon
Salt :2 Teaspoon
Water :As per requirement
Oil :To fry

Method:

Sift in the flours, chilli powder, asfeotida, salt,and mix well. Add hot oil and mix. Divide the flour in to four parts and knead each part seperatly with water. Fill the mixture in to the compressor(Muruku pidi) and press it directly over the hot oil. let it brown on both sides. Drain it well on a tissue and let it rest for 5 mins or till it cools. store it in a air tight container.

POTATO MURUKU

Rice flour :2 cups
Potato :2 medium size
Buter(or)vanasapti(or:2 Teaspoon
Ghee (or)hot oil
Salt :As per requirement
Asafoedita (hing) :2 pinch

Boil the potatoes and peel them. break them well without any lumps. Add the rice flour, hing, salt and oil(or any of the above mentioned). Knead well without Lumps. Ready the compressor by applying oil inside the walls and select the required design. Fill the mixture in muruku pidi or compressor. Take a plastic sheet and apply oil upon the sheet. U can design the muruku on the sheet. The advantage is that u can easily take it and drop in to the oil with ur hands. Fry in oil for few mintues. Remove from oil and let it cool. Store it in a air tight container.

TOMATO GRAVY

This is a mouth-watering dish and is very common in south India. The rich flavour of tomato keeps u asking for more and more. Here is the receipe.

All u need is:
Tomato : 4 big ripe tomatoes.
onion : 1 medium size.
green chiilies: 2 spilt in to half
Curry leaves: 1 strand
Red chiili powder: 1/4 teaspoon
Cumin powder:3 pinches
Tumeric powder:1/4tea spoon
corriander powder:1/2 teaspoon
cumin seeds:1/4 teaspoon
somb :1/4 teaspoon
mustard seeds:1/4 teaspoon
ginger garlic paste: 1/2 teaspoon

Puree the tomato seperately and keep aside. In a pan pour some oil and roast the mustard, cumin, and aniseeds. After they splutter add curry leaves and green chiiles and fry for a min. Now add onion and ginger-garlic paste and fry till they turn transculent. Add chilli powder,cumin powder, tumeric powder and corriander powder and fry for 2 mins. Now add the tomatoes and mix well. Cover and cook for 20 mins. Garnish with corriander leaves.

This goes well with idli, dosa, chappathi, parotta,rice.
so... enjoy!!!