Ukde Seeth , Terrace Grown Mysore Badane / Green Long Brinjal Sambar, Cauliflower Talasani /Garlic Stir fry,Gun Powder /Kandi Podi with Melted Ghee n Mango Slice .
- Mysore Badane / Green Long Brinjal ... 2 cup's
- Thur Dhal- 1/2 cup
- Onion ..1
- Tomato-1
- Sambar Powder- 2 tsp
- Tamarind - marble size
- Hing /Asafoetida- a pinch
- Salt to taste
- Oil-1 tsp
- Mustard seeds - 1/2 tsp
- Curry leaves- 1 sprig
- Coriander leaves
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well .
Boil chopped Brinjal , chopped onion n chopped tomato in little water till soft .
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .
In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning n then garnish .
Cauliflower Talasani /Garlic Stir fry
- Cauliflower florets ..1 bowl , 12 to 15 ..
- Oil..2 tsp
- Garlic Flakes - 10 to 12
- Dry red chilly -3 ,broken
- Salt to taste
Method
Boil water in a vessel , add the salt , little turmeric powder n add the cauliflower florets , keep covered for about 20 mts . Drain the water .
Crush Garlic Flakes .
In a kadai add oil, add the crushed garlic flakes n fry till reddish brown ,add the broken dry red chilly n stir fry for few seconds . Then add the cauliflower florets , along with little water n salt and cook till soft but not mushy as retain the crunchiness .
Gun Powder /Kandi Podi
- Toor dhal- 1/2 cup
- Urad dhal - 1/2 cup
- Moong dhal-1/2 cup
- Chana dhal- 1/2 cup
- Asafoetida /Hing- 2 pinch
- whole red chilles- 12 to 15 or according to the spice
- Cumin seeds- 1 tsp
- Salt to taste
Method
- In a kadai add little oil n roast all the dhals separately . Roast the dry red chilles , cumin seeds and hing . cool well n then grind to a very fine powder along with salt .Preserve in air tight container . .
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