Thursday, February 20, 2020

Sukhi/Dry Chapathis with Karathe Talasani /( Bitter Gourd stir fry with Sour hog plums, Capsicum Tomato Masala with Kasuri Methi , Curds n Garlic Chutney Powder

Sukhi/Dry Chapathis with Karathe Talasani /( Bitter Gourd stir fry with  Sour hog plums, Capsicum Tomato Masala with Kasuri Methi , Curds n Garlic Chutney Powder 

Sukhi /Dry Chapathi

  •  Wheat Flour - 1 cup
  • Water as needed to prepare the soft dough 
  • Salt to Tatste

In a bowl add the wheat flour, salt, n water little by little n knead to a soft dough .. keep aside for about 20 mts . 

Divide the dough into equal lemon sized balls .

Sprinkle little flour on the dry surface kitchen platform or a wooden chapthi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard  to a round 5 inch disc . 

Heat a tawa n place the chapathi over it. Cook on one side for half minute and flip on the second side. Cook for another half minute .  Now you will see the chapathi fluffing  and fry both sides till chapathi is completely cooked and brown spots appear on it.  Move each edge to middle of the tawa and cook so that all the edges are evenly cooked. 

Karathe Talasani with Ambado ( Bitter Gourd stir fry with  Sour hog plums ) 

  • Bitter Gourd ..2 medium 
  • Sour Hog Plums ... 3
  • Oil ... 1 tblsp 
  • Mustard seeds .. 1 tsp 
  • Dry red chilly .. 3  
  • Jaggery .. Marble size 
  • Salt to taste .

Wash the bitter gourd's , scrap the skin roughly , n chop length wise into 2 inch pieces . Apply salt n keep aside for sometime . 

Slightly crush sour hog plums .

In a kadai add oil, splutter mustard seeds , add broken dry red chilly n saute for a while, add the chopped bitter gourd pieces, fry for a while n then add the sour hog plums, littlle water , jaggery n cook till done .

Capsicum Tomato Masala with Kasuri Methi
  • Capsicum ...2 ( chopped ) 
  • Oil..1 tbsp
  • Mustard seeds ..1 tsp
  • Cumin Seeds -1/2 tsp 
  • Hing/Asafoetida ..2 pinch
  • Curry Leaves -1 sprig 
  • Garlic Flakes -4 to 5 ( removed skin n chopped ) 
  • Tomato..2 ( chopped ) 
  • Green Chilly -2 chopped 
  • Chilly Powder..1/2 tsp 
  • Garam Masala Powder -1/2 tsp 
  • Kasuri Methi crushed - 3 tsp 
  • Coriander leaves chopped ..2 tsp 
  • Salt to taste .

Wash n chop capsicum to 2 inch pieces 

In a kadai add oil n  splutter mustard seeds , add cumin seeds n hing  n stir for few seconds.  then add curry leaves ,chopped green chilly n stir for few seconds  . Add chopped onion n fry till transparent, add chopped garlic flakes n stir again till brown , then add  chopped tomatoes n cook till mushy ..add chopped capsicum n stir for few mts n add little water , crushed kasuri methi n cook ..when half done add all the powders  powder , salt n cook till soft .switch off and garnish with  chopped coriander leaves n mix well

Garlic Chutney Powder 

  • Garlic bulbs - 3
  • Dry Red chillies- 20  ( I have used byadagi chillies ) or according to the taste
  • Coconut   - 1 
  • Tamarind- Marble sized 
  • Oil - 2 tsp
  • Salt to taste 

Grate fresh coconut  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the freshly  grated coconut on low flame till it gives a nice aroma n turns reddish brown ( Dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted fresh grated coconut  along with salt n grind . Remove , mix well n store in an air tight container !

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