Lemon Saaru !

Lemon Saaru !

• Grated coconut-2 tbsp
• Green chilly-2 
• lime juice-3 tsp
• water-3 cups 
• Ghee- 1/2 tsp
• salt to taste 

Seasoning

• Ghee/oil- 1 tsp
• Mustard -1 tsp
• Curry leaves-1 sprig 

Method 
In ghee fry chopped green chillies and grind it along with grated coconut to a fine paste .

 In a vessel add the ground paste , water , salt n boil well . Switch off and add lime juice n then season .

Coconut Milk spiced with green chillies n Hing ( Asafoetida )

Coconut Milk spiced with green chillies n Hing ( Asafoetida ) 

• Coconut -1/2 
• Green chillies - 2 
• Hing/Asafoetida- 2 pinch 
• Tamarind- Tamarind seed size 
• Salt to taste 

Seasoning

• Oil-1 tsp
• Green chillies chopped -1
• Hing /Asafoetida- 2 pinch 

Method 
Grind grated coconut , tamarind, green chillies n hing to a paste n extract milk ... add water for right consistency ( shoulnt be too watery nor too thick ) n salt .

Then season it with green chillies ( till reddish brown ) n  hing !

Goes well with Shevai, khotto etc etc ...

Menthe soppu hasi batani bele saaru ! (Fenugreek leaves n Green peas Rasam )

Menthe soppu hasi batani bele saaru ! ( Fenugreek leaves n Green peas Rasam )

• Thur Dhal- 1/2 cup 
• Green peas (fresh )- 1 cup 
• Fenugreek leaves- 1/2 cup 
• Tomato-1 
• Rasam Powder- 2 tsp 
• Tamarind pulp -1 tsp 
• Jaggery - a small piece 
• salt to taste

Seasoning
Oil/Ghee- 2 tsp
Mustard seeds-1 tsp
curry leaves-1 sprig

Garnishing
Grated coconut- 2 tsp

Method
Pressure cook thur dhal and tomatoes ... churn it .

In a vessel add water n cook fresh peas and fenugreek leaves and cook till soft .

Mix all the cooked stuffs in a vessel add water for right consistency , salt, tamarind pulp, jaggery, rasam powder ..n boil well . 

Give the seasoning n garnish ! 

Kooka ( chinese Potatoes ) Stir fry !

Kooka ( chinese Potatoes ) Stir fry !

• Chinese potato-1/4 th kg
• Oil - 5 tsp 
• Mustard seeds - 1 tsp 
• Hing/Asafoetida-1/4 th tsp
• Chilly powder- 2 tsp
• Salt to taste

Method
Peel , wash n cut chinese potatoes into roundels .  

In a kadai add oil, Mustard seeds , once it splutters add hing, chilly powder ,sliced chinese potatoes n salt .

 cover and cook on low flame .. till done ! 
stir in between to check that it wont stick to the bottom .

Avrekalu Masala Idlies ( Hyacinth Beans idlies )

Avrekalu Masala Idlies ( Hyacinth Beans idlies ) 

For Idly batter

• Urid dhal- 1 cup 
• Rice rawa-2 cups 
• salt to taste 

For the Masala 

• Avrekalu- 2 cups
• Ginger Grated  - 1tsp
• Green chillies chopped   -3 or according to the taste
• Coriander leaves chopped - 1/2 cup 
• Coconut chopped into small pieces - 1/4 th cup

 
Method 
Soak Urid dhal for 4 hours n then grind to a fine paste . 

wash rice rawa n add it to the ground urid dhal paste , add salt n mix with hands for well fermentation . 

For preparing Idly 
Pressure cook the avrekalu with little salt for 1 or 2 whistle . cool it n drain the water.

Mix boiled avrekalu , chopped green chillies, chopped coriander leaves, grated ginger, small pieces of chopped coconut to the ground batter n mix well . 

Grease an idly mould , pour the batter in each mould  n steam for 15 to 20 mts . 

Serve with chutney ... we had it with Ginger chutney .

Chilly Chicken - Version 1

Chilly Chicken - Version 1

• Chicken-1/2 kg
• Green chilies- 5 or according to the taste
• Spring onion ( only the greens ) - 2 bunch 
• Garlic cloves- 5 
• Soya sauce-2tsp
• Vinegar-1 tsp 
•  Pepper powder-1/2 tsp 
• water-1 cup
• Salt To Taste
• oil-3 tsp  

Method
  Clean the chicken pieces and keep aside .

Finley chop garlic cloves.. 

Slit green chillies.

Roughly chop spring onion greens . 

In a Kadai , add oil , add in slit green chillies , chopped garlic n fry for few minutes ... add chopped spring onion greens , pepper powder, soya sauce, vinegar n fry for a minute n then add chicken pieces , water n salt . cook it covered till its cooked well  n dry !

Kolhapuri Kanda Lasun Masala

Kolhapuri Kanda Lasun  Masala

• Byadagi chilles -100 gms 
• Red Round chillies- 10 gms
• Onion-1/2 kg 
• Garlic pods-5 to 6 
• Ginger- 25 gms
• Coriander seeds- 50 gms 
• Cloves- 7 gms
• Cinnamon - 2 inch piece 
• Star Anise- 5 gms 
• Rampathri-5 gms 
• Bay leaf - 3 gram 
• Cumin seeds- 25 gms 
• pepper corns-10 gms 
• Sesame seeds- 25 gms
• Dry copra/coconut -50 gms 
• Coriander leaves- 1/2 bunch
• Black cardamom - 10 gram 
• Hing/Asafoetida - 5 gram 
• Oil - 100 gram ( 1/2 for frying onion n 1/2 for frying the spices )
• salt as per taste 

Method 
Dry the chillies under bright sunlight till crisp .

In a kadai add oil n heat it .. then add  the thinly sliced onions  .. fry till golden brown . cool it . In it add garlic n ginger , mix well n keep aside .

Dry roast Cumin seeds, bay leaves, coriander seeds, sesame seeds... separately .

In a kadai add oil n roast pepper corns, cloves, Cinnamon ,black cardamom, coriander leaves, star anise, Rampathri , hing n dry chopped coconut separately ..

Grind the chillies to a fine powder n then add the roasted dry coconut n grind again . add the spices along with salt , roasted onion ,  garlic , ginger and grind well .

Store in air tight container .

can be used in any veg /non veg recipes
Can be used to stuff vegetables like capsicum, egg plant, ladies finger, banana chillies etc .