Thursday, 19 April 2012

Peanut chutney powder

  • Peanut 1-2bowl
  • Redchillies 1/2-1bowl
  • Curry leaves 1/4bowl
  • Garlic cloves 1/4bowl
  • Cumin seeds 4tsp
  • Salt
  • Tamarind (optional)
  • Roast all the ingredients separately.
  • Let it cool down.
  • Grind all the roasted ingredients  into coarse powder.
  • Store in a airtight container
  • When stored in a dry place it will stay good for about 6 months.

Saturday, 14 April 2012

Eggplant Raita

  • Eggplant /Brinjal1
  • Coconut 1cup grated
  • Curd /yogurt 1cup
  • Green chilli 1 chopped 
  • Onion 1chopped
  • Oil
  • Red chilli 1 chopped
  • Turmeric pinch
  • Mustard seeds ½ tsp
  • Asafoetida pinch
  • Salt
  • Sugar(optional) 
  • Take eggplant, apply oil thinly and cook it in microwave for 10 minutes.
  • Now peel the eggplant skin off and chop it.
  • Grind grated coconut.
  • Add eggplant to the ground mixture.
  • Add salt,onion,yogurt and green chilli as well.
  • Heat oil,add seasoning and when the mustard splutters, add ground mixture. Stir them well.
  • Eggplant Raita is ready to serve.

Wednesday, 11 April 2012

Quick Potato garlic fry

Try it out, yeah, it really makes your lunch/dinner more interesting. Very easy to cook, quick as well.  

  • Potato 2-3 sliced
  • Oil 2-3 tsp
  • Red chilli powder 1tsp
  • Garlic 2-3 cloves
  • Salt
  • Heat oil in a pan, add potato slices, garlic cloves pinch of salt and red chilli powder. 
  • Fry it for 5mins. Thats it, Quick potato garlic fry is ready. Have it as a starter or a sides for your lunch/dinner. 

Friday, 6 April 2012

Mango Soup (Mango appehuli)

To read it in Kannada,click here
  • Raw mango 1
  • 1 and a 1/4 glass of water
  • Green chillies 1-2
  • Red chilli 1
  • Oil 1-2tsp
  • Mustard seeds ½ tsp
  • Asafoetida pinch
  • Curry leaves
  • Turmeric pinch
  • Garlic 5-6 cloves
  • Salt
  • Sugar 
  • Boil mango and mash it.
  • Then add 1 and a 1/4 glass of water and Temper this syrup as said below
  • Heat oil in a pan, add mustard seeds. Wait till it flutters.
  • Now add  red and green chillies and wait for about a minute.
  • Now add pinch of Asafoetida, Curry leaves, pinch of Turmeric and Garlic. Wait for one more minute.
  • Add the tempering mixture to the mango syrup.
  • Add salt and sugar to taste. 

Wednesday, 4 April 2012

Fenugreek leaves salad

  • Fenugreek leaves 1cut chopped
  • Tomato 1 chopped
  • Onion 1chopped
  • Coconut grated 3-4tsp
  • Salt
  • Green chilli 1 chopped
  • lemon juice 3-4tsp 
  • Take a bowl add fenugreek leaves,tomato,onion,grated coconut,salt,green chilli,lemon juice and mix it well. Done!