Coriander Coconut Chutney

 VEG

Coriander Coconut Chutney

MAIN INGREDIENTS

      1. Coconut grated              1 cup

      2. Coriander leaves           1½ cup

      3. Oil                                    1 teaspoon

      4. Garlic                               2 cloves

      5. Onion [small]                 1

      6. Green chillies                 2

      7. Ginger                              ½ inch piece

      8. Tamarind                         2 teaspoon [or 1 tablespoon lemon juice]

      9. Salt                                   ¾ teaspoon

    10. Water                               ¼ cup

INGREDIENTS FOR TEMPERING

     11. Oil                                     2 teaspoon

     12. Mustard seeds                1 teaspoon

     13. Chana-dhal                     1 teaspoon

     14. Urd-dhal                          1 teaspoon

     15. Dry red chilli                   1 

     16. Curry leaves                    5 leave

 

METHOD

  1. Clean coriander leaves in water and remove the fibrous stems.

  2. Heat 1 teaspoon of oil in a pan. Add garlic, chopped onion and green chillies. Saute for about a minute.

  3. Add coriander leaves and fry for about a minute.

  4. Put off the stove and keep the fried mix aside to cool.

  5. Add grated coconut, ginger, tamarind [or lemon juice], fried mix of garlic, onion, green chilli, coriander leaves and salt.

  6. Grind into paste by adding water little by little in between. And transfer the chutney in to a bowl.

 

      For tempering: 

  7. Heat 1 teaspoon of oil in a small pan in low flame.

  8. Add mustard seeds, chana-dhal and urd-dhal. 

  9. When the mustard seeds splutter add broken dry red chillies and curry leaves,

10. When chana-dhal and urd-dhal turns light brown, turn off the stove.

11. Pour the content on chutney and mix gently.

Coriander chutney could be used with idli, dosa, pakoda, etc.

you can also try

Coriander Groundnut Chutney

Coriander Groundnut Chutney

 VEG

Coriander Groundnut Chutney

MAIN INGREDIENTS

      1. Groundnuts                    1 cup

      2. Coriander leaves           1½ cup

      3. Oil                                    1 teaspoon

      4. Garlic                               2 cloves

      5. Onion [small]                 1

      6. Green chillies                 2

      7. Ginger                              ½ inch piece

      8. Tamarind                         2 teaspoon [or 1 tablespoon lemon juice]

      9. Salt                                  ¾ teaspoon

    10. Water                              ¼ cup

INGREDIENTS FOR TEMPERING

     11. Oil                                    1 tablespoon

     12. Mustard seeds               1 teaspoon

     13. Chana-dhal                     1 teaspoon

     14. Urd-dhal                          1 teaspoon

     15. Dry red chilli                   1 

     16. Curry leaves                    5 leave

 

METHOD

  1. Roast the groundnuts in low flame in a pan. When ground nuts turn into light brown colour stop frying and keep it aside to cool.

  2. Clean coriander leaves in water and remove the fibrous stems.

  3. Heat 1 teaspoon of oil in a pan. Add garlic, chopped onion and green chillies. Saute for about a minute.

  4. Add coriander leaves and fry for about a minute.

  5. Put off the stove and keep the fried mix aside to cool.

  6. Remove the loose skins of roasted groundnuts as much as possible.

  7. Grind the roasted groundnuts into coarse powder in a blender.

  8. Add ginger, tamarind [or lemon juice], fried mix of garlic, onion, green chilli, coriander leaves and salt.

  9. Grind into paste by adding water little by little in between. And transfer the chutney in to a bowl.

 

      For tempering: 

10. Heat 1 teaspoon of oil in a small pan in low flame.

11. Add mustard seeds, chana-dhal and urd-dhal. 

12. When the mustard seeds splutter add broken dry red chillies and curry leaves,

13. When chana-dhal and urd-dhal turns light brown, turn off the stove.

14. Pour the content on chutney and mix gently.

Coriander chutney could be used with idli, dosa, pakoda, etc.

you can also try

Coriander Coconut Chutney

Rava Idli

 VEG

Rava Idli

INGREDIENTS

      1.    Oil                                                           3 teaspoon

      2.    Mustard seeds                                      1 teaspoon

      3.    Cumin seeds [jeera]                            ½ teaspoon

      4.    Split Chickpea [chana dhal]               1 teaspoon

      5.    Split Black gram [urd dhal]                 1 teaspoon

      6.    Asafoetida                                             ½ teaspoon

      7.    Curry leaves                                           5

      8.    Green chilli, finely chopped               1

      9.    Ginger, finely chopped                        1 teaspoon

    10.    Broken Cashew nut                              1 tablespoon

     11.    Carrot, grated                                        2 tablespoon

     12.    Rava, medium/coarse [semolina]      1 cup

     13.    Curds                                                      ½ cup

     14.    Coriender leaves, finely chopped      2 tablespoon

     15.    Salt                                                         ½ teaspoon

     16.    Water                                                     ¾ cup

     17.    Eno fruit salt                                         ½ teaspoon  

   

METHOD

  1. Heat oil in a pan.

  2. Add mustard, jeera, chana-dhal, urd-dhal, curry leaves and asafoetida. Saute in low flame until chana-dhal and urd-dhal turns golden brown.     

  3. Add chilli, ginger and cashew nut. Saute for about a minute.

  4. Add carrot and saute for about 2 more minutes. 

  5. Add rava [semolina/sooji] and roast in low flame until you get aroma of rava.

6. Cool the contents and add curds, coriander leaves and salt. 

  7. Mix well and add water little by little until the batter have medium consistency. Keep aside the batter for about 20 minutes for rava to absorb water.

  8. Heat water in a pressure cooker or steamer.

  

  9. Grease the idli mould with ghee or oil.

10. When the water is hot in the cooker add Eno fruit salt to the rava batter, and mix gently.

11. Pour the batter in the idli mould and place it inside cooker.

12. Close the lid and steam the rava idlis for about 15 minutes on medium flame.

13. Remove the idli mould, allow to cool and remove the idlis from the mould. 

 

Rava idli could be served with coconut chutney or sambar .

Potato Baaji

 VEG

Potato Baaji

INGREDIENTS

      1.     Potato                                                  4 medium size

      2.    Oil                                                          1½ tablespoon

      3.    Mustard seeds                                      1 teaspoon

      4.    Black gram dhal                                    1½ teaspoon

      5.    Cumin seeds                                         1 teaspoon

      6.    Asafoetida                                             ½ teaspoon

      7.    Curry leaves                                           6~8

      8.    Onion                                                     1

      9.    Ginger, finely chopped                        1 teaspoon

    10.    Green chilli, slit                                     3 medium size

     11.    Turmeric powder                                  ½ teaspoon

     12.    Salt                                                         according to your taste

     13.    Lemon                                                    1

     14.    Coriender leaves, finely chopped      2 tablespoon

   

METHOD

  1. Cook potatos in a pressure cooker. After first whistle keep the flame low till 6 whistles, and then put off the stove.

  2. Peel the potatos skin after it cools down, and cut into small cubes.      

  3. Heat oil in a pan on low flame. Add mustard seeds. When mustard seeds start spluttering add black gram dhal, cumin seeds and curry leave. Mix well.

  4. When black gram dhal turns golden brown add chopped onion. 

  5. When the onion softens add ginger, curry leaves and green chilli. Keep stirring and fry for about a minute.

  6. Add turmeric powder and asafoetida. Keep stirring and fry for about a minute. 

  7. Add potato, salt with little water and 2 teaspoons of lemon juice. Mix well. Simmer for about 2 minutes.

  8. Garnish with chopped coriander leaves.

 

Potato baaji could be used with chapathi, poori, masala dosa, etc. And for making samosa, potato bonda/vada, etc.

Pineapple Souffle

VEG

INGREDIENTS

  1. Pineapple pieces                                   tin of 500 gms

  2. Sugar                                                       4 tablespoon

  3. Gelatine                                                  4½ teaspoon

  4. Water                                                      ½ cup

  5. Fresh creame                                          450 gms

  6. Glazed/Candied Cherries [optional]    8

METHOD

 

Tinned Pineapple

1. Open the pineapple tin, drain the sugar syrup in to a cooking pan and keep aside pineapple pieces.

  2. Add 3 tablespoons of sugar and water to the sugar syrup and boil.

  3. Mix gelatin in little warm water and add to the sugar syrup and continue boiling.

  4. Allow the jelly to set.

  5. When the jelly is set whisk the jelly [either in a blender or hand mixer] till it begins to turn frothy.

Fresh cream & sugar

  6. Add 1 tablespoon of sugar to the fresh cream and mix it to make a smooth paste.

  7. Slowly add the cream paste to the sugar syrup and jelly mixture and continue whisking for a while.

  8. Add pineapple pieces to this mixture and transfer it to a large bowl.

  9. Decorate it with few glazed cherries.

10. After it comes to room temperature, keep it in the refrigerator.

Doddapatre Tambuli

 VEG

Doddapatre Plant

Doddapatre [ದೊಡ್ಡಪತ್ರೆ] is kannada name for ‘Cuban Oregano’ or ‘Coleus Aromaticus’, it is known as Patharchur [पथरचूर] in Hindi and Karpoorvalli [கற்பூரவல்லி] in Tamil. These leaves are known to have good medicinal properties, used as home remedy for few ailments like cold, cough, constipation, etc.

MAIN INGREDIENTS

      1. Doddapatre leaves      25 leaves

      2. Oil                                  ½ tablespoon

      3. Cumin seeds [jeera]    ¼ tablespoon

      4. Green chillies               2

      5. Grated Coconut           ¾ cup

      6. Jaggery                          2 tablespoon

      7. Curds                              2 cups

      8. Salt                                 according to taste

INGREDIENTS FOR TEMPERING

      1. Oil                                                  ½ tablespoon

      2. Mustard seeds                             ¼ tablespoon

      3. Red chilli, broken into pieces    1

      4. Curry leaves                                  4 leaves

      5. Asafoetida                                     1 pinch

METHOD

  1. Wash the doddapatre leaves with water and shake off water to make it fairly dry.

  2. Heat about ½ tablespoon of oil in a pan and add cumin seeds.

  3. When the cumin seeds turn into light brown colour add green chillies and doddapatre leaves. Fry them till the leaves sag.

  4. Turn off the stove and allow the contents to cool.

  5. Transfer the fried contents into a mixer jar, add grated coconut, jaggery and little curds just enough to wet, and grind the ingredients into paste.

  6. Add remaining curds and run the mixer just enough to mix the contents well, preferably in 'PULSE' mode.

  7. Transfer the contents to a bowl.

  8. Add salt to taste.

Tempering

  1. Heat about ½ tablespoon of oil in a small pan.

  2. Add mustard seeds, red chillie, curry leaves and asafoetida.

  3. When mustard seeds start spluttering stop heating and pour the contents on tambuli in the bowl.

  4. Mix well and keep the lid closed.

Palak Paneer

VEG

The leafy vegetable palak [spinach] has many useful nutrients like Iron, Calcium, Vitamin A, C, fiber, anti oxidants, and so on having great health benefits. 

It is good for health of bones, eyes, skin, heart, hair, etc. 

Suitable for diabetic patients. 

Palak Paneer [Spinach with Cottage Cheese] is one of the popular recipe.

Palak Paneer

INGREDIENTS

      1.     Spinach [Palak]                          ½ Kg

      2.    Bay leaves [optional]                 4

      3.    Green chillies [medium size]    2

      4.    Oil                                                  3 tablespoon

      5.    Cumin seeds                                ½ teaspoon

      6.    Onion [medium size]                  3

      7.    Ginger                                            ½ inch piece

      8.    Garlic                                             4 cloves

      9.    Tomatoes                                      4

             [or Lemon juice                            ½ tablespoon]

    10.    Curds                                              3 tablespoon

    11.    Cottage cheese [Paneer]             120 grams

    12.    Salt                                                  to suite your taste

    13.    Fresh Cream [optional]                2 tablespoon

METHOD

  1. Remove the stems from the leaf and wash the spinach in water.

  2. Boil the spinach with water just enough to submerge it. [Optional: add 4 bay leaves with spinach while boiling].      

Grind spinach with green chilli

  3. Cool the spinach and grind it with green chillies and [bay leaves if used] in a blender.

  4. Grate the onion.

  5. Chop ginger into small pieces.

  6. Chop garlic into small pieces.

  7. Chop tomatoes into small pieces [or alternatively grind the tomatoes in a blender].

  8. Cut paneer into 2cm x 2cm x 1cm size pieces.

  9. Heat 2 tablespoon of oil in a pan. Add cumin seeds.

10. When cumin seeds begin to change colour, add grated onion and fry till the colour turns into light brown.

11. Add chopped ginger, garlic and tomato. [If you opt to use lemon juice, instead add lemon juice with salt later].

12. Fry till oil separates, and add the ground spinach.

13. When the spinach starts boiling add salt and curds.

     

Fried paneer

14. Fry the paneer in 1 tablespoon of oil and add to the spinach.

15. Optional: If you like finally you can add 2 tablespoons of fresh cream.