Philomena Dias
Green Chutney with Cheese spread on Gootlis or Brun ( hard and soft bread in Mumbai) were a favourite for breakfast. It's been a while but just last week we made this chutney and I've had it over the last few days either for breakfast, lunch or as an evening snack :D
1/2 a coconut
1 bunch of coriander including tender shoots
4 garlic pods
1/3" ginger
3 green chillies - deseed
1/2" tamarind
1/2 a small onion
1 tsp jeera (cumin)
1 tsp sugar
salt to taste
Grind together. Check for salt and chillies and add more if required. makes a good sandwich paste.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
December 11, 2006
February 1, 2006
Keerai Mologootal - Spinach Dal (Kerala)
Vimala JayaramanOne of our favorites and it is on Ramesh's request list every visit. This Dal is usually accompanied by Vendakai or Lal Petha Pachadi (Okra or Red Pumpkin Relish.
1. Wash, cut and boil ( 2-3 minutes) about 250gms of Spinach along with a pinch of turmeric powder. Drain and mash roughly with a ladle or blend in a mixer for less than half a minute.
2. Boil (pressure cook) 100gms of Toor (Arhar) Dal. Mash well and set aside.
3. In a kadhai add a little oil and lightly fry two small dried red chillies, one tsp of udad dal and one tsp of jeera.
4. Grind 1 1/2 tbl spns of coconut, 1/2 a tsp of raw rice (gives the dal some thickness) along with the red chillies, udad dal and jeera.
5. Mix this with the roughly ground Spinach and boil for half a minute. Add salt to taste.
6. Make a tadka of 1/2 a tsp of mustard seeds and 1/2 a tsp of udad daal and add to the Spinach dal. Put some fresh curry leaves at the end.
7. Serve with rice and a pachadi.
Vendakai Pachadi - Okra Relish
Vimala JayaramanWe had the mologootal with this pachadi for lunch today. Truly outstanding when Ramesh's mum makes it.
1. Wash and cut 200gms of Bhindi into small bits.
2. Lightly fry 1/2 a tsp of mustard seeds and a 1 tsp of udad dal. Add the bhindi, 1/4 tsp haldi, one red chilli and one green chilli. Cook for 5-7 minutes or till the bhindi is almost cooked (till it loses its gooeyness)
3. Soak a lemon sized piece of tamarind in hot water for 5 minutes. Extract the juice and strain.
4. Add this to the bhindi and boil till it becomes tender.
5. Grind 1 1/2 tbl spns of fresh coconut along with 4 small green chillies and 1/2 a tsp of raw rice. Add to the bhindi. Add salt to taste.
6. At the end add 1 tsp of jaggery and adjust salt.
Eat along with rice, mologootal and Papad or Chips.
As a variation you could have Parangikai (Lal Petha) Pachadi - the only change required is that in step 5 above you could add 1/2 a tsp of mustard seeds when grinding.
October 11, 2005
Bhakres
Pushpa Prabhu
Ingredients
1 cup rice flour
1 cup sooji (roast all the sooji you buy - very lightly - before storing)
3/4 cup coconut grated
2-3 green chillies - deseed and chop finely
1 cup sliced onions ( quartered )
Preparation
First take a spoon of salt and one of sugar. With the back of a spoon mix this with the chillie pieces on the chopping board. Then add the onions and mix well. In a mixing bowl add the sooji and then add a little water and mix. Next add the onions mixed with salt and chillies. Stir well. Then put in the rice flour and water and mix well. Thin to the consistency you need.
Method
Heat the dosa tava till hot. Take a ladleful of the bhakre mixture and pour into the centre of the tava. Spread in dosa like fashion - as far as possible. Put a teaspoon full of oil around the bhakre and into any holes that may be there in the middle. Cover with a lid for 2-3 minutes. Open and turn. It should cook a bit on the second side too. The main side should be brown and the bhakre a bit crisp.
You could replace the onions with grated cucumber for the cucumber bhakres only remember that you need to add 2 teaspoons of sugar to that mixture.
Ingredients
1 cup rice flour
1 cup sooji (roast all the sooji you buy - very lightly - before storing)
3/4 cup coconut grated
2-3 green chillies - deseed and chop finely
1 cup sliced onions ( quartered )
Preparation
First take a spoon of salt and one of sugar. With the back of a spoon mix this with the chillie pieces on the chopping board. Then add the onions and mix well. In a mixing bowl add the sooji and then add a little water and mix. Next add the onions mixed with salt and chillies. Stir well. Then put in the rice flour and water and mix well. Thin to the consistency you need.
Method
Heat the dosa tava till hot. Take a ladleful of the bhakre mixture and pour into the centre of the tava. Spread in dosa like fashion - as far as possible. Put a teaspoon full of oil around the bhakre and into any holes that may be there in the middle. Cover with a lid for 2-3 minutes. Open and turn. It should cook a bit on the second side too. The main side should be brown and the bhakre a bit crisp.
You could replace the onions with grated cucumber for the cucumber bhakres only remember that you need to add 2 teaspoons of sugar to that mixture.
September 29, 2005
Sukanya's Sambar
Sukanya Balakrishnan
She made it simple enough for even me to understand! An easy and nice sambar recipe.
1. Boil 1 cup of arhar dal and set aside.
2. take hot water and add tamarind the size of a large lime and set aside for a while.
3. In a saucepan take a bit of oil and add 1and a half tablespoons of whole dhania and an equal quantity of red chilies. Fry this till the dhania is reddish brown. Add half a spoon of methi. Fry briefly and then set aside.
4. in a saucepan and add the juice from the tamarind. Add water again mix with the leftover tamarind and empty into the saucepan. Do this 3 times.
5. Once it starts boiling add karipatta, hing, salt and the vegetable. Also add 1 tsp. of sugar. Keep keep on a medium flame till the vegetable is cooked.
6 . Grind a quarter coconut along with the roasted dhania, methi, red chili mixture into a smooth paste.
7. When the vegetables are cooked and the tamarind water has reduced to half the quantity that you started with, add the paste.
8. Boil for another 5 to 6 minutes.
9. Now add the cup of arhar dal which has been mashed to a paste and boil for another 2 to 3 minutes.
10. Make a tadka with mustard seeds and add to the Sambar. Close the lid of the saucepan to hold in the flavors.
She made it simple enough for even me to understand! An easy and nice sambar recipe.
1. Boil 1 cup of arhar dal and set aside.
2. take hot water and add tamarind the size of a large lime and set aside for a while.
3. In a saucepan take a bit of oil and add 1and a half tablespoons of whole dhania and an equal quantity of red chilies. Fry this till the dhania is reddish brown. Add half a spoon of methi. Fry briefly and then set aside.
4. in a saucepan and add the juice from the tamarind. Add water again mix with the leftover tamarind and empty into the saucepan. Do this 3 times.
5. Once it starts boiling add karipatta, hing, salt and the vegetable. Also add 1 tsp. of sugar. Keep keep on a medium flame till the vegetable is cooked.
6 . Grind a quarter coconut along with the roasted dhania, methi, red chili mixture into a smooth paste.
7. When the vegetables are cooked and the tamarind water has reduced to half the quantity that you started with, add the paste.
8. Boil for another 5 to 6 minutes.
9. Now add the cup of arhar dal which has been mashed to a paste and boil for another 2 to 3 minutes.
10. Make a tadka with mustard seeds and add to the Sambar. Close the lid of the saucepan to hold in the flavors.
September 28, 2005
Molagootal
Subha Hari
We troubled Harry, when she came to visit us in Alex, into teaching us to make a few additional south indian dishes. This was one of them. Very tasty and easy to make!
Can be made with cabbage / spinach / doodhi / potato
Chop vegetable (2 cups after chopping) and cook along with about 3/4 cup of moong dal, and a pinch of haldi. Grind 4 tbsp grated coconut, with 1 tsp jeera and 1 red chilli. When veg are cooked, add the ground masala to the veg+dal mixture and bring to a boil. Season with mustard seeds, and kadipatta. Add salt to taste.
We troubled Harry, when she came to visit us in Alex, into teaching us to make a few additional south indian dishes. This was one of them. Very tasty and easy to make!
Can be made with cabbage / spinach / doodhi / potato
Chop vegetable (2 cups after chopping) and cook along with about 3/4 cup of moong dal, and a pinch of haldi. Grind 4 tbsp grated coconut, with 1 tsp jeera and 1 red chilli. When veg are cooked, add the ground masala to the veg+dal mixture and bring to a boil. Season with mustard seeds, and kadipatta. Add salt to taste.
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