Wednesday, December 28, 2011

DILL-BARA IDLI with Tangy Tomato Chutney

A very healthy recipe for all ages and kids love to eat as idlis are green in color with tangy chutney.

Ingredients for idli
Dill leaves 2 cups (wash and chop finely)
Idli rava 2 cups
Urad dal 1 tsp
Mustard seeds 1 tsp
Baking soda ½ tsp
Oil
Coconut 1 cup grated
Green chilli 4-5
Ginger 1 inch
Salt to taste

Ingredients for Tomato Chutney
Tomato 2 chopped
Onion 1 chopped
Garlic clove 1
Red chilli powder 1 tsp
Tamarind pulp 1/2 tsp
Salt
Oil
Mustard seeds ½ tsp
Hing a pinch
Curry leaves few

Preparation
Grind coconut, green chilli and ginger coarsely. Mix idli rava, dill leaves, ground paste, and salt.

Heat oil, add mustard seeds and urad dal. Add it to above and mix with water to consistency of idli batter. Keep it in fridge for 3-4 hr. Remove ½ hr before preparing idli and add baking soda and mix well. Steam in idli moulds greased with oil for 10-15 min.

For chutney- Heat oil in a pan, add chopped onion. Fry. Add tomato and fry. Grind it with garlic, tamarind pulp, red chilli powder & salt. Tempering- Heat oil, mustard seeds, hing and curry leaves.

MOOGA MOLO

(Sprout Moong Curry)

Ingredients
Moong sprouts 1 cup (boiled)
Coconut 1 cup grated
Dhania powder 1 tsp
Tamarind paste ½ tsp
Red chilli 4-5
Oil
Mustard seeds 1 tsp
Hing a pinch
Curry leaves few
Salt to taste



Preparation
Grind coconut, red chilli, dhania powder, tamarind paste. Add it to boiled moong, add salt and bring to a boil. Add water to get a thick curry.
Tempering- heat oil, mustard seeds, hing, and curry leaves.

Saturday, December 24, 2011

HINDOLI

(AMLA CHUTNEY)
This is a very tangy chutney and favorite of me & my sis. We used to eat just anything along with this chutney, especially crispy rice flour dosas that my mom used to make.....What a perfect combo!!

Ingredients
Amla 10 - 12 (medium sized)
Haldi 1 tsp
Red chilli powder 2 tsp
Hing 1 tsp + 1 tsp
Ginger 2 tsp (chopped finely)
Green chilli 2 tsp  (chopped finely)
Mustard seeds 2 tsp
Methi seeds 1 tsp
Salt to taste
Oil 3 - 4 tbsp

Preparation
Wash and pressure cook amla with 1/2 cup water for 2 to 3 whistles. When cool, discard water and remove seeds and keep aside.
Boil 1 1/2 cup water with salt (as needed for the amla) and let it cool. This salty water has to be used to grind amla.
In a mixer container, add cooked amla, haldi, chilli powder, and hing 1 tsp. Add salty water as needed and grind amla mix. Keep it a little coarse.
Remove in a bowl. Add ginger and green chilli. Mix and keep aside.

For tempering: Heat oil. Add mustard seeds, as they splutter add methi seeds and hing powder 1 tsp. Switch off the gas and let it cool. Add this to amla mixture. Mix well and store in air tight containers. If stored in a refrigerator, can be kept for 2 - 3 months.

Serve with hot idlis, dosas, rotis, chappatis etc.

Saturday, December 3, 2011

PEPPER CHICKEN



Ingredients
Chicken (boneless) 500 gm
Garlic 1 tbsp chopped
Onion 1 medium chopped finely
Onion 1 medium sliced
Pepper power (fresh) 2 tbsp
Red chilli powder ½ tsp
Haldi ½ tsp
Salt to taste
Oil
Lemon juice as needed
Dhania leaves for garnishing

Preparation
Wash chicken and keep aside.

Heat oil in a pan. Add chopped onion. Sauté. Add a pinch of salt and garlic. Sauté till brown. Add haldi and sauté for 1 min. Add chicken and mix well till one with onion & garlic masala.

Add pepper powder 1 tbsp, chilli powder and salt. Mix well and cover and cook till chicken done. Add sliced onion and 1 tbsp pepper powder. Cook for 2 min. Turn off heat. Add lemon juice and dhania leaves.

Serve hot.

CHILLI CHICKEN


(ANDHRA STYLE)

Ingredients
Chicken (breasts boneless) 2 pieces
Lemon juice ½ tsp
Yogurt 2 tsp
Maida (all purpose flour) as needed
Salt to taste
Oil for shallow frying
For the marinade:
Ginger 1 inch
Garlic cloves 4 -5
Curry leaves 4-5
Cloves (lavang) 2
Dalchini (cinnamon) 1 inch
Red chilli 3-4
Rice 2 tbsp

Preparation
Wash chicken and keep aside.

Grind all the ingredients of marinade. Apply this marinade on chicken with yogurt, lemon juice, and salt. Set aside for ½ hr.

Heat a shallow frying pan with oil. Roll chicken pieces in maida and shallow fry on medium heat for 2 min. Turn the other side and fry for 2 mins. On low flame, cover & cook for 3-4 min. When chicken done. Remove in a plate & garnish with lemon wedges and onion slices.

DAL FRY



Ingredients
Toor dal 1 cup
Onion 1 big chopped finely
Tomato 1 big chopped finely
Ginger-garlic paste 1 ½  tsp
Green chilli 2 chopped
Jeera 1 tsp
Dhania powder 1 tsp
Jeera powder 1 tsp
Red chilli powder 1 tsp
Haldi ½ tsp
Salt to taste
Ghee
Dhania leaves for garnishing

Preparation
Wash and boil dal till done.

Heat ghee in kadai. Add jeera ½ tsp, when they splutter add ginger-garlic paste and fry. Add onion and sauté. Add tomato, haldi, dhania powder, jeera powder, and red chilli powder ½ tsp. Sauté masala till oil separates. Keep  aside.

In the same kadai, add ghee. The remaining jeera and red chilli powder. Add the above masala, toor dal and salt.

Bring it to a boil. Garnish with dhania leaves and serve with jeera rice or steamed rice.