MINT CHUTNEY WITH COCONUT

 

I love the refreshing aroma of mint leaves,as it elevates the flavor profile of any dish.After buying mint leaves,I always prepare thogayal.Hence this time I decided to prepare a flavoursome chutney with a slight variation.I thoroughly enjoyed it with plain rice.You can even pair it with idli,dosa,uthappam.

 

 

 

 

 

 INGREDIENTS :

 

MINT LEAVES-- 1 BUNCH

COCONUT GRATINGS- 1 TBSP 

RED CHILLIES- 4 NOS

SHALLOTS--8 NOS

URAD DAL- 4 TSP

GARLIC CLOVES-5 NOS

TAMARIND- SMALL PIECE

SALT TO TASTE

OIL FOR  FRYING

 

PROCEDURE 

 

1.Wash and rinse mint leaves in clean water and allow the water to drain. 

2.In a pan add oil and roast urad dal,red chillies,shallots,garlic and tamarind.

 

3.Transfer the roasted contents to a mixer jar.In the same pan fry mint leaves till it shrinks in size.

 

4.Transfer the sauteed mint leaves along with coconut gratings.

 

5.Add some water to the mixer and keep it aside.Wait till the lentil softens.

 

6.Grind the contents to a little coarse paste and serve.

 

SNAKEGOURD PODI CURRY

I still reminisce about the long snake gourd variant,I consumed as a child.It had an inherent flavour and tasted yum even in a simple style curry.But these days,I can't spot those variant and I have to settle for these hybrid variants,which I dislike.Hence to make this variant palatable,I tried this new recipe.

 INGREDIENTS :

 

FOR THE POWDER :

 

ROASTED GRAM DAL- 2 TBSP

RED CHILLIES- 4 NOS

PEPPERCORNS- 1/2 TSP

FENNEL SEEDS-3/4 TSP

CURRY LEAVES- 1 SPRIGS  

OTHER INGREDIENTS :

 

SNAKE GOURD- 500 GRAMS

ONIONS- 2 NOS

TOMATOES- 2 NOS

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

OIL- 4 TSP 

PROCEDURE :

 

1.Make a little coarse powder with the ingredients cited above.

 

2.Wash,wipe and chop snake gourd into small pieces and cook in pressure cooker for 2 whistles.

 

3.After steaming,drain the water and keep it aside.

 

4.Heat oil in a pan and transfer chopped onions.Add chopped tomatoes,salt and saute till the onions turn translucent and tomato turns mushy.

 

5.Now add the steamed snake gourd,turmeric powder and saute in mild heat for a few seconds. 

6.Now slowly sprinkle the powder and adjust salt if required and saute in very mild heat and switch off.

 

KARA ADAI

 

 

This savory snack is traditionally prepared during Karadyan Nombu, a celebration mainly observed in Tamil Brahmin households. A sweet version of this snack, known as vella adai, is also made. The savory and the sweet version is enjoyed by married women after performing the pooja, as they pray for the well-being and longevity of their husbands

 

 

 

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 INGREDIENTS :

 

 RICE FLOUR--1 CUP

WATER- 2 CUPS

COW PEA BEANS- 1/4 CUP

GRATED COCONUT--3/4 CUP

SALT TO TASTE

 

FOR TEMPERING: 

COCONUT OIL- 4 TSP

MUSTARD- 3/4 TSP

GREEN CHILLIES- 2 NOS

CURRY LEAVES-2 SPRIGS

 

PROCEDURE  

1. Soak raw rice in water till it softens.Then spread it on a cotton cloth to absorb the moisture content completely.

 

2. Dry it in shade.After that pound it in a mixer jar to fine powder.Pass it through a sieve to segregate big particles. 

3.Now measure the rice flour and keep it aside.Soak cow pea beans for 4 hours and keep it aside.

 

4.Prepare the seasoning and transfer the soaked cow peas and coconut gratings and saute in mild heat for a few seconds and switch off.

5.Now pour the boiling water over this and slowly sprinkle all the rice flour and keep stirring in mild heat till it forms a lump and switch off.

 

6.Allow the contents to cool and make equal size balls . Flatten it on your palm and transfer it to a greased idli plates and steam for 5-7 minutes and switch off.

 

7.Serve the adais with a dollop of butter.   

COCONUT RASAM

 

Rasam is an appetizing South Indian soup.South Indian lunch would be incomplete without this invigorating dish.I have tried different kinds of rasam.This is the first time,I'm trying this.I incorporate copra or dry coconut in preparing Mysore rasam.But in this rasam,only fresh coconut should be used for the flavour.I thoroughly enjoyed relishing this flavorful,healthy rasam.

 

INGREDIENTS TO GRIND:

 

COCONUT GRATINGS--1 CUP

CORIANDER LEAVES CHOPPED--1 CUP

GARLIC CLOVES- 5

GINGER--SMALL PIECE

CUMIN SEEDS-11/2 TSP

PEPPERCORNS- 3/4 TSP

GREEN CHILLIES- 1

 

OTHER INGREDIENTS : 

TAMARIND- GOOSEBERRY SIZE

TOMATOES- 2 NOS

TURMERIC POWDER-1/4 TSP

SALT AS REQUIRED

 

FOR SEASONING :

 

GHEE-  3 TSP

ASAFOETIDA-3/4 TSP

MUSTARD- 3/4 TSP 

CURRY LEAVES- 2 SPRIGS

PROCEDURE :

 

1. Soak tamarind in warm water and extract syrup.

 

2. Grind all the above cited ingredients in raw form and keep it aside.

 

3.Transfer the tamarind syrup to vessel.Add the chopped tomatoes to the syrup along with salt and turmeric powder.

 

4.Boil the syrup till the tomatoes are cooked and raw smell evades.

 

5.Now pour the coconut mixture to the tamarind syrup and simmer in mild heat for a couple of minutes till it turns frothy. Switch off the stove.Adjust the consistency by adding water.

 

6.Prepare the seasoning and add to hot rasam and mix well. 

 

HOME MADE POTATO FRIES

 

 

 

My cravings for french fries are really difficult to satiate. I have tried these fries at many places, but the perfect ones I relished were at Melbourne a few years back. Store-bought fries are perfect and crispy owing to the varied parameters. But I tried to replicate these crispy fries at home after taking cues from a few cooking videos. I must admit that the homemade fries are not on par with the ones available at the restaurants, yet as an avid foodie, I wanted to try my hand at this. One key point you have to remember is to always choose large-sized potatoes that are firm,for the crispy texture.

 

 

 

 

 

 

INGREDIENTS:

 

POTATOES BIG-- 2 NOS

 

 ICE COLD WATER

 

OIL  FOR FRYING

 

SALT AS REQUIRED

 

CHILLI POWDER 

PROCEDURE :

 

1. Wash,peel and wipe potatoes.Peel the skin .

 

2.Chop the peeled potatoes length wise and keep it aside.

 

3.Soak the chopped potatoes in the ice cold water for thirty minutes.

 

4.After thirty minutes,drain the water and wash the pieces in ordinary water for couple of times to get rid of starch content completely.

 

5.Spread the chopped pieces on a clean cotton cloth to absorb moister content completely. 

6.Take out the cut pieces and pat dry again.

 

7. Heat oil in a pan.Once it starts to fume,then reduce the heat to sim.Now drop the chopped pieces slowly in the oil and wait till it is three fourth cooked take it out immediately.Now fry it again in the oil till it turns crispy. Double frying technique imparts a crispy texture.

 

8. Transfer the fried potato pieces to a kitchen tissue.

 

9.Make   a  mixture of salt and chilli powder and sprinkle it on the fried potatoes and toss it to coat evenly.

FENUGREEK LEAVES SAMBAR

Fenugreek leaves are packed with immense health benefits.I love the flavour of both fresh and dry leaves.It can be incorporated in number of dishes.As a natural coolant,it can be an apt food for the summer.

 

 

 

 INGREDIENTS :

 

FENUGREEK LEAVES- 1 BUNCH

SHALLOTS--10-12 NOS

TOMATOES- 2 NOS

TAMARIND- GOOSEBERRY SIZE

SALT AS REQUIRED

TURMERIC POWDER-1/4 TSP

SAMBAR POWDER- 3 TSP

GREEN CHILLIES- 2 NOS

TOOR DAL-  3/4 CUP

 

FOR SEASONING:

 

OIL- 3 TSP

CUMIN SEEDS- 1 TSP

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 3/4 TSP 

PROCEDURE :

 

1.Soak tamarind in warm water and extract syrup and keep it aside.

 

2. Pluck the leaves from the stem and rinse in water for couple of times to remove the impurities.

 

3.Heat oil in a pan and add shallots and saute for a minute.Add chopped tomatoes,slit green chilies,salt and saute till it turns mushy.

 

4. Now add the cleaned fenugreek leaves over the sauteed veggie and saute till the leaves shrink.

 

5.Pour tamarind extract over this. Add salt,turmeric powder and boil till the raw smell of the tamarind evades. 

6.Now add the steamed toor dal and simmer in mild heat.At last add sambar powder and boil for a few minutes and switch off.

 

7. Add the seasoning and garnish with chopped coriander leaves.