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Archive for December, 2009

Ingredients:

1 1/2 to 2 ginger root, remove skin, slice
1 tbsp split black gram dal (minapa pappu)
1 1/2 tbsps bengal gram (senaga pappu)
1 green chilli
2 dry red chillis
2 garlic cloves
small lemon sized tamarind
2-3 tbsps grated jaggery
1/4 cup water
salt to taste
2-3 tsps oil
For tempering/poppu/tadka:
1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp oil or ghee

Method:

Heat a tsp of oil in a non-stick pan. Add the split gram dal, bengal gram and let them turn slightly red and a nice aroma emanates.

Add the red chillis, green chilli and garlic and saute for a minute.

Remove and keep aside.In the same pan,add the remaining oil, add ginger and saute till it turns red . Remove from heat and cool.

Grind the roasted dal mixture, sauteed ginger, tamarind, jaggery along with salt, to a slightly coarse paste by adding about one-fourth cup of water.

Heat oil or ghee in a pan and add the mustard seeds, let them pop and add the curry leaves and fry for a few seconds.

Add this seasoning to the ground pachadi. Serve with idlis, dosas or vadas.

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Ginger Pickle (Allam Pachadi)

Ingredients:

1 1/2 to 2 ginger root, remove skin, slice
1 tbsp split black gram dal (minapa pappu)
1 1/2 tbsps bengal gram (senaga pappu)
1 green chilli
2 dry red chillis
2 garlic cloves
small lemon sized tamarind
2-3 tbsps grated jaggery
1/4 cup water
salt to taste
2-3 tsps oil

For tempering/poppu/tadka:

1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp oil or ghee

Method:

Heat a tsp of oil in a non-stick pan. Add the split gram dal, bengal gram and let them turn slightly red and a nice aroma emanates.
Add the red chillis, green chilli and garlic and saute for a minute.
Remove and keep aside.In the same pan,add the remaining oil, add ginger and saute till it turns red .
Remove from heat and cool.
Grind the roasted dal mixture, sauteed ginger, tamarind, jaggery along with salt,
to a slightly coarse paste by adding about one-fourth cup of water.
Heat oil or ghee in a pan and add the mustard seeds, let them pop and add the curry leaves and fry for a few seconds.
Add this seasoning to the ground pachadi. Serve with idlis, dosas or vadas.

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Ingredients:
1 1/2 to 2 ginger root, remove skin, slice
1 tbsp split black gram dal (minapa pappu)
1 1/2 tbsps bengal gram (senaga pappu)
1 green chilli
2 dry red chillis
2 garlic cloves
small lemon sized tamarind
2-3 tbsps grated jaggery
1/4 cup water
salt to taste
2-3 tsps oil

For tempering/poppu/tadka:
1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp oil or ghee

Method:
Heat a tsp of oil in a non-stick pan. Add the split gram dal, bengal gram and let them turn slightly red and a nice aroma emanates.
Add the red chillis, green chilli and garlic and saute for a minute.
Remove and keep aside.In the same pan,add the remaining oil, add ginger and saute till it turns red .
Remove from heat and cool.
Grind the roasted dal mixture, sauteed ginger, tamarind, jaggery along with salt,
to a slightly coarse paste by adding about one-fourth cup of water.
Heat oil or ghee in a pan and add the mustard seeds, let them pop and add the curry leaves and fry for a few seconds.
Add this seasoning to the ground pachadi. Serve with idlis, dosas or vadas.
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Corn Soup

Ingrediants :
1 cup American corn
1 cup Peas
1 tsp Sugar 1 tsp.
1 bunch Spring onions(Chopped)
1 no Red pepper(chopped)
1/2 cup Sour Cream
3 tbsp Mint leaves(chopped)
Few Cabbage leaves to serve in.
Pepper to taste
Salt to taste

Method :
Wash and boil the corn till it is soft, drain water and set aside. Boil the peas in water add salt and a pinch of sugar, and cook till soft. Drain the water and keep aside. Mix all the ingredients, peas corn in a bowl and mix well with spoon. Sprinkle salt and pepper on it. Serve chilled in cabbage leaves.

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Corn Soup

Ingrediants :

1 cup American corn
1 cup Peas
1 tsp Sugar 1 tsp.
1 bunch Spring onions(Chopped)
1 no Red pepper(chopped)
1/2 cup Sour Cream
3 tbsp Mint leaves(chopped)
Few Cabbage leaves to serve in.
Pepper to taste
Salt to taste

Method :

Wash and boil the corn till it is soft, drain water and set aside. Boil the peas in water add salt and a pinch of sugar, and cook till soft. Drain the water and keep aside. Mix all the ingredients, peas corn in a bowl and mix well with spoon. Sprinkle salt and pepper on it. Serve chilled in cabbage leaves.

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Ingrediants :
1 cup American corn
1 cup Peas
1 tsp Sugar 1 tsp.
1 bunch Spring onions(Chopped)
1 no Red pepper(chopped)
1/2 cup Sour Cream
3 tbsp Mint leaves(chopped)
Few Cabbage leaves to serve in.
Pepper to taste
Salt to taste
Method :
Wash and boil the corn till it is soft, drain water and set aside. Boil the peas in water add salt and a pinch of sugar, and cook till soft. Drain the water and keep aside. Mix all the ingredients, peas corn in a bowl and mix well with spoon. Sprinkle salt and pepper on it. Serve chilled in cabbage leaves.
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