Sambhar (II)
Sambhar is a part of every meal in south Indian families, whether it is a breakfast or lunch/ dinner. It is served with urad dal vada, idli, dosa, upma, rice etc. The recipe I have given here is one of the varieties of sambhar, using coconut, small onions and other fresh spices. Easy to make and [...]
Continue reading...Cabbage and Green Peas with Fresh Coconut
Tuesday, July 6, 2010
Ingredients : 2 cups shredded cabbage, 1 cup shelled green peas, 1 cup freshly grated coconut, 2 green chillies (or as per taste), 1/2 tsp turmeric powder, Salt to taste, 2 cups water (for cooking), For tempering- 1 tbsp mustard seeds (rai), 1/2 tbsp urad dal, 10-12 curry leaves; washed and pat dried, 2 tbsp refined oil. Method: Heat a pan with oil for tempering. Add mustard seeds and [...]
Continue reading...Long Beans Vegetable with Coconut
Tuesday, June 1, 2010
Long beans are also known as Yardlong beans. There are different names for these beans in different languages in India, like Karamani in Tamil, Chawalichya Shenga in Marathi, Alsandalu in Telugu, Bodi in Hindi and so on. Ingredients: 2 cups of long / cow-pea beans; thoroughly washed under running water and cut into small pieces, 1/2 cup of [...]
Continue reading...Steamed Idlis
Thursday, May 27, 2010
Ingredients: 2 cups uncooked rice, 1 cup urad dal, 1-2 tsp methi (fenugreek) seeds (or adjust to taste), Salt to taste, 1-2 cups water or as required, Ghee or oil for greasing. Method: Soak rice and urad dal separately in water, overnight. Soak methi seeds along with urad dal. Next day grind the soaked rice along with the water to form a not [...]
Continue reading...Adai (A South Indian Breakfast)
Monday, April 19, 2010
Adai is a South Indian delicacy made out of dal (lentils). It can be eaten as breakfast, lunch or dinner. The recipe is full of proteins since the main ingredients here are different lentils, hence is healthy for growing kids. Methi (Fenugreek leaves and seeds) makes it slightly bitter but when combined with other dals [...]
Continue reading...Red Coconut Chutney
Monday, April 12, 2010
Ingredients: For the chutney- 1 cup grated fresh coconut, 2 dry red chillies; lightly roasted, 2 tbsp chana dal; lightly roasted, Salt to taste, 2 pinches asofietida, A small grape size ball of tamarind; soaked in warm water for 3-4 mins. For tempering: 1 tsp coconut oil, 1/2 tsp mustard seeds (rai), 1/2 tsp urad dal, Few curry leaves. Method: Grind together all the ingredients for the chutney in [...]
Continue reading...Green Coconut Chutney for Dosa, Idli and Uttappam
Monday, March 15, 2010
There are different ways to prepare coconut chutneys to serve with Dosas, Idlias, Uttappams and even Upma. This recipe is for green coconut chutney made of coriander and mint leaves. Ingredients: For the chutney- 1 cup freshly scraped coconut, 1/2 inch piece of ginger, 1-2 green chillies (as per taste), 1/4 cup fresh coriander leaves, 10-12 sprigs of mint, Lemon juice as per [...]
Continue reading...Plain Coconut Chutney for Dosa, Idli and Uttappam
Tuesday, March 9, 2010
There are different ways to prepare coconut chutneys to serve with Dosas, Idlis, Uttappams and even Upma. This recipe is for a simple and plain coconut chutney. Ingredients: For the chutney- 1 cup freshly scraped coconut, A small grape size ball of tamarind; soaked in warm water for 3-4 minutes, 2 tbsp chutney dal, 1-2 green chillies (as per taste), Salt to [...]
Continue reading...Onion Tomato Chutney (South Indian Style)
Thursday, March 20, 2008
Ingredients : Onion - 4 big ones Tomato - 2 medium size Tamarind - 3-4 seeds (soak it in little water) Hing (asafoetida) - 2 pinches Salt - as per taste Red chillies - 4 medium size (or as per taste) Refined oil - 2 table spoons Method : - Wash and cut onions and tomatoes in 4-6 pieces each - Shallow fry onions and [...]
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Sunday, August 1, 2010
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