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Updated: 2017-11-17T04:32:08.533-08:00

 



Spicy Tomato and Onion Chutney

2017-07-30T20:44:32.777-07:00



Ingredients:
Tomato chopped- 5 cups
Onions chopped- 2 cups
Cilantro leaves- chopped 3 cups
Curry leaves- 20-25 leaves
Pudina/ Mint- a bunch(optional)
Fenugreek seeds- 1 tbsp(roasted)
Jaggery- powdered 21/2 cups
Tamarind juice- 2 cups
Red Chili powder-  2 cups
Salt to taste

Seasoning:
Peanut oil- 2 cups
Mustard seeds- 5-6 tbsp
Hing to taste
Curry leaves
Turmeric

Method:
Grind all the ingredients raw in a blender. In a pan add oil and other seasoning ingredients. Add the blended ingredients into the oil on medium heat. Let it boil on low flame. Stir occasionally until the mixture thickens. It takes around 1.5 hrs to cook completely. You can store in the refrigerator for couple of months. This chutney tastes good with Rice,Idli or dosa.




Onion and Dill Uttappam

2017-03-21T13:50:51.195-07:00



Ingredients:

Dosa batter- 1 cup
Onion chopped- 1/2 cup
Dill leaves chopped- 1/4 cup
Green chillies- 2-3
Coconut gratings- 2 tbsp
Salt to taste

Method:

Mix chopped onions, dill leaves, green chillies,coconut, salt in a vessel and keep it aside.
Put 1 ladle of dosa batter on a tawa that is hot and well greased.
Sprinkle this mixture on the dosa and drizzle 1 tsp of oil. Let the uttapam cook and turn brown on medium heat. Flip the Uttapam and cook for 1-2 mins.
Serve the Uttapam with a dollop of butter with Coconut chutney, Sambar, Mologai powder/ Chutney powder.



Tomato Soup

2015-08-19T19:29:06.452-07:00




A quick and comforting tomato soup recipe...

Ingredients:
Cluster tomatoes- 2 lbs
Jeera- 1 tsp
Black pepper- 1 tsp
Dhaniya- 1 tsp
Cinnamon stick- 1-2
Rasam powder- 1 tbsp
Sugar- 2-3 tsp
Maida(optional)- 1/2 tsp
Cream(optional)- 1 tsp
Onion- 1/2 chopped
Garlic- 2-3 pods
Butter(optional)- a dollop
Croutons(optional)
Salt to taste

Method:
Wash the tomatoes thoroughly and pressure cook. After it cools down, puree it in a blender. Add the pureed tomatoes to a saucepan.
Coarsely grind jeera,black pepper, dhaniya,cinnamon stick. Put these spices, chopped onions and garlic in a spice bag. Drop the spice bag into the saucepan in the tomato puree. Keep it on a medium flame.  Keep pressing the spice bag few times with a ladle so that the flavors of the spices will get infused to the soup. Let the tomato puree boil and come to the soup consistency. Add salt ,sugar and rasam powder.
If you want the soup to be thick, mix maida and water and add it to the soup. Bring it to boil, simmer for 5 mins and serve with a dollop of cream/butter/croutons.




Tindora Chutney

2015-06-23T14:13:03.773-07:00




Ingredients:
Tindora(Fresh/frozen)- 1 cup
Green chillies- 5-6
Cilantro chopped- 2 tbsp
Tamarind juice- 2 tbsp
Roasted Channa dal powder- 3 tbsp
Sugar- 1/2 tsp
Salt to taste

Seasoning:
Oil- 1 tbsp
Mustard seeds- 1 tsp
Red chilli- 1-2
Hing- a pinch
Curry leaves- 4-5

Method:
Cook the tindora until tender. Add cooked tindora,green chillies,cilantro, tamarind juice, channa dal powder, sugar,salt and grind without water. Add seasoning and mix well and serve with rice/chapati.




Avalakki Dosa

2015-06-20T17:09:19.382-07:00



Want a lovely soft dosa with lots of pores, try Avalakki/Poha dosa!!!!

Ingredients:
Raw rice/Sona masoori- 2 cups
Avalakki/Poha(thick)- 1 cup
Urad dal- 3 tsp
Methi seeds- 3 tsp
Buttermilk- 2 cups
Water- 1 cup
Baking soda- 1/2 tsp
Salt to taste

Method:
Soak rice,poha,urad dal, methi seeds in buttermilk and water for 4-6 hrs. Grind with water and let it ferment overnight. Add baking soda and salt 20-30 mins before you make the dosa. Serve hot dosa with coconut chutney/chutney pudi.

P.S. You can also prepare the dosa in an hour after grinding by adding baking soda and salt to the batter.




Raw Mango Chutney

2015-06-16T22:15:58.159-07:00



Ingredients:
Raw mango(grated) - 1 cup
Roasted Methi/fenugreek seed powder- 1 tsp
Jaggery- a small piece
Red chilli powder- 2 tbsp
Kashmiri chilli powder- 1 tsp
Salt to taste

Seasoning:
Oil- 1 tsp
Mustard seeds- 1 tsp
Hing- a pinch

Method:
Grind all the above ingredients in a blender and add seasoning. Mix well and serve.







Karela Gojju

2015-06-16T12:02:36.012-07:00




Ingredients:
Karela/Bittergourd- 2 nos
Green chillies- 4-5
Roasted Cumin-1/2 tsp
Roasted Fenugreek seeds- 1/4 tsp
Roasted Dhania-1 tsp
Tamarind paste- 3-4 tsp
Roasted Channa dal- 2 tsp
Jaggery- a small piece
Coconut gratings- 2 tsp
Salt to taste

For Seasoning:
Oil- 2 tbsp
Mustard seeds- 1 tsp
Red chilli- 2-3
Curry leaves- 4-5
Hing- a pinch
Turmeric- 1 tsp

Method 1:
Cut the karela into small pieces. Smear some turmeric and keep it aside for 10-15 mins. Boil the karela in water until it becomes tender(not too soft). Grind coarsely green chillies, coconut, Roasted chana dal, Cumin,Fenugreek seeds, Dhania. Add tamarind juice to the cooked Karela, add ground mixture, jaggery and salt. Bring it to boil and add the seasoning. Serve with Rice/Chapati.

Method 2:
Cut the karela into small pieces. Smear some turmeric and keep it aside for 10-15 mins. Take a pan. Add Oil and other seasoning ingredients with finely chopped green chillies. Add Karela and water and let it cook. Now add tamarind paste. Add powdered cumin,Fenugreek seeds,dhania,Jeera,channa dal,coconut gratings,jaggery and salt. Bring it to boil and serve.





Avarekai Avalakki

2014-11-25T20:22:31.776-08:00


A quick, easy and yummy avalakki snack

Ingredients:
Poha/Avalakki- (Thick)- 2 cups
Boiled Avarekai/Surti papdi lilva- 1 cup
Cilantro chopped- 2 tbsp
Salt to taste
Sugar-1/2 tsp
Lemon juice- 1 tsp

For Grinding:
Coconut- 1/2 cup
Green Chili- 5-8
Ginger- 1/4 inch

Seasoning:
Peanut oil- 2 tbsp
Mustard seed- 1tsp
Jeera-1tsp
Urad+chana dal- 1 tsp
Turmeric- 1tsp
Curry leaves-8-10

Method:
Coarse grind thick Avalakki, wash and soak for 10-15 mins in little water.
Grind coconut,green chili and ginger without water and keep it aside.
Take a pan and add oil and all the seasoning ingredients one by one.
Add the coconut,chili and ginger to this seasoning and mix well and saute for a minute.
Now add the boiled Surti papdi lilva/Avarekai and mix well.
Add soaked Avalakki/Poha, salt and sugar.
 Mix well and close the pan with the lid and cook for 10-15 mins on medium flame.
Add lemon juice,mix well and garnish with cilantro and serve with fresh curd.






Beans Curry

2014-08-08T14:18:18.308-07:00





Ingredients:
Beans/Hurulikai  chopped- 2 cups
Salt to taste
Sugar/jaggery powder- 1/4 tsp
Cilantro chopped- 1 tsp
Lemon juice(optional)- 1/2 tsp

Grinding:
Coconut grated- 3-4 tbsp
Mustard seeds- 1/4 tsp
Red chillies- 5-6
Jeera- 1/2 tsp

Seasoning:
Oil- 1 tbsp
Mustard seeds- 1tsp
Red chili- 3-4

Method:
In a kadai,  add oil and make the seasoning. Now add cut beans. Mix well. Add little water. Cover and cook over medium heat until the beans are soft and crunchy (don't overcook). Grind the coconut,mustard seeds, red chilies, jeera without water. Now add this mixture to the cooked beans. Stir for a 1-2 mins. Now add salt, sugar/jaggery,lemon juice,cilantro and mix well.
Serve with steamed rice, roti's or chapati's.




Maddur Vade

2015-03-18T14:02:43.982-07:00






'Maddur Vade' needs no introduction. You can have the best and authentic Maddur Vada's at the Maddur  Railway Station.

Ingredients:

Chiroti Rava- 2 cups
Rice flour- 1/2 cup
Maida-1/2 cup
Green Chili- 10-12
Ginger grated- 1 tsp
Curry leaves- 8-10
Cashews- 8-10
Khus Khus- 2 tbsp
Onion- 3
Hot oil/ Melted Ghee- 2 tbsp
Oil for deep frying
Salt to taste

Method:

Mix all the flours in a bowl and warm the flours in a kadai for 1-2 mins. After it cools down, add salt. Add hot oil/Melted ghee to the flour and mix well. Now add cut onions,green chilies, ginger paste,curry leaves, cashews and mix well. Leave the mixture for 10-15 mins. The water in the onions will leave some water and make the dough soft. Sprinkle water and divide the dough into small equal balls and flatten it on a plastic sheet with a drop of oil or flatten it with your hands.
Heat oil in a kadai. Drop the flattened balls into the oil and fry on medium heat. Turn over and fry until it turns golden color on both sides. It takes 8-10mins for each batch of the vada to be done. It will be crisp on the outside and soft inside.

Serve hot with coconut chutney and enjoy with afternoon tea or coffee.




Dosakai Tovve/ Dal

2014-07-17T12:47:20.329-07:00




Ingredient:
Dosakai- 1 small
Tuvar dal/ green gram- 1 cup
Lemon juice- 1 tbsp
Salt to taste
Cilantro cut- 1 tsp


For Seasoning:
Oil- 1 tsp
Mustard seeds- 1 tsp
Jeera- 1 tsp
Green chili- 3-4
Ginger - 1/2 inch
Red Chili- 1-2
Curry leaves- 4-5

Method:
Pressure cook Tuvar/green gram dal. If using green gram, fry for 1-2 mins before cooking.
Cut the Dosakai into small pieces. Add water and cook it until soft.
Take a pan. Add oil and prepare the seasoning. Add cooked Dosakai, Boiled dal and allow it to boil for 3-5 mins. Add salt and lemon juice. Mix well and top it with cilantro.
Serve with rice or chapati.






Vegetable Pulav

2014-07-17T12:33:49.189-07:00





Ingredient:
Green chillies- 4 (add more if you want it spicy)
Ginger- 1/2 inch
Mint- 10-12 leaves
Garlic-1-2 clove
Dhania powder- 2 tsp
Kasuri methi- 2 tsp
Kaala jeera-1/2 tsp
Cloves- 1-2
Cinnamon - 1-2
Coconut milk- 1cup
Onion cut- 1 cup
Mixed veg- 1 cup frozen mixed veg 
Basmati Rice-4 cups
Water- 8 cups
Lemon juice- 2 tbsp
Oil- 3 tbsp
Turmeric- 1 tsp
Cashews- 8-10
Salt to taste

Method:
Make a paste of green chillies,ginger,mint and garlic. Keep it aside.
Fry cinnamon,cloves and kaala jeera in a drop of oil. Grind along with the green chili,ginger,mint paste.
Take a pan. Add coriander powder,kasuri methi,haldi. Add onion and saute until brown. Now add mixed vegetables,cashews,ground paste and saute for a minute or so. Add Basamati rice directly to the pan and fry for 5 mins. Add salt. Mix well.
Now add 8 cups of water and cook on a medium flame. Add lemon juice after its fully cooked or add lemon juice when the rice is half done. Serve with cucumber raitha or gravy.



Oorvatlu

2014-07-20T22:45:27.024-07:00




'Oorvatlu' is a kind of special/traditional Gojju, well known Sankethi recipe and my husband's favorite dish. Thanks to my Sister-in-law Smt. Lakshmi, who gave me this recipe and is also an awesome cook.. It's very simple and easy to make.

Ingredients:
Green Chili  OR Red Chili- 5-7
Mustard seed powder/ Sasive - 1/2 tsp
Rice-1 tsp
Cilantro cut- 2 tsp
Coconut- 1cup
Turmeric- 1 tsp
Jaggery powder- 2 tbsp
Tamarind- size of a small lemon
Salt to taste
Capsicum cut- 1 cup

Seasoning:
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Red chili- 2 nos
Curry leaves- 4-5
Turmeric- 1/2 tsp
Hing - a pinch

Method:
Take a pan and do the seasoning. Add cut capsicum and close the lid for a few minutes until it becomes tender.
Grind green chili, mustard seed powder, cilantro,turmeric,tamarind, rice,coconut with water to a smooth paste. Add this paste to the cooked capsicum. Add jaggery and salt. Boil for a few minutes and the Oorvatlu is ready. Serve hot with Rice and ghee.

P.S. You can also use Sweet Pumpkin, Surti Papdi Lilva( Avarekai), Lady's finger, unripe green Tomato.






Dosakai/ Mangalore Cucumber Pickle

2014-05-05T13:09:38.001-07:00




A quick and crunchy pickle.

Ingredients:
Dosakai (fresh and firm)- 4 small ones
Deep pickle powder- 6 tbsp
Mustard seeds powdered- 1 tsp
Turmeric powder- 2 tbsp
Salt

Seasoning:
Peanut/ Sesame seed oil- 4tbsp
Mustard seeds- 2 tsp
Hing- 1/4 tsp

Method:
Wash and dry thoroughly the cucumbers. Cut into half, discard the seeds and cut into small pieces. Add salt, pickle powder, mustard seed powder, turmeric powder and mix well.
Add seasoning to this mixture after it is cooled down completely. Mix well and serve.






Poha/Avalakki Voggarane

2014-04-15T13:12:49.090-07:00



Ingredients:
Avalakki (Thick)/ Poha- 2 cups
Grated coconut- 1/2 cup
Vegetables- bell pepper(any color), brinjals
Peanuts- 2-3 tbsp/ 50 gms
Green chillies- 4-5
Lemon juice- 2tsp
Coriander leaves cut- 2 tbsp
Salt to taste
Sugar- 1/2 tsp

For Seasoning:
Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Urad dal- 1 tsp
Chana dal- 1 tsp
Curry leaves- 5-6
Red chili- 2-3
Methi/fenugreek powder- 1/4 tsp
Turmeric-1/4 tsp

Method:
Wash and soak the Avalakki in little water for half hour. Cut the vegetables. Fry the peanuts in oil and keep it aside.
Take a pan. Add Oil, do seasoning with the above ingredients. Add bell pepper and brinjals and cook until soft. Now add soaked avalakki. Add salt and sugar. Mix well and keep on medium flame for 10mins. Now add lemon juice, coriander/cilantro leaves,coconut gratings and peanuts. Mix well and serve with curd.













Cilantro Chutney with Avocado

2014-02-25T12:23:51.565-08:00



Ingredients:
Avocado- 1 ripe
Cilantro- 1 big bunch
Green chillies- 10-12
Dhania-Jeera powder- 1 tsp
Lemon juice- 1/2 cup
Olive oil- 2 tbsp
Salt to taste

Method:
In a blender/mixer add cut avocado's, washed and cut cilantro leaves,green chillies,dhania-jeera powder,lemon juice,Olive oil,salt. Add very little water and grind to a smooth paste. The chutney will be creamy, smooth and tastes yummy. You can use this chutney as a spread for sandwich, eat with chapatis/parathas,samosas,bondas,pakoras etc etc...



Cabbage,Carrot & Methi Spicy Chutney

2014-02-07T17:33:34.513-08:00



Ingredients:
Cabbage( cut or grated)- 1 cup
Methi leaves- 1/2 cup
Carrot grated- 1/2 cup
Green chillies- 5-6
Black peppercorns- 2or 3
Jeera powder- 1/4 tsp
Chana dal powder(dry roast)- 1 tbsp
Coconut grated- 1 tbsp
Salt to taste
Sugar-1/4 tsp
Lemon juice- 1tsp

For Seasoning:
Oil- 1 tsp
Urad dal- 1 tsp
Curry leaves- 4-5
Red chilli-2
Hing- a pinch

Method:
Heat oil in a pan. Add green chilies,black peppercorns, cabbage and saute for a few mins. Then add carrot and methi leaves. Saute until the rawness is gone. Don't overcook. Allow it to cool.
Add to the grinder- cooked vegetables, coconut, jeera powder,chanadal powder,sugar,salt and lemon juice.
Grind it coarsely. Add seasoning and serve with Rice/Chapatis/Rotis.



Street Onion Pakoras

2014-02-22T19:09:10.976-08:00



This is a recipe for the yummy onion pakoras made street side. It is very popular in Bangalore and other cities in India. You would relish this crispy treat on a rainy day.
Very easy to prepare. This recipe is different from the usual onion pakoras we make at home with gram flour. Hope you will try and enjoy this recipe.

Ingredients:
Onion- 2 medium
Gram flour- 1 cup
Maida- 1 cup
Ginger- 1 inch
Green chillies- 4-5
Jeera- 1 tsp
Curry leaves- a few
Cilantro cut - 2 tbsp
Peanut oil- 2 tbsp( to mix with onions)
Peanut oil- to deep fry
Salt to taste

Method:
Slice the onions thin. I have used red onions. Grind green chillies and ginger.
Take a bowl. Put sliced onions, ginger and green chilli paste, jeera and peanut oil. Mix well. Now add Gram flour and Maida/ All purpose flour. Mix well. Now add salt to taste. Just sprinkle  little water to the dough.
In a pan pour oil and heat it. Take some dough in your hand and drop little by little in the oil. Fry until brown and crisp. Drain excess oil on a sheet  of paper/napkin. Transfer to a bowl and enjoy hot onion pakoras with tea, wine ....




Dill Leaves Chutney

2013-08-19T13:50:33.836-07:00



Ingredients:
Dill leaves/ Sabsige soppu- A bunch
Channa dal- 2 tbsp
Green chillies- 3-4
Tamarind juice- 1tbsp
Coconut gratings- 2 tbsp
Sugar- 1/2 tsp
Salt to taste
Seasonings:
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Hing- a pinch
Red chilli- 1-2
Curry leaves- 3-4
Urad dal- 1/2 tsp
Method:
Dry roast Channa dal and powder it. In a pan add 1/2 tsp oil. Add green chillies and dill leaves( washed and cut). Saute it for a few minutes until the leaves are cooked and don't have a raw taste. Allow it to cool. Add Channadal powder, sauteed dill leaves and green chilli, tamarind juice,coconut gratings, sugar and salt. Grind all these ingredients with very little or no water. Add seasonings.
Serve with rice/rotis.





Gorikai (Cluster Beans) Chutney

2013-07-18T19:10:30.137-07:00



Ingredients:
Tender Cluster beans/Gorikai - 2 cups
Chana dal- 2 tbsp
Black pepper corns- 4-5
Red Chilli powder- 2 tsp
Tamarind juice- 2 tsp
Jaggery- 1/2 inch piece
Coconut gratings- 2 tsp
Salt to taste

For seasoning:
Oil- 1 tbsp
Mustard seeds- 1 tsp
Red Chili- 1-2
Curry leaves- 3-4
Hing- a pinch

Method:
Take 1/2 tsp oil in a pan. Add cluster beans. Fry for a few minutes and cover with a lid. Do not add any water. The cluster beans will be tender in a few minutes. Keep it aside.
Dry roast Chana dal. Grind to coarse powder. Add cooked cluster beans, coconut gratings, red chili powder, tamarind juice, jaggery and salt. Grind without adding water. Add seasonings and mix well.
This chutney goes well with hot steamy rice with a dollop of ghee or with rotis/chapatis.




Lemon Peel Chutney

2013-06-24T19:13:49.126-07:00





Ingredients:
Lemon peel- 2-3
Chana dal- 1 tsp
Red chillis- 4-5
Cumin seeds- 1/4 tsp
Black pepper corns- 1/4 tsp
Sugar- 1 tsp
Salt to taste
Coconut gratings- 1 tsp

Seasoning:
Oil- 1tbsp
Mustard seeds- 1 tsp
Hing- to taste
Curry leaves- 3-4

Method:
Take the lemon peel and cut into small pieces and cook in water until soft. Dry roast chana dal, red chillies,cumin seeds, black peppercorns and grind it. Now add cooked lemon peel, sugar, salt and coconut and grind with very little or no water at all. Add seasoning. Mix well and serve with hot steamy rice and a dollop of ghee.





Sambar (Amaranth leaves and Brown garbanzo/ Soppu kaalu huli)

2013-06-24T19:03:15.881-07:00



Ingredients:
Amaranth leaves- 2 cups chopped
Brown garbanzo- 1/2 cup cooked
Sambar powder- 2 tsp
Coconut gratings- 2 tbsp
Toor dal- 1cup
Tamarind juice- 2 tbsp
Jaggery- 1 inch piece
Salt to taste

Seasoning:
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Red chili- 2-3
Turmeric- 1 tsp
Hing- a pinch
Curry leaves- 4-5
Green chilli slit - 2-3 (adds taste to this sambar)

Method:
Cook the Amaranth leaves in a pan. Pressure cook the Toor dal and soaked Brown garbanzo (Soak previous night). Grind Coconut and sambar powder with little water in a mixie.
Add Toor dal, brown garbanzo and sambar-coconut paste, tamarind paste,jaggery and salt to the cooked Amaranth leaves. Boil for a few minutes and add seasoning in the end.
Serve this sambar with rice and potato chips or aralina sandiges.

P.S. You can also add the sambar powder and coconut without grinding. Grinding makes the sambar thicker and adds to the volume.




Lemon Peel/Zest Gojju

2013-06-24T18:46:33.990-07:00



Lemon peel gojju is very healthy,tasty and tongue tickling spicy side dish. Goes very well with rice or rotis.

Ingredients:
Lemons- 2-3
Channa dal- 2 tbsp
Fenugreek seeds- 1/4 tsp
Black peppercorns- 1tsp
Red Chillies- 5-6
Coconut gratings- 2 tbsp
Tamarind juice- 3 tbsp
Jaggery- 2 inch piece
Salt to taste

Seasoning:
Oil- 2 tbsp
Mustard seeds-1 tsp
Curry leaves- 5-6
Turmeric- 1 tsp
Hing- a pinch
Red chilli- 1-2

Method:
Wash and cut the lemons in half. Squeeze out the juice and cut into small pieces. Now boil the lemon peel in water until soft ( takes around 10-15 mins). Drain the water and keep it aside.
Take a pan. Add oil. Add mustard seeds, red chilli, curry leaves,hing and turmeric. Add the cooked lemon peel and saute it for 5 mins.
Meanwhile, roast channa dal, fenugreek seeds, black peppercorns, red chillies. Grind coarsely and add coconut and water and grind it to a paste.
Add the paste,tamarind juice, jaggery and salt. Let it boil for 5 minutes and gojju is ready.





Mixed Vegetable Curry

2013-03-20T19:57:57.925-07:00




'Mixed Vegetable Curry' - A nicer way to eat 3-4 vegetables in one curry. The vegetables blend well and gives an unique taste. It's easy to make and tastes good.

Ingredients:
Brinjals (long) - 1-2
Potatoes(medium)- 2
Red Bellpepper- 1
Green Bellpepper-1
Bhat powder- 2 tsp
Coconut grated- 2tbsp
Sugar- 1/2 tsp
Lemon juice- 1tbsp
Salt to taste

For Seasoning:
Oil- 2 tbsp
Mustard seed- 1 tsp
Urad dal- 1 tsp
Red chilli- 1-2
Turneric powder- 1/2 tsp
Curry leaves- 3-4

Method:
Wash and cut the vegetables longitude ( 1 inch long). Keep each vegetables separately. Heat oil in a pan. Add mustard seeds. After it splutters, add urad dal, red chilli, curry leaves, turmeric. Now add cut brinjals and saute until it turns soft. Remove in a plate and keep it aside. Cook each vegetable separately. Now add all the cooked vegetables in the pan. Add sugar, salt, coconut gratings, bhat powder and mix well and close the lid and keep on low flame for 5 minutes. Now add lemon juice and coriander and mix well. Serve it hot with Rice or chapati.

P.S.  You can also add carrots and peas to this curry.

If you don't have Bhat powder, you can use sambar powder and add little of clove and cinnamon powder to it.

You can mix rice with this curry and you have mixed vegetable bhat.






Amla juice

2014-01-29T18:53:40.576-08:00



 This is my Mom's recipe. She makes Amla juice every summer and stores the concentrated Amla juice for a long time in the refrigerator and makes the guests happy in summer with this healthy and refreshing drink.

Ingredients:
Amla - 500gms
(I have used frozen amla)
Ginger grated- 2 tbsp
Lemon juice- 1/2 cup
Sugar- 1 cup

Method:
Boil the amla until soft (You can also pressure cook). Let it cool down. Now it's easy to remove the seeds. In a mixer grind cooked amla pieces and grated ginger. In a pan make sugar syrup. Add the ground amla and ginger. Add lemon juice and bring it to boil. This is the concentrated amla juice. You can store it in a refrigerator. This will stay good for at least 2 months in the fridge. Take 2-3 tbs of this concentrate, add water and amla juice is ready to enjoy.

P.S. Before serving the juice try adding honey and a dash of cayenne pepper.