Coconut Chutney (Dry)

INGREDIENTS

4 tablespoons grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (udad dal)
½ teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste

METHOD:-

- Grind the coconut, green chillies, coriander leaves without using water
- Heat the oil in a pan on medium level and Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
Add salt and lemon juice to the chutney.

- This tastes good when served with hot rice

Onion and tomato raita

Ingredients:

Yogurt : 250 ml
Red Onion : 1
Green Chilli : 1
Coriander Leaves : 2 tbsp
tomato : 1
Salt : To Taste

Method:

1. Slice the onions finely. Chop the green chilli and coriander leaves.
2. Take a serving dish. Add the yogurt, salt,  Beat the curd well. Now add the onion, green chilli and coriander leaves. Mix it well.
3. Serve it with biryani or flavoured rice

Semiya Upma

Ingredients:

2 Cups Bambino
3 cups Water
1/2 Onion
Mince a small piece of ginger
Some chopped coriander leaves

For Poppu/Tadka:
5 tsp oil
4 Red Chillies
3 green chillis Slit in the center
6 Curry Leaves
1tps mustard seed
1/2 tps cumin seeds
1/2 tps urad dal
Salt to taste

Method:

1. Heat a pan and add 3tsp oil. Add the bambino and fry it till it is golden brown. keep it aside.
2. Chop onions & ginger, slit green chilies, coriander leaves and keep it aside alog with the tadka/poppu ingredients. In a vessel boil some water along with salt and keep it aside.
3. In a pan, Put some oil and add the poppu ingredients. Let it sputter and now add onion, curry leaves, ginger, gree chilies. Fry till golden brown.
4. Add the fried Samiya to the pan and mix it well and then add the bolied salt water to it. Cover it with lid and Let it cook for 5 mins.
5. Garnish with lemon piece. Its ready to serve with some pickle/chutney.

BENDI FRY

INGREDIENTS

. 1 1/2 lbs Okra
. 1 Medium sized onion cut lengthwise
. 3 green chillies slit
. 1 tsp of amchur powder or 2 tsp of lemon juice
. 1/2 tsp chilli powder
. 1 tsp turmeric powder
. seasonigs, cumin,mustard,urad dal, curry leaves
. 1 tbsp oil

METHOD:-

1) Wash the okra and let them dry or pat dry then slit them in half and cut into lenghtwise strips.
2) In a saute pan heat half tbsp oil, add the urad dal when they start to brown add the cumin and mustard seeds, when they start to pop add the onion and saute till they turn brown. Add the green chillies.
3) Now add the turmeric powder, salt and amchur powder and mix welll.
4) Add the cut okra and mix them well.
5) Lower the flame and let the okra cook, the okra start to turn a dark green when they are cooked. Do not over toss the okra they get more slimy.
6) Now add the remaining oil, check for salt add the chilli powder and let them cook for a few more minutes.

HAPPY SANKRANTHI

LEMON RICE



Ingredients:-

left out rice           -   2 cups
Lemon juice          -   5 tbsp.
Mustard Seeds     -   2 tsp.
Urad Daal             -    2 tsp.
Chana Daal           -     2 tsp.
Dried Red chillies  -   2-3
A pinch of asafoetida
Roasted Peanuts 1/2 cup
Curry leaves 10-12
Grated coconut 1 tbsp.
Salt to taste
Vegetable oil 2 tbsp.

Method:

1.	Heat oil in a deep frying pan or a kadai.
2.	Add asafoetida, dried red chillies cut into two, urad dal and chana dal.
3.	Cook until dals change colour to light brown.
4.	Add peanuts and mustard seeds. When the mustard seeds start to crackle, then add curry leaves. Fry for 10 seconds more.
7.	Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains does not break.

Bendi tomato curry

INGREDIENTS :-

2 pounds okra( cleaned and dried )
1 big red onion
1 big tomato( seeded )
1 tsp turmeric( optional )
1 tsp jeera powder( cumin powder )
2 tsp coriander powder
1 tsp curry powder
4 chopped green chillies
1 tsp ginger chopped
1 tsp garlic chopped
4 tbsp vegetable oil

PROCEDURE :-

Cut okra in 1/2 inch pieces.
Chop onions into 1/2 inch pieces
Heat oil in kadai and add onions and okra
When okra starts to turn into golden brown add the powders and let them coat all the pieces in the curry
Add choped tomatoes and cook the curry for a little while till the all the moisture gone
Add salt at the end and decorate curry with chopped coriander and mint leaves
Serve this indian okra curry hot with chapathi, rice or naan.

Iam Back After Wedding

Hei..iam back after a 2 months break from blogging . now iam back with recieps after my lavish wedding......now i was settled in singapore..enjoying the great place and the great food.uptill now i was not a regular cook.just done as a hobby, but now the actual cooking started and iam even trying the new experiments. hope i post the more and more new good receips here