Alma Pickle

Wednesday, May 26, 2010

Amla is a good source of vitamin C. In US we dont get fresh amla so I made pickle with frozen  amla.

Amla or Usirikaya frozen 7 big sized amla
Red chilli powder 3 teaspoons or 1 tablespoon
(adjust accordingly)
Mustard powder 2 teaspoons
Tumeric powder 2 pinches
Mustard seed 1 teaspoon
Oil 2 table spoons 
preferably sesame oil
Hing 2 pinches
Red chillies 2
Salt as needed

1. Add water to a bowl , after water is boiling put amla in boiling water for about 5 minutes. They will become soft .

2. Deseed the amla. Make it into a fine paste in mixie or grinder.

3. Heat a pan add oil to it after 2 teaspoons oil is heated add mustard seeds , slit red chillies into 3 or 4 pieces and hing.

4. When mustard seeds start to pop add the amla paste. When the paste thickness switch off the stove. 
5. Add red chilli powder, mustard powder,tumeric powder and salt to amla paste and mix well.

6. Heat a pan add the remaining oil and after oil is hot add to amla pickle. Refrigirate it.

Brinjal Coriander Chutney - Variety 1

Brinjals 3 small
Coriander leaves 1/2 bunch
Tamarind 1/2 inch 
Ginger   1/2 inch
Green chillies 2
(adjust acoordingly)
Oil 2 teaspoons
Salt as needed

1. Wash and cut the brinjals into pieces. Heat a pan add oil after oil is heated add the brinjal pieces and  cover the pan. After the brinjal is cooked .Switch off the stove. Add coriander and tamarind. They soften because of heat of brinjal it will be easy while grinding.

2. In a mixie add the brinjal pieces ,ginger, green chillies, tamarind and salt . Add  very little water and make into a soft paste.

Instant Lemon Karam

Red chilli powder 1 teaspoon
Jeera                     1/2 teaspoon
Oil                          1/2 teaspoon (optional)
Lemon juice          2 teaspoons
Salt as needed

1. In a bowl add red chilli powder ,jeera and salt. Mix well.

2. Add the lemon juice and oil (optional) and mix well.
Serve with dosas,rice or idlies .

Potato Fry

Tuesday, May 25, 2010

Potatoes 1 pound
Turmeric powder 1 pinch
Red Chili powder 1 teaspoon
(adjust accordingly)
Oil 2 tablespoons
Salt as needed

1. Cut potatoes  into even sized cube pieces.
2. Heat a pan and add oil after oil is heated turn into medium low flame and add the potato pieces. 
3. After they turn into golden color add salt , turmeric powder and mix well.
4. When they are cooked and crispy add red chilli powder mix well and switch off the stove.

Dry Gobi Manchurian - Variety2

Monday, May 24, 2010

Cauliflower 1 medium sized
Spring onion 2
Green chilli 4
Ginger garlic paste 2 teaspoon
Garlic cloves 3
Corn flour 1/2 cup
Onions 2 medium
Capsicum 1 small sized
If you dont have corn flour use maida
Red chilli powder 1/2 teaspoon
(adjust accordingly)
Curd 2 teaspoons
Salt as needed
Oil for frying

1. Cut the cauliflower into florets. Cut onions ,spring onions, green chillies, garlic cloves and capsicum into small pieces.

2. Boil the floretes for 5 minutes. Drain the water and make the florets dry with a tissue or soft cloth.
3. In a bowl ginger garlic paste,salt ,red chilli powder, curd, corn flour and add water mix well. Add the florets to the batter. Add gently or else they will break. Keep this aside for 2 hours it will marinate.

4. In a pan or kadai pour oil and heat it after oil is heated add the floretes dipped in batter one by one and deep fry. Turn the florets on the other side and fry it so that they are uniformly fried on all sides.

5. Keep the florets aside.

6. In a pan add 3 teaspoons of oil after oil is heated add the garlic,onions ,capsicum and spring onions. On a low flame fry them till the onions become soft and transulent in color.

7. Add the above items to the fried florets. Garnish with coriander.

Rava Dosa

I made this for my kid so I did not add green chillies and ginger.

Sooji/Upma Rava  1 and 1/2 cup
Rice flour 1/2 cup
Maida 1/2 cup
Curd 1/2 cup
Green chillies 3 (optional)
Ginger 1 inch piece (optional)
Oil for spreading on dosas 1 to 1 and 1/2 teaspoon per dosa
Salt as needed

1. Cut ginger and green chillies into small pieces.
2. In a bowl mix  rava, maida, curd and  rice flour in water to make slightly watery batter. Mix green chillies and ginger to batter.

3. Apply 3 to 4 drops of oil and spread on the entire flat tawa. Heat a non stick tava in medium flame  for 3 to 4 minutes.On the tava sprinkle few drop of water if they move away then the pan is  ready to  make dosa.This is general tip for making any dosa. Sprinkle the batter on the tawa. 

 4. Add 1 to 1 and 1/2 teaspoon of oil around the dosa and center of the dosa. After it turns into light  golden brown color flip it over gently to the other side after it is ccoked on the other side. Serve the dosa with chutney or pickle.

Tomato Rice - Variety 1

Basamati Rice 1 cup
Tomato   3 big sized
Onion 1 big sized
Ginger 1 inch piece
Green Chilli  4 
Chana Dal 1 teaspoon
Urad dal  1 teaspoon
Mustard seeds  1/2 teaspoon
Jeera 1/2 teaspoon
Hing 2 piches
Cashews 2 teaspoons
Red Chilli    2 
Red Chilli powder  1/2 teaspoon
Garam masala       1/4 teaspoon
Curry leaves       8 to 10
Oil                5 teaspoons
Coriander Leaves

1. Cook the rice by adding 2 cups of water. Spread the cooked rice in a bowl.  Cut tomato, ginger and Onion into snall pieces. Cut green chilli length wise.
2. Heat a pan after oil is heated add oil to it when oil is hot add chana dal ,urad dal and fry ,mustard seeds, jeera , red chilli cut into 3 pieces , hing, curry leaves, green chilli and ginger pieces.
3. After the dal turn to golden color add the onion pieces to it after the onions become soft. 
4. Add tomato pieces and mix well and cook till the tomatoes become soft.
5. Add salt,red chilli powder and garam masala and mix well.
6. Add this to the rice in the bowl and mix well. Garnish with coriander leaves or cilantro.

Delicious Desi Dishes Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino