Mango Chatni

Ingredients:
1 Medium sized raw mango grated
Jaggery (Equal to grated mango quantity if mango too sour)
1/4 cup dry coconut powder
2 tsp red chili powder
salt

For tempering:
1/2 tsp urad dal
1/2 tsp fenugreek seeds
A pinch of asafetida

How to make:
1. Peel mango and grate it.
2.Heat oil, add urad dal, fenugreek seeds and asafetida and fry them.
3. In a bowl, mix grated mango, jaggery, red chili powder, salt and coconut.
4. Add tadka to this above mixture and grind it into chutney.Do not add water while grinding.
This chutney can be stored upto 3 days at room temperature.

Charote-Sweet Dish

This is a sweet dish prepared in Karnataka especially during Diwali festival. My mom prepared this dish during the festival. I want to share it with you all. It made of Sooji Rava and All purpose flour. I bought All purpose flour specially for preparing this dish (I had not bought this flour before, as I had mentioned in my Whole Wheat veg pizza ;)).

For charote:
1 cup Charote Rava/fine sooji rava
1/4 cup All purpose flour
Ghee/clarified butter for frying
1 tbsp or according to requirement- Rice flour and clarified butter paste (Mix both together to form paste)

For syrup:
few strands of Saffron
3/4 cup water
1 cup sugar
1 tsp cardamom powder

How to make:
1. Mix rava , all purpose flour, a pinch of salt and 1 tbsp hot clarified butter and mix well. Knead this mixture into a dough. It should be like chapati dough. Keep this dough aside for 2 hours. Cover it with damp cloth.
2. Take 2 small portions of the dough and flatten them into thin chapatis with a rolling pin. Apply the rice flour and butter paste (See above) on 1 chapati and keep another chapati over it.
3. Now roll these chapatis (Like spring rolls). Apply rice flour paste on each layer and then cut this roll into 1 inch pieces. Repeat this step for the remaining portions of the dough.
4. Now flatten each piece in desired shape and deep fry them into hot clarified butter. These are your charotes.
5. Meanwhile prepare syrup. Heat water and sugar in a pan and boil it till it becomes bit thick and sticky. Add saffron and cardamom powder to this mixture.
6. Drop each fried charotes into this syrup and keep them soaked in it for 2 mins.
Serve them hot.

Here are more clear pictures of how to make charotes. Click here.

Eggplant Coconut Gravy

1 large Eggplant chopped in 1 inch chunks

For gravy:
1/4 cup coconut
3-4 green chilis
1 tbsp coriander
1 tsp cumin seeds
1/2 clove garlic
1 tsp ginger
salt
1 tbsp coarsely ground peanuts
1/2 tsp sesame seeds
water

For tempering:
oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
A pinch of asafetida

How to make:
1. Heat oil in a pan, add all tempering items one by one.
2. Add chopped eggplant chunks and saute them till they are cooked.
3. Meanwhile grind all the gravy items together in a ginder. Ad water according to requirement. The gravy shouldnt be too watery.
4. Add this gravy to the eggplant and let it cook for a while.
5. Add salt and mix well.

Serve this gravy with hot parathas/rotis.

Carrot Halwa/Gajar Ka Halwa

Ingredients:
2 Large carrots grated
1/2 cup Milk
1 tbsp clarified butter/ghee
sugar (sugar=grated carrot or according to taste)
1/4 cup roasted cashews

How to make Halwa:
1. Heat Ghee in a pan, add grated carrots and let it cook till its tender. It takes about 1/2 hour to cook on a low medium flame.
2. Add milk when its cooked and let it boil for few mins.
3. Add sugar and cook till sugar is completely dissolved and the mixture becomes sticky like halwa.
4. Garnish Carrot Halwa with roasted cashews.

Click on each link to view complete recipe:
Beetroot Halwa
Banana Halwa

Badam Halwa/Almond Fudge

Instant Bitter Gourd Pickle

1 Bitter gourd/karela/hagalkaay
1 tbsp lime juice
1 tsp salt or according to taste
2 green chili finely chopped

For tempering:
1 tbsp oil
1 tsp mustard seeds
A pinch of asafetida
1/2 tsp fenugreek seeds

How to make:
1. Remove the seeds and chop bitter gourd finely.
2. Add lime juice and salt and keep it aside for 5 mins
3. Add green chilies
4. Heat oil in a small pan, add mustard seeds. When they splutter, add asafetida and fenugreek seeds.
5. Pour this on the bitter gourd mixture and mix well.
6. Serve this pickle after 2 days. Keep it refrigerated.

KODBOLE/CRISPY SNACK

Wish you all a very Happy Diwali and a Prosperous New Year



1 cup Rice Flour
1 tbsp Jeera/cumin seeds
1 tsp red chili powder
water
1 tsp ghee/clarified butter
Oil for deep frying
salt

Preparation:
1. Mix all ingredients in a bowl (except clarified butter and oil) and knead into a tight dough using water.
2. Take small portions of the dough in your hand and roll each portion into a thin rope of 5-6 cms long. Before doing this apply clarified butter to both your palms so that it doesnt stick.
3. Make a ring out of each rope by joining both the ends.
4. Heat oil in a pan,drop these rings into hot oil and deep fry them till they turn crispy and golden brown.
5. Drain excess oil on a paper towl.

Horse Gram Curry/ Hurali Saaru

Horse gram is one of the lesser known beans. It is also known as Gahat, Kulath or Kulthi, ಹುರಳಿ (huraLi) in India and is grown here to be used as food and fodder. Horsegram is also the name of an extremely hot vegetable sourced from the regions of benedictine mount saint in NSW, Australia. It is closely related to the corny cob.Thom is a dick.

In Tamil, this is referred as KOLLU (கொள்ளு). Normally used to feed horses. But Tamil Cuisines are also common. Kollu porial, Kollu avial, kollu sambar, kollu rasam. Like any traditional ayurvedic cuisine that is referred as "Food is Medicine & Medicine is food", this is also one such food grain.

In Maharashtra, specifically the coastal Kokan region, Horse Gram (Kulith) is often used to make Kulith Usal, pithla and laddu.

In the Karnataka cuisine, ಹುರಳಿಸಾರು (huraLi saaru), ಹುರಳಿ (huraLi) is the main ingredient.

Gahat or Kulath is a major ingredient in the Pahadi cuisine of Himalayan North India. In Uttarakhand, it is cooked in a round iron saute-pan ("kadhai") to prepare Ras, a favorite of most Kumaonis.

Source:Wiki

Ingredients:
1/2 cup horse gram
1/2 finely chopped onion
1 tbsp frozen coconut
1 tbsp tamarind paste
1/2 tsp red chili powder
jaggery (equivalent to tamarind)
2 tsp saarin pudi/curry powder
1 tbsp chopped coriander leaves
salt

Tempering items:
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
4 curry leaves

Preparation:
1. Cook horse gram in cooker along with water. Mash and keep it aside.
2.Heat oil in a pan, add all tempering items one by one.
3. Saute onion for few seconds, add curry powder, red chili powder, tamarind paste and jaggery and let it boil.
4. Now, add cooked horsegram and salt.
5. Add coconut and boil once.
6. Garnish it with coriander leaves.

Vegetable Soy Cutlets

Makes:10-12 Cutlets

Ingredients:
1 cup Cooked vegetables (Potatoes, peas, carrots)
1/2 cup Nutrela Soy granules (soaked in water and squeezed)
1/2 cup Gram flour/Besan
1/2 cup Bread crumbs (Old London-Seasoned Bread Crumbs)
1 tsp Garam masala
1/2 tsp red chili powder
1/2 tsp minced ginger
salt
1 tsp oil
Oil for deep frying

How to make:
1. Mash all veggies together.
2. In a mixing bowl, take mashed veggies, gram flour, salt, garam masala, red chili powder, soy granules and mix and mash together again.
3. Oil your palms, make small balls of this mixture and flatten each ball like pattise.
4. Coat each pattise with bread crumbs.
5. Deep fry them till they are light brown.



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My friend Mahimaa has passed on award to me. Thanks a lot Mahimaa.


I would like to share this award with all my blogger friends.