November 13, 2008

Mango Chatni

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

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.

November 10, 2008

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.

November 7, 2008

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
1 tbsp coarsely ground peanuts
1/2 tsp sesame seeds

For tempering:
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.

November 3, 2008

Carrot Halwa/Gajar Ka Halwa

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