CARROT SALSA...

RECIPE:

Ingr:

Carrots                     200 gm
Onion                       1
Grated ginger          1/2 tsp
(optional)
Gr. chillies                3 - 4
Mint chopped           1 tbsp
Coriander leaves    1 sprig   
Lemon                      1
Salt to taste 

Method:

1. Grate the carrot finely; squeeze lemon over it, mix well and keep aside.
2. Finely chop onion, mint, gr. chillies (deseeded) & coriander leaves.
3. Just before serving, mix all together in a salad bowl, adding salt to taste.
4. Adjust the flavours as per your taste. 
5. Goes well with all dishes. 
6. Gives that fresh and much needed rejuvenating tang.

Note:

Grated raw mango can be used instead of lemon; it tastes too good.  

RADISH CURRY (LACED WITH COCONUT & TOMATO)

RECIPE:

Radish                          300 gm

Onion                            1 big

Tomatoes                      4  big

Coconut paste              1 cup

Garlic                             6 cloves

Gr chillies                      2

Curry leaves                 2 sprigs

Coriander leaves          2 sprigs

Red chilli pd                  1 tsp

Coriander pd                 2 tbsp

Fennel pd                      1/2 tbsp

Turmeric                        1/4 tsp

Fenugreek                     1/2 tsp

Mustard                         1/2 tsp

Urad dal                         1/2 tsp

Hing                                a pinch

Jaggery/Sugar               1 tsp

Salt to taste

Sesame oil                     3 tbsp

Method:

1. Dice radish into fine cubes.
2. Chop onion, tomatoes, garlic, gr chillies finely.
3. Grind coconut into fine paste .
4. Heat sesame oil in a pan and put in hing, fenugreek, mustard, urad dal .
5. On crackling add the  curry leaves and garlic. Stir for a while.
6. Add onions and gr chillies. Saute till pink. Put in the tomatoes.
7. Cook till tomatoes are mushy. Add radish and saute for a while.
8. Now put sugar, salt, red chilli pd and all other seasoning and mix well.
9. Pour 4 cups of hot water and bring to boil.
10. Cover a lid and let it simmer for 8 - 20 mts.
11. Add coconut paste and fennel pd. Let the curry cook for 5 more mts.
12. Remove from fire, sprinkle with coriander leaves.    
13. Serve hot with rice, roti, puri etc.

Note:

Fennel pd and coconut lend the curry its unique flavour. 

Be liberal with them.

Sesame oil is best cooked in.

Tamarind sauce is used in the traditional dish; 

to avoid it, i use lots of tomatoes for the sour and tangy flavour.

The curry should be thick in texture so be a bit cautious while adding water.

GOLDEN FRIED ARBI...(TARO ROOT)

RECIPE:

Ingr :

Arbi                                   300 gm (4 servings)
Cornflour                        3 tbsp
Rice flour                        1 tbsp
Cumin pd                        2 tsp
Turmeric                          1/4 tsp
Chilli pd                           1 tsp
Coriander pd                  1 tsp
Garam/Channa masala   2 tsp
Coriander leaves              2 sprigs
Lemon juice                      1/2 tbsp
Salt to taste
Oil for deep fry

Method:

1. Boil arbi , peel and dice into circles and keep aside.
2. Make a marinade of all ingr. except oil and coat the arbi slices thickly.
3. Let them rest for a while ( half an hour).
4. Deep fry in hot oil on medium flame to golden brown.
5. Serve as a side dish at mealtimes or snacktime with ketchup/green chutney etc.

GHIYA & PAPPAD KOOTTU...

RECIPE:

Ingr:

Ghiya/Lauki               500 gm
Moong/Chana dal       1/2 cup
Tomatoes                        2
Onion                           1
Garlic                           3 cloves 
Gr chillies                    7 - 8
Turmeric                     1/2 tsp
Fennel seeds              2 tsp
Cumin                         1/2 tsp
Curry leaves              1 sprig
Coriander leaves       1 sprig
Mustard                       1/2 tsp
Urad dal                       1/2 tsp
Hing                             a pinch
Pappad (raw)               4 (into quarters)
Salt to taste

Method:

1. Peel and cut ghiya into cubes as shown. 
2. Soak daal for 20 mts.
3. Chop onion, tomatoes and slit gr chillies.
4. In a cooker place all the ingredients (except tadka ones).
5. Pressure cook till the 1st whistle; reduce the flame and simmer for 5 mts.
6. Remove from fire and let it cool.
7. Prepare the tempering with mustard, urad dal, hing,cumin and curry leaves.
8. Open the cooker, put in the papad pieces and immerse into the sabzi ( they get cooked in the heat).
9. Mix the kootu well and temper the dish.
10. Sprinkle with chopped coriander leaves. Serve hot with rice, roti, puri etc.

BAINGAN FRY...

RECIPE:

Ingr:

Brinjals                        400 gm
Onion                          1
Tomatoes                   3
Garlic                          5
Curry leaves             1 sprig
Coriander leaves      1 sprig
Fennel                       2 tsp
Cumin                       1/2 tsp
Mustard                     1/2 tsp
Urad dal                     1/2 tsp
Chana dal                  1/2 tsp
Turmeric                   1/4 tsp
Coriander pd             1 tbsp
Chilli pd                     1 tsp
Sesame oil                3 tbsp
Salt to taste

Method:

1. Cut brinjals into big cubes and immerse in water to avoid discolouring.
2. Chop onion, tomatoes, garlic finely.
3. Heat oil in a pan and put in mustard; on crackling add fennel, cumin and dals.
4. Now put in garlic, curry leaves and stir for a minute.
5. Add onions and fry to pink; put in tomatoes and saute for 2 mts.
6. Drain the brinjals and add to the mixture. Saute on medium flame for 5 mts.
7. Put turmeric, chilli pd, coriander pd, salt and mix well.
8. Reduce the flame and let it simmer for 10 mts.
9. Cook uncovered to keep the brinjals intact.
10. If necessary sprinkle little water to get the brinjals cooked.
11. When done, remove , sprinkle coriander leaves and serve as side dish.

ALU TIKKI... ( POTATO PATTIES )

 

RECIPE:

Ingr:

Boiled and peeled potatoes               5oo gm ( 4 servings )

Wheat Bread crumbs                          1 cup

(approx. 4 slices )

Cornflakes crushed                            1/4 cup

Ginger                                                  1/4"

Gr. chillies                                           4-5

Coriander leaves                                2 sprigs

Cumin pd                                             1 tbsp

Chaat masala                                       1/2 tbsp

Coriander pd                                        1 tsp

Salt to taste

Oil for shallow fry

Method:

1. Mash the potatoes in a mixing bowl and keep aide. 
2. Mix half cup bread crumbs with crushed cornflakes and keep aside (for coating)
3. Chop gr chillies, ginger, coriander leaves finely.
4. Mix together potato, remaining half cup of bread crumbs and all the ingredients.
5. Make into tikkis of desired shape.
6. Coat the tikkis with the bread crumb and cornflakes mixture on all sides.
7. Heat 2 tbsp oil in a fry pan on medium flame and put the tikkis for frying.
8. Fry to a nice golden brown on both sides adding oil little by little.
9. Serve hot with green chutney/imli chutney/tomato ketchup.

Note: (optional)

For coating purpose, one can dip the patties in egg white first and then in bread crumbs mixture.

This will enable for a better and thicker coating.

If you allow the tikkis to rest for a while (half an hour), they come out really well.

Spices can be added according to one's taste.

LEMON CHICKEN...

RECIPE:

Ingr :

Chichen                    400 gm
Onions                      2
Ginger garlic paste   2 tsp
(optional)
Curry leaves             1 sprig
Lemon juice             1/2 cup
(around 50ml)
Sugar                          1 tbsp                 
Pepper pd                  4 tsp
Coriander pd           2 tsp
Turmeric pd            1/4 tsp
Fennel pd                 1 tsp
Mustard seeds         1/2 tsp
Sesame oil                2 tbsp
Butter                       2 tsp
Salt to taste

Method:

1. Wash and drain the chicken and keep aside.
2. Heat butter and sesame oil in a pan.
3. Add mustard, curry leaves; put in ginger garlic paste. Fry briefly.
4. Put in onions and fry to golden brown.
5. Now add the chicken pieces and  stir fry on high flame.
6. Put in sugar and fry the chicken till it gets gold coat all over.
7. Reduce the flame and add the spices, salt and mix well.
8. Pour lemon juice over the mixture and cook on medium flame .
9. Check for taste and adjust the seasoning accordingly.
10. When chicken gets cooked, remove and serve hot with fried rice or any dish of choice.

Note:
The tangy lemon makes the chicken succulent. 
Gives a heady & distinct flavour to the otherwise dull chicken.
Sugar balances the sourness in the lemon.