Carrot pickle and an Award

INGREDIENTS

3 Medium sized Carrots
6-7 Cloves of garlic crushed
1 tbsp Red chilli powder
3 tbsp Lemon juice
Salt to taste

For tempering

2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
3-4 Dried red chillies
1 tsp Urad dal
1 pinch Asafoetida
1/2 tsp Methi powder
Few curry leaves



PROCEDURE

1. Chop carrots into very small pieces. Add crushed garlic,chilli powder,
salt and lemon juice combine well.

2. Heat oil in a pot and temper urad dal, mustard seeds, cumin seeds, curry leaves, asafoetida, methi powder and red chillies.
Turn off the flame once you smell the mouthwatering aroma.

3. Add it to the carrot mixture and allow it to marinate for atleast 2 hours before you enjoy it with steamed rice and ghee.



AWARD

Thank you very much Maria from My Cooking Creations http://mycookingcreations.blogspot.com/ for sharing this wonderful award with me.

Cauliflower parathas with tangy Mint chutney and an Award

INGREDIENTS

1 Cup wheat flour kneaded into a soft dough
2 tsp coarsly ground green chilli
Few coriander leaves finely chopped
1/4 th tsp Ajwain (Carom seed) powder
1 small cauliflower finely chopped or grated


PROCEDURE

1. In a bowl mix together green chilli paste,ajwain, cauliflower and coriander leaves. (do not add any salt to this mixture) Adequate salt should be added to the dough.

2. Divide the dough into lemon sized balls. Roll out each ball into a 4 inch diameter circle. Add a spoonful of the cauliflower mixture and seal from all sides to make a ball.
Roll out the ball into a circle.

3. Flip it on a hot griddle until golden brown on both sides.

Gloss it with ghee or unsalted butter and enjoy when hot with mint chutney.


TANGY MINT CHUTNEY

INGREDIENTS

2 cups mint leaves
1 cup coriander leaves
1-2 tbsp freshly grated coconut
1-2 tbsp tamarind pulp
salt

PROCEDURE

1. Grind all the above ingredients into a fine paste in a blender. Add cold water if required.

Tastes great with paraths. Can be used to make sandwiches.
Also is a wonderful dip for pakodas and other snacks.

AWARD

Thank you Akal's Saappadu from http://www.saappadu.com/ for passing on this lovely award to me.




I am sending this entry to Srilekha`s EFM June-Breakfast series.
http://www.srishkitchen.com/2009/06/efm-june-breakfast-series.html

Tomato pachadi

INGREDIENTS

4 large Tomatoes
1 lemon sized ball of Tamarind
1tsp Turmeric
1 tbsp Red chilli powder
1 1/2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Urad dal
1 tsp Chana dal
10 Curry leaves
1 pinch Asafoetida
Salt

PROCEDURE

1. Heat half a tbsp oil in a non-stick wok add the chopped tomatoes, tamarind, salt, chilli powder and turmeric powder cover with a vented lid and cook till completely done.
Remove lid and allow the water to evaporate.

2. Allow it to cool, once cooled transfer into a blender and blend it into a fine paste.

3. In a pan heat one tbsp oil and splutter cumin seeds, mustard seeds, chana dal, urad dal and curry leaves saute for about a minute and add asafoetida.
Now add the tomato mixture to this and combine well for about 2 minutes.

Remove from flame, allow to cool and transfer into a clean container.

Can be stored in the refrigerator for a period of 15-20 days.

Tastes good with steamed rice, roti, dosa or idly.

Tomato dosa and Cilantro chutney

INGREDIENTS

SERVES 2

FOR DOSA

1 cup Rice
3 tbsp Toor dal
3 Medium sized tomatoes
1 tbsp of the Cilantro chutney

PROCEDURE

1. Soak rice and dal for 2 hours.

2. In a blender grind the soaked rice and dal along with chopped tomatoes and cilantro chutney into a fine batter.

3. Allow it to sit for half an hour. Batter should be thick enough to thickly coat on a spoon when dipped.

4. Heat a iron griddle or a non-stick tawa. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

5. Pour a tsp oil over it. Remove with a spatula when crisp.

INGREDIENTS

FOR CHUTNEY

1 Bunch cilantro
1 Small lemon sized ball of Tamarind
3-4 Dried red chillies
1 tsp Cumin seeds
2-3 Slit Green chillies
1 Pinch Hing
1 tsp Oil

PROCEDURE

1. In a pan heat oil splutter cumin seeds,red chillies,hing and green chillies. Keep aside, allow to cool.

2. In a blender blend the cilantro,tamarind along with the above into a smooth paste.

Serve with hot tomato dosas.

Beaten rice or poha dosa and Tomato chutney

INGREDIENTS

FOR DOSA

1 Cup Rice
1/2 Cup poha or beaten rice
1/2 tsp Fenugreek or Methi seeds

PROCEDURE

1. Soak all three ingredients overnight and grind into a smooth batter.

2. Allow the batter to sit for 3 hours before you make the dosas.

3. Heat tawa,pour a ladle full of batter, spread to make a round, drizzle oil, remove when crisp.

FOR TOMATO CHUTNEY

INGREDIENTS

4 Ripe medium sized tomatoes
1 tsp Cumin seeds

For Tempering

1/2 tsp Mustard seeds
3-4 Green chillies
3-4 Dried red chillies
8-10 Curry leaves
1 pinch Hing
Salt to taste
Oil

PROCEDURE

1. In a pan heat 2 tbsp oil add the cumin seeds allow to splutter then add the green chillies followed by chopped tomatoes.

2. Once they turn soft turn off heat, allow to cool, transfer to a blender add salt and blend into a thick paste.

3. In a pan heat oil and splutter mustard seeds,curry leaves,red chillies and add hing remove from flame.

4. Mix well with the blended tomato paste.

Serve with hot dosas or idly.