December 6, 2007

Pudina (mint) Chutney

Ingredients:
  • fresh pudina bunches - 3 (or mint leaves - 4 cups)
  • grated coconut(preferably fresh, not dried) - 1/2 cup
  • urad dal - 2 tsp
  • coriander seeds (dhania) - 2 tsp
  • cumin seeds (jeera) - 1/2 tsp
  • mustard seeds - 1/2 tsp
  • green chillies - 5 or 6
  • fenugreek seeds - 1/4 tsp
  • garlic cloves - 5
  • tamarind - half-a-lemon size

Procedure:
1. Soak the tamarind in little water and keep aside.
2. Heat oil in pan and add the seasoning seeds (urad dal, cumin, mustard seeds, fenugreek seeds, coriander seeds). Fry them slightly and keep aside.
3. Fry the chopped green chillies.
4. Fry the mint leaves in little oil.
5. Blend the seasoning seeds and green chillies in blender.
6. Add fried pudina leaves and blend again.
7. Add grated coconut, soaked tamarind and blend again. Lastly, add the mashed garlic cloves and blend.

This chutney tastes great with hot rice or dosas.

January 4, 2007

Lemon Pickle

Ingredients
  • Lemon 6 small or 4 large
  • Red Chilli powder 1/2 cup
  • Turmeric powder 1/4 t.spoon
  • Methi(Fenugreek) seeds 1/2 t.spoon
  • Mustard 1/4 t.spoon
  • Hing(Asafoetida) 1/4 t.spoon
  • Salt 1/4 cup
  • Cooking oil 1/4 cup
Process
Cut lemon into small dices, add salt, turmeric, and keep it aside for 4-5 days. Add red chilli powder to this lemon and mix it well.
Roast methi seeds and dry grind it and keep it aside.
Heat oil in a pan, and add mustard, and hing and let it cool. When the above oil becomes room temperature, mix it with the lemon, and add the roased methi powder.