Green Chilly Preserve for Winter

This dish is truly adapted from the recipe from Mallu Spice , though I changed a few of the ingredients that constituted to suit my convinience.



All you need:

Green Chillies - 10 - 15 count washed and just slit in the middle
Garlic - 3 cloves slit into fine pieces
2 onions - chopped finely
Curry leaves - handful
fenugreek seeds - 1 spoon
Ginger/garlic paste - 1 spoon
Coriander powder - 5 spoons
Tamarind extract - soak a big lemon size tamarind in water and extract thick juice

Method:
* In a wide skillet, add 2 spoons of oil, add the chillies and fry it in medium to low heat for 7-8 mins and set it aside.

* To the same pan, add 3 spoons of oil, add mustard seeds, jeera, astefotedia, add the finely chopped onions, curry leaves, garlic, and fry till the onions turn brown.

* Add the ginger garlic paste, and coriander powder and fry for 5 mins in simmer flame.

* Add the tamarind juice and salt and add the fried chillies and let it boil for 20 mins until the gravy thickens.

* Once the gravy is thick, garnish it with 2 spoons of sesame oil (nalla ellnai) and switch off the stove.

* Let it cook and transfer to an airtight container, and you have a pickle ready to eat with dosa, idli or rice.

Bottlegourd Red bean curry && Coriander Chutney - Its been quite a while!!

I have few recipes to share.. Hope you'll are doing well and ready to welcome the winter...

















Coriander Chutney

Time to prepare: 20 mins

* Wash 2 handful of coriander leaves with stems, and set aside.
* Add about 5 spoons of broken urad dha, and fry mildy.
* Once the dhal turns golden, add 5 red chillies, 1/2 inch of ginger, and 1/2 cup of shredded coconut, and fry for 1 minute, then add the washed coriander leaves and fry for 3 mins until they shrink in size.
* Let it cool for 10 mins, and add to the mixer, add 1 lemon size of tamarind, salt, about 1/2 cup of water and grind to a smooth paste.

Serve with Dosa, Idli, Upma or Rice.

Bottlegourd Bean Curry

Time to cook: 30 mins

All you need:
1) tamarind lemon size - soaked and juice extracted
2) Medium size bottlegourd - skin peeled and cut into small pieces
3) 4 garlic cloves - sliced
4) red chillies - 4
5) Mustard (vendhayam) seeds - 1/2 spoon
6) Onion -1 sliced
7) Sambhar/ pulikozhambhu powder - 2 spoons
8) Turmeric powder, salt to taste
9) Soak 1-2 cups of dry brown beans and pressure cook it for 3 whistles

Method of Preparation:
* In a pan, add 4 spoons of oil, add mustard and jeera seeds, add the red chillies, onion and garlic and saute for 3 mins, then add the bottlegourd, turmeric, salt and saute them for 4 mins until the bottlegourd cooks halfway.
* Now add the sambhar/ puli kozhambu powder, chilli powder (if you need it spicy), and saute for 30 secs, then add water and keep it closed for the veggies to cook for 10 mins.
* Once the bottlegourd is cooked, then add the pressure cooked beans, and tamarind water and cook until curry thickens for about 10 mins. Serve hot with rice.

Tips:
You can either choose to use red beans or black eyed peas. Any type of bean are good source of calcium, folic acid and Vitamin A.

Wish you a very Happy New Year 2008

Wishing you all a very Happy New year. Hope this new year brings you all the peace and happiness on the earth that you deserve...

Blogging Break!

Everything is well and feeling bad not to have updated anything in my blog. I am on a blogging break for now due to other priorities. I hope to resume food blogging again soon. Thanks & Wish you a merry X-mas and a Very Happy New Year to all of you!