Instant Tomato Pickle

Ingredient:

Tomatoes/Cherry tomatoes-1/4 kg(I have used cherry tomatoes here)
Mustard-1tsp
Curry leaves-1 sprig
Hing/asafoetida-1/2tsp
Oil-3tbsp
Chilli powder-1Tbsp
Methi powder-2tsp
Salt-2tsp
Sugar-1/2tsp

For powder
Methi-1/4 cup

Method:
1.Dry roast the methi seeds on a low medium flame until light brown and aroma comes.
leave it to cool,In a mixie grind coarsly into powder.Store it in a air tight jar for future use.
2.Wash and cut cherry tomatoes into halves,cut on a plate so that the juice is not wasted.
3.Heat oil in a pan,add mustard and wait until they crackle then add curry leaves and hing,fry for second then after add tomatoes fry for a minute and add salt sugar,chillipowder and methi powder.cook for 2-3 minutes,switch off the flame.Leave it to cool.Store in a air tight jar.
4.Serve as accompainment with sambhar and rice or yoghurt rice.

Note:
1.You can use any variety of tomatoes,if big varieties cut then into bite size pieces.
2.I have mentioned 1/4 cup of methi because you can't use less than this quantitiy
in a mixer jar to grind.and will be difficulty to grind.
3.Use only 2 tsp of methi powder for this recipe as mentioned above if you are preparing in large quantity increase the amount.store rest of the powder in air tight container.
4.This can be last upto week in a refrigirator.make sure you use a clean dry spoon every time 
you serve.

Masala Stuffed Pepper Fry

Ingredients:
Banana peppers-4
Roasted peanuts-1cup(roughly chopped)
Salt to taste
Turmeric powder-1/4tsp
Coriander powder-1tsp
Dry mango powder/Amchur-1tsp
Red chilli powder to taste
Lemon juice-1tsp
Oil-1tbsp

Method:
1.Wash,wipe the whole peppers and make a slit in the middle,remove the seeds.
2.In a bowl mix all the ingredients except oil,stuff spoonful of mixture to
peppers through slits.
3.In a pan heat a little oil,place all the peppers on tawa shallow fry stuffed peppers on both sides until it gets char-grilled colour.
Serve as side dish with rice and dal or rasam.
Note:If you like to eat very hot and spicy,use hot variety chillies.

Mirch Ka Salan

Ingredients:
Pepper(mild or hot variety)-10-15
Onion-1
Roasted peanuts-1/2cup
Toasted sesame seeds-1/4cup
Tamarind concentrate-1tsp
Ginger-1" piece
Garlic- 3cloves
Salt to taste
Red chilli powder-1tsp
Jaggery to taste
Cloves-2
Dry red chilli-1
Cinnamon-1"stick
Cumin seeds-1tsp
Coriander seeds-1tsp
Oil-2tsp

Method:
1.Dry roast cloves,redchillies,cinnamon,cumin seeds and coriander seeds.
2.In a same pan add 1tsp of oil,add onions and fry until golden brown and take out.
3.In a blender,add fried onions,roasted spices,sesame seeds,ginger, garlic,tamarind paste toasted peanuts and 1 cup of water little at a time.
4.For preparing pepper,take whole chillies or pepper make slit in the middle,if you  don't want hot remove the seeds in hot varierties.
4.In a same pan add little oil and fry the  peppers until brown,add blended paste and little water,turmeric,salt,red chilli powder and jaggery mix well,cover the lid and cook on a  low flame 10 -12minutes.
Serve hot with biryani,pulao,any rice varieties,chappatis or rotis.
Note:This gravy may burn or stick to the bottom of the vessel very quickly due to addition of peanuts and sesame paste so make sure that to cook on a low flame.

Corn Vada

Ingredients:   
Corn cobs-4
Rice flour-1/2cup or as required
Green chillies-3,finely chopped
Onion -1,medium,finely chopped
Fresh coriander-1/2 cup,finely chopped
Cumin seeds/jeera-1tsp
Salt to taste
Oil for frying

Method:
1.Remove the corn from cobs and  roughly grind it.
2.Mix the corn with rice flour,green chillies,onion,cumin and coriander,add salt to taste, mix well if the corn is very tender and watery mix more rice flour to bind the mixture.
3.Heat the oil in a deep pan make small balls of the mixture, flatten slightly on your palm and deep fry until golden brown on both sides.

4,Serve hot with green chutney or ketchup.

Thondekaayi/Ivygourd Palya

Ivygourd

Ingredients:
Thondekaayi/Ivygourd-250g
Onion-1 medium
Curryleaves-1 sprig
Turmeric-1/4tsp
Oil-2tsp
Mustard-1/2tsp
For masala powder:
Dry red chillies-3
Whole coriander seeds-1tsp
Garlic-2cloves
Dry coconut(kobari)-fistful
Puff channa/hurugadale-1tbsp


Method:
1.Wash and cut ivegourd into bite size pieces.
2.Dry grind all the ingredients above for masala into fine powder.
3.Heat oil in a pan add mustard seeds and when they begin to splutter add
onions,curryleaves and turmeric and fry until onions are soft.
4.Add ivegourd and salt fry for 2 minutes and let them cook on a medium low flame

by covering the lid(Do not add water)until they are soft.
5.Add above masala to cooked ivygourd and mix well.Serve hot with rice as a sidedish or with chappatis.

Badanekaayi/Brinjal/Aubergine Pachadi

Ingredients:
Aubergine-1 big
Corianderseeds/dhaniya-2tbsp
cumin seeds/jeera-1tsp
Green chillies-3-4
Ginger-one inch piece
Garlic-2 cloves
Turmeric-pinch
Tamarind juice-1tbsp
Salt to taste
Oil-1tsp


Tempering:
Oil-1tsp
Mustard seeds-1/2tsp
Jeera-1/2tsp
Dry red chillies-2
Curry leaves-4-5


Method:
Wash and chop the aubergine into medium pieces.
Heat a oil in a pan, add dhaniya,jeera, greenchillies,ginger,garlic,fry until
they are light brown in colour,take out and leave to cool.
In the same oil fry Aubergine with turmeric unti soft,and leave to cool.
Grind aubergine,fried ingredients along with tamarind and salt into fine paste using little water.

Heat a oil in a pan,add mustard,cumin,dry chillies and curry leaves, when they begin to splutter,add to the pachadi.
Serve with steaming rice and ghee or chappatis.

Note:You can mix this with yoghurt and serve.

This chutney is being sent to CWS-Coriander Seeds event ! hosted by Radhika and Started by Priya'

Beetroot chutney

Ingredients:

Beetroot-1 medium sized ,grated

Dry red chillies-2-3

Coriander seeds/dhaniya-1tsp

Cumin seeds-1/2tsp

Turmeric-pinch

Tamarind-chickpea size

Salt to taste

For tempering:

Oil-1tsp

Mustard-1/2tsp

Channadal-1/2tsp

Uraddal-1/2tsp

Hing-pinch

Curryleaves-few

Method:

1.Fry dry red chillies,coriander seeds and cumin seeds take out,in the

same pan add pinch of turmeric and grated beetroot until all the raw smell of

the beetroot is gone.

2.Now grind,fried beetroot,fried seeds and chillies along with tamarind and salt

using little water into fine thick paste.

3.Heat a oil in a pan,add mustard,dals,hing and curry leaves,when they begin to

splutter add to chutney.

4.Serve with chappati or akki rotti.

 

This chutney went CWS Coriander Seeds Event! hosted by Radhika,started by Priya

Pesarattu

Pesarattu is a dosa prepared with whole green gram/haramoong in hindi /hesarukaalu in kannada,which gives it light green colour to dosa."pesaru" means greencolour in telgu.It is a native dish of Andrapradesh.




Whole hara moong/hesarukalu- 1 1/2 cup
Rice-1cup
Ginger - 2 inch piece
Green chillies - 4
Cumin seeds - 1tsp
Salt to taste
Soda bicarbonate-1/2tsp
sugar-1/2tsp(optional)

For Topping

Finely chopped onions -1cup
Finely cut green chillies -2
Finely chopped coriander

Oil for frying


Method:


Soak hesarukalu and rice together for 8hours in water.
Grind with cumin, ginger and green chillies into fine paste.
Add salt,soda and sugar,mixwell.No need to ferment.
Heat a tava,pour ladleful of batter on tava, spread evenly as thin as possible.
Sprinkle tbsp of toppings and oil around the dosa.Cook evenly on both sides.
Fold and serve with coconut chutney or chutney pudi.

Aubergine chutney/brinjal chutney

INGREDIENTS

Brinjal -1big
Cashewnuts-1tbsp
Channadal-1tbsp
Coriander
Curry leaves-10
Green chilies-4
Hing (optional)-pinch
Mustard seeds-1tsp
Oil-2tbsp
Salt to taste
Tamrindjuice-1tbsp
Tomato-2
Urad dal-1tsp

Method

1. Fry eggplant and keep aside
2. Heat oil add mustard,cumin,ginger garlic,cashewanuts ( nuts are optional)
3. Add green chilli curryleaves,hing and tamrind and tomatoes cook till soft and well done add fried aubergine and saute and put in a blender
4. Add tempering of mustard,channadal, uraddal,curryleaves and redchillies.
5. Serve hot with rice or chappattis

Raw Tomato Chutney

Ingredients:
Chopped tomatoes - 5-6
Chopped onion - big 1
Dry grated coconut - 3-4 tsp
Green chillies – 8-10
Garlic cloves – 8-10
Cumin seeds – 1tsp
Ground nuts (fried and skin removed) – 1tsp
Puffed channa – 1tsp
Coriander leaves
Curry leaves
Salt to taste
Jaggery as per taste

For Tadka:
Oil – 1tsp
Mustard seeds – ½ tsp
Curry leaves

Method:
1. Fry tomatoes, onions, green chillies, garlic, cumin, dry coconut, puffed channa and curry
leaves with little oil, till it becomes golden brown.
2. Grind all the fried ingredients with salt, coriander, fried ground nut and jiggery to fine
paste.
3. Heat oil in a frying pan and add mustard seeds, when it splatters add curry leaves.
4. Add the tadka to above mixture.

Serve with chapatti or Jolada rotti.