ALLAM PACHADI (Ginger&tamarind chutney for idly/dosa)

INGREDIENTS:


  • Ginger-2inch size piece

  • Tamarind-lemon size

  • Jaggery/Bellam grated-
  • Red chilli-12

  • Curry Leaves-1/2cup

  • UradDaal-2tspn

  • ChanaDaal-2tspn

  • Mustard seeds-1tspn

  • Turmeric-1/4tspn

  • Salt to taste

  • Oil -8tspn

  • Hing-1/8tspn


    • PROCESS:

    Take dry ginger and remove its skin and cut into small pieces.
    Soak tamarind in little water(4tbspn water)for 15min or microwave for 30sec.
    Take a pan,add oil in it.Once oil is warm add uraddaal,chana daal.
    Once they start changing color add mustard seeds,red chilli and curry leaves.


    Fry them well.Now add hing and switch off the flame.
    Remove these ingredients from oil and once they are cool add them to grinder/blender.
    To this add grated jaggery,salt to taste,turmeric,tamarind,ginger pieces and grind them to paste.(If needed then add very little water.)
    Once it is done add the oil in which you fried the ingredients to this paste and grind once.So that oil mixes with the paste very well.
    Now you can take it into a bowl.

    This yummy allam pachadi or also called chinatapandu pachadi really goes well with idly or dosa or pesarattu.It also tastes with garam rice and ghee.

    Ravva Laddu (semolina Balls)!



    Hmmmmmm.....a very yummy sweet recipe is here for all of you.I just love ravva laddoo..i guess its the easiest recipe of a sweet and tastes delicious..My hubby loves them alot..Looking at them you just cant wait to have them ..So no more waiting ,just try them and enjoy them with your family..

    INGREDIENTS:

  • Sooji/Upma ravva/Semolina-1cup

  • Sugar-1cup(acc to ur taste)

  • Cashews-10 whole nuts

  • Raisins-10

  • Desi Ghee-25-30gms

  • Boiled milk-1/2 cup

  • Grated Fresh Coconut-25gms

  • Elaichi /cardamom powder-1tspn




    • PROCESS:

    Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins.
    Once the raisins balloon up, remove. Then roast the grated coconut.
    Remove once done. Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.Then add the sugar. Mix well for 3-4min .
    In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder.
    Then slowly add the warm milk into the bowl. Check if you are able to gather as balls.

    NOTE:

    While roasting the Rava, make sure you have the flames in sim, else there is a chance of the rava getting over roasted.
    Its enough to add only the required amount of milk to get you form balls. Depending on the rava and the sugar at times we may not use all the 1/2milk.
    Since we add milk and coconut, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week or 10days.

    Carrot Fry!



    INGREDIENTS:

  • Carrot -1cup

  • Onion-1small

  • Green chilli-5

  • Grated fresh coconut-1/4cup

  • Salt for taste


    • For Tadka:

  • Garlic cloves-2(crushed)

  • Urad daal-1tspn

  • chana daal-1tspn

  • Cumin seeds-1/2tspn

  • Mustard Seeds-1/2tspn

  • Curry leaves-6

  • Red chilli-2

  • Turmeric-pinch


    • PROCESS:

    Wash and cut all the carrots in round thin slices.(u can also cut them thinly lenghtwise)
    In a cup of water micorwave them for 4-5min,till they are litlle soft.
    Remove the excess water and keep aside.
    Chopp one small onion and green chilli.
    Take a pan, heat 1-2tbspn oil, add ingredients for tadka and once they start splutering add green chilli and onions and saute for about 4-5min.
    Now add carrot pieces and salt to taste and fry them for 15min on med flame and stirring occasionally.
    Once they are almost done add grated fresh coconut and cook for 4min with lod closed.
    Now carrot fry is ready to serve with hot rice..
    It would go best with rice and sambar or rasam.

    Cabbage Fry!



    INGREDIENTS:

  • Chopped Cabbage(1/2 of a med size)-2cups

  • Grated carrot-1/2cup

  • Grated Fresh coconut-1/4cup

  • Chopped onions-1/2cup

  • Green chilli-6

  • Soaked Pesarapappu/Moon daal-1/4cup


    • For Tadka:

  • Garlic cloves-2(crushed)
  • Chopped Ginger-1tspn

  • Urad daal-1tspn

  • chana daal-1tspn

  • Cumin seeds-1/2tspn

  • Mustard Seeds-1/2tspn

  • Curry leaves-6

  • Red chilli-2

  • Turmeric-pinch


    • PROCESS:

    Take a big cooking bowl and cook cabbage and carrot in 1/2 cup of water for about 10min till they are half done.(Remove any excess water)
    Soak moong daal in water for about 15min.
    Now take a kadai or pan ,heat 2tspn oil, then add tadka ingredients one by one and once they start spluterring add moongdaal (remove from water) and fry for 2min .
    Then add cabbage, add salt to taste and fry for 15min by stirring occasionally.
    Then finally add grated coconut and cook for 4min and switch off the gas.

    A very tasty cabbage fry is ready to serve with roti or rice.



    NOTE:
  • You can also add cooked peas instead of moongdaal.

  • Also you can add soaked chana daal according to your taste

  • You can also add grated green mango to give a yummy taste
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