Gooseberry pachadi

This recipe was given to me by my friend Mala. She is a Tamilian and she prepares this often. Hope you will try this simple recipe and get the goodness of the gooseberry , which is very good for health.

Ingredients:

4-5 gooseberries

1/2 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon mustard seeds

5-6 green chillies

1 teaspoon oil

1 cup curd

1/2 cup grated coconut

asafetida

Salt to taste

Method:

Cook the gooseberries in pressure cooker until soft. Deseed and mash them coarsely and keep aside. Grind the coconut, green chillies, cumin seeds, and coriander seeds into a paste and mix it with the mashed gooseberries. Add sufficient and salt and curds and mix well. Heat oil in a small pan and add mustard seeds. When they start to crackle, add the asafetida and mix it in the pachadi. This pachadi goes well with rice and sambar.

STUFFED CHILLIES

Ingredients:

10-12 long green chillies

250 gm mozzarella cheese

1/2 cup maida

1/2 cup corn flour

1/2 teaspoon cooking soda or baking powder (optional)

1/2 teaspoon pepper powder

Salt to taste

Oil for deep frying

Method:

Firstly wash and deseed the green chillies keeping the stem intact. For deseeding, cut the chillies horizontally keeping both the ends intact. Now cut the mozzarella cheese into length-wise and stuff the chillies with it and keep aside. Next make a smooth batter with maida, corn flour, cooking soda, salt, and pepper. Dip the stuffed chillies in this batter and deep fry until it turns golden brown. This is a good evening snack, which can be served with tomato sauce. Hope you will try this simple recipe and enjoy the stuffed chillies with your friends and relatives.

LEMON RASAM

Ingredients:

1/2 cup tuvar dal

1 medium tomato, chopped

2-3 green chillies, slit into half

1 teaspoon chopped ginger

2 teaspoon chopped coriander leaves

1/4 teaspoon turmeric powder

Juice of one lemon

2 teaspoon ghee

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 sprig curry leaves

Salt to taste

Method:

Cook the tuvar dal in pressure cooker and mash it well. Heat ghee in a saucepan and when it is hot add mustard seeds, cumin seeds and curry leaves. When the mustard seeds start to crackle, add the tomatoes, ginger, and green chillies and fry for a minute or so. Now add sufficient water, turmeric powder, and salt and bring it to boil. Once the tomatoes are soft add the mashed dal and bring it to boil. Remove from heat and then add the lemon juice and chopped coriander leaves. Serve hot with rice and vegetable curry.

BEATEN RICE IN CURDS

Ingredients:

2 cups of beaten rice

1 cup thick curd

1 green chilly

1 teaspoon chopped coriander leaves

1/2 teaspoon mustard seeds

1/2 teaspoon curry leaves

1 teaspoon chana dal

1 teaspoon urad dal

Salt to taste

METHOD:

Wash and soak the beaten rice for 10 to15 minutes, drain and keep aside. In a vessel take the curd and add salt to it. Beat the curds well and add the beaten rice to it. Heat oil in a small pan. When it becomes hot add the mustard seeds. Once it crackles add the chana dal and urad dal and the curry leaves and fry for a little while. Take the seasoning from heat and let it cool. Now add this to the curd and beaten rice mixture. Garnish with coriander leaves and serve chilled. This is a very good dish for a hot summer day.

Coriander chutney

Ingredients:

1 big bunch of coriander leaves

1/2 cup shredded coconut

4-5 green chillies

1 small piece of ginger

1 small ball of tamarind

Salt to taste

Method:

Grind all the aforementioned ingredients into a coarse chutney adding little water. This can be had with chapattis or rice. This is a simple but tasty dish.

GHIA RAITA

Ingredients:

2 Cups Curd (Yogurt)
1 cup grated Ghiya (lauki)
1tsp Cumin (jeera) powder
salt to taste
Red chili powder to taste

Method:

Boil grated ghiya till soft, drain and cool it. Stir the curd with hand mixer. Add ghiya and mix well. Now add salt, roasted cumin powder and chili powder, mix well. Keep in refrigerator for an hour or so. Serve ghiya raita chilled.

Garlic Mushrooms

Ingredients:

1 packet of Mushroom you get in Foodworld
1 tbsp butter
1 tbsp finely chopped spring onions
2 tbsp chopped Garlic
3 chopped green chillies
1 tbsp thick tomato puree
1 tbsp cream (optional)
2 tbsp mixture of coriander and mint finely chopped.
Salt to taste

Method:

Heat butter in pan, add spring onions, garlic and chillies. Saute for about half a minute. Add mushroom to the pan and salt. Mix well. Cover and let it cook for about 2 to 3 minutes. Then, add tomato puree and cream. Mix well. Leave it on the stove for half a minute. Take it off the stove and garnishwith the herbs.

Easy to make dal

Ingredients

1 cup toor dal
2 green chillies slit
1 inch ginger julienned
1 teaspoon of finely chopped Coriander leaves
1 tablespoon ghee
1 finely cut tomato
1 teaspoon mustard seeds
1 dry red chillies
a pinch of asafoetida powder
Few sprigs of curry leaves.
1/2 teaspoon turmeric powder
salt to taste
Lemon juice for garnish


Method

In a pressure cooker, cook dal along with slit green chillies and julienned ginger until 2 whistles.
Remove the dal from the cooker and boil along with tomato pieces.
Add turmeric powder and salt to taste.
For tempering:
Take a pan and heat the ghee, once hot add the mustard seeds red chillies, curry leaves.
Once the mustard seeds crackle add the asafoetida powder and pour it over the dal.

Garnish with coriander leaves and lemon juice.