Thursday, October 30, 2008

Ghosale ghire chutney

I always loved this chutney and never knew the main ingredient behind this delicious chutney. Cooking for myself  made me reliase how care-free my life was until a few years ago. I never appreciated the food readily made and  served on the table as much as I do now. To live a life of a child is a bliss (only to a grown up)!

Surprise ingredient,  ghosale scraps  tastes so yum? Who'd have come with such an lip smacking recipe? My favourite combination is this chutney with rice and dailithoy of course! Bhajo on the side would be heaven!

Unfortunately, right now, I dont have a pic of chutney...but will post one soon.

 skin(the sharp edges) of 3 ridge gourd
1 cup coconut
1/2 tsp cumin seeds
3-5 green chilies
1/4 tsp tamarind paste

Heat ghee in a pan. Add cumin seeds. When they start popping, add green chilies and ridge gourd skin. Fry for about 7-8 min's till the color of the skin starts changing color. Keep it aside.
Add coconut to the same pan and on low heat roast it for about 5 Min's.
Grind all together with tamarind and salt.

Pineapple kesri baath

Kesri Baath is a south Indian version of the sooji halwa.
Usually served as a prasada on the Satyanarayana Swamy poojas, which I love.
My Mom use make this with a twist. Sometimes just kesri baath,sometimes with pineapple or banana peices and sometimes with cocoa powder.
I especially love this one.

1 cup Rawa
1 and 1/2 cup Sugar
Water 2 cups
Saffron 1 pinch soaked in a tablespoon of warm water
1 can Pineapple, finely chopped.
3 tbsp Ghee

In a heavy bottomed pan,heat ghee and add rawa and roast till fragrant. Take it off the heat.

Combine water, sugar and saffron in another pot and simmer till the sugar dissolves. Take the pan off of heat since adding rawa usually splatters all over the place.
Trust me on this....
Drop the warm toasted sooji into the hot syrup one tablespoon at a time stirring vigorously. Make sure there are no lumps. Put a lid and cook for a few minutes.

When this is done stir in the pineapple pieces. Cover and cook for a few more minutes. This dessert can be served either hot or cold.


I always loved any dish made out of rice....puliyogere,mango rice,bisibele baath, chitranna and the list goes on.............
Bottom line, I can eat rice for any meal.
Typically we make this dish when we have leftover white rice and when served would tease Mom by asking whether someone missed their dinner last night.I especially love the one with mango peices and would request to add extra mangoes for me.
Since no one in my family here eats this, I make it when I have some leftover White rice or when I don't feel like making a curry to go with it. ........and of course to relish my childhood taste.

cooked Rice 2cups,
Lime juice 2tsp
Mustard seeds 1tsp
cumin seeds 1tsp
Urad dal 1tsp
Channa dal 1tsp
Curry leaves 1 sprig
Red chillies 3-4
A small piece of ginger, finely chopped
Turmeric powder 1/4tsp
Peanuts 8-10
oil 1tsp
Salt as required
Coconut grated

Heat oil and add dals,mustard seeds,curry leaves,cumin seeds,red chillies,peanuts and ginger.

When the dals turn brown,add the turmeric and ginger.Fry for another minute till the mustard crackles.

Now add the lime juice and reduce heat.Heat through and remove.Mix this with rice as required and add salt to taste.

Garnish with cilantro.

Khaman Dhokla

For the dhokla
1 cup besan
4 green chillies
1/4 tsp ginger paste
1/4 tsp garlic paste
3 tbsp vegetable oil
salt to taste
1/4 tsp asafoetida (hing)
1/4 tsp bicarbonate of soda

for the tempering
1 tbsp vegetable oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 gren chillies, slit
1/4 tsp hing
10 curry leaves

Garnish2 tbsp grated coconut
chopped cilantro

Mix the ingridients for dhokla with just enough water to make a batter the consistency of idli's.
In a cooker vessel........spray it with a nonstick cooking oil and pour the batter and cook immediately on high heat in a pressure cooker without the weight on it.
Cook for 15 min's.
15 min's later take out the vessel and invert the dhokla on a flat plate to cool a bit before cutting it in squares. In the meantime prepare for tempering by heating oil in a khadai and add mustard seeds,green chillies,jeera,curry leaves and hing.
Spread on the dhokla. Garnish with coconut and cilantro.

Matki Usal

1 cup Matki (Moth beans), sprouted
1 Onion, chopped
2 green chillies, slit
1/2 tsp Garlic Ginger paste
2 tsp Red Chilli Powder
2 tsp Garam Masala
½ tsp Turmeric
1 tsp Cumin Powder,freshly crushed
1 tsp Corriander Powder
1 Tomato, chopped
Corriander leaves
Salt to taste

1) Wash and soak matki for 5-6 hrs.
2) Drain water and put in thin wet cloth for sprouting
3)cook sprouted matki in cooker for 1 whistle (if cooked more, it will become mushy!)
4) Heat oil in a khadai, add ginger garlic paste,green chillies and onion.
5) Saute till onions turn translucent
6) Now add all spices and chopped tomatoes mix well
7) Add matki and salt and cook covered for 5-10 mins
8) Garnish with corriander. Serve hot with phulkas