Wednesday, September 16, 2009

Bharli Mirchi

2 large onions sliced
3 potatoes-peeled & mashed
1 / 2 cup green peas
1 cup paneer, crumbled
1 tomato, finely chopped
1/ 4 tsp jeera
1 /2 tsp chili powder
1/ 2 tsp coriander powder
1/2 tsp garam masala
1 pinch turmeric powder
2 tbsp chopped fresh coriander

1 tbsp oil

salt to taste

Cut the tops off of capsicum.
Heat oil in a pan add jeera and the onions and some salt and fry 2 mins.
Add the potatoes, paneer and peas, salt ,chili,coriander and turmeric powder, garam masala. when the mixture is well blended, add tomatoes and Mix well, sauteing on medium heat and add coriander leaves. keep aside.
Stuff the mixture into the capsicum.

Heat oil in a saute pan and place all the stuffed capsicum in a single layer.The purpose is to brown the outside of the capsicum to caramalize the skin for a smoky flavor.when the outsides have browned evenly, bharli mirch is done.

Tuesday, September 15, 2009


3 cups parboiled rice
1 cup urad dal
1tsp methi, optional
salt to taste
oil for greasing

Method :
Wash and soak the rice and urad dal seperately for 4-5 hrs.
Drain, wash and grind urad dal and methi sees if using to smooth paste.Remove the urad dal paste and grind the rice to a medium fine(rava granule) consistency.
Let it ferment overnight. Add salt and mix well. Pour spoonfuls of the batter into greased idli moulds and steam for 10 to 15 mins in a idli steamer or pressure cooker.

Serve the fluffy smooth idli's along with sambhar and coriander chutney.

Lasuni chutney

The pic here is lasuni chutney pitti.
1 cup dry coconut( copra) shredded
20-25 red chillies
20-25 garlic cloves
Dry roast finely chopped garlic, coconut and red chilles, all separately. cool. Grind dry with coconut and salt to a coarse powder. Make sure to pulse grind since grinding all at one stretch may release moisture and turn into mush. This can be roasted again in a dry kadai to evaporate all the moisture if any.

This can be stored in a refrigerator for about a month.

This is another kind of chutney that has similar ingredients but is wet ground and mostly used immediately unlike the Puddi chutney recipe (above).

1 cup coconut
15 red chillies
15 garlic cloves/ lasun
salt to taste

Grind the coconut,chillies and garlic with the minimum required water. This does not require any other seasoning.
This chutney is great with pann-polo, as a masala spread for masala dosa and idli's.

Kothambari Chutney

Coriander leaves chutney

1 cup coconut
1 bunch kothombari/coriander leaves
6 green chillies
1/2 tsp tamarind paste
salt to taste

For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
1 sprig curry leaves
2 teaspoon oil


Grind the coconut, green chillies, tamarind and salt to a fine paste. Temper with oil, mustard seeds, red chillies and curry leaves.