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GONGURA
PICKLE
Ingredients
:
- Gongura
leaves - 1bunch (separate leaves from stalk)
- Coriander
seeds - 1tsp
- Methi
(fenugreek seeds) - 1tsp
- Cumin
seeds - 1tsp
- Red
chillies - 6nos
- Green
chillies - 2nos
- Garlic
flakes - 5nos
- Oil -
2tbs
- Tamarind
- 1 lemon size or tomato - 1no
- Salt -
to taste
- Chopped
onion - 1no
For
Seasoning:
- Oil -
2tsp
- Mustard
seeds - 1tsp
- Asafoetida
- a pinch
Method of
Preparation :
Slightly
roast tamarind in a pan till moisture evaporates and
keep it aside.
Heat oil
and fry coriander, fenugreek, cumin seeds, red chillies,
green chillies and garlic flakes for a few minutes.
Remove and keep aside. Fry gongura leaves in the
remaining oil and grind it with the above ingredients in
a blender. Add tamarind to the paste and grind for
another few seconds. (if tomato is using instead of
tamarind, fry it in the oil and add it to the paste).
Remove from the mixer, add salt and mix well.
Heat oil
and season mustard seeds. Add the seasoning and
asafetida to the ground mixture and mix well.
Place in an
air tight container and keep water away from the pickle
for longer use. It remains for months if tomatoes and
green chillies are avoided.
Add chopped
onions before serving the pickle.
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PESARATTU
DOSA
Serves 3
Ingredients :
- Moong Dal (Whole green
gram) - 1cup
- Rice
- 1tsp
- Green Chillies - 6nos
- Ginger
- 11/2" piece
- Cumin seeds - 1tsp
- Salt
- to taste
- Chopped onions - 1nos
- Chopped coriander leaves -
1/4 bunch
Method of Preparation :
Wash and soak moong dal along
with 1tsp rice over night.
Drain and grind dal together
with green chillies and ginger into a fine paste of medium consistency.
Later add cumin seeds and salt and mix well.
Heat a flat pan and pour a
spoonful of batter into the center of the pan. Spread batter into a thin
pancake. Spread a tsp of oil over the edges of the pancake. Reverse it and
cook the pancake on medium heat until greenish brown.
Mix chopped onions and
coriander leaves and sprinkle the mixture evenly on the pancake. Roll or
fold it into half and remove from flame. Repeat the same for rest of the
batter.
It can be served hot with
sambhar, pickle or chutney.
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MIRIYALA
CHARU
Serves 4
Ingredients
:
- Tamarind
- 1 lemon sized
- Water -
3-4cups
- Turmeric
powder - a pinch
- Split
green chillies - 2nos
- Curry
leaves - 1sprig
- Chopped
Coriander leaves
- Salt to
taste
- Sugar -
a pinch
For
seasoning :
- Oil - 2
tsp
- Mustard
seeds - 1/4
tsp
- Fenugreek
seeds - 1/4
tsp
- Cumin
seeds - 1/4
tsp
- Broken
red chillies - 2nos
- Asafetida
- a pinch
- Curry
leaves - few
For Rasam
Masala (Charu podi)
- Black
pepper - 1tsp
- Coriander
seeds- 3tsp
- Cumin
seeds- 2tsp
- Red
chillies - 3nos
- Red gram
dal - 2tbs
Method of
Preparation :
Slightly
roast all the ingredients for rasam masala and grind to
a fine powder. Store this masala in an air tight
container.
Heat oil in
a pan and season mustard seeds. When they splutter, add
all the other ingredients for seasoning and fry for a
few minutes.
Add
tamarind dissolved in water, chopped green chillies,
turmeric powder, salt to taste, sugar and 1tsp of rasam
powder. Bring to a boil, add coriander leaves and curry
leaves. Remove from fire after few seconds.
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MANGO PICKLE
Ingredients :
- Mango
- 12kg
- Chilli powder
- 8cups
- Ground mustard
- 4cups
- Salt
- 2kg
- Fenugreek heated and powdered
- 1/2cup
- Asafoetida sauted in gingelly oil and powdered
- 4dsp
- Gingelly oil (boiled and cooled)
- 16cups
- Sodium benzoate
- 1/4tsp
Method :
Clean the mangoes and cut each into 8 pieces
without the removing the skin. Keep it in sunlight for one day. Mix all the
ingredients except sodium benzoate. Keep for sometime and take 1/2cup
gravy oozing from the mixed ingredients. Add sodium benzoate in it and mix with
the pickle. Store the pickle in mud vessels.
Note : The oil should be seen on top. This pickle
can be stored for a year.
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CHILLY CHUTNEY
Ingredients:
- Chopped Red Chillies
- 4nos
- Chopped Green Chillies
- 4nos
- White Vinegar
- 1tbs
- Lime juice
- 1tbs
- Sugar
- 1/2tsp
- Lime : very thinly sliced
- 1no
- Finely chopped shallots
- 2nos
- Oil
- 1tbs
- Salt to taste
Method:
Mix the lime and salt well and keep it aside for
half an hour. Mix the chopped chillies with vinegar, stir it for few seconds and
drain. Now mix the chillies, lemon juice, sugar, chopped shallots and oil. Add
the salted lime slices to the mixture and mix it thoroughly. Serve the chutney
in a non staining dish. This chutney can be had with mild or rich dishes
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Red
Chilly Chutney
Ingredients:
- Red Chilly
- 10nos
- Small Onions
- 1/4 cup
- Tamarind
- a small ball
- Salt to taste
- Oil
- 1tbs
Method:
Heat the pan, add the oil, red chilly, small onions
and heat it for 3 minutes. Grind it into a thick paste by adding tamarind and
salt. To add the taste, add one teaspoon fresh coconut oil.
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CHILLY BAJEE
Ingredients :
- Green chilly
- 10nos
- Besan flour
- 150gm
- Raw Rice powder - little
- Soda powder or yeast - a pinch
- Salt
- to taste
- Oil to fry
Method :
Cut the chillies length wise. Dissolve some
tamarind in some water. Soak the chillies in this water for half an hour. Mix
besan flour, rice powder, soda powder and salt. Make a batter with some water.
Heat the oil in a pan. Dip the chillies in the
batter and fry in the oil till golden brown.
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