Thursday, March 21, 2013

Radish Chutney

Chana dal -1tsp
Chopped Radish – 1cup
Grated Coconut – 1/4cup
Garlic –2
Ginger – 1/2 inch
Green Chili – 2
Salt to taste
Oil – 1tsp

Mustard seeds:1/2 tsp
Jeera: 1/2 tsp
Curry leaves: 6
Urad dal - 1tsp
Red Chillies: 6
oil: 2 tbs

Dry roast Chana dal for 5 min. In a pan add oil then add Radish, green chili,  ginger, garlic and fry until radish is completely cooked. Let it cool for few min then grind with coconut (little water can be added). 
Before serving garnish with seasoning.

Friday, March 8, 2013

Capsicum Besan Fry


Capsicum - 1lb
Besan - 2tbs
Curry Masala/Daniya Jeera Powder - 1/2 tsp
Coconut Powder - 2tsp
Garlic - 2
Green Chili -2
Chopped coriander - 1tbs
Turmeric Powder - 1 pinch
Salt to taste

Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp
Curry leaves: 6
Garlic - 10
Oil: 2 tbs


Dry fry Besan for 5 to 6 min until you start getting Besan smell,  grind coconut, green chilies, garlic together and keep it aside.
Chop Capsicum.
Prepare seasoning then add Capsicum and fry on medium flame for 10 min, when capsicum gets tender add Roasted Besan, salt, turmeric powder and ground masala.  keep mixing until capsicum is well coated and cook for few min,  now turn of the flame.

Garnish with chopped coriander.

Serve hot with Chapathi /Jowar Rotti.

Wednesday, March 6, 2013

15 Beans Dosa

Serving: 4
15 Beans: 1 cup
Rice / Idli Rice:1 cup
Jeera: 1/2tsp


Soak 15 Beans mix and rice for 6 to 8 hours then grind while grinding  add 1 to 1 1/2 cup water until batter gets dosa batter consistency.
Add Jeera and salt to the batter and prepare Dosa on dosa pan.

Serve with Cabbage Chutney