Garlic Red Chutney

Preparation time : 5-10 min
Servings: 2
Ingredients:

• 3-4 Garlic coves
• 1 cup grated Coconut
• 1 tsp Tamarind Juice
• 3-4 Red Chilis
• 1/2 tsp Coriander seeds
• 1/4 tsp Cumin seeds
• Salt to taste
• 1 tsp Oil

For Tempering:

• 3/4 tsp Mustard seeds
• 1 tsp Oil

Method:

• Heat 1 tsp Oil in a pan. Add Garlic cloves, Red Chilis. Coriander and Cumin seeds. Saute for a min.
• Then grind roasted ingredients with coconut, Tamarind juice, salt to taste and very little water.
• Temper with Mustard seeds.
• Serve with Dose, Idli etc. 

Sending this post to Herbs and Flowers - Garlic, an event hosted by Vardhini and which was initiated by PJ.

Menthe Sihi Dose / Fenugreek crepe

Menthe (Methi) is one of the flavourful seeds. It has lot of medicinal values. Methi seeds improve digestion , prevents constipation, gastritis and some other digestive problems, I have been told. Apart from all these, Methi is highly recommended for diabetic patients. I heard that Fenugreek oil ( I never tried)  prevents hair shedding. There are lots of dishes that can be made using Methi. Here, I am sharing the one of the delicious, easy recipes. I learnt  this recipe from my mom. Its a quite time consuming recipe, needs bit planning. Give this healthy recipe a try and more importantly, enjoy!

Ingredients:

• 4 cups white Rice
• 1/2 cup Menthe / Methi/ fenugreek
• 1 cup Jaggery ( melted)
• Salt to taste

Method:

• Soak the Methi for 18 to 20 hours( see the note).
• Soak the rice for 3-4 hours.
• After soaking, grind both Methi and Rice separately into fine paste. Take both the pastes in a large vessel, add salt to taste and mix very well. Consistency should be as of any other Dosa batter. Do not add too much water..Allow to ferment for  overnight.
• Once after the fermentation add Jaggary and mix well.
• Heat a pan, grease some oil and pour a ladle full of batter and spread  a little. Do not spread very thin. Cover and cook on a low to medium heat for about 1-2 mins. Do not over cook.
• Then carefully flip the dose to cook other side.
• Serve with Ghee and Garlic Chutney or pickle.

Note: Fenugreek seeds must be very soft before grinding. Taste 2-3 seeds, if you feel the seeds are still bitter, boil the soaked fungreek seeds for 2-3 min. so that seeds gets softened and bitterness will be reduced. If the batter is too watery, Dosa will not turn out fluffy, and please do not over cook.

I am sending this recipe to  CWF - WS - FENUGREEK, an event hosted by Priya.

Tomato Saaru / Rasam ( My style)

Stop! stop!!, dont step back after seeing the list of ingredients. We tend to look at the ingredients first whenever we open a  recipe page!!. Don't worry, you have all the ingredients in your kitchen. This is my own recipe, dont be scary to try!! my husband gave green signal to post this recipe. I havent used any lentils here ( never  tried), you can use Thoor dal if you like. Enjoy

Preparation time: 30-35 min
Servings: 2-3
Ingredients:

• 1 large Tomato chopped
• 1/2 Onion chopped
• 2 cloves Garlic
• 1/4 Lemon size Tamarind
• 2 spring Curry leaves
• Jaggary to taste ( optional)
• 1 tsp Oil
• 1 tsp Red Chilli Powder
• salt to taste

Dry Ingredients:

• 1 1/2 tsp Coriander seeds
• 1 tsp Cumin seeds
• 1/2 tsp Methi / Fenugreek seeds
• 3 cloves
• 1/4th inch Cinnamon stick

For tempering:

• 1 tbsp clarified Butter/ Ghee
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• pinch of Hing
• 1/4 tspTurmeric powder

Method:

• Dry roast all dry ingredients and blend into fine powder.
• Heat oil in a pan, add Onion, Tomato, Garlic, Tamarind and few Curry leaves, cook for about 5 min on a medium heat. allow to cool. Grind into smooth paste.
• Take the ground mixture in a cookware and add about 3 cups of water, powdered dry ingredients, red Chili powder and salt to taste. Boil for 10 min.
• Then heat clarified Butter in a pan, add mustard seeds, Cumin seeds, left over Curry leaves, Hing and Turmeric powder. saute for 30 sec. Then pour on saaru.
• Again boil for 5 min.
• Serve hot with plain rice and palya.

Harive Soppina Sasive / Red Spinach in Yougurt -Mustard sauce

Hello friends, I am back after a week with a delicious Harive Sasive recipe. This is easy to make item and  very delicious to eat!!!. I am very pleased to tell you that I have used Harive leaves ( Red spinach) I grew on MY balcony. I should thank my grand mother for packing a handful of Harive seeds for me. The seeds are enough for 2 more years!!!.
There could be different ways to make Harive sasive, but, what I am sharing here is Havyaka style recipe. Give it a try. Share it and let me know how  you liked it.

Servings: 2-3
Preparation time: 15-20 min.

Ingredients:

• 3 cups chopped Red spinach ( including stems)
• 1 tsp Jaggary or Sugar
• 1/2 tsp Mustard seeds
• 2 tbsp fresh or frozen grated Coconut
• 2 green Chilies ( to taste)
• 2 cups plan Yogourt / Curds
• salt to taste

Method:

• Cook  the chopped Red Spinach, Jaggary and salt  with 2 cups of water for 8-10 mins. Then allow to cool.
• In the mean while, grind Coconut, Mustard seeds and green Chilies into smooth paste.
• Then add the ground mixture and Yogurt to the cooled cooked spinach. Adust the salt if needed. Mix well.
• Serve with plain Rice.