Quick Carrot Pickle

This is one of the outcomes of experiments in my kitchen. I didnt know its going to be a success. We can prepare this pickle in 15 mins and can be served on the same day. Hmm, adjusting the salt was a very tricky task for me, succeeded after adding  for several times.  I had to prepare curd / yogourt rice for an occasion. I took this pickle along with yogourt rice. Everyone liked it. Give it a try.  Have fun...

Preparation time: 15 min
Yeild: Approximately 700 gms.

Ingredients:

• 3 medium size Carrot
• 2 tbsp  Green Chilies chopped
• 1/4 cup grated Ginger
• 1 large Yellow Lemon chopped( optional)
• 1/4 cup large lemon squeezed (plz see the note)
• 3/4 Red Chili powder( I used 1/2 cup regular and 1/4 cup extra hot chili powder)
• salt to taste ( about 5 tbsp)

For tempering

• 1 tbsp Mustard seeds
• 1 tsp whole Fenugreek seeds / Methi seed
• 1 1/2 tsp Turmeric powder
• 1/4 tsp Asafoetida / Hing
• 2 tbsp cooking Oil

Method:

• Cut the Carrot into 1 inch long slightly thin slices( you can cut however you want, but do not make too small pieces).
• Heat the Oil in a griddle. Add mustard seeds and  Fenugreek seeds. Once the Fenugreek seed starts changing the colour to light brown add chopped Green Chilies, grated ginger. Saute for a min. Add Turmeric powder and Hing. Saute for 40 secs.
• Add chopped Carrot, saute for about a min.
• Now add the Red Chili powder and salt to taste. Add about a cup of water. Add chopped lemon. Mix well and bring into boil. Do not cook for long time. Carrot should be crunchy.
• Add the lemon juice and cook for 1 more min. 
• Allow to cool. Transfer into a bottle  and refrigerate.

Note:
You can skip the chopped Lemon if you do not like it. But,substitute chopped lemon with its juice.
 

 

ಹೆಸರುಂಡೆ/ Whole Green Moong balls

This is one of the simple recipes. You can make these laddoos for any occasion. I learnt this recipe from my mother in law. Give it a try and let me know how you liked it.

Preparation time: 15-20min
Servings: 6-7 medium balls

Ingredients:

• 1 cup Jaggary
• 1 cup whole green Moong
• 1/8th tsp Cardamom powder
• 1/2 cup water.

Method:

• Take the Jaggary and water in a wide  pan. Melt it in  a medium heat. Keep stirring occasionally until you get a thick syrup( if you touch with your thumb and index finger, it should form a single string). Switch off the flame.
• In the mean while dry roast the Green Moong until you hear crackling sound or till you feel nice aroma.
• Coarsely grind the roasted Green Moong.
• Then add to the jaggary syrup, add cardamom powder. Mix well. Allow to cool for 5-10 min. Then make into small balls out of it.

Banana Rotti

Preparation time : 30 min
Servings: 2-3 ( depends)


Ingredients:

• 3 cups whole Wheat flour
• 2 medium size ripe Banana mashed
• salt to taste
• 2-3 tsp Ghee/ Clarified Butter ( optional)

Method:

• Take the flour, mashed Banana and salt in a bowl.Add some water and mix into smooth dough ( same as any other chapathi dough). Keep it aside for 10-15 min.
• Make lemon size balls out of the dough and roll into moderately thin chapathis using some dry flour.
• Cook both the sides on a pan. Brush the Ghee while cooking if you like.
• Serve hot with Chutney or any palya / stir fried veg..It goes very well with Mixed veg chutney.

Badnekaayi Bonda / Deep fried Eggplant

Have you ever tried preparing Bonda from Brijal / Eggplant?. If not, try this time.. I had tasted Eggplant bonda at one of my uncles place, so credit goes to my chikkamma/ aunt. Its been a long since I took the pics, today I got muhurtham to post this recipe.The preparation is same as any other Bondas. You will definitely like it if you are a Bonda person( hope everybody likes) :). Give it a try...Have fun.

Preparation time : 30 min
Servings:3

Ingredients:

• 1 Large eggplant
• 1 1/2 cup basan / Gram flour
• 1 tsp crushed or whole Cumin seeds / Jeera
• 1/2 tsp Turmeric powder
• 1 tsp Red Chili powder
• pinch of Hing/ Asafoetida
• Pinch of cooking soda
• salt to taste
• Oil for deep frying

Method:

•  Mix all the ingredients except Eggplant and Oil in a bowl. Add some water and mix into smooth batter ( Dosa batter consistency).

• Cut the Eggplant into 1/4 inch round slices.

• In  the mean while heat the Oil in a pan for deep frying.
• Dip the Eggplant slice in the batter and deep fry in a medium heat until colour changes to light brown.
• Serve hot with Ketchup.