Tomato Chutney

Details coming soon

Corn-Dry fruit Rice

There was a corn lying in my house for two days which my hubby had brought. I was just thinking and thinking what can be done with this. So I thought of trying something new. When I decided to make this dish. All you want thsi have this corn and rest of the ingredients are amost available in any of the houses.

This is a main course dish. This serves two people for a meal.

Ingredients:

1. Cooked rice/Basmati rice - 2 cups

2. Corn- /Gonjal/Jola as called by some - 1 no

3. Onion -1 large

4. Garam Masala items:

    Cloves/Lavanga - 4

    Cinnamon/Chekke - 1

    Bay leaf/Palao Patre/Teg patta - 1

   Cardamom - 2

   Black pepper - 4

Note: the garam masala quantity can be varied if you are a good cook and know how much can be varied.

5. Green chillies

6. Coriander leaves

7.Curry leaves

8. Mustard seeds

9. Cumin seeds

10.Cashew nuts

11. Rasin/ Dry grapes

12. Any other dry fruits/nuts available.

13.Ghee/Oil. Note: Ghee adds more taste to this

14. Salt

15. Turmeric powder

Method:1. Cook rice and corn in a cooker and keep aside. See that the corn is boiled pretty well. It should be soft.

2. Now in a large vessel/ khadai, add ghee.Once it is heated added mustard seeds, cumin seeds, green chillies, curry leaves and the garam masala items mentioned above. Note: You can add these items as whole pieces or you even grind it and make a paste. This is for those  people who don't like to pick this items and keep it seperate while eating.

3. Once this is done. Add onions and fry till it turns brown.

4.Those who want tomatoes to be added can also add. You can even add some cooked vegetables like carrot, peas, beans etc.

5. Once this is done, add salt and turmeric powder. At any point of time, if the ghee is less, you need to add some more quantity of ghee.

6. Now add the cooked corn and then add the cooked rice.

7. Mix it very well, slowly. You need to take a lot of care while mixing this.

8. Fry cashew, rasins and other dry fruits that is available with ghee.

9. Garnish with  coriander leaves and dry fruits.

Brinjal Gravy

Brinjal Gravy:
Best suited to eat along with jola rotti or chapatti.

Ingredients:
1. Onion - 1 no.
2. Salt
3. Tamrind juice - 4 tbps
4. Red Chilli powder
5. Peanut powder - 5 tbsps
6. Jaggery - 1 cube
7. Oil
8. Grated coconut
9. Garam masala powder
10. Brinjal - 2 nos
11. Curry leaves
The image below gives you the exact idea of the quantities to be added.

Method:

1. Cut onion in small pieces

2. Fry peanuts and grind it to make peanut powder. Let this be a little course.

3. Add tamrind in hot water and allow it to dissolve for sometime. Drain the water to give tamrind juice.

4. Grind onion, peanuts powder and coconut

5. Also add chilli powder, jaggery, tamrind juice, salt to the above and grind.

Peanut powder. You have to roast the peanuts and then grind it.

Cut brinjal to star shaped from the top and immerse in water, else it will turn black.

Brinjal is cut in this way, so that the filling can be stuffed inside.

Stuff the masala inside the brinjal. Add water before keeping it for boiling.

Cook it on a medium flame. And keep checking and stir it frequently to prevent it from getting burnt.

Brinjal gravy is ready and serves as  a great combination with chapatti and rottis.

Methi leaves gravy

This serves as a side dish and can be eaten along with keral parota, chapati, roti. Serves for 4 for a meal.

Ingredients:

1. Methi leaves- 1 cup
2. Ginger
3. Garlic -4 cloves
4. Tomato - 1no
5. Jaggery
6. Lemon juce
7. Green chillies - 2 nos
8. Curry leaves - 10 leaves
9. Coriander leaves - To garnish
10. Toor dal - 1/2 cup
11. Moong dal
12. Onion - 1
13. Grated cocunut
14. Salt
15. Oil
16. Mustard seeds
17. Cumin seeds
18. Turmeric powder

Method:
1. Cut onion, tomato, green chillies, curry leaves to fine pieces

2. Make ginger garlic paste or chop it finely
3. Cut methi leaves and keep it aside

4. Cook toor dal in the cooker.

5. Soak some amount of moong dal in water.-This step is optional
6. Keep the grated coconut, jagery and coriander leaves ready.

7. Prepare for thadka/oggarne with oil. Add mustard seeds and cumin seeds.
8. Then add ginger garlic paste, curry leaves and chillies.

9. Fry for some time. Add onion and fry for some time.
10. Make a paste of the cooked dal, by slightly mashing it.And add it to the vessel
11. Add the methi leaves with some amount of water and let it cook till the leaves are boiled.

12.Add soaked moong dal and tomatoes.

13. Cook it for some time till it is done.

14. Then add lemon juice.
15.Garnish with coconut and coriander leaves.

Vegetable Jola rotti

This recepie is for all those who cannot make the usual jola rotti. This is easy to make and has other vegetables along with jola, hence very good nutritional value.

Ingredients:
1. Jola powder - 3 cups
2. Green Chillies - 4 nos
3. Cucumber - 1 no
4. Carrot - 1 no
5. Corriander leaves- 2 strands
6. Onion - 1 large
7. Ginger - 1 small piece
8. Salt
9. Oil/Ghee
10.Cumin seeds - 1 tbsp
11.Om seeds - 1/2 tbsp
12. Cuury leaves- 6/7 leaves
13. Grated cocunut - 1 cup

Method:
1. Grate carrot and cucumber.
2. Chop onion, chilli, corriander leaves, ginger, curry leaves into small peices.

3. Mix  the items mentioned in step 1and 2, along with jola powder.

4. Add salt, cumin seeds, grated cocunut and om seeds.

5. Add water to this and keep mixing the mixture till it becomes a hard ball. Don't add more water initially.
6. Keep this aside for 20min.

7. Now heat the pan.
8. Make balls of the above mixture and apply on a cloth.

9. Use your fingeres to make this ball to a flat round shape like chapati. Apply some water on your hand to avoid sticking.
10. Now lift this cloth and apply on the tava.

11. Apply oil/Ghee on the side of the rotti.
12. When the water dries on the top surface, gentlt turn around this to the other side and fry for some time.

13. Vegetable jola rotti is ready to be taken with chutney powder or any other gravy.

Ridge gourd Gravy

Ridge Gourd/ Herekai/ Peerekai Palya:
This gravy is eaten along with jola rotti.

Ingredients:
1. Onion - 1 no.
2. Salt
3. Tamrind juice - 4 tbps
4. Red Chilli powder
5. Peanut powder - 5 tbsps
6. Jaggery - 1 cube
7. Oil
8. Grated coconut
9. Garam masala powder
10. Ridge gourd - 2 nos

Method:
1.Cut ridge gourd to little big peices then divide those pieces to four equal halfs, so that the gravy can be stuffed inside. See figure below:

2. Cut onion in small pieces
3. Fry peanuts and grind it to make peanut powder. Let this be a little course.
4. Add tamrind in hot water and allow it to dissolve for sometime. Drain the water to give tamrind juice.
5. Grind onion, peanuts powder and coconut
6. Also add chilli powder, jaggery, tamrind juice, salt to the above and grind.

7. Add little oil to this paste when it is ready.
8. Stuff the above paste inside, the cut pieces of ridge gourd.

9. Add little water to the above and keep it for boiling.

Note: Keep checking this at repeated intervals of time, since this gravy might get charred at the bottom.

Ridge Gourd Chutney

 Here is on of the recepie that utilises Ridge gourds/Here kayi/Peere kayi  peel, which is considered as waste and thrown. Usually when any recepie is made from ridge gourd the rigdes and the peel is removed. This recepie is made from that and is considerd as good for health since it contains the fibre. Again this is used as a side dish along with rotti, chapatti and rice. Again the time for cooking is very less and the food has got good nutrition.

Ingredients:
1. Ridge gourd peel. ( of 2 nos)
2. Green chillies - 4 to 5
3. Garlic cloves - 8 to 10
4. Curry leaves - handfull
5. Jaggery - 1 cube
6. Tamrind juice - 3 tbsp
7. Corriander leaves - handfull
9. Cumin seeds - 3 tbsp
10. Oil
11. Salt


Method:
1. Remove the peel of ridge gourd.

2. Fry ridge gourd peel, Chilli, cumin seeds, Garlic, curry leves adding little oil, for 15 mins or till it becomes slightly brown.

3. Grind the above ingredients along with jaggery, Tamarind and salt.

Note: The taste is good when grinded with traditional way of grinding with the small grinding stone.