GUACAMOLE

INGREDIENTS:

Avacado--------------2 Ripe & soft ones
Onion-----------------1 whole finely chopped(preferably red onion)
Tomato---------------1 whole finely chopped
Jalapeños-------------1-2 finely chopped
Lemon Juice---------from 1 whole lime
Salt--------------------to taste

DIRECTIONS:

1.In a large bowl place the scooped avocado pulp and lime juice,salt. Whip up the avocado in a chopper or blender to get smooth paste.

2. Then, add in the Chopped Onions, Chopped Jalapeno, Chopped Tomatoes, Chopped Coriander leaves.

3.Mix well with a spatula and serve with chips after 15-20mins.

DOSAKAYA/CUCUMBER CHUTNEY

INGREDIENTS:

Dosakai/Yellow Indian Cucumber------1  
Sesame seeds-------------------------------1/3 cup roasted
Jalapeños------------------------------------3-4 slightly fried(for spice)
Garlic----------------------------------------3 cloves slightly fried
Tamarind extract---------------------------1tsp

For Popu/Tempering:
Oil--------------------------------------------2tbsp
Urad dal------------------------------------- 1tsp 
Channa dal----------------------------------1tsp
Cumin Seeds--------------------------------1/2 tsp
Mustard Seeds------------------------------1/2 tsp

Turmeric------------------------------------1/4tsp

Curry leaves--------------------------------few

Red chillies----------------------------------2-3
Hing/Asfoetida------------------------------small pinch


DIRECTIONS:

1.Peel the skin of the Dosakai/Cucumber , wash and cut into  two halves .

2.Remove the seeds and set aside to be ground along with sesame seeds to a paste.

3.Grind roasted sesame seeds initially to a smooth paste then add the cucumber seeds, fried jalapeños,fried garlic cloves ,tamarind extract and grind to a treally smooth paste adding little water.

4.Add the cucumber pieces to the ground paste, add salt as per taste and mix well.

5.Heat oil in a pan and fry all the 'For Popu/tempering'  ingredients one by one in the same order till nicely fried.

 

6.Turn off and mix the tempered oil with the cucumber and sesame mix until nicely combined.

7.Serve hot with rice.

RED BELLPEPPER CHUTNEY

INGREDIENTS:

Red Bell Peppers-------------------------2
Red Chillies-------------------------------8-10(for spice add more)
Garlic--------------------------------------2 cloves
Curry leaves------------------------------few
Peanuts------------------------------------1tbsp
Tamarind Extract------------------------2 tsp
Cumin,Mustard seeds,urad dal-----1/2tsp each
Oil------------------------------------------1tbsp +1tbsp

DIRECTIONS:

1.Heat about 1tbsp of oil in a skillet and when hot add garlic to fry till nice aroma comes.

2.Add red chillies, peanuts and fry till done.Transfer the garlic,chillies,peanuts to a grinder.

3.Then add the chopped peppers to remaining oil and sautee on med-high heat till browned and soft with some salt added in between. Remove them from heat and allow to cool.

4.Grind the ingredients in step2 to fine paste and add the cooled peppers,tamarind extract and grind till smooth.Check for salt and adjust.

5.Heat 1tbsp oil and fry cumin,mustard,urad,curry leaves for a minute and pour over the ground paste and mix well.

6.Serve with roti/rice.

CAULIFLOWER PACHADI / PICKLE--RM#2

DAY22 OF RM#2


INGREDIENTS:

Cauliflower ---------------1 medium sized

Carrots-------------------4 long (optional)

Mustard seeds------------1-1/2 tsp+1/2 tsp

Urad dal------------------1 tsp

Fenugreek seeds----------1 tsp

Chilly powder-------------1/4 to 1/2 cup(depending on the spiciness u prefer)

Garlic---------------------4 pods

Cumin seeds--------------1 tsp+1/2 tsp

Lemon Juice--------------from 3 big juicy ones - adjust accordingly

Oil------------------------1/4 cup

Salt-----------------------As required

DIRECTIONS:

1.Wash & cut cauliflower into small florets and carrots (optional) into 1 inch long pieces and let them air dry on a paper towel or on a dry cloth.

2.Leave them for about an hour aside to let them dry.

3.Dry fry Mustard seeds,fenugreek seeds,1tsp cumin seeds and grind them into powder.

4.Take chilli powder in bowl and pour hot oil & mix them.The temperature of the oil should make the chilli powder fry on its own. (U'll hear the BUSSS sound).

5.Once its mixed well, add the above ground powder, fresh grounded garlic, and florets.

6.To this mixture, add salt & lemon juice.Fry 1/2 tsp cumin seeds,1/2 tsp mustard seeds,urad dal in 1tsp of oil till nice brown and transfer to the mixture.Mix well.

7.Let it stand outside for 2 days till the florets are seasoned well and cauliflower,carrots are slight crunchy.

8.Later refrigerate it. It will last for about a month.Serve with rice/any bfast.

Check out what others are cooking......

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani24)Roochi25Karuna

SPINACH DIP--RM#2

DAY11 OF RM#2


INGREDIENTS:

Spinach------------------------------1 bunch steamed/1 cup frozen

Low-Fat Sour Cream----------------1 8-Oz container

Salt----------------------------------to taste

Garlic powder-----------------------1/2 tsp

Onion-------------------------------1/2 cup very finely chopped

DIRECTIONS:

1.If using a fresh bunch clean and chop.Steam till the leaves get wilted.Squeeze out the liquid.

2.Mix in all the ingredients except onions.

3.Combine well.Taste it and adjust accordingly.

4.This one can be stored in refrigerator for 2 weeks in an air tight container.

5.Add onions just before using else it wont last longer.

6.Serve with roti/ chips/tortilla.

Check out the fellow runners........

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani

IDLY WITH PEANUT CHUTNEY--RM#2

DAY 4 OF RM # 2


Makes around 40-50 medium size idlis:Serves 6-7 people

INGREDIENTS:

Urad Dal--------------------------1/2 cup of standard US measuring cup

Idli Rava/Cream of Rice---------1 cup of standard US measuring Cup

Methi seeds----------------------1 tsp

Salt------------------------------- to taste

Oil-------------------------------- for greasing molds

DIRECTIONS:

1. Clean and soak urad dal in the afternoon around 11.00am in warm water.

2.Let it soak for minimum 6hours and then Grind it to a fine thick paste.

3.When about to start grinding wash and Soak idli rava for 30 minutes in warm water.

4.See that the urad dal paste is not too thick like vada consistency.

5.Remove water from soaked idli rava and firmly squeeze to drip off the water from the fistful of rava and add to the batter.

6.Mix with hands properly ,over and leave overnight to ferment.

7.Place in a warm place like oven so that the batter gets doubled in volume.Dont worry if it doesnt...Anways the idlis will turn good enough to eat.

8.In the morning , spray or brush the idli trays/molds with oil.Add salt to the idli batter, mix lightly and place required amounts onto the molds.

9.Pour water enough in the idli vessel and let it come to a boil.Place in the trays and steam for 10-15 minutes.

10.Turn off and place the traysets aside for 3-4 mins before scrapping the idlis out. Now the idlis can be easily handled .Place them in hotpack and serve immediately.

INGREDIENTS:

Peanuts/Groundnuts------1/2 cup of standard measuring cup

Onion----------------------1 very small one

Garlic----------------------2 pods

Tamarind pulp------------2-3 tsp

Salt------------------------ to taste

For Tempering:

Dry Red Chillies-------------3

Cumin, Mustard seeds------1/2 tsp

Urad dal----------------------1/2 tsp

Curry leaves------------------few

Oil----------------------------3tbp

DIRECTIONS:

1.Roast the peanuts on medium heat to golden brown color. Cool and rub the skins off.

2.Heat a tbp of oil in a pan. Add onion and garlic and fry till onions are done.

3.Cool them completely and add to the mixer along with the roasted peanuts,some salt,tamarind extract and grind to a very smooth paste adding water as much as u need.But donot add more.

4.Take some more oil and heat in the same pan.Add all the ingredients under tempering and fry.

5.When done add to the chutney transfered to a serving bowl and mix.Serve with any dish.

Check out the fello Runners......

1) DK 2) Siri3) Srivalli4) Ranji5)PJ6)Curry Leaf7)Medha8)Priya9)Bhawna10)Raaji11)Ruchii12)Anu13)Kamala14)Roopa15)Divya Kudua16)Rekha17)Divya M18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh
21)Sripriya
22)Viji

CHUNKY SALSA

INGREDIENTS:

Tomatoes----------------5 big and ripe

Jalapenos----------------1

Bellpeper-----------------few strips of ur choice(optional)

Onion--------------------1 cup

Olive oil------------------1/2 cup

Lemon juice--------------1/2 cup

Salt----------------------to taste

Garlic powder------------2 tsp

Cumin powder-----------1 tsp

Mint leaves+Parsley-----1/4 cup chopped

DIRECTIONS:

1.Take cleaned tomatoes and make slits on the side.Like 3-4 nearly deep enough without spilling out the whole tomato.

2.Slightly smear some oil in a baking tray and place these tomatoes,slit jalapenos,bellpeppers in the tray.

3.Pour on the oil on the top and mix well to coat them enough with it.

4. Broil for 10-15 mts till slightly shrinked. Remove and cool down.

5.Peel out the the skin of tomatoes and chop the tomatoes/bellpepper/jalapenos to medium sizes

6. Combine them with garlic powder, cumin powder,salt,pepper,chopped mint+parsley in a bowl.

7. Now place this in a blender/mixer and puree roughly. Be careful not to make a smooth paste of it. It should be chunky and coarse.

8. Add chopped onions to the mixture and Serve with nachos, tacos and quesadillas.

TOMATO CHUTNEY

INGREDIENTS:


Tomatoes-----------------4 big & ripe

Tamarind------------------small size

Ground nuts---------------2 tsp

Green chillies--------------4

Urad dal-------------------1/2 tsp

Red chillies-----------------2

Garlic pods-----------------4-5

Coriander seeds------------2 tsp

Cumin seeds---------------1 tsp

Mustard seeds-------------1/2 tsp

Curry leaves---------------few

Coriander leaves-----------few

Oil-------------------------5 tsp

Salt------------------------as required



DIRECTIONS:


1.Dry roast coriander seeds ,groundnuts ,green chillies,some garlic pods in few drops of oil and keep them aside.

2.Chop the tomates into medium size cubes and cook in a medium heated pan.

3.Cover the pan and cook till the tomatoes are cooked ,it gets thick and is'nt raw .

4.Initially grind roasted peanuts,green chillies ,garlic and coriander seeds into fine paste .

5.Then add the cooked tomatoes to the mixer along with some salt,tamarind.

6.Grind to a very smooth paste without adding water to it.

7.Heat oil and fry cumin seeds,mustard seeds,red chillies,urad dal,curry leaves for few mins and transfer to tomato paste and mix well.


8.Serve with idli/dosa/roti.

PEANUTS-CHANNA/SENAGA PAPPU CHUTNEY

INGREDIENTS:

Channa dal------------------1/2 cup+1 tsp

Urad Dal---------------------2 tbp+1/2 tsp

Groundnuts-----------------1/2 cup

Tamarind--------------------1 tsp

Green chillies-----------------3

Cumin,mustard seeds--------1/4 tsp each + 1/2 tsp cumin

Curry leaves----------------few

Dry coconut------------------7-8

Oil---------------------------5tbp

DIRECTIONS:

1.Roast 1/2 tsp of cumin seeds,2 tbp urad dal,channa dal,peanuts,green chillies in 2 tp of oil.

2.Cool them and transfer to mixer.

3.Pour cup of water,some salt,tamarind,dry coconut into the mixer.

4.Make a smooth paste.See that the dal and peanut are ground finely.

5.transfer to a serving bowl.

6.Roast cumin seeds,mustard seeds,1 tsp channa dal,1/2 tsp urad dal,red chillies,curry leaves in 3 tsp of oil.

7.Transfer the tadka to chutney.Mix well.

8.Tastes good with idli/dosa.

COCONUT CHUTNEY

INGREDIENTS:

Coconut-------------------1

Groundnuts---------------1/2 cup

channa dal----------------7 tbp

Garlic---------------------3 pods

Green chillies--------------6

Tamarind-----------------1 tsp

Mustard seeds------------1/2 tsp

Cumin/jeera seeds--------1/2 tsp

Oil------------------------6 tbp

red chillies-----------------4

Urad dal--------------------1 tsp

Channa dal----------------1 tsp

DIRECTIONS:

1.Roast ground nuts, 5 tbp channa dal,green chillies,garlic in 2 tbp of oil.

2.Chop coconut to medium sized chunks.

3.Add coconut,roasted ground nuts,channa dal,green chillies,garlic ,tamarind,enough salt and
make a paste with 1-2 cup water in a mixer.

4.Fry cumin,mustard,redchillies,urad dal, 2 tbp channa dal in 4 tbp oil till they turn light brown and mix with the coconut paste.

5.Can add water if its thick and salt if required.

6.Serve with idli/dosa

RIDGE GOURD/BEERAKAYA PACHADI

INGREDIENTS:


Beerakaya /Ridge gourd----------- 1 big one

Green chillies----------------------- 4-6 depends on their spice level

Tamarind ---------------------------1/2 tsp

Peanuts----------------------------- 1tbp

Sesame seeds-----------------------2 tsp

Oil -----------------------------------3 tbp

Mustard Seeds ---------------------1/2 tbp

Cumin Seeds----------------------- 1/2 tbp

Asafoetida --------------------------a pinch

Chana Dal-------------------------- 2 tbp

Urad Dal ----------------------------1 tbp

Red chillies------------------------- 2

Turmeric---------------------------- 1/2 tsp

garlic --------------------------------2 pods

DIRECTIONS:

1.The ridge gourd outer skin should not be completely peeled off.

2.The skin adds taste to it.so just peel the rough part as shown in the first picture.

3.Heat 1tbp of oil in an iron skillet on medium-high heat and add cumin,mustard ,curry leaves and red chillies.Fry till nice brown and set aside.

4.Add remaining oil 6to the pan and Add peanuts, sesame seeds, hing, green chillies, channa dal, urad dal and garlic.

5.Fry them until they are nice brown,cool and transfer to mixer.Make a coarse powder .

6.To the same pan now add sliced ridgegourd and fry for few minutes until cooked.Turn off and wait for 10 minutes to cool.

8.Take them in blender/mixer along with the coarse ground powder,tamarind paste, salt and make a smooth paste.Make it coarse.

10..Add the above tempering to coarse paste and garnish with coriander.
Serve with rice/chapatis.

MINT COCONUT/PUDINA KOBBARI CHUTNEY

INGREDIENTS:

Freshly grated coconut------------ 1 cup

Mint/pudina -----------------------1 bunch

Coriander leaves------------------- 1/2 bunch

Cumin seeds -----------------------1 tsp

Green chillies---------------------- 3-4

Roasted peanuts------------------- 3-4 tbp

Water------------------------------- as required

Salt---------------------------------- to taste

Oil -----------------------------------2 tsp

Mustard seeds---------------------- 1tsp

Curry leaves ------------------------few

Urad dal -----------------------------1 tsp

Channa dal------------------------- 1tbsp

Chopped onions-------------------- 1/4 cup

Tamarind paste-----------------------1 tsp

Garlic clove--------------------------- 1

Peeled ginger------------------------- 1/2inch

DIRECTIONS:

1.Heat a 1tsp of oil a small pan. Add the1/2 tbsp of channa dal and let them splutter.

2.Add the green chillis and chopped coriander leaves, and stir fry for 2-3 mts till you get a nice aroma.

3.Add the mint leaves and toss them about for a few seconds.

4.Remove from heat and cool.

5.Grind the grated coconut, sautéed green chillies,roasted 1/2 tsp channa dal ,coriander leaves, mint leaves and roasted peanuts along with salt.

6.At the final stage add tamarind paste,garlic,ginger to the paste and blend together.

7.Heat 1 tsp of oil and add mustard seeds,remaining 1/2 tbsp of channa dal,urad dal and curry leaves.

8.The tempered mixture can be added to the chutney.

9.Lemon juice can be added to the above chutney.