Ridge Gourd Chutney
Ingredients Chutney: • 1 large rigde gourd or 2 medium sized • 4 Tbsp oil • 3 large dried red chilies • 1 Tsp urad dal • 1 Tbsp chana dal • 9-10 fresh curry leaves • ½ Tsp yellow asafetida powder • ½ Tsp fenugreek seeds • 1-inch tamarind bit ( I prefer not to use the store bought tamarind paste) • 1 Tsp salt (use more if your chat masala doesn’t have any salt in it) • ¼- ½ C water Tempering: •1 Tsp oil, 1 dried red chilly, •1 Tsp...
Tamarind rice
Ingredients Rice : •Rice………………………..1 ½ C •Water……………………..3 C Sauce : •Tamarind………………….½ C •Water……………………..2 ½ C •Black Chickpeas………..¼ C...
Chana Dal Patties with Cabbage
Ingredients •Chana dal……………………………………………..200 g •Green chilies………………………………………….2 •Dry red chili…………………………………………..1 small...
Salted Rice
Ingredients • Leftover cooked rice – 2 cups • Preserved chilies – 3 or 4 (Vatral) • Salt – as required • Oil – 1 ½ tbsp • Cashewnuts – 3 to 4 For Seasoning: • Mustard seeds – ½ tsp • Bengal gram dhal – ½ tsp Preparation 1. Break chili into 2 or 3 pieces. 2. Squeeze water from rice, add salt and mix well. 3. Heat oil, add mustard...
Curry leaves Powder (Karepaku podi)
Ingredients • Curry leaves powder – 2 tbsp • Black gram dhal – ¼ cup • Red chilies – 15 to 20 • Salt – as required • Tamarind – little more than gooseberry sized • Bengal gram dhal – ¼ cup Preparation 1. Separate the tender curry leaves from its bark. 2. Wash and wipe with a cloth. 3. Dry by spreading on a clean towel. 4. When it is completely dry,...