Search Bar


Search Results


08 December 2006

Ginger Curry

Ingredients :-

30 grams Ginger
Green chillies 2-3
Coconut 30-40 gm
Salt to taste
Coconut oil 20-30 ml
Mustard seed a pinch
Red chillies 10-20 gm
Fenugreek 2-3 gm
Tamarind 10-15 gm
Molasses or sugar 5-10 gm
Curry leaves a few
Method :-
1. Peel and chop the ginger finely and soak in a little hot water. Chop the green chillies. Slice and chop coconut into small pieces. Drain ginger.
2. Put ginger, chillies, curry leaves, coconut into a pan. Add a little water and salt. Cook over a slow fire till dry. Roast red chillies fenugreek seeds and powder fine. Soak tamarind in a little hot water. Heat oil in a pan. Add mustard seeds; when they crackle add cooked ginger mixture. Sauté as the mixture turns reddish brown, remove from fire. Add red chilli and fenugreek powder. Add tamarind water. Return to fire. Add salt. Add molasses and bring to boil.
3. Simmer for a few minutes. Remove from fire.
Cuisine :- Indian

Besan dhokla

Ingrdients :-

1 Gram Flour (Besan) 2 cup
Green chili4
Butter milk4 cup
Mustard seeds1/2 tsp
Curry Leaves8
Cooking soda1/4 tsp
Sugar1/2 tsp
Coconut grated5 tbsp
Lemon juice1/2 tsp
Coriander leaveschopped
Method :-
1. Mix besan in the buttermilk, add finely chopped green chilies, cover it for about 2 hours. Then add sugar, salt, lemon and cooking soda, mix well.
2. Transfer the mixture into a pan greased with oil. The mixture should be around 1 inch thick in the pan.
3. Steam cook this mixture for 15 minutes in the pressure cooker or idly maker by boiling a cup of water.
4. Take out the dhokla from the pan and cut it into desired shape.
5. Heat the pan with oil, add mustard seeds, kari patta and sliced green chilies.
6. Garnish with chopped coriander leaves.
7. Take 1 cup of hot water and add 1/4 tsp of sugar, Sprinkle this on the dhokla just before serving. This will make dokla very soft.
Serving Ideas :- Serve with coriander chutney.
Cuisine :- Indian

Cabbage With Milk

Ingredients :-
1 1/2 pounds cabbage
2 medium onions, chopped finely
2 green chiles
8 curry leaves
1 cup milk (half 'n half)
1/4 cup oil
1/4 teaspoon mustard seeds
1 teaspoon bengal gram
1/2 teaspoon red chili powder
1/4 teaspoon turmeric
Salt, to taste
Method :-
1. Heat oil in a skillet and when oil is hot add mustard seeds and bengal gram. When mustard seeds start popping add chopped onion, green chili, salt, turmeric and red chili powder.
2. Fry until onion turns translucent. Now add finely chopped cabbage and fry on medium heat for 15 minutes.
3. Next add milk and let cook on medium heat for 4-5 minutes or until milk thickens slightly.

Serving Ideas :- Goes well with plain white rice, puri, paratha and chapathi.

Cuisine :- Indian