Aug 22, 2009
This one is a peppery soup from South India...
- Coconut milk - 0.5 cup
- Lemon juice - 2 tsp
- Curry leaves - 6~8 nos
- Ginger paste - 1 tsp
- Garlic cloves - 3~4 nos
- Cinnamon - small piece
- Coriander seeds - 1 tsp
- Cumin seeds - 1 tsp
- Fennel seeds - 0.5 tsp
- Fenugreek seeds - 0.5 tsp
- Black pepper - 1 tsp
- Gram flour - 1 table spoon
- Oil - 1 table spoon
- Salt - as per taste
- Grind garlic, ginger, cinnamon, coriander seeds, cumin, fennel, fenugreek seeds and peppercorns into fine paste
- Heat oil, add gram flour, cook for some time and then add ground masala. Cook for few more minutes
- Add 850ml water (3.5 cups) and curry leaves. Cook till you get thick consistency
- Add coconut milk, lime juice and salt
- Strain through muslin cloth and serve hot
- Onion and potato stock - 4 cups
- Spinach (palak) - 2 bunches
- Onion, chopped - 1 medium size
- Fresh cream - 100 gms
- Corn flour - 1.5 table spoons
- Milk - 1.5 cups
- Butter - 1 table spoon
- Salt and Pepper for taste
- For making the stock, cut 2 onions and 2 potatoes into large cubes
- Then pressure cook in four cups of water and once done, strain the water and reserve as stock
- Wash and grind the spinach to a fine paste and keep aside
- In a pan heat butter, add the chopped onion and saute till they turn soft
- Now add the spinach paste, saute till it turns soft, then add the salt, pepper, stock and boil for a while
- Take off the soup from the heat, strain it and keep on the stove again
- Mix the cornflour with the milk and add to the soup
- Simmer for a few minutes then serve hot decorated with swirls of fresh cream
Here is another great Pundu Soppu chatni, quite popular among North-East Karanataka folks. I believe this due to strong Andhra influence on their diet.
- Gongora leaves (Pundi Soppu) - 1 bunch
- Hand full of channa dal
- Hand full of urad dal
- Musturd seeds - 2 tsp
- Menthe - few seeds
- Jeera - 2 tsp
- Red chillies - 2~3 based on how spicy you want
First take red chillies and Gongora leaves (Pundi Soppu) and fry till it gets smooth in about 5 tsp of oil and keep it aside. In another frying pan, put 2 tsp oil and add channa dal, urad dal, musturd seeds, menthe, zeera and fry till it is golden brown. Then keep it aside to cool. Then grind all this together into paste to make Gongora chutney.
Nov 5, 2008
- 2 cups sour Mango peeled and grated
- 8~10 dry Red chillies (Byadagi chillies prefered)
- 1/2 tsp. Turmeric powder
- 1/4 tsp. Asafoetida (Hing)
- 1/2 tsp. Fenugreek seeds
- 1 tsp. Mustard seeds
- 2 tbsp. cooking oil
- Salt to taste
- Dry roast the Fenugreek seeds, Red chillies and Asafoetida until lightly colored.
- Grind with grated Mango, Salt and Turmeric to a smooth paste.
- Heat the oil and fry the Mustard seeds, when it pops add the ground paste to it. Fry for about 15 minutes.
- Serve cold
- 2 cups thick Tamarind juice
- 3/4 cup Jaggery, grated and mashed
- 2 tbsp. Rasam Powder
- 1 tsp. Turmeric powder
- 1 tsp. asafoetida
- 10~12 curry leaves
- Salt to taste
- Mix the Tamarind juice, Jaggery in a vessel and bring it to boil. Constantly stir it until the mixture becomes thick.
- Now add the rasam powder, turmeric, asafoetida, curry leaves, salt and stir.
- Simmer and stir constantly until it becomes a non-sticky paste. Leave to cool.
- Use this mixture to make delicious Puliyogare
In recent times this has become popular dish in South India. I think this came from North India. Many people in the South have started liking this and we now-a-days see this commonly in most lunch or dinner functions, when guests are invited. This means this dish has qualified to Guest treatment special dish. It is not very difficult to make this at home.
- 2-3 cups curd (plain yoghurt or curds)
- 1 tsp. chopped, coriander (Cilantro) leaves
- 1/2 tsp cumin powder
- 1/2 cup besan (bengal gram flour)
- 2 tsp red chilli powder
- Salt to taste
- Oil for deep frying to make boondi
- 1 tsp. oil
- 1/2 tsp mustard seeds
- 1 curry leaves
- Mix yogurt, salt, cumin powder and coriander in a bowl and keep aside.
- Mix the red chilli powder, salt and besan in a separate bowl. Add water to make it thinner or little watery.
- With a slotted spoon, pour drops of this into the hot oil and deep fry till golden brown.
- Drain these boondi and add to the Yoghurt and mix.
- Heat oil in a separate pan, add seasonings. When mustard seeds splutter pour it over the prepared raita and mix well.
- Serve with Special Rice items like Palav, Biryani. Some people also like this with Chapaties.
- 2 cups sprouted moong
- 1 medium cucumber, peeled and finely chopped
- 1 tbsp. gated, coconut
- 1 tbsp. chopped, coriander
- 1 tsp. lemon juice
- Salt to taste
- 1 tsp. cooking oil
- 1/4 tsp. mustard seeds
- 2 chopped, green chillies
- Pinch of Asafoetida
- Pinch of turmeric (if you like)
- Put the sprouted beans, cucumber, coconut, coriander (Cilantro), lemon juice and salt in a bowl. Mix well and set aside.
- Heat oil in a pan, add the mustard seeds and allow the seeds to pop.
- Add chopped green chillies and fry for few seconds. Add the asafoetida (Hing) and remove from the heat.
- Add this seasoning to the bean mixture and mix well.
- Serve cold.