For 20 medium sized lemons Short red chillies - 100 gms Mustard seeds - 50 gms Turmeric - 1/2 inch piece Hing - 1/2 inch Crystal salt - 200 gms Methi seeds - 1 tbsp Gingely oil - 50 gms
Method:
Seperatly dry Roast the chillies , mustard seeds , crystal salt , methi seeds without oil . Then fry turmeric piece and hing with little oil. Put the dry roasted ingredients and fried turmeric in a mixer and grind into fine powder. Clean the lemons with clean cloth and fry these whole lemons with 1tbsp oil (not gingelly oil). Cut those lemons into 4 or 8 pieces an mix it with the prepared powder. Later boil the gingelly oil. Let it cool. After cooling the oil put it to the above mixture and mix it evenly. Put the mixture into an air-tight jar. After one month pickle is ready to eat.
Heat oil in a pan. Add cinnamon stick, cloves and green cardamoms. Cook for a minute on medium flame. Add cumin seeds. After it crackles and turns golden red, add roughly chopped onions and fry till they turn transparent. Add ginger-garlic paste and stir till the raw smell disappears.Transfer the content to mixer. Let it cool slightly. Then grind into paste.
Method to prepare the curry :
In a pan or kadai, heat oil. Add ground onion paste . Saute on a medium flame till the paste turns light golden brown in colour and becomes a dry mass. Add garam masala powder, turmeric powder, coriander powder and cumin powder. Stir for 30 seconds. Add tomato puree and stir evenly for about 3 minutes. Add 1 1/2 cup of water, lime juice, sugar and salt to taste. Bring the gravy to boil for 5 minutes on medium flame. Add baby corn pieces. Cover and cook for 5 minutes. Add capsicum pieces and cook again for 7 minutes without covering so that the vegetables are cooked but retain their crunchiness. Add cashewnut paste, kasuri methi and salt if required. Cook untill the gravy becomes little thick. Garnish with finely chopped coriander leaves. Serve hot with roti / chapati / phulkas or white rice
Colocasia leaves - 10 to 15 Colocasia leaf stems - 7 to 8 Grated coconut - 2 cups Fried red chillies - 5 to 6 Ginger - A small piece ( chopped into small pieces ) Green chillies - 4 to 5 ( chopped into small pieces ) Tamarind - A little Mustard seeds - 1/2 tsp Oil - 1 tsp Curry leaves - 1 strip
Method :
Wash the colocasia leaves and chop into small pieces. Cut the colocasia leaf stems into small pieces. Pressure cook both till 3 whistles. Then, add green chillies, ginger and salt. Cook for 5 minutes. Grind grated coconut + fried red chillies + tamarind into a smooth masala. Mix it with cooked leaves and stem pieces. Cook it for 5 minutes. In a seasoning laddle, put oil. When it is heated, add mustard seeds. After it gets crackled, add curry leaves. Add the seasoning to cooked gravy. Serve hot with chapatis.
This recipe has been submitted for ' Christmas Delicacy ' Event by Julie .
Tender bamboo shoots only - 1 to 2 Jackfruit seeds - 10 to 15 Grated coconut - 2 cups Fried red chillies - 6 to 7 Urad dal - 1 tsp Tamarind - A little Mustard seeds - 1/2 rsp Curry leaves - 1 strip Oil - 2 tsps Salt - To taste Jaggery - 1 small piece Water - 2 cups
Method :
Chop only tender bamboo shoots into small pieces. Chop jackfruit seeds into small pieces. Cook tender bamboo shoots into small pieces for 10 minutes by adding 1 cup water. Pressure cook jackfruit seed pieces by adding 1 cup water till 3 to 4 whistles. Fry urad dal by adding a tsp oil. Grind grated coconut + fried red chillies + tamarind into a coarse paste. Then add fried urad dal to it and grind again into a medium smooth paste ( masala ). In a deep bottomed kadai put a tsp of oil and heat it. Then add mustard seeds. When it begins to crackle, add curry leaves. Then add the prepared masala and stir for 2 minutes. Then add cooked tender bamboo shoot pieces, cooked jackfruit seed pieces and mix evenly so that the masala gets coated. Add salt and jaggery. Cook for 7 to 8 minutes by stirring frequently as there may be risk of getting burnt. Serve hot with white rice and dal.
Cucumber - 2 big ( grated ) Grated coconut - 1 cup Rice Rava - 1 1/2 cup Salt - To taste Jaggery - 1/4 cup
Method :
Peel the cucumbers and grate them. Soak rice rava for 2 minutes. Then drain the water completely. Take grated coconut + little water and grind it for a minute. To make unsweetened cucumber idli batter, take coconut paster + grated cucumber + little salt + rava. Mix it well. To make sweet cucumber idlis, add grated jaggery to grated cucumber + coconut paste + rava + a pinch salt. Mix it well. Put the batter in idli making bowls and keep them in idli steamer. Steam cook for 15 to 20 minutes. Serve hot.
Linking this recipe post to event on theme 'Cucumber' @ Ambrosia by Richa Priyanka and Mahro Rajastan by Priya Yallapantula
Turmeric leaves - 15 White rice - 1 1/2 cup Grated coconut - 3 cups Jaggery - 250 gms Salt - To taste
Method :
Soak white rice for half an hour. Then drain the water. Take 1 1/2 cup grated coconut + a little salt + little jaggery and grind it by adding a little water. Before removing, add white rice and grind again into a smooth paste. Take 1 1/2 cup grated coconut and grate the jaggery. Mix it evenly. ( It is called sweet churna ) Place the leaves and spread 1 tablespoon white rice paste by leaving space in the 4 corners of the leaf. Horizontally spread a teaspoon of sweet churna in the middle of the spread paste. Fold the leaf horizontally. Place the folded pan cakes in steam cooker and steam cook for 20 to 25 minutes. Serve hot with ghee.
Maralva leaves ( a variety of colocasia leaves ) - 25 to 30 White rice - 2 cups Urad dal - 1 cup Red chillies - 12 to 15 Tamarind - A little Grated coconut - 2 tsp Oil - 2 cups Rice flour - 1 cup Salt - To taste
Method :
Dry fry urad dal till aroma comes. Soak white rice and fried urad dal together for 1 hour. Then take grated coconut + red chillies + tamarind + salt and grind into a coarse paste. Before removing it, add soaked white rice and urad dal. Grind again ( not too fine paste ). Wash the leaves and drain the water. Spread evenly the ground paste on leaves one by one. In one stack, 7 to 8 leaves can be kept. Fold the leaves stack horizontally. Then vertically roll it. Tie with the help of a thin thread by leaving 1 inch gap in between. Cut the leaf roll pieces where thread is rolled. Roll the pieces in rice flour evenly. In a deep bottomed kadai, heat oil. Deep fry the leaf roll pieces which are binded with rice flour till brownish greened.
