Kharandi ( Healthy Spicy Chutney)

Ingredients:

• 4 tsp Flax Seeds
• 1 tsp Mustard Seeds
• 1/2 tsp Fenugreek Seeds
• Salt to taste
• 1 Large Carrot Chopped in length (About 1.1/2" pieces)
• 1/2 White Radish chopped in length ( same as carrot)
• 5-6 Green Chillies Slit
• 1/2 tsp Turmeric Powder
• 1 Bulb Garlic
• 1 Bitter Melon de seeded and chopped in length (Same as Carrot)

Method:

1. Grind all dry ingredients and keep aside.
2. Grind garlic and green chilli and keep aside.
3. Take a large bowl add ground powder and paste, salt and add all the chopped vegetables to it and mix well.
4. Store it in a Glass Jar and place in a Sunlight for 2 Days.
5. In between keep mixing with dry spoon.
6. Once all ingredients mix well, store in fridge and use as required.

Note: Goes good with Hot Rice and Ghee.

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Fresh Green Peas Samber

Ingredients:

• 1 cup Fresh Green Peas (Pre boiled)
• 1 medium onion chopped ( roasted in oil until light brown) 
• + 1/2 onion finely chopped
• 1 medium tomato chopped
• 1 medium eggplant chopped
• 2 sticks curry leaves
• 1/2tbsp fresh coriander finely chopped
• 2 cloves garlic
• 3tsp fresh coconut grated
• 1tsp red chilli powder
• 2tsp home made samber powder/ Curry Powder
• 1tsp MTR samber powder
• 1tsp tamarind paste
• Salt to taste
• Oil as required
• 1/2tsp mustard seeds
• 2tsp Fried grams
• Sugar to taste
• Water as required 

Method:

1. Take a blender, add in coconut, fried grams, 1/2 of curry leaves, red chilli powder, garlic, coriander, MTR samber powder, home made samber powder and fried onions adding little water grind into smooth paste. And keep aside.
2. Now heat a deep pan add oil, when hot add mustard seeds, chopped onion, 1/2 of other curry leaves and saute for a minutes.
3. Now add chopped tomatoes, eggplant and cook until soft.
4. Now add the paste mix well and some water bring to boil. Add salt, sugar, tamarind paste and mix well. Add peas and bring to boil.
5. Garnish with fresh coriander and serve hot.

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Geen Mung Dal Idli

Ingredients:

• 1/2 cup Rice
• 1/2 cup Green Moong Dal
• 1/4 tsp Fenugreek Seeds
• 1/2 cup Carrot Grated
• 1/2cup Onion Finely chopped
• 3" inch Ginger grated
• 3-4 Green Chili paste
• Salt to taste
• 1 tsp Fruit Salt 
• Water as required
  

Method:

1.       Soak the rice, moong dal and fenugreek seeds in a deep bowl with enough water for 5 to 6 hours.

2.       Drain and blend in a mixer to a smooth paste using little water.

3.       Transfer the mixture into a bowl, add the carrots,onion, ginger, chili and salt and mix well.

4.       Just before steaming, add the fruit salt to the batter and pour 2 tsp of water over it.

5.       When the bubbles form, mix gently.

6.       Put a little batter into each greased idli mould and steam in a steamer for 10 minutes or till the idlis are cooked.

7.       Cool slightly, demould and serve immediately with any chutney.

Happy Cooking

FLG.

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Ragi Pancake

Ingredients:

• 1/4 cup White Millet Flour/ Jowar Flour 
• 1/4 cup Wheat Flour
• 1/4 cup Red Millet Flour/ Ragi Flour
• 1/4 cup Onion finely chopped
• 2 tbsp Coriander finely chopped
• 2-3 Green Chili finely chopped
• Salt to taste
• 1 1/4 tsp Oil for greasing and cooking 
• Water as required

Method:

1. Combine all the ingredients in a deep bowl along with approx. 1 cup of water to make a thin batter. 
2. Heat oil in a non-stick tava and pour a spoonful of the batter and spread it evenly to make a thin circle and cook on a medium flame using oil till both the sides are golden brown in colour.
3. Repeat with the remaining batter and Serve Hot immediately.

Happy Cooking
FLG.

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Dal Fry Green

Ingredients:

• 1/4 cup Toor Dal
• 1/4 cup Yellow Moong Dal
• 1/2 tsp Turmeric Powder
• 2 tbsp Oil
• Salt to taste

For The Green Paste:

• 1 cup Coriander roughly chopped
• 1/4 cup Onion thinly sliced
• 1/4 cup Fresh Coconut grated
• 4 Green Chili roughly chopped
• 1/2 tsp Ginger roughly chopped
• 4 Garlic Cloves
• 1 tsp Lemon juice

Method for the green paste:

• Combine all the ingredients and grind in a mixer to a coarse paste adding a little water if required. Keep aside.

Method:

1. Clean, wash and soak the dals in enough water for about 30 to 45 minutes. Drain well.
2. Combine the soaked dals, 1 cup of water, salt, turmeric powder, mix well and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Heat the oil in a broad non-stick pan, add the prepared green paste and sauté on a medium flame for 3 to 4 minutes.
5. Add the prepared cooked dal, 3/4 cup of hot water and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
6. Serve hot.

Happy Cooking

FLG.

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