Pudina (Mint) Chutney

 

IMG_20200527_132122This chutney has the aromatic freshness of mint combined with the earthiness of the coriander leaves. This chutney can be Served  along with any  indian appetizers like tikkas and kebabs or can be used to prepare our favourite sandwiches or chats

Ingredients:

1 cup chopped Pudina (mint leaves)

2 cups chopped dhania (coriander leaves)

3 Green chillies.

1 tbsp Ginger Garlic paste.

8 to 10 Curry leaves.

3 tbsp Dalia( roasted chana dal)

1 tsp Jeera powder.

2 tsp Lemon juice.

1 tsp Salt.

1/2 tsp Chat masala.

Method:

In a mixie jar blend together all the items except lemon juice and salt to form a smooth paste.

Remove in a bowl,add lemon juice and salt,mix well and store in a refrigerator,use as required.

Happy Cooking !!!

Sameera.

Green Peas Oothapa

20130224_205009Ingredients:

1 cup Green peas.

1/2 cup Rice Flour.

1/2 cup Besan.

2 tsp Ginger-Garlic-Green chilli paste.

1/2 tsp Turmeric powder.

Salt to taste.

2 pinch Fruit salt(Eno)

Oil for smearing.

Method:

Crush grren peas in mixie to make paste.

Remove in a big bowl,add besan,rice flour,turmeric,salt and chilli  ginger garlic paste.

Mix well using whisk to avoid forming lumps.Add little water if required,consistency should be like dosa batter.

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Add eno fruit salt and mix well.Make dosas out of this batter(thick dosas like oothapam).20130224_195918

Cover and cook on both sides smearing little oil.20130224_200738

Serve hot with chutney or sauce of your choice.

Tip:Grated paneer,carrot,thinly chooped onions/tomatoes can also be used as toppings on these oothapams..

Happy Cooking !!!

Sameera

Kothimbir (Corriander) Vadi

This is a very famous Maharashtrian recipe.There are two versions of this recipe,will post another version also,soon.

Ingredients:

1 cup cleaned,washed and chopped Corriander leaves.

1 & 1/2 cup Besan.

2 tbsp roasted sesame seeds .

2 tsp Ginger -Garlic paste.

1 tsp Chilli powder.

2 tsp Dhana-jeera powder

1/4 tsp turmeric powder.

1/4 tsp Eno fruit salt.

1 tbsp Oil.

Salt to taste.

Oil for greasing and shallow frying.

Method:

Squeeze out excess water from cleaned,washed and chopped Corriander leaves.

In a bowl mix together all the above ingredients except oil for greasing & frying.Should be thick batter consistency.

Keep water for boiling in a steamer or cooker.

Grease container in which vadi has to be made with oil,you can use cooker utensils.

Pour the batter in the greased vessel.

place in the cooker and steam for 15 minutes without whistel.

When cooked batter will leave sides.Insert knife in center,if knife comes out clean the batter is cooked.

Demould,and cut into pieces.

Shallow fry in oil,remove on absorbent papper.

Serve hot with tomato ketchup or green chutney.

Happy Cooking !!!

Sameera