Groundnut Chutney
Groundnuts
are good source of protein. Serve the following chutney with black urud dal
rice, curd rice or idly, dosa varieties. It helps in maintaining body's oil
content during winter season.
Fried
Groudnut-1 cup
Garlic-6
cloves
Red
Chilies-2
Grated
Coconut-1/2 cup
Coriander
leaves-A fistful
Fry the
above ingredients in the same order in little oil and grind them.
Variety Chutney
Grated
Coconut-1 table spoon
Onion-2
Red
Chillies-3
Garlic-4
cloves
Coriander
leaves-1 table spoon
Tomato-2
Salt-1 tea
spoon
Oil-1 spoon
Heat oil in
a pan and add the above ingredients in the same order from Coconut till tomato.
Saute them till the onions and garlic becomes soft.
Let it cool
down for 5 mns. Add salt and grind in a mixer.
This
chutney goes well with Idly, dosa and all tiffin varieties.
Tips:
If
required, fry mustard seeds, urud dal and coriander leaves and add to the
chutney.
Soya Burji
The
mouth-watering taste and the protein content in Soya makes this dish
my all time favorite. Cooking this dish for the first time was an amazing
experience. Do try this out and share your experience.
Soya Chunks-250 gms
Onion-3(Cut into small pieces)
Tomato-2(Cut
into small pieces)
Chili
Powder- 2 Tea Spoon
Coriander
Powder – ½ Tea Spoon
Turmeric
Powder - A pinch
Salt- 1 tea
spoon
Oil-1 table
spoon
Mustard
Seeds-1 Tea Spoon
Urud Dal –
2 Tea Spoons
Soak the
Soya chunks in boiling hot water for 15 minutes. By now it will absorb water
and become soft. Squeeze the Soya chunks one by one to remove water. Cut
the chunks into small granules and keep them aside.
On a frying
pan, add cooking oil and the seasoning ingredients. Add onion and
half-a-teaspoon salt and keep stirring. Once the onion becomes transparent, add
tomato pieces and keep stirring. Add turmeric powder, chili powder, coriander
powder and remaining salt and mix well. Add one table spoon of water to it to
bring it to a semi-gravy form. Add Soya granules to the gravy and mix well.
Cover it up for 5 minutes.
Keep
stirring it for a while till all the water is dried up and it is in Burji
form. Serve hot with Chapattis or Rice.
Optional: Add one beaten egg along with the soya
granules to make the dish richer.
Rasam Powder
Pepper
Corns - 2 table spoon
Jeera- 2
table spoon
Hing- 1/2
tea spoon
Red
Chillies- 5 nos
Coriander
seeds/Dhaniya - 1 table spoon
Dry Curry
leaves - 1 table spoon
oil - 1 tea
spoon
1)Add oil
in a pan and roast the above ingredients separately one after another. Allow
them to cool for sometime.
2)Coarse
grind them in a mixer.
This powder can be used for preparing dhal rasam.
