July 28, 2009
Mint Thogayal (chutney)
Ingredients
- Mint (pudina) – 3 1/2 cups
- Urad dal – 1/2 cup
- Garlic cloves – 3 to 4
- Ginger – 1/2 inch piece
- Green Chillies – 3
- Tomatoes – 2
- Curry leaves – 1 sprig
- Salt to taste
- Tamarind pulp – 2 teaspoons
- oil
- Mustard seeds – 1/2 teaspoon
- Red chillies – 2
Method
- Heat a teaspoon of oil in a pan.Toast the urad dal in a low flame.Take it out of heat when it turns golden brown and keep it aside.
- Heat 3 tablespoons of oil in a pan. Add roughly chopped garlic,ginger,green chillies and saute them for a minute on medium heat.
- Add the Mint leaves,curry leaves and saute them for few minutes.
- Add the chopped tomatoes ,salt and saute until the tomatoes are done.
- Grind the mint-tomato mixture,tamarind pulp, urad dal and grind them coarsely.
- For tempering, heat oil in a pan.Add the mustard seeds.When it pops,add the redchillies and fry them.
- Add it to the thogayal and mix well.
- Serve it with rice ,idli or dosa.
February 29, 2008
LEMON PICKLE
I have always thought i liked mango pickle more than lemon pickle until i tried out my mom’s lemon pickle recipe.Needless to say, it goes well with anything.The list is endless from sambhar,curd rice,roti,upma to what not! This is my entry for JFI ! 
Ingredients
- Jumbo Lemons – 5-6 ( Approx. 13-14 indian lemons)
- Whole Dried red Chillies – You may need about 3 tablespoons of ground dried red chillies
- Asafoetida – 1/4 teaspoon
- Mustard seeds – 1 teaspoon
- Fenugreek seeds -1 teaspoon
- Oil – 3/4 cup
- Salt to taste ( I used about 1 tablespoon)
Method
- Cut the lemons into chunks or wedges. Add salt and marinate for 5 days.
- Toast the fenugreek seeds in a tava.Do it a slow flame as it may burn easily.When you get nice aroma it’s time to take out of heat.
- Grind the raw dried redchillies and toasted fenugreek seeds using a mixer.Dont roast the dried red chillies.
- Heat oil in a pan.Add the mustard seeds. When it pops add asafoetida.
- Now add the chilli fenugreek powder and reduce the heat to low.
- Keep stirring the chilli powder in the oil for few seconds until the flavor of the raw chilli powder melds with the oil.
- Add the marinated lemon chunks to the pan and mix well.
- Check for seasoning and take it out heat.
- Store it in a sterlized tight glass container.
