Saturday, July 21, 2007

Egg Sambal from Nalini (my sweet sister)

Ingredients

1&1/2 cup onion
½ cup garlic
1 inch ginger
6 dried red chili
2 tomatoes
½ tea spoon fennel seed powder
6 Tbs of Oil
4 eggs.

Remove the seeds in red chili soak it in boiled water in ½ hour.
Nicely paste the red chili and ginger,garlic and ½ cup onion.

Heat oil and fry fennel seed powder
Fry the chopped onion for 5 minutes
Add tomato and cook for 2 minutes and then add chili paste (fry 10 minutes)
Add water with salt and let it cook for 15 minutes.add pinch of sugar for more taste.
Add boiled egg in this masala.

eat with rice or dosa

Wednesday, July 4, 2007

Rava idly with onion chutney

Ingredients:

Rava (sooji or semolina) 2 cups
Thick curds 2 cups
Water 1 cup
Chopped cabbage 1 cup
Chopped carrots 1 cup
Peas 1 cup
Oil 2 tbsps
Eno fruit salt 1½ tsps
Salt ¾ tsp
Mustard seeds ½ tsp
Chopped green chilli 1
Chopped ginger ½ tsp

Method:

Heat oil in a pan, add the mustard. When it splutters add rava and fry till it becomes light gold. Remove and cool. Then mix with curds, water, salt, fruit salt, green chilli and ginger into a smooth batter.

Grease idli molds lightly with a little oil, sprinkle some of the cabbage, carrot and peas into each mold, top with the batter and steam for 15 minutes and serve hot with onion chutney.

Note: Cabbage reduces the risk of cancer, and is rich in beta-carotene and vitamins, A, C and E. Carrots help prevent strokes and heart diseases. Carrot juice helps strengthen the heart and prevents constipation.

* * *

Onion chutney

Ingredients

Chopped large onions 3
Dry red chillies 4
Oil 1 tbsp
Channa dhal (kadalae paruppu) 1 tbsp
Tamarind size of a pea
Salt ½ — ¾ tsp
Mustard seeds ½ tsp
Hing a pinch

Method

Fry the red chilli, channa dhal and onions in ¾ tbsp of oil until the onions turn light brown. Cool and grind along with salt, tamarind and six tablespoons of water into a smooth paste. Transfer into a dish.

Heat the remaining oil in a pan, add the mustard and hing powder. When the mustard splutters pour over the chutney paste.

Note: