Meera's Blog

INGREDIENTS: 1.2 Cup Avallakki(Poha). 2.1 Cup Moong Dal(Yellow Dal). 3.4-5 Tsps Grated Cobra. 4.2 Tsps Cumin Seeds(Jeera). 5.2 Tsps Black Pepper. 6.4 Green Chilles. 7.1 Inch Grated Ginger. 8.Curry Leaves. 9.Coriander Leaves. 10.Salt to Taste. 11.4-5 Tsps Ghee. 12.Sufficient Water. 13.2 Tsps Cashew Pieces.(Optional.) METHOD: 1.Clean,Wash & Soak the Avalakki(POHA). 2.Heat a Thick Bottomed Kadai,Add 2 Tsps of Ghee,Cumin Seeds, Black Pepper,Green Chilles,Ginger, Moong Dal & Fry for 2-3 minutes. 3.Pour sufficient Water for Moong Dal to cook. Keep Stirring Occasionally. 4.When Dal is Cooked,Add Soaked Avallakki(POHA),Grated Cobra & Stir Nicely. 5.Pour Sufficient Water to Boil.Put Salt,Ghee & Stir nicely. 6.When the Avalakki(POHA) becomes soft Garnish with Chopped Curry Leaves,Coriander Leaves & Fried Cashews. *THIS GOES WELL WITH GOJJU & COCONUT CHUTNEY. RECIPE FOR GOJJU: INGREDIENTS: 1.1 Tsp Fenugreek Seeds.(Methi). 2.2-3 Green Chille...

INGREDIENTS: 1.1 Medium Size Snake Gourd. 2.1 Cup Grated Coconut. 3.2 Tsp Cumin Seeds.(Jeera). 4.1 Tsp Black Pepper. 5.2 Tsps Coriander Seeds.(Dhania). 6.5-6 Dry Red Chilles. 7.4 Tsps Urad Dal. 8.Hing. 9.Haldi. 10.4 Tsps Tamarind Juice. 11.2 Tsps Jaggery.(Optional). 12.Salt to Taste. SEASONING: 2 Tsp Oil,1 Tsp Mustard Seeds,Hing,Peanuts,Curry Leaves. METHOD: 1.Wash & Chop the Snake Gourd Length Wise. 2.Heat Kadai,Put 1 Tsp oil & fry by adding Urad Dal,Hing,Pepper,Cumin    Seeds,Dhania & Red Chilles. 3.When cool Grind to smooth paste all the fried ingredients along with grated coconut. 4.Prepare Seasoning & Cook the Snake Gourd,when tender add the grinded paste & boil nicely by adding Haldi,Tamarind Juice,Jaggery & Salt. 5.Keep stirring now & then till it boils thoroughly. *GOES WELL WITH STEAMING RICE.

INGREDIENTS: 1.6 Long Tender Brinjals (Purple OR Green). 2.5-6 Tsps Vangi Bhath Powder. 3.3-4 Tsps Tamarind Juice OR Amchur. 4.2 Tsps Sugar. 5.Salt to Taste. 6.Haldi. 7.Curry Leaves. 8.Cooked Rice- 2-3 Cups. SEASONING: 5-6 Tsps Oil,2tsps Mustard Seeds, 2 Tsps Urad Dal, Hing. METHOD: 1.Wash & Chop the Brinjals Length Wise. 2.Heat Thick Bottomed Kadai & Prepare seasoning by adding 2 Tsps Oil,Mustard Seeds,Urad Dal & Curry Leaves. 3.Add Chopped Brinjals & Stir Nicely. 4.Put Tamarind Juice OR Amchur,Sugar,Salt & Mix thoroughly. 5.When the Brinjals are soft add the Vangi Bhath Powder & remaining Oil. Mix Nicely. 6.Fry for few minutes.When Cool mix the cooked Rice to the above mixture. *THIS CAN BE HAD WITH ANY RAITA ,CHIPS,PAPPAD ETC.

INGREDIENTS: 1.1 Tender Cucumber. 2.5-6 Tsps Mentyada Hittu Mix. 3.4-5 Tsps Grated Coconut. 4.4-5 Tsps Tamarind Juice. 5.4-5 Tsps Jaggery. 6.Salt to Taste. 7.Haldi. 8.Hing. 9.Little Chopped Coriander Leaves. 10. SEASONING: 2 Tsps Oil,1 Tsp Mustard Seeds,2 Tsps Urad Dal,2-3 Balkaa Menasina Kayee(Masala Chilles),Curry Leaves. METHOD: 1.Wash,Clean & Chop the Cucumber into small pieces. 2.Add all the ingredients to Cucumber & mix nicely without adding water. 3.Prepare seasoning & put it to the mixture & stir thoroughly. * EASY TO PREPARE & VERY TASTY

INGREDIENTS: 1.1 Tender Cucumber. 2.1 Cup Grated Coconut. 3.5-6 Tsps Chutney Dal. 4.5-6 Red Chilles. 5.Hing. 6.2 Tsps Mustard Seeds. 7.4-5 Tsps Tamarind Juice. 8.4-5 Tsps Jaggery. 9.Salt to Taste. 10.Haldi. SEASONING: 2 Tsps of Oil, 1 Tsp of Mustard Seeds,1 Tsp Urad Dal,Hing,Curry Leaves. METHOD: 1.Wash,Clean & Chop the Cucumber into Small Pieces. 2.Grind all the ingredients to smooth Paste. 3.Mix the paste to chopped cucumber & stir nicely without adding water. 4.Prepare seasoning & add it to the mixture.Garnish with Chopped Coriander Leaves. *THIS GOES WELL WITH RICE,CHAPATIS & RICE FLOUR ROTIS.

INGREDIENTS: 1.250 Gms Sweet Pumpkin. 2.1 Cup Grated Coconut. 3.10-12 Red Chilles. 4.2 Tsps Mustard Seeds. 5.2 Tsps White Thil. 6.5-6 Tsps Chutney Dal. 7.4 Tsps Tamarind Juice. 8.4 Tsps Jaggery. 9.Salt To Taste. 10.Hing. 11.Required Water. SEASONING: 2 Tsps Oil, 1Tsp Mustard Seeds,Hing,Haldi & Curry Leaves. METHOD: 1.Wash,Peel & Cut the Sweet Pumpkin into Cubes shape OR Length Wise. 2.Prepare the seasoning & Cook the Pumpkin Directly. 3.Grind the ingredients from 2-10 to a smooth paste. 4.Add it to the cooked Pumpkin & Stir Nicely. 5.Let it Boil nicely till the raw smell of the masala goes. 6.Add required quantity of water.

INGREDIENTS: 1.2 Tender Sweet Gourd. 2.1 Cup Grated Coconut. 3.4-5 Tsps Channa Dal. 4.10-12 Red OR Green Chilles. 5.Hing. 6.2 Tsps Tamarind Juice. 7.1 Tsp Jaggery. 8.Salt to Taste. 9.2 Tsps Oil. SEASONING: 1Tsp Oil,1Tsp Mustard Seeds,1Tsp Urad Dal, Curry Leaves. METHOD: 1.Wash,Clean & Chop Gourd into small pieces. 2.Heat Kadai & Fry Channa Dal to golden brown & keep it aside. 3.Fry Gourd,Chilles,Hing & grated Coconut. 4.When cool add everything together & grind it to a smooth paste without adding water. 5.Prepare Seasoning & put the grinded mixture to it & fry nicely till the raw smell goes.

INGREDIENTS: 1.2 Medium Size Sweet Gourd. 2.1 Cup Toor Dal OR Yellow Moong Dal.. 3.4-5 Tsps Grated Coconut. 4.3-4 Tsps Sambar Powder. 5.3-4 Tsps Tamarind Juice. 6 .2-Tsps Jaggery. 7.Salt to Taste. 8.Haldi. 9.Curry Leaves. SEASONING: 1 Tsp Oil,1 Tsp Mustard Seeds,Hing. METHOD: 1.Clean,Peel & Chop the gourd into small pieces. 2.Pressure cook the Dal for 3 whistles. 3.Heat the thick bottomed Kadai,Prepare seasoning & cook the chopped gourd. 4 .Add the dal to the vegetable & boil nicely. 5 .Add Haldi,Salt,Tamarind Juice,Jaggery,Grated Coconut & Sambar Powder. 6 .Leave it to boil nicely by occasional stirring. 7 .Garnish with Curry leaves

INGREDIENTS: 1.5-6 Big Potatoes. 2.2 Big Onions. 3.2 Big Tomatoes. 4.1 Inch Ginger. 5.1 Tsp Red Chilli Powder. 6.Salt to Taste. 7.Haldi. 8.1 Tsp Corn Flour OR Rice Flour. 9.1 Tsp Sugar OR Jaggery. 10.Coriander Leaves for Garnishing. 11.2 Tsps Oil. 12.1 Tsp Jeera (Cumin Seeds). METHOD: 1.Wash,Peel & Pressure cook the Potatoes for 3 Whistles. 2.Grind Tomotoes,Onions & Ginger into a smooth paste without adding water. 3.Heat the Kadai,Prepare Seasoning & Add the Grinded Mixture & Boil nicely till the Raw Smell goes. 4.Meanwhile Cut the Potatoes into Small Cubes & Add it to the Mixture. 5.Add Salt,Red Chilli Powder & Jaggery to it.If needed put a glass of Water. 6.Make a Paste of corn flour with little water & mix it. Allow it to boil nicely. 7.Garnish with Chopped Coriander Leaves.

INGREDIENTS: 1.1 Bunch Fresh Palak. 2.1 Big Onion. 3.1 Big Tomato. 4.3-4 Green Chilles. 5.1 Inch Nutmeg. 6.1 Tsp Amchur. 7.Salt to Taste. 8.200 Gms Fresh Paneer. 9.1 Tsp Sugar OR Jaggery. SEASONING: 2 Tsps Oil,1 Tsp Jeera (Cumin Seeds),Hing. METHOD: 1.Wash,Clean & Chop the Palak. 2.Chop Onion & Tomatoes into Big Pieces. 3.Grind Palak,Onions,Tomatoes,Green Chilles & Masalas to a Smooth Paste. 4.Cut Paneer into Small Pieces & Shallow Fry OR Micro Wave. 5.Heat Thick Bottomed Kadai,Prepare Seasoning & Add the Grinded Mixture,Salt & Jaggery. 6.Fry nicely till the Raw Smell of the Masala goes. 7.Put the chopped & Fried Paneer to the Mixture & boil nic ely.

INGREDIENTS: 1.10 -12 Big Tomatoes (Ripe OR Raw.) 2.2 Tsps Fried Fenugreek Seeds (Methi) Powder. 3.4 Tsps Red Chilli Powder. 4.2 Tsps Jaggery. 5.Salt to Taste. 6.Hing. 7.Curry Leaves. 8.4 Tsps Oil. 9.2 Tsps Mustard Seeds. 10 Haldi. METHOD: 1.Wash & Chop Tomatoes to small pieces. 2.Take Thick Bottomed Kadai & Prepare Seasoning. 3.Add Chopped Tomatoes & Cook nicely by occasional stirring. 4.When cooked add Salt,Chilli Powder, Fenugreek Powder, Haldi & Jaggery. 5.Boil nicely till it becomes little thick & Garnish with Curry Leaves. *THIS GOES WELL WITH RICE, CHAPATHIS, DOSAS & AKKI (RICE ATTA) ROTTIS.   CAN PRESERVE IN AIR TIGHT BOTTLE FOR A MONTH.

INGREDIENTS: 1.2 Big Beet Roots. 2.2 Big Onions. 3.2 Tsps Coriander Seeds. 4.1 Tsp Cumin Seeds. 5.1 Tsp Black Pepper. 6.4 Tsps Tamarind Juice. 7.2 Tsps Jaggery. 8.10 Red Chilles. 9.Hing. 10.Salt to Taste. SEASONING: 4-5 Tsps Oil, 2 Tsps Cumin Seeds, Curry Leaves. METHOD: 1.Wash,Peel & Grate the Beet Roots. 2.Fry Hing,Coriander Seeds,Cumin Seeds,Black Pepper & Red Chilles Nicely. 3.Chop the Onions & add along with grated Beetroot & fry nicely. 4.When cool add Salt,Tamarind Juice, Jaggery & Grind all to a smooth paste without adding Water. 5.Prepare seasoning in a thick bottomed kadai & add the grinded mixture. Fry nicely till it leaves the Kadai. *THIS GOES WELL WITH RICE, CHAPATHIS & BREAD TOASTS.   CAN PRESERVE IN A AIR TIGHT BOTTLE FOR A MONTH.

INGREDIENTS: 1.1 Cup Sweet Pumpkin Skin. 2.1 Cup Grated Coconut OR Cobra. 3.5-6 Tsps Channa Dal OR Toor Dal. 4.3-4 Tsps Tamarind Juice. 5.2-3 Tsps Jaggery. 6.Salt to Taste. 7.10-12 Red Chilles. 8.2 Tsps of Oil to Fry. SEASONING: 2 Tsps Oil, 1 Tsp Mustard Seeds, 1 Tsp Urad Dal, Hing, Curry Leaves. METHOD: 1.Wash & Chop the Skin of Sweet Pumpkin. 2.Heat a thick bottomed kadai,put oil & When hot put the Dal. 3.Fry till golden brown. 4.Then add Red Chilles,Pumpkin Skin & Grated Coconut & fry nicely. 5.When cool grind it nicely by adding 4,5 & 6 ingredients . 6.Prepare seasoning & add to the chutney. *THIS WILL GO WELL WITH RICE & CHAPATHIS.