Friday, December 5, 2008

Vegetable Saagu

He always remember yummy saagu made by south kendra chefs during occasions. I have made some alternations to it. Usually in south kendra its serve with rave idlis and Coconut chutney.

1cup veggies (Potato, onions, beans & carrot)cut into small pieces
Tamarind paste
2 tsp Channa Dalia/ Hurigadale
2tsp Sesame seeds
1tsp coriander seeds
1tsp Bengal gram
Marathi moggu
Red chillies
1/2 cup Coconut
1/2tsp Mustard seeds
Curry leaves
Red Chilies

Heat oil in a pan and add mustard seeds; Add hing, curry leaves after the seeds splutter.
To this, add chopped veggies and fry until it is completely cooked.
Meanwhile, dry roast Ellu/Til cloves, Cinnamon,cardamon,marathi moggu,Bengal gram,coriander seeds,mustard seeds and dry red chillies until you smell the fresh aroma of the masala.
Grind the roasted masala with chana dahlia,hing, coconut to a smooth paste.
Add the masala paste to the veggies after they are cooked completely. Add water to get the desired consistency and allow it to boil.
To this add tamarind paste, jaggery, salt and boil well.
Serve hot with rice, rotis and idlis and enjoi!!

Thursday, December 4, 2008

Pineapple Coconut Sweet curry

After a long break i m back to blogging. In a year i had a lot of changes in life sweet, sour and spicy as cooking.
We both like sweet dishes and there were few pineapple pieces left over so I decided to make this dish.
1 Cup Pineapple Cubes
Salt to taste
1 Tbsp Coriander seeds
1/2 Tbsp Jeera
1/2 Bengal Gram
Red chillies
1/2 Cup coconut grated
1 Tsp Urad Dal
1 Tsp Sea mane Seeds
1tsp Mustard seeds
Red chillies
Curry leaves

Roast all the items above for grounding and make a paste
Roast Urdal dal and Sea mane seeds and make a fine powder.
Take a Kadai add water bring it to boil add pineapple cubes, turmeric when it is cook add salt, jaggery and paste bring it to boil
Add Powder and stir it and seasoning.
It goes with white rice & chapati.


Related Posts with Thumbnails