Ginger Chutney

Ingredients:

Ginger
Tamarind Juice - 1 cup
Jaggery - big lemon size
Red Chilli - 10 number
Chana Dal - 1 tsp
Urad dal - 1tsp
Mustard seeds - 1 tsp
Methi seeds - 1/4 seeds
Salt - to taste
Oil - 1tbsp

Procedure:

Wash peel and cut the ginger into small pieces.

Take a pan, add oil, when it hot add red chilli and fry till they turn little brown.


Now add chana dal, urad dal and fry till they are well cooked, then add mustard seeds and hing.



Now add ginger and fry for 5 min.



Now add tamarind juice and jaggery.

Cook this mixture till ginger is well cooked.


Let it cool down to room temperature, put it in a blender.



Ginger Chutney is ready to serve.



Tips:

You can store this chutney in a air-tight container for 1 month in fridge.
This chutney i made it very tight consistency, when ever you want to serve with idly/vada or even with upma, add little warm water to get the consistency you want.
You can eat with white rice and Ghee.

Cabbage Curry

Ingredients:

Chopped Cabbage
Turmeric - 1 tsp
Green chilli - 4 or 5
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Mustard seeds - 1 tsp
Ginger - 1 inch piece
Curry leaves - few
Tamarind Juice/Lemon Juice - 1 or 2 tsp
Cumin Powder - 1 tsp
Salt - to taste
Oil - 1 tbsp

Procedure:

Chop the Cabbage into small and put it in little warm water by adding very little vinegar for 2min, then drain the water, and wash again with clear clod water.

Take a cooking vessel, add cabbage into it, add little salt, and turmeric mix well, cover it with lid and cook on medium flame. (By adding salt, cabbage looses out some water and it will be cooked in that water it self, otherwise you can add very little water)



Check in between and make sure that cabbage is not burring, if required add little water and cook. When it almost cooked, remove the lid and cook for another 2 or till the water get evaporated.

Remove from the vessel and let it cool down a bit.

In the same vessel, add oil, when it is hot add Chana Dal, Urad dal and fry for 3 min then add mustard seeds, when they crackle add chopped ginger, curry leaves and fry for another 2 min, then add green chilli and fry for 2 min.

Now add Cabbage and mix well, then add cumin powder, lemon juice or tamarind paste,salt,mix well and cook for another 5 min on medium flame.

Serve hot with rice or chapati.

Tip:

You can add some boiled green peas in this curry before adding cabbage.

Home Made Ghee

Ingredients:

Unsalted Butter sticks - 4

Procedure:

By using this unsalted sweet butter, we can make ghee at home,it tastes good and we can feel it just like ghee from India. And we can get this unsalted sweet butter from Costco or Sam's club. I never saw this butter in wal-mart/path mark/tom's etc.

In a deep vessel, add butter sticks and put it on medium flame. Immediately it will start melting and you can see little bubbles.

When it started boiling from the bottom turn the heat to medium-low( i.e 3 or 4).

After some time, it will turn slight golden colour( you will get nice aroma too), that is when you need to put it on low flame. ( 2 or 3) for few minutes.

When it becomes clear, switch off the stove and let it cool down.



When it is little warm, using a filter pour the ghee in a dry glass or plastic air-tight container.

Mint Rice

Pudina Rice

Ingredients:

Mint leaves - 3 bunches
Rice - 1 cup
Water - 2 cups
Chopped Onion - 1/2 small
Garlic pods - 3 or 4
Ginger - 2 inch piece
Green chilli - 3 or 4
Coconut - small piece
Salt - to taste
Cumin - 1 tsp
Oil - 2 tbsp

Procedure:

wash and clean the mint leaves, put them in a blender along with chopped garlic, chopped ginger, chopped coconut, green chilli and make into a fine paste.

Take a pressure cooker or Pressure pan, add oil, when it is hot add cumin seeds, when they splutter add chopped onion and fry till they are soft.



Now add Mint Paste and fry till it looses out the oil.





Now add 2 cups of water, 1 cup of rice, mix well and adjust salt.



Cook for 1 or 2 whistles and switch off the stove. Open the lid after 10 min.



Serve hot with Yogurt.

Sprouts Curry/ Chat

Sprouts are rich in digestible energy, bio available vitamins, minerals, amino acids, proteins, beneficial enzymes and these nutrients are essential for human health.

Mung beans,we can just eat them uncooked directly or by adding little salt and lime juice or even by cooking and adding some spices. They are a major ingredient in a variety of Malaysian cuisine.
Here in my recipe i used mung beans(whole Moong dal)sprouts.

Ingredients:

Mung Bean Sprouts - 1 cup
Chopped Onion - 1 medium
Chopped Tomato - 1 small
Grated Coconut - 2 tbsp
Mustard seeds - 1 tsp
Methi seeds - 1/4 tsp
Coriander seeds - 2 tbsp
Peppercorns - few
Ginger-Garlic Paste - 1/2 tsp ( optional)
Garam masala - 1/2 tsp (optional)
Dried Red Chilli whole - few
Curry leaves
Hing
Turmeric
Chopped Coriander leaves
Lemon Juice

Procedure:

Dry roast mustard seeds, methi seeds,dried red chilli, pepper corns, and Coriander seeds till you get nice aroma, and then add coconut and roast it till it gets dry and set aside.






In the same pan, add 1/2 tsp of oil and when it is hot, add hand full of chopped onion and fry till they are soft. And then add them to the Coconut Mixture.



Take a vessel and add the washed sprouts, and add water to cover the sprouts(do not add too much water) put a lid and cook on medium flame till they are half done.





Now add little salt and turmeric to the sprouts and co0k till they are 90% done. In the mean time, put the coconut and onion mixture in a blender and make into a fine paste.



Drain the water( if any) from sprouts and set aside. ( don't throw the water, you could use it in making curry or while making chapathi dough)






Now take a pan, add 1 tbsp of oil, when it is hot add remaining chopped onions, few curry leaves and little turmeric and fry till they are soft, then add chopped tomato and cook till they are well cooked.





Now add the onion-coconut paste and fry till the it oozes out the pan.



Now add sprouts, salt and mix well.



Cover it with lid and cook on slow flame for 10 min. and finally add chopped coriander, and lemon juice.


Serve hot with Chapati or Rice.




Serving Tip:

The above recipe is dry and you can eat it as sprouts chat by adding chopped onions and little more lemon juice.
And you can just add the left over water and make into a gravy. ( for this you need to add little more amount of onions, chopped tomato, ginger garlic paste, and finally garam masala too)