Onion Pickle

Servings: 500grams

Ingredients:

Content	Quantity	Comment
Sambar onion peeled	500 grams
Oil	1 Cup	Preferrably gingelly oil
Jeera	2 tsp
Methi seeds	½ tsp
Saunf / Fennel seeds	1 tsp
Kaloonji	1 tsp
Turmeric powder	½ tsp
Chilli powder	1 tbsp	Adjust to suit your taste buds
Salt	To taste
Sugar	½ tsp
Tamarind juice	½ cup

Method:

Heat a cup of oil in a heavy bottom pan on medium flame. Add half the sambar onions and fry till translucent. Remove and keep aside to cool. Grind it to a coarse paste and set aside. Meanwhile, dry roast jeera and methi seeds separately and grind it to powder.

       

       

In the same pan, add the remaining onions, and fry till translucent. Once the onions turn translucent, add the ground masala powder, chilli powder, kaloonji, turmeric powder, salt, sugar, tamarind powder and cook on low flame until the raw smell of masala is gone. Adjust salt, tamarind, chilli powder and cook for 3-5 minutes more.

       

At this point, add saunf and cook for 1-2 minutes more.

       

Cool and serve with the dish of your choice.

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Doddapatre chutney / Coleus aromaticus Chutney

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Doddapatre leaves / Coleus aromaticus / Ajwain ka patta	6-7/10-12 leaves	Big/Small
Tamarind	1 small lemon size
Dried red chillies	2 medium
Jeera	1 tsp
Urad (whole/split)	1 tsp
Coconut	½ cup	Dessicated
Salt	To taste
Sugar	¼ tsp
Water	To grind
Oil	1 tbsp	To roast
To temper
Oil	1 tsp
Mustard	½ tsp
Jeera	½ tsp

Method:

Heat a tbsp of oil in a pan. Roast chilli and tamarind together and set aside. In the same pan, roast jeera, urad dal and doddapatre leaves separately as shown in the picture and set aside.

        

        

Grind together all the roasted ingredients with coconut, salt and sugar to a smooth paste. Temper with the mustard and jeera.

        


Serve with rice, roti.

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Nuchina Unde

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Moong dal	1 cup
Chana dal	1 cup
Toor dal	1 cup
Coconut	½ cup	Dessicated
Green chillies	2 medium
Coriander leaves	2 tbsp
Hing / Asafoetida	½ tsp
Salt	To taste
Sugar	¼ tsp
Oil	½ tsp
Water	As required

Method:

Wash and soak the dals overnight or for 8 hours separately. Roast the green chilies in oil and set aside. Grind all dals, coconut, hing, salt, roasted green chilies, coriander leaves, and sugar with very little water. The mixture should be slightly thick so that you can shape them ovally.

       

       

       

Make equal sized ovals and place them in idli cooker or steamer and steam till the knife comes out clean.

       

             (Raw Batter)                                           (Cooked Dal)

Serve it with coconut chutney.

Tip:

1. If the batter becomes too thin, you can add some gram flour and mix to get the consistency right.
2. Even if it not too thick, you can spoon out the batter into the idli moulds if it is thick enough and does not change in shape when placed in the moulds.

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Aloo Bhujia

Servings: 150-200 grams

Ingredients:

Content	Quantity	Comment
Potatoes	3 medium sized	Washed and halved
Gram flour	2-3 cups
Salt	To taste
Red chilli powder	1-2 tsp
Mint leaves	2-3 tsp	Fresh/Dried and crushed
Chaat masala powder	2 tbsp + 1 tsp	For dough + Seasoning
Jeera Powder	2 tbsp
Oil	For frying

Method:

Pressure cook the potatoes with a pinch of salt till soft. Once the pressure is down, run the potatoes through cold water for a minute. This helps to peel the skin easily. Grate the potatoes into a large bowl. Add gram flour, salt, red chilli powder, mint leaves, chaat masala powder, jeera powder and knead it into a soft dough.

Heat oil over medium to low heat. Take and small portion of the dough and place in the press as shown. Close the press. Press the dough in round motions into the oil directly. Fry till light golden brown. Remove and drain.

Repeat the procedure with the remaining dough. Once cooled, crush using hand, add a tsp of chaat masala powder and mix well.

Serve with dish of your choice or as it is.

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