You Will Need:
Onion - 1 Big
Tomato - 2
Green Chillies - 2
Ginger - 2 tbsp
Garlic - 4 ponds (optional)
Coriander leaves - 3 tbsp
Salt - to taste
Red Chilli Powder - 1 tsp
Tumeric powder - 1/2 tsp
Mustard Seeds - 1 tsp
Asafoetida - 1/2 tsp
Oil - 3 tbsp
Thinly slice onions, green chillies, ginger and garlic.
Heat oil in a pan, add ginger, garlic and green chillies fry for a minute and then add onions. Stir ocassionally till onions turn light brown.
Slice tomatoes and add to the onions. Mix well and add salt, tumeric powder, chilli powder, asafoetida, and coriander leaves. Keep stirring and cook till vegetable turns dry.
Remove from heat ans grind to a paste once the vegetable cools.
Heat some oil in a pan, splutter some mustard seeds and add the paste.
Fry for few minutes and chutney is ready to serve....
You will Need:
Rice - 1 cup
Moong Dal - 1/2 cup
Jeera - 1 tsp
Peppercorns - 1 tsp
Ghee / Oil - 2 tsp
Cashews - handful
Curry leaves - 1-2 strand
Water - 1 cup
Cook / Pressure Cook rice with 2 cups of water and dal with 1 1/2 cup of water.
Heat oil in a pan when hot add cumin seeds, peppercorns, curry leaves and cashews. Add the rice and dal and mix well. Add sufficient water and salt and cook until done.
Serve with coconut chutney and sambhar.
Brussel Sprouts - 1 bowl
Roasted peanuts - 1 tsp
Asafeotida - 1/2 tsp
Turmeric - 1/2 tsp
Whole red chillies - 1-2
Tamarind paste - 1/ 2 tsp
Grated Coconut - 2 tsp (optional)
Curry Leaves - handful
Grind peanut, coconut, tamarind paste, whole chillies, asafoetida to a smooth paste.
Heat oil in a pan add mustard seeds and curry leaves. Once it splutters add the brussel sprouts and the paste. Mix well add salt and water to required consistency. Cover with lid and keep mixing after few minutes. Cook until done.
