Friday, December 28, 2007

Sprouts Kurma

1.Green gram 2 cups
2.Onion 5 chopped
3.Garlic 3 flakes
4.Tomato 2
5.Tamarind lemon size
6.Grated coconut 3 tblsp
7.Jaggery 2 tsp
8.salt and oil as required
Grind to paste: chillies 3
b.dhania 1 tblsp
c.bengal gram dhal 1 tbls
d.poppy seeds 1 tsp
(fry all the items in oil and grind it into a paste)

1.Steam cook green gram for three minutes in pressure cooker.
2.Soak tamarind in water and take thick extract.
3.Heat oil in a kadai and fry garlic,small onion till brown.
Add chopped tomatoes.
Mix ground paste,coconut,salt and jaggery.
Stir continuously till good aroma comes.
4.Pour tamarind extract and cooked sprouts.
5.Cook till the gravy becomes thick.
This kurma can be served with chappati and puri.

Thursday, December 6, 2007

Greenleaves Dhal

1.Moong dal 1 cup
2.Any green leaves 1 cup (chopped)
3.Carrot 1/2 cup (chopped)
4.Tomato 3
Grind to paste:
a.Onion 2
b.Ginger one inch piece
c.Green chilli 2
Take a bowl and put the following in it:
a.Turmeric powder &red chilli powder each one tsp
b.Cinnamom,cardamom &clove each few
c.Coriander leaves few
1.Pressure cook moong dal with chopped carrot and chopped green leaves.
Allow two whistles.
2.Put the tomatoes in hot water.Peel off the skin and make it into a paste.
3.Heat oil in a kadai
add onionand fry till brown.
add the items in the bowl
add the ground paste and tomato paste.
add cooked dhal and salt.
Cook till it thickens.
Squeeze lemon at the end and garnishwith curry leaves.