Kitchen-Kollections

This is one of old recipes..the light mustard flavor in the curry is just amazing.

Ingredients
2 plaintains diced
1/4 tsp Turmeric powder
oil
sat

Paste
1 1/2 tsp mustard seeds
1 tbsp raw rice
1 inch piece of ginger
1/4 cup grated coconut
1/4 cup coriandar leaves

For tempering
1/2 tsp Urad dal or gram dal
1/2 tsp mustard seeds
2 green chillies slit
Curry leaves
A pinch of asafoetida powder

Method

• Boil the diced plaintains in water with turmeric till done. Strain and keep them aside.
• For the paste, soak rice and mustard seeds in a cup of water for 10 min. Grind along with ginger, coconut and coriandar leaves.
• In a pan, add oil, add the tempering ingredients, green chillies, curry leaves and asafoetida.
• Add the boiled plaintain, paste and salt. Mix well and cook for another 10 minutes and then switch off the gas. Garnish with coriandar leaves and serve hot either with rice or chapathi.

This another version of murrukku made with rice flour and roasted chana dal. Vamu or aijwain adds a wonderful flavor to it and also its good for digestion. My son is teething so he likes to munch on this snack…

Murukku with roasted chana dal

Ingredients
3 cups rice flour
1 cup roasted chana dal powder
1/2 tsp aijwain or vamu
1/2 tsp red chilli powder
salt to taste
3 tbs ghee
1 cup of water
Murukku maker
Oil for deep frying

Method

• Mix all the dry ingredients with a cup of water. The dough should be soft enough to pass through the murukku maker. Make sure to add ghee as it gives a smooth texture to the murukku.
• After mixing the dough, take a portion of the dough and put it into the murukku maker and deep until its light brown.
•  Store in an airtight container. Although it will be good for atleast two weeks but in my home..its finished within no time!!! Its a perfect snack for an afternoon cuppa of tea! enjoy!

Dondakaya Chutney

Ingredients

1 cup chopped dondakaya pieces
2 green chillies
1 tsp tamarind paste
1/4 tsp jeera
1 garlic finely chopped or 1/4 tsp garlic powder
a pinch of turmeric
Salt to taste
1 tsp oil

For tempering
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp jeera
1/4 tsp chana dal
1/4 tsp urad dal
a pinch of hing
Curry leaves

For garnishing
Finely chopped coriandar leaves

Method

• In a pan, add 1 tsp oil, jeera, green chillies and chopped dondakaya pieces. Add turmeric and salt and let it cook for 15 minutes. You can place a lid on it so that the pieces are well cooked.
• Blend the cooked pieces along with tamarind paste in a blender and transfer the paste into a bowl.
• For the tempering, in a pan add all the tempering ingredients one by one and pour it on top of the paste. Mix it well and garnish it with chopped coriandar. Thats it..its done! Let me know how it turned out!