Wednesday, 7 May 2014
Mixed Vegetable Huli
For some reason we all adore our mixed vegetable dish. They are just so festive and awesome. We Kannadigas we have Huli where all kind of vegetables find a place. And its easy to feed children all vegetables at a time with Rice, Chapati/Roti and even with Idli.
Ingredients for Mixed Vegetable Huli :
1 cup toor dal
1/2 tsp. turmeric powder
1 tsp. oil
1-2 cups mixed vegetables, cut into small pieces
(green beans, carrot, radish, turnip, onion, potatoes, bell pepper, peas)
1-2 tsp. tamarind juice
2 tbsp. grated, coconut
1-1/2 tbsp. Sambar Powder
1 long spring curry leaves
Salt to taste
For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1 tsp. oil
1-2 cups mixed vegetables, cut into small pieces
(green beans, carrot, radish, turnip, onion, potatoes, bell pepper, peas)
1-2 tsp. tamarind juice
2 tbsp. grated, coconut
1-1/2 tbsp. Sambar Powder
1 long spring curry leaves
Salt to taste
For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds
To prepare Mixed Vegetable Huli:
1. Cook toor dal in a pressure cooker with water, turmeric, oil and keep aside.
2. Grind sambar powder, coconut and little water to a fine paste.
3. Put all the vegetables into a pan. Add water and bring to the boil until the vegetables are tender.
4.Add salt, ground paste, tamarind, cooked dal and curry leaves. Bring it to the boil. (If necessary add little water) Simmer for 10-15 minutes until the sambar thickens.
5. Remove from the heat. Heat oil in a pan, add seasonings when it starts to split, stir into the sambar. Serve hot with rice or Chapati/Roti.
3. Put all the vegetables into a pan. Add water and bring to the boil until the vegetables are tender.
4.Add salt, ground paste, tamarind, cooked dal and curry leaves. Bring it to the boil. (If necessary add little water) Simmer for 10-15 minutes until the sambar thickens.
5. Remove from the heat. Heat oil in a pan, add seasonings when it starts to split, stir into the sambar. Serve hot with rice or Chapati/Roti.
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Cucumber Raita
Ingredients to make Cucumber Raita :
Yogurt(Curd) - 1 1/2 cups
Cucumber - 2 (medium sized)
Green Chilli - 3 (chopped)
Black Pepper - 1/4 tea spoon
Salt - 1/2 tea spoon or as per taste
Roasted Cumin seed powder - 1/2 tea spoon
To prepare Cucumber Raita :
1. Whisk the curd and keep it aside.
2. Peel the cucumber and cut about 1/2 inch from both the ends. Grate the Cucumber and squeeze out the water from it.
3. Now put grated Cucumber, salt, green chilly, black pepper, roasted cumin seed powder into the curd and mix them well. Cucumber Raita is ready.
4. Take out the raita in a serving bowl, and garnish it with roasted cumin powder. Serve it along with your meal.
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Mirchi ka salan
Ingredients to make Mirchi ka salan :
Cooking Oil - 4tbsp
Dry Red chillies - 3 to 4
Cardamom - 3 no
Cinnamon sticks - 3 nos
Cloves - 3 nos
Mustard Seeds -1/2 tsp
Cumin Seeds -1/2 tsp
Fenu Greek Seeds -1 Pinch
Onions mid - 2 nos
Hing - 1 Pinch
Turmeric-haldi - 1/4 tsp
Ginger Garlic Paste -1 tbsp
Curry Leaves - 1 stem
Chilli Pdr - 1/2 tsp
Coriander Pdr - 1 tsp
Cumin Pdr - 1 tsp
Plain Yogurt (beaten) - 100gms (1 1/2 cups)
Long Green Chillies (Hari Mirch) - 100 gms
Tamarind Pulp - gooseberry size
Salt to taste
Sugar 1/2tsp or jagary
For paste :
Oil - 1tsp
Peanut - 1/2 cup
Sesame Seeds - 1/2 cup
Dry Coconut Pdr - 1 cup
To prepare Mirchi ka salan :
1. Heat a pan add 1tsp of oil, peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, sauté it and put this into the blender, add some water and make a paste.
2. Heat oil in a pan add mustar seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds, add sliced onions, salt, curry leaves, cook this till onions turns to golden in colour, add ginger garlic paste cook this till raw flavour goes, add turmeric, red chilly powder, cumin powder, coriander powder, add peanut, sesame seed and coconut paste and add required amount of water, mix it like a thin paste, cook this in a slow flame for 30 minutes, then add chopped coriander, chopped mint, add beaten yogurt, once it comes to boil add Green chillies (slit one) put the lid on and let it cook for 5 minutes.
3. Finally adjust the salan by adding salt according to your taste.
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Bendekaayi/Ladies-finger/Okra stir fry
Ingredients for Bendekaayi/Ladies-finger/Okra stir fry :
500 g Bendekaayi/Ladies-finger/Okra (washed and choped)
3 tbsp olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
1 stem curry leaves
1tsp bengal gram dal/channa dal/senaga pappu
1/2 tsp Red chilly powder
1tsp Dhaniya powder/ Coriander powder
pinch turmeric pwd
Coriander to garnish
Salt to taste
To prepare Bendekaayi/Ladies-finger/Okra stir fry
1. Heat olive oil in kadai, add the mustard seeds. After the mustard splutters add the cumin seeds, dry red chillies, channa dal, once the dal turns red, add curry leaves and sauté for a minute.
2. Add the Bendekaayi/Ladies-finger/Okra and sauté till 80% cooked.
2. Add the Bendekaayi/Ladies-finger/Okra and sauté till 80% cooked.
3. Add salt, Coriander pwd, Red chilly pwd, turmeric pwd and sauté for 5min. Garnish with coriander leaves and remove from heat.
4. Serve hot with roti/chapati or with rice and rasam /sambar.
Tips / Notes:
· U can add ginger garlic paste for this stir fry it taste yummy
· U can add Onion before adding the Bendekaayi/Ladies-finger/Okra this will give light different taste and flavour
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