Green chilli
Peanuts (Ground nut)
White Til (sesame seeds)
Dry coconut
Oil
Mustard seeds
Salt
Method:
Take oil in a pan. Add chopped green chilli, saute it till slightly brown. Add peanuts, dry coconut and roast till brown, add sesame seeds and salt. Let the mix cool down. Grind it coarsely in the mixer/blender.
Goes well with roti.
Forgot the pic of the end product but the roasted coconut
Ingredients:
Spinach
Salt
Turmeric powder
For tempering:
Mustard seeds
Red chilli
Fresh Coconut pieces
Asafetida powder
Oil/Ghee
Method:
Wash and chop spinach. Boil it with some salt and turmeric powder. Let is cool down. Drain the water and keep it aside. Grind it in mixer/blender. Add the saved water if needed. Take some oil/ghee in a pan, add mustard seeds, asafetida powder, red cilli and coconut pieces and roast it till brown, careful not to burn it. Now add the ground palak and salt.
From my sister-in-law (Bhabhi)
Ingredients:
Dhodka
Urad dal - 3 tbsp
Chana dal - 2 tsbp
Tamarind pulp
Jaggery
Curry leaves
Ginger 1 inch
Dry red chilli
Salt
Oil
For tempering:
Mustard seeds
Asafetida powder
Method:
Wash and peel dhodka and cut into small cubes. Don't throw away the peel you can make the chutney with it. Recipe is in the blog. Take oil in a pan and add urad dal, chana dal and roast till brown. Now add curry leaves and red chilli and ginger. Set it aside to cool. In the same pan add some oil and saute the dhodka pieces until soft. Cover it if required. Add some salt. Let it cool down. Now powder the dal first in the blender and cooked dhodka pieces and grind again. You can add little water if you want to adjust the consistency. If you like sweet taste, add jaggery. Season with mustard seeds and asafetida.
This goes well as side dish with rice/roti.
Curry leaves
Garlic (optional)
Green chilli
Jeera
Dhodka peel
Red chilli powder
Salt
Turmeric
Groundnut (peanuts)
Desiccated coconut fry
Til (sesame seeds)
Method:
Take some oil, add garlic if you like, fry a little then add curry leaves. Add chopped green chillies, jeera and the dhodka peel. Now add red chilli powder and haldi. Add groundnuts and dry coconut. Add salt. Saute till lightly brown, add sesame seeds. Let the mixture cool down. Now grind it into rough powder.
This goes well with rice or roti.
Raw or slightly ripe Mango
Salt
Red chilli powder
Jaggery (optional)
Sesame Oil
Asafetida powder
Mustard seeds
Method:
Peel the skin of mango as it is hard. Grate the mango. Take a pan, add sesame oil, asafetida powder, mustard seeds. Once it splutters add the grated mango. Mix and cook till its mushy, add red chilli powder, salt. Mix well. Add jaggery if you like sweet taste. Saute till oil starts leaving the side. You can store it in refrigerator to last long.
Goes well as a side dish with rice or roti/chappati.
Ripe plantain banana
Grated fresh coconut
Green chilli
Yogurt /curd(butter milk)
Salt
Turmeric powder
For tempering:
Mustard seeds
Curry leaves
Asafetida powder
Method:
Cut the banana into small round pieces, boil with water, turmeric powder and salt. Grind coconut and green chilli. Once banana is soft, add the coconut chilli paste. Bring it to boil. Take curd and slightly whisk it and add it to the banana. Don't boil it too much. Take some oil, add asafetida powder, mustard seeds, let it splutter, add curry leaves. Pour this tempering on top.
Ingredients:
Plantain banana
Method:
Cut the banana with skin in medium pieces. Steam the banana for 15 minutes. Serve with papadam.
