At some time or other, we need to know some quick to make dishes, especially, if one works or we come home late after shopping etc.
The Recipes i am now noting, my mother used to make, those days, in a coal Sigri.
Brinjal gojju.
One big Brinjol or 4/5 fairly big ones, Tamarind a small lime size, to be soaked, jaggery as per taste, green chillies, curry leaves,udad dal,chana dal a spoofull each, mustard half a teaspoon, quarter spoon of asophotida, oil one table spoon.salt to taste.
Apply a thin film of oil and roast it on he open fire or in micro oven. {after roasting immediately immerse in water} so it can be peeled easily.peel the brinjol and mash it well, extract the pulp from the tamarind and add it to the brinjol paste, add salt and grated jaggery. Heat oil and make the seosoning with the dals and mustard, and hing, lastly add the cut green chillies and pour over the brinjol and mix well.
Pepper Saar/rasam.
Pepper......One tea spoon, Jeera...One teaspoon,Dry fry both till crisp and grind to a powder,Tomatoes Two cut into small peices,one fairly big lime,salt, hing, mustard and oil/ghee for seasoning, In a fairly big vessel pour two cups of water and put in the tomatoes and let it boil till the tomatoes are soft, mash it a bit, add more water if needed add the ground powder salt
and allow it to boil, add the curry leaves and salt. season with the mustard and hing. Add the lime juice and garnish with corriander leaves.
Corriander/Curry leaves Tencha/Raitha
A handful of Coriander or curry leaves, green chillies 3/4 as per taste,Jeera 3/4 tea spoon,Dahi 200ml,salt to taste, hing 1/4 tsp, oil a teaspoon and mustard for seosoning.
Wash the coriander/curry leaves and grind fine with chillies, jeera and salt to a fine paste, mix this ground paste in dahi add salt, mix well season with mustard and hing. Serve with rice and pappad, fried/roasted.
The above recipe can be made quickly and is filling.
If one has the time a chutney can be made.
1) This Corriander or Curry leaves can ground with Coconut and salt with a little Dahi and stored. this will last for a week 10 days.
2) Sooji/Rava can be fried to a Golden co-lour and stored.
3) In a kadi pour oil and make the seasoning as far Uppit, add green chlli, curry leaves add the Rava/Sooji and fry well, and store when cool. When ever needed heat a little oil and saute some onions Add the necessary amount of water, boil and salt and the prepared as much as you need and stir well, reduce heat and cook for few minutes and your Uppit is ready.
The above Rava mix can be used for Rava Idli - to the Rava add salt fresh ginger and curry leaves dahi and little baking soda and make idlis.
The Recipes i am now noting, my mother used to make, those days, in a coal Sigri.
Brinjal gojju.
One big Brinjol or 4/5 fairly big ones, Tamarind a small lime size, to be soaked, jaggery as per taste, green chillies, curry leaves,udad dal,chana dal a spoofull each, mustard half a teaspoon, quarter spoon of asophotida, oil one table spoon.salt to taste.
Apply a thin film of oil and roast it on he open fire or in micro oven. {after roasting immediately immerse in water} so it can be peeled easily.peel the brinjol and mash it well, extract the pulp from the tamarind and add it to the brinjol paste, add salt and grated jaggery. Heat oil and make the seosoning with the dals and mustard, and hing, lastly add the cut green chillies and pour over the brinjol and mix well.
Pepper Saar/rasam.
Pepper......One tea spoon, Jeera...One teaspoon,Dry fry both till crisp and grind to a powder,Tomatoes Two cut into small peices,one fairly big lime,salt, hing, mustard and oil/ghee for seasoning, In a fairly big vessel pour two cups of water and put in the tomatoes and let it boil till the tomatoes are soft, mash it a bit, add more water if needed add the ground powder salt
and allow it to boil, add the curry leaves and salt. season with the mustard and hing. Add the lime juice and garnish with corriander leaves.
Corriander/Curry leaves Tencha/Raitha
A handful of Coriander or curry leaves, green chillies 3/4 as per taste,Jeera 3/4 tea spoon,Dahi 200ml,salt to taste, hing 1/4 tsp, oil a teaspoon and mustard for seosoning.
Wash the coriander/curry leaves and grind fine with chillies, jeera and salt to a fine paste, mix this ground paste in dahi add salt, mix well season with mustard and hing. Serve with rice and pappad, fried/roasted.
The above recipe can be made quickly and is filling.
If one has the time a chutney can be made.
1) This Corriander or Curry leaves can ground with Coconut and salt with a little Dahi and stored. this will last for a week 10 days.
2) Sooji/Rava can be fried to a Golden co-lour and stored.
3) In a kadi pour oil and make the seasoning as far Uppit, add green chlli, curry leaves add the Rava/Sooji and fry well, and store when cool. When ever needed heat a little oil and saute some onions Add the necessary amount of water, boil and salt and the prepared as much as you need and stir well, reduce heat and cook for few minutes and your Uppit is ready.
The above Rava mix can be used for Rava Idli - to the Rava add salt fresh ginger and curry leaves dahi and little baking soda and make idlis.
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