Onion and tomato gojju

Gojju (gravy) are always required for idli's, dosa and chapathi. For that matter at my house people demand them for rice as well along with rasam. So this onion and tomato gojju is very popular one and could be had with anything.

Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 7


Ingredients:

1. Onions 1/4kg
2. Tomatoes 6-7
3. Green chillies 7-8
4. Roasted gram dal 3 tablespoon
5. Grated fresh coconut 1/2 cup
6. Rasam powder 4 tablespoons
7. Oil
8. Water
9. Salt
10. Curry leaves
11. Coriander leaves
12. Mustard seeds
13. Turmeric
14. Jaggery about a lemon size

Method:

1. Cut the onions and tomatoes and keep aside.
2. Heat oil in a kadhai and make seasoning of mustard seeds, green chillies and curry leaves.
3. Add onions and turmeric and saute till they turn golden brown..
4. Add the tomatoes, salt and a little water and cook till tender.
5. Add the rasam powder and let it boil.
6. Grind the grated coconut and roasted gram dal to a fine paste.
7. Add this paste once the tomatoes are cooked and tender.
7. Now add jaggery and let it cook for about 3 minutes. Keep stirring in between.
8. Garnish with fresh coriander leaves.


Variation: If you're using the sour tomatoes then emit tamarind, if not use about a lemon size of tamarind extract and add it after the tomatoes are cooked for the sourness.

Gojju with dosa. This gojju can be relished along with the very famous ragi mudde (ragi balls) as well. 

Capsicum, tomato and peas upma

I used to hate eating upma as a kid but not after i got married because it is one of the easiest dishes that could be made for breakfast and moreover it is one of the variety to be made for breakfast after idli, chapathi and dosa. So why dont we try to make it tastier by adding some delicious stuff.

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 7


Ingredients:

1. Upma rava (semolina) 3 cups
2. water
3. Oil
4. Mustard seeds
5. Chana Dal
6. Urad Dal
7. Curry leaves
8. Coriander leaves
9. Salt
10. Capsicum 2 nos
11. Tomatoes 2nos
12. Green peas about 200 gms
13. Grated fresh coconut 1/2 cup
14. Green chillies 7-8 slit
15. Garam masala 1/2 teaspoon


Method:

1. Roast the upma rava until it turns light brown. Keep the water for boiling.
2. Heat oil in a kadhai and make seasoning of mustard seeds, chana dal, urad dal and curry leaves. Add green chillies as well.
3. Now add the cut capsicum and saute for a while. Once done add the tomatoes and cook till tender.
4. Add the green peas as well and salt to taste.
5. Now add grated fresh coconut, garam masala, roasted upma rava and mix well. Let it cook for about 2 minutes. Keep stirring in between however.
6. Now add the boiling water and mix well. Make sure there are no lumps formed. Add more water (only hot) if required.
7. Cover with a lid and cook on low flame for about 3-5 minutes.
8. Once cooked garnish with fresh coriander leaves and serve hot.

shunti (ginger) gojju

This one will disappear into peoples stomach when made, the tangy and sweet taste leave behind an everseeking taste as well. A very rare and traditional gojju quite easy to make and can be stored ind used. Tastes great with chapathi, dosa, idli and even rice when mixed with hot rice and ghee.


Preparation time: 10 minutes
Cooking time: 20 minutes


Ingredients:

1. Fresh ginger about 1/4 kg
2. Dry red chillies 15
3. Grated fresh coconut 1 cup
4. Salt
5. Jaggery about a lemon size
6. Oil
7. Mustard seeds

Method:

1. Wash the ginger and cut them into medium size pieces.
2. Grind ginger, coconut, and the red chillies to a medium fine paste.
3. Heat oil in a kadhai and make seasoning of mustard seeds.
4. Add the grind paste and cook until the raw smell of ginger goes a little bit.
5. Once boiled add the jaggery and let it cook for about 5 more minutes. Add salt and mix well.

Yummy, tangy shunti gojju is ready to serve.

Healthy sprouts curry

Sprouts are always a rich food, rich in proteins i mean. Even though people are aware of the health benefits of sprouts they tend to ignore and often dont eat them. But cmon man's tongues demands tatse and who would not like to eat sprouts if made this way.


Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 5


Ingredients:

1. Sprouted seeds [ i took green gram (hesaru kalu), black chana (kadale kalu), green peas] and soaked them overnight and let them sprout.
2. Onions 3-4
3. Tomatoes 2-3
4. Green chillies 5
5. Water
6. Salt
7. Coriander leaves
8. Curry leaves
9. Garam masala
10 Mustard seeds
11. Turmeric 1 tsp
12. Oil


Method:

1. Sprout the seeds and keep them aside.

2. Cut the onions and tomatoes as well.
3. Heat oil in a cooker and make seasoning of mustard seeds, green chillies and curry leaves.
4. Now add the onions and saute them. Add garam masala  and turmeric as well.
5. Once they turn golden brown add the tomatoes and saute for about a minute.
6. Now add the sprouted seeds and saute.
7. Add a little water, enough for the seeds to cook. Too much water will make the curry soggy.
8. Close the cooker and let it whistle for about 2 times.
9. Once the cooker is cooled add salt and mix well.
10 Garnish with fresh coriander leaves.


Variation: You can add fresh grated coconut if you want.

cluster beans (gorikayi) matodi palya

I hate eating gorikayi (cluster beans) but not if its like this... Matodi palya is a traditional dish made from chana dal and cluster beans..

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 7

Ingredients: 

1. Cluster beans 1/2kg
2. Chana Dal 2.5 cups
3. Coriander leaves
4. Dry red chillies 8-9
5. Green chillies 3-4
6. Grated fresh coconut 1 cup
7. Salt
8. Water
9. Oil 10-12 tablespoons

Method:

1. Soak the chana dal for about an hour in luke warm water.
2. Cut the cluster beans and cook it till tender.
3. Grind grated fresh coconut, jeera seeds, green chillies, coriander leaves, dry red chillies and chana dal into a coarse mixture.
4. Heat oil in a kadhai and make seasoning of mustard seeds.
5. To this add the grind paste and cook until the raw smell goes. Keep stirring as it might stick up to the kadhai.
6. Next add the cooked cluster beans and salt and mix well.
7. Cook on medium flame for about 3-4 minutes continuously stirring.

Your cluster beans (gorikayi) matodi palya is ready to relish. Tastes best when hot and with rice. Add a teaspoon of oil when u mix it along with rice. Can be relished with chapathi as well.