These are some pics of butter cookies made by my chithi (mom's younger sister). They were dead yummy and crisp !!! Finished the whole batch in 2 days :)
I got too many ripe lemons from my garden. To use them I thought of a pickle recipe. The inspiration for this recipe comes from two people. My grand pa - actually gave the base recipe. My roommate - likes this a lot. The shelf life of this pickle is about 2-3 weeks when kept in a warm place. I've sent this recipe to House of Annie's Grow Your Own blogging event !!! It is an event featuring recipes made using home grown ingredients :) And here it is : Grow Your Own roundup #38 - Thanks a lot, Nathan. Ingredients: Lemon - 10 (small size) Ginger - 5 one inch pieces (Skin peeled) Green chillies - 10 Salt - 10 tsp For thadka: Red chilli flakes - 2 tbsp Red chilli powder - 2 tsp Mustard oil - 7-10 tbsp Mustard seeds - 1 tbsp Urad dhal - 1/2 tsp Fenugreek powder - 1 tsp Method: Wash the lemons, ginger pieces and chillies. Allow them to dry completely. These and 1 1/2 tsp of salt should be arranged in layers in a sterilized dry glass jar. I used a tall and narro...
Ingredients: Serves 1 Shredded carrot , radish & beetroot - an equal amount of each , giving 200 gms Yogurt - 4 tbsp Salt - a pinch Pepper powder - a pinch Chopped Coriander and mint leaves - 2 tbsp Thinly sliced green chilli - 1/2 tsp Urad dhal & Mustard seeds - 1 tsp lemon juice - 1 tsp Coconut oil - 1 tsp Method: Combine the all the ingredients except yogurt, coconut oil, urad dhal & mustard seeds in a salad bowl. Refrigerate for 2 hrs.Mix in the yogurt to it. Heat a skillet and add the coconut oil. Saute the urad dhal & mustard seeds and pour over the salad. Mix well and have a refreshing cool salad.
Ingredients: Rajma - 1 cup soaked overnight for atleast 6 hrs Tomato - 1 medium sized Ginger - 1 Inch Green chillies - 3-4 Cumin seeds - 1 tsp Turmeric, coriander powder - 1/2 tsp each Chilli powder - 1 tsp Salt - as required Oil - 2 tsp Coriander leaves to garnish Method: Mash 1/4 of the rajma in a blender with little bit water. Blend tomato, ginger & Green chillies. Heat oil in a pressure cooker. Add cumin seeds. Add the blended paste and cook till it becomes 3/4 of its volume. Add chilli, turmeric, coriander powder and salt. Fry for a min. Add the rajma along with the mashed rajma. Cook for 5 mins. Now added 1.5 cups of water & replace cooker with lid. Cook till a whistle comes. Cook again for 5 min to get the desired gravy consistency without lid and garnish with coriander leaves before serving. Goes well with maida roti / rice.
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