KADALE GOJJU
KADALE GOJJU
INGREDIENTS
w Black chick peas 2 tea cups
w Chopped onion 1 tea cup
w Chopped tomato 1 tsp
w Ginger paste 1 tsp
w Garlic paste 1 tsp
w Turmeric powder ½ tsp
w Chilli powder 1 tbsp
w Coriander powder 1 tbsp
w Cumin powder 1 tbsp
w Mustard seeds 1 tsp
w Curry leaves 15 nos
Coconut paste ½ tsp
w Oil 1 tsp
w Salt 1 tsp
Method
Soak chick peas overnight and boil until soft. Heat oil in a kadai and temper with mustard seeds, curry leaves.
Now, add chopped onions and sauté till golden brown. Add ginger and garlic paste and saute for five minutes. Add tomatoes and saute until it is well mashed. Now, add the rest of the ingredients along with boiled black chick peas.
Sauté for 10 minutes, add one cup of water and simmer gravy till a thick consistency is formed. Serve hot.
TOMATO EREKKAI
TOMATO EREKKAI
INGREDIENTS
w Ridge gourd (peeled and diced) four tea cups
w Tomato (chopped) two tea cups
w Garlic ½ cup
w Ginger one tbsp
w Mustard seeds 1 tsp
w Curry leaves 15 nos
w Juliene onions 1 tsp
w Cumin powder 1 tbsp
w Coriander powder 1 tbsp
w Slit green chillies five
w Oil 100 ml
w Coconut paste 1½ tea cups
w Salt 1½ tsp
w Turmeric 1 tsp
Method
w Heat oil in a kadai. Add peeled garlic and saute until brown. Now, add mustard and curry leaves, saute well. Add julienne onions, chopped ginger, green chillies and sauté for five minutes. Incorporate tomatoes, sauté till they are completely mashed.
Add rest of the ingredients along with ridge gourd and sauté for 10 minutes. Pour one cup of water and simmer till the ridge gourd is cooked. Serve with steamed rice.
OBATTU
OBATTU
INGREDIENTS
w Flour 3 cups
w Toor dal one ½ cup
w Oil ¾ cup
w Ghee two tbsp
w Jaggery two cups
w Cardamom four nos
w Water (as required)
PROCEDURE
w Mix flour with water and knead it to a smooth dough. Now, add oil gradually to the dough and knead it well. Rest the dough for one hour.
Boil toor dal till it is 80 per cent cooked. Post which, drain the water and let it cool.
Now, add jaggery and cardamom to the dal and grind to a smooth paste. Cut the dough into 50 gm portions. Stuff it with 40 gm dal mixture. Roll it out in the shape of a chapati. Cook on a griddle with ghee till it gets nice golden colour on both sides.
— Recipes courtesy Master Chef George Jayasurya
