English Cucumber Chatini

Ingredients :

1) English Cucumber 3
 2) Oil 3 table spoons
3) Mustard seeds 1 table spoon
4) Fenugreek seeds (Methi) 1 tea spoon
5) Black gram dal ½ cup
6) Turmeric 1 tea spoon
7) Red chili powder ½ tea spoon
8) Asafetida (Hing) 1 tea spoon
9) Kari leaves (Kadipatha) 5 small stems (If you get big stems just 2 stems enough)
10) Green Chilies 1 ½ table spoons
11) Tamarind (Liquid) 2/3 cup
12) Salt 1 tea spoon
13) Coriander leaves (Cilantro) 1/4 cup chopped (make into 2 portions)
14) Lemon salt ½ tea spoon

Method :

Peel all 3 English Cucumbers, cut 2 of them into small pieces & put them in an air tight container keep it aside, the 3rd one cut into big pieces & put it in a blender to puree it.
First Fry Mustard seeds in oil when they start splutter add Fenugreek seeds When they are getting brown add Black gram dal, let that turn into golden brown, then add the ingredients #6 to #10 stir, then add #11 fry that till oil is separated, put this into the blender with the cucumber puree, add salt, lemon salt, & little bit of coriander leaves blend all together well. Once it becomes like thick paste add this to the rest of 2 cucumbers which are in an air tight container. Mix the rest of the coriander leaves to this & store it in the fridge. Eat it with rice or roti. Enjoy. It will lasts for 4 days if clean serving spoon is used. Do not add water.

Courtesy :

Mrs.  Rajeshwari Vinnakota

FRESH TOMOTO CHATNI

Ingredients :
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Fresh 4 tomotoes

Green Chillies -4

Sesame seeds : 50 grams

Coriander leaves chopped - 1 teaspoon

Garlic Cloves - 5

Salt to taste

For pope( cumin seeds+mustard seeds) together 1 /2 teaspoon.

Method:
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In the frying pan pour 1 table spoon oil.  Put garlic cloves and green chillies and fry for 2 mins. Then put chopped tomotoes and salt. Mix well and keep on the stove for few more minutes until tomotoes boil fully.
Switch off the stoive and kept aside.

In other pan fry the sesame seeds until light brown color. Gring the sesame seeds and make a powder.

In that add the tomotoes , green chillies and garlic( which were already fried in oil). Grind well. take everything into a bowl.

In a small pan pour 1 teaspoon oil and put cumin seeds and curry leaves and mustard seeds.once it spatters pour that on to the bowl. Mix well. At last add  the chopped coriander leaves to the bowl.
Thats it...
Tomoto chutni is ready..

Serve with hot rice with cow ghee. Tastes good with chapati/ roti/Idli/ Dosa..

Healthy Carrot Butter Milk

Ingredients:

1 Carrot
1  to 2 cups Butter Milk
Salt to taste.
Finely chopped  corriader - 1 tea spoon

Procedure:
Grind the carrot into puree and mix it with Butter Milk and   Pinch of salt and chopped coriander.

Very delitious and also very healthy  .

Ragi(Finger Millet) Porridge

Ragi (finger millet) powder – 4 tbsp
Jaggery – 4 tbsp
Water – 2 cups
Milk – 1/2 cup (optional)
Boil the jaggery in water and strain out any impurities. Mix the ragi powder with some cool water to ensure there are no lumps. Boil the jaggery water (and milk) and then add the ragi water. Let it simmer till porridge starts to thicken. Add milk or water to get the required consistency.

Ragi (FINGER MILLET) dosa – Instant

Ragi flour – 2 cups
Buttermilk – 1/2 – 1 cup
Jeera – 1 tb sp
Chopped green chillies
Water
Salt to taste
Mix the above ingredients till you have a rava dosa kind of pouring consistency. Leave aside for 1/2 hour to an hour. Pour out dosas, they might not be as easy to flip as regular dosas. A couple of attempts and you get the hang of it.

Ragi roti for lazy ‘uns

For folks who don’t want to work on a non-glutinous dough (the dough is not elastic), mix ragi flour and whole wheat flour to make rotis.
I have tried 1/2 ragi, 1/2 whole wheat and 1/3 ragi, 2/3 whole wheat. Rotis in both cases come out quite well.
Mix the flours with warm water and leave aside for 1/2 hour or so. Roll out rotis. Done.

Ragi Aloo Paratha

Ragi flour – 2 cups
Rice flour – 2 tbsp
Potatoes, boiled and mashed – 3 medium
Green chillies – chopped fine, per taste
Coriander leaves – chopped fine
Salt and red chili powder per taste
Mix the ragi flour, rice flour & boiled and mashed potatoes. Add salt and chopped green chili, red chili powder and chopped coriander leaves. Knead the flour and you have the paratha dough ready.