Bombai Chutney

Bombai Chutney/ Senagapindi Chutney

Ingredients:

Besan flour/ Senagapindi/ Chana Flour - 1 rice cup

(mix it up in 1 cup water with out lumps)

Tamarind - 1/2 lime size (add kettle boiled water, microwave for 1 min. take juice once it's cools down)

Oil - 3 tbsp

Seasoning Ingredients - Mustard seeds - 1/2 tsp, Channa dal - 3 tsp, Urad dal - 2 tsp, Hing - 2 pinch, Curry leaves - 2 sprigs, Green Chillies - 5 (slit), Ginger - 1- 2 inch (sliced thinly), Turmeric - 1/2 tsp.

Coriander leaves - handful (chopped)

Onion - 1 large (sliced thinly)

Salt to taste

Water - 3 to 4 cups

Proceed:

Heat oil in a flat pan, do seasoning as usual. Add half the coriander leaves n fry, once fried, add onion fry until light golden color. 

Add Tamarind juice n cook until it becomes thick n no raw smell. 

Add salt to taste n water, bring to boil. Reduce the flame n add besan mixture little by little keep stirring while adding. mix well n cover n simm away for 5 mins or until besan flour is no longer raw smell. 

Garnish with rest of coriander leaves.

Serve with Idli, Dosa n Puri. 

Tip:

add 2 boiled n roughly smashed potato once onions r fried. 

Note:

can omit tamarind juice n can add 2 chopped tomato or 1/2 tin chopped tomato tin, if you are using boiled potato.  It goes well with lime rice too.


© 2017 by Rajani Rayudu

Ugadi Get-together 2017

Menu for Ugadi Gathering for 50 adults + 35 kids

Ugadi Pachadi

Broccoli Pakoda

Masala Vada

Samosa

Capsicum Tomato Chutney

Coconut Coriander Pachadi

Puri

Lime Rice (12 rice cups)

Vege Pulao (8 rice cups)

Curd Rice (10 rice cups)

White Rice (6 rice cups + 6 rice cups)

Rajma Cholay

Paneer Green Gravy

Mirchi Ka Salan

Bagara Baingan

Sambhar

Beans Fry

Aloo Fry
Fryums

 Kalakhand (almonds topping missing in photo)

Carrot Halwa

Eggless cakes (chocolate brownies + chocolate Banana cake)

Hokey Pokey Icecream

Drinks

© 2017 by Rajani Rayudu

Chickpea Pulao (Quick)

Chickpea Pulao

(no need of chopping onions n tomatoes, quick for lunch or for unexpected guests)

Ingredients n Proceed:

Delamaine Chickpeas in curry sauce - 1 tin

Oil - 3 n 1/2 tbsp (or mix with half oil n ghee)

Whole Masalas: 1/2 tsp Aniseeds, 4 Cloves, 4 Cardamom, 1 inch Cinnamon, 2 Bay leaves, 2 Mace, 2 Marati Mogga, 1 Star Anise

Ginger garlic paste - 1 tbsp

Green chillies - 4 (slit)

Dried Mint leaves - 1 tsp

Chopped coriander leaves - handful

Spice powders - 1/4 tsp turmeric, 1 tsp chilli powder, 1 tsp chicken masala powder, 2 tsp salt.

Yoghurt - 3 spatulas

Basmati rice - 3 rice cups (wash well n drain water, just wash before adding to the pot)

Liquids - 3 n 1/2 rice cups water + 1 rice cup coconut milk

Proceed:

Heat 5 litre pressure cooker with oil n ghee, once hot on medium heat add whole masalas. once fried add gg paste, green chillies n mint leaves n coriander leaves, fry. add spice powder mix well. add yoghurt n stir, cook for few mins then add Delamaine chickpeas in curry sauce, mix well n cook away until no gravy left, then add washed n drained basmati rice, stir gently n fry for few secs until no moisture left, then add measured water. mix well gently n cover with pressure cooker lid n cook for 2 whistles. n switch off. rest for 30 mins n fluff with fork. n serve.

Serve with Capsicum Tomato curry or Paneer Tomato Curry n Raita or even with Fried egg.

 (served with Capsicum Tomato Curry)

 (tin that I used)

Note:

Basmati rice : Liquid = 1 cup : 1 n 1/2 cups

© 2017 by Rajani Rayudu