Pages

Friday, January 6, 2012

Matki(moth beans)Sambar


ingredients :
  1. sprouted matki-2cups
  2. onion-2 chopped
  3. tomato-2 chopped
  4. potato-2 cubed

ingredients for the sambar masala:
  1. red chillies-10
  2. coriander seeds-2tsp
  3. jeera(cumin)-1tsp
  4. sesame seed(black)-1/2tsp
  5. asafoetida(hing)- a small pinch
  6. coconut-2tbsp(grated)
  7. tamarind-marble sized ball
ingredients for the seasoning;
mustard-1/2tsp
curry leaves-8-10
coconut oil-2tsp
coriander leaves for garnishig
method for sprouting;Soak matki beans over night and next day   you can use 1 clean cloth .Put all this sprouts in a cloth,tie it and keep it in a dark place for sprouting.But i use different method here.Here i have used rice strainer.Just put the beans and cover it up with a plate and place some heavy thing over the plate.The same night sprout is ready to use.But here i have kept for 24 hours becoz of winter season.Normally sprout will appear in 6-8 hours.
Mehod for making sambar masala:
  • dry roast all the ingredients from 1-7 and grind this to a fine paste.



Method for preparing the main dish:

  • pressure cook  all the ingredients from 1-4 for 30mins.
  • Once the matki is done.oper the pressure cooker lid and transfer the cooked matki along with all the vegetable to a deep sauce pan.
  • Add salt and bring to a boil
  • Now add masala paste and boil further.
  • Switch off the gas
  • Now take a small pan and put some coconut oil or any other oil of your choice.heat the oil,add some mustard when it splutters add curry leaves and switch off the fire.
  • Garnish with coriander leaves.


Red cabbage thoran...A Kerala delicacy



Ingredients: 
red or green cabbage-2 cups(finely chopped)


green chillies-2 chopped
red chillies-2 chopped
urad dal-1tsp
mustard-1/2tsp
turmeric-a pinch
coconut-2tbsp(grated)
curry leaves -8-10
salt to taste.
Method:
  • add coconut oil in a deep pan or kadai.
  • add some urad dal,when it turns to light brown add some mustard and allow it to splutter.
  • then add dry red chilies & curry leaves.
  • when the chillies turns to dark red color add cabbage, salt and turmeric powder.
  • cover and cook on a slow fire till it cooks.
  • keep on stirring few times while cooking.
  • At last add coconut grating and give a nice stir 
  • switch off the fire and serve hot.