Ingredients : Mustard leaves ( sarson ) 700gms Spinach leaves (palak) 300 gms Other greens like Methi leaves or Bathua leaves may be added Onion – 2 . One chopped into four and other finely cut or sliced Ginger – 1/2 inch piece and finely chopped juliennes Garlic – few whole and few finely choppedContinue reading “Sarson da saag and Makki di roti”
Author Archives: thecommonmanstravelguide
Litti choka
Traditional dish of Bihar , deeply rooted in its culture. Litti is stuffed and baked dough balls and choka is the mashed vegetable accompaniment. Ingredients for Litti : For dough Wheat flour -1cup Salt to taste Ghee – 1 tblsp Ajwain – 1/4 tsp crushed Baking soda – a pinch For stuffing Sattu or roastedContinue reading “Litti choka”
Pink sauce pasta
Ingredients: For red and white sauces: 2 tblsp butter 1 tblsp refined flour ( maida) or wheat flour 2 cups milk 2-3 onions chopped 1 cup tomato puree 2 tblsp red chili sauce/ tomato ketchup 10 garlic pods chopped 2 tsp chilli flakes/ red chilli powder 2 tsp crushed pepper 2 tblsp each of oreganoContinue reading “Pink sauce pasta”
Pathiri
1 cup rice flour 1 finely chopped onion 1 tsp Red chilli powder 1/2 tsp asofoetida ( hing) 1 tsp cumin seeds 1 tsp oil 2 tsps coriander leaves chopped 1 tblsp grated coconut Salt to taste Oil for deep frying. Method: Lightly roast the rice flour in a kadhai and then transfer to aContinue reading “Pathiri”
Ari urundai ( rice laddoos)
Ingredients: 1 cup par boiled rice 1 cup powdered jaggery 1 cup grated coconut 1 tsp cardamom powder 2 tsp mixed dry fruits roasted in a tsp of ghee( optional) Method : Wash the rice and roast it in a frying pan till it turns red. Now powder it into coarse powder . Add theContinue reading “Ari urundai ( rice laddoos)”
Aravanapaayasam ( Neipayasam)
Traditionally it is a naivedyam made by Palghat Iyer Brahmins as an offering to Bhagavathi ( Devi). Ingredients : 2 kg broken Jaggery (brown, not salty), 350-400 gms uncooked rice (Govindbhog is small grain rice) 250-350 ml of Ghee, 1 large cup of Coconut pieces – rectangular 5 mm by 2 mm with copra onContinue reading “Aravanapaayasam ( Neipayasam)”
Brinjal stuffed
Ingredients Brinjal small variety 1/2 kg For stuffing Coconut – 2 tblsp grated Besan – 2 tblsp Red chili powder -1 tsp Coriander powder – 1.5 tsp Cumin powder – 1 tsp Turmeric powder – 1/4 tsp Juice of half a lemon Salt – to taste For tempering Oil – 2-3 tsp White sesame seedsContinue reading “Brinjal stuffed”
Brinjal gothsu
Ingredients: Aubergine- 1 big Small onions ( shallots) – 15-20 peeled Coriander seeds- 3 tsp Red chilli whole – 4 Mustard seeds -1 tsp Urad dal – 1 tsp Hing powder – 1/4 tsp Turmeric powder -1/4 tsp Tamarind – small lemon size ,soak in 150 ml water and extract pulp Curry leaves and corianderContinue reading “Brinjal gothsu”
Curry leaf (karivepilai) kulambu 2
Ingredients: Curry leaves – a small bunch Small onion – 10-15 chopped Garlic pod – 2-3 finely chopped Coconut – 1 tblsp grated Sundakkai vathal ( dried turkey berries ) – 5 Sambar powder – 2 tblsp Hing – 1/4 th tsp Haldi powder – 1/4 th tsp Tamarind – lemon size dissolved in 1/2Continue reading “Curry leaf (karivepilai) kulambu 2”
Lemon pickle
January and February are good months to make lemon pickle when it is available in plenty in India. Ingredients: 25 – big lemons 200 gms – rock salt powdered 200 gms- red chilli powder 2 tblsp – turmeric powder 1tblsp- asofoetida ( hing) powdered 1.5 tblsp- fenugreek seeds ( dry roast and powder) 1 tblspContinue reading “Lemon pickle”
