Author Name: Manasi
CARROT SAARU
Ingredients:
Carrot -2nos
Coconut - 3 tbsp
Jamarind paste- 1 tbsp
Jaggery
For Masala
Jeera - 1/4 tbsp
Coriander seeds - 1/2 tbsp
Dried red chillies - 3nos
Asafetida - pinch
Fenugreek seeds - Less than 1/4 tsp
1. Cook the carrots until they are soft and allow it to cool.
2. Add 1 tbsp of oil and fry the dried red chillies, jeera, coriander seeds and fenugreek seeds for a couple of minutes.(masala)
3. Grind the carrots, masala mixture and the coconut into a fine paste.
4. Add 4 cups of water, tamarind paste , jaggery and salt to the above mixture and allow it to boil.
5. For seasoning - add 5-6 cloves of garlic, mustard seeds and red chillies.
6. Add above seasoning to carrot saru.
Rice Noodles with Vegetables
Author : Mani
You can reach the author at sangli.nagamani(at)tasteofmysore.com
INGREDIENTS
Chick Peas : 1 cup (soaked over night and cooked) or canned.
Potaoes : 2 ( cooked and cut)
Rice Noodles : 1 packet
Bell pepper : 1 chopped
Onions : 1 (chopped)
Jalpeno : to taste.
Cilantro : a little (chopped)
Salt : to taste
Red chilli powder or chat masala : to taste
Lemon juice : to taste
Sugar : 3/4 tsp
Turmeric powder : 1/4 tsp
For seasoning:
Oil : 2 tbsp
Mustard : 1/4 tsp (optional)
Urad dal : 1/2 tsp (optional)
Cumin : 1/2 tsp
Red chilli : small (optional) : cut into small pieces
METHOD
1 Cook Chickpeas till soft with little salt. Drain the water and keep aside. or drain the caned peas.
2 Cook potatoes till soft with little salt and cut in cubes and keep aside.
3 Boil enough water to soak the noodles. Once they becone soft, take out from fire.
4. Drain all the water. Wash with cold water 2 times drain the water and keep aside.
5. In a large pan,prepare seasoning On slow fire.
6. Add onions, bell pepper,jalepeno and cilantro and saute for one minute.
7. Add the chickpeas and little salt and sugar.Mix well.
8. Add the noodles and water If needed and cook for 5 minutes. Once in a way mix them well.
9. Add Lemon juice and mix well and put off the fire. Keep it closed for 3 minutes and serve.
Note..peas or lima beans can be used instead of chickpeas.
Carrot -2nos
Coconut - 3 tbsp
Jamarind paste- 1 tbsp
Jaggery
For Masala
Jeera - 1/4 tbsp
Coriander seeds - 1/2 tbsp
Dried red chillies - 3nos
Asafetida - pinch
Fenugreek seeds - Less than 1/4 tsp
Method:
1. Cook the carrots until they are soft and allow it to cool.
2. Add 1 tbsp of oil and fry the dried red chillies, jeera, coriander seeds and fenugreek seeds for a couple of minutes.(masala)
3. Grind the carrots, masala mixture and the coconut into a fine paste.
4. Add 4 cups of water, tamarind paste , jaggery and salt to the above mixture and allow it to boil.
5. For seasoning - add 5-6 cloves of garlic, mustard seeds and red chillies.
6. Add above seasoning to carrot saru.