Scrap Cooking (signature dish)

Scrap cooking.

Watermelon rind sambhar

 2 large bowls - watermelon rind

Coconut 2 tbsp

Tomato 2 - 3 

Sambhar pwd 2 tbsp

For garnishing

Few Curry leaves

2 tsp channa dal

2 tsp mustard

Asafoetida

2 red chillies 

Few sprigs of coriander

Peel the skin and cut it into cubes. Add a pinch of turmeric n bring it to a boil.

Grind coconut, tomatoes with sambhar pwd.  In a big pan add cooked dal  & the masala . Add salt & the watermelon cubes. 

Garnish it with curry leaves, red chillies n channa dal. Decorate with coriander. 

Can be served with rice, pooris or dosa.

Optional: you can also add boiled peanuts.

CURRY(signature dish)

PINEAPPLE CURRY

1 MEDIUM SIZE PINEAPPLE

½ CUP COCONUT

3-4 GREEN CHILLIES

¼ Tsp CHILLY PWD

¼ Tsp TURMERIC PWD

1 LEMON SIZE JAGGERY

For Seasoning:

½ Tsp MUSTARD

1/2 Tsp CUMIN

5-6 CURRY LEAVES

2Tbsp OIL

¼ CUP FRESH CURD

PRESSURE COOK CHOPPED PINEAPPLE PIECES ALONG WITH TURMERIC PWD & CHILLY PWD

SOAK CUMIN SEEDS FOR ABOUT 5 MINS IN WARM WATER. GRIND COCONUT.

ADD THIS PASTE , JAGGERY & COOK FOR 5-10 MINS.TURN OFF THE STOVE & ADD CURD.

SEASON IT WITH MUSTARD & CURRY LEAVES.

CHUTNEYS

CARROT CHUTNEY

1 SMALL CARROT

3-4 GREEN CHILLIES

CORIANDER LEAVES

¼ CUP DALIA SPILT

COCONUT (Optional) about 2 Tbsp

SALT TO TASTE

For Seasoning:

1 TSP MUSTARD

CURRY LEAVES

1 TSP URAD DAL

OIL 2 Tbsp

METHOD:

Peel the carrot & grind chillies ,coriander to a smooth paste.

Add salt .Season it with mustard & urad dal.

CAN BE SERVED WITH DOSAS, IDLIS & PURIS/ MIXED PAKODAS

CHUTNEYS

BRINJAL CHUTNEY

1 MEDIUM SIZE BRINJAL

5-6 RED CHILLIES

2TBSP URAD DAL

1 TBSP FENUGREEK SEEDS ( Methi)

TAMARIND PULP

8-10 BLACK PEPPERCORNS

CORIANDER

CURRY LEAVES

SALT TO TASTE

ROAST THE BRINJAL ON MEDIUM FLAME OR MICROWAVE IT FOR 5 MINS.

ROAST RED CHILLIES, PEPPER, URAD DAL , FENUGREEK SEEDS, CORAINDER & CURRY LEAVES.

ADD ROASTED BRINJAL & GRIND TO A SMOOTH PASTE BY ADDING TAMARIND PULP.

CAN BE SERVED WITH PURIS/ RICE.

JACKFRUIT SEEDS HULI

JACKFRUIT SEEDS HULI

Ingredients:

5 - 6 Jackfruit seeds

2 tsp grated Coconut

4 - 5 Red Chillies

2 tsp Coriander seeds

1/4 tsp Cumin seeds

1/4 tsp Fenugreek seeds

1/4 tsp Black Gram seeds

Asafoetida pinch

1/4 tsp Turmeric powder

Curry leaves

Large grape sized Jaggery

Small grape sized Tamarind

Salt to taste

1 tsp Mustard seeds

2 tsp Oil

Method:

Dry roast the jackfruit seeds or pressure cook the jackfruit seeds, remove the outer cover and keep them aside.

Put red chillies, cumin seeds, coriander seeds, black gram seeds, fenugreek seeds and 1 tsp oil in a pan and fry them in medium flame.

Add asafoetida powder, turmeric powder, curry leaves . Add grated coconut and garnish with curry leaves.

Serve with Rice / Ragi mounds.

CARROT RASAM

CARROT RASAM

Ingredients:

Carrot -2nos

Coconut - 3 tbsp

Tamarind paste- 1 tbsp

Jaggery to taste

For Masala

Jeera - 1/4 tbsp

Coriander seeds - 1/2 tbsp

Red chillies (Guntur /Bedagi)– 2-4

Asafoetida – 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. Season it with mustard seeds, curry leaves and red chillies.

Serve with rice or ragi mounds.