Monday, 28 March 2011

Ruchi Ruchi Recipe 2


Menthe Thambuli (Fenugreek flavoured buttermilk)

An easy preparation, but tasty nevertheless, ideal for lazy-to-cook-for-long people like me. A healthy dish to go with the unique taste! Can be hogged with rice, also as chutney with dosa,idly. The bitter-spicy taste is above the world!!

  1. Fenugreek seeds – ½ teaspoon
  2. Grated coconut – 2 teaspoon
  3. buttermilk(kept out for 5-6 hours to turn a little sour)-300 ml
  4. Green chilies – 1 nos.
  5. Mustard seed- ½  teaspoon
  6. Red chilies – 1 no.
  7. Asafetida – a pinch
  8. Curry leaves-3 nos.

 Roast fenugreek seeds and green chilly till the seeds turn light brown.(excess roasting may result in a bitter dish). Take the above along with grated coconut and grind it fine in a mixer(use 4 tbspoon water).Add the resulting mixture to the buttermilk.

Seasoning: Take oil, mustard seed and after sputtering of seeds, add red chilies(shake-a-bit)curry leaves(shake-a-bit) and asafetida, in that order. Add the above to the flavoured buttermilk and your thambuli is ready!!! 

Ruchi Ruchi recipes

Uppumenasu (Salt and red chilli chutney)

Ideal for those lazy Sunday afternoons, with no mood to cook and too lazy to lunch outside, this chutney takes 5 minutes and can be used with leftover dosas or idlis from the morning breakfast or with ganji(rice with water).

Red chillies(byadagi or Guntur): 7 nos.
Tamarind pulp : 3 tbspoon.
Salt : As per taste
Jaggery: a thumb sized lump soaked in water
Oil : 2 tbspoon
Mustard seed: ½ tbspoon

Take oil and mustard seeds in a vessel and heat it with small flame till the mustard seeds start sputtering. Add red chillies and shallow fry them till they become crisp. Allow the mixture to cool and later crush the red chillies with your hand.Add tamarind pulp and jaggery dissolved in water and then some salt to taste.

P.S: Optionally you can add asafetida to the hot oil after chillies have turned crisp.