Yummy Food Recipes

Ingredients:

1.     3 lb. ripe tomatoes, peeled, seeded, coarsely chopped
2.     2 slices of white bread, crust removed
3.     2 cucumbers, peeled, seeded, coarsely chopped
4.     1 small red onion, coarsely chopped
5.     3 cloves of garlic, minced
6.     2 Capsicum
7.     6 tablespoons extra virgin olive oil
8.     3 tablespoons red wine vinegar or lemon juice
9.     salt to taste

   Garnish:
    1 tsp each of cucumber and Capsicum, finely chopped onion
  
Method

1. Combine all ingredients. Blend until the mixture is smooth.
2. Garnish with the chopped vegetables and croutons, if desired. Serve gazpacho chilled.

Ingredients:

1.  2 teaspoons ghee
2. 1 copra ( dried coconut )
3. 2 -3 garlic pods ( 30 cloves )
4. Tamarind pulp ( marble size ) or 1 tablespoon thick tamarind paste
5. 25 dried red chillies
6. 1 1/2 teaspoon salt ( or to taste )

Method

1. Grate copra and keep aside. Peel garlic cloves.
2. Chop tamarind pulp finely ( Or 1 tablespoon thick tamarind paste ).
3. In a frying pan, heat ghee. First roast separately garlic cloves, then grated copra and finally roast red chillies till color changes and fragrant on a medium heat.
4. Powder red chillies first, then garlic cloves, salt, tamarind paste and grated copra together in a mixer.
5. Mix all the powders well and store in a dry bottle or airtight container.
   

Gongura Pulihora – Spiced Red Sorrel Leaves Rice : http://www.sailusfood.com/2010/08/11/gongura-pulihora-spiced-red-sorrel-leaves-rice/

Teepi Kakarakaya Pachadi ~ Sweet Bitter gourd Pickle: http://www.sailusfood.com/2010/09/20/teepi-kakarakaya-pachadi-sweet-bitter-gourd-pickle/

Vankaya Gasagasala Kura – Eggplant Poppy Seeds Curry: http://www.sailusfood.com/2010/08/10/vankaya-gasagasala-kura-eggplant-poppy-seeds-curry/

Chintachiguru kobbari pachadi – Tender tamarind leaves coconut chutney: http://www.sailusfood.com/2007/09/28/chintachiguru-kobbari-pachadi-tender-tamarind-leaves-coconut-chutney/

Vankaaya Paalu Posina Kura (Green Eggplants Cooked In Milk): http://www.sailusfood.com/2006/03/16/vankaaya-paalu-posina-kura-green-eggplants-cooked-in-milk/

Ingredients
    * 500 g potatoes
    * 2 tbsp ghee
    * 1 tsp cumin seeds
    * asafoetida
    * 3 tsp ground coriander
    * 2 dried chillies, whole
    * 1 tsp mild red chilli powder
    * 1/2 tsp turmeric
    * 1 tsp fennel seeds, lightly crushed
    * 1 kachri, cut in half (available from Indian shops)
    * 1/2 tsp fenugreek seeds
    * 1 tsp coriander seeds
    * 1 tsp finely chopped ginger
    * 1/4 tsp ground ginger
    * 1 tsp nigella seeds
    * 1 green chilli, finely chopped
    * 100 g natural yogurt
    * 1 tsp dried mango powder, (available from Indian shops)
    * 150 ml water
    * small bunch coriander, chopped


Method
1. Boil the potatoes in their skins in lightly salted water for 15-20 minutes until tender. Drain. When they are cool enough to handle, remove the skin and chop them into small pieces.

2. Heat the ghee in a deep pan. Once melted add the cumin seeds, asafoetida and ground coriander. Fry until the cumin seeds start to splutter, then lower the heat and add the whole dried chillies, chilli powder, turmeric, fennel seeds, kachri, fenugreek seeds, coriander seeds, fresh and ground ginger and the nigella seeds. Season with salt.

3. Add the green chilli to the pan, turn up the heat a little and fry for a few minutes, stirring. Add the potato pieces and toss in the spice mixture. Continue frying for a few minutes more.

4. In a bowl, mix the yogurt and mango powder. Stir this mixture into the pan with the water. Bring to a simmer, cover and cook for 10-12 minutes over a low heat. Serve garnished with the chopped coriander.

Ingredients
    * 1/2 tsp fenugreek seeds
    * 2 tsp ground coriander
    * 1 tsp red chilli powder
    * 1/4 tsp turmeric
    * 2 tbsp mustard oil
    * 2 large green chillies, broken in half
    * 2 dried chillies, broken in half
    * pinch asafoetida, (hing)
    * 1 tbsp finely chopped ginger
    * 500 g pumpkin, chopped into 1cm cubes
    * 1 tbsp jaggery, crumbled
    * 1 tsp dried mango powder, (available from Indian shops)
    * 1 1/2 tsp salt

Method
1. Soak the fenugreek seeds in a small bowl of water for an hour. Drain.

2. Mix the coriander, chilli powder and turmeric with 50ml of water to make a spice paste.

3. Heat the mustard oil in a deep pan and add the drained fenugreek seeds, which will splutter in the hot oil. Add the green and red chillies to the pan followed by a pinch of asafoetida and the chopped ginger. Stir well and leave to fry for a minutes.

4. Add the spice paste to the pan and cook, stirring for 1-2 minutes. Add the diced pumpkin and stir to coat with the spices. Cook for a couple of minutes, stirring.

5. Add 100ml of water to the pan and simmer for 10-15 minutes, until just tender. Top up with a little more water if it begins to dry out.

6. When the pumpkin is tender, remove the chillies from the pan as they will now have added their heat. Stir in the jaggery and mango powder, the sweet and the sour. Cook for another 10 minutes so the sauce thickens and the pumpkin becomes very soft and tender.