During the Christmas holidays last year, we were at a friend’s place in CA. My friend Roopa pampered us with some awesome North Karnataka food (V loves North Karnataka dishes). I noted down some of the recipes, but never got to post them. This is one of those recipes. She served this with wheat flour dosas. It was such a great combination.
Check out another version of coriander chutney here .
Ingredients: 1/2 cup fresh/frozen coconut 1/4 cup chana dalia (hurigadale/putani) 1 tea spn cumin seeds 4-5 green chillies 1/4 cup coriander leaves (use along with stems) 5-6 mint(pudina) leaves (optional) 1 tea spn garlic (optional) 2 tea spn ginger 1 tbl spn lemon juice Salt
Method: Grind all of the above ingredients to a chutney consistency. (I usually don’t have mint in the fridge, so I didn’t use it when I made. I don’t use garlic in the mornings, so did not use that too). Serve.
Serves : 4-5 Preparation time : 15mins
Pictorial:
I have always been a big fan of stir fried noodles. I remember during college days, my roommate and I used to go to different restaurants to try out different types of noodles. Even though I like to get a take-out from Asian restaurants here, I do not remember when was the last time I had any of these dishes. I don’t use any ready made sauces these days, so I could not try it at home too. But last week when I was on my usual grocery shopping, I saw a pack of soba noodles and could not resist buying it. I also picked some frozen edamame beans for the first time. Now I had to come up with a recipe that did not use any ready made sauces. This is not any authentic recipe, but it sure tastes great.
Ingredients: 1 pack soba noodles 2 cups vegetables & fruits – carrots, beans, edamame, pineapple 1/4 cup onion 1 tbl spn ginger 1 tbl spn roasted sesame seeds 1/2 tea spn thick tamarind juice 1-2 tea spns red chutney 1-2 tea spns jaggery (or brown sugar) Oil Salt
Red chutney – Take about 10 red chillies, 1 tea spn chopped garlic and pour some hot water on it (or add room temperature water and microwave for 1min). Then grind to a smooth paste. Store in air tight container. This chutney can also be used for dosas.
Method: Take carrots, beans, edamame in a microwave safe bowl, add very little water and microwave for 2mins (I did this because Ishaan cannot eat completely raw vegetables yet. This step can be skipped if you like crunchy vegetables). Cook noodles according to package instructions and keep it aside. Heat 1/4 cup water and add red chutney, tamarind and jaggery to it. Let it boil till the sauce thickens. In a wok, heat oil and add onion and ginger. Fry for a few minutes and then add vegetables and pineapple. Fry on a high heat for a while. Now add sauce, salt and noodles. Mix well. Take off heat. Add roasted sesame seeds. Serve hot.
Serves : 3-4 Preparation time : 30mins
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