Slice onions add little salt and keep aside. Heat oil in a kadai. Add mustard seeds when splutter, add broken
red chillies fry for a while. Then add sliced onions to it. Fry till its colour changes slightly and add little water
and salt. Cover and cook till done. Serve
This was prepared from the Bendi (lady’s finger) grown in my own small
patch of Organic kitchen garden.The first product of my garden was bendi and
here I tried my own version of Sasam-a simple side dish for rice.I feel very much refreshed every morning on
entering my garden and after nurturing my plants I go to my routine works.
Lady’s finger--5 to 6 nos
Red chilly--4 to 5
Mustard seeds--½ tsp
Grated coconut--¼ cup
Salt to taste.
Wash the lady’s fingers and dry them with kitchen towel and chop
them finely into small pieces.Heat 1 tbsp oil in kadai, add chopped lady’s fingers
fry till light brown add curry leaves fry for a while. Add little salt and Keep aside.
Grind red chilly, grated coconut, curd and mustard into coarse
paste.Add this paste to the fried lady’s
fingers and mix well.Benda Sasam is
ready to serve with hot steaming rice.
Banana (Nendra pazham)--6 nos (more ripen with black skin)
Sugar --1 ½ cup
Ghee --½ cup
Cardamom --4 to 5
Peel the bananas chop them into thin slices then
grind into fine paste.Then add this
into thick bottom kadai, add 2 tbsp of ghee and sugar.Stir continuously till it becomes thick add
remaining ghee and cardamom powder to it while stirring.Grease one plate with ghee (for checking pour
some on the plate, if it does not stick to your finger the halwa is ready) then
pour the mixture in the plate then pour 1 or 2 tsp of ghee above the mixture
and spread evenly with a spatula and let it cool for 2 to 3 hours in room temperature.
After cooling cut in required shapes and store in air tight
containers.Can be kept for 15 days to
Dry roast peanuts,
sesame seeds and jeera lightly and powder them and keep aside.
Heat oil in kadai and add washed and slit green chilly fry in oil till
little colour change.Then remove and
keep aside. In the same oil add jeera, methi, mustard seeds and curry leaves
fry till seeds crackle.
Then add ground paste fry for a while then add coriander powder, jeera
powder, and turmeric, chilly powder and dry powdered masala mix well fry till
oil comes up. Then add tamarind pulp and 2 cups water boil it till becomes
little thick.Then add fried green
chilly, chopped corianderand salt cook
till gravy becomes thick.