Tomato-kothmira pachadi(Tomato-Coriander chutney)

Ingredients

1 cup fresh coriander leaves (washed and roughly chopped)
2 medium tomatoes
1 medium lime sized tamarind
2 tbsp split black gram dal (husked)
4 -6 dry red chillies
2 green chillies
1 tsp jaggery (optional)
salt to taste
2 tsp oil

For tempering
handful of curry leaves
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp split black gram dal (husked)
4-5 fenugreek seeds
a dash of asafoetida

Preparation

Heat a pan and add 1 tsp oil. On low heat add coriander leaves and saute for 2 minutes till the leaves get soft. Remove the coriander leaves from the pan and set aside. In the same pan heat 1 tsp oil, add split black gram dal and fry till golden ,turn off the heat and add redchillies, green chillies and tamarind. If you wish you can even cook the tomatoes slightly in oil till the rawness is gone. You can also reduce the amount of chillies if you wish.
Grind together, coriander, tomato, tamarind and fried dal mixture, salt and jaggery into chutney.
Temper it with the given ingredients and serve with rice, idly or dosa.

A trip to the Jungle!

Evening sky outside my house...



We had been to the Mudumalai wildlife sanctuary and here are some captures:)
This picture we were getting deep into the jungle (safari):)



Spotted some deers!


Pretty peacock walking by ...

Baby elephant kept safe from public so that it does not get infected...

mommy elephant:)

this little monkey snatched a packet of chips from the tourist.... and gave them a panic...


while we were getting down the ghat roads....

Makhana-Khumb ki subzi ( Lotus seed- mushroom curry)

Ingredients

1 cup Phool makhana/lotus seeds
1 cup button mushrooms
2 large onions sliced
1/2 cup tomato puree
2 green chillies slit lenght wise
1 tsp ginger-garlic paste
2 tbsp cashew paste
1 tsp coriander powder
1 tsp turmeric powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp Kalonji (onion seeds)
1/2 tsp fennel seeds
2-3 tbsp oil
salt to taste
fresh chopped coriander for garnish
1 tbsp of fresh cream for garnish

Preparation

Heat a pan and add 1 tsp oil. Fry the makhana on low heat for 2 minutes till it changes colour slightly. Turn off heat and set aside. Heat another pan with 2 tbsp oil. Add fennel seeds and kalonji. When the fennel seeds change colour, add green chillies, ginger-garlic paste and fry for 1 minute. To this add onions and fry till golden. Add tomato puree, cashew paste, salt, all the masala powders except garam masala and cook for 5 minutes till oil is out of the mixture. Now add makhana, mushrooms and 1 cup water and cook till all the flavors blend well. Check to see if the Makhana has become soft form inside. Top it with garam masala and garnish with fresh coriander and fresh cream. Serve with rotis or naan.