Thursday, December 4, 2008

Ridge Guard(Peerkangai)Skin Chutney


Peerkangai skin - 1 cup - Out of 2 long peerkanga, you'll get 1 cup of skin
Garlic - 4 nos
Ginger - 1"
Tamarind - 1/2 lemon size - soak in water for few mins.
Grated coconut - 2 tsp
Green chilli - 6 nos
Urad dal - 1 tsp
Salt - 1/2 tsp or as per need
Oil - 2 tsp


1. Heat oil in a pan, and fry all ingredients except tamarind and urad dal.
2. Let it cool and in the same pan fry urad dal.
3. Grind everything to a fine paste.

Ingredients Picture...


-> I wondered when i heard about this chutney. But i agree that taste was yummy!!
-> You can also add red chilli instead of green chilli.
-> Serve with idly, dosai, uthappam, rice....etc.,

Maida Cracker....


Maida/All purpose flour - 1 cup
Poppy Seeds - A hand full
Sugar - 1/2 cup - dissolve this in 1/4 cup of water
Oil - for frying


1. To one cup of maida, add poppy seeds and mix well.
2. Add the sugar solution little by little and prepare dough. It'll be like chappathi/roti dough.
3. Take a small ball shape of the dough and roll it as you do for roti/chappathi.
4. Using knife, cut into diamond shapes, and fry it in oil in medium flame.


-> Same way you can prepare spicy cracker adding salt and chilli powder.
-> Do not prepare sugar solution by heating as we prepare for jamun.

Bindi Rice


Boiled rice - 1 cup
Lady's Finger - 1 cup - cut into 1 inch long pieces
Onion - 1 - chopped
Garlic - 2 nos - finely chopped
Turmeric powder - 1/4 tsp
Cumin powder - 1/4 tsp
Black pepper powder - 1/2 tsp
Tamarind - 1/2 lemon size - extract juice adding 1/4 cup of water
Cumin seeds - 1/2 tsp
Salt - 1/2 tsp or as per need
Oil - 5 tsp
Curry leaves - few
Coriander leaves - few
Roasted peanuts - few(optional)


1. Heat 2 tsp of oil in a pan, add chopped garlic, then lady's finger.
2. When it is half cooked, add salt and fry again. when cooked well, add 1/4 tsp of pepper, stir well, turn off gas and keep it aside.
3. Heat 3 tsp of oil in a pan, splutter cumin seeds, add onion, curry leaves and fry until golden brown in onion.
4. Add tamarind juice now, turmeric powder, cumin powder and salt(very little) and let it boil until oil gets separated.
5. Finally add the remaining pepper powder, roasted peanuts, coriander leaves and mix well.
6. Add cooked rice now, mix well and serve with any raitha you prefer.

Ingredients picture...

-> Bindi rice is my hubby's most favorite dish. Thanks to Reshmi, who taught this to me. She only introduced this to my hubby and from that day onwards, he is a great fan of this Bindi rice.
-> You can also try this in biriyani style. Means, cut the onions length wise, instead of pepper add chilli powder, include garam masala, thats it.
-> This is the actual recipe, but i modified a little for my taste. Try this method too and post me your comments.