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Summer recipes for Majjige Saaru and more

April 13, 2010 18:48 IST

We invited Get Ahead readers to share their summer recipes with us -- light, easy to digest preparations that have a cooling effect in the sweltering heat. As part of an ongoing series, we present three such responses from readers.

First up is Heera M Jadhav's recipe for Majjige Saaru:

Cuisine: South Indian

Type: Vegetarian

Preparation time: 20 minutes

Ingredients:

  • 1/2 litre buttermilk ('majjige' in kannada)
  • 1 tsp oil or ghee
  • 1 tsp jeera
  • 1 tsp mustard seeds
  • 4-5 dry red chillies
  • 1 tsp ginger garlic paste
  • 1 tsp fenugreek seeds (powdered)
  • A few curry leaves
  • A pinch of hing
  • 1/2 tsp turmeric powder
  • Coriander
  • Salt to taste

Preparation:

  • Heat the ghee or oil in a vessel.
  • Add jeera and mustard seeds. After they start crackling, add curry leaves, red chillies, ginger garlic paste, hing, powdered fenugreek seeds, turmeric and saute them a little bit.
  • Add 1 tbsp of buttermilk and immediately close the vessel with a lid and turn off the heat.
  • Now add the remaining buttermilk, salt to taste and garnish with coriander. Serve with rice or after a meal.

Next we have how to prepare Chicken Curry by Snigdha Pattnaik:

Cuisine: Oriya

Type: Non-vegetarian

Preparation time: 30 minutes

Ingredients:

  • 1/2 kg chicken
  • 2 tsp ginger garlic paste
  • 2 medium-sized onions, sliced
  • 1 cup thick beaten curd
  • 1 tsp kasoori methi
  • 1/2 tbsp red chilly powder
  • 2 tsps oil

Preparation:

  • Marinate the chicken with 1 tsp of turmeric and ginger garlic paste for 20 minutes.
  • Fry the sliced onions in the oil. Add chilly powder and once the onion turns golden, add the chicken pieces.
  • Add salt to taste and cook for 15 minutes. Then add the beaten curd and cover for 10 minutes.
  • Add kasoori methi and cook for another 10 minutes.
  • Cook till the gravy's consistency is like a thick paste. Serve.

And finally, we have Nisha Srikanth's Pumpkin Tonic recipe:

Cuisine: South Indian

Type: Vegetarian

Preparation time: 5 minutes

Ingredients:

  • 1 bowl grated pumpkin
  • 1 bowl of curd
  • 2 finely chopped chillies
  • 1 small piece of ginger, grated
  • A pinch of asafoetida
  • Salt to taste

Preparation:

  • Mix the pumpkin with the curd and add the ginger and chillies.
  • Top with asafoetida and salt and serve.
  • Note: This preparation is a good substitute for curd-rice; it is a body coolant and aids in digestion.

Do you want to share your summer recipes with us? Simply click here and fill in the form on the page that opens up.