Just dry roast methi seeds (1/2 tsp) till it splutters. Pound it coarsely and add to half a glass of
buttermilk/curd with a pinch of salt. Drink this and you will get immediate relief from the stomach ache due to indigestion.
Ofcourse if pain is severe/persists see a Doctor
Dedicated to "Amma" my mother, the best cook in the world !!! Sharing her tried and tested recipes here!
About Me
- Grandma Lilly -
- I am posting in this blog ,recipes which my 87 years old mother used in her cooking. Some of these are her own, some from her friends,some hand me downs from her elders etc etc. So the variety is awesome and as an admirer of his grandma's cooking, my son Arvind created this blog so that my mother's age old recipes can be shared with one and all .I have also posted some of my "tried and tested" recipes, especially the Non-vegetarian ones.I thought a purely vegetarian recipes' blog can be made more interesting with some non-veg recipes thrown inbetween.
Tuesday, April 04, 2006
Calories Free Chutney(no coconut)
Ridge Gourd peel Chutney /Tomato Chutney
Ingredients:
Peel of ridge gourd (without the ‘ridgy’ portion) of 1/2 kg ridgegourd(Tamil: Peerkankai,Kannada:Peerakkai).
Dry Red chillies ; 3 or 4
Green chillies : 2
Urad dhal : 1 ½ Tbs Methi seeds : 8 or 10
Hing : a pinch garlic: 2/3 pods fresh coriander leaves : a few sprigs
Tamarind : a little (small gooseberry size)
Method:
Pour 1 Tbs oil in a pan and add urad dhal , red chillies and methi seeds and roast for a while. Now add the peel, and rest of the ingredients with salt and roast dry till the peel gets cooked- changes to dull green colour.
Remove from fire and cool. Grind in mixie without adding any water to as smooth a chutney as possible.
Serve with hot rice and ghee or use as chutney for dosa
Replace the peel with ripe tomatoes cut into pieces and cook without adding water to a pulp and grind to smooth paste in a mixie. Mmmmm....this goes well with hot rice or dosas..
Ingredients:
Peel of ridge gourd (without the ‘ridgy’ portion) of 1/2 kg ridgegourd(Tamil: Peerkankai,Kannada:Peerakkai).
Dry Red chillies ; 3 or 4
Green chillies : 2
Urad dhal : 1 ½ Tbs Methi seeds : 8 or 10
Hing : a pinch garlic: 2/3 pods fresh coriander leaves : a few sprigs
Tamarind : a little (small gooseberry size)
Method:
Pour 1 Tbs oil in a pan and add urad dhal , red chillies and methi seeds and roast for a while. Now add the peel, and rest of the ingredients with salt and roast dry till the peel gets cooked- changes to dull green colour.
Remove from fire and cool. Grind in mixie without adding any water to as smooth a chutney as possible.
Serve with hot rice and ghee or use as chutney for dosa
Replace the peel with ripe tomatoes cut into pieces and cook without adding water to a pulp and grind to smooth paste in a mixie. Mmmmm....this goes well with hot rice or dosas..
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