PEANUT CHUTNEY POWDER

Peanut -- 500 grams
Garlic -- 6-8 cloves
Cumin seeds -- 3 tablespoons
Chilli powder -- 7-8 table spoons /or to taste
Salt to taste


Roast Peanuts on medium flame until they become crispy.
Cool it and remove the skin.

Dry roast cumin seeds until it gives a nice aroma.

Put all the ingredients in a dry grinding/powdering jar of a food processor and run it until the peanuts are coarsely powdered.

Serve it with roti/chapati or dosa. Goes well mixed with ghee or oil.(sunflower or coconut)

DILL-ONION DOSA

Dosa batter -- 1 big bowl. (about 4-5 cups)
Onion -- 2-3 medium (chopped finely)
Dill -- 2 cups (chopped)
Oil/ghee -- for roasting dosa


Mix Onion and dill to the dosa batter and make a little thick dosas. Pour a teaspoon of oil/ghee on it and cook it covered on medium flame. Once coked turn it and cook on the other side until it is lightly browned.

Serve hot with chutney and sambhar.

CHURMURI UPMA

PUFFED RICE UPMA

Puffed rice -- 200 gms

Oil -- 4-5 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Peanuts -- 2-3 tablespoons (optional)
Green chilies -- 3 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few
Asafoetida -- 1 pinch
Onion -- 1 (optional) (chopped)

Sugar -- 1/4 teaspoons
salt to taste
Coconut -- 1/3 cup (grated)
Coriander leaves -- 3 tablespoons (chopped)

Soak puffed rice in water.

Heat oil in a pan and add urad dal.(and peants)
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder and asafoetida.
Stir for a couple of minutes.(now add onion and fry until onions are cooked)

Squeeze out the excess water from the puffed rice and add it to the the pan. Sprinke coconut, coriander leaves, sugar and salt. Mix all the ingredients nicely and leave it on low flame for a couple of minutes,stirring occasionally.

Serve hot garnished with more coconut and coriander leaves.

BRUSCHETTA

Bread (French Loaf/Wholemeal Bread) -- 1 loaf
Olive oil -- 1/4 cup
Garlic -- 4-5 cloves
Tomato --5-6
Basil -- 2-3 teaspoons (chopped)
Balsamic vinegar -- 1 teaspoon
Pepper powder/chilli flakes -- 1/4 teaspoon
Salt to taste


Slice bread in to 1/2 inch thick slices and toast it. When done rub it with garlic and drizzle olive oil on top.

For tomato topping, chop sweet and ripe tomatoes into cubes. Add basil and vinegar. Sprinkle it with salt and pepper.

Top it on the bread toast and serve.

FRUIT CHAT

Mixed fruits -- i big bow (apple, orange, watermelon, papaya, grapes, banana,pineapple)
Chilli powder/pepper powder -- 1/2 teaspoon
Black salt -- 1 pinch
Chat masala -- 1/2 teaspoon
Lemon juice -- 1 teaspoon
Sugar/honey -- 1/2 teaspoon


Cube/chop all the fruits. Mix them with the rest of the ingredients.

Chill it for an hour in a refrigerator. ready to serve.

METHI PARATHA

FENUGREEK LEAVES PARATHA

Wheat flour -- 2 cups
Methi (fenugreek leaves) -- 2-3 cups (chopped)
Cumin powder -- 1/4 teaspoon
Coriander powder -- 1/2 teaspoon
Turmeric powder -- 1/2 teaspoon
Curd -- 1/2 cup (optional)
Oil/Ghee -- 3-4 tablespoons
Salt to taste

Pour in some water to the chopped methi and cook it covered for 5-6 minutes. Turn the heat off and let it cool a bit.

When the methi is still warm add the flour and other ingredients except oil and make the dough.

Roll it out like regular parathas and cook it with oil or ghee until light brown on both sides.

Serve hot.

CABBAGE PAKODA

Cabbage -- 2 cups (chopped)

Asafoetida -- 1/2 teaspoon
Coconut -- 1/4 cup
Cumin seeds -- 1/2 teaspoon
Ginger -- 1/2 inch
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 3/4 cup
Rice flour -- 1/4 cup
Oil for deep frying

Green chillies -- 2
Coriander leaves -- 1 small bunch
Onion -- 2 (medium)
Lemon juice -- 1 tablespoon

Chop green chillies, coriander leaves and onion finely. Add it to the chopped cabbage.

Grind coconut with all the spices into a coarse powder without adding water.
Add it to the cabbage . Add salt and lemon juice, and mix all the ingredients nicely.

Now slowly sprinkle a little besan and rice flour on the cabbage and mix nicely. Continue this process until cabbage has enogh flour to hold it together when shaped into a small ball.

Heat oil in/a deep frying pan. Make small balls from the dough , flatten it slightly and deep fry on medium heat, until pakodas are golden brown on both sides.

Serve hot withtomato sauce or any chutney of your choice.

GREEN CORIANDER CHUTNEY

Coconut grated - 1 cup
Roasted chana dal (dalia) -- 2 tablespoons
Green chillies -- 2-3 (according to taste)
Coriander leaves -- 4 tablespoons (chopped)
salt to taste


Grind together all the ingredients. The chutney is ready.

TATTE IDLI

I am not a big fan of idlis. And i could never stomach the hotel idlis.
No idea how this happened , but when i was in my mom's place my brother persuaded me to taste tatte idli and i loved it.

From that day onwards i have always had it whenever i went to mom's place, and always wanted to try it at home. But didn't know the recipe. Finally i digged the net and found it in these two places.

1. visorview

2. Chitra Amma's Kitchen


I have clubbed and changed the recipe a bit.
Hmmmm.... this is yummmm.
Here it goes.

Idli rice (Ponni rice) -- 3 cups. 
Split black gram (urad dal) -- 1 cup
Fenugreek seeds (methi) -- 2 teaspoons
Beaten rice or rice flakes – 1/2 cup

Sabudana -- a little more than 1/4 cup
Salt as per taste

Soak idli rice and methi together in water for about 5-6 hours.Soak urad dal in water for 3 1/2 hours.

Drain the water from urad dal and grind it in a wet grinder with little water. Fine grind it until the mixture is frothy. Keep aside.

Now drain water from soaked rice and methi.
Grind these along with cooked rice, beaten rice and little water in the grinder.

Now mix the ground items and add salt. Allow it to ferment for 10 - 12 hours (in warm place).

Pour the batter in tatte idli stand and steam it for 20-25 minutes until cooked. Serve it hot with green coriander chutney.



GREEN CORIANDER CHUTNEY

Coconut grated - 1 cup
Roasted chana dal (dalia) -- 2 tablespoons
Green chillies -- 2-3 (according to taste)
Coriander leaves -- 4 tablespoons (chopped)
salt to taste


Grind together all the ingredients. The chutney is ready.

RAS MALAI

Milk --1 1/2 liters.
Lemon juice --of 1/2 lemon
Sugar --1 cup.
Cardamom --3-4 powdered.
Sugar --1 tbsp.
Semolina --1/2 tsp.
Creamy milk --1 liter.
Rose essence--few drops.(optional)
Saffron -- few strands

Boil milk. Let it cool a bit. Now squeeze the lemon juice and reheat it slowly until it curdles. Hang up the milk curds for 2 hours. Knead thoroughly and keep aside.

Put sugar with 2 cusp of water in a deep pan. Bring to a fast simmer. Once the sugar is dissolved completely, turn the heat to low and let the syrup simmer for 2 minutes. Turn off the heat.

Take the hung milk and add the semolina as well as the rose essence to it. Knead well and make small balls (around 20)and flatten them a little.


Bring the sugar syrup to simmer once again and drop the balls in to it. Adjust the heat to let the syrup simmer slowly for 5 minutes. Now turn the heat up and bring the syrup to a brisk simmer. The syrup should not boil over. Sprinkle 2 tablespoon of water, cover and cook for 10 minutes or until the paneer balls are swollen up.


Uncover and sprinkle the paneer with 2 more table spoons of water. Cover and cook on high flame for another 10 minutes. Turn off the heat.


Place these paneer balls in a flat dish while still hot. Pour the warm creamy milk over it and let the paneer soak the milk for about 3 hours.


Now take out the paneer balls gently and boil the remaining milk with saffron until it is reduced to about 2 cups. Add 1 tablespoon sugar and cardamom powder to this milk. Pour it over the paneer balls and serve chilled.

MOOLI PARATHA

(RADISH PARATHA)

for the stuffing
------------------
Radish (mooli) -- 3 (medium)

Chilli powder -- 1/2 teaspoon
Coriander - cumin powder -- 1 teaspoon
Coriander leaves -- 3-4 tablespoons (chopped)
Ginger -- 2 teaspoons (grated)
Carom seeds -- 1 teaspoon
Onion -- 1 (optional)(chopped finely)
Green chilli -- 2 (optional) (chopped finely)
Salt to taste

for dough
----------
Wheat flour -- 2 cups
Salt -- 1/4 teaspoon

Ghee/oil for cooking paratha


Grate radish and squeeze out the water. Reserve about a cup of water for making the dough.

Mix all the ingredients for the stuffing and refrigerate it for half an hour.

Add salt and radish water to the wheat flour and make a dough.

Take a portion of the dough and flatter it a bit.
Take a small ball of the stuffing and place it in the center of the flattened dough.
Cover the stuffing with the dough.
Dip it in the dry flour and roll it into 6-8 inch discs.

Cook it with ghee on a hot griddle.
Serve hot with curd and pickle, or any side dish.

BASUNDI

Milk (full fat)-- 1 liter (around 4 cups)
Sugar -- 1/2 cup (or more according to taste)
Cardamom powder -- freshly ground from 2-3 pods
Saffron -- few strands
Almond OR Pistachio -- 1 tablespoon (sliced)

Take milk in a wide, thick bottomed pan. Heat it on medium heat.
Keep stirring the milk continuously.

Once the milk is thick and about less than 1/2 liter in quantity and becomes thick add sugar and cardamom powder. Once the sugar is completely dissolved, bring the milk to boil and turn off the heat.

Chill it in a refrigerator. Serve garnished with saffron and dry fruits.

RASGULLA

Milk --1 1/2 liters.
Lemon juice --of 1/2 lemon
Sugar --1 cup.
Semolina --1/2 tsp.
Rose essence--few drops.(optional)


Boil milk. Let it cool a bit. Now squeeze the lemon juice and reheat it slowly until it curdles. Hang up the milk curds for 2 hours. Knead thoroughly and keep aside.

Put sugar with 2 cups of water in a deep pan. Bring to a fast simmer. Once the sugar is dissolved completely, turn the heat to low and let the syrup simmer for 2 minutes. Turn off the heat.

Take the hung milk and add the semolina as well as the rose essence to it. Knead well and make small balls (around 20).

Bring the sugar syrup to simmer once again and drop the balls in to it. Adjust the heat to let the syrup simmer slowly for 5 minutes. Now turn the heat up and bring the syrup to a brisk simmer. The syrup should not boil over. Sprinkle 2 tablespoon of water, cover and cook for 10 minutes or until the rasgullas are swollen up.


Uncover and sprinkle the rasgulla with 2 more table spoons of water. Cover and cook on high flame for another 10 minutes. Turn off the heat.

Serve chilled with the sugar syrup.