Coriander Coconut Chutney

 VEG

Coriander Coconut Chutney

MAIN INGREDIENTS

      1. Coconut grated              1 cup

      2. Coriander leaves           1½ cup

      3. Oil                                    1 teaspoon

      4. Garlic                               2 cloves

      5. Onion [small]                 1

      6. Green chillies                 2

      7. Ginger                              ½ inch piece

      8. Tamarind                         2 teaspoon [or 1 tablespoon lemon juice]

      9. Salt                                   ¾ teaspoon

    10. Water                               ¼ cup

INGREDIENTS FOR TEMPERING

     11. Oil                                     2 teaspoon

     12. Mustard seeds                1 teaspoon

     13. Chana-dhal                     1 teaspoon

     14. Urd-dhal                          1 teaspoon

     15. Dry red chilli                   1 

     16. Curry leaves                    5 leave

 

METHOD

  1. Clean coriander leaves in water and remove the fibrous stems.

  2. Heat 1 teaspoon of oil in a pan. Add garlic, chopped onion and green chillies. Saute for about a minute.

  3. Add coriander leaves and fry for about a minute.

  4. Put off the stove and keep the fried mix aside to cool.

  5. Add grated coconut, ginger, tamarind [or lemon juice], fried mix of garlic, onion, green chilli, coriander leaves and salt.

  6. Grind into paste by adding water little by little in between. And transfer the chutney in to a bowl.

 

      For tempering: 

  7. Heat 1 teaspoon of oil in a small pan in low flame.

  8. Add mustard seeds, chana-dhal and urd-dhal. 

  9. When the mustard seeds splutter add broken dry red chillies and curry leaves,

10. When chana-dhal and urd-dhal turns light brown, turn off the stove.

11. Pour the content on chutney and mix gently.

Coriander chutney could be used with idli, dosa, pakoda, etc.

you can also try

Coriander Groundnut Chutney

Coriander Groundnut Chutney

 VEG

Coriander Groundnut Chutney

MAIN INGREDIENTS

      1. Groundnuts                    1 cup

      2. Coriander leaves           1½ cup

      3. Oil                                    1 teaspoon

      4. Garlic                               2 cloves

      5. Onion [small]                 1

      6. Green chillies                 2

      7. Ginger                              ½ inch piece

      8. Tamarind                         2 teaspoon [or 1 tablespoon lemon juice]

      9. Salt                                  ¾ teaspoon

    10. Water                              ¼ cup

INGREDIENTS FOR TEMPERING

     11. Oil                                    1 tablespoon

     12. Mustard seeds               1 teaspoon

     13. Chana-dhal                     1 teaspoon

     14. Urd-dhal                          1 teaspoon

     15. Dry red chilli                   1 

     16. Curry leaves                    5 leave

 

METHOD

  1. Roast the groundnuts in low flame in a pan. When ground nuts turn into light brown colour stop frying and keep it aside to cool.

  2. Clean coriander leaves in water and remove the fibrous stems.

  3. Heat 1 teaspoon of oil in a pan. Add garlic, chopped onion and green chillies. Saute for about a minute.

  4. Add coriander leaves and fry for about a minute.

  5. Put off the stove and keep the fried mix aside to cool.

  6. Remove the loose skins of roasted groundnuts as much as possible.

  7. Grind the roasted groundnuts into coarse powder in a blender.

  8. Add ginger, tamarind [or lemon juice], fried mix of garlic, onion, green chilli, coriander leaves and salt.

  9. Grind into paste by adding water little by little in between. And transfer the chutney in to a bowl.

 

      For tempering: 

10. Heat 1 teaspoon of oil in a small pan in low flame.

11. Add mustard seeds, chana-dhal and urd-dhal. 

12. When the mustard seeds splutter add broken dry red chillies and curry leaves,

13. When chana-dhal and urd-dhal turns light brown, turn off the stove.

14. Pour the content on chutney and mix gently.

Coriander chutney could be used with idli, dosa, pakoda, etc.

you can also try

Coriander Coconut Chutney

Rava Idli

 VEG

Rava Idli

INGREDIENTS

      1.    Oil                                                           3 teaspoon

      2.    Mustard seeds                                      1 teaspoon

      3.    Cumin seeds [jeera]                            ½ teaspoon

      4.    Split Chickpea [chana dhal]               1 teaspoon

      5.    Split Black gram [urd dhal]                 1 teaspoon

      6.    Asafoetida                                             ½ teaspoon

      7.    Curry leaves                                           5

      8.    Green chilli, finely chopped               1

      9.    Ginger, finely chopped                        1 teaspoon

    10.    Broken Cashew nut                              1 tablespoon

     11.    Carrot, grated                                        2 tablespoon

     12.    Rava, medium/coarse [semolina]      1 cup

     13.    Curds                                                      ½ cup

     14.    Coriender leaves, finely chopped      2 tablespoon

     15.    Salt                                                         ½ teaspoon

     16.    Water                                                     ¾ cup

     17.    Eno fruit salt                                         ½ teaspoon  

   

METHOD

  1. Heat oil in a pan.

  2. Add mustard, jeera, chana-dhal, urd-dhal, curry leaves and asafoetida. Saute in low flame until chana-dhal and urd-dhal turns golden brown.     

  3. Add chilli, ginger and cashew nut. Saute for about a minute.

  4. Add carrot and saute for about 2 more minutes. 

  5. Add rava [semolina/sooji] and roast in low flame until you get aroma of rava.

6. Cool the contents and add curds, coriander leaves and salt. 

  7. Mix well and add water little by little until the batter have medium consistency. Keep aside the batter for about 20 minutes for rava to absorb water.

  8. Heat water in a pressure cooker or steamer.

  

  9. Grease the idli mould with ghee or oil.

10. When the water is hot in the cooker add Eno fruit salt to the rava batter, and mix gently.

11. Pour the batter in the idli mould and place it inside cooker.

12. Close the lid and steam the rava idlis for about 15 minutes on medium flame.

13. Remove the idli mould, allow to cool and remove the idlis from the mould. 

 

Rava idli could be served with coconut chutney or sambar .

Potato Baaji

 VEG

Potato Baaji

INGREDIENTS

      1.     Potato                                                  4 medium size

      2.    Oil                                                          1½ tablespoon

      3.    Mustard seeds                                      1 teaspoon

      4.    Black gram dhal                                    1½ teaspoon

      5.    Cumin seeds                                         1 teaspoon

      6.    Asafoetida                                             ½ teaspoon

      7.    Curry leaves                                           6~8

      8.    Onion                                                     1

      9.    Ginger, finely chopped                        1 teaspoon

    10.    Green chilli, slit                                     3 medium size

     11.    Turmeric powder                                  ½ teaspoon

     12.    Salt                                                         according to your taste

     13.    Lemon                                                    1

     14.    Coriender leaves, finely chopped      2 tablespoon

   

METHOD

  1. Cook potatos in a pressure cooker. After first whistle keep the flame low till 6 whistles, and then put off the stove.

  2. Peel the potatos skin after it cools down, and cut into small cubes.      

  3. Heat oil in a pan on low flame. Add mustard seeds. When mustard seeds start spluttering add black gram dhal, cumin seeds and curry leave. Mix well.

  4. When black gram dhal turns golden brown add chopped onion. 

  5. When the onion softens add ginger, curry leaves and green chilli. Keep stirring and fry for about a minute.

  6. Add turmeric powder and asafoetida. Keep stirring and fry for about a minute. 

  7. Add potato, salt with little water and 2 teaspoons of lemon juice. Mix well. Simmer for about 2 minutes.

  8. Garnish with chopped coriander leaves.

 

Potato baaji could be used with chapathi, poori, masala dosa, etc. And for making samosa, potato bonda/vada, etc.

Soya Chicken

NON-VEG

Soya Chicken

INGRADIANTS

      1. Chicken, cut into small pieces                                 1 Kg
      2. Soya sauce                                                                   4 tablespoon
      3. Vinegar                                                                         2 tablespoon

      4.  Pepper powder                                                          1 teaspoon
      5. Jaggery [or sugar]                                                     1 tablespoon
      6. Ginger-paste [or finely chopped ginger]             2 teaspoon
      7. Salt                                                                                 to suite your taste
      8. Oil                                                                                   1 tablespoon
      9. Garlic, finely chopped                                               2 teaspoon
    10. Red chilli flakes [or broken into small pieces]    1 teaspoon
     11. Onion                                                                             2 medium size
    12. Capcicum                                                                      2
    13. Corn flour [or maida or refined wheat flour]       2 teaspoon

METHOD

1.   Mix soya-sauce, vinegar, pepper-powder, ginger, jaggery & salt in a bowl.

2.   Add chicken pieces, mix well and keep it to marinate for 1 hour.

3.   Keep the marinated chicken in a cooking pan with closed lid to cook in low flame.

4.    Heat oil in a frying pan.

5.   When it is just hot, add chopped garlic and red chilli flakes.

6.   Add chopped onion and fry till it sags.

7.   Add thinly chopped pieces of capsicum, saute them all together until onion pieces turn into golden brown colour.

8.   Mix this fried onion capsicum mix to the chicken cooking in the cooking pan.

9.   Take½ cup of water and slowly add corn flour while keep stirring the mixture with a spoon.

10.  Pour this corn flour solution over chicken cooking in the cooking pan.

11.  Mix them all well, close the lid and allow to cook fully.

Caramel Custard

 EGG used

INGREDIENTS

  1. Sugar                      ¼cup + 3 tablespoons

  2. Water                     3 tablespoons

  3. Milk                        2 cups

  4. Eggs                        3

  5. Vanilla essence    ½ teaspoon

METHOD

  1. To make caramel, Take a small pan and mix 3 tablespoons of sugar with 3 tablespoons of water.

  2. Boil the water over high heat and keep stirring intermittently till the sugar dissolves.

  3. Continue boiling and stirring the syrup over medium heat till the syrup turns to rich golden or light brown colour.

Caramel

  4. Pour the caramel into a pressure cooker separator or a mould, as per your choice.

  5. Swirl or move around to make the caramel spread all over to cover the bottom and sides of the separator or mould.

  6. Boil 2 cups of milk and allow it to cool down till lukewarm.

  7. Add ¼ cup of sugar to the boiled milk and stir well till the sugar is dissolved.

  8. Beat 3 eggs and add ½ teaspoon of vanilla essence.

  9. Add the beaten egg and vanilla essence to milk and stir it again to mix well.

Cover with aluminium foil

10. Pour this mixture to caramel coated separator or mould. Cover the open end tightly with aluminium-foil or greaseproof paper.

11. Pour water into the pressure cooker till the bottom grid is immersed.

12. Place the separator or mould with the content in the pressure cooker.

13. Close the pressure cooker lid and keep the cooker on high heat till full pressure. After the full pressure heat for 10 minutes over medium heat.

14. Turn off the heat and allow the cooker to cool normally.

15. Open the cooker and take out and uncover the separator or mould. Allow it to cool down to room temperature.

16. Keep the separator or mould with the content in the refrigerator till serving.

17. Place a serving dish on top of the separator or mould and turn them together upside down. Shake and tap gently till the custard is released.

18. Remove the separator or mould, cut the custard to pieces of desired size to serve.

This quantity will be enough to serve about 6 people.

Pineapple Souffle

VEG

INGREDIENTS

  1. Pineapple pieces                                   tin of 500 gms

  2. Sugar                                                       4 tablespoon

  3. Gelatine                                                  4½ teaspoon

  4. Water                                                      ½ cup

  5. Fresh creame                                          450 gms

  6. Glazed/Candied Cherries [optional]    8

METHOD

 

Tinned Pineapple

1. Open the pineapple tin, drain the sugar syrup in to a cooking pan and keep aside pineapple pieces.

  2. Add 3 tablespoons of sugar and water to the sugar syrup and boil.

  3. Mix gelatin in little warm water and add to the sugar syrup and continue boiling.

  4. Allow the jelly to set.

  5. When the jelly is set whisk the jelly [either in a blender or hand mixer] till it begins to turn frothy.

Fresh cream & sugar

  6. Add 1 tablespoon of sugar to the fresh cream and mix it to make a smooth paste.

  7. Slowly add the cream paste to the sugar syrup and jelly mixture and continue whisking for a while.

  8. Add pineapple pieces to this mixture and transfer it to a large bowl.

  9. Decorate it with few glazed cherries.

10. After it comes to room temperature, keep it in the refrigerator.