Garlic and red chillies chutney.

  Cooking time: 5min.

Ingredients: 

• 4-5 red chillies
• roasted chana dhal
•  3-5 tbsp grated coconut
• 4-5 cloves of garlic
• 1 spoon lemon juice
• salt to taste

                                                                               

Preparation Method:

1. Grind all the ingredients with a little water to a fine paste.
2. Add a spoon of sugar (optional).
3. Good with samosas and doklas

Bon Appétit.

Suji/Semole Doklas.

Preparation time: 5 mins.

Cooking time: 10mins.

                                                                                 

Ingredients: 

• 1 cup Suji/semole
• 1 cup Yoghurt
• 1tsp soda bi carb 
• 0.5 tsp Eno Fruitsalt,
• 1 tsp Sugar 
• 2 tsp oil
• salt to taste
• 1 tbsp Mustard seed 
• Pinch of Asafoetida
• 2tsp cut Corriander 
• 1 small carrot grated
• 1 inch ginger and 2 green chilly ground.

                                                                               

Preparation Method:

1. In a pressure cooker add 3-4 cups of water and boil it.
2. In the mean while, add semole yoghurt, salt, sugar, ground ginger chilli paste and oil and mix well.
3. when the water is steaming  quickly add the sodabicarb and eno fruit salt to the semole mixture, mix well and pour it in a greased plate and steam it for 10 minutes.
4. Let the mould be half filled only as the mixture will raise.
5. Allow it to cool and ttransfer it to a plate cut them into square pieces.
6. In a small pan add 1 tsp oil and crackle mustard and asafoetida.
7. Pour it on the Dokla.
8. Garnish it with chopped coriander, grated coconut and grated carrots.
9. Serve it with green chutney or garlic chutney.

Bon Appétit.

Goose berry pachadi(Nalli chettu)

                              Preparation time: 10 - mins

Ingredients: 

• 4-5 goose berries
• 1.5 tsp of cumin
• 1-5 tsp of pepper or 2 green chillies
• 2tbsp fresh grated coconut.
• 1 cup plain yoghurt
• salt to taste
• Pinch of asafoetida
• 1 tsp oil or ghee.

                                                                               

Preparation Method:

1. Wash the gooseberries and chop them.
2. In a pan add oil or ghee and add cumin pepper an asafoetida and fry until they crackle ,
3. add the  chopped gooseberries and fry for 2-3 minutes.
4. add the coconut and fry for few seconds.
5. Grind them in a mixer.
6. Add salt and mix it with the yoghurt.
7. Pople who like green chillies can use green chillies and coriander leaves instead of pepper.

Bon Appétit.

Gooseberry Pickle

                             Preparation time: 30-35 minutes.

Ingredients: 

• 15-20 goose berries.
• 2 tsp mustard
• 7-8 dry red chillies(to taste)
• Lemon juice of 5-6 lemons. 
• 5-6 tbsp of salt
• 2 tsp turmeric
• pinch of asafoetida. 

                                                                               

Preparation Method:

1. Wash and wipe the gooseberries dry and cut them into half or one third pieces and add salt on them.
2. wash the lemons and squeeze the juice.
3. Grind mustard, red chillies, turmeric and asafoetida.
4. In a bowl mix the gooseberries, ground mixture and the lemon juice, mix well.
5. Fill it up in a clean  dry jar.

Bon Appétit.

Ragi balls/Ragi Mudde.(Micro wave)

Preparation time: XXmins

Cooking time: XXmins

                                                                                 

  

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Ingredients:

1. 1small cup of Ragi flour
2. 2 measures water
3. salt to taste.
4. 1 tsp ghee.

                                                                               

Preparation Method:

1. In a microwave dish put Ragi flour, salt to taste and water and mix well without lumps and microwave high for 2 minutes.
2. Take it out add 1 tsp of ghee, mix well.
3. Microwave for 2 -3 minutes more. 
4. Serve hot with amaranth  and kala channa sambar .

Bon Appétit.

Fat free Healthy Masala Papad.

Preparation time: 10mins

                                                                                 

Ingredients: 

• Jeera Papad
• 1 Onion
• 2 Tomatoes.
• 1 Carrot
• 2-3 tbsp Fresh grated coconut
• few drops of lemon juice
• 2-3 springs of corriander chopped
• chilli powder or 1 green chilli chopped (to taste)
• 2-3 spoons of fine sev
• salt to taste 

                                                                               

Preparation Method:

1. Roast Papads on the flame or microwave it for a minute.
2. people who want to fry papads can do so.
3. Chop Onions finely,
4. Wash Tomatoes remove the pulp and chop finely.
5. Wash carrot. peel and grate it.
6. In a bowl mix onion, tomatoes carrots, salt and chilly powder, lemon juice, chat masala(optional) 
7. In a plate serve the papad, spread the onion ,tomato mixture, add fresh coconut, and chopped coriander and top it with sev and serve immediately.
8. If you have green chutney,you can mix it with the onion and tomatoes.
9. This can be served with drinks. 
10. NOTE: If you want to serve it for a party, you can roast all the papads and store them in a air tight container.
11. Onions and tomatoes can be chopped and the carrots grated but do not add salt and lemon juice.This can be added just before serving. 

Bon Appétit.

Idli

Ingredients:

1. 1 cup Urad dhal
2. 2-5 cups idli rava
3. salt to taste

                                                                              

Preparation Method:

1. Soak Urad dhal in water for minimum 4 hours or over night.
2. In a vessel pour the idli rava and sprinkle some warm water,
3. Grind the urad dhal and add it to the idli rava, 
4. Add salt and mix well.
5. Leave it for 10-12 hours until it ferments and the mixture doubles in volume.
6. In a cooker boil the water,
7. Pour the idli batter into the idli moulds,
8. Steam it for 10 -12 minutes.
9. Serve hot with sambar and chutney.

Bon Appétit.