POHA NAMKEEN

 

Prep Time : 10 mins

 Cooking Time : 30 mins

 Serve : 6

Q

 INGREDIENTS 

Poha - 2 cup 

Peanuts - 1/2 cup 

Roasted chana - 2 tbsp

Mustard seeds - 1/4 tsp

 Curry leaves - 10 - 12

 Salt - to taste 

Sugar - 1/2 tsp 

Chat masala - 1/2 tsp

 Green chilly -  2

Black salt - 1 tsp 

Oil - for frying 

 METHOD 

Heat enough oil in a pan.

Deep fry poha,peanuts, roasted chana and green one by one and drain in a paper napkin. Deep fry the mustard seeds and curry leaves and mix well.

 Sprinkle chat masala,salt,sugar,black salt and green chilly mix well.

MANGO SWEET CHUTNEY

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve :6

INGREDIENTS
Raw mango - 250 gms
Sugar - 250 gms
Salt - 1/2 tsp
Lemon juice - 1 tbsp
Panchphoren - 1/2 tsp
Turmeric powder - a pinch
Red chilly powder - 1/4 tsp
Oil - 2 tbsp

METHOD
Wash and chop the mango
Take a bowl add chopped mango,sugar,salt and lemon juice and mix well.
Keep aside for two hours.
Heat oil in a pan.add, panchphoren to crackle.
Add mango  and cook in a lower flame until sugar mix well and thick
Add red chilly powder and mix well.
Turn off the flame.

SET DOSA

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Rava / suji   - 2 cup
Curd  -  1 cup
Salt    -  to taste
Oil   -  2 tbsp
Eno fruit salt  - 1 tbsp

METHOD
Take a bowl mix rava,curd ,salt and water.
Keep aside for 15 mins.
Make a smooth batter.
Batter is not so thick.
Add eno fruit salt and one tbsp water and mix it well.
Heat non stick pan to very hot.
Sprinkle some oil till it sizzles and quickly pour a large spoon of batter on it.
Flip when done on one side.
Enjoy set dosa with chutney.

 

INSTANT IDLY

 

Prep Time : 15 mins
Cooking Time : 5 mins
Serve : 4


INGREDIENTS

Semolina- 2 cup
Yogurt- 1 cup
Sliced  carrot -10-12 slices
Eno fruit salt- 1 tbsp
Salt- to taste
Oil- 1 tbsp
Water- 2 cup
Coriander leaves -100 gms

METHOD
Mix semolina and yogurt in a large vessel and keep for 15 minutes
. Now add salt and water as required, mix it gently and make a batter (neither too runny  nor to thick) . mix it well.
 And now add  eno fruit salt just before making idly and again mix it well.
Grease the idly plate and place one piece of carrot in the middle and coriander leaves . Pour the batter in idly plate and microwave for four minutes
. Enjoy  hot with coconut chutney .
      For coconut chutney, you need 100 gms of fresh coconut, 100 gms roasted chana dal, green chilly 2, lemon juice 1 tsp ,curry leaves 10 and salt to taste
. Blend all ingredients to a smooth consistency.
 Now temper the chutney with mustard seeds.

COCONUT CHUTNEY

 

Prep Time  : 15 mins
Cooking Time  : 5 mins
Serve  : 4

INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Oil  -   1 tsp

Whole red chilly - 1

METHOD
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt, and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds and whole green chilly to splutter and add in the coconut chutney.
Serve coconut chutney with idli,dosa.

MUGHLAI PARATHA

 

Prep Time: 15 mins 

Cooking Time : 15 mins

Serve : 2

INGREDIENTS

Wheat flour - 1cup

Carom seeds  -a pinch. 

Onion seeds - a pinch

Oil - 2 tbsp 

 Salt - to taste

Egg - 2

Finely chopped onion -1 

Coriander leaves chopped - 2 tbsp

Green chillie chopped - 2

METHOD

     Mix carom seeds ,onion seeds and salt in a wheat flour with small amount of water to make a soft dough.

.Keep aside for 10 - 15 minutes. 

Divide the dough into round balls.

Roll out dough into thin circle with the help of rolling pin.

Grease the oil in it and sprinkle some dry flour then fold it.
 And again grease the oil in the sermi -circle and sprinkle the dry flour and fold it.Now flatten the paratha with rolling pin.

      Beat the egg and mix onion,coriander leaves ,green chillies and salt.

    Heat the non stick pan and grease the pan with oil and place the paratha. 

Once the paratha is half done turn over it and open from one side and fill the egg mixture and cook in a medium flame and grease the paratha and flip it and again do the same step.

      Now the paratha is ready to eat and cut

 into two pieces and serve hot with sauce.