CUCUMBER AND POMEGRANATE RAITA

 

Prep Time : 25 mins
Total Time : 25 mins
Serve - 4


INGREDIENTS
Pomegranate  - 1 cup
Cucumber  - 1
Hung curd   -  1 cup
Olive oil - 1 tbsp
White pepper  -  1/2 tsp
Salt  - to taste


METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then prepare raita.
Beat the hung curd
Add olive oil, white pepper ,salt and mix well.
Add pomegranate  seeds and cucumber chunks and mix well.
Garnish with pomegranate seeds and cucumber.

LAUKI RAITA

 

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

INGREDIENTS
Fresh curd - 2 cup
Grated lauki - 1 cup
Finely chopped green chilly - 1
Finely chopped coriander leaves - 1 tbsp
Roasted cumin seeds powder - 1/2 tsp
Sendha salt - to taste

Sugar - 1 tsp

METHOD
Whisk the curd.
Wash and grate the lauki and blanch it.
Add all ingredients in the curd and mix it well.
Garnish with grated  lauki and coriander leaves and serve chilled

ONION PANEER LACCHA PARATHA

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
For onion filling
Sliced onion - 1/2 cup    
Chilly powder - 1/2 tsp
Cumin powder - 1/2 tsp
Chat masala - 1/2 tsp
Salt - to taste

For  paneer filling
Grated paneer - 1/2 cup
Chilly flakes - 1/2 tsp
Cumin seeds - 1/2 tsp
Onion seeds - 1/2 tsp
Salt - to taste
Coriander leaves - 1 tsp
Chopped green chilly - 1 tsp

For dough
Wheat flour - 1 cup
Cumin seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Salt - to taste
Clarified butter - 2 tbsp

METHOD
For onion feeling mix all ingredients and keep aside.
For paneer feeling  mix all ingredients and keep aside.

 Mix wheat flour, salt, carom seeds and onion seeds with the help of water to make a dough

. Cover the dough and keep aside for 15 minutes.

 Divide the dough into equal size balls and roll it.
Put onion filling in half portion and put paneer filling in the other half portion.
Cover with other chapati and cut into thick slices and roll it.
Press it firmly and sprinkle some  onion seeds, coriander leaves and use dry flour and roll it like paratha

Cooking it on hot tawa spread clarified butter from both sides until golden brown.

Serve hot.

SET DOSA

 

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

INGREDIENTS
Rava / suji   - 2 cup
Curd  -  1cup
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 coconut chutney.

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
Dry roast the bengal gram / chana dal.
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 red chilly to splutter and add in the coconut chutney.
Serve coconut chutney with idli,dosa.