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.

ALOO PARATHA

 

Prep Time :30 mins

 Cooking Time : 30 mins

 Serve : 3

 INGREDIENTS

 Wheat flour - 1 cup

 Finely chopped onion - 1

 Finely chopped green chilly - 2

 Ginger garlic paste - 1 tsp

 Boiled n mashed potato - 1 cup

 Red chilly powder - 1/2 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Oil - 2 tbsp

 Butter - 50 gms

 Chopped coriander leaves - 1 tbsp

 METHOD

 Take a large bowl mix wheat flour,carom seeds,onion seeds,salt and one tsp oil to make a soft dough. Keep aside for 30 mins Heat one tbsp oil in a pan,add onion and fry till golden brown.

 Add ginger garlic paste and saute for one mins.

 Add all spices and mix well.

 Now add boiled and mashed potato and salt and mix well

 Turn off the flame.

 Now stuffing is ready

 Divide the dough into equal parts and roll out.

 Stuff the filling in the dough and roll into balls.

 Flatter the balls into thick round shape paratha.

 Grease the pan with little clarified butter and heat on a medium flame .

 Aloo Paratha is ready to eat.

 Serve garma garam parathas with tomato and green chutney.

WHITE SAUCE PASTA

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Pasta    -   1 cup
Milk     -  2 cup
Chopped onion   -  1
All purpose flour /maida    -     2 tbsp
Butter  -  2 tbsp
Cream   -  1 tbsp
Catch black pepper powder  -   1/4 tsp
Salt    -   to taste
Chilly flakes _  1/4 tsp
Mozzarella  cheese     -     1 cup


METHOD
Heat 1 tbsp oil and water in a pan.
Boil the pasts and strain it.
Heat butter in a pan.
Add onion and saute for 1 -2 mins.
Add oregano,all purpose flour/maida and Catch black pepper powder and saute for one mins.
Add milk little by little.
Add boiled pasta,cream and mozzarella cheese.
Add salt and mix well.
Turn off the flame,garnish with herbs.
Serve hot.

NAMKEEN SEWAI AND SABUDANA

 

Prep Time : 15 mins

Cooking Time : 15 mins 

Serve : 8

INGREDIENTS 

Sabudana - 1 cup 

Vermicelli sewai  _ 1 cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped  spring onion -1
Finely chopped capsicum  - 2 tbsp
Finely chopped carrot - 1
Peanuts_ 2 tbsp
Clarified butter  _ 2 tbsp
Curry leaves - 6-7
Salt - to taste

Oil - 2 tsp
Water - 2 cup

METHOD

Soak sabudan for two to three hours and drain it
Heat oil in a pan.
Add peanuts and fry for two to three mins in low flame

    Heat oil in a pan add vermicelli  sewai and roast for few mins Now add two cup of water and boil for 4 to 5 mins and strain  it

Heat oil in a pan add mustard  seeds  to  crackle now add onion and  saute for one mins.
. Add ,carrot, curry leaves ,capsicum and green chilly and saute for 5-6 minutes.

 Add vermicelli  sewai and salt and cook for 2-3 minutes,now add soaked sabudana and mixed well.vermicelli  and sabudana upma get ready,  and serve in the break fast.

 

DAL TADKA WITH NAAN

 

PrepTime : 15 mins

Cooking Time : 25 mins
Serve  : 2

For dal tadka 
INGREDIENTS
Toor dal   -   1 cup
Turmeric powder      - 1/2 tsp
Salt - to taste
For first tadka
Asafoetida      -  1/4 tsp
Finely chopped onion      - 1 medium size
Finely chopped tomato    -   1 medium size
Cumin seeds    -  1/4 tsp
Red chilly powder  -   1/2 tsp
Turmeric powder - 1/4 tsp
Salt    -  to taste
Ginger garlic paste -  1/2 tsp
Clarified butter - 1 tbsp
For second tadka
Clarified butter - 1 tbsp
Whole red chilly - 1
Green chilly - 2 cut in slit
Kashmiri red chilly powder - 1 tsp
Chopped coriander leaves    -  1 tsp

METHOD
Pressure cook the toor dal add turmeric powder,salt and two cup of water
After 3 - 4 whistle switch off the gas.
Heat clarified butter in a pan add cumin seeds and asafoetida to crackle..
Add onion and saute for 3 - 4 mins.,add  ginger garlic paste and mix well.
Add chopped tomato, and cook well.
Add red chilly powder,coriander powder,turmeric powder and salt and mix well.
Add boiled  dal and cook for 5 mins. in a low flame.
Now again heat clarified butter  in a pan add cumin seeds to crackle,add whole red chilly,green chilly and turn off the flame and now add kashmiri red chilly powder and pour into the dal

For naan

INGREDIENTS
Whole wheat flour- 1 cup
Sugar- 1/2 tsp

Hot milk - 1/2 cup
Salt- to taste
Baking powder- 1/4 tsp
Baking soda- 1/4 tsp
Clarified butter- 1 tbsp
Curd- 1/4 cup
Onion seeds  -   2 tbsp
Chopped coriander leaves- 2 tbsp
Butter- 50 gms

METHOD

In a kneading bowl  add hot milk,curd,baking powder,baking soda,salt, sugar and  ghee and mix well. 
Now add whole wheat flour and mix it well
Make a soft dough no need of water.
Keep aside for one hour in a hot place.
Take some dough and make medium size ball.
Roll into balls.
Sprinkle some water and now add onion seeds and coriander leaves and roll out.

Heat the tawa,sprinkle some water on the other side of the  naan in order to stick it to the tawa and cook it for one mins on a high flame .

After a minute, turn the tawa and cook on high flame till it gets golden brown.
Apply some butter over the hot naan and serve hot.