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 dosa.

BEETROOT BUTTERMILK DOSA

 

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

INGREDIENTS
Suji : 1 cup
Curd   - 1/2 cup

Chopped beetroot - 1
Eno fruit salt  - 1 tbsp
Grated coconut  - 2 tbsp
Salt - to taste
Butter  - 2 tbsp

METHOD

Boil the beetroot and make a paste.
Take a bowl add suji and curd and mix it well.
Grind to make a paste and add beetroot paste,salt and grated coconut.
Keep aside for 15 mins.
When batter is thick so that you can add milk or water.
Add eno fruit salt and mix well.
Heat non stick pan and grease with butter.
Add one spoon batter and don`t spread .
Grease some butter and cover it and cook in a slow flame.
Cook only one side.
Serve hot with coconut chutney. 

For coconut chutney 

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 dosa 

BUTTERMILK DOSA

 

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

INGREDIENTS
Suji : 1 cup
Curd   - 1/2 cup
Eno fruit salt  - 1 tbsp
Grated coconut  - 2 tbsp
Salt - to taste
Butter  - 2 tbsp

METHOD
Take a bowl add suji and curd and mix it well.
Grind to make a paste and add salt and grated coconut.
Keep aside for 15 mins.
When batter is thick so that you can add milk or water.
Add eno fruit salt and mix well.
Heat non stick pan and grease with butter.
Add one spoon batter and don`t spread .
Grease some butter and cover it and cook in a slow flame.
Cook only one side.
Serve hot with coconut chutney. 

For coconut chutney 

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 dosa 

RAJMA MASALA

 

Prep Time  : 10 mins

Cooking Time  : 25 mins

Serve  : 2

INGREDIENTS

Rajma / red kidney beans  -  250 gms

Water  -  2 cup

Chopped onion  -  1 medium size

Onion paste - 1 onion

Ginger garlic paste  -  1 tsp

Coriander powder  -  1 tsp

Red chilly powder  -  1 tsp

Turmeric powder  -  1/2 tsp

Kashmiri mirch powder - 1 tsp

Tomato paste - 1 tomato

Chopped tomato - 1

Clove   -  2 - 3 clove

Black pepper   -  2 - 3

Cumin seeds - 1/4 tsp

Cardamom powder  -  1/4 tsp

Cinnamon  -  1 inch stick

Garlic cloves - 2 - 3

Salt  -  to taste

Oil  - 2 tbsp

Clarified butter - 1/4 cup

METHOD

Wash and soak red kidney beans/rajma over night.

Pressure cook with red chilly powder,salt and two cup of water for 10 mins.

Once cooled,reserve the rajma water.

Heat oil in a pressure cooker,add sliced onion and saute until brown.

Take a blender add onion,ginger garlic paste,cloves,black pepper,cinnamon,cardamom and cumin seeds to make a paste and add in the pressure cooker and saute for 4 - 5 mins. now add turmeric powder,coriander powder and kashmiri mirch powder and two tbsp water and mix well.

Now add tomato paste and saute until oil leaves the pan.

Add boiled rajma/red kidney beans and mix well and now add boiled rajma water and salt and cover the lid and pressure cook  for five mins.

Heat clarified butter in a pan and add garlic cloves and chopped tomato and cook in a slow flame for few mins now turn off the flame and add red chilly powder and add in the rajma masala.

Serve hot with chapati.

BANANA PEA FLOWER SMOOTHIE

 

Prep Time : 15 mins

Total Time : 15 mins
Serve : 2

INGREDIENTS
Banana   -    2
Ice cubes  -  8 -10

Honey       -          2 ts

Melon seeds - 2 tbsp

Curd         -           2 cup

Pea flower - 5 - 6

METHOD

Boil half  cup of water in a pan,once boiled turn off the pan and add the pea flower and cover the pan.

After 15 mins strain the water and add in the curd and mix well.

Take a blender add all the above listed ingredients and blend it.
Pour the mixture into a glass.

Garnish with melon seeds.
Serve chilled.