Turnip Chutney

Ingredients
Chopped turnip-1/2
Chopped onion-1/4
Chopped tomato-1
Salt to taste

Oil-2tsp

Urad dhal & Channa dhal-each-1tsp
Jeera/cumin-1/4tsp
Red chillies-3
Ginger & Garlic paste-1/4tsp
Curry leaves-little
Hing-a pinch
Method
Heat oil in a pan fry the dhals ,jeera & red chillies till light brown.Add the other ingredients & fry till raw smell goes off.Cool, add salt & grind to a smooth paste.Serve it with any tiffin.

Mango Rawa Kesari

Ingredients
Ghee-1/2 cup
White rawa/semolina-1 cup
Sugar-1 cup
Water-2 cups
Mango pulp-1 & 1/4 cup
Cardamom powder-1tsp
Saffron-a pinch
Fried nuts in ghee-1tbsp
Method
Heat ghee in a pan,fry the rawa till raw smell goes off.Boil water in a pan,add it to the rawa.Cook it in slow flame till it absorbs all the water.Add cardamom powder,saffron,mango pulp & sugar mix it & cook it for 1 minute.Switch off the stove,garnish it with nuts and serve.

Zesty Lemon Cake With Raisins

Happy 3rd Birthday SailajaKitchen .Stepping into my 4th year.....

Ingredients for the cake

Flour - 1 & 1/2 cups
Sugar - 1 cup
Butter - 1/2 cup
Eggs - 2
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Lemon zest grated - 1 & 1/2 tbsp
Salt - 1/2 tsp
Lemon juice - 4 tbsp
Buttermilk - 12 tbsp
Vanilla extract - 1/2 tsp
Raisins - 1/4 cup
Ingredients for the glaze:
Powdered sugar - 1 cup
Lemon juice - 2 tbsp

(mix it to a smooth mixture)
Method
Sieve flour,salt ,baking powder,baking soda.Mix buttermilk,lime juice & essence.Cream together butter & sugar till light & fluffy.Add the eggs & zest of lemon & beat it well.Slowly add the flour & lemon buttermilk mix to the sugar butter mixture alternatively beginning and ending with flour. Add raisins and gently mix.Bake it at 350 deg. for 40 minutes or till done.cool the cake completely & then pour the glaze over the cake.
Courtesy:chitchatcrossroads with a slight change.

Vermicelli(Semiya) Murukku

Ingredients

Vermicelli (Semiya) -1/2 cup

Rice Flour-1 cup
Pottukadalai powder/roasted gram-1/2 cup

Ajwain seeds-1/2 tsp
Red chilly powder -1/2 tsp
Hot oil-1tbsp

Salt to taste

Oil for deep frying
Method
Soak semiya in one cup water for 2 hour.Mash it well ,add all above ingredients.Knead it to a soft dough.Heat oil in a pan,fill the dough in the murukku press.Press it directly into the hot oil & fry it till crisp & golden brown in medium flame.Cool & store it in a container.
Courtesy:Hari Chandana

Soft Idly with Long Grain Rice / Soft Idli Recipe

Idly with Long Grain Rice

Ingredients

Long grain rice-2 cups
Sona masoori rice-2 cups
Cooked rice-3/4 cup
Urad dal-1 cup
Methi seeds/ Fenugreek seeds-1/2tsp
Salt to taste

Method

Soak dal separately & methi ,rice & cooked rice separately for 4 hrs.

Then grind both separately to a smooth batter.

Add salt mix both batters together & leave it to ferment overnight.

Next day mix it well ,grease idly plates , pour some batter & steam it till done.

Serve it with any side dish you prefer.

Thanks for visiting !

Beetroot Soup

Ingredients boiled for 5 minutes & blend to a smooth liquid

Chopped beetroot-1/2

Chopped carrot-1/2
Chopped onion-3tsp
Chopped celery-3tsp
Garlic-2
Dried basil-a pinch
Vegetable stock or water-2 cups
Seasoning
Salt & pepper to taste
Roasted & powdered jeera-a pinch
Other ingredients
Milk-1/4 cup
Method
Pour the blended liquid,milk,seasoning & water( if required to dilute the soup) in a pan & bring to a nice boil.Switch off the gas,before serving sprinkle some shredded cheese(optional) on top & serve hot.

Moroccan-Style Carrot & Apple Salad

Ingredients slightly dry roasted & coarsely ground
Coriander seeds-1/4tsp
Jeera-1/8tsp
Walnuts-6
Other ingredients
Grated medium carrot-1
Chopped small apple-1
Chopped coriander leaves-little
Honey/agave-1tsp
Raisins-15
Salt & red chilly powder-to taste
Olive oil-1 tsp
Lime juice-1tsp
Grated garlic-1
(optional,I didn't use)
Method
Toss everything together & serve garnished with some chopped walnuts & coriander leaves .

Tricolour Oothapams

Ingredients
Idly batter -required amount
Carrot puree
Coriander puree
Oil-required amount
Method
Divide the idly batter into two parts.Mix carrot puree to one part & coriander puree to another.Pour very little water & dilute it to dosa batter consistency.Heat a tawa pour a ladle,spread the batter to a semi thick circle.Pour oil around it,cover & cook it.Cook it only one side till done.Your tricolour oothapams are ready.
Note:You can also add red chilly powder to carrot & green chillies to coriander while grinding.

Red Pumpkin Pachadi

Ingredients

Steamed & mashed red pumpkin-1 cup
Curd-1/2 cup
Salt to taste
Tempering
Oil-2tsp
Mustard-1/2tsp
Uraddhal & Channa dhal-each1/4tsp
Jeera-1/4tsp
Red chillies-1
Curry leaves-little
Hing-a pinch
Chopped onion-3tsp
Method
Heat oil in a pan & temper it.Fry onions till light brown.Mix all above ingredients together in a bowl.Add the tempering,mix it well & serve.

Pear Lassi

Ingredients

Pear chopped-1
Thick curd-1 cup
Blue agave-1tsp
Cardamom powder-a pinch
Method
Blend everything together.Serve it cold.
Courtesy:Priya with a slight change....