Raw Red Chillies & Garlic Chutney

Ingredients

Small garlic-10

Red chillies-3

Curry leaves-1 sprig

Coriander leaves-1tbsp

Tamarind paste-1tsp

Salt to taste

Sesame oil-2tsp

Method

Make a smooth paste out of all above ingredients except oil.Mix the oil with the paste & serve it with any tiffin.

Walnut Chutney

Ingredient ground to a smooth paste

Walnuts-a handful

Roasted bengal gram dhal/Pottukadalai-a handful

Coriander leaves-a handful

Salt to taste

Green chillies-3

Ginger(optional)-a small piece

Tempering

Oil-2tsp

Mustard,Uraddhal-each-1/4tsp

Hing-little

Curry leaves-little

Red chillies-1

Method

Dilute the ground chutney to the required consistency.Temper it,mix & serve with any tiffin.

Sweet Basil Pesto On Wheat Spaghetti & Sauted Vegetables

Ingredients for pesto

Sweet basil leaves-1 & 1/2 cup

Olive oil-1/4 cup

Pecan -a handful

Salt & Pepper to taste

Garlic-2

Parmesan cheese-1/8 cup

Lime juice-1tsp

(blend everything in a food processor to a coarse paste.Don't add water,store in fridge.always make sure there is olive oil floating on top of pesto to retain its colour))

Other ingredients

Cooked whole wheat spaghetti

Some mushroom,sliced onion & steamed broccoli sauteed in 1tsp of oil with some pepper,salt & Italian seasoning

Method

Mix required amount of pesto with the spaghetti & serve it with sauteed vegetables.Before serving sprinkle some Parmesan cheese on top.Serve it hot.

Cornmeal Tomato Dosa

Ingredients

Fine cornmeal-1/2 cup

Long grain rice-1/2 cup

Red chillies-3

Thoor dhal-1/8 cup

Tomato-2

Grated coconut-1tbsp

Jeera-1/8tsp

Curry leaves-little

Salt to taste

Oil-to make dosa

Method

Soak cornmeal,rice & thoor dhal together for 4 hrs.Grind it to a smooth batter along with other ingredients(no fermentation required)mix salt.Make dosa as usual.

Quinoa & Mixed Vegetable Paniyaram

Ingredients
Left over pakora batter

(quinoa & mixed vegetables)

Besan -1 or 2 spoon

Rice flour-2 spoons

Cooking soda-2 pinch

Water to dilute

Method

Pour water & dilute the above ingredients to a semi thick pouring consistency.Heat a paniyaram pan pour some oil in the holes.Pour a ladle of batter cook it both sides till brown.Serve it with any spicy chutney.

Cracked Wheat Podi

Ingredients
Cracked wheat-1/8 cup

Urad dhal-1tsp

Channa dhal-1tsp

Coriander seeds-2tsp

Jeera-1/2tsp

Red chillies-3

Salt to taste

Hing-1tsp

Black sesame seeds-2tsp

Garlic-2

Method

Dry roast all above ingredients one by one till light brown.Cool, add salt & make a smooth powder.Take required quantity mix it with hot rice with little ghee & eat.

Mango Shrikandh / Mango Shrikhand Recipe / Mango Shrikand Recipe - Mango Recipes

Mango Shrikhand

Ingredients

Ripe sweet mangoes -2

(remove the pulp and make a puree)

Sugar - to taste

(add according to the sweetness of the fruit)

Cardamom powder -1tsp

Sour cream -16oz can

( You can add thick hung curd or Greek Yoghurt)

Cubed mangoes & saffron strings few for garnish

Chopped pistachio and almonds - 2 tsp

Method

Whisk the curd well add the sugar,cardamom powder and mango pulp,gently mix till well combined.

Garnish with nuts,cubed mangoes & saffron strings.
Serve cold!

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Potato Murukku

Ingredients
Rice flour-2 cups
Salt to taste
Hing-1/4tsp
Chilly powder-1/2 tsp
Jeera-1 & 1/2 tsp
Boiled potato-1
Butter softened-1/4 cup
Water-required amount to make a soft dough
Oil-to deep fry
Method
Grind potato,salt,little water & butter to a smooth paste.In a bowl add all above ingredients, to this add the potato mixture.Pour water little by little & make a soft dough.Heat oil in a pan,fill the dough in the murukku press & press it in the hot oil.Cook it both sides in medium flame till crisp & light brown in colour.Drain it on kitchen towel,cool & store it in air tight container.
Courtesy:Rakskitchen with a slight change in ingredient & name of the dish.........

Rice Flakes & Cornmeal Ladoo

This year coming up with a different sweet for Diwali.An unique sweet with cornmeal.Hope you all will love it.

Ingredients

Rice flakes/Poha/Aval-1/2 cup

(slightly dry roasted,do not burn it)

Fine ground yellow cornmeal -1/2 cup

(Slightly dry roasted & powdered)

Desiccated coconut-5tsp

(Slightly dry roasted)

Sugar-1 cup

Cardamom-6

Fried nuts in 3tsp of ghee-1tbsp

Warm ghee-required amount for binding

(I used warm milk for binding)

Method

Powder rice flakes,cornmeal,cardamom & sugar to a semi smooth powder.Add the fried nuts,sprinkle warm milk or ghee little by little & shape it into round balls.

Note:If using milk store it in fridge for better shelf life.

Sponge Dosa

Ingredients

Idly rice-2 cups

Rice flakes(poha,aval)-1/4 cup

Buttermilk-3 to 4 cups

Salt to taste(i used 2tsp)

Cooking soda-1/4tsp

Oil-to make dosa

Method

Soak rice & aval separately in buttermilk for 10 to 12 hrs.Next day grind it with salt to a smooth batter.Mix cooking soda just before making the dosa.Heat a tawa,smear little oil & pour a ladle of batter & slightly spread it.Close lid & cook it only one side like oothapams on medium flame.Serve it with any chutney.

Courtesy:Mrs.Mallika Badrinath