GREEN COCONUT CHUTNEY

INGREDIENT :-


Grated Coconut - 1/2 cup
Roasted split chickpeas - 3tbsp
Green chili - 4
Ginger - 1 inch
Cilantro - 3tbsp
Tamarind - size of a grape fruit
Salt to taste


FOR SEASONING :-


Mustard Seeds - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves - 4
Red chilli - 1


METHOD :-


1. Grind all the above ingredients with a little water into a paste.
2. For seasoning add 1 tsp oil, little mustard and when the mustard starts crackling add curry leaves, red chilli and urad dal.

MASALA DOSA

INGREDIENT :-


Idli rice or parboiled rice - 2 cup
Urad dal - 1/2 cup
Poha (beaten rice) - 1/4 cup (optional)
Sugar - 3 tsp
Salt - 1 tbsp
Chana dal - 1/4 cup


METHOD :-


1. Soak rice, urad dal and chana dal in separate vessel with sufficient water. Soak for 6-7 hours or overnight.
2. Then grind the contents separately to a smooth paste adding water as required and mix well. Add water as required until you get a pouring consistency.
3. Now add sugar, salt and mix well.
4. Cover and keep aside in a warm place for at least 7 hours. During this time the batter raises and reaches approximately two and a half times the original volume. So make sure you use a big enough container for the dosa batter.

THOUTHE KODEL

INGREDIENTS :-


Thouthe - 1
Tamarind
Jaggery - 1 1/2 tsp
Water - 4 cups
Mustard seeds - 1 tsp
Urad dal - 1tsp
Coriander seeds - 2tbsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Red chillies - 8
Turmeric powder - 1/4 tsp
Garlic - 3
Onion - 1 cup

Coconut - 1 cup

FOR SEASONING :-


Garlic - 3 pods
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves - 5
Red chillies - 1
Oil - 2 tsp


METHOD :-


1. Heat oil in a pan and roast mustard seeds,urad dal,coriander seeds, cumin seeds, fenugreek seeds and red chillies for few minutes.
2. Put the above ingredients into a mixer jar,add turmeric,garlic,onion and coconut and grind to a fine paste. Keep this aside.
3. In a big vessel put 3 cups water,add tamarind and jaggery and chopped thouthe and cover and cook this till thouthe is almost done.
4. Now add the above ground coconut masala paste and salt and mix well and cook for 5 to 8 minutes.
5. In a small place add oil,when hot add mustard seeds and urad dal,when mustard seeds pop add crushed garlic,curry leaves and red chillies.fry till the garlic turns brown.Pour over the thouthe kodel.


Serve with rice.

MASAL PURI CHAAT

INGREDIENTS :-


Pani Puris
Tomatoes - 1
Onion - 1
Fine Sev - 1 cup
Salt
Mint chutney
Tamrind chutney
Cilantro


FOR RAGADA :-


Dry Peas - 1 1/2 cup
Turmeric powder - 1/4 tsp
Red chilli Powder - 1 tsp
Corriander Powder - 1 tsp
Onion - 1 cup
Garlic - 3 cloves
Garam masala - 1/4 tsp
Chaat Masala - 1/2 tsp
Ginger- 1 inch
Cilantro - 1/2 cup
Green Chillies - 2

METHOD :-


1. Soak peas overnightand boil it with little salt and keep aside.
2. Place remaining ragada ingredients in a blender with 1/2 cup of boiled peas and blend to a fine paste.
3. Add this paste to the peas and bring it to a boil and let it boil for 10 mins and add salt.
4. Take puris in a plate, flatten them by pressing down with the palm.
5. Pour 2 layes of ragada on top of the crushed puris.
6. Next pour 1 tsp of mint chutney and tamrind chutney.
7. Sprinkle chopped onions, tomatos, sev and cilantro.


Serve hot.

BANANA HALWA

INGREDIENTS :-


Banana - 15
Ghee - 1 tbsp
Sugar - 1/4 cup
Almond - 2tsp
Cashew - 2tsp


METHOD :-


1. Heat ghee in a pan and add mashed banana and saute tiill it turns brown.
2. Now add sugar and saute till it turns black in a medium flame.
3. Add almond and cashew and mix well.
4. Greece the bowl with ghee and transfer the halwa to the bowl.
5. Let it cool down for atleast 2 hrs and then cut into pieces.

EGG FRIED RICE

INGREDIENTS :-


Egg - 2
Peas - 1/2 cup
Carrot - 1/2 cup
Onion - 1 cup
Ginger Garlic paste - 1 tsp
Red chilli sauce - 1 tbsp
Soya sauce - 1 tbsp
Ketchep - 1 tsp
Oil - 2 tbsp
Pepper - 1/4 tsp
Salt to taste
Spring Onion - 1/4 cup
Cilantro to garnish


METHODS :-


1. Heat oil in a pan and add onions and saute till it turns transparent.
2. Add chilli sauce, soya sauce and ketchep and saute for 1 mins.
3. Now add ginger garlic paste and mixed vegetables(peas, carrot, beans) and saute for 5 mins.
4. Add rice and mix well and add some salt.
5. In a separate pan fry egg and add salt, pepper. cut it into small pieces (scrambled eggs).
6. Mix egg to the rice mixture and garnish with spring onion or cilantro.


Serve hot.

EGG MASALA

INGREDIENTS :-


Egg - 4
Onion - 1 cup
Tomato - 2 cup
Ginger Garlic paste - 1 tbsp
Oil - 1 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1/2 tsp
Garam masala - 1/2 tsp
Cilantro - 1/4 cup
Turmeric powder - 1/4 tsp
Salt to taste.


METHOD :-


1. Boil the egg and keep aside.
2. In a pan heat oil and add onion and saute till the onion are transparent in color.
3. Add ginger garlic paste, tomato and salt and saute till it becomes soft and starts separating oil.
4. Now add garam masala, chilli powder, turmeric powder and coriander powder and half a cup of water and
  bring it to boil.
5. Cut the boiled egg into half and add it to masala.
6. Garnish with cilantro.


Serve with rice.