Onion, Garlic spicy chutney

 Ingrediens:

onions - 2

tomato - 2 

garlic - 8 nos. (big)

red chillies - 2-3 (according to spice level)

oil - 2 tsp 

channa dal - 1 tsp

asafoetida - 1.8 tsp

salt to taste

Mustard Seeds - 1/4 tsp

Tamarind - small piece or 1/4 tsp tamarind paste

curry leaves

Saute in 1 tsp oilchanna dal and  red chillies till channa dal become golden brown in colour.  Then chopped onions, and garlic saute till the onions are cooked well (do not brown the onions).  Now add chopped tomatoes, tamarind and salt.  Cook till the tomato is well cooked.   Switch off the stove and leave it to cool.

Grind the above sauteed mixture in a mixie jar and then remove it to a bowl.  Now in a small kadai add 1 tsp oil and when the oil is hot add mustard seeds and when it splutters add curry leaves and asafoetida.  Then add it to the ground mixture.  This goes well with idli, dosa etc.

Tomato Onion Chutney

 Ingredients:

Onion - 1 big size

tomatoes - 3-4 big size

Garlic - 6-8 nos.

green chillies - 2-4 nos (depending upon spice requirement)

Jeera - 1/4 tsp

tamarind paste - 1/4 tsp

oil 2 - 3 tsp

salt as per taste

in a kadai add oil and when the oil is hot add jeera and then add chopped onions, chopped green chillies and garlic.  Saute till the onion becomes translucent.  Now add chopped tomatoes and tamarind paste.  Saute till tomatoes are well cooked add salt and switch of the stove.  Now add chopped coriander leaves and leave it to cool.  Grind the whole mixture to a coarse paste.   No need to add tadka for this chutney.  this goes well with idli, dosa etc.  This can be had with rice and ghee.  

Sprouts Salad

 

Ingredients 

1/2 cup of moong dal sprouts

2 tsp onion chopped

3-4 tsp of tomatoes chopped 

1/8 tsp black pepper powder

Lemon juice

Salt to taste

Mix all the ingredients and enjoy. ( you can also add finely grated carrots and chopped cucumber)

Simple and Quick Gottu Rasam

 Ingredients:

Tomatoes - 2 small 

Garlic - 4-5 nos chopped (optional)

To grind:

Tamarind paste - 2 to 3 tsp or tamarind pulp from a small gooseberry size tamarind

Coriander Seeds - 1 tsp

Black Pepper - 1/2 tsp

Cumind Seeds - 1/2 tsp

Red Chilli - 1 to 2 nos.

Curry Leaves few 

Salt to taste

Jaggery -  1/2 tsp (optional)

Tempering:

Ghee/oil  - 1 tsp

Mustard Seeds - 1/4 tsp

Cumin Seeds - 1/4 tsp

Asafoetida powder - 1/8 tsp

Few Curry Leaves

Garnishing:

Coriander Leaves

In a mixer jar add all the ingredients listed under grinding and grind it to a coarse paste by adding enough water.

In a pot add Oil/Ghee and when it is hot enough add Mustard Seeds.  After it crackles add asafoetida powder, cumin seeds and curry leaves and saute for few seconds.

Ginger Thogayal

 Ingredients

Ginger - 1/3 cup (chopped)

Urad dal - 3 tablespoon

Channa dal - 1 tablespoon

Red Chillies - 2 to 3 numbers

Whole asafoetida - small piece

Curry Leaf - 3 strips

Oil - 1 1/2 tsp

Tamarind - Small gooseberry size

Jaggery/sugar - 1/2 tsp

salt to taste

In a kadai add 1 tsp oil and saute urad dal, channa dal, asafoetida, red chillies till the dal turn golden brown colour.  Now add the tamarind and curry leave, saute for a minute and remove it to a small bowl.  Now add 1/2 tsp oil and saute the ginger till it changes colour slightly need not do it till they become brown.  After it is done remove from fire.  Cool all the above items.

Now add everything to a mixer jar except ginger and dry grind it to coarse powder.  Now add the ginger and run for a while and after that add around two table spoons of water, salt and jaggery/sugar and grind it to a coarse paste.   You can do tempering if you want with gingly oil and mustard seeds and pour it on top of the thogayal.  This goes well with rice and ghee, dosa, idli, pongal etc.  

Peanut Salad

 Ingredients

Raw peanuts - 1cup

Carrot - 1 (shredded)

Onion - 1/2 (chopped)

Coriander leaves (chopped)

Lemon juice

Green chillies/Black pepper powder

Salt to taste

Soak the peanuts for 6 hours and then pressure cook for 7 whistles.

Drain the peanuts and mix in a bowl raw peanuts and all the above ingredients.  

Vazhaipoo (banana flower) curd Kootu

 

Ingredients:

Vazhaipoo - 1 small size

Turmeric powder - 1/8 tsp

Coconut - 2 to 3 tbsp

Green Chillies - 1 to 2 (Can be increased according to your spice level)

Cumin Seeds - 1/2 tsp

Rice flour - 1/2 tsp

Ginger - small piece

Coconut oil - 1 tsp

Mustard seeds - 1/2 tsp

Asafoetids powder - 1/4 tsp

Beaten Curd - 3 to 4 ladles

Curry leaves

Salt to taste

Clean the vazhaipoo and chop them into small pieces.  Pressure cook the chopped vazhaipoo adding little water and turmeric powder.   Grind the coconut, green chillies, cumin seeds, ginger and rice flour into a smooth paste.

In a pan add 1 tsp coconut oil and when it is hot add mustard seeds. When it finishes crackling add curry leaves and asafoetida powder.   Now add the coocked vazhaipoo with the water,  the ground coconut paste and salt to it.  Allow it to boil and switch off the stove.  When it cooks add 3 to 4 ladles of beaten curd and mix well.

Chinese Bhel (Air Fryer)

Ingredients:

2 pack Hakka noddles

1 big white onion

2 bunch spring onions

1/2 green pepper

1/2 red pepper 

 1/2 yellow pepper

1 big carrot 

1/4 cabbage

4 cloves garlic 

1 inch ginger

Chilli flakes

2 spoons oil

3-4 tablespoon Corn starch

1/2 tsp Sezhwan Sauce

2 tbsp ketchup

2 tbsp soy sauce

1) Boil the 2 pack of noodles and once cooked drain, separate them with some oil on it and then mix it with corn starch.

2) Air fry the noodles in 2 batches 350 degrees for about 10-15 mins each batch and keep flipping the noodles every 5 mins so it doesn’t burn. 

Recipe

1) Heat oil in a pan and add thinly sliced onions and sauté until cooked and transparent.

2) Add finely chopped Garlic and ginger  and saute for 2-3 mins.

3) Add all thinly sliced veggies and saute till 1/2 cooked.

4) Next add salt for veggies and then all the sauces in the sauce section and mix the veggies well, cook for another 3-5 mins and iff the stove while it’s still crunchy.

5) Now mix the crunch noodle to the veggies by separating the noodles with hand before mixing. Add some ketchup and spring onions at end and mix well.

Peanut Urundai

 Ingredients

Roasted Peanuts - 1 cup

Jaggery - 1/2 - 3/4 (cup)

(If need less sugar use only 1/2 cup.  I used only 1/2 cup)

In a pan add the jaggery and 1/2 cup of water.   Wait till you get a hard syrup consistency.  This can be checked by adding water in a small cup and drop the syrup and check.  It it is loose, it is called tomato consistency, next consistency will be little hard and if you drop the syrup ball from water and drop it on any plate a sound will come and when you stretch it it will stretch like a rubber band.  After sometime when you take the syrup ball from water and you will be able to break it.  This is the consistency we need for making peanut balls.  Now switch off the stove and add the peanuts, mix it well with the jaggery syrup and then drop it in a plate.   When it is little warm start making balls with your hand.

Tamarind Upma

 Ingredients:

Rice flour - 1 cup

Curd - 1 cup

Red Chillies - 3 to 4

Channa dal - 2 tsp

Mustard Seeds - 1/2 tsp

Tamarind paste - 3 Tsp

Sesame Seed Oil - 3 tbsp

Asafoetida - 1 small piece

Salt to taste

Mix the rice flour with tamarind paste, salt and 1 1/2 cups of water.

In a kadai add sesame oil and when it is hot add mustard seeds. After it cracked add channa dal, asafoetida, split red chillies and saute till the channa dal becomes golden brown colour. Now add the rice flour curd mixture. Satee till the rice flour is completely cooked. If you touch the mixture lightly it should not stick to your hands.  If you like you can add more oil and wait for crumble texture. The mixture can be microwaved without adding extra oil.  Then switch off the stove and serve hot. 

Simple Bread Roll with Apple pie filling

 Ingredients

Bread slices - 4

Apple - 1

Jaggery - 2 tsp

Butter 2 tsp

White sugar powder - 2 tsp

Cinnamon powder - 1/2 tsp

Mix white sugar powder and cinnamon powder and keep it aside.

In a pan add 1/2 tsp butter, chopped apple and jaggery and saute till the liquid reduces and not mushy. Switch off the stove.

Flatten the bread with the help of rolling pin and keep the Apple filling one side of the bread and roll it.  In a tawa add butter and toast the bread roll till it is completely toasted. Remove from the tawa and sieve the cinnamon sugar powder on top of the bread roll. Enjoy when it is hot.

Iyengar Bakery style open Bread Toast

Ingredients

Bread slices

Carrots - 2 grated

Cabbage - 1/4 cup chopped

Capsicum - 2 tsp

Onion - 1 big chopped

Tomato - 1 chopped

Green Chilli - 1 no. chopped

Red Chilli Powder - 1/2 tsp (as per the spice level reduce or increase it)

Garam Masala Powder - 1/8 tsp

Chat masala - 1/4 tsp

Coriander Leaves - 2 tbsp chopped

Oil - 2 tsp

Cumin Seeds - 1/4 tsp

Salt to taste 

In a pan add oil and when the oil is hot add mustard seeds and then cumin seeds.  Then add chopped onion, green chilli and saute till onion becomes translucent. Then add chopped tomato and saute, then add chopped cabbage, carrot and capsicum and saute till they are half cooked.  Now add red chilli powder, chat masala, garam masala powder and saute till the raw smell goes.  Switch off the stove and add chopped coriander leaves and mix. 

In a tawa toast the bread with butter on one side and flip it.  Now spread tomato ketchup on top of the toasted side of the bread and also add the cooked vegetables and toast the bread.  Then flip the vegetables sides to the bottom of the tawa toast  and remove it from the tawa. This is a open bread toast.   

Mysore Pak

 Ingredients

Besan Flour - 1 rice cup

Sugar - 2 1/2 rice cup

Ghee - around 1 1/2 cup

In a kadai lightly roast the Besan flour without change in colour and when aroma starts coming switch off the stove and remove it to a plate.  Sieve the flour after it gets cooled.

Keep a plate coated with ghee.

Clean the kadai and add sugar and 1 cup of water and make one string consistency sugar syrup.  Now add the roasted Besan flour and keep stirring.  When everything combines start adding warm ghee little by little.  You will see the mixture getting thick. Add ghee till you see holes forming at the sides of the kadai. Also if you drop the mixture it will form a ribbon consistency. Remove from the fire and drop the whole mixture to the plate coated with ghee,   When it cools a bit cut in the desired shape as you wish and store it in a air tight container.  .