Idly 'n' Chutney

Ingredients:

• 1 Cup Urad dal
• 1/4 cup Poha*
• 2 cups Idly ravva (usually dal and ravva are taken in 1:2 ratio)

Method:

• Soak Urad dal,poha together and idly ravva separately for 6-8 hours.
• Drain and grind the soaked urad dal to smooth batter to a medium tight consistency.
• Drain out all the water from the soaked idly ravva by squeezing it tightly and add to the batter and mix well.
• Leave this to ferment overnight or at least 8hrs.
• You can see an increase in the volume of the batter.
• Add salt as required and mix well.
• Put the batter in the idly plates and steam them for about 10-13 mts.(pierce a knife to check, if idly is not cooked completely batter will stick to the knife)
• Remove and leave it for a minute.Now run a spoon under each idly carefully to remove it from the idly plate.
• Serve hot with sambar, coconut chutnet or idly karam podi.

* Adding poha will give very soft idlies.

Coconut chutney:


Ingredients:

• 1 cup Fresh coconut, grated
• 1/4 cup Putnalu (roasted chick peas/dalia)
• 4-5 Green chillies
• 1/2 tbsp Tamarind pulp
• Salt to taste
• 1/4 cup milk

For Seasoning:

• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 1 tsp Cumin seeds
• 2 red chillies
• A pinch of Hing
• Few Curry leaves
• 1 tsp oil.

Method:

• Grind coconut, putnalu, green chillies, tamarind pulp , salt and milk together to a very smooth paste.
• heat oil in a pan and add mustard seeds & cumin seeds,when they start crackling add urad dal, red chillies, hing and curry leaves.
• When urad dal changes color pour this on the coconut chutney and Serve.

Matar Paneer

Ingredients:

• 100 gms paneer, cubed
• 2 Cups Peas (frozen or fresh, i used fresh peas)
• 2 medium Onions, chopped
• 5 Cloves garlic, chopped
• 1 inch ginger, chopped
• 2 green chillies, chopped
• 2 large tomatoes, chopped
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1/2 tsp chilli powder
• 1 bay leaf
• 1/2 cup milk
• 1 tbsp oil
• 1 tsp garam masala powder
• Salt to taste
• Chopped cilantro

Method:

• Heat oil in a pan and fry paneer cubes to light brown color and remove.

• In the same pan add bay leaf,chopped onion, ginger, garlic , green chillies and fry till soft.

• Add chopped tomatoes and cook till tomatoes are completely mashed.

• Remove this mixture and grind to a smooth paste when cool.

• Cook this gravy adding some salt, turmeric powder, chilli powder,garam masala powder.Add the milk,and boiled peas.

• Cover and cook till oil separates.Now add the fried paneer, simmer and cook for 3-5 minutes.

• Garnish with chopped cilantro and serve hot with roti or rice.

Baingan Bharta

Ingredients:

• 1 Big Eggplant (brinjal)
• 1 Onion, finely chopped
• 2 Tomatoes, chopped
• 3 Green chillies, finely chopped
• 1 tsp Ginger-garlic paste
• 1/2 tsp Chilli powder
• 1/2 tsp garam masala powder
• 1/4 tsp Turmeric powder
• A large pinch of Hing
• 2 tbsp Oil
• Salt to taste
• Chopped Cilantro to garnish

Method:

• Pierce eggplant with fork and microwave it for 8 mts.If using a gas top, cook eggplant on medium flame till soft.
• Remove the skin, mash it and keep aside.
• Heat oil in a pan and add hing, onions and fry till golden brown.
• Add ginger garlic paste, green chillies and fry for a minute.
• Add tomatoes , salt, chilli powder, garam masala powder and cook till tomatoes are mashed and oil starts separating.
• Add the mashed eggplant to it and mix well.Cook for a couple of minutes.
• Garnish with cilantro and serve hot.

Gajar Halwa

Ingredients:

• 1 lb Carrots, grated
• 3 Cups Milk
• 2 tbsp Ghee
• 1 Cup Sugar
• 1 tsp Green Cardamom powder
• 3 tbsp Cashew and Almonds, chopped.

Method:

• Heat ghee in a thick bottom pan and add carrots.
• Cook on medium heat for 8-10 mts till carrots are soft.
• Add milk and cardamom powder and cook till milk is reduced.
• Add sugar and mix well and continue cooking until dry.
• Garnish with Cashews and almonds.

Jeera Aloo

Ingredients:

• 5 Large potatoes, boiled and cubed
• 2 tsp Cumin seeds
• 1 tsp chilli powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Dry mango powder
• 1/2 tsp Cumin powder
• Salt to taste
• 4 tbsp Oil
• 4 tbsp Cilantro, chopped

Method:

• Heat oil in a pan and add cumin seeds and fry till they start crackling.
• Add potatoes and fry potatoes till golden brown.
• Add turmeric powder, cumin powder,chilli powder, salt, dry mango powder and fry till potatoes are crisp.
• Garnish with chopped cilantro and serve hot.