Avacado Chutney

This chutney is a welcome change to the traditional chutneys. It is healthy and has good fat content. It goes very well with idli, dosas and as a side for rice. 

Whats more, this is a big hit with the little man! 

Thanks to my sis-in-law,Divya, for getting me hooked to it

Ingredients:
1 medium avacado
1 medium tomato
1bunch corainder leaves
3-4  cloves garlic (Yes I am a garlic lover and I don't deny it)
2 chillies (add more to make it spicy!)
some curry leaves
1 tsp jeera
1 tsp lemon juice
Salt
Oil


Method:

1. Heat oil and fry cumin seeds
2. Add chopped tomato, coriander leaves, garlic, chillies and curry leaves and fry till tomato is done
3. Let it cool
4. In a grinder add the fried ingredients along with chopped avacado and some water
5. Grind it till smooth paste. 
6. Add salt and lemon juice and give a pulse to mix well

Variation:

Tip:
Adding lemon prevents the chutney from losing its green color and gives a tangy taste

Add bell pepper while frying to give extra zing! Thanks Preethi for the tip!

Coconut Chutney

Traditional coconut chutney with a twist. Goes well with idli and dosas!
Replace Pudina leaves with Methi  or coriander leaves for a different chutney altogether!

Ingredients:
Cocount Grated
Pudina (Mint leaves)/Methi (Fenugreek leaves)/ Coriander leaves
Chillies
Tamarind
Garlic
Jeera
Salt
Oil

Method:

1. Fry the leaves in Oil along with chillies
2. Grate coconut if pieces
3. Add fried leaves
4. Add garlic, jeera, tamarind and salt and grind
5. You can refrigerate for a few days

Sheera

Sheera is one of the few sweet dishes I love. The combination with Kaala chana fry and Puri is palin awesome! I distinctly remember having this at a pooja where kids were invited. The taste from childhood still lingers...

Ingredients
1 cup sooji
¾ cup sugar
3 tbsp ghee
1 cup milk
¼ cup raisins
¼ cup slivered almonds, toasted
¼ cup cashew pieces, toasted
2-3 cardamom pods (lightly crushed)
pinch of saffron
pinch of freshly grated nutmeg

Method:

1. In a flat pan on medium high, heat the ghee and add the semolina when just melted.
2. Keep stirring continuously so as not to burn, til the semolina turns light brown in color and a nutty fragrance is emitted.
3. Add the raisins. This may take up to 5-6 minutes.
4. Simultaneously on another burner gently bring the milk to a low boil
5. Add the saffron and let it seep for 5 minutes.
6. Add the warmed saffron milk slowly, while stirring, to the toasted semolina, raisin and ghee mixture so as not to form any lumps.
7. Stir to combine well, reduce the heat to low, cover and let simmer for 4-5 minutes.
8. Stir and add the sugar, nuts, freshly grated nutmeg and the cardamom pods.
9. Cover and let cook for an additional 5 minutes.

Serve immediately and enjoy!

Pesarattu

Pesarattu is a another kind of dosa made with moong dal. It does not need fermentation. I think its usually served for breakfast, but we have it at all meal times :)

Having heard a lot from my friends from AP, I finally gave it a try. It is tasty and very filling. Whats more, you dont have to wait for it to ferment and is so healthy! A tasty and healthy meal in minutes! Wow, I can see shedding those pounds :D

INGREDIENTS :

1 Cup ( about 250 ml ) whole MOONG
1 table spoon rice
4 green chilies
About 1 in. long ginger piece
2 teaspoons cumin seeds
Salt to taste

PREPARATION

1. Mix all ingredients and and soak the mixture in water for some hours (At least 3 , if you are in a hurry).
2. Drain and grind the mixture with water to a smooth paste till it is frothy.
3. Add salt and cumin seeds according to taste.
4. Keep aside.
5. Keep the frying pan on medium heat and grease it with little oil.
6. Pour one or 2 spoonful of paste on it and spread it into a thin round layer like how you make dosa.
7. Sprinkle finely cut onions and cumin seeds for extra crunch.
8. Cover with a lid and cook until the edges become brown. Then flip the Pesarattu over.
9. Cook it for about 2 minutes , just enugh so that it does not get burnt.
10. Serve hot with Peanut chutney.

Vegetable Stew

This dish is an easier version of avial. Quick and easy to prepare with your frozen mixed veggie packet off the freezer.

Ingredients:

1. Assorted vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers) - 4 cups , chopped
2. Onions -2, sliced
3. Green cardamoms - 4, whole
4. Cloves -4
5. Cinnamon stick - 1 "
6. Chilies -2
7. Ginger-2 , cut lengthwise
8. Black peppercorns- 1 tsp, coarsely crushed
9. Coconut milk- 2 cups
10. Water - 2 cups
11. Oil - 4 tbsp
12. few curry leaves
13. salt to taste

Method:

1. Heat oil in a pan.
2. Add the green cardamoms, cloves and cinnamon when oil is hot and fry for a few seconds.
3. Then add the chillies, ginger and sliced onions and saute on medium heat for 2 min or till the onions are transparent
4. Add the vegetables, curry leaves, salt and water.
5. Cover and cook on low heat till the vegetables are cooked.
6. Add the peppercorns and the coconut milk.
7. Simmer on very low heat (so that the coconut milk does not curdle) for a min.

Serves 4
Serving Suggestion: Coconut Rice