Coconut chutney

Ingredients:


1.Coconut-1/2
2.Green chilli-3
3.Coriander leaves-1/4 bunch
4.Garlic flakes-2
5.Ginger-1/2 inch
6.Yogurt-1tbsp
7.Salt to tatse
8.Cumin seeds-1tsp


Preperation method:


1.Chop coconut,chilli and corinder leaves.
2.Grind all the ingredients and mix well.
3.Season the grinded chutney with uraddal,mustard,cumin seeds and curry leaves.


Serve this chutney with dosa,idli or with rice.

Ground nut chutney

Ingredients:

1.Ground nut-1/2 cup(roasted)

2.Onion-1 medimsize

3.Coriander leaves-1/4 bunch

4.Green chilli-2

5.Cumin seeds-1tsp

6.Garlic flakes-2

7.Salt to taste

8.Oil

Preperation method.

1.Chop the onion and fry them with a 2 tsp of oil .

2.Grind the all ingredients to make smooth paste by adding little water.

3.Seson it with cumin seeds,mustard,curry leaves and one red chilli with 2 tsp of oil.

Serve this chutney with idli or dosa.

Besan burfi

Ingredients:

1.Besan(gram flour)-1 cup

2.Sugar-1 cup

3.Ghee-1/2 cup

4.Cashew

Preperation method:

1.Take a pan and heat the ghee.
2.Roast the cashew till it changes to golden brown colour and keep aside.
3.In the same ghee roast the besan till it changes to golden brown colour(a nice aroma spreads in the kitchen),While doing this stir constantly.
4.Now sprinkle a little water and add the sugar and mix well.
5.Turn off heat and spread the besanmix in a plate.(apply the ghee to plate before pouring the besanmix).
6.Cut into diamond shapes after it had cooldown.

Set dosa

Ingredients:

1.Rice-2cups
2.Poha-1 cup
3.Yogurt-1 cup
4.Fenu greek seeds-1/2 tsp
5.Salt to taste
6.Oil

Preperation method:

1.Wash and soak the rice and fenugreek seeds for 2 hrs.
2.Wet poha with little water and grind the rice,fenugreek seeds and salt to taste together.
3.Keep the batter aside for 8 to 10 hrs.
4.Add the yogurt to the batter before making dosa.
5.Take a pan and heat it,and pour 1 tsp of oil and spread it.
6.Now pour the spoonful of batter on the pan and donot spread it .(The thickness of the batter should be such as when poured on the pan it should automatically set itself into fine thick circle).
7.Cook the dosa on bothsides on medium flame.

Serve this dosa with coconut chutney.

Paramannam

Ingredients:

1.Rice-1cup

2.Sugar -1 and 1/2cup

3.Milk-3cup

4.Cashew-10

5.Ghee-1/2 tbsp

Preperation method:

1.Wash the rice and cook the rice with 2 cups of milk.

2.Add the sugar to cooked rice,1 cup milk and again cook on medium flame and stir occassionally till sugar disolves.

3.Take another pan and heat the ghee and fry the cashew till it changes to golden brown colour.

4.Garnish the payasam with cashew.

Ginger chutney

Ingredients:

1.Ginger-1/2 cup(chopped)

2.Redchilli-6

3.Cumin seeds-1tsp

4.Menthi/fenugreek seeds-1tsp

5.Tamarind-small lemon size

6.Salt to taste

7.Sugar or jaggery-1tbsp

8.Oil-1tbsp

9.Chana dal-1tbsp

Preperation method:

1.Take a pan and heat the oil.Roast the cumin seeds and menthi seeds.

2.Add red chilli,ginger ,chan dal and tamarind.Roast all these on medium flame.

3.Grind the roasted one by adding little amount of water.

4.You can adjust sugar and salt according to your taste.

5.Season it with cumin seeds,mustard and curry leaves.

Serve this with idli,pesarattu,dosa etc.

Pesarattu

Ingredients:

1.Whole moong dal-2cup

2.Rice-3/4 cup

3.Green chilli-4

4.Ginger-2 inch

5.Salt to taste

Preperation method:

1.Soak the moongdal and rice for 4 to 5 hours.

2.Grind the chilli,ginger and salt and keep aside.

3.Grind the dal and rice by adding water like normal dosa batter.

4.Now add the both consistents and mix well.

5.Take a pan and heat it.Now take a spoonful batter and spread it on the pan like dosa.

6.Turn dosa and pour little oil on dosa and remove it from pan after 1 minute.

Serve this dosa with ginger chutney or any other choice of chutney.

Baby corn curry

Ingredients:

1.Baby corn-125grm

2.Tomato-4

3.Onion-1 medium size

4.Green chilli -3

5.Garam masala-1/2 tsp

6.Ginger garlic paste-1/2 tsp

7.Coriander leaves-few

8.Salt to taste

9.Oil-1tbsp

10.Turmeric powder-1/4 tsp

11.lCashew-25grm

12.Sugar-1tsp(optional)

13.Cumin seeds and mustard-1tsp

Preperation method:

1.Chop the baby corn,onion,tomato and green chilli.

2.Take a vessel and heat the oil.

3.Fry cumin seeds and mustard when they started to pop up add gingergarlic paste and onions.Stir occassionally on mediumflame.

4.Add baby corn and fry all together and stir occassionally.

5.Add chopped tomato and cook for 5 min.

6.Add turmeric powder,garammasala ,sugar and salt to taste.

7.Grind the cashew and add the powder to vessel and cook the curry for 2 min.

8.Garnish the curry with coriander leaves .

Serve hot with chapathi or poori.