Cocunut chutney

This chutney is a great side dish for Uthappam....

Ingredients:

1 fresh coconut (grated) or 100gms of desicated shredded coconut
3 fresh green chilies or as per taste
3 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
2 tbsp groundnuts(roasted)
Salt To Taste

Method:
1.Grind coarsely all the ingredients in a blender to a paste and serve.

Indian style savoury pancakes ( Uthappam)

Here's a delicious, spicy uttapam/savoury pancake recipe . Fully vegeterian recipe..
Ingredients :

2 cup rice

1 cup split black gram lentil ( urad  dal)

3 onion chopped finely
2 tomato chopped finely
a piece ginger chopped finely
2 green chillies chopped finely ( you can add more)
2 tsp coriander leaves chopped finely

1 cup cabbage (patta gobi)

1 carrot grated

1 1/2 tsp salt

1/2 tsp red chilly powder (optional)

oil for cooking

Method:
1.Soak rice and lentil separately for about 6 hours.Then grind them separately.
Mix them in a container and add salt. Cover and leave for fermentation for 12 hours.

2.Mix all  vegetables and spices in the batter.

3.Heat a non stick pan/tawa and spread 1 tbsp batter on it.

Cook at low flame and grease it on the corners and turn it to cook the other side.

If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook it at low flame to make it tastier.

4 Serve it hot with coriander cutney or coconut chutney.

IF YOU WANT TO MAKE IT WITHOUT ANY HASSLES, PLEASE USE READYMADE DOSA OR UTHAPPAM BATTER POWDER.Follow the instructions to make the batter .Add the veges and the spices to take these panckes/uthappam.




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Green Tomato Chutney/Relish

Ingredients:
1kg of halved green tomatoes
1 big  onion sliced
1tsp oil
1tsp mustard seeds
2 red dried chillies
1tsp roasted cumin powder
Green chillies chopped ( according to the taste)
(Alternatively add 1-2 tsp of green curry paste)
3-4 tbsp of tamrind chutney (adjust according to taste)
1/2 tsp salt



Method:
1.Heat oil in a wok.Add mustrd seeds and dried red chillies. When mustard seeds starts to crackle,add onions.Fry fill it is just cooked ,add tomatoes.
2.Add 1/2 tsp salt,cumin powder and green chillies or green curry paste.Simmer the heat.Cover the wok and let the tomatoes cook.
3.Add Tamarind paste and put the heat on medium high. Stir till the chutney thickens .Cool and bottle the chutney.
Keep in fridge for use.

Tamarind chutney

Tamarind Chutney
This tangy chutney can be used as a dip or stir-in sauce for numerous Indian snacks.

Ingredients:
•200 gms tamarind (remove seeds)
•150 gms jaggery
•2 cups water
•1 tsp salt
•Red chilli powder as per taste

Preparation:
•Put the tamarind,  jaggery and water in a saucepan and cook on a medium flame till the tamarind gets soft.
•Turn off flame and allow the mixture to cool.
•Use a food processor or hand blender to blend mixture together into a smooth sauce.
•Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
•Bring the sauce to a boil and turn off.
•Allow to cool, then chill and serve.This chutney can be used as accompaniment to samosas,pakoras,bhajjis,dahi vada..........

Cauliflower ,peas and potato spicy curry (Phulkopir dalna)

Ingredients :                                                                            

1 whole Cauliflower,cut into medium sized florets

3 medium sized potatoes ,peeled and cubed( medium)

1/2 cup peas ( can use frozen peas)

1 big tomato chopped or 1/2 can of chopped tomato

1tsp turmeric powder

2 tsp cumin powder

1tbsp ginger paste

1tsp chilli powder ( optional)

salt to taste

1tsp cumin seeds

3tbsp oil

1tsp garam masala powder

Handful of chopped fresh coriander leaves.

Method:

Heat 2 tbsp oil in a wok and add the cauliflower florets. Fry for 4-5 minuts . Take them out and keep in a bowl.

Add 1tbsp of oil to the heated wok.Add cumin seeds and wait till it crackle. Then add potato cubes and fry till light golden colour is acheived.

To this add,ginger paste,chopped tomato, all the other spices and fry till the oil seaparates. This may take approx 5-7 mts in med-high heat. Add peas and 1cup of water .Season with salt .Cover the wok with lid  and simmer the heat.

When the potatos are half done,add the cauliflower florets .Increase the heat to medium  and cook covered till the potatoes are cooked .

Add chopped coriander and garam masala and increase the heat. Stir the curry ,till you get the desired gravy consistency.

Serve hot with rice or chapatti.

Bihari kebab wraps

This particular dish is one of my favourites...

Ingredients:
250gms cubed chicken breast
Marinade:
2tbsp yoghurt
1tsp garlic paste
1tsp ginger paste
1tbsp lemon juice
2tsp of roasted and ground cumin seeds
2tsp of roasted and ground coriander seeds
1tsp grm masala powder
1tbsp mustard oil
Salt to taste

For wraps and the filling:
2cups of standard flour/ wholemeal flour
2tsp of oil
salt
1 medium onion thinly sliced
1 medium toato thinly sliced
1 capsicum thinly sliced
1/2 cup of thinly sliced cucumber.

Method:
Marinate the chicken pieces in the marinade and keep aside for atleast two hours. Thread the chicken pieces in skewers.Grill in a BBQ plate or hot oven at 240C for 10-15mts till chicken is cooked.
Make  chappati dough with the flour by mixing oil and salt to it. Roll chapattis and cook them. Once the chappatis have cooled ,fill them with salad and chicken.Roll tightly and serve with salad and lemon slices on the side.
You ca change the taste by adding green chutney or raita.

Saag ( Seasoned pureed greens)

Lot of my friends and collegues asked me to write this recipe...Different greens give different taste to the saag.

Ingredients:
A bunch of Spinach
A bunch of Silverbeet
A bunch of Methi ( fenugreek) leaves
A handful of coriander leaves
1 medium tomato
1 small carrot
1tsp chilli powder
1 tsp cumin seeds
3 green chillies(optional)
3 red chillies
Salt
2tbsp cream( optional)

Method:
 FInely chop the tomato. Remove the stalks of spinach leaves,silverbeet and fenugreek,wash well and chop finely.Peel and grate the carrot.
In a skillet ,cook tomatoes and grated carrots for a while.Add the chopped leaves,chilli powder and salt in 1/2 cup water for -7 minutes.
(Optional:When cooled a bit,puree the greens  in  blender).
Heat oil,add cumin seeds and redchillies.Add the greens(pureed greens) and stir fry in medium high heat ,till the puree is reduced to half. Drizzle cream and serve hot with rice, naan or paratha.