Coriander leaves Puttanu dal coconut chutney (South Indian)

Ingredients

• Coconut ½ cup
• Puttanu dal  ¼ cup
• Coriander leaves ¼ cup
• Green chillies 3 or 4
• Salt
• Oil 1 tbspn
• Mustard
• Curry leaves
• Urad dal
• Chana dal

Method

• Blend chopped coconut, puttanu dal, Coriander leaves, green chillies & salt in mixer along with some water.
• Heat a pan add oil.
• Add mustard and wait until it crackles and then add Urad dal, chana dal curry leaves.
• Add this tempered oil, dal and curry leaves over the prepared chutney.
• Add some more water if required based on the consistency you need.
• Serve the chutney along with idly, dosa, bajjiya etc.

Jeera Rice recipe

Ingredients

• Rice 2 cups
• Jeera 2 tbspn
• Ghee ½ cup
• Water 4 cups
• Salt 1 tbspn
• Coriander leaves ¼ cup

 Method

• Boil rice with water in cooker.
• Spread the boiled rice on a plate and allow it to cool thoroughly. Add salt to it.
• Heat the pan, add ghee to it.
• Add the cooked rice and keep stirring for about 7 to 10 mins.
• Garnish it finely chopped coriander leaves.
• Jeera rice is ready to serve.

Aapam (soft dosa) served with coconut milk recipe

Ingredients

• Boil rice/Idly rice 4 cups
• Urad dal 1 and 1/2cup
• Methi/Fenu greek 1 tbspn
• oil

Method

• Soak Rice, Urad dal & methi for about 4 to 6 hrs.
• Grind it in mixer or grinder with some water and add salt as per your taste.
• Allow it to ferment (overnight).
• Mix the dosa mix thoroughly and add some water if required based on the consistency.
• Grease the dosa tawa with some oil.
• Take some dosa mix and pour it over the dosa tawa thickely & evenly.
• Apply 1 tbspn of oil on the dosa.
• Cover the dosa with a lid and allow it to bake for 2 mins in low flame.
• Open the lid and please do not turn the other side of the dosa.
• Maintain the dosa tawa in medium/low flame through out.
• Serve Aapam with coconut milk.

Coconut milk side dish recipe

Ingredients

• Coconut 1 cup
• Sugar ¼ cup

 Method

• Blend chopped coconut with some water and sugar.
• Once blended filter out the coconut dry waste.
• Serve Aapam with the coconut milk.

Methi Paratha recipe

Ingrediants

• Wheat powder/Aatta 3 cups
• Methi 2 cups
• Chillie powder ½ tbspn
• Turmeric powder ¼ tbspn
• Curds ¼ cup
• Salt
• Ghee 2 to 3 tbspn
• Oil

 Method

• Mix atta with grated methi, chillie powder, curds & salt.
• Keep adding water simultaneously and make a dough out of it.
• Add ghee to the mixed dough and keep it aside for about ½ hour for gluten formation (protein).
• Take a ball out of the dough.
• Roll the dough to parathas in circular shape.
• Heat the roti tawa add some oil.
• Place the rolled paratha on the tawa until fried thouroughly.
• Turn the other side of the paratha and add some oil.
• Once both the side of parathas are fried serve it with some curds or butter.

Pav bhaji recipe

Ingredients

• 2 Potatoes
• 1 capsicum
• ½ cup Cauliflower
• ¼ cup Onion
• ¼ cup Tomatoes
• 1 tbspn Pav bhaji masala powder
• 2 tbspn butter
• Salt
• 2 tbspn oil

Method

• Boil and mash potatoes, Cauliflower.
• Heat the pan, add oil and add finely chopped onion, tomatoes & capsicum.
• Add Pav bhaji masala powder.
• Add Salt to taste.
• Boil the mix for 7 to 10 mins.
• Add 2 tbpn of butter and serve with Pav.

Poha recipe

Ingredients

• Poha (Pressed rice) 2 cups
• Onion 2
• Potato 1(optional)
• Green chillies 2
• Coriander leaves
• Oil 3-5 tbspn
• Mustard
• Groundnuts few
• Curry leaves few
• Turmeric powder
• Salt

 Method

• There are poha of 2 types one which is very thin and the other thicker in quality.
• Choose the poha of thicker quality.
• Soak poha in vessel filled with water until it becomes little soft (for about 10 mins).
• Stain the water completely and squeeze them so that they are drained well.
• Boil potatoes in cooker for 5 mins.
• Heat the pan and add some oil.
• Add mustard, groundnut,curry leaves,finely chopped onions, sliced potatoes and green chillies.
• Add soaked poha, turmeric powder & salt to taste.
• Garnish with coriander leaves and sev.
• Aaloo poha is ready to serve.