ChocoPeanut Butter

Ingredients:

Roasted peanuts - 105 g
Cocoa Powder - 15 g
Brown sugar - 57 g
Oil - 1 1/2 tbsp
Salt - a pinch

Method:

• Blend the roasted peanuts till it leaves oil.
• Now add salt, sugar and blend.
• Add in cocoa powder and blend.
• Now add oil and blend it.
• Blend it desired consistency.

Note:

• Add oil accordingly, while blending to get desired consistency.

Peanut Butter

Ingredients:

Roasted peanuts - 105 g
Honey - 3/4 tbsp
Oil - 3 tsp
Salt - a pinch

Method:

• Blend the roasted peanuts till it leaves oil.
• Now add salt, honey and oil.
• Blend it desired consistency.

Note:

• To add extra flavour I added 2 tbsp of biscoff spread.
• This is purely optional.
• Add oil accordingly, while blending to get desired consistency.

Ingredients:

Aloo Tikki - 3
Buns - 3
Pizza sauce - 2 tbsp
Tomato sauce - 2 tbsp
Cheese - 1/4 cup (grated)
Chaat masala - 1 tsp
Butter - 3 tbsp

Method:

• Cut the buns into half and set aside.
• Fry the tikkis and set aside.
• Heat a pan and add a tbsp of butter.
• Toast the bun slices and set aside.
• Now to once slice spread the pizza sauce and add grated cheese.
• Place a tikki and top with cheese.
• Sprinkle chaat masala.
• Apply tomato sauce in other bun slice.
• Place this on top of tikki.
• Serve hot.

Note:

• You can apply green chutney and top it with tikki.
• Then place onion rings and sprinkle chaat masala.
• You can try different variations too.

Aloo Tikki

Ingredients:

Potato - 4
Corn kernels - 2 tbsp
Mint Leaves - 2 tbsp
Kashmiri Chilly powder - 1 1/2 tsp
Garam Masala -  1/2 tsp
Lime Juice  - Half limes juice
Rice flour - 1 1/2 tbsp
Salt, Oil - As reqd

Method:

• Boil potatoes and mash them and set aside.
• Add corn and fine chopped mint leaves to this.
• Add in chilly powder, garam masala and salt.
• Mix well.
• Add in lime juice and rice flour and mix well.
• Make tikkis and arrange in plate.
• Refrigerate for 10-15 mins.
• Heat oil in pan and fry these tikkis.
• Serve with spicy green chutney.

Karamani Paniyaram

Ingredients:

Karamani (Red black eyed pea) - 1 cup
Raw rice - 1/2 cup
Dry red chilly - 4
Garlic - 2
Onion - 1 (fine chop)
Curry Leaves - A sprig
Salt, Water, Oil - As reqd

Method:

• Soak the rice in a bowl.
• In other bowl soak karamani.
• Soak them for min 4 hours.
• Now strain water from rice and add salt.
• Add little water and blend them to fine batter.
• Transfer this to a bowl.
• Don't add excess water, batter should be semi-thick.
• Now to the same blender add chilly, garlic.
• Strain and add karaamani.
• Blend this coarsely without adding water.
• Now add the rice batter to this and blend it.
• It should be of adai batter consistency.
• Now transfer this to a bowl.
• Saute onion and curry leaves in little oil.
• Add that to batter and mix well.
• Now heat paniyaram kadai and add oil in each case.
• Pour a spoon of batter in each case.
• Cook in low flame for few mins.
• Flip and cook both sides.
• Serve hot with kaara kozhambu or spicy chutney.
• Yields 7-8 paniyarams.

Egg Pakora

Ingredients:

Egg - 3
Red Chilly powder - 1/2 tsp
Kashmiri Chilly powder - 3/4 tsp
Cumin powder -  1/2 tsp
Chaat Masala - 1/2 tsp
Garam Masala - 1/4 tsp
Ginger garlic paste - 1/2 tbsp
Coriander Leaves - Little (fine chop)
Mint Leaves - Little (fine chop)
Curry leaves - Little (fine chop)
Besan Flour - 2 tbsp
Water - 1 tbsp
Salt, Oil - As reqd

Method:

• Boil egg and peel the shells off.
• Grate the boiled eggs in a bowl.
• Add all ingredients one by one and mix well.
• Add water at the end.
• Grease a spoon with oil.
• Scoop the dough and shape it.
• Make desirable shapes and set aside.
• Heat oil and deep fry them
• Serve hot with sauce.
• Yields 9 pakoras.

Agathi Keerai Poreyal

Ingredients:

Agathikeerai -  small bunch
Grated coconut - 2 tbsp
Dry red chilly - 2
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Oil - 1 tsp
Salt - As reqd

Method:

• Clean the keerai and just collect the leaves.
• Wash it and then fine chop and set aside.
• Heat oil in pan and add mustard seeds, cumin seeds.
• Add in urad dal and then add in broken dry red chillies.
• Now cook in low range.
• Add in keerai and saute for a min.
• It will reduce in quantity.
• Add reqd salt and add grated coconut.
• Mix well and serve hot.
• This keerai is the main ingredient in Dhuvadesi.

Punugulu #2

Ingredients:

Idly rice - 1 cup
Toor dal - 1/2 cup
Channa dal - 1/4 cup
Dry Red Chilly - 5
Fennel seeds - 1 tbsp
Coconut - 1 tbsp (grated)
Curry Leaves - a sprig (fine chop)
Water - 1 tbsp
Salt, Oil - As reqd

Method:

• In a bowl add rice, dal, chilly, fennel seeds.
• Add water and soak them for an hour.
• Drain the water and add it to blender.
• Add required salt and blend it to a thick paste.
• Add a tbsp of water only to blend.
• Transfer this to a bowl.
• Now add fine chopped curry leaves and coconut and mix well.
• Heat oil in pan and add small pieces of this and fry them.
• Healthy adai punugulu is ready.

Note:

• I have used the adai batter to make this.
• Only difference this batter will be thick.

Badam Katli

Ingredients:

Almonds - 90 g
Sugar - 1/4 cup or 50 g
Water - 1/4 cup
Saffron strands - pinch
Elaichi powder - a pinch
Ghee - 1 tsp

Method:

• Boil a cup of water and once it starts to boil add in almonds.
• Turn off the range and let is sit for 10 mins.
• After that peel the skin and set aside.
• Use a tissue and dap over almonds to remove excess water.
• Now transfer this to blender and add a tbsp of powdered sugar.
• Add in elaichi powder.
• Using pulse mode blend it coarsely.
• Now add sugar and 1/4 cup of water and mix well.
• Now boil this in low flame and saffron strands.
• Once it bubbles up add in blended almonds.
• Cook in low range and keep stirring till it comes together.
• It will take 15 to 18 mins.
• It should be a soft dough.
• Add ghee and mix it up.
• Apply little ghee to the butter paper and place the dough.
• Cover with other paper and roll it.
• Use knife and make cuts.
• Yielded 25-30 medium size katlis.

Note:

• If you find it to be too dry you can add ghee and mix the dough.
• Use pulse mode to blend almonds, as it will leave oil.