Coriander/Malli Chutney & Podi Idly

 

Ingredients:

For Podi Idly:

Idly  - 4-5 

Idly podi - 4 tbsp

Ghee - 1 1/4 tbsp

For Chutney:

Coriander - a bunch (medium size)
Tomato - 1 (if small 2)
Garlic - 4
Green Chilly - 1
Dry Red chilly  - 1
Coriander seeds - 1 tsp
Urad dal - 2 tbsp
Channa dal - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - a sprig
Oil, Salt, Water - As reqd

Method:

• Heat oil in pan and add in urad dal and  channa dal.
• Cook in medium flame.
• Once color changes to mild brown add in ginger, garlic and saute.
• Add in coriander seeds and tomato and cover and cook.
• Cook till tomatoes turn mushy.
• Add in coriander leaves and toss it.
• Let this cool.
• Add salt and water and grind it.
• You can grind it coarsely as they give in hotel.
• Now heat oil in pan add in urad dal, mustard seeds and cumin seeds.
• Deseed and add dry red chilly .
• Add in curry leaves.
• Now add  this to chutney.
• This is the one served in murgan idly Kadai.
• Now for podi idly, take a plate and add podi idly.
• Add in ghee and mix it.
• Now take idly and coat each in ghee podi.
• Serve hot with chutney.

ChocoMocha Frosting #2

Ingredients:

Unsalted butter - 227 g
Icing Sugar - 453. 5 g
Unsweetened Cocoa powder - 1 tbsp
Instant Coffee Powder - 1/2 tbsp
Vanilla Esc - 1/2 tsp
Fresh Cream - 1 1/2 tbsp or 22.5 ml

Method:

• Mix sugar and cocoa powder in a bowl and set aside.
• In other bowl cream butter for 3-4 mins.
• Add in esc, cream and whisk well.
• Add in sugar and cocoa mix in parts and whisk well.
• Whisk till you get desired consistency.
• Use it in cakes and cupcakes of your choice.

Mocha/Coffee ChocoNut Mug Cake

Ingredients:

All purpose flour - 4 tbsp
Unsweetened cocoa powder - 1 tbsp
Powdered Sugar - 2 tbsp
Oil - 1 1/2 tbsp
Warm Milk - 2 tbsp
Instant Coffee Powder - 1 tsp
Chocolate Chips/Chunks - As reqd
Walnuts - 1 tbsp(chopped)

Method:

• In a bowl add flour, cocoa powder, sugar.
• Mix well.
• Mix coffee powder and warm milk.
• Add this to dry ingredients.
• Add in oil, chocochips and nuts.
• Mix well.
• Pour in microwave safe bowls.
• Top it with nuts and chocochips.
• Microwave on high for a min and enjoy.

Pasta N Roasted Channa/Chickpea Soup

Ingredients:

Small Spiral Pasta - 1/2 cup
Channa/Chickpea - 1/4 cup
Onion - 1 (fine chop)
Garlic - 2 (crushed)
Tomato - 2 1/2 (puree)
Green capsicum - 1 (small, fine chop)
Sweet Corn - 3 tbsp
Black pepper powder - 3/4 tsp
Mixed herbs - 1 tsp
Chilly Flakes - a pinch
Garam Masala  - 1/4 tsp
Chole Masala - 1/2 tsp
Pav Bhaji Masala - 1/4 tsp
Kashmiri Chilly powder - a pinch
Corn flour - 1 tsp
Hot Water - 3 cups + Little
Butter - a tbsp
Oil - a tsp
Salt - As reqd

Method:

• Soak the chickpeas/channa overnight.
• Pressure cook by adding little salt and set this aside.
• Now in a pan add in butter.
• Add in onion and saute in low flame.
• Add in garlic and saute.
• Add in tomato puree and mix well.
• Add in sugar, salt, pepper powder and mix well.
• Add in 3 cups of hot water and let it boil for a min.
• If you are using raw pasta, add at this stage.
• Add in the veggies, garam masala, cumin powder and mixed herbs.
• Once pasta is cooked ,mix corn flour in 2 tbsp of water and add it.
• Add in chilly flakes and mix well and turn off range.
• Now in other pan add in oil.
• Reduce the flame to low, add in chole masala.
• Add in pav bhaji masala, chilly powder and little salt and mix well.
• Add in cooked channa (without water).
• Toss well and cook for min 8-10 mins till it is crisp.
• Transfer the soup to serving bowl and top with roasted chickpea/Channa.

Sooji Vegetable Adai

Ingredients:

Sooji/Rava - 1 cup
Rice flour - 2 tbsp
Curd  - 1 tbsp
Onion - 1 (fine chop)
Carrot - 1 (small, grate)
Beetroot - 1/4 (grate)
Chilly powder - 3/4 tsp or Green Chilly - 2 (fine chop)
Cumin powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Curry Leaves - a sprig(fine chop)
Coriander Leaves - Little (fine chop)
Salt, Water, Oil - As reqd

Method:

• Dry roast rava and add it to a bowl.
• Add in salt and mix it.
• Add in rice flour and curd and little water and mix it.
• Set this aside, app 5-6 mins.
• Now water will be absorbed.
• Add in other ingredients and mix well.
• Add water to get the desired consistency.
• It should be neither thin nor thick.
• Heat a tawa and drizzle oil.
• Pour a laddle of batter and spread.
• Flip and cook both sides.
• Serve hot with coconut chutney.
• Yields 8 medium size adai.

Chocolate Salami / Lazy Cake

 Ingredients:
Marie Biscuits - 100 g
Unsalted butter - 15 g
Milk - 60 ml
Sugar - 1 tbsp
Unsweetened Cocoa powder - 1 tbsp
Dark Chocolate - 15 g
Icing sugar - 1 tbsp

Method:

• Crush the biscuits roughly and add it to a bowl.
• Now in a pan add in boiled and cooled milk.
• Add in sugar, cocoa powder, chocolate and butter.
• Cook this in low flame for a min or till it slightly thickens.
• Now pour this to crushed biscuits and mix well with spatula.
• Transfer this to cling wrap and  wrap it either a log and seal edges tightly.
• Refrigerate till it sets like 2-3 hours. (firms up).
• Now in a plate add in icing sugar.
• Roll the frim log in it and slice and enjoy.

Note:

• If you don't have dark chocolate, you can add in extra cocoa powder, butter and sugar.
• You can also add nuts to crushed biscuits.
• Can use any non-cream biscuits.

Sooji Potato Masala Poori

 

Ingredients:

Wheat flour - 1 /2 cup

Rava/Sooji -  1/2 cup

Potato - 1 (boiled)

Coriander leaves - 2 tbsp (fine chop)

Red Chilly flakes - 1 tbsp

Cumin powder - 1/2 tsp

Water - 1 cup

Salt, Oil - As reqd

Method:

• Boil the potato and mash it and set aside.
• In a bowl add in hot water and sooji.
• Mix this and set aside for 10 mins.
• Add in wheat flour, salt and boiled and mashed potato.
• Add in chilly flakes, cumin powder and coriander leaves.
• Mix well and make a dough.
• Add water only if needed.
• Apply oil to the dough and set aside for 10 mins.
• Heat oil in pan and fry the pooris.
• Serve hot with potato masala or gravy of your choice.

Ghee Rice Vth Restaurant Style Veg Kurma

 

Ingredients:

For Rice:

Basmati Rice - 3 cups

Onion - 2(thin slices)

Tomato - 1/2 (roughly chop)

Green chilly - 2 (slit)

Ginger garlic paste - 1 1/2 tsp

Bay Leaf - 2

Cloves - 2

Cinnamon stick - small piece

Star anise - 2 petals 

Coriander Leaves - Handful (fine chop)

Cashews - 10-12 

Mint leaves  - Handful (fine chop)

Coriander leaf - Handful (fine chop)

Black pepper powder - a pinch

Briyani Masala - a pinch

Salt, Water, Ghee - As reqd

For Kurma:

Carrot - 1

Beans - 4

Potato - 1

Green peas - Little

Onion - 1 1/2 (fine chop)

Tomato - 1 (roughly chop)

Ginger garlic paste - 1 tsp

Chilly powder - 1 tsp

Coriander powder - 1 1/2 tsp

Turmeric powder - 1/4 tsp

Curd - 1/2 cup 

Milk - 2 tsp (optional, boiled and cooled)

Coconut - 1/2 cup

Cashews - 10

Green Elaichi - 2

Poppy seeds - 2 tsp

Fennel seeds - 3/4 tsp

Cloves - 2

Cinnamon stick - small piece

Salt, Oil, water - As reqd

Method:

• Chop the veggies and pressure cook for 3 whistles and set aside.
• Now lets prepare the rice.
• Heat a tbsp of ghee and add in washed rice (without water).
• Saute in low flame and transfer to cooker.
• Add in 5 tbsp of ghee in pan and add in garam spices.
• Add in onions and saute in low flame.
• Add in chilly, ginger garlic paste and saute.
• Add in tomato,  cashews and saute. 
• Add in spice powders and mix well.
• Transfer this to electric rice cooker.
• Add in required salt and water or coconut milk.
• Top it with chopped coriander and mint leaves.
• Set the timer to cook.
• Now lets prepare restaurant style kurma.
• Now in a blender add in cloves, cinnamon stick and elaichi.
• Add in poppy seeds, cashews and coconut.
• Add little water and blend it to fine paste and set aside.
• Heat oil in pan and add in onions and saute in medium flame.
• Add in ginger garlic paste and saute.
• Add in roughly chopped tomato and cook in low flame.
• Cook till tomato turns mushy.
• Now add in spice powders, salt and mix well.
• Add in boiled veggies, blended paste and mix well.
• Cook in low flame for 2 mins.
• Turn off the range.
• Now take the thick curd and whisk well.
• Add this to gravy and mix well.
• Now cook in low flame for 2 mins.
• Add in milk and mix well.
• Serve hot with ghee rice.

Mocha Frosting

 

Ingredients:

Unsalted butter - 250 g

Powdered Sugar - 250 g

Boiling water - 100 ml

Coffee powder - 1 tsp

Method:

• Boil water in a bowl and add it to a bowl.
• Add in instant coffee powder and mix well.
• To this add in sugar and mix well.
• Just strain and set aside to cool.
• Now in a bowl add in butter and cream well.
• Add in the cooled concoction to this and whisk well.
• Whisk till you get stiff peaks.
• Use to frost cakes or cupcakes of your choice.