Kaara Chutney #4

Ingredients:

Onion  - 2
Tomato - 2
Garlic - 6
Dry Red Chilly - 6
Kashmiri Red Chilly - 2 (optional)
Tamrind - small piece
Jaggery - Little
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1/2 tsp
Curry Leaves - a sprig
Nalennai - 4 tbsp
Salt - As reqd

Method:

• Heat oil in pan, add in onions, tomato, garlic.
• Add in tamrind piece, jaggery piece, dry red chilly.
• Pressure cook for 3 whistles.
• Then let it cool and add salt and blend to a fine paste.
• Add very little water.
• Heat oil in pan and add mustard seeds, cumin seeds.
• Add in urad dal and curry leaves.
• Add this to chutney.

Note:
Tempering is optional

Corn Salsa

Ingredients:

Corn - 1 Cup
Onion - 1 (fine chop)
Tomato - 1 (Deseed & Fine chop)
Green Capsicum - 1/2 (fine chop)
Cumin powder - 1 tsp
Kashmiri Chilly powder - 1 tsp
Black pepper powder - 1/4 tsp
Coriander Leaves - Little (fine chop)
Lime juice - 1/2 limes
Olive Oil - 1 tsp
Salt - As reqd
Sugar - a pinch

Method:

• Boil corn kernels and set aside.
• In  bowl add fine chopped onion, tomato, capsicum.
• Add in coriander leaves, boiled corn kernels.
• Add in cumin powder, chilly powder and pepper powder.
• Add in salt and sugar.
• Add in olive oil and mix well.
• Now add lime juice and toss it.
• Let it sit for 15-20 mins.
• Then serve this yummy snack.

Fruit Custard

Ingredients:

Milk - 500 ml
Custard powder - 2 tbsp (vanilla flavour)
Sugar - 1/2 cup
Banana - 1
Apple - 1
Mango - 1/2
Pomegrante - 3 tbsp
Pistachios - 8-9 (fine chop)

Method:

• Boil milk and take 1/4 cup of this.
• To this add custard powder and mix well, lump free.
• Now again add the rest of the milk to pan.
• Add sugar and mix well.
• Boil this in low flame.
• Add in custard milk and whisk well.
• The milk will become semi thick.
• Transfer to the bowl and let it cool.
• Refrigerate till serving.
• Before serving whisk well.
• Add the chopped fruits of your choice and serve chill.

Onion Mint Bonda

Ingredients:

Besan flour - 1/2 cup
Rice flour  - 2 tbsp
Rava - 1/2 tbsp
Onion  -1 1/2 (fine chop)
Green Chilly Sauce - 1/2 tbsp
Chilly powder - a pinch
Curry Leaves - Little (fine chop)
Mint Leaves - handful (fine chop)
Ginger - Small piece (fine chop)
Hing - a pinch
Baking soda - a pinch
Hot oil - 1 tbsp
Salt, Oil, Water - As reqd

Method:

• In a bowl add besan flour, rice flour and rava.
• Add salt and mix well.
• Add in sauce, chilly powder, hing.
• Add in onion, ginger, mint leaves and curry leaves.
• Mix this well.
• Add hot oil to this and mix with spatula.
• Now add water little by little and make a semi-thick batter.
• Add in baking soda and mix well.
• Heat oil in pan and make small bondas and add to oil.
• Cook in low flame.
• Deep fry these and serve hot with chutney.

Challah Bread - Winston Knot/Braided Bread

Baked

After 2nd Proofing

After 2nd Proofing

For 2nd Proofing

Step 2

Step 2

Step 1: Pattern

Knead to log

After 1st Proofing

For 1st Proofing

Ingredients:

All purpose flour - 260 g
Milk - 100 ml
Vinegar - 1/2 tbsp
Sugar - 1 tbsp
Salt - 1/2 tsp
Active dry yeast - 1 tsp
Melted Butter - 1 tbsp
Luke Warm Water - 1/2 cup + 1/8 cup
White sesame seeds - 1 tbsp
Milk - 1 tbsp (for milk wash)

Method:

• In a bowl add yeast, sugar and luke warm water and set aside.
• In other bowl add luke warm milk and add vinegar and let is sit for 5 mins.
• Now to the activated yeast add flour and salt and mix well.
• Add the curdled milk(butter milk) and mix well.
• Transfer to the workspace dusted with flour.
• Now add melted buttter and knead the dough for 10 mins.
• Place this in a greased bowl for first proofing for an hour.
• After desired time, transfer the dough to workspace.
• Punch the dough and divide into 6 equal parts.
• I made a small ball too to make small braided bread.
• Do the braided pattern as in picutre.
• Place this in a greased pan for 20 mins for second proofing.
• After the desired time do milk wash and sprinkle sesame seeds.
• Bake this is in a preheated oven at 200°C for 20-22 mins.
• Small one weighed 62 g and big one weighed 345 g.