Almond Chutney

Ingredients:

Almond : Sliced and peeled 3/4 cup
Green Chilies : 3 (cut)
Dalia : 1/4 cup
Curry Leaves : 3 or 4
Urad dhall : 1/4 teaspoon
Cilantro : 1/2 to 3/4 teaspoon
Oil : 1/4 tablespoon
Salt : 1/2 teaspoon


Method:

1. Add almond, dalia, cilantro, green chilies to the blender, add salt, and water to blend the ingredients to a thin texture.

2. Add oil to pan and upon heating, add urad dhall, curry leaves and add it to the chutney.

3. Serve chutney with dosa, idly or chapathi. One great thing about this chutney is it can be enjoyed by people who have to stay away from cocunut!

Ceylon Chutney

Ingredients:

Shredded coconut - 2 cups
Onion - 1 medium
Red chili powder - 1/2 tsp
Curry leaves - 3
Mustard seeds - 1/2tsp
Urad dhal - 1
Oil - 3 tsp
Salt - to taste

Preparation:

Take a serving bowl and add shredded coconut in it.
Add onion, red chili powder and salt to the coconut and mix
throughly until salt and chili powder blend well with the coconut.

Heat the kadai and add oil to it. Add urad and mustard seeds and let it pop then add curry leaves to it. Now transfer the contents of the kadai to the coconut and mix them well.
Serve this with hot dosa or idli.

This is a very simple form of chutney you can think of. Anyone can prepare this in no time and you bet it tastes good.

Bisibela bath

Ingredients:

Basmathi rice - 1 cup
Toor dhal - 1/2 cup
Carrot - 2
Beans - 4
Frozen Peas - 1/4 cup
Eggplant - 3
Tamarind pulp - 1 1/4 cup (according to your taste)
Red chili powder - 1/2 tsp
Onion or pearl onions - 1 large(or)8 to 9
Water - 8 cups

To Garnish:

Mustard seeds - 1/2 tsp
Uradh dhal - 1 tsp
Curry leaves - 3 to 4 leaves
Asafoetida - 2 pint

For powder:

Coriander - 2 tsp
Cumin - 1 tsp
Peppercorns - 1/4 tsp
Fenugreek seeds - 4 to 5
Channa dhal - 1/2 tsp
Uradh dhal - 1/2 tsp
Cloves - 1
Cinnamon - 1 inch
Fennel - 1/4 tsp

Fry above ingredients by adding 1 tsp of oil and make a powder.
Cut the carrots in small pieces and beans about 1 inch length, brinjal and drumstick in usual shapes.
Soak Basmati rice for 30 minutes
Soak the toor dhal seperately for 30 minutes.
Boil 3 cups of water and add toor dhal in it.
Cook toor dhal until it is half done.
Next add 5 cups of water bring them to boil and add rice to it
After 3 minutes add all vegetables and onion to the dhall and rice mixture and cook them well until it reaches a semi-watery state.
After the entire contents are cooked add tamarind pulp, salt and red chili powder,curry leaves, cilantro. Mix them and cook them well.
Finally add the powder mixture to the rice and stir them until its mixed well .
After the contents are cooked (porridge like state), remove and transfer to the serving pot.
Heat ghee in a pan, add asafoetida, mustard seeds, uradh dhal, curry leaves, fry till it pops, garnish on the rice.
Serve them hot.

I got interested in this recipe when I first enjoyed it in my
aunt's house.

Chicken Fry I

Ingredients:

chicken - 2 lbs
curry leaves - 4 to 5 leaves
oil - 2 tbsp
urad & mustard seeds - 1 tsp
yogurt - 1 1/2 tbsp
salt - to taste


For Blending:

red chilies - 2 medium
ginger - 1 inch
garlic - 6 pods
black pepper - 1/2 tsp

Method:

Cook the chicken in the pressure cooker and keep aside.
Blend the above ingredients well (add little bit of water while blending)
Marinate chicken with the masala by adding yogurt and salt to it (let it marinate for 1 hour).

Heat the oil in a pan and add urad and mustard seeds.
After it pops add the marinated chicken and cook.
When the masala is almost dry with the chicken remove it from kadai.
Serve hot by garnishing with coriander leaves.

Minced meat balls (Kothu Kari Urundai)

Ingredients to blend:

ground lamb or chicken - 1/4 kg
fennel seeds (sombu) - 1/2 tsp
pepper corns - 1/4 tsp
cinnamon - 2 inch
cloves - 2 to 3
ginger garlic paste - 1 tsp
coriander - 3/4 tsp
red chili powder - 3/4
turmeric - 1/4 tsp
salt - according to your taste
onion - 1 small
curry leaves - 4 to 5 leaves
coconut - 1/2tsp

Ingredients to saute:

oil - 1 1/2 tbsp
curry leaves - 3 to 4 leaves
channa dhal - 1 tsp
urad dhal - 1/2 tsp

Method:

Blend all the above mentioned items except ground meat without adding any water.
Now add the ground meat to it and again blend them well without adding any water.
After blending (don't wash the blender, as soon as you transfer the meats just add 1 cup of water to it and keep them aside)
set them aside in a separate bowl and make balls out of it.
If it is sticky rub oil in your hands while making the balls.
Heat a pan (you can use non-stick) and add oil.
Add channa dhal and curry leaves,let it pop.
Add the water that you already have in a blender and bring them to boil.
After water is boiled add the balls in it and stir fry until water evaporates and also for some more time.
(meat balls should be in golden brown color).

Tip: You can also deep fry the meat balls as soon as you make the balls.

Mutter Pulao (Peas Rice)

Ingredients:

Basmati Rice - 3 cups
Onion - 1 medium
Green Chili - 2 or 3
Ginger/Garlic paste - 1 tbsp
Frozen Green Peas - 8 ounce
Cloves - 4
Cinnamon - 1 small stick (1 inch)
Bay leaf - 1
Oil - 1 tbsp
Ghee - 1 tbsp
Salt - to taste
Coriander leaves - for garnishing


Method:

Soak the basmati rice for 20 to 30 minutes.
Add water to the frozen green peas and keep it aside.
Cut the onion lengthwise.
Make lengthwise slit on the green chilies, dont cut it fully.
Heat oil and ghee in a skillet, add onion and fry for a few minutes.
Add green chilies, cinnamon, cloves and bay leaf.
Add ginger garlic paste and fry for a few minutes.
Add the green peas now and fry for 2 minutes
Add basmati rice, mix throughly and add 5 cups of water.
Add salt for your taste.
If you have pressure cooker you can use the same instead of skillet in the first place. Close the cooker lid now to cook for
2 whistles.
If you want to use a rice cooker, please transfer contents to the rice cooker and cook it. (Note: If cooking using rice cooker please
add 6 cups of water).
Stir the pulao gently, garnish with coriander leaves and serve hot.

This recipe is a simple version of Mutter pulao. This has been suggested keeping in mind a bachelor or anyone who wants to enjoy tasty pulao for a quick lunch or dinner.

Cashew Burfi (Kaju Katli)

Ingredients:

Cashew - 1 kg
Sugar - 3 kg
Nutmeg powder - 3/4 tsp
Ghee - 1 kg
Milk - 1 cup

Method:

Soak the cashew in water for 20 minutes.
Blend cashew well by adding milk.
Heat the pan, add sugar and cashew together and stir them continuosly until sugar dissolves (stir them for atleast 5 minutes).
Add ghee to the consistancy now and keep stirring until it is not sticky.
Remove the kadai and finally add nutmeg and mix them well and pour in a flat tray when it is hot.

Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes.
Carefully remove each piece and arrange on the serving tray.


Tip: Before using the tray just rub ghee on it so that it will be easier for you to cut the fudge and remove later.