Tomato daangar chutney

Ingredients:

• Tomato - 3 medium
• Onion - 1 large
• Garlic - 1 clove
• Red Chillies - 3
• Mustard - 1 tsp
• Urad dal - 1 tsp
• Oil - 1 tsp
• Salt
• Curry Leaves

Preparation:

• Heat oil and add mustard,urad ,red chillies and curry leaves to it and wait to splutter.
• Add onion and garlic to it and saute until transparent.
• Now add the diced tomato to it and saute until the raw smell of the tomato goes off.
• Turn off the heat and grind it into a coarse mixture.
• Add salt.
• Serve with idli ,dosa,bajji and enjoy.

Pazham Aval

Ingredients:

• Aval - 2 cups
• Jaggery - 1/4 cup
• Banana - 1
• Coconut -grated-1/4 cup
• Cardamom - 1
• Nuts - any (optional)

Preparation:

• In a pan heat jaggery with very little water and form a syrup.
• Add powdered cardamom to it.
• Add coconut to it and mix well.
• Turn off the heat and allow it to cool a little but it should be warm.
• Take aval in a bowl and add the above syrup to it and add little mashed banana to it and mix well.
• Serve with sliced banana and top with nuts if desired.
• This dish is nutritious.

Bread Pakoda

Ingredients:

• Bread-6 slices (brown sides peeled)
• Potato-2 small
• Onion-1 medium
• Coriander leaves - hand full
• Cumin seeds-1 tsp
• Salt
• Oil for frying
• Gram flour - 2 tbsp (optional)

Preparation:

• Boil the potatoes ,peel and mash them.
• Add the diced onion ,cumin,salt,coriander leaves to it and mix well.
• Dip your palms into water and lightly wet the bread (I have used whole wheat bread for health reasons) with your palms so that it becomes a little soft but not too soft.
• Now stuff small amount of the potato mix into the bread ,close the bread from all sides and roll it into a ball.
• Deep fry in hot oil.
• One more way to make it a little desi would be to dip it into gram flour mixed with water and little salt and fry it.
• Serve hot with ketchup.
• It makes a good evening snack and kids love it.

Chilli Parotta - South Indian Style

Ingredients:

• Parotta-4 small sized
• Tomato paste of 1 large tomato
• Onion-1 large
• Ginger paste - 1 tbsp
• Mustard
• Cumin seeds - 1 tsp
• Urad dal -1 tsp
• Curry leaves-5-6 leaves
• Coriander leaves
• Chili powder - 1 tsps
• Coriander powder - 1 tsp
• Coriander seeds - 1 tsp
• Green chillis -3-4
• Oil
• Salt
  

Preparation:

• Make small pieces out of the parottas which are ready to eat.If you have the frozen ones, heat them in a pan and when ready to eat,make them into small pieces.
• Heat 3-4 tsp of oil in a wok and fry the parotta pieces in it.once fried.remove them and keep it aside.
• Heat little oil in a pan ,season mustard seeds, cumin seeds, urad dal and curry leaves .
• Add ginger paste ,coriander seeds , green chillies and onion in it and fry them until golden brown.
• Take half portion of this and grind it in the mixer and add it back to the pan.
• Now add the tomato paste to it and saute it until the raw smell of tomato is gone.
• Add chilli powder, coriander powder, salt to it and mix.(add food color,preferably red,to get the color like in hotels)
• Add parotta pieces and saute until all the pieces are coated with the spices.
• Remove from heat and garnish with coriander leaves and serve hot with raitha.
• Enjoy!!!

Gobi manchurian

Ingredients

• 1 cauliflower
• 1 small bunch spring onoin finely chopped
• 2 tsp. ginger finely chopped
• 1 tsp. garlic finely chopped
• 1/4 cup rice flour
• 3 tbsp. cornflour
• 1/4 tsp. red chilli powder
• 2 red chillies, dry
• 3 tbsp. oil
• 1 1/2 cups water
• 1 tbsp. milk

Preparation:

Gobi Manchurian gravy:

• Break the cauliflower into big floretts.
• Boil the florettes for 3-4 minutes in water with tbsp of milk added.
• Dry the floretts.
• Make thin batter out of rice flour and 2 tbsp corn flour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and add salt .
• Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
• Heat oil in a pan and add remaining ginger, garlic and crushed red chilli and fry for a minute.
• Add the salt and spring onions.
• Fry for a minute.
• Add 1 1/2 cups water and bring to a boil.
• Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
• Boil till the gravy becomes transparent.
• Add florettes and soya sauce.
• Boil for two more minutes and remove.
• Serve hot with noodles or fried rice.

Dry Manchurian:

• Omit the gravy in the above recipe.
• Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
• Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes and serve.