Hotel style Chutney

                        

Hotel Style Chutney ....this recipe comes from my mom actually was shared by my uncle who had a hotel long back and this was famous and was served with masala dosa.....so as my mom says and i have heard growing up as masala dosa chutney :)

Ingredients 

1/2 cup grated coconut 

2- 3  green chilli (depends on ur spice level)

1 tbsp fried green coriander leaves (fry in little oil till wilted)

1 small piece of ginger 

small piece of onion (may be 1/4 of small onion)

small piece of garlic (1 small clove don't use more then this else it will overpower the whole chutney)

2 tbsp  fried gram dal / Roasted gram / Daria dal 

salt to taste

For tempering 

1 tsp oil 

1 tsp mustard seeds

1/2 tsp urad dal

1 small red chilli (bedagi)

1 sprig of curry leaves

Method :

• Grind coconut , green chilli, fried coriander leaves, garlic, ginger, onion , fried gram  add water and grind to a smooth paste.
• Take this mix in a bowl. Add salt to taste and mix.
• Prepare for the tadka : In pan add oil, put urad dal as it slightly starts changing colour add in the mustard seeds when it starts to pop up add red chilli, curry leaves. 
• Switch off the flame and pour over the chutney .
• You will simply love this and take a bite and see u cannot guess any of the above ingredients yet a lovely taste leaves you lingering in your mouth......ahhha Pure bliss when dipped with any dosa ......its been my family fav since ages ...do try this and pls don't forget to leave in your feedback !
  

Sago Kheer (Dudpak)

This is one of the most traditional sweet which is my hubby's fav. Sweet made with milk ...Easy to make and delicious to have :)

Ingredients

1 & 1/2 cups milk

1/4 cup sago (soaked in little water for 3 hrs)

2 tbsp fried vermicilli (Roast in ghee)

1/4 cup sugar (increase if u have a sweet tooth)

1 tsp Elaichi powder

3 tbsp Roasted cashews (Roast in ghee)

2 tbsp Raisins

few strands of saffron (kesar)

Method 

• Roast vermicilli , cashews and raisins seperatly.
• Soak sago for 2-3 hrs till it gets puffed up.
• In deep pan add milk put kesar and boil it. 
• Add sago and boil till sago gets cooked add little water if too thick . 
• Add sugar  and bring to a boil. Add fried vermecilli (seviyaan), add cashews and boil.
• Add Elaichi powder and finally switch off the gas.
• Add more milk if its thick..Finally at the time of serving add raisins ...don't add raisins before that else milk gets seperated . Serve chilled !!....Enjoy 

Kotambir Wadi

This is one recipe which I was inspired by my friend Shwetha's blog of Shwet's Sizzling Wok which she had featured this Kothambir wadi ...one of the awesome Jatpat recipe can be made in no minutes  !

Recipe Courtesy : Veg Recipes of India / Shwet's Sizzling Wok 

Here goes the recipe for that :)

Ingredients 

1/2 cups  finely chopped Coriander leaves (finely chopped)

1 cup besan (if needed more add more)

1/4 tsp Haldi powder

1/2 tsp Red chilli powder

1 tsp ginger green chilli paste 

1 tbsp sesame seeds

2-3  tbsp roasted peanuts (roughly chopped)

3/4 cup water to make it semi thick batter ( I used a little less then that)

salt to taste 

Oil to deep fry or shallow fry the wadis

Method

• Mix together all the ingredients except the oil with water to make the batter semi thick.
• Take a microwave safe dish and grease it well with oil . Pour this mix  cover on it and microwave high for 2 mins.
• The mixture should be firm like how i have shown in the picture below.
• Insert the toothpick in center to see if it has cooked properly ..if not microwave high for another 1/2 a minute and see when completely done allow it to cool.
• Slice and deep fry in oil and drain and serve. I have shallow fried it here 
• Serve with Ketchup it's yummy !
  
  
  
  

Udupi Style Rasam

Rasam , Rice Papad such a heavenly and satisfying combo there is nothing more comforting then this combo ....this is one perfect recipe that was shared by my friend Nandini Pai ...thanks so much for sharing such a fab recipe simply superb taste and loved it :)

Ingredients 

1/2 cup Toor Dal

2-3 tomato 

2 green chillies

salt to taste 

small goose berry size Tamarind

small piece of Jaggery 

1/2 tsp haldi 

2 -3 tbsp coconut

3 tbsp chopped coriander leaves

Ingredients for Udupi Rasam Powder

2-3 Red chilli ( I used Bedagi / Kashmiri Red Chilli )

2 tsp Urad dal

3 tsp coriander seeds

1 tsp cumin seeds

1/4 tsp methi seeds

1/2 tsp mustard seeds

oil a little

For tempering 

1 tsp Ghee

1 tsp Mustard seeds

1/2 tsp cumin seeds

Asafoetida (hing) - 2 pinches 

1 sprig of curry leaves 

1 tbsp oil

Method

• To make Rasam powder

• In pan add a little oil fry urad dal when it changes colour to light brown add coriander seeds, mustard seeds, methi and cumin seeds, Red chillies and fry well till nice aroma then lastly add coconut and fry for a min and switch off the flame.

• Add water and grind to a fine paste. 
• Soak tamarind in hot water and transfer in a pot and bring it to a boil and cool and mash the pulp well with a help of spoon add Jaggery , hing and mix and keep aside.
• Wash toor dal and pressure cook along with 2 chopped tomato, 2 green chillies and haldi  and cook for 1-2 whistles 
• Then add tamarind water to the cooked dal, add bring it to a boil then add the Rasam paste, salt to taste . Simmer and allow it to boil for 10 mins . Add coriander leaves .
• In pan add ghee (don't omit it) add mustard seeds, hing , Jeera and when it splutters add curry leaves. 
• It's simply yummy and heavenly ....too good you will simply love this !!!

Indian Style Roti Pizza

 This recipe was shared by my fb Friend Sneha Sinhal . This Pizza is lovely has a lovely healthy Indian touch that's why I have come up with this name ....you will absolutely love this Pizza and a must for all the Pizza lovers...Here goes the recipe for that :)

Ingredients
2 Tortilla Wrap
1/2 cup moong dal 
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 green chilli
1/4 tsp hing powder
salt to taste
For the toppings
1 chopped onion
1 chopped capsicum
1/2 cup grated cheese (I have used Red Leicester cheese ...you can use any of your choice) 
2 tsp oil
For serving
2 tsp coriander leaves
Tomato ketchup

Method

1. Soak the Yellow moong dal for 1 hours and then drain it and grind it with cumin seeds,turmeric powder,green chilli,salt ,hing powder with little water to a fine paste and then keep aside.
2. Take one roti and then apply the moongdal paste evenly on it .
3. Heat oil in a flat griddle and then add the paratha such that the dal paste side should be down  and cook on a low flame till brown and then flip it and sprinkle on the topping evenly on it ,cover it and cook till its crisp and then cheese melts.
4. Take it on to a serving plate,sprinkle little corainder leaves , squirt a little ketchup and then slice it with the help of a pizza cutter and  serve with dip of your choice.....YUMMM!

• 

Bread Kurma

This is one such recipe which I learnt from my Mil and it's my hubby's fav ....brings always a smile on my hubby's face when I prepare this absolutely yummy and too good to taste as well :)

Ingredients

8-9 Bread slices (toasted and cut into crutons)

2 cups Boiled vegs ( I have used Carrots, cauliflower, beans )

1/2 cup peas (boiled)

2 onion (chopped)

1 big tomato Finely chopped

2 tbsp coriander leaves (for garnish)

salt to taste

2 tbsp oil 

To be ground to a fine paste

1/2 '  ginger

2-3 garlic cloves

1 onion (Sliced) 

2 Green chillies

1 Red chilli

1/4 tsp haldi

1 tsp Khus Khus 

1' Dalchini 

2 cloves 

1 tsp peppercorn

1 green elaichi 

1 tsp Coriander seeds

1/2 tsp Jeera 

5-6 cashewnuts

1 brown cardamom 

1/4 cup coconut


Method 

• Place all the ingredients Under the heading to be ground to a fine paste in the mixer and grind to a fine paste and keep aside.
• In a non stick pan add oil fry onions till translucent and turns golden brown add the tomatoes and fry till mashed .
• Now add the paste and fry till oil oozes out and leaves the side of the pan .
• Now add boiled vegs , peas ,1/2 cup water , salt to taste and boil .
• Garnish with coriander leaves.
• To Assemble : Place the bread crutons on the plate and pour the kurma over it and serve immidiately else it will turn soggy