ONION CHUTNEY FOR DOSA / IDLI

INGREDIENTS

 3 medium size onion cut into square shape

1 tomato cut into pieces

1 table spoon Bengal gram

1 table spoon urdu dal

4-5 dry red chillies

6-8 garlic pod

Fresh coriander leaves

1 tea spoon mustard seeds

1 sprig of curry leaves

 1 table spoon oil

A small piece of tamarind

Salt to taste

METHOD

1.      Take a pan, heat ½ table spoon oil ina pan fry Bengal gram and urdudal for 1 minutes until it turns golden yellow. Now add onion, tomato,red chillies,  garlic pods , coriander leaves and fry for 5-6 minutes in oil until onion becomes transparent.

2.      Grind the fried ingredients by adding  salt  to form a smooth paste.

       

3.    Season with mustard seeds and curry leaves.

Serve with hot dosa or idli.

RICE FLOUR LADDO / THAMBITTU

INGREDIENTS

1 cup rice

½  cup roasted channa dal \ hurigadale

½ cup roasted and deskinned peanuts

1 table spoon poppy seeds

½ table spoon white sesame seeds

½ cup grated dry coconut

11/2 cup jaggery

METHOD

1.      Roast rice on a hot pan till it turns golden. Let it cool down. Powder it with roasted channadal.

2.      Mix all the ingredients with rice and roasted channadal powder except jaggery.

3.      Dissolve jaggery in 11/2 cup water and filter it to remove stones , etc

4.      Heat the jaggery water to boil and boil it for 5-6 minutes.

5.      Add  this jaggery syrup to the mixed ingredients( rice and roated channadal powder). And start to make equal size laddos or balls when the hotness is managable.

  6.   Enjoy the laddos or thambittu when it is hot or cold. Store it in a air tight container.

BLACK CHANNA CURRY [ KADALE KAALU SAARU]

INGREDIENTS

1 Cup black channa

1 table spoon red chilli powder

½ table spoon coriander powder

1 medium size onion sliced

½ table spoon mustard seeds

1 potato cut into chunks

1 egg plant cut into 1’ size pieces

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

4 cloves

1” cinnamon

METHOD

1. Soak black channa over night, and drain the channa and keep aside.

2. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

3. Heat oil in a pressure cooker, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now add black channa, potato and egg plant, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.

4. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water.cover the cooker with a lid and cook it for 3-4 whistles.

5. Serve it with steamed rice or chapathi

MIXED VEGETABLE NOODLES

INGREDIENTS

100 grams veg noodles

1 carrot cut into circular shape

1 capsicum thinly sliced

5-6 french beans cut into small pieces

½ cup cabbage cut into small pieces

½ table spoon chilli sauce

½ tea spoon soya sauce

½ table spoon chilli powder

1 tea spoon garam masala powder

1 table spoon ginger garlic paste

2-3 table spoon oil

Salt to taste

METHOD

1.      Cook the noodles with 3 cups of water by adding pinch of salt and few drops of oil. Drain the noodles and keep aside.

2.      Heat oil in a kadai, add ginger garlic paste , fry for few seconds. Now add vegetable and fry the vegetable in a low flame for 3-5 mintutes.

3.      Add salt, chilli powder and garam masala powder and fry for 2 minutes.

4.      Now add chilli sauce and soya sauce and mix well and fry for few seconds.

5.      Add cooked noodles and mix well.

6.      Serve hot with tomato sauce.