~~**Khana Banow or Humko Khilow***~~

COCONUT CHUTNEY (IDLIS & DOSAS)




Cooking Time : 15 min.
Preparation Time : 10 min.

Makes 1 cup.

Ingredients
 
 1 cup coconut, grated
 2 small green chillies, chopped
 1 teaspoon ginger, grated
 1 tablespoon roasted split gram ( daria dal), optional
 salt to taste
 
For the tempering
 
 1/2 teaspoon mustard seeds
 1 red chilli, broken into pieces
 2 to 3 curry leaves
 1 teaspoon oil
 
Method
 

1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
 

2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
 

3. Refrigerate and use as required.
 
 


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SAMBHAR




Cooking Time : 15 min.
Preparation Time : 20 min.

Serves 4 to 6.

Ingredients
 
 For the sambhar
 1 cup toovar dal ( arhar)
 1 tomato, chopped
 1 onion, chopped
 2 brinjals, cubed
 1 drumstick, cut into 4 pieces
 1 potato, peeled and cubed
 1 tablespoon tamarind pulp ( imli)
 salt to taste
 
For the sambhar masala
 
 6 to 8 red chillies
 1 tablespoon coriander seeds
 1 teaspoon fenugreek seeds (methi)
 1 tablespoon toovar dal ( arhar)
 1 tablespoon split Bengal gram ( chana dal)
 1 tablespoon split black gram ( urad dal)
 1 teaspoon turmeric powder ( haldi)
 1/2 teaspoon asafoetida ( hing)
 1 teaspoon oil
 
For the tempering
 
 1 teaspoon mustard seeds
 6 curry leaves
 1/4 teaspoon asafoetida ( hing)
 2 tablespoons oil
 
Method
 

1. For the sambhar masala
 

2. Heat the oil and roast all the ingredients for the sambhar masala in it.
 

3. Grind to a fine paste in a blender using a little water. Keep aside.
 
 
How to proceed
 

1. Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.
 

2. Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
 

3. Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. Add this to the sambhar and simmer for 15 minutes.
 

4. Serve hot.
 
 


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SAMBHAR MASALA




Cooking Time : 15 min.
Preparation Time : 20 min.

Serves 4 to 6.

Ingredients
 
 6 to 8 red chillies
 1 tablespoon coriander seeds
 1 teaspoon fenugreek seeds (methi)
 1 tablespoon toovar dal ( arhar)
 1 tablespoon split Bengal gram ( chana dal)
 1 tablespoon split black gram ( urad dal)
 1 teaspoon turmeric powder ( haldi)
 1/2 teaspoon asafoetida ( hing)
 1 teaspoon oil
 
Method
 

1. Heat the oil and roast all the the ingredients for the sambhar masala in it.
 

2. Grind to a fine paste in a blender using a little water.
 
 


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CURRY LEAVES CHUTNEY POWDER




Cooking Time : 15 min.
Preparation Time : 10 min.

Makes 1 cup.

Ingredients
 
 1/2 cup dry coconut, grated
 1/4 cup roasted split gram ( daria dal)
 25 curry leaves
 2 red chillies
 1 teaspoon sesame seeds ( til)
 1/2 teaspoon tamarind pulp ( imli)
 salt to taste
 
Method
 

1. Dry roast the coconut, daria dal, curry leaves, red chillies and sesame seeds separately till crisp.
 

2. Combine together and grind the fine powder along with the tamarind pulp and salt.
 

3. Serve with idlis or dosas.
 
 
Tips
 
Daria dal is the roasted chana dal which is put in chaats.  


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CHILLI GARLIC CHUTNEY




Cooking Time : Nil.
Preperation Time : A few min.

Makes 3/4 cup.

Ingredients
 
 10 red chillies  
 10 to 12 garlic cloves
 salt to taste
 
Method
 

1. Grind the chillies and garlic with 1/2 teacup of water.
 
 


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Fried Noodles

 
         
Ingredients:

250g egg noodles

½ teaspoon salt

Oil for deep-frying

   

   

Method:

Drop noodles into large saucepan of boiling salted water. Boil uncovered five minutes, or until tender.

Separate noodles with fork as they cook.

Drain noodles well spread out on oven tray which has to be lined with absorbent paper; allow to dry.

Using tongs, drop small amounts of the noodles into deep hot oil, fry until golden brown, turning once to ensure even browning.

Lift noodles out of oil and drain on absorbent paper.

Continue with remaining noodles in the same way. Serves 4 to 6.

Motichoor Laddoo

            
   
   
Ingredients
500 gms besan
8 tbsp. milk
500 gms sugar
a pinch of baking pdr
1 tsp. cardamom pdr
1/2 tsp. saffron
some dry fruits(almonds, pistachios, cashews and raisins) * Optional

      





Method
Put in saffron essence or saffron soak saffron in warm milk, mix it with besan ,baking powder.
Add enough water to it , so as to make a thick batter.
Leave it to settle so that the mixture drops easily and is not too thin ( the batter should coat the back of a spoon)
Cook a mixture of 4 cups of water and the sugar until the syrup thickens.
On thickening, remove and keep warm.
Blend together besan and baking pdr.
Now heat enough pure ghee for deep frying to smoking.
Then take a very fine sieve or a frying spoon with holes in it and rub the batter a little at a time through the sieve.
Tap the sieve on the inside edges of the pan to make the mixture fall through the holes into the hot ghee.
The small balls of boondi are now ready.
Now fry them to a pale golden colour.
Drain thoroughly and put them immediately into the syrup.
When all the mixture is used up and the boondi is in syrup , put in the dry fruits and cardamoms.
If the mixture is too dry then sprinkle a little hot milk over it.
Mix again thoroughly.
Grease your hands and then shape the mixture in your hands into small laddoos .
It can be served as it is too with a little more dry fruits sprinkled over it.