required:coriander-1 big bunch,mint leaves-a handful,ginger-a small piece,green chillies-3,salt-to taste,garlic-1 clove[optional],black salt-3/4th tsp,green apple-1 deseeded,salt-according to taste,lemon juice-3 or 4 tsp
method
remove any thick stems from coriander.wash the coriander well and chop roughly.also prep the apple.wash the mint leaves.grind everything together.add salt and black salt little by little.serve with kababs or apply as a sandwich spread
required:black seedless or grapes with seeds-1 kg,citric acid-2 tsp,granulated sugar-according to taste,water-1 ltr,grape essence-2 tsp
method
blanch the grapes in hot water and then immediately put them in ice water. drain and put the grapes in a bowl along with little sugar and massage them gently so that the pulp and skin seperates.discard the skin and put the pulp back into a vessel with water.add citric acid and heat it up to a boil.turn offf and add the essence.when it comes to room temperature store in a clean container.this stays good for 10 days. in the refrigerator.basil seeds can be soaked for 15 min and added as and when required to this juice.
if you dilute the juice more with water you will have to add more sugar.
required:oil-4 tbsp,chicken boneless thigh pieces-750g,lemon juice-3 tsp,onion-1 medium finely chopped,curry leaves-10 sprigs, green chillies-6,ghee-2 tsp,ginger&garlic paste-1&1/2 tbsp,water-1/2 cup,turmeric pd-1/4 th tsp,salt-according to taste
method
take ghee and heat it up.fry the curry leaves in the ghee until crisp.remove to a plate and also fry the green chillies until they change colour in the same pan.
marinate the chicken overnight in the friz with lemon juice and salt.add ginger&garlic paste, turmeric pd,onions to the chicken and cook the chicken covered on medium to high flame.if required add warm water and cook if the chicken is not cooked in its juices.
take another pan and heat the oil.put the cooked chicken into the oil and fry for sometime.lastly add the ground paste and saute.adjust any salt and turn off.
required:2 cups of black eyed peas,green chillies-5,ginger-1" piece,cumin seeds-3/4th tsp,salt-according to taste,water-to grind,oil-few spoons,raw rice-1&1/2 tbsp
method
soak blackeyed peas overnight along with rice.drain and next day morning grind with green chillies,ginger,cumin seeds,salt and water to make thick and easy spreadable batter like dosa.heat a seasoned tawa and spread the batter evenly and cook on medium to high heat.when the batter changes colour pour few drops of oil around the dosa and in the middle to make it crisp.fold and remove to a plate
required:idli batter-for 4 idli's,drumstick leaf pd-1 tsp
method
pour the idli batter into the idli moulds.add a pinch of powdered leaves onto the batter and swirl in different ways.
required:masoordal-1&1/2 cups,yellow moongdal-1&1/2 cups,cumin seeds-3/4 th tsp,dry red chillies-4,salt-according to taste,ginger-1&1/2" piece,water-to soak,oil-few spoons
method
keep the dals soaked along with cumin seeds,dry red chillies after washing nicely for three times.soak for atleast 4 to 5 hours.grind everything with enough water.also add chopped ginger and salt.make dosas with oil.
required:dosa batter-3 cups,drumstick leaves pd-1 tbsp,salt- to taste,oil or ghee[to make dosa]-few tsp
method
mix already fermented dosa batter with drumstick leaves powder and make dosas.serve with some peanut or coconut chutney
required:yellow cucumber-250g,green chillies-4,curry leaves-4 handfuls,garlic cloves-3,cumin seeds-1/2 tsp,salt-according to taste,tumeric pd-a pinch,oil-1 tbsp,tamarind paste-1/2 tsp
for tempering:oil-1 tbsp,mustard seeds-1/4th tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-few
method
heat the oil in a pan and fry the curry leaves until crispy.remove to a plate and fry the green chillies in the same pan until they change colour.dice the cucumber into small pieces.now grind garlic cloves,curry leaves,cumin seeds,turmeric pd,salt,green chillies together.add the tamarind paste and grind again.mix the cucumber pieces and this paste together.adjust salt and tamrind paste if required.
prepare the tempering by heating the oil and tipping in the above mentioned ingredients one after the other into the oil.when they change colour add to the chutney and mix well.
