required:ripe avacados-2,honey-to taste,unsweetend vanilla almond milk-3/4 th cup,almonds for garnish-sliced and toasted
method
combine avacados,almond milk,honey in a blender.puree until smooth.spoon into individual dessert glasses and top with toasted almonds.
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required:oil-1 tbsp,dry red chilli-1 broken,mustard seeds-1/2 tsp,uraddal-1 tsp,chanadal-1/2 tsp,turmeric pd-1/4 th tsp,curry leaves-1 sprig,split yellow moongdal-1 cup,drumstick leaves or munagaku-2 cups washed nicely,salt-according to taste,water-to cook the dal,garlic chilli pd-1 tsp.
method
boil the moongdal with water until soft and drain the water.cook the dal seperately because it should not turn mushy. do not cook in a pressure cooker.
take a non stick pan and pour the oil.after the oil is hot, tip in the mustard seeds, uraddal,chanadal and lastly the dry red chilli.when the dals turns golden then add the cooked moongdal and fry for a min.then tip in the munagaku and fry until the raw smell disappears.lastly add salt&garlic chilli pd.mix nicely and turn off.
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required:green chillies-4 or 5, coconut-1/2,peanuts-3/4 th cup dry roasted and peeled,garlic cloves-2,salt-3/4 th tsp or according to taste,curry leaves-1 sprig,cumin seeds- 1/2 tsp,tamarind paste-1/4th tsp,water
for tempering:oil-2 tsp,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig
method
dry roast and peel the peanuts when they are warm.dice the coconut in small pieces.grind coconut,peanuts,green chillies,salt,cumin seeds,garlic cloves,tamarind paste together in a mixie.later add little by little water to get the desired consistency and keep grinding.prepare the tempering and add to the chutney.serve with dosa's or idli's.
required:jonna pindi or sorghum flour-1 cup,riceflour-1/4 th cup,green chillies-3,ginger small piece-very finely chopped,salt-1/2 tsp or according to taste,cumin seeds-1/2 tsp,coriander leaves finely chopped-few,oil-1 or 2 tsp
method
mix jonna pindi and riceflour together.add salt,cumin seeds,green chillies,ginger,coriander leaves to the mix.add enough water to make the batter thin and runny.heat a non stick dosa pan.when sizzling hot,pour the batter from the top.turn the pan if required to spread the batter.after few seconds, pour the oil around the dosa and also in the middle.wait for the dosa to change colour and serve with peanut-coconut chutney.
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required:cauliflower-7 or 8 small flowerettes ,coconut-1/2,green chillies-6,onion-1 small,ginger-a small piece,salt-according to taste,tamarind paste-3/4 th tsp,cumin seeds-1/2 tsp,oil-2 tsp
for tempering oil- 2tsp,mustard seeds-,uraddal-1 tsp,curry leaves-5
method
take a vessel and heat it up with oil.fry the onion,green chillies,cauliflower together while keeping them covered.when the green chillies slightly change colour,turn off.the onion and cauliflower need not change colour.now grind coconut pieces,ginger,cumin seeds,tamarind paste along with cauliflower,onion,green chillies and salt.
add the tempering to the prepared chutney.serve with dosa,idli,pesarattu
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required:mushrooms-250 g diced ,garlic-3 cloves finely chopped,salt-to taste,red chilli flakes-1 tsp,parsley-few leaves,butter-1 tbsp
method
melt the butter in a non stick pan and tip in the garlic.after few seconds, tip in chopped mushrooms.fry on high flame until the water from the mushrooms dries up.now add the chilli flakes and salt.stirfry for another 3-4 minutes and add parsley leaves.nicely mix and turn off.serve with rice or as a snack.
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required:tomatoes[sour variety]-8 big chopped,oil-1&1/2 tbsp,onion finely chopped-1 big,ginger&garlic paste-1&1/2 tsp,turmeric pd-1/4 th tsp,salt-to taste,red chilli pd-1&1/4th tsp
method
take a cast iron pan and heat the oil.tip in the onions and fry them with little salt until light golden.now add the ginger&garlic paste to the onions and fry for a minute on medium flame.next tip in the chopped tomatoes,turmeric pd and keep frying on a medium flame without covering.first the tomatoes turn pulpy and later they turn dry.meanwhile tip in the red chilli pd and the remaining salt.turn off when the oil appears on the surface.
required:fermented dosa batter-2 ladles which already has salt,salt-to taste,cumin seeds-1/4 th tsp,onion finely chopped-1 small,green chilli-1 finely chopped,oil-1 tsp
method
mix the onions,green chillies,cumin seeds with little salt.crush them together with hand nicely.
the dosa batter should be thick but of pouring consistency.take a non stick pan and pour the batter in the m iddle when the pan is hot.now reduce the flame to medium.the batter will spread by itself.sprinkle the onions on the dosa.pour the oil around the the uthappam and cover.open the lid and slightly lift the uthappam to check if it is golden brown and then flip carefully and cook on the other side.
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