Coconut chutney

Ingredients

Coconut - 1/2 (grated)
Roasted Chana Dal - 4 tbsp
Onion - 1 medium(chopped)
Tamarind - 1 small marble-sized
Green Chillies - 3 nos
Salt


For Seasoning

Mustard seeds - 1 tsp
Dry Red Chillies - 2 nos
Curry leaves - 1 spring
Chopped Onion - 2 tbsp
Hing - a pinch (Asafoetida)
Oil

Method

Grind all the ingredients 'for grinding ' in a mixer .
Seasoning:
Heat a tbsp of oil, temper with mustard seeds, curry leaves, red chillies, onion and hing.
Pour this tadka over chutney, mix well. Add water if required.

Tasty Coconut Chutney is ready!!

Onion chutney

Ingredients:

Onions - 4, medium sized, chopped
Coconut - scrapings of a quarter of a large coconut
Dried red chillies - 8, small, medium hot
Roasted and puffed Bengal gram dal - 1 tablespoon
Salt - 1/2 teaspoon or adjusted to taste (we added 3/4 teaspoon)
Ghee - 2 teaspoon
Mustard seeds - 1/4 teaspoon
Curry leaves - a sprig

Method:

Grind the coconut, salt, chillies, and fried Bengal gram dal first. Add onions and grind again coarsely without adding water. Make the ghee very hot and add mustard seeds to splutter and curry leaves. Remove from heat, pour the seasoning on top of the chutney, and mix well. This chutney is excellent for dosa . Enjoy!

Aloo Raita

Ingredients :

Potato – 1
Curd – 1 cup
Onions + spring onions – 1/4 cup
Black pepper powder – 1 teaspoon
coriander leaves
Salt , Oil
Method :

1.First, chop the potato (small cubes) and shallow fry them and set aside.
2.Beat the curd/yogurt well with egg beater or fork.
3.Add salt, black pepper powder, onions, spring onions.
4.Serve cold, garnished with shallow-fried potatoes and coriander leaves

Green Chutney

Ingredients:

1 bunch coriander (cilantro) chopped
3-4 green chilies
1 small onion
1 lemon juice
3 tsp sugar
A pinch of amchur (raw mangi)
2-3 flakes of garlic
Salt To Taste
red chili powder to taste

METHOD :

Mix and blend all ingredients thoroughly in a mixie to make a paste.
Add little water if required. Your green chutney is ready.

GARLIC CHUTNEY

Ingredients:

4 garlic pods

20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

METHOD :

• Sauté the garlic, coconut in oil.
• Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
• Then grind the saute mixture with roasted red chillies and tamarind pulp.
• Add the garlic and salt and grind once again to a smooth paste.

SPICY PINEAPPLE CHUTNEY

Ingredients:

1 heaped cup of long strips of Pineapple  fresh
1 clove Garlic, finely chopped
8 Dates cut into thin and long strips
2 teaspoons Salt
1/2 teaspoon Red chili pepper
1/4 teaspoon big Cardamoms, ground
1 teaspoon Caramel syrup
3 teaspoons Raisins
3/4 cup Vinegar
1 heaped teacup Sugar
1 cup Water

METHOD:

• Cook pineapple, garlic and dates with water on a low fire till tender and water is absorbed.
• Add sugar, Red chili pepper , salt, cardamoms, vinegar and cook on hot fire till it becomes a little thick.
• Mix raisins and caramel syrup and cook for a few minutes.
• Pour into a jar.
This chutney can be kept for one year.
• Note: If fresh pineapple is not available, the same amount of tinned pineapple can be used

Pasta with mince and white sauce

Minced Chicken

Ingredients:

Oil
Onion - diced
Cumin seeds
1 TSP Salt
1 TSP Garlic Paste
Ginger (diced)
1 TSP Paprika Powder
1/2 TSP Red chilli Powder
1/2 TSP Coriander Powder
1/2 TSP Cumin Powder
1/2 TSP Garam Masala Powder
1 TSP Tomato Paste
1 Whole Green Chilli's

Minced Chicken

Method:

Fry Onions + cumin seeds with the salt...once golden add all the masala's with paste. Add Mince meat and cook till done!



White Sauce/Bechamel Sauce:

Ingredients:

2 cups milk
1 slice onion, large
1 bay leaf
1/2 teaspoon whole black pepper
3 tablespoons unsalted butter
3 tablespoons flour
salt
white pepper

Method:

Scald the milk with the onion, bay leaf and peppercorns.

Cover and let infuse off heat for 10-15 minutes.

In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.

Turn the heat off, strain in the hot milk.

Whisk well, then bring to a boil, whisking constantly until the sauce thickens.

Season with salt, pepper - leave to simmer slowly for 1-2 minutes.

NOTE:

For a "THIN" Bechamel sauce use 2 tbs. butter and 2 tbs. flour.

For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flou