MANGO CHUTNEY

Ingredients

Ingredients
Raw Mango 1
Coconut ¾ Cup
4 Green chilly
Curry Leaves 1 leaflet
Shallots ( Small onion) – 4
Salt to taste
Water – ½ Cup

Methods to Be prepared

Grind all ingredients together & make good paste. Serve with rice or roti or bread .

POHA - Beaten rice recipes

Ingredients

Thick Poha 1 ½ Cup
Green chilly sliced 4
Ginger sliced 1 Teaspoon
Onion sliced 1
Corriander Leaves 5 stems
Lemon Juice 1 teaspoon
Boondi – 3 tablespoon ( Snack made of gram flour).
Mustard 1 pinch
Turmeric ¼ teaspoon.

Method to Prepare

Rinse thick Poha in water & drain of water & keep aside for 5 min.
In a skillet , pour 1 tablespoon of oil & add mustard. When mustard splutter,
add sliced greenchilly & ginger & sauté well for 1 min. then add sliced onion & turmeric sauté it. Then add poha to it & close the skillet with its lid for 5 minutes.Then add corriander leaves & lemon juice to it & mix it well & keep for another 2 minutes . Decorate poha with Boodi & Serve hot .

KOTHU PARATHA

Ingredients

6 Paratha shredded
2 Egg / ½ Cup Egg White
½ cup chicken pieces
1 ½ Onion
1 ½ Tomato
6 Beans
½ cup Cabbage shredded
2 Green Chilly
1 teaspoon of ginger garlic paste
1 tea spoon coriander powder
¼ teaspoon Turmeric powder
½ teaspoon Garam Masala
1 teaspoon Red chilly Powder
½ teaspoon Cumin powder
1 set Curry Leaves leaflet

Method To be Prepared

Pour 1 teaspoon oil to skillet, add curry leaves, sliced onion, green chilly & ginger garlic paste & sauté well. Then add cabbage & beans to it. Allow it get cooked & absorb all water. Once its cooked ; add coriander powder, turmeric powder, garam masala, red chilly powder, cumin powder and saute it well. Then add tomato & saute thoroughly. .
In another hot pan scramble the egg & keep it aside.
Once all the above gravy gets cooked, add scrambled egg & chicken shredded , paratha & keep sauting for 10 minutes. Serve it hot.

Pista Nut Burfi

Ingredients

Ricotta Cheese 1 bottle of 3 lb/ 1.36KG
Sugar 1 1/2 cup
Milk Powder 2 cup
Cardamom powder 1 Teaspoon
Vanilla Essence 1 Teaspoon.
Nuts Crushed 1/2 cup
Pista Crushed 1/2 cup
Ghee 1 tablespoon

Method to be Prepared.

Keep pan & pour 1 tablespoon ghee in Ricotta cheese; Keep it for 45 minutes in a low flame & give stir in between.then add milk powder, Pista crushed & Cashew crushed & cardamom powder. Mix it well. In a low flame, keep it for 10 minutes. Then add sugar to the above mixture & allow the mixture to become thick consistency ( it will take 35 minutes). Then pour the mixture into a flat steel vessel; allow it to cool & refrigerate it for 4 hours & Cut into cubes. Store in a plastic boxes in fridge.

PUDDING

Ingrediants:

1 Milk 2cups
2 Egg 4 no.
3 Milkmaid ½ Can
4 Sugar ¾ cup
5 Nutmeg Powder ½ Teaspoon
6 Carmel Syrup of 1 teaspoon Sugar (caramelize the sugar in a low flame add 1 teaspoon of milk to make a solution)
7 Vanilla essence / Extract 1 teaspoon

Method To Prepare

Blend all the above ingredients except 6 & 7 ingredients . Then pour that liquid into a vessel .Then add 6 & 7 ingredients without shaking the vessel. Close it with a lid .
Then for steaming, take pressure cooker, pour 2 glass of water. Immerse a pan / small plate into the water . Boil the water in the Pressure cooker. Then slowly keep liquid mixture vessel on top of pan / small plate & close the lid of pressure cooker. Steam for 25 minutes.
Pudding is ready . It can serve with Ice cream or with Cakes.
Garnish with Nuts & Raisins.

BEATROOT PACHADI

1 Beat root
1 Onion
1 Green chili
1/2 inch piece GINGER
1/2 cup Coconut slightly ground
2 pinch Mustard seeds
few Curry Leaves
Plain Yogurt (Blend with little water)

Method To Prepare

In a Skillet/ Pan add mustard seeds & curry leaves until it pops. Add onion & saute until onions are transparent.
Then add ginger, Chili & Saute.
Add beatroot and let it cook(IF IT STARTS STICKING TO THE PAN ADD A LITTLE WATER) keep Covered.
Add Ground Coconut. Add yogurt mix.Add salt to taste mix everything & remove from flame. Do not let Yogurt to curdle up.

Chilly Idily Manchurian

Idly(large) - 6 nos(cut into cubes - preferably keep the idlies in the fridge before cutting them)
Spring onions - 1/2 cup
Onion - 1 no(chopped)
Capsicum - 1/2(chopped)
Garlic pods - 2 - 3 nos(chopped)
Ginger - 1" piece(chopped)
Salt - As reqd
Red chilli paste - 3 - 4 tsp(soak a few red chillies in warm water and grind to paste, you may add 1 - 2 garlc to it)
Pepper - 1/2 - 1 tsp
Soya sauce - 1 tbsp
Red colour - 1/4 tsp (optional)
Chilly sauce - 1/2 -1 tsp
Tomato ketchup or tomato garlic sauce or hot and spicy sauce - 1 - 2 tbsp
Vinegar - 1/2 tsp
Ajinomoto - A pinch Oil for frying

Method to Prepared

Deep fry the idlies in very hot oil and fry till crisp and golden brown from outside. Remove and cool.
Heat a little oil in a pan or a kadai.
Add chopped garlic, ginger and onions. Fry till glazy.
Add capsicum pieces and fry for a min.
Add red chilli paste and saute.
Add all the other sauces and fry well.
Add the colour, vinegar and ajinomotto.
Add salt and pepper and saute.
Add the idli pieces and mix well, till all the pieces are coated well with masala.
Mix in 3/4 of the spring onions.
Garnish with the remaining spring onions. Serve hot.