Carrot Yogurt Raita

Ingredients:
Carrots grated – 1 cup
Whole (can use 2% too) plain yogurt – 1 cup
Water – 1/2 cup
Mustard seeds – 1 tsp
Curry leaves – 3
Dry red chillies – 3
Asafoetida – 1/2 tsp
Urad dal/black gram – 1 tsp
oil – 1 tsp
Procedure:

• Using a food processor fine shred 3-4 medium sized carrots to make 1 cup.

• Whisk the curd(yogurt), add water to it. Now add the shredded carrots. Keep aside
• Heat oil in a pan and add mustard seeds, urad dal, curry leaves, dry red chillies (split into quarters) and asafoetida.
• Add the tempering to the carrot and yogurt mixture.
• Mix salt according to taste and serve with chapati or rice.

Chicken Varuval/Coconut fry

The recipe is very simple, it takes about 15 - 20 mins marinating and then slow cooking of about 20 - 30 mins.
Ingredients:

Chicken - 400 g/1 lb

For sauté:

Onion - 1 medium
Tomato - 1 medium
Clove - 2
Fennel seeds - 1/2 tsp
Cardamom
Grated Coconut - 1 tsp

For garnish

Green chillies - 1
Ginger, grated - 1"
Coriander leaves

For Dry masala powder
Red chillies - 5
Whole Coriander seeds / Dhania - 1 tbsp
Whole Peppercorns - 1/2 tbsp
Cumin Seeds - 1/2 tsp cumin
To prepare:

• Dry roast the spices under dry powder. Grind to a smooth powder once its cooled.

• Then apply this spice powder with salt to the chicken. Marinate for 15 to 20 mins.

• Heat a pan with oil, add clove, fennel seeds and cardamom. Then add chopped onions, fry till its brown. Then add the chopped tomatoes, cook for 2 mins.

• Stir in the marinated chicken. Cook on high for 2 mins. Simmer and cover it with lid, cook till the water evaporates.
• When the water is almost evaporated, add the grated coconut and again cook with covered lid, till the chicken becomes dry. This takes about 20 mins for the chicken to become tender.See how colorfull
  

• When you are removing from the stove, add silted chillies, juliennes ginger and finely chopped coriander leaves.
• Serving Size: 5 - 6 people

5 Star Dosa

Ingredients:
Urad Dal 1/2
Cup Rice 1/2 Cup
MoongDal1/2 Cup
Poha 1/2 Cup
Toor Dal 1/2 Cup
Channa Dal 1/2 Cup
Onions 1 Chopped
Carrot 2 Grated
Green Chilli 3 Chopped
Jeera 2 tsp
Salt For Taste
Ghee/Oil As RequiredProcess:

• Soak all dals and rice with water at least 6 hours
• Grind to paste.
• Mix together, add salt with water to make dosa batter.
• Leave in room temperature overnight.

• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Sprinkle the onions,carrot,green chilli,jeera cook for 3 min

• Serve hot with peanut chutney/cocont/mint as your taste
• Serving size :6-7 DOSA'S

Lilva Kachori

For Stuffing:

Boiled Lilva/Peas 2 cups

Green Chilies 3

Coriander Leaves

Ginger/Garlic Paste 1 tbsp

Turmeric 1/4 tsp

Salt

Sugar 1 tsp

Coriander Powder (optional) 1 tsp

Lime Juice 1 tbsp

jeera 1 tsp

1 cup Maida

Little bit Salt

½ Tbsp Suji (soaked in warm water)

1 Tbsp Ghee/Oil

Water for Dough

Process:

• Into a food processor add Lilva, add green chilies, add coriander leaves and blend to a coarse paste.

• Into a pan heat little bit oil and add zeera, add ginger/garlic paste, add Hing, add turmeric and mix it, add the mixture and mix it well.

• Make the mixture dry and cook little further until the chilies are cooked as well. Add pinch of sugar, add Coriander Powder, squeeze some lime juice and keep aside. MAKE SURE THE MIXTURE IS DRY

• In another dish, add Maida, and some salt and make nice crumbles add soaked Suji, and make crumbles, add little water and kneed it to a SOFT dough, let it rest for few minutes.

• Take little bit dough and spread out on a flat surface, add spoonful of Masala, hold the edges together and join them with your hand, pull it out with your index finger and thumb, remove the extra dough and roll the ball slightly between your hands. Do the same with the rest of the dough.

• Fry them of a little less then medium heat, for about 4 minutes, until the kachori get nice light color.

Serve hot with tomato sauce/mint/ginger chutney
Serving size: 7 -8 medium size kachories

Pepper Vada

Ingredients:
Urad Dal 2 cups
Green chilli 2 chopped
Onion 1 chopped
Ginger 1 inch
Jeera 2 tsp
Salt For Taste
Pepper 1/4 cup
Curry Leaves
Oil For Deep Fry
Process:

• Soak the urad dal with water at least 4 to 5 hours
• Grind the urad dal into a thick paste.
• Add the onions , green chilli,salt,jeera,curry leaves,ginger ,crushed pepper,salt with urad paste
• Mix well properly
  

• Make a small flat round and finger hole in the middle,deep fry it in hot oil.
• Serve hot with coconut /mint/tomato chutney.