CORIANDER CHUTNEY

INGREDIENTS 

===========

Coriander.                 1 - 2 big bunches

Green chilli.               8 - 10 ( add more if you want it spicy )

Tamarind.                  A very small piece

Mustard.                    1 teaspoon

Oil for seasoning

Crystal Salt.                1/2 teaspoon

Lemon juice.               1 tablespoon

                                                      METHOD

                                                     ========

1 . Blanch coriander and wash it well . Drain out the excess water .

2 . In the mixer jar , add coriander , green chilies , tamarind and salt . Grind to make a fine paste . PLEASE DON'T ADD WATER WHILE GRINDING.

                     

3 . Heat oil in the pan , Add mustard , After it crackles , add the coriander paste to it .

4 . Cook on medium flame till all the water gets evaporated . Keep stirring . As water gets evaporated , the paste starts forming a ball and looks dry .

5 . Once it is done , let it cool for some time . 

6 . Add lemon juice and mix well  . Store in a air tight jar and keep it in the fridge .

This chutney can be stored for 15 days or so . It all depends on how the water evaporates while cooking . 

It can be used for sandwiches , dosa , chaats ........

VEGETABLE PULAO

INGREDIENTS 

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Rice.                              2 cups

Boled Beans.                 1/2 cup

Shelled peas , boiled.    1/2 cup

Boiled carrot.                1/2 cup

Green chilli.                   3 - 4

Cloves.                          4

Jeera.                            1 teaspoon

Cardamom.                    4

A pinch of turmeric 

Salt to taste

Oil.                                2 tablespoons

                                                     METHOD

                                                    ========

1 . Prepare rice separately . Basmati long grain can also be used .

2 . Heat oil in a kadai . Add jeera , cloves and cardamom to it .

3 . Slit the green chillies in the center . Add it to the oil .

4 . Add turmeric powder , boiled beans , peas and carrot .

5 . Stir the vegetables for about 3 - 4 minutes  . Add salt .

6 . Add the prepared rice to the vegetables and mix well .

7 . Serve with onion n tomato raitha .

PUDINA PURIS

INGREDIENTS 

===========

Maida.                           2 cups

Mint leaves.                   1/4 cup

Cumin seeds.                 1 teaspoon

Green chilli , chopped.    2 - 3

Lemon juice.                   1 tablespoon

Salt to taste

Oil for greasing and deep frying

                                                 METHOD

                                                ========

1 . Pound the mint leaves , cumin seeds , green chilies , lemon juice and salt together in a mortar and pestle .

2 . Combine this mixture with flour , add enough water and knead into a firm dough .

3 . Roll out on a lightly greased surface into thin circles .

4 . Deep fry in hot oil till golden brown . Drain out excess oil .

5 . Serve with your choice of raitha / subzi .

CORIANDER RICE

INGREDIENTS 

===========

Long grain rice                       1 1/2 cups

Fresh chopped coriander.       1 1/2 cups

Peppercorns.                          5 - 6

Cinnamon.                              1 piece

Cloves.                                   4

Green Cardamoms.                 4

Sliced onions ( opt ).               2

Oil.                                          2 tablespoons

Salt to taste

                                                       METHOD

                                                      ========

1 . Wash and soak rice for about 10 minutes . Drain and keep aside .

2 . Heat oil in a pressure cooker . Add peppercorns , cinnamoms , cloves , green cardamom  and onions and sauté till the onions turn translucent .

3 . Add rice and sauté for few minutes .

4 . Add 3 cups of hot water and salt . Pressure cook till the rice is tender .

5 . Remove from the fire and add the chopped coriander . Mix well using a fork so that the rice grains do not break .

6 . Serve hot with your choice of raitha .

TOMATO KADHI

INGREDIENTS 

===========

Large tomatoes.                       4

Mustard.                                  1/2 teaspoon

Cumin seeds.                           1/2 teaspoon

Green chilli.                             1 - 3

Curry leaves

Cloves ( Laung ).                     2

Bengal gram flour.                  2 tablespoons

Turmeric powder.                   1/4 powder

Chilli powder.                         2 teaspoons

A pinch of asafoetida ( Hing )

Grated jaggery.                      2 tablespoons 

Oil.                                        2 tablespoons

Fresh coriander 

Salt to taste

                                                  METHOD

                                                 ========

1 . Roughly chop the tomatoes and cook them  with 1 1/2 cups of water for about 10 - 15 minutes .

2 . Cool and liquidise in a food processor to get a smooth purée .

3 . Heat oil in a saucepan , add mustard seeds and cumin seeds . When they crackle , add green chilli , curry leaves , cloves and gram flour . Cook for 2 - 3 minutes .

4 . Add turmeric powder , chilli powder , asafoetida  and puréed tomatoes with 2 cups of water and cook on medium flame , stirring continuously .

5 . When the kadhi comes to boil , add jaggery and salt . Simmer for 5 minutes .

6 . Garnish with fresh coriander .

ALOO PUDINA PARANTHA

INGREDIENTS 

===========

Wheat flour.                                                        1/2 cup

Maida.                                                                1/2 cup

Ghee.                                                                 1 tablespoon

Salt for the dough

Boiled and mashed potatoes.                              1 cup

Washed, blanched , finely chopped pudina.         1/4 cup

Garam masala.                                                    1/2 teaspoon

Chilli powder.                                                      1/2 teaspoon

Roasted dhania powder.                                      1 tablespoon

( coriander powder)

Finely chopped fresh coriander 

Salt to taste

                                                        METHOD

                                                       ========

1 . Mix wheat flour , maida , ghee , salt and water to make dough .

2 . Mix potatoes , pudina , garam masala , chilli powder , coriander powder , fresh chopped coriander  in a bowl .

3 . Roll a portion of the dough into a small poori , place stuffing in centre , make into a potli . Using a rolling pin and some dry flour , roll into thicker circles .

4 . Heat a tava and roast with ghee till they are brown and crispy.

COOKIES AND CREAM CHOCOLATE SHAKE

INGREDIENTS 

===========

Vanilla ice cream.                2 cups

Full cream milk.                  3 tablespoons

Choco chip cookies.           7 - 8

Chocolate syrup.               2 tablespoons

( Hershey's chocolate

  Syrup can be used )

Chocolate flakes for garnishing

                        

                                                         METHOD

                                                        ========

1 . Take a medium sized bowl . Add vanilla ice cream and milk . Whip using a spatula .

2 . Break the cookies in the bowl and mix lightly . The mixture must have broken chunks of cookies in it .

3 . Choose a tall glass and place some broken pieces of cookies at the bottom .

4 . Pour the shake into the glass and gently pour chocolate syrup alongside .

5 . Place a scoop of vanilla ice cream on top and sprinkle some chocolate flakes on top . Serve chilled .