Spring onion Cutlet

                                                                                                                                     


Ingredients

Spring onion finely chopped 2 Cup
Yellow capsicum finely chopped 1 cup
Red capsicum finely chopped 1 cup
Green chili finely chopped 1Tsp
Dry roasted and powdered black gram(urad Dall) 3-5 Tbsp
All purpose flour 2-4 Tbsp
Salt as required
Red chili powder 1 Tsp
Garam Masala powder 1 Tsp
Oil for deep frying

Method
1. Add all the ingredients except oil in a large bowl.

2. Mix thoroughly so that all the ingredients are absorb salt and all the spices.
3. Take small portions and design as per your wish.
4. Heat oil in medium flame and Deep fry the cutlet till golden brown.
5. Transfer to a serving plate.

The Above photo shows coarsely ground black gram for your reference

Note.
*The cutlet can be even shallow fried
*Recipe does not require much salt so be cautious while adding salt
*Don't add any water, the moisture from the spring onion is more than enough to shape cutlet
*Few spring onions may come out during frying(to avoid that you can coat in water and maida mixture)

Hot Chocolate

I have had chocolate milkshake many times but never had "hot chocolate". Once I saw hot chocolate recipe in a food show and wanted to give it a try but compromised myself thinking it would just taste like any other chocolate drink...but I was wrong, recently I tried the recipe from their website here it tasted yummmm (I have kept the ingredients and the method same but quantity i have altered). You will get 1 cup of hot chocolate milk.



















Ingredients

Milk 1 cup
cocoa powder 1-2 Tbsp
Sugar 1Tbsp
Grated Dark Chocolate 1-2 Tbsp
Water 1 Tbsp

Method
1. Boil the milk and keep aside.
2. In a pan add water, sugar, Cocoa powder, grated chocolate let it boil and stir.
3. Once the chocolate and sugar is completely dissolved add the milk and stir once.
4. Remove from the flame and transfer it to a mug or cup serve hot.

Note
*Sugar quantity can be adjusted as per the bitterness of chocolate and cocoa powder or as per your taste.
*If the cocoa powder is not very fine you might find some floating particles on the hot chocolate nothing to worry just strain and have it.

Sweet lime with Mint juice

I always used to bring sweet limes and make plain juice and have it.
This juice I prepared recently after seeing a cookery show in food food but modified a little. It tastes yummy.
here it goes

Ingredients
Juice of 2 medium sized sweet lime
3 Tbsp sugar/Honey
1 Tsp black salt
fresh mint leaves few
Water 1 cup

Method
Blend all the ingredients in a blender
serve chilled

Note
You can replace sweet lime juice with orange juice
You can even strain the juice before serving

Chilli Flakes

How to do chillie flakes @ Home?

1.Take the Required quantity of red chillies in a mixie jar

2.Whip for 30 to 40 seconds, Home made Red chillie flakes is ready, use it on pizza topping, parathas etc

Fried Gram Chutney Powder

This chutney powder is one of the versatile powder one can prepare and store it at home. If you are in hurry this chutney powder comes to your rescue. You Just have to mix this with water and serve with idli/dosa/chapathi/upma.

Ingredients
Grind in to a coarse powder
Fried Gram 1 Cup
Dry coconut/Copra(grated or finely choped) 1/2 cup
Tamarind 1 small marble sized
Garlic clove 4-6 no
Salt as Required
Red chillies 10-15

To Temper
Oil 1 Tbsp
Mustard 1 Tsp
Black gram 2 Tsp
Jeera 1 Tsp
Curry Leaves few

Method
1.Grind all the ingredients in to grind in a mixie and Transfer it to a serving bowl
2.Heat oil add mustard, black gram once it becomes golden brown turn off the flame.
3.Add jeera and curry leaves, pour the oil mixture over the powder and mix nicely.
4.Transfer it to a air tight container and store it in fridge.
5.Whenever chutney is needed take required quantity of powder and Mix with water to a chutney
and serve.

Note
*This has a shelf life of 10-15 days.

Ragi Dosa

Ragi is also commonly known as finger millet has a very high nutritional value, its called "kezhvaragu" in Tamil. My mom used to prepare Ragi mudde and rotti, i remember during my initial days of marriage I tried to make ragi dosa and it was a utter flop then I never dared to try again. Until recently I found the proper recipe in a cook book. I followed the exact measurements and procedure and hurray I ended making thin, crispy and excellent dosa (and not to forget healthy too). I did this 2-3 times and not even once there was leftover  batter isn't it great. Here is the recipe


Ingredients
Ragi flour 2cup
Urad dhall/Black gram 1/2 cup(soaked for 1 hour)
Salt as required
cooking soda 1Tsp
Oil 2 Tsp for each dosa

Method
1.Grind soaked urad dhall in to a fine paste using mixer or grinder and keep aside.
2.Mix Ragi flour, water and salt to a dosa batter consistency(make sure there are no lumps).
3.Now add the black gram batter and mix nicely(use hand or whisk)
4.Pour water if necessary and adjust the consistency.
5.Add cooking soda and mix nicely
6.Heat a tava(I used Iron skillet) and pour dosa in a ladle as you do for regular dosa and spread
as thinly as possible.Put oil, flip and cook then on both sides.
7.Serve hot with coriander or tomato chutney.

Notes
*Add water little by little you might make the batter very runny and watery.
*Instead of oil you can use ghee or butter also.

Sending this to "come-join-us-for-breakfast"

Venn Pongal

Pongal is one of the dish which i don't make frequently at home nor eat it outside, but recently I had Pongal @A2B(Adayar Ananda Bhavan) and the Pongal was so yummmmmy......But I am not sure whether I will order it again or not since it had Lott's of fat (not sure it was ghee or vanaspathi). So I tried to make same kind of pongal at home and the best part is my DD also enjoyed having it.

It tastes best only when it is piping hot once it gets cold it wont taste that good. Cooking pongal to perfection is an art itself you add less water and you will get a pongal like pulao pour more water and you will get a pongal like porridge. 
But its not a complicated dish if you follow the quantity of water and rice+lentil ratio and also its not a great food for lunch box.

Ingredients

Rice 1 cup(Soak for 20-30 min)
Yellow Moong Dhall 1/4 cup
Water 4-5 CUP
Ginger Chopped/Grated/paste 1 Tbsp
Oil 1Tsp
Salt as Required

To temper
Ghee/Clarified Butter 3-5 Tbsp
Pepper 10-15 no
Cashews Few
Asafoetida 2tsp
Curry leaves few
Jeera 1Tbsp

Method
1.Dry Roast yellow moong dhall until a nice aroma fills your kitchen.
2.Now In a Pressure cooker add rice, lentil, water, salt, ginger and 1 Tsp of oil.
3.Let the rice mixture boil until you can see white froth.
4.Now put the lid and pressure cook in medium flame for 3-4 whistle, turn off the flame 
and let the pressure releases completely.
5.Meanwhile Take a small kadai, add Ghee and once it gets heated add peppercorns, cashew(wait
for cashews to get golden brown)
6.Turn off the flame and add curry leaves, Asafoetida and jeera.
7.Pour this tempering over pongal and mix nicely.
8.Transfer it to a serving bowl or directly to your plate. Have it with ho sambar/chutney or just as is it.


Notes
*You can use broken rice(noi) instead of whole rice.
*Roast the lentil on a low flame or else you will end up in a brown or black lentils within 
few seconds of roasting.
*if you don't have much time you can do it at one go.Just Temper, add water, salt, rice dhall and cook, 
but colour will slightly vary and also you will get soft cashews instead of crunchy ones(any ways It will taste great)
*Hot pongal with dollops of ghee and sambar is such a filling dish sometimes it will make you sleepy 
in that case a strong hot tea or coffee is a great solution.
Or if you don't have anything to do just dose off

See you in my next post

Sending this to "come-join-us-for-breakfast"