Coconut Chutney

Coconut Onion Chutney:

Ingredients:

Grated Coconut
1 Onion
2 Green Chillies
3-4 Garlic cloves
Salt to taste
Mustard Seeds
Curry leaves

Method,
Grind all the ingredients in mixer and serve hot with South indian breakfast. Season with mustard seeds and curry leaves.


Coconut Onion red Chutney(Spicy):

Ingredients:

Grated Coconut
1 Onion
1 Tomoto
4 Dried red Chillies
3-4 Garlic cloves
Salt to taste
Mustard Seeds
Curry leaves

Method,
Grind all the ingredients in mixer and serve hot with South indian breakfast.Season with mustard seeds and curry leaves.

Coconut Onion Chickpeas Chutney(Spicy):

Ingredients:

Grated Coconut
1 Onion
1 Split chickpeas (Roasted)
3 green chillies
3-4 Garlic cloves
Salt to taste
Mustard Seeds
Curry leaves

Method,
Grind all the ingredients in mixer and serve hot with South indian breakfast.Season with mustard seeds and curry leaves.

Hing(asafoetida) Coriander chutney

Ingredients:

Fresh coriander leaves
Hing(asafoetida) wali Sev (Indian snack)
Curd
Salt to taste
Green chillies
Black pepper
Lemon
Curd
Hing

Method,
Take coriander leaves,Green chillies ,salt,black pepper,pinch of lemon and hing. Grind in mixer.
at last add 2 small spoon of Sev to mixture and  and grind again.
Mix well 2 spoons of curd with mixture.

Coriander chutney is ready to serve with hot snacks for the asafoetida lovers.

Corn Coconut milk soup

Ingredients:
Half Sweet corn
coconut milk
green chilly
carrot
small capsicum
small onion
black pepper
salt to taste
Ghee 2 small spoon

Preparation Time :
Serving: 3 people

Method:
1. Boil the corn
2. Roast the capsicum directly on stove
3. Wash the roasted capsicum and remove the outer black layer.
4. Cut onion,carrot & washed capsicum in small pieces.
5. Grind boiled corn & coconut milk till it becomes a paste
6. Put little ghee in pan
7. Shallow fry the onion until it becomes brown
8. Add carrot to it.
9. Now add salt & pepper as per the taste
10. Add corn & coconut mixture to pan.
11. Add 200 ml of water in the pan & mix well.
12. Add cut & roasted capsicum to it. Boil this for 7-8 mins.
12. Serve hot.

Poha upma

Preparation Time : 20 mins

Ingredients:
Grinded Poha(puffed Rice) - 250 grm
1 Small Onion
1 Small Tomoto
1 Small carrot
Coriander leaves
Green Chilly
Curry Leaves
2-3 small spoon oil
Roasted chana daal
Mustard seeds
Cumin seeds

Steps:
1. Grind the poha to make approx half piece.
2. Cut onions/tomoto/carrot/green chilly in small pieces
3. Put 2-3 spoon of oil in a pan
4. Once it is heated add cumin seeds & mustard seeds.
5. Put curry leaves when cumin n mustard seeds is heated
6. Add onion and green chilly
7. Once onions becomes light brown add tomato
8. Add 500 ml water to it & let it boil until it boils to maximum
9. Add grinded poha & mix well to avoid lumps.
10. Cover it with lid for 3-4 min.
11. Serve hot with coriander chutney.


  

Paneer-Peas cutlet

Ingredients:
Peas 500 gm
Chat masala
Oil to fry
Cottage cheese (Paneer) - 250 grm
Sesame seeds(Black & white both)
green chilly
red chilly powder
salt to taste
Sugar

Time to prepare: 20 Mins

Method:
1. Mash the peas.
2. Mix chilly powder,salt,chat masala,green chilly in the mashed peas & keep it aside.
3. Mix both sesame seeds in a small plate.
4. Take mashed peas mix & make small cutlet with it & stuff with mashed paneer.
5. Wrap cutlet with mixed sesame seeds.
6. Take mashed Paneer & make small cutlet with it & stuff with mashed peas mix.
7. Take a non stick pan. Put little oil in pan once heated put all the cutlet.
8. let the cutlet become crispy & turn it other side.
9. Remove it from the pan & serve hot with coriander chutney or tomato ketchup.