Coriander Coconut Chutney

Ingredients



Coconut

Coriander leaves

Ginger

Garlic

Green chilly

Tarmarind

Salt

Method 1.Put above all the ingreidents in a blender with little water and grind it...

2.Make it smooth paste and add some more water if u need...

3.Transfer it into a bowl.

4.For tempering,heat oil in a pan add mustard seeds.when mustard seeds splutters add curry leaves.

5.Pour it over the chutney...

6.Chutney was ready to serve...

Coriander Paratha/Green Paratha/Chapathi

Ingredients

Wheat flour-1cup

Oil

Water

Coriander leaves-1/2cup

Green chilly-1 or 2

Salt

Preparation

Grind coriander leaves,greenchilly and salt by adding little amount of water.

Method

1.Take a bowl,mix wheat flour,salt,oil and above grinded coriander.Make a dough.Dough should be soft.Let it rest for 30mints.



2.Make small balls from dough.



3.Roll it into chapathi.



4.In a pan,cook the chapathi with the desired amount of oil or ghee on both sides...



5.Serve them hot with any choice of side dish...

Note U can use ginger and garlic also...

Parppu Vadai / Masala Vadai

Kolhapuri Chicken

Ingredients

Chicken-1/4kg

Onion-1 small finely chopped

Ginger garlic paste-1tsp

Salt to taste

Coriander leaves-few

Oil

To kolhapuri Masala

Coconut-1/4cup grated

Cumin Seeds-1tsp

Cardamom-1 or 2

Cinnamon-1

Pepper corns-1tsp

White sesame-1/2 tsp

Poppy seeds-1/2tsp

Mustard Seeds-1/2tsp

Cloves-1 or 2

Red chilly - 4 to 5 or according to ur taste.

Star aniseed-1

Preparation

Dry roast the above masala ingredients.Allow to cool.Then grind it.Now masala was ready to cook.

Method

1.Marinate the chicken with grinded masala and salt..Keep aside for 15 to 30mints....

2.Heat oil in a pan,add chopped onions.Saute it till turns golden brown..

3.Add ginger garlic paste and salt to it.Stir it well.

4.Now add marinated chicken and mix well.Allow to cook for 5 to 10mints.

5.Then add remaining grinded masala,coriander leaves and water.

6.Let it cook for 15 to 20mints.Adjust the consistency by adding water.

7.Now reduce the flame to low and let it simmer for 5-10mints.Spicy chicken was ready.

8.Serve this spicy chicken with parathas or chapathi or rice.

Pavakkai Fry/Bitter Gourd Fry

Ingredients

Pavakkai/ Bitter Gourd -2big

Ginger garlic paste-1tsp (optional)

Rice flour-2tsp

Corn flour-2tsp

Chilly powder-11/2tsp or adjust according to ur taste

Turmeric Powder-1/2tsp

Coriander Powder-1tsp

Pepper Powder-1tsp (optional)

Asafotida-1/4tsp

Salt to taste

Oil for deep frying

Water

Method

1.Wash and slice pavakkai into circles.Remove seed or keep it.



2.Mix all the above ingredients to pavakkai and sprinkle little water.Mix evenly.Keep aside for 15 to 30mints.


3.Heat oil in a kadai,when it is hot drop them in sprinkled way and deep fry it till crispy golden brown.Drain it in a paper towel.

4.Crispy and tasty side dish is ready...Serve with rice...

Laccha Paratha

Ingredients

Wheat flour-1cup (take 1/4 cup for dusting)

Maida -1cup

Salt as req

Milk to knead dough or u can use warm water

Oil

Method

1.Take a bowl mix maida,wheat flour,salt and 1 tsp of oil.Make a dough by adding little by little milk.Dough should be soft.



2.Cover the dough with wet cloth.



3.Close with lid also.Keep aside for 1hr..



4.After that again knead the dough and make a small ball from dough.



5.Roll it into big circle.Apply a tsp of oil evenly on the top.Sprinkle a tsp of flour and spread it evenly..Start folding from one end like saree pleats.



6.Then slightly tap the dough by holding the ends so that it would elongate more.



7.Next again fold it like a swiss roll.





8.Repeat the same for remaining balls.



9.Place it on a plate and cover it with a wet cloth for 30mints.



10.After that dust it with dry flour and roll it gently.

11.Put this on heated tawa.When small bubbles will appear on the top sides of paratha,then flip it and apply oil on that side.Cook on medium flame..

12. Then again turn it to the other side and apply oil.

13.Cook thoroughly...

14.Serve with any curries.I made kolhapuri chicken...

Medhu Vadai/ Uluthu Vadai

Ingredients

Urad dal-1 cup

Ginger-1 inch

Small onions-10 to 15

Green chilly-1 or 2

Curry leaves- few

Cumin seeds or pepper corns-1 tsp

Salt

Oil for deep frying

Method

1.Soak urad dal for 1 to 2 hrs.

2.Drain the water and grind it in a mixie by adding little amount of water till fluffy.

3.While grinding add chopped green chilly,onions,ginger,curry leaves and salt to it.

4.Mix well...Heat oil in a kadai.

5.Wet your hands in water and take a small ball of batter on ur right hand.

6.Place the ball on left hand and flatten a ball using right hand.

7.Make a hole in the center using ur finger and gently drop the vadai into the hot oil.

8.Fry the vadai till they become crisp and golden in color.

9.When done remove from oil and drain them on a paper towel.

10.Medhu vadai was ready.Server with coconut chutney or sambar.

Note

If ur batter s very runny,add rice flour or maida...

Sweet Corn Dosa/Adai

Ingredients

Sweet corn kernels-1cup

Rice-1/2cup

Cumin seeds-1/2tsp

Ginger-1inch

Green chilly-1

Curry leaves-few

Salt to taste

Oil

Preparation

1.Soak rice with water for 1 to 2hrs..

2.Wash and soak corn kernals in hot water for 2 hrs or normal water for 7 - 8hrs..

Method

1.Grind corn kernels along with cumin seeds,green chilly,curry leaves,ginger and little amount of water into a smooth paste.

2.Grind rice.

3.Mix both batters with salt and water.. Make a dosa batter.

4.Heat a dosa tawa,take a laddle full of batter and spread it thin.

5.Drizzle a tsp of oil and cook on both sides

6.Serve hot with spicy tomato chutney or as per ur taste

Note

If u used fresh corn kernals, no need to soak...