try this chutney with idly,dosa, Ingredients 1. 1 fresh coconut (grated) 2. 3 fresh green chilies or as per taste 3. 2 tbsp cilantro or coriander leaves (chopped) 4. 1 tbsp lemon or lime juice 5. 1 tbsp split peas (roasted) 6. 3/4 cup plain yogurt 7. Salt To Taste
method 1.Grind coarsely all the ingredients in a blender and serve.
yummy fresh tasty hotel style tomato soup receipe Ingredients 1. 1/2 kg ripe red tomatoes 2. 1 green chili, slit into half 3.1.5'' ginger, chopped 4.1 1/2 tsp. sugar 5.Butter as required 6.Salt to taste 7.1 tsp. corn flour, dissolved in water 8.Bread croutons [optional]
Method 1.Slit each tomato into 4 parts. Pressure cook [3 whistles] tomatoes, chili & ginger 2.without adding any water. Remove & cool. 3.Blend it in a mixer & strain the puree. Keep the puree on medium gas mark. 4.Add pinch of salt, sugar & a tsp of butter. Let it boil for 5 min.
5. Then add corn flour & stir till it boils & thickens.
6. Serve hot with a blob of butter & bread croutons. Serves: 2 - 3 Preparation time: 30 minutes
1.8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry.
For Bhaji 1. 1 capsicum chopped fine 2. 2 onions chopped fine 3. 2 tomatoes chopped fine 4.2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, .) 5.1/2 cup shelled peas 6.2 tbsp. butter 7.2 tsp. pavbhaji masala 8.1 1/2 tsp. chilli powder 9.1/4 tsp. turmeric powder 10.1/2 tsp. sugar 11.salt to taste 12.1 cup water (in which vegetables were boiled) 13.1/2 tsp. each ginger grated, garlic crushed 14.juice of 1/2 lemon.
To Garnish 1.1 tbsp. coriander chopped 2.1 onion chopped 3.small pieces of lemon
Method 1. Pressure cook mixed vegetables and peas till well done. 2. Mash them coarsely after draining. 3. Heat butter in a pan. 4. Add ginger-garlice, capsicum, onion, tomatoes. 5. Fry for 2-3 minutes till very soft. 6. Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. 7. Bring to boil. 8. Simmer till gravy is thick, stirring and mashing pieces with masala, in between. 9. Add lemon juice, stir. 10.Garnish with chopped coriander and a block of butter.
For Pavs 1.2Slit pavs horizontally leaving one edge attached. (To open like a book). Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. 2.Serve hot with bhaji, a piece of lemon and chopped onion.
Ingredients: 1.1/2 lime sized ball Tamarind 2.1 cup Toor Dal (or red lentils) 3.1/2 teaspoon Turmeric Powder 4.2 teaspoons oil 5.Salt to taste 6.5 small dry red chilies (or to taste) 7.8 Curry Leaves (see note) 8.1 medium onion (shallots are preferable) 9.1/2 teaspoon mustard seeds 10.1/4 tsp asafoetida (optional) 11.1/2 teaspoon fenugreek seeds 12.1 large tomato 13.2 tablespoons sambar powder (see note) 14.1/4 cup chopped cilantro leaves (also known as coriander leaves) 15.1 cup of a vegetable of your choice like green beans, chopped carrot
