Coconut chutney

Ingredients:
Coconut - quarter portion of a whole coconut
Fried chutney dal (pottu kadalai) - 4 tsp
Green chilli - 1 (big)
Salt


For tempering:
Oil
Mustard seeds
Cumin seeds
Urad dal
Curry leaves


Method:
Cut the coconut in to pieces.
In the blender add coconut, pottu kadalai, green chilli, salt, little water and grind them.
Heat oil in a small kadai. Wait till the oil gets heated.
Then add mustard seeds, cumin seeds, urad dal.
When the mustard seeds crackle add the curry leaves and pour this on the chutney and mix.

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Rava Idly

Ingredients:
Rava or sooji -1 cup
Curd - 1/2 cup (whipped)
Green chilli -1 (big-discard the seed and chop)
Ginger - 1 inch (grated)
Curry leaves - 5 (chopped)
Coriander leaves - chopped
Asafoetida - 2 pinch
Salt to taste
Channa dal - 2 tsp
Cashewnut - 5 (break into pieces)
Water - 1/2 to 1 cup or as required
Oil



Method:
Heat the oil in a kadai.
After oil is heated, add channa dal, cashew nut and roast.
Add mustard seeds, and asafoetida.
When mustard seeds starts to crackle add the rava and fry it for 2 minutes in low flame.
After 2 mtinutes take off from heat and transfer to a bowl.
Let it cool.
Then add the curd, green chilli pieces, grated ginger, salt, chopped curry leaves, chopped coriander leaves and mix it well.
Now add water in small quantities to get idly batter consistency.
Keep it aside for 30 minutes. (If batter became thick, sprinkle water and mix).
Grease the idli plates.
Pour the idli batter in the plates.
Steam the rava idlis for 10 minutes.
Turn off the heat.
After 4 to 6 minutes remove the idlis.
Serve with any chutney.


1) Rava idlis



2) With coconut chutney

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Whole Dhal

Ingredients:
Whole Dhal (Lentils)- 1/2 cup
Onion - 1 (chopped)
Garlic - 2 cloves (crushed & chopped)
Tomatoes - 1 (chopped)
Green chilli - 2 (slit)
Tandoori masala powder - 1 tsp
Salt
Mustard seeds
Cumin seeds
Coriander leaves
Oil


Method:
Pressure cook the dhal and keep it aside.
Heat oil in a kadai.
Add the mustard seeds and cumin seeds.
When the mustard seeds starts to splutter add the onion and fry. when the onion changes colour Add garlic and stir fry for 1 minute.
Add the green chilli and stir.
Add the tomato pieces and stir.
Add the salt to tomato and continue stirring.
Add tandoori masala powder and stir.
Add the boiled dhal and let it be in medium flame for 4 to 6 mts.
Remove from fire and garnish with coriander leaves.
Goes well with roti or rice.

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Sprouts Salad

Ingredients:
Sprouted Green gram - 1 cup
Onion - 1
Cucumber - 1
Capsicum - 1
Tomato - 1
Coriander Leaves
Salt
Pepper powder
Lime juice


Method:
Cut onion, cucumber, capsicum into pieces of desired size.
Cut tomato into 2 and scoop out the seeds. Then cut into pieces.
Mix all the pieces with sprouts.
Add pepper powder, salt, coriander leaves, and few drops of lime juice.
Mix and have the healthy salad.


Sent off to the 15-Minute event.

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Carrot Kosumalli

Ingredients:
Carrot - 4 (grated or cut into small pieces)
Moong dhal - 1/4 cup
Green chillies - 2 (slit)
Green peas - 2 tsp
Salt
Coconut - 1 tsp (grated)
Lime juice - 2 drops
Coriander leaves - chopped

Seasoning:
Mustard seeds
Cumin seeds
Urad dhal
Asafoetida
Oil
Curry leaves

Method:
Soak the moong dhal for half an hour.
Take a salad bowl and add the grated carrot.
Drain the water from moong dhal and mix the dal with the carrot.
Take green peas and mix.
Take a small kadai and add the oil.
To the heated oil add urad dhal, cumin seeds, mustard seeds. When the mustard seeds splutter add the green chillies and curry leaves. Now add this to the carrot mix.
Finally add the salt,coconut gratings and chopped coriander leaves.
While serving add the lime juice.

Sent off to the 15-Minute event.

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Chicken Tikka Masala

Ingredients:

Chicken tikka -1 lb
Onion - 1 (chopped)
Garlic cloves - 2 (crushed and chopped)
Tomatoes - 2 (small-finely chopped)
Cardamom - 2 pods
Chilli powder - 1 tsp
Ground cinnamon - 1/4 tsp
Garam masala - 1tsp
Sugar - 1 tsp
Ground almonds - 1 tsp
Oil
Coriander leaves -chopped
Salt
Cream-(optional)


Method:

Heat the oil in a kadai.
Add the onion and cardamom pods and fry until the onion is soft.
Add garlic and stir for 1 minute.
Add the tomato and little salt and stir till the tomato becomes paste.
Add chilli powder,cinnamom ,garam masala,sugar and stir for 1minute.
Add the ground almonds and cream (optional)
Then add the chicken tikka and simmer for 4 to 6 minutes..
Garnish with coriander leaves.

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