urad dhal chutney

urad dhal chutney

ingredients:
dhal: 1 small cup, [ white ]
coriander: 1 tablespoon,
perngayam: small pinch,
tamarind: 1 small lime size,
red chillies: 15 to20 nos,
salt: according to taste.

method:
fry the dhal in one spoon of ghee till becomes golden brown.........in one spoon of oil fry the coriander seeds,chillies and perungayam.........prepare a smooth tamarind paste..........first dry grind the fried dhal and other items along with salt .................when it gets grounded add the tamarind paste and grind to a smooth consistency and your chutney is ready....

delicious chutney

green grapes chutney

ingredients:
green grapes: 250 grams,
red chillies: 15 to 20 nos,
mustard: 1 tspoon,
dhal: 1 tspoon,
jeera: 1 tspoon,
fenugreek: half a tspoon,
perungayam: one pinch,
salt: according to taste
coconut: half
method:
fry all the given ingredients except for the grapes and salt in 1 tablespoon of cooking oil with little curry leaves......allow it cool and grind it in the mixie without adding water along with the coconut...........when ground to a smooth paste add the green grapes and grind for a minute and your chutney is ready.................as a combination it goes well with white rice,chappathis, idli and dosa

bird's nest

BIRD'S NEST:

INGREDIENTS:
Potato: 2 nos,
Paneer: 100 grams,
Green peas: 50 grams,
Pepper powder: according to taste,
Maida: 100 grams,
Semiya: 200grams,
Salt: according to taste,
Oil to deep fry.
PROCEDURE:
Boil the potatoes and mash it thoroughly without any lumps......half cook the peas seperately and add it to the crumbled paneer.........there should be no lumps in the paneer......add salt and pepper to the paneer mix seperately........add salt and pepper to the boiled potatoes seperately..............mix the maida with little water and add little salt and pepper to the maida seperately..........the consistency of the maida mixture should be in such a way that you dip the potato balls it should give a good coating.......
make small balls with the potatoes and stuff it with the paneer,peas mix and roll it such a way that it looks like an egg.........now dip it in the maida mix and roll it in semiya so that the semiya covers the entire ball.............refridgerate it for half-an-hour so that it gets tightened..........after half-an-hour deep fry it in oil............while serving cut it into two halves so that it will look like an egg inside the nest............serve it hot with sauce
for filling you can use a variety..........like mixed vegetables or just boiled corn and so on.........

dahi semiya

DAHI SEMIYA:

INGREDIENTS:
Semiya: 200 grams,
Fresh curd: 200 grams,
Chopped cucumber: 1 small cup,
Grated carrot: 1 small cup,
Green chillies: 2 finely cut,
Milk: half litre.

PROCEDURE:
Cook the semiya in water very softly....... add three portions of water then it will be correct for soft cooking........ after cooking allow it cool........then add the carrot,cucumber and chillies along with curd and milk. Add salt according to taste........Heat little cooking oil and fry 1 tsp mustard,1tsp dhal,2 red chillies and little curry leaves and add it to the semiya. Garnish it with coriander leaves and also seedless grapes which is optional.........tasty dahi semiya is ready

semiya payasam

INGREDIENTS:

Semiya: 200 grams,

Milkmaid: 1 container,

Milk: 2 litres,

Elaichi: half tsp powdered,

Cashew: roasted according to taste.



PROCEDURE:

Roast the semiya in one tea-spoon of ghee. Boil 1 litre of milk and cook the semiya in that, do not add water. When the semiya is cooked soft ,remove it from the stove,add the whole contents of milkmaid and elaichi and allow it cool. As the semiya has the property of tightening, do not add the other 1 litre of milk immediately. as it starts cooling add little by little so that you will get the correct consistency of the payasam. add roasted cashews and serve hot or cold...............hmmmmmmmmmmmmmmmmmm..............delicious