TOMATO CORIANDER CHUTNEY

Ingredients:

4 tomatoes, sliced

1/2 cup chopped coriander leaves

12-15 mint leaves

1 tsp urad dal

1 tsp cumin seeds

2 green chilies

1 tbsp oil

salt to taste

For tempering

1 tsp oil

1 tsp mustard seeds

1 dry chili

pinch asafoetida

8-10 curry leaves

Method

Heat oil in nonstick pan. Add cumin seeds , urad dal, let it splutter .

Add green chilies and saute for few seconds. Now add coriander and mint leaves, saute for 2 minutes.

Remove and keep aside.

In the same pan, add remaining oil, add chopped tomatoes and saute till mushy.Remove and cool.

Grind cumin mixture and them add tomato mixture, salt. grind to coarse paste adding 2-3 tbsp water. Remove into a bowl.

Hat oil in pan, add mustard seeds, after it pops, add dry chili , curry leaves, and fry for few seconds. Now add asafoetida and add the seasoning to the ground mixture.

Serve with dosas and idli.

Cajun Honey Lime Chicken

Ingredients

3 pounds chicken wings
1/3 cup Cajun seasoning
1 cup BBQ sauce
2 tbsp Honey
1 tbsp Sriracha sauce
1 fresh lime

Method

Preheat the oven to 350 degrees. Spray baking sheets with cooking spray.Place chicken wings on baking sheet in a single layer, without crowding. Sprinkle each wing liberally with Cajun seasoning.
Bake on middle rack of the 350 degree oven for 30 minutes. ( you can also place the chicken in BBQ grill)
While the chicken is baking begin preparing the basting sauce.While uncut, zest the lime until you have 1 tbsp of zest. Cut the lime in half and juice 1/2 of the lime, reserving juice and setting aside the other lime 1/2 for later.
Add the BBQ Sauce, Honey, Sriracha and the juice from 1/2 of the lime to a small bowl. Stir until blended. Set aside.
After 30 minutes, remove the chicken from the oven and baste with 1/2 of the prepared sauce using a basting brush. 
Return the chicken to the oven  for 10 minutes.Remove the chicken from the oven oand baste again with the remaining 1/2 of the basting sauce. 
Return to the oven  for a final 10 minutes to complete cooking and to caramelize the basting sauce on the wings.
Remove the chicken onto a serving tray. Squeeze the juice from remaining 1/2 of lime over the wings and sprinkle the wings with the lime zest. 
Serve hot!

OAT BARLEY ADAI

Ingredients

1 cup brown rice

1/2 cup moong dal

1/2 cup pearl bar;ey

1/2 cup cooking oats

6-7 green chili , according to your taste

7-8 curry leaves

3-4 dry red chili

1 tsp chopped ginger

asafoetida pinch

salt to taste

tsp sesame oil

Method

In a large bowl mix first four items. Wash and drain these four grains together.

Soak the grains in sufficient water for 3 hours .

Drain water and grind these in blender with curry leaves, ginger, green chili, red chili ,oats along with water.

This does not have to be ground very smooth, the grains could be texture of rava.

The batter should be of pouring consistency but not too thin and runny. Add salt to taste.

Heat a tawa on medium high heat.

When tawa is hot, pout ladle full of batter abd spread quickly and evenly to create thin circle.

Pour sesame oil on the side facing uo.

When lower side is browned, flip it over ans cook other sides for few seconds.

Serve with chutney.

Capsicum Rice

INGREDIENTS:
2 cups of cooked rice
2 cups of capsicum, cut into small cubes (any colour or mixed)
1 tbsp of lemon juice
1/4 tsp of turmeric powder

For tempering:
2-3 tbsp of oil
1/2 tsp of black mustard seeds
1 tsp of split urad dal
1 tsp of chana dal
2 dry red chillies
A few curry leaves
2 tbsp of roasted peanuts

For masala powder:
3 dry red chllies
A small piece of cinnamon
1 tsp of coriander seeds
1 tsp of cumin seeds
1/2 tsp of split urad dal
1 tsp of chana dal

Method

Fry the ingredients for Masala powder in 1 tsp oil until golden brown.

Cool, grind to powder and set aside.

Heat oil in a pan and add all ingredients for seasoning. Fry until dal turns golden brown.

Add capsicum , salt, turmeric powder. Reduce heat and cook until capsicum turns softer but still retains its shape. Don't cook to a mush. 

Add cooked rice to this and mix well. Heat through.

Finally add masala powder and lemon juice and salt.

Mix well and let it sit for 10 minutes for the flavours to mingle. 

Serve warm with raits or papad.

Note

Make sue to adjust all spices to your taste.

Take care not to burn spices and dal in masala powder or the rice will taste bitter.

BOW TIE PASTA

Ingredients

1 cup Farfalle pasta (you can use any pasta of your choice)

1 onion , finely chopped

1 tbsp tomato paste

1 tbsp garlic , chopped

1 tsp chili powder

1/4 cup peas and carrot

1/4 cup capsicum

1/4 tsp turmeric powder

1/2 tsp garam masala powder

1/4 tsp pepper powder

pinch kasuri methi

1/2 tsp Italian seasoning

2 tbsp chopped coriander leaves

2 tsp cumin seeds

salt as needed

3 tbsp olive oil

Method

Boil 4 cups of water and add pasta and salt as required. Cook for 10-12 mins or as per package instructions.

drain the pasta, reserve 1/4 cup water drained for later use. 

Heat a kadai with oil and temper cumin seeds, add garlic and stir fry .

Add finely chopped onion and fry until transparent. Add vegetables, salt and fry for 2 minutes in medium flame. 

Add tomato paste, chilli powder, garam masala, turmeric powder, kasuri methi, Italian seasoning.

Fry until oil seperates and Add chopped capsicum at the end and fry for a minute.

Add cooked pasta and reserved water . Stir well add pepper powder and garnish with coriander leaves.

ALU DAHIWALA

Ingredients

600 gms boiled potatoes (peeled and chopped in medium cubes)
1 medium sized cooking onions
2 spring onions
4 green chillies (chopped)
4 cloves garlic
1 piece ginger (minced)
1 tsp cumin seeds
1 tsp garam masala powder
a pinch of asafoetida 
16-20 curry leaves
1 tsp turmeric powder 
1 tsp coriander powder
3 cup whipped curd (plain)
2 tsp red chilli powder
Salt according to taste
1/2 tsp fennel seeds 
2 tbsp oil
1 tsp Kasuri methi 

Method:

Take  3 cups of curd, red chilli powder, garam masala, salt, turmeric powder, coriander powder,  and whisk it vigorously and keep aside.
Heat oil, saute asafoetida , cumin seeds, curry leaves and fennel seeds. 

Add green chillies, ginger, garlic, spring onions, and cooking onions for about 5 minutes or till onions turns golden brown. 
Now pour curd mixture in the pan and stir till boiled.
Add potatoes into the mixture and kauri methi and let simmer for 5 minutes.
Serve hot with roti.

ORANGE POPPY SEEDS PANCAKE

Ingredients

1 cup flour

1/2tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup rolled arts

1tsp orange zest, grated

1/2 cup sunflower seeds

1/4 cup poppy seeds

1 cup milk

1/3 cup orange juice

Method

In a medium bowl , stir tiger here flour, baking powder, baking soda, salt, oats, orange zest, sunflower seeds, poppy seeds.

Add milk and juice , stir until just mixed.

Portion out 1 cup batter into hot non stick pan and cover with lid.

Let it sit until the centre starts to bubble .

Flip pancake over and cook other side until golden brown.