Coconut Coriander Chutney Recipe

Ingredients:

1 fresh coconut (grated)
3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste





How to make coconut coriander chutney :

Grind coarsely all the ingredients in a blender and serve.

COCONUT BARFI RECIPE (Nariyal Ki Burfi)

Ingredients:

225 gms Khoya
225 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
1/2 tsp almonds (grated)
1/2 tsp pistachios (grated)

How to make coconut burfi:

• Mix khoya and coconut and fry them lightly with ghee on a low heat.
• Add cardamom and mix well.
• Prepare one-string syrup by dissolving sugar in the water.
• Now stir the coconut mixture into the syrup.
• Grease the plate and spread the grated nuts on it.
• Spread the prepared evenly over the plate and allow it to cool.
• Now with the knife, cut it into desired shapes.
• Turn them over so that nuts covered part appears on the top.
• Nariyal ki burfi is ready to be served.

DAHI VADA RECIPE

Ingredients

For Wada:

1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi :
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation:
For Bada -
Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.

For Dahi -
Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.

Serving - In a deep dish arrange wada and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.Serve the dahi vadas chilled.

PANEER TIKKA RECIPE

Ingredients:

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe

• Cut Paneer into long 1/2" thick cubes.
• Cut all vegetables into cubes.
• Mix all ingredients for marinade and keep aside.
• Add the left marinade to the vegetables.
• Brush the marinade to the paneer and refrigerate it for 3 hours.
• Heat oil in a kadhai and fry marinated paneer till fully done.
• Also fry other vegetables.
• In a plate arrange fried vegetables and then paneer.
• Garnish with coriander and lemon slicesServe tandoori paneer tikka hot with hari chutney.

PANI PURI RECIPE

1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:

To make pani:Measure all ingredients.Adjust spices and tangyness to taste.Strain through a wire strainer to remove any rough bits.
To make puri:Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.Stand covered with wet cloth for 15-20 minutes.Make small sized balls.With the help of some dry maida or sooji, roll into thin rounds.Heat oil in a pan and deep fry puris till very light brown and crisp.Drain in a paper towel for a while to dry out the oil.Store in an airtight container when cool.

MASALA DOSA

Dosa shell:

1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:

Dosa shell
Separately soak rice and urad dal at least 6 hour or overnight in water.Grind to paste.Mix together, add salt with water to make batter.Leave in room temperature overnight.Mix onion and chilies to the thin batter.Heat pan or griddle with little ghee or oil.Spread the mix on pan in circular motion to make thin Dosa.Cook on both the sides, if desired.
Masala Filling
(Spicy Filling):Heat oil. Add mustard seed, peas, onions and spice.Fry for about 5 minutes on medium heat or/until onions are turned into golden brownAdd potatoes and mix and cook some more ServeAdd filling inside Dosa and roll. Serve hot with Chutney.

Phudina Chutney

Ingredients

2 cups chopped mint leaves (phudina) leaves
1 cup chopped coriander (dhania)
1 large onion ,sliced
2 tbsp lemon juice
1 tbsp sugar
4 pcs green chillies , roughly chopped
12 mm (1\2") piece ginger
salt to taste

Method
Combine all the ingredients and blend in a blender to a smooth paste using a little water if required.Refrigerate and use as required.

Bengali Tomato Chutney...

Ingredients

2 cups tomato cubes
1/4 tsp panch phoron seeds
1 tbsp soaked raisins (kismis)
1/2 tsp ginger (adrak) , cut into thin strips
1 tsp chopped green chillies
1 tbsp sugar
1 tsp oil or
salt to taste

Method
Heat the oil in a microwave safe bowl for 1 minute.Add the panch phoran seeds and microwave for 1 minute.Add the tomatoes and salt and mix well. Cover and microwave on high for 3 more minutes.Add the raisins, ginger, green chillies and sugar and microwave for 10 minutes stirring twice in between after every 4 minutes.

Chicken Tikka

Microwave chicken tikkas are very easy to prepare and tasty too. It just needs 2 hours marination but cooks within 6 minutes. Tasty as a side dish and also perfect for a filling in wraps.I prefer using chicken thighs rather than breast as the thigh meat is soft and succulent.
You need:
Chicken thighs(boneless) 300gms
Garlic paste 1/2tsp
Ginger paste 1/2tsp
Salt
Chilli powder 1/2tsp
Jeera powder 1/4tsp
Thick curd 1/2cup
Kashmiri chilli powder 1tsp
Kasuri methi 1/2tsp
Tandoori colour
Maida 1tsp
Oil

Preparation:

Clean the chicken thighs and cube them.
Mix the curd, ginger, garlic paste, salt, chilli powder, kashmiri chilli powder, jeera, kasuri methi,tandoori food colour, maida and marinate the chicken thighs in the mixture for 1-2hours.
Apply little oil on a microwave plate,Place the chicken pieces on the plate with the fleshy parts to the outside leaving the extra marinate behind. Dribble some oil.
Micro high for 4 minutes. Turn the pieces and dribble some oil and micro high for 3 minutes. Let it stand for 1-2 minutes and test. If needed micro high for a minute. (this depends on the size and moisture content of the chicken)
Serve hot!

Poha Recipe

From western India, Poha, made from flattened rice, is an easy-to-cook, nutritious snack. It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Mint-Coriander Chutney!



Ingredients:

2 cups poha (flattened rice)
2 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp mustard seeds
5-6 curry leaves
2 green chillies slit lengthwise (optional)
1 medium onion chopped fine
1 large/2medium potatoes quartered and sliced very thinHandful of unsalted peanuts (skins removed)
Pinch of turmeric powder
Juice of 1/2 a limeSalt to taste
Chopped coriander to garnish

Preparation:

Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney!