Allam Chutney / Ginger Chutney

Ingredients:


3 tbsp chopped Ginger(Allam)
100gm Tamarind
3 Green Chillies
2 small fresh Coconut pieces (also can use 3tbsp shredded fresh Coconut)
Salt to taste
4 tbsp Jaggery (optional)

Directions: 


1. Take little water in a bowl and soak tamarind.
2. Add soaked tamarind, chillies, coconut, jaggery and salt to mixi jar and make a paste of it.
3. Serve with hot Idly or Dosa.


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 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Aloe Coconut fry

Ingredients: 

2 big Aloe
Shredded Coconut (dry)
Chilli powder
Salt to taste

Directions:

1. Heat oil in a pan (little more than usual), add chopped aloe and fry them until golden brown. Do not close the lid while frying. They may turn out just soft rather than remaining soft+crispy.
2. Add salt, chilli powder and mix them well.
3. Add shredded coconut and mix thoroughly (coconut quantity is according to taste).
4. Adjust salt and chilli powder if needed.
5. Serve hot with white rice along with little ghee.

Tips:
1. You can also bring Red chillies+chopped dry coconut(yendu kobbari)+2 garlic cloves to mixi and add this mixture to fried aloe instead of chilli powder+shredded coconut.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Tofu Paratha

Tofu is made of Soya and  is rich in both high quality protein and B-vitamins. Tofu is, therefore, an excellent substitute for meat in many vegetarian recipes. It looks exactly like Paneer(Indian cheese) but raw tofu is almost tasteless.. unlike Paneer. Adding this to Curries, Parathas would do justice to Tofu's taste. I have tried this Paratha recently and felt this is the best way to take Tofu in much quantity. Also can follow the same procedure with Paneer too and I am sure it would taste great. Please check this one.

Ingredients:

1 1/2 cup wheat flour
1/2 block Tofu (Mashed with hands)
1 medium size Onion
1/2 cup Tomato puree
1 tsp garam masala
1 tsp Red chilli powder
1 tbsp kasoori methi (optional)
Coriander leaves
Pinch of turmeric
Salt to taste
Few drops of lemon

Directions:

1. Mix wheat flour with water in a bowl and prepare a soft dough. Keep it aside.
2. Heat a pan with little oil, fry chopped onions until transparent. Add mashed Tofu and fry for 5 mints.
3. Add tomato puree, fry for 2-3 min. Add turmeric, kasoori methi, chopped coriander leaves, garam masala, chilli powder, salt and lemon drops. Mix them well and keep aside.
4. Make lemon size balls with a dough, make small rotis, stuff it with the Tofu mixture and press them into parathas.
5. Heat a roti pan, fry parathas both the sides with some oil until golden brown. Serve them hot with any curry.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Pala Puri (Milk Poori)

Ingredients:
1 cup Maida/All purpose flour
2 cups Boiled milk
1/2 cup Cashews+Almonds
1/4 cup shredded coconut(optional)
1 tbsp Poppy seeds(Gasalu/Khuskhus)
5 tbsp Sugar
1 tsp Ilachi/Cardamom powder
Oil for deep fry
Fistful Sooji Rava

Directions:

1. Take a bowl, add maida and sooji. Mix well with water and prepare a soft dough. Let it rest for atleast 2 hours.
2. Soak cashews, almonds, coconut and poppy seeds in milk for about half an hour then make a fine paste of it. Add milk if needed.
3. Add sugar, Ilachi powder and above paste to the boiled milk and keep aside.

4. Make lemon size balls with the dough and press them like puris. Half fold them and deep fry the puris one by one. As soon as you remove folded puri from oil, dip it completely in the milk mixture and rest it for 5 mins. Remove and place it in a plate. Repeat the same with each folded puri and finally pour the left over milk mixture top of the puris collected in the plate.
5. Let them soak for atleast an hour, garnish with sliced almonds and serve.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Badam Pak

Ingredients:

1 cup whole Badam/Almonds
1 cup powdered Sugar
6 tbsp Butter/Ghee

Directions:

1. Boil badam in water for atleast 20 min and let it cool. Peal off the skin easily by rubbing them in your palms.
2. Make a paste of these badam with required amount of water.
3. Heat a pan, add butter/ghee, let it melt and then add badam paste. Fry it until golden brown and keep aside.
4. Heat another pan, add sugar and little water, stir it to make sugar syrup. Make this syrup thick enough so that when you touch it, should be able to roll it into tiny rounds.
5. Once syrup is ready, add the badam paste and keep stirring continuously until ghee/butter starts oozing out.
6. Transfer it to a ghee/butter coated plate and let it cool. Cut into pieces and serve them.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com