Red chilly chutney

Ingredients:

6 red chillies soaked in warm water for 2 hrs
6 garlic cloves
salt to taste

Directions:

1) Soak the red chillies in hot water for 2 hours.
2) You can remove the seeds from the chillies.
3) Add the chillies, garlic,salt and little water in mixer and make a paste.
4) Use this chutnies in chat.

Tamarind chutney

Ingredients:

1/2 lab of Tamarind 
Warm Water.
1/2 tblsp black salt.
1/2 cup sugar or jaggery
1/2 tblsp roasted cumin powder
1/4 tblsp red chilly powder
1/4 tblsp black pepper
Salt to taste.

Directions:

1) Soak the tamarind in hot water for atleast 1 hour.
2) Seperate the pulp and take it in a bowl. 
3) Add jaggery or sugar, black salt, cumin powder, chilly powder, black pepper powder.
4) Taste it. Adjust the salt and sweetness.

Papdi chaat

Ingredients:

Nylon sev or aloo bhujia
Green chutney
Red chutney
Sweet Tamarind chutney
finely chopped onions
finely chopped tomatoes
Potato, boiled and chopped
Masala chana dal
Papadis
Salt

Directions:

1) Chop the boiled potatoes and add pepper and salt to it. 
2) Place the papdis on plate.Place chopped tomatoes, onions and boiled potatoes on the papdis.
3)  Add little of green chutney, sweet chutney and red chutney on top of it. Garnish with sev and masala chana.

Bhel puri

Ingredients:

1 cup puffed rice/kurmura
Nylon sev or aloo bhujia
Green chutney
Red chutney
Sweet Tamarind chutney
finely chopped onions
finely chopped tomatoes
Potato, boiled and chopped
Masala chana dal
Papadis
Salt

Directions:

1) Chop the onion, tomatoes and boiled potato. Apply salt and pepper to the boiled potatoes and mix well.
2) Mix puffed rice, sev, chana , red chutney, green chutney, little of  red chutney. Mix well. Add the tomatoes, onion and papdi. Mix it. Add sev on top and serve.

Paapdi recipe

Ingredients:

1 cup all purpose flour/maida
1/4 cup semonlina/sooji
1 tblsp ajwain
2 tblsp oil
2 tblsp warm water
1 cup water
salt to taste
Oil for frying 

Directions:

1) Mix all the ingredients and knead into a firm dough adding little water at a time.

2)Cover the dough and set aside for 15 mins.

3) Divide the dough into 3 equal parts and roll it fairly thin. Prick firmly the rolled dough with a fork(this will prevent the papdis to puff while frying). cut the rolled dough into squares.

4) Heat enough oil in a kadhai in medium flame. Fry the papdis.

Note: These papdis can be used in bhel or you can make papdi chat or you can have it simply as a snack.

Chicken sukka with coconut

Ingredients:
1/2 kg chicken
1/2 coconut scraped
2  medium sized onion
4-5 pepper corns
2 pieces dalchini
2 tblsp coriander seeds
5-6 kashmiri red chillies
8 garlic
2 inch ginger
2 bay leaves
1/4 tblsp turmeric
1/4 tblsp mustard seeds
10-12 curry leaves
1 tblsp jeera
1 small ball of tamarind
5 cloves
salt to taste

Direction:

Masala:

1) Fry coriander seeds,  jeera, red chillies, mustard seeds in 1 tblsp oil. Fry till you get the aroma of coriander seeds
2) Fry 3 garlic cloves, 1 sliced onion, 10 curry leaves in 1 tblsp oil for 3-4 mins.
3) Fry dalchini, pepper corns, bayleaves(tej patta), cloves in 1 tblsp oil for a minute.
4) Fry coconut with little bit of turmeric powder.
5) Mix all the ingredients except coconut mixture in the mixer and make paste with 3 tblsp water and tamarind. After that add the coconut in the mixer and make the paste. Just coarsely grind the coconut.
Masala is ready.

6)Heat 3 tblsp oil in a vessels. Add musatrd seeds, 5 curry leaves, 1 sliced onions. Fry for 3-4 mins. Crush the ginger and garlic and add to the oil( ginger garlic added in good quantity gives a nice flavor in the curry). Fry for 3-4 mins and add the cleaned chicken.

7) Cook the chicken in slow flame.
8) After the chicken is cooked, mix in the coconut masala. Add salt.

Serve it with neer dosa.

Coconut chutney

Ingredients:

1/2 coconut grated
2 inch ginger
2-3 green chillies
1 tblsp chana dal(roasted)
salt to taste

Tempering:

5-6 curry leaves
1 tblsp oil
1 tblsp mustard seeds

Directions:

Roast the chana dal. Make a paste of coconut, chana dal, green chillies, ginger and salt.

Heat oil. add the mustard seeds and curry leaves. Pour this tempering over the chutney.

This chutney makes a good dipping for the dal vada, upma and uttapam.

Lauki/doodhi ka halwa

Ingredients:

 Doodhi/bottle gourd grated. 1 1/2 cup
10-12 cashewnuts chopped
1 tblsp cardamom powder
2 tblsp pure ghee
Milk 1 cup
Water 1cup
Sugar 1/2 cup

Directions:Peel, wash and grate Doodhi. Chop cashewnuts.
Dissolve sugar in milk and water.
Heat pure ghee in a thick-bottomed pan. Fry cashew till its golden brown. Now add grated doodhi with the cashewnuts and cook on high heat until the water evaporates(apprx 5 mins). Mix the milk, sugar and water mixture and keep the gas in slow flame. Add cardamom powder, Cook till all the milk evaporates and mixture becomes dry. 

Serve hot or at room temperature.

Sweet potato bhajia

Ingredients:

1 sweet potato sliced finely
1 cup besan(chickpea flour)
1 tblsp owa(ajwain) 
1/2 tblsp haldi powder
1/2 tblsp mirchi powder
1 cup water
salt to taste
Oil for frying 


Directions:

For the batter, Mix in the besan, salt, owa, mirchi powder and haldi. Add water, stirring the mixture continuously(This way the  bhajias will become nice and fluffy) till you get a nice thick consistency.

Cut the sweet potato into thin slices.

Heat oil in kadhai. Dip the sweet potato in besan batter and deep fry it in oil.

Sweet Potato Pakoda is ready to eat. Serve it with Tomato Ketchup.