CHAKKULI MADE EASY

Pressure cook 1cup udad dal with 1/2 cup water.
Use a potato masher n mash the cooked dal thouroughly.

Add rice flour(1 1/2 cup), 1 tbsp black sesame seeds, 1 tbsp jeera seeds, salt and 2 tbsp saltless butter. Knead the dough to chapathi dough consistency.
U can use the traditional chakkuli maker
OR
Use a cake decorater, to press chakkuli....will b much easier n quicker.
Deep fry in coconut oil n enjoy..

FRUITTY YOGHURT PARAFAIT

FOR THE FRUIT MIX 

[TRY TO USE RIPEN SWEET FRUITS, SO THAT U NEED NOT ADD EXTRA SUGAR.]

1cup mixed fresh fruits[i used orange,apple,kiwi,grapes,banana n strwberries][cut to small cubes]

2drops vanilla essence

sugar as per ur requirement.

Mix all together in a bowl and refrigerate for 1-2 hours or until chilled.

FOR THE YOGHURT MIX

1 cup yoghurt

1tbsp brown sugar[or as per taste]

3 drops vanilla essence

1/4 cup fresh cream

Put all ingredients in a whipping bowl and whip till thick and fluffy. 

Refrigerate for 1-2 hours or until chilled.

POUND CAKE

Readily available 1 pound cake, choice of ur flavour[i used blueberry].

Cut to small cubes.

In a serving cup, make layers of  few cubes of pound cake, then fruit mix and add 1tbsp yoghurt mix. 

Repeat this until the cup is full. Try to finish off the layers with fruit mix .

Serve chilled, placing a piece of strawberry on the edge of the cup.

LADY'S FINGER IN COCONUT GRAVY[SEMI-DRY]

Bhenda sagle(bhende kai )

1/2 kg bhendekai
2 medium size onions( cut to cubes)
1 tsp mustard seeds
5/6 curry leaves
1 cup grated fresh coconut
8-10 red dry chillies(roasted)(as per ur spice requirement)
Small piece of tamarind
1/2 tsp methi seeds
2 tbsp coriander seeds
Coconut oil 3-4 tbsp+ 1 tsp
Small piece jaggery( optional)
Salt

Wash bhendekai n wipe with a clean cloth. Cut to bite size piece( abt 1/2"). Keep aside

In a small thick kadai, heat 1tsp coconut oil over medium flame.
Add methi seeds n saute briefly, then add coriander, lower the flame n roast until it gives out aroma.Switch off n keep aside.

Grind grated coconut+red dry chillies+tamarind+1/4 cup water to a coarse semi- dry paste(try not to add much water)
When almost done add roasted methi seeds n coriander n grind for 2 more minutes. Masala is ready.

In a large kadai, heat 3-4 tbsp coconut oil, add mustard seeds, wen crackles, add curry leaves. Saute briefly.
Add onions and fry till transparent on medium flame.
Add bhendekai and little salt, cover n cook on a low flame.
Stir occasionally.
When the vegetable is cooked add masala jaggery n salt(if required) mix well.
Cover n cook for 3 minutes.
Serve hot as side dish.

Note- u can follow the recipe without onions also.
Also u can prepare this with gulla n brinjal.

POHA CHUTNEY

Konkani style poha chutney with onion
[Avalakki chutney]

1cup freshly grated coconut
2 tsp sugar

Salt to taste
2 1/2 cup poha(thin)
Small piece Hing(soaked in little water)
3-4 green chillies
1 medium size onion(finely chop)
3 stalk fresh coriander(chop finely)
1 tsp coconut oil
Put sugar, salt, n green chillies in a mixie n crush coarsely.
Put this in a wide pan along with grated coconut....use ur hand and mix well until it gives out moisture....
Add poha, hing and coconut oil.. Mix well.
Press the mixture and bring them together. Close and keep for 10 minutes.
Finally garnish with chopped onions and fresh coriander... Serve immediately.... Enjoy

KERALA KONKANI STYLE BLACK LEGUMES BENDHI [KAALI TORI BENDHI]

Kaali tori bendhi.....(black legumes curry)(kerala konkani style)

1:Pressure cook 1 cup black tori and 1big potato(peeled).

2:Add 1tbsp tamarind pulp and salt, mix n keep aside.

3:Masala:-- Grind together 1 tbsp grated coconut+10-12 roasted dry red chillies+1/2 tsp haldi powder... To fine paste.

4: Heat 3 tbsp oil, add 5-6 crushed garlic n fry till brown.

5: Add masala paste n fry for 5 min.

6: Cooked black legumes mix and bring to a boil.

Serve hot with rice....

ALOO-CHAAT/ALOO-CHANA CHAAT and SALAD

GREEN CHUTNEY--grind together to paste-- a bunch of fresh coriander+3 green chillies+1tsp jeera seeds+2 garlic pods+salt+1/2 bunch mint leaves(opt)

TAMARIND CHUTNEY----Put 150 gms jaggery and 1/2 cup water in a sauce pan and boil. when it becomes slightly thick, add 2tbsp tamarind pulp to it and boil again. Then add 1 tsp roasted jeera powder, salt, 1/2 tsp black salt and 1tsp red chilly powder. mix well. turn off the heat.

2 big potatoes[boiled and cut to cubes]

1big onion[finely chop]

1medium size tomato[finely chop]

fresh coriander[finely chop]

1tsp green chutney[or as per taste]

1tsp tamarind chutney[or as per taste]

1tsp yoghurt

a pinch of red chilly powder

chaat masala powder

sev mixture[ready made]

puffed rice

In a serving plate spread few pieces of boiled potato cubes. Spread 1tsp green chutney and 1tsp tamarind chutney over it. Then spread 1tsp yoghurt, sprinkle a pinch each of chaat masala and red chilly powder. sprinkle little puffed rice , little chopped onions and chopped tomatoes.

Sprinkle sev mixture and fresh coriander. and serve.

ALONG WITH POTATOES U CAN ALSO USE 1/2 CUP BOILED CHICK[CHANA]

ALOO-CHANA SALAD----In a salad bowl, put boiled potato cubes+boiled chick peas+salt+red chilly powder+ chaat masala+finely chopped onions+finely chopped tomatoes+finely chopped green chillies + finely chopped fresh coriander+1tsp lime juice

Mix all together gently and serve as appetizer.

BABYCORN PEPPER CHILLY ROAST

300 gms babycorn [washed]

2tbsp oil

1tsp ginger-garlic paste

3-4 green chillies[cut to slices]

1 small onion[finely chopped]

1 small tomato[finely chopped]

1tsp chilly powder

1 1/2 tsp pepper powder

fresh coriander[opt][finely chopped]

small pinch of clove powder[powder made from 1 clove]

salt

1. Put babycorn in a sauce pan along with a cup of water and salt . Boil n cook till almost done. Strain n keep aside.
2. Mix chilly powder and haldi powder in water to paste consistency and keep aside.
3. Heat oil in a pan, add onions and fry till transparent.
4. Add ginger-garlic paste, and saute till brown.
5. Add chilly-haldi paste and tomatoes. sprinkle litlle water, cover and cook in alow flame till tomatoes are mushy.
6. Add babycorns and litlle salt[if required] and mix well.
7. Add green chilly slits, mix and heat in a medium flame for 2 minutes.Turn off heat.
8. Finally sprinkle pepper powder, fresh coriander and clove powder. mix.
9. Serve hot with roti or as side dish.

INSTEAD OF BABYCORN U CAN USE PRE-BOILED POTATOES N FOLLOW THE SAME RECIPE...