Yellow squash majjige huli

Ingredients:
2-3 Tbsp roasted chana dal
2 tsp coriander seeds
2 green chilli
1 tsp cumin seeds
1/2 cup grated coconut
1 cup thick yogurt or 2 cups curds
1/4 tsp tamarind concentrate (optional)

3-4 cups water
4-5 yellow squash - cut into chunks

1-2 tsp mustard seeds

2-3 dry red chilli

1/4 tsp asafoetida

Salt

Oil

Method:

1) Boil yellow squash in microwave for 3 minutes with 1/2 tsp of salt.
2) Grind chana dal, coriander seeds, green chilli, cumin seeds, grated coconut and coriander seeds into a fine  paste.
3) Heat a tbsp of oil, add the paste and fry for a minute.

4) Add yogurt and 2-3 cups of water along with tamarind and bring to boil. Check for salt

4) In a skillet, take a Tbsp of oil and add mustard seeds, wait for it to splutter. Add cumin seeds, asafoetida, dry red chilli. Add this to the huli.

DONE!!!

Serve with rice or nuchinunde :)

Nuchinunde

Ingredients:
1 cup toor dal
1/2 cup moong dal (Can substitute with toor dal)
1/2 cup chana dal (Can substitute with toor dal)
5-6 green chilli
1 cup grated coconut
1/4 tsp turmeric
3 Tbsp coriander leaves - finely chopped
1 sprig of curry leaves - finely chopped
1 tsp cumin seeds
1 cm ginger piece
1/2 onion - optional
1/4 tsp pepper powder
Salt

Method:
1) Soak dal overnight. Drain and grind the next day into a coarse mixture along with rest of the ingredients except onion, coriander leaves and curry leaves. Do NOT add water while grinding.
2) Mix with onion, coriander leaves and curry leaves. Check for salt.
3) Take a fistful of the dough and roll into an oval about 5-6cms long. Do the same for the rest. Place it in a oiled plate.
4) Bring about 2-3 cups of water to boil in a pressure cooker. Place the plate in the cooker and cover it without the weight on top. Reduce heat to medium and steam it for 15 minutes.
DONE!!!

Serve with chutney or majjige huli :)

Idli-vada sambhar

Ingredients (Makes 15 idlis):
1/2 cup uddina bele/black dal
1 1/2 cup idli rava
1 Tbsp thick poha
1/2 tsp fenugreek seeds
1 Tbsp yogurt
Salt
Oil

Method:
1) Soak uddina bele, poha and fenugreek seeds for 4-5 hours. Grind into a smooth paste. If idli rava is too coarse - grind it as well. Mix this with water and yogurt - batter should be a bit thicker than dosa. Leave it overnight and let it ferment.
2) Next day check for salt. Grease idli moulds with oil. Fill the moulds with batter.
3) In a pressure cooker, heat a glass of water until it starts boiling. Lower the heat to medium, place the idli moulds, cover the pressure cooker (do not put the weight on top) and let it steam for 12-15 minutes.
4) Once the time is up, pierce a fork through one of the idlis and remove it. If the fork comes out clean - idli is done! Using a spoon dipped in water, scoop idlis out
DONE!!!

Ingredients (For sambhar)
1/2 cup toor dal - cooked
1 potato - chopped and boiled
1 carrot - chopped and boiled
1 tomato - chopped and boiled
10-12 beans - chopped and boiled
1/2 cup peas
1 onion - finely chopped
2 tsp mustard seeds
1 tsp cumin seeds
2 cloves - crushed
1/4 tsp cinnamon powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/4 tsp asafoetida
2-3 sprigs curry leaves
2 Tbsp huli pudi
1/2 tsp tamarind concentrate
2 Tbsp finely chopped coriander leaves
2 dry red chilli
1 Tbsp jaggery powder
Oil
Water
Salt

Method:
1) I used microwave to boil potatoes, carrot, beans and tomato. I initially placed potato in microwave with 1 glass of water and boiled it on high for 3 minutes, added carrot and boiled it for 3 minutes, added beans and tomato and boiled it for 4 minutes.
2) In a pan, heat 2 Tbsp oil, add mustard seeds - wait for it to splutter. Add cumin seeds, curry leaves and dry red chilli, onion, crushed cloves, asafoetida. Fry for a minute or two.
3) Add the boiled vegetables, peas, turmeric powder, huli pudi, coriander powder, cinnamon powder, tamarind concentrate, jaggery, 1 glass of water and bring it to boil. Let it boil for 5 minutes.
4) Add dal and a glass of water. Check for salt and bring it to boil. Let it boil for 2-3 minutes. Add chopped coriander leaves.
DONE!!!

Check out vada recipe here. Check out coriander chutney recipe here.
Enjoy!!! :)

Marzipan chocolate

Owe this awesome recipe to Yuval Nesselroth :)

Ingredients:
2 cups almond
1 1/2 cup sugar - powdered
1 tsp lemon juice
1/2 tsp almond essence
20-25 squares of 70% dark chocolate - cut into small pieces

Method:
1) Bring about 2-3 glasses of water to boil. Add almonds and keep it aside for a minute. Drain the water and  pinch the almond skins out. (You can use almond meal if you want to avoid this)
2) Grind this to a coarse mixture. Mix this with sugar, lime juice and almond essence.
3) Take a Tbsp of this mixture and roll into a ball. Do this for the rest of the mixture
4) Bring a 2-3 glasses of water to boil in a sauce pan. Cover it with a stainless steel plate. Place a small stainless steel bowl on top of the plate and put about quarter of the chocolate pieces in it. Wait for it to melt. Heating the chocolate directly can burn it.
5) Pierce the marzipan ball with a tooth pick. Place it in the small container and cover it with chocolate. Once  completely covered, place it on a baking paper, remove the tooth pick and cover the hole with chocolate sauce. Allow it to dry. Do the same for the rest
DONE!!!!

Set dosa

Ingredients (Serves 6):
1 1/2 cup rice
1/2 cup urad dal
1/2 cup thick poha
2 Tbsp thick yogurt
1 tsp menthya/fenugreek seeds
1 pinch sugar
Salt
Water
Oil

Method:
1) Soak rice, urad dal and menthya seeds in water. Leave it overnight.
2) Next day, mix poha with yogurt and 1 cup water. Leave it for 20-30 minutes.
3) Grind the above two into fine paste with water. Note: Consistency should be thicker than usual dosas. Let it ferment for 6-8 hours.
4) Heat up a pan (medium heat). Sprinkle some water. Take a ladleful of batter and spread it into a circle. Do not spread it thin like a dosa, but thicker like a pancake. Add a few drops of oil. Cover and cook for a minute.
5) Flip to the other side and cook for 10-15 seconds
DONE!!!!

Serve with coconut chutney or saagu :)

Thalipeet

Ingredients (Serves 4):
1/2 cup rice flour
1 cup wheat flour (atta)
1/2 cup chickpea flour (besan)
1 cup jowar flour
1/2 cup ragi flour
3 green chilli - finely chopped
1/2 tsp red chilli powder
1/4 tsp pepper powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds
1/4 tsp ajwain seeds
Pinch of asafoetida
4-5 curry leaves - chopped
3 Tbsp finely chopped coriander leaves (optional)
1 large onion - finely chopped
Oil
Salt
Water

Method:
1) Mix all the ingredients above with water and 4 Tbsp oil into a dough. Check for salt.
2) Cut a square sheet of baking paper. Oil its surface with 2-3 drops of oil and spread it. Take a fistful of dough and pat it into a circle using your fingers. As the dough is sticky - it would be easier if you wet your fingers in water/oil and pat the roti into a circle.
3) Meanwhile, heat up a pan (medium heat). Once sufficiently hot, place the rotti on the pan with the baking paper on top.
4) After 2 minutes, remove the baking paper. After a minute, flip it over to the other side. After 2-3 minutes, remove from the pan.
DONE!!!

Serve with coconut chutney or chutney pudi!!!! Yummm.... :)

Potato bun/ Aloo bun

Ingredients:
For the bread:
1 1/2 cup all purpose flour
1/2 cup wheat flour
1 tsp yeast
1/4 tsp baking soda
1 tsp salt
1 tsp sugar
3 Tbsp butter
2 Tbsp milk
3/4 cup water
Oil

For the potato filling:
See potato palya

Method:
1) Warm the milk if cold, add yeast, sugar, salt and keep aside for 5 minutes.
2) Mix this with all purpose flour, wheat flour, baking soda and melted butter.
3) Add about half a cup water and knead the dough. If need be add more water as required and knead the dough. Keep it in a container. Cover it with cling wrap and keep aside for about 2 hours in a sunny spot.
4) After two hours, need the dough and divide it into 8 balls.
5) Take a ball and roll it into 4-5 inch circle. Tip: Make the edges thinner.
6) Place 2-3 Tbsp of potato filling in the centre and wrap the edges to cover the filling and seal it.
7) Place it in a baking tray and brush oil on it. Do the same for rest of the balls.
8) Pre-heat over at 180C and place baking tray in the oven. After 15 mins, quickly remove from oven and brush oil again (optional). Bake for another 5 minutes.
9) Remove from oven, allow it to cool.
DONE!!! :)
Serve with hot chai :) :)

Submitted this at yeastspotting :) :)