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 :) :)

Gongura paratha

Ingredients: (Serves 2)
2 Tbsp gongura pickle
1 cup wheat flour
Water
Salt
2 Tbsp oil
Ghee

Method:
1) Mix gongura pickle with wheat flour, 1/4 tsp salt, oil and water to make dough. Cover it in a cling wrap for 10-15 mins; let it sweat.
2) Take a fistful of dough and make balls out of it.
4) Flatten each ball with your palms. Dust some wheat flour on it and roll it into 3 inch circles. Apply some ghee and fold it into a semicircle and then into a quadrant. Roll again into a 6 inch circle.
5) Preheat a pan. Place the paratha on the pan.Flip to the other side in about half a minute. When the underside is done flip again. When this side is done as well - place it in a container and cover it.

DONE!!!
This is super awesome for picnic :) Serve with any kind of yogurt dip

Churmuri

Ingredients (Serves 4):
4 cups puffed rice
1 carrot grated
1/2 medium sized onion - finely chopped
4-5 sprigs of coriander - finely chopped
1 green chilli - finely chopped
1 cup mixture
1/2 cup crushed potato chips
3 Tbsp roasted peanuts
1 tsp tomato paste
Pinch of turmeric
Pinch of asafoetida
1 tsp lemon juice
1/2 tsp red chilli powder
1/4 tsp pepper powder
1/4 tsp chat masala powder (optional)
Salt

Method:
1) Mix all of the above. Check for salt.

DONE!!! :)

Masala Vada

Ingredients:
1 cup chana dal
2 tbsp rice flour
1 medium sized onion - finely chopped
1 garlic pod
1 cm Ginger
1 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp ajwain seeds
7-8 coriander sprigs
2-3 curry sprigs - finely chopped
2-3 green chilli
1/4 tsp turmeric powder
Salt
Oil for frying

Method:
1) Soak chana dal for 4-5 hours. Keep aside 1-2 tbsp of soaked chanadal aside. Drain and grind the rest with garlic, ginger, cumin seeds, fennel seeds, ajwain seeds, coriander sprigs and green chilli. Do not add water while grinding. Grind to a coarse paste.
2) Mix with whole chana dal, onion, curry leaves and turmeric powder. Check for salt.
3) Heat oil in a frying pan (medium). Take some dough and make a ball - 1 inch in diameter. Pat it into a circular disc 1 cm thick and gently place it in the pan. Fry for 3-4 minutes until the vada starts to turn golden brown.If the pan is big, you can fry multiple vadas at a time.
DONE!!!