Hurali saaru-palya

Ingredients (Serves 4):
1 1/2 cup hurali/horse gram
1 cup grated coconut
1 Tbsp rasam powder
1/2 tsp turmeric powder
1 Tbsp coriander seeds
1 tsp sugar
Salt
1 tsp tamarind concentrate
Oil
1 Tbsp ghee
3 garlic pods - chopped
Mustard seeds
Cumin seeds
Curry leaves - 2 sprigs
Asafoetida
1 green chilli

Method:
1) Soak horsegram overnight. Pressure cook to soften - 6 whistles.
2) Drain the water into a different vessel.

For saaru:
1) Take about 1/2 cup boiled horse gram with 1/2 cup grated coconut, rasam powder, 1/4 tsp turmeric powder, coriander seeds, sugar. Grind it into smooth paste with water.
2) Add this to the boiled horsegram liquid. Add tamarind concentrate and bring it to boil. Check for salt
3) Heat 1 Tbsp oil in a skillet. Add 2 tsp mustard seeds - wait for it to splutter. Add cumin seeds, 1/2 tsp asafoetida, 1 sprig curry leaves. Mix it with saaru.
4) Heat ghee in a skillet. Fry thinly sliced garlic until golden brown. Mix it with saaru
DONE!!

For palya:
1) Heat 1 Tbsp oil in pan. Add 1 tsp mustard seeds and wait for it to splutter. Add 1 tsp cumin seeds, 1 green chilli, 1/4 tsp asafoetida, 1 sprig curry leaves and 1/2 cup grated coconut, 1/4 tsp turmeric powder. Fry for a minute.
2) Add boiled horse gram. Cover and cook for 5 mins. Check for salt. Cover and cook for 5 minutes.

DONE!!!

Tomato-capsicum Bruschetta

Ingredients: (Serves 4)
8 slices bruschetta bread
2 medium sized tomato - finely chopped
1/2 medium sized green capsicum - finely chopped
1/4 medium sized red onion - finely chopped
2 Tbsp Italian herbs
2 Tbsp olive oil
Pinch of pepper powder
1 garlic pod
Salt to taste

Method:
1) Preheat oven to 200 C. Cut garlic and rub it on one side of bruschetta bread.
2) Mix remaining ingredients in a bowl. Let it rest for 15-20 mins and separate out the liquid.
3) Check for salt. Spoon the topping on the bread. Bake in oven for 5 mins.

DONE!!!

Masala puri

Ingredients:
1 big onion - 1/2 finely chopped, other half diced
1 tomato - diced
1 1/2 cups peas (soft)
1/2 cup coriander leaves
1 Tbsp mint leaves (optional)
1 cup grated carrot
1-2 tsp chat masala
1 tsp garam masala
1 tsp cumin seeds
1/4 tsp turmeric powder
3 green chilli
1/2 tsp
2 cups sev
3/4 cup yoghurt
Salt
Water
1 Tbsp oil

50 Puris
Date-Tamarind chutney

Method (Serves 4):
1) Heat 1 Tbsp oil in a pan. Add cumin seeds, chilli, diced onion, diced tomato and fry for 2-3 mins.
2) Allow it to cool and grind it into smooth paste along with 1/2 cup peas, garam masala powder, turmeric powder, coriander and mint leaves
3) Transfer this back to the pan. Add peas, tamarind concentrate and water to get the desired consistency. Bring it to boil.
4) Add chat masala powder. Check for salt
DONE!!!

Puris - Buy it from the store ;)
Mash 6-8 puris in a plate. Sprinkle with sev, finely chopped onion, grated carrot with a dash of yoghurt and date-tamarind chutney

Oven Baked Okra (Ladies finger) Fry

Ingredients:
15-20 Baby okra
1/2 medium sized onion - sliced
2 Tbsp besan
1 Tbsp rice flour
1/4 tsp turmeric powder
1-2 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp pepper powder
3 Tbsp oil
1/2 tsp garam masala powder
1/2 tsp coriander powder
2 Tbsp dessicated coconut
Salt

Method:
1) Preheat oven at 200 C
2) Remove the ends of bhindi. Cut lengthwise into 4 quarters. Mix all of the above with 2 Tbsp oil. Place it in a baking tray
3) Drizzle remaining oil and bake it in the oven until its done. (Took me an hour)
DONE!!!

Bonda

Ingredients:
1 onion - thinly sliced
1 medium sized potato - thinly sliced
3 Tbsp besan
1 Tbsp rice flour
1 tsp cumin seeds
Salt
1/4 tsp turmeric powder
1/2-1 tsp red chilli powder
Baking soda (optional)
Oil for deep frying
Water

Method:
1) Mix all the ingredients except oil. Consistency should be like thick yoghurt.
2) Heat oil for deep frying on a high. When it is hot enough, dip about 8-10 onion slices in the batter and carefully put it into the pan. Depending on the size of the pan, add a few more. Deep fry until it turns golden brown. Remove and place it on a plate lined with paper towel to soak excess oil.
3) Similarly, for potato - dip individual slices in the batter and deep fry.
DONE!!!

Khara Pongal

Ingredients: (Serves 1):
1 Tbsp Oil
1 Tbsp Ghee
1/2 cup rice
3-4 cups water
2 Tbsp moong dal
2 Tbsp dessicated coconut
5-6 pepper corns
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
1/4 tsp turmeric powder
Salt

Method:
1) Boil rice and moong dal with 3 cups of water until done.  I microwaved it for 15 minutes. Note pongal will be watery.
2) In a pan, heat oil. Add mustard seeds and wait for it to splutter. Add pepper corns, cumin seeds, curry leaves and turmeric powder.
3) Add cooked rice and moong dal, dessicated coconut and stir. If you want it more watery add another cup of water and boil it for 5 minutes. Keep stirring once every minute or two.
4) Check for salt. Add ghee.
DONE!!!
Serve with coriander-mint coconut chutney :)

Mango milkshake

Ingredients:
1 big ripe mango
1 cup cold milk
1/4 cup cold water
1 tsp cream/ vanilla ice cream
3 cardamom pods - seeds crushed
1-2 tsp sugar

Method:
1) Cut the mango into slabs and scoop the pulp out.
2) Put the pulp and the rest of the ingredients in a blender and blend until smooth and frothy.
3) If you want it more cold, use a couple of ice cubes instead of water while blending or chill it in a fridge.
DONE!!!