Chili Chocolate

Search This Blog

Coconut Chutney

Posted by Shilpa J on August 02, 2013

Serves: 4
Calories: 150/serving

Ingredient	Qty	Prep
Coconut	1 cup
Chutney dal	1/3 cup
Green chilis	2-3
Salt	to taste
Tamarind juice	to taste
Sugar	to taste
Cilantro	few
Indian seasoning
Water	as needed

Method:

Grind to paste
Add seasoning & serve

snacks south indian

Comments

Indian Seasoning - Thiramatha/Popu

Ingredient Qty Prep Curry leaves Mustard seeds - Avalu Bengal gram dal - Senagapappu Lentils - Minapappu Turmeric Asafoetida Red chilis broken Cumin Method: Fry everything in little oil Basic tempering usually just has mustard seeds, cumin and lentils/dal. If any Indian recipe does not mention the specific ingredients, just use the bare minimum and add whatever you like according to taste. Notes: Not all the above ingredients go into every dish. Each Indian recipe will have a unique combination which will vary by region and individual family customs. There is no right or wrong way to do this, just what people are used to in general.

Vegetable Lasagna

Serves: 5-6 Ingredient Qty Prep Lasagna noodles 1 packet Mushrooms 1 lb optional Red/Yellow pepper 1-2 chopped Onion 1 large chopped Basil few leaves minced Garlic 3-4 cloves minced Crushed tomato 28 oz can Ricotta cheese 15 oz full fat Mozarella cheese 2+2 cups shredded Italian spices as needed Spinach 1 large packet chopped Black pepper to taste Oil to fry Salt to taste Method: Fry onions, peppers & mushrooms till tender. Add garlic, toss for 1 minute and then add crushed tomatoes and bring to a simmer. Turn off heat, add chopped spinach, and Italian spices mix well. Spread veggie sauce in a thin layer at the bottom of the oven dish. Top with lasagna noodles and sprinkle some salt on top. Then spread the ricotta cheese and shredded mozzarella. Repeat with more layers until you run out of noodles. The final layer should be veggie sauce, then top with remaining shredded cheese Cover with foil and bake at 350C for 30 - 40 minutes. Bake unc...

Cilantro Dip

Makes: 2 small bottles Ingredients Qty Prep Cilantro 70 g Cashews 1/3 cup Salt to taste Lemon juice to taste Green chili to taste Water little as needed Method: Blend all ingredients to make a smooth paste Fill a squeeze bottle to use over veggie bowls

Powered by Blogger