Garlic Chutney

Serving : 2 persons

Ingredients :

4-5 medium size garlic pieces
grated dry coconut / dry coconut powder 2 cups
red chilli powder 1 spoon
sugar 1/2 spoon
cuin seeds 1 spoon
salt

Mix all above ingredients and grind it in mixer/grinder.

Bhel

Serving : As per your Requirement

Ingredients:

puffed Rice
farsan
finely chopped onions
finely chopped red tomatoes
finely chopped cilantro
finely chopped raw mango
red chili powder
coriander powder
cumin powder
mint chutney
tamrind extract
jaggery
salt and sugar
fine sev
puris of pani puri

Stepwise Direction :

Tamrind extract : soak tamrind into warm water for about 3 to 4 hours. mash tamrind in water itself. Then remove all mashed tamrind. Add chopped jaggery. Boil this mixture in microwave for 2 to 5 minutes.

Mint chutney : Grind the mixture of mint leaves, cilantro and green chilis from the mixer, and then add sugar and salt. add some water.

In a big mixing bowl add puffed rice, farsan, onions and tomatoes. Then add red chilli powder, coriander and cumin powder as per your taste. Also add salt and sugar. Then add mint chutney, tamrind and jaggery mixture and few pieces of raw mango and puries of pani puri. Mix it well!

Garnish with cilantro and fine sev. While eating use puri of pani puri as a spoon.

Enjoy!!


This is my entry for Trupti's Recipes for Rest of US:Picni Eat event started by Ramki

Idli

Serving: 4 persons

Time : 30 minutes

Ingredients:

Rice 2 cups (long grain rice)
Urad dal 1 cup
Salt

Stepwise Instructions: Soak urad dal and rice in water separately, for 10-12 hours. Drain the excess water and grind it together in a mixer/grinder to a consistency of condensed milk. Allow it to ferment for addition 10-12 hours at room temperature. It is important to keep it covered during fermentation.

Next day morning add little water and salt. The consistency at this stage should be like "bhajia batter" Pour this batter into concave surfaces of Idli stand. Add little water to pressure cooker and place idli stand into it. Place the lid on cooker and heat for 15-20 min on medium heat. (remove the whistle of pressure cooker)

Take the pressure cooker off the heat and allow it to cool for above 10 minutes. Remove the lid and take the idli stand out. Separate idlis from the stand using spoon.

Serve Idlis with coconut chutney and/or sambar.

Instant Shreekhand

Servings : 2 persons

Time : 15 minutes

Ingredients :

Keffir cheese (lebni) yogurt/sour cream
sugar
dry fruits
saffron
cardamom powder

Stepwise Instruction

all the above ingredients mix together. sugar 1:1 add dryfruits, littlebit cardamom powder and saffron. mix it well!

Serve with Puri

Sweet Pumpkin Cookie (Gharga)

Servings : 2 persons

Time : 30 minutes

Ingredients :

Red/Yellow pumpkin grated 1 cup
jaggery 1 cup
Rice flour 1/2 cup
semolina 1/2 cup
wheat flour 1/4 cup
clarified butter 1/2 teaspoon

Stepwise Instructions :

Mix clarified butter, grated pumpkin, jaggery and cook on medium heat for about 10 minutes. Covering the mixture with a lid helps cooking it fast. Turn off the heat. While still hot, add the rice flour, semolina and wheat flour and mix thoroughly. It will form a dough. After 30 minutes split the dough into small balls. Apply thin layer of vegetable/canola oil to a plastic paper and place the ball on it. Then press each ball with hand into a circular shape. Deep fry these cookies on medium heat till brown color.

Cookies taste better when eaten with clarified butter.

Sweet Semolina

Servings : 2 persons

Time : 15 minutes

Ingredients :

Semolina 1 cup
clarified butter 6 spoons
sugar 1 cup
little bit of jaggery
2 cup water


Stepwise Instructions :


Mix semolina and clarified butter into pan and saute on medium heat with continuous stirring untill brown. Add water and stir with large spoon. Cover it with lid for 2 minutes. After two minutes take the lid off and add sugar and jaggery and mix it well. Again cover with lid for 2 minutes and then mix it well.Use the same cup for measuring semolina, water and sugar. Alternatively use half sugar and half jaggery mixture.

serve with mango pickle and poha papad.