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1)Coconut Chutney 2)Tomato Chutney 3)Egg Curry With Tomatoes 4)Rava Dosai 5)Samosa


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1 cup coconut peeled and cut in small pieces 2 tablespoon chana dal 1 cup of yogurt 1-1/2 tablespoon salt (adjust to taste) 2 Serrano green chilies cut in small pieces 1/2 inch ginger Approximately 1/2 cup water 1 teaspoon lemon juice (if needed)

For Seasoning
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1 teaspoon oil pinch of asafetida 1/4 teaspoon black mustard seed 2 red chilies broken in pieces 6 to 8 curry leaves (1 sprig)

Method 1. 2. 3. 4. 5. Peel coconut and cut into small pieces so they are easier to blend. Roast chana dal on medium heat until it is light brown in color and has a roasted aroma. Coarsely grind chana dal in a blender. Add yogurt, green chilies and salt and continue blending into the paste. Add coconut to the paste, a few pieces at a time and keep blending. Add water, as needed, to help with the grinding. Adding the coconut in small amounts also helps this process. 6. Before removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the sourness as per your liking. Blend well.

Seasoning 1. Heat oil in small pan, when hot, add black mustard seeds and wait till they crack. 2. Add asafetida, red chilies and curry leaves. 3. Pour the seasoning mixture over the chutney.

Coconut chutney can be refrigerated up to a week.

TOMATO CHUTNEY Serves 2 to 4.

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6 medium sliced tomatoes 1 tablespoon shredded ginger 4 green chilly sliced long ways

Pinch of asafetida (hing) (PERINGAYAM)

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1 teaspoon cumin seed 1 teaspoon black mustard seed 2 bay leaves (DAUN BRIYANI) 1/2 teaspoon paprika 1/2 teaspoon turmeric 1 teaspoon salt 1 teaspoon cornstarch 2 to 3 tablespoons sugar 2 tablespoons chopped cilantro (DAUN MALLI) 2 tablespoons oil

Method: 1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. 2. Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric. 3. Stir for a second and add sliced tomatoes and green chili. 4. Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat; tomatoes should be soft but still be in slices. 5. Mix the cornstarch with 2 teaspoons of water and add to the tomatoes corn starch is added to give thickness to gravy but this is optional.

6. Let chutney cook for another minute. Add sugar and cilantro, close the heat and cover for few minutes. 7. Adjust the salt, sugar and pepper to your taste.
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Serving suggestion: This chutney is best served as a side dish with any kind of stuffed Paratha or over plain white rice. Tips:Add the sugar slowly as needed, depending on sourness of tomatoes.

Egg Curry with Tomatoes

Healthier Egg Curry

In above recipe, traditionally deep fried hard-boiled eggs are used for its specific flavor and taste. For good taste, it is recommended to use the deep fried hard-boiled eggs but since it is not very healthy, we have supplied some other alternatives below.

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Use hard-boiled eggs without deep-frying. Use scrambled eggsinstead of deep fried eggs.

1 cup tomato (chopped) 4 eggs (hard boiled) 1 onion (sliced) Spices 1 green chili (chopped) 1 teaspoon garam masala teaspoon turmeric 1 teaspoon garlic paste 2 inch cinnamon or teaspoon cinnamon powder 2 bay leaves or Tej patta (optional) oil for deep frying Salt to taste

1 Cut the hard boiled eggs into half (from top to bottom) 2 Carefully deep fry eggs until light golden brown. Drain the excess oil. 3 In a separate saucepan, saut onion with all the spices for few minutes on medium heat. 4 Add tomatoes with some water. Cook everything in low-medium heat for 20 or more minutes until you get chunky stew (similar to salsa or chunky pasta sauce). 5 Add the deep fried eggs and simmer for few minutes longer. 6 Serve hot with rice or roti.

Number of Servings: 4-6

Rava Dosa (Semolina Dosa)


About Rava Dosa

Tip on Making Perfect Dosa:Making thin Dosa is probably the trickiest part. Do it by quickly pouring the batter on pan/griddle. Then, evenly and gently spread it out with the ladle or big spoon by drawing concentric circles on the batter.

1 cup rava or sooji (Semolina or cream of wheat) cup urad dal 1 table spoon plain yogurt 1 medium onion (finely chopped/paste) 2 finely chopped or paste green chilies (according to taste) 1 tablespoon oil 1/2 teaspoon salt or salt to taste


1 Soak Urad dal at least 6 hour or overnight and grind to paste. 2 Mix rava (semolina), urad dal paste, yogurt and salt with water to make a thin batter. 3 Leave in room temperature overnight. 4 Mix onion and chilies to the thin batter. 5 Heat pan or griddle with little ghee or oil. 6 Spread the mix on pan in circular motion to make thin Dosa. * SEE TIP BELOW 7 Cook on both the sides, if desired. 8 Serve hot with Chutney.

Number of Servings: 6

Samosa (Potato Stuffed Pastry)

About Samosa
Samosas are perhaps the most popular vegetarian (usually) Indian appetizer, street food, tiffin (light lunch) in not only India but throughout whole Indian subcontinent and its diaspora throughout the world. Quintessentially, it is similar to pastry such as fried empanada (popular in rural area) with spicy boiled potato stuffing inside crispy flour dough served with spicy chutney. A popular nonvegetarian variant of this classic dish would have spicy ground meat (usually lamb) instead or along with potatoes. Some chef in west have been experimenting Somasa with different fillings and dough. How about spicy beet somosa in empanada dough or savory rhubarb stuffed somosa in phyllo dough?

For Pastry: 2 cups flour teaspoon salt 4 tablespoon oil 6 tablespoon water For Potato Stuffing: 5 medium potatoes 4 tablespoon oil 1 medium onion, peeled and finely chopped 1 cup green peas 1 tablespoon ginger, grated 1 hot green chili (finely chopped) 3 tablespoon green coriander (cilantro), chopped 1.5 teaspoon salt 1 teaspoon ground coriander

1 teaspoon garam masala 1 teaspoon ground cumin seeds Oil for deep frying

Dough for Samosa Pastry 1 Mix flour and salt in a bowl. 2 Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth. 3 Rub dough with oil. Cover it and set aside for 30 minutes or longer. Potato stuffing for Samosa 4 Boil, cool and peel the potatoes. Dice it into 1/4 inch size. 5 Heat 4 tablespoons oil in karahi or wok in medium flame. 6 Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat. 7 Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices. 8 Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking. Making Samosa 9 Knead the dough again. Divide it into about 10 balls. 10 Roll it into flat round shape with about 5 inch diameter. 11 Cut it into half. Make the half into a cone by sticking seam together with a little water. 12 Fill the cone with about 2.5 tablespoons of the potato mixture. 13 Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide. 14 Repeat this again. Cooking Samosa 15 Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian karhai or any other utensil you seem fit) 16 When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.

17 Drain excess oil and serve hot.

Number of Servings:8