Mini Green Moong Dal Uttappa (Split Green Gram Uttappa)

Mini Green Moong Dal Uttappa (Split Green Gram Uttappa)
Ingredients
3 cups Green split Moong dal
1 tsp Ginger grated
1 Onion finely chopped
1 Tomato finely chopped
2 or More Green chillies chopped
2 tbsp Coriander leaves chopped
Salt to taste
3 tbsp Oil

Method
Take the Green split Moong dal , wash and soak for 6 hours and grind it into a thick batter and kept it over night to ferment. Add ginger, salt, onion, tomato, green chillies and coriander leaves. Take mini Uttappa pan. Add a ladle full of batter in each cavity. Drizzle oil on top. Cover and cook from both the sides till brown in colour. Serve with tomato ketchup and green chutney...

Hinger Kochuri ( Asafoetida Kachuri) and Aloor Tarkari (Potato Gravy)

Hinger Kochuri ( Asafoetida  Kachuri) and Aloor Tarkari (Potato Gravy)
For the stuffing
Ingredients
1/2 cup Urad dal washed and soaked for 1 hour or more..
2  Green chillies
1 tsp Ginger paste
1/2 tsp Asafoetida/Hing
1/4 tsp Nigella seeds
1/4 tsp Fennel seeds crushed
Salt to taste
1 tbsp Oil

Method
Drain the water and grind it to a paste with the green chillies. Avoid adding too much of water while grinding. In a non stick pan heat the oil and add nigella seeds and Fennel seeds, once they start to crackle then add in the hing. After few seconds add the ginger paste. Sauté for few minutes, add the dal paste,  and salt. Cook on low flame and stir continuously till the dal has dried up and it starts to form a dough. Keep it aside.

For the dough
Ingredients
2 cup All purpose flour /Maida
2 tbsp oil
Salt to taste
Oil for deep frying

Method
Take all purpose flour in a mixing bowl, add salt and oil. Mix it well. Add little water at a time and start kneading the dough. Knead  the dough for 5 minutes. The dough has to be semi soft. Keep it covered aside for 30 minutes. Take a tennis ball size dough and flatten it on the palm, make a dent in the center  of the dough and add a lemon size stuffing in the centre. Bring the sides of the dough together to cover the stuffing and roll to make a smooth ball. Repeat with the rest of the dough. Heat enough oil in a kadhai/ wok for frying, let the oil heat.  Lightly oil your rolling surface and the rolling pin. Place the stuffed dough ball on the rolling surface and roll the dough into a flat. Slide one kachori in the oil. Fry tilll golden or light brown on each sides. Take it out on a paper towel and serve hot with Aloor tartari (Potato Gravy)

Aloor Tarkari ( Potato Gravy )
Ingredients
4 medium size Potatoes boiled, peeled and cut into 4 pieces
1 Tomotao chopped
2 Green chillies slit
1/2 tsp Ginger paste
1/2 tsp Cumin seeds
2 pinch of Asafoetida
1/2 tsp Sugar
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1/4 tsp Chilli powder
1/2 tsp Coriander powder
1 tbsp Oil

Method
Take a pan, add oil. Let it heat. Add cumin seeds and let it crackle. Add green chillies and asafoetida. Sauté it for few seconds. Add the  ginger paste and sauté it for another few seconds. Add the chopped tomato, salt, sugar, garam masala powder, coriander powder, chilli powder and turmeric powder. Stir it and add 1/4 cup water. Let it simmer till the masalas have cooked well. Add the potatoes and mix it, add 1 cup water and let it simmer for 10 minutes. Serve it hot.

Koraishutir Kochuri / Green Peas Kachuri

Koraishutir Kochuri / Green Peas Kachuri
This dish is quintessentially made in winter and served for breakfast with alur dum (Curried Potato) or cholar dal (Split Chickpea Dal), but it can also be eaten for snacks, lunch or dinner. This is also made for weddings or for occasions. It’s a fried flatbread stuffed with green peas. The green peas are ground into a paste. It’s then sautéed with spices. The pea stuffing is then stuffed a dough, rolled into a disc and fried. 

For health reasons you can take 50 percent all purpose flour and 50 percent wheat flour. 

For the dough
Ingredients
1 cup  All Purpose flour
1 cup Wheat flour
1 tbsp Oil
Salt to taste
Water as required
Method
Take all the dry ingredients and oil and mix it well. Add water and make a firm dough knead it well. Make small balls from the dough and keep it aside.

For the Stuffing
Ingredients
150 grams peas made in to paste with 1 Green Chilli
1/2 tsp Ginger Paste
Salt to taste
1 tsp Sugar 

1/2 tsp Cumin seeds or Nigella seeds
1/2 tsp Asafoetida
1 Bay Leaf

1 Dry Red Chilli
1 tsp Bhaja or roasted masala ( 1/2 tsp cumin seeds, 1/2 tsp coriander seeds and 1 dry chilli roasted and powdered)

1 tbsp Oil

Method
In a wok and add oil, let the heat up. Reduce the flame. Add cumin seed or nigella seeds, let the seeds crackle. Add the bay leaf, red chilli and asafoetida. Sauté for a few seconds. Add ginger paste and continue to cook for another few seconds. Add the pea paste, stir and cook the paste for a minute. Add sugar, stir the paste. Add salt and continue to cook pea paste, till starts to leave the sides and form a dough, add the roasted powder masala and mix it well. Take of the gas. Keep it aside to cool down. 

For making the Kochuri
Ingredients
Dough
Pea Stuffing 

Oil for frying 

Method
Heat the oil for frying in a kadai. Take a lime size dough ball, flatten the dough. Now take a small portion of the peas stuffing and roll the stuffing into a ball.  Place the stuffing in the centre of the fattened dough. Cover up the stuffing with the dough, apply little oil and roll the dough into a disc. Repeat the process. Fry the Kachuris in hot oil and serve it with Alur dum.

Eggless Pistacho and Saffron Magic Flan

Eggless Pistacho and Saffron Magic Flan

For the Flan
Ingredients
1 litre Milk
1 cup Paneer grated
1/2 cup Condensed Milk or more for the sweetness required
1 pinch of Cardomon powder
2 pinch of Saffron
1 tbsp of Pistacho powder
2 tbsp of Agar agar
1/2 cup water

Method
Take a pot, add milk, boil the milk, then simmer the milk for 5 minutes, add the condensed milk, stir and simmer for 5 minutes more. Add the paneer, Cardomon powder, Pistacho powder and saffron. Cook the milk for 10 minutes on low flame. Add agar agar into the water. Stir it, cook the agar agar on low flame till it dissolves. Add the agar agar to the milk. Stir the milk continuously and cook till it is thick.

For the Chocolate  Cake
Ingredients
2 cups All purpose flour
1/4 cup Cocoa powder
1 cup powder Sugar
1/2 cup Olive oil
1 tsp Baking powder
1/2 tsp Soda bicarbonate
1 cup Milk

Method
Take a mixing bowl. Add oil and sugar, beat it well till the sugar has incorporated well. In a different bowl sieve  flour, cocoa powder, baking powder and soda bicarbonate. Add half the flour and half the milk, beat once, add rest of the flour and milk, beat the batter, to a thick dropping consistency. If the batter is very thick then add little milk at a time to get the right consistency.

For Sugar Caramel
Ingredients
1 cup Sugar
1/2 cup Water

Method
Take sugar and water in a pan, boil it and simmer on low flame till the sugar starts to caramelise. 

To Assemble
Take a silicon flan mould. Add the caramelised sugar, then pour the flan, keep it in the fridge till it settles. Add the cake batter, bake it in a pre heated oven at 160 degrees celcius for 25 minutes. Take a tooth pick and check if done. Cool the flan and keep it in the fridge for 15 minutes and then serve.

Mutton Mince Bowl

Mutton Mince Bowl

Mutton Mince filling
Ingredients
250 grams Mutton mince
1 big Onion chopped
1 tbsp Garlic mince
1 Green chilli chopped
1 big Tomato chopped
1/2 tsp Pepper powder
Salt to taste
1/2 tsp Cumin powder
1 tbsp Oil

Method
Take a pan, add oil. Heat the oil. Add onion, garlic and chopped chillies. Sauté the onion till brown, add the mutton mince. Cook the mutton mince for 2 minutes. Add the tomatoes, salt, pepper powder and cumin powder. Cook it till the mince is cooked and no water is left.

For the Edible Bowl
Ingredients
2 cup All purpose flour
4 tbsp Butter cubes
Salt to taste
Cold water
Fillings
1/2 cup Mozeralla grated
Method
Take a mixing bowl, add flour and salt. Mix it. Add the butter and rub it well in the flour. Add water little at a time and knead for 5 minutes in to a semi soft dough. Cover and keep for 15 minutes. Take 12 cavity cupcake mould. Take some portion of the dough and with the help of the fingers spread the dough in one of the cavity. Repeat the same process with the remaining cavities. Bake  the bowls at 180 degrees celcius for 20 minutes in a pre heated oven. Take the cup cake mould out. Add the filling in each bowl cavity. Add Mozeralla on top. Bake it again for 15 minutes. Cool it  and serve it.