Ingredients:
3 apples (I used McIntosh and Honey Crisp)
Ground cinnamon
Parchment paper / Silicon mat - 2
Baking tray - 2
Method:
1) Preheat oven to 200 F for 5 mins.
2) Peel the apples and slice thinly.
3) Place thinly sliced apples on 2 baking sheets lined with parchment or a silicone mat.
4) Sprinkle cinnamon on one side of the apples.
5) Bake for 1 hour, flip the apples over.
6) Sprinkle cinnamon on the other side and bake for another 1-1.5 hours.
7) Turn the oven off and keep the apples inside as the oven cools down for 1 hour. This will help them get crunchy. Some apples may just be chewy and only slightly crunchy after 3 hours in the oven.
8) Store apple chips at room temperature in an airtight container for up to 1 week.
Ingredients:
Moong dal - 1 cup
Green chillies - 4
Salt - as required
Ginger - 1/2 inch
Rice flour - 1/2 cup
Maida - 1/4 cup
Baking soda - 1/2 tbsp
Oil - for making dosa.
Method:
1) Wash and Soak Moong dal over night.
2) Drain the water and add the moong dal into mixie jar. Also add Ginger, salt, Green chillies and grind it into fine paste.
3) Mix rice flour, maida to the grinded mixture. Add the baking soda to it and the sufficient water to get the batter consistency.
4) Allow it to rest for 30 mins.
5) Now Heat the skillet, add oil / Ghee. Take sufficient amount of batter and spread across the skillet.
6) Roast the dosa on both the sides and it is ready to be served.
Moong dal dosa tastes good with coriander chutney, tomato chutney, coconut chutney, Onion chutney.
Note:
1) Chopped onions can also be mixed to the moong dal dosa batter.
2) Dosa can be consumed with some Ghee / clarified butter.
3) When grinding batter, avoid green chillies. Then you can also turn this into Masala dosa with some coconut chutney, red chutney and potato filling.
Ingredients:
Dill leaves - 1 bunch
Spring onion - 1 cup
Lemon juice - 4 tbsp
Salt - as required
Mustard - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Oil - 4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6
Jeera - 1/4 tbsp
Ground nuts - 1/4 cup
Green chillies - 4
Turmeric - 1/4 tbsp
Rice - 1 cup
Method:
1) Wash rice and pressure cook and keep it aside.
2) In a pan, add oil, mustard, Jeera . When mustard and jeera splutter, add chana dal, urad dal, hing, curry leaves, turmeric, groundnuts.
3) Wait until groundnuts are completely fried, add washed and chopped dill leaves.
4) Mix well and fry the dill leaves. Now add chopped spring onion and fry for 4 mins.
5) Mix the cooked rice well. Now add the lemon juice and salt and stir until its completely mixed.
Tasty Dill spring onion rice is ready to be served.
Ingredients:
Coriander - 1 bunch
Tamarind - Indian gooseberry / amla sized
Salt - as required
Sugar - 1 tbsp
Oil - 2 tbsp
Mustard - 1/4 tbsp
Curry leaves - 6
Hing / Asafoetida - 1/4 tsp
Green chillies - 3
Method:
1) Wash coriander leaves and remove the roots ad chop them roughly.
2) Now add this into the mixie jar. Along with tamarind, salt, sugar, green chillies.
3) Grind this into a fine paste.
4) In a pan, add oil, mustard, curry leaves, hing and the grinded coriander paste.
5) Fry well until it thickens and starts to turn into dark green color from light green.
Coriander chutney is ready to be served with Roti, Chapathi, Naan, Rice.
Note:
1) Tamarind can be substituted with 1/2 cup of Tamarind pulp.
Ingredients:
Suran / Yam - 1 cup chopped
Onion - 1/2 cup
Tomato - 1/2 cup
Ginger - 1/2 inch
Garlic - 2 cloves medium
Salt - as per taste
Cumin seeds - 1/2 tsp
Mustard - 1/2 tsp
Urad and chana dal - 1/2 tsp
Curry leaves - few
Hing / Asafoetida - 1/4 tsp
kasuri methi - 1/4 tsp
Amchur powder - 1/2 tsp
Oil - 2 tsp
Coriander and cumin powder - 2 tbsp
Turmeric - 1/4 tsp
Chilly powder - 1/2 tbsp
Method:
1) Wash Suran / Yam and pressure cook for 1 whistle.
2) In a Kadai, heat oil and then add mustard, cumin, urad dal, chana dal, curry leaves and hing.
3) Once dal turn golden brown, add onion followed by ginger garlic.
4) When onion turn golden brown, add tomatoes and saute until soft.
5) Now add cooked Suran / Yam and mix well.
6) Add turmeric, chilly powder, coriander cumin powder, kasuri methi, amchur powder.
7) Mix well and cook for 2-3 mins.
Suran / Yam curry is ready to be served.
Note:
1) you can also use ginger garlic paste. I have chopped fresh and used in the recipe
2) Lime juice can also be used instead of amchur powder.
Ingredients:
Toor Dal - 1/2 cup
Tomato - 2 medium
Potato - 1/2 cup chopped
Onion - 1 medium
Carrot - 1/2 cup chopped
Peas - 1/2 cup
Beans - 1/2 cup chopped
Bisi bele bath powder - 4 tbsp
Salt - as required
Tamarind pulp - 1 cup
Oil - 1 tbsp
Curry leaves - 8
Ghee - 2 tbsp
Mustard - 1/4 tbsp
Hing - 1/4 tbsp
Shredded Coconut - 1/4 cup
Coriander leaves - 1/2 cup chopped
Rice - 1 cup
Method:
1) Pressure cook Toor dal for 1 whistle.
2) In a Kadai, add oil, onion and fry for 5 mins. Now add potato, carrot, beans one by one and fry for 2 mins.
3) Now add washed rice and mix well. Fry for 2 mins.
4) Add the bisi bele bath powder, followed by tamarind pulp and salt. Stir well and add chopped tomato and peas..
5) Add 3 cups of water and boil until all the veggies and rice are half cooked.
6) Now add cooked toor dal and stir. Allow it to cook completely. Add more water if needed.
7) In another pan, add Ghee, mustard. Wait until it splutters. Add Curry leaves, hing.
8) Add this seasoning to the cooked bisi bele bath and add shredded coconut. Mix well. Garnish this with coriander leaves.
Delicious Bisi bele bath is ready to eat. Serve hot with Boondi / Potato chips.
Note:
1) Make sure the consistency is watery. Serve hot with topping of ghee.
2) Peas can be substituted with Double beans.
Ingredients:
Onion - 2 medium
Dhaniya powder / Coriander powder - 6 tbsp
Garlic - 6 cloves
Red chillies - 3 ( as per taste)
Pepper - 1 tbsp
Jeera - 1 tbsp
Turmeric - 1/4 tbsp
Oil - 2 tbsp
Salt - As required.
Coriander leaves - 1/2 cup
Method:
1) Burn / Roast 1 medium sized onion on a high flame gas stove until cooked well.
2) Now add this to the mixie jar. along with regular onion (1/2 cup ), Coriander powder, 4 cloves of garlic, red chillies, pepper, turmeric. Grind this into fine paste.
3) Take a pan, add oil, mashed 2 cloves of garlic, chopped 1/2 cup of onion and fry until golden brown.
4) Once the onion is fried well, add the grinded mixture, salt and sufficient water. Boil for around 15 mins.
Garnish it with coriander leaves.
Delicious Pepper rasam is ready to be served.
