Chutney Pudi(powder)

Ingredients:

Channadal(kadlebele)-1/2cup

Moongdal(hesarubele)-1/4cup

Drycoconut-1/2cup

Redchillies-7-8

Jeera-1tsp

Blackpepper-10

Tamarind-small gooseberry size

Jaggery-small gooseberry size

Garlic-1clove

Curryleaves-8-10leaves

Hing-pinch

Salt to taste

Method:

Dry roast dals and spices seperately,leave to cool.Dry grind the mixture into fine powder,store it in a clean dry jar.

Serve with dosa's,idli's,chappati's or bread.

Baba Gannoush(Aubergine dip)

Ingredients:

1-Large Aubergine,roasted

1-Onion ,minced

3-4 Cloves of garlic

3Tbsp-Tahini paste

3Tbsp-Thick yoghurt

1/2Tsp- Mustard paste

Salt to taste

1/2Tsp-Sugar

Method:

Roast the aubergine, mash with the fork,

roughly blend all the ingredients in a blender or food processer.

Garnish with olive oil and sesame seeds.

Serve baba gannoush and tahini sauce with crisp and warm pita bread triangles and salad.







NOTE:This both dips can be used as dip or spread for chappati,roti or bread.

Tahini Sauce

Ingredients:

3Tbsp-Tahini paste

2-Greenchillies

1/2Tsp-Mustard paste/powder

4Tbsp-Thick yoghurt

Salt to taste

1/2Tsp-Sugar

Method:

Blend all the ingredients in a liquidiser.Garnish with olive oil,

redchilli flakes and sesame seeds.

HUMMUS

Ingredients:

Chickpeas – 1 can, drained and rinsed
Yogurt-1/4 Cup
Garlic – 2-3 cloves, crushed
Tahini (Sesame Seed Paste) –3 Tbsp or more
Salt – 1/2tsp or to taste
Lemon Juice – 2 Tbsp
Water – 2tbsp
Olive Oil – 2 Tbsp
Chilli flakes, Cayenne Pepper or Paprika -1tsp
Fresh parsley or coriander(i used coriander)

Method:

Blend all the ingredients into smooth thick paste in a blender or food processer.
Transfer the paste into a bowl,spread the mixture evenly and drizzle olive oil,
sprinkle chopped parsley or coriander.Serve with pita bread and salad.

NOTE:It can be used as spread over the toasts instead of butter as a healthy option.

Mullangi hasi gojju (radish )

Ingredients:

Radish- 1 medium or red radishes-1 bunch,grated

Coconut-1cup,

Puff channa (hurugadle)-2tsp,

Green/red chillies-4-5,

Tamarind juice-1tsp,

Ginger-1tsp,

Coriander-1tbsp,

Curryleaves-2 sprigs,

Salt to taste



For tadka:

Mustard-1/2tsp,

Channadal-1tsp,

Uraddal-1tsp,

Oil-2tsp,

Hing-pinch

Curry leaves -1sprig.

Method:

Grind the above ingredients except grated raddish into a fine chutney.
Mix grated radish in grinded chutney and keep aside.Heat a oil ,
add mustard when it splutters,add dals and curryleaves.
add this tadka to above mixture and mix well.Serve with rice and pickles.
It is tasty as well as healthy.You can also mix yogurt to this mixture.

"Mullangi" mean's radish in my language kannada. hope u like it.

Spicy Bread Pudding

Ingredients:

6-Slices whole wheat bread with crust removed

1tbsp-Polyunsaturated margarine/butter

1-Green capsicum,halved and seeded

1-Yellow capsicum, halved and seeded

2-Tomatoes,chopped

1-Red onion, finely chopped

2-Greenchillies,finely chopped

1/2cup-Low fat cheddar cheese,grated

2-Eggs,beaten

2cups-Skimmed milk

1tsp-Dried mixed herbs

Ground black pepper to taste

Salt to taste

Method:

1. Spread bread with the margarine and cut each slice into four triangles.
Place capsicum on a rack and broil for 10minutes under the grill until slightly blackened.
Place the capsicums in a polythene bag with tongs, seal and let cool.peel the skins and discard.
Slice the capsicum into thin strips.

2. Layer the bread, peppers,tomatoes,onion,greenchillies and half of the cheese in a large ,shallow ovenproof dish.

3. Mix the eggs and milk together with herbs, salt and pepper to taste and pour over the bread.Allow to sit for 30minutes.

4. Sprinkle the remaining cheese over the dish and season.

5. Bake in the oven at 160'c for 45minutes untill set and risen,serve hot.

NOTE: This can be prepared with leftover bread and vegetables

Carrot and raisins scones

 

Ingredients:

250gm-Self raising flour,sifted

1Tsp-Baking powder

Pinch of salt

50gm-Butter,diced and chilled

25gm-Castersugar

50gm-Raisins

75gm-Carrots,grated

250ml-Buttermilk

Milk to glaze

Preheat the oven to 220'c/gas7/425'F,place a ungreased baking sheet to heat up in the oven.

Put the flour, bakingpowder,salt and butter in a bowl,mix with hands until the mixture turns into crumbs.

Add sugar,raisins,carrot and buttermilk, use a knife to mix everything together.

Knead the dough lightly on a floured surface to make a smooth dough.Roll out the
dough to a thickness of about 2.5cm/1inch.

Dip a 2.5inch plain cutter insome flour then use it to stamp out 8rounds of dough.

Use a palette knife to lift the scones onto preheated bakingsheet.Brush the tops
with milk and bake for 12-15minutes until the scones are risen and pale golden.

Serve with cream cheese.