Masala corn butta(Musukina jola)

Ingredients:

Redchillies-5

Garlic-2cloves

Lemon juice-1/2lemon

Salt to taste

Peppercorns-4

Jeera-1/2tsp

Corn buttas-2

Method:

Grind redchillies,garlic,peppercorns,jeera,lemonjuice and salt into fine paste.

Apply the paste on the buttas.leave it for half an hour to marinade.

Preheat the grill to 200'c.

Place the buttas under the grill till it become brownish on one side,

Turn another side and cook untill becomes brownish.

It will take 10 minutes on each side to cook.

Onion uttapam/ Eruli dose

Ingredients:

2Cup- Par boiled rice
2Cup-Raw rice
1/2Cup- Urad dal (uddinabele)
1/4Cup-Toordal(togaribele)
1/2Tsp Methi seeds
1/4Cup-Avalakki(rice flakes)
Salt to taste
1/4 Tsp- Cooking soda

For toppings:

2 Big-onions,finely chopped
1-Tomato,finely chopped
4-Green chillies,finely chopped
1Tsp-Jeera
1 Sprig-Curryleaves,finely chopped

Oil for cooking as required

Method:

Wash and soak rice,dals and methiseeds for 6-8hours in water.

Soak avalakki seperatly for 1hour before grinding.

Grind rice, dals and avalakki into fine paste.Add salt and soda bicarbonate mixwell.

Leave it overnight to ferment in a warm place.

Mix chopped onions,tomato,chillies,jeera and curryleaves in a bowl.

Heat tava,take a ladleful of dosa batter,spread evenly to your desired size,but slightly thicker.

Sprinkle onion mixture over the dosa,drizzle 1tsp oil over dosa.

Turn and cook well on the another side. Serve hot with any chutney or palya.

Tomato and cheese bruschetta

Ingredient:

3-Tomatoes(ripen but firm),finely chopped

1 Clove of garlic,finely chopped

1/4Cup-Grated cheddar cheese

1Tsp- Dried basil

1Tsp-Black pepper

1Tbsp-Olive oil

Salt to taste

8-French bread slices or any crusty bread


Method:

Preheat the oven to 180'c.

Mix chopped tomatoes,garlic,grated cheese, basil, black pepper and salt to taste.

Spoon the mixture on the bread slices,drizzle olive oil on the top.

Place the bread slices on a baking tray, bake for 5 minutes and serve hot.

Garlic Bread

Ingredients:

16-French bread slices or any crusty bread


For Galic butter:

100g-Unsalted butter

3-4Cloves of Garlic,finely chopped

1Tsp-Dried mixed herb

1/2 Tsp-Black pepper powder

1/4Tsp-Chilliflakes(optional)

Salt to taste

Method:

Melt the butter slightly till it reaches a softer consistency.

Add the chopped garlic,herbs,blackpepper,chilliflakes and salt.

Gently whisk everything untill the butter is smooth and the herbs and garlic are mixed well.

Lightly toast all the bread slices on one side only.

Apply the garlic butter on all the slices on the untoasted side.

Place in a moderately hot oven, and toast the slices till crisp and golden brown.Serve warm.


NOTE: You can prepare this butter in advance and keep in the fridge in an airtight container.

It will last for 1 week.

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.