Coconut Chutney

Serves - 4

Chutney

• Fresh Coconut - 1/2 C
• Roasted Channa Dal - 1/4 C
• Green Chilli, chopped - 1 
• Onion, chopped - 1
• Ginger piece - 1/4"
• Garlic - 2 flakes
• Salt - 3/4 tsp
• Sour Curd - 1 C

Tempering ( Baghar)

• Oil - 1 Tbsp
• Rai (mustard seeds) - 1 tsp
• Whole red chilies , dried - 1 to 2
• Curry leaves - a few

1. Mix all ingredients of the chutney. Grind, adding enough curd to get the right consistency. Put in a bowl and keep aside.
2. For the baghar, in a separate pan, heat 1 Tbsp oil.Add mustard seeds.
3. When they splutter, add broken dried red chillies. Remove from fire.
4. Add curry leaves. Add this oil to the chutney. Mix well.

Instant Suji Idli

Serves - 4 to 6

• Coarse Semolina - 2 C
• Soda - bi carbonate - 1 tsp
• Curd - 2 C
• Water - 1 C
• Salt -  1 1/2  tsp

1. Heat 1 Tbsp oil in a kadhai.
2. Add coarse suji (rawa). Stir fry for 2 -3 minutes on medium flame, stirring continuously. Remove from fire.
3. Add salt. Mix well. Allow to cool. Transfer to a pan.
4. Add curd, water & soda - bicarb. Beat well. Keep aside for 10 minutes.
5. Grease the idli stand. Pour 2 - 3 Tbsp mixture in it.
6. To steam, put 1" water in a big pressure cooker or a big pan with a well fitting lid and keep it on fire.
7. Place the idli mould inside the cooker & put the lid, after removing the whistle. keep the gas on full flame.
8. After the water boils and the steam starts coming out, reduce flame.
9. Keep for 15 minutes on medium flame. Remove from fire.
10. When the pressure drops, insert a clean knife to see if the idli is done.
11. If it sticks to the knife, steam for another 3 - 4 minutes.
12. Remove the idlis from the mould with a clean knife, after cooling for 2 minutes.

Serve with coconut chutney and hot sambar.

Green Cottage Cheese Dressing

Gives -  1 cup

• Fresh Cottage Cheese - 1/2 C ( home made paneer made from 1/2 lit. low fat milk - reserve the whey, the greenish liquid)
• Green Chili, deseeded - 1/2
• Milk - 1/4 C
• Coriander leaves, chopped - 3 Tbsp
• Salt - 10 taste

Make paneer from milk. Do not strain the paneer. Churn the paneer along with all the other ingredients in the mixer for 2-3 minutes till smooth. Chill for 2-3 hours before use.

Note: This dressing is very thin when made but becomes thick upon chilling. It should be used within 1-2 days of making. 

Vegetarian Mayonnaise (Eggless)

Gives 350 gms dressing

• Milk -  1 C
• Cornflour ( dissolved in 1/2 C cold milk) -  1 tbsp
• Salad oil / Cooking Oil - 1 Tbsp
• Sugar - 1/2 tsp
• Mustard Powder - 1 tsp
• Vinegar - 1Tbsp
• Lemon Juice - 1 tsp
• Salt - to taste 
• Pepper -  to taste
• Fresh cream -  1/2 C

1. Boil 1 C of milk in a pan. Slow down the fire & add the cornflour mix, Stirring continuously. Stir for 1-2 minutes till a smooth paste is ready.
2. Remove from fire & let it cool.
3. When cool, beat well with a whisk and add 1 tbsp oil gradually.
4. Add salt, pepper, sugar, mustard powder, lemon juice & vinegar. Mix well and chill in the fridge for 1-2 hours before using.
5. Lightly mix fresh cream after chilling the dressing.

Variations

• Garlic Mayonnaise - Crush 2-3 flakes of garlic and add to the prepared mayonnaise.
• Minty Mayonnaise - Add 6-8 crushed mint leaves to the prepared mayonnaise.
• Green Mayonnaise - Parboil & drain 1/2 C spinach leaves. Puree in a mixer and add to the prepared mayonnaise.

Lemon Yogurt Ice Cream

Serves 10

• Full Cream Milk - 1lit 
• Skimmed Milk Powder -  6 Tbsp
• Sugar - 1/2 C
• Gelatin - 1 tsp
• Water- 2 Tbsp
• Curd ( prepared from full cream milk) - 1/2 kg
• Powdered Sugar - 4 Tbsp
• Lemon Yellow edible color - a few drops
• Lemon Essence - 2 tsp

1. Dissolve milk powder in 1/2 C warm milk and keep aside.
2. Strain the milk powder paste into the left over milk/
3. Add sugar. Boil milk, stirring occasionally.
4. Keep on medium flame for 20 minutes after the first boil. Remove from fire.
5. Dissolve gelatin in 2 Tbsp water water on low flame in a heavy bottomed pan.
6. Mix the gelatin Solution with the milk, stirring continuously. Cool. Freeze till firm.
7. When the milk has partially frozen, hang the curd in muslin cloth for 1/2 hour. 
8. Beat curd with sugar and essence till smooth.
9. beat frozen milk. Mix the two. Add color. Mix well.
10. Freeze till firm . 

Cheesy Chicken Triangles

Serves - 4 to 6

• Bread Slices - 6 to 8
• Chicken Breast - 1 
• Processed Cheese, grated - 50 gms
• Mustard paste / Chilli tomato sauce - enough to spread
• Tomato, pulp removed and cut into tiny pieces - 1/2

Sauce ( 1 cup)

• Butter - 2 Tbsp
• Refined Flour ( maida) - 2 Tbsp
• Milk - 1 C
• Cream - 1/4 C
• Salt - as per taste
• Peppercorns, freshly crushed - as per taste
• Capsicum, chopped finely - 1/2

1. Wash the chicken. Boil with 1/2 tsp salt in 1/2 C water till tender or pressure cook with 1/2 C water and 1/2 tsp salt to give 1 whistle. Debone the meat and cut into cubes to get 3/4 C.
2. To prepare the white sauce , melt butter in a heavy bottomed pan. Add flour and stir for a minute. Add Capsicum . Stir for a few seconds. Remove from fire. Add milk, stirring continuously . Return to fire and cook, Stirring continuously till thick. Add salt, pepper to taste. Remove from fire. Add cream. Keep the sauce aside.
3. To the sauce, add boiled chicken, half of the cheese and seasonings.
4. Spread mustard paste or chilli tomato sauce on each slice of bread.
5. Spread the chicken mixture on the bread slices. Grate some cheese. Sprinkle a few tomato pieces. Sprinkle crushed peppercorns.
6. Grill it in hot oven for 7 to 8 minutes or till slightly brown. 

Crunchy Rolls 

18 - 20 pieces

• Cracked wheat ( dalia) - 1 C
• Cottage Cheese, mashed - 150 gms 
• Salt - 1 tsp
• Red Chilli powder - 1/2 tsp
• Green Chillies, chopped- 2 to 3
• Ginger, chopped - 1/2" piece
• Coriander powder - 1tsp
• Garam masala - 1tsp
• Dry mango powder (amchoor) - 1 tsp
• Coriander leaves, chopped - 2 to 3 tbsp
• Lemon juice - 1 tsp
• Oil for frying

1. Soak dalia in water for 1 hour . Strain. Squeeze out excess water by pressing well in the strainer.
2. Mix crumbled paneer and all other ingredients to the dalia. Mix well.
3. Form 1" long rolls and deep fry 1 or 2 pieces at  a time in hot oil till golden brown . 

Serve hot .