HOTCHULHA

Ingredients:

• Raw coconut pieces – 1/2 Cup
• Dry red chilies – 7
• Zeera – 1/4 Teaspoon
• Tamarind – 2 inch Piece.
• Salt to taste.
• Oil as needed.
• Shallot – 1 Small

Method:

1. Take a small pan and put 1 teaspoon of oil and Put Zeera, Red Chilies and coconut pieces and fry till the coconut looks little brown.
2. Let it completely cool off and put this in mixer along with salt and tamarind and grind it coarsely.
3. Now add Shallot pieces and grind it once again.

Tip: You can serve this with Rice, Mash Ki Roti, Idly, Dosa, Vada etc.

Ingredients:

• Sour Curd – 1 Cup
• Shallot – 1 – Cut into tiny pieces
• Green Chilly – 1 –  Cut into tiny pieces.
• Curry Leaves – 1/2 Stem
• Tadka Seeds – 1/2 Teaspoon
• Turmeric Powder – 2 pinches
• Red Chili Powder – 1/4 Teaspoon
• Clove Powder – 1 pinch
• Salt to Taste
• Oil – 1 Teaspoon
• Cilantro – 1 stem – Cut into small pieces.

Method:

1. Take a pan and put oil and get it to heat.
2. Put Tadka Seeds, Curry Leaves, Onion, Green Chilies and Saute them for 2 minutes.
3. Now put the Salt, Red chili powder, turmeric, clove powder and take the pan off from the heat and let it cool.
4. Now put the fried stuff in Curd and mix it well and garnish it with Cilantro.

Ingredients:

• Chicken Breast – 1
• Carrot – 1 big – Cut into big Chunks
• Potato – 1 big – Cut into big Chunks
• Baby Tomatoes – 10
• Home Made Veggie Stock – 3/4 Cup
• Italian Seasoning – 1/2 Teaspoon
• Salt & Pepper – to taste
• Olive Oil – As required
• Store brought Bread – 2 Pieces

Method:

1. Preheat the Oven to 350 degrees.
2. Pat the chicken breast with Paper towel and rub the seasoning liberally along with salt & Pepper and keep it aside.
3. Take a heavy bottom pan and put 2 tablespoons of Olive Oil and put the chicken breast and leave it for 3 minutes.
4. Now turn the chicken breast and put it on other side till it looks brown and add baby tomatoes and keep this aside.
5. Take a oven proof pan and put the vegetables, salt and pepper, Veggie Stock, Tomatoes and on top of that put the seared Chicken piece. Cover it with Foil
6. Put a couple of tiny holes on foil, so that the steam can escape.
7. Bake it for 35 minutes.
8. Serve it hot with Store brought Bread.

Ingredients:

• Karela – 1 Medium
• Rice Flour – 1/2 Cup
• Besan Flour – 1/2 Cup
• Peanuts – 1/4 Cup
• Green Chillies – 2 Cut into small Pieces
• Curry Leaves – 1 stem
• Ginger-garlic Paste – 1/2 Teaspoon
• Clove Powder – 1 Pinch
• Red Chilly Powder 0 1/4 Teaspoon
• Salt to taste
• Oil to deep fry.

Method:

1. Cut the Karela into thin slices and put 1/4 teaspoon of salt, mix it and keep it aside. After 30 minutes squeeze all the water from the Karela and mix it with all other ingredients except Oil.
2. Take a heavy bottom pan and put the oil and bring it to heat.
3. Put the mix in pakodi shapes and deep fry them and put that on paper towels so that it can absorb the excess oil.

Tip:It goes well with rice along with rasam and sambar.

Ingredients:

• Chicken breast – 1
• Salt & Pepper – as needed
• Paprika – 1/4 teaspoon
• Poultry Seasoning – 1/4 Teaspoon.
• Olive Oil

Method:

1. Pat dry the chicken breast and put all the spices, olive oil and rub salt & pepper and keep this in fridge for 30 minutes to marinate.
2. Preheat oven to 350 degrees and bake the marinated chicken in oven for 35 minutes and let it rest for 10 minutes before cutting it into small pieces or Slices.

When I was a kid, my elder brother was serving in Indian Air Force.

He used to come home once a year. While going back, my mom used to make this Chandal Halwa as a care pack.

In those days, it used to stay fresh for 2 weeks as long as you don’t use a wet spoon. 

Ingredients:

• Chanadal – 1 Cup
• Gud (Jaggery) – 2 Cups
• Elachi – 1/4 Teaspoon
• Poppy Seeds – 1 Tablespoon
• Dry Coconut – 1/4 Cup – Shredded
• Cashews – 1/4 Cup
• Raisins – 1/4 Cup
• Ghee – 4 Tablespoon
• Cinnamon stick – 1 inch
• Cloves – 2

Method:

1. Put Chanadal in pressure cooker and put 2 cups of water and cook it for 5 whistles.
2. Once the pressure is off, drain any water left from the cooked chana and mash it with spatula and put this pot on stove again and add the gud and let it melt and cook this till everything comes together and keep it aside.
3. Take a small pan and dry roast the poppy seeds, coconut individually. Add Ghee, put cinnamon Stick, clove, cashew, raisins and fry them and put all this in the Chanadal mix.
4. Finally add Elachi powder and mix it well.

Ingredients:

• Fresh Palak  (Spinach) – 2 Cups – Shredded
• Raw Moong Dal – 1/4 Cup
• Green Chilies – 4
• Zeera – 1/4 Teaspoon
• Salt – to taste
• Tadka Seeds – 1 Teaspoon
• Turmeric – 1/4 Teaspoon
• Oil – as required
• Amchur Powder – 1/4 Teaspoon

Method:

1. Grind Raw Moong, Green chilies and Zeera coarsely and keep them aside.
2. Take a pan and put 1 tablespoon of oil and once oil is hot, put the tadka seeds and then put the palak leaves, salt and turmeric powder.
3. Put the lid on and cook it on low heat for 5 minutes.
4. Take the lid off and put 3 tablespoons of oil and then put the moong dal mix and stir it well, so that the moong dall will get coated with palak with out forming any lumps. Now put the Amchur powder and adjust the salt.
5. Saute this for another 5-7 minutes till the fry looks dry.

Add oil as required.

It goes well with roties and Rice.