HOTCHULHA

Ingredients:

• Spaghetti Squash – 1 Medium
• Whole Milk – 1 Cup
• Sugar – 1 ½ Cup
• Milk Mava Powder– ½ Cup
• Cashews – ¼ Cup
• Raisins – 1/8 Cup
• Poppy Seeds – 1 Tablespoon
• Shredded fry coconut – 1/8 Cup
• Elachi – ¼ Cup
• Ghee – 2 Tablespoons

Method:

1. Pre-heat the oven for 350 ⁰ degrees. Cut the Squash into ½ and put this on baking sheet(cut side down) and bake it for 25 minutes and let it cool outside.

1. With the fork, pull the squash gently. It will come off like spaghetti and put this in a bowl(approximately 3 cups)
2. In a heavy bottom pan put the spaghetti squash, milk and sugar and cook it for 15 minutes when it comes close.
3. Put the milk mava and let it cook on medium heat.
4. In a small pan dry roast the poppy seeds and coconut individually and keep them aside.
5. Now put 2 tablespoons of ghee and fry the cashews and raisins.
6. Put everything (coconut, poppy seeds, raisins, cashews and elachi), mix it gently, and take it off from the heat.

You can serve it hot or cold. Enjoy….

Wheat & Moongdal Payasam in Coconut Milk

Ingredients:

• Raw Wheat – ½ Cup
• Moongdal – ¼ Cup – Dry Roast
• Jaggery(Gud) – ½ Cup
• Ghee(Purified Butter) – 3 Tablespoon
• Coconut Milk – 1.5 Cup
• (To make one cup of coconut milk, take ½ cup of raw coconut and ¾ cup of water and grind it and then strain the coconut to get the Coconut Milk)
• Cashew nuts – 10
• Cardamom(Elachi) – ¼ Teaspoon
• Water – 2.5 Cups

Method:

1. In a small pan put 1 teaspoon of Ghee and fry the Cashews.
2. In a bowl, put Gud and ½ cup of water and keep it aside.
3. Put Wheat in the food processor and grind it coarsely.
4. In a heavy bottom pot, put water, wheat and dry roasted moongdal and let it cook until the wheat & moongdal become soft. Usually in 7-10 minutes on high heat.
5. Add the Gud and remaining ghee to the pot and let it cook for 5 minutes.
6. Once the stuff comes close, add coconut milk and let it cook for 5 more minutes.
7. Finally add Elachi and fried cashew and mix it well.

You can serve this hot or cold.

Ingredients:

• Peas – 1 Cup – Boil and keep it aside
• Onion – 1 Cup – Cut  into small pieces
• Green Chilies – 2 cut into long lengths
• Carrot – 1/2 Cup – Boil and keep it aside
• Ginger-garlic Paste – 1 Table Spoon
• Tomato – 1/2 cup – Cut into small pieces
• Zeera Powder – 1/4 Teaspoon
• Garam Masala – 1/4 Tea Spoon
• Coriander Powder – 1/4 Tea Spoon
• Red Chili Powder – 1/4  Tea Spoon
• Cashews, Poppy Seeds, Cardamom Paste – 1 Table Spoon
• Salt – to Taste
• Oil – as required
• Water – 1 Cup
• Mint – 1o leaves.

Method:

1. Take a heavy bottom pan and put the oil.
2. Put the onion and green chilies and saute till they look transparent.
3. Now put the ginger-garlic paste and fry till the raw smell goes off.
4. Now put the Carrot, peas, mint leaves, zeera powder, Coriander powder, garam masala, red chili powder, salt and mix it well .
5. Put the Cashew Paste and tomato and stir it well and put  1 cup of water and let it cook on low heat until everything come close and should look like  gravy curry. Adjust the salt and garnish it with cilantro.

Tip: It goes well with roties and fried rice.

Ingredients:

• Peas – 1 Cup – Boil and keep it aside
• Onion – 1 Cup – Cut  into small pieces
• Green Chilies – 2 cut into long lengths
• Carrot – 1/2 Cup – Boil and keep it aside
• Ginger-garlic Paste – 1 Table Spoon
• Tomato – 1/2 cup – Cut into small pieces
• Zeera Powder – 1/4 Teaspoon
• Garam Masala – 1/4 Tea Spoon
• Coriander Powder – 1/4 Tea Spoon
• Red Chili Powder – 1/4  Tea Spoon
• Cashews, Poppy Seeds, Cardamom Paste – 1 Table Spoon
• Salt – to Taste
• Oil – as required
• Water – 1 Cup
• Mint – 1o leaves.

Method:

1. Take a heavy bottom pan and put the oil.
2. Put the onion and green chilies and saute till they look transparent.
3. Now put the ginger-garlic paste and fry till the raw smell goes off.
4. Now put the Carrot, peas, mint leaves, zeera powder, Coriander powder, garam masala, red chili powder, salt and mix it well .
5. Put the Cashew Paste and tomato and stir it well and put  1 cup of water and let it cook on low heat until everything come close and should look like  gravy curry. Adjust the salt and garnish it with cilantro.

Tip: It goes well with roties and fried rice.

Ingredients:

• Ground Chicken – 1 lb
• Green Apple – ¼ Cup – Cut into small pieces
• Celery – ¼ Cup – Cut into small pieces
• Cranberries – 1 Tablespoon – – Cut into small pieces
• Garlic – 1 Clove – – Cut into small pieces
• Red Chili Flakes – 1 Teaspoon
• Poultry Seasoning – ¼ Teaspoon
• Lime Juice – ½ Teaspoon
• Soya Granules – 1 Tablespoon
• Oil –  as required
• Salt & Pepper to taste.

Method:

1. Take a small pan and pour 1 tablespoon of oil and bring it to heat.
2. Add cut green apple, Celery, Cranberries, garlic and Sauté them for couple of minutes.
3. Now add Red Chili flakes, salt & pepper, Poultry Seasoning, Soya Granules and lime juice and mix it well and then let it cool.
4. Pre-heat the oven to 370⁰ degrees.
5. Take a cutting board and put the parchment paper.
6. Add Salt & pepper in the ground chicken and mix it well and spread this on Parchment Paper into one inch depth.

 7.   Spread the apple mix on the chicken evenly and roll it gently to form like log.

8.  Take a pan and put 4 tablespoons of oil and bring it to heat and then slowly transfer the chicken log into the pan and brown it all the sides. It may take 10 to 12 minutes to brown all the sides.

9.  Now put the Chicken log in oven and bake it for 30 minutes.

10. Take this out of the oven after 30 minutes and cover it with aluminium wrap and let it sit on the counter for 30 minutes and cut it into pieces before serving. 

Serve this with Salad or Orzo.

It is one heck of a dinner that will please your partner or friends.

Ingredients:

• Moong Dal – ¼ Cup
• Cabbage – ½ Cup – Shredded
• Peanuts – 1/8 Cup
• Turmeric – ¼ Teaspoon
• Tadka Seeds – 1 Teaspoon
• Curry Leaves – 1 Stem
• Hing – 1 Pinch
• Oil –  2 Tablespoons
• Salt to taste.
• For Powder(Podi):
  • Dry Roast the following  3
    • Urad Dal – 1 Tablespoon
    • Dry Red Chillies – 3
    • Pepper(Whole) – ¼ Teaspoon
  • Dry Coconut – 1 inch piece
  • Raw Rice – ½ Teaspoon

Method:

1. Wash the moong dal, cabbage and peanuts and put them in a bowl and boil it for 10 minutes. Drain the water and keep it aside.
2. Grind the Roasted things with the rice and dry coconut(see under “ for powder”) to powder and keep it aside.
3. Take a heavy bottom pan and put 2 tablespoons of oil and bring it to heat. Put the tadka seeds, curry leaves and hing  and add the boiled cabbage, moong dal, Peanuts and sauté it for couple of minutes.
4. Add Turmeric and mix it well
5. Sprinkle the ground powder mix and mix it gently , adjust the salt if needed. 

It goes well with hot Roties or  Rice with Sambar/Rasam.

Mango Custard:

Note: Follow the directions on your favorite brand of custard powder, prepare it and let it cool in refrigerator for couple of hours.

• Fruits:
  • Apple – ½ cut into small pieces
  • Grapes – 15 – cut into small pieces
  • Mango – ¼ – cut into small pieces
  • Banana – 1 – cut into small pieces
• Nuts:
  • Raisins – 1 tablespoon
  • Cashews – 2 tablespoons
  • Dates – 1 – cut into small pieces

 Method:

1. Before serving, put all the cut fruits and nuts in the mango custard and mix it gently and put it in serving bowls and garnish it with little bit of fruit pieces on top of it. 

You can put whatever fruits you like depending on your taste and season. Have fun!

Ingredients:

• Chicken – 1 lb – Cut into medium size pieces
• Onion – 1 big – Cut into small pieces
• Green Chillies – 5 – Cut into small pieces
• Coconut – 2 inch piece
• Cashews – 1-
• Almonds – 12
• Cinnamon Stick – 1 inch
• Cloves – 6
• Bay leaf – 1
• Cilantro – Handful
• Ginger-garlic paste – 1 teaspoon
• Turmeric – ¼ Teaspoon
• Red chillies powder – 1 Teaspoon
• Dry mint leaves – ¼ Teaspoon
• Curd – ½ Cup
• Oil –  4 Tablespoons
• Salt to taste.

Method:

1. In a food processor put the coconut, cashews, almonds, cinnamon Stick and cloves and grind them to a paste using some water and keep it aside.
2. Take a heavy bottom non-stick pan and pour 4 tablespoons of oil and bring it to heat.
3. Put the bay leaf, onion,  green chillies and mint and saute it for 5 minutes.
4. Add ginger-garlic paste and fry this till raw smell goes off.  
5. Put Turmeric, red chillies powder, salt, Chicken pieces and mix it well. Then add ¼ cup of water and cover it with lid and let it cook for 15 minutes on medium heat.
6.  When curry looks like thick gravy, garnish it with cilantro.

 It goes well with hot Roties or Any Fried Rice.