HOTCHULHA

Ingredients:

• Masoor Dal – 1/2 Cup
• Canned Tomatoes – 14 Ozs
• Onion – 1 Medium – finely chopped
• Garlic – 2 Cloves
• Red Chillies Flakes – 1/2 Teaspoon
• Potato – 1 Medium – Shredded
• Salt – to Taste
• Oil – 3 Tablespoons
• Cilantro – 1 Tablespoon
• Water – 3 Cups

Method:

1. Grind the Tomatoes to puree
2. Take a heavy bottom sauce pan and add the onion, garlic and saute till the onion become soft.
3. Add red chili flakes and mix it well
4. Add Masoor Dal and 3 cups of water and bring it to a boil, cover it with lid and cook this until the Dal become soft.
5. Mash the Masoor Dal with the spoon add the Tomato puree, salt and shredded potatoes(if you like it to be hot, you can add red chili flakes) and cook on medium heat till the potato cooked through.
6. Add the Cilantro and simmer for 10 minutes.

* Serve this soup hot with any kind of toasted bread.

Yesterday, I had a get together at my home and I made lot of food which also

included Raita too. When we had all the fun and as they were departing, I was

packing the leftover food. I had lots of Raita left over.

I was going to throw this raita to clean the bowl as you know it won’t be

good for the next day. That is when my friend Aruna Yerramalla told me you

can make Uthappa with this left over Raita. I asked her how? That is how I got

this recipe and when I made them, they came out good.

I learned not to throw away the left over Raita, but make yummy Utappa.

Try it out… you will like it.

Also note that this is a healthy snack too.

Ingredients:

• Raita – 2 Cups
• Rice Flour – 1.5 Cups
• Salt – to taste
• Oil – to make Uthappams

Method:

1. In the raita, mix the rice flour and salt and let it ferment for 5 to 6 hours.
2. Take a skillet and put little oil and put 1/4 cup of mix and spread it like pan cakes and put some oil around the uthappa and let it cook.
3. After few minutes flip it other side and cook.
4. Take this in a plate and serve this with any chutney.

Ingredients:

• Baigun – 6 medium size – cut into inch pieces.
• Fresh(raw) peanuts – 1 Cup
• Onion – 1 medium dice into small pieces
• Ginger-Garlic Paste – 1 Tablespoon
• Coconut Powder – 1 Tablespoon
• Red Chili Powder – 1 Teaspoon
• Turmeric – 1/4 Teaspoon
• Clove Powder – 1/8 Teaspoon
• Salt to Taste
• Oil – 2 Tablespoons
• Cilantro – 1 Tablespoon

Method:

1. Take a heavy bottom add put 2 tablespoon of oil and heat.
2. Add onion and saute till the onion become soft add the ginger-garlic paste and fry till the raw smell goes off.
3. Add the coconut powder and fry till it looks light brown, add salt, clove powder, turmeric, red chili powder.
4. Cut baigan pieces and fresh shelled peanuts and add 1 cup of water and cover with lid and cook till it looks like gravy curry.
5. Garnish it with cilantro.

* Serve this with Roties or Rice Items.

* If the Fresh peanuts are not in season you can try the following alternative.
    Soak dry peanuts in water and soak it for 1 hour and boil the peanuts, drain and use this in
    curry. It will taste the same as fresh ones.

Ingredients:

• White Bread Slices – 4
• Half & Half Milk – 1/2 Cup
• Sugar – 1/4 Cup
• Ghee – 2 Tablespoons
• Elachi – 1/4 Teaspoon
• Almonds & Pista – 10 Each
• Water – 1/4 Cup

Method:

1. Cut the brown edges around the bread off  and then cut it diagonally and keep it aside.
2. In a small sauce pan, put the water, elachi powder and sugar and bring it to a boil for 10 minutes and keep it aside.
3. In a food processor coarsly grind the pista and almonds and keep it aside.
4. Boil the half & half milk in low heat and keep the milk warm,
5. Take a skillet and put 1 tablespoon of ghee and lay the bread pieces and roast until they turn golden brown and flip to other side and put the remaining ghee and roast.
6. Take a plate and arrange the fried bread and gently pour the sugar syrup on the bread.
7. Let the syrup soak into the bread. Now pour the half & half milk slowly on the bread and garnish it with drynut mix.

Tip: Chill it in the Fridge before serving. This also can be served at room temperature.