HOTCHULHA

Ingredients:

1. Semiya – 1 Cup
2. Eggs – 4
3. Whole Milk – 1/4 Cup
4. Shallot – 2 Cut into Small pieces
5. Green Chillies – 4
6. Cilantro – Handful
7. Ginger / Garlic Paste – 1/4 Tea Spoons
8. Clove Powder – 1/8 Tea Spoon
9. Salt & Pepper to Taste
10. Red Chillies Powder – 1/4 Tea Spoon
11. Hot Sauce – 1/4 Tea Spoon

Method:

1. Boil the Semiya, Drain and keep it aside.
2. In a bowl put the 2 to 11 items and mix it very well
3. Now stir in the samiya gently and make them as omlet(like dosa) and put the lid on and turn after couple of minutes
4. When the Omlet looks little brown it is ready

Tip: Serve it with hot ketchup

Ingredients:

• Mango Puree – 1 Cup
• Sugar – 1/2 Cup
• Heavy Cream – 1 Cup

Method:

1. Grind the Sugar and Mango Puree for 5 minutes and then mix the Heavy Cream.
2. Pour that in molds and Freeze them.

Tip: Beat the Heavy cream till it comes to soft peaks.

To make 5 Dosas

Ingredients:

1. Rice – Sona Masori – 1 Cup
2. Toor Dal – 1/2 Cup
3. Green Chillies – 5
4. Dry Red Chillies – 2
5. Fresh Ginger – 1/2 Inch
6. Salt to Taste
7. Oil to Fry

Method:

1. Soak the first 5 ingredients for 4 hours and Grind.
2. Add salt and make thick Dosas.
3. Put the lid on while making the Dosas

Serve it with Sour Cream or Home made Curd

Ingredients:

• Chicken Pieces – 1 lb
• Tomato – 1 large – Cut into small pieces
• Onion – 1 medium – Cut into small pieces
• Green Chillies – 8 – Cut into small pieces
• Green Tamarind Paste – 5 Table Spoons
• Ginger garlic Paste – 2 Table Spoons
• Turmeric Powder – 1/4 Tea Spoon
• Clove Powder – 1/4 Tea Spoon
• Chilly Powder – 1.5 Table Spoon
• Salt to taste
• Oil
• Coriander leaves

Method:

1. Take a Skillet and pour oil. Let it bring to a heat and put the green chillies & onion and fry until they look translucent and then put the ginger garlic paste.
2. Let it saute until the raw smell goes off.
3. Now lower the heat a bit and put turmeric, chilly powder, clove powder and salt and saute.
4. Put the tomato pieces and green tamarind paste mix and pour 1 cup of water and add Chicken pieces and mix it well. Let it cook on medium heat until all the water is evaporated.
5. You need to let the curry to burn a little bit(means let the bottom Masala on the skillet become little brown)
6. Put the Cilantro.

Tip: Don’t grind the tamarind to a paste. Grind it coarsely. You should have a texture when you put this in Curry.

Serve it with hot white rice.

My Paternal grandma is such a great cook who always makes all hot and spicy food specially in winter months and during rainy days.

Although my mom is a good cook, we always look forward to eat spicy food from my Grandma especially my dad loves her hot and spicy Hara Emli ka Machhi(Green tamarind with Fish).

Ingredients:

• Fish – 1 lb
• Tomato – 1 large – Cut into small pieces
• Onion – 1 medium – Cut into small pieces
• Green Chillies – 8 – Cut into small pieces
• Green Tamarind Paste – 5 Table Spoons
• Ginger garlic Paste – 2 Table Spoons
• Turmeric Powder – 1/4 Tea Spoon
• Fish Masala Powder – 1/4 Tea Spoon
  •  Methi – 10
  • Curry Leaves – 20
  • Coriander- 1 Table Spoon
  • Cumin – 1 Table Spoon
  • Dry roast the above 4  and store in a air tight bottle.
• Chilly Powder – 1.5 Table Spoon
• Salt to taste
• Oil
• Coriander leaves

Method:

1. Take a Skillet and pour oil. Let it bring to a heat and put the green chillies & onion and fry until they look translucent and then put the ginger garlic paste.
2. Let it saute until the raw smell goes off.
3. Now lower the heat a bit and put turmeric, chilly powder, fish masala powder and salt and saute.
4. Put the tomato pieces and green tamarind paste mix and pour 1 cup of water and add  Fish pieces gently. Let it cook on medium heat until all the water is evaporated.
5. You need to let the curry to burn a little bit(means let the bottom Masala on the skillet become little brown)
6. Put the Cilantro.

Tip: Don’t grind the tamarind to a paste. Grind it coarsely. You should have a texture when you put this in Curry.

Serve it with hot white rice.

Ingredients:

• Eggs – 4
• Milk – 1 Cup
• Green Chilly – 2 fresh finely chopped
• Cilantro – 2 Table Spoons – Fresh finely chopped
• Salt  to Taste
• Pepper – 1/4 Tea Spoon Freshly Ground
• Bread Slices – 6
• Oil to Fry

Method:

1. Break the eggs into a bowl and whisk together. Add milk little by little and whisk again.
2. Add the Chillies, Cilantro, hot sauce, Salt and Pepper
3. Cut the Bread Slices in diagonally and soak them one at a time in egg mixture
4. Heat the oil in a griddle and fry the bread slices over a medium heat turning them until they are golden brown.
5. Drain off any extra oil as you remove the toast and serve immediately.

Tip: Serve this with tomato ketchup. I am sure kids will ask you again & again for this. Have fun.

Ingredients:

• French cut Beans – 1 lb
• Moong Dal – 1 Cup
• Green Chillies – 10
• Zeera – 1/4 Tea Spoon
• Amchur Powder – 1/4 Tea Spoon
• Tadka Seeds – 1 Table Spoon
• Curry Leaves – 10
• Salt to taste
• Oil

Method:

1. Boil French cut Beans for 5 minutes and keep them aside
2. In a Grinder, put the Moong Dal, Green Chillies and Zeera, then Grind them Coarsely.
3. In a pan put the oil and then put the Tadka with Curry Leaves and then add Boiled Beans and let it fry for 5 minutes.
4. Now it s time to add Coarsely ground Moong Dal mix and Salt  to Beans and fry it for another 5 to 10 minutes and finally add Amchur and mix it well.

Ingredients:

• Moong Dal – 1 Cup
• Green Chillies – 5
• Rice – 1/4 Cup
• Zeera – 1/4 Tea Spoon
• Zinger – 1/2 Inch
• Salt to Taste

Method:

1. Soak the first 5 items from the top for 2 hours and grind it finely.
2. Put the salt as per your taste and then Make yummy Dosas.

Ingredients:

• Cooked Basmati Rice – 1 Cup
• Tadka Seeds – 1 Table spoon
• Gren Chilies – 2 cut into small pieces
• Curry Leaves – 10
• Salt to taste
• Oil to Fry

Method:

1. In a large pan put 3 table spoons of oil then put the tadka seeds when they crackles, put the Green chilies, a pinch of salt and saute it for2 minutes on low heat.
2. Now put the cooked rice and mix gentley and keep on the heat for couple of minutes.

It goes very well with any gravy curry or curd.