HOTCHULHA

Ingredients:

• Chanadal – 1/2 Cup
• Dry Red Chilies – 6
• Zeera – 1/4 Teaspoon
• Dry Coconut – 1 Inch piece
• Tamarind – 2 inch pieces
• Salt – to taste
• Garlic – 1 clove
• Oil – 2 Tablespoons
• Tadka Seeds – 1 Teaspoon
• Curry Leaves – 1 Stem

Method:

1. Take a pan and put 1/2 table spoon of oil and put zeera, chanadal, garlic, tamarind, dry chilies, garlic and coconut and fry them till chanadal gets into light brown color.
2. Let it cool and add salt to this and grind it to paste.
3. In a small pan put the remaining oil and put tadka seeds and curry leaves. As the curry leaves crackle, put this in ground chutney.

It goes well with any type of dosa, idlies, upma and similar types of tiffins.

Ingredients:

• Vermicelli Semiya – 1 Cup
• Carrot – 1/2 Cup – Cut into small pieces
• Spring beans – 1/4 cup Cut into small pieces
• Peas – handful
• Onion – 1 small – Cut into small pieces
• Green Chilies – 5 Cut into small pieces
• ginger-garlic paste – 1/2 Teaspoon
• Mint Leaves – 2 spoons – chopped
• Cilantro – 2 spoons – chopped
• Clove powder – 1/4 teaspoon
• Salt to taste
• Cashews- handful
• Oil – as required 

Method:

1. Dry roast the semiya till it looks golden brown and keep it aside.
2. Take a bowl and put 2 cups of water and put 1/4 teaspoon of salt and bring it to a boil and then put the roasted semiya and boil it for 5 minutes and drain it then wash it with cold water and keep it aside.
3. Take a heavy pan and put 6 tablespoons of oil and heat it. Add onions, green chilies, beans, cashews, carrot pieces and peas. Saute them for 5minutes and put ginger-garlic paste and fry till raw smell goes off.
4. Put clove powder, mint leaves and cilantro and mix it well.
5. Now put the drained semiya and mix it well and put the lid and keep it on low heat for 5 minutes. 
6. Garnish it with Cilantro and serve it hot.

Ingredients:

• Chicken breast – 1
• Lettuce – 1 Cup
• Tomato – 1/4 Cup cut into small pieces
• Cucumber – 1/4 Cup – cut into small pieces
• Cooked Garbanzo Beans – 1/4 Cup
• Salt & Pepper – as needed
• Olive Oil

For Dressing:

• Olive Oil – 1/4 Cup
• Lime Juice – 2 Table Spoons
• Salt & Pepper as needed.
• Peanut Butter – 1 Table Spoon

Method:

1. Whisk everything and keep it aside.
2. Rub salt & pepper and bake the chicken in 350 degrees pre-heated oven for 20 minutes and let it rest and then cut chicken into small pieces.
3. Take a big bowl and tear the lettuce into bite size pieces and put the tomato, garbanzo, chicken, salt & Pepper.
4. Before serving the salad toss it with the dressing.

Tip: Don’t let the Salad sit in the dressing for long time, it will become saggy.

Required gadget: Panini Maker

Ingredients:

• Tofu – 1 Cup
• Capsicum – 1/2 cut into long lengths
• Spinach leaves – raw – 20
• Soy Sauce – 1/4 Teaspoon
• Tortillas – 2 for making 2 Wraps
• Red Chili Powder – 1/4 Tea Spoon
• Onion – 1/4 Cup
• Green Chilies Chutney – 1 Table Spoon
• Salt to Taste
• Pepper – to Taste
• Oil  As required

Method:

1. Cut the Tofu in long lengths and put this in a bowl along with Soy Sauce, a pinch of salt and red chilies powder and marinate this for 30 minutes
2. Take a skillet and put 1 tablespoon of oil and saute Tofu till they become crispy and take them out and keep it aside.
3. Now in the same pan, put the Capsicum and saute it for 2 minutes.(Don’t do it too much,  because we don’t want to loose the crunchiness.)
4. Take the Tortilla and brush oil inner side of tortilla and start adding Spinach 10 leaves, Tofu, Capsicum, pepper, green chillie chutney and raw onion and fold it as wrap and brush oil on top of the wrap and put this in Panini maker. Do the same with the second Tortilla. Keep this one in as well.
5. Grill it till it gets the golden brown grill marks on the wrap.

You Hot Hot Veggi Wraps are Ready. Serve them hot …. &…  Share the FUN.

Ingredients:

• Round purple Baigan – 6
• Onion – 1 small(Paste)
• Tamarind Paste – 1/2 Teaspoon
• Ginger-Garlic Paste – 1 Tablespoon
• Dry Roast the following individually & grind them together to fine paste and keep it aside.
  • Peanuts – 1/2  Cup
  • Dry Coconut – 2 Inch Pieces
  • Poppy seeds – 1/2 Table Spoon
  • Cloves – 8
  • Cinnamon – 2 inch stick
  • Black Cardamom – 1 Piece
  • Zeera – 1/4 Teaspoon
  • Pepper  – 1/4 Teaspoon
• Dry Red Chilies – 6
• Salt to Taste
• Oil as required

Method:

1. Wash the Baigans and make slits on the Baigan. Do not take the Stems off. Leave the Baigan in Salt water.
2. Take a small frying pan and put  2 tablespoons of oil and put this baigan along with a pinch of salt and saute this for 5 minutes turning them constantly.
3. Now lower the heat and put the lid on this pan and let it fry till the Baigan cook through half.
4. Take a large frying pan and put 8 tablespoons of oil, once the oil is hot put the onion paste, ginger-garlic paste. Fry this until raw smell goes off from the paste.
5. Add Tamarind paste, salt and ground paste made from spices and fry them for couple of minutes,
6. Add half cup of water and the half cooked baigans and let it them get cooked by putting the lid on and on low heat till the gravy comes close.

Good to know:

• It goes with Fried rices, Roties and any kind of Rice Dishes.
• Don’t put Cilantro in this curry as Cilantro has the strong flavor.
• If 1/2 cup of water was not sufficient, you can add another 1/4 cup of water.
• You can adjust the amount of spices as per your taste.

Ingredients:

• Cabbage – 1 Cup Shredded
• Onion – 1 Big – Cut into small pieces
• Green Chillies – 2 – Cut into small pieces
• Cilantro – Handful – Cut into small pieces
• Eggs – 3
• Ginger-garlic Paste – 1 Teaspoon
• Clove Powder – 1/4 Teaspoon
• Cinnamon Powder – 1 pinch
• Basan Flour – 1 Teaspoon
• Turmeric – 1/4 Teaspoon
• Red chili Powder – 1/2 Teaspoon
• Salt to taste
• Oil – as needed

Method:

1. Cook Cabbage in hot water  for 5 minutes, drain it and keep it aside
2. Take a heavy bottom pan and put 6 tablespoons of oil and let the oil heat and put Onion, green chilies and saute them for couple of minutes
3. Add Ginger-garlic paste to this and fry till the raw smell goes off.
4. Add cinnamon, clove powder, turmeric, salt and drained cabbage. Fry this till the Cabbage looks little brown.
5. Now put the eggs and scramble them and put the red chili powder and mix it well and fry it on medium heat. At this point sprinkle the Besan and fry till the Burji turns into golden brown
6. Garnish it with Cilantro.

Ingredients:

• Firm Tofu – 5 oz cut into small cubes
• Dosakai – 1 Cup – cut into pieces
• Tomato – 1 Medium Cut into small pieces
• Red Chili Powder – 1/2 Tea Spoon
• Onion – 1 small – cut into small pieces
• Ginger-garlic paste – 1 Tablespoon
• Turmeric – 1/4 Teaspoon
• Clove Powder – 1 pinch
• Salt to taste
• Oil – as needed
• Cilantro – Handful

Method:

1. Take a skillet and put one tablespoon of oil and saute the Tofu till they look light brown and keep them aside.
2. Take a pan and put 4 tablespoons of oil and bring it to heat and put onion pieces and fry them till they look transparent and put the ginger-garlic paste and fry it till the raw smell goes off.
3. Put the clove powder, turmeric, salt, red chili powder, dosakai and tomoatos and mix it very well and put one cup of water and let it cook on medium heat.
4. When the curry comes close, put the Tofu pieces and let it cook for 5 more minutes and garnish it with cilantro leaves.

Tip: It goes very well with Roties and white rice.