Coriander Peanut Chutney

Coriander Peanut Chutney is a delicious chutney accompanies well with any South Indian Tiffins & also pairs well with rice too. In this chutney peanuts are the star & they can be felt in every bite along with other ingredients. This is a mildly spiced chutney & can be adjusted as per your requirements. 

Prep Time-10mins | Cook time-10mins | Serve-3people
Ingredients
1/4Cup peanuts
2Cups chopped cilantro / 1Bunch coriander leaves
2Tomatoes chopped
2Green chili's sliced
2Red Chili's
2Garlic cloves chopped
1Small onion chopped
1Tbs oil 
Seasoning 
2Tsp oil
1/2Tsp mustard 
1/2Tsp jeera
2Red chili's 
Directions 
- Heat pan with oil, peanuts & red chili's. 
- Fry peanuts till they turn light brown. 
- Transfer peanuts & red chili's to a bowl. 
- To the same pan add onions, garlic & green chili's. 
- Fry them on medium heat & to pan add tomatoes.
- Cook for 2mins or till tomatoes are just soft enough. 
- Now add in cilantro to pan & cook for 2secs. {Don't over cook cilantro}
- Switch off heat & allow it to cool. 
-  Now grind peanuts & red chili's to a smooth paste.
-  Next add the veggies & grind them smooth chutney. 
- Heat a pan with oil & to that add mustard, jeera & red chili's. 
- Once mustard starts jumping add seasoning to chutney. 
- Serve chutney with Idli, dosa & vada or enjoy it as you like.
Note
- Add little water if needed while grinding. 
- Add cilantro to pan before switching off heat. 
- You can add a little tamarind for a much tangy taste. 

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Egg Pulusu | Kodi Guddu Pulusu

Egg Pulusu is spicy tangy dish from Andhra Pradesh. Gravy for this dish is simple & very basic. Eggs are the star of this dish & when you use a fried egg the texture of it will make this dish much tempting. 

Prep Time-10mins | Cook Time-30mins | Serves-2people
Ingredients
4Eggs boiled
1Onion finely chopped
1Tomatoes chopped
2Garlic cloves sliced
2Green chili's sliced half
Few curry leaves
1/2Tsp turmeric
1Tsp Red chili powder {Adjust as needed}
1Tbs Tamarind pulp
1Tbs pulusu powder { Use coriander cumin powder}
1&1/2Cup water
1/2Tsp sugar
1Tbs oil
Salt to taste
To Fry Eggs 
1Tsp oil
1/4Tsp turmeric
Seasoning
1Tbs oil
1Tsp jeera
1Tsp mustard seeds
2Red chili's cut equally
1/2Tsp hing {asafetida}
Few curry leaves

Directions
- Heat pan with 1Tbs oil. 
- Add garlic & onion to pan. Fry for few seconds. 
- To the pan add tomatoes, green chili & curry leaves. 
- Close it with lid & cook till tomatoes are soft. 
- Mean while heat pan with 1Tsp oil. Add turmeric & boiled eggs to pan. Fry them on both sides to light brown.
- Once tomatoes are soft add water, tamarind, pulusu powder, turmeric, sugar & salt.
- Check salt & spiciness in the dish. Add chili powder as needed. 
- Slit fried eggs in the middle & drop them in to tamarind gravy. Bring gravy to boil & keep cook it for another 5mins. Switch off heat.
- Heat a small pan with oil. 
- To that add mustard, jeera & red chili's. 
- Once the mustard jumps add hing & curry leaves to pan. 
- Switch off heat & add seasoning to pulusu.
- Serve it with rice & a dollop of ghee.
Note
- Ignore the pulusu powder if you want to. 
- Gravy should be little thick & shouldn't be like watery. 

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Rasam | Charu | Saaru | How to Make Rasam

Rasam is a well known South Indian dish & without it the meal is never complete. This is a comforting simple dish which is healthy, appetizing & helps with good digestion.
Rasam has many variations, based on the region & state. I'm sharing my mom's rasam recipe, which is little sweeter & tangier. Curry leaves & Coriander leaves or any one these leaves will add a lovely flavor to the dish. 
Rasam powder is the main ingredient in this dish. This powder is packed with flavors from different herbs & which are released in to rasam when it is added. Adding rasam powder at initial stage will make this much flavorful. 
Other rasam dishes
- Pappu Charu | Toor Dal Rasam
- Ulava Charu | Horse Gram Rasam | Hurali Saaru | Kollu Rasam

Prep Time-5mins | Cook Time-30mins | Serves-3people
Ingredients
2Tomatoes finely chopped
3Cups water 
2Tsp rasam powder
2Tsp tamarind pulp / Small ball of tamarind {adjust as needed}
1/4Tsp turmeric
2Tsp jaggery powder / 1Tsp sugar {adjust as needed}
Few curry leaves 
Salt to taste
Seasoning 
1Tsp mustard 
1Tsp jeera
Few methi seeds
1Tbs butter/oil
1/2Tsp hing {Asafetida} 
2Garlic cloves chopped
Directions 
- Take a vessel with water & to that add tamarind pulp & dissolve it completely. 
- If using the tamarind as itself, wash with little water & them soak it in 1cup of water for 30mins or till it gets soft. Squeeze water out of tamarind & use it part of 3cups water. Adjust the flavor as needed.  
- To that add turmeric, curry leaves & chopped tomatoes. 
- Add salt, rasam powder & bring to boil. Cook till tomatoes are soft & perfect. 
- Now add sugar & adjust salt if needed. {Don't switch off heat}
- Heat pan with butter. 
- Add mustard, jeera & methi seeds to pan. 
- Once the mustard starts jumping add hing & garlic. 
- Switch off heat mix it to boiling rasam. 
- Switch off heat to rasam.
- Serve with rice & dollop of ghee. 
Note
- You can add both curry & cilantro leaves to the boiling rasam. 
- Don't over boil the rasam. 
- Once the tomatoes are done, it means rasam is ready.
- You can add tomato puree instead of sliced tomatoes.

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Pav Bhaji | How to Make Pav Bhaji

Pav Bhaji is a much known Indian fast food originated from Maharashtra. It used to be a lunch for mill workers, which was invented by a street vendor to reduce their lunch time.This mill worker's food became widely famous & is being enjoyed by all.
Pav means bread & they look mostly rectangular & some times round in shape. This bread is soft & has a kind of sweet taste to it. You can buy this bread from a grocery store or from a local bakery shop. You can also bake your own bread, as I have done for this recipe. 
Bhaji means vegetable curry. For this dish I used mix of chick peas & veggies.I have seen many street vendors adding chick peas to their bhaji & they use the same bhaji for samosa chat & in few other chat's. 
Pav Bhaji is enjoyed along with sliced onion & a little spread of lemon juice. 

Prep Time- 10mins | Cook Time-30mins | Serves-
2people
Ingredients
1/4Cup kabuli channa {chick Peas}
1&1/2Cup potatoes chopped {2medium potatoes}
1Carrot chopped
1/2Cup green peas
1Cup chopped onion 
2Tomatoes chopped
2Garlic cloves minced
1/4Cup water
1/4Tsp turmeric 
1Tsp chili powder {adjust as needed}
2Tsp pav bhaji masala / garam masala
2Tbs coriander chopped
3Tbs oil
For Pav & Serving 
3Tbs butter / ghee
7 Pav
Finely chopped onions 
1Lemon slice
Directions
- Pressure cook potatoes, carrot, chick pea & green peas for 2whistles. Allow it to cool.
- Mean while heat pan with oil. Add onions to pan a along with garlic.
- Fry till onions are soft. 
- Add tomatoes to pan & cook them till oil separates.
- Mash the pressure cooked ingredients & add them to pan along with water.
- Cook on low heat for 3mins. 
- To that add salt, chili powder & masala powder.  Adjust salt & chili powder if needed.
- Cook them on low heat with a closed lid for 5mins.
- Switch off heat & garnish with coriander leaves.

For Serving
- Heat a pan with little butter. 
- Cut pav in to half horizontally. 
- Place them on the butter & cook them till they are crisp & browned a little.
- Repeat the same with rest of the pav's. 
- Serve with bhaji, onions & lemon slice.
Note
- You can avoid chick pea & replace it with 1Cup cauliflower.
- If you don't have pav bhaji masala replace it with garam masala.
- You can butter instead of oil for frying onions.

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Pav | How to make Pav

Pav is Indian yeasted bread. The most famous snacks include pav bhaji, Vada pav, misal pav, masala pav etc..

Origin - This bread “Pao” was introduced by Portuguese when they ruled Goa {India} in 15^th century. Later in migration it this bread was brought to Mumbai & it became famous over there. {Sources: Holiday Goa}

Recipe - The recipe is simple & doesn't involves eggs. I used milk in this recipe instead of water & kneaded it for 10mins before & after rising. Making small dough balls will allow the bread to be soft & smooth after it was baked.

Prep Time-3hrs | Cook Time-30mins | Serves-3people | Yields-7pav's

Ingredients
1&1/2Cups all purpose flour {unbleached}
1/2Cup + 2Tbs milk { add as needed}
2Tsp instant yeast
1/4Tsp salt
1Tbs +2Tsp sugar
1Tbs butter melted
1Tbs flour for dusting
1Tsp butter {baking pan}
1Tsp olive oil {rising bread}
1Tsp milk {brushing on the pav}
Directions
Making Dough
- Grease a bowl with olive oil & set aside.
- In a bowl add flour, yeast, salt, sugar & butter.
- To that add milk little by little & mix well.
- Knead dough for 10mins.
- Form a dough & place the dough in greased bowl.
- Cover up & keep it in a warm place.
- Allow it to raise for 1&1/2 hrs.
Make Pav
- Grease a baking pan with butter.
- Dust a wooden board with flour & place the risen dough.
- Punch out all the air & knead dough for 5mins.
- Divide the dough into equal size small balls.
- Place them in the baking sheet leaving a little space in between.
- Cover up & allow the bread to rise for 1&1/2hr.
Baking
- Pre heat oven @350degrees for 10mins.
- Brush dough with milk & place them in oven.
- Bake @350degrees for 30mins or till the pav are brown on top.
- Remove from oven & brush some butter to them.
- Allow them to cool before serving.
- Serve as you like.
Note
- Use a bigger bowl for rising dough.
- If dough comes out sticky add some flour & knead the dough. 
- If the place is too warm the risen dough will smell like yeast. 
- Don't exceed the rising time of bread, or it will smell like yeast.

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Chocolate Coconut Rolls

Chocolate coconut rolls are made eggless with very interesting filling in them. These are similar to cinnamon rolls, which are sticky & yummy. 
Eggless - I followed a vegan recipe to eliminate eggs from them & loved them very well. 
Brown sugar - I always loved the taste of brown sugar & replaced normal sugar to it. I don't know if that had changed the color a little to the rolls but for sure they were very tasty. 
Glaze - The glaze was simple & I glazed it just for the pictures. I loved the rolls as they are. 

Prep Time-3hrs {rising time & making} | Cook Time-20-25mins | Yields-16 rolls
Adapted From:Whipped
Ingredients 
4&1/4Cup all purpose flour
1/4Cup flour for dusting {use as needed}
1Pack instant yeast
1Cup milk
1/4Cup water {use as needed}
1/2Cup brown sugar 
1/4Tsp salt
6Tbs butter @ room temperature
1Tsp olive oil 
Chocolate Coconut Filling 
1/2Cup grated dry coconut
1/4Cup hershey's unsweetened chocolate powder
3/4Cup brown sugar 
2Tbs sugar
2Tbs butter melted 
Glaze 
1Cup powdered sugar 
2Tbs water

Making the dough
- Grease a big bowl with olive oil & set aside.
- In a bowl take milk & sugar. Dissolve sugar completely. 
- In a bowl take flour, salt, butter, yeast, milk & sugar mixture.
- Mix flour by adding little by little water as needed.
- Now dust the wooden board with flour. Knead flour for 10mins. 
- Place the dough in oiled bowl & cover it. 
- Allow dough to rise double of it's size. Time might vary but it will be ready in 1&1/2hrs. 
Making of filling & rolling 
- Grease a cooking pan with butter & set side
- Mix coconut, chocolate & sugar in a bowl.
- Transfer the dough on to a dusted wooden board. 

- Using a roll pin spread the dough equally in to a rectangular shape. 
- Brush the dough with butter & spread the chocolate coconut mixture equally. 

- Now roll it from side as shown in the figure. 
- Cut the dough in to 16 equal rolls.
- Now arrange the rolls into pan as shown above. 
- Allow the dough to raise for 30mins. 
Baking rolls
- Pre heat oven @350degrees. 
- Once the rolls are raised brush them with some butter. 
- Bake them @ 350 degrees for 20mins to 25mins or until they are lightly browned. 
- Remove roll from oven & allow them to cool. 
Glaze
- In a bowl mix sugar & water. Allow sugar to dissolve completely. 
- Spread the glaze on the cooled rolls. 
- Rolls are ready to serve.
Note
- You can add 1egg while making the dough. 
- For dough you can replace butter with olive oil.

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Grissini - Italian Breadsticks | How to Make Grissini

Grissini is an Italian bread, which look thin, Long & crispy to bite. These breadsticks can be served as appetizer & will go perfect by them selves. You can mix & match with your favorite dips when serving.

Prep Time-15mins + 1hr {Making dough + Dough rising} | Cook Time-20mins | Yields - 14sticks | Serves- 2people
Adapted from : The Kitchn
Ingredients
3/4Cup all purpose flour
1/4Cup + 1Tbs warm milk
1Tsp instant yeast
1Tbs sugar
1/4Tsp salt
2Tbs butter {@room temperature}
2Tbs sesame seeds for coating
Some oil to grease bowl
Some all purpose flour for dusting
Directions:
Making the dough
- Grease a bowl with oil & keep aside.
- In another bowl mix take flour, yeast, sugar, salt, butter & last add warm milk.
- Using a wooden spoon mix all the ingredients to a smooth dough.
- Dust the wooden board with some flour & knead dough for 10mins.
- Now put the dough in the greased bowl & coat the dough with oil.
- Wrap it with a cloth & keep it in a warm place.
- Allow the dough to rise for 1hr or double it's size.
Baking the sticks
- Preheat oven @350 degrees.
- Prep the cookie sheet with a parchment paper.
- Dust the wooden board with flour & place the risen dough.
- Knead it for few seconds & divide the dough in to 20 small balls.
- Take one ball of dough & roll it into straight, thin stick using your hand.
- Now roll it in sesame seeds & lay on the cookie sheet.
- Repeat the same with rest of the dough balls.
- Now lay them equally on the cookie sheet & allow them to rise for 20mins.
- Bake them @350 degrees for 10mins or till they turn light brown.
- Remove from oven & cool them.
- Serve them with your choice of dip & enjoy.
Note
- I used instant yeast so there was no rising ceremony for it.
- If using active yeast follow the packaged instructions.
- I ended up having a little fat bread sticks after the bread rose.. So roll them little more thinner for sleek sticks.
- I haven't added any flavor to dough. Feel free to customize the dough.
- This recipe was perfect for two.

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Pineapple Mango Sangria

Sangria is a drink made of red wine, sweetener & added fruits to it. It is named sangria because of it's red color, which comes from the red wine. If the same drink is made of white wine it is called sangria blanca. This summer drink is originated from Spain & Portugal.

Pineapple Mango Sangria is a non-alcoholic drink that is made of two different fruits & a little added sweetener along with fruits. If you are making this drink with store bought juices, do check on the sweet levels & add sweetener wisely. Fizz up this drink with soda or sparkling water.

Prep Time-15mins | Serves-4people
Ingredients  
1/2Pineapple juiced / 3Cups pineapple juice
2Mangoes juiced / 2Cups Mango juice
2Tbs honey/agave nectar {as needed}
1small apple sliced 
5Strawberries sliced 
1Orange sliced 
Few ice cubes
Directions
- In a pitcher mix the 2 juices & honey or agave. Add the sliced fruits to it. 
- Chill & serve or serve with ice cubes right away.

Note
- I used fresh squeezed juice in this recipe.
- Filter the juices twice to the reduce pulp.
- You can use store bought juices & it would be much easier.
- You can add some sparking water or soda.
- If the juices are sweet enough, skip honey or agave from the recipe. 


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