Apple chutney

 Apple chutney 

A simple, quick, easy and delicious chutney which can be served with snacks, parathas and can be enjoyed eating as a spread on toasts. 

Recipe notes - 

1. Add salt and chillies to taste.

2. Have it with parathas or just spread it on bread and garnish with onion, cucumber and tomato and make it like a sandwich. 

Ingredients - 

Coriander leaves : 1 cup / 1 bunch

Onion : 1 large chopped

Apples : 3 medium size peeled, washed and diced

Garlic : 3 cloves

Tomatoes : 2 small

Salt to taste

Green chillies : 2 

Method - 

1. Take apple (no need to peel), tomatoes and onion  wash it. 

2. Wash coriander leaves.

3. Add chopped apples, tomatoes and onion in mixer jar.

4. Grind it. Add green chillies. 

5. Add very little water if required. 

6. Add coriander leaves and grind it. Consistency of the chutney should be thick but not too thick.

7. Now transfer it in a bowl and add salt as per taste. Mix it well. 

8. Apple chutney is ready to serve.

Cook, Click & Post before you have a toast!  

Rava idli without curd

Rava idli without curd 

Rava idli without curd... Healthy South Indian idli made using rava/ semolina/ suji. No fermentation required. It turned out to be spongy and soft without adding curd. 

Makes : 30 idlis

Ingredients : 

Rava : 2-1/2 cup

Mustard oil : 2-3 tbsp

Mustard seeds : 1 tsp

Dried curry leaves : 2-3 tbsp

Chana dal : 1 tsp

Urad dal : 1 tsp

Water as needed

Salt to taste

White vinegar : 2 tbsp

Eno : 2 small packets 

Method :

1. Heat oil in a wok till hot. Add mustard seeds, curry leaves, chana dal and urad dal. Let it splutter for a min. Add rava and fry on medium slow flame till it turns light brown. Switch off the gas and let it cool down. 

2. Transfer the mixture to a bowl and add salt and water. Mix well.

Consistency of the batter should be like idli batter or thick but pouring. 

3. Add vinegar and mix well.

4. Add eno and mix well it will become foamy.

5. Grease idli moulds and fill little water in the idli cooker. Heat water in the idli cooker  and pour batter in the greased  idli moulds. 

6. Place idli stand in the cooker and cover it with lid.  Steam for 10 min on high. Switch off the flame and let it cool down.

7. Take out idlis from the moulds. 

8. Serve with sambhar or chutney. 

Cook, Click & Post before you have a toast! 

Phool makhana bajra cookies/ Foxnut pearl millet cookies

Phool makhana bajra cookies/ Foxnut pearl millet cookies 

Makhana bajra cookies are one of my favourite cookies. These crunchy cookies are very easy to make. 

Quick tip -

1. Phool makhana powder/ Foxnuts powder - dry roast phool makhana till golden and crunchy. Let it cool completely. Pulse it in a mixer jar to a fine powder. Ready to use.

2. Before using almonds dry roast them properly. Let it cool completely. 

3. Butter should be at room temperature.

4. Time of baking varies from every oven.

5. The cookies when hot will crumble. They will harden as it cools completely. 

Ingredients -

2 cups makhana powder/ foxnut powder

1 cup bajra flour/ pearl millet flour

1/8 tsp baking soda

Pinch salt

1 cup almonds (dry roast)

2 tbsp olive oil

50 grams unsalted soft butter

1 cup powdered jaggery

2 tbsp coconut powder

1/2 cup warm milk 

Method -

1. In a mixing bowl mix makhana powder, bajra flour, baking soda,  salt and coconut powder. 

2. Add powdered jaggery and mix. 

3. In a grinder jar add almonds and olive oil.  

4. Grind it. 

5. At first stage it will turn into powder. Scrap it from the sides. Keep grinding it. 

6. Keep grinding it. After a while it will turn into sticky butter. 

7. Almond butter is ready to use. 

8. Add almond butter and normal butter to makhana bajra mixture. Mix well.  

9. Mix well with your fingers. 

10. Add warm milk little by little and mix. 

11. Add milk little by little and knead.

12. Knead it to a soft dough. Cover and keep aside for 10-15 minutes. 

13. Roll the dough with rolling pin. 

14. Spread chocolate chips on it. Cut in different shapes using cookie cutter.

15. Arrange them on the greased oven proof tray lined with foil paper. 

16. Preheat oven at 180°C for 10 minutes. Place the tray inside the oven and bake for 20 minutes. 

17. Remove it from the oven and let it cool completely for 15 minutes or so. 

18. Phool makhana bajra cookies are ready. 

19. Store in air tight container. 

Cook, Click & Post before you have a toast!