How to make tasty lentils curry

 Lentil Curry:

• Ingredients:4

  • Red or green lentils, rinsed
  • Onion, chopped
  • Garlic cloves, minced
  • Ginger, grated
  • Curry powder
  • Cumin powder
  • Turmeric powder
  • Coconut milk
  • Vegetable broth
  • Fresh cilantro, chopped
  • Salt and pepper to taste

• Instructions:

  1. Heat some oil in a large pot over medium heat.
  2. Add chopped onion, minced garlic, and grated ginger. Sauté until the onions are translucent.
  3. Stir in the curry powder, cumin powder, and turmeric powder. Cook for a minute to release the flavors.
  4. Add the lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes until the lentils are tender.
  5. Season with salt and pepper.
  6. Garnish with fresh cilantro and serve hot with rice or naan bread.

How to make tasty masala dosai

• Ingredients:

• For the dosa batter
• 2 cups raw rice
• 1/2 cup urad dal (split black lentils)
• 1/2 teaspoon fenugreek seeds
• Salt to taste

For the Masala Filling:

• 3-4 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• A few curry leaves
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon oil
• 
  

• For the chutney :

• Coconut Chutney: You can find a recipe for coconut chutney here:https://fapytamilnetwork.blogspot.com/2023/06/tasty-roasted-coconut-chutney.html

Instructions:

For the Dosa Batter:

1. Wash the rice, urad dal, and fenugreek seeds separately.
2. Soak the rice and fenugreek seeds in water for about 4-5 hours. In a separate bowl, soak the urad dal for the same duration.
3. Drain the water from the rice and grind it to a smooth paste in a blender or wet grinder. Transfer it to a large bowl.
4. Grind the urad dal with a little water until it becomes a smooth and fluffy batter.
5. Mix the rice batter and urad dal batter together. Add salt and mix well.
6. Cover the bowl and let the batter ferment overnight or for about 8-10 hours in a warm place.

For the Masala Filling:

1. Heat oil in a pan and add mustard seeds. Let them splutter.
2. Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
3. Add chopped onions and green chilies. Sauté until the onions turn translucent.
4. Add turmeric powder and mashed potatoes. Mix well.
5. Cook for a few minutes, stirring occasionally. Add salt to taste. Remove from heat and set aside.

For Making Masala Dosa:

1. Heat a non-stick or cast-iron dosa tawa (griddle) on medium heat.
2. Pour a ladleful of the dosa batter on the tawa and spread it in a circular motion to make a thin dosa.
3. Drizzle a little oil around the edges of the dosa and cook until it turns golden brown and crispy.
4. Spread a spoonful of the masala filling on one side of the dosa.
5. Fold the dosa in half or roll it into a cylinder shape.
6. Remove the dosa from the tawa and serve hot with coconut chutney and sambar.

Optional variations:

• You can add a teaspoon of finely chopped ginger and a few chopped coriander leaves to the masala filling for added flavor.
• To make the dosa extra crispy, sprinkle a few drops of oil on top of the dosa while it's cooking.
• You can also add a thin layer of red chutney (made with red chilies and garlic) on the dosa before adding the masala filling for a spicier version.

Enjoy your homemade Masala Dosa, a popular and flavorful South Indian snack!

How to make Honey Mustard Grilled chicken

 Honey Mustard Grilled Chicken:

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, dried thyme, salt, and pepper.
2. Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is coated evenly. Marinate in the refrigerator for at least 30 minutes.
   
   
   
3. Preheat the grill to medium-high heat.
4. Grill the chicken breasts for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C) and are cooked through.
   
   
   
5. Remove the chicken from the grill and let it rest for a few minutes.
6. Serve hot with your choice of sides.
7. Any things you want to purchase means buy in this link
8. https://myshopprime.com/collections/461623106

Tasty roasted coconut chutney

 

Ingredients:

• 1 ½ cup freshly grated coconut
• 1 tbsp chana dal
• 1 tbsp urad dal
• 2 dried red chillies 
• 2 tbsp tamarind
• 2 tbsp coconut oil
• 1 tsp salt
• Curry leaves

Recipe:

• Place a non-stick pan over medium heat.
• Add chana dal and urad dal. Saute them till their colour changes to light brown.
• Add dried red chilies and curry leaves. Saute for 2 minutes.
• Add grated coconut and roast for 3 minutes. Roast it till it starts changing its colour.
• Make sure you do not over roast it and turn them brown.
• Turn off the stove and allow the coconut mix to cool.
• Add the roasted coconut mix, salt, tamarind, and 1 to 1½ cups of water to a grinder.
• Blend them to make a smooth paste and shift to a bowl.
• Place another non-stick pan over medium flame. Pour coconut oil.
• Add chana dal and urad dal, let them turn golden.
• Add the dried red chilli and curry leaves, saute for a minutes.
• Now it is ready to serve for idly,dosai,and appam.

How to make tasty sabudana (javvarise) payasam

 

Ingredients

• Sabudana - 1/2 cup
• Water – 2 cups
•  Milk – 1/2 litre
• Jaggery- 1.5 cups
• Cardamom powder- 1/2 tsp
• Ghee- 2 tbsp
• Cashew nuts (broken into halves)-2 tbsp
• Raisins- 1 tsp
• Water(for jaggery syrup)- 1/4cup

How to prepare:

Step 1

Take one Kadai add one spoon of ghee roast the sabudana for 2minutes

Step 2
Add 2 cups of water to a deep bottomed vessel and cook the roasted sabudana pearls until they turn transparent.

Step 3
Add milk and cook on low flame until it thickens a bit. Keep sauteing in between to prevent burning at the bottom.

Step 4
Meanwhile, add jaggery and water to a sauce pan and heat on low flame until it melts. Turn off the heat and allow the syrup to cool.

Step 5
Once the milk starts thickening, add cardamom powder and mix well.

Step 6
Turn off the flame once the milk has thickened and add the jaggery syrup and mix well.

Step 7
Add ghee fried cashew nuts & raisins and mix well.

Step 8
Now it is ready to serve it warm or chilled