Garlic Cheese Bread

INGREDIENTS:

Bread -5

Salted Butter - 2 Tbsp

Garlic,grated -3

Olive Oil-1 tsp

Italian seasoning -2 tsp

Pepper powder-1/2 tsp(optional)

Red chilli flakes-1/2 Tbsp

Parsley or coriander leaves , chopped-1 Tbsp

Mozarella Cheese,grated -as required

METHOD:

1)In a bowl mix butter and grated garlic and microwave for 40 sec or till butter melts.In the same bowl add chilli flakes,pepper, Italian seasoning and mix well.

2)Cut bread into slices.

3)Add grated cheese.

4)Add melted butter mixture and heat for 1 minute.

5)Serve hot and enjoy.

Homemade Garlic Bread

INGREDIENTS:

Bread -5

Salted Butter - 2 Tbsp

Garlic,grated -3

Olive Oil-1 tsp

Italian seasoning -2 tsp

Pepper powder-1/2 tsp(optional)

Red chilli flakes-1/2 Tbsp

Parsley or coriander leaves , chopped-1 Tbsp

METHOD:

1)In a bowl mix butter and grated garlic and microwave for 40 sec or till butter melts.

3)In the same bowl add chilli flakes,pepper, Italian seasoning and mix well.

2)Cut bread into slices.

3)Heat a pan and toast bread on one side.

4) Simultaneously add melted butter mixture.Close and cook for 1 minute.

5)Serve hot and enjoy.

Hotel Style Red Chutney For Idly/Dosa

INGREDIENTS:

Oil -1 tsp

Urad Dal-1 tbsp

Channa Dal-1/2 tbsp

Garlic-3

Red chilly-2

Onion,big-1

Tomato -1 big or 1 and 1/2 if small

To Temper:

Oil-1 tsp

Mustard-1/2 tsp

Urad Dal -1 tsp

Curry leaves -1 sprig

METHOD:

1)Heat oil and roast Urad Dal,Channa Dal,garlic and red chilli.

2)When it slightly changes colour,remove it and let it cool.

3)In the same tawa,saute onions till it becomes soft.

4)Add tomato and cook till it's mushy.

5)Cool it and grind with roastedr ingredients, required water and salt.

6)Chutney should be ground smoothly.

7)Add tempered ingredients to chutney and mix well.

Venpongal

INGREDIENTS:

Raw Rice -1 cup
Moong Dal -1/4 cup
Ginger grated 1 tbsp
Salt as required
Hing - 2 pinch
Ghee -1 tsp
Water -5 cups

To Temper:
Ghee -1 tbsp
Pepper-1 tbsp
Curry leaves - 1 sorig
Cashews-10
Jeera-1 tsp

METHOD:

1)Wash rice and Moong dal.

2)Heat ghee and fry ginger.

3)Bring water to boil.

4)Add washed rice and Moong Dal.Add Hing and required salt.

5) Pressure cook for 4 to 5 whistles on medium flame.

6)Mash well .

7)Temper the ingredients and add to mashed rice and dal mixture.

8)Mix well and serve

Venpongal is ready.Serve with coconut chutney or sambar.

Badam Halwa/Badam Sweet

INGREDIENTS:

Almonds-1 cup

Cardamom -1

Sugar -3/4 cup

Milk -1/4 cup

Ghee - 1/2 Cup

Rose essence - 2 drops

Saffron for garnishing

METHOD:

1. Soak badam for 6 hours or boil them in hot water until badam skin puffs up and is easy to peel.when water cools down remove the badam skin.

 2.Grind badam with cardamom .

 3.Add milk and grind it to a fine paste.

4)Heat ghee.

5)Add ground almond paste and sugar and mix well.

 6)Keep stirring and let it bubble.

7)when it is thick and comes to halwa consistency switch off stove and  garnish with saffron.

8)Serve badam halwa 

Prawns Fry

INGREDIENTS:

Onion -1
Oil -1 Tbsp
Green chilly -2
Curry leaves -1 sprig
Lemon juice -1/2 tsp

For Marination:

Prawns -250 gm,de-veined
Ginger garlic paste -1 and 1/2 tbsp
Red chilli powder -1 and 1/2 tsp
Turmeric powder -1/4 tsp
Salt as required


METHOD:

1)Wash and de-vein prawns.

 2) Marinate prawns with ginger garlic paste,red chilli powder,turmeric powder and salt.

3)Mix it well and let it marinate for 30 minutes.

 4)Heat oil in a pan.

5)Add chopped onion,green chilli and curry leaves.

6)Add marinated prawns and required salt.Saute well.

7)Cook for 3 to 4 minutes till prawns is  cooked well.

8) Squeeze lemon juice and serve.

I had with rasam and rice.Yummy😋