SIDES – Page 3 – Spoons of Paradise

Stuffed Green Chillies

Ingredients:

Goda masala 1/2 spn

5-6 green chillies.

Make a slit n keep aside.

Hing 1/4 spn

Chilli pdr-1 t spn

Besan-2 table spn

Salt 1/2 spn or as per taste

1/2 spn jeera powder (coarse)

Coriander pdr-1.5 t spn(coarse)

Saunf pdr-1/2 (coarse)

Peanut pdr-2 tspns

Flax seeds-1 tspn( optional)

Haldi pdr-1/4 spn

Juice of 1/2 a lime.

Mix all of the above and fill the mixture into the slit green chillies. The remaining mixture u can keep aside.

Heat some oil in a kadai.

Chop 1 onion and saute the onions till they turn pinkish.

Mix the remaining mixture which had been kept aside.

Fry on low flame for about 3 to 5 mins. Now put the masala stuffed chillies one by

one and mix lightly.

On a low flame and with a closed lid cook until the chillies are cooked.

Garnish with chopped coriander leaves and the dish is ready to be served.

January 6, 2018September 25, 2020

namithaskitchen

Hummus Sandwich

For sandwich:

1/2 cucumber peeled and sliced

1 tomato sliced

1/2 onion sliced finely.

Multi grain bread-8 slices( Edges trimmed)

Butter-1 table spoon.

For the hummus:

Chick peas-1/4 cup boiled.

(I have used the small chick peas)

Sesame seeds 2 table spoons

Olive Oil-2 tablespoons.

Sesame seeds(white) – 1.5 table spoons.

Juice of 1/2 lemon

Salt as per taste

Garlic-3 cloves

Grind all the above to fine paste and add two table spoons of olive oil and mix well.

You may add coarsely ground black pepper and chilli flakes to the hummus.(optional)

Method: Apply butter over the bread slices and then spread the hummus on the buttered slice.

Arrange the slices of cucumber, onions and tomatoes and then another slice of the bread.

Follow with the rest of the slices and enjoy the sandwiches at room temperature or cold

January 3, 2018September 26, 2020

namithaskitchen

Mung Dal Murukkus

Mung dal murukkus taste great and a change from the regular urad dal murukkus.

Melt in the mouth and leaves you munching more murukkus.

Enjoy with hot tea or any beverage.

Mung dal Murukku:

Mung dal(split yellow green gram) – 1 small cup.

Rice flour- 5 to 6 cups

Ghee or butter-1.5 -2 table spoons.

Cumin -1 spn

Ajwain-1/2 spn

Sesame seeds-1 spn

Chilli powder as per taste.( I have used 1 spn)

Salt to taste.

Soak mung dal in about 2 cups of water for about 20 minutes.

Pressure cook for about 3-4 whistles and allow to cool.

Once it is warm mix it well and add in the salt, jeera, sesame, ajwain, chilli powder and butter.

Add the rice flour and mix it well into a dough.

Apply some oil inside the murukku press or mould.

Take a ball of dough and put it into the murukku press.

Now using the murukku press, prepare the murukkus directly into the hot oil and deep fry them on medium heat till golden brown.

Allow to cool and then store the murukkus in an airtight container.

PLEASE NOTE:

You may keep the excess water from the cooked Mung dal aside and use if necessary while mixing the dough.

The quantity of rice flour needed may vary based on the quality of mung dal.

January 2, 2018September 26, 2020

namithaskitchen

Spicy Penori

Spicy penori:

Wheat flour-2 cups

Semolina-2 spoons

Ginger-1 inch piece(chopped and minced)

Green chillies-3 (chopped and minced)

Cumin seeds-1/2

spoon(coarsely powdered)

Cold water about 3/4 cup

Olive oil-3-4 spoons.

Salt to taste.

Oil for frying the penori’s.

Take a deep bowl and add in the wheat flour, coarsely minced Ginger and green chillies paste ,cumin seeds powder, salt and 1 table spoon of oil and lightly mix it with your finger tips. Now slowly add in some cold water little by little and knead it into a firm dough. Cover and keep the dough aside for about 30 mins.

Divide the dough into 8 balls or pedas.

Roll each of them into thin chapatis and keep them aside.

Apply a little oil over the chapati and then sprinkle a little wheat flour over it. Take the second chapati and follow the same procedure with the third and fourth chapati.

Now place the chapatis one over the other leaving a space of about 1 inch at the top.Tightly roll the chapatis into a log.Tuck in the edges at the two ends of the rolled chapati.

You may keep the log in the fridge as you prepare the second roll or log. This step is optional. It’s helps in slicing the rolled chapatis into neat slices.

Roll each sliced piece lightly with the help of a rolling pin. It should not be too thin.

Now fry them on medium heat till crisp and golden and enjoy.

January 2, 2018September 26, 2020

namithaskitchen

Khaman Dhoklas with green chutney

Gram flour (besan) sieved 1 cup
Yogurt beaten 1/2cup

Water-3/4 cup

Salt to taste

Turmeric powder 1/4 teaspoon

Green chilli-ginger paste 1 teaspoon

Oil 1 tablespoons spn

Lemon juice 1 spn

Soda bicarbonate 1 teaspoon or Eno salts

Mustard seeds 1/2 teaspoon

• Fresh coriander leaves chopped 2 tablespoons

• Desiccated coconut 2 spns

Method

Step 1

Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.

Step 2

Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease a thali.

Step 3

In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.

Step 4

Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.

Step 5

Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

Step 6

Serve, garnished with chopped coriander leaves and scraped coconut.

January 2, 2018September 26, 2020

namithaskitchen