Quick Bhaturas

Ingredients:
Uncooked Tortillas
Oil for deep frying

Method:
This a quick version, it may not be same as the traditional Bhaturas we make from scratch. But considering the time and effort, its really worth to try these in case of parties. You get these uncooked tortillas from COSTCO.

Take them from the freezer and thaw them ( by keeping it outside for atleast 2 hrs).Heat oil in a pan, cut them in to 4 triangles before frying( as they are big in size) and deep fry both sides.Serve with Channa. It's absolutely delicious.

Coconut chutney Version 3

Ingredients:
Grated coconut  -1 cup ( Fresh would taste better )
Green chilly -  2
Dhaliya/ pottukadalai - 2 table spoon
garlic -  1(very small)
ginger - twice the size of garlic
jeera - 1/8 tsp
shallot - 1 (very small)
salt -  1/3 tsp or to taste

To Temper:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urid dhal - 1/2 tsp
curry leaves - 1 string


Method:
Grind everything together to a fine paste with needed water in the blender.

Heat oil in a pan, once the oil is hot add mustard seeds, urid dhal and curry leaves.When the splutter, turn off the gas and pour it on top of the ground chutney.
Serve with Idli, dosa or pongal. It would taste amazing!

Microwave paalkova

Ingredients:
Sweetened condensed milk -1 can

Curd - 1tea spoon

Ghee - 1 and 1/2 tea spoon

Milk - 2 table spoon

Method:

Mix all together in a microwave safe bowl. keep in microwave for 5 to 6 minutes at the max.Don't over cook.

Microwave for 5 minutes uncovered ( Make sure to take them out and give a stir for every 2  minutes).
After the first 5 minutes, take out and give a quick mix and microwave again for 30 seconds.
Some times it may be ready by now and it really depends on the power of the microwave.
This is how it looked after 5 min and 30 seconds.

But mine wasn't ready, so i kept in the microwave for another 15 seconds.

Each microwave is different so keep an eye after 5 minutes,When the texture becomes porous and thick, it's time to stop.
Let it cool down for few minutes, then transfer to a airtight container, else not they would become hard.
Quick and easy Milk kova / Paal kova is ready!

Kale poriyal

Ingredients:
Kale - 1 small bunch.
Toor dhal - 2 table spoon
grated coconut - 2 table spoon
onion - 1/2 chopped finely
mustard - 1 tsp
urid dhal - 1 tsp
dry red chilly - 2

Method.
Pressure cook 2 table spoon toor dhal and keep it ready. Don't over cook the dhal.You must be able to see the texture of the dhal, but when you press with your fingers it should smash.
wash the kale very well and then remove the thick stem and chop them finely.
Heat  a wide pan, add 2 tsp of oil.When the oil is hot add mustard and urid dhal , when they splutter add the dry chilles.Now add onion and saute for some time.Add in the chopped kale, saute for some time and close the lid.The kale should cook in the steam itself, no need to add water.Once they shrink well, add the needed salt, cooked dhal( drain the water from dhal and use it some thing else) and coconut.cover and cook for some time and turn off.

Cone Dosa

My daughter loved the cone dosa at a friends place.Just learnt the trick from my friend, its very simple though.Many might have already known how do that, but for those who have no clue, here are the pictures.

Lemon punch

Ingredient:
Lemonade - 1 bottle
Ginger ale - 1 bottle
Minute Maid Lemonade Frozen concentrate- 1 can

Method:
Thaw the Minute maid lemonade Frozen concentrate.Mix all the 3 together.Pour them in the punch bowl or juice dispense .slice some fresh lime/lemons and add them to the punch to give the extra touch.Add few ice cubes to the glass before serving.

Thirattu paal

Ingredients:

2% or whole Milk - 6 cups
fresh lemon juice - 2 table spoon
karupatti(Palm jaggery) - 1 cup or to taste
vellam( jaggery) - 1/4 cup or to taste.
cardamom- 2

Method:
 
This is one of the Chettinad traditional food.Boil 6 cups of milk( I used 2%) in a heavy bottom vessel( keep stirring occassionally to avoid milk getting burnt at the bottom).Once it comes to  boil, keep the  flame in low and add the lemon juice.Keep stiring and now the milk would start to curddle.Once it curddles add the jaggery and palm jaggery ( increase or decrease the sweetness as per your taste).keep stiring inbetween in a low flame for  a long time( it took more than 3 hrs for me).The water would slowly evaporate and it would start thickening up.If you like cardamom you can add it at this stage.The consistency would be little watery and not as thick as milk kova.Once that consitency is reached switch off the flame. After it cools down, it tightens a little bit.

Note: After the Milk curddles, its full of wave water and it takes lot of time for all the water to eavporate.I removed 1 cup of wave water and then added the jaggery and palm jaggery.still it took 3 hrs on a low flame.