Pineapple chat

Let's prepare chatapata pineapple chat..

Ingredients :

• Pineapple pieces - 1 bowl
• Sugar - 2-3 tsp
• Salt - 1/2 tsp
• Red chilli powder - 1/2 to 1 spoon
• Jeera powder - a pinch (optional) 

Sugar, salt n chilli powder can be added as per the taste, check it while mixing. 

Mix everything in a vessel or in a bowl until the pineapple pieces gets coated nicely, rest it for about 5 mins, then serve it.

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Khara Churmuri

We usually make this as evening snacks to have with tea. 

Ingredients:

• Puffed rice/churmuri
• Groundnuts
• Friedgram
• Curry leaves
• Dry chillies
• Green chillies
• Garlic cloves

Take a vessel add 2 tbsp oil, fry groundnuts, fried gram, cashewnuts, raisins, dry coconut pieces can be added. 

Remove the fried nuts into a bowl, now add jeera, garlic cloves, green n red chillies, curry leaves fry till garlic cloves get cooked well.

Now add churmura, fry for few seconds, caution should be taken it should not get burnt.

Now it's ready to have. So many variations can be done by adding amchur powder, chat powder etc., but this one is a basic recipe.

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How to prepare Dosa Batter?

Ingredients for dosa batter:

• Rice - 3 cups
• Uddina bele (Urad dal) - 1 cup
• Soyabeans - ½ cup
• Menthe kalu (Fenugreek seeds) - 2 tsps
• Kadli bele (split chickpeas) - 2 tsps
• Togari bele (Toor dal) - 2 tsps
• Gatti Avalakki (hard pounded rice) - 2 cups
• Cooked rice - 3 cups (as an alternate for Gatti Avalakki)

Soaking:

• Soak rice, urad dal, soyabeans, fenugreek seeds, split chickpeas and toor-dal in one vessel for a day (8 to 10 hours).
• Soak avalakki separately for an hour.

Steps:

• The ingredients can be ground in a mixer. Grind in small portions that fit into your mixer jar.
• Add water in small quantities, if necessary, to liquify the mixture. Do not add more than necessary, excess water can render the batter useless. The batter has to be thick enough to hold itself and liquid enough to flow. Compared to idli batter, dosa batter is more liquidy i.e. free flowing.
• Once the grinding is done, put the batter into a larger vessel so that its only half full. Add cooking soda to the batter and mix well. Leave batter overnight to rise.
• The following morning batter should've risen such that the vessel should be almost full. The risen batter is ready. Now you can either prepare dosa and/or store batter for later use.

Note:

• While soaking remember to use a vessel that would be half full. Add sufficient water so that the grains remain submerged when they expand. 
• Add a teaspoon salt to the batter just before preparing dosa.
• Dosa batter can be stored in a fridge up to 3 days. 

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How to prepare Idli Batter?

Ingredients for idli batter:

• Rice (Idli rice) - 3 cups
• Urad dal - 1½ cup
• Cooked rice - 2 cups (freshly cooked rice at room temperature)
• Cooking soda - ½ tsp

Soaking:

• Soak rice in water for a day (8 to 10 hours)
• Soak urad dal separately for 3 to 4 hours

Steps:

• The ingredients can be ground in a mixer. Divide rice, dal and cooked rice into equal portions that fit into your mixer jar.
• Add water in small quantities, if necessary, to liquify the mixture. Do not add more than necessary, excess water can render the batter useless. The batter has to be thick enough to hold itself and liquid enough to flow from a ladle to a idli plate.
• Once the grinding is done, put the batter into a larger vessel so that its only half full. Add cooking soda to the batter and mix well. Leave batter overnight to rise.
• The following morning batter should've risen such that the vessel should be almost full. The risen batter is ready. Now you can either prepare idli and/or store batter for later use.

Note:

• While soaking remember to use a vessel that would be half full. Add sufficient water so that the grains remain submerged when they expand. 
• Add a teaspoon salt to the batter just before pouring the batter into idli plates. 
• Idli batter can be stored in a fridge up to 3 days.

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Garlic Bread

 A healthy any time snack. 

Ingredients:

• Maida - ½ cup
• Wheat flour - ½ cup
• Dry yeast - 1 tbsp
• Sugar - 1 tbsp
• Salt - as required
• Olive oil - 2 tbsp
• Butter - 4 tbsp (melted)
• Garlic cloves - 8 to 10 (peeled and grated)
• Oregano sprinkles
• Chilly flakes
• Warm water - 1 glass ±

Method:

Add dry yeast and sugar in quarter cup water in a bowl. Set it aside for 10 minutes to activate.

Making garlic sauce-

• Put butter in a small round bottom frying pan and heat on low flame until the butter melts. Turn off flume.
• Add grated garlic, chilly flakes and Oregano sprinkles to the melted butter. Mix this well.

Preparing the dough-

• A layer of white froth indicates that sugar-yeast solution is ready.
• Add maida, wheat flour, half of spiced melted butter and salt to sugar-yeast solution and knead it well. Add extra warm water if required and knead until it attains chapati-dough consistency.
• Smear olive oil over the dough surface and cover the bowl. Set aside for 2 hours.

Making the bread-

• Check the dough after 2 hours. It should have raised to double the original size. Knead the dough again.
• Take an aluminum high-sided rectangular or square baking tray. Dust it with corn flour.
• Place the dough into the tray and shape it.
• Brush the dough surface with beaten egg (or milk) and cover it. Set aside for 20 minutes.
• After 20 minutes the dough would've risen. With a sharp straight edge knife and make shallow grooves on the top surface so that you get a checkered or diamond pattern.
• Place the tray in a preheated oven and bake at 180° C for 10 minutes and take it out.
• With the same knife deepen the grooves. Spread the remaining half spiced melted butter on the top surface including the grooves.
• To make garlic cheese bread, spread the remaining spiced melted butter and place grated cheese shreds into the grooves.
• Place the tray in the oven and bake at 180° C for 15 minutes.
• You will see a change in color and get the aroma of garlic.
• Switch off oven and remove the bread from the oven. Set aside for five minutes.
• Brush the bun surfaces with melted butter (this is optional).
• Garlic bread is ready.

This bread can be had hot, warm or cold. Remains good for a maximum of two days.

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