Apple Juice

I am sure everyone like apples and some of them prefer to have apple juice rather than eating them raw. Today lets see how to prepare apple juice.  

Apple Juice

Ingredients: Serve- 3

• Apple -2
• Sugar – ½ cup
• Water – 1 & ½ glass

The following picture shows the step by step process for Apple Juice:

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Method:

1. Clean and cut the apples as thin slices. (figure 1& 2)
2. Take a pan, heat water in medium flame. Add apples, close with lid and cook for 5 minutes.(figure 3, 4 & 5)
3. Remove apples from water and let it cool down.
4. In a mixer, add apples grind softly by adding little water and transfer into a big bowl.(figure 6 & 7)
5. Add sugar, water and mix well. (figure 8)
6. Keep in refrigerator and serve as cool. (figure 9)

Apple juice is ready to serve !

Additional Tips:-

• Collect the best apples it should be nice color.
• In step 5 instead of normal water we can use water used for cooking apple in 2nd step.

Peanuts chutney

Peanuts Chutney is very simple recipe which can be prepared just in 10 minutes. Peanuts chutney makes good combo with idly and dosa.

Peanuts Chutney

Ingredients: Serve- 2 

• Peanuts- take hand full
• Green chili - 2
• Bengal gram - 3tspn
• Tamarind - 1 small piece
• Salt - 1/2tspn (adjust to taste)
• Oil - 3tspn
• Mustard seeds - 1/2tspn
• Urad dhal- 1/2tspn
• Curry leaf -  few
• Water - as required

The following picture shows the step by step process for Peanuts Chutney:

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Method: 

1. Take a pan, roast the peanuts and remove the skin.(figure 1)
2. In a mixer, add green chilli and make it as a powder. Then add roasted peanuts, tamarind, bengal gram, salt and make a paste with little water. Serve in a bowl. (figure 2, 3 & 4)
3. Take a pan, heat oil in medium flame, add mustard seeds wait for crackle. Then add urad dhal, curry leaf, saute for few seconds & transfer into the peanuts chutney.( figure 5 & 6)

Peanuts Chutney is ready to serve !

Additional tips:-

• Roast the peanuts in a medium flame without burning them.

Onion Rava Dosa

Onion Rava dosa is one of the most popular south Indian dosa variety. It also happens to be one of the most ordered recipe at any hotels for breakfast as they serve it thin and crisp like paper roast with chutney and sambar. The best part of making onion rava dosa is that it does not require any fermentation and can be prepared in just 15 minutes. Today we will learn crispy south Indian style onion rava dasa.

Onion Rava Dosa

Ingredients: Serve - 2

• Oil/ ghee  - for making dosa
• Rava / semolina - 1 cup
• Rice flour - 1cup
• Maida - 1/2 cup
• Water - as required
• Cumin seeds - 1/2tspn
• Pepper corns - 2tspn(crashed)
• Ginger - small piece
• Green chili - 2
• Onion - 2(big)
• Curry leaves - as required
• Coriander leaves - as required
• Salt - 1tspn (adjust to taste)

The following picture shows the step by step process for Onion Rava Dosa:

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 Method:

1. First cut the onions, green chillies, ginger as very  thin small pieces and crash the pepper corn. keep as side.
2. Take a bowl add rava, rice flour, maida, salt, cumin seeds, pepper corns, green chilies, ginger and mix well. (figure 1,2 & 3)
3. Add required water to make a batter thinner than normal dosa batter. (figure 4)
4. Let the batter rest for 5 minutes. (figure 5)
5. Heat a non stick dosa pan on medium flame, spread onions on pan and take hand full of batter and spread the batter in round shape. Else you can take 1 ladle batter and spread the batter from outer side of the pan to the center. (unlike normal dosa which you will spread from the center to outer) (figure 6 & 7)
6. Pour few drops of oil on top and cook in medium flame until dosa becomes golden brown. Flip the dosa cook and until it gets cooked. (figure 8)
7. Remove dosa from the pan and serve in plate with chutney or sambar.

Onion Rava Dosa is ready to serve ! 

Additional tips:-

• Dosa batter should be very thin then only dosa will come thin or else dosa become very thick & do not cook well.

Potato Bajji

Potato Bajji is a perfect snack with a cup of tea on a rainy day or on a cool whether. This recipe is quick & easy snack of potatoes dipped in a gram flour batter. 

Potato Bajji

Ingredients: Serve - 4

• Potato – 3 (small)
• Gram Flour – 1 cup
• Soda salt – 1/4tspn
• Salt – 1tspn (adjust to taste)
• Red chili powder – 1 & 1/2tspn
• Water – 1 glass (small)
• Oil – for deep frying

The following picture shows the step by step process for Potato Bajji:

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 Method:

1. Peel and cut the potatoes as thin slices.
2. In a bowl add gram flour, soda salt, salt, red chili powder, 1tspn oil and mix well. ( figure 1,2 & 3)
3. Add water, mix well without lumps and batter should be thick paste.(figure 4 & 5)
4. Take a pan, heat oil in medium flame for deep frying.
5. Take potato slice dump into batter and put into the oil, fry until its color changes as golden brown.Remove from oil & drain on a paper towel. (figure 6, 7 & 8)
6. That's all, serve in a plate. (figure 9) 

Yummy Potato Bajji is ready to serve !

Additional Tips:-

• In step 2, make the batter as little thick not loosely.
• Fry the potatoes in medium flame without burning.
• With the same batter we can make Onion & Raw Banana Bajji.

Egg Korma

Egg korma is a famous Indian food recipe that is prepared with boiled eggs, coconut and selected spices. This egg kurma makes good combo with steamed rice, chapati or paratha. 

Egg Korma

Ingredients: Serve - 2 

• Boiled eggs – 4
• Onion – 3 (medium size)
• Tomato – 2 (medium size)
• Ginger-Garlic paste – 1/2tspn
• Cloves – 2
• Cinnamon – 1 small inch
• Cumin seeds - 1/4tspn
• Fennel seeds – 1/4tspn
• Coconut – 4 small pieces
• Green chili - 2
• Oil -  4tspn
• Mustard seeds – 1/2tspn
• Urad dhal – 1/4tspn
• Curry leaves – as required
• Coriander leaves – as required
• Salt – 2tspn (adjust to taste)
• Red chili powder – 1 & 1/2tspn (adjust to taste)
• Turmeric powder – a pinch
• Coriander powder – 1/2tspn
• Water – 1 glass

The following picture shows the step by step process for Egg Korma:

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Method:

1. In a mixer, add coconut, fennel seeds and grind softly. (figure 1)
2. Take a pan, heat oil in medium flame, add mustard seeds wait for crackle and then add urad dhal, cloves, cinnamon,cumin seeds saute for 5 seconds.(figure 2)
3. Add onions, salt, ginger- garlic paste saute continuously until onions become soft. Then add tomatoes and saute until tomatoes become soft.(figure 3 & 4)
4. Add Red chili powder, turmeric powder, coriander powder and saute for 3 more minutes.(figure 5)
5. Add water, close with lid and cook for 5 minutes. (figure 6 & 7)
6. Mean while, take boiled eggs remove the skin and put 3 scratch's with knife or egg shell.(figure 8)
7. Now open the lid, cook for few more minutes to get gravy little thick and then add boiled eggs cook for 5 more minutes.(figure 9 & 10)
8. Garnish with coriander leaves and serve in bowl. (figure 11 & 12)

Egg korma is ready to serve !

Additional Tips:-

• Saute onions and tomatoes well.
• Instead of onion and tomato pieces, we can add onion & tomato puree which will give another favor to our recipe.