DUTCH CUCUMBER / CHAYOTE / CHOW CHOW RED CAPSICUM CHUTNEY

Ingredients:

Chayote / chow chow - 1/2 (thinly sliced)
Chick peas splits / bengal gram dal - 1/4 cup
Red capsicum - 1/2
Salt to taste
Oil - 1 tbsp + 1 tsp
Red chili or dried green chilli  to taste
Mustard seeds and curry leaves to season

Preparation:

Heat 1 tbsp oil in a pan and roast chick peas splits until golden in color. Set aside.


Now in the same oil saute chayote and when half done add red capsicum. Saute until soft.


Cool down and grind with the roasted chick peas splits, dried green chili or red chili (dried green chili retain the red color than fresh) and salt.


Now season with mustard seeds and serve with idly or dosa.

GREAT MILLET / JOWAR / WHITE CHOLAM VANILLA CAKE

Ingredients:

Butter - 1/4 cup

Small eggs - 2

Sugar - 1/3 cup

Vanilla sugar - 1 tsp or vanilla essence - 1/2 tsp

Great millet flour - 1/2 cup

Baking powder - 1 tsp

Milk - 1/2 cup

Preparation:

Melt butter and allow to cool. When cooled whisk with two eggs.

When mixed well add sugar and vanilla sugar or vanilla essence and mix well until sugar is dissolved.

Now sieve together flour and baking powder. Mix with the egg butter mixture.

Now mix milk and bake in pre-heated oven for 20 minutes.

For cream cheese orange frosting:

Cream cheese - 1/3 cup

Butter - 1/3 cup

Sifted sugar - 2 1/2 cups

Orange zest - 1 tbsp 

Preparation:

Beat together butter and cream cheese well. Then add sugar and finally add orange zest. 

Decorate the cake with icing and serve.

MUTTON THICK GRAVY

Ingredients:

Mutton - 1/2 kg
Ginger - 1 inch piece
Garlic - 4 cloves
Pepper corns - 1 tbsp
Red chili - 4 or more
Fennel seeds - 1 tbsp
Red Onion - 2
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Red chili powder - 1 tsp
Garam masala - 1 tsp
Salt to taste

Preparation:

Make a paste of ginger, garlic, pepper corns and red chili.


Heat oil in a pan and add fennel seeds.


When it turns golden add chopped onion with salt and saute in medium flame.


After it turns translucent add mutton and allow to cook for a few minutes. Then add the ground masala.


Add little water and allow to cook until the mutton pieces are soft and cooked.


Now add the dry masala powders and some salt to taste.


Mix well and allow to cook in medium low flame. mix once in a while. When gravy thickens serve hot with pulao, biryani, ghee rice or any rice variety with any gravy.