Kadalai Maavu Chutney Recipe | HungryForever

Make a delicious, dense besan chutney. Its very simple and quick to preapre at home. 

INGREDIENTS

• 1 tbsp Besan
• 1 1/3 cup Water
• 8 Shallots finely chopped
• 2 tomatoes finely chopped
• 2 Green chilies
• ½ tsp Oil
• ¼ tsp Mustard seeds
• A pinch of turmeric powder
• Salt as needed

INSTRUCTIONS

1. Mix the besan and water together.
2. Stir in the salt and turmeric.
3. Heat the oil in a kadai and fry the mustard seeds.
4. Once they begin to crackle, add the onions and saute.
5. Then add the tomatoes and saute.
6. Reduce the flame, and pour in the besan mixture, stirring well, but gently.
7. Keep stiring the mixture for three to five minutes.
8. Finally, add the curry leaves to the top of the chutney and serve with dosas or idlis.

Recipe Link: https://www.hungryforever.com/recipe/kadalai-maavu-chutney-recipe/

Rose Cookies Recipe | HungryForever

Crisp rose cookies or achu murukku that will change the way you look at tea-time snacks.

INGREDIENTS

• 1/2 cup raw rice flour
• 2 tbsp all purpose flour
• 1/4 cup powdered sugar
• Salt to taste
• 2 cardamoms powdered
• 1/2 cup Water plus more if needed
• 1/4 cup coconut milk
• Oil for frying

INSTRUCTIONS

1. Mix the water and the coconut milk together.
2. Mix the sugar and the cardamom powder together in a separate bowl.
3. Sieve flours and salt into the sugar mixture.
4. Slowly add the water mixture into the dry ingredients. Mix to form a batter that is thinner than pancake batter. Add more water if needed. Stir to remove lumps.
5. Heat oil in a saucepan for frying.
6. Dip the rose cookie mould in the oil and let it stay there until you're ready to use it. Lower your flame.
7. Dip the hot mould about 3/4th in the batter and immediately dip it back in the oil. Make sure you don't drop the mould to touch the bottom of the pan.
8. After a good 30 seconds, use a knife and release the batter from the mould slowly.
9. Cook for a further 30 seconds and then flip the cookie.
10. Remove from oil using a slotted spoon.
11. Place on tissues to drain the oil.
12. The cookie may seem soft now, but it will crisp up as it cools. Serve hot.

Recipe Link: https://www.hungryforever.com/recipe/rose-cookies-recipe/

Aloo Parwal Curry Recipe | HungryForever

Aloo Parwal recipe is your everyday Indian curry that's a staple at most households. Nutritious, delicious and easy to prepare!

INGREDIENTS

• 2 Aloo / Potato
• 250 gram Parwal/ Snake Gourd
• 2 Tomato/ tamatar
• 4 tbsp mustard oil
• 1/2 teaspoon Fenugreek seeds / methi dana
• 1 onion
• 1 teaspoon Cumin seeds/ zeera
• 1/2 teaspoon Black Pepper/ kalimirch
• 1 Cardamom brown/ badi elaichi
• 2 Cardamom green/ choti elaichi
• 1 teaspoon ginger garlic paste
• 1 teaspoon red chilly powder (lal mirch)
• 1/2 teaspoon turmeric powder (haldi)
• Salt to taste
• 1/4 teaspoon Fenugreek leaves/ kasoori methi
• coriander leaves for garnish

INSTRUCTIONS

1. Peel off the skin of potato and parwal. Cut the potato into cubes. Remove the seeds from the parwal and cut it in lengthwise or cubes. Wash the vegetables well. Heat the wok with 2 tbsp oil and add potato and parwal in the wok. Then add chopped tomatoes.
2. Cook it on a medium flame for 8-10 minutes till the vegetable is well fried and turning light golden in the color. Switch off the flame. Take the diced onion, cumin seeds, cardamom brown, cardamom green, black pepper, ginger garlic paste in a grinder and grind it to make the fine paste.
3. Add red chilly powder and turmeric powder in the grinder and grind it for few more seconds.
4. Heat the pressure cooker with oil.
5. Temper with fenugreek seeds, when it’s turning light golden in the color add ground paste in the cooker.
6. Add salt, cook the spices on a medium flame till oil shows separately.
7. Add fried vegetables and 1 cup water in the pressure cooker.
8. Mix it well, add fenugreek leaves. Close the lid of the pressure cooker, pressure cook it on a high flame for one whistle, then keep the flame low and cook for 4-5 minutes.
9. Switch off the flame, let the pressure settles down, garnish with chopped coriander leaves. Delicious Aloo Parwal Curry is ready to serve, Serve hot with chapatti and rice.

Recipe Link: https://www.hungryforever.com/recipe/aloo-parwal-curry-recipe/

Corn Cutlet Recipe | HungryForever

Corn cutlet is a slice of meat coated in bread, they are a snack time favorite in every variation.This toasted corn version is as delicious as they are filling. All you need is some veggies and a pan of oil. Get ready for some mind blowing cutlets!

INGREDIENTS

• 2 medium potatoes
• ¾ cup Sweet Corn
• 1 green chili
• 2 tbsp chopped coriander leaves
• ½ tsp red chili powder
• ½-¾ tsp garam masala or any spice powder
• ½ tsp Ginger paste
• Salt to taste
• ¼ tsp chaat masala optional
• ¼ cup bread crumbs or powdered rice/poha
• 2 tbsp Oil

INSTRUCTIONS

1. Boil potatoes until just done.
2. Mash it well and add the rest of the ingredients except oil.
3. Knead well to bind the dough. Moisten up with a little water if the dough dries up. You can also blend half of the mixture in a blender and mix with the rest.
4. Make 8 balls and flatten them.
5. Heat a pan with oil and toast them on both sides until golden.

Recipe Link: https://www.hungryforever.com/recipe/corn-cutlet-recipe/

Pavakkai Pitlai Recipe | HungryForever

Pavakkai pitlai also known as pavakkai sambar is a spicy south Indian ... A delicious and healthy bitter gourd recipe is most popular in Kerala. 

INGREDIENTS

• 2 medium Bitter gourd
• 1/2 cup toor dal
• a few curry leaves
• 1 Small lemon size tamarind
• Salt to taste

For Grinding

• 1/2 cup Grated coconut
• 8 Red chillies
• 3 tsp coriander seeds
• 2 tsp urad dal
• 2 tsp channa dal
• 1/4 tsp pepper
• 2 tsp Oil

For Seasoning

• 1 tsp Oil
• 1 tsp Mustard seeds

INSTRUCTIONS

1. In a bowl, add water and soak the tamarind.
2. Extract the juice of the tamarind.
3. In a pressure cooker, add the toor dal with water and cook it for about 1 or 2 whistles.
4. Once they are cooked, smash and keep aside,
5. In a pan, add oil.
6. Once the oil is heated, add red chillies, coriander seeds, urad dal, channa dal and pepper and saute until they turn golden brown
7. Now take this mixture, add to blender and blend.
8. In a pan, add grated coconut, curry leaves, hing and fry till it turns golden red in color. Once the mixture cools, put in blender and blend.
9. Now, in a pan add some oil and then add the finely chopped bitter gourd.
10. Shallow fry the bitter gourd on medium flame. Keep aside
11. Now in a pan, add some oil.
12. Once the oil is heated, add mustard seeds. Once the splutter, add curry leaves and saute for about 2 seconds.
13. Now add the tamarind water and salt to taste and allow it to boil for 5 minutes. Now, add the fried bitter gourd.
14. Add the mashed dal and grounded pastes and saute.
15. When the gravy begins to boil, switch off the flame.

Recipe Link: https://www.hungryforever.com/recipe/pavakkai-pitlai-recipe/