Coconut-Hing chutney

Ingredients:
Grated coconut     : 1 cup
hing/asafoetida     : 1/4 tspn + 1/8 tspn
green chilli            : 4 medium spicy
salt to taste


for tempering:
oil                    :1 tbspn + 1 tbspn
mustard seeds : 1 tspn
curry leaves    : few
channa dal      : 1/2 tspn
urad dal          : 1/2 tspn
red chilly        : 1(optional)


Method:

• fry green chilly and 1/4th tspn hing in 1tbspn of oil and blend it along with freshly grated coconut and salt.
• give tempering in the small skillet.
• in about 1 tbspn oil add mustard seeds, add channa n urad dal ,then on low heat add curry leaves and 1/8th tspn hing.
• stir and turn off the gas.
• Pour this over the chutney . Serve with dosa and idli.

Note:

• Prepare the tempering just before serving

Recipe Shared by: Sumangala Kasbekar

Grilled Mushrooms

Crispy Rava fritters

Ingredients:
Bombay rava  :  1 cup
water              : 2 1/2 cup
salt                 : 2 tspn
food colour     : just a pinch (optional) (mine was too much by mistake)

Method:

• Keep the water to boil. Add salt and colour into it.
• Add rava into the boiling water with continuous stirring so that no lumps are formed
• cover with a lid and cook for few more mins till the rava is cooked completely
• Turn off heat. leave it for 5-10 mins
• after cooled, put some batter into chakli mould and den directly press it on a plastic sheep
• Make sure to dry completely in proper 3 sunlight
• store it in a  dry air tight container
• just before having, deep fry in hot oil. Enjoy the crispy rava fritters