Mixed vegetable masala

•      Carrots – 2
• ·       Beans – 1/4 kg
• ·       Potato – 2 nos
• ·       Cauliflower – 1 Nos
• ·       Green peas  1 cup
• ·       Onion   2
• ·       Tomato  2
• ·       Garlic  4 cloves
• ·       Green chili  3-4
• ·       Cashew nuts  5-6
• ·       Coriander leaves  a handful
• ·       Yogurt  1 tbsp
• ·       Kasoori methi  2 pinches
• ·       Garam masala  1/2 tsp
• ·       Milk/Cream  1/2 cup
• ·       Salt  as needed
• ·       Oil   as needed 

Preparation 

• Chop the onions and tomato roughly. In a pan, add 1 tbsp of oil and add the onions, tomatoes , coriander leaves, green chilli and garlic and saute for a few minutes till it shrinks. now add Cashew nuts to this and let it rest.
• Grind the onion tomato mixture into a fine paste.
• In a pan add oil and add all veggoes and boil ... the add onion paste . Mix well and saute for few minutes in a low flame.
• Add garam masala and kasoori methi and Yoghurt
• Add the1/2 cup water to this to get a gravy consistency. Add salt. Let this boil for 5-7 minutes,till the veggies get the masala blended with the gravy.
• Add the cream/Milk
• Let this come to one boil.
• Switch off the flame.
• Mix veggie masala is ready to serve. 

* You can also add 1-2 spoons of coconut to the onion mixture.
* If no green chillies, You can use red chilli powder too.

IDLI IN BUENOS AIRES

IDLI RICE 4 CUPS  (Arroz tipo Largo fino)
URAD DAL 1 CUP  (Porotos alubia small)
RICE FLAKE |PREVIOUS DAYS RICE A FISTFUL
WATER AS NEEDED
SALT AS NEEDED

METHOD:

• Wash rice , urad dal and poha soak them in enough water for 4 hours. Even soaking overnight is also ok, but 4 hours is more than enough.
• After 4 hours drain the water and add the soaked rice, urad dal and poha into the wet grinder. Do not discard the water. You can use it for grinding.
• Grind this into a smooth batter adding water in regular intervals.
• Adding water is so important as this will help in bringing out soft idlis .
• Keep it in a container and allow it to ferment for 8 to 10 hours.
• The fermentation time depends on the outside temperature as if it is very hot you get it fermented soon, whereas in rainy season this will take extra 2 hours.
• Normally i soak for idli in the morning around 5 0 clock and grind at 9 pm.
• I allow it to sit overnight and make idlis for next day breakfast.

People living in Buenos Aires : 

• As we dont get the idli rice, We can use the Arroz tipo largo fino (Dry fry in tawa) donot let it go brown. It should become white. Do this step in low flame.

• Instead of urad dhall, We can use Porotos Alubia (small) This you should soak overnight* and grind it smooth.

* Any doubt : Contact me directly :-)

Green Chutney - For Chaats

Green Chutney - For Chaats/Sandwich

Ingredients 

• 1 cup coriander leaves
• ½ cup mint leaves / pudina
• 3 clove garlic and 3 inch ginger
• 2 tbsp roasted gram dal / Roasted peanut
• 3-4 green chilli (As per your spice)
• 1/2 tsp cumin powder / jeera powder
• 1 tsp chaat masala
• ½ tsp sugar
• ½ tsp salt
• pinch of hing / asafoetida
• water (as required)
• 1 tbsp lemon juice
• 1 Cup whisked curd ( If required)

Add all the above except lemon/Curd in a blender and grind.

Check salt, Then remove and add required lemon and Curd. 

* You can use the same chutney for sandwich without adding curd.