A Chef's Melody

  Ingredients - To grind - 2 inch Cinnamon  3 loves 3 Green Cardamom  1 piece mace 1/4 tsp Stone flower 5 Green chilies 2 inch  Ginger  12 Garlic  15 Shallots Tempering - Oil - 1/4 cup Ghee - 2 tbsp Sliced onions - 1/2 cup Raw jackfruit cubes - 1 cup curd - 1/2 cup Coriander - 1/4 cup Mint - 1/4 cup Jeeraga samba rice/sona masoori rice - 1 cup Water - 2 cups Salt to taste Method - ·  Cut the Raw Jackfruit into cubes and put it in a bowl of water or it will start to decolorise immediately. ·  Pat dry it and deep fry till golden. ·  For the masala, first grind the whole spices and then add the rest of the elements and grind to a coarse paste. ·  In a kadai add oil, ghee, sliced onions and sauté for couple of mins. ·  Then add the ground paste and cook till the raw smell disappears. ·  Then add the deep fried Jackfruit, let this cook for sometime. ·  Now add curd, coriander, mint, salt to taste. Let this cook for couple of mi...

 Ingredients 1 cup idli batter 1/3 cup besan 2 tbsp sooji 2tsp sugar 1tsp oil 1tsp turmeric 1 sachet blue eno  salt for tempering: 1tbsp oil 1tsp mustard seeds 2tsp sesame seeds 1/4 tsp hing 1 green chilli,slit 10 curry leaves 2tbsp sugar 1 cup water Process: Mix all ingredients -idli batter, sooji, besan, salt, turmeric, sugar, and  oil to a smooth paste. Once the steamer is ready,grease the dhokla plate and add eno and lemon juice to the batter and mix well. Pour the batter in the greased plate and steam for 15 mins. Check if done by inserting a toothpick in the center of the dhokla.If done the toothpick will come out clean. Set aside to cool for 5 mins. For tempering: Heat oil in a kadhai. When hot add mustard seeds,hing,sesame seeds and green chilli. Turn the heat to low and add water, sugar and salt. Bring this mixture to a rolling boil and then pour this mixture on the dhokla evenly.Let it absorb the flavor for 10 mins. Serve warm with mint chutney.

  What do you need 1.5 cups quinoa,washed well 1 spring curry leaves 3 green chilies,slit 3 tbsp peanuts 1 tsp mustard seeds 2 tbsp urad dal 1 tsp chana dal 4-6 tbsp lemon juice 3/4 tsp turmeric powder 1/2 tsp hing salt oil 3 3/4 cups water What to do Press saute mode on instant pot and wait for a min. Add 1 tsp oil, when hot add mustard seeds when the seeds pop add urad dal,chana dal,hing,green chilies and curry leaves and saute for 30 secs. Add the peanuts and saute until they turn light brown. Add the quinoa,salt,turmeric and saute for a min. Now add the water and lemon juice.Check for salt. Turn off saute mode. With venting knob in Venting Position, close the lid, then turn venting knob to Sealing Position. Pressure cook for 4 mins then Natural Release for 20 minutes  . After natural releasing, turn the Venting Knob to the Venting position to release the remaining pressure. Open the lid carefully. Serve warm.

What do you need: 1 cup jowar flour 1/2 cup fine sooji/rava 1/2 cup curd/plain yogurt 1 tsp sugar (optional) 1/2 baking soda salt oil/ghee What to do: In a blender, take jowar flour, sooji, curd, salt, sugar and use enough water to attain dosa batter consistency. Let the batter rest for an hour. When you are ready to make dosas, heat the dosa pan on medium heat. When hot sprinkle water to cool the pan. Wipe off with a towel. Add baking soda to the batter and mix well. Spread 2 ladleful of batter on the pan and spread evenly. Drizzle the oil/ghee on the edges and increase the heat to medium high. When you see the edges turning brown, gently release the edges from the pan with a spatula and place the dosa on a plate. Serve with chutney and sambar.