A simple dessert Caramel Custard for potluck and parties of a small crowd. We suddenly decided to prepare something for one of our friend’s B’day party and with the ingredients what ever I had at my house I prepared very easily.
Sides
Thayir Pachadi / Raita For Biryani
A typical method of raitha preparation with Carrot at my place. Raitha will be served pretty much with many variety rices,. Sometime they will be served with chapathi and parota as well.
Pav Bhaji Masala
A perfect evening time snack, well some people have it for breakfast or dinner also. This is very easy to prepare, not of much ingredients and yet nothing can beat it’s taste. This one required Pav Bhaji masala which is available in any Indian stores, without that you cannot get the restaurant taste.
Carrot Halwa with Milk
Who doesn’t like carrot halwa. I prefer cooking it in milk, ghee. It tastes heavenly and rich.
Onion Chutney for Idli / Vengaya Chutney
Spicy onion and red chili chutney. Tastes good with any sort of dosa or idili. Can be prepared and refrigerated for 2-4 days.
Coconut Chutney / Thengai Chutney (For Idli / Dosai / Pongal)
An usual basic cocconut chutney accompanied with dosa, idilli, pongal, upma etc. It’s almost made every day I should say.
If you live in a place where you can only get frozen coconut, add some medium hot water while grinding, it turns out much closer to the one made from fresh.
Coconut Chutney / Thengai Chutney (For Idli / Dosai / Pongal)
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- Coconut – 4 tbsp
- Green Chili – 3
- Curry Leaves – 2 Strand
- Roasted Channa dhal – 3 tbsp
- Oil – little
- Mustard – little
- Split Urad Dhal – 1 tsp
- Channa Dhal – 1 tsp
- water – 1/4 cup
Instructions
COOKING:
- Add Coconut, Roasted Channa dhal, Green Chili , Garlic, a strand of Curry Leaves,Coriander Leaves in a Mixer Grinder and add water little by little and grind it to a thick paste. Add salt at the end and blend it for a sec. Pour this ground paste to a bowl.
- In a small pan take oil, when the oil is hot add mustard, Split Urad Dhal, Channa Dhal. When the mustard splutters, add an another strand of Curry Leaves. Mix this into the ground mix. Add water based on how watery you want.
TIPS
- Add Ginger – 1 inch or Garlic – 1 or 2 pods based on how strong upi like the smell or Coriander Leaves – 2 tbsp to make variations.
- Adding more curry leaves enhances the taste.
- Use fresh grated coconut for best taste like hotel.
- Dry red chili can also be substituted if you are allergic to Green chili.
(*) This goes good with upma, rava dosa, uthapam, ven pongal, plain dosa and idili.