Ingredients:
• ¼ cup Low-Fat Buttermilk
• 1 oz Blue Cheese (crumbled)
• 3 tbsp Chives (chopped, plus more for garnishing)
• ½ tsp Worcestershire Sauce
• 3 dashes of Hot Pepper Sauce (such as Tabasco)
• ¼ tsp Black Pepper (freshly ground)
• ½ pound Celery Root (peeled and cut into matchsticks)
• 3 tbsp fresh Lemon Juice
• 2 Apples
How to make Apple and Celery Root Salad:
• Take a large bowl and combine together buttermilk, blue cheese, chives, Worcestershire sauce, hot pepper sauce and black pepper.
• Toss the celery root in the buttermilk dressing. Allow it to stand for 15 minutes.
• Place lemon juice in a bowl.
• Trim the tops and bottoms of the apples.
• Slice the apples crosswise, removing the seeds.
• Core the apples with a round cookie cutter or pairing knife.
• Mix the apples with the lemon juice.
• Take 4 serving plates and alternately layer apple and then celery root mixture.
• Garnish with reserved chives and serve.
Ingredients: • 100 g Kabuli Channa (White Gram)• 250 g Tomato• Turmeric Powder (pinch)• Asafetida (a pinch)• Tamarind Paste (little)• 1 cup Coconut (grated)• 7 red Chilies• 2 tsp Coriander Seeds• 2 tsp Bengal Gram Dal• Salt to taste• For Seasoning:• 1 tsp Mustard Seeds• 1 tsp Oil• Curry Leaves (few)• Coriander Leaves (garnishing)
How to make Tomato Pitla Gravy:
• Soak Kabuli channa overnight in water.• Heat a 1 tsp of oil; add coriander seeds, red chilies, and Bengal gram dal. Fry them till they turn golden brown.• Deep fry grated coconut separately.• Grind the fried ingredients to make a smooth paste.• Chop tomatoes finely. Take a pan add tomatoes; add water, turmeric powder, tamarind paste, asafetida, and salt.• Cook them on medium heat for 5 minutes.• Mix the ground paste to tomatoes and cook them for 7 minutes, stirring occasionally.• Boil the Kabuli channa and keep ready. Mix the cooked channa to the gravy and cook it for 5 more minutes. For Seasoning:• Heat 1 tsp of oil. Add mustard seeds, curry leaves and allow it to splutter.• Add this seasoning to the gravy.• Garnish it with coriander leaves.
Suggestions:Serve with pooris, dosas, and parathas.
Ingredients:
• 900 g Tomatoes• 225 g Carrots• 2 Onions• 4 to 5 Garlic Cloves (optional)• 1 tbsp Butter• 5 tbsp Grated Fresh Coconut• 2 cups White Sauce• 3 cups Water• Salt (to taste)• Pepper (to taste)• Bread Croutons (to serve)How to make Tomato Coconut Shorba:
• Wash tomatoes and cut them into big pieces. Take carrots and grate them.• Chop onions into small pieces and crush garlic.• Take a saucepan, put oil in it and let it melt.• Add onions to the pan, along with garlic, and fry for 2 minutes.• Now add tomatoes, carrots, 3 cups of water and grated coconut. Keep on boiling it, till it is cooked.• Using the hand blender, blend the mixture and strain the soup. Add salt and boil for 10-15 minutes.• Add the white sauce and pepper and mix well.• Serve hot with bread croutons.
Ingredients: • 2 Cups split urad dal• 1 Cup sugar• 1 Cup ghee
How to make Sunnundalu:
• Roast urad dal in a pan until light brown.• Powder the urad dal till very fine.• Powder the sugar.• Mix them properly and make round balls using sufficient amount of ghee.
