Baked Cherry tomatoes

Ingredients:


Cherry tomatoes - 10 pcs
Olive oil - 1 tsp
Salt - as per taste
Dried Oregano - 1/2 tsp
Black Pepper Powder - as per taste
Basil - for garnish
Shredded Mozzarella Cheese - 1/4 cup
Citron pepper - 1/2 tsp

Procedure:


1. Heat the oven to 200 C.
2. Meanwhile in a small bowl take washed and halved cherry tomatoes, olive oil, salt , citron pepper, black pepper powder and dried oregano. Mix them all well.
3. Arrange the halved tomatoes with skin side down on a oven tray and bake them for about 10 min.
4. Take out the try and top the tomatoes with shredded cheese and put back into the oven till the cheese just melts and changes the color.
5. Garnish with fresh basil leaves and serve hot.

Indian style Baby potatoes

Ingredients:

Baby potatoes - 250 gr or 8 pcs
Cherry tomatoes - 1 or 2
Mustard seeds - 1 tsp
Chaat Masal - 1 tsp
Chilli powder - 1/2 tsp
Oil - 1 tbsp
Cilantro - handful
Salt - as per taste

Procedure:


1. Boil baby potatoes until they just become tender.
2. In a frying pan add the oil, once it is hot enough add mustard seeds, once they start to splutter add the boiled potatoes.
3. Fry till the potatoes skin changes the color and then add cherry tomatoes and continue frying for another 5 min.
4. Add the salt, chaat masala and chilli powder to the pan and mix it well.
5. Turn off the stove and garnish with cilantro. Serve hot.

Roasted Red Capsicum Chutney

Ingredients:

Red Capsicum - 1

Green Chillies - 3

Chana dal - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1 tbsp

Dried Red Chillies - 2 (broken)

Asafoetida - 1/2 tsp

Salt - as per taste

Oil - 1 tbsp

Lemon juice - 1 and half tsp

Cilantro - hand ful

Procedure:

1. Roast the capsicum on the stove all around, so that it is well cooked. Remove the dark skin on the top once it is done.

2. In a small pan add oil, once it is hot enough add mustard seeds, once they start to splutter add chana dal and urad dal. Fry them till they change the color.

3. Add the green chillies and red chillies and fry for a minute or so.

4. Add the asafoetida and take it off the stove. 

5. Grind the tempering and the roasted capsicum along with salt. Add the lemon juice and mix it again.

6. Garnish with cilantro and serve.

Onion Dosa

Ingredients:

Urad dal - 2 cups

Rice - 1 cup

Fenugreek seeds - 1 tsp

Salt - as per taste

Onion - as required ( finely diced)

Cumin seeds - as required

Green Chillies - as required (finely chopped)

Oil - as required

Procedure:

1. Soak urad dal along with fenugreek seeds with enough quantity of water over night. Also soak Rice with enough water at the same time.

2. The next day grind the soaked urad dal, fenugreek seeds and rice in a blender into a smooth batter, adding little amounts of water at a time.

3. Let the mixture stand in a warm place (inside the oven) for about 4 to 6 hrs.

4. Now add the salt to the mixture and stir to mix well.

5. Put a tawa (flat pan ) on stove, once it is hot enough pour the batter onto it and make it into a circle. 

6. Sprinkle onions, chillies and cumin seeds.  Also sprinkle oil around the dosa.

7. Once the color of the dosa changes remove from the tawa and serve hot with Coconut chutney or Karappodi.