Allam Pachadi ( Ginger Chutney )

Allam Pachadi or ginger pickle is a mix of spicy, sweet and sour flavours. It is made with ginger, chillies, tamarind and jaggery. Goes best with dosas or idlis. 

Ingredients:

• Chopped Ginger - 1/2 cup
• Cumin Seeds - 1 tsp
• Red Whole Chillies - 4-5
• Tamarind Pulp- 1 tbsp
• Jaggery ( Grated ) - 1 tbsp
• Salt - to taste 
• Methi Seeds - 1/4 tsp
• Water - as needed for grinding

For Tempering : 

• Oil - 2 tbsp
• Mustard Seeds - 1tsp
• Curry Leaves - 1 spring
• Hing - a pinch

Directions: 

• In a pan, heat 1 tsp oil and add cumin seeds, methi seeds and let them splutter.
• Add chopped ginger, red chillies. Fry for just a couple of minutes. No need to totally cook the ginger.
• Let this cool a bit, then add this mixture in the grinder, also add tamarind, jaggery and salt in the grinder.

• Grind it with little water to a smooth paste. Adjust salt. Take it out in a bowl.
• For tempering heat oil , splutter mustard seeds, curry leaves and a little hing and pour it over the chutney. Give it a good mix.

Serve it with dosa or idli or upma or even plain rice.

Namkeen Mathri

Mathris , The Indian Salted Crackers . I love having them as my afternoon snack along with a hot cup of chai.

Ingredients:

• All Purpose flour ( maida) - 2 cups
• Sooji ( Semolina ) - 1/2 cup
• Salt - 1 tsp
• Carom Seeds ( Ajwain ) - 1/2 tsp
• Oil - 2-3 tbsp
• Lukewarm Water - as needed to knead a firm dough, say 3/4 cup
• Oil - to deep fry

Directions: 

• In a mixing bowl , mix all the ingredients and knead it into a firm dough with very little water at a time. Do not make the dough too soft. Cover and set aside for about 15 minutes. 
• Divide the dough into approx 40-45 small balls. 
• Roll each ball into approx 1 and a half inch circles.
• Prick each mathri with a fork all over so that they do not puff while frying.

• Get the oil for deep frying ready. Keep it on medium heat.
• Deep fry 5-6 mathris at a time on medium heat, flipping them in between, till they turn golden brown from both the sides. 
• Remove on a kitchen napkin. They would turn crispier on cooling.
• They can be stored in an air tight container for a month or so. 

This is great with tea. Also, this can be had with some spicy pickle or green chutney or ketchup.

Crispier Pakoras

Pakoras will be crispier if a pinch of baking soda or a little corn flour is added to the gram flour (besan) while preparing the batter.

Paneer paratha

Ingredients:

For Dough: 

• Whole Wheat Flour - 1 cup
• All Purpose Flour - 1/2 cup
• Salt - 1/2 tsp
• Oil - 1 tsp
• Water - as needed to knead the dough 

For Filling: 

• Shredded Paneer - 1 cup
• Salt - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Shredded Ginger - 1 tsp
• Minced Green Chillies - 1 tsp
• Minced Cilantro - 2 tbsp
• Firm Curd - 1 tbsp

Directions: 

• In a mixing bowl, mix all the ingredients for dough and knead to make a soft dough. 
• Cover and keep aside, let it rest for about 10-15 minutes.
• In another mixing bowl, mix all the ingredients of the filling. 

• Make lemon sized balls of the dough and divide the paneer mix into same number of portions as the number of balls.
• Roll the dough ball into 3-inch diameter circles. Place one portion of paneer mix in the center. Seal by pulling the edges of the rolled dough together to make a ball. Make similar balls with the remaining dough and paneer mix. Keep aside.
• Now, heat the tawa or the skillet on medium-high .
• Take one ball and roll it into dry aata ( wheat flour ) so that the ball is coated from all the sides. 
• Start rolling it slowly into a 6-inch diameter circle. sprinkle some dry aata while rolling so that it does not stick to the rolling pin. 
• Place the paratha over the hot skillet. Let it cook for about half a minute and flip it over. You will find small brown dots on the surface.
• After about 15-20 seconds sprinkle a few drops of ghee or oil on the surface and flip it over again. Sprinkle few drops of ghee or oil on this side as well.
• Gently press the paratha all over with the help of a spatula. 
• Take the paratha off the tawa when both the sides turn golden brown.
• Serve them hot with your favourite raita  and aachar .