Sorekai and Shavige Payasa / Sorekaya and Semiya Payasam / Bottle gourd Dessert

Ingredients:

Pealed and grated Sorekai / Bottle Gourd - 1/2cup
Shavige / Semiya - 1/2 cup
Cashew nut - 2tbs
Raisin - 1tbs
Almond slice - 1tbs (optional)
Milk - 1cup
Condense Milk - 2tbs
Sugar - 1/2 cup / Artificial sweetener - 2tbs
Saffron - few string(optional)
Ghee - 1tbs

Method:

Shallow fry Cashew nut, Raisin, Almond, Raisin with ghee separately and keep it aside.

Fry Shavige / Semiya and grated sorekai separately with little ghee for few min then combine both and add 1/2 cup water and cook for 5 to 10 min, Once Shavige / Semiya becomes soft add milk and sugar boil for few min.
Garnish with nuts and saffron.

Indian Vegetable Puff or Egg Puff

To make Puff I use Pepperfarm Pastry Puff sheets,  which is available in most of the grocery shops in USA.   Pepperfarm Pastry Puff sheets are available in frozen section.  Before using pastry sheets follow the direction to thaw the Pastry Puff sheets.  And for baking follow the direction on the package.

Mix Vegetable Puff:

Ingredients:
Chopped Beans - 1/2 cup
Chopped Carrot - 1/2 cup
Chopped Cauliflower- 1/2 cup
Peas - 1/2 cup
Chopped Onion - 1/4 cup
Ginger garlic paste - 1ts
Garam Masala - 1/2 tsp
Salt to taste

Seasoning:
Oil - 2tsp
Jeera /Cumin seeds - 1/2tsp

Method:

1. Prepare seasoning in a pan and add onion and ginger garlic paste.
2. When onion gets tender add all vegetable and cook until vegetables get tender.
3. Mix salt and garam masala and cook for a minute.
4. Place pastry sheet on a chopping board or plate and divide in to 9 pieces(I prefer making 9 pieces from a pastry sheets).
5. On each pastry sheet place 2sp of mix vegetable curry and fold it into half or can be folded into diagonally to make triangle shape.
6. while filling pastry sheets preheat oven to 400 degree
7. On a cookie sheet or on baking tray spray cooking oil and arrange curry filled pastry next to each other with 3inch gap. 
8. When oven is preheated bake pastry for 15 min and if needed turn around and bake it again for 15 to 20 min. 

Egg Puff:

Ingredients:
Egg - 4
Onion - 1
Ginger Garlic paste - 1/2tsp
Garam masala - 1/2 tsp

Seasoning:
Oil - 2tsp
Jeera /Cumin seeds - 1/2tsp

Method:

1. Boil egg for 10 to 15 minute or until it is completely cooked.  Peal egg skin and cut into 4 pieces. 
2. Prepare seasoning in a pan and add onion(Chop onion into length wise) and ginger garlic paste.
3. When onion gets tender add  salt and garam masala and cook for a minute.
4. Place pastry sheet on a chopping board or plate and divide in to 9 pieces(I prefer making 9 pieces from a pastry sheets).
5. On each pastry sheet place 2 to 3 string of onion masala and 1/4 piece of egg and fold it into half or can be folded into diagonally to make triangle shape.
6. while filling pastry sheets preheat oven to 400 degree
7. On a cookie sheet or on baking tray spray cooking oil and arrange curry filled pastry next to each other with 3inch gap. 
8. When oven is preheated bake pastry for 15 min and if needed turn around and bake it again for 15 to 20 min. 

Serve hot with Ketchup

Mint/Pudhina Tomato Chutney

Ingredients:

Fresh Mint/Pudhina leaves - 2cup

Chana dal - 2 tsp

Garlic - 1

Tomato - 2

Coconut grated -4tsp

Red chilli -2

Oil -1tsp

Jeera/ cumin seeds - 1/2tsp

Coriander leaves - 2tsp

Salt to taste

Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Urad dal - 1tsp

Method:

Heat 1tsps oil in a non-stick pan. Add the cumin and let them brown. Add Chana dal and allow it to turn red. Add the red chillis and saute for a 30 secs. Next add the chopped coriander and mint and saute further for 2 mts, add the chopped tomatoes and on medium flame saute till the rawness of tomato disappears and the water evaporates (approx 7-8 mts). Remove and cool.

Grind sauteed ingredients and salt, grind to a coarse paste adding a 3-4 tbsps of water. Remove onto a bowl.

Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the dry red chilli and curry leaves and fry for a few secs. Finally add the asafoetida and immediately add the seasoning to the ground Chutney, Serve with hot idlis or dosas.