Moong Dal Chilla with Paneer

Chilla is very similar to dosa, but made with yellow split moong dal and does not require long fermentation .The dal can be with skin or without.I prefer to use the one with the skin on as it is more nutritive. The dal is soaked for 2-3 hrs then ground into a batter. It can be served on its own with a chutney or with a stuffing of paneer , potatoes or peas.
If you prefer the chilla to be crispier, then a handful of rice can be added to dal at the time of soaking. I sometimes add brown rice too.
Good for breakfast or snack and add a yogurt and its a meal.

Ingredients
For the chilla
Moong dal, washed and soaked 1 cup
Green chilli 1
Ginger ,peeled 1/2 inch piece
Coriander 1 stalk
Cumin seeds 1/2 tsp
Asfoetida (hing pd) 2 pinches
Salt to taste
Oil 2 tblsp

For the paneer filling
Paneer, mashed 1/2 cup
Onion, peeled and chopped 1 small
Tomato, chopped 1/2
Green chilli,chopped 1/2
Coriander,chopped 1 stalk
Tumeric (haldi) pd 2-3 pinches
Salt to taste
Oil 1 tsp

Strain the dal . Grind all the ingredients of chilla together except the oil. Try to grind with little water. Keep aside.

Prepare the filling. Heat oil in a small pan, fry the onions, tomato and chilli for a minute or two. Add the haldi, fry for a few seconds,then add the mashed paneer and salt.Mix well. Taste the paneer and adjust the seasonings. If you are using frozen paneer ,then at this stage it becomes a bit dry, so add a few tblsp of milk to it. Keep aside.

Heat a dosa griddle (tawa). Once hot, put a drop of oil on it and smear it with an onion cut in half. This prevents the batter from sticking too much. Reduce the heat when you are ready to spread the batter. Check the batter if its too thick, add some water. It should be of pouring consistancy. Take a ladleful of batter and pour it on tawa, spread outwards gently in a circular motion, thinning out the chilla. Add a few drops of oil around the chilla, flip it once the sides are turning brown. Cook for a minute. Flip once again and spread a tblsp of the filling on half of the chilla, fold in half. Serve hot.

Note- I always make a very small chilla first. To taste the seasoning and prepare the tawa.

Fresh Chilli and Garlic Chutney

This is a condiment I always make and keep. Goes with everything and anything.As a sauce with spring rolls,wantons or cheese toasts. With stuffed rotis too.
It also is a better alternative to achars,which are very high in salt and oil content.
I generally use fresh,red chillies.They are not extremely hot,also I discard half the seeds,so there is still some heat in it.
Keeps in the fridge for 2-3 weeks.






Ingredients

Fresh red chillies 15 pieces( cut in half and some seeds removed)
Garlic cloves,peeled 3
Vinegar 2 tblsp
Sugar 11/2 tsp
Salt 1/4 tsp or to taste

Grind all the ingredients together. Taste and check the seasonings and adjust to your taste.

The Salsa turned out a little hot.But we all enjoyed it thoroughly.

Saturday night starters

Salsa and chips

This is an all time favourite snack for our family and friends for laid back evenings. I have adapted and changed the dip over time,fine tuning it to suit our taste.

You will need:
Pasta Sauce 2 cups
Onions,finely chopped 1medium
Spring onions,chopped small 2 stalks
Red Pepper,chopped small 1/2
Green pepper,chopped 1/2
Coriander,chopped fine 2 tblsp
Garlic, chopped fine 2 cloves
Green chilli,chopped fine * 1/2
Black olives,pitted,cut in thin circles 15 pieces
Green Olives,pitted,cut in thin circles 7 pieces
Olive oil 3 tblsp
Lemon juice 2-3 tsp
Salt to taste

To start, get any bottled pasta sauce. Do taste it,as every brand is different and you will adjust the seasonings according to your taste.
Take a large mixing bowl.Put the pasta sauce,add all the chopped ingredients.Season with salt and lemon juice,mix and loosen it with good olive oil. Taste it.Keep this is the fridge for 2-3 hrs. The flavours with strengten and mingle,also the garlic will get sharper.Do keep it at room temp. for at least 30 mins before serving.Taste it once before serving as it might need adjusting.
Serve in a bowl surrounded by tortilla chips.Dip and enjoy.

* Choose the chilli according to the desired heat.The small ones will be hotter. For kids I generally use a mix of chilli padi(small chilli)and big green chilli.
Note: Cutting the olives in circles is more appealing.