Thengai thuvaiyal

A thick coconut chutney without tempering. Every Indian house may have one version for this coconut chutney. This one is my mom's version and I do exactly like her.  I serve with idly, dosai as an alternative for my usual coconut chutney. Though a rare combo, I like it with chapati also.

Ingredients:
Fresh shredded coconut - 1/2 cup
Puffed channa dhal (pori kadalai / pottu kadalai)- 2 tbsp.
green chillies - 4.
garlic - 1 clove
cumin - 1/4 tsp
curry leaf - 1 sprig
tamarind - 1 inch bit.
sea salt- 1/2 tsp.


Method:
Put all the items given for grind in a small jar of the mixer. Grind without adding water. Then after a few pulses,  add few tsp water and grind the chutney in to a thick paste.
That's it. Flavorful coconut chutney is ready.

Serving suggestions:
This chutney tastes fresh. So make it in small batches.
It can be served as a side dish  for Dosa, Idly, kichidi, chapati etc.
A dollop of sesame oil over this chutney will make a perfect combo for idly.
Tastes very good with rasam rice and curd rice.
Instead of pori kadalai, we can use roasted groundnut too.

Blueberry pancake

I absolutely love pancake and always crave for a fluffy pancake drenched in maple syrup:) Sometimes I make myself one or two small pancakes whenever I need a little pampering:)  This one is a 'blueberry pancake with buttermilk and wheat flour' . Try with and without wheat and enjoy both versions.

The Tuesday before Lent days is called 'National pancake day'. Honoring the tradition, here is my most favorite blueberry pancake from my kitchen to you all!

Blueberry wheat pancake

Ingredients:
All purpose flour - 3/4 cup
whole wheat flour - 3/4 cup
egg - 2
salt - 1/2 tsp
baking soda - 3/4 tsp
baking powder - 1 1/2 tsp
sugar - 3 tsp
buttermilk - 2 cup
butter - 2 tbsp + 2 tsp
blueberry - 1/2 cup

Method:
Mix wheat flour, AP flour, baking soda, baking powder, sugar, salt by sifting and put in a mixing bowl.
Pour buttermilk, eggs, 2 tbsp molten butter and blueberries.
Mix slightly (don't mix too much). If needed add some milk. Let it sit for 5 minutes.
Heat a dosa tawa / griddle or frying pan.
Slightly rub butter.
Using a 1/4 cup measure pour small pancakes, let it get golden color, flip once and take out.
Likewise do for the remaining batter.
Blueberry wheat pancake is ready!

Serving suggestion:
Serve with  maple syrup or any pancake syrup.
Makes a breakfast / lunch / dinner. I love it any time:)

Note:
1 cup Buttermilk = 1 cup milk + 1/2 lemon juice
1 cup Buttermilk = 1/2 cup plain yogurt + 1/2 cup water
Makes 10 - 12 pancakes.
I have tried this without AP flour, but it comes out denser. So adding AP flour is better.
Pure AP flour pancakes tastes very delicious.
Prepare all the pancakes immediately to get the best results.
Pancakes can be kept frozen till use.
If trying to use leftover batter later, then keep refrigerated, add 1/2 tsp baking soda before pouring on pan.
Instead of the dry ingredients I have mentioned, we can just use self rising flour - 1 1/2 cup.