Dahi Puri Chaat

     My addiction towards north Indian dishes is very big. When it comes to chaat items, OMG ! without any second thought, will happily have it any time without getting bored. With that craziness, recently tried Dahi puri chaat with a little twist, yes, i replaced mashed potato with mashed avocado.

ALL YOU NEED:

Puri	10 Nos.
Red Chilly powder	To garnish
Tamarind Chutney	1/4 cup
Mashed Avocado	1 Nos.
Green Chutney	To garnish
Coriander leaf	To garnish
Chaat Masala	To garnish
Cumin Powder	To garnish
Nylon Sec	1/2 cup
Sugar	1 spoon
Curd	1 cup

Pre-requisite:
     Fill all the puris with 1/2 a spoon of mashed avocado. Beat the curd with sugar, not too watery or too thick. Let the both sit for a while.

METHOD:
     Take a wide plate, line-up or arrange all the avocado stuffed puris. Pour sugar mixed curd on top of lined-up puris. Pour tamarind syrup all over the puris and then some green chutney, chaat masala, red chilly powder, nylon sev and finally with coriander leaf. Serve immediately just to get the crunchy feel.

- Sangeetha Nambi

Thinai / Foxtail Millet Koozh

     Another add on to my millets food. Yes, its summer here so thought to prepare some simple but delicious breakfast for my lazy sunday morning. There comes this Foxtail Millet / Thinai Koozh. This was first try. Hope you will like it. Click HERE for more Millets recipe.

ALL YOU NEED:

Thinai / Foxtail Millet Koozh	1 cup
Chopped Onion	1 No.
Water	5 cups
Salt	To Taste
Curd	1 cup

METHOD:
     Soak Foxtail Millet in water for 4 hours. After 4 hours, drain the water add 4 cups of water (4:1) and hald spoon of salt. Pressure cook it for a whistle and 7 minutes in simmer. Once the pressure gets released, let it cool down. Make the curd as buttermilk and add it to the millet. Add chopped onion and adjust with water (remaining 1 cup or as required) and salt. Make sure the consistency is neither solid nor watery. Enjoy with pickle and green chilly.

- Sangeetha Nambi