MONACO BISCUIT SNACK

INGREDIENTS

Monaco biscuit packet – 1

FOR THE FIRST TOPPING

Finely chopped onions – 2 tbsp

Finely chopped capsicum – 2 tbsp

Finely chopped tomatoes – 1 1/2 tsp [without seeds]

Finely chopped coriander leaves – 1/2 tsp

Chat masala – 3/4 tsp

Black pepper powder – 1/2 tsp

Salt to taste

Tomato ketchup for spreading

For the second topping

Britannia cheese spread cream cheese – 2 to 3 tbsp

Finely chopped coriander leaves – 1/2 tsp

Finely chopped onions – 1 tsp

Hot garlic sauce- 1 tsp

Finely chopped coriander leaves for garnishing

METHOD

For the frist topping

1. Take a bowl and add all the ingredients. Mix well and keep it aside. Check out the seasonings.
2. Just before serving, place monaco biscuits on a serving plate. Spread tomato ketchup evenly on monaco biscuit .
3. Top with 1 to 1 1/2 tsp of topping and add some ketchup on it . Serve immediately.

SECOND TOPPING

1. Take a bowl. Mix cheese spread, chopped coriander leaves, chopped onions and hot garlic sauce.
2. Top the biscuits with the prepared mix. Garnish with coriander leaves. Serve immediately.

NOTE

These toppings can be enjoyed on any biscuit of your choice.

SPINACH PULUSU [PALAKURA]

This recipe has been handed down to me by my mother in law.

INGREDIENTS

Toor dal – 1/2 cup [kandi pappu]

Spinach – 1 1/2 cups finely chopped

Onions – 2  cut into 4 pieces

Green chillies – 4  cut into two pieces

Tomatoes – 3 medium size cut into cubes

Water – 3 cups

Salt to taste

Turmeric powder – 1/4 tsp

Red chilli powder – 1/2 tsp

Lemon juice – 1 tbsp

TALIMPU

Ghee – 1 tsp

Oil – 1 tsp

Urad dal – 1 tsp

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Fenugreek seeds – 1 tsp

Crushed garlic – 4 pods

Broken red chilles – 6

Curry leaves – 2 springs

METHOD

• Clean the spinach leaves and chop it finely. Wash them 2 to 3 times and strain.
• Wash toor dal and keep it aside. Take a pressure cooker, add dal, spinach, green chillies, tomatoes and onions.
• Add 2  1/2 cups of water. Pressure cook for 5 to 6 whistles. Let it  cook until spinach and toor dal is completely soft.
• Allow it to release the pressure. Open the lid and add turmeric powder, salt and red chilli powder.
• Heat oil and ghee in a pan. Add urad dal and fry for 15 seconds. Add all the remaning talimpu ingredients one by one along with crushed garlic .
• Fry for 30 seconds. Put the cooked dal in it. Cover and cook for one minute.
• Remove cover. Adjust the consistecy of dal with remaning 1/2 cup of water and boil for 5 to 6 minutes.
• Add lemon juice and mix well. Adjust seasoning. Serve hot with boiled rice and potato chips.

SUGGESTIONS

You can use moong dal instead of toor dal with chukka koora.