Ingredients:
- Toor dal(yellow pigeon peas) 2tsps
- Tomato 2 chopped
- Red chilli 1
- Grated coconut 2tsp
- Oil
- Pepper corn 8-10
- Coriander seeds 2tsp
- Fenugreek seeds 1/4tsp
- Asafoetida
- Cumin seeds 3tsp
- Mustard seeds 1tsp
- Curry leaves
- Coriander leaves
- Turmeric powder
- Garlic cloves 2-3
- Lemon sized Tamarind
- Salt
- Sugar as per taste
Preparation:
- Pressure cook toordal and tomato.
- Roast red chilli, coriander seeds, pepper corn, cumin seeds, fenugreek seeds, curry leaves, coconut and garlic cloves.
- Grind roasted ingredients, cooked toordal and tomoto with tamarind.
- Temper this with mustard seeds,cumin seeds,curry leaves, coriander leaves, asafoetida and turmeric powder. Add water, salt and sugar. Boil it for 5-10mins.
- Frozen/soaked Green peas
- Wheat flour 1bowl
- Oil
- Salt
Preparation:
- Grind the green peas.
- Take bowl add wheat flour, salt, oil, green peas paste and mix
it well.
- Make smooth dough and knead it well.
- Roll like chapatti then apply oil,then fold it like triangle shape then roll it again.
- Mean while heat the pan.
- Roast the chapatti on hot tava (both sides to be roasted).
- Apply oil (if required) while roasting.
- Serve this with any type of curry or raita.
Ingredients:
- Carrot 2
- Milk (optional) 1cup
- Grated coconut 1cup
- Cardamom 3
- Cloves 2
- Sugar 5-6tsps
- Cashew
- Raisin
- Pinch of salt
- Water 1bowl
Preparation:
- Slice the carrots and steam.
- Then take steamed carrots,coconut,cardamom,cloves and grind.
- Take a cooking vessel, add ground mixture,sugar and boil it for 10-15 minutes.
- Garnish this with roasted cashew and raisin.
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Ingredients:
- Jackfruit sheaths chopped 2cups
- Rice 1cup
- Salt
- Jaggery 1-2tsp
Preparation:
- Soak rice in water for about 5-6 hours. Wash soaked rice.
- Grind the soaked rice with the jackfruit sheaths into smooth paste.
- Add sufficient amount of water while grinding.
- Add salt and jaggery. Mix it well.
- Heat the tava, apply oil. Take a spoon full of batter and thinly spread.Cover it and cook it for a minute in medium flame.
- Serve with honey and coconut chutney.
Ingredients:
- Plantain(Raw banana) 1
- Tomato 1 chopped
- Onion 1 chopped
- Green chillies 1 chopped
- Oil 2-3 tsp
- Mustard seeds ½ tsp
- Cumin seeds ½ tsp
- Asafoetida /hing
- Turmeric pinch
- Curry leaves
- Curry powder 1tsp or Rasam powder 1tsp
- Salt
Preparation:
- Take Plantain and peel off and chop it and keep aside.
- Heat oil in a heavy bottomed pan, add mustard seeds, cumin seeds and asafoetida(wait for half
minute), then add green chilli,curry leaves and onion. Keep frying for a minute.
- Add tomato,curry powder and turmeric(wait for one more minute).
- Now add plantain, salt and water.
- Keep boiling it for another 10 to 15 minutes and the curry is done.
- This goes well with Chapatti.
