Ingredients:

Channa Dhal – 1 cup

Red chilli – 3/4 cup

Dry coconut – 1/2 cup

Curry leaves – hand full

Salt – as required

Oil – to fry

Method:

1. Take a pan, add 2 tsp oil and fry channa dhal, chilli, dry coconut and curry leaves.

2. Allow them to turn golden brown.

3. Turn off the stove and allow them to cool and grind them with out adding water.

4. Do not grind to very fine powder.

5. Store it in a air tight container for maximum 2 weeks.

It can be added to all side dish or curries. This gives a nice flavour and aroma of coconut and fried channa.

Ingredients:

Oats – 1 cup
Urad dhal – 1 cup
Ginger – a small piece
Green chilli – 2
Salt – as required

Method:

1. Soak the urad dhal for 1 hour and grind it to fine paste along with ginger and green chilli.
2. Soak the oats for 10 mins, mix it along with grinded urad paste and add salt  and allow it to ferment for 5-6 hrs.
3. Spicy oats idli batter is ready to be cooked into idlies.

Ingredients:

Chopped plantain stem – 1 cup
Fresh curd – 1 cup
Salt – to taste
Chopped green chilli – 1/2 tsp
Corriander leaves – to garnish

Method:

1. Take a bowl,  add the plantain stem, curd, salt and green chilli and stir well.
2. Now garnish with corriander leaves and serve immediately.

Ingredients:

Cauliflower – 2 cups
Peas – 3/4 cup
Chopped onion – 2
Ginger garlic paste – 1/2 tsp
Chilli powder – 1 tsp
Garam masala powder – 1/4 tsp
Oil – 2 tsp
Mustard – 1 tsp
Turmeric Powder – a pinch
Salt – to taste
Water – as required

Method:

1. Clean the cauliflower and remove worms soaking them in hot water.
2. Take a tawa, add oil and mustard.
3. Now add chopped onion, ginger garlic paste, peas and fry for few mins.
4. Add the cauliflower and mix well. Allow it to cook for few mins by sprinking water twice or thrice.
5. Now add garam masala powder, chilli powder, turmeric powder and salt.

6. Allow it to cook well. Make sure the peas are well cooked and then turn off the stove.

Garnish with corriander leaves and serve with chappathi and roties.

Ingredients:

Potato and brinjal sliced -2 cups(as sliced for finger chips)
Onion- 1 cup finely chopped
Tomato-1/2 cup
Garlic-5 pods
Chilli powder-1 tsp
Corriander seed powder-1/2 tsp
Salt-to raste
Oil-3 tsp
Mustard-1/2 tsp
Turmeric-a pinch
Water – to cook the vegetables

Method:

1.  Take a pan add oil and mustard.
2.  After mustard pops add onion, garlic and tomato. Fry them until onion becomes pink.
3.  Now add washed and sliced potato and brinjal.
4.  Add turmeric, corriander seed powder,  chilli powder and salt.
5. Sprinkle water and allow the vegetables to cook well.

Delicious potato brinjal curry is ready to be served.