ALOO PARATHA

INGREDIENTS :-


Potato - 2
Cumin seeds - 1 tsp
Onion - 1/4 cup
Coriander leaves - 1/4 cup
Salt to taste
Oil/ ghee
Green chilli - 1
Garam masala - 1/4 tsp
Amchoor - 1/4 tsp
Wheat flour - 1 cup
Water- 1/2 cup

METHOD :-


1. Mix the flour, a pinch of salt and water together to make a soft dough. If the dough is hard and little water.
2. Set the dough aside and cover it with damp cloth or tissue. Let the dough rest for at least 10 mins.
3. Boil, peel and smash the potatoes.
4. Mix potato, salt, green chilli, cumin seeds cilantro, garam masala and amchoor.
5. Roll the dough,place the potato balls in the center. Seal by pulling the edges of the rolled dough together and make paratas.
6. Heat the skillet on medium heat, and cook the paratas.


Serve with yogurt, pickle, tomato chutney or subzi.  

LENTIL PALYA

INGREDIENTS:-


Boiled lentils - 1 cup
Onion - 1/2 cup
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Red chillies - 2
Curry leaves - 4
Pinch of hing
Salt to taste
Oil - 1 tbsp 
Grated coconut - 2 tbsp
Cilantro - 1 tbsp


METHOD :-


1. Heat oil in a pan . Add mustard seeds, urad dal, red chilli, curry leaves and hing.
2. Add the chopped onions and fry for 3 mins.
3. Add the remaining cooked  lentils(from bassaaru) and salt.
4. Keep frying for another 5-10 mins.
5. Turn off stove and add finely chopped cilantro and grated coconut.

BASSAARU/ HURALI SAARU

INGREDIENTS :-


Lentils or Horse gram - 3/4 cup
Onion - 1 cup
Peppercorns - 3
Garlic pods - 4
Grated coconut - 2 tbsp
Mustard Seeds - 1/2tsp
Curry leaves - 4
A pinch of hing
Salt to taste
Oil - 1 tbsp
Tamrind marble size
Rasam powder - 1 tsp


METHOD :-


1. Pressure cook lentils or horse gram with salt.(one whistle on high).
2. Fry the onions for 2 min and grind onion, peppercorn, garlic(2), grated coconut, rasam powder and 3 tbsp cooked lentils or horse gram.
3. In a vessel heat oil, add mustard seeds, curry leaves, hing and garlic.
4. To that add the paste, lentil stock, tamrind water, saltand bring it to boil.


Serve with rice.

UPMA

INGREDIENTS :-


Sooji rava - 1 cup
Water - 2 cup
Peanuts - 1 tbsp
Ghee - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Green chili - 1
Curry leaves - 6
Cilantro- 1 tbsp
salt to taste
Grated coconut - 1 tbsp
Grated ginger - 1 tbsp


METHOD :-


1. Heat 1 tsp ghee in a pan, add sooji rava to it and roast it at medium-low heat until rava turns light brown. Set aside.
2. Heat the remaining  ghee in a pan and add mustard seeds, when it starts to sputter add urad dal, peanuts, curry leaves and green chilie

3. Add 2 cups of water, salt and ginger and let it boil.
4. Now add sooji rava to the boiling water and keep mixing until the mixture is uniform.

5. Cover and let rava cook for about 2 minutes.
6. Finally add grated coconut and cilantro, mix well and turn off heat.

RED COCONUT CHUTNEY

INGREDIENTS :-


Grated Coconut - 1 cup
Onion - 2 tbsp
Garlic - 1 pod
Tamrind (small size like a marble)
Salt to taste
Red Chilli - 1
Mustard Seeds - 1/4 tsp
Urad dal- 1/4tsp
Curry leaves - 4/5
Oil - 1 tsp
Red chilli - 1


METHOD :-


1. Dry roast one red chilli and garlic.
2. Grind grated coconut, red chilli, garlic, tamrind, onion, salt with little water to a fine paste.
3. For seasoning, heat oil in a pan, add mustard seed, when it starts popping add urad dal, red chilli and curry leaves.


Serve with dosa, idlli, neer dosa.

YETI MANDE GHASSI (PRAWNS CURRY)

INGREDIENTS :-


Prawns - 40
Onions - 11/2cup
Tomatoes - 1 cup
Coriander seeds- 2 tbsp
Cumin seeds - 1/4 tsp
Peppercorns - 5
Fenugreek seeds - 1/4 tsp
Turmeric powder - 1 tsp
Tamarind (little bigger than marble)
Garlic - 5
Ginger - 1/2inch
Coconut - 1 cup
Red chilli - 15
Salt to taste
Oil  2tbsp

METHOD :-


1. Dry roast red chillies, coriander seeds,cumin seeds, peppercorn, methi seed, giner and garlic seperately.
2. Grind coconut,red chillies,coriander seeds, cumin seeds,peppercorn,methi seeds,tamarind,garlic,ginger, turmeric powder and little water into a very fine and thick paste.
3. Heat oil in a vessel on medium flame, when oil is hot add the chopped onion and fry till onion turns golden brown.
4. Add chopped tomatoes and salt, cookfor 5 mins.
5. Now add the ground masala and cook till the oil seperates.
6. Add the yeti mande or prawns  and stir till well combined. Add 1 cup water or to required consistency and bring the gravy to boil.


Serve with rice or dosa.