Ukde seeth, Coriander leaves Saaru ,chapathis, Kandi Podi, Methi Besan Bhajji, Beetroot Poriyal n Masla Happala with a piece of Guava!

Ukde seeth,  Coriander leaves Saaru ,chapathis, Kandi Podi, Methi Besan Bhajji, Beetroot Poriyal n Masla Happala with a piece of Guava!

Coriander leaves Saaru /Rasam 

• Coriander leaves-2 cups
• Grated coconut -4 tsp 
• Tamarind -Tamarind seed size 
• Roasted coriander seeds- 1tsp 
• Jaggery - chick  pea size  
• Green chillies- 3 or according to the taste 
• Salt to taste 

Seasoning 

• Oil-1 tsp
• Mustard seeds-1/2 tsp
• Cumin seeds-1/4 th tsp
• Hing-a pinch
• Curry leaves- 1 sprig

Method
Grind grated coconut, coriander leaves , tamarind, chillies, roasted coriander seeds to a fine paste . 

To the ground paste add  water for consistency   with jaggery , salt n boil well ..Later do the seasoning .  

Chapathi  

• Whole wheat flour  -2 cups
•  Salt to taste
• Water to knead the dough
• Ghee 

Method 
In a bowl , add whole wheat flour , salt n water little by little  at a time n knead it to a soft dough for about 5 to 8 mts ... keep covered under moist cloth for 1/2 an hour . 

Divide the dough into equal sized balls , apply some flour n bail out into chapathi's .

Heat a tawa , place the Rolled chapathi  on it n cook till puffed on both sides ..apply ghee n serve hot . 

Gun Powder /Kandi Podi 

• Toor dhal- 1 cup 
• Urad dal - 1 cup
• Moong dhal-1 cup
• Chana dhal- 1 cup
• Asafoetida /Hing- 2 pinch
• whole red chilles- 10 or according to the spice
• Cumin seeds- 1 tsp 
• Salt to taste

Method

• In a kadai add little oil n roast all the dhals separately . Roast the dry red chilles , cumin seeds and hing . cool well n then grind to a very fine powder along with salt .
  Preserve in air tight container .
  

  
  

  • Beetroot Poriyal ( stir fry )
  • Beetroot -1
  • Oil- 3 tsp 
  • Mustard seeds- 1/2 tsp
  • Urid dhal- 1 tsp
  • Green chilles-2 
  • Red chilly -1 
  • Onion - 1
  • Curry leaves- 1 sprig 
  • Coriander leaves- 4 tsp chopped 
  • Grated coconut - 1 tblsp 
  • Salt to taste 

  
  

  
  Method

  Wash n peel the beetroot .chop it into 2 inch cubicles . 

  
  In a kadai add oil, splutter mustard seeds, add urid dhal fry for a while n then add curry leaves, chopped green chilles , torn red chilles n fry for a while .Add chopped onions n fry till pinkish red . Add chopped beetroot along with little water n salt  , cover n cook till done . Add grated coconut n chopped coriander leaves . Mix well .  
• Masla Happala 
• Spicy Pappad...3 Fried or Roasted
•  Onion chopped .... 1 tblsp  tsp 
• Tomato chopped ...1 tblsp 
•  Salt to taste .

•  Method ..
•  In a bowl add chopped onion n chopped tomato , add salt n mix well . place the fried /roasted spicy pappad n sprinkle the mixed veggie mix just before  serving . 
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• Methi Leaves Besan  Bhajji, 

Fresh Fenugreek Leaves /Methi leaves ... 2 cup's ( washed n roughly tear with hands ) 
Butter Milk ..3 cups
 Besan /Gramflour .. 2 tblsp 
Salt to taste 

• 
  
• Seasoning 
• Oil.. 1 Tblsp 
• Mustard seeds ..1/2 tsp 
• Fenugreek seeds..1/4 th  TSP 
• Onion ..1 ( chopped ) 
• Green chilles..3 ( chopped )  
•  Ginger ...1 inch piece ( finely chopped ) 
• Chilly Powder..1/4 th tsp . 
• Turmeric powder..1/2 tsp 
• Salt to taste 
• . 
• Method
•  Add besan to buttermilk n mix well n see that no lump is formed . 
•  In a kadai add oil n splutter mustard seeds, add fenugreek seeds n stir for a second. Now add chopped onion n fry till transparent , add chopped green chilly n chopped ginger n fry for a while . Then add chopped fenugreek leaves  , turnmeric powder, chilly powder n salt ..Mix well n cook on medium flame keeping it covered till it wilts , add the butter milk besan mix n mix well.Cook till the gravy turns semi solid . 
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