Ingredients:
- Wheat flour - 2 cups
- Oil - 2 tsp
- Coriander leaves (chopped) - 1 hand full
- Mint leaves (chopped) - 1 hand full
- Green chilli - 2 (finely chopped)
- Ginger - Small piece (finely chopped)
- Salt - As required
- Curd - 3/4 cup
- Turmeric - 1/2 tsp
- Chilli powder - 1/2 tsp
Method:
- Take a big bowl, add all the ingredients & mix well.
- Add little water & knead a soft dough.
- Rest for 10 mins.
- Then take a small portion, dust some flour, roll it a little & apply little oil.
- Fold it, apply some oil, dust some flour, fold it to make square in shape.
- Make it thin & place it on hot tawa, flip, press & cook.
- Cook from both the sides.
- Serve with pickle.
Ingredients:
- Raw chowli - 100 gms
- Sambhar powder - 2 tsp
- Moong dhal - 1/4 cup
- Tamarind paste - 1/2 tsp
- Salt - As required
- Turmeric powder - 1/2 tsp
- Red chilli powder - 1 tsp
- Coconut milk - 1 cup
- Coconut oil - 1 tbsp
- Curry leaves - little
For seasoning:
- Coconut oil - 1 tbsp
- Mustard seeds - 1 tsp
- Dry red chilli - 1 (broken)
Method:
- First boil moong dhal & raw chowli together.
- Add little turmeric on cooker & keep aside.
- Then take a kadai, add boiled dal & chowli, tamarind paste, salt, sambhar powder, chilli powder, little jaggery, asafoetida & required level of water.
- Mix well & allow to boil for 10 mins till the raw smell goes.
- Finely add coconut milk & mix well.
- When it starts boiling, switch off the gas & add thadka.*
- Add it to the kuzhambu.
- Enjoy with hot steamed rice or phulka.
*Thadka - In a coconut oil, add mustard seeds, dry red chilli & curry leaves.
Ingredients:
- Vegetables - 1 cup [ boiled flower, french beans, carrot, capsicum, potato, green peas and paneer ]
- Onion - 2 [ cubes ]
- Green chili - 2 [ chopped ]
- Ginger - 1 small piece
- Cashews - 6 to 8
- Dry chili - 5 to 6
- Whole garam masala - [ dalchini 2, cloves 2, cardamom 2, tejpatha 1, black pepper 4 ]
- Cumin seeds - 1 tsp
- Tomatoes - 3 [ chopped ]
- Salt - as required
- Turmeric powder - 1/2 tsp
- Red chili powder - 1 tsp
- Coriander powder - 1/2 tsp
- Kasoori methi - 1/2 tsp [ crushed ]
- Sugar - 1/2 tsp
- Fresh cream - 2 tbsp
- Oil - 3 tbsp
- Butter - 2 tbsp
- Onion garlic masala - 1/2 tsp [ goda masala ]
For gravy:
- Red gravy - Take a kadai, add little oil, when the oil become hot add chopped onion, garlic, ginger red chili.
- Fry till it change in to pink colour. Make it cool and grind in a mixer to a smooth paste and keep aside.
- For Tomato paste : Grind tomatoes and cashews in a mixer and make a smooth paste and keep aside.
Fry all vegetables in an oil for 2 minutes and keep aside.
Method:
- Take a pan, add oil and butter.
- When it melt add whole garam masala, cumin seeds, chopped green chili.
- Wait for a second, and add red gravy fry for 3 minutes and then add tomato gravy and mix well.
- Add all dry masalas and fried vegetables and mix well and add 1/2 glass of hot water.
- Close with a lid and allow to cook for 10 minutes in a medium flame.
- Then open the lid and mix fresh cream.
- Mix well garnish with coriander leaves and chopped cashew nuts.
- Serve with roti, puri, and parathas.
Ingredients:
- Normal rice - 1 glass (soaked in water for 1/2 hour)
- Chopped vegetables like brinjal, drumstick, raw banana, ladies finger, carrot, potato & small onion
- Any leafy vegetables - 2 hands full
- Curry leaves - little
- Tamarind paste - 1/s tsp
- Boiled tuvar dal - 1 cup
- Ghee - 2 tbsp
- Oil - 2 tbsp
- Salt - As required
- Turmeric - 1/2 tsp
- Red chilli powder or sambhar powder - 1 tsp
For masala:
- Grated coconut - 2 tbsp
- Cumin seeds - 1/2 tsp
- Poppy seeds - 1/2 tsp
- Dry red chilli - 3-4
- Cashews - 6-8
- Garlic flakes - 2 (optional)
Grind all together in a mixer to a smooth paste.
Method:
- Take a pressure pan, add oil & ghee together.
- When it becomes hot, add small onions & fry for 2 mins till it changes into light pink colour.
- Then add other vegetables & mix well.
- Add dry masalas, dry tamarind paste along with 1 glass of water & mix well.
- Then add ground masala & mashed tuvar dal.
- Finely add soaked rice.
- Check salt, mix well, close the pressure pan & wait for 3 whistles to come.
- After the pressure goes, open the cooker & mix well.
- Add 1 tsp of ghee & garnish with curry leaves & coriander leaves.
- Serve with papad & roasted curry.
