Chapathi n Alwathi adding Alsande b

 Chapathi n Alwathi adding Alsande b

 Chapathi

•  Wheat Flour - 1 cup
• Oil- 2 tsp  
• Water as needed to prepare the soft dough 
• Salt to Tate 
• Oil as required to roast 

Method
In a bowl add the wheat flour, salt, ,oil  , water n knead to a soft dough .. keep aside for about 20 mts . 

Divide the dough into equal lemon sized balls .

Sprinkle little flour on the dry surface kitchen platform or a wooden chapthi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard  to a round 5 inch disc . 

Heat a tawa n place the chapathi over it. Cook on one side for half minute and flip on the second side. Cook for another half minute and smear some oil  on one side. Now flip this oiled side onto the tawa. Now you will see the chapathi fluffing . Similarly add oil on the second side and fry both sides till chapathi is completely cooked and brown spots appear on it.  Move each edge to middle of the tawa and cook so that all the edges are evenly cooked. 

Alwathi adding Alsande b ( Colocasia leaves cooked with Black eyed Cowpea  in coconut Based Gravy )

•   Colocasia leaves   -10 /12 
• Alsande b/black eyed cowpea..1/2 cup 
• Ambados (Sour Hog plum)-3
• Ginger- 1 inch 
• Green chillies- 2 

To grind to a semi coarse paste 

• Grated coconut -1 cup
•   Roasted Red chillies - 2 
• Salt to taste .

Seasoning

• Oil-1 tsp
•  Mustard seeds -1/2 tsp
• Curry leaves-2 sprigs

Method
  Finely chop Colocasia leaves with stem (pathrade panna)

Crush hog plums.

Finely chop ginger n green chilles . 

Wash n pressure cook black eyed cowpea

Cook chopped Colocasia leaves along with crushed hog plums  with little water n then add chopped ginger n green chilles .

Grind grated  coconut and chillies. ( the ground masala shouldnt be too coarse nor too fine ) medium . Add the ground masala to cooked stuffs add  salt and  boil well .
 Give  the seasoning.