A thali of white rice, shallot sambar, capcium fries, masala papad n hurikadle chutney pudi !

A thali of white rice, shallot sambar, capsicum fries, masala papad n hurikadle chutney pudi !

White rice

• Raw Rice-2 cups
• water-6 to 8 cups

Method
In a vessel add water n boil till it bubbles , then reduce the flame add washed rice ,cover partially n cook for 15 mts n then check by squeezing a few grains between the fingers , once cooked then strain . n let it stand for about 5 to 7 minutes ..till all the water is drained out .

Shallot Sambar

• Shallot ( small sambar onions) -1 cup
• Thur Dhal- 1 cup
• Tomatoes-1
• MTR Sambar Powder- 2 tsp
• Tamarind - marble size
• Hing /Asafoetida- a pinch
• Salt to taste 

Seasoning

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

Garnishing

• Coriander leaves

Method
Soak Shallot onions ( small onions ) in water for about 3 hours .This will ease to peel the skin .Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .Pressure cook shallot sambar and tomato for 1whistle  

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , n then do the seasoning , add hing n then garnish .

Capsicum Fries

• Capsicum - 2 
• Red chilly powder- 1tsp
• Besan /Gram flour- 2 tsp
• Rice flour- 2 tsp 
• Hing/Asafoetida - 2 pinch 
• Salt to taste .

Method
wash n slice capsicum .

In a bowl add all the powders along with salt n marinate sliced capsicum in it for about 10 minute n then deep fry till crsip .

Masala Papad 

• Lijat Papad - 2 
• Chilly powder- 1/2 tsp
• Salt to taste 
• Onions ,finely chopped - 4 tsp
• Tomatoes , finely chopped -4 tsp 
• Chopped coriander leaves- 3 tsp 
• salt to taste 

Method
Either Deep fry or roast the papad ... 

Just before serving , sprinkle chopped onions, chopped tomatoes , chopped coriander leaves , chilly powder n salt over the papad . 

Hurikadle /Fried gram chutney pudi !  

• Hurikadale /Fried gram -2 cups 
• Grated dried Copra -1&1/4 th  cup 
• Curry leaves- 1/2 cup 
• Hing/Asafoetida- pea sized 
• Dry Red chillies- 15 or according to the taste ( have used byadagi chilles ) 
• Turmeric powder-1/2 tsp 
• Sugar-1 tsp
• Oil- 1 tsp
• Salt to taste 

Method 
Roast Fried gram on low flame , till it gives a nice aroma ( dont burn it ) .cool it .

In a kadai add oil, add hing , fry for a second n then remove it .

Roast Grated copra on low flame ... till its light brown , remove n cool it .

Roast Curry leaves till crisp ( dont burn it )  

Roast dry red chillies .

Grind all the above with turmeric powder n sugar  to a powder . Add salt n mix well .

Store in air tight container .