Chapathi's , Instant Stove Top Chunda ( Raw Mango sweet n spicy pickle ) Terrace Grown Green Long Brinjal Masala Palya , Groundnut Roasted Gram Chutney Powder drizzled with Curds n Kukku /Mango Rasayana

Chapathi's , Instant Stove Top Chunda ( Raw Mango sweet n spicy pickle ) Terrace Grown Green Long Brinjal Masala Palya , Groundnut Roasted Gram Chutney Powder  drizzled with Curds n Kukku /Mango Rasayana 

Chapathi 

• Whole wheat flour ( i have used Multi grain atta ) -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 thin chapthi;s  .


Heat a tawa , place the chapthi  on it n cook till puffed on both sides



..apply ghee n serve hot . 

Insatnt Stove Top Chunda

• Raw Mango - 2 cups ( grated ) Sour n firm the raw mangoes, the better is the taste n shelf life . 
• Sugar- 3 cups ( adjust according to the sweetness )
• Red chilly powder - 2 tblsp
• Roasted Cumin seeds Powder - 1 tsp
• Turmeric powder- 1/2 tsp
• Salt - 2 tsp 

Method 
Wash n pat dry the raw mangoes .

Peel the skin n grate it using bigger grater ..as even after cooking you can see the mango grated . 

In a heavy bottomed pan add the grated raw mango, salt n turmeric powder , mix well with a clean n dry wooden spoon n  set aside for about 1/2 an hour . 

After 1/2 an hour , add little by little sugar to the above mix n stir till the sugar has combined well  .

Now boil it on medium to low heat , stir continuously till all the sugar has dissolved n stop cooking when you  see bubbles start  appearing  . Dont over cook ... 

Allow it to cool completely n then add chilly powder n roasted cumin powder ..mix well n store in a dry clean air tight jar . 

Note : can preserve this for an year , if done with proper care . 

Long Green Brinjal Dry Masala Palya 

• Long Green Brinjal /Mysore Brinjal - 4 

Seasoning 

• Oil - 3 tblsp 
• Mustard seeds- 1/2 tsp 
• Urid Dhal- 1 tsp 
• Chana dhal - 1 tsp 
• Dry red chilly -2 
• Curry Leaves- 1 sprig
• Turmeric powder- 1/4 th tsp 
• Onion - 2 huge
• Tamarind pulp - 1 tsp
• Vangibaath powder- 3 tsp
• Salt to taste

Garnish

• Grated coconut- 2 tblsp
• Chopped Coriander leaves-  3 tsp

Method 
Wash long green brinjals n chop them into 2 inch pieces . 

In a kadai add oil, splutter mustard seeds, add in urid dhal , chana dhal , dry red chilly , curry leaves n fry for a while . Add chopped onions n fry till reddish brown ..add turmeric powder n then add the chopped brinjal , cover n cook ... turn in between ... when 3/4 th cooked , add tamarind pulp , vangibaath powder, grated coconut , salt n cook till done ..  mix well ... . then garnish with coriander  leaves .

 

Groundnut Roasted Gram Chutney Powder 

• Groundnuts- 1 cup 
• Roasted Gram ( Hurikadale )-1 cup 
• Red Chilly Powder- 1 or 11/2 tsp 
• Curry Leaves- 2 sprigs 
• Cumin Seeds- 1/2 tsp 
• Garlic Flakes- 10 /12 
• Salt to taste 

Method 
Dry roast groundnuts ..cool n peel them 

Remove the skin of garlic flakes

Dry roast Curry Leaves 

Grind Roasted gram, peeled roasted groundnuts, garlic flakes, curry leaves, cumin seeds, red chilly powder n salt to a semi coarse powder . keep it in a air tight container .

Kukku  Rasayana ( Mango coconut milk Dessert ) Udupi delicacy !

• Ripe Mangoes-6
• Coconut - 1 big 
• Jaggery-300 gms
• Cardamom powder- 1/2 tsp
• Salt - A Pinch 

Method
Peel Mangoes , crush the pulp ,add a pinch of salt ,crushed jaggery n keep aside .

Grate coconut n extract thick coconut milk then add it to the above pulp , add cardamom powder n serve chilled .