Chapathi with Methi Egg Burji .

Chapathi  with Methi Egg Burji .

Chapathi 

• Whole wheat flour  -2 cups
•  Salt to taste
• Water to knead the dough
• Oil..1 tblsp
• Ghee as required to roast the chapathi  

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

Divide the dough into equal sized balls , apply some flour n bail out thin chapthis .

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

Methi Egg Burji

• Eggs ..4
• Fresh Methi /Fenugreek leaves ... 2 cups
• Oil..1 tblsp
• Cumin seeds..1/2 tsp
• Onion..1 huge
• Garlic flakes..4
• Ginger ..1/2 inch piece
• Tomato..1
• Green Chilly..2
• Red Chilly powder..1 tsp
• Turmeric Powder..1/4 th tsp
• Salt to taste 

Method 
Wash eggs . 

Wash the methi leaves. 

Finely chop onion, tomato, ginger , garlic n green chilly .

In a kadai add oil , crackle cumin seeds, then add chopped garlic n chopped ginger n fry for a while . add chopped onion n fry till transparent . Add chopped tomato n cook till mushy. .Add  methi leaves n cook till the methi leaves wilt , then add chilly n turmeric powder, salt . Mix well n  add beaten eggs n stir well , till eggs are cooked . 

Ukde Seeth , Drumstick Flower Sambar adding Drumstick , Raw Mango Pickle n Curds

Ukde Seeth , Drumstick Flower Sambar adding Drumstick , Raw Mango Pickle n Curds 

Drumstick Flower Sambar adding Drumstick 

• Drumstick Flowers - 3 cup's
• Drumstick -1 , wash , remove the fibre n chop into 2 inch pieces 
• Thur dhal -1 cup
• Onion -1 , chopped
• Tomato -1 , chopped 
• Tamarind-  Goose berry size 
• Hing /Asafoetida - 2 pinch ( i use solid hing ) 
• Sambar powder- 2 tsp heaped . 
• Salt to taste 

Seasoning 

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

Method
Wash the drumstick flowers .  

Wash n pressure cook Thur dhal, cool n mash it well . 

Pressure cook drumstick flowers , chopped onion, tomato n drumstick pieces  for just 1 whistle . 

Soak tamarind in little water for 10 mts n extract it n throw the residue 

Soak Hing in little water , till it dissolves . 

Add sambar powder to the tamarind water n mix well .Add this to the cooked stuffs, along with salt  n boil well n then season . 

Ringan Palita / Huge Eggplant Tawa Roast ..Version 1

  Ringan Palita / Huge Eggplant Tawa Roast ..Version 1 

• Huge Purple Brinjal slices -6 
• Ginger - 1 inch piece 
• Garlic flakes  - 12 to 14, remove the skin  
• Red Chilly Powder1 tsp ( adjust according to the spice ) 
• Coriander powder - 2 tsp 
• Salt to taste 
• Oil , very little to shallow fry 

Method 
In a bowl of water , add the sliced huge purple brinjal ..

Finley crush /pound ginger n garlic flakes ..

In a bowl , add the red chilly powder, coriander powder , finely crushed Ginger Garlic paste, salt n mix well .. Remove the brinjal slices from water , dry it .. Then add to the masala mix bowl n mix well .. let it remain so for about 5 mts .

Heat a tawa , drizzle oil , place the marinated brinjal slices side by side n roast on both sides till cooked n crisp ... 

Talara /Chari /Raw jackfruit discarding portion Podis /Fries .

Talara /Chari /Raw jackfruit discarding portion Podis /Fries .

• Talara /Chari /Raw Jackfruit discarding portion - chopped to 3 inch pieces - 3 cup's
• Red chilly Powder - 2 tsp heaped
• Turmeric powder -1/4 th tsp
• Hing /Asafeotida - 1/2 tsp
• Salt to taste
• Rice Flour - 1 tblsp heaped
• Oil to deep fry

Method
Steam cook the chopped talara /Chari till soft but not mushy ..Allow it to cool completely

In a wide bowl add red chilly powder, turmeric powder , hing n salt ..mix well ..then add the steamed cooled talara /Chari pieces n mix well ..set aside for few mts .

In a kadai heat oil , run the marinated pieces on rice flour n deep fry few at at a time ..Remove on tissue paper to remove excess oil ..

Note : Talara/Chari  is the portion above the tough skin of raw jackfruit ..which is usually discarded ..this is when the raw jackfruit is matured but not ripened as a fruit ..these unripened jackfruit segments are usually brined or made pappad ... 

Bibbo n Tendle Bhutti ( Tender cashew nuts n Ivy Gourd cooked in coconut based dry masala )

Garam Naram Phulka with Bibbo n Tendle Bhutti ( Tender cashew nuts n Ivy Gourd cooked in coconut based dry masala ) 

Soft Phulkas

•  Whole wheat flour- 2 cup's 
• Warm water  --1/2  cup or more if needed.
• Oil ..few drops 
• Salt per taste 

Method

 In a deep large  bowl, add whole wheat flour ,salt and mix it well , .add enough warm water and start mixing .Knead the dough  for about 10 mts till the dough is soft n smooth .

 Phulka/  Roti dough should be really smooth and elastic.

 Smear  little oil over the dough and cover with a kitchen towel and set aside for 1/2 an hour .

After 1/2 an hour ,  Knead the dough again for few seconds.

 Divide the dough into lemon sized balls ,

 Dip one dough ball into little  dry flour and flatten it..Roll it lightly without much force to a thin flat circle of about 6 inch disc


 Heat a tawa,   then put the rolled roti on it. When the bubbles is forming up, flip it and cook on the other side for few seconds , till the  brown spots.appear .

 Hold the roti with a tong and place it directly on the flame., when the  roti start to puff,flip it and cook on the other side too.

Bibbo n Tendle Bhutti ( Tender cashew nuts n Ivy Gourd cooked in coconut based dry masala ) 

• Bibbo /Tender Cashewnuts - 50 counts  
• Tendle/Ivy Gourd  .. 10 
• Onion ..1 medium 

To grind to a coarse paste 

• Grated coconut- 1 cup
• Tamarind-Tamarind seed size
• Roasted Dry Chillies-5
• Coriander seeds- 2 tsp ( dont roast it )
• salt to taste

Seasoing 

• Oil-3tsp
• Onion-1 (Chopped ) 

Method 

Boil water  n add tender cashewnuts in it ... keep it aside for 1/2 an hour n then  remove the skin n keep aside.

Wash Ivy Gourd's n slice them 

Chop onion 

In a vessel add water , peeled tender cashewnuts , sliced Ivy Gourd  chopped onion n cook till tender . 

Grind 1/4 th cup grated coconut , roasted dry red chillies n tamarind to a paste n just before taking out the masala ..add coriander  seeds along with rest of the grated coconut and grind for a minute coarsely 
 
In a kadai add oil, chopped onion and fry till pink , add the ground masala n fry for sometime n then add the cooked stuffs ,salt  n boil till the masala is dry . 

Ukde Seeth , Dhal Rasam , Drumstick Flower Ambado ,Drumstick Flower Sanna polo ! ( Spicy Dosa ) n Curds .

Ukde Seeth , Dhal Rasam , Drumstick Flower  Ambado ,Drumstick Flower Sanna polo ! ( Spicy Dosa ) n Curds .

Dhal Rasam 

• Thur Dhal ..1/ 4 th cup 
• Tomatoes ...3 fully ripened 
•   Tamarind ...Goose Berry size 
• Rasam Powder..2 tsp 
• Salt to tatse 

Seasoning 

• Oil 2 tsp
•  Garlic Flakes ...6 

Garnishing

•  Coriander leaves ...2 tsp chopped . 

Method
 Wash thur dhal .. 

Chop Tomatoes roughly 

Pressure cook thur dhal n chopped tomatoes .. Cool n churn it well . 

Soak Tamarind in little water for 10 mts , squeeze it well . Add rasam powder to it n mix well . add this to the cooked ingredients , water for consistency ,salt n boil well . Give the seasoning n then garnish

Drumstick Flower  Ambado 

• Drumstick flowers - 2 cups

To grind

• Raw Rice-1 Cup
• Thur Dhal-1/2 Cup 
• Dry red chillies - 6 or according to the taste   (dont roast them ) 
• Grated Coconut- 2 tsp 
• Tamarind -Tamarind seed size 
• Salt to taste 

Method 

Wash drumstick flowers n drain it dry .

Wash n Soak Raw rice n thur dhal for 2 hours .

Grind red chillies , grated coconut n tamarind to a fine paste n then add d soaked rice n dhal n grind to a Semi coarse paste. Remove it  n add salt .. the batter has to b thick .. add in the drumstick flowers  n mix well .

Heat  oil in a kadai , now take handful of batter n shape it to round balls n flatten a little .. n drop it in hot oil one by one .. around 3 to  5  balls at a time n deep fry in oil till crisp 

Drumstick Flower Sanna polo ! ( Spicy Dosa ) 

• Drumstick Flowers -2 cups 
• Raw Rice-1 Cup
• Thur Dhal-1 fist
• Grated coconut-1/2 cup
• Dry red chillies -4 to 5 (dont roast them ) 
• Tamarind -Tamarind seed size 
• Salt to taste 

Method
Soak Raw rice n dhal for 2 hours !
wash the drumstick leaves properly ! n keep aside
Grind grated coconut , red chillies n tamarind to a fine paste n then add d soaked rice n dhal n grind to a little coarse paste with very little water . Remove it  ,add salt .. the batter has to b thick .. add in d washed flower n mix .

Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close d lid n roast ! drizzle little oil on d edges n then toss the dosa on the other side n roast till done 

Gindla Idly n Mixed Vegetable Kolmbo /Sambar

Gindla Idly n Mixed Vegetable Kolmbo /Sambar 

• Urid dhal-1 cup
• Idly rice rawa- 2 cups 
• Salt to taste 

Method 
Soak urid dhal for just 3 hours n then grind it to a fine paste in wet grinder .. remove the ground batter ,add the idly rawa n  mix with hands just for a minute n ferment overnight .

Next day morning add salt to the batter n mix 

Grease Gindala / idly above mould ... pour in the batter n steam for 10 to 20 mts till done . 


Note : wash the urid n use the soaked water for grinding .

 Mixed Vegetable /Kolmbo Sambar  .

• Mixed vegetable's  - Drumstick pieces, Brinjal , beans, capsicum, semebadane ) any veg can be added of one's choice... 2 cup's 
• Thur Dhal- 1/2 cup
• Onion ..1 
• Tomato-1
•  Sambar Powder- 2 tsp
• Tamarind - marble size
• Hing /Asafoetida- a pinch
• Salt to taste 

Seasoning

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

Garnishing

• Coriander leaves

Method 
Wash and chop vegetables to 2 inch big pieces . 

Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil vegetables , chopped onion n chopped tomato . 

Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

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

Serve Hot Gindla Idly with Hot Sambar