Tomato chutney

Ingredients

3 ripe roma tomatoes, washed,and cut into pieces

1 tbsp Red chilli powder

a pinch Turmeric powder

Marble size jaggery

Salt to taste

Oil

Coriander chopped for garnishing

Vaggarane or Tadka

1/2 tbsp Mustard seeds

1/2 tbsp Jeera/Cumin seeds

1tsp urad dal

6 fresh Curry leaves

Pinch of Hing or Asofoetida

Method

Heat oil in a in kadai and add the ingredients listed under tadka When the curry leaves start to change color, add tomato pieces, salt, red chilli powder and turmeric powder. Cook and cover till tomato pieces are soft. I added water to get the medium liquid consistency which goes well with hot rice. Garnish with chopped coriander leaves. Instant tomato chutney is ready to serve with hot rice,chappati,dosa and Idli.

Methi Paratha

Ingredients

One small bunch of Methi leaves washed and chopped

Whole Wheat Flour 3 cups

Oil 2 tbsp

1tsp each Cumin and coriander powder

1tbsp Chilli Powder

2 tspTurmeric

1 tsp ginger paste

1tsp garlic paste (optional)

Salt to taste

Method

Clean, wash, and chop methi leaves. Mix together - methi leaves, wheat flour,, cumin powder,coriander powder, chilli powder,salt, turmeric,, ginger, and garlic paste. knead the dough with water. Once the dough is ready, coat it with one tsp of oil.

Take ping pong size dough and roll out lightly applying flour until the size become 8 inch in diameter. Don't make paratha very thin. Heat tava or pan on medium flame. Roast one side on the paratha until it gets a few brown spots, apply 1 tsp oil and turn it to the other side, and roast another side. Press down with the back of a spatula gently for even cooking on the edges. Remove from pan and apply little ghee . Serve methi paratha with raita or any pickles.

Muddi Palya

Ingredients

1 bunch Rajgiri leaves(Amaranthus leaves) 1/2 cup cooked dal 1 tbsp oil 1/2 tbsp turmeric powder salt to taste marble size jaggery 1tbsp tamarind paste 1tbsp red chilli powder vaggarane

Method

Wash amaranthus leaves and chop finely. Take kadai. Add oil and fry chopped amaranthus leaves for 2 minutes. Add cooked dal. Add salt,turmeric powder,jaggery, red chilli powder and tamarind paste. Cook for 10 minutes until mixtures becomes medium thick. Give vaagarane and close the lid. This muddi palys goes well with Jolad rotti ,chappati and hot rice.

Amaranthus stem raita(Rajgiri dantu raita)

Ingredients

4-6 Stems chopped into small pieces

yogurt 6tbsp

salt to taste

vaggarane

Method

Pressure cook rajgiri dantu for 1 whistle. Add yogurt and vaggarane or tadka. Add salt and mix well. Goes well with jolad roti,chapati and hot rice.

Banana pepper pakoda

Ingredients 4 banana pepper 1 pinch Ajwain -carom seeds 1 pinch baking soda or eno fruit salt 1 cup Besan - gram flour 1 tsp chilli powder 1 pinch cumin seeds

Salt to taste

Seasoning - Chaat masala , garam masala,dash of lemon juice and aijwan Method Mix all the above ingredients with water and make thick paste except banana peppers. Cut the banana peppers into half and remove the seeds. Dip banana pepper in the paste and deep fry in oil. Fry on medium heat. Remove from the oil once pakoda becomes golden colour. Make a slit in the fried pakoda and sprinkle chaat powder,lil gram masal,lemon juice and aijwan on all pakora.

Surali Vadi

I followed the http://www.showmethecurry.com/ website to make this Surali vadi. Its easy to make. It came out really good.