Vada / Uddina Vade

Ingredients:

1 cup Blckgram seeds / Uddina bele

2 tsp Rice flour

6-7 Curry leaves

5-6 Green Chillies

Small piece of Ginger

Salt to taste

Oil

Recipe:

Soak the blackgram seeds in water for about 3-4 hrs. Grind soaked blackgram seeds, ginger into smooth paste by adding very little amount of water.

Chop green chillies and curry leaves into small pieces. Add chopped green chillies, curry leaves, rice flour, salt to the vessel containing ground blackgram seeds and mix them well.

Put 2 tsp oil in a clean plastic sheet and spread it. Take little amount of dough and place it over the plastic sheet. Make round hole at the center as shown in the picture below.

Keep oil in a thick bottommed vessel and heat it. Slide the vada to oil. Fry both the sides of vada. Serve hot along with Chutney or Sambar. It also goes well with Idli Sambar. The above mentioned ingredients will serve 7-8 vadas.

Aloo Methi Parata

Ingredients:

3 medium sized Potatoes/Aloo

1/2 bunch Fenugreek leaves / Methi leaves / Menthe Soppu

2-3 Green Chillies

1/2 small Onion

5-6 Coriander leaves

1/4 - 1/2 tsp Chilly powder

Pinch of Turmeric powder

Pinch of Pepper powder

2 cups Wheat flour

Salt to taste

3 tsp Oil / Ghee

Butter

Recipe:

Cook the potatoes in a pressure cooker. (3-4 whistle) Once the pressure goes off, remove the outer cover of potatoes, mash them properly and keep them aside. Chop fenugreek leaves, green chillies, coriander leaves, onion into small pieces as shown in the picture below.

Put 2 tsp oil in a pan and heat it. Add onion, green chillies and fry them for about 2-3 mins. Add coriander leaves, pinch of turmeric powder and fry them for about 2-3 mins. Add fenugreek leaves, chilly powder, salt and fry them for about 3-4 mins. Add this fried fenugreek leaves masala to the vessel containing mashed potatoes. Add salt and pepper powder to the same vessel. Mix them well and keep them aside. Mix wheat flour, 2-3 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water. Take little amount of dough and make a round ball. Roll the ball little bit by using sufficient amount of dry wheat flour as shown in the picture below. Take little amount of potato fenugreek masala and place it over the rolled chapathi as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below.

Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the parata by putting butter on both the sides of parata.

It goes well along with curd masala. (Add 1 cup of curd, salt, chunky chat, pepper powder in a bowl and mix it well)Serve hot along with curd masala and pickle. The above mentioned ingredients will serve 8-10 aloo methi paratas.

Aloo Poha / Aloo Avalakki

Ingredients

2 medium sized Potatoes / Aloo

2 cups Beaten Rice / Poha / Avalakki

2-3 Green Chillies

4-5 Coriander leaves

3-4 tsp grated Coconut

Pinch of Turmeric powder

1 tsp Lemon Juice

1 tsp Sugar (optional)

1/4 tsp Chilly powder

1/2 tsp Mustard seeds

1/2 tsp Blackgram seeds

1 tsp Peanuts / Groundnuts

3-4 tsp Oil

2-4 Curry leaves

Salt to taste

Recipe:

Cook the potatoes in a pressure cooker by adding sufficient amount of water(3-4 whistle). Once the pressure goes off, remove the outer skin of potato, smash it and keep it aside.

Chop coriander leaves and chillies into small pieces as shown in the picture below.

Put beaten rice in a bowl, add same amount of water and mix well. Once beaten rice is almost wet squeze it (to remove excess of water) and keep it aside. Add mustard seeds, blackgram seeds, peanuts and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies and fry them for about 30-40 seconds. Add smashed potatoes, chilly powder, turmeric powder, salt and fry them for about 3-4 mins in medium flame. Add grated coconut, lemon juice, sugar and mix them well.

Add wet beaten rice and fry them for 2-3 mins in low flame. Add chopped coriander leaves on the top of aloo poha and mix well. Serve hot along with sev /potato chips.

Shenga Chutney

Ingredients:

1/4 cup grated Coconut

4-5 tsp Peanuts / Shenga / Nelagadale

Pinch of Tamarind

Salt to taste

1-2 Green Chillies

1/4 tsp Mustard seeds

2 Curry leaves

1 tsp Oil

Recipe:

Keep peanuts in microwave for about 1-2 mins or fry it in a pan for about 4-5 mins.

Put grated coconut, green chilly, fried peanuts and pinch of tamarind in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture to a vessel, add enough salt and water(If required).

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with Dosas.

Basale Sambar

Ingredients:
1 bunch Malbar Spinach / Basale
1 medium sized Onion
Grape sized Jaggary
1/4 tsp Chilly powder
Pinch of Turmeric powder
Grape sized Tamarind
Salt to taste
1/2 cup grated Coconut
5-6 Red Chillies
1 tsp Mustard seeds(1/2 tsp for Sambar Masala ; 1/2 tsp for Seasoning)
1/2 tsp Cumin seeds / Jeera
2 tsp Coriander seeds
Pinch of Asafotida powder
3/4 - 1 cup cooked yellow lentils/Thogari bele/Toor dal
3-4 tsp Oil
3-4 Curry leaves
Recipe:
Put tamarind, little amount of water in a bowl, mash it and keep it aside
Wash malabar spinach properly, separate the leaves from its stem and keep it aside. Chop the leaves into small pieces and stems into 1 inch sized pieces.
Chop the onion into medium thin long pieces. Put this chopped leaves and stems in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, tamarind water, chopped onion, little bit of water and cook them well. (2 whistles)
Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days)

Add red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds and 1-2 tsp oil in a pan. Once it starts giving nice aroma, add asafotida and fry them for about 5-10 seconds.

Add grated coconut, fried sambar masala in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked malabar spinach, bring it to boil and stir well. (Add water, salt if required.)

Put 1/2 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 2-3 curry leaves and add it to sambar.
It goes well with Rice/ Dosa/ Rotti/ Ragi Mudde.