Aloo Paratha

 

Ingredients:                                          

Wheat flour - 2 cups

Potatoes (boiled)- 2 nos

Onion - 1

Coriander leaves(chopped) - 1/4 cup

Dhania - 1/2 tsp

Cumin seeds/Jeera - 1/2 tsp

Garam masala - 1/2 tsp

Kasuri methi leaves - 1 tsp

Crushed red chilies - 1 tsp

Salt

Oil

Method:

1. Mix flour, salt and add water to make a semi hard dough. Keep aside for 1 hour.

2.For stuffing - Mash aloo and mix with onion(finely chopped),coriander leaves,

   dhania,jeera, kasuri methi, salt, garam masala,crushed red chillies.

3.Take 2 lemon size dough, roll it to small equal size, place stuffing mixture on 

   1 rolled portion and cover with other one (refer images)

4.Now roll it to full paratha size and roast it on tawa by spreading oil over it.

5.Tastes good with curd and chutney pudi.

Mango Rasam (Maavina kai saaru)

Ingredients:
1 Raw mango pieces - 1/2 cup
2.Fresh grated coconut - 1 and 1/2 cup
3.Water - 2 cups
4.Asafetida / Hing
5.Salt
6.Green chillies - 4 nos
7.For seasoning - Oil -2 tsp, mustard seeds, uradal, curry leaves

Method:
1.Grind mango pieces,coconut,a pinch of hing/asafetida, green chilles with water and filter this
   to a container, again add little water to the resedue and extract / squeeze maximum juice.
2.Make seasoning by adding oil, mustard seeds, once it splutters add uradal and curry leaves
3.Add this seasoning to the rasam
4.Serve with hot rice
Note:This is raw mango rasam, quick and easy to make, doesn't require boiling.

Masala Puri





Ingredients:
1. Puris - 20-25nos

2. Sweet chutney

3. Green spicy chutney

4. Boiled peas - 2 cups

5. For garnishing - chopped onions,coriander leaves,sev, curd

6.Salt
7.Masala

For puris: 

Maida - 1 cups

Rava - 1/4 cup

Rice flour - 1 tsp

Ghee - 3 tsp

Oil for deep fry

Salt

For Sweet chutney:
Tamarind pulp- 1 cup
Jagery - 2 tsp
Chat masala - 1 tsp

For Green chutney :

Onion - small piece

Coriander leaves - 3-4 strands

Green chilli - 2 nos

For masala :
Red chilli powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Pepper powder- 1/2 nos

Boiled peas - 1/2 cup

Cumin powder - 1 tsp

Green chillies - 2 nos (Should be cooked along with peas)

Salt

Method:

1.Make puris by mixing all ingredients and deep fry them.

2.Grind all ingredients for green chutney with 1/2 cup of water.

3.Grind all the ingredients for masala.

4.In a pan add 2 tsp of oil, add grinded masala, boil for 10-15 mins (Add little water to dilute)

5.Take a plate, mash puris, put boiled peas, spread 1 spatula of masala, 2 tsp of green chutney, 2 tsp of
  sweet chutney, garnish with onions, coriander leaves, sev. (reffer images )

6.Serve hot

Servings - 4 plates

Mangalore Bonda (Goli Baje)

Ingredients:
1. Maida/All purpose flour - 1 cup
2.Curd - 1 cup
3.Finely chopped green chillies - 1 tsp
4.Finely chopped ginger - 1 and 1/2 tsp
5.Finely chopped curry and coriander leaves - 3 tsp
6.Salt
7.Small fresh coconut pieces - 2 tsp
8.Oil to deep fry

Method:
1.Mix all the ingredients in a mixing bowl, consistancy should be soft (Similar to uradal vada, reffer uradal 
   vada image in snacks category ) and cover the bowl and set it aside for 20 mins
2.Heat the oil, take small portion of dough and deep fry till light brown.
3.Take out the bondas from oil, leave it for 10-15 mins
4.Again deep fry all the bondas in a medium flame ( Reason for second time frying bondas makes it crispy
  and evenly cooked inside)

Servings: 10 bondas

Poppy seeds payasa ( Gasagase payasa)

Ingredients:

1. Poppy seeds - 4 tsp

2. Rice - 1 tsp

3. Fresh grated coconut - 1 cup

4. Jagery - 1 and 1/2 cup

5. Cardamom powder - 1/2 tsp

6. Milk - 1cups

7. Water

Method:

1. Fry rice and poppy seeds till it leaves raw smell ( for about 5 mins) Note: Do not use oil

2. Soak this rice and poppy seeds in a cup of water for about 2 hrs

3. Grind coconut, soaked rice and poppy seeds to fine paste ( with little water)

4. In a container add jagery and 1/4 cup of water, boil till jagery melts

5.Now add grounded paste , boil for 10 mins. Keep stirring in between.

6. Finally add milk ( adjust to your sweetness) , cardamom powder and boil for 5 mins, switch off the stove

7. Serve hot

Servings: 5 cups