DRUMSTICK LEAVES CHAPATI

 INGREDIENTS

1. Drumstick leaves            1 cup
2. Wheat flour                     3 cups
3. Water                               1 cup
4. Salt                                  1 1/2tsp
5. Oil                                    1 tbsp
6. Turmeric                          1/2 tsp

METHOD

• Clean and wash drumstick leaves in a colander.
• Mix all the ingredients and knead to a soft dough.
• Keep it aside for 1 hour and make 12 balls out of it.
• Roll as chapati and roast on a hot tava.
• Roast on both sides and serve with tomato chutney.

DEHUSKED BEANS GRAVY

 

INGREDIENTS

1. Beans                 1 cup
2. Small onion       10
3. Small brinjal      6
4. Turmeric            1/2 tsp
5. Water                  5 cups
6. Salt                     3 tsp

FOR MASALA

1. Coconut                  2 tbsps
2. Coriander seeds      1 tbsp
3. Patta                        1"
4. Lavanga                  5
5. Fennel seeds           1 tsp
6. Garlic                      10 pods
7. Small onion             5
8. Bengal gram            1 tbsp
9. Rice                         1/2 tsp
10. Urad dhal                 1/4 tsp
11. Red chilies               10
12. Curry leaves             10
13. Oil                            1 tsp

FOR SEASONING

1. Badaga                   little [optional]
2. Oil                         3 tbsps
3. Mustard seeds       1/2 tsp
4. Urad dhal              1/2 tsp
5. Bengal gram          1/2 tsp
6. Curry leaves           10
7. Hing                       1/4 tsp

METHOD

• Soak the beans over night and dehusk.
• Press a bean in between the fingers, the outer skin will peel off.
• Fry the masala ingredients adding oil until the rice puffs.
• Cool and grind to a smooth paste. Cut onion, slit brinjal.
• Heat oil in a cooker, add seasoning, splutter mustard, and fry dhal.
• Add curry leaves, hing and fry onion, brinjal for a minute.
• Add masala paste and beans to it, add turmeric, salt and water.
• Mix and cook for 3 whistles, cool down and garnish with coriander leaves.
• Serve hot with rice and ghee, it tastes yummy.

PLAINTAIN STEM GRAVY STUFF DOSA

FOR STUFF DOSA

• Heat tawa and pour a ladleful batter, let it be thick.
• Turn over and roast lightly, turn again and put a ladleful of the stem gravy on it.
• Fry on low heat and fold, smear ghee or oil.
• Serve with garlic chutney.
• Refer chutney from this blog.

VALAI THANDU KURMA[ PLAINTAIN STEM ]

 INGREDIENTS

1. Plaintain stem           scale size
2. Curd                         1 tbsp
3. Water                        5 cups

CUTTING METHOD

• Peel the outer thick skin, cut into wheel shapes in 1/4" size.
• Discard the fibre, pull and twist in a circular motion from each wheel.
• Mix curd and water,Cut into small pieces and add to the curd water.
• Soak for 15 minutes, take tomato knife dip and move into circular motion and pull.
• Remaining fibres from it will come out, do it for 6 or 7 times.

FOR GRINDING MASALA

1. Coconut                     1 cup
2. Jeera seeds                 1 tsp
3. Fennel seeds              1 tsp
4. Coriander seeds         1 tbsp
5. Cinnamon                  2"
6. Cloves                       10
7. Garlic                        10 pods
8. Ginger                       2"
9. Roasted gram            2 tbsps
10. Bengal gram flour     1 tbsp

FOR GRAVY

1. Onion                       1 big
2. Tomatoes                  3 nos
3. Chilly powder          1 tsp
4. Turmeric                   1 tsp
5. Coriander powder     1 tsp
6. Garam masala           1 tsp
7. Salt                            4 tsp
8. Water                        5 cups
9. Coriander leaves      little
10. Mint leaves              little

FOR SEASONING

1. Oil                          1/4 cup
2. Mustard seeds        1 tsp
3. Urad seeds             1 tsp
4. Bengal gram          1 tsp
5. Curry leaves          few
6. Hing                      little

METHOD

• Chop onion, tomatoes, coriander and mint leaves.
• Heat oil in a pressure cooker, add seasoning, splutter mustard seeds.
• Fry urad and bengal gram, add onion, tomatoes, turmeric and hing.
• Cook tomatoes amd mash it, drain the curd water and add the cut plaitain.
• Fry for a while and add ground masala paste, chilly powder, garam masala,and coriander powder.
• Add salt, water and stir well, cook for 3 whistles.
• Wait until the pressure settles down, open the lid.
• Garnish with coriander and mint leaves.
• Serve with chapati, roti, dosa and idly.

KOTHAVARE KAI PALYA [ CLUSTER BEANS]

 INGREDIENTS

1. Cluster beans          250 gms
2. Onion                      1 big
3. Garlic                      6 pods
4. Tamarind                 lemon size
5. Sambar powder       1 tsp
6. Rasam powder        1 tsp
7. Chilly powder         2 tsp
8. Turmeric                  1/2 tsp
9. Water                       1 cup
10. Salt                          1 tsp
11. Sugar                       1 tsp     
12. Coriander leaves      little

FOR SEASONING   

1. Oil                           2 tbsps
2. Mustard seeds         1 tsp
3. Urad dhal                1 tsp
4. Channa dhal            1 tsp
5. Curry leaves            few

METHOD

• Wash and cut the beans, chop onion, garlic, and coriander seeds.
• Soak tamarind and, extract the water and filter it.
• Heat oil in a kadai, add seasoning and splutter mustard seeds.
• Add urad and bengal gram, fry and add curry leaves.
• Add onion, garlic and fry for a minute, add cut beans.
• Stir and add turmeric, chilly powder, sambar powder, and rasam powder.
• Add tamarind water, salt, sugar and mix well.
• Cook on low heat for 10 minutes or cook in a pressure cooker for 1 whistle.
• Simmer till it dries up and garnish with coriander leaves.
• Serve with chapati, rice.