Aloo Palak Curry

Ingredients:

Palak(Spinach)-2 1/2 cups chopped

Aloo(Potato)- 2 medium boiled and cubed

Green chilli- 2 chopped

Cumin seeds- 1 tbsp

Ginger and Garlic paste- 1/2 tbsp

Milk- 1 cup

Onion- 1 chopped

Tomato-1 chopped

Corrainder powder- 1 tbsp

Red chilli powder- 1 tbsp

Garam masala - 1/2 tbsp

Turmeric powder - 1 tsp

Corrainder leaves- 1 tbsp

Salt to taste

Oil

Method:

1. Grind 1 1/2 cup palak by adding little water to a fine paste and keep it aside.

2. Heat oil in a pan,when oil is heated add cumin seeds,green chilli and ginger & garlic paste and fry for few minutes.

3. Then add chopped onion and little salt fry it for 4 to 5 minutes,till onion becomes light brown.

4. Then add chopped tomato and the spinach puree mix it nicely for few minutes then add corrainder powder,red chilli powder,turmeric powder and garam masala and adjust salt to taste,mix it well.

5. Then add the 1 cup chopped palak and cook for 5 to 6 minutes till palak is cooked.

6. Add potato cubes and milk mix it well,cover and cook for 8 to 10 minutes.

7. Open the lid,add corrainder leaves stir it well and cook for 5 minutes in low heat till it becomes little gravy.

8. Serve hot with chappati/rice.

Beetroot Chutney

Ingredients:

Beetroot- 1 small shredded

Dry red chilli- 2

Small onion- 10 to 12

Urad dal- 1/2 tbsp

Channa dal- 1/2 tbsp

Oil

Seasoning:

Mustard seed- 1/2 tbsp

Urad dal- 1/2 tsp

Curry leaves-5 to 6

Dry red chilli-1

Salt to taste

Oil

Method:

1. Heat oil in a pan,when oil is heated add urad dal,channa dal and dry red chilli fry for few minutes,then add small onion and shredded beetroot fry for 5 to 6 minutes (or) till raw smell of beets goes.

2. Remove and keep it side,let it cool.

3. Then grind to a fine paste by adding little water and salt keep it side.

4. Take another pan,heat oil in it for seasoning,when oil is heated add mustard seeds,urad dal,dry red chilli and curry leaves fry for few minutes.

5. Now pour this seasoning to the beetroot paste mix it well.

6. Beetroot chutney is ready.

7. Serve hot with dosa/idle.

Tomato Dosa & Peanut Chutney

Ingredients For Dosa:

Dosa batter- 2 cups

Tomato- 2

Dry red chilli- 3

Corrainder leaves- 3 tbsp

Salt to taste

Oil

Method:

1. First grind tomato,dry red chilli,corrainder leaves and little salt,grind to a fine puree and keep it aside.

2.Take a bowl add 2 cups of dosa batter and add the tomato puree,mix it well.

3.Heat a non stick pan in medium heat,when its heated, add 1 big laddle of dosa batter and make a thin round shape.

4.When its cooked in one side,turn it other side and cook for 1 to 2 minutes.

5.Serve hot with peanut chutney (or) any other chutney.

Ingredients For Peanut chutney:

Peanuts- 1/2 cup

Shredded coconut- 3 tbsp

Green chilli- 2 chopped

Dry red chilli-2

Tamarind- 1 small piece

Salt to taste

Corrainder leaves- 1 1/2 t sp

Seasoning:

Mustard seed- 1/2 tbsp

Urad dal- 1/2 tbsp

Channa dal- 1/2 tsp

Dry red chilli- 2

Curryleaves- 7 to 8

Oil

Method:

Note: Soak peanuts for 1/2 hour before griding

1. Grind peanuts,shredded coconut,green chilli,red chilli,tamarind,corrainder leaves,salt and little water and grind to a fine paste and keep it a side.

2. Take a pan add oil for seasoning,when oil is heated add mustard seed,urad dal,channa dal,dry red chilli and curry leaves fry for few minutes.

3. Then add peanut paste,add little water and adjust salt,stir it well and leave it.Let it boil for few minutes.

4. Serve hot with tomato dosa (or) plain dosa.

Handvo

Ingredients:

Rice flour- 300gm

Besan- 100 gm

Buttermilk-4 cups

White gourd(dhudi)-200 gm shredded

Turmeric powder- 1 tbsp

Bakig soda- 1 tbsp

Jaggery-1 tbsp(opt)

Red chilli powder- 2 tbsp

Green chilli & Garlic paste- 3 tbsp

Salt to taste

Seasame seeds for garnish

Fenugreek Seeds- 3 tbsp

Seasoning:

Oil- 3 tbsp

Mustard seeds- 2 tbsp

Cumin seeds 2 tbsp

Seasame seeds- 2tbsp

Hing- 1 tbsp

Method:

Note: Soak fenugreek seeds for 3 to4 hours

1. Take a bowl add rice flour and besan mix it well,then add butter milk and whisk it nicely,no lumps should be formed. If its too thick add little warm water and whisk it nicely.

2. Cover the bowl and keep it a side for 8 to 10 hours (or) overnight for fermentation.

3. After its fermentation add shredded white gourd,green chilli & garlic paste,turmeric powder,red chilli powder,fenugreek seeds,little seasame seeds and salt,mix it well.

4. Then add baking soda mix it nicely and keep it a side.Handvo batter is ready

5. Now preheat the oven for 400 degree F.

6. Meanwhile take another pan,heat oil in it,when oil is heated add all the seasonings.

7.When they starts to splutter switch off the gas and remove it and add to the prepared batter,mix it nicely.

8. Now pour this batter to a baking tray.

9. When oven is preheated,keep this tray in to the oven and cook for 40 to 45 mins (or) until small tooth pick is inserted in the center and comes out clean.

10. Turn off the oven and remove it and sprinkle with seasame seeds.

11. Serve with masala curd.

Recipe for Masala Curd:

Ingredients:

Curd - 1/2 cup

Salt to taste

Red chilli powder- 1/2 tsp

Jeera powder- a pinch

Method:

1. Take a small bowl add curd,red chilli powder,jeera powder and salt.

2. Whisk it nicely and check for salt.

3. Masala curd id ready.