Daal chutney

¼ cup chana daal
¼ cup urad daal
½ coconut grated
2 large onions sliced.
Salt to taste
Lime size tamarind juice extract
6-8 red chillies dry roasted.
Fry the daals with a little oil, add the onions and sauté now add the coconut, tamarind pulp, red chillies and salt. Grind to paste.

Mosaru gojju

.This is a curd based dish usually goes well with various kinds of masala rice.
200 gms, moong sprouted
½ curd
1 onion chopped (optional)
2 green chillies.
Season with:
2 tsp. coconut oil,
Mustard seeds
Asafoetida
Bay leaves.
Method:
• In a bowl beat curds with salt to taste.
• Add the sprouted moong and chopped onions.
• In wok take 2 tsps of coconut oil(you can use other oil too.)
• When it gets hot, add mustard seeds when the mustard seed spurts add green chillies--turn of the flame now add bay leaves and asafoetida pour these over the curd mixture.
ps:boondi, cucumber, beetroot, boiled potatoes, boiled red pumpkin cas also be used.

Batata gojju

3 large potatoes,
3 large onions
¼ cup tamarind water/3 tomatoes.
3 tsps red chilli powder
salt to taste.
Method
Boil the potatoes cut into large pieces
Dice the onion into 6 pieces each.
If using tomatoes cut it fine/puree.
In a wok heat some oil, add mustard seeds and let it sputter, now add onions and fry a while
Add tamarind water/tomato when it boils a bit
add salt, and red chilli powder
now add diced potato cook a while.
Ps: this recipe can be cooked with beetroot, cauliflower and okra too.

Masoori sooka.

½ masoor dhal.
2 tomatoes finely chopped.
2 onions finely diced.
1 tps. Grated ginger
1tps. Grated garlic
3 green chillies finely diced.
1 tbsp. cream.
Method:
Cook all the ingredients in a cooker with minimum water.
When cooked add salt to taste.
In wok heat a tsp. of ghee, add jeera(cumin) when the jeera sputters add the cooked mixture.
Beat in the cream.
Dress with coriander leaves.

Baida parota.

2 cups wheat flour
2 tsps salt
4 hard boiled eggs mashed.
2 tsps ghee/oil
½ pepper
1 tsp coriander leaves.
Water to knead.
Method:
Sift the flour and salt. Add water and knead to a pliable dough.
Keep aside for 20mnts. After wrapping in a wet cloth
To the mashed boiled egg, add coriander leaves and pepper
Divide the kneaded dough into 8 portions.
Roll to small discs. Place 1-2 tsps of egg mixture, close
Roll into thin rotis and roast on a hot skillet greasing both sides with ghee.

Cauliflower parota.

4 cups wheat flour
225 gms cauliflower
2 finely chopped onions
1 diced green chillies
2 tsp.lemon juice
½ ‘ ginger grated
2 tsp. oil
warm water
2sp.slat.
ghee.
Method:
Knead flour,oil and 1stsp salt with warm water to make a plable dough. Keep aside for 20 mnts.
Clean and grate cauliflower blanch it.
Add coriander leaves, salt, ginger, divide to 12 portions.
Divide the kneaded dough into 12 portions.
Roll out to palm sized discs and then fill it with cauliflower mixture.
Roll it out into thin discs,
Roast on a preheated skillet after brushing with ghee on either sides.

Akki roti.

1 ½ cup rice flour.
8 pods garlic
1 green chillies.
1” ginger root.
3 tbs curd
1 tsp.salt.
method
· Grind green chillies, garlic ginger to a coarse paste
· Add 2tsps. Of oil, and mix in the flour.
· To this mixture add 3tbs of curd and mix to a stiff dough adding water if required.
· Divide to 6 portions. And pat to disc shapes.
· On grease a skillet and heat, roast the patted discs on it till brown.
Can be served with butter, and wet chutney.

Ragi roti.

Ingrediants.
250 gms, ragi flour.
2 tsps salt.
Method.
Bring water to a boil about 1:1 in volume with the flour.
Add salt and flour, keep covered for about 10mnts.
Knead to pliable dough
Divide to convenient portions, roll out to thin disks and roast on a skillet.
Or dry roast, one surface on the skillet and toss to direct flame for the other side.
Ps: the rolled out roti should be pressed on the skillet with a damp cloth.