Avrekaalu Akki rotti

Ingredients:
1 1/2 cup rice flour
1 cup avrekaalu - boiled
1/2 onion - finely diced
2 Tbsp yoghurt
1 Tbsp oil
4 green chilli - finely diced
2 tsp cumin seeds
1/2 tsp pepper powder
2-3 sprigs of curry leaves - finely chopped
Pinch of turmeric
Water
Salt (1 1/2 tsp approximately)


Method:
1) Mix all the above ingredients with sufficient water to get the desired consistency
2) Place a fistful of dough on an oiled baking paper and pat it into thin circular disc. Sprinkle a few drops of oil on it when done.
3) Place the uncovered side of the rotti on a heated pan (along with baking paper). Remove the baking paper after a minute. Flip to the other side after another minute. Roast on both sides until parts of the rotti starts turning golden brown..
DONE!!!

Menthe tambli

Ingredients:
4 Tbsp yoghurt
2 Tbsp coconut
1/2 cup water
3/4 tsp fenugreek seeds
1 tsp cumin seeds
2-3 dry red chilli
1 Tbsp oil
1/4 tsp turmeric
Salt
1 tsp Mustard seeds
8-10 curry leaves
1/2 tsp asofoetida

Method:
1) Heat 1/2 Tbsp oil in a small wok. Add fenugreek seeds and cumin seeds. Fry until they start to change their colour
2) In a blender, grind the above with coconut, turmeric, salt and red chilli
3) In a mixing bowl, mix yoghurt, water and the paste above. Check for salt. Add more water to get the required ocnsistency.
4) Heat the remaining 1/2 Tbsp oil in a small wok. Add mustard seeds and wait for it to splutter. Add asofoetida and curry leaves. Mix it with the tambli prepared above

Pav Bhaji

Ingredients:
1 medium sized onion - finely chopped
1 medium sized green capsicum - finely chopped
3 medium sized tomato - finely chopped
1 1/2 cup mixed veggies - finely chopped and boiled
1 medium sized potato - boiled and finely chopped
2 garlic cloves - minced/crushed
3 green chilli - minced/crushed
2 Tbsp butter/ghee
1/4 tsp turmeric
1 1/2 Tbsp Pav Bhaji masala
1/2 tsp black salt
1 tsp red chilli powder
1 tsp salt
4-5 sprigs of corainder - finely chopped
1 sprig of dill - finely chopped (optional)

Method:
1) Heat butter/ghee in a frying pan. Butter is typically used in Pav Bhaji - I had to make do with ghee as i had no butter at home :-)
2) Add onion and capsicum and fry for 3-4 minutes. Add minced green chilli and garlic. Fry for a minute.
3) Add tomato and fry for 3-4 minutes.
4) Add turmeric, red chilli powder, pav bhaji masala, black salt, salt and fry for a minute.
5) Add mixed veggie and potato. Fry for a minute.  Check for salt. Reduce the heat. Cover and cook for 4-5 minutes(While doing so, every minute or two do give it a stir)
6) Remove from heat. Mash it for a minute with a potato masher
DONE!!
Serve with finely chopped spring onion, coriander and a wedge of lemon.

Udaka

Ingredients:
1 1/2 cup toor dal
6-7 cups water
1 large brinjal - cut into large chunks
4 green chilli (1 finely chopped)
7-8 sprigs of dill (sabbasige soppu)
2 garlic pods - chopped
2 tomato - cut into large chunks
1 large onion - cut into large chunks
1/2 large onion - finely chopped
1 inch ginger
2 Tbsp Oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric
3-4 sprigs of curry leaves
1/2 tsp asofoetida

Method(Udaka):
1) In a large saucepan, boil toor dal in water for 15-20 minutes. 5 minutes before the dal would cook - Add brinjal. Let it boil for 4 minutes. Add 4-5 sprigs of dill(remove the roots) and 3 green chilli (whole) and let it boil for a minute.
2) Separate brinjal, dill, chilli into another container. Separate dal from the water into (yet!) another container
3) Take about 1 Tbsp oil in a frying pan. Add garlic, ginger, and onion(the one cut into large chunks) and fry until onion turns translucent. Add tomato and fry for 4-5 minutes. Let it cool.
4) Grind garlic-ginger-tomato fry with boiled brinjal-dill-chilli. Add salt as per taste. Udaka is done.

Method(Toor dal palya):
1) Take about 1 Tbsp oil in a frying pan. Add mustard seeds - wait for it to splutter. Add cumin seeds, finely chopped chilli, asofoetida, curry leaves and fry for 1/2 a minute
2) Add onion and fry until it turns translucent. Add turmeric and the boiled toor dal. If dry add about 1/4 cup water. Fry for 2-3 minutes
3) Finely chop the remaining dill and use it for garnishing the toor dal palya.

DONE!!!

Best served with ragi mudde :) Goes well with rice too..

Ghee rice

Ingredients:
2 Tbsp Ghee
2 cardamom pods
2 clove
1 garlic - minced
1 inch ginger - minced
1 tsp crushed pepper
1 bay leaf
2 Tbsp cashew nuts
2 tsp cumin seeds
1 tsp fennel seeds
1 cup mixed vegetables
1 medium sized onion - diced
1 cup rice
2 1/2 cup water
Salt (appr. 1 tsp)

Method:
1) Heat ghee in a pressure cooker (low heat). Add cardamon, cloves, bay leaf, garlic, ginger, pepper and fry for a minute. Add cumin and fennel seeds and fry until it turns golden brown. Add onion and fry until it turns translucent.
2) Add mixed vegetables and rice - fry for a minute. Add water and salt. Close the cooker and switch off after 2-3 whistles.
DONE!!!

Pesarattu

Ingredients:
1 1/2 cup moong dal. Soaked overnight.
1 inch ginger
5 green chilli
1/4 tsp Turmeric
5-6 coriander sprigs
Water
Salt to taste (appr. 1 1/2 tsp)

Method:
1) All the ingredients mentioned above to dosa batter like consistency. No need to for it ferment
2) Heat a non-stick pan (on high). Take a ladle-ful of batter and spread it into thin circular disc. After 2 mins, flip to the other side.
DONE!!!
Serve with any kind of coconut chutney.. yum!!! :)

Mangalooru gole bajje

Ingredients (Serves 4):
6 Tbsp Maida
1 Tbsp besan (chickpea flour)
1 Tbsp rice flour
2 green chilli - finely diced
1/2 medium sized onion - finely chopped
2 sprigs of curry leaves - finely chopped
1 tsp ginger - finely grated
4 Tbsp yoghurt
1/4 tsp turmeric
1 tsp cumin seeds
1/4 tsp baking soda
Pinch of asofoetida
1 tsp salt
Water (if required)
Oil for frying

Method:
1) Mix all the above ingredients and knead. Consistency should be like that of a dough. Add water if yoghurt is thick.
2) Heat oil in a frying pan (medium heat). Once, oil has heated up sufficiently, take a lemon-sized dough and  drop it into the pan. Fry until it turns golden brown. Do the same for the rest.
DONE!!!

Serve with chutney..

Chole masala

Owe this delicious recipe to Archana's (Urs) MIL :) Thanks aunty! :)

Ingredients(Serves 6):
3 tomato -chopped
2 medium sized onion - chopped
1 cup chickpea - Soak overnight.
1/2 tsp ginger - chopped
1 Tbsp kasoori methi
1 tsp garam masala
3 tsp red chilli powder
1 tsp cumin seeds
1 tsp fennel seeds
2 Tbsp oil
1 cup water
Salt (~1tsp)

Method:
1) Cook chickpeas until soft
2) In a wok, heat 1Tbsp of oil. Add ginger abd fry for a minute. Add onion fry until it turns translucent. Add tomato fry for 3-4 mins.
3) Once cool, grind this into a smooth paste along with 2 Tbsp of boiled chickpeas, 1 cup water, salt, chilli powder. Add more water if you need the garvy to be more thin.
3) Add 1 Tbsp oil in a wok. Fry cumin and fennel seeds. Add the paste and remaining chickpeas. Bring it to boil
4) Garnish with kasuri methi
DONE!!!
Serve with hot chapathi.. :)

Methi Thepla

Ingredients: (Serves 2)
2 cups wheat flour
1/2 to 1 cup methi leaves
4 green chilli - finely diced
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp asofoetida
1/2 tsp turmeric
1 tsp chilli powder
1 inch garlic - grated
1 clove garlic - grated
1 Tbsp kasuri methi
1 Tbsp oil
Salt (appr 1 tsp)
Water
1 Tbsp ghee

Method:
1) Mix all the above ingredients with sufficient water to get consistency like a chapati dough.
2) Take a small lemon sized dough and roll it into a circular disc.
3) Heat non stick pan (on high). Place the thepla on the pan sprinkle ghee on it. Flip to the other side after 2 mins. Sprinkle ghee on the thepla again. After 1-2 mins flip to the other side. Remove after 1/2 a minute.
DONE!!!

Serve with yoghurt and pickle..

Akki rotti

Ingredients: (Serves 2)
2 cups rice flour
1 medium sized onion finely chopped
1 small carrot - grated
2 Tbsp finely chopped coriander leaves
5 green chilli - finely chopped
2 tsp cumin seeds
1/2 tsp turmeric
2 Tbsp yoghurt
1 Tbsp oil
Salt to taste (Appr. 1 1/2 tsp)
Water

Method:
1) Mix all the above ingredients into a paste.
2) Take a baking paper and oil it. Take a fistful of this mix and spread it into a disc.
3) Heat a non stick pan (on high). Put the exposed side of rotti on the pan (along with the baking paper). Remove baking paper after a minute. After 1-2 mins flip to the other side and add a few drops of oil. Flip it again after a 1-2 mins. Remove from pan after 1/2 a minute.
DONE!!
Serve with chutney/chutneypudi :)

Pani puri

Bought the puris off-the-shelf ;) So this is pretty much the rest thats required and is fairly simple :)

Tamarind chutney:
1/2 cup tamarind

1 cup pitted dates
1/2 tsp red chilli powder
1/2 tsp salt
1/2 tsp rock salt
1 tsp chat masala powder

1) Take tamarind in a cup and soak it in hot water filled to the brim. Wait for 2-3 minutes. Squeeze the pulp. Strain it into a container. Repeat the process thrice.
2) Take the dates in a bowl, add about 1 cup of hot water and let it stand for 30 mins. Blend it into a fine paste.
3) Mix tamarind juice, date paste and powders mentioned in the chutney ingredients. Microwave for a minute or two.
DONE!!

Pani:
2 Tbsp of tamarind concentrate
1/2 cup mint leaves
1 cup coriander leaves
1 Tbsp chat masala powder
3-4 green chilli
1 Tbsp rock salt
1 tsp salt
6-8 cups water (adjust to taste)

1) Blend everything mentioned in the Pani ingredient list (except water) into a fine paste.
2) Add 6-8 cups of water and refrigerate.
3) While serving, add boondi to the pani (else it gets soggy)
DONE!!!


Stuffing:
4 medium sized potatoes - boiled and mashed
1 Tbsp green chutney (strained from the pani)
1 tsp tamarind chutney
1/2 tsp turmeric powder
1 tsp salt

1) Mix all the ingredients for the stuffing,
DONE!!!

Garnishing:1 medium sized onion - finely diced
4-5 sprigs of coriander - finely diced

Stuff the puri with potato stuffing, finely chopped onions. Garnish with coriander leaves. Finally fill with paani and enjoy! :)

Gobi Manchurian

Ingredients (Serves 2):
For the gobi:
3 cups cauliflower florets (Soaked in hot water for 5mins)
6 Tbsp all purpose flour (maida)
3 Tbsp corn flour
1 tsp chilli powder
1 tsp salt
Oil for deep frying


For the gravy:
1 Tbsp oil
1 medium sized onion
3 green chilli
4-5 coriander sprigs - finely chopped
2 garlic cloves - finely diced
1 chickpea sized ginger finely diced
1 Tbsp chilli sauce
1 tsp sweet chilli sauce
1 Tbsp soy sauce
1 Tbsp tomato ketchup/pizza sauce

Method:
1) Mix corn flour, maida, salt and chilli powder in a bowl. Add sufficient water to make the batter like dosa batter.
2) Heat oil in a deep bottomed frying pan (medium heat). Dip the cauliflower florets in the batter and fry until golden brown.

Gravy:
1) Heat 1 Tbsp oil in a wok. Add garlic and fry until they turn golden brown. Add ginger, onion, green chilli and fry for a minute or two.
2) Add all the sauce mentioned above - let it cook for a minute. Add the cauliflower florets and fry for a minute.
3) Garnish with finely chopped coriander leaves.
DONE!!
For crispier Gobi Manchurian - a pinch of soda can be added.

Groundnut chutney pudi

Ingredients:

1 cup groundnuts
2 Tbsp roasted chickpeas (puttani)
6 dry red chilli
1 tsp cumin seeds
2 tbsp dry dessicated coconut
1 chickpea size tamarind
3-4 sprigs of curry leaves
Salt to taste (appr. 1 tsp)
1 tsp sugar

Method:
1) Dry roast groundnuts on medium flame. Allow it to cool
2) Dry roast chickpeas, red chilli, cumin seeds, coconut, curry leaves on medium flame. Allow it to cool. Take these in a blender along with tamarind, sugar, salt and grind it into smooth powder.
3) Add groundnuts. Grind it coarsely for 3-4 seconds. Check for salt. Grind it again coarsely for 3-4 seconds.
DONE!!!

Masala Dosa

Masala Dosa:

Method:
1) Heat a nonstick pan on high. Wait for 3-4 minutes for the first dosa. Take a ladle-full of dosa batter and spread evenly into a circular shape.
2) Add 2-3 drops of oil on the dosa.
3) After 2-3 minutes flip the dosa over to the other side and roast it for a minute
4) Transfer the dosa to a plate. Spread 1 tsp of chilli-garlic chutney, place potato palya at the centre and close the dosa.
DONE!!
Serve with coriander-mint chutney
Recipe for coriander-mint chutney, potato palya, chilli-garlic chutney and dosa below.


Coriander mint chutney:
Ingredients (Serves 4)

For coriander-mint chutney:
1 Tbsp roasted chanadal (puttani)
1 Tbsp grated coconut
3-4 green chilli
1 Tbsp coriander
1/2 Tbsp mint
1 cup water
1/2 tbsp oil
1 tsp mustard seeds
2 sprigs of curry leaves
1/2 tsp asofoetida
1 tsp cumin seeds
Salt to taste

Method:
1) Grind roasted chana dal finely. Add grated coconut, chilli, coriander leaves, mint and grind.
2) Add water and blend. Add salt to suit taste.
3) Heat oil, add mustard seeds. Wait for it to splutter. Add asofoetida, curry leaves and cumin seeds. Add this to the chutney and mix!


Red chilli garlic chutney:
Ingredients:
1/4 tsp warm water
6 dried red chilli
1 garlic pod - sliced

Method:
1) Soak chilli in warm water for 20 mins.
2) Grind red chilli, garlic, water
DONE!!!

Potato palya (Courtesy: Sujay :-)):
5 medium sized potato - boiled and mashed
1/2 cup peas
1 onion - sliced
1/2 large lemon juice
2 fresh red chillies - diced
1 Tbsp oil
1 tsp mustard seeds
2-3 sprigs of curry leaves
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp fennel seeds
1/2 tsp garam masala powder
1/2 cup water
Salt to taste

Method:
1) Heat oil in a deep bottomed frying pan. Add mustard seeds - once they start spluttering- add curry leaves, cumin seeds, fennel seeds, onion.
2) Once the onion start to turn translucent, add peas, turmeric powder, chilli, garam masala powder. Fry for half a minute
3) Add mashed potato, water and mix well. Cover and let it cook for 2-3 minutes.
4) Add salt and lemon juice. Mix well and cover.
DONE!!!

For Dosa:
1 1/2 cup rice
1/2 cup urad dal
1 Tbsp thick rice flakes
1 tsp fenugreek seeds
Water
Salt to taste

Method:
1) Soak the above ingredients for 5-6 hours. Grind into fine paste adding sufficient water to get the dosa like consistency. Add salt to taste.
2) Let it ferment overnight

(The humble)Gojjavalakki

Ingredients(Serves 2):
2 cups of thick avalakki (poha)
2 cups water
3 tsps rasam powder
1 tsp tamarind paste
3 tsp sugar
1/4 tsp turmeric powder
1 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp chanadal+uraddal
2 Tbsp groundnuts
1 sprig curry leaves
1 tsp asofoetida
2-3 sprigs of coriander - finely diced

Salt to taste
1 Tbsp oil

Method:
1) Grind avalakki coarsely in a blender. Keep it aside in a mixing bowl.
2) Add water, rasam powder, tamarind paste, sugar, 1 tsp salt, turmeric in a container and heat it on low heat for 4-5 mins.
3) To the avalakki in the mixing bowl add the spiced up water little by little.. and mix.. Cover it with a lid and let it stay for 20-30 mins
4) Take oil in a skillet - add ground nuts - after a minute, add the chanadal+uraddal mixture, mustard seeds. Once the mustard seeds start spluttering. Add cumin seeds, curry leaves and hing.
5) Add the tadka to the mixing bowl and mix.
6) Garnish with coriander leaves.
DONE!!!

Serve it with a dash of yoghurt :)

Pakchoy broccoli vegetable curry

Ingredients:

1 bunch of pakchoy

2 cups broccoli florets

1 medium sized onion - sliced lengthwise

1 Tbsp olive oil
1 garlic pod - minced
1/2 tsp minced ginger
1 tsp red chilli  powder
1/4 tsp coarsely grounded pepper
1 Tbsp corn flour

1 Tbsp soy sauce

1/2 Tbsp vinegar 

Salt to taste

Method:

1) Cut the base off pak choy. Cut the stem and keep the leaves and stem aside.

2) Add cornflour, soy sauce and vinegar in a bowl.

3) Add oil in a pan and heat it. Add garlic. Once it starts turning golden brown, add ginger, grounded pepper, sliced onions. Let it cook until the onions start to turn translucent.

4) Add chilli powder, pakchoy stem, broccoli - Stir for a bit. Cover and let it cook for 2 minutes.

5) Add pakchoy leaves - Stir for a bit. Cover and let it cook for 2 minutes

6) Add the cornflour soy sauce paste. Stir for a minute. Adjust salt to taste.

DONE!!!

ambode

Ingredients(20 pieces):
1 cup chana dal (kadle bele)
1/3 cup coconut
7-8 sprigs of coriander
1 dried red chilli
4-5 pepper corns
1 tsp hing
1/4 tsp turmmeric
3 green chilli
1 tsp cumin
1/4 onion finely diced - optional
Salt to taste
Oil for frying

Method:
1) Soak chana dal, red chilli and pepper corns together in water for 4-5 hrs. Drain excess water
2) Take coriander, green chilli, cumin seeds, coconut, soaked pepper corns, soaked red chilli, 1/2 of soaked chana dal, hing, turmeric in a blender and grind it into a fine paste. Do not add water. Keep this paste aside
3) Take the remaining soaked chana dal and grind it coarsely.
4) Add this along with onion to the fine paste and mix. Check for salt.
5) Heat sufficient oil in a frying pan. 
5) Take small lumps of this mix, pat it into thin patties and fry.
DONE!!! :)

Couscous upma

Ingredients(Serves 2):
1 garlic pod
1/2 medium size onion - diced
1 medium size potato - diced
1 cup mixed vegetable(carrot, beans, peas, sweet corn, broccoli, cauliflower, etc.) - diced and boiled
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp turmeric
1/2 tsp asafoetida
4 green chilli - finely chopped
1/4 tsp red chilli powder
1 sprig of curry leaves
1 scallion (spring onion) - chopped
1 Tbsp oil
1/2 cup water
Salt to taste

Preparing couscous:
2/3 cup couscous
2/3 cup water
1 tsp salt
1 Tbsp ghee/butter
1 tsp oil

Method:
1) Prepare couscous as per the directions on the pack. This is the way i prepared it. Add oil and water in a wok and bring it to boil. Add couscous, salt and cover the wok and steam for 2 mins.
2) Reduce the heat to minimum. Add ghee/butter and stir the couscous using a fork to separate the grains for a minute. Keep it aside.
3) Heat oil in a frying pan - Add garlic and mustard seeds.
4) When the mustard seeds start to splutter - add onion, cumin seeds, asafoetida, turmeric powder, chilli powder, green chilli, curry leaves. Fry for 2 mins
5) Add potato, mixed vegetables, 1/2 tsp salt and 1/2 cup water. Reduce to medium heat. Cover and let it be for 3 mins.
6) Once the vegetables have softened - add couscous. Stir it through for a minute. Garnish with chopped green onion. Add more salt if needed.
DONE!!! :)
Serve with a dash of yoghurt on the side.

Sweet and sour vegetable

Ingredients:
2 Tbsp Olive oil
1 medium size onion - Sliced
1 can pineapple
1 can bamboo shoots
1 cup stir-fry veggies (beans, carrot, broccoli..)
2 Tbsp soy sauce
2 Tbsp vinegar
2 Tbsp corn flour
1 Tbsp sugar

Method:
1) Mix soy sauce, vinegar, corn flour and pineapple juice (from the can) in a bowl and set aside.
2) In a wok - heat oil. Add onion. Fry until it turns brown.
3) Add veggies and fry for 3-4 minutes. Add bamboo shoots and fry for 3-4 minutes.
4) Dice pineapple into chunks. Add pineapple and fry for 2 minutes
5) Add the sauce mix made in step 1. Stir until it thickens.

Veg Fried Rice

Ingredients (Serves 2):
3/4 cup rice
1 Tbsp oil
2 garlic pods - finely diced
1/4 onion - finely diced
1 can sweet corn kernels
3/4 cup peas - boiled
2 tsp coarsely ground pepper
1 tsp chilli powder - optional (For that extra spice! :))
1 red chilli - finely diced
1/4 cup water
Salt

Method:
1) Boil the rice and keep aside
2) Heat oil in a wok(medium heat). Add finely diced garlic. Wait for it to turn golden brown.
3) Add onion, pepper, chilli powder and fry for a minute
4) Add corn kernels, peas, finely diced red chilli, water. Fry for a minute
5) Add rice and salt. Toss it around for a minute or two.
DONE!!!

Serve with sweet chilli sauce / Sweet and sour Vegetables.

Avarekaalu Ragi rotti

Ingredients:

Ragi flour - 2 cups
Rice flour - 2 Tbsp
Avrekaalu(Lima beans) - 1 cup - cooked
Onion - 1 - finely chopped
Carrot - 1/2 - grated
1Tbsp - Yoghurt
Green chilli - 6 - finely chopped
Coriander - 4/5 sprigs - finely chopped
Cumin - 2 tsp
Pepper powder - 1/2 tsp
Salt to taste
Water
Oil

Method:
1) Mix all the ingredients by adding sufficient water. Add salt as required
2) Take a baking paper and oil it on one side. Take a fistful of the dough and pat it into a circular shape.
3) Place this on a heated pan(along with the baking paper) such that the baking paper is on top. Remove the baking paper in 1-2 minutes.
4) After about a minute flip and heat the other side for 2-3 minutes.
DONE!!!

Serve with chutney/chutney-pudi :)

Mensinkaayi bajji

Ingredients:
6 long green chilli
6 Tbsp Besan (chickpea flour)
2 Tbsp Rice flour
1 tsp cumin seeds
1/2 tsp chilli powder
1/2 tsp turmeric (Why not - when its healthy!!! :))
Salt to taste
Oil for frying
Water

Method:
1) Add besan, rice flour, cumin seeds, turmeric, red chilli powder in a mixing bowl. Add water to get the desired consistency (like thick yoghurt) and mix well
2) Slit the green chilli vertically on one side and deseed it. Soak in water. Add salt to it. (Not sure why this is required but mum says it reduces how hot the chilli is).
3) Heat the oil for frying (medium heat)
4) Dip the green chilli in the mix. Ensure all sides are covered. Fry it. Remove when it turns golden brown. Do the same for the rest.
DONE!!!

1/4 tsp of baking soda can be added for a more fluffier covering.

Veg fried wonton

Why so serious!!! :)

Ingredients (Serves 2):
10 Wonton wrappers
1 cup capsicum - finely diced
1/2 shallot - finely diced
1 Tbsp soy sauce
1 Tbsp sweet chilli sauce
1/2 tsp red chilli powder
1/2 tsp ginger garlic paste
Salt to taste
Oil for frying


Method:
1) Mix capsicum, shallot, soy sauce, sweet chilli sauce, red chilli powder, ginger garlic paste in a bowl
2) Add salt as required
3) Heat oil on medium heat.
4) Wrap the vegetable mix with the wanton wrapper and deep fry.
DONE!!!

Serve with hot chilli sauce :)

Capsicum shavige pulao

Plagiarising amma's recipe :)

Ingredients(Serves 4):
1/2 green capsicum - Sliced
1/2 yellow capsicum - Sliced
1/2 red capsicum - Sliced
1 onion - Roughly diced
1 cup vermicelli
3-4 coriander sprigs
1 Tbsp grated coconut
4-5 green chilli
1 clove
1 garlic pod
Small piece of ginger
2-3 peppercorns
1/2 tsp mustard seeds
1/2 tsp turmeric
1/2 tsp cumin seeds
1 Tbsp oil
1 and a 1/2 cups of water


Method:
1) Roast vermicelli in a frying pan. Once it begins to turn brown add water.Vermicelli should cook to tender in 3-4 mins. Add more water if needed. If water is in excess - drain it.
2) Add 1/2 a Tbsp of oil into frying pan. Add mustard seeds to it and wait for it to splutter
3) Add clove, peppercorns, garlic, green chilli and ginger. Fry it for 1/2 a minute
4) Add cumin seeds and onion. Fry it till onion turns brown.
5) Add turmeric, grated coconut and coriander. Stir it once and set it aside
6) Wait for it to cool and grind it into a fine paste
7) Add the remaining oil to frying pan and fry the capsicum for 2-3 minutes(More if you'd like it softer).
8) Now, add the paste and vermicelli. Stir it for another minute or so.
DONE!!!

Goes well with a dash of yogurt on the side.

Green Masala for idli

On our recent trip to India, we tried the green masala idli at New Krishna Bhavan, Malleswaram, Bangalore.. It was unlike anything that i've ever had!!! And this coming from someone who would sprint a mile away at the sight of idlis... :) Here's an attempt to recreate that magical green sauce/chutney/curry!! :)

Ingredients (Serves 6):
1/2 bunch spinach
4-5 mint sprigs
9-10 coriander sprigs
1 green capsicum (Finely dice 1/4 of this, coarsely dice the remaining)
1 onion (Finely dice 1/4 of this, coarsely dice the remaining)
1/2 cup frozen peas
5-6 green chilli (add to suit your taste)
1 tsp Mustard seeds
1 tsp cumin seeds
1 tsp chilli powder
1/2 tsp turmeric
1 tsp garam masala powder
1 tsp coriander powder
1/2 tsp asafoetida
1/2 tsp fennel seeds
1 Tbsp Oil
Salt to taste
Water if needed

Method:
1) Heat 1/2 Tbsp oil in the frying pan. Add mustard seeds and wait for it to splutter
2) Add cumin seeds, fennel seeds, green chilli and coarsely chopped onion
3) Once onion begins to turn brown - Add chilli powder, garam masala powder, coriander powder, asafoetida.
4) Add coarsely chopped capsicum and peas - wait for 2-3 minutes.
5) Add spinach and mint leaves. Stir until it wilts.
6) Turn off the heat and add coriander leaves
7) Wait for it to cool - before grinding it into a smooth paste
8) Heat the remaining oil in the frying pan. Add the finely diced onion and capsicum. Fry for a minute.
9) Add the paste. Add water to get the desired consistency. (I added 1/2 a cup of water)
10) Add salt to suit your taste. Heat for a minute or two.
DONE!!!! :)

Goes well with idli, dosa, dhokla. :)