Ambode Majjige huli

Ingredients:

Roasted chana dal - 4 tbsp
1/2 cup grated coconut
3 green chili
15-20 beans - cut to 1 inch length
1 tsp cumin seeds
3-4 pepper corns
1/2 tsp tamarind concentrate
1 cup thick yogurt
1-2 cups water
2 tbsp oil
4-5 dried red chili
1 tsp mustard seeds
1/2 tsp turmeric powder
1 sprig curry leaves
Pinch of asafoetida
Salt


Method:
1) Prepare the dough for ambode as indicated in Ambode recipe. However, instead of deep frying, we'll be steaming the ambode
2) Place ambode in a steamer. I used a pressure cooker without the weight on. Steam for 10-15 minutes. Pierce a fork to check if ambode is done. Remove ambode and keep aside
3) Grind roasted chana dal, coconut, pepper corns, green chili, turmeric powder into a fine paste with 2-3 tbsp of water
4) Heat oil in a pan, add mustard seeds and wait for it to splutter.
5) Add cumin seeds, dried red chili, curry leaves, beans and fry for 10-15 seconds
6) Reduce heat and add the paste. Fry for a minute.
7) Increase the heat, add 1 cup of water but take care to add it 2-3 tbsp at a time (so that lumps are not formed). Bring it to boil, it should start to thicken.
8) Add yogurt, tamarind paste. Check for salt. If its too thick, add water as needed.
9) Add ambode, bring it to boil.
DONE!!

Serve with rice or ragi mudde

Strawberry Lassi

Ingredients:

20 medium sized strawberries
1 cup thick yogurt
1 tbsp raw sugar or jaggery powder
1/4 tsp cardamom powder

Method:
1) Blend strawberries in a blender.
2) Add rest of the ingredients and blend.
DONE!!!

Beetroot curry with coconut milk

Adapted from Peter Kuruvita's recipe

Ingredients:

2 medium sized beetroot - diced
1 onion - finely chopped
1 can coconut milk
1 cup water
2 tbsp ghee
1/2 tsp cinnamon powder
1 tsp coriander powder
1 tsp cumin seeds
1/4 tsp turmeric powder
1 sprig of curry leaves
1 tsp grated ginger
2 garlic pods finely chopped
2-3 green chilli finely chopped
Salt

Method:
1) Heat ghee in a frying pan. Add garlic and fry until it changes colour. Add ginger, cumin seeds, green chilli, onion, curry leaves and fry until it changes colour.
2) Add coriander powder, cinnamon powder, turmeric powder, 1 tsp of salt and mix
3) Add beetroot, fry for a minute. Reduce heat to medium. Cover and cook for 10-15 minutes until the beetroot is soft. Stir every 3-4 minutes
4) Add cocomut milk and water. Bring it to boil. Check for salt.
DONE!!!