Zunka

Ingredients:

Besan/kadlehittu-2tbsp
Onion,finely chopped-2
Tomato-1
Green chillies-4-5
Coriander,chopped-1tbsp
Salt to taste
Curryleaves-1sprig
Oil-1tbsp
Mustard-1/2tsp
Jeera/cumin-1/2tsp
Turmeric-pinch

Method:

1.Mix besan with sufficient water to a buttermilk conistency.

2.Heat a oil in a kadai add mustardseeds and cuminseeds,when they begin to
pop up,add onions,green chillies,turmeric and curryleaves fry until golden brown,add
tomatoes and salt saute until tomatoes are soft,now add besan mixture cook for 5-6minutes
till it slightly thickens,add little water if necessary.

3.Garnish with coriander and serve hot with chappatis or jolada rotti.

Hurulikalu Rasam

Ingredients:

Toordal/Togaribele-1/4cup

Water-1cup

Tamarind juice-1/4cup

Turmeric-pinch

Rasam powder-2tsp

Red chilli powder to taste

Hurulikaalu pudi/Horsegram powder-1tbsp

Jaggery to taste

Salt to taste

Fresh coriander

For tadka:

Oil/ghee-2tsp

Mustard-1/2tsp

Hing-pinch

Redchillies-2

Curryleaves-1sprig

Method:

Dry roast 1/2 cup of hurulikaalu /horsegram in a pan until brown,cool

and dry grind into fine powder.For this recipe i used only 1tbsp,store

rest for next use.

Cook the dal with 1cup of water and turmeric in a pressure cooker and keep it aside.

Heat a oil or ghee in a vessel, add mustard when they begin to pop up,add

red chillies, hing and curryleaves,saute for a minute and add tamarind juice and

cooked dal with 1 or 2cups of water cook until it begin to boil.

Now add salt,hurulikaalu pudi/horsegram powder,rasam powder,chillipowder

and jaggery cook for 2-3minutes,add coriander.

Serve hot with steaming rice and ghee.

Potato Wedges Indian Style

Ingredients:

Big Potatoes-3

Oil-1tbsp

Blackpepper to taste

Amchoorpowder-1/2tsp

Chaatmasala-1/2tsp

salt to taste

Method:

1.Wash and cut potatoes into medium sized wedges,coat the wedges in oil and bake for 20-25

minutes in preheated oven at 200'C until golden brown.

2.Remove from the oven toss with blackpepper,amchoorpowder,chaatmasala and salt.

3.Serve hot with lemon wedges.

Misal/Usal Pav

This is a Maharastrian street chaat .Misal or Usal as it is called locally,made with sprouts of matki or madikekaalu in kannada.I got this recipe from my friend Rajshri,who's from Pune.If you use sev or farsan it is called misal, for usal emit sev.This is easy! , very healthy and very tasty...,whenever i prepare this dish i love.....it.For healthier option swap pav with brown bread.

Ingredients:

Mixed Sprouts(moongdal/hesarukaalu and matki/madikekaalu)-1 cup

potato,boiled and cubed -1

cumin seeds (jeera)-1 tsp

asafoetida (hing)-1/4tsp

onion,chopped -1big

tomatoes,chopped -2

ginger garlic paste-1tbsp

turmeric powder-1/2 tsp

chilli powder-1tsp

oil-2 tsp

salt to taste

For serving:

coriander,chopped-2 tbsp

onions,chopped-1

lemon wedges-as required

pav bread-as required

Butter-as required(optional)

Sev as required

Method:

1.Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.

2.Add the onions and sauté till they are translucent,add the tomatoes and saute for another 2 to 3 minutes.

3.Add the ginger garlic paste and cook till the oil separates.

4.Add the sprouts, turmeric,chilli powder and salt and 2cups of water and mix well.

5.Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender.

6.Add boiled potatoes and leave to cook for 2minutes.

7.For serving,in a plate,garnish with the coriander,chopped onions and sev and a small dollop of butter on top of misal.

8.Serve with lemon wedges and pav.

Chappati Masala Upma

Ingredients:

Left over chapaties- 3-4

Onions-1big,sliced

Green chillis-1

Tomato-2

Curry leaves-1sprig

Oil- 2tsp

Lemon juice-1tsp

Mustard-1/2tsp

Cumin seeds-1/2tsp

Urad dal-1tsp

Channadal-1tsp

Chillipowder-1/2tsp

Cumin powder-1/2tsp

Salt to taste

Method:

Cut the left over chapaties with hand into small pieces,sprinkle

little water over torn chappatis and keep aside.

Heat oil in a pan and add mustard seeds, cumin seeds,when they begin to pop

Add dals sliced fry and then add onions,tomato,curry leaves and chillies fry till golden brown.

Add all powders,salt and little water and cook for 2-3minutes.

After that add the torn chapaties and stir well till it is soft,close the lid and cook on low flame

for 2-3minutes.Serve hot.

Carrot Halwa

INGREDIENTS:

Carrots,grated-2 big

Sweetened Condensed Milk-100ml

Milk-1cup

Ghee-2tsp

Cardamom powder-1/4tsp

Cashew nuts-1tbsp

Almonds-1tbsp

Raisins-1tbsp

Sugar-1tbsp

METHOD:

1.Peel and grate carrots.

2.Heat a milk in a pan when the milk begins to boil add

grated carrot and cook until all the milk dries up.

3.Add sweetened condensed milk, Cook on low flame till dry, stirring occasionally.

4.Add ghee and cook for another 10 minutes until ghee oozes out.Sprinkle cardamom powder.

5.Garnish with cashewnuts,raisins and almonds.