Khandvi

Ingredients:

• Besan: 1 cup
• Buttermilk: 3 cups
• Ginger-chilli paste: 1 tsp
• Turmeric Powder: 1/2 tsp
• Coriander leaves (finely chopped): 1 tbsp
• Grated coconut: 2 tbsps
• Salt according to taste

For tempering:

• Mustard seeds: 1 tsp
• Oil: 3 tsp
• Green chillies: 2 nos
• Asafoetida: a pinch
• Curry leaves: a few

Method:

1. Mix besan, buttermilk and salt in a bowl and Micro Med for 4 mins.
2. Add turmeric powder, ginger - chilli paste and Micro High for 5 mins.
3. Remove from the microwave and spread immediately on a greased surface in a thin layer ( i used the back of a big plate, greased it and spread the besan mixture on it).
4. When set cut into strips and roll. Arrange the rolls in a serving dish.
5. Place all the ingredients for tempering in a bowl, Micro High for 1.5 mins and pour over the khandvi.
6. Garnish with chopped coriander and grated coconut…

Punjabi Kadi

Ingredients :

• 2 cups dahi/Yogurt/ curd
• 2 tbsps besan/ gram flour
• 1/2 onion cut vertically
• 3 garlic cloves chopped finely
• 2 tbsp garlic chopped finely
• 1 tbsp kasoori methi
• 2-3 red chilies
• 8-10 curry leaves
• 1 tbsp jeera
• 1/2 tspn methi seeds
• haldi
• salt according to taste

Method:

1. Heat a tbsp of oil, (traditionally ghee is used) add jeera, methi seeds, ginger, garlic , kasoori methi, haldi, r.chilies and curry leaves
2. Add finely cut onions and saute till these turn translucent
3. In a separate bowl mix yogurt, besan and chili powder with water to make it a consistency of thick lassi
4. Add the above mixture to sauteed onions add salt and mix well
5. Allow to boil till about 5 minutes or you see big bubbles

Serve hot with puhlka/roti's very delicious and nutritious too !

Vazhakkai Poriyal (Green banana Fry)

Ingredients:

• Vazhakkai(green plantain)- 1 (medium size)
• Onion- 1 (chopped)
• Garlic- 5 (sliced, I love garlic. If you don't want so much reduce the quantity)
• Curry leaves- few
• Salt
• Sambar powder- 1 1/2 tsp
• Turmeric powder- 1/2 tsp
• Besan powder- 1 tbsp

Method: 

Peel off the outer skin from the plantain. Cut it into any shape you like. Usually I do the rounds. This time I did it different. Keep the cut plantains in water as it might turn dark when exposed to air. 

Heat oil in a kadai, fry mustard seeds, urad dal and channa dal (1/2 tsp each). Then fry onions, garlic and curry leaves. When onion turns transparent add the cut plantains and turmeric and sambar powder. Fry for 2 mins. Then add required salt and 1/4 cup water. Close and cook until 3/4 th done. 

Remove the lid and allow all the water to dry. Check for seasonings. Add more salt or chilli if you want. When it is dry and almost done add besan powder and mix well. Keep it in medium low flame and roast till done. 

This curry goes well with sambar rice, rasam rice or curd rice.

Sepankizhangu Fry

It might not be that healthy as it is fried. But, once in a while it is ok to have these. This dish is a great accompaniment for sambar rice, rasam rice or curd rice. The preparation work can be done ahead and refrigerated even the previous day. When you are ready to eat, you can just fry 'em up. It is great evening snack too. Try it for yourself. You will LOVE it !!

Ingredients:Sepankizhangu- 6
Onion- 1 (sliced)
Turmeric powder- 1/2 tsp
Chilli powder- 1 1/2 tsp
Besan powder- 2 1/2 tbsp
Rice flour- 1/2 tbsp
Rava- 2 tsp
Curry leaves- few
Salt- as required

Method:

Pressure cook sepankizhangu for 1 whistle. Cool and peel off the outer skin. Cut into two or bite size pieces. Add the rest of the ingredients. Blend well. Keep adding water little by little until the besan coats the taro root completely. Check for seasonings and deep fry in hot oil. :)