CHITRANA

Ingredients:
1 cup rice
1 tsp mustard seeds
8 to 9 curry leaves
1 tsp urad dal
1 tsp channa dal
2 tsp groundnuts
6 green chillies
2 onions
coriander leaves and grated fresh coconut for garnishing




Method:
cook rice with 2 cups of water. heat a pan,put in 3 spoons of oil. Add mustard when spluttering begins add curry leaves,channa dal,urad dal, groundnuts, leave for few seconds. Now add green chillies and onions. fry till the onions are golden brown. Spread rice in a big bowl. Add the above mixture and squeeze a lemon. Garnish this with coriander leaves and grated fresh coconut.

PONGAL

Ingredients:

Rice-2 cups
Moong dal-1 cup
cumin seeds-2 tbsp
pepper-1tbsp
garlic-1 big
ginger-1/4 inch
curry leaves
coriander leaves
1/2 cup fresh coconut
2 onion
5 green chillies


Method
Bring water to boil in a utensil, add moongdal. When dal is half cooked, Add rice, 1/2 tbsp cumin seeds, 1/2 tbsp pepper, 4 to 5 garlic flakes, 5 to 6 curry leaves and allow it cook. Heat oil or 3 tbsp ghee in a pan. Add remaining cumin seeds,curry leaves. when it starts spluttering add g chillies,grated ginger and smashed garlic. fry in oil for 2 min. add sliced onion.add salt. add this to rice. powder coriander leaves and coconut without adding water. Add this mixture to rice.
serve pongal with chutney or raitha.

SWEET POTATO KEBAB

INGREDIENTS:
Sweet potato - 250 gms
Bread slices - 2 no
Green chilli - 2 no
Coriander - 1 bunch
Ginger - 10 gm
Garam masala & chat masala powder - ½ tsp each
Roasted cashewnut - 2 tbsp Butter
15 gms Mint leaves
- 1 tbsp Fried onions
- 2 tbsp Cinnamon powder
- ¾ tsp Jaifal & Javitri powder
- 2 pinches Fresh cream
- 2 tbsp Khoya - pan sautéed till golden brown;
Salt to taste
Method:
Boil and mash the sweet potatoes. Sautee them with all the ingredients together till semi-thick. Soak bread in milk and fold it in the mixture.
Check the seasoning. Make small dumplings and pan fry with butter and oil till golden brown colour.
Serve as a snack

RAVA ROTI

Ingredients:
Bombay rava/ medium rava 1 cup
Grated carrot 1/2 cup
Grated coconut 1/2 cup
Chopped coriander leaves
Jeera 1 tsp
curry leaves 3 to 4
Salt
soda bicarbonate a pinch

Method:

Pour Rava to a big bowl. Add chopped carrot, coriander leaves, fresh coconut, curry leaves, jeera, soda. Add salt and Red chilly chunks and mix throughly. make a medium dough with as little water as you can. Leave for 10 mins. Heat a nonstick tava and then pour in 1tbsp of oil and flatten the dough like chapathi on tava. fry both sides with oil. Serve this chutney.