METH KOOT

Meth Koot is a powder of a mixture of roasted lentils.  This can be stored in an air tight container for almost a month.
 HUNGRY? 
 Add one or two spoons of this mixture to hot steamed rice along with ghee and relish!

INGREDIENTS

1/4 cup each of

•  udad dal(split black gram)
• chana dal( split bengal gram )
• moong dal (split green gram)
• toovar dal (pigeon peas)
• wheat (If whole wheat is not available you can use wheat flour)    

1 1/2 tsp each of

• pepper
• jeera (cumin seeds)
• methi /fenugreek seeds.
• (if you do not like the bitter taste of methi you can reduce the quantity as per your taste.)
• salt to taste
  
  
  

PREPARATION

Roast each ingredient separately and allow to cool.   Powder it along with salt 

and store in a container.

                     

RidgeGourd Hot Chutney/ Heerekai Bisi Chutney/TURAYI KI CHUTNEY

INGREDIENTS

1 medium sized ridge gourd
1 cup boiled toovar dal/pigeon peas
2-3 green chilies
3 tbsp grated coconut
3 tbsp chopped coriander leaves
a pinch of turmeric/ haldi
salt to taste

FOR TEMPERING
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp udad dal/ black gram dal
a pinch of hing
a few curry leaves

• PREPARATION
• Scrap the skin of ridge gourd and chop into medium sized pieces
• Boil the ridge gourd along with green chilies
• Boil the dal with a pinch of turmeric with just enough water to cook it.
• Allow it to cool.
• Grind the ridge gourd,green chilies, coconut,coriander leaves and salt.
  
• Then add the cooked dal and grind.
  
• Heat a pan of oil and add mustard.
• When it splutters add the udad dal
• After a few secs add hing and curry leaves.
  
• Add the ground paste and lower the flame.
  
• When it just begins to boil , remove from flame and serve with rotis or chapatis
  

Arbi Fry

This is a very simple but tasty dish.
 This can be  eaten as a side dish with rasam and rice or curd rice or just like that :)

INGREDIENTS
250 gms of arbi /colocasia
1 tsp chilli powder
2tbsp of besan (bengal gram flour)
1/2 tsp ajwain ( carom seeds)
salt to taste
a pinch of turmeric powder/haldi
2-3 tbsp oil

PREPARATION

• Boil the arbi and remove the skin. (I cook it in a pressure cooker.)
• Cut it into 1' thick pieces
• Heat oil and add the carom seeds
• Add the chopped arbi pieces and sprinkle haldi,salt, chilli powder and besan.
• Mix well and keep frying on a low flame
• The arbi begins  crisp.
• Fry till you get the desired crispiness. 
• The longer you fry the crispier and tastier it gets :)
• Serve hot or at room temperature.

PADDU / PANIYARAM / GUNTAPONGALA

Paddu is a South Indian breakfast variety made from fermented batter. Very healthy and nutritious!

INGREDIENTS
1 cup udad dal (black gram)
2 1/2 cups rice
1 tbsp beaten rice (poha/ avalakki) optional
1tsp jeera (cumin)
2-3 medium sized onions chopped finely
1 carrot ,grated
2 green chilies  finely chopped
coriander leaves finely chopped
salt to taste
oil for shallow frying

PREPARATION

• Soak the dal and the rice separately for about 3 to 4 hrs.
• Soak the beaten rice for 10-15 mins.
• Grind the soaked ingredients and mix thoroughly. 
• Keep it covered and allow to ferment or 7-8 hrs.
• The batter should be thick but of pouring consistency.
• Now add salt, jeera,onion,chilies, coriander leaves and carrot and mix well.
  
• Heat the paddu pan and add a tsp of oil in each cup/hole./pocket
• The paddu pan looks like this.
  
• 
  
• Add the batter till the cup is 3/4th full.
  
• Cover with a lid and cook on low flame.
• If the heat is too much , the paddus will remain uncooked at the centre.
• Flip over and allow to cook on the other side.
• Serve them hot with sambar or chutney.