Kerala 'Chennai' and white pumpkin 'kootu'

Ingredients:
'Chennai' - 1/2 kilo (square cubes)
White pumpkin - 1/2 kilo (square cubes)
Turmeric powder - 1/2 tsp
Kadalai Paruppu - 1 and 1/2 tsp
Red chilli powder - 1/2 tsp
Jaggery - 1 tsp
Coconut - Fresh
Jeera - 1 and 1/2 tsp
Urad dal and mustard seeds - 1 tsp each
Coconut oil - 1 and 1/2 tsp
Salt to taste

Method :
Cook the 'chennai' and white pumpkin in turmeric powder and add salt with 'Kadai paruppu' together. Cook in the pressure cooker for 10 minutes. Remove the same from the cooker, add red chilli powder and add jaggery. Boil for 5 minutes. Now add grind a paste of Fresh Coconut and jeera. Add to the mixture and boil for 5 minutes.

To 'tadka' by frying coconut , mustard seeds and urad dal in coconut oil. Add this 'tadka' to the 'kootu'.

Serve hot with Sambhar rice / Rasam rice and South-Indian curry.

'Muli ki roti'

Ingredients:
Raddish - 2 small size (pealed and grated, include leaves)
Red chilli powder - 1 and 1/2 tsp
Dhania Jeera powder - 1 and 1/2 tsp.
Wheat flour - 3 heaped ladels
Water - 1 cup
Salt to taste

Method:
Mix all the above ingredients and make a dough. Now prepare parathas and serve hot with Coriander Garlic chutney and a North-Indian sabzi / dal. Njoy!

Gujrathi Thepla

Ingredients:
Methi leaves - 1 bunch
Wheat flour - 3 heaped ladels
Jeera (raw) - 2 tsp
Turmeric powder - 1 tsp
Green chilli and ginger paste - 1 tsp
Water - 1 cup
Sour Curd / Yogurt - 1/2 cup
Oil - for cooking the Thepla in the pan.
Salt to taste

Method:
Mix all the above ingredients and prepare a dough. Make parathas and serve hot with Tomato / Coriander Garlic chutney and a Punjabi Dal sabzi.

Kolhapur Misal Pav receipe

Ingredients :
Pav - 15 in number (for 2-3 people)
Seasame Seeds – ½ tsp
Popy Seeds – ½ tsp
Coconut – ½
Coriander Seeds – ½
Potato – 2 nos
Curd – 1 tablespoon
Garlic – 10gms
Onion – 4 nos
Tomato – 2 nos
Sprouts – 50 gms
Coriander leaves – 2 springs
Oil – 4 tablespoon
Bread – 8 Slices
Ginger – 10gms
Garam Masala – 1tsp
Chilli Powder – to taste
Chiwada & Shev – 50 to 100 gms
Salt to taste

Method :
Soak the sprouts 24 hr. before you make missal
Boil Peal & keep the potatoes aside
Grind together Ginger, Garlic, Popy Seed, Seasm seeds, Coconut Coriander Seeds, Coriander Leaves into fine paste.
Fine chop onion and tomato.
Take vessel and heat oil, add chopped tomato, onion, garam masala powder, chilli powder & then add grinded masala. Fry well till it leaves oil.
Leave water from sprouts & add to fry masala, add fresh water, add salt to taste & cook well.

To Serve :
Take bowl add small cubes of boil potato
Top with shev and chiwada add prepared sprout curry to it.
Garnish with chopped onion & curd.

Serve Hot with Pav or with Bread slices.

Vegetable Pattis / Cutlet

Ingredients :
Beetroot - 3 (boiled)
Potato - 3 (boiled)
Carrots - 3 - (raw)
Dhania jeera powder - 2 tbsp
Garam Masala - 2 tsp
Onions - 2 (fry)
Rava - 1 and 1/2 cups.
Oil - 1 tbsp
Salt to taste

Ginger - Garlic Paste :
Grind 1 clove of Garlic, Ginger, 3 green chillies with little coriander leaves and keep ready.

Method :
Grate the boiled beetroot and raw carrots and mash the potato. Now mix all to form a huge ball.

In a heated pan, fry the onions in the oil along with the ginger-garlic paste. Now add the Dhania jeera powder along with the Garam masala. Now add this mixture to the dough and blend well.

Now make small pattis of the mixture and roll it over the Rava(for crispness). Then light fry the pattis in the chappati 'tava'.

Serve hot with Tomato sauce and green chutney.