Appe saaru

Ingredients for 2 people:
1.2 small size raw mangoes
2.1 cup water
3.2 dry red chilies
4.2 Green chillies
5.salt and jaggery as per the required taste.
6.Oil , mustard seeds and asafoetida
7.Curry leaves and chopped coriander leaves.

Method:
1.Peel the raw mango skin and boil them.
2.Let it cool.Squeeze the pulp and add one cup of water.
3.Boil it by adding required amount of jaggery and salt.
(Tastes better if it's a little sour)
4.Heat oil for tempering.Add mustard seeds,curry leaves
,dry and fresh chillies(chopped) and asafoetida .
5.Add tempering and finally the chopped coriander leaves to
the boiling mango juice.

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Ginger chutney

For 5 spoons :

Ingredients :

1)100 gm Ginger raw.
2)2 green chilli
3)Oil , mustard and asafoetida for seasoning.
4)4 table spoons tamarind paste.
5)Jaggery about 3 table spoons.
6)Salt to taste.

Preparation :

1)Grind green chili and ginger to fine paste.
2)Heat oil in a pan .Add mustard seeds and asafoetida.
3)Add the grinded paste and fry for 2 minutes.
4)Mix tamarind paste , jaggery and add salt.
5)Fry for 2-3 minutes until it becomes a thick paste.

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Fenugreek Gravy / Menthya gojju

Powder for 4 times preparation of gravy-

Ingredients :

1)Menthya or methi - 2 table spoon
2)Udad dal-3 table spoon
3)Moong dal(hesaru Bele)-3 table spoon
4)Chana dal(togari bele)-3 table spoon
5)Raw rice-1 table spoon
6)Dry red chili-4
7)Oil ,asafoetida and mustard for seasoning
8)Salt, jaggery, tamarind juice one cup
9)2 green chili
10)Turmeric powder little

Method of preparation :

1) Dry roast Methi, Udad dal, Moong dal, Chana dal, Raw Rice, Dry red chili and powder it.
2) This powder can be used for 3-4 times to prepare gravy.
3)Soak tamarind and make a paste.
4)Heat the pan, add 2 table spoon oil,mustard seeds and asafetida,turmic powder.
5)Add tamarind paste, salt , jaggery and heat well for 2 minutes.
6)Add 2 whole green chili and 2 spoons of the powder prepared.
7)Stir well and heat for 2 minutes. Add water according to the required consistency.

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Vangi Bath powder

For 100 gms:

Ingredients :

1.2 small glass dry red chili.
2.2 spoons udad dal
3.2 spoons chana dal(kadale bele)
4.3/4 glass dhaniya(coriender seeds)
5.one table spoon poppy seeds(gasagase)
6.one small spoon pepper
7.little cinnamon (chakke)
8.4-5 cloves(lavanga)

Dry roast all the above ingredients separately and grind them to powder.

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Rasam Powder

For about 200 gms :

Ingredients :
1.3 small glass full dry red chili.
2.1 small glass full Coriander(Dhaniya) seeds
3.Cinnammon(chakke) little.
4.Poppy(Gasagase) seeds 2 spoons.
5.curry leaves one cup.
6.Cumin seeds 3 spoons
7.Methi one spoon.
8.Pepper -1 small spoon full.

Method : Dry roast all the ingredients separately and grind them to fine powder.

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Palak TambuLi

For 3 Persons :

Ingredients:

1.One big bunch Palak(Spinach) leaves chopped.

2.One small cup grated coconut.

3.Green chilies 3-4(According to taste)

4.Jeera(Cumin seeds)_one table spoon.

5.Salt to taste.

6.Oil , mustard seeds and 3-4 dry red chilies for seasoning.

7.Curd 4-5 spoons

Preparation:

1.Boil the chopped Spinach leaves and allow it to dry after draining the boiled water.

2.Grind grated coconut,cumin and salt along with boiled palak .

3.Season with oil,mustard seeds and red chilies.

4.Add the season to the grinded mixture.

5.Add 5 spoons of curd and mix well.

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Heerekai (Ridge Guard ) Chutney

For 3 people :

Ingredients:
1.One Heerekai peeled and cut into large cubes.
2.Green chilies -4-5 or more depending on the taste.
3.One cup grated coconut.
4.Tamarind little.
5.Salt.
6.Finely chopped onion -1
7.Oil and mustard seeds for seasoning.

Preparation:
1.Boil peeled and cut ridge guard pieces along with whole chilies.
2.Grind grated coconut,tamarind,salt and boiled Ridged guard along with chili into fine paste.
3.Heat the pan with 2 table spoons of oil and add mustard seeds and chopped onions.
4.After frying the onions to golden brown, add the seasoning to the grinded paste.

DO NOT HEAT THE GRINDED MIXTURE.JUST ADD THE SEASONING PART TO IT.

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