Jowar Roti with Lady's Finger Sabzi

Jowar Roti with Lady's Finger Sabzi

Ingredients
2 cups Jowar Flour
Pinch of Salt

Method
Take 1 cup water in a vessel, when water starts boiling, add 2 cups jowar flour, mix well and turn off the flame.
In a large mixing bowl, transfer jowar flour mix, add 1/4 cup jowar flour and little water.
Mix well and make soft dough by kneading for 3 minutes.
Dough is ready.
Divide dough into 5 - 6 balls and roll rotis into chapathi size gently.
Heat tawa, cook roti on medium flame, press gently with wet cloth over roti.
Flip and cook other side of the roti.
Jowar Roti is ready to serve with any sabzi.

Note
If dough gets dry, sprinkle some water and knead for 2 minutes.

For 2 cups jowar flour, we can prepare 5 jowar rotis.

Ugadi Special

Ugadi Special
Holige, Dal Vada, Rice and Sambar.

All the recipes available in the blog 

Palak Poori with Potato Sabzi

Palak Poori with Potato Sabzi
Recipe for Palak Poori

Ingredients :

2 cups Wheat Flour

1 cup Palak/ Spinach puree

Salt

Oil

Method:

Cook 3 cups palak in a vessel with 1/4 cup water for 10 mins on medium flame.

Grind Palak in a mixer jar and make fine paste.

In a bowl, mix wheat flour, palak paste, pinch of salt and water. Knead the dough with 1 spoon oil. Keep it aside for 10 - 15 mins.

Divide the dough into small balls. Roll them into poori size
 Heat sufficient oil in kadai, fry poori both sides.

Palak Poori is Ready.

Tips
You can even add 1/2 spoon ajwain to the dough.

Ragi Thalipeth, Red Amaranth Leaves Sambar and Rice( not in picture)

Recipe Link for Ragi Thalipeth
https://palateobypushpa.blogspot.com/2018/03/ragi-thalipeth-roti-finger-millet.html 


Recipe for  Red Amaranth Leaves Sambar

Ingredients:

1 cup Toor Dal

1 cup Red Amaranth Leaves/ Dantina Soppu chopped

1 Tomato

3 Sambar Onions ( cut into half)

2 Garlic cloves chopped

2 spoons Tamarind extract

1/4 cup Coconut grated

1/2 spoon Turmeric powder

2 spoon Sambar powder/ Masala Powder

2 - 3 spoons Red Chilli powder

1/2 spoon Mustard seeds

1/2 spoon Jeera

Pinch of Asafoetida

1 spoon Jaggery powdered (optional)

Salt

Oil

Method:

Cook toor dal, red amaranth leaves, pinch of turmeric powder, 2 drops of oil, tomato and water in a pressure cooker on a medium flame for  5 whistles.

For seasoning, in a tadka pan, heat 1 spoon oil, add mustard seeds, jeera, garlic, sambar onion and asafoetida and turn off the flame.

Now grind coconut and tomato into a fine paste in a mixer jar.

Pour paste, seasoned mix, tamarind extract, sambar powder, red chilli powder, turmeric powder to the cooked toor dal, add jaggery, add salt and cook for 5 minutes on a medium flame untill sambar starts boiling.

Red Amaranth  Leaves Sambar is ready to serve with rice or ragi ball. 

Phulka, Knolkhol Sabzi and Masala Curd

Phulka, Knolkhol Sabzi and Masala Curd.


Recipe Link for Phulka
https://palateobypushpa.blogspot.com/2019/08/phulka-with-dal-palak-recipe-for-phulka.html


Recipe Link for Knolkhol Sabzi
https://palateobypushpa.blogspot.com/2018/02/knolkhol-sabzi-navilu-kosu-ingredients.html

Recipe for Masala Curd

Heat 1 spoon oil, add mustard seeds, 1 green chilli chopped, 8 curry leaves and coriander leaves chopped. Add 2 cups curd, churn for 2 minutes, add salt and add 1/4 water, mix well. It is ready to serve as side dish for rice.

Note
You can even serve along with warm milk.