Kollu (horsegram)           : 1 cup

Red chillies                      : 4 nos

Shallots                            : 8nos

Salt to taste

Oil                                    : 2tsp

Clean and wash the horse gram. Pressure cook it adding enough water and salt till it is soft.

Crush chillies and shallots together.

Heat oil in a kadai, add the crushed chillies and saute well. Then add the cooked kollu to this and mix well. Saute it well, add some more oil if necessary. Serve it with steamed rice! 

Wheat flour                       : 2 cups

Mint / Puthina leaves        : 3/4 cup

Salt to taste

Oil                                     : 1 tsp

Cumin pdr                         :  a pinch

Chat masala                      : a pinch

Ghee                                 : 2 tbsp

Roast one tablespoon mint leaves  in a hot tawa. Crush it to powder and mix it with chat masala and keep aside.

Chop the balance mint leaves finely.

Mix wheat flour with salt, chopped mint leaves  and cumin powder. Add enough water to make a smooth and stiff dough. Add a tsp of oil to this and knead it and keep it covered for 20 mins.

Take a lemon sized ball out of this dough and roll it out to a medium sized chappathi.

Smear oil or melted butter over this, sprinkle some wheat flour and fold it like a fan.

Roll it and flatten it.

                                       

                           

  Make it a medium sized chappathi. Heat a tawa and cook the chappathi on both sides till small brown spots appear.  Smear ghee or oil over the chappathi, sprinkle the crushed mint powder over

this.
 Repeat the process with the remaining dough. Serve it hot with yoghurt or any side dish of your choice!

Boneless chicken                  : 1/2 kg

Kashmiri chilli pdr                : 2tsp

Egg                                       : 1

Lemon juice                         : 1tsp

Ginger garlic paste               : 1tsp

Garam masala                      : 1/4tsp

Corn flour                            : 1 tbsp

Salt to taste

Oil                                       : 2cups

For garnishing:

Coriander leaves                

Capsicum pieces

Green chillies

Remove skin and cut the chicken pieces into bite sized pieces. 

In a bowl mix the chilli pdr, salt, garam masala, ginger garlic paste, corn flour and the beaten egg together. Add the chicken pieces to this and keep it in fridge for one hour.

Heat oil in a kadai and fry the marinated chicken pieces till light brown. Drain it in a paper towel. 

Transfer this to a serving dish, sprinkle with lime juice. Garnish with sauted capsicum pieces and green chillies and coriander leaves!!

Note:  If you wish you can add 2 drops of red food colour with the masala to make the dish more colorful.

       

Potato                    : 2

Palak leaves          : 1/2 bunch

Ginger                   : 1/2" pc

Onion                    : 1 big

Green chillies        : 2

Tomato                  : 1 big

Salt to taste

Chilli pdr              : 1tsp

Turmeric pdr        : 1/4 tsp

Garam masala      : a pinch

Oil                        : 3tbsp

Method:

Cut the potatoes into cubes, Boil the potatoes adding little salt. 

Heat one tbsp of oil in a pan and saute the boiled potato cubes  for 2 mins and keep aside.

Blanch the palak leaves, drain it and grind it  to a puree and keep aside.

Grind onion, green chillies and ginger together. 

Heat 2 tbsp of oil in a pan and saute the  onion paste till the raw smell goes.

 Then add the chilli powder and turmeric powder, mix well. Then add the tomato puree and saute again for 2 mins. Then add the palak puree to this and mix well,  add  1/4 cup of water and salt, let it boil and add the potaotes to this. Check for the salt and sprinkle garam masala over this.