Curry Leaves Pitla.

This Pitla will preserve for 3/4 weeks in the fridge
INCREDENTS:- Tamarind----lime .Hing
Pepper----11/2 tea spoons, Chana dal--1 table spoon, Dhania seeds---1 table spoon,Jeera ---11/2 tea spoons, Dry Red chilli-------5/6[the hot variety]Curry leaves----2 cups. fry with a little oil, pepper,chana dal, jeera, chilli and hing. Grind them to a fine powder. Grind the tamarind and curry leaves to a fine paste.
Heat 4/5 table spoons oil in a thick bottomed kadai, when the oil is hot add mustard, when it crackles add the curry leaves and tamarind paste.. add enough water to let it boil till the raw smell of curry leaves disappear and becomes thick. Now add the powder and salt mix well. Use oil generously and it will keep well for a few weeks. Goes well with rice.

Easy Ready Foods.

UPPUMA.
This recipe will keep for a few weeks. and can be used to make Uppit and also Rava Idli.
Two Cups of Rava [bombay rava], 11/2 tsp-- chana dal, 11/2 tsp--- Udad dal,1tsp--Jeera,1tsp Mustard seeds,2/3 ----Dry Red chillies, 1/4 tsp Hing, 3/4 Green chillies cut into peices ,1 tblsp curry leaves. 3 tblsps vegetable oil.Salt to taste.
In a thick bottomed kadai pour the oil and heat it, add the dals one by one when it starts to turn go;den add the mustard and jeera and the red chillies cut into peices when the mustard spluters add the gr.chillies and the curry leaves, after the gr chillies anr well fried add the Rava and fry till the Rava has slightly browned , remove from heat but keep stirring for a while. When cool add the salt and mix well. when completly cool store in air tight container.
To Make Uppuma, For one cup of Uppuma mix, Boil 21/2 cups water, add the Rava stirring it all the time, mix well and lower the heat, close it for a few minutes. When the mixture has cooked well add a few tsps of ghee mix well. Its ready for serving

KAI HULI

KAI HULI

Kai Huli is a gravy dish, its very light and can be made very quickly.
One can use White Pumpkin, Chow Chow,Mangalore/Malabar Cucumber.
Ingredients:
Any one of the above vegetables,
One cup of any one of the vegetables, methi seeds --- 1/2 tea spoon,
coconut scrapings three/ four Table spoons,
One Table spoon --- fried gram,
green chillies --- as per taste,
4/5 kajus,(Cashews)
Hing a little.
salt to taste and
curry leaves.

In a kadai add a little oil, and fry the Methi seeds and the hing till the methi is golden. Add the fried gram and the kaju(Cashew) fry for a few minutes and add the coconut fry a little, and remove from fire. Boil the vegetable till soft. grind the fried mixture to a smooth paste add the the boiled veg and add salt. add water to the required thickness. add curry leaves and haldhi powder boil till the gravy is thick enough, remove from fire and season with mustard seeds popped in hot oil. Add salt to taste. mix well.
this can be eaten with rice and goes well with chapathis or phulkas.