Shankarapole

INGREDIENTS:
1 cup Maida / All purpose flour
3-4 tbsp Butter /Vanaspati Ghee
2-3 tsp Red chilly powder OR 1/3rd cup Sugar powder
2 tsp Jeera /Ajwain
Oil to deep fry.
salt to taste

PREPARATION :

• In a Mixing bowl add butter/ Ghee to the Flour mix well.
• Now add  sugar powder/Red chilly powder ( in this case u need to add salt as well) mix well then add the jeera to the mixture.
• Once every thing is mixed properly add water and make a dough.
• Keep the dough closed for 1/2 -1 hour.
• Now take a lemon sized dough and roll it into 4" roti.
• Take butter knife and cut the roti into small diamond shaped pieces.
• Repeat the procedure for whole dough. 
• Now heat the oil in Kadayi and deep fry these pieces till light brown on both side.
• Serve as tea time snacks.

Sambhar powder 2

INGREDIENTS:
2 tbsp Channa dal
1 tbsp Urad dal
2 tbsp Coriander seeds
1/4 tsp Fenugreek
1/4th tsp Black pepper
6-10 Red chillies
1/4th tsp Mustered seeds
10-15 Curry leaves

PREPARATION:

• Dry roast all ingredients and grind it to smooth powder.
• Store it in a air tight container for future use.

Soppina Saaru (Mashed greenleaves curry)

INGREDIENTS:
1 cup Toor dal
2-21/2 cup chopped Palak or Methi leaves (I used both together)
2-3 tsp Sambhar powder (Sambhar powder2 i have used here u can find it  in the powders section)
1 Onion
2 Tomatoes
2-4 Garlic pods
1/2 cup grated coconut
1 tsp tamarind paste
Oil for seasoning
1/4 tsp Mustered seeds
A pinch Turmeric powder and Hing
4-6 curry leaves
salt to taste

PREPARATION:

• Pressure cook the toor dal, Boil the green leaves, cooked dal, 3-4 garlic pods and chopped tomatoes in a heavy bottomed vessel.
• Once the l;eaves are cooked take a portion of it and mash it to smooth paste.Keep aside.
• Wet grind the coconut, a garlic pod, onion and the sambhar powder.
• Now heat the oil  kadayi ,mustered seeds, hing, turmeric powder,crushed garlic pod,curry leaves.after a minute add the ground paste to the kadayi and bring it to boil.let it be for 5 mins.
• Now add mashed green leaves paste and the rest daal and leaves mixture to the kadayi..add salt and tamarind paste.
• Cook for another 10-15 mins on low flame.
• Serve thick gravy with rotis or a sambhar consistancy with Rice.

An award for me also......

Hei Vani thanks a lot for the award....
Actually i had to renovate my blog to keep the award worth... so this post had to wait to be published.
Ya really you should visit Vani's http://veggieflavours.blogspot.com/ at least once...
She has real good collection of traditional as well Modern set of recipes.
I love her blog and visit at least once a day and when ever i need to try out some thing new.
I congratulate the other 11 shared this award with me...
Hurayyyyyyyyyyyyyyyy!!!!!!!!!!!!!
Enjoyyyyyyyyyyyyyyyyyyy!!!!!!!!!!!

Colorful Salad

INGREDIENTS:

1 Cucumber medium size

2 Carrots

1/2 cup Moong sprout

1 Green chilly

1/4 cup Ground nuts

1/3 lime

1-2 Red chilly or Masala chilly 

1 tsp Oil 

salt to taste 

PREPARATION:

• Grate the cucumber and Carrots in a bowl.Cook the Groundnuts ( i crushed them after cooking ).
• Mix ground nuts and sprout to the grated mixture.Chop the green chilly and add to it.
• Squeeze the lemon and add the juice to the mixture.
• In a small fry pan heat the oil once it is hot put the Red/ Masala chillies ( cut into 2-3 pieces each).
• Fry it till crispy and turn off the heat.once it is cooled enough crush the cillies and add to the mixture.
• Before serving add the salt as per taste mix it well and serve.

Variation: Instead of lemon juice u can 1-2 chopped Ripe tomatoes.