Polelu or Bobatlu or Bakshalu Type 1

Listening the word bobatlu, hmmmmmmmmm watering in the mouth...... anyways bobatlu are generally made during fests and can be made very quickly..... So lets see the recipe....!!!



Ingredients:

• Chapati dough made very soft (Take wheat flour add 1tsp oil and salt as per required and mix well with water and keep aside for 10mins)
• Senaga pappu or chana dal 1 cup (soaked in water for 3 hours)
  
• Sugar 1 cup
• Plastic cover to make tortilla shapes

Method

• Grind dal and add sugar. It sould be able to make balls. ELse heat the mix so that mix becomes light sticky.
• Now make a small thick chapathi or tortilla and make a small ball of the above mix and place it in the chapathi and roll it over. (Chapathi : dal mix = 1:1)
  
• Take a plastic cover. Spread oil.
  
• Slowly by adding oil to your hands, press the tortilla or chapati to your required thickness. (Care to be taken so that mix does not leak from chapathi).
• Heat the tawa pan, and carefully heat the bobbatlu without oil.
  
• Now spread ghee onto the bobatlu and serve hot with milk.
  

Preparation Time:
40mins for Preparation

Nimmakaya Pulihora Or Lemon Rice

Lemon rice is one of the famous dishes in INDIA especially South India. This dish is very easy to make nd also won't take much time... So lets see how does the recipe go...!!!



Ingredients:

• Boiled rice 2 cups
• Green Chillies 8-9
  
• Lemons 2-3
  
• Red Chillies 2-3
• Channa dal 1 tbs
• Urad dal 1 tbs
• Inguva or Hing or Asafoetida powder 1 tbs
  
• Curry leaves
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
• Salt to taste
• Oil as per requirement
  

Method

• Take a pan, add oil.Once the oil gets heated up add channa dal, urad dal, wait for 30secs then add cumin seeds, mustard seeds, Turmeric powder, red chillies and Asafoetida powder. After they splutter, add curry leaves, green chillies.
  
• Now rice is kept in a plate, add the above mix, and also lemon juice squeezed from lemons , salt.
• At Last add cilantro and mix well.
  
• Keep this aside for 1omins so that the Lemon flavor get well mixed up with the rice.
• Now Lemon Rice or Nimmakaya Pulihora is ready to eat.
  

Preparation Time:
20mins for Preparation

Serves: 2

Cauliflower Type-1 Curry

Ingredients:

• Chopped Cauliflower 1 no.
• Chopped Potato 1/2 cup
• Green Peas(frozen) 1 cup
• Green Chillies 6-7
• Curry leaves
• Chopped Corrainder or Cilantro for garnishing
• Cumin seeds
• Mustard Seeds
• Turmeric powder
• Salt to taste
• Oil 3-5 tbs
• Water 2 cups
  

Method

• Take a pan, add oil.
• Once the oil gets heated up add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves, green chillies. Let it fry.
• Now add chopped cauliflower, potato and peas and fry well for 2-3 mins.
• Add water and get to boil, so that veggies in the pan are cooked.
• Add salt and mix well.
• Remove from stove and garnish with cilantro.
• Can be served with rice or chapathi.
  

Preparation Time:
30mins for Preparation

Serves: 4

Mamidikaya Pulihora or Mango Rice

This is a very traditional Indian dish and I know all Indians die for this... So I can help my friends who don't know how to make this dish, but like it a lot... So just follow the below instructions and try urself.... :)




Ingredients:

• Boiled rice 2 cups
• Green Chillies 8-9
  
• Grated green Mango 1 cup
  
• Red Chillies 2-3
• Channa dal 1 tbs
• Urad dal 1 tbs
  
• Curry leaf
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
• Salt to taste
• Oil as per requirement
  

Method

• Take a pan, add oil.Once the oil gets heated up add channa dal, urad dal, cumin seeds, mustard seeds, Turmeric powder, red chillies. After they splutter, add curry leaves, green chillies.
  
• Now rice is kept in a plate, add the above popu mix, and also grated mango, salt and mix well.
• Keep this aside for 1omins so that the mango flavor get well mixed up with the rice.
• Now Pulihora is ready to eat.
  

Preparation Time:
20mins for Preparation

Serves: 2

Samosa

Wowwwwwwww listening to the word.... hmmmm yummy for tummy....!!! So let me give you all this recipe..... which can be made very very very easily.....!!!

Fig.1

Fig.2

Ingredients

• 3 cups of all purpose flour or maida
  
• 6 nos. medium sized boiled Potatoes
• 1 cup boiled peas
• 2 medium onions chopped
• 1 tbsp ginger garlic
  
• 2 tbsp of chopped green chillies
• 1 tsp of Vamu or Ajwan seeds
• 2-3 tbsp lemon juice
• 1/4 cup of chopped corrainder
• 1 tbsp of garam masala
• 2 tsp of cumin seeds
• 1 tsp of olive oil
• Salt as per requirement
  

Method

• Take a bowl, add all purpose flour, cumin seeds, oil, salt and mix to make a soft dough and keep aside for 30 mins.
• Take another bowl and add potatoes, peas, onion, ginger garlic paste, green chillies, corrainder, lemon juice, ajwan seeds, salt and mix well.
• Now make a small chapathi and with the knife cut that so that it forms a semi-circled chapathi.
• Now follow the procedure to make a coke as shown in the above fig.2 and to paste the ends use water.
  
• Once the cone is done, make a small ball of the above mix and place it in the cone and close the upper end neatly with the help of water so that it does not leak while frying.
  
• Heat deep frying pan with half oil in that.
• Once the oil gets heated up, slowly place each samosa at a time. (can fry 3-4 samosas at a time, depending on the pan size and oil poured).
• Fry the samosas until they are light brown and you think that they have become crisp.
• Serve hot with green chutney or ketch up.
  

Preparation Time:
10mins for mixture
30mins for dough
20mins to prepare samosas
20 mins to fry 3-4 samosas

Serves: 6-8

Note:
Dough is to be made not so soft not so hard then you get chapathis very soft and thin.
Onions and Chillies must be chopped into very small size.
Samosa cone should not be overloaded with the mix as there is a chance of coming out of the samosa while frying.

Comments are welcome....!!!

Little Gourd or Thindora or Dhondakaya Masala Curry

Hey all, today I'm introducing you with dondakaya masala curry. This procedure you can also follow for capsicum, cauliflower, Beerakaya, or any similar vegetable...


Ingredients:

• Dondakaya 20-25 nos
• Pallilu (peanuts) 1/4 cup
• Nuvvulu (seseme seeds) 2 tbsp
• gasagasalu (poppy seeds) 2 tbsp
• kobbari mukkalu (cut coconut )/Kobbari thurumu - Shredded coconut(wet or dry) 1/2 cup
• Chintapandu (Tamarind puree) 1 cup
• Sugar 1 tsp
• Karam (Chilli Powder) 2 tbsp
• Garam masala 1 tbsp
• Chopped onions 1 cup
• Curry leaves
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
• Salt to taste
• Oil 3-5 tbs
• Water 1/2 cup

Method

• Grind pallilu, nuvvulu,kobbari, gasagasalu,chintapandu and onions together to form a thick paste.
• Wash Thindora and slit them into plus shape.
• Take a pan, add oil.
• Once the oil gets heated up add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves.
• Now add slit thindora and fry them for about 10 mins.
• Add the grinded puree, chilli powder, garam masala and mix well and let that get fried for another 5 mins.
• Add water and boil the contents till it thickens.
• Now add salt and sugar and let it sit on flame for 1 min.
• Garnish with Corrainder (optional).
• Can be served with any kind of rice or chapathis.

Preparation Time:
40mins for Preparation

Serves: 4-6

Egg Curry Style 1

Here go my first variety of doing egg curry.

Fig.1

Fig.2

Fig.3

Fig.4

Ingredients

• 4 medium sized Onions - chopped to very small size
• 4 Eggs
• 2 tbsp of chili powder
• 1 tsp of olive oil
• 1 tsp of Cumin seeds
• 1 tsp of Mustard seeds
• 1 tsp of Turmeric Powder
• 2 nos of Red Chillies
• 6-7 nos of Curry leaves
• 1/2 cup of chopped Corrainder leaves.
• Salt as per requirement

Method

• Take a pan, add oil.
• Once the oil gets heated up add cumin seeds, mustard seeds, Red Chillies, Turmeric powder. After they splutter, add curry leaves.
• Now add chopped onions and fry them until brown. Add salt, red chilly powder and mix well.
• Now break each of the four eggs and pour directly into the pan as shown in above fig. 1
• Now Slowly turn the eggs so that they fry on the other side as shown in fig. 2
• Slowly break the eggs in the pan itself as shown in fig. 3 and mix well.
• At last garnish with Corrainder leaves.
• Serve hot with rice or chapathi.

Preparation Time:
30mins

Serves: 4

Note:
Tastes yummy with rice.

Aloo Paratha

There are many types of parathas like aloo paratha, methi paratha, lacha paratha, plain paratha, etc. And these are made very easily with a very high nutritious value. Moreover you can add your favorite flavors. From all the above list... my favourite is yummy Aloo Paratha... So lets go on with our recipe....





Ingredients

• 3 cups of whole wheat powder
• 6 nos. medium sized boiled Potatoes
• 2 tbsp of chili powder
• 1 tsp of coriander powder
• 1 tsp of Vamu or Ajwan seeds
• 2-3 tbsp lemon juice
  
• 1 tsp of olive oil
• Salt as per requirement
  

Method

• Take a bowl, add wheat flour, oil, salt and mix to make a soft dough.
• Take another bowl and add potatoes, chilli powder, garam masala, ajwan seeds, salt, lemon juice and mix well.
• Now make a small thick chapathi and make a small ball of the above mix and place it in the chapathi and roll it over.
• Now again make a chapathi(including the mixture) slowly so that the mix does not come out of the chapathi.
• Heat tawa/pan, slowly place the paratha on pan nd heat it. In between pour a spoon of oil on both sides of the paratha, nd heat it until it is brown.
• Now lightly spread ghee on the hot paratha though optional but tastes yummy.
  
• Serve hot with curd or ketch up.
  

Preparation Time:
10mins for mixture
30mins for dough
10mins to prepare parathas

Note:
Dough is to be made not so soft not so hard then you get parathas very soft and thin.

So Enjoiii tasty yummy yummy Aloo parathas and tell me....!!!

Guntapongalalu or andhra muffins

I think it is very difficult for some people to pronounce this, so try hard.... hehheee just kidding..... Anywayz coming to this recipe, this is a special telangana recipe made very easily from dosa batter.... listens easy right..... you just need the specially made tawa which is available in market. You can either find in Indian store or go to any American store and ask them pan for doing muffins..... This type of tawa should always be very thicker when compared to normal non-stick pans..... SO enjoiiii the recipe.....!!!







Ingredients:

• Dosa batter
• Chopped onions
  
• Channa dal 1/4th cup soaked in water for an hour
  
• Green chillies cut into very very small size 2 tbs
• Corrainder or cilantro cut to very small size
• Salt to taste

Method

• Mix all the ingredeints in a bowl.
• Take the tawa, heat it, and add oil in each small bowl shapes and add the above mixture and cover with a lid as shown in picture 2.
• Now after 3-4 minutes when you think the other side becomes brown, slowly turn them.
• And let them heat for 2mins.
• Remove from pan and serve hot.
• Can be served with Tomato Ketchup or coconut chutney.
  

Preparation Time:
10mins for single serve Preparation

Serves: 2

Note:
Tawa will be very hot so just take care of that.

Special Dosa

Hi all, here comes my recipe for special dosa. I mentioned it as special because, you cannot believe I added those ingredients to make dosa.... Dosa with this recipe makes it so soft and crispy it just seems to be like dosas we eat in restaurants. So have a look at this recipe.....!!!





Ingredients:

• Rice 3 cups
• Urad dal 1 cup
• Channa dal 1/2 cup
• Toor dal 1/2 cup
• Menthulu or fenugreek 10 nos
  
• Atukulu or poha 1 cup
• Salt to taste

Method

• In a bowl, add rice, urad dal, channa dal, toor dal, fenugreek, and soak in water and keep aside for about 3hours.
• Wash poha for 2-3 times in water and let that sit for about 2 mins.
• Drain water add all the above mixtures and grind them together ocasionally adding water so that it forms as dosa batter.
  
• And pour it into a bowl and add salt.
  
• Heat tawa pan and make dosas with that batter.
• Your crispy and soft dosa is ready to eat.
• You can serve with any kind of chutney.
  

Preparation Time:
40mins for Preparation excluding time of soaking.

Serves: 4

Railpalaharam

Haaaan I know this is a completely new word for all of you so let me explain you..... This is a special Telangana dish in AP and believe me it is very yummy to taste that you cannot eat little.... It is a combination of kudumulu and Channa dal mix..... I will explain you how to do them...... It is a very simple dish to do though time taking...... But seeing the recipe everyone will say wah wah..... so lets have a look.....!!!





Ingredients:

For kudumulu,

• Rice flour 4 cups
• water 3 cups

For Channa dal mix,

• Channa dal 1 cup

For Seasoning,

• Chopped Onions 1/2 cup
• Green Chillies 6-7
• Curry leaves
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
• Salt to taste
• Oil 3-5 tbs

Method

• Channa dal soaked in water for 3hours and then grind without water. Care to be taken that the mix should be little granuled type NOT completely powder.
• Take a deep pan, Boil water.
• Then add rice flour, salt. See that you are cooking this in low flame. After adding rice flour take a spatula and mix it in the water. Do not mix that like for upma. Then remove from the mixture from stove.
• Now adding water ocasionally, make a soft dough and make small balls or u can make a big ball, and the cut them into pieces after it is cooked.
• Now these mixture must be cooked in steam. ( For this I use electric rice cooker in which the main container in filled to 1/4th of water. And the other container that I got with the rice cooker, I place this mixture and ON the cooker for about 25-30 mins.
  
• This can be checked, while eating it should not stick to our teeth.
• Now Take a pan, add oil.
• Once the oil gets heated up add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves and green chillies.
• Now add onions and fry them until brown.
• Add the dal mix and fry that till it becomes hot and soft.
• Add the flour balls and salt. Mix the whole mixture and heat it for about 10mins mixing it ocasionally.
• Now Railpalaharam is ready to eat.

Preparation Time:
50mins for Preparation

Serves: 4

Chinthapandu Pulihora

This is a very traditional Indian dish and I know all Indians die for this... So I can help my friends who don't know how to make this dish, but like it a lot... So just follow the below instructions and try urself.... :)




Ingredients:

• Boiled rice 2 cups
• Green Chillies 8-9
  
• White thil (Nuvvulu) Powder 1-2 tbs
• Tamarind 1 lemon ball size
• Hing or Inguva 1/2 tbs
• Red Chillies 2-3
• Chilly powder 2-3 tbs
• Channa dal 1 tbs
• Urad dal 1 tbs
  
• Curry leaf
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
• Salt to taste
• Oil 10-12 tbs
  

Method

• Tamarind soaked in water ( 1 cup) and kept aside for about 15 mins.
• Take a pan, add tamarind with water, hing, chilly powder and boil them together till it becomes thick paste.
• Take a pan, add oil.Once the oil gets heated up add channa dal, urad dal, cumin seeds, mustard seeds, Turmeric powder, red chillies. After they splutter, add curry leaves, green chillies.
  
• Now rice is kept in a plate, add the above tamarind mix, and the above popu mixture, white thil powder, salt and mix well.
• Keep this aside for 1 hour so that the tamarind and chillies hotness get well mixed up with the rice.
• Now Pulihora is ready to eat.
  

Preparation Time:
20mins for Preparation

Serves: 2

Polelu or Bobatlu or Bakshalu Type 2

Listening the word bobatlu, hmmmmmmmmm watering in the mouth...... anyways bobatlu are generally made during fests and can be made very quickly..... So lets see the recipe....!!!



Ingredients:

• Chapati dough made very soft (Take wheat flour add 1tsp oil and salt as per required and mix well with water and kep aside for 10mins)
  
• Pesarapappu or Moong Dal 1 cup
• Sugar 1 cup
• Water
• Plastic cover to make tortilla shapes
  

Method

• Take a heavy bottomed Pan.
• Add moong dal and water and get to boil.
• As the moong dal gets completely coitoked (such as u don't see dal as granulated. Instead it will be like a paste), add sugar and mix well.
  
• Mix the mixture for 5-10mins so that it is bit thickened. (Mix the mixture with intervals)
  
• Now make a small thick chapati or tortilla and make a small ball of the above mix and place it in the chapati and roll it over. (Chapati : dal mix = 1:1)
  
• Take a plastic cover. Spread oil.
  
• Slowly by adding oil to your hands, press the tortilla or chapati to your required thickness. (Care to be taken so that mix does not leak from chapati).
• Heat the tawa pan, and carefully heat the bobbatlu without oil.
  
• Now spread ghee onto the bobatlu and serve hot with milk.

Preparation Time:
40mins for Preparation

Tomato Pappu Type1 Style

Ingredients:

• Chopped Tomato 1/2 cup
• Toor dal or kandi pappu 1cup
  
• Chilly powder 2 tbs
  
• Curry leaves
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
  
• Salt to taste
• Garlic 1-2
  
• Oil 3-5 tbs
• Water 2 cups
  

Method

• Pressure cook tomatoes, toor dal, cut green chillies,water for three whistles.
  
• Take a pan, add oil.
• Once the oil gets heated up add garlic, cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves.
• Now add tomato dal mix, chilly powder and salt
• Just it starts boiling, add cilantro and place the curry in the bowl.
• Can be served with rice or chapathi.
  

Preparation Time:
40mins for Preparation

Serves: 4

Tomato Aloo Curry

Ingredients:

• Chopped tomatoes 1 cup
• Chopped potato 2 cup
• Chopped onions 1/2 cup
  
• Green Chillies 2-3
  
• Curry leaves
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
  
• Salt to taste
• Oil 3-5 tbs
• Water 1/2 cup
  

Method

• Take a pan, add oil.
• Once the oil gets heated up add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves and green chillies.
• Add tomatoes and fry for a minute.
  
• Now add potatoes and fry for 3-4 mins so that potatoes are 1/4th cooked.
• Just before water gets drained, add water and cover with lid again.
  
• After it is cooked, add chilly powder, salt and keep for 2mins.
• After curry is done, place it in a bowl and garnish with cilantro.
• Can be served with rice and chapathis.

Preparation Time:
40mins for Preparation

Serves: 2

Palak Chutney

Ingredients:

• Chopped Palak 2 cups
• Green Chillies 6-7
• White thil (Nuvvulu) Powder 1-2 tbs
• Tamarind 1/4 lemon ball size
• Curry leaves
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
• Garlic 1-2
• Salt to taste
• Oil 3-5 tbs
• Water 1/4th cup
  

Method

• Tamarind soaked in warm water ( 1/8th cup) and kept aside for about 15 mins.
• Take a pan, add oil.
• Add green chillies and fry lightly and add to grinder.
• Again add oil in pan and once oil gets heated up, add chopped palak and fry until water gets drained (Do not completely drain water by frying but palak should get fried completely). Add this mix to grinder.
• In grinder now add white thil powder, salt, tamarind along with water and grind until it becomes like paste and place the mix in a bowl.
• Take a small pan for seasoning, add oil.Once the oil gets heated up add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add crushed garlic, curry leaves and let that fry for a minute or so. And add this seasoning to the chutney.
• Can be served with rice or chapathis or simply spread it on a bread slice.

Preparation Time:
40mins for Preparation

Serves: 4

Pakora or Pakodi

Pakoda or pakora, by listening everyone gets water in their mouth. Especially as an evening snack or during rain wowwwwwwwwww what a nice idea. There are many varieties of pakora, I added of of the easiest way. So without waiting, here goes the pakora.....






Ingredients:

• Chopped Onions 2 cups
• Bengal Gram Flour or senaga pindi or besan
  
• Chilly Powder
  
• Salt to taste
• Oil
  
• Water 1/4th cup
  

Method

• Take besan in a plate, add salt, chilly powder and mix well WITHOUT adding water.
• Now take a very little mix of besan and add very little amount of onions (For one time frying), and mix well. Since onions contain water do not add water to the mix. If needed just add 2-4 drops of water. See the picture2 above.
• Take a pan, add oil.
• Now add this mix slowly into the pan and deep fry.
• Hot hot Pakora is ready to serve.
  

Preparation Time:
20mins for Preparation

Pachipulusu charu

Ingredients:

• Tamarind 1/2 lemon size
  
• Green Chillies 6-7
• Curry leaf
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
• Garlic 2-3
• Sugar 1 tbs
  
• Salt to taste
• Oil 3-5 tbs
• Water 2 cups
  

Method

• Take 1/4th cup of water and add tamarind and keep aside for 15mins.
• Take a pan, add oil.
• Once the oil gets heated up add Garlic, cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves and green chillies.
• Add Tamarind, salt, sugar and water and get to boil.
• Just after it starts boiling add cilantro and pour it into bowl and serve.
  

Preparation Time:
10mins for Preparation

Serves: 4

Note:
While serving with rice, serve even pappu(pressure cook the toor dal for 3 whistles and add salt).

Mamidikaya charu

Ingredients:

• Boiled Mango 1
  
• Green Chillies 6-7
• Curry leaf
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
• Garlic 2-3
• Sugar 1 tbs (optional)
  
• Salt to taste
• Oil 3-5 tbs
• Water 2 cups
  

Method

• Take a pan, add oil.
• Once the oil gets heated up add Garlic, cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves and green chillies.
• Add boiled and crushed mango, salt, sugar and water and get to boil.
• Just after it starts boiling add cilantro and pour it into bowl and serve.
  

Preparation Time:
40mins for Preparation

Serves: 4


Note:
While serving with rice, serve even pappu(pressure cook the toor dal for 3 whistles and add salt).

Channa Masala Curry

Ingredients:

• Canned Channa or Chick peas 2 cups
• Chopped potato 1/2 cup(optional)
• Chopped onions 1/2 cup
• Chopped tomatoes 1/2 cup
• Ginger-garlic paste 1 tbs
  
• Green Chillies 2-3
• Chilly powder 1 tbs
• Garam Masala Powder 1/2 tbs
  
• Curry leaf
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
  
• Salt to taste
• Oil 3-5 tbs
• Water 1/4th cup
  

Method

• Take a pan, add oil.
• Once the oil gets heated up add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves and green chillies.
• Add onions and fry until light brown.
• Add tomatoes and fry for a minute.
  
• Now add potatoes and fry for 3-4 mins so that potatoes are 1/2 cooked and add chick peas or Channa.
• Now add garam masala and chilly powder.
  
• After the gravy gets thicken, add salt and keep for 2mins.
• After curry is done, place it in a bowl and garnish with cilantro.
• Can be server with rice and chapathis.

Preparation Time:
40mins for Preparation

Serves: 4

Chapathi

Ingredients:

• Wheat flour 2 cups
• salt as per taste
• oil 1 tbs
• water as per to make soft dough.
  

Method

• Take a wheat flour, add oil and salt now mix them together nicely.
• Now while adding water, once or twice mix the flour well so that it is now so soft or not so hard.
• Now let the dough kept aside for minimum of about 30mins.
• Now take a small amount and make round balls and press little and them with kola(specially made for doing chapathis), press neatly to a size of about 15cms diameter.
• Now heat the tawa pan, place the chapathi.
• Slowly rotating and turning chapathi, heat the chapathi.
  
• In middle you can add oil on both sides and heat.

Preparation Time:
40mins for Preparation

Capsicum Tomato Curry

Ingredients:

• Chopped Capsicum 2 cups
• Chopped Tomato 1 cup
  
• Chopped Onions 1/2 cup
• Dry Coconut Powder 1 tbs
  
• Curry leaf
• Corrainder or Cilantro
• Cumin seeds
• Mustard Seeds
• Turmeric powder
  
• Salt to taste
• Oil 3-5 tbs
• Water 1/4th cup
  

Method

• Take a pan, add oil.
• Once the oil gets heated up add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves.
  
• Now add onions and fry until light brown.
• Now add chopped Tomatoes nd fry nicely and cover with a lid. Since it contains water no need to add water at start.
• Now add capsicum and fry. Just before water gets drained, add water and cover with lid again.
• Add salt, mix well and add coconut powder and keep for 1-2mins.
• After curry is done, place it in a bowl and garnish with cilantro.
• Can be server with rice and chapathis

Preparation Time:
30mins for Preparation

Serves: 4