Monday, June 28, 2010

Padavalanga (Snake Gourd) Thoran


Snake gourd/Padavalanga chopped: 11/2 cup
Toor dhal: 1/2 cup
Turmeric powder: 1/2 tsp
Green chili chopped: 2-3 pcs
Salt: to taste
Sliced shallots/onion: 1/4 cup
Curry leaves: few
Grated coconut: 1/2 cup
Oil – 2 tbsp

Cook dhal with water, turmeric powder and salt and keep it aside. Combine snake gourd, tumeric powder, green chilli and grated coconut with your hands. Heat oil in a pan, splutter mustard seeds, saute curry leaves, shallots for 4 minutes. Add the preapred snake gourd mix, saute well. Keep cover and cook for 5 minutes. Remove lid and add the cooked dhal. Saute well and cook for few min. Serve with rice.

Sweet Roti/Orotti


Wheat Flour: 1 cup
Grated coconut: 1/2 cup
Jaggery melted: 1/4 cup
Cardamom: 1-2 pcs
Cumin seeds: 1 tsp
Salt: 1/4 tsp
Water: 2 cup
Oil: 1 tsp

Keep a pan on fire and melt the jaggery in it. Keep on stirring till it is completely melted. Combine all the above ingredients except oil. Heat oil in a non-stick pan, place the dough on the pan and spread it into the pan with your hands. Cover and cook for about 04-05 minutes in medium heat. Remove lid and flip the other side and cook both sides till golden color