Coconut, curry leaves & coriander leaves chutney (Thengai, pachai kothamali and karuvepillai chutney)

Coconut, curry leaves & coriander leaves chutney  (Thengai, pachai kothamali and karuvepillai chutney) - Preparation time 10 mins

I thought of making coconut chutney with coriander leaves. While preparing the chutney i had fresh curry leaves to garnish boiling sambhar thought of trying coconut chutney along with both curry leaves and coriander leaves. The chutney had the flavour and taste of both the fresh leaves.Another way of consuming or including the fresh leaves in our diet.

Ingredients:-
Coconut - 1 cup (you can grate 1/2 coconut)
Green chili - 3 or 5 (according to your taste)
Coriander - 1/2 bunch
Curry leaves - 2 strings (15 to 20 leaves)
Tamarind - little
Salt - to taste
Roasted gram - 1 tbsp or 15
Water - To grind the above ingredients
Mustard - 1/4 tsp
Sesame oil - 1 tsp
Urad dhal -1 tsp

Preparation method:-
In a mixer add roasted gram, green chili,coconut, coriander, curry leaves, tamarind, salt and little water.

Grind this to coarse paste. Transfer to serving bowl.
In a tawa add sesame oil, mustard to splutter, urad dhal to golden brown and garnish the chutney.
Goes well with ricerava upma, idli or dosa.

Ragi and Bengal gram flour puri (Kezhvaragu, kadalai mavu poori)

Ragi and Bengal gram flour puri. (Kezhvaragu, kadalai mavu puri) - Preparation time 15 mins

Due to gluten sensitivity some cannot consume wheat, maida, rava so while making dishes gluten products should be avoided in the recipes. Because of this problem people should include millets in diet and started trying these dishes.
Actually those dishes are really good for health and also tasty when prepared in the right way. I  started experimenting puri using ragi flour. When i searched in net they ask to prepare a flour with certain quantity and prepare puri or chapathi. I just want to use the flour in my kitchen and try making the dishes.
So i tried making ragi puri with little bengal gram flour and boiled potato. It came out well. Surely it won't taste like wheat puri but taste good, different and obviously healthy.

Ingredients:-
Boiled potato - 1/2 or less (This is to bind the flour and give slight gluten texture)
Bengal gram flour - 2 tbsp
Ragi flour - 1 cup 
Red chili powder - 1/4 tsp
Salt - to taste
Oil - to deep fry
Water - only if required

Preparation method:-
In a bowl mash the potato to paste. To this add ragi flour, bengal flour, chili powder, salt and mix well. If required sprinkle little water so tight dough can be made.
Apply little oil and make the dough so it won't be too sticky.
Make small balls from the dough to make puri's.
As this dough don't have gluten it will be difficult to roll using rolling pin.
Heat the oil and bring down the flame.
Take a plastic sheet or plantain leaf and apply oil. Keep the ball in the sheet and cover the ball with another sheet (oil should be applied in both the sheets, then only the puri can be removed from the sheet).
Press the sheet above the ball with a round vessel. Let the puri be slightly thick else it will be difficult to remove.
Insert puri in hot oil and fry. Reverse the puri and cook both side. When cooked remove and transfer to a tissue to remove excess oil.
Serve hot and healthy puri with spicy kuruma or potato masala.