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.

Sepang Kizhangu poriyal (Taro dry curry)

Sepang Kizhangu poriyal (Taro dry curry) - preparation time 25 to 30 mins
This side dish goes well with pepper rasam or garlic rasam. Usually i use red chili powder for making the dry curries. In below recipe i tried using sambhar powder which tasted different and good. Try it out.

Ingredients:-
Sepang kizhangu (Taro) - 10 nos
Sambhar powder - ½ tsp you can add according to your spice level)
Urad dhal - 1 tsp
Mustard - ¼ tsp
Small onion - 10 (finely chopped) optional 
Cumin powder - 1/4 tsp
Sesame oil - 3 or 4 tsp
Salt to taste

Preparation method:-
Boil the sepang kizhangu with skin in required amount of water, till it is quarter cooked. If it is cooked too soft it will be paste while you complete the curry. Make sure that sepang kizhangu is immersed well in water while cooking. I used mud utensil to cook the taro
Once cooked, cool it and peel the skin. Chop it to small slices (½ inch).
Mix chopped sepang kizhangu with sambhar powder, salt, cumin powder & little oil.
In a pan add oil, mustard seed, urad dhal and stir well till the dhal is golden brown.
Add finely chopped onion and fry till it is tender and cooked.
Now add the spice mixed sepang kizhangu and stir occasionally and gently in slow flame without mashing.
It will becoming slightly roasted and brown color. Goes well with any rice like curd, variety, rasam or sambhar.

Baji flour and idli/dosa batter pancakes (baji mavu and pulitha idli mavu dosai)

Baji flour and idli/dosa batter pancakes (baji mavu and pulitha idli mavu dosai) - Preparation time 15 mins
I had little dosa batter which is not sufficient to make 4 to 5 dosai, so i thought of mixing some flour with the dosa batter and make tiffin. Previous day i mixed flour for making baji. After making baji 1/2 cup of flour remained so i stored to make something else.
Now i used the baji flour mixture (bengal gram flour, rice flour, red chili powder, saunf and salt) and dosa flour to prepare dosa.

Ingredients:-
Baji flour  - 1/2 cup
Dosa batter - 1 cup
Chopped onion - 1 (into small cubes)
Chopped green chili - 2 
Chopped ginger - 1 tbsp
Curry leaves - 1 string
Salt - Only if required (bcoz flour will contain salt)
Sesame oil - 3 or 4 tbsp
Water - Only if required

Preparation method:-
In a bowl mix both the flours. Add chopped ginger, onion, chili, curry leaves to the batter and mix to dosa flour consistency i.e. not too thin or too thick. 
Add salt if required.
Heat a tawa. Now pour one laddle full of flour and make dosai. This dosai will be in beautiful and pleasant yellow colour.
You can take this without any side dish as this contains red chili powder, ginger and green chili.