CORIANDER LEAVES CHUTNY

INGREDIENTS
1 BUNCH R BIG CUP OF FRESH AND CLEANED CORIANDER LEAVES
3 TO 4 GREEN CHILLIES
1 TSPOON OF TAMARIND PASTE
1/2 CUP OF FRIED CHANA DAL
SALT TO TASTE

PREPARATION
Add all the ingredients in mixie add little as coriander leaves contains water add very little water r without water grind it in mixie to fine paste

CURRY LEAVES CHUTNY

INGREDIENTS
1 CUP OF FRESH CURRY LEAVES
3 TEASPOONS OF BENGAL DAL
3 TEASPOONS OF TOOR DAL
1 TEASPOON OF MUSTARD SEEDS
1 TO 2 TEASPOOONS OF OIL
LITTLE TAMARIND PASTE 1/2 TSPOON
3 TO 4 RED DRY CHILLIS OR 3 GREEN CHILLIS
1 CUP OF GRATED COCONUT
SALT TO TASTE
PREPARATION
PLACE A PAN R KADAI ON STOVE VTH LOW FLAME. HEAT OIL AND ADD MUSTARD SEEDS AFTER POPPING ADD BENGAL DAL AND TOOR DAL.  AFTER IT BECOMES RED ADD CURRY LEAVES AND CHILLIS FRY IT AND PUT OFF THE STOVE   AFTER IT IS COOLED ADD TAMARIND PASTE AND COCONUT AND LITTLE WATER   GRIND IT TO PASTE IN MIXIE IT TASTES GOOD VTH CHAPATI AND IDLI AND DOSAS

MASALA AVALAKKI OR MASALA POHA

Ingredients
2 cups of thick rice flakes or thick poha
1 medium size capsicum cut into small pieces
1 big onion cut into small pieces
2 tomatoes cut into small pieces
few curry leaves
2 teaspoons of cut coriander leaves
6 cut green cillis
2 teaspoon refined oil
1/2 teaspoon of mustard seeds
2 tspoons of chana dal and urad dal
salt to taste
1/2 teaspoon garam masala
1 teaspoon red chilli powder
Preparation
Soak rice flakes in 1/2 cup water in a bowl. Place a thick kadai r pan on a lighted stove add oil after it is heated add mustard seeds after it is popped up add chana dal and urad dal to it after it is done add green chillis, onions, capsicum, curry leaves, after few minutes, add tomatoes after it is fried well add the soaked poha (rice flakes) (remove excess water) to it add salt to it and mix it well and after few minutes add garam masala and chilli powder and coriander leaves and stir it well adn serve it hot it will b very tasty.

THICK AVALAKKI(POHA) R RICEFLAKES INSTANT SAJJIGE

Ingredients
1 cup of thick rice flakes
1/2 cup of powdered jaggery
2 teaspoon of ghee
5 cashew nuts
5 dried grapes(kismis)
1 cup of milk
preparation
Soak the rice flakes in milk for few minutes. keep a thick bowl r kadai add ghee and heat it fry cashew and dry grapes pieces for few seconds. after it is completely fried ( golden brown) transfer it to a cup. then in the remaining ghee fry the soaked rice flakes add jaggery for few seconds on low flame put off the stove and garnish it with cashew and dry grapes. it is a tasty dish.

Brahmi soppu or ondalagada soppuina tambooli

Ingredients
1 cup of brahmi soppu
1/2 teaspoon of black pepper
1/2 teaspoon of jeera seeds
salt to taste
1 cup of curds
Preparation
Clean the brahmi leaves in water, put all the ingredients except curds in a mixie jar and grind it to paste with little water and mix this paste to curds. This tambooli r raitham is very good for health and this tastes very nice with rice.

Pundi soppu or gongoora soppina chutny

Ingredients
1 big bunch of pundi soppu
2 to 4 green chillies cut into ,pieces
1/2 teaspoon of fried and powdered menthi or fenugreek seeds
1 teaspoon of red chilli powder
1 teaspoon of refined oil
salt to taste
preparation
cut the gongoora leaves from the stems and wipe it with a wet towel or cloth. Donot wash it in water.keep a thick pan r kadai on stove add oil to it after the oil is heated up add the gonguura leaves. green chillis,add menthi seeds powder,chilli powder and salt and fry it on low flame till it is completely done for abt 5 minutes. remove it from fire. And after it is cooled grind it in chutny jar in mixie.please donot add any water. It becomes nice paste.This a very tasty chutny which can b eaten with hot rice or chapathi r dosas. this can b stored for a week inside refrigerator.