Heerekaayi Porachukootu (Ridgegourd pepper gravy)

Ingredients:

• Ridge gourd - 2 
• Toor dhal - 3/4 cup
• Channa dhal - 1/4 cup
• Salt - to taste
• Dry coconut - 3/4 cup
• Curry leaves - 2 stalks
• Mustard - 1/4 tsp
• Oil - 1 tsp

To grind:

• Black Pepper - 1/2 tbsp
• Urad dhal - 1/4 cup
• Cinnamon - 1/2 inch
• Channa Dhal - 1/8 cup
• Asafoetida - 1 pinch
• Red chilli - 1
• Jeera - 1/2 tsp

Method:

1. Cut ridge gourd into medium sized pieces and cook.
2. Pressure cook toor and channa dhal.
3. Dry roast all ingredients under "to grind".
4. Grind the roasted ingredients with dry coconut (or fresh coconut if dry is not available) into fine powder.
5. Mix the ground powder with cooked vegetables and cooked dhal and boil with curry leaves.
6. Splutter mustard with a pinch of hing in a spoon of oil and garnish.

Akki Rotti - Hot rice bread

Ingredients:

• Rice flour - 2 cups
• Coconut - 1.5 cups
• Jeera - 1 tbsp
• Coriander leaves - 1/2 cup chopped
• Salt - to taste
• Hing - a pinch
• Vegetables such as capsicum, green peas, cabbage (optional) - 1 cup chopped
• Ghee/butter/oil

Method:

1. Chop vegetables finely.
2. If you are using peas, boil for sometime till soft and place aside.
3. Mix vegetables with rice flour, salt, coconut, coriander leaves and hing evenly, by adding water little by little till pasty consistency is reached. Mixture should neither be too watery nor too dry.
4. Take a handful of the mixture and flatten on a non-stick surface (such as package of Lays chips) greased with ghee/oil/butter. Dip hands periodically in a cup of water before flattening so hands do not stick to mixture.
5. Transfer rotti to tava and roast on tava till golden brown spots appear.
6. Serve hot with a dash of butter.

Vegetabe Saagu

Ingredients:

Vegetables:

• Carrot - 2
• Beans - 15 to 20
• Peas - 1 cup
• Potato - 1
• Beetroot - 1
• Chow chow - 1
• Salt 

To grind:

• Coconut - 1.5 cups
• Coriander seeds - 1.5 tsp
• Mustard seeds - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Cardamom - 1
• Cinnamon - 1 small piece
• Pepper - 15-20 balls
• Red Chilli - 1 to 2
• Jeera - 1/4 tsp
• Coriander leaves - 1 cup chopped
• Mint leaves - 1/2 cup chopped
• Ginger - 1/2 inch
• Rice grains - 1 tsp
• Hing - a pinch

Method:

1. Cook all vegetables with salt (If you are using a pressure cooker, remove after 1 whistle and cool immediately).
2. Grind all ingredients under "to grind" into a smooth paste.
3. Mix ground paste with the cooked vegetables and boil for few minutes.
4. Serve with hot puri.