Onions papad pagodas

Onions and papads pagoda:

Ingredients:
1cup- onions
1cup- papads crushed
½ cup coriander leaves
½ cup tomato chopped
¼ cup- besan
3sp- corn flour
2tsp- rice flour
2tsp- ginger garlic paste
1 tsp cumin seeds
5- green chillies
Curry leaves
Salt to taste
Pinch of turmeric
2cups oil for deep fry
3sp water

Procedure:

In a bowl add all above ingredients with adding requiring water. (Excluding oil). Heats the pan with, 2 cups of oil, And make the consistency as pagodas in low flame. Now the pagodas are ready to serve with tomato sauce.

Brinjals coriander chutney

Brinjals chutney:

Ingredients:
3- brinjals big sized(directly roast on low flame)
1cup- onions
3 –green chillies
¼ cup- curd
1 cup-coriander leaves

For seasoning:
1sp- urad dal
1sp-mustard seeds
1 sp-cumin seeds
Curry leaves
2 red chillies
4tsp-oil

Procedure:

Apply oil to the brinjals and heat directly on low flame.

Remove the skin of brinjals and paste it. Heats the pan with oil add mustard seeds, urad dal, cumin seeds, green chillies, red chillies, onions, and curry leaves, fry well. Add salt to taste. Now add the brinjals paste and fry well up to 5 minutes. At last add curd and coriander leaves and fry for 2 minutes. So the chutney is ready to serve with rice or roti.

Note: if you will not add curd, you can add ¼ sp of ghee for additional taste.

Coriander Leaves and Curd Chutney

Ingredients:

4 cup coriander leaves
¼ cup grated fresh coconut
2 green chilies
1 ½ cup thick curd (adjust according to consistency required)
Salt to taste

For seasoning:

½ tsp mustard seeds
¼ tsp asafetida
10 fresh curry leaves
½ tsp urad dal
½ tsp chana dal (optional)
1 dry red chilli
1 tsp oil

Direction:

Heats the pan with 2 tsp of oil and fry the chopped coriander leaves. Turn off the strove. Now grind coriander leaves, coconut, green chilies, and salt to a fine paste with out adding any water. Transfer the ground paste onto a serving dish and combine with beaten curd.

Heat oil in a pan, add mustard seeds and let them pop, add the split gram dal, chana dal and let it turn red. Add the curry leaves, red chilies and asafetida and toss for a few seconds. Turn off heat and pour over the coriander-curd mixture. Combine. Serve with white rice or rotis.