Pol Rotti - A Srilankan dish

Ingredients

1. Wheat flour - 1 cup
2. Coconut - grated - 2 tbspn
3. Salt to taste
4. Water
5. Oil

How to make

Mix well 1-3 ingredients and knead them to make a dough. Set aside for 20 minutes. Grease your hands with oil. Make lemon size balls out of the dough. Grease a steel plate with oil and press each balls over it to make thin round. Heat a tawa and place the rotti on it. Cook both sides well by pressing with a kitchen towel. Serve with vegetable stew / chicken curry/ raita.

Recipe source - Cookery show

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Apple Pie

Ingredients

To prepare stewed apple

1. Apple - 1 No., sliced
2. Lemon juice - of 1 lemon
3. Water - 3/4  cup

For crust

1. Biscuit - 2 tbspn,crushed
2. Melted butter - 1 1/2 tbspn

For apple filling

1. Biscuit - 2 tbspn,crushed
2. Apple - Stewed
3. Bread crumbs - 2tbspn
4. Melted butter - 2 tbspn
5. Sugar - 3 tspn
6. Raisins - 5-6 No:s - soaked in 1/4 cup of water

For topping

1. Oats - 2 tbspn
2. Melted butter - 1 tbspn

How to make

To make stewed fruit - Boil water and lemon juice in a pan.Add apple and cook till soft. Keep aside. Grease  a cake pan with butter.

For crust - Mix the biscuit with the butter and press it to the bottom of the cake pan. Mix all the ingredients under apple filling and layer it on top of the biscuit - butter layer. Now mix the ingredients under toppings and layer it over the apple filling.

Heat the pressure cooker in high flame for 2 minutes. Place a plate in the cooker and place the cake pan over the plate, so that the pie doesn't get over burnt. Do not fill water in the pressure cooker. Cook for 30 minutes without putting the pressure cooker weight. After 30 minutes, remove from flame and keep aside for 1 minutes. Open the pressure cooker lid, take out the cake pan and transfer the apple pie to a plate. Slice it and serve warm.

If you are using an oven , then pre-heat the oven at 150 degree C[300 degree F] and bake for 20 minutes.

Recipe source- Tarla Dalal Apple Pie Recipe


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Egg Biriyani

Ingredients

1. Basmati rice - 2 cups
2. Eggs - 2 No:s,hard boiled
3. Onion - 2 No:s,medium size,chopped
4. Green chillies - 3 No:s,chopped
5. Cinnamon- 1 inch length
6. Cloves - 3-4
7. Bay leaf - 1
8. Cardamom - 2Nos
9. Black pepper corns - 5- 6 No:s
10. Tomato - 1 chopped
11. Carrots - 2, chopped
12. Chilly powder - 1 tspn
13. Turmeric powder - 1/2 tspn (1/4  + 1/4)
14. Garam masala - 1/4 tspn
15. Salt to taste
16. Ghee - 1 tspn
17. Oil - 1tspn
18. Water - 3 cups + 1/2 cup
19. Biriyani essence - 2 drops

For seasoning

1. Ghee - 1/2 tbspn
2. Onion - 1 ,thinly sliced lengthwise
3. Cashewnuts - 6-7 No:s
4. Raisins - 6-7 No:s

How to make

     Heat ghee in a pressure cooker , add 5- 9 ingredients and saute till fragrent. Add choped onion(1) and green chillies(2 No:s) chopped and saute til the onion is translucent. Add cleaned rice, turmeric powder(1/4 tspn ) and saute for 3 minutes. Add chopped carrot,water and salt .Cook for 3 whistles. Open the pressure cooker when the pressure is fully released and spread the rice on a plate to cool.

      Meanwhile, heat oil in a wok / kadai, add the remaining onion and green chillies and saute till the onion is translucent. Add chopped tomato,chilly powder,turmeric powder and garam masala powder.Saute till the raw smell leaves. Add 1/2 cup water.Make slits on the hard boiled eggs using a knief. Add salt and eggs to the wok and saute well so that the masala is well coated on the egg. Now layer the egg masala in a biriyani dish. On top of it layer the cooked rice. Then again layer the egg masala  over rice. Cover it with the remaining rice.Cover with a lid and simmer for a few minutes.

    Fry the onion in ghee. Make sure the onion turns golden brown in color and set aside. Fry the cashewnuts till they get a golden brown color. Set aside. Fry the raisins. Add the fried ingredients to the biriyani and add biriyani essence and keep it covered for 5 minutes. Serve with raita.

Enjoy!!!

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Lemon Rasam

Ingredients

1. Tomato - 1 ripe, chopped
2. Green chillies - 2, chopped
3. Ginger - 1/ inch size, crushed
4. Garlic - 2 pods, crushed
5. Tamarind juice - tamarind about the size of 1/2 a lemon
6. Lemon juice - 1/2 of a lemon
7. Chilly powder - 1/2 tspn
8. Turmeric powder - 1/4 tspn
9. Coriander powder - 1/4 tspn
10. Pepper powder - 1/4 tspn
11. Fenugreek powder - a pinch
12. Asafoetida - 4 pinches
13. Coriander leaves
14. Whole red chilly - 2No:s
15. Mustard seeds
16. Curry leaves - 1 sprig
17. Oil - 1 tspn
18. Salt - to taste.
19. Water - 1 1/2 cups

How to make

Heat oil in  a pan. Add whole red chillies, splutter mustard seeds, and add curry leaves. Now add chopped tomatoes and greeen chillies. When the tomatoes are well cooked, smash them. Add all the powders and saute till the raw smell leaves. Now add crushed ginger and garlic. Add in the tamarind juice. 1 1/2 cups of water a bring it to boil. Now add coriander leaves and salt to taste. Boil for few more minutes. Remove from flame and add lemon juice. Serve with rice.

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Omelette with coconut & chilli flakes

Ingredients

1. Egg - 2 No:s
2. Shallots - 7-8 , finely chopped
3. Green chillies - 2 No.s, chopped
4. Coconut - Grated, 2-3 tspn
5. Red chilli flakes - 1/2 tspn
6. Pepper powder - 1/4 tspn
7. Salt to taste
8. Oil-1tspn

How to make

Whisk the eggs in a bowl. Add shallots, green chillies, coconut, chilli flakes, salt and mix well. Heat oil in a frying pan. Pour the egg batter and sprinkle the pepper powder when its 1/2 cooked. Flip the omllette and cook for few more minutes. Serve hot with steame rice.

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Potato Fry

Ingredients

1. Potatoes- 2 medium size,chopped
2. Chilly powder - 1tspn
3. Turmeric powder - 1/4 tspn
4. Pepper powder - 1/4 tspn
5. Oil - 2 tspn
6. Salt - to taste.

How to make

Heat oil in a wok. Fry potatoes,stir in between so that the potatoes doent stick to the bottom of the pan.When the popatoes are crisp add the powders and salt. Cook till the raw smell of the powders leave. Serve hot with rice.

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Cabbage Stir Fry

Ingredients

1. Cabbage - 1 small,chopped
2. Green chillies - 2 , slit lenghtwise
3. Whole redchilly - 1 No.
4. Mustard seeds
5. Curry leaves - 1 sprig
6. Oil - 2 tspn
7. Salt - to taste.

How to make

Heat oil in a wok. Fry whole red chilly , splutter mustard seeds and ad curry leaves. Now add cabbage and green chillies. Cook in low flame. Saute well and make sure that the cabbage doesnt get burnt. Serve hot with rice.

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Ghee Rice

Ingredients

Basmati rice - 1 cup
Onion - 1 No. thinly sliced
Ghee - 1.5 tbsp
Cinnamon - 2 half inch sticks
Cardamom - 2
Cloves - 5 - 6
Bay leaf - 1
Cashews - 5-6
Raisins - 5-6
Water - 2 cups

How to make

Heat ghee in a pressure cooker. Add the spices and fry for few minutes. Add 1/2 of the chopped onions and saute till the onions are soft(the onion neednt change color). Now add cleaned rice and fry for 3 minutes. Add salt and hot water. When the pressure starts coming from the nossile of the cooker, put the weight on and cook in low flame for 5 minutes. Remove from flame and open when the pressure is released completely. Fry the left over onions till they become golden brown in color. Set aside. Fry the cashewnuts and rainsins. Spread the fried onions and cashewnuts-raisins over the rice and serve hot.

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Aloo - Gobi Fry

Ingredients

1. Potatoes - 2 medium size,chopped
2. Cauli flower - 1 medium size
3. Onion -  1 no, chopped
4. Ginger - 1 inch size, slit lengthwise
5. Garlic -   3 pods
6. Chili Powder   - 1 tsp
7. Coriander Powder  -  1 tsp
8. Cumin Powder - 3 pinches
9. Garam Masala -  1/4 tsp
10. Green Chili - 3 nos
11. Coriander Leaves  - 1 tbsp
12. Oil  - 1 tsp

How to make

Soak the cauliflower florets in hot water with salt for about 20 mins and drain them. Make ginger garlic paste.  Heat oil in a pan. Cook the florets. Remove the florets when done. Saute chopped onions in the same oil in which you cooked the florets. Saute well till the onions become golden in color. Now add green chillies and ginger - garlic paste and saute till the raw smell leaves. Now add the powder and saute till the raw smell leaves. Now add the potatoes. Cover and cook in low flame for 5-7 mins. Add more oil if the potatoes stick to the bottom of the pan. When the potatoes are done, add cooked cauliflower,coriander leaves and salt.Saute well so that the masala is well coated on the cali flower. Cook in low flame for few more mins. Serve with chappathis/ghee rice.

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Chicken Fry

Ingredients:

1. Boneless chicken – 500gms, cut into bite size pieces
2. Chilly powder – 1 – 2 tsp
3. Turmeric powder – 1/4  tspn
4. Pepper powder – 1/2 – 1 tsp
5. Salt
6. Oil - for frying.

How to make

Marinate the chicken pieces with ingredients 2-5. Keep aside for 20 mins. Shallow fry in a frying pan. Fry till the chicken is tender and it gets a good reddish brown colour.

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Chilli Chicken

Ingredients

Onion – 1, medium size, finely chopped

Capsicum - 1, sliced length-wise

Ginger-garlic paste – 1 tspn
Chilly powder – 1 tspn

Soya sauce -  1 tspn

Tomato sauce– 11/2  tspn

Water – 1 cup
Salt – to taste
Oil – 1 tablespoon

To Marinate
Chicken – ½ kg, boneless, cut into 1-inch pieces
Ginger – ½ inch size, finely chopped and crushed
Garlic – 2 beads, finely chopped and crushed

Green chillies – 3, crushed

Red chilly powder – 1tspn

Black pepper powder – ¼ tspn

Egg white – 1 beaten

Corn flour – 2 tablespoons
Soya sauce – 1 1/2 teaspoons
salt to taste

How to make

Mix well the corn flour, chilly powder, black pepper powder, soya sauce, ginger, garlic, green chillies and salt. Marinate the chicken pieces in the flour mixture. Refrigerate for 1 – 2hrs. Now fry the chicken pieces in a frying pan, till they are golden brown in color. Heat oil in another pan, add the onions and saute till slightly golden. Add capsicum and salt and sate till they are tender. Add chilly powder,soya sauce, tomato sauce and 1 cup water. When the gravy starts to boil add the fried chicken pieces. Cover and cook in low flame till the chicken pieces are well coated with the gravy. Add more salt if required. Serve hot.

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Egg Fried Rice

Ingredients

Basmati Rice - 2 cups

Spring Onions - 1 bunch

Carrot - 2 No:s , chopped

Green peas - 1/2 cup , cooked

Soya Sauce - 2  tsp

Cumin Seeds - 1/2 tsp

Oil - 1 tbsp

Pepper powder - 1 1/2 tsp

Salt to taste

For Scrambled Eggs

Eggs  - 3 nos

Salt to taste

Pepper powder - 1/4 tsp

Oil - 1 tsp

How to make

Clean and soak rice for 15 mins. Cook the rice, strain it and spread it on a plate to get cooled, so that the grains doesnt stick together. You can either pressure cook or cook on stove. Heat oil in a pan. Add the eggs and salt and scramble it. When the eggs are 3/4 th done add pepper powder and stir briskly. Remove from flame when the eggs are done.Now heat oil in another pan. Add the spring onions and saute till the onions are soft(the onions needn't change color). Now add the remaining veggies and saute in medium flame. Make sure the vegetables are not over cooked. Now add rice slowly , stiring in between.Simmer and add the scrambled egg. Simmer for 2-3 mins. Add some more pepper powder and salt if required. Serve hot.

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Simple Semya Upma

Ingredients

1. Semya - 250 gms
2. Coconut - 1/2 - 1 cup (grated)
3. Ghee - 2 tspn
4. Whole red chilly - 2 No:s
5. Mustard
6. Urad dal -1/4 tspn
7. Curry leaves
8. Salt

How to make

Add ghee in a wok or bottom heavy pan.Splutter mustard seeds,add urad dal and saute till it becomes light brown in color. Add curry leaves. Now add the samya and roast it till it beomes light brown in color. Add 1/2 cup water and cover with the lid and cook in low flame for 3-4 mins. Now add required amount of salt and coconut.Mix well.Serve hot.

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Kovakka Peera

Ingredients

1. Kovakka(Ivy Gourd) - 250 gms(sliced lengthwise)
2. Coconut grated - 1/2 cup
3. Cumin seeds - 1/4 tspn
4. Turmeric powder - 1/4 tspn
5. Shallots - 6-7 No:s(sliced lengthwise)
6. Green chillies - 5 No:s(sliced lengthwise)
7. Tamarind - of size of a gooseberry
8. Water - 1/2 cup
9. Coconut oil - 2 tspn
10. Mustard
11. Curry leaves
12. Whole red chilly - 1 No:

How to make

Mix  well 2-6 ingredients with your hands. Add coconut oil in a wok,splutter mustard seeds and add whole red chilly ,curry leaves and saute for a minute. Now add the sliced Ivy Gourd and the hand mixed ingredients along with tamarind juice. Add salt to taste. Add 1/4 cup of water and cover the lid and cook in low flame. Serve hot with rice.

Recipe source - My loving Mom..

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Mixed Vegetable Patties

Ingredients

1. Coconut oil - 1 tbspn and for shallow frying
2. Onions - 1-2 finely chopped
3. Carrots - 1-2 chopped
4. Beans - 5-6 chopped
5. Beetroot - 1 small chopped
6. Potato - Boiled
7. Green peas - 1/2 cup
8. Lemon juice - juice of 1 lemon
9. Bread crumbs – 1 cup
10. Egg white - 1-2 eggs
11. Salt - to taste

Grind to paste:

• Coconut - about 1 cup (grated )
• Green chillies - 4 finely chopped
• Chilly powder - 1/2 tspn(optional)
• Onion - 1 small chopped
• Garlic - 2 pods chopped
• Ginger - about 1 inch size chopped
• Coriander leaves - 1 tablespoon chopped
• Salt to taste

How  to make

Pressure cook the chopped vegetables for 2 whistles. Heat 2 tbspn oil in a pan. Add chopped onion and saute till it becomes transulant. Now add the ground paste and saute till the raw taste leaves. Add the cooked vegetables and mix well till the vegetables are well mixed with the paste. Cook in a low flame. Sprinkle some water and mix the vgetebles well. Mash the cooked potato well and mix it with the vegetables. Remove from fire and make small balls with the mixture and roll it into desired shapes. Dip each patties in egg white & roll with bread crumbs. Deep fry in oil. Serve hot with tomato sauce.

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Puli Inji

Ingredients

 

1. Ginger - 100 gms(sliced into thin pieces)
2. Tamarind - of the size of a lime
3. Chilly pwder - 1 1/2 tspn
4. Coriander powder - 1 tspn
5. Turmeric powder - 1/4 tspn
6. Aniseed(Uluva) powder - 3 pinchs
7. Coconut oil - 1 tbspn and 1 tspn
8. Mustard seeds
9. Whole red chilly - 2No:s
10. Curry leaves - 1 sprig

How to make

Take a wok. Add the sliced ginger and let the water content get vapourised. Add 1 tbspn coconut oil and fry the ginger till turns dark brown in color. Remove from fire. Take another pan , fry the chilly and coriander powder for 2 mins. Now grind the ginger,chilly powder and coriander powder in a mixer to make a fine paste.Do not add water while grinding. Now add heat 1 tspn of coconut oil in a pan,splutter mustard seeds, whole red chilly and curry leaves. Add the ground ginger paste. Add the tamarind juice and let it boil. Add aniseed powder and turmeri powder. Stir well. Add salt to taste. This dish can be used for more than a week if stored in refridgerator.

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Oats Upma

After being down with fever and a few weeks of busy work schedule , I have started my experiments with food and here is the small outcome - Oats Upma :)  

Oatmeal and oat bran are significant sources of dietary fiber. This fiber contains a mixture of about half soluble and half insoluble fibers. One component of the soluble fibre found in oats is beta-glucans, a soluble fiber which has proven effective in lowering blood cholesterol. Here's how it works. Soluble fiber breaks down as it passes through the digestive tract, forming a gel that traps some substances related to cholesterol, such as cholesterol-rich bile acids. This entrapment reduces the absorption of cholesterol into the bloodstream. The bad cholesterol, LDL, is trapped without lowering good cholesterol (HDL). Oats and grains are also one of the best sources of compounds called tocotrienols. These are antioxidants which together with tocopherols form vitamin E.Eating oats can spread the rise in blood sugars over a longer time period.Oat beta-glucan slows the rise in blood glucose levels following a meal and delays its decline to pre-meal levels.Oats, like other grains and vegetables, contain hundreds of phytochemicals (plant chemicals). Many phytochemicals are thought to reduce a person's risk of getting cancer. Phytoestrogen compounds, called lignans, in oats have been linked to decreased risk of hormone-related diseases such as breast cancer. A daily serving of whole oats rich in soluble fibre can reduce hypertension, or high blood pressure.
So as the saying goes "Eat heathy and stay fit".

Ingredients

Egg Fry

Ingredients

1. Egg - 2 (hard boiled)
2. Chilly powder - 1/4 tspn
3. Turmeric powder - 2pinch
4. Chicken masala - 1/4 tspn
5. Salt - to taste
6. Coconut oil - 1 tspn
7. Water  - 1 tbspn

How to make

Hard boil the egg  in water for 10 -20 min and remove the shell. Mix  2- 5 ingredients in a bowl with 1 tbspn of water. Heat oil in  a wok. Add the masala mixture. Boil it till the raw taste of the powders leave. Now make slits in the egg using a knife. Add cooked egg and mix well. Keep stirring till the masala mixture becomes dry and the egg is completely covered with the masala. Serve hot with rice/roti

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Rava Ladoo

Ingredients 

1. Rava  - 1 Cup
2. Sugar - 1 Cup
3. Dry coconut powder / shredded coconut - 1 tbspn
4. Cardamom powder - 1/4 tspn
5. Ghee - 1 tbspn

How to make

Heat ghee in a heavy bottom pan. Add rava and fry till it turns brown. Mix coconut and elaichi powder and fry it for few more minutes. Prepare sugar syrup.Add sugar syrup to the rava  and  mix  well till the mixture turns thick.Remove from flame and let it cool Make ladoos of this mixture while still warm.

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Pepino Melon Dal Curry

Pepino may look a lot like a melon, but it's actually related to nightshades which include the tomato and eggplant. Pepino is known around the world by many names including: melon pear, melon shrub, pepino dulce, sweet pepino, and mellowfruit. It's flavor is described as a delicious blend of cucumber and honeydew.They can be eaten raw for breakfast, in fruit and spinach salads.And also raw pepino can be used for curries. Its scientific name is Solanum muricatum. Ripen at room temperature until as firm as a slightly ripe plum, then refrigerate ripe fruit for up to 3 days.

Vendakka Mulakittathu

Ingredients

1. Vendakka/Ladies finger - 450 g
2. Whole red chilly(piriyan mulaku) – 100 g
3. Chilly powder – 1/2 tspn
4. Onion – 1 medium size
5. Green chilly – 2
6. Ginger – 1 inch size
7. Garlic – 2 pods
8. Tamarind – of size of a lemon
9. Fenugreek seeds – a pinch
10. Whole red chilly – 1
11. Coconut oil – 1 tbspn and  2 tspn
12. Mustard seeds
13. Curry leaves

How to make

Chop the ladies finger in 1 ½ inch size. Fry them and set aside. Grind the whole red chilly(100g) in a mixer to make a fine paste. Heat 2 tspn oil in a wok . Add chopped onion, ginger and garlic . Remove onion-ginger-garlic from the wok when the onion turns brown in color. In the same oil add whole red chilly,splutter fenugreek seeds & mustard seeds,add curry leaves .Add the chilly paste. When the raw smell of the chilly paste leaves, add chilly powder and the fried onion. Sauté well. Add tamarind juice and bring it to boil . Now add the fried ladies finger. Add salt to taste and cook well. Serve with roti or rice.

 Recipe Source : vanitha magazine

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Mambazha Pulisseri

Ingredients

1. Mango - 2 ripe (sliced)
2. Green chilly - 2 (cut lengthwise)
3. Coconut - 3 tbspn
4. Chilly powder - 1/4 tspn
5. Turmeric powder - 1/2 tspm
6. Cumin seeds - 1/2 tspn
7. Water - 1-2 cups
8. Salt - to taste
9. Coconut oil - 2 tspn
10. Whole red chilly - 1
11. Fenugreek seeds - 1/4 tspn
12. Mustard seeds
13. Curry leaves

How to make

Take a heavy bottom pan.Add the sliced mangoes,1 cup water and salt. Cook till the mangoes are done. Grind coconut,chilly powder,turmeric powder, cumin seeds and green chilly in a mixer to make a paste. Add this ground paste to the cooked mangoes, add water as required and cook for 5 more minutes. Heat coconut oil in a wok.Add whole red chilly and Fenugreek seeds. When the fenugreek seeds become brown in colour, splutter mustard seeds and add curry leaves. Pour this over mambazha pulisseri.Serve with rice.

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Egg Chettinadu

Ingredients

1. Egg - 2 (hard boiled)
2. Onion - 1(chopped)
3. Tomato - 1 (chopped) 
4. Chilly powder - 1 tspn
5. Coriander powder - 1/2 - 1 tspn
6. Turmeric powder - 2 pinch
7. Pepper powder - 1/4 tspn
8. Garam masala powder - 1/4 tspn
9. Whole red chilly - 1
10. Mustard seeds
11. Curry leaves -  1 sprig
12. Ginger - 1 inch size
13. Garlic -  2-3 pods
14. Green chilly - 2 
15. Coconut - 2 tbspn
16. Cumin seeds - 1/4 tspn
17. Cashew nuts -  3-4 No:s
18. Water  - 1cup

How to make

Grind the ingredients 12 - 14 and 1/2 of the chopped onion coarsely. Grind the ingredients 15 -17 to make a fine paste. Heat oil in a wok. Add whole red chilly , splutter mustard seeds and add curry leaves. Fry for a few seconds. Add remaining chopped onion. Saute till the onions become translucent . Now add the coarsely ground ingredients and saute till the raw taste leaves. Add the chopped tomato and saute till the tomato becomes mushy. Add chilly powder,coriander powder, turmeric powder,pepper powder and garam masala and saute well till the raw taste leaves. Now add the ground coconut paste , water and salt. Let it boil. When the coconut paste is cooked, add the eggs and cook for 5 more minutes.

Note: You can either slice the eggs to 2 halves or you can add the eggs as such. 

Tips : Add some salt while hard boiling the egg. Its shell wont break.

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Ethapazham Varattiyathu

Ingredients

1. Ripe plantain - 2 ripe 
2. Coconut milk - 1/2 cup
3. Jaggery - 2 tbspn

How to make

Heat a wok. Add coconut milk and sliced plantain. Cook it for about 5 minutes. Now add jaggery and stir till the jaggery is well mixed with the plantains. Add 1/2 tspn of ghess and roast it well.Move to serving dish.

Sending this to Kirthi of Kirthi's Kitchen on her Healing Foods - Event and to Siri's Healing Foods event announcement page.

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Chayote / Chow Chow - Moongdal Curry

Ingredients

1. Chayote / Chow Chow / Cho Cho - 2 medium sized(sliced into cubes)
2. Moong dal - 1/2 cup
3. Coconut - 1 cup (grated)
4. Shallots - 2 No:s
5. Chilly powder - 1/2 tspn
6. Turmeric powder - 1/4 tspn
7. Cumin seeds - 1/4 tspn
8. Whole red chilly - 2 No:s
9. Mustard seeds
10. Curry leaves
11. Coconut oil

How to make

Pressure cook the moong dal for 5-6 whistles. Take a bottom heavy pan. Add sliced chayote and water so that the water is filled just above the contents. Cook in medium flame. When it is half cooked add little salt to it. Meanwhile, grind the shredded coconut, cumin seeds,turmeric powder and chilly powder in mixer to make a paste. When the chayote is done, add the cooked moong dal to the pan and mix well. Add the ground paste to the pan and mix well so that the coconut paste, moog dal and chayote is blended well. Add 1/4 cup water and cook for about 5 minutes in low flame. Take a wok. Heat oil in it and add chopped shallots and whole red chilly. When the shallots turn brown in color, add mustard seeds and curry leaves.

Sending this to Smitha's  and Sonia's Healthy Cooking Challenge event .
Also to MLLA-36 and Susan's host line-up

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