Sundal

Ingredients:

Brown Black Eyed Pea - 1 cup
Onions - 1 small
Green Chillies - 2 medium
Curry Leaves
Salt to taste
Oil - 1 tsp
Mustard Seeds , Urad dal - 1/2 tsp

Method to prepare:

Wash and soak black peas overnight.  Drain, wash the lentil and pressure cook till it's soft and tender. Drain the water.

Heat a pan with oil. Add in the mustard seeds and Urad dal. When the mustard splutters, add in the onions, green chilies and curry leaves. Saute till the onions are transparent.

Then add the cooked peas, salt and a pinch of turmeric if you want. Combine everything well.Simmer and cover for a minute. Add grated carrots and coconut for enhancing the flavor.Serve hot.


Labra Recipe

Ingredients:
• 100 gm Brinjals
• 100 gm Pumpkin
• 100 gm Sweet potatoes
• 1 Raw bananas
• 2 Potatoes
• 3 Tbsp Mustard oil
• 1 Tbsp Corainder Seeds
• 1/2 tsp Cumin Seeds
• 1/2 tsp Fennel Seeds
• 5 Red Chilies
• 1 inch Ginger
• 1/4 tsp Turmeric powder
• 1 tsp Sugar
• 1 Tbsp Ghee

To Be Mixed Together:
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• 1/4 tsp Fenugreek Seeds
• 1/4 tsp Bleck Cumin Seeds
• 1/4 tsp Fennel Seeds

Method:
• Cut the vegetables into medium size pieces.
• Powder the corainder, cumin and fennel seeds, and red chillis finely.
• Heat oil, add the crushed ginger and fry lightly.
• Add the mixed spices called 'panch phoran' and stir fry for a minute.
• Add vegetables, fry well, cover and cook for 10-15 minutes
• Add turmeric powder, salt, and one cup of water. Simmer the flame and cook until vegetables are done.
• Add the powdered spices, sugar and stir well. Cook for another few minutes adding ghee.
• Serve hot with rice.

Kuttu Pakora Recipe

Ingredients:
• 1 cup Kuttu ka Atta (buckwheat flour)
• 3 medium-sized Potatoes (boiled whole till half-cooked)
• ½ tsp Salt
• ½ tbsp Black Pepper Powder
• ¼ cup Coriander leaves, finely chopped
• ¾ tsp Baking Powder
• Ghee or Vegetable Oil, for frying

Method:
• Combine the flour, salt, pepper and coriander in bowl and mix well. Add water and beat into a smooth batter. Beat the batter until it is of cream consistency. Cover and keep aside for about 20 minutes.
• When the potatoes are cool enough, peel and slice each one into diagonal slices.
• Heat enough ghee or oil for deep-frying in a kadhai over moderate heat. Put few slices of potato into the batter and cover them completely.
• One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp. Serve hot as the fitters soften as they cool.

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