Poori

Ingredients

Wheat flour - 3 cups
Warm Water
Salt
Oil - 1tbs
Oil - for deep frying

Preparation
Knead the atta by adding water,salt and oil and keep it aside for 30 minutes.Roll smalls balls and using rolling pin roll out the balls into small circles.In a sauceapan heat some oil and when the oil is hot ,deep fry the puris one by one.Serve hot with bhajis, kadala curry or any curry of your choice.

Beetroot pachadi

                             

Ingredients
Beetroot - 1
Green chillies - 2
Salt
Grated coconut - 1/8 cup
Mustard seeds - 1 tsp (for grinding)
Cumin seeds - 1/2 tsp
Yogurt/Curd - 1/2 cup
Whole redchillies -1-2
Curry leaves

Preparation

Grate the beetroot and cook by adding salt and green chillies.
Grind coconut with cumin seeds and mustard seeds by adding little water.Add this to the cooked beetroot.let it cook for 2-3 minutes and turn off the flame.Beat yogurt with a spoon and add to the pachadi.In a saucepan take some oil and sputter mustard seeds,add redchillies and curry leaves.Season pachadi with tempering.

Chicken roast

Ingredients

Chicken - 1 kilo
Onions - 4
Tomato -1
Ginger - garlic paste - 1 tbs
Green chillies - 3
Red chilly powder - 1 tbs
Turmeric powder - 1/4 tsp
Chicken masala - 1 tbs
Coriander powder - 2 tbs
Garam masala - 1tsp
Curry leaves - few
Coconut cuts - 1 tbs
Salt

Preparation

Marinate the chicken with all the powders,ginger garlic paste and keep it aside for 2-3 hours.
In a saucepan add oil and saute chopped onions till light brown in colour.Add green chillies tomatoes and saute well.Add chicken and oook it covered until its almost done.Take the lid off and cook until the gravy dries and coat the chicken pieces well.Finally in a saucepan add some oil and roast the thinly chopped coconut cuts till light brown in colour and add curry leaves.Add this to the roast.