Vegetable Tempura

Ingredients:

1/2 medium sized Carrot

2 Beans

1 small Capsicum

1/2 medium sized Onion

1/2 small Potato

2-3 florets of Cauliflower / Gobi

4-5 florets of Broccoli

1/2 - 3/4 cup Rice flour/Akki hudi

1/4 cup Corn flour

1 - 1.5 tsp Chat Masala / Chunky Chat

2 tsp Vinegar

1 tsp Chilly powder

1/4 tsp Cumin seed powder

1/4 tsp Cumin seeds / Jeera

Salt to taste

Oil

Recipe:

Chop the capsicum, cauliflower, broccoli, beans into medium sized pieces as shown in the picture below. Cut the onion, carrot and potato into medium sized thin pieces as shown in the picture below. Sprinkle little amount of chat masala over the chopped vegetables. Apply little amount of chat masala, salt on both the sides of chopped capsicum. Keep them aside for about 5-10 mins.

Put chopped vegetables in a vessel. Add salt, chilly powder, cumin seeds, cumin seed powder, asafetida, vinegar and mix them well. Add rice flour, corn flour and mix them well and keep it aside for about 3-4 mins.

Sprinkle little amount of water(3-4 tsp) and mix them well.(Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat it. Take the vegetables along with the batter and put them in oil one by one. Fry them in oil until they turn golden in color.

Sprinkle little amount of chat masala and serve hot along with tomato ketchup.

Pulinkote / Roasted Tamarind Seeds

Ingredients:
1/2 cup raw Tamarind seeds / Hasi Hunase Hannina Beeja

Recipe:
Remove the tamarind seeds from tamarind fruit, wash them and put them in a tissue paper to dry.

Dry roast the raw tamarind seeds in a pan for about 15-20 mins in medium high flame until it starts spluttering.

Once they are cooled to room temperature, remove the outer cover and enjoy! This can be preserved in an airtight container.
This is the real test for teeth as it is very hard and crunchy.

Kayi Tomato Majjige Huli / Raw Tomato Buttermilk Coconut Gravy

Ingredients:
3 medium sized Raw Tomato / Kayi Tomato
1 - 1.5 cup grated Coconut
4-5 Green Chillies
1/2 cup fresh Buttermilk / Yogurt /Curd
Grape sized Jaggary
Pinch of Turmeric powder
1/4 tsp Chilly powder
Salt to taste
1 tsp Mustard seeds
1/2 Red Chilly
1 tsp Oil

Recipe:
Cut raw tomatoes into medium sized pieces as shown in the picture below. Cut 3 green chillies into two halves.

Put chopped tomato, green chillies, chilly powder, turmeric powder, jaggary, salt in a vessel. Add sufficient amount of water and cook them well by covering a lid.

Grind grated coconut and 2 green chillies into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to a vessel containing cooked tomato and mix them well. Add buttermilk, pinch of salt to the same vessel, mix them well and bring them to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)

Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering, add it to majjige huli. It goes well with rice.
Note: This recipe can also be prepared with the combination of raw tomato and capsicum.