Aloo Parata

Ingredients:

2 medium sized Potatoes/Aloo

2 cup Wheat flour

1/4 tsp Chilly powder

1 medium sized Onion

Salt to taste

2 tsp Oil / Ghee

Pinch of Pepper powder

Pinch of Turmeric powder

Butter

Recipe:

Cook the potatoes in a pressure cooker. (3-4 whistle) Once the pressure goes off, remove the outer cover of potatoes, smash it properly and keep it aside. Finely chop onion and fry it in a pan by adding 1 tsp oil, pinch of turmeric powder, 1/4 tsp chilly powder unitill onion turns golden in color. Add this fried onion to the vessel containing smashed potatoes. Add salt and pepper powder to the same vessel. Mix it well and keep it aside.

Mix wheat flour, 1-2 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water.

Take little amount of dough and make a round ball. Roll the ball little bit by using sufficient amount of dry wheat flour as shown in the picture below. Take little amount of potato masala and place it over the rolled chapathi as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below.

Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the parata by putting butter on both the sides of parata.

It goes well along with curd masala. (Add 1 cup of curd, salt, chunky chat, pepper powder in a bowl and mix it well)Serve hot along with curd masala and pickle. The above mentioned ingredients will serve 7-8 aloo paratas.

Hagalakai Palya

Ingredients:

3 medium sized Bitter gourd / Hagalakai

Pinch of Turmeric

Small lemon sized Tamarind

3 lemon sized Jaggary

1 tsp chilly powder

2-3 Curry leaves

4 tsp grated Coconut

Salt to taste

1/4 tsp Mustard seeds

1/2 tsp Blackgram seeds

1 tsp Oil

Recipe:

Add tamarind and 1/2 cup of water in a bowl, smash it and keep it aside.

Cut bitter guard into two pieces and remove the seeds. Chop bitter gourd into long thin pieces as shown in the picture below.

Put chopped bitter gourd in a thick bottomed vessel. Add 3/4 th of water, bring it to boil and drain the water. Do this step 2 or 3 times, so that bitterness of the bitter guard goes off.

Add jaggary, salt, tamrind water, pinch of turmaric powder, chilly powder, water and cook them well.

Once it is cooked, keep the palya in medium flame for around 45 mins. Keep stirring the palya once in 5 mins. Once the water content is almost dried, add grated coconut and mix well. Keep the palya in low flame for about 10-15 mins.

Add mustard seeds, blackgram seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice.