Veg Stew

Ingredients:
1 medium sized Carrot
20 - 25 Beans
2 medium sized Potato
1 cup soaked or fresh Green Peas
1 medium sized Onion
1/2 - 3/4 tsp Ginger Garlic paste
1/5 -2 cups fresh/frozen Coconut or 1.5 - 2 cups fresh Coconut Milk
Salt to taste
2 - 3 Cloves / Lavanga
5 - 8 Black Pepper / Kalu Menasu
1/4 inch sized Cinnamon / Dalchini
1 Bay leaf / Dalchini Ele
1/2 Ansi seed
1 - 2 Green Chillies
2 - 3 strands of Curry leaves
2 - 3 tsp Coconut Oil

Recipe:
Chop beans, carrot, potatoes into small pieces as shown in the picture below.

Add these chopped ingredients, soaked green peas in a pressure cooker add salt, around 1/2 cup of water and cook them well. (3 whistles).
Chop onion into medium sized thin pieces as shown in the picture below. Cut the green chillies into two halves.

Put oil in a pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add all the dry masala ingredients, green chillies, curry leaves and fry them in low/medium flame for about 2 mins.

Add chopped onion and fry them for about 4-5 mins until onion is cooked.

Add cooked vegetable and mix them well.

Grind 2 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 1 cup of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to a vessel having cooked vegetables and bring them to boil.
Add thick coconut milk, salt and bring it to boil.  Keep the curry in low flame for about 2-3 mins.

Server hot. It goes well with Aappams, Chapathi, Roti etc.

Spinach(Palak) / Green Tukkudi Type - 2

Ingredients:
1 bunch of Spinach Leaves / Palak
3 cups All Purpose flour
3 cups Wheat flour
2 tsp Rice flour
3 - 4 Green Chillies
1/4 inch sized Ginger
2 - 3 Garlic pods
1 medium sized Onion
8 - 10 strands of Mint Leaves
8 - 10 strands of Coriander Leaves
2 - 3 tsp Sesame Seeds / Ellu
1/2 tsp Red Chilly powder
1/4 tsp Asafoetida
Salt to taste
Oil

Recipe:
Clean and cut the spinach leaves, coriander leaves, mint leaves and onion into medium thin pieces as shown in the picture below. Chop the garlic and ginger into small pieces. Cut the green chillies into two halves.

Put 2-3 tsp oil in a pan and heat. Add chopped ginger garlic and fry them for about 1-2 mins. Add chopped green chillies, onions and fry them for about 1-2 mins in medium flame.

Add chopped mint leaves and coriander leaves and saute them for about 2-3 mins in medium/low flame.

Add chopped spinach leaves, salt and saute them for about 8-10 mins until its cooked.

Once its cooled to room temperature put it in a mixer and grind it to smooth paste.

Put wheat flour, all purpose flour, rice flour, chilly powder, asafoetida, sesame seeds, around 1/4 cup of hot oil in a vessel and mix well.

Add the spinach puree, salt and mix well. Knead the dough by adding sufficient amount of water as shown in the picture below.

Take little amount of dough and make a round ball.

Roll the ball like Chapathi as shown in the picture below.

Cut the rolled Chapathi into medium sized diamond shaped pieces as shown in the picture below. Separate each pieces and place it in a paper or plate.

Keep oil in a thick bottomed vessel and heat. Put Thukkudi pieces in hot oil and deep fry until it turns golden in colour.

When it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.