Keerai Masiyal

Spinach - 4 cup, chopped

Moong Dhal - 1/2 cup

Onion - 1

Tomato - 1

Green Chillies - 2

Garlic - 4 cloves

Cumin seeds - 1 tsp

Turmeric - 1/2 tsp

Salt

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Red Chilli - 2

In a pressure cooker, add the Moong dhal along with Spinach, Onion, Tomato, Green chilies, Garlic flakes, Cumin seeds, Turmeric powder, Salt, and 1/2 cup Water. Pressure cook for 3 whistles. Once done, remove from heat and mash the mixture well.

Temper Mustard, Urad dhal and Red chillies in hot Oil and pour over the mashed Masiyal.

Mix well and serve with hot Rice.

Chapatti

Wheat Flour - 2 cup + for spreading

Butter - ½ tbsp. + for serving

Salt

Oil

In a food processor add the Wheat Flour along with Butter and required Salt. Run the processor for 30 seconds until the ingredients are just combined. Adding little Water at a time run the food processor until the Dough is kneaded soft and smooth. Smear the Dough with Oil and let rest for about 20 minutes.

Make small balls with the Dough and spread them into small discs. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Heat a griddle on medium heat. Place the rolled Dough on the hot griddle. When small air pockets begin to form flip the Dough. Keep on flipping and cooking until the Dough is cooked through on both sides. Transfer the Chapatti to a serving platter and smear with Butter. Keep closed until ready to serve.

Sweet Boondhi

Besan – 2 cup

Rice Flour – 2 tsp

Soda – 1/4 tsp

Oil

Sugar – 2 cup

Cardamom Powder – 1 tsp

In a large bowl add Besan, Rice Flour and Soda; mix well. Add Water little at a time and make a smooth batter.

Heat Oil in a large skillet. Pour the Batter on a Boondhi ladle held on top of the skillet. Tap gently until all the Batter has fallen into the Oil. Remove the Boondhi from Oil when it turns golden.

Put Sugar and 1 cup Water in a pot and bring to boil until it reaches half string consistency. Add Cardamom powder and mix well. Add all the Boondhi into the Syrup and mix well; then spread it on a large plate. When it is warm enough, gently separate the Boondhis.