Vani's Vangi Bath

Ingredients:

Green Long Brinjals - 5-6
Vangi Bath Powder - 4 tsp
Channa Dal - 1 tbsp
Cashew Nuts - 1 tbsp
Oil - 1/2 cup
Dry Coconut Powder

Method:

Cut Brinjal into long thin pieces (may be 1 inch long)
In a kadai, heat oil.
Fry Channa Dal and Cashew nuts. Keep them aside.
To the same oil, add curry leaves and brinjal.
Fry till brinjal is done.
Add Vangi Bath Powder and fry for 30 seconds and turn off the stove.
Add the coconut powder, fried channa dal and cashew nuts and mix well.
Check for salt and add accordingly.

Prepare fresh white rice and mix the right amount of above gojju and enjoy.


Note: This also can be prepared with capsicum or Methi leaves. For these, do not add channa dal but add onions.

Aunty's Vadai Kuzhambu (Vada Curry)

Ingredients:

For Masala:Grind the Below:
Coconut - 1/2 cup
Onion - 1 medium
Garlic - 5-6 cloves

For Curry:Masala Vada 6-8 (leftovers or fresh)
Onion - 1/2
Tomato - 1 big
Oil
Sambar Powder
Turmeric
Cilantro
Curry Leaves
Salt


Method:

Heat oil in a kadai.
Season with Mustard, Jeera, Curry Leaves and 1/2 onion and fry.
Add the ground paste and fry for 1-2 minutes.
Now add chopped tomato, Salt and fry till tomatoes are pulpy.
Add turmeric and sambar powder and fry for a minute.
Add 3 cups of water and simmer till a thick gravy consistency is reached.
Now add Vada and cilantro and bring to boil.
Switch off the stove and let the Vadas simmer for few minutes before you eat.

Farzana's Bell Pepper Chutney

Ingredients:

Bell Peppers (any color) - 3
Pearl Onions - 1 bag (2 cups peeled)
Green Chillies - 6 or according to taste.
Garlic - 1 big(whole)
Curry Leaves - 1 bunch
Tamarind - a small lime size
Salt

Method:

Heat 2-3 tbsp oil in a kadai.
Add all the above except salt and fry till onions and bell peppers are cooked.
Cool the mixture.
Grind to chutney with salt to taste.
Enjoy with dosa or idli.