Eggles Parota

Ingredients:

Parotta 2
Onion - 1 small, chopped finely
Tomato - 1, chopped finely
Ginger Garlic paste - 1 tsp
Cumin Seeds - 1/2 tsp
Curry leaves - few
Green Chili - 2, slit lengthwise
Turmeric powder - 1/2 tsp
Red Chili powder - 1 tsp (
Coriander Powder - 1 tsp
Pepper powder - 1/2 tsp
Coriander leaves - 1 tsp chopped finely


Method:

Chop the parottas into small pieces. Keep aside.

Heat oil, add cumin seeds then add add curry leaves, green chilies let it splutter. Then add ginger garlic paste, allow it to brown slightly. Now add onions, saute for 2 minutes.Saute for 2 more minutes and add the tomatoes. Saute  well.. Now add turmeric, chili powder, coriander powder and pepper powder. Add required salt and mix well.

Now add the chopped parottas and mix well with the masalas. Garnish with coriander leaves.

Ragi Roti

Ingredients:

Ragi flour -  2 cups
Mustard seeds - 1 tsp
Onions -2
Grated coconut 2 tblsp
Coriander leaves - a handful
Green chillies - 2
Oil - as required to toast

 Method:

 Saute the ragi flour  in a empty tawa for 5mins, Keep aside.Cut onion into small pieces.
 Heat 3/4 cup water in a pan.Add ragi flour, onion,grated coconut,chopped green chillies,and salt.Mix well.
 The consistency should be thick enough to roll them into balls. Roll them into balls and flatten them on a polythene sheet..
 Heat oil in a pan, carefully place the rotis drizzle little oil along the sides. Turn to other side until it is cooked
.Serve hot with coconut chutney.

Paruppu Thogaiyal

Ingredients:

Toor dal      1/2 cup
Bengalgram dal 1/2 cup
Red chilli           2
Grated coconut  1 tblsp
Pepper               1 tsp
salt and oil          as required

Method:

Take a kadai and add one tblsp of oil.
Fry the dals with red cillies.
Grind adding salt,grated coconut and pepper corn with little water to make a paste.
Add little more wate if required.
Serve it with hot rice topped with ghee or sesame oil.
This thogayal goes well with Jeera Miagu rasam.