Coconut chutney(1)

Ingredients:

Coconut- 1/2

Udad dal- 1tsp
Green chilly - nos. depends on the quality, cut in halfs
Coriander - 1 cup

Tamarind-1 inch bit
Salt - 1 tsp
Hing - a pinch

Oil- 1 tsp

Method:

1. Grate the coconut and keep aside.
2. Take a small kadai, add oil.
3. When it heats, add udad dal reduce the flame when it become pink.
4. Then add the green chillies (move back, it flies!)
5. Then roast it a little.
6. Add this and the grated coconut into the mixie and grind into fine paste(you might need to add some water...you will have to judge that yourself).

This is different an tasty, my mother use to prepare it in this way!

Arbi Sabzi

Ingredients:
(Take a small katori as the 'cup' measurement)
Arbi- 1 kg
Besan - 1 cup
Rice flour - 1 cup
Chilly powder - 1 tbs
Haldi powder - 1tsp
Dhania powder - 1/2tbsp
Garam masala - 1 tbsp
Amchur powder - 1/2 tbsp
Salt - 1 tsp
Oil - 1 cup

Method:

1. Mix all these dry masalas and keep it aside( taste a little if any thing is less add to your taste)
2. Pressure cook Arbi(With very very little water)
3. Drain the water cool it, peel the skin, spread it on a plate & let it dry.
4. Then sprinkle the masala and toss all the arbi in such a way that each arbi gets the coating of the masala.
5. Then keep a kadai on fire, add the oil, let in heat.
6. When it gets heated the arbi slowly, allow it roast a little then toss it slowly up and down. When each gets brown coating and become crispy, switch off the gas(no need to deep fry).