Spicy Mini Paapdis....

Spicy Mini Paapdis are fried items and can munch any time of the day. It  can be prepared easily and will not take much time too.

Ingredients :
Maida ( All purpose flour ) : 1 Cup.
Oil : 1 Cup.
Chilly Powder : 1 Table spoon.
Salt : To taste.
Asafoetida : ( Ingh ) : a pinch.
Water : Required...
Jeera  or Seseme seeds: 1 Tea spoon.

Method :
Put Maida in a bowl.  Heat 2 table spoons of oil and pour it on the maida. Add salt, chilly powder, ingh and jeera or seseme seeds  to flour. Mix thoroughly. Leave it for 2 to 3 minutes. Now add water little by little and mix the dough. and kneed it nicely. Divide the dough in to small balls.  Roll the dough into flat and use a small cup or cap of any small size of the bottle and cut into round shape.and arrange them in a plate. Now heat oil in a pan and fry these papdis on low flame till they are crisp.  Repeat the same with remaining dough. Serve these spicy paapdis with  hot coffee or tea.
Note : The dough consistency should be like poori dough. Do not add too much water. Must fry them on low flame to get the paapdees crispy. Can add  Ajwaan ( oma in kannada, caraway seeds in English)  instead of jeera . Can prepare these paapdis with out chilly powder and ingh too. Salty paapdis  can be used for  papadi chat.
2 to 3 servings.

Carrot Palya....( Dry Curry )

Carrot palya is dry curry and it is very easy to prepare and yummy dish which goes well with almost all main dish like, Plain rice, dosas, chapatis, pooris, rotis, nans and even bread sandwich or on the top of the bread you can spread it and have them. One of the healthy dish too.
There is no onion or garlic used in this Palya. It is simple and even the beginner can try this. It can be prepared on festival time.

Things Needed:

Carrots : 3 to 4
Coconut :  2 Table spoons.( Fresh and grated)
Vangibat powder : 1 Table spoon.
Salt : to taste.
Mustard seeds " 1/4 tea spoon.
Urd daal : 1/4 Tea spoon.
Oil : 2 table spoons.
Curry leaves : 5 to 6
Coriander leaves: 1 Table spoon.
Lemon : 1/2 Rind.
Asafoetida: a pinch. :

Method:

1. Wash and cut carrots into small pieces. Cut coriander leaves .
2. Keep a pan on the fire and heat . Put oil, mustard seeds and urd daal. Let the mustard spurt.

3. Add curry leaves, asafoedita  and cut carrots. and stir. Add little water and cook till it is soft.
4. Now add salt and vangibath powder mix it well..

5. Add grated coconut and coriander leaves and serve hot 
6. Serve with hot plain rice with a spoon of ghee or with chaptis or pooris.

Vanghi bath powder :  Roast  channa daaal, urd daal,  coriander seeds ( each 1 table spoon) and  1/4 spoon of methi seeds, 4 to 6 cloves ,  small piece of cinnamon and  4 to 6 chillies. Dry grind them when its cool..

Note:

 Must cook the vegetable till soft.  Do not over cook. Can prepare the vangibath powder previously and store in large quantity.  Roast the spice on low flame.  Using coconut is an optional. Using lemon also an optional. You can also use cut onions. Add cut onions and add it to mustard splutter and fry nicely and then add cut carrots.

 Serves 2 to 3 
Time : 10  minutes.