Cucumber Sasive Chapati

Cucumber Sasive Chapati is done with using the left over of Cucumber Sasive which is prepared for lunch. The remaining Sasive is used for preparing chapati. It is yummy and soft. You will really enjoy having mild spice Cucumber Sasive Chapati.

I have used little Cucumber Sasive, jeera, salt and wheat flour for Cucumber Sasive Chapati or You call it as Parata.
We had this Cucumber Sasive for lunch. And then the remaining Sasive is kept it in the fridge. I did make use of it while mixing the chapati dough and added some garam masala and jeera powder to it.
Let us see the recipe now :

Ingredients :

Cucumber Sasive : 2 to 3 Tablespoons. (The left over portion).
Wheat flour : 2 Cups
Jeera powder : 1/2 Tsp
Garam Masala Powder  : 1/2 Tsp
Salt : As required
Ghee : 1 Teaspoon
Cooking Oil : 2 to 3 Tbs

Method :

1. Take a big bowl and add Southekai sasive, wheat flour, salt, garam masala, and jeera powder.

2. Add a spoon of ghee and mix all the ingredients well.
3. Add required water and prepare chapati dough.
4. Kneed the dough well and and divide them in to small portions.

5. Take a small portion and dip in dry wheat flour and roll them as chapatis.
6. Sprinkle some oil/ghee on the top and fold it again.
7. Dip the done and roll in dry flour.
8. Now roll as chapati again and put it on hot tava and cook.

9. Add oil on both sides while cooking and remove the partata when it is done.

10. Repeat the same and prepare all the parata /chapati and serve.

11. Serve hot chapati / parata with a cup of curd and the curry you have prepared.

12. You can have them with curd and pickle also.

Note :

Strictly do not add spoiled Cucumber Sasive. You might get sick or have some problems of stomach upset. Use fresh and good Sasive.
Adding any spice is your choice. Adding oil instead of ghee is optional. Use of more spice and oil is optional.
Cook parats on medium and low flame. You can take these paratas for travelling. It is tasty and healthy too.
It is good for people who are dieting. Use of less oil while preparing is a must.
Time : 30 Minutes.
Serves : 2 to 3 .

Carrot - Tamarind Tokku Chutney

Carrot - Tamarind Tokku Chutney is an quick and easy side dish. Tamarind Tokku  makes the chutney bit spicy and it goes well with plain rice and a spoon of ghee. I know When you read the above line your mouth starts watering. Thats the taste of this Carrot - Tamarind Tokku Chutney.

I got this Tamarind Tokku from Dharwad, our daughter in law Vidya's native is Dharwad and her Aunt Mala Aunty sends all the yummy pickles, chutneys and chutney pudis from Dharwad to vidya. 

I too get some portion of it and enjoy eating preparing these yummy preparations.

You must be knowing how the Tamarind Tokku is done.

Tamarind/Hunise hannu/puli / when it is still raw and green, it is plucked and removed the hard outer layer and then pounded with green chilly, salt, ingh. No moisture or water is added here. So the Tokku turns spicy and yummy. This spicy chutney goes well with curd rice or any other main dishes.

Since there is no water in it, chutney stays for long time.

I have used carrots, green chilly, tamarind tokku and coconut.

Let us see this simple Carrot - Tamarind Tokku Chutney recipe now :

Ingredients :

Carrots : 2 

Green chilly : 2

Tamarind Tokku : 1 Tablespoon

Coconut : 1 Cup

Salt : As required

Ingh /Asafoetida : A little 

Methi Seeds /Fenugrik seeds : 3 to 4 

Seasoning :

Coconut Oil : 1 Teaspoon

Mustard seeds : 1/2 Tsp

Ingh/Asafoetida : A pinch

Curry Leaves : 5 to 6 

Method :

1. Wash and grate carrots and grate coconut.

2. Wash green chilly, Curry leaves and keep it aside.

3. Now keep a pan and put 1/2 teaspoon of oil. Add methi /fenugrik seeds and fry till it turn golden brown. 

4. Add curry leaves and green chilly and fry. Add grated carrots and fry for 2 to 3 minutes. 

5. Put off the fire and add grated coconut.

6.. Let it cool. Add tamarind tokku and grind all the fried ingredients together. (Carrots, green chilly, grated coconut mixture).

7. Add salt and churn for a minute. Shift the ready chutney to a serving bowl.

8. Season with coconut oil, mustard seeds, ingh and curry leaves. 

9. Add the seasoning to ready chutney and serve as one of the side dish.

Note : 

Frying green chilly adds to the taste and aroma. Use of green chilly is otpitonal. You can use any brand of cooking oil. Tamarind tokku adds to the taste.

Time : 10 Minutes

Serves : 2 to 3 .