kichdi

ingredients:
rice
toor dal
vegetables (any)
seasoning:
mustard
cummin seeds
turmeric
curry leaves
salt
green chillis

Method:
take rice and dal in 1:1.5 ratio. wash and add water more than 2.5 of the rice and dal together.
Add vegetables and salt and pressure cook (6 whistles, 2 mins). allow for the consistency to be rather fluid.
season as usual.

serve with pickle/pappad/gojju

chapati

ingredients:

flour
refined oil
ghee
salt


mix some salt with the flour and mix with a little water to make the dough. knead it well, leave it moist to allow for softness. preferably leave it overnight, at room temperature.
break the dough into small balls. roll out the balls with a rolling pin. spread them out unifomly with some pressure. add a pinch of flour to avoid stickyness.

phulka: no folds, heat the chapati on the pan till it cooks a bit and flip it over onto the bare flame. let it billow, and quickly tip it onto the pan again.

chapati: oil the surface slightly, fold, repeat. spread the dhough again into a uniform circle (or triangle). spread it on the pan, and heat till it bloats a bit, flip it over and continue till it is cooked golden brown. add a little ghee to taste.

huli from scratch

ingredients:

1/4 pav toor dal (togri bele)
vegetables
5-6 byadgi mensinkay
2 tsp kottamri beeja
1 piece chakke (cinnamon)
1 tsp uddin bele + kadle bele
tamrind (andaj)/puli/huli
3 tsp dry coconut (kobbri)
saasve (mustard)-seasoning
curry leraves (karbevin soppu)


roast the corriander seeds, cinnamon, chillis, uddin bele, kadle bele seperately till they smell done. or till brown, as the case may be. churn them in the mixi along with kobbri.(more kobbri= more thickness in the huli) . the pudi is ready.
soak the tamrind. a little water is sufficient.
cook the dal and vegetables ( two whistles and two minutes)
start boiling the cooked dal, add salt and puli as required.
add the pudi from the mixi (all of it) and boil till it bubbles.
season with mustard and curry leaves.
done-o