BAKED POTATO ROTI

U need:
potatoes: 250 gms
green peas: 1/2 cup
salt and pepper: to taste
corriander leaves: 1/4 bunch
green chillies: 3
ginger: 1/4" piece
ghee  to grease the tray
rice flour: 1 tsp
grated cheese: 2 tsp
milk: 1/4 cup


Method:
1.Clean and boil potatoes.Peel the skin and mash well while hot wiyh a fork.
2.Boil peas.Drain and add to the mashed potatoes.Add salt and pepper. Mash well using the milk as a binder.
3.Grind together coriander,green chillies and ginger. Add 1/2 of the paste to the potato mash and mix well.
4.Preheat oven 150 degrees celcius. Take a round cake tin.Grease well using the ghee.Spread the potato dough evenly in the tin,pressing down gently with the palm of your hand.
5.Spread the remaining chutney as a topping over the roti,sprinkle cheese and rice flour.
6. Bake in oven for 20 to 25 mins till the cheese melts and the top is lightly browned.
7.Serve hot as a teatime snack.

RIPE MANGO CURD GRAVY(MAMBAZA PULICHERRY)

U need:


1 Ripe mango (Baganpalli or any variety)
Ash gourd(white pumpkin): 1/2 cup
Turmeric powder: 1/2 tsp
chilli powder: 1/2 tsp
beaten curd( slightly sour):1 and 1/2 cups
jaggery: small piece
salt to taste


To grind:
Red chillies:2
jeera:1/2 tsp
grated coconut: 1/2 cup


Tempering:
Mustard seeds: 1/2 tsp
curry leaves: few
fenugreekk seeds: few


Method:


1. Wash mango.Cut to pieces.Remove pulp from the seed.


2. Put the mango pieces and the pulp with 1/2 cup water in a cooking pan. Add the chopped ashgourd. 


3. Put the pan on the gas stove.Add turmeric,chilli powder and salt.Cook well on medium heat till the ashgourd is cooked.


4. Grind together coconut,red chillies and jeera to a fine paste adding a little of the beaten curd.


5. Once the ashgourd is cooked add the ground paste and simmer gently stirring well.


6. Now add the balance beaten curd and simmer for a few mins.Add the jaggery.Switch off the gas.Cover with a lid.


7. Heat 2 tsp coconut or refined oil in a small pan.When hot add the mustard seeds,fenugreek seeds and curry leaves.Add the sputtered mustard tempering to the mango curd curry.
Cover with a lid to infuse all the flavours well.


8. Serve with hot rice and pappads.


* Note: For tempering coconut oil is best as this is a kerala recipe.
              Don't boil the curd curry after adding the curd.It may split and the taste changes.