Radish Chutney

Ingredients:

Chana dal -1tsp

Chopped Radish – 1cup

Grated Coconut – 1/4cup

Garlic –2

Ginger – 1/2 inch

Green Chili – 2

Salt to taste

Oil – 1tsp

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Urad dal - 1tsp

Red Chillies: 6

oil: 2 tbs

Method:

Dry roast Chana dal for 5 min. In a pan add oil then add Radish, green chili,  ginger, garlic and fry until radish is completely cooked. Let it cool for few min then grind with coconut (little water can be added). 
Before serving garnish with seasoning.

Capsicum Besan Fry

Ingredients:

Capsicum - 1lb

Besan - 2tbs

Curry Masala/Daniya Jeera Powder - 1/2 tsp
Coconut Powder - 2tsp
Garlic - 2
Green Chili -2

Chopped coriander - 1tbs
Turmeric Powder - 1 pinch
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6

Garlic - 10

Oil: 2 tbs

Method:

Dry fry Besan for 5 to 6 min until you start getting Besan smell,  grind coconut, green chilies, garlic together and keep it aside.
Chop Capsicum.

Prepare seasoning then add Capsicum and fry on medium flame for 10 min, when capsicum gets tender add Roasted Besan, salt, turmeric powder and ground masala.  keep mixing until capsicum is well coated and cook for few min,  now turn of the flame.

Garnish with chopped coriander.

Serve hot with Chapathi /Jowar Rotti.

15 Beans Dosa

Serving: 4

Ingredients:

15 Beans: 1 cup

Rice / Idli Rice:1 cup
Jeera: 1/2tsp

Salt

Method:

Soak 15 Beans mix and rice for 6 to 8 hours then grind while grinding  add 1 to 1 1/2 cup water until batter gets dosa batter consistency.

Add Jeera and salt to the batter and prepare Dosa on dosa pan.

Serve with Cabbage Chutney