Dinner with Zucchini JowarIMG_2263 Roti , Green Moong Dal Raita  ( curd)  and  Semi Riped Raw Mango Chutney.


Recipe for 6 Medium Roti’s:

Ingredients and Method:

1. Jowar Flour- 1/2 Cup

2. One Handful Wheat Flour

3.Zucchini – 1 Grated or Lauki ( Bottle gourd)

4. Onion – Medium ( Chopped)

5. Green Chillies -2 ( Finely Chopped)


7. Cumin seeds- 1 tbsp.

8.Finely Chopped Coriander Leaves

9. Oil for Frying

10 . Warm Water accordingly and Zip Lock Bag


1. Mix all the Ingredients except Oil and  Add  Water accordingly. Make a Dough.

2. Divide the Dough into 6 Medium Balls.

3. Cut the side of a Ziplock Bag and Place the Dough Ball inside the Ziplock Bag and Press with a round based bowl for a perfect and even  roti.

4. Heat a Non Stick Pan on Medium High Heat and fry the Roti’s with little Oil until Golden Brown.

Enjoy these Roti’s with Green Moong dal Kadi and  Semi Riped Raw Mango Chutney.

Recipe for Green Moong Dal Raita.IMG_2264 with Yogurt 

1. Soak 1/4 th Green Moong Dal overnight and Pressure Cook  or in the Microwave with Little Salt and Water.

2. Heat 1 tbsp. Oil and Splutter Mustard seeds, Cumin seeds, Urad dal and Red chillies ( 2 break into 4 Pieces) with Curry Leaves.

3. Add 2  Finely Chopped Tomatoes. Cook until Tomatoes are Soft. Add Red chilli powder, Coriander and Cumin Powder or Sambar Powder . Cool it before adding to Yogurt ( Curd) 

4. Add Cooked Moong Dal and Yogurt to Cooked tomato.

5. Grind coconut  with 2 Green Chillies and little Salt. Add Coconut Mixture and Finely chopped Coriander Leaves to Yogurt(Curd). Check for Salt and Spices and add accordingly. Note : Adding Coconut is Optional 

Recipe for  Semi riped  Raw Mango ChutneyIMG_2265 Chutney with Sesame seeds.

Recipe for 4 People:

1.Dry roast 1/4 th Cup Channa Dal and when they are Half roasted add 2 tbsp. Urad dal,1 tbsp. Cumin and Coriander seeds, 1/4 th tbsp. Mustard and fenugreek seeds, 3 tbsp. white sesame seeds , 2 Red chillies.  Cool them and Grind with Handful of Dry Coconut , 2 Green chillies and little Salt.  Transfer to a Bowl.

2. Peel the Skin of Semi  Riped Raw Mango , cut into small Pieces and Grind Coarsely and transfer to Spice Bowl.

3.Grind Medium Onion  Coarsely and transfer to Spice Bowl.

4. Mix all together.

5.Heat 2 tbsp Oil and Splutter Mustard seeds, Cumin seeds, Urad Dal,Curry leaves and Coriander leaves.Add this seasoning to the Chutney.

          Taste good because of sweet and sour taste of Mango.

Note : Serve after 2 hours of Preparation . Stays Good for 2 to 3 Days in the Refrigerator.







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