Add the required amount of salt. Heat the oil in a kadai.

Add the mustard seeds and allow it to splutter. Now add the Bengal gram dhal and dry chillies.

Add this to the curd. This raitha goes well with rice.

RELATED RECIPES Bharleli wangi Brinjal curry Rasavangi Brinjal curry with garlic Meat and brinjal curry Ingredients: 2 - brinjal 2 cups - curd 1 tsp - mustard seeds 1 tsp - Bengal gram dal 4 - dry chillies Salt to taste 2 tsp - oil (less)

Add all other ingredients. Blend till smooth.

Chill well before serving. Or add crushed ice if desired.

Making Time : 10 minutes Makes : 2 servings RELATED RECIPES Mango rasam Mango and bengal gram pickle Pachrange achar Mango Burfi Mango chamandi Ingredients: 1 ripe mango 2 cups fresh curds chilled 1/4 cup water 1/4 tsp. cardamom powder 3 tbsp.

sugar 2-3 ice crushed (less)

Divide the dough in five parts. Roll them into an oval shaped poori, using dry dough if required.

Deep fry in hot ghee or oil, till light brown. Turn once and fry other side.

Drain with strainer and serve hot with Chole. Naan: Take one packet of Pizza Crust.

Knead with warm milk. Divide the dough into four parts.

Roll into a thick triangle, using dry dough if required. Place on a pre-warmed Oven at 350 F.

Leave it in for two- three minutes when brown spots appear on one side, Flip it and roast again for another two minutes or till you see brown spots. Apply butter on the top if you desire.

Serve hot. Happy cooking RELATED RECIPES Khandvi Mango and bengal gram pickle Rohu fish and vegetable soup Mango chamandi Homemade peanut butter Ingredients: All you need is Pizza Crust (flour) from any grocery store.

Betty Crocker's Pizza Crust is my favourite (less)

Cook until masala starts to separate from the oil. Remove from the heat.

Heat coconut oil in another pan. Add mustard seeds.

When they splutter, add red chilli, coconut and shallots and fry until golden. Add curry leaves, stir and add to the gram curry.

Check seasoning. To make the puttu: Blend the dried rice to a coarse powder.

Roast in a pan on low heat, stirring continuously. Allow to cool.

Put in a bowl and add salt. Add enough water to get a moist crumbly mixture, and not a wet, sticky one.

In a puttu kutti, or a puttu steamer (a cylindrical appliance), first stuff a handful of the puttu podi, followed by the grated coconut. Make 3 more layers, beginning and ending with the puttu.

Close and steam for 6 mins. Serve hot with kadala (gram) curry.

RELATED RECIPES Soya chunks vegetable curry Meen moilee with rice Appams with mutton stew Fish fried rice with veggies Hyderabadi Fish Curry Ingredients: For the masala paste, fry and blend: 3 tbsp coconut oil 20 gms coriander seeds 5 red chillies 1/2 coconut, grated 4 green cardamoms 2 sticks cinnamon 3 cloves 2 tsp peppercorns For the Kadala Curry: 250 gms Bengal gram, soaked for 6 hours and drained 1 tbsp ginger julinennes 2 green chillies, slit 3 onions, sliced 50 gms tomatoes, sliced 1/2 tsp turmeric powder Salt to taste 3 tbsp coconut oil 1/2 tsp mustard seeds 1 red chilli, broken into 3 pieces 1 tbsp coconut flakes 50 gms shallots, sliced 1 sprig curry leaves For the puttu dough: 500 gms rice, soaked overnight and dried for 8 hours Salt to taste Water, as required 1/2 coconut, grated (less)

Cook until masala starts to separate from the oil. Remove from the heat.

Heat coconut oil in another pan. Add mustard seeds.

When they splutter, add red chilli, coconut and shallots and fry until golden. Add curry leaves, stir and add to the gram curry.

Check seasoning. To make the puttu: Blend the dried rice to a coarse powder.

Roast in a pan on low heat, stirring continuously. Allow to cool.

Put in a bowl and add salt. Add enough water to get a moist crumbly mixture, and not a wet, sticky one.

In a puttu kutti, or a puttu steamer (a cylindrical appliance), first stuff a handful of the puttu podi, followed by the grated coconut. Make 3 more layers, beginning and ending with the puttu.

Close and steam for 6 mins. Serve hot with kadala (gram) curry.

RELATED RECIPES Soya chunks vegetable curry Meen moilee with rice Appams with mutton stew Fish fried rice with veggies Hyderabadi Fish Curry Ingredients: For the masala paste, fry and blend: 3 tbsp coconut oil 20 gms coriander seeds 5 red chillies 1/2 coconut, grated 4 green cardamoms 2 sticks cinnamon 3 cloves 2 tsp peppercorns For the Kadala Curry: 250 gms Bengal gram, soaked for 6 hours and drained 1 tbsp ginger julinennes 2 green chillies, slit 3 onions, sliced 50 gms tomatoes, sliced 1/2 tsp turmeric powder Salt to taste 3 tbsp coconut oil 1/2 tsp mustard seeds 1 red chilli, broken into 3 pieces 1 tbsp coconut flakes 50 gms shallots, sliced 1 sprig curry leaves For the puttu dough: 500 gms rice, soaked overnight and dried for 8 hours Salt to taste Water, as required 1/2 coconut, grated (less)

Soak Bengal gram dal for 1 hour in water. Grind the dal coarsely without adding much of water and add chilli powder, garam masala powder, roasted oats and salt to it.

Mix in adequate water to make it into vada batter consistency. Close the bowl and keep it aside for 15 mins.

Now mix in the mashed potato until it forms firm dough. Make long oval shaped patties.

Heat oil in a pan and deep fry it until well cooked and golden brown on both sides. Keep it aside.

To make roti dough: Powder oats finely. Take wheat flour, oats powder and salt in a bowl.

Add adequate water to it and make roti dough. Pinch small balls and roll into roti.

Heat a tawa and roast the roti by adding few drops of oil. Assembling: Place a roti on the work area and spread some ghee on it.

Keep a patty in the center and sprinkle some chopped onions on top. Pour a generous spoon of lemon juice on the patty.

Mix half a tsp of chilli powder, chaat masala powder and salt together with 2 tbsp of water. Pour one generous spoon of this on the patty as well.

Now roll the frankie and tie it up with a tissue or foil. Serve hot.

Enjoy eating a healthy and delicious frankie. Recipe courtesy: 4th sense cooking RELATED RECIPES Horsegram vada Instant oats idli Vada pav Masala vada Medhu vada Ingredients: For filling: 1/2 cup - oats 1 - potato 1 cup - Bengal gram dal 1 tsp - chilli powder 1/2 tsp - garam masala powder 1/2 tsp - salt For chapathi: 1 cup - wheat flour 1/2 cup - oats Salt Oil Lemon juice 1 - onion (less)

Soak Bengal gram dal for 1 hour in water. Grind the dal coarsely without adding much of water and add chilli powder, garam masala powder, roasted oats and salt to it.

Mix in adequate water to make it into vada batter consistency. Close the bowl and keep it aside for 15 mins.

Now mix in the mashed potato until it forms firm dough. Make long oval shaped patties.

Heat oil in a pan and deep fry it until well cooked and golden brown on both sides. Keep it aside.

To make roti dough: Powder oats finely. Take wheat flour, oats powder and salt in a bowl.

Add adequate water to it and make roti dough. Pinch small balls and roll into roti.

Heat a tawa and roast the roti by adding few drops of oil. Assembling: Place a roti on the work area and spread some ghee on it.

Keep a patty in the center and sprinkle some chopped onions on top. Pour a generous spoon of lemon juice on the patty.

Mix half a tsp of chilli powder, chaat masala powder and salt together with 2 tbsp of water. Pour one generous spoon of this on the patty as well.

Now roll the frankie and tie it up with a tissue or foil. Serve hot.

Enjoy eating a healthy and delicious frankie. Recipe courtesy: 4th sense cooking RELATED RECIPES Horsegram vada Instant oats idli Vada pav Masala vada Medhu vada Ingredients: For filling: 1/2 cup - oats 1 - potato 1 cup - Bengal gram dal 1 tsp - chilli powder 1/2 tsp - garam masala powder 1/2 tsp - salt For chapathi: 1 cup - wheat flour 1/2 cup - oats Salt Oil Lemon juice 1 - onion (less)

Soak Bengal gram dal for 1 hour in water. Grind the dal coarsely without adding much of water and add chilli powder, garam masala powder, roasted oats and salt to it.

Mix in adequate water to make it into vada batter consistency. Close the bowl and keep it aside for 15 mins.

Now mix in the mashed potato until it forms firm dough. Make long oval shaped patties.

Heat oil in a pan and deep fry it until well cooked and golden brown on both sides. Keep it aside.

To make roti dough: Powder oats finely. Take wheat flour, oats powder and salt in a bowl.

Add adequate water to it and make roti dough. Pinch small balls and roll into roti.

Heat a tawa and roast the roti by adding few drops of oil. Assembling: Place a roti on the work area and spread some ghee on it.

Keep a patty in the center and sprinkle some chopped onions on top. Pour a generous spoon of lemon juice on the patty.

Mix half a tsp of chilli powder, chaat masala powder and salt together with 2 tbsp of water. Pour one generous spoon of this on the patty as well.

Now roll the frankie and tie it up with a tissue or foil. Serve hot.

Enjoy eating a healthy and delicious frankie. Recipe courtesy: 4th sense cooking RELATED RECIPES Horsegram vada Instant oats idli Vada pav Masala vada Medhu vada Ingredients: For filling: 1/2 cup - oats 1 - potato 1 cup - Bengal gram dal 1 tsp - chilli powder 1/2 tsp - garam masala powder 1/2 tsp - salt For chapathi: 1 cup - wheat flour 1/2 cup - oats Salt Oil Lemon juice 1 - onion (less)