Betel leaf chutney
Ingredients: Tender betel leaves – 10; Red chillies — 2-3; Fresh coconut gratings – ½ cup; Urad dal – 1 tablespoon; Lime juice – 1 tablespoon; Oil – 1 teaspoon; Salt to taste; Sugar – ½ tsp.
Seasoning: 2 tsp oil, Mustard seeds – ½ tsp; Asafetida — a pinch.
Method: Wash the betel leaves and chop them into small pieces. Heat the oil in a kadai. Add urad dal and red chillies. Fry till the urad dal is golden brown. Add the chopped betel leaves and sauté for 2 minutes. Remove from the fire. When cool, add grated coconut, salt and sugar and grind with a little water. Grind to a rough paste. Transfer to a serving bowl and add lemon juice and seasoning. This tangy chutney goes well with hot rice, kichdi, chapathi, dosa and idli.
Shahi pakoras
Ingredients: Washed and chopped betel leaves — a handful; Besan – 1 cup; Rice flour – 1 tsp; Chilli powder – 1-2 tsp; Cashew nuts – A small fistful; Fresh cream — 2 tbsp; Sugar – ¼ tsp; Salt to taste; Oil to fry; Water as required.
Method: Add all the ingredients, except the oil, in a mixing bowl. Add water and mix to make a batter. Spoon the batter into the hot oil. Fry the pakoras till golden brown. Strain on a paper napkin to remove excess oil. Serve hot with chutney or sauce.
Health drink
Ingredients: Tender betel leaves — a few; Lime juice — 1 tbsp; Honey — 1 tbsp; Sugar — 2 tbsp; Water — as required.
Method: Wash the betel leaves, chop and grind in a mixer adding a little water. Strain, add sugar, lime juice and honey. Mix well, dilute as required and serve.