SUJI APPE

 

Prep Time : 15 mins

 Cooking Time : 6 mins
 Serve :4

INGREDIENTS 

M.k
  Finely chopped capsicum - 1 cup
 Grated carrot - 1/2 cup
 Green chilly - 1/4 tsp 
 Suji - 2 cup
Salt - to taste
 Eno - 1 tbsp
 Curd - 1 cup
 Oil - 1 tsp

METHOD
  Take a bowl add suji,grated carrot,green chilly,capsicum,salt,,curd and one cup of water and mix well. Keep aside for fifteen mins,take appe patra grease with oil,and add eno fruit salt in the suji batter and pour the batter into the plate and cover it and cook for 3 mins 
Now flip it and again cook for three mins.
 Serve hot with ketchup.

MASALA KALA CHANA

 

Prep Time  : 20 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Boiled black gram / kala chana    -   1 cup
Ginger garlic paste     -   1 tsp
Green chilly       -   2
Turmeric powder    -   1/2 tsp
Red chilly powder  -  1/2 tsp
Coriander powder - 1 tsp
Black gram boiled water     -  1/2 cup
Salt    -   to taste
Oil     -   2 tbsp
Lemon juice    -  1 tsp
Chopped coriander leaves    -  1 tsp

METHOD
Heat oil in a pan.
Add green chilly,ginger,garlic paste,turmeric powder,red chilly powder,coriander powder and saute for 3 - 4 mins.
Add boiled black gram /kala chana and mix well.
Add boiled black gram water and salt and mix well.
Cover it and cook 7 - 8 mins in medium flame.
Switch off the gas.
Add coriander leaves and lemon juice and mix well.
Serve hot.

RICE CHEELA

 

Prep Time : 15 mins.

Cooking Time : 25 mins

 Serve : 4

 INGREDIENTS

 Basmati rice - 200 gm

 Chana dal - 50 gm

 Cumin seeds -1 tsp

 Salt - to taste

 Oil - 1/2 cup
Chopped coriander leaves  - 1 tbsp

 Water -as required

 METHOD

 Wash and soak the rice and dal for 3 to 4 hours and grind it to make a fine paste.

 Mix cumin seeds, salt,chopped coriander leaves and enough water for a thin batter.

 Now heat the 1 tsp oil in a non stick pan and spread the mixture

. Flip when done on one side.

 Serve hot .

GRAPES AND ORANGE RAITA

Prep Time : 15 mins

Total Time : 15 mins
Serve : 2

INGREDIENTS
Curd  - 1 bowl
Roasted cumin seeds powder  - 1 tsp
Salt - to taste
Sugar powder - 2 tbsp
Orange flakes - 1 cup
Grapes - 1/2 bowl

METHOD. 
Take curd (plain yogurt) in a bowl

Add sugar, salt, black pepper powder and cumin powder and beat until curd mixture becomes smooth and creamy. 

Add orange pieces and graspes and mix well.
Orange grapes raita, is ready,garnish with orange pieces and grapes
Serve chilled

DAHIVADA

 

Prep Time : 15 mins

 Cooking Time :25 mins

 Serve : 4

 INGREDIENTS

 Moong dal- 1 cup

 Ginger paste- 1 tsp

 Green chilly chopped- 3 to 4

 Coriander leaves chopped- 100 gm

 Oil for frying

 Salt to taste

 Fresh thick curd - 2 cup

 Black salt- 1 tbsp

 Red chilly powder- 1 tbsp

 Cumin seeds roasted- 1 tbsp

 Sweet tamarind chutney - 2 tbsp

 Green coriander chutney - 2 tbsp

 METHOD

 Wash and soak the moong dal for 3-4 hours and grind to a fine paste.

 Beat the batter very well till light and fluffy.

 Add the salt, ginger paste, green chilly and coriander leaves in the batter.

 Heat the oil in a deep frying pan .

 Make equal size balls and deep fry it in hot oil until golden in color .

 Simmer it after we put all the vadas and cook in a medium flame until done.

 Now take out the vadas once done into a bowl of water and let them soak for 10 minutes.

 Now press the vadas so that excess water is out.

 Beat the thick curd and place the vadas in a serving bowl and pour the curd all over the vadas.

 Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney and green coriander chutney