Prep Time : 15 mins
Cooking Time :25 mins
Serve : 4


INGREDIENTS
Moong dal- 1 cup
Urad dal   -   1 cup

Ginger paste- 1 tsp
Green chilly chopped- 3 to 4
Coriander leaves chopped- 100 gm
Oil for frying
Salt to taste
Yogurt (thick fresh)- 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
Beetroot paste - 2 tbsp

METHOD
Wash and soak the moong dal  ,urad dal for 3-4 hours and now add green chilly and ginger and grind to a fine paste. Beat the batter very well till light and fluffy. Add the salt 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 pink 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 yogurt and add beetroot  paste and mix well 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 , green coriander chutney,nankeen boondi,pomegranate seeds and  coriander leaves. 

MALPUA

 

Prep Time :30 mins

 Cooking Time :30 mins

 Serves  :6

 INGREDIENTS

 For the batter

 Maida - 1/2 cup 

Suji - 1/4 cup

 Corn flour - 2 tbsp 

Milk- 2 cup 

Ghee for frying

 Raisins- 2 tbsp

 Crushed cashew nut- 2 tbsp

 For the syrup

 Sugar- 400 gms

 Water- 100 ml

 Green cardamom - 1

 

 METHOD

 Make a smooth batter with the listed ingredients.

 Mix the sugar into the water and make the sugar syrup.

 And add the green cardamom powder in the sugar syrup . 

Heat the ghee in a non stick pan.

 Reduce the flame into medium .

 Pour 1 tbsp of batter into ghee and cook till golden brown.

 Strain and soak the malpuas in the sugar syrup

 Ready to eat garma garam malpua.

TIKONA NIMKEE

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS 

 Refined flour-1 cup

 Carom seeds-little pinch

 Onion seeds -little pinch

 Baking soda-1 tsp

 Ghee- 4 tbsp

 Salt to taste

 Water as required

 METHOD

 Take the refined flour, carom seeds, onion seeds, baking soda in a bowl

Mix well and add ghee to make a stiff dough

. Cover the dough with a napkin and keep aside for 15 minutes, divide the dough into balls

. Roll out dough into thin puri

 Fold it and then again fold to make it in a triangle shape

. Now heat the oil in a non stick pan and deep fry the tikona nimkee on a slow flame till golden brown

. Serve hot with tea.