ONION AND POTATO PAKODA

 

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

INGREDIENTS
Thinly sliced onion  -  1

Thinly sliced potato - 1
Gram flour  -  1/2 cup
Suji -  2 tbsp
Red chilly powder  -  1/4 tsp
Chopped green chilly  -  1
Chopped coriander leaves  -  1 tbsp
Salt  -  to taste
Oil  -  for frying

METHOD
Take a large bowl add gram flour,suji ,red chilly powder,salt and water make a thick batter.
Add onion, potato,green chilly,coriander leaves and mix well.
Heat enough oil in a pan.
Drop one tbsp of pakora batter.
Fry the pakora golden n crispy.
Flipping once in between.
Drain in paper napkin.
Serve hot with tea.

BESAN SEV

 

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

INGREDIENTS
Besan - 250 gm
Red chilly powder - 1 tbsp
Pepper - 1 tsp
Asafoetida (hing) - 1/4 tsp
Black salt - to taste
Salt  - to taste
Onion seeds - 1/4 tsp
Carom seeds - 1/4 tsp
Oil - 1 cup
Water - as required


METHOD
Mix red chilly powder,, pepper powder,black salt, salt, carom seeds ,onion seeds,asafoetida/ hing and 2 tbsp oil in a besan.
 Mix with the help of water.
 Make a very smooth and soft dough.
     Heat enough oil in a pan for deep frying the sev
. Use the sev making machine and fix the sev plate in it.
 Fill the machine with the besan dough.
 When the oil is hot, press the sev machine over the oil and put the gas in a medium flame
.Repeat the process until the dough gets finished.
 Deep fry the sev for 2-3 minutes and then turn over for another side and drain in paper napkin.
   Serve with hot tea.

RED CHILLY PICKLE

 

Prep Time : 30 mins
Total Time : 30 mins
Serve : 10

INGREDIENTS-

Lal mirch- 1 kg
Aamchoor- 150 gm
Methi ( fenugreek)- 10 gm
Sauf (fennel seeds)- 10 gm
Black mustard seeds- 100 gm
Hing ( Asafoetida) - 5 gm
Lemon juice- 1 cup
Coriander powder- 50 gm
Kalonji seeds ( Nigala seeds)- 5 gm
Black salt- 50 gm
White salt- 100 gm
Turmeric powder- 10 gm
Red chilly powder- 50 gm
Mustard oil- 500 gm
Jaggery (gurh)- 25 gm

METHOD-
First wash the chilly well and let them get dry
 Keep it in sunlight for 4 to 5 hours.
 Cut out the top of the chilly discarding the green stick thus opening at the top.
. Roast the sauf, methi, kalonji, black mustard seeds and coriander seeds on low flame.
 Grind all these ingredients to make a fine powder.
 Mix sauf, amchoor powder, black salt, red chilly powder, turmeric powder, jaggery and white salt in the above fine powder.
. Now add 5-6 tbsp mustard oil and mix it nicely
 Now stuffing is ready.Stuff the filling into the red chilly..
 Now place the filled chilly in a bottle.
 First heat the oil, then cool it and now pour the cool oil in the bottle with stuffed red chilly.
 Close the led and keep the bottle under the sunlight for 6 to 7 days.
. Serve it with aloo paratha or rice