FRIED PITHA

 

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

INGREDIENTS
Wheat flour          -2 cup
Chana dal             -2 cup
Ginger                 - 1inch stick
Cumin seeds         -a pinch
Carom seeds    -      1/4 tsp
Onion seeds   -        1/4 tsp
Chopped coriander leaves  -1tbsp
Chopped green chilly      -2
Salt    - to taste
Oil - 4 tbsp

METHOD
    Soak chana dal for 4-5 hours and strain it,take a blender add chana dal, ginger,green chilly and grind it

No need to add water while grinding, very smooth paste is ready
. Mix cumin seeds, coriander leaves and salt.
    Take wheat flour mix salt, carom seeds,onion seeds and make a smooth dough with the help of water

.Divide the dough into equal size balls ,flatten the balls into thick round  puri.
     Stuff the dal filling in round shape puri and fold it
Heat water in a pan when it boils add pitha
and boil for ten mins
Turn off the flame and strain the pitha
Heat oil in a pan and deep fry the pitha until golden and crispy
Serve hot  with ketchup

PANEER PARATHA

 

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour - 1 cup
Salt  - to taste
Onion seeds - 1/4 tsp
Carom seeds - 1/4 tsp
Clarified butter - 1 tbsp for kneading the dough
Clarified butter - 2 tbsp
For stuffing
Grated paneer  - 1 cup
Finely chopped onion - 1
Grated ginger and green chilly  -  1 tsp
Green coriander leaves - 2 tbsp

Crushed carom seeds  -  1/4 tsp
Crushed onion seeds  - 1/4 tsp
Salt  -  to taste


METHOD
Take a large bowl combine all the above listed stuffing ingredients
Now stuffing is ready.
Take a large bowl combine wheat flour,carom seeds,onion seeds,1 tbsp clarified butter and salt and mix well.
Make a soft dough with the help of water.
Keep aside for fifteen mins.
Divide the dough into balls stuff  one tbsp paneer stuffing into the ball
Seal the edges and roll out.
On a heated pan make paratha applying clarified butter on both the sides.
Serve hot

 

WHEAT FLOUR PITHA

 

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

No
INGREDIENTS
Wheat flour          -2 cup
Chana dal             -2 cup
Ginger                 - 1inch stick
Cumin seeds         -a pinch
Ajwain                 -a pinch
Onion seeds             -a pinch
Chopped coriander leaves  -1tbsp
Chopped green chillies      -2
Salt                                -to taste

METHOD
    Soak chana dal for 4-5 hours.
Then drain chana dal and add ginger and green chilly and grind it
.No need to add water while grinding
. Very smooth paste is ready.
 Mix cumin seeds, coriander leaves and salt.
    Take wheat flour. Mix salt, ajwain, onion seeds and make a smooth dough with the help of water
.Divide the dough into equal size balls
.Flatten the balls into thick round  puri.
  Stuff the dal filling in round shape puri and fold it
Steam it for ten mins
Serve with green chutney.

ONION PAKORA

 

Prep Time  : 25mins
Cooking Time : 15 mins
Serve  : 2

INGREDIENTS
Thinely sliced onion  -  1
Gram flour  -  1/2 cup
Rice flour  -  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,rice flour,red chilly powder,salt and water make a thick batter.
Add onion,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.

DAHI VADA

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

 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
Coriander leaves - 1 tbsp
Pomegranate seeds - 1 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.