Prep Time : 15 mins
Cooking Time :60 mins
Serve : 4
For dahi vada
INGREDIENTS
Moong dal- 1 cup
Urad 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
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.
For Malpua
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
Cashew nuts - for garnishing
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 garnish with crushed cashew nuts.
For mutton
INGREDIENTS
Mutton - 500 gms
Clarified butter - 1/2 cup
Chopped onion - 2
Finely chopped tomato - 2
Ginger garlic paste - 1 - 2 tbsp
Fresh coconut powder - 1/2 cup
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Poppy seeds - 1 tsp
Cloves - 2 - 3
Black cardamom - 1
Cinnamon - 1 inch stick
Green cardamom - 3
Cumin seeds - 1 tsp
Lemon juice - 1 tsp
Sugar - a pinch
Salt - to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tbsp
Chopped green chilly - 2
Chopped coriander leaves - 2 tbsp
Oil - 2 tbsp
METHOD
Heat half cup clarified butter in a pan.
Add all whole garam masala/hot spices to crackle.
Add onion and saute when its colors change add mutton pieces and saute for 4 - 5 mins.
Add ginger garlic paste,red chilly powder,turmeric powder and green chilly and saute for 4 - 5 mins.
Add salt and mix well.
Add half cup of water and cover the lid.
Cook in a slow flame.
For masala
Heat two tbsp oil in a pan.
Add soaked poppy seeds,fennel seeds,coriander seeds,cumin seeds and saute.
Add fresh coconut powder and chopped tomato and mix well.
Once cooled,churn the fried poppy seeds and all spices to make a fine paste..
Add poppy seeds mixture in the mutton and mix well.
Add half cup of water and mix well.
Add a pinch of sugar,lemon juice and coriander leaves and mix well.
Serve hot.
For pulao
INGREDIENTS
Mutton - 500 gms
Clarified butter - 1/2 cup
Chopped onion - 2
Finely chopped tomato - 2
Ginger garlic paste - 1 - 2 tbsp
Fresh coconut powder - 1/2 cup
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Poppy seeds - 1 tsp
Cloves - 2 - 3
Black cardamom - 1
Cinnamon - 1 inch stick
Green cardamom - 3
Cumin seeds - 1 tsp
Lemon juice - 1 tsp
Sugar - a pinch
Salt - to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tbsp
Chopped green chilly - 2
Chopped coriander leaves - 2 tbsp
Oil - 2 tbsp
METHOD
Heat half cup clarified butter in a pan.
Add all whole garam masala/hot spices to crackle.
Add onion and saute when its colors change add mutton pieces and saute for 4 - 5 mins.
Add ginger garlic paste,red chilly powder,turmeric powder and green chilly and saute for 4 - 5 mins.
Add salt and mix well.
Add half cup of water and cover the lid.
Cook in a slow flame.
For masala
Heat two tbsp oil in a pan.
Add soaked poppy seeds,fennel seeds,coriander seeds,cumin seeds and saute.
Add fresh coconut powder and chopped tomato and mix well.
Once cooled,churn the fried poppy seeds and all spices to make a fine paste..
Add poppy seeds mixture in the mutton and mix well.
Add half cup of water and mix well.
Add a pinch of sugar,lemon juice and coriander leaves and mix well.
Serve hot.
For pulao
INGREDIENTS
Gobind bhog rice - 2 cup
Chopped onion - 1 medium
Green cardamom - 2
Black cardamom - 1
Cloves - 2- 3
Cinnamon - 1 inch stick
Black pepper corns - 2 - 3
Star anise - 1
Cumin seeds - 1/4 tsp
Cashew nuts - 1 tbsp
Almonds - 1 tbsp
Raisins - 1 tbsp
Clarified butter / ghee - 4 tbsp
Salt - to taste
METHOD
Heat clarified butter / ghee in a pan add cashew nuts and almonds and fry in a low flame,turn off the flame and add raisins and remove it
Add whole garam masala to crackle.
Add onion and saute till slightly brown,add ginger garlic paste and mix well
Add rice and salt and mix well.
Add 2 cup of water and fried dry fruits
Once boiled,simmer the gas and cover it,after ten mins turn off the flame
Gobind bhog rice - 2 cup
Chopped onion - 1 medium
Green cardamom - 2
Black cardamom - 1
Cloves - 2- 3
Cinnamon - 1 inch stick
Black pepper corns - 2 - 3
Star anise - 1
Cumin seeds - 1/4 tsp
Cashew nuts - 1 tbsp
Almonds - 1 tbsp
Raisins - 1 tbsp
Clarified butter / ghee - 4 tbsp
Salt - to taste
METHOD
Heat clarified butter / ghee in a pan add cashew nuts and almonds and fry in a low flame,turn off the flame and add raisins and remove it
Add whole garam masala to crackle.
Add onion and saute till slightly brown,add ginger garlic paste and mix well
Add rice and salt and mix well.
Add 2 cup of water and fried dry fruits
Once boiled,simmer the gas and cover it,after ten mins turn off the flame
Now pulao is ready to serve.
Cooking Time :60 mins
Serve : 4
For dahi vada
INGREDIENTS
Moong dal- 1 cup
Urad 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
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.
For Malpua
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
Cashew nuts - for garnishing
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 garnish with crushed cashew nuts.
For mutton
INGREDIENTS
Mutton - 500 gms
Clarified butter - 1/2 cup
Chopped onion - 2
Finely chopped tomato - 2
Ginger garlic paste - 1 - 2 tbsp
Fresh coconut powder - 1/2 cup
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Poppy seeds - 1 tsp
Cloves - 2 - 3
Black cardamom - 1
Cinnamon - 1 inch stick
Green cardamom - 3
Cumin seeds - 1 tsp
Lemon juice - 1 tsp
Sugar - a pinch
Salt - to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tbsp
Chopped green chilly - 2
Chopped coriander leaves - 2 tbsp
Oil - 2 tbsp
METHOD
Heat half cup clarified butter in a pan.
Add all whole garam masala/hot spices to crackle.
Add onion and saute when its colors change add mutton pieces and saute for 4 - 5 mins.
Add ginger garlic paste,red chilly powder,turmeric powder and green chilly and saute for 4 - 5 mins.
Add salt and mix well.
Add half cup of water and cover the lid.
Cook in a slow flame.
For masala
Heat two tbsp oil in a pan.
Add soaked poppy seeds,fennel seeds,coriander seeds,cumin seeds and saute.
Add fresh coconut powder and chopped tomato and mix well.
Once cooled,churn the fried poppy seeds and all spices to make a fine paste..
Add poppy seeds mixture in the mutton and mix well.
Add half cup of water and mix well.
Add a pinch of sugar,lemon juice and coriander leaves and mix well.
Serve hot.
For pulao
INGREDIENTS
Mutton - 500 gms
Clarified butter - 1/2 cup
Chopped onion - 2
Finely chopped tomato - 2
Ginger garlic paste - 1 - 2 tbsp
Fresh coconut powder - 1/2 cup
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Poppy seeds - 1 tsp
Cloves - 2 - 3
Black cardamom - 1
Cinnamon - 1 inch stick
Green cardamom - 3
Cumin seeds - 1 tsp
Lemon juice - 1 tsp
Sugar - a pinch
Salt - to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tbsp
Chopped green chilly - 2
Chopped coriander leaves - 2 tbsp
Oil - 2 tbsp
METHOD
Heat half cup clarified butter in a pan.
Add all whole garam masala/hot spices to crackle.
Add onion and saute when its colors change add mutton pieces and saute for 4 - 5 mins.
Add ginger garlic paste,red chilly powder,turmeric powder and green chilly and saute for 4 - 5 mins.
Add salt and mix well.
Add half cup of water and cover the lid.
Cook in a slow flame.
For masala
Heat two tbsp oil in a pan.
Add soaked poppy seeds,fennel seeds,coriander seeds,cumin seeds and saute.
Add fresh coconut powder and chopped tomato and mix well.
Once cooled,churn the fried poppy seeds and all spices to make a fine paste..
Add poppy seeds mixture in the mutton and mix well.
Add half cup of water and mix well.
Add a pinch of sugar,lemon juice and coriander leaves and mix well.
Serve hot.
For pulao
INGREDIENTS
Gobind bhog rice - 2 cup
Chopped onion - 1 medium
Green cardamom - 2
Black cardamom - 1
Cloves - 2- 3
Cinnamon - 1 inch stick
Black pepper corns - 2 - 3
Star anise - 1
Cumin seeds - 1/4 tsp
Cashew nuts - 1 tbsp
Almonds - 1 tbsp
Raisins - 1 tbsp
Clarified butter / ghee - 4 tbsp
Salt - to taste
METHOD
Heat clarified butter / ghee in a pan add cashew nuts and almonds and fry in a low flame,turn off the flame and add raisins and remove it
Add whole garam masala to crackle.
Add onion and saute till slightly brown,add ginger garlic paste and mix well
Add rice and salt and mix well.
Add 2 cup of water and fried dry fruits
Once boiled,simmer the gas and cover it,after ten mins turn off the flame
Gobind bhog rice - 2 cup
Chopped onion - 1 medium
Green cardamom - 2
Black cardamom - 1
Cloves - 2- 3
Cinnamon - 1 inch stick
Black pepper corns - 2 - 3
Star anise - 1
Cumin seeds - 1/4 tsp
Cashew nuts - 1 tbsp
Almonds - 1 tbsp
Raisins - 1 tbsp
Clarified butter / ghee - 4 tbsp
Salt - to taste
METHOD
Heat clarified butter / ghee in a pan add cashew nuts and almonds and fry in a low flame,turn off the flame and add raisins and remove it
Add whole garam masala to crackle.
Add onion and saute till slightly brown,add ginger garlic paste and mix well
Add rice and salt and mix well.
Add 2 cup of water and fried dry fruits
Once boiled,simmer the gas and cover it,after ten mins turn off the flame
Now pulao is ready to serve.
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