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


METHOD
Wash and soak the moong dal and urad 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

MURUKKU

 

Prep Time : 30 mins
Cooking Time : 20 mins
Serve  : 4

INGREDIENTS 
Murukku flour  -  1 bowl
Butter  -  2 tbsp
White til/sesame seeds  -  2 tbsp
Salt  -   to taste
Oil   -   for frying

METHOD
Take a large bowl add murukku flour,white sesame seeds,butter and salt and mix well.
With the help of water make a soft dough.
Now place the dough in a sev machine with star nozzle and squeeze the dough into hot oil and fry until golden brown.
It takes one to two mins.
Serve hot with tea.

MALPUA

 

Prep Time       :30 mins

Cooking Time :30 mins

Serves  ;6

       

INGREDIENTS

For the batter:
Refined flour- 200 gm
Green cardamom- little pinch
Milk- 400 ml
Ghee for frying
Raisins- 2 tbsp
Crushed cashew nut- 2 tbsp

For the syrup:
Sugar- 400 gm
Water- 100 ml
Green cardamom


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.

KHASTA MATHRI

 

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve  : 4 - 6

INGREDIENTS
All purpose flour / maida   -   1 cup
Suji  - 2 tbsp
Carom seeds  -  1/4 tsp
Onion seeds  - 1/4 tsp
Clarified butter / ghee   -  2 tbsp
Baking soda  -  a pinch
Salt  -  to taste
Oil  - for frying

METHOD
Take a large bowl add all purpose flour,clarified butter,salt,carom seeds,onion seeds,suji and baking soda to get crumble texture.
Make a soft dough with little water.
Keep aside for 15 mins.
Make four balls out of it.
Roll down ball to roti shape.
Cut round shape with the help of round cape and make the cut marks.
Heat oil and deep fry at low flame to light brown.
Fry all  in batches.

BOILED EGG AND MATAR KI SUBJI

 

Prep Time      : 15 mins
Cooking Time  : 20mins
Serve : 4

INGREDIENTS
Boiled eggs   - 4
Matar   -  200 gms
Chopped onion  - 1
Ginger garlic paste - 1 tsp
Coriander powder    - 1 tsp
Red chilli powder   -  1 tsp
Turmeric powder   -  1/2 tsp
Chopped green chilli    -   2-3
Garam masala    -   1 tsp
Chopped tomato  -   1
Oil   - 2 tbsp
Salt   -   to taste
Chopped coriander leaves  -  1 tbsp

METHOD
      Heat oil in a pan cut the boiled eggs in two pieces and place into the pan and fry and strain it.
Again heat oil in the same pan, add cumin seeds to crackle.
. Add onion and saute  till onion turns golden brown
.Add ginger garlic paste,turmeric powder, green chilly, coriander powder, red chilli powder, salt and mix well
.Now add tomato and add some water and saute for 4-5 minutes in medium flame
.Fry the masala till the oil starts to leave the sides.
   Add matar and mix well
. Add one cup of water  and bring to boil
.Cook till peas are tender.
Add fried eggs. and garam masala 
Gannish with coriander leaves and serve.

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.

BESAN SAVORY WAFFLES

 

Prep Time : 15
Cooking Time : 10 mins
Serve : 2

INGREDIENTS
Rajdhani besan    -    1 cup
Oats powder  -   1/2 cup

Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Green chilly                  -1
Finely chopped onion    -1 cup
Finely chopped spinach  - 1 cup
Grated carrot   -  1/2 cup
Salt                  - to taste
Chopped coriander leaves -1tsp
Oil               -              2tbsp
Baking powder  - 1 tsp

METHOD
Mix water in besan and make a soft batter add oats powder and mix well.
 Add salt, onion, green chilly,spinach , carrot, coriander leaves, carom seeds and onion seeds to the batter and try to have a thick batter.
Now add baking powder and mix well
Keep aside for 30 mins.
Take a waffle maker and grease with oil and add besan batter and cook for ten mins.
Place the  besan waffles on the plate and serve hot.