RAINBOW DAHIVADA

 

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 mix
Yellow  - tuemeric powder mix
Pink  - beetroot juice
White - classic creamy dahi



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 crispy.
 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  divide into four parts.
Ad beetroot  paste in one part,green coriander chutney in second part , turmeric powder in third part and classic cream dahi in fourth part and  mix well and place the vadas in it.
 Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney,green coriander,pomegranate pearls and boondi.
Serve chilled.

 

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.