Dahi Kadi

Dahi Kadi :

Besan atta                        100 gms + 100 gms

Curd                                250 gms

Jeera powder                   2 tsp + 1 tsp

Red chillie powder           2 tsp + 1 ts

Ginger garlic paste            1 tsp + 1 tsp

Saffron                             ½ tsp

Salt                                  2 tsp or as per taste

Oil                                   2 table spoon + oil for deep frying

Curry leaves                    8-10 leaves

Rye/Mustard seeds          ½ tsp

Cumin (jeera)seeds          ½ tsp

Whole red chilli                 2

Method:

Take a dish add  one part of the besan atta, chilli, jeera,saffron powders, add ginger garlic paste, salt curd and mix it well.  Add 2 cups of water and make into dal like consistency.  Place it on the stove and allow it to boil for about 10 minutes on medium flame.  Remove it from the stove and take a small pan for seasoning.

Heat the oil in the pan, add the mustard and cumin seeds, whole red chilli, curry leaves and when light brown pour it into the dahi mixture.

Take the next part of besan atta in a bowl, add chillie powder, ginger garlic paste, jeera powder and salt and make it into  dough like consistency.  Take a kadai with oil for deep frying, take small portions, flatten it on the palm and deep fry the bhajjis till brown .   Keep frying till all the dough is finished.

Put these bhajjis into the seasoned dahi kadi and mix it with a spoon till all the bhajjis are covered with the dahi kadi mixture.

You can serve it with roti or hot rice.

Donda Kaya Pachidi: (Ivy gourd/Tindora)

Donda Kaya Pachidi: (Ivy gourd/Tindora)

Donda kaya                                      250 gms

Red whole chilli                                 4-5

Garlic pods                                       4-5

Jeera                                                 2 tsp

Tamrind                                            1 small ball

Method:

In a kadai , heat one tsp oil and add jeera, chillie, garlic pods, and the chopped dhonda kai and tamrind, fry it well on medium flame till light brown.    Remove from fire and allow it cool.  Place all the ingredients in a mixie and add a little salt and grind it to paste, if needed a just a little water to grind it.

Remove it in a bowl and season it. ( For seasoning, take a table spoon of oil, heat it and add a little mustard & jeera seeds, one whole red chillie, curry leaves and one garlic pod.)

It can be served with dosa or hot rice & dal.  

The same method can be used to make beerakaya(Ridge Gourd) pachidi.

Fine Sev or Bhujia:

Fine Sev or Bhujia:

Besan atta                        250 gms

Red chillie powder           2 tsp

Ajwain powder                2 tsp

Salt                                  2 tsp or as per taste

Oil for deep frying

 

Method:

Take a container and mix all the ingredients with warm water and make it into a soft dough (paste-like)

Take a muruku mould and place the fine hole disc in it.  Put the dough little by little and press it into the hot oil in the kadai.  Thin long string like will flow out of the muruku mold.  Take a ladel with holes in it and fry the sev turning it both sides.  Remove it and place on a tissue in order to absorb the extra oil.

When the it is cool, it can be stored in an air tight container and eaten as a snack or time pass.

Paalak bhaji: (Spinach) / Potato bhajji

Paalak bhaji: (Spinach) /  Potato bhajji

Paalak                             10 – 12 stalks  or

Potatoes                           2 big (thin slices)

Besan atta                        6 table spoons

Red chillie powder           1 tsp

Jeera powder                   ½ tsp

Ginger garlic paste           ½ tsp

Salt                                  1 tsp or as per taste

Eating soda                      ¼ tsp

Oil for frying

Method:

Wash the paalak leaves and cut up the long stocks, keep just a very small stalk.  Drain out the water and keep aside.  If you are preparing potato bhajjis, peel and slice the potatoes . In a bowl mix the besan atta with all the ingredients  add water and make it into a nice batter.  Take a kadai or wok pour the oil for deep frying, when hot , dip each leaf  or potato slice in the batter and slowly put into the kadai and fry both sides, till golden brown .  Remove it and place on a tissue for the oil to be absorbed.  Serve hot.

Onion Pakoda

Onion Pakoda

Onions                                2 large

Oil for frying

Besan atta                          6 table spoons

Red chillie powder             1 tsp

Jeera powder                     ½ tsp

Ginger garlic paste              ½ tsp

Salt                                    1 tsp or as per taste

Eating soda                         ¼ tsp

Method:

Chop the onions (length-wise) .  Take a bowl , add onions, besan atta and all the ingredients with a little water and till a paste like consistency.  Take a kadai/wok and heat the oil for deep frying.  When the oil is hot take little onions at a time and deep fry it till golden brown.

After frying place it on a tissue to absorb extra oil.  Serve it plain or with tomato sauce.

Tomato rasam

Tomato rasam

Ingredients:

Tomatoes                        ½ kg

Tamrind                           1 small round size

Red chillie powder           2 tsp

Pepper powder                2  tsp

Saffron                             ½ tsp

Ginger garlic paste           1 tsp

Corriander leaves            3 stalks

Curry leaves                    2 stalks

For seasoning:

Oil                                   1 table spoon

Cummin seeds                 ½ tsp

Mustard seeds                 ½ tsp

Whole red chillie              2

Garlic pods                      2

Curry leaves                    4-5 leaves

Method:

Wash and cut up the tomatoes, add the chillie, saffron, pepper, cummin powders, ginger garlic paste, curry leaves and corriander leaves & tamrind, add one mug of water about ¾ litre add salt and ½ tsp of (hing) asoefetida and allow it to boil for about 15 min on slow fire. Remove from stove and allow it to cool a little so that you can squeeze out and strain out the boiled content into a dish.

Take a small pan, heat the oil and add the mustard,cummin,whole red chillie, garlic pods and the curry leaves when it is brown add the seasoning to the rasam.  It can be served with hot rice.

Chole/Chick pea

Chole/Chick pea

Ingredients:

Chole channa                                200 gms

Onions                                          2

Red chillie powder                         2 tsp

Saffron                                          ½ tsp

Ginger garlic paste                         2 tsp

Chole masala powder                    2 tsp

Salt                                                2 tsp

Lime juice                                      2 table spoon

Corriander leaves                           7-8 stalks

Tomatoes                                       3-4

Oil                                                  3 table spoons

Method:

Wash & soak the chole channa overnight.  Pressure cook it and keep it aside.

Take a dish or kadai, heat the oil, add the finely chopped onions and fry it well till light brown, add saffron, ginger garlic paste, chillie powder, pureed tomato, chole powder and salt, fry it well then add the boiled chole and allow it to cook on sim for about 5-8 minutes add the lemon juice and allow it to cook on sim another 5 min.  Remove and garnish with chopped corriander leaves and finely chopped onions.