Tuesday, June 25, 2019

Rotti's , Onion Zunka ,Kadi Pakodai n 'Mirchi Cha Thecha

 Rotti's , Onion Zunka ,Kadi Pakodai n 'Mirchi Cha Thecha  .

  • Wheat flour- 1 cup 
  • water as needed to prepare a soft dough 
  • Salt per taste . 

In a bowl add wheat flour , salt n just enough water n knead well to form a soft dough .. keep aside for 1/2 an hour. 

Knead the dough again n divide the dough into equal lemon sized balls .

Sprinkle little flour on the dry surface kitchen platform or a wooden chapthi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard  to a round 5 inch disc . 

Heat a tawa n place the rotti over it. Cook on one side for half minute and flip on the second side. Cook for another half minute and smear some oil  on one side. Now flip this oiled side onto the tawa. Now you will see the rotti fluffing . Similarly add oil on the second side and fry both sides till rotti is completely cooked and brown spots appear on it.  Move each edge to middle of the tawa and cook so that all the edges are evenly cooked.

Onion Zunka 
  •  Onion -2 chopped
  •  Besan (Gram flour) - 4-5 Tbsp 
  • Oil - 1 tbsp 
  • Zeera /cumin seeds-1/2 tsp
  • Red chilli powder - 1 tsp
  •  Turmeric powder - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Hing/ Asafetida - A pinch
  • Curry leaves -1 sprig 
  • water -1/4 th cup 
  • Salt to taste 

Coriander leaves 

Heat oil in kadai. add mustard seeds,once it stops spluttering add cumin , hing and curry leaves , add onions n fry till pinkish red  ,  Now add chilly powder,turmeric powder , salt and mix well. add water n bring it to boil Then add gram flour, stir well continuously . It will absorb the moisture and oil. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow. Garnish with chopped coriander leaves .

Kadi Pakoda

For  Pakoda 

  • Gram Flour/Besan -1/2 cup
  • Onion, finely chopped-1/2 cup 
  •  Fresh Methi leaves ( Finely chopped ) 
  •  Carom Seeds/Ajwain-1/2 tsp 
  •  Cumin Seeds/Zeera -1/2 tsp 
  • Red Chilly  Powder-1 tsp  
  • Turmeric powder-1/4 th tsp 
  • Salt to taste
  • Oil to deep fry 

In a bowl , add besan, 
red chilly powder , turmeric powder, ajwain seeds, cumin seeds,chopped onions , chopped fresh methi leaves  n salt . add little water n prepare a very thick  batter of pakoda consistency  

Heat oil in  a kadai n add a tsp full batter in it n deep fry  till done ... add 5 to 6 pakodas at a time ..remove it on a tissue paper . Keep aside .  

    For Kadhi

    • Curd -1 cup
    • Besan/Gram flour  - 4 tsp 
    • Turmeric Powder-1/2 tsp
    • Coriander Powder-1/2 tsp
    • Red chilly Powder-1/2 tsp
    • Cumin Powder-1/2 tsp
    • Salt to taste   
    • Oil-1tsp
    • Mustard  seeds-1/4 th tsp
    • Cumin seeds-1/4 th tsp 
    • Fenugreek seeds-1/4 th tsp 
    • Ginger Garlic Green chilly paste -1 tsp 
    • Onion -1
    • Curry leaves- 2 sprig 
    • Hing/Asafoetida  -a pinch
    • Dry red chilly -2      
    Coriander leaves chopped -2tsp 

    whisk the curds n dilute it by adding 2 glass of water .

     In a vessel add diluted curd ,add the besan, all the powders  and mix well , but  see to it that no lump of besan is formed . keep aside .
    In a kadai add oil, splutter mustard seeds , then add cumin seeds, hing , fenugreek seeds, add the chopped onion n fry till pink , add  ginger garlic green chilly paste n fry for a minute .. add curry leaves , torn dry red chilly  n add the diluted  curd mixture n then boil on slow heat and stir continuously 10 to 15 minutes or till besan is cooked well n the raw smell goes , add the pakoda n boil for few minutes .  switch off and garnish with coriander leaves . 

    Mirchi Cha Thecha , 

    • Green Chilly -10 /12 
    • Garlic pod's -2 
    • Oil - 1 tblsp 
    • Water - 2 tblsp 
    • Salt to taste 

    Remove the stem of the green chilly  n skin of garlic flakes . 

    In a pan add water n add the green chilly n garlic flakes . cover n cook for a while till soft .Cool n pulse in the mixer. 

    In a pan add oil n the above mixture ,salt n roast for few mts 

    No comments:

    Post a Comment