Capsicum Pakoda Chaat

Capsicum Pakoda Chaat

• Capsicum ... 2
• Oil for deep frying 

For Batter 

• Besan/Gram  flour .......1/2  cup
• Rice flour..........................1 tblsp
• Red chilly powder .......... 1 tsp
• Hing/Asafoetida................. 1/4 tsp
• Carom seeds/ Ajwain........1/4 tsp
• salt to taste

In a bowl add all the above ingredients,  add little water and prepare a lump  free batter. 

Wash the capsicum n just make four slices of it ... remove the seeds, dip this Sliced capsicum in the batter n deep fry . Remove on a kitchen paper to remove excess oil . 

Carrot Onion mix

•  Grated carrot... 1/2 cup 
• Onion finely chopped..1 
• Coriander leaves, finely chopped..1 tblsp
• Lemon juice..1 tsp
• salt to taste

Combine all the ingredients and mix well.

Arrange the fried capsicum slices on a plate n sprinkle the above mix n eat immediately .  

Mushroom Phanna Upkari /Mushrooms cooked in spicy Ground Masala

Mushroom Phanna Upkari /Mushrooms cooked in spicy Ground Masala 

• Mushrooms - 1 pack 
• Kashmiri /Byadagi long chillies- 4
• Round red chillies-2
• Tamarind pulp - 2 tsp  
• Salt to taste 

Seasoning

• Coconut oil- 1 tblsp 
• Onions - 2 medium or 1 huge chopped 

Method 
Wash Musrooms n chop them 

In a pan add a tsp of oil n roast both chillies , cool and grind it to a very fine paste. 

In a kadai add oil , add the chopped onion n fry till Reddish brown . Add the ground paste n fry for a while, then add little water, tamarind pulp n chopped mushrooms along with salt n cook till done . 

Masaledar Pyaaz ke stuffed Paratha /Onion Stuffed Masala Paratha

Masaledar Pyaaz ke stuffed Paratha /Onion Stuffed  Masala Paratha

For outer dough

• Whole Wheat Flour...1 cup
• Water as needed to prepare a soft dough
• Oil..1 tsp
• Salt to taste

For the Stuffing

• Oil..2 tsp
• Mustard seeds..1 tsp
• Cumin seeds...1/2 tsp
• Ajwain/Carom seeds..1/2 tsp
• Hing /Asafoetida..2 pinch
• Finely chopped green chilles..2
• Finely chopped onion... 1 cup
• Red Chilly Powder ..1/2 tsp
• Turmeric Powder..1/4 th tsp
• Besan /Gram Flour ... 6 tsp
• Finely chopped Coriander leaves..1 tblsp
• Salt to taste .

Method to prepare the dough
In a bowl ,add the wheat flour, salt n just enough water to prepare a soft dough ..grease the dough with oil n set  aside for 1/2 an hour .

Method for stuffing
In a kadai add oil , splutter mustard seeds then add cumin , ajwain , hing n saute for a while ..add finely chopped green chilles n onions n fry till the onions turn soft . Add chilly n turmeric powder along with salt n mix well ... then add the gram flour n stir for a while . Lastly add chopped coriander leaves n mix again . Allow it to cool n mix well with hands n make equal sized golf sized balls  ...

To make paratha 

Take small portion of the dough and flatten into a disc, place dough filling in the centre of the disc and pinch the sides together around the filing and roll out as chapathis but with a thickness . Roast on both sides on hot tawa ,smeared with ghee ! 

  

Methi Poori's with Batata nu Shaak

Methi Poori's with Batata nu Shaak 
Methi Poori

• Whole Wheat Flour -2 cups
• Fresh Methi /Fenugreek leaves  –  1 cup
• Chilly Powder-1 tsp
• Hing/Asafoetida ... a pinch
• Turmeric powder ..a pinch
• Melted Ghee ..1 tblsp
• Water as needed to prepare the stiff dough
• Salt to taste
• Oil –  For deep frying

Method
In a bowl add whole wheat flour , Salt , chilly power, hing, turmeric powder, chopped methi leaves, melted ghee n water . knead well n prepare a stiff dough .

Divide the dough into equal small balls and roll out each ball into a round poori's .

 Heat oil in a kadai and add the rolled puri one at a time n fry till it  turns golden brown on both the sides .

 Batata nu Shaak

• Potatoes - 2 huge
• Tomatoes - 3 huge
• Oil- 1 tblsp
• Mustard Seeds  1 tsp
• Cumin Seeds  - 1 tsp
• Fenugreek Seeds - 1/2 tsp
• Curry leaves - 1 spring
• Ginger - 1/2 inch piece
• Chilly Powder - 1 tsp
• Coriander Powder-1 tsp
• Turmeric Powder - 1/2 tsp
• Cumin Powder- 1 tsp
• Garam Masala powder - 1 tsp
• Sugar - 1 tsp
• Salt to taste

Garnishing

• Chopped Coriander leaves

Method

Wash , peel the potatoes n chop into 3 inch cubical.
Chop tomatoes
Grate ginger .
In a kadai add oil, splutter mustard seeds, add cumin seeds, fenugreek seeds , curry leaves n fry for a second . Add tomatoes n cook till mushy . Add  all the powders, sugar n salt . Add water n chopped potatoes, cover n  cook till the potatoes are cooked and gravy is thick.

Then do the garnishing . 

Cheppi ( Unsweetened ) Ash Gourd Surnali with Coconut Hing Chutney .

Cheppi ( Unsweetened ) Ash Gourd Surnali with Coconut Hing Chutney .

Cheppi Ash gourd Surnali  

• Ash gourd pieces-1 cup 
• Raw rice-2 cups 
• Grated coconut-1/2 cup
• Thin Beaten rice /phova-1 cup 
• Fenugreek seeds-1 tsp 
• Curds/Butter mik -1/2 cup
• Salt to taste 

Method 
Soak Raw rice n fenugreek seeds for about 3 hours . 

Wash n peel ash gourd n then chop them to pieces .

Grind raw rice,chopped  ash gourd pieces,  fenugreek seeds ,grated coconut, buttermilk/curds , beaten rice ( soak it for 10 mts .just before grinding )  n grind to a fine paste . Remove the batter ,add salt n ferment overnight .Dont add water while grinding as ashgourd pieces will leaves water while grinding and the batter has to be semi thick in comparison with regular dosa batter . 

Heat the dosa pan ,smear oil n add a ladle full batter ,dont spread the batter too much n cook only on  one side  ,adding oil at the edges . 

Coconut Hing Chutney !

• Grated coconut-1 cup
• Hing/Asafoetida- 2 pinch ( i use solid hing )  
• Green chillies -2 or 3 according to the taste 
• salt to taste 

seasoning 

• Oil-1 tsp
• Mustard-1/2 tsp
• Curry leaves -1 sprig 

Method
Grind grated coconut , Hing, green chillies n salt to a paste ..remove n season it ! 

Rottis with Long Green Brinjal Dry Masala n Mango Pieces

Rottis with Long Green Brinjal Dry Masala n Mango Pieces

Rottis 

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

Method 
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.

Long Green Brinjal Dry Masala

• Long Green Brinjal /Mysore Brinjal - 4 

Seasoning 

• Oil - 3 tblsp 
• Mustard seeds- 1/2 tsp 
• Urid Dhal- 1 tsp 
• Chana dhal - 1 tsp 
• Dry red chilly -2 
• Curry Leaves- 1 sprig
• Turmeric powder- 1/4 th tsp 
• Onion - 2 huge
• Tamarind pulp - 1 tsp
• Vangibaath powder- 3 tsp
• Salt to taste

Garnish

• Grated coconut- 2 tblsp
• Chopped Coriander leaves-  3 tsp

Method 
Wash long green brinjals n chop them into 2 inch pieces . 

In a kadai add oil, splutter mustard seeds, add in urid dhal , chana dhal , dry red chilly , curry leaves n fry for a while . Add chopped onions n fry till reddish brown ..add turmeric powder n then add the chopped brinjal , cover n cook ... turn in between ... when 3/4 th cooked , add tamarind pulp , vangibaath powder, grated coconut , salt n cook till done ..  mix well ... . then garnish with coriander  leaves . 

Jeev Kadgi Podi with a twist /Bread fruit fries with a twist .

Jeev Kadgi Podi with a twist /Bread fruit fries with a twist . 

• Bread Fruit - 1 
• Oil as required to fry 

To grind to a fine batter 

• Raw Rice- 1 cup 
• Dry red chilles - 10 /12 
• Hing/Asafoetida - a generous pinch 
• Salt to taste 

Besan /Gram flour batter 

Besan /Gram flour ..1 cup 

water to prepare the  batter 

Salt to taste 

Method . 
Peel the bread fruit n slice it 

Wash n soak raw rice along with chilles for about 2 hours . Drain it well n then grind to a fine paste along with hing .. it should be a thick batter  so sprinkle little water while grinding .  Remove the ground batter n  add salt , mix well .  Add the sliced breadfruit in the ground batter n marinate it for 1/2 an hour . 

Heat oil in a kadai ,   Dip each marinated bread fruit pieces in besan batter n deep fry till crisp  at  4 to 5 at a time .