Moong Dal Kachori

Dal kachori is a delicious, spicy, fried puffed pastry. Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flaky from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch. kachori makes a mouth-watering appetizer and can be served with, Green Chutney and tamarind chutney.

Ingredients:

Dough

1 cup All Purpose flour (plain flour or maida)

1/4 teaspoon salt

2 tablespoons oil

1/4 cup chilled water more or less as needed

Filling

1/4 cup yellow moong dal (available Indian grocery stores)

1 teaspoon fennel seeds coarsely grinded (saunf)

1 teaspoon coriander seeds coarsely grinded (dhania)

1 teaspoon red chilly flakes

1/4 teaspoon ginger powder

1/2 teaspoon mango powder (amchoor)

Pinch of asafoetida (hing)

1/2 teaspoon salt (adjust to your taste)

1 tablespoon oil

2 tablespoons water

Oil to deep fry

Method:

To Make Dough

Mix the flour, salt and oil.

Add the chilled water slowly, mixing with your fingers as you pour.

Do not knead the dough. The dough should be soft.

Cover the dough and let it sit for at least fifteen minutes.

To make filling

Grind the moong dal dry, almost to a powder.

Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes colour slightly. Stir continuously.

Turn off the heat. Add all the spices mix well. Let the mixture cool off.

Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with clean cloth.

To make the Kachoris

Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.

Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving centre little thicker then edges.

Mould the dough into a cup and place 1 teaspoon of filling in the centre. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.

Let the filled ball sit for three to four minutes before rolling.

Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.

Heat the oil in frying pan over medium heat frying pan should have about one inch of oil.  To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.

Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.

Kachories can be stored for at least a week in an airtight container. This recipe makes 10-12 Dal kachoris.

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Additional Tips

Don’t roll the kachoris with a rolling pin.

Rolling pins can create small holes in the dough that let the oil seep into the kachoris, and they can also cause the kachoris to come out with one side thicker than the other.

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Paneer Harissa

Hmmm...How I came up with this Recipe...I was bored of eating and even serving my guests with same paneer masala tikka so I thought of creating something different, quick, healthy and tasty. Here is new #Paneer recipe for my readers, do try it and share your comments.


Ingredients for Paneer Harissa:

Paneer-200gms cut in cubes
Roasted Gramflour- 1tsp
Yogurt- 1tsp
Harissa paste- 3-4 tsp
Mint leaves- finely chopped
salt to taste
oil-2tsp

Method:
Take a bowl add the ingredients except paneer, mix well now add paneer and let it rest for 45mins.
In a grilling pan drizzle 1tsp oil, once oil is hot add paneer cook on medium heat for 2 minutes turn the paneer and again cook for 2 minutes and 1 minute on each sides.
Serve hot.

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Peas Savoury Cookies

Ingredients:
wheat flour (atta)- 1 cup
Semolina (sooji) - 2 tbsp
All purpose flour (maida) -1/2 cup
Peas Puree - 1/2 cup
salt to taste
Sesame seeds - 1 tsp
Ajwain- 2 tsp
Unsalted Butter - 2 tsp
Clarified butter (ghee) - 1 tsp
Milk- 2 tsp
Cookie cutter- I have used star and leaf shape cutter.

Method:
1.Preheat the oven to 180C/fan 150C/gas 5.
2.Mix all the ingredients together in a mixing bowl using your hands until a dough is formed.
3.Roll out the dough to a thickness of 5mm.
4. Apply little water and sprinkle sesame seeds on the flat dough.
5.Then use a cutter to cut out the biscuits.
6.Place the biscuits onto a floured baking tray and bake in the oven for 10-15 minutes or until golden and crispy.
Healthy and tasty Peas Savoury Cookie is ready to be served with soup, tea or coffee.
#Kids Lunch box idea.

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Moog Dal Pakode In Appe Pan- Healthy bhi Aur Taste Bhi

Moong dal Pakode is a very popular evening treat.
Recipe will make 24 Pakode

Ingredients:
1 cup split wash moong dal
Appe pan -(available in Indian grocery stores)
1 cup potatoes boiled peeled and shredded
Approx. 2 tablespoon finely chopped coriander (hara dhania)
1 green chili minced adjust to taste
1 tablespoon finely grated ginger
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1/8 teaspoon of baking soda
1 teaspoon salt adjust to taste
Oil -2 tsp

Method
Wash and soak dal in about 3 cups of water for four hours or longer.
Grind dal coarsely using very little water.
Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick pakode will be hard.
Heat the appe pan with few drops of oil.
Put one small scoop drop of batter in each of the appe pan hole. Cover with lid. after 8 minutes turn and cook without lid.
Moong Dal pakode should be crispy from outside and should be soft inside.
Serve them with Coriander Chutney.

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Oats Appo/Appe Dahi Vada

Ingredients for Oats appo:
1 cup oats, plain oats
½ cup rava / bombay rava / semolina / sooji
1 1/2 cup curd
water, to make butter milk
1 tsp sugar
1/2 tsp rock salt
1tsp asofoetida (hing)
few pomegranate (for garnishing)
½ tsp Eco
4-5 cashews chopped
5-7 raisins
salt to taste

Method for Oats Appo:
Take oats and sooji in a large size bowl and mix 1/2 cup of curd to it.Add water as desired.Keep it aside for 30 minutes. (Batter should be think)
Now add raisins, chopped cashews, salt, asafoetida, 4 tsp of water mix the battter. its time to heat the appe / appo pan
(i used non-stick pan so no oil)(if you a different appo/appe pan then grease the pan with 1-2tsp of oil)
Now add the eco into the batter and mix only once. Put the batter in appo/appe pan cover and cook on medium heat.
After 7-8 minutes remove the cover and cook on other side. Do the same with rest of the batter. Once you have prepared all the appo/appe dip them in a butter milk for 1/2 hr.

How to make butter milk?
In a mixer take 4 tsp of curd salt, sugar acc. to taste, 1tsp of asofoetida and 1 1/2 glass of water.
Blend well. Butter milk is ready.

Ingredients for Coriander mint chutney:
2.5 cups fresh coriander (cilantro) leaves
1/2 cup fresh mint leaves
1/4 inch fresh ginger, peeled and chopped – Optional
3 hot green chili peppers, or to taste
2 tablespoons fresh lemon juice
2-3 tablespoon water or as needed to make the chutney
1/2 teaspoon cumin seeds
salt to taste

Method for chutney:
Remove the tough stalks of the fresh herbs.
Blend/puree all ingredients above to a smooth consistency.

Ingredients for Tamarind Chutney
1 teaspoon cumin seeds
1 teaspoon ginger powder
1/2 teaspoon fennel seeds
1/2 teaspoon asafoetida
475ml (16 fl oz) water
225g (8 oz) caster sugar
(you can use jaggery instead of sugar)
40g (about 3 tablespoons) tamarind paste .

Method for tamarind Chutney:
Heat a saucepan over medium heat. Add the cumin seeds, ginger, fennel seeds, and asafoetida dry roast them;
(if you are using jaggery then after dry roasting the spices you can add the jaggery with little water cook till jaggery is completly dissolved)
Now add water into the pan with the spices along with the sugar and tamarind paste.
Bring to the boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon.
This should take 15-20 minutes. The sauce will be thin, but it will thicken upon cooling.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

Plating Time now- take a serving plate -place the wet oats appo/appe , pour 3-4 tsp of curd (curd should be mixed with salt and sugar), then green chutney, tamarind chutney, aloo bhujiya and few pomegranate seeds.

Serve.

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Semolina Potatoes (sooji wale aloo)

Quick and easy recipe
Ingredients:
Baby potatoes- 8-10 (boiled)
Turmeric powder- 1/2 tsp
Red chilli powder- 1/2 tsp
Semolina- (roasted)- 2 tsp
Salt to taste
Water- 2-4tsp
Coriander leaves to garnish

Method:
In a pan add 1 tsp oil and 1 tsp butter , once the butter is melted add turmeric powder, red chilli powder now add boiled baby potatoes cook till potatoes turn golden in colour (make sure potatoes does not break) add salt and roasted semolina cook on low flame. Now add water and chopped coriander leaves. Serve Hot. Hoila its ready... Enjoy.
(serve as starter, side dish or in breakfast)

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Instant Oats Idli

Oats Healthy Idli

Ingredients :
1 cup oats, plain oats
½ cup rava / bombay rava / semolina / sooji
1 cup curd
½ cup water, add accordingly
1 carrot, grated
½ tsp mustard seeds
½ tsp urad dal
½ tsp channa dal
½ tsp jeera / cumin seeds
2 tsp oil
few coriander leaves, finely chopped
½ tsp baking soda, optional
16 cashews
salt to taste

Method:
1. Dry roast the oats for 2 minutes. roast till they turn crisp. i have used rolled oats
allow to cool and then blend to coarse powder. do not make fine powder. keep aside
2. Time to prepare the tempering. add 2 tsp of oil. when the oil turns hot, add mustard seeds, urad dal, jeera, channa dal. saute till they splutter.
3. Fry the grated carrot for a minute or two.
4.Then add half cup of semolina / sooji. and roast for 2 minutes or till thet turn fragrant.
cool down the mixture completely before you add curd.
5. In a large mixing bowl take the roasted sooji along with oats and salt. mix them well.
now add 1 cup of curd and give a good mix.
6. Add in required water to have idli batter consistency and mix well.

7. Add some chopped coriander leaves and soak the batter for atleast 10 minutes.
8. Now just before steaming add in baking soda and mix till batter turns frothy.
after adding baking soda do not let it sit for more time. grease the plates with oil and place cashew in the mould. (This step is optional- you can skip baking soda)
9. Pour the batter into the idli moulds.
and steam it for 15 mins
allow it to rest for 5 mins then unmould. serve hot with any chutney of your choice.

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Papad Katori Chaat

Ingredients to make Papad Katori Chaat
5 pieces of Papad
1 large sized Red Onion finely chopped
1 large sized Tomato finely chopped
half finely chopped cucumber
1/2 bowl Namkeen Boondi
1 green chili chopped
1 tsp Red chili powder
1 tsp chaat masala
Roasted Peanuts few to sprinkle on top
1/2 mint powder
2 tsp Chopped coriander leaves (optional)
1 tsp bhuna jeera powder
Salt to taste (i generally use rock salt for making any chaat)
2-3 tsp Lemon Juice


Method:
Take a bowl--Add in chopped onions, coriander leaves,tomato, cucumber and chopped green chillies now mix. Adjust the seasonings. (Do not add boondi at this time.)
->To make the papad katoris, take a papad, dip it in warm water for a few seconds or until it is soft. Then rest it on a towel.
Grease a bowl of medium size. Wet the papads first and lay them on a kitchen towel. Spread the wet papad over the bowl.
 Gently press the center down and arrange rest of papad in the bowl. Press the papad on the edges of the bowl.
Microwave it for a minute. Wait a minute, then remove it from the bowl. (If there are couple of spots that are still wet, no worries, cook the shaped katori for another 30 seconds.) Set it in a plate and repeat this process with the rest.
Cooked katoris are ready. When ready to serve, heat the mixture in the microwave. Add boondi and mix.
To assemble, take one katori. Fill it up with the above mixture. Top it off with chopped coriander and peanuts
 (You have to be really quick in serving this snack as the papads would go soggy.)
Enjoy your snack with hot cup of tea or coffee.

In same way you can make Papad cones for filling you can add sprouts, chopped onion, cucumber, boiled channa, and garnish with sev and kurkure (Indian snacks)
Seasoning remains the same. (you can always experiment with filling)

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Garlic Cheese Bread

Ingredients:
500g strong white bread flour
7g sachet/1½ tsp fast-action yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey
6 garlic clove, crushed
25g soft butter
100g mature cheddar greated
Oregano- 1/2 tsp
handful thyme leaves

Method:
Measure the flour, yeast and salt into a large bowl.
Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme.
Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 50-60 mins.
Heat oven to 200C/fan 180C/gas 6. Remove the cling film, Now roll the dough get a desired circle shape now apply little garlic butter add greated cheese close in half moon shape. Seal the edges with fork.
Now with knife slightly mark the bread dough.
Then bake the bread for 20-25 mins  or until golden and risen.
Leave to cool for 10 mins, then cut into 10 pieces and serve.

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Tacos with Grilled Cauliflower and Broccoli Dash of Avocado sauce and Pineapple Chutney.

Serves 4-6
Ingredients:
500g mixed cauliflower and broccoli, broken into small florets
3 small green chillies (if you like spicy food you can add more)
12 mini corn or wheat flour tortillas ( I made mine corn tortillas at home)
Toasted penuts, to serve
Oil-3 tbsp.

For the marination:
4-6 tsp chickpea flour
1 tsp garam masala
1 tsp salt
1 tsp lemon juice
1 tsp finely-chopped ginger green chilli
1/2 tsp chaat masala/ amchur pwd
1/2 tsp cumin powder

For the Avocado and Coriander Sauce:
1 large ripe avocados
2 tbsp chopped coriander
10-16 mint leaves
3 chopped garlic
¼ tsp salt
Juice of 1 lime
For the Radish and Red Onion Salad:
1 medium red onion, sliced finely
200g radishes, sliced finely
Handful chopped coriander
1 tbsp olive oil
½ tsp salt

For the Pineapple Chutney:
500g pineapple (fresh, canned or frozen)
1 large onion, chopped finely
Juice of 2 limes
½ tsp salt
½ tsp freshly-ground mace
1 star anise
1 tsp nigella (kalonji seeds)
1/2 tsp amchur powder
1tsp honey
1tsp ajwan

Yogurt Dip: Yogurt, salt and cumin powder.

1/2 Cup Roasted Nuts.

Method :
1. To make the avocado and coriander sauce, blend all the ingredients together until super-smooth and creamy. Set aside. (you can use little water).
2. To make the pineapple chutney, chop the pineapple, Place into a large, non-stick pan with the 1stp oil add onion, chopped pineaaple, salt, lime juice,honey and Finally, add the mace, kalonji and star anise. let this mixture cool, now blend in the mixer till smooth.
3. To make the radish and red onion salad, toss all the ingredients together and set aside.
4. To make the grilled cauliflower and broccoli, place the vegetables in a bowl add all the marination ingredients. keep it aside for 15 mins.
5. In a pan add oil put broccalli first onced grilled remove from heat now grill cauliflower.
6. Warm up your tortillas, pile all of the fillings into bowls and plates and serve everything separate at the table for everyone to build their own tacos.

To make your own taco's healthy version- 1 cup puree of sweet corn, 1 cup wheat flour, 1/2 cup powdered bran, 4 tsp powdered oats,
finelly chopped ginger and green chilli, salt to taste. Mix to make a soft dough.
Rest for 25 mins. Now as you make roti make these tacos and keep aside. Once done apply little butter on each Tacos. This helps to keep the tacos soft .

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Home Made Buns

Half and half maida and atta.
Ingredients:
1cup water
2 tsp sugar
2tsp yeast
1cup maida
1cup wheat flour
1tsp salt
2tbsp oil.
Method:
In like warm water add sugar and yeast..Allow it to froth for 15min.
Take both the flours, add salt and oil, mix well and add the yeast water to knead a soft dough.
Cover the dough for 2 hrs.
After 2hrs punch the dough and knead well untill smooth, you can use dry flour while kneading. Using oil also is really helpful to knead the dough.
Divide the dough into 9 parts and place them to rise again for 30min in a 9/9 inches baking tin.
Preheat the oven at 250c and bake the pav at 225c for 15-20 min.
Once done brush them with butter.
Please have a look at my facebook page the small video to see how fluffy they are.

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Vegetable Momos (vegetable Dumplings)

Ingredients for Vegetable Momos

Maida – 200 gm (2 small bowls)
 oil – 1 tablespoon
Baking powder – 1/5 small spoon
Salt – as per taste

Method
Take out the flour in a bowl. Mix salt and oil and knead soft dough with water. Leave the dough covered for half an hour.
Till then let's make the filling.

Ingredients for filling

Capsicum – 2
Cabbage – 1 small bowl (finely cut)
Cauliflower – 1 small bowl (finely cut)
Carrots – 2 (grated)
Green peas – half small bowl (optional)
Cottage Cheese – 100 gm
Oil – 1 tablespoon
Black pepper - ¼ spoon
Red pepper – 1 pinch
Coriander – half small bowl (finely cut)
Salt – as per taste
(as per taste you can also use onion or garlic)

Method:
Put the oil in a frying pan and heat it. Add the cut vegetables to the hot oil.
 Mix black pepper, red chili, salt and coriander and fry for 2 minutes while stirring.
Now crush the paneer into coarse powder and mix in the frying pan. Fry for another 1 to 2 minutes.
The filling for the momos is ready (If you also want onion or garlic then fry them before adding the vegetables).
Take out a small lump from the dough, shape it like a ball and flatten it with roller into a disk like shape with 3 inches diameter.
Put filling in the center of the flattened dough and by folding from all the corners or half moon shape. ( On corners just put drops of water with help of your finger so that you can seal the corners.)
Like this prepare the entire dough into filled pieces.
Now we have to cook the momos in steam.
To do this you can use the special utensil for steaming the momos or you can use vegetable steamer.
In this special utensil, four to five utensils are piled on top of each other and the bottom section is a little bigger to fill the water.
The above three or four utensils have a net like bottom.
Fill 1/3 of the bottom most utensil with water and heat it.
Put the momos in the steamer. About 12 to 14 momos will fit in one utensil. Cook in the steam for 10 minutes. When momos become translucent they are cooked.


The momos are ready.
If you don't have the special utensil to make the momos then put a filter stand in a big bottomed utensil and keep the momos on top of the filter. Fill water, at the bottom of the filter stand, in the utensil and heat it for 10 minutes. The momos are ready, take them out in a plate. If you have more momos then repeat the above step.
The delicious Vegetable Momos are now ready to serve and eat along with red chili sauce or onion soup.
If you want you can marinate the cooked momos in tandoori masala and grill them...tandoori momos are ready serve with green chutney.

# Onion Soup Recipe:
Ingredients For The Soup
Thinly sliced white onions 2
Butter tsp 1/3
Salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
Soya sauce - 2 tbsp
Vegetable stock cube- 1
Water- 4 cups

Method:
For the soup
1.Heat the butter in a kadhai/ wok, add the onions and sauté on a slow flame for 6 to 8 minutes, or till they turn golden brown in colour.
2.Add 4 cups of water, vegetable stock cube, mix well and allow it to boil on a high flame for 4 to 5 minutes, while stirring occasionally.
3.Add the pepper powder and soya sauce, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Check for salt.
4.Soup is Ready yo serve, it goes well with vegetable momos or garlic bread or any plain bread of your choice.

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Happy Cow burgers (Veggie bean patties) and healthy coleslaw

For the burgers:

 1 big bunch coriander

 1 x 400g tin of mixed beans

 200g frozen broad beans

 1/2 tsp cayenne pepper

 1/2 tsp ground cumin

 1/2 tsp ground coriander

 1 lemon

 1 heaped tbps plain flour (or use gluten free flour/wheat flour)

 olive oil

 

For the coleslaw:

 1/2 small white and red cabbage

 1/2 red onion

 4 heaped tblsp fat-free natural yoghurt

 1 heaped tsp wholegrain mustard

 

 

Put the coriander stalks in your food processor (reserving the leaves), then drain the mixed beans and add, along with the broad beans, a pinch of salt & pepper, the cayenne, cumin, coriander, grated lemon zest and flour.

 Whiz until fine & combined, scraping down the sides of the processor if needed.

 Tip the mixture onto a generously flour-dusted board, divide into 4 pieces, then roll each piece into a ball and flatten into a patty about 2.5cm thick, dusting your hands and the burgers with flour as you go.

 Pour 1 tablespoon of olive into the frying pan, followed by the burgers, pressing them down  & flipping them when golden.

 

Swap to grater in the processor, then grate the cabbage and peeled onion and tip into a bowl.

 Chop the coriander leaves and add, with the yoghurt, mustard and the juice of the lemon, then toss and season to taste.

Serve with cucumber, tomato, sweet-chilly corn, Greek feta cheese.

 

You can use these veggie patties as-  for lunch – these happy Cow Burgers are delicious hot or cold. Serve with a great big green salad and a harissa.

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Kanchipuram Idli

Ingredients

	Rice	1 cup
	Split black gram skinless	1/2 cup
	Fenugreek seeds	3/4 teaspoon
	Turmeric powder	1 teaspoon
	Black peppercorns	20-25
	Split Bengal gram	2 teaspoons
	Asafoetida	a pinch
	Yogurt	1 cup
	Ghee	1/2 cup
	Salt	to taste
Method Soak rice and split black gram with fenugreek seeds for three to four hours. Drain and grind to a smooth paste with sufficient water to make a thick batter. Add turmeric powder, black peppercorns, split Bengal gram, asafoetida, yogurt, ghee and salt. Mix well and let it stand overnight to ferment. Whip the batter and adjust the consistency. It should be fairly thick. Heat sufficient water in a steamer. Grease the idli stand with little oil and pour the batter into idli stand. Place them in the steamer and steam for about twenty minutes or till done. Serve with coconut chutney and sambhar. Enjoy your Dakshin Delight meal. If you enjoyed reading the article please consider sharing it.

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Bread Masala

Bread Masala
Bread Masala this is a long due recipe sorry blog readers, this has been my favourite breakfast/ evening snacks recipe. This delicious and yummy recipe comes from my mom’s kitchen. I hope my blog readers also enjoy it.

Ingredients:

1 Finely chopped onion (big)

1 big tomato (grind to make puree)

4-5 garlic (make a paste)

8 almonds (paste)

8 cashewnut (paste)

2 almonds finely chopped for garnishing

2 cashewnut finely chopped for garnishing

Bread slices 8-9 (cut into small square)

Oil- 1tbs

Salt – to taste

Red chilli pwd – 1tsp.

Coriander pwd- 1tsp.

Garam masala- 1 tsp

Sugar- 1tsp.

4 tsp cream

Coriander leaves for garnishing

½ cup Sev bhujia

Method:

Heat oil in a big kadai/ sauce pan add chopped onions fry till golden brown. Now add salt, red chilli pwd, coriander pwd, garam masala, tomato puree, fry well for 2 minute on medium heat. Add sugar, almond paste, cashewnut paste and turn off the heat. Now divide in mixture into two portions.

Step2:

In a separate pan heat 1 tsp oil add chopped bread now add the above masala paste 2tsp cream, chopped coriander, chopped onion and sev bhujia. Repeat the step to for another portion of masala.

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Steamed Dhahi Vada Chaat

We all love dhahi vada, traditionally dhahi vada's are prepared by deep frying in oil. But these days no one likes deep fried stuff, we all want to take good care of our health. So for all of those who love dhahi vada chaat here healthy yummy version of this recipe. It’s a called 'steamed dhahi vada chaat.'

Just try it, and i am sure you will love it and never agian deep fry your vada's.

Ingredients:

• Urad dal - 150 grams
• Moong dal - 150 grams
• Ginger - 1 inch long piece(grated)
• Salt - add to taste or ½ tsp
• Asafoetida - 1 pinch
• Eno salt - ½ tsp

• Dahi(curd) - 500 grams or 2 ½ cup
• Salt - ½ tsp
• Black salt - ½ tsp
• Roasted Jeera(cumin) powder - 2 tsp
• Red chilli powder - ½ tsp
• Green Dhaniya(coriander) - 2 tbsp(finely chopped)
• Sweet chutney - ½ cup
• Green  Dhaniya chutney - ½ cup
• Aloo sev- 1/2 cup

 Method:

Clean both Urad dal and Moong dal, wash the two and soak in water for 4 hours. Drain water from dal and put it in a mixer and grind without water to make a coarse paste. Take outthe grounded dal into a bowl.
Apply oil then smoothen the Idli stand. Pour 2 cups or as much water in the cooker such that the first level of the Idli stand is not immersed in it.

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Add salt, ginger, asafoetida to the grounded dal and beat the mixture well. In case you feel that the mixture is thin then you can add Sooji(semolina) to it. Now put eno salt to the mix and beat only once. The mixture for Dahi Vada is prepared. Take one spoon of the mixture and put it in one level of the Idli stand. Flatten the mixture with wet hands into the shape of Dahi Vada. In this manner, place the structured Dahi Vada mixture in all of the Idli maker’s levels.
Place the Idli stand filled with Dahi Vadas in the cooker and close without placing the cooker’s whistle. Now let the Dahi Vadas cook for 10 minutes in the steam. Turn off the gas. Take out the Idli stand from the cooker, let it cool off then remove the Dahi Vadas and place them to a plate or bowl.
Now put all of these steamed vada in warm salty water for 6-8 mintues. The water should be warm not hot. Now take out one vada and squeeze the excess water and place it on a plate, do the same with rest of the vada's.
To serve Dahi Vada place two Dahi Vadas on a plate, sprinkle black salt, now pour 4 tbsp Dahi, plain salt, sweet chutney and green dhaniya chutney. Also sprinkle some red chilli powder, roasted Jeera and Green Dhaniya, aloo sev and your healthy yummy tasty  Dahi Vada is now ready to eat.

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Aloo Bhalle Chaat

Ingredients:

• Potato - 500 gms. (8-10)
• Bread - 4
• Green Peas - 100 gms.
• Coriander Powder - 1 tea spoon
• Amchoor Powder- 1/4 tea spoon
• Garam Masala - 1/4 tea spoon
• Green Chilli - 2 or 3
• Green Coriander Leaves - 50 gms.
• Salt -  as per your taste
• Refined oil or ghee - 3 table spoon

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Method
Wash and boil the potatoes. Also boil peas in 2 table spoon water. It will take 5-6 minutes for peas to boil. Now cool and blend peas. Now take a pan and heat 1 table spoon oil in it. Add coriander powder, green chilli, peas paste, salt, coriander powder, garam masala and mix them well. Cook the masala for atleast 2-3 minutes. The filler to fill inside the tikki is prepared.
Peel the potatoes after cooling them. Break the potatoes into small pieces and add salt to it. Knead the mixture and then divide it into 7-8 parts. Likewise, divide the mixture of the filler into 7 equal parts.
Take the potatoes mixture in your hand and dent it to fill it with the masala mixtue. Now make a ball and then flatten it with your hands. Make 6-7 flat disc with the mixture. Place a pan on the stove/oven and pour 1 table spoon oil on it. Spread the oil evenly on the pan and place all the tikkis on it. Fry the cutlets at low flame and pour some more oil on the sides of the tikkis(cutlets). Now turn the side of the tikki and fry till both the sides turn brown.
Put the tikki on  a plate and serve it with green chutney, sweet chutney, chat masala, curd and aloo sev.

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Pav Bhaji

Ingredients

•	Potatoes,boiled and mashed	4 medium
•	Tomatoes,chopped	4 medium
•	Onions,chopped	2 medium
•	Green capsicum,chopped deseeded	1 medium
•	Cauliflower,grated	1/4 small
•	Green peas,shelled	1/4 cup
•	Ginger,chopped	1 inch piece
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Green chillies,chopped	3-4
•	Pav bhaji masala	1 1/2 tablespoons
•	Salt	to taste
•	Butter	3 tablespoons
•	Pav	8
•	Fresh coriander leaves, chopped	1/4 cup
•	Lemons juice	Tsp. 2

Method
Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion, lemon juice and aloo sev.

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Palak Delight (palak chole and palak pakora) (spinach fest.)

Palak Delight (spinach fest.)

Ingredients

•	Chickpeas (kabuli chana),soaked and boiled	2 cups
•	Spinach leaves (palak),puree	1 medium bunch
•	Ghee	1 tablespoon
•	Cumin seeds	1 teaspoon
•	Coriander seeds	1 teaspoon
•	Onion ,diced	1 large
•	Ginger,chopped	1 inch piece
•	Sea salt	to taste
•	Turmeric powder	1/2 teaspoon
•	Green chilli,slit	1
•	Juice of 1 lemon

Method
Heat ghee in a non stick pan, add cumin seeds, coriander seeds and onion and sauté till onion is lightly browned.

Add ginger, spinach puree, salt and turmeric powder and mix well. Cook for 3-4 minutes.

Add chana, ½ cup water and green chilli. Mix well and add lemon juice. Mix well and cook till dry.

Palak Pakora (spinach bhaji)

Ingredients:

1 bunch Spinach (Finely Chopped)

1 onion (Finely Chopped)

2 pods garlic (chopped)

1/2 cup Gram Flour (besan)

1 tsp.turmeric powder

1/2tsp.red chili powder

1 green chili chopped(optional)

1 tsp. salt.

1/2 Sugar.

Oil for frying

Method:

1 Mix thoroughly chopped spinach, chopped onion, Garlic,  Besan, turmeric powder, red chili powder , salt and sugar in a bowl. If required add 1 or two tablespoon of water but avoid adding excess water as the batter should be thick and sticky.

2. Heat oil in a deep bottomed pan. Make small fritters and drop them in  hot oil and deep fry them until golden brown in medium flame.

3. Drain out excess oil and keep it in a tissue paper in order  to soak the excess oil.

Serve this hot with garlic flavoured rice or zeera rice.

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Dal vegetable Uttapam

Dal vegetable Uttapam

Ingredients:

For making batter you need:

• 3 cups rice
• 1 cup urad dal
• Salt to taste
• 1 tsp oil
• Water
• turmeric (haldi) -1 tsp.

For filling you need:

• 1 big onion chopped
• 1 tomato chopped
• 1 green bell pepper chopped or sliced
• ½ cup corn boiled
• 5-6 green chillies chopped
• Fresh coriander leaves chopped
• Salt to taste
• 1 cup oil or butter.

Method:

1. Soak the rice and dal individually for about 10-12 hours or overnight in the water.
2. In the morning grind them to make a smooth paste.
3. Add water if require while grinding. But make sure the batter should be medium thick in consistency.
4. Add salt and turmeric in the batter and mix well.
5. Heat the non-stick tawa on medium high flame and drizzle little bit of oil.
6. Spread a spoonful batter on the heating tawa and sprinkle oil on the edges.
7. Now you may start putting vegetables one by one also sprinkle little bit of salt.
8. Drizzle little oil on top of the veggies.
9. Here you may use butter as well. Leave to cook for 1-2 minutes or until you observe the golden edges.
10. Simmer the gas and turn the uttapam.
11. Again drizzle few drops of oil and leave for 1-2 more minutes.
12. Take out from the tawa and serve on the plate.
13. Serve on the hot with green chutney. In the similar way make all the remaining uttapam’s from the batter.

Serves: 6-8

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