Muli Besan Wali

Ingredients

250 gm muli
1 tomato
2 Tsp besan
2 Tsp oil
1tsp rai
Pinch of hing
1/2tsp haldi
1 tsp lal mirch
1/2tsp sugar (optional)
Salt to taste

Process

Wash and grate the muli
Finely chop tomato
Heat oil in a pan
Add rai and hing and allow it to crackle
Add muli, tamater, haldi ,lal mirch and salt
Mix well, cover and keep on low flame till the muli is cooked
Sprinkle besan and sugar
Mix and cover for 3 min
Remove from flame
Serve with roti, paratha , rice

 

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Aloo ke Papad

Ingredients

7-8 boiled aloo
1tsp jeera
1/2 tsp lal mirch
1/2 tsp salt

Process

Grate the aloo and mix all the ingredients to make a dough
Make small balls (around 20-22)
Grease the plastic sheet with oil and keep the ball
Keep one plastic piece on it
Press it with a bowl of flat base and spread with finger to make a thin round papad
Dry it in bright sun for 2-3 days
Store in an air tight container
Deep fry and enjoy the tasty and crispy papad with hot tea

Bharva-Mirch

Ingredients

6-7 hari mirch
1Tsp dhania powder
1 Tsp rai ki dal (coarsely grind rai and remove the peel)
1/2 tsp hing
1/2 tsp salt
1tsp khatta dahi

Process

Wash the mirchi
Make a longitudnal cut and deseed it
Mix dhania powder, rai ki dal, hing and salt
Add  dahi  and mix
Stuff this masala in the mirhi
Dry it in bright sun for 3-4 days
Store in an air tight container
Deep fry and serve with hot khichadi

 

 

 

Aloo-Sabudana Papad

Ingredients

5-6 Boiled aloo
3/2 cup sabudana
1/2 tsp salt
1/2tsp lal mirch
Oil

Process

Dry roast sabudana on low flame for 5-7 mins till it becomes light brown and allow it to cool
Grind it to a fine powder in a mixer
Peel and grate the boiled aloo
Add salt, mirch and sabudana powder
Mix well to make a dough
Grease the hand with oil and make small balls (around 30)
On a table spread a big plastic sheet
Grease it with oil
Keep the ball on it. Now keep  a small piece of plastic on it
Press the ball with a heavy jar or bowl
Remove the upper plastic slowly
Similarly make all the papads with the balls
Dry them in sun
Store in air tight container
Deep fry to get tasty and crunchy papad with hot tea

G

Mungodi

Ingredients

1.5 cups of chilke wali mung ki dal (can also take dhuli mung ki dal)
Pinch of hing
Pinch of haldi

Process

Soak dal for 3-4 hrs
Wash and remove the green chilka
Take it in a strainer to drain the water
Coarsely grind it in a mixer
Add haldi and hing
Stir it (fetna)for 2-3 mins till it becomes fluffy
Grease a plate with oil
Put small badis with hand
Dry in sun light for 2-3 days
Store in air tight container
Use it to make tasty vegetables. Goes well with aloo, baigan, lauki and many more

 

Masala Baigan

Ingredients

5-6 small bharva baigan
1 small onion
1/2 inch piece of adrak
1 hari mirch
1tsp dhaniya powder
1/2 tsp haldi
1 tsp lal mirch
1 tsp grated gud (optional)
2 Tsp oil
Pinch of hing
2Tsp finely chopped hara dhaniya
Salt to taste

Process

Wash the baigan and cut off the stem
Now make a cut half way longitudnally on one side and a similar cut on the opposite side perpendicular to the first cut
Coarsely grind onion, adrak mirch, dhaniya powder, haldi, lal mirch, gud and salt
Stuff this masala between the cuts in the baigan
Heat oil in a pan
Add a pinch of hing
Add the stuffed baigan and stir
Cover and cook on low flame
Stir in between to cook them evenly on all sides
Remove from flame
Garnish with hara dhaniya
Serve hot with roti

Baigan Crispy

Ingredients

1 Mediun sized baigan (bhurta wala)
2 Tsp rice
1 Tsp besan
1 Tsp dhaniya
1Tsp saunf
1 tsp jeera
1/2 tsp haldi
1 tsp lal mirch
Oil
Salt to taste

Process

Wash and cut thick chips of baigan
In a mixer coarsely grind dhaniya ,jeera and saunf
Soak rice for half an hour and then grind to make a paste
Mix the rice paste, besan, ground masala, haldi, mirch and salt
Apply this mixture on both sides of the baigan chips
Keep it aside for 5 mins
Shallow fry in a pan to make it crispy on both sides
Serve hot with meals as a side dish