Bread Pakoda

Ingredients

Bread slices cut into triangles
1 cup besan
Pinch of haldi
1/4 cup finely chopped hara dhania
1 finely chopped hari mirch
Salt to taste
Oil for frying

Process

In a bowl mix besan, salt, haldi, hari mirch, hara dhania and make a paste adding water
In a bowl take water and mix a pinch of salt
Dip bread piece in water and immediately press between palm gently to squeeze water
Now dip it in besan batter and fry in hot oil
Fry till it is crispy on both sides
Serve hot with tomato sauce and green chutney

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Bajri ki Bhakri

Ingredients

2 cups of bajri ka ata
Pinch of salt
Ghee

Process

Sieve the bajri ata in a paraat and add salt
Make a soft dough by adding little water at a time
Divide it into small balls
Roll on bhakri on chakla with belan or pat with palm while rolling continuously to make a round roti
Put it on pre-heated tawa and smear little water on top of it with palm
When the colour of the bhakri changes flip it
When it is cooked on both sides puff it directly on flame
Generously apply desi ghee
Serve hot with Baigan ka bhurta, besan, lahsun ki chutney, gud ghee, etc.

 

 

Process

Mungfali-Gari ki Chatni

Ingredients

1/4 cup mungfali powder
1/4 cup grated gari
2 cloves of lahsun
1/2 tsp lal mirch
Salt to taste
1 tsp oil
1/2 tsp rai
1/2 tsp til
Pinch of hing
2-3 leaves of kadhi patta

Process

Grind mungfali powder, gari, lahsun, lal mirch and salt to a paste in a mixer grinder. Add little water if required.
For tempering: heat oil in a tadka pan
Add rai and hing
After it splutters add til and kadhi patta
Pour it on the chutney.
Serve with dhokla, handvo, and many more items.

Rasse wale Aloo Matar

Ingredients

3 boiled aloo
1/4 cup matar (blanched)
2tsp oil
1/2 tsp rai
Pinch of hing
1/2 tsp haldi
1 tsp lal mirch
Salt to taste
1/2 lemon
Hara dhaniya for garnishing

Process

Peel and cut the aloo
Heat oil in a kadahi
Put rai and hing
Allow it to splutter and add the aloo, matar, lal mirch, haldi and salt
Mix well and add warm water to make rassa to required consistency
Cover and cook for 4-5 mins
Squeeze lemon to get a tangy flavour
Garnish with hara dhaniya
Serve hot with phulka, puri, paratha, ghadi chi poli or rice.

Green Matar ke Chole

Ingredients

1 cup dry matar (green)
1Tsp oil
1 onion
2 cloves lahsun
1/2 inch pc of adrak
1 hari mirch
2 tomatoes
5 kali mirch
3 long
Pinch of shahjeera
Pinch of dalchini powder
1 tsp dhania jeera powder
1 badi ilaichi
1/4 tsp haldi
1/2 tsp lalĀ  mirch
1/2 inch pc of tej patta
Finely chopped hara dhania for garnishing
Salt to taste

Process

Soak matar in water for 7-8 hrs
Pressure cook the matar alongwith little salt
Grind adrak, mirch, lahsun, tomato, onion, dhania jeera, long, badi ilaichi, shahjeera. dalchini, kali mirch, haldi and lal mirch in a mixer grinder
Heat oil in a kadahi
Add tej patta and ground masala
Fry till it leaves the oil
Add boiled matar
Add salt to taste
Add little warm water to get the required consistency
Cover and cook for 3-5 mins
Garnish with hara dhania
Serve hot with puri, bread, rice and green chutney

Karonde ka Aachar

Ingredients

  • 250 grams karonda
  • 1/2 cup salt
  • 1/2 cup rai ki dal
  • 1/4 cup lal mirch powder
  • 1/8 cup haldi
  • 1 teaspoon methi seeds
  • 1/2 teaspoon hing
  • 1 tablespoon saunf
  • 1/2 cup oil

Process

Wash, dry, cut and deseed karonda into 4 pieces.
In a bowl, make a layer of salt, with a crater in center.
Next add layers of rai ki dal, lal mirch powder and haldi.
Fry methi seeds in some oil and pound it along with hing and add it to masala.
Dry roast saunf for a minute and coarsely pound it and add to masala.
Heat oil, add 2-3 mustard seeds and see if it splutters to check that it is well heated.
Add oil to the masala and mix well,
Keep it aside and allow it to cool.
Mix karonda pieces in the masala properly.
Fill the karonda aachar in a glass bottle and store in refrigerator.

Add some oil (previously heated and cooled) before serving.

Karonda Mirch

Ingredients

  • 5-6 karonda
  • 1 hari mirch
  • 1 teaspoon oil
  • Pinch of hing
  • 1/2 teaspoon rai
  • 1/2 teaspoon jeera
  • 1/2 teaspoon saunf
  • Salt to taste

Process

Cut and deseed karonda into 4 pieces.
Deseed and cut hari mirch into small pieces.
Heat oil in a pan.
Add rai, jeera, hing and saunf.
After it splutters, add karonda and hari mirch.
Sprinkle salt and remove from flame.
Serve this crunchy side dish with hot parathas.