Ambadi chi Patalbhaji

Ingredients

3 cups of chopped ambadi / gongura leaves
2Tbps of coarsely ground rice (wash the rice and dry it on a cloth in shade, coarsely grind in mixer)
1 Tbsp oil
1tsp rai
Pinch of hing
1-2 khadi lal mirch
1/2 tsp haldi
1-2 Tbsp lal mirch
2 tsp gud (optional)
Salt to taste

Process

Wash the chopped ambadi leaves and boil in water till soft
Drain the water
Add rice rava and mix well
Add salt, haldi, mirch and gud
Allow it to boil on low flame till the rice is cooked
In a tadka pan heat oil
Add rai and hing , allow it to splutter
Pour it on the patalbhaji
Serve hot with phulka and steaming hot rice

 

 

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Vrat wale Cutlet

Ingredients

1/2 cup sabudana
4 Boiled aloo
1-2 finely chopped hari mirch
2 Tsp finely chopped hara dhaniya
3 Tsp vrat ka aata (bhajani)
1/4 cup mungfali powder (for process refer golden tips)
1Tsp lal mirch
Salt to taste
Oil/Ghee for shallow frying

Process

Wash sabudana and soak in water for 15 min , drain the water and keep it aside for 5-6 hrs
In a bowl mash the boiled potatoes
Mix all the ingredients and make cutlets
Shallow fry to a golden colour on both sides
Serve hot with vrat ki chutney or vrat ka nimbu ka achar

Kairi ki Kadhi

Ingredients

1/4 cup chopped kairi
1Tsp oil
1tsp rai
1tsp jeera
1tsp methi
Pinch of hing
1 tsp haldi
1 Tsp lal mirch
1 khadi mirch
1Tsp besan
2 Tsp gud (more or less as per taste)
3-4 Stands of kesar (optional–it adds colour and flavour)
1 Tsp finely chopped hara dhaniya
Salt to taste

Process

Heat oil in a pan and add rai, jeera , methi and hing ,allow it to crackle
Add kairi, haldi, mirch, salt and little warm water
Cover and cook till the kairi is soft
Mix besan and little water and add it to the kadhi alongwith gud
Add water to the required consistency idealy it is like tomato soup)
Boil it for 3-5 mins
Just before serving make a tempering (heat oil in tadka pan add rai, hing and lal mirch) and pour it on kadhi
Garnish with hara dhaniya
Enjoy with steaming rice or just like soup also

 

 

 

Aloo Paratha with a Twist

Ingredients

3 Aloo boiled
1/2 cup aata
1 hari mirch
1 lal mirch
1 tsp saunf
1 tsp dhaniya
1/2 cm piece of adrak
1 clove lahsun (optional)
A fistful of hara dhaniya
Salt to taste
Oil / Ghee

Process

Mash the boiled aloo thoroughly
Grind hari mrch, lal mirch, saunf, dhaniya, adrak, lahsun, hara dhaniya coarsely
Mix aloo , ground masala and aata to make a dough
Divide into four parts and make balls
Dust the ball in aata and make paratha by pressing it with palm rotating continuously and levelling the cuts on the edges with the other hand
Finally make it even with a rolling pin
Cook it on the tawa on both sides
Apply oil / ghee and make crispy paratha
Serve hot with green chutney ,dahi, and tomato sauce

Ps: Instead of hara dhaniya palak can also be used. Boil 8-10 palak leaves and strain. Grind it with masala.

 

 

Khajoor ke Laddoo

Ingredients

500 gm khajoor
1 cup badam
1 cup akhrot
1/4 cup grated gari
4 Tsp khus-khus
2 Tsp til
8-10 makhana
1tsp ilaichi powder
3/4 cup ghee

Process

Deseed the khajoor and coarsely grind it
Dry roast badam, akhrot, gari, til, khus-khus and makhana
Coarsely grind badam, akhrot and makhana
Heat ghee in a pan
Add khajoor and saute for 2-3 mins till it becomes soft
Remove from flame and add all the ingredients
Mix well and make small laddoos
Healthy item and very tasty

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

 

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