Tomato Pav Bhaji

Ingredients

5-6 tomatoes finely chopped
2 onions finely chopped
3-4 cloves of lahsun finely chopped
1/2 inch adrak grated
1/4 cup finely chopped capsicum
2 tsp oil
2 tsp pav bhaji masala
Salt to taste
Finely chopped hara dhaniya for garnishing

Process

Heat oil in a kadahi.
Add onion, lahsun and adrak
Fry till the onions become transparent, add pav bhaji masala and salt
Add tomatoes, cover and cook for 2 mins
Add capsicum and cook for a min
Garnish with hara dhaniya and serve hot with pav or bread toasted with ghee

Thecha

Ingredients

8-10 lahsun ki kaliyan
2-3 Hari mirch (kam tikhi)
1/4 tsp oil
Salt to taste

Process

Roast the lahsun and mirchi dry on tawa on low flame or directly on flame with the help of fork.
Crush in a mortar pastel (okhali)
Add oil and salt and crush again
Serve as chutney with various dishes specially bajre ki roti, jowar ki roti, gakar etc.

Upma With A Twist

1/2 cup idli rava (rice rava )
2 Tsp oil
1/2 tsp rai
1/2 tp jeera
Pinch of hing
4-5 kaju broken into pieces
1/2 inch grated adrak
1 onion chopped
4-5 kadhi patta
2 khadi lal  mirch
2 beans chopped
1/2 gajar finely chopped
1 tomato chopped
A fistful of hari matar
2 tsp sambar powder
Salt to taste

 Process

Heat 1 Tsp oil in a kadhi and roast the rava for 2 mins
Remove it in a plate
Heat 1 Tsp oil in the kadahi
Fry kaju and keep aside
Add rai, jeera, hing, khadi lal mirch, kadhi patta and onion
Add beans, gajar, matar, tomato and sambar powder
Pour 2 cups hot  water and allow it to simmer
Add salt and rava
Cover and cook on low flame till the rava is cooked
Add more hot water if required
Serve hot with coconut chutney

Besan ke Laddu

Ingredients

2 cups besan
2.5 cup bura shakkar or 2 cups ground sugar powder
1/2 tsp ilaichi powder
Pinch of jaifal powder
1 cup ghee
8-10 pieces of kaju broken into pieces

Process

Heat ghee in a kadahi
Add besan and stir it continuously on low flame till it becomes golden. Add more ghee if required (the consistency should be like that of bhajiya batter)
Allow it to cool for 2-3 min
Add bura, ilaichi, jaifal and kaju
Mix well
After5-10 min make laddus
A delicious treat for all as dessert on all occasions

Dahi-Bada

Ingredients

For bada

2 cups udad dal
Oil for frying
Salt to taste

For garnishing

Dahi ( very fresh, it should not be sour at all ), Beat it with a beater and add salt and 1/2 tsp ground sugar .
Imli ki mithi chutney
Chat wali hari chutney
Bhuna jeera powder (dry roast jeera for a min. Allow it to cool. Grind it to a fine powder)
Lal mirch powder
Chat masala
Kala namak
Finely chopped hara dhaniya

Process

Bada
Soak udad dal in water for two hours
Remove it in a strainer
Grind it to a very fine paste along with salt ( Test for the paste–put a little paste in a cup of water -it should float on water)
Heat oil in a kadahi
Add 2 tsp of hot oil to the batter and mix well
Apply little water on hand and take a little batter (or on a banana leaf )give it a round shape, make a hole in the centre like doughnut, slowly slid the wada into the oil, after some time gently turn over and fry till it becomes golden on both sides
Fill a big bowl with water and add a little salt
Put all the wadas in the water, turn them over in between, when they are soft keep them in a plate and refrigerate.

Assemble and Serve

In a serving plate take 2-3 wadas, liberally put dahi, imli ki chutney, chat wali hari chutney, lal mirch, kala namak, chat masala, bhuna jeera and hara dhaniya
Serve with variety of chat items like pani puri, dahi fulki, tikiya etc.

 

 

 

 

Achari Paratha

Ingredients

2 cups aata
3 tsp aam ke achar ka oil and masala
1/2 tsp haldi
1/2 tsp lal mirch
Salt to taste

Process

Mix aata, achar oil/ masala. salt, haldi and lal mirch
Knead a medium hard dough for paratha
Divide the dough into 4-6 parts and make balls
Roll on the ball on chakla with belan
Apply oil on it and fold it to make a triangle
Dust with aata and roll it again to make paratha
It should neither be too thick nor too thin
Put it on hot tawa and cook on both sides
Apply oil on both sides and fry paratha to golden colour
Serve hot with dahi, variety of achars, chutneys or ghee

 

 

Kohde ka Raita

Ingredients

250 gm kaddu (pumpkin)
250 gm dahi
1Tsp oil
1/2 tsp rai
1/2 rsp jeera
Pinch of hing
1/2 tsp haldi
1 hari mirch finely chopped
Finely chopped hara dhaniya for garnishing
Salt to taste

Process

Peel and cut the kaddu into medium sized pieces
Boil them in water till they are soft
Drain water and allow the kaddu pieces to cool
In a bowl beat the curd with a beater to make it smooth
Add the kaddu pieces
Add haldi, salt and hari mirch
Heat oil in a tadka pan
Add rai, jeera and hing
Allow it to splutter
Pour it on the raita
Garnish with hara dhania
Seve as a side dish in lunch or dinner
Ps: Add a pinch of sugar as per taste