Dahi Pohe

Ingredients

2 cups poha (parched rice)
2 cups fresh curd
2 tablespoon oil
1/2 teaspoon rai
1/2 teaspoon jeera
Pinch of hing
1 finely chopped green chilli
5-6 curry leaves
1/2 tablespoon finely chopped coriander leaves
Salt to taste

Process

Wash poha and drain the water instantly an keep aside for 10 mins.
Add curd and salt in poha and mix.
Heat oil in a small kadahi.
Add rai, jeera, hing and curry leaves.
Pour it on dahi pohe.
Sprinkle coriander leaves and green chillies.
Mix well.
Enjoy as a quick and cool snack.
Great way to beat the heat in summer!

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Bhuttya cha Kees

Ingredients

5 Medium sized desiĀ  bhutte(corn)
2 Hari mirch
1/2Tea spoon hing
1/2 Tea spoon rai
1/2 Tea spoon haldi
1 Tea spoon lemon juice
4 Table spoon oil
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste

Process

Grate the bhutta .
Grind this batter in a mixer pot along with hari mirch.
Heat oil in a pan and add rai and hing.
Add the batter,haldi and salt.
Mix well, cover and allow it to cook on low flame.
Add lemon juice and garnish with hara dhania.
Serve hot.

Pattice

Ingredients

4-5 Boiled and mashed potatoes
2 Table spoons finely chopped onion
1 Table spoon finely chopped cauliflower
1 Table spoon finely chopped carrot
1 Table spoon finely chopped beet root
1 Table spoon finely chopped capsicum
1 Table spoon blanched peas
1 Hari mirch finely chopped
2 Cloves of lahsun (garlic) grated
1/2 Inch piece of adrak (ginger) grated)
2 Tea spoon oil
1 Tea spoon panchforan (equal quantity of saunf, jeera, rai, methi and kalaunji)
1/2 Tea spoon garam masala
Pinch of haldi
Pinch of lal mirch (as per taste)
Salt to taste
Oil for frying

Process

Heat oil in a flat pan.
Add panchforan, onion, lahsun and adrak, fry and then add cauliflower, carrot, hari mirch, peas, capsicum and beet root .
Cover and cook for 2 mins.
Add lal mirch, haldi, garam masala and salt.
Mix well and allow it to cool.
Mix mashed aloo and the above veggies and make pattice.
Roll them in bread crumbs or corn flour.
In a shallow frying or tawa sprinkle oil and fry the pattice till crisp on both sides .
Serve with tomato sauce and green chutney.

Bread Rolls

Ingredients

10-12 slices of bread
8-10 boiled potatoes and mashed
2 Onions finely chopped
2 hari mirch
1/2 inch piece of adrak (ginger)
2 cloves of lahsun (garlic)
Amchur powder (as per taste)
1/2 Tea spoon lal mirch
2 table spoons of finely chopped hara dhania (coriander leaves)
1/2 cup milk
Salt to taste
Oil

Process

Coarsely grind hari mirch, adrak and lahsun in a mixer jar.
Add the ground masala, onions, amchur powder, lal mirch and hara dhania to the boiled and mashed potatoes.
Mix well and divide it into 10-12 balls.
Mix milk, 1/2 cup water and pinch of salt in a flat bowl.
Dip and immediately remove the bread slice from this milky water and press it between the palms to remove extra water.
Place a ball of filling in the centre and properly seal it to make an oval shaped roll.
Make ready all the rolls.
Deep fry golden crisp bread rolls.
Serve hot with tomato ketchup and green chutney.

Mangode

Ingredients

1 cup chilke wali moong ki dal (green gram dal)
2 teaspoons saunf (fennel seeds)
2 teaspoons khada dhani (coriander seeds)
1/2 inch adrak (ginger)
2 green chillies
1 tablespoon finely chopped coriander
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Pinch of hing
Salt to taste
Oil for frying

Process

Soak moong dal for atleast 4 hours in water.
Rub the dal by hands to separate the peels/chilke from dal.
Pour water repeatedly, and remove the floating chilke as much as possible.
Grind dal coarsely along with adrak and green chilli without water.
Add saunf and dhania and just churn for a second so that it remains coarse.
Remove this batter in a bowl.
Add haldi, lal mirch and hing and pour 1 tablespoon hot oil on it.
Add coriander and mix well.
Deep fry mangodes till it is golden and crisp.
Serve hot with green chutney and imli ki chutney.

P.S. – Moon dal without chilka/peels can also be used however this tastes better.

Moong ke Chile

Ingredients

2+3/4 cup khada / sabud moong
1/4 cup rice
1/4 cup urad dal
2 green chilli
1/2 inch piece of adrak
2 cloves lahsun
2 tablespoons finely chopped hara dhania
1 cup curd
Salt to taste
Oil

Process

Soak moong, rice and urad dal together for 4-5 hours.
Grind it with adrak, mirch, lahsun in a mixer jar.
Add salt, dahi and hara dhania.
Keep aside for 4-5 hours.
Now make pancakes / chila on tawa.
Smear oil and then filp it to allow it to cook on other side.
Serve with green chutney or ketchup.

Misal

Ingredients

For usal:

1 Cup Moth beans (matki)
1 Table spoon oil
1 Tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1 Tea spoon haldi
1 Tea spoon lal mirch
1 Tea spoon dhania powder
1 Onion (finely chopped)
Salt to taste

For garnishing:

1 Onion (finely chopped)
1 Tomato (finely chopped)
1/2 Cup dahi (curd)
1/2 Cup imli ki meethi chutney
1/2 Cup bareek sev
1 Boiled aloo (potato)
2 Table spoons of finely chopped hara dhania (coriander)

Process

Soak moth for 5-6 hours in water.
Stain and tie them in a muslin cloth and allow it to sprout (it takes about 8-9 hours)
Heat oil in a pan and add rai and hing.
Add onion and fry till it is soft.
Add haldi, mirch, dhania powder and moth .
Add salt and pour hot water to right consistency.
Cover and keep on low flame till the moth is nicely cooked.

Assemble:

Serve usal in a plate.
Garnish with dahi, imli ki chutney, onion, tomato, sev, hara dhania and potato.