Amla ka Achar

Ingredients

5 amla (goose berry)
2 Table spoon rai ki dal
1table spoon haldi
1/2 Table spoon lal mirch
1/2 Tea spoon methi seeds
1Tea spoon hing
4 Table spoon oil
Salt to taste

Process

Boil amla till it is soft
Deseed and open up the amla flakes
In 1/2 tea spoon oil fry the methi seeds and grind it to powder
In a bowl spread salt, rai ki dal, lal mirch, haldi, methi powder and hing
Heat oil and pour it on the masala
Mix well and allow it to cool
Mix the amla pieces and masala nicely
Store this pickle in a tight lid bottle
The shelf life of this pickle is 5-8 days
To increase the shelf life it can be stored in refrigerater
Serve it with paratha or puri

 

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Ponk Vada

Ingredients

1 cup ponk (hurda in marathi, green jowar)
1/2 cup chana dal
2 tablespoon besan
1 onion
2 tablespoon curd
1 chilli
2 cloves garlic
Salt to taste
Pinch of haldi
Oil for frying

Process

Soak chana dal for 2 hours.
Remove excess water and coarsely grind along with chilli and garlic.
Keep it aside for 8 hours to ferment.
In this mixture, add besan, ponk, salt, haldi, finely chopped onion and two tablespoons of hot oil.
Mix it well and make small vadas.
First put a small sample vada in oil and if it disintegrates, add more besan.
Deep fry on medium flame till it is golden brown.
Enjoy it will green chutney and ketchup.

Thekua

Ingredients

3 cups aata
1 cup dry fruit powder (Badam, kaju, pista)
1 cup grated dry coconut
Powder of 5 elaichi
1.5 cup grated jaggery
1 cup water
4 tablespoon ghee
Oil for frying

Process

Add a cup of water in a bowl and melt jaggery in it on low flame.
In a bowl, take aata, dry fruit powder and add ghee. Mix well to get ‘mutthi band’ (fist closed) mixture.
Add coconut and elaichi powder and mix well.
Add jaggery water slowly and make a medium hard dough.
Make small balls and shape it in the form of cutlets.
Heat oil and fry it to a nice golden colour on medium flame.

It has a shelf life of 7-10 days. It makes a nice evening snack with tea/coffee.

Hari Mirch ka Achar

Ingredients

1/4 kg hari mirch
1/4 cup sarson
1 tea spoon methi
2 tea spoon hing
3 tea spoon haldi
1/2 cup lemon juice
1 cup oil (groundnut oil)

Process

Coarsely grind sarson and remove the black cover by blowing to get yellow dal.
In a tea spoon oil fry methi till golden in colour. Remove it and fry hing in the same oil.
Pound the methi and hing together to make powder.
In a plate spread salt and then sarson ki dal, haldi, and methi -hing powder.
Heat 4 table spoon of oil and pour it on the masala.
Mix well and allow it to cool.
Wash, dry and wipe the chillies dry.
Chop them into small pieces.
Add the chilli pieces, mix well and fill it in a clean-dry jar .
Pour the lemon juice.
Heat oil and allow it to cool, pour it in the jar the next day .
The oil must be 1/2 cm above the level of pickle.

mirchi collage

 

Patra

Ingredients

8-10 medium sized arvi ke patte
2 cups besan
1 Tea spoon haldi
1 Teaspoon lal mirch
1 Tea spoon garam masala (maharashtrian type) optional
1 Tea spoon dhania powder
2-3 Table spoons of imli pulp
2 Table spoons of gud
Pinch of hing
Salt to taste
Oil for frying

patra_collage.jpg

Process

Remove the thick veins of the leaves
Wash and wipe them dry
In a bowl take the besan and add haldi, lal mirch, dhania powder, garam masala, imli pulp, gud. hing and salt.
Add water and mix well to make a thick paste
Place one leaf on a plate, the opposite side(ventral) facing up
Spread the besan paste on the leaf coating a layer
Place another leaf on it, the pointed side opposite to the previous one
Spread a layer of besan paste on this
Similarly put four to five leaves
Now fold on both ends, and start rolling it, apply the paste on every fold.
Similarly make one more role of the other five leaves
Steam these rolls for 30 minutes in a steamer
Allow it to cool
Cut them into pieces and deep fry till golden brown
Serve them as snacks with tea

Muli ka Chonka

Ingredients

3 MuliĀ  with fresh leaves
1 Table spoon oil
2 Khadi lal mirch
2 Cloves of lahsun
Salt to taste

Process

Wash and chop the muli
Remove the thick veins of the leaves,wash and chop them
Heat oil and add lal mirch and lahsun
Add the chopped muli and leaves and mix well
Add salt,cover with lid and cook on low flame till the muli is soft
Serve with hot phulka
Tomato can also be added along with muli

 

Aloo Tamatar Sabji

Ingredients

4 potatoes boiled and mashed
2 tomatoes chopped
2 table spoons finely chopped hara dhania
1 table spoon oil
1 tea spoon rai
Pinch of hing
1/2 tea spoon haldi
1/2 tea spoon lal mirch
Salt to taste

Process

Heat oil in a pan
Add rai and hing till it spluttters
Add tomatoes,haldi,lal mirch and salt
Cook till tomatoes are soft
Add potatoes and mix well
Add some hot water to get the required consistency
Garnish with hara dhania and serve with hot phulka,paratha or puri.