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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Lassi

Ingredients

200gms cold curd
5-6 teaspoons sugar
1/2 glass chilled water
1/2 teaspoon gulab jal

Process

Add sugar in a liquid mixer jar and grind it.
Add sugar and water and churn well.
Taste it and add more sugar or water as per taste.
Gulab jal can also be added for flavour.

Serve in a tall glass or a kulhad and top it with malai!
Enjoy the cool and refreshing drink…

Tips :
It can also be garnished with finely chopped dry fruits.To make it even more cooler add ice instead of water.

Danya chi Kadhi

Ingredients

1/2 Cup mungfali powder (groundnuts dry roasted, peeled and coarsely ground)
1 Cup dahi (curd)
1 Hari mirch (green chilli chopped)
1 Table spoon finely chopped hara dhania (coriander leaves)
1 Tea spoon ghee
1 Tea spoon jeera (cumin seeds)
1 Laung (cloves)
5 Kali mirch (pepper)
1/2 Tea spoon lal mirch
Pinch of sugar (optional)
Salt to taste

Process

In a mixer jar make fine paste of groundnut powder adding little water.
Add this paste to dahi and mix well.
Heat ghee in a pan and add jeera, kali mirch and laung.
Pour dahi-groundnut mixture stirring continuously .
Add hot water to get the required consistency.
Add salt, sugar and lal mirch.
Boil for 2 mins.
Garnish with hara dhania and serve with Bhagar (sama chaval,mordhan,samo), Saboodana usal, Ratala kees or Saboodana vada.

White Upma

Ingredients

1 cup suji (semolina)
2 tablespoon oil
1/2 teaspoon rai (mustard seeds)
1/2 teaspoon jeera (cumin seeds)
Pinch of hing
1 teaspoon urad dal
1 teaspoon chana dal
1 tablespoon groundnuts
4-5 cashews cut into halves
1 dry red chilli
8-10 curry leaves
1 onion chopped length-wise
1 floret cauliflower chopped
1/4 cup peas
1 inch carrot chopped
3-4 french beans chopped
1/2 cup curd
Salt to taste

Process

Roast suji with 1 tablespoon oil till it’s light and the colour should be white (Do not over-roast) and keep it aside.
Heat 1 tablespoon oil and add rai, jeera and hing.
Add curry leaves, red chilli, urad dal, chana dal, groundnuts, cashews.
Add onions and fry till it’s soft.
Add cauliflower, french beans, carrot, peas.
Pour 2 cups of hot water and add salt.
Add curd and bring it to a boil.
Gradually add roasted suji. Keep stirring continuously to avoid lumps.
Cover and keep on low flame till its cooked.
Serve hot with masale wale nimbu ka achar.

Paneer Paratha

Ingredients

For Cover:
2 cups aata
Pinch of salt
2 teaspoon oil

For Filling:2 cups scrambled paneer (cottage cheese)
2 tablespoons of finely chopped hara dhania (coriander)
1 green chilli finely chopped
1/2 inch adrak (ginger) grated finely
1/2 teaspoon amchur powder (dry mango powder)
Salt to taste

Process

Mix aata, salt and oil throughly.
Slowly add water and knead the dough (should be little soft)
Give it rest for 10 minutes.
Divide it into six equal balls.
Divide the stuffing also into six equal parts.
Give bowl shape to dough balls.
Grease it with oil from inside and fill the stuffing.
Make balls of it and seal properly.
Dust it with aata so that it does not stick to rolling board and pin.
Lightly press it with hands on rolling board to spread the filling equally.
Lightly roll parathas, which are slightly thick.
Put the paratha on tava and let it cook from both sides.
Apply oil and press gently to get a crisp golden brown cover.
Serve with green chutney, ketchup, curd and raita.

Boondi ka Raita

Ingredients

2 cups of fresh curd
1/2 cup boondi
Chaat masala as per taste
Pinch of lal mirch
1/2 teaspoon roasted jeera powder
1 teaspoon hara dhania finely chopped
Pinch of sugar
Salt to taste

Process

Soak boondi in some water.
Beat the curd.
Add chaat masala, lal mirch powder, jeera powder, sugar and salt.
Mix well.
Add boondi.
Garnish with hara dhania.
Goes well with a lot of dishes like parathas, pulao etc.

Kadhi Pakodi

Ingredients

For Kadhi
2 cups curd
2 tablespoon besan (chana dal flour)
1 inch adrak (ginger) pounded
1 green chilli chopped
10-15 curry leaves
1 tablespoon desi-ghee
1 teaspoon jeera (cumin seeds)
1/4 teaspoon hing (asafoetida)
1 table spoon hara dhania (coriander) finely chopped
Salt to taste

For pakodi
1 cup besan
Pinch of hing
Salt to taste
Oil to fry

Process

For kadhi
Beat curd and besan.
Add water till required consistency of kadhi.
Add ginger, chilli and curry leaves.
Bring it to boil till besan is cooked.
Add salt.

For tempering
Heat ghee.
Add jeera and hing.
Pour it on kadhi.
Add hara dhania.

For pakodi
Add all ingredients in a bowl.
Add water and make batter.
Pour teaspoons of hot oil and mix.
Fry pakodies and directly put it in kadhi.

Kadhi Pakodi is ready!
Enjoy it with rice.