Chivda

Ingredients

4 cups poha/parched rice (paper thin quality)
1 cup murmura/puffed rice (optional)
1/4 cup pea nuts (mungfali)
8-10 gari flakes
1.5 table spoon oil
1 tea spoon rai
Pinch of hing
1 table spoon khuskhus
1 table spoon til
1 tea spoon dhania seeds
10-15 curry patta
1 tea spoon lal mirch
1 tea spoon haldi
1 tea spoon dhania powder
1 table spoon ground sugar
Pinch of citric acid powder
Salt to taste

Procedure

Spread the poha in bright sunlight till it becomes crispy
Deep fry the mungfali and keep aside
Heat the oil and add rai, hing
Add khuskhus, dhania, curry patta, gari flakes and fry till the leaves become crispy
Add haldi, lal mirch, dhania powder and citric acid
Add poha and murmura
Add salt, sugar and fried mungfali and mix well
Keep mixing on low flame for 2-3 minutes
Allow it to cool
Fill it in a container with tight lid
Serve with tea and enjoy!

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Aloo Bhajiya

Ingredients

1 Cup besan (bengal gram flour)
1/2 Tea spoon lal mirch
1/2 Tea spoon haldi
2 Table spoon finely chopped hara dhania (coriander leaves)
1 hari mirch finely chopped
Salt to taste
Pinch of hing
Oil for frying

Process

Wash and peel the potatoes.
Cut thin chips and marinate them in a mixture of salt and lal mirch powder. (optional)
In a bowl mix besan, lal mirch powder, haldi, hara dhania, hari mirch salt and hing.
Pour water slowly and make batter to required consistency.
Heat oil in pan.
Add 1 table spoon hot oil in the batter and mix well.
Dip aloo pieces in the batter and deep fry the bhajiyas.
Serve hot with ketchup and chutney.

Nimki

Ingredients

3 Cups of maida
2 Tea spoons of mangrel
Oil for frying
1/2 tea spoon salt

Process

In a bowl mix maida, salt, mangrel and two table spoons of oil.
Knead a hard  dough using water.
Heat oil for frying.
Divide the dough into 5 parts and make balls.
Roll the ball into a big roti and cut longitudinally at 1cm distance and vertically at 1.5 inches to make the nimki.
Deep fry till light golden in colour.
Serve it with tea as evening snack.

Thatte Idli

Thatte means plate in South India. This idli is made in a thatte idli stand. It is comparitively bigger and softer than normal idlis.

Ingredients

2 cups idli rice / boiled rice
1 cup urad dal
3/4 cup poha
Salt to taste
2 pinches of Eno / Fruit Salt / Soda
Oil

Process

Soak rice and dal separately for 6-7 hours.
Wask poha and keep aside for 5mins till it is little soft.
Grind urad dal to a fine consistency.
Then grind rice and poha together finely.
Add salt and mix well.
Add little water if required to get idli batter consistency.
Allow it to ferment overnight or 7-8 hours.
Smear oil liberally on the plates of the thatte idli stand.
Mix Eno / Fruit Salt in the batter and mix gently.
Pour batter in each plate till it is half full.
Steam it for 12-15 mins.
Remove from steamer, separate the plates and let it cool.
Remove the idlis using a knife.
Serve hot topped with desi ghee, sambar and coconut chutney / gun powder.

 

Bajri ke Vade

Ingredients

3 Cups bajri ka aata
1 inch piece of adrak
1 hari mirch
3 cloves of lahsun
2 tea spoons of til
2 tea spoons of ajwain
1/2 tea spoon haldi
1 tea spoon lal mirch
1/2 cup dahi
2 table spoons of oil
salt to taste
Oil for frying

Process

Make paste of adrak, hari mirch and lahsun.
Take bajri ka aata in a bowl
Add salt, haldi, mirch, til, ajwain, paste of adrak mirch lahsun and 2 tablespoon oil.
Mix thoroughly.
Make a dough adding dahi and water if required.
Divide the dough into small grape sized balls .
Make small puri on a thick plastic sheet by gently patting the atta ballwith fingers.
Deep fry in hot oil till golden in colour.
This is a tasty snack served with tea.
Has a shelf life of 4-5 days.

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.