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.

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Aam ka Sukha Achar

Ingredients

5 kg kachcha aam
50 gm saunf
50gm methi
50 gm rai
50 gm jeera
50 gm mangrel/kalaunji
10 gm hing
3/4 cup sarson ka oil
1.5 or 2 cup lal mirch powder
4 cup salt
1/2 cup haldi

Process

Cut the mangoes and mix 1 cup salt and 1/2 cup haldi. Keep aside for 2-3 hours.
Drain the juice and spread the mango pieces on a clean cloth. Keep it in bright sun-light till the colour of the mango skin changes to dark green.
Mix 1/2 tea spoon each of rai, methi, saunf, jeera and mangrel to make panch foran.
Lightly roast the remaining saunf, jeera, rai, methi and mangrel separately for 1 min each.
Coarsely grind the roasted and cooled saunf, jeera, rai and methi all together to make masala.
In a bowl spread 3 cups of salt, the ground masala, mangrel, hing and lal mirch.
Heat oil in a pan and add panch-foran, allow it to crackle.
Pour it on the masala and mix it well. Allow it to cool.
Mix the mango pieces and masala nicely.
Cover the pickle with a muslin cloth and keep in sun for 3-4 days.
Mix the pickle thoroughly by shaking it daily.
Fill the pickle in glass bottle.
Enjoy this delicious pickle as an accompaniment with a number of dishes.

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 hardĀ  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.

 

Khopra-Garlic Dry Chutney

Ingredients

Half dry coconut
3-4 cloves of garlic
2 table spoons of red chilli powder
1/2 tea spoon of jeera
Salt to taste

Process

Grate the coconut
Add all the ingredients in a mixer jar
Grind to make a coarse powder
Chutney is ready to be served

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.