ZATPAT KARVANDA KAIRI LONCHE

ZATPAT KARVANDA KAIRI LONCHE

INGREDIENTS

Kacchi Karvanda / raw natalplum + raw mango	125 gms + 125 gms
Chilli pdr	2 – 3 tbsp
Oil	4 tbsp
Methi seeds / fenugreek seeds	½ tsp
Heeng / asafetida	1 tsp
Rai chi dal / broken mustard seeds	3 tbsp
salt	T.T.
Jaggery	2 tbsp

METHOD:

1.       Wash the karvanda and kairi well. Remove all the piths from karvanda and chop up the raw mango and pressure cook them with very little water. Just enough to moisten them.

2.       Heat oil and when it reaches smoking point switch off the flame. Now add to the oil, the methi seeds, rai chi dal, heeng and chilli pdr. Sauté well and add the jaggery. When it starts to melt add the cooked karvanda kairi and salt.

3.       At this point if you feel the need of heat to melt the jaggery switch on the flame again or the jaggery will melt on its own in the heat and moisture.

4.       Keep it refrigerated when not in use and consume immediately as it will not last for long.  

BHAKRI CHURMA / FODNI CHI BHAKRI

BHAKRI CHURMA / FODNI CHI BHAKRI

INGREDIENTS

One day stale Bhakri (can be any of jawar or bajra)	4 no.
Onions (chopped)	2 no.
Chana dal / Split bengal gram (soaked)	3 tbsp
Chilli pdr     OR   Green chillies	1 tsp   OR    2 no.
Salt	T.T.
Haldi / turmeric pdr	½ tsp
Oil	2 tbsp
Rai / Mustard seeds	¼ tsp
Jeera / cumin seeds	¼ tsp
Heeng / Asafoetida	A pinch
Coriander leaves (for garnish)	3 – 4 sprigs
Scraped fresh coconut (for garnish)	2 tbsp

METHOD:

1.       Coarsely grind the left over bhakri’s in a blender.

2.       Heat oil; add the rai, jeera, heeng and haldi. 

3. Add the chana dal and sauté for a minute. You may need a little extra oil as the bhakri may tend to absorb it.

3.       Now add the onions and sauté them till translucent and the raw taste has gone off.

4.       Now add the coarsely ground bhakri along with the chilli pdr and salt.

5.       Be careful while adding the quantity of salt in case you have added some of it in the bhakri.

6.       You can also use green chillies instead of chilli pdr.

7.       Sauté well. Sprinkle some water in the pan as the left over bhakris may tend to be a little dry.

8.       Cover and cook on a low flame. Give it 2 steams sprinkling water in between if required.

9.       Garnish with coconut and chopped coriander leaves.

10.   Serve with curd.

SURAN SABUDANA VADA / YAM AND SAGO VADA

SURAN SABUDANA VADA

INGREDIENTS

Suran / yam (boiled and grated)	1 cup
Sabudana / sago (soaked)	1 cup
Potato (boiled and mashed)	1 no. small
Roasted peanut pdr (coarse)	2 – 3 tbsp
Jeera / cumin seeds	1 tsp
salt	T.T.
Sugar	½ tsp
Lime juice crushed with green chillies	2 tsp + 2 nos
Coriander leaves (chopped)	3 – 4 sprigs
Oil	To deep fry

 

METHOD:

1.       Wash sago in water and soak for 3 – 4 hours. The water level for soaking should be same as the level of sago in the container.  

2.       Peel the yam. Remove the entire discoloured  outer portion from it.  Grate the yam and pressure cook till soft. You can add a marble sized ball of imli / tamarind while pressure cooking.  When cooked drain out the water and remove the imli.

3.       Mix together all the ingredients and knead. The consistency should be like dough.

4.       In case it is crumbly and falls apart use a little moisture or knead with wet hands.

5.       Divide into lemon sized portions. Roll into balls and flatten a little on your palm.

 

 

6.       Deep fry in hot oil till golden brown. Serve along with green chutney or curd.

7.       These vadas can be eaten during a fast.

VAALACHE BIRDE / VAAL USAL/ DALIMBYANCHI USAL

VAALACHE BIRDE / VAAL USAL/ DALIMBYANCHI USAL

INGREDIENTS

Vaal / safed pavte / field beans / broad beans / fava beans	1 small cup (100 gms)
Scraped fresh coconut	¼ small cup
Garlic                 OR Ginger grated (both optional)	2-3 flakes          OR ¼ tsp
Salt	T.T
Jaggery	1 tbsp
Chilli Powder	½ tsp
Dhania jeera powder	½ tsp
Coriander leaves chopped	3-4 sprigs
FOR TADKA
Oil	2 tbsp
Haldi / turmeric	¼ tsp
Heeng / asafetida	¼ tsp
Rai / mustard seeds	¼ tsp
Jeera / cumin seeds	¼ tsp

METHOD:

1.       Soak the dry whole beans for 8 – 10 hours and let them sprout.

2.       Soak the sprouted vaal in warm water. Take little at a time in a plate and remove the skin of the sprouts. Soaking it in warm water eases the removal of the skin.

3.       Dissolve jaggery in a little warm water.

4.        Heat oil add rai,  jeera , heeng and haldi. Add the ginger or garlic and then the dal in it and sauté for some time.

5.       Now add water and simmer. Cover and cook till the dal is soft but it does not break or dissolve. You can also pressure cook the dalimbya till half cooked.

6.       Add the chilli pdr, dhania jeera pdr, salt and the scraped coconut leaving out 1 tbsp for garnish.

7.       Cover and simmer again for 2 min. Finally pour in the dissolved jaggery water.

8.       Garnish with the remaining coconut and chopped coriander leaves. Serve with chapatti, puri or bhakri.

Dhania jeera powder - http://paripoornapaksiddhi.blogspot.in/search/label/Masalas%20and%20Flour

AMBA DAL / KAIRI CHI DAL / AMBYA CHI DALICHI PACHADI

AMBA DAL / KAIRI CHI DAL / AMBYA CHI  DALICHI PACHADI

INGREDIENTS

Soaked chana dal / bengal gram dal or moong dal / geen gram dal	1 small cup
Peeled and grated raw mango	⅓ small cup
Scraped fresh coconut	3 – 4 tsp
Coriander leaves	4 – 5 sprigs
Green chilli	1 – 2  no
Salt	T.T.
Sugar	½ tsp
FOR TADKA
Oil	¼ small cup
Heeng / asafetida	1 tsp

METHOD:

1.       Soak the dal for 3 hours. Drain it completely and coarse grind it with green chillies.

2.       Mix together the dal, grated raw mango, salt and sugar along with the scraped coconut and chopped coriander leaves. Leave out some coconut and coriander leaves for garnishing. You can reduce or increase the quantity of raw mango depending on how sour it is.

3.       Heat oil, add heeng and give tadka to this mixture on top.

4.       Mix well and garnish with scraped coconut and coriander leaves.     

5.       Add little extra oil to the tadka to cut down on the sharpness of the chana dal.

6.       You can also make this dal by using sprouted chana or moong but with the skin removed.