BHAJANI CHE VADE

BHAJANI CHE VADE

INGREDIENTS

Bhajani che peeth / bhajani flour http://paripoornapaksiddhi.blogspot.in/2012/07/thalipithachi-bhajani-mixed-cereal.html	1 cup
Rice flour	¼ cup
Onion (finely chopped)	1 no large
Chilli pdr	¼ tsp
Goda / kala masala	½ tsp
Haldi / turmeric pdr	¼ tsp
Salt	T.T.
Sugar	¼ tsp
Coriander leaves (finely chopped)	3 – 4 sprigs
oil	For frying

METHOD:

1.       Mix all the ingredients together with 1 tbsp oil. Rub the oil into the flour.

2.       Add in water little at a time to form smooth and soft dough.

3.       Apply little oil on your hands and knead in so that the dough does not stick to your hands.

4.       On a flat surface place a sheet of plastic. Apply little water on the sheet.

5.       Take a lemon sized ball of the dough and flatten it with your fingers on the plastic sheet. It should not be very thick neither should it be very thin.

6.        Make sure the dough does not stick to the sheet. In case it does then use damp hands. Flatten it to the size of a puri. Make a hole in the centre with your finger.

7.       Deep fry in hot oil till golden brown pressing down a little when you fry so that if puffs up. They are served with home churned white butter / loni.

TAVA PULAV

 

 

TAVA PULAV

INGREDIENTS

Rice	1 cup
Onion (sliced)	1 no
Carrot (cut in strips)	1 no
Capsicum (sliced)	1 no
Tomato (sliced)	1 no
Chilli pdr	½ tsp
Pav bhaji masala	1 – 2 tsp
Salt	T.T.
Oil	1 tbsp
haldi	¼ tsp

 

METHOD:

1.       Cook rice with a little oil till it is ¾ done. Remove it onto a plate and allow it to cool so that the grains do not stick to each other. You can use basmati or any other long grained rice if you like.

2.       Heat oil, add in the onions, carrots, capsicum and tomato and cook on a high flame till they start to caramelize at the sides but still remain crunchy.

3.       Add to it the cooled rice along with the haldi, chilli pdr, pav bhaji masala and salt.

4.       Mix well and cook on a high flame till the rice is done. Serve hot.

DALIA KHICHADI / LAPSI KHICHADI / CRACKED WHEAT KHICHADI

 DALIA KHICHADI / LAPSI KHICHADI / CRACKED WHEAT KHICHADI

 INGREDIENTS

Dalia / lapsi / broken wheat / cracked wheat	1 cup
Moong dal	½ cup
Shredded cabbage	1 cup
Julienned carrots	¼ cup
Sliced onions	¼ cup
Sliced capsicum	¼ cup
Sliced baby corn or corn kernels	¼ cup
Sliced tomatoes	¼ cup
Kala masala / goda masala	1 tsp
Jeera pdr / cumin pdr	¼ tsp
Chilli pdr	1 tsp
Dhania pdr / coriander pdr	¼ tsp
Grated dry coconut (lightly roasted)	1 tbsp
Salt	T.T.
Haldi / turmeric pdr	¼ tsp
Oil	2 - 3 tbsp
Heeng / asafoetida	¼ tsp
Rai / mustard seeds	¼ tsp
Jeera / cumin seeds	¼ tsp
Coriander leaves	3 – 4 sprigs
Scraped fresh coconut	2 tbsp

METHOD:

1.       Wash together the dalia and moong dal, drain and keep.

2.       Heat oil, add in the rai, jeera, Heeng and haldi.

3.       Gradually add in the onions, carrots, baby corn, capsicum, tomatoes and cabbage. Sauté till the veggies become a little soft.

4.       Now add in the washed dalia and mix it well into the veggies.

5.       Add around 3 ½ cups of water and all the remaining spices and masalas along with the dry coconut and salt.

6.       Cover and cook. Garnish with chopped coriander leaves and scraped coconut. serve with pickle and curd.

7.       Usually I prefer making khichadi in a pressure cooker as it saves time. Try it out, the outcome is equally delicious and its also a one pot meal.

PATVADI CHI AMTI

PATVADI CHI AMTI

INGREDIENTS

AMTI
Copra / Dry coconut grated	1 cup
Onions roughly chopped	4 – 5 nos.
garlic	8 – 10 cloves
Coriander leaves	¾ cup
Oil	2 tbsp
Chilli pdr	1 tbsp
Haldi	1 tsp
Garam masala	1 tsp
Salt	T.T.
PATVADI
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp
Besan / chickpea flour	As required
Buttermilk  + water	1 cup
Chilli pdr	¼ tsp
Salt	T.T.

 

METHOD:

AMTI  

1.       Dry roast the copra till light brown in colour. Keep separately.

2.        Heat 1 tbsp oil and add the chopped onions and garlic. Sauté till well browned but not burnt and soft. To it add the chilli pdr, garam masala pdr, salt, haldi and the coriander leaves.

3.        Grind the dry coconut well. Remove.

4.        Now grind the onions to a smooth paste. To it add the ground dry coconut and grind it together.

5.        Heat little oil, add the prepared paste. Sauté well in oil.

6.       Add water to form a gravy consistency. You can increase or decrease the amount of water depending on how thin or thick gravy you prefer. Bring to boil.

7.       Drop in the prepared patvadi into the gravy just before serving and serve hot.

 

PATVADI

8.       Heat oil, add in the rai, jeera, heeng and haldi. Pour in the buttermilk and bring to boil. simmer

9.       Add chilli pdr and salt. Sprinkle in the besan little at a time and mix well into the boiling buttermilk.

10.   Add only so much that will fit into the moisture and create a ball like consistency.

11.   Remove the ball onto a greased plate and flatten it out by pressing it onto a plate. when it cools a little, cut into diamonds. Cool and remove.