CHAWLI USAL / BLACK EYED BEANS USAL

CHAWLI USAL / BLACK EYED BEANS USAL

INGREDIENTS

Chawli / black eyed beans (soaked)	1 cup
Scraped coconut	2 – 3 tbsp
Coriander leaves	3 – 4 sprigs
Chilli pdr	½ tsp
Haldi / turmeric pdr	¼ tsp
Rai / mustard seeds	¼ tsp
Jaggery	½ tbsp
Salt	T.T.
Oil	1 tbsp
Goda masala / kala masala (optional)	¼ tsp

METHOD:

1.       Pressure cook the soaked chawli with ½ cup water. Make sure it is soft but it retains its shape.

2.       Heat oil, add in rai and haldi and also the cooked chawli along with the juice.

3.       Add in chilli pdr, goda masala (op), jaggery and salt.

4.       When it starts to boil add in the coconut and chopped coriander leaves.

5.       Serve hot with chapatis / phulkas / roti / boiled rice.

MULYACHI PACHADI / RADISH PACHADI

MULYACHI PACHADI / RADISH PACHADI

INGREDIENTS

Mula / white radish (grated)	1 cup
Soaked chana dal / gram dal	1 cup
Green chillies	2 – 3 nos
Coriander leaves	3 – 4 sprigs
Lime juice	Of 1 lime
Salt	T.T.
Oil	2 tbsp
Heeng / asafoetida	½ tsp
Haldi / turmeric pdr	¼ tsp

METHOD:

1.       Completely drain water from the chana dal.

2.       Coarsely grind soaked chana dal with green chillies.

3.       Mix it with the grated radish.

4.       Add to it chopped coriander leaves and salt. Mix well.

5.       Heat oil, add in the Heeng and haldi and pour over the dal and radish mix.

6.       Now finally add the lime juice and mix.

7.       Chill and serve.

LASUN PATICHI CHUTNEY / LASUN THECHA / GREEN GARLIC CHUTNEY

 

LASUN PATICHI CHUTNEY / LASUN THECHA / GREEN GARLIC CHUTNEY

INGREDIENTS

Lasun paat / green garlic	20 – 25 sprigs / 1 cup
Green chillies	2 – 3 nos
Coriander leaves	8 – 10 sprigs / ½ cup
Salt	T.T.
Sugar	¼ tsp
Lime juice	Of 1 lime

 

METHOD:

1.       Wash the green garlic. Roughly chop it.

2.       In the small mixer jar put all the ingredients except lime juice.

3.       Grind to a rough paste. Add in the lime juice and grind again.

 

BAJRI CHE VADE / PEARL MILLET VADAS

 BAJRI CHE VADE / PEARL MILLET VADAS

INGREDIENTS

Bajri peeth / pearl millet flour	2 cups
Coriander leaves chopped	½ cup
Chilli pdr	½ tsp
Haldi / turmeric pdr	¼ tsp
Garam masala pdr	½ tsp
Jaggery	½ tbsp
salt	T.T.
Oil	For deep frying

 

METHOD:

1.       Mix together all the ingredients.

2.       Make a soft dough using water.

 

3.       Divide into balls which are a little larger than a marble.

4.       Spread a clean plastic sheet on your counter.

5.       Pat each dough ball into a small disc the size of your palm using your finger tips.

 

6.       Apply little oil if the dough sticks to the plastic sheet.

7.       Keep the palm sized discs a little thicker. Do not press the disc too thin or they will tear while picking them up.

8.       Slide each into hot oil and deep fry on both sides till golden brown.

9.       They will puff up like a puri.

 

10.   Serve hot with white butter or curd.

SHEPUCHE MUTKE / DILL DUMPLINGS IN DILL SAUCE

SHEPU CHE MUTKE / DILL DUMPLINGS IN DILL SAUCE

INGREDIENTS

Shepu / dill leaves	1 bunch
Green chillies	4 nos
Garlic cloves	8 – 10 nos.
Bajri flour	½ cup
Salt	T.T.
Oil	1 tbsp
Jeera / cumin seeds	¼ tsp
Haldi / turmeric pdr	¼ tsp
Water	½ cup

 

METHOD:

1.       Finely shred the dill leaves. Coarsely grind the garlic and green chillies.

2.       Divide the shredded dill leaves in two parts.

3.       To one part of the leaves add in half the ground garlic and green chillies, salt and the bajri flour only as much to fit into the moist leaves.

4.       Add little water if required and make a dough of it.

5.       Shape into lemon sized balls and lightly press in your fist so that you will get a shape like an oval with your finger imprints on it.

6.       Heat oil, add in jeera, haldi and the remaining garlic and green chilli paste.

7.       Sauté a little and add in the other half of the dill leaves. Sauté for some time.

8.       Pour in ½ cup water and bring to boil. When it boils put the flame on a simmer and lightly drop in the prepared mutke / dumplings.

9.       Mix them lightly and cover and cook for 7 – 8  min. check in between. Do not over handle or the dumplings will break.

10.   The bajri from the dumplings helps in thickening and the gravy becomes litpita or saucy.

11.   It tastes best when served hot and  immediately with bhakri.

 

CHILLI CHEESE POPS

CHILLI CHEESE POPS

INGREDIENTS

Grated processed cheese	½ cup
Capsicum finely chopped	1 no
Onion  minced	1 no
Green chillies minced	2 nos.
Lime juice	½ no
Chaat masala pdr	½ tsp.
Salt	T.T.
Coriander leaves chopped	4 – 5 sprigs
Bread slices	10 nos.
Corn flour (optional)	1 tbsp.
Oil	For deep frying

 

METHOD:

1.       Pass bread slices through a blender and make crumbs of it.

2.       To these crumbs add all the remaining ingredients except corn flour.

3.       Mix and mash well.

4.       Add the corn flour if the mix is too moist. Use your discretion but it should be able to form balls.

5.       Shape into small lemon sized balls and deep fry till golden brown.

6.       Serve hot with tomato ketchup.