BHAJJI CHI AMTI / VILLAGE STYLE PAKODAS IN SPICY MASALA / भजीची आमटी

BHAJJI CHI AMTI / VILLAGE STYLE PAKODAS IN SPICY MASALA / भजीची आमटी 

INGREDIENTS :

AMTI

 

Garlic cloves	5 - 6 nos
Ginger	1 inch piece
Onion roughly chopped	1 no
Dry coconut / Khopra grated OR dessicated coconut OR fresh coconut	¼ cup
Tomato sliced	1 no
Coriander leaves	1 – 2 sprigs
Jeera / cumin seeds	1 tsp
Heeng / asafoetida	1/8 tsp
Curry leaves	1 sprig
Oil	2 - 3 tbsp
Dhania pdr / coriander pdr	1 tsp
Red chilli pdr	1/2 tsp
Malwani masala pdr	1 tsp
Garam masala pdr	1/2 tsp

BHAJJI

Chana dal	1 cup
Ginger	1 inch
Garlic cloves	5 - 6 nos
Green chillies	3 - 4 nos
Jeera / cumin seeds	1/2 tsp
Salt	T. T.
Coriander leaves	1 - 2 sprig

METHOD : 

1. Heat oil, add in the ginger, garlic and onions. 

2. Saute all well till the onions start browning.

3. Once the onions have browned well put them on the side of the pan and add the coconut in the centre.

4. Roast the coconut till it also starts browning and gives off a nice aroma. 

5. At this point add the tomato, mix all together the onion, tomato and coconut and allow the tomato to cook and soften.

6. Once it is cooked well, allow to cool and put it in a mixer jar. 

7. Add in the coriander leaves and grind all together into a smooth paste. Add little water if required while grinding. 

8. Now in a pan again heat 1 tbsp oil. Add in the jeera, heeng and curry leaves.

9. Pour in the ground masala. Saute the masala well till the excess moisture evaporates, the masala is fried well and it starts giving out oil again.

10. Add in coriander pdr, chilli pdr, salt, malwani masala pdr and garam masala pdr. 

11. Fry the masalas well.

12. Pour in 1 - 1 1/2 cup hot water and bring it to a boil.

13. Adjust consistency and the masalas as per your taste and preference. 

BHAJJI

14. Soak the chana dal in water for 1 hour.

15. Drain completly and add it to the mixer jar. Along with it add the ginger, garlic, green chillies and grind it all to a coarse but thick paste.

16. Now add in the jeera, salt and chopped coriander leaves and just pulse blend once till mixed. 

17. Remove it out into a bowl. 

18. Heat oil for deep frying and put spoonfuls of the ground paste. 

19. Deep fry till they turn a nice golden brown. Remove on to absorbant kitchen paper towel.

20. Just before serving drop the bhajjis in the boiling amti and serve immediately along with bhakri or steamed rice.

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PEA & CASHEW PULAV

PEA AND CASHEW PULAV

INGREDIENTS

Onion sliced	1 no
Basmati rice	1 ½ cup
Green peas	1 cup
Whole cashewnuts	10 – 12 nos
Green chillies slit	2 nos
Salt	T.T.
Coriander leaves	1 sprig
Oil	1 tbsp

 

METHOD:

1. Heat oil, add in whole garam masala (cloves, cinnamon, cardamom, pepper corns, bayleaf). 

2. When they give off a nice aroma then add in the onion.

3. Saute the onion till it starts to changr colour and turns pink.

4. At this point add in the washed and drained basmati rice.

5. Fry the rice with the onions till it gets translucent. Now add into it the peas, green chillies and cashewnuts (if you like then lightly fry the cashews prior till they change colour to a light brown to intensify the nutty flavour).

6. Add salt and 3 1/4 cup boiling hot water.

7. Cover and simmer till almost 3/4 cooked. Then switch off the flame and keep covered with the lid till it cooks completly in its own heat. 

8. Sprinkle a little çoriander leaves on top. Serve hot.

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KARDAI CHI BHAJI / करडईची भाजी

KARDAI CHI BHAJI / करडईची भाजी 

                                        

INGREDIENTS

Kardai leaves / safflower leaves	1 bunch
Garlic cloves crushed	4 to 5 nos
Onion chopped	1 no
Green chilles chopped	3 to 4 nos
Moong dal	1/2 cup
Peanut pdr	2 to 3 tsp
Salt	T.T.
Oil	2 tbsp
Rai / mustard seeds	1/4 tsp
Haldi / turmeric pdr	1/4 tsp
Coriander leaves chopped	1 tbsp

 

METHOD

                                    

1. Pick wash and finely shred the kardai leaves.

2. Wash and soak the moong dal in water for 1 hour.

                                    

        
3. Heat oil and add rai. When it crackles add haldi.

                                     

4. Add the garlic to the pan. When it colours a little and turns pink then add the onion and green chillies.

                                         

5. Saute the onion till it starts to brown a little.

                                         

                                               

6. Now add in the shredded leaves along with the soaked moong dal.

                                        

                                        

7. Mix well, cover and allow the leaves and the dal to cook well. Keep on stirring and mixing in between.

8. Now add in salt and peanut pdr. Mix and finally garnish with coriander leaves.

9. Serve with chapati or bhakri.






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