DOODHI CHYA SALACHI CHUTNEY / BOTTLEGOURD PEEL CHUTNEY

DOODHI CHYA SALICHI CHUTNEY / BOTTLEGOURD PEEL CHUTNEY

INGREDIENTS

Peel of a tender bottle gourd (grated)	1 cup
Til / white sesame seeds	¼ cup
Grated dry coconut lightly toasted and crumbled	¼ cup
Green chillies chopped	2 nos
Salt	T.T.
Sugar	¼ tsp
Oil	1 tsp

METHOD:

1.       Heat oil, add in the grated peel.

2.       Mix and sauté it a little.

3.       Now add in the til seeds and green chillies.

4.       Sauté on a slow flame and keep on stirring it constantly till all the moisture from the peel evaporates and the chutney crisps up.

5.       This needs to be done patiently on a slow flame. Make sure you keep on mixing it constantly for even cooking. I prefer using 2 spoons.

6.       Now add in the khopra, salt and sugar and again sauté for a min till it is all mixed well.

7.       Allow it to cool gradually.

8.       Store on a airtight container and use as required.

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KAMAL KAKDI KE SHAMMI KABAB / LOTUS STEM SHAMMI KABABS

KAMAL KAKDI KE SHAMMI KABAB / LOTUS STEM SHAMMI KABAB

INGREDIENTS

Kamal kakdi / Lotus stem or lotus root boiled and mashed or grated	1 cup
Potato boiled and mashed	½ cup
Ginger garlic green chilli coarse paste	1 tbsp
Onion minced	1 no
Besan / chick pea flour	2 – 3 tbsp
Red chilli pdr	¼ tsp
Garam masala pdr	¼ tsp
Lemon juice	½ no
Mint leaves chopped	4 – 5 sprigs
Salt	T.T.
Oil	For deep frying

METHOD:

1.       Thoroughly wash the lotus stem.

2.       Peel it and slice the stem as thinly as possible.

3.       Dip the slices in water and wash them well as the dirt particles tend to get into the crevices inside the root. You can also cut each stem in 3 - 4 pieces depending on its size.

4.       Remove out and pressure cook the slices till tender. It takes a little longer to cook the root.

5.       So make 5 – 6 whistles more of your pressure cooker than what you usually do for your regular cooking.

6.       Remove them, drain out any excess water in it and either you mash the root of finely chop it and then mince to form a mash. If you have cut it in chunky pieces then grate it.

7.       Heat 2 tbsp oil, add in the ginger garlic green chilli paste.

8.       Sauté a little till its raw aroma goes off.

9.       Now add in the onion and again mix and sauté on a low heat till the onion is soft and browned.

10.   To the onion add the chilli pdr and garam masala pdr and fry the masalas.

11.   Sprinkle the besan over the onion and roast it till its raw aroma goes off.

12.   Allow this mixture to cool.

13.   Add this to the mashed lotus root, potato mash.

14.   Also add in salt, chopped mint leaves and lime juice and mash it all together.

15.   Shape into small kababs.

16.   Deep fry them till golden brown. Remove on to an absorbent kitchen paper.

17.   Serve them hot along with onion slices, lemon wedges, green chillies and mint chutney.

18.   I like to arrange these kababs on a chapati, sprinkle raw onion on top, generously sprinkle fresh mint or chutney and a dash of lime juice. Roll it up like a Frankie or a kathi roll and enjoy.

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KAMAL KAKDI KE CHIPS / LOTUS STEM CHIPS

KAMAL KAKDI CHIPS

INGREDIENTS

Kamal kakdi / lotus stem or lotus root tender	1 no
Oil	For deep frying
Salt	T.T.
Red chilli pdr	⅛ tsp
Dhania pdr / coriander pdr	⅛ tsp
Jeera pdr / cumin pdr	⅛ tsp
Chaat masala pdr	⅛ tsp

METHOD:

1.       Thoroughly wash the lotus stem.

2.       Peel it and slice the stem as thinly as possible.

3.       Dip the slices in water and wash them well again as the dirt particles tend to get into the crevices inside the root.

4.       Remove them our and arrange then on a kitchen cloth.

5.       Pat them dry. Remove as much moisture as possible.

6.       Heat oil in a kadhai. When it gets smoking hot reduce the flame to a medium low.

7.       Put the slices in the kadhai to fry, little at a time.

8.       Put in small batches, do not overcrowd the kadhai.

9.       Fry them on a low flame. First when you add the slices you will see a lot of bubbles around them.

10.   Slowly the amount of bubbles will reduce.

11.   At this point increase the flame and allow the chips to brown.

12.   Remove on to an absorbent kitchen paper.

13.   Sprinkle salt and all the masalas on the chips while they are still hot.

14.   This will help the masalas to stick to the chips. Toss them well.

15.   Serve them as a snack.

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GOLYANCHI AMTI (TYPE 2) / CHICKPEA BALLS IN GRAVY

GOLYANCHI AMTI (TYPE 2) / CHICKPEA BALLS IN GRAVY

INGREDIENTS

BESAN GOLE / CHICKPEA BALLS
Onion minced	1 no
Ginger garlic green chilli paste	½ tsp
Besan / chickpea flour	3 – 4 tbsp approx.
Salt	T.T.
Sugar	¼ tsp
Haldi pdr / turmeric pdr	¼ tsp
Red chilli pdr	¼ tsp
Dhania jeera pdr	½ tsp
Garam masala pdr	¼ tsp
Coriander leaves chopped	1 sprig
AMTI / GRAVY
Dry red chillies	2 nos
Onion finely chopped	1 no large
Ginger garlic green chilli paste	1 tsp
Curry leaves	4 – 5 leaves
Salt	T.T.
Sugar OR jaggery	½ tsp
Haldi pdr / turmeric pdr	¼ tsp
Red chilli pdr	½ tsp
Heeng	¼ tsp
Til seeds	1 tsp
Dhania jeera pdr	1 tsp
Garam masala pdr	½ tsp
Brown onion paste	1 tbsp
Grated dry coconut toasted and crumbled	½ tsp
Goda masala	½ tsp
Coriander leaves chopped	2 sprigs
Oil	2 tbsp

METHOD:

BESAN GOLE / CHICKPEA BALLS

1.       Mix together all the ingredients except besan.

2.       Keep it covered for 10 – 15 min.

3.       The mixture will start to sweat and start giving off moisture.

4.       Now add in besan, little at a time, as much will fit in to form into a dough like ball.

5.       Shape into small marble sized balls and drop them either on little rice flour or on an oiled surface so that they do not stick to each other.

6.       Keep till further use.

AMTI / GRAVY

7.       Heat oil, add in the red chillies, fry them a little and remove. Now add in the same oil curry leaves and til seeds.

8.       When the seeds start to splutter add in ginger garlic green chilli paste.

9.       Sauté for a min till the raw aroma goes off.

10.   Now add in the onion. Sauté till the onion browns a little.

11.   Add in the heeng, haldi, chilli pdr, garam masala pdr, dhania jeera pdr and fry the masalas along with the onion.

12.   Pour in 1 cup water and add salt to taste. Bring to a boil.

13.   When it starts to boil slowly drop in all the prepared balls. Cover and simmer them for 8 – 10 min.

14.   Initially the balls will sink to the bottom. As they cook they will start floating on top.

15.   Adjust the consistency of the gravy, it should be coating semi thick but pourable.

16.   Now add in the brown onion paste, toasted coconut, goda masala and jaggery or sugar. You can also grind together the brown onion paste and toasted coconut to form a smooth paste before adding it to the gravy.

17.   Adjust the seasonings. Also drop in the red chillies and chopped coriander leaves.

18.   Serve hot along with boiled white rice or chapatis.

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