Ponsa Gharayi / Jackfruit Payasam

Jackfruit Payasam

INGREDIENTS :

Jackfruit (Deseeded)- 6-7
Ghee - 1 tblsp
Grated coconut - 1/2 a shell
Jaggery - as per taste
Elaichi(powdered) - 1/2 tsp
Maida - 2 tblsp

METHOD :

Cut the jackfruits in 1/2 inch cubes.

In a pan add ghee and jackruits and saute well for 10-12 mins. ( This is done so as to make jackfruit little soft and it purely depends on the type of jackfruit. If its soft enough then u can skip this step).

In a wok add the jackfruits and little water and boil it for 10 mins.

Add the grated coconut to the a mixer jar, add little water and grind it. Squeeze the residue and take the thick coconut milk. Keep this aside.

Add the coconut residue again to mixer jar, add little water and grind again. Take the coconut milk in a separate vessel.

Mix maida in 3 tblsp water. Make sure no lumps are formed.

In the same wok  add coconut milk, jaggery, jackfruit and boil it untill bubble starts appearing.

Add maida mixture to this and keep stirring it. Be careful not to burn the mixture :)

Now add thick coconut milk and elaichi and bring to a boil. Jackfruit payasam is ready to be savoured :)

Uraddal and Rawa Dosa / Rulava Doddaka

Rulava Doddaka

INGREDIENTS :

Urad dal - 1/2 cup
Semolina (Bansi sooji) - 1 cup
Salt
For Tempering :
Oil
Mustard Seeds

METHOD :

Soak urad dal in water for 5-6 hrs.

Grind urad dal along with salt to a smooth paste.

In a pan take semolina and fry until nice aroma comes out of it. Cool it.

Add semolina to the urad dal. Ferment this mixture overnight.

In a tawa add 1.5 tsp of mustard seeds and 2 tsp oil. When it tempers take a laddle full of batter and spread it evenly and thick as seen in the pic.

Roast well on medium flame until the dosa starts turning into golden brown. Now turn the other side of dosa and roast it well.

Serve the dosas with a chutney of your choice :) :)

Butter Murukku

Butter Murukku

INGREDIENTS :

Rice flour - 1 cup
Roasted gram / putani - 1/2 cup
Butter - 2 tblsp
Sesame seeds - 1 tsp
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Hing - a pinch
Salt - as per taste
Water - to knead the dough
Oil for deep frying

METHOD :

 In a bowl put all the dry ingredients.

Add butter to this and mix well.

Put water and knead to a soft dough and keep aside for 20 mins.

Heat oil and deep fry to golden brown colour

Once done store it in airtight container.

Rawa Idly

Rawa Idly

INGREDIENTS :

Semolina - 1.25 cups
Curd - 1/2 litre
Green chillies - 1 and 1/2
Salt - as per taste
Cooking soda - 1/2 tsp
Broken cashews - 1.5 tblsp
Corriander leaves

For Tempering :

Ghee
Mustard seeds - 2 tsp
Chana dal - 1.5 tsp
Curry leaves - one spring

For garnishing :

Grated carrot
Cashews

METHOD :

In a pan add ghee. Once the ghee is hot add mustard seeds, chana dal and fry until the chana dal turns to golden brown.

Add green chillies and fry for a min. Once the mustard seeds splutter add curry leaves , cashews and mix.

Add semolina to this and fry until nice aroma is felt.

Cool the mixture and add corriander leaves, salt, cooking soda and mix well.

Add curds to this and mix well. Keep this mixture aside for 30 mins.

In the meantime grease the idly plate with oil and add grated carrot and cashews used for garnishing.

After 30 mins check the idly batter. The batter consistency should be thinner than regular idly batter. If not u can add little curd and mix well to get the required consistency.

Add little water to the pressure cooker and bring it to boil.

Add the idly batter to idly plate and steam the idlys for 10-12 mins.

Once the idlys are cooled serve them with chutney.

7 Cup Burfi

7 Cup Burfi

INGREDIENTS :

Besan - 1 cup
Milk - 1 cup
Ghee - 1 cup
Sugar - 3 cups
Grated coconut - 1 cup

METHOD :

Dry roast besan to remove the raw smell. Take care not to burn it. The colour should remain the same.

In a pan add all the ingredients and mix well. Make sure no lumps are formed. Cook this mixture in medium flame.

The burfi is done once the mixture becomes thick and it starts leaving the sides of the pan ghee starts separating from the mixture.

Grease a plate with ghee spread the mixture evenly.

Let the mixture to cool down. Once its cooled cut into required shapes and enjoy :)

Paneer Gheeroast

Paneer Gheeroast

INGREDIENTS :

Paneer - 100 gms
Garlic Flakes- 10-12 chopped finely
Ghee -  2 tblsp
Chakrika powder (available in market) - 3.5 tblsp
Red chilli (long) - 1
Curry leaves - 1 spring

METHOD :

Take chakrika powder in little water and mix well such that a thick paste is formed.

In a pan heat ghee and add garlic and red chilli and saute untill the garlic turns golden brown.

Add curry leaves and saute for 10 secs.

Add the paste and paneer and mix well untill the mixture forms as a semi gravy type.

Paneer Gheeroast is ready. Enjoy with rotis or fried rice :)

Masala Vadas / Chettambado

Masala Vadas

Ingredients :

Chana dal - 1 cup
Green chillies - 1 chopped (I am adding red chilli powder here so used only 1. You can adjust the spice according to your taste bud :) )
Red chilli powder - 1/2 tsp
Dry coconut/ Copra - 3 tblsp (Cut it into very thin slices)
Hing - a generous amount
Salt
Oil - for frying
 
Optional items :
 
Onions - chopped finely
Dill leaves - finely chopped
 
Method :
 
Soak chana dal for 3 hrs. Drain it into a vessel.
 
In a mixer jar add chana dal and salt and grind it to a course paste. Donot add water while grinding. If you find some chana dal in the paste need not worry. It will add crunch to the vadas while you fry it.
 
In a bowl add the above paste, green chillies, red chilli powder, hing, copra and mix well. You can add onions and dill leaves at this stage though I haven't added it here.
 
Make round balls and flatten it.
 
Heat oil and drop the vadas in and fry untill the colour changes to brown. Serve it with dip of your choice.

Onion Fritters / Piyava Bajo / Kanda Bhaji

INGREDIENTS :

Onions, roughly chopped  – 2 cups

Chickpea flour – 1/2 cup

Rice flour – 1/2 cup

Coriander seeds, coarsely powdered – 1 tsp

Corriander leaves (finely chopped) – 6 -7 springs

Red chilli powder – To taste

Asafoetida – A big pinch

Hot oil – 2 tsp

Salt – As per taste

Oil – For deep frying

PROCEDURE :

Chop the onion roughly and transfer them to a bowl.

Add rice flour, chickpea flour, coriander seeds, coriander leaves, red chilli powder, asafetida, oil.

Mix well until everything comes together. Don’t add any water. Let this mixture rest for 15-20 mins.

Heat oil and drop small amount of batter at a time in preheated oil.

Fry until it turns golden brown, Then remove and drain the excess oil on a paper towel.

Onion Fritters are ready!! Serve it with the chutney/ketchup of your choice. 

Phenori / Chiroti

Phenori

INGREDIENTS :

Maida – 1/2 cup

Ghee – 1 tblsp + 2 tblsp

Sugar – 2 tsp

Salt – a pinch

Rawa / semolina – 3 tblsp

Water

Oil for deep frying

For dusting :

Sugar – 1/2 cup

Green cardamom – 4-5

PROCEDURE :

Take maida in a bowl. Add sugar and salt to it. Heat 1 tblsp ghee till smoky hot and add it to the mixture.

Add water and knead to a smooth dough. Keep this aside.

In a mixie jar add the ingredients under “for dusting” and powder the sugar.

Make medium sized balls out of the dough and roll it to thin sheets. Make 5 sheets like this.

Take a sheet and spread ghee on it. Sprinkle some semolina on it and place one more sheet. Repeat this step for remaining 4 sheets as shown  below.

Roll these sheets and cut it into 1 inch thick pieces. Now gently press each with your palm.

Now roll into semi thick puris and fry in oil till golden brown.

Dust the puris in sugar powder on both sides.

Our phenori is ready, store in air tight container.

Vadas

Vadas

Ingredients :

Urad dal - 3/4 cup

Green chillies - 2 

Curry leaves - chopped few
Dry coconut (finely chopped) - 3 tblsp

Salt

Oil for frying

Method :

Soak urad dal for 3 hrs and drain it. Grind this mixture with minimal water. Batter should be thicker than idly batter. 

Add salt ginger chopped chilles and curry leaves to this and mix it with hands. Keep mixing the mixture until it turns fluffy like when u drop little batter in water it should float and not sink. 

Heat oil and when its hot dip ur hand in water and take some batter in your palm and form round shape and make a hole with your thumb finger to get vada shape. 

Drop the vadas in oil. Fry until the vadas become brown. Enjoy with chutney.

Batate ambado

Batate Ambado

Ingredients :

Potatoes - 4
Besan/Chickpea flour - 1 cup
Green chillies - 2
Hing
Salt

To temper :

Mustard - 1.5 tsp
Urad dal - 1 tsp
Curry leaves - 1 spring

Method :

 
Wash the potatoes and boil them. Once its cooked mash the potatoes.

Make a tadka of items listed under "to temper" and add it to mashed potatoes.

Add green chillies, hing and salt and mix well. Keep aside this mixture.

In a bowl take chickpea flour and add water and salt to it. Mix this well such that no lumps are formed. The consistency of the batter should be very thick (thicker than bhajji batter).

Divide the potato mixture in equal proportions and make round balls of this.

Heat oil in a kadai. Once the oil gets heated up dip the potato mixture in chickpea batter and fry it in medium heat until its cooked.

Serve it with chutney or ketchup of your choice.

Veg Ball Manchurian Gravy

Veg Ball Manchurain Gravy

INGREDIENTS :

Minced veggies (I have used carrot, cabbage and spring onions) - 1 cup
Cornflour - 2 tblsp
Plain flour - 3 tblsp
Crushed garlic - 2 tsp
Green chilli - 1 tsp
Salt to taste
Oil for frying

For gravy :

Spring onion - 4 springs
Garlic - 6 flakes
Green chillies (optional) - 2 slit lengthwise
Pepper powder - 1 tsp
Soya sauce - 1.5 tblsp
Chilli tomato sauce - 1/4 cup
Corn flour - 1.5 tblsp
Water - 1 cup
Oil - 2 tblsp
Salt as needed.

METHOD :

Mince all the vegetables in food processor. Take it out in a bowl  and put the cornflour, garlic, green chilli,maida add salt and mix everything together & make small balls. ( You can add little water here). Deep fry in oil till golden brown.


For gravy :

In a wok heat oil and add chopped garlic and fry for a min in high flame.

Add soya sauce, tomato chilli sauce, pepper powder and give it a mix.

Dissolve corn flour in water and pour it. Keep stirring until the mix starts boiling and changes in dark colour.

Once the gravy is thick and shiny add fried manchurian balls add chopped spring onions and mix well. Add salt as required.

Switch off the flame and transfer to a serving bowl.

Granish the dish with chopped spring onions.

Dahi Aloo Pops

Dahi Aloo Pops

INGREDIENTS:

Potato (boiled and mashed) - 1 cup
Rava / semolina - less than 3/4 cup
Curd - 1 cup
Red chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Onion - 2 tblsp
Chopped coriander leaves - 2 tsp
Mozarella cheese
Salt to taste
Dry bread crumbs
Oil to deep fry

METHOD :

In a bowl mix curd and rava and keep for 15 minutes. After 15 minutes it will become thick.


To  that mixture add mashed potato, chilli powder, turmeric powder,salt,onion,coriander leaves and mix well.


Divide the mixture into equal portions.


Take one portion in your hand ,flatten it a little and put one small cube of cheese and shape into a ball.


Roll the ball in the dry bread crumbs and deep fry until golden brown colour


Serve hot with ketchup or mint chutney.

Badusha

Badusha

INGREDIENTS :

Maida – 1.5 cups

Butter(Unsalted)  + oil –  1/4 cup + 1/8 cup

Sugar  - 1/2 tsp

Curd -  1.5 tblsp

Cooking soda (Sodium bicarbonate) – 2 pinches

Water – 1/4 cup (approx.)

Oil – for deep frying

For sugar syrup :

Sugar – 1/2 cup

Water – Just to immerse the sugar

Elaichi powder – 2 pinches

Saffron – A pinch (optional)

Lemon juice – 1 tsp

PROCEDURE :

Melt butter and add oil, sugar, curd and cooking soda to it and use a whisk to mix well to make the mixture frothy. Add the flour to it.

Mix well to make it crumbly. Add water to make it dough (be careful while adding water). Make a smooth dough without any lumps. I kept on kneading for 10 mins.

Make lemon sized balls (I did 12 lemon sized balls) out of the dough. Shape the balls to look like mini donuts.

Take a pan add sugar and water to it. Boil it till one string consistency. Add saffron, elaichi to it. Add lemon juice to this lastly. Lemon juice is added so that the sugar doesn’t crystallize.

Heat oil just enough, check it by adding a pinch of dough. The dough should rise immediately, then it’s just right. Don’t let the oil fume at any point.

Add some 5 badushas carefully to the oil. Switch off the flame and let it get cooked in preheated oil. Approximately it would take 5 mins.

At one stage badushas float, then again keep the kadai on fire and cook in medium-low flame, adjust heat at the end to make it golden brown, for me it took around 5-8 mins.

Drain in a paper towel and immediately add to the hot syrup to cover the badushas.  Add in batches of

2 – 3 at a time. Leave it for a minute and then drain the badushas to a greased surface.

Hyderabadi Vegetable Dum Biryani

Vegetable Dum Biryani

INGREDIENTS:

For the rice:

Basmati rice washed and soaked in water for 15 mins – 1.5 cups
Cardamom - 1
Bay leaves - 2
Cloves - 2
Cinnamon – 1/2 inch

Star anise - 1
Salt to taste
Water – 4 cups


For the vegetable gravy:

Ghee or oil – 4 tblsp 
Onions sliced – 1 + 2
Ginger garlic paste – 1.5 tsp
Green chillies – 2 (slit lengthwise)
Turmeric powder – 1/2 tsp
Red chilli powder – 1.5 tsp
Biryani masala – 1.5 tsp
Lime juice – 1 tsp
Fennel seeds – 1 tsp

Chopped carrot + beans + potato + cauliflower + fresh green peas - 1 cup
Curd – 3/4 cup

Cashews

Raisins
Salt to taste

For garnishng:

Chopped coriander leaves and mint leaves – less than 1/2 cup
5-6 saffron strands soaked in 2 tblsp milk(you can also use saffron colour)

PROCEDURE:

Boil the water and put the soaked rice,salt and spices in it and cook the rice till it is cooked by 75%. Drain all the water and put in a strainer  and cool it.

In a pan heat oil or ghee and fry the 1 onion slices till dark brown and keep aside.

In same ghee add fennel seeds and put the remaining onion slices and saute till transparent.

Add ginger garlic paste, green chillies and fry for 3-4 mins.

Put the veggies and cook with a lid covered.

Add salt to taste, cashews, raisins, all spice powders,lime juice and mix well.

Now add the curd and mix well.

In a handi (I have used pressure cooker here since I didn’t have handi) add the masala. Add few coriander and mint leaves. Now spread some rice on this masala, add fried onions, 1 tblsp saffron milk, chopped coriander and mint leaves. Make a layer of rice on this and add chopped corriander and mint leaves along with fried onions. Add saffron milk to this. Repeat these steps for remaining masala and rice.

For the dum :

Cover the pressure cook with a wet cloth and place a lid on this. Place a heavy object on this. I used the grinding stone here. Keep this in low flame for 15 mins. Now place a tawa on stove and keep this pressure cooker on it. Cook in low flame for another 10 mins. Tawa is used here so that the base of biryani doesn’t get burnt. If you are confident enough then you need not keep tawa. Place the handi on direct flame for 25mins.

Vegetable dum biryani is ready J J Serve hot with any raita.

Rasgulla

Rasgulla is popular bengali sweet. This sweet is loved by all age groups. :) :)

Ingredients :

Milk (full cream) – 1 litre

Lemon juice – 3 tblsp

Sugar – 2 cups

Water – 3 & ½ cups

Elaichi powder – pinch

Ice cubes - 10

Nuts (Optional) – For garnishing

Method :

Heat the milk and when it starts to boil, simmer the flame, add the lemon juice and stir properly.

Heat further until the whey water clearly separates. Put off the flame.

Add the ice cubes and mix well. Ice cubes is added to prevent chenna to become hard.

In a muslin cloth pour the curdled milk.

Wash the chenna well in running water to remove the lemon smell and sourness.

Squeeze the excess water gently and hang it for 30 mins.  Else place the grinding stone on the mixture and keep it for 30 mins.

After 30 mins take out the paneer in a bowl. It will now look crumbled in texture.

Kneed this for 7-10 mins gently to make it like a soft and smooth dough.

Make smooth equal sized small balls. I made some 22 balls. You can adjust the number according to the size of rasgullas you need because the rasgullas double in size while boiling.

In a pressure cooker add sugar, elaichi and water and boil it.

After the sugar gets dissolved completely and the syrup boils, add the balls made carefully one by one.

On medium flame pressure cook for a whistle. After a whistle simmer to low flame and keep for 5 mins.

Put off the flame and let the pressure gets released by itself, then open the lid to see the rasgullas – by now it would have doubled in size. If you think sugar syrup is too thin and not sweet enough, boil again in low flame until you get desired thickness of the syrup.

Cool down and refrigerate and serve chilled!!

Notes :

Don’t add excess lemon juice to the boiling milk. You can use curd instead of lemon juice.

The kneading part is very important, knead smooth and soft with patience.

Taushe Idly / Cucumber Idlies

Taushe Idly

Ingredients :

Grated cucmber - 1 (medium sized)
Rice rawa - 1 cup
Jaggery - 3/4 cup grated (you can add jaggery as per your taste)
Fresh coconut - 1/2 of whole coconut ( add only white part)
Salt - 1 tbsp

Method :

Grate the cucumber after removing the seeds and keep aside.

Roast the rice rawa until the aroma comes out and cool it

In a mixie jar add coconut, jaggery and salt and grind little bit. The jaggery should blend well with the coconut.

In a bowl mix rawa, coconut paste grated cucumber and mix well. Keep this mixture aside to set for 30 mins.

Grease the idly moulds with little ghee and fill in the above mixture and steam for 25 mins.

Have the idlies hot with ghee :)



Note : The cucumber gives out water when the mixture is let to set for 30 mins. Still if the mixture looks dry you can add water. Restrain from adding access water to the mixture.

Duddalis / Arrowroot Halwa

Duddali

Ingredients :

Kuve peeta (Arrowroot powder) - 1.5 cups
Milk - 1.5 cups
Water 1.5 cups
Cardamom powder - pinch
Ghee - 1 tbsp + less than 1/4 tsp for greasing the tray
Sugar - 1.25 cups (you can adjust the sweetness as per your taste)

Method :
 
In a wok add milk and water and boil it. Add sugar to this mixture. In the meantime take arroroot powder and mix it with little water (you can use milk too). Make sure no lumps are formed while mixing. Keep aside this mixture.


Once the milk gets boiled add arrowroot mixture and keep stirring continuously for 15 - 17 mins untill the mixture forms a sticky mass. (Make sure that you keep stirring well since arrowroot might form lumps easily after adding to the hot milk.)


Now add elachi and ghee and mix well for 2 mins.


In a greased tray pour the mixture and allow it to cool. You can cut the halwa in desired shapes and serve :)


Note : U can add any fruit pulp to this mixture to make the halwa more colourful and tasty :)

Mix Vegetable kurma

Mix Vegetable Kurma

I got this recipe from one of the food page in facebook. Thanks to Shyamala Shenoy for this yummilicious recipe.

Ingredients  :

Chopped n cooked veggies of ur choice- 1 1/2 to 2 cups ( I have used the frozen veggies like carrot beans green peas cauliflower)

Onion -1 big
Tomato – 2 medium finely chopped
Ginger garlic paste – 1.5 tsp
Green chillies – 2-3
Fresh Coconut – 2 tablespoon

Cashew nuts – 6-8
Fennel seeds- 1/2 tsp
Red chilli powder – 1tsp (optional)
Garam masala powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander leaves- 1/2 cup
Oil for cooking

Spices : 

Bay leaf – 1

Cloves- 2
Cinnamon -1 inch piece
Cardamom- 2

Method :

Cook the veggies and keep aside.

In a kadai, heat 2 tsp oil, add ¼ tsp fennel seeds, slit green chillis, ginger garlic paste, half of the chopped onions, chopped tomatoes, and fry for 2mins.

Add coriander leaves and fry for a while. Let it cool . Grind into a smooth paste.

Grind cashew nuts and coconut into a smooth paste.

Heat little oil in the kadai, add remaining ¼ tsp fennel seeds, bay leaf, cardamom, cloves and cinnamon for tempering, then fry remaining chopped onions for a min., add ground masala, garam masala powder, turmeric powder, red chilli powder (only if u want your gravy spicy). Fry for 2 minutes.

Add cooked n fried veggies, salt as per your taste, mix well.

Now add coconut, cashew paste, mix well, add ¼ cup of water, Cook at low flame for 2-3 minutes or till the gravy reaches desired consistency.

Ghee Rice

Ghee rice 

Ingredients :

Basmati rice – 1 cup

Ghee – 3 tbsp

Onion – 1 chopped lengthwise

Water – 2 cups

Salt – as required

Spices :

Bayleaf – 2

Cardamom – 3

Cloves – 3

Star anise – 1

For garnishing :

Carmelised onion

Method :

Soak the rice in water for 30 mins and wash well.

In a pressure cooker heat ghee and add onions and sauté until the onion turns transculent. Add in the spices and saute well for a min.

Now add rice to this and mix well. Add water to this and salt as per taste.

Pressure cook for 3 whistles. Ghee rice is ready J J

Garnish with carmelised onion and serve to your loved  ones.

Spiced Puff Rice / Charmuri Upkari / Khara Mandakki

Spiced Puff Rice

This is a jhatpat snack which needs minimal ingredients and can be prepared in 10 mins. A popular street food snack to munch on and loved by all age groups :)

Ingredients :

Puff rice - 1 cup
Oil (preferably coconut oil) - 1.5 tbsp
Medium Onion chopped finely - 1
Tomato (medium) chopped - 1
Corriander leaves - for garnishing
Lime juice - 1/2 tsp
Garam masala (optional) - 1/2 tsp
Chilli powder - 3/4 tsp
Salt

Method :

In a bowl add oil, onion, tomatoes, chilli powder, garam masala and salt. Mix well.

Add lime juice and corriander leaves to this mixture.

Now add puff rice and mix so that the masala coats well to the puff rice. Your snack is ready to be served :) :)

Khaman Dhokla

Khaman Dhokla

Ingredients :

Besan / Chickpea flour - 1 cup
Curd - 1/2 cup
Water - 1/2 cup
Green chillies - 2
Ginger - 1 inch piece
Sugar - 1tsp
Eno fruit salt - 1 tsp (as needed)
Lemon juice - 1 tsp
Turmeric  - small pinch
Corriander leaves - 2 tbsp
Coconut grated - 2-3 tbsp

To temper :

Oil - 1tsp
Mustard - 3/4 tsp
Asafoetida - 1/8 tsp                            

Method :

Grind together green chillies and ginger with little water (Use water mentioned in Ingredients section. Do not add extra water).

In a bowl add besan, curd, water, green chilli+ginger paste, sugar, salt, lemon juice and turmeric and mix well. Keep this mixture aside for 10-15 mins.

Take a flat bottomed vessel and grease it generously with oil.

Mix eno salt to the mixture at the time you are going to steam. Make sure to mix well.

Steam this mixture for 10-12 mins. I used pressure cooker to steam this mixture without pressure valve. Insert knife to check if it's done. It should come out clean. Keep for 5 mins to cool and invert it on a plate and cut into desired shape.

Temper with the items under "To temper" and spread it over the pieces. Garnish with coconut and corriander leaves.



P.S : If eno fruit salt is not there add 1/2 tsp cooking soda to the mixture. 

Steamed rice dumplings (Undi)

Undi

Ingredients :

Rice rawa - 3/4 cup

Fresh coconut - 1/2 cup + 1 tbsp

Mustard seeds - 2tsp

Fenugreek seeds - 1/2 tsp

Ghee - 1.5 tbsp

Urad dal - 1tbsp

Salt

Method :

In a pan add rice rawa and coconut and add water just to cover this mixture. Add salt to the mixture and keep it for 30mins. After 30 mins add tadka of mustard+ fenugreek seeds + urad dal in ghee. 

Boil the above mixture and saute until this mixture turns into solid mass.  Dip hands in water, take some mixture  and make balls out of it.

Steam these balls for 25 mins and undis are ready to eat..

Urad dal Bondas / Biscuit Ambado / Uddina Vadas

Biscuit Ambado

Ingredients :

Urad dal - 1/2 cup + 1tbsp

Ginger - 1 tbsp

Green chillies - 2 

Curry leaves - chopped few

Salt

Oil for frying

Method :

Soak urad dal for 3 hrs and drain it. Grind this mixture with minimal water. Batter should be thicker than idly batter. 

Add salt ginger chopped chilles and curry leaves to this and mix it with hands. Keep mixing the mixture until it turns fluffy like when u drop little batter in water it should float and not sink. 

Heat oil and when its hot dip ur hand in water and take some batter in your palm and form round shaped balls and drop it in oil. Fry until the ambados become brown. Biscuit ambados are ready to eat.

Okra curry (Benda songa)

Ingredients :

Ladies finger – 8-10 

Onions – 2 chopped lengthwise

Tomato (medium sized)  - 1

Garlic – 5-6 (chopped finely)

Spices :

Chilly powder – 1.5 tsp

Corriander powder – 1 tsp

Asafoetida (Hing) – 1/2 tsp

Garam masala – 1tsp

Tadka :

Finely chopped onions – 1/2

Oil

Method :

Wash the ladies finger and cut them into quarter inch pieces.

In a kadai add onions and saute until golden brown.  Add chilli powder as required and saute of a min. Now add one medium sized chopped tomato and saute it till the tomatoes turn mushy.

Add chopped ladies finger saute for a while.  Add water + salt for the mixture. Add corriander powder, chopped garlic,  asafoetida, garam masala and bring it to boil untill ladies finger is cooked.

For the tadka add finely chopped onions to oil and fry until they are brown and add it to the above mixture and boil it for 2 mins. 

Masala Puri Chat

Masala Puri

For the masala gravy :

Dried green peas - 3/4 cup

Onion - 1 medium size

Tomato -1 medium size

Green chillies- 2 medium size

Ginger - 1 inch piece

Garlic - 4 cloves

Salt needed

Oil - 1 tbsp

Turmeric powder -1/4 tsp

Chilli powder - 1-2 tsp

Coriander powder -2 tsp

Cumin powder/jeera powder - 1/2 tsp

Kitchen King masala -1 1/2 tsp

For seasoning :

Oil - 1 tbsp

Cumin seeds - 3/4 tsp 

Corriander leaves for garnishing

Method :

Wash and soak peas overnight or for 5-6 hours in enough water. Pressure cook with a pinch of turmeric powder, salt needed, 1 crushed garlic and 1/2 tsp chilli powder until soft. Leave it to cool. Grind half of the cooked peas to a coarse paste and keep it aside.

Heat 1 tbsp oil in a pan, add finely chopped onions, garlic and ginger. Saute until onions turn light brown. You can add a little salt to quicken up the process. Saute continuously for even browning. Add green chillies and saute for a few more seconds. Add tomatoes and cook until tomatoes become mushy. Switch off the flame and allow it to cool. Grind it to a fine paste and keep it ready.

Heat 1 tbsp of oil in a pan, add cumin seeds, when it splutters, add paste 2 (onion tomato mixture) and saute nicely for 2-3 minutes. Add all the spice powders (turmeric + chilli + corriander + cumin +kitchen king masala) and saute for a few more minutes. 

Add onion tomato paste made earlier and saute for a few seconds. Then add the rest of the cooked peas along with water. You can add 1-1 1/2 more cup of water, salt needed and cook on low flame for 5 minutes. 

The ragda should be a little watery. Garnish with coriander leaves.

Green chutney :

Coriander leaves - 2 cups (tightly packed)

Mint leaves - 1 cup (tightly packed)

Ginger - a small bit

Green chillies -2-3

Lemons juice - Juice of half a lemon

Sugar - 1/4 -1/2 tsp

Salt

Method :

Grind together all the ingredients mentioned under green chutney (except lemon) to a fine paste using very minimal water. Squeeze lemon juice over the paste to retain the green colour of chutney.

Sweet chutney :

Jaggery - 1/4 cup

Tamarind - 1/4 cup (50 grams)

Dates - 8-10

Red chilli powder -1/2

Roasted Cumin/ jeera powder -1/4 tsp

Dry ginger powder -1/4 tsp

Salt to taste

Method :

Soak tamarind in warm water for 20 minutes. Dissolve jaggery in little water and filter it to remove its impurities. Remove the seed from the dates or use seedless variety. 

In a pan boil together jaggery, tamarind and dates with just enough water. Add salt, chilli powder, jeera powder and dry ginger powder.Simmer and cook till it reaches a saucy consistency. Mash it well with a potato masher. 

Allow it to cool, strain it using a soup strainer, pressing it well with a ladle to extract as much pulp as you can. Store it in an airtight container in the refrigerator. This chutney can also be freezed for 15-20 days.

Assembling masala puri chat :

Crush 7-8 pooris on a plate.

Pour 2-3 ladles of piping hot ragda over the puri. 

Sprinkle chat masala, chilli powder and cumin powder. 

Drizzle a little green chutney and sweet chutney over it. You can add the chutneys depending on your taste. 

Sprinkle a generous amount of finely chopped onions. 

Top it with finely chopped coriander leaves, sev and enjoy it piping hot 