Matar Kachori

Ingredients:
250grm green peas,
300grm maida,
1spoon Garlic and chili paste,
1tsp dalchinipowder,
1tsp besan,
coriander leaves.
oil for frying.

Pocedure To Make Matar Kachori:
1. Grind green peas along with salt , Garlic and chili.
2. Put little oil in pan and add matarpaste.

3. Then put one spoon besan and saute it for a while and add coriander and salt to taste.
4. Now make dough of maida.
make 12 portions roll it and put 1spoon of masala.Pack it and roll it with the help of fingers.
5. Heat the oil and fry brown.
6.Matar kachori is ready.Serve with curd or chuteny.

Sweet Puri/Meethi Puri/Pua

Ingredients:
2 Cups Wheat Flour
1/4 Cup Ghee(for moyan)
1/2 Cup Sugar/Jagery
4-5 Cardemom (Fine Powder)
1 Cup Milk
Ghee to fry

Procedure To Make sweet Puri:
1. Take wheat. Mix all the ingredients.And kneed the dough.
2. Make small balls of the dough.And roll it like chapati.
3. Cut it into small puris.
4. Take enough ghee in frying pan.Heat it.And fry the puris.
5. Sweet Puris are ready.

Methi Ke Gatte

Ingredients:
For Gatte
1 cup fenugreek leaves (methi) finely chopped
1 cup bengal gram flour (besan)
1 tsp coriander powder
1 tsp red chili powder
2 tbsp Oil
2 tbsp curd
salt to taste
2 - 3 pinch asafoetida(Hing)

For seasoning
3 1/2 tblsp Cooking Oil
1 tsp Mustard Seeds
1 Red Chilli crushed
1 tsp Coriander Powder
1 tsp Dry Mango Powder (amchur)
1 tsp Garam Masala Powder
1 -2 pinch Asafoetida(Hing)

Method:

1. Mix everything methi, gram flour, asafoetida(Hing), red chilli powder, coriander powder and salt.
2. Mix in mustard oil and enough water to knead into a firm dough.
Divide into 3 equal parts and roll into cylinders.
3. Boil some water in a pot and mix in these cylinders for 15 - 20 minutes.
4. Drain, cool and cut into 1" long pieces.
5. Heat up oil.
6. Mix in asafoetida(Hing), mustard seeds and when the seeds crackle, mix in the gattes.
7. Saute
8. Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
9. Stir to mix well.
10. Methi ke Gatte are ready.Serve with Chapatis or Rice.

Aloo Gobi Saag

Ingredients:
2 Medium Size Potato
1 Medium size Cauliflower
1 Big Onion(Finely Chopped)
1 tsp Ginger Garlic Paste
1 tsp red Chilli powder
1/2 tsp Turmeric powder
A pinch of Hing
1 tsp Coriander Powder
1 tsp Garam Masala Powder
Coriander leaves to garnish
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 tbsp oil

Procedure To Make Aloo Gobi ka saag:
1. Cut the Potato in cubes.
2. Seperate the florets from Cauliflower. Wash & drain.
3. Heat Oil in a Pan , add Cumin and mustard seeds and Hing.
4. Add Onions & fry till translucent.
5. Then add ginger, garlic Paste,Coriander Powder,red Chilli powder,Turmeric Powder stir, Mix in Potatoes ,(pour 1 cup water ) cover to cook.
6. When the Potatoes are half done , add the flowrets,& salt. Cover to Cook.Add water if required.
7. Open afer a few minutes,add Garam Masala Powder. Garnish with Coriender leaves
& Serve hot with Breads, Rice, Rotis or as a side dish.

SPROUTED MOONG SALAD

Ingredients:
1 cup Steamed Sprouted Moong
1 Onion chopped
1 Tomato chopped
1 cucumber Chopped
1 carrot Grated
salt to taste
Red chili powder to taste
11/2 tsp. lemon juice
1/4th tsp. roasted cumin (Jeera) powder
Finely chopped coriander leaves
1/2 tsp. grounded sugar (optional)
1/2 tsp Chaat Masala
Preparation:
Wash and drain sprouts.
Add Onion, tomato and other ingredients.
Mix well.
Garnish with coriander.
Note: Other sprouted lentils can also be used in place of moong.

Tomato Puri

Ingredients:
2 Big tomatoes
1 tsp Cumin seeds
2 Green Chillies
1/2 Inch Ginger(Grated)
1 tsp Coriander leaves
1 tsp Turmeric Powder
1 tsp Red Chili Powder
salt to taste
Wheat Flour

Procedure To Make Tomato Puri:
1. Take Tomato,cumin seeds,chillies,ginger,coriander,turmeric powder,red chili powder and salt.Grind together to form fine pourie.
2. Add some wheat flour in it, and kneed softly.Keep adding wheat flour to form a soft dough,like chapati.

 3. Take a small ball of it and roll like chapati,Make small Puri of diameter approx. 3-4 inch.
 4. Take Cooking Oil in a pan/kadhai.Heat it,and fry the puries till reddish brown in colour.
 5. Tomato Puri is ready.Serve hot with Pickle or chutney.

Kadhi Pakora

Ingredients For Pakora:
(Type I)
1 cup Besan (Gram Flour)
1/2 tsp chilli powder
1/2 tsp Turmeric Powder
Baking Soda 1 pinch.
1/2 tsp Cumin Powder
salt to taste.

(Type II)

1 Cup Gram FLour
1/4 Cup Onion Chopped
1/4 Cup Spinach Chopped
1/4 Cup Potato Chopped
1 Tsp or Ginger paste Ginger Chopped
1 Tsp Red Chili Powder
Salt To Taste.
1/2 Tsp Baking Powder


Procedure to Make Pakoras:
1. Mix all Pakora Ingredients in 1/2 of water.
2. Heat Oil in Kadhai/Pan. Take small amount of paste in hand & drop small balls of it.
3. Deep fry the mixture till golden brown.Drain .

(Make sure to make enough Pakoras as it very Yummy to eat as it is.)

Ingredients For Kadhi:
1 cup Curd
1 tbsp Besan(Gram Flour)
1/2 tsp chilli powder
1/4 tsp Hing
1/2 tsp Turmeric Powder
1/2 tsp Garlic Paste
Mustard seeds 1pinch of
Methi Dana (Fenugreek Seeds) 1 pinch of
Curry leaves 10
salt to taste

Procedure To Make Kadhi:
1. Beat Yogurt & Gram Flour thick without any lumps.Mix Chilli Powder,salt,Turmeric powder.
2. Heat Oil in pan , add mustard,methi dana,Curry leaves & Hing.
3. Add Yogurt mixture ,bring to boil and simmer for about 10-15 minutes.
4. Keep Stirring to prevent lumps.
5. Add Pakoras & again simmer for about 5 miuntes.
6. serve hot with Steamed rice.

Veg Samosa

Ingredients:

For Dough:

2 cups Maida or all-purpose flour
2 tbsp hot oil
Salt to taste
Water

For filling:

2 potatoes
1 onion
½ cup peas
1 garlic (optional)
1 tsp cumin seeds
2 tsp finely chopped ginger
1 tsp turmeric powder
1 tsp mustard powder
5-6 chilies, finely cut
Spice powder (any garam masala)
Chopped coriander leaves
2 tbsp oil

Procedure

Making the dough:
1. Sieve the flour and make a well at its center. Add 2 tbsp hot oil into the well. 2. Then mix it well.
3. Add an adequate amount of water to prepare semi-hard dough and knead it well. Cover it and keep aside for about 15-20 minutes.
4. When you start to make a covering for samosa, knead the flour again.

Making the filling:

1. First cook potatoes and cut them into small pieces.
2. Add cumin seeds, mustard seeds and turmeric powder in heated oil in a pan. When they begin to pop up, add onions to the oil and fry them, until they become translucent.
3. Then add fresh peas, garlic, ginger, chili and spice powder. Fry it for a few minutes.
4. Then add cooked potatoes. Fry the mixture in a low heat, until it becomes semi-dry.
5. Then add chopped coriander leaves and remove it from the heat. Let it cool down completely.

Now we have to stuff the filling in the dough to make a samosa.

6. Make lemon size balls of dough. Place the balls on a flat surface and press with a rolling pin to get an average thickness.
7. Cut it to make a half circle. Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone.
8.Stuff it with about 1 tbsp of prepared filling and seal it firmly. In the same way, make samosas with all the dough.
9. Heat enough oil in a frying pan. Deep-fry the samosa over a medium heat, until it becomes crispy and golden brown. Server it hot along with tomato sauce or tamarind chutney.

(You can also add chopped cashews or raisins to the filling in order to give a rich flavor. If you want to avoid high calories by frying, then bake the samosa in a pre-heated oven.)

Gatte Ki Sabji

Ingredients FOR GATTA :


Besan 200gm
red chilli powder 1/2tbs
haldi powder 1/2tbs
oil
salt to taste

Ingredients FOR GRAVY:

red chilli powder 1tbs
haldi powder 1/2tbs
hingh powder (pinch of)
dhania-jeera powder 1/2tbs
ghee 2tbs
jeera
curd 1 small bowl
salt & cilantro(fresh chopped dhania) to taste

Procedure to make Gatte ki Sabzi:
1. Take kadhai and pour in it 1lt. water,allow it to boil on slow flame.
2. Now, at the other side take besan,2 tbs oil,salt to taste,red chilli powder1/2tbs,haldi powder 1/2 tbs.
3. Now mix it well untill it become solid like chapati dough,by sqeezing it.
4. Make small pieces of dough into round,then make roll abt 5-6 inches.
5. Allow it to boil in the boiled water for 6-7 minute.
6. After boiling allow it to cool for 2 min.
7. Don't discard that gatta's boiled water,remain it at side in another cantainer.
8. now take knife & cut the rolls into small pices,abt 1-2 inches.
9. Now take kadhai and pour ghee in it.
10. After few seconds add jeera in it.
11. When jeera is compeleted add in it pinch of hingh powder,red chilli powder and haldi powder,then immediately add curd into it and allow it to heat for 1-2 min.
12. Add gatta.salt,dhania.jeera powder,remaining water to it.
13. Cook it for 4-5 min.
14. garnished it with fresh cilantro over it.
15. Your gatte ki sabji is ready to eat with garam Chapati & rise.

Masala Baigan

Ingredients:

Small brinjals 5 nos. (cleaned and tops removed and sliced vertically into strips - say like finger chips)
Onion one large, finely chopped
Turmeric powder 1/4 tsp.
Chili powder 1/4 tsp.
Curry leaves 8 nos
cumin seed 1/2 tsp
Mustard seeds 1/2 tsp
Ginger Garlic Paste 2 tsp
Coriander leaves for garnish
Salt to taste
Oil for frying


Procedure to make Baingan Masala :


1. Heat oil in a kadai or pan and when hot add cumin seeds and musterd seeds and when they splutter, in goes the sliced onions.
2. When they are just about done, say a little browned, add in the powders ( turmeric + chili) and saut.
3. Now put in the sliced brinjals and toss around the masala adding salt to taste and close the pan and cook on slow flame.
4. Stir in between so that the brinjals doesn't get burnt. If it needs little more oil, do be generous. Cook on slow flame till done. Garnish with coriander leaves.
5. Serve with hot rice or puris or chappatis.

Rajgira Halwa

Ingredients:
1 cup Rajgira Flour
1 tbsp Ghee
3/4th Cup Sugar
Cashew and Almonds to garnish
1 1/2 Cup Hot Water

Procedure to make Rajgira Halwa:
1. Take Ghee in a non stick pan.Heat it and add Rajgira flour.
2. Roast it until it becomes brown in colour.
3. Add hot water and stir it.
4. Add Sugar and mix well.Stir it for 2 min on medium flame.
5. Stir till halwa starts loosing Ghee from it.
6. Rajgira Halwa is ready.Garnish it with Almonds and Cashew.

Sabudana Vada

Ingredients:
1 cup Sabudana
1 cup coarsely ground roasted penuts
1/2 cup Rajgeera Flour
1/2 cup boiled and mashed potato
1/2 tsp red chilly powder
1/2 tsp cumin powder
2 green chillies (finely chopped)
salt to taste

Procedure To Make Sabudana Vada:
1.Take the sabudana in a container, and add enough water that it barely comes above the surface of the sabudana.
2. Leave it like this for at least 4-5 hours.(The sago will soak up all the water, fluff up to become soft and spongy, so it can be squeezed between your fingers, without feeling sticky or mushy.)
3. Drain out any excess water, if remaining.
4. Add boiled mashed potatoes,green chillies,red chilly,cumin powder,Rajgeera flour and penut powder.Mix well.
5. Make the paste into equal-sized balls and flatten slightly to form patties.
6. Heat oil in a wide, flat pan and shallow fry the patties till golden.
7. Drain on paper towels and serve with seasoned curd.

Sabudana Khichdi

Ingredients:
2 cups sabudana/sago
2-2 1/2 cups water - for soaking the sabudana
1 cup roasted peanut(coarsely ground into fine powder)
1 medium potato - boiled and chopped
10-12 roasted peanuts
3 tbsp ghee or cooking oil
1 tsp cumin seeds
2 green chillies - finely chopped
6-7 curry leaves - whole
1 tsp sugar (adjust per taste)
salt and lemon juice - to taste
chopped coriander leaves to garnish

Procedure To Make Sabudana Khichdi
1. Take the sabudana in a container, and add enough water that it barely comes above the surface of the sabudana.
2. Leave it like this for at least 4-5 hours.(The sago will soak up all the water, fluff up to become soft and spongy, so it can be squeezed between your fingers, without feeling sticky or mushy.)
3. Drain out any excess water, if remaining.
4. Chop your boiled potatoes into small cubes.
5. Take a non-stick pan and add the ghee to it. When it's a bit hot, add the cumin seeds, chopped green chillies and curry leaves and roasted peanuts.
6. Cook the potatoes for about 2 mins, then add the soaked sabudana to the pan. Add the coarsely ground peanut powder, salt, sugar and lemon juice and mix well, but gently. Cook the sabudana on medium-flame and stir gently to prevent clumping together. Once everything is mixed, and the sabudana khichdi gets a light-brown color, adjust for seasoning to your taste. Then remove from flame and set aside.
7.Garnish with the coriander leaves and serve the hot Sabudana(Sago) Khichdi with curd or lemon.

Daal Baati

Ingredients For Bati:
Wheat Flour 3 Cups
Baking soda 1/4 tsp
Vanaspati Ghee 3 tbsp
Sault to taste
Ajwain 1 tsp
Water to kneed

Procedure For Baati:
1. Take the flour add all the ingredients and make dough.Keep aside for 15 mins.
2. Prepare small balls out of this dough.
3. Roast these batis in Gas Tandoor.Turn occasionally.Cook till Baaties become golden in colour.
4. Pour Ghee on Baati.
5. Baati is ready.

Ingredients for daal:
1 cup Tooar daal
1 tbsp Chana daal
8 Garlic flakes
8 Curry leaves
2 Green Chillies
1 tsp garam masala
1 tsp Turmeric Powder
1 tsp Red Chilly powder
1 pinch of Cumin seeds
1 pinch of Mustard seeds
1 Toamto chopped
2 tsp Turmerind paste diluted in water
Jaggery or Sugar to sweeten the taste
Salt to taste.

Procedure for Daal:-
1. Cook Toor dal.
2. Take some oil in a pan.Heat it and add cumin seeds and mustered seeds.
3. Add green chillies, curry leaves,garlic, red chilli powder,turmeric powder, garam masala and tomatoes.
4. Stir it well.
5. Add boiled toor dal and pour 4 cups of water.
6. Allow it to boil for 10 minutes.
7. Dal is ready.
8. Serve Daal bati with ghee.

Kaafe

Ingredients:-
1 Big Eggplant (aubergine) cut into thin slices
1 Cup rice flour
1/2 tsp jeera/Cumin powder
1tsp Red chilly powder
1/2 tsp Salt

Procedure:-

1. Rub salt on the eggplant slices at both sides and keep aside for 10 mins.(Eggplant slices will become watery).
2. Mix rice powder,jeera powder,chilly powder and salt.
3. Heat a pan and grease it with veg oil.
4. Take the Eggplant slices and dip in Rice flour, so that the four sticks to the slices.
5. Put 4-5 dipped slices on the frying pan and cover it.Turn the slices after 5 mins and cover with lid and keep it for 5 mins.
6. Hot kaafes are ready.Serve hot with ketchup.

Vada Paav

Ingredients
8-10 potatoes boiled, peeled and mashed
2 tsps garlic paste
1 tsp ginger paste
3 green chillies
1/2 tsp tumeric powder
1/2 tsp black mustard seeds
6-7 curry leaves
Salt to taste
2 cups bengal gram flour
Vegetable/ canola/ sunflower cooking oil for deep frying 
6 Pav buns (square buns that look like burger buns but are smaller, so you can substitute)
1/2 cup Shengdaana Lehsun Chutney (peanut garlic chutney) 

Procedure:

1.Mix the gram flour with enough water and salt to taste, to make a thick, smooth paste. Keep aside. 

2.Mix the ginger and garlic pastes and add the green chillies to them. Grind into a smooth paste in the food processor. 

3.Mix this paste with the mashed potatoes. Season with salt.
 
4.Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds, curry leaves and tumeric powder. Fry till the seeds stop spluttering.
 
5.Add this to the potato and mix well. 

6.Divide the potato mix into portions slighter smaller than a tennis ball. Smoothen by rolling between slightly greased palms.
 
7.Heat the oil for deep frying on a medium flame.
 When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels. 

8.Take one Pav bun, slit in half (not completely - leave one edge joined) and put a spoonful each of Tamarind Chutney, Mint-Coriander Chutney and Shengdaana Lehsun Chutney (peanut garlic chutney) each on it. Place a potato ball on the bun and fold over, pressing down gently. Serve while the potato ball is still hot.

Bread Rolls

Ingredients 10 Bread Slices 5 Potatoes (Boiled Mashed) 2 Green Chillies 5 Curry leaves 1 tsp musterd seeds 1 tsp jeera 1 tsp oil 1 tsp turmeric powder 1 cup milk or water Procedure 1. Heat 1 tsp oil in a pan add musterd seeds and jeera.Add finely chopped green chillies and curry leaves , stir for 10 seconds.And add turmeric powder and red chilly powder.Mix well.Remove from heat. 2. Mix the above mixture with boiled mashed potatoes.Add salt according to taste. 3. Make lemon sized balls 4. Remove bread edges. 5. Take some milk or water in a bowl and dip a bread slice for few seconds. 6. Squeeze the water from the bread by pressing between palms gently. 7. Place a potato mixture ball over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. 8. Repeat the same process for making more rolls. 9. Heat oil in a kadhai and deep fry on medium flame till golden brown. 10. Serve bread rolls hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Bread Pattice

Ingredients
10 bread slices (edges removed)
4 Boiled Potatoes
2 Green chillies
1 tsp Musterd seeds
1 tsp jeera
1 tsp oil
1 cup Besan
1 tsp turmeric powder
1 tsp jeera powder
1 tsp chilly powder
1 tsp Dhania powder
1 Pinch Soda
salt to taste




Method
1. Take besan flour , add salt,chilly powder,jeera powder,dhania powder and turmeric powder.Mix well.
2. Add some water to form smooth batter.Keep aside.
3. Heat 1 tsp oil in a pan add musterd seeds and jeera.Add finely chopped green chillies and curry leaves , stir for 10 seconds.And add turmeric powder and red chilly powder.Mix well.Remove from heat.
4. Mix the above mixture with boiled mashed potatoes.Add salt according to taste.
5. Cut the bread slices diagonally to make triangular pieces.

6. Apply the potato mix on one bread slice cover with another bread slice.
7. Gently press the edges of breads.Can apply few drops of water to close the bread edges.
8. Mix a pinch of soda in the beasn batter.
9. Heat oil is frying pan.
10. Dip this bread in this batter and deep fry till a crisp golden crust is formed on both the sides of the pattice.
11. Remove them on a Kitchen paper or a tissue paper.

12. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Oatmeal - Tomato Omelette

Ingredients
1cup oat
1 cup water
1 onion(finely chopped)
1 tomato(finely chopped)
1 green chilly(finely chopped)
1 tsp ginger-garlic paste
1 pinch hing
1 pinch turmeric powder
1 tsp red chilly powder
oil
salt to taste

Procedure

1. Mix all the ingredients.
2. Heat the pan.
3. Put 1 tsp oil
4. Pud the above batter like dosa and spread it slowly.
5. Sprinkle some drops of oil on the upper surface to.
6. Let it cook for 2-3 mins on medium heat.
7. Turn it and let it cook from other side.
8. Serve hot with tomato ketchup or pickle

Dahi Bhindi

Ingredients:

450 gms Okra
2 tbsp Oil
1 tbsp Low Fat Yogurt
¼ tsp Turmeric Powder
1 Medium Onion, sliced
2 tsp Desicated Coconut
1 tbsp Chopped Coriander
2 Medium Tomatoes, sliced
3 Medium Green Chillies, chopped
Salt according to Taste


Method:
Wash, top and tail the okra, cut into 1 cm/ ½ in pieces and set aside.
Heat the oil in a medium frying pan, add the onion seeds, green chillies and onion and fry for about 5 minutes until the onion has turned golden brown.
Lower the heat and add the turmeric, desicated coconut and salt and fry for about 1 minute.
Never add the okra, turn the heat to medium-high and quickly stir-fry for a few minutes until lightly golden.
Add the yogurt, tomatoes and finally the fresh coriander. Cook for a further 2 minutes.
Transfer into a serving dish and serve immediately

Sambhar Vada

Ingredients

Urad Dal 250 gm
A pinch Soda-bi-carb
Salt To taste
Oil for deep frying

Procedure

1. Soak dal overnight. Drain off the water.
2. Grind it in grinder without using water.
3. Heat oil in karahi. By the time the oil gets heated, beat the paste with the help of very little water till it becomes fluffy.
4. Add salt and soda-bi-carb.
5. Wet your palm, spread 1 tbsp of the paste on it, make a hole in the center and give the desired shape.

6. Carefully remove it from your palm and fry to a golden brown color.






7. Serve hot with Sambar and Chutney.

Shahi Bread With Custerd Milk

Ingredients
5 Bread Slices
1 Cup Sugar
1 Cup Water
2 drops rose icence or 1 tsp Cardamom powder
2 Cup Milk
2 tsp Custerd Powder
Ghee to fry

Procedure

1. Cut the bread slices diagonally into triangular pieces.
2. Deep fry in ghee untill it becomes brown in colour.
3. Drain on kitchen towel.
4. Make Chashni of 1 cup sugar into water and add rose icence or cardamom powder for aroma.
5. Mix custerd powder in 2 tbsp milk.
6. Boil rest of the milk and add this paste in it stirr well.Add sugar if like sweeter taste.Refrigerate it.
7. Deep the fried bread slices in the chashni and keep aside.



8. Pour custerd milk on Shaahi bread while serving.

Palak Paneer

Ingredients


4 cups Palak
1 cup water
salt
1 cup Paneer(cubes)
2 tsps jeera
3 sticks cinnamon
2 tbsp butter
1 big onion (sliced)
1/4 cup milk
2 tsps garlic(finely chopped)


Procedure

Wash palak, put it in a pot,add salt and water, boil until just soft. Keep aside.
Heat 1 tbsp butter in a another pot, add jeera, garlic, cinnamon, green chillies, and onions, braise till garlic and onions turn golden brown. Put this in grinder with boiled palak (dont throw away the water in which the palak is boiled, you can use it for grinding or cooking). Grind into smooth paste.
Heat the remaining butter in a pot, add palak and paneer cubes, reduce the heat and cook for 15 mins.
Add milk, and cook again for 10 mins till thick.
Serve with jeera rice or parathas.



Contributed by Neeta R. Pathak,Mumbai.

Patodi or Rasaaje

1 cup besan
1 tsp chilli powder
1 tsp turmeric powder
salt to taste
water

How to make Patodi

1.Take besan and add chily,salt and tumeric powder.Mix well.

2.Add water and blend to make smooth batter.

3.Place in a shallow metal pan and steam it for 15 minutes in a large vessel.(same like Dhokla).



4.After 15 mins let it cool for a while and
cut it into rectangur pieces.
5.Patodis are ready.

Ingredients For Gravy
2 big onions
10 garlic pieces
2 tbsp grated dry coconut
2 tbsp GARLIC ONION MASALA(optional)
2 tsp red chilly powder
3 tsp ginger garlic paste
2 tsp GODA MASALA.
1 tsp musterd seeds
1 tsp jeera
5 tsp oil
2 tbsp curd
How to make Patodi Gravy

1.Take 1 tsp oil in a pan add onions and garlic(roughly cut into vertical pieces).
2.stirr well till become golden in color.
3.Remove from stove.
4.Take grated coconut in a pan and stir untill it becomes golden brown.
5.Blend Onion,Garlic and Coconut together to make a smooth paste.
6.Take 3 tsp oil in a pan.Put musterd seeds and jeera.
7.Add the ginger-onion paste stir well.
8.Add ginger garlic paste ,Goda Masala and red chilly powder or GARLIC ONION MASALA.
9. Mix well.And stir untill it starts leaveing oil.
10. Put 1 glass of water and salt to taste.Cover with a lid let it boil.
11. Remove the lid after 5 mins add 2 tbsp curd.And cover the lid to boil again.
12. Remove after 15 mins.The gravy should be thin enough.
13. Add the patodis in it and heat before serving.

14. Serve with chapatis.

GODA MASALA.

Goda Masala recipe

Ingredients:
5 Cardamom (Elaichi)
1/2 inch stick Cinnamon (Tuj/Dalchini)
5 Cloves (Lavang)
2 Bay Leaf (Tej Patta)
1 tsp Oil
2 tsp White Sesame seeds (Til)
2 tsp Coriander seeds (Dhania)
4 tsp flaked Coconut (Nariyal)
10 Black Pepper corns (Kalimirchi)
5 Cassia Buds
How to make goda masala:
Remove the cardamom seeds from their husks.
Saute the cinnamon, cloves, cardamom and bay leaves in the oil until the cloves swell.Dry-Roast the rest of ingredients over a low heat until the coconut is dark brown.
Cool and grind with sautéed spices until fine.
Store in an air tight container.

Raj Kachori

Ingredients:

• 2 Cups rava
• 2 tbsp Maida
• 4 Potatoes
• 1 Cup curd
• 1/2 Cup soaked chana
• 10 Papadi
• 1 tsp Roasted cumin powder
• 1 tsp Red chilli powder
• 5 tbsps Tamarind chutney
• 1/2 Cup sev


How to make Raj Kachori:
• Boil potatoes and cut it into cubes.
• Boil the soaked channa
• Mix rava, maida, salt and red chilli powder well.
• Prepare dough.
• Roll out into rotis of equal size.
• Deep fry it.
• Make a hole in the centre fried kachoris.
• Fill with cubed potatoes, chana, papdi and curd.
• Spread red chilli powder, cumin seed powder, tamarind chutney and green chutney.
• Put sev on it.
• Raj Kachori is ready.

Dal - Bafle

Ingredients For Bafle:-
Wheat flour,
metha soda,
cumin,
Azwain,
oil,
ghee,
salt to taste.



Procedure :- Take wheat flour and add salt to taste, cumin, zawain, metha soda, and oil and mix well. Then prepare dough and roll it in a form of very thick chapati.Apply some oil on it with fingers and roll it.Make cutlet sized balls out of the dough. Heat water in vessel, and put these balls in the water. When all the balls are boiled, drain the water and cut the balls in triagular pieces.



Heat oil in a frying pan, and fry the balls until they turn golden brown. Then remove them, and bafle are ready.

Ingredients for daal:
1 cup Tooar daal
1 tbsp Chana daal
8 Garlic flakes
8 Curry leaves
2 Green Chillies
1 tsp garam masala
1 tsp Turmeric Powder
1 tsp Red Chilly powder
1 pinch of Cumin seeds
1 pinch of Mustard seeds
1 Toamto chopped
2 tsp Turmerind paste diluted in water
Jaggery or Sugar to sweeten the taste
Salt to taste.

Procedure for Daal:-
1. Cook Toor dal.
2. Take some oil in a pan.Heat it and add cumin seeds and mustered seeds.
3. Add green chillies, curry leaves,garlic, red chilli powder,turmeric powder, garam masala and tomatoes.
4. Stir it well.
5. Add boiled toor dal and pour 4 cups of water.
6. Allow it to boil for 10 minutes.
7. Dal is ready.
8. Can also be served with gatte ki sabji and coriander chutney