PAKODI KI KADHI

Ingredients:

100 gms Mung Dal
1 1/2 tsp Salt
200 gms Curd
1 tsp Red chilly powder
2 Red chilly (sabut and dry)
1 tsp Dhaniya
3 - 4 Curry Leaves
1 pinch Haldi
1 pinch Soda
2 cup Oil for frying pakories
1/2 tsp Mustard seeds (motti)
2 tbsp Oil (for tadka)

Method:

* Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer.
* Add 1tsp salt, 1/2tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside.
* Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well.
* Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta.
* Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.
* Finally put the tadka of red chilly powder on pakodi kadhi. Serve hot it with shahi gatte and missi roti.

PAPAD KI SABJI

Ingredients:

2-3 medium sized papads
1 tbsp curds
1/2 tsp chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp cumin
1/4 mustard seeds
1 tbsp ghee
1 tsp chopped coriander
Salt To Taste
1 cup water

Method:

* Break the papads into 1 inch squares.
* Heat ghee in a saucepan, add seeds.
* Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown
* Add turmeric, water and salt. Boil.
* Add papads and coriander.
* Boil for 3-4 minutes.
* Serve papad ki sabzi hot with chappatis.

METHI KE GATTE

Ingredients:

2 - 3 pinch asafoetida
1 tsp red chilli powder
2 cup fenugreek leaves (methi) chopped
1 tsp coriander powder
3 cup bengal gram flour (besan)
salt to taste
3 1/2 tblsp mustard oil

Tempering

3 1/2 tblsp Mustard 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

Method:

* Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
* Mix in mustard oil and enough water to knead into a firm dough.
* Divide into equal parts and roll into cylinders.
* Boil some water in a pot and mix in these cylinders (gattes) for 15 – 20 minutes.
* Drain, cool and cut into 1" long pieces.
* Heat up oil to smoking point.
* Take off the heat up and cool slightly.
* Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.
* Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
* Stir to mix well.
* Serve hot.

LOBIA RECIPE

Ingredients:


2 cups Lobia (Black Eye Beans)
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped


Preparation:

* In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
* Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
* Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
* Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
* Mixture should be soupy.