Chole Bhature

For Chole recipe click here 

Time 60 min

Ingredients

Maida  1 cup

Semolina 1 tsp

Boiled and smashed potatoes 1/2 cup

Oil 2 tsp

Salt to taste

Oil for deep frying

Method

Mix all ingredients and make a tight dough without water. Rest dough for 1 hr. Then make two inch ball, roll to make big puri, deep fry in hot oil. Repeat for rest dough.

Rava Dhokla

Time 30 min
Ingredients
Semolina 1 cup
Finely chopped green chilies 1/2 tsp
Grated ginger 1/4 tsp
Eno 1 packet (1tsp)
Oil 1 tsp
Buttermilk 2.5  cups
Salt to taste

Method
Keep steamer ready allow water to boil and steam to come. 
Grease vessel with oil, keep it aside
Mix all ingredients except eno. Make thick paste, it should not be watery at all.  At last min add eno, mix well using spoon in one direction. Then immediately add in greased pan, keep it in steamer, let it steam for 20 min. Allow it to cool, then make seasoning of mustard, curry leaves. Garnish with coriander.

I use cooker for steaming (cooker type: lid from outside). My cake mould fits properly in cooker in such a way that it gets hang when moulds curved sides rest on cooker sides.

Rava Dosa

Time 30 min
Ingredients

Rice flour - 1 1/2 cup
Rava - 1/2 cup
Maida/ all purpose flour/Wheat Flour - 2 tbsp
Jeera/cumin seeds - 1 1/2 tsp
Green/red chilli -1 very finely chopped
Buttermilk - 1 cup
Water - 2 -3 cups
Ghee for making dosas
Salt as taste

Method

Mix all the ingredients mentioned above except oil and keep aside for 1 hr.
The dough consistency should be thin and watery.
With a ladle pour the batter at the center from little height on a non-stick pan and spread 1 or 2 tsp oil.
Keep low flame. Atleast after 7-8 min base becomes golden or crisp flip and cook the other side also.
Serve the rava dosa hot with coconut chutney/sambar/potato bhaji.

Tip

you take less batter and drop at center if you take more batter gets thicken at the center only

Rice Bhakari / Tandalachi Bhakari

Time 10 Min
Ingredients
Basmati rice flour 1 cup
Salt to taste
Water 3/4 Cup
Jwari Flour 1/2 cup for dusting
Iron Tava

Method
Boil water add salt and 1/4 tsp oil. When it comes to boiling  switch off flame. add rice flour, mix very well, cover with lid and keep for 10 min. Then knead the dough add little rice flour if it becomes sticky. Dough should be soft. Make 5 -6 small portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put the bhakari on tava and apply little water on upper side. Let it be for 1-2 min. Immediately water will get evaporated. Then flip the bhakari and roast. At this stage make medium flame. Roast the bhakari for about 3-4 min on medium flame. 

Tip.
Serve hot with sada zunka or dahi zunka or vatana usal or green vegetables.
You need to make dough right to roll with rolling pin. Practice makes you perfect.

Simple Baby Food

Time 20 min
Ingredients
Rice 1 cup
Moong dal 1 cup

Method
Wash 2-3 times dal and rice, remove water completely 
Roast all ingredients on high flame one by one for 3-4 min. Stir continuously to have roasting effect evenly. Grind this mixture to make very fine powder. Store in tight jar. Try to consume within one month otherwise it will get spoil otherwise store in refrigerator.

Tomato Mango Chutney

Time 15 min
Ingredients
Tomatoes 3-4 big size
Totapuri mango ripe 1 medium size
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Fennel seeds 1/4 tsp
Turmeric powder 1/4 tsp
Sugar 2 tsp
Red chili powder 1/2 tsp
Salt to taste
Oil 2 tsp

Method
Peel and chop mango into cubes. Remove seeds from tomatoes and chop into cubes. keep it aside.
Heat oil in kadai. Add mustard seeds, fennel seeds and cumin seeds. After seeds are popps out add turmeric powder, red chili powder, saute for 1 min. Then add tomatoes and mango pieces, cook till mushy, then add sugar, salt, saute for 2 min. Serve with paratha / chapati.

Dahi Palak

Time 20 min

Ingredients
Spinach / palak leaves  chopped into small pieces 2 cups

Curd 1 cup

For seasoning

Garlic 22 tbsp

Green chilies 2

Mustard 1/2 tsp

Asafoetida 1/4 tsp

Salt to taste

Oil 1 tbsp

Method

Heat 1/2 tsp oil in pan,  Add spinach leaves and salt to taste and cook for 5-6 min. till it is done and water is evaporated Then switch off the flame and allow it to cool. 

Do seasoning of mustard, asafoetida, crushed garlic and chilies. Add it to spinach. Then add chilled curd mix well. Serve hot with chapati.

Acknowledgement Aditi

Onion Mini Samosa

Time 45 min

Ingredients

For wrapper

Maida/ All purpose flour 1/2 cup

Salt 1/4 tsp

Water 1/2 cup (1 tsp less)

For the filling

Chopped onion 1/2 cup

Poha 1/2 cup

Chaat masala 1/2 tsp

Coriander 2 tsp

Red chili powder 1/2 tsp

Coriander powder 1/2 tsp

Salt to taste

Paste

Wheat flour 1 tbsp + 2 tsp water

Oil  for frying

Method
For making wrapper

Mix all ingredients and make batter like dosa. Keep it aside for 1 hr.

Heat non stick pan, (it should be medium hot). Add 2-3 drops of oil now with the help of cloth spread oil all over tawa. Now add one spoonful of batter at the center then spread in a round shape. Let it be for 2 min till the edges curl sightly. Remove from tava and keep it on the plate. Continue till you make wrapper from the rest of batter. You can spray oil on every wrapper so that u can stack on each other. Same you can freeze them for the recipes which requires wrappers.

For the filling

First mix onion and poha, then add remaining ingredients, mix well. Keep it aside for 15 min.

Actual method

Cut the wrapper at the center. Take one end, fold on other side by applying wheat flour paste then press at the end, insert spoonful of stuffing, then again apply paste to close the ends. Deep fry till golden in colour. 

Mango Onion Chutney

Time 10 min
Ingredients
Raw mango (Peeled and chopped)1/4 cup
Onion 1 medium size
Fenugreek seeds 1 tsp
Jaggery 2 tsp
Red chili powder 1/2 tsp
Salt to taste

For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Oil 1 tsp

Method
Fry fenugreek seeds till dark brown. 
Then in blender blend all ingredients.
For seasoning heat remaining (leftover oil after frying) oil in kadai. Add mustard seeds and Cumin seeds. After seeds are popped out add this to mango mixture. Mix well. Serve with bhakari / chapati.

U can have it without seasoning but i like this way

Paneer Mutter Samosa

Time 45 min

Ingredients

For The Dough (crust)
Wheat flour/Maida 1 cupSemolina 1 tbsp

Salt to taste
For The Filling

Green peas 1/2 cup

Paneer 1/4 cup

Ginger 1/4 inch 
Garlic 2

Chaat masala 1/2 tsp
Coriander 2 tsp

Sugar 1/2 tsp
Lemon juice 1/4 tsp

Oil  3 tbsp
Salt to taste

Paste
Wheat flour 1 tsp + 1/2 tsp water

Method

For making dough 

Combine all the ingredients and knead into hard dough using little water. Keep it aside for 1/2 hour. Then divide the dough into 3-4 balls.

For the filling

Grind all stuffing ingredients except paneer into a coarse powder, then add paneer and grind just for few  (3-4) seconds. Take out in bowl. Keep it aside.

Actual method

Roll one ball to make rectangular shape. Then roast on tava just for 2-3 min. on both sides. Then cut at center. Take one end, fold on other side by applying wheat flour paste then press at the end, insert spoonful of stuffing, then again apply paste to close ends. Deep fry in thick bottom pan or kadai on low flame.

Veg Hakka Schezwan Noodles

Time 15 min
Ingredients
Hakka noodles 1 cup
French beans , cut diagonally into thin strips 1/2 cup 
Carrot , cut into long thin strips 1/2 cup 
Shredded capsicum 1/2 cup 
Chopped spring onions whites 1 cup
Chopped spring onion greens 1 cup
Soy sauce 1 tsp
Vinegar 1 tsp or more as per taste
Chili sauce 1 tsp (optional)
Ajinomoto 2 pinch 
Schezwan sauce 1 tsp
Oil 1 tbsp 
Salt to taste

Method
Cook noodles in water till it is done. After it is cooked  add 1 tsp oil so that noodles will not get stick together. 
Heat oil in a flat kadai, add the vegetables and sauté over a high flame for 4 to 5 minutes till the vegetables soften.

Then add the schezwan sauce, soya sauce, vinegar, ajinomoto, chili sauce, sauté for 2 minutes. then add noodles. Saute for 2 min. Switch off the flame. Serve hot.