Ingredients :

Groundnut or moongfali (1/4kg), ghee (2tbsp),

brown sugar or shakkar (100gms),

sugar (50gms).

Method of preparation:-

Take groundnut, roast it in a pan over low heat and then take off the pan from heat. Keep it aside to cool and then take out its skin. Take a frying pan, mix sugar and brown sugar in it. Then add a little water and keep it to boil. When it gets thick in consistency then adds groundnuts in it. Mix it well. Take a thali, grease it and then spread the groundnut mixture in it. Keep it to cool slightly and then cut it into pieces with a knife. Now keep the groundnut chikki a side to cool to cool completely and then store in airtight container.

Ingredients:

1/2 Bunch methi leaves
• 1 Cup wheat flour
• 1 tsp Ajwain
• 1 tsp Coriander powder
• 2 Crushed green chillies
• 1 tsp Red chilli powder
• 1 Pinch hing
• 1/2 tsp Turmeric
• 1 tbsp Ginger-garlic paste
• 1 tsp Cumin seeds powder
• Oil as needed
• Salt to taste

How to make Thepla:

• Put the flour in a flat vessel.
• Combine together all the ingredients and mix with the flour.
• Knead it using 1 tsp oil. Set aside for 15 minutes.
• Prepare medium sized balls from the dough.
• Give them a round shape with a rolling pin.
• Heat a tava and roast rolled out theplas on it.
• Roast both sides properly. Apply little oil on the turned side of each thepla. Repeat the procedure with the other side.
• Remove when well roasted.
• Serve hot with curd or chutney.

For the muthias

2 cups white pumpkin (lauki), grated
1 onion, grated (optional)
1 cup whole wheat flour (gehun ka atta)
¾ cup semolina (rawa)
½ cup Bengal gram flour (besan)
2 tablespoons green chilli-ginger paste
½ teaspoon turmeric (haldi) powder
½ teaspoon garam masala
½ teaspoon cumin (jeera) seeds
½ teaspoon fennel (saunf) seeds
juice of 1½ lemons
2 tablespoons sugar
2 to 3 tablespoons chopped coriander
½ teaspoon soda bi-carb
½ teaspoon asafoetida (hing)
4 tablespoons oil
salt to taste

For the tempering
2 teaspoons mustard (rai) seeds
1 tablespoon sesame (til) seeds
½ teaspoon asafoetida (hing)
4 tablespoons oil

For the garnish
2 tablespoons chopped coriander
2 tablespoons grated coconut

For the muthias
1. Strain the liquid out of the grated pumpkin and onion, keeping the liquid aside to use if required to knead the dough.
2. Combine all the ingredients for the muthias in a bowl and knead into a very soft dough adding the strained vegetable liquid if required.
3. Using oiled palms, divide the mixture into 4 parts and roll out into cylindrical rolls approximately 200 mm. (8”) long and 25 mm. (1”) in diameter.
4. Place 2 cylindrical rolls in a greased shallow glass dish and cover with a lid.
5. Microwave on HIGH for 2 minutes. Allow to stand for 1 minute.
6. Repeat steps 4 and 5 to make 2 more rolls.
7. Cool and slice into 20 mm. (¾”) pieces and keep aside.

How to proceed
1. To prepare the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When they crackle, add the asafoetida.
2. Add the sliced muthias, toss well and stir over a medium flame for 2 to 3 minutes.
3. Garnish with the coriander and coconut.
Serve hot with green chutney.

Handy Tip: To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.

Variation: You can use cabbage or fenugreek leaves instead of pumpkin.

Ingredients:

1 Cup gram flour

3/4 Cup wheat flour
3/4 Cup bajra flour
1 tsp Cumin seed powder
1/4 tsp Turmeric powder
6 Crushed green chilli
2 Inch ginger, crushed
1 tsp Ajwain
1 Pinch asafoetida
6 tbsp Oil
3 tbsp Grated coconut
3 tbsp Chopped coriander
Salt to taste
Sugar to taste
6 Cloves garlic (optional)

How to make Muthia:

• Combine bajra flour, wheat flour, gram flour, salt and sugar in a big bowl.
• Add cumin seed powder, turmeric powder, crushed green chillies, crushed garlic, and crushed ginger.
• Mix properly and knead lightly.
• Shape into long thin rolls with your fingers.
• Steam for half an hour or until cooked.
• Heat oil, add ajwain seeds and asafoetida.
• Add muthia and fry until brown.
• Garnish with grated coconut and chopped coriander leaves.

Madu Vada -Video

Ingredients:

Bhature
2 cups All purpose flour (Maida)
1 pouch Yeast
1 cup Yogurt
2 tbsp Vegetable Oil
Salt to taste
Choley
1 small can Garbanzo beans
1/2 tsp Ginger paste
1/2 tsp Garlic powder
1 tsp Cumin seeds
2 tbsp Oil
2 tbsp Cilantro
6-7 Mint leaves
1/2 tsp Turmeric Powder
1/2 tsp Chilly Powder
2-3 Bay Leaves
2-3 Cloves
1/2 tsp Garam Masala
1 Medium-sized finely chopped onion
1 Big tomato
1 1/2 cup Water
Salt to taste

How to make chhole bhature :

Bhature :

Take yeast and soak in lukewarm water for 5-10 minutes
Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chole :

Take 2 tablespoons of oil in a pressue cooker and heat it.
Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
Now add the rest of ingredients including water except the cilantro and mint leaves.
Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

Ingredients: :

For Wada:

1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi :
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation:
For Bada – Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.
For Dahi – Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.
Serving – In a deep dish arrange wada and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.
Serve the dahi vadas chilled.

How to make Sooji Dhokla – Indian Appetizer Video Recipe

Recipe Type:Very low fat, no cholesterol

Preparation Time: 30 minutes
Ingredients:

1 cup fine sooji (semolina)
1 cup natural yogurt
1/2 cup water
1 tspn salt
1 tspn fresh ginger paste
1 tspn fresh green chopped chilies
1 level tspn eno salt
1 tspn olive oil or calola oil
1 Tbsp fresh chopped coriander
For garnish:
1/4 tspn chili powder
1 tspn fresh chopped coriander
1/2 tspn chopped green chilli
1 tspn dessicated coconut (optional)
Preparation

Put water in a steamer to heat up.
Slightly oil a small 8-10 inch thali with a rim and keep aside.
Mix all the ingredients for the dhokla together (except the eno salt) and form a batter.
Place the oiled thali in the steamer and just before you are ready to pour the batter, add the eno salt and mix the batter gently.
Pour the batter in the thali and sprinkle with chopped coriander and a bit of red chili powder on top.
Put the lid on the steamer and steam for 10- 15 minutes.
Open the lid of the steamer and if the dhoklas are ready they will spring back when gently pressed.
Remove thali from steamer and let it cool. Cut dhokla into diamond shapes and garnish with fresh chopped coriander, dessicated coconut and fresh chopped chillies.
Serve dhokla with coriander-mint chutney. Note: For children you may omit the green chillies. You may also set dhokla as shown for making sooji idli.