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.

Ingredients:

1 kg potatoes-boiled, peeled, mashed
1 cup saboodana (sago)
2 tsp sendha namak (rock salt)
1 tsp chilli powder
1 tbsp coriander-chopped
1 tsp green chillies-chopped
1 tbsp lemon juice
ghee (clarified butter) / oil for deep frying

Method:
Wash saboodana till water clears. Soak in water, with level coming upto 3 cm / 1 1/2″ above the saboodana, for about 1 1/2 hours.
Drain in a colander and mix in potatoes, salt, chilli powder, coriander, green chillies and lemon juice.
Shape potato mixture into flat, round vadas 5 cm / 2″ in diameter (grease hands if it sticks).
Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.

Ingredients :

2 cups sabudana/sago
2-2 1/2 cups water – for soaking the sabudana
1 medium potato – boiled and chopped
1/2 cup peanuts – ground into coarse powder
** reserve 1 tsp for garnish
10-12 raw peanuts
3 tbsp ghee(clarified butter)
** Ghee gives it a special taste, but you can substitute with veg oil
1 tsp cumin seeds
2 green chillies – finely chopped
6-7 curry leaves – whole
1-2 tsp sugar (adjust per taste)
salt and lemon juice – to taste
chopped cilantro – optional for garnish

Method :

Take the sabudana in a container, and add enough water that it barely comes above the surface of the sabudana. Leave it like this for at least 6-7 hours(or overnight) 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. Drain out any excess water, if remaining.

meanwhile, chop your boiled potatoes into small cubes. 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 the raw peanuts.

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.

Microwave Method :

Microwave recipe for sabudana khichdi which can make your job easier! Just toss your boiled potatoes, ghee, cumin seeds, green chillies, peanut powder, and the soaked sabudana into a microwave-safe glass container and cook it for 6-8 mins, in spurts of 2 min each (m/w for 1 min, then let it stand 2 mins, then repeat the procedure till needed). Season with salt, lemon juice and sugar and give it a final whir for another 1 min till your khichdi gets cooked. I’ve never tried this method, but I’m inclined to try it soon!

Garnish with the reserved peanut powder ( and chopped cilantro if you like) and serve the hot Sabudana(Sago) Khichdi with a cup of tea for a light and fulfilling meal!

• 1 cup: Moraiyo ( known as Samo, Vari Tandool)
• 1 small: grated Potato ( you can use chopped too)
• 3 cups: boiling water
• 2 green chilies- chopped
• Few Curry Leaves
• Roasted Peanut powder – optional
• 1 tsp: Cumin Seeds
• 1 tbsp: Oil or Ghee ( Ghee tastes better)                                                                                                      (Moraiyo Pic)
• Salt, Sugar, Fresh Lemon Juice- to taste

Wash and drain the grains. In a deep pan, heat the oil or ghee, whatever you’re using. Add the cumin seeds and the curry leaves along with the chopped chilies. If using chopped potatoes, add them now and let them cook.

Add the grains and stir for a few seconds. Now add the boiling water and peanut powder, if using it. I left it out of mine. Stir well, and add the grated potato, salt and sugar. Cover and lower the heat. Keep checking and stirring so that it doesn’t stick to the bottom. When all the water evaporates, its done. Mix well and add some lemon/lime juice if you’d like and serve with some cold yogurt.

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.

Ingredients

Serves about 4 people

100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. sweet potato chunks
100 gms. small brinjals – slit into two
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste

For Muthiya
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil

Method :

For Muthiya
Mix all the ingredients for Muthiya & make stiff dough. Form into small oval, dumplings. Heat about 1/4 th cup oil, and saute the muthias for about 2 minutes. Remove from oil and keep aside.

Directions
Form a paste of green chilli, ginger, garlic and coriander. Rub the chunky veggies(yam, raw banana, sweet potato & brinjals) with oil and chilli-masala paste. Marinate for about 30 minutes.

Heat 4 tbsp oil, then add all the chunky vegetables and stir well. Cover and cook for 4-5 minutes. Add the papdi, turmeric, gram-flour, ajwain and salt. Cover and cook on low flame till all the vegetables are almost done.

Add coriander, lemon, and sprinkle some water if required. Add sugar according to taste and mix well. Cover with a lid and let it cook for another 8-10 mins, until all veggies are cooked and the spices are blended well.

Sprinkle some Sev on the top, if you wish, and serve hot with Chapatis.

Ingredients:

1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder (elaichi)
For the garnish
Pistachios and Almonds

How to make shrikhand:

Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator.
Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds.

Ingredients:

6 green chillies chopped
4 tblsp oil
a pinch asafoetida
8 sprigs spring onions chopped
2 medium tomatoes chopped
1 kg brinjal
1/2 tsp turmeric powder
salt to taste
12 sprigs green garlic chopped
1 tsp cumin seeds

How to make ringan nu oloo :

Roast the brinjals till the outer skin is charred.
Put them in water and then take off the skin.
Mash the pulp.
Heat up oil.
Mix in cumin seeds and stir fry for a while.
Mix in cut green garlic, spring onions and green chillies.
Stir fry for 2 minutes.
Mix in cut tomatoes, turmeric powder, asafoetida, salt and the pulp of brinjals.
Stir fry for few minutes and serve hot.
The color of this bharta is green.